I am "Cooking Red To Remember" today. Because today is World AIDS Day. Angela at SpinachTiger organized this as a way to remember that AIDS is not over. Not by a long shot. So please visit SpinachTiger to fully understand why this day and this event is so important to her. As for my own reaction and my own feelings about this tragic disease, you may read my previous post about this event here.

But today is about remembrance and it need not be sad day. Even under these circumstances. So I am reaching back into the archive of this blog and pulling out a memory of my own. Red Beet Fusilli with Balsamic, Poppy Seeds and Mint. I am reaching backwards both as a tribute to this day, and also because I never cooked more RED in my life! My brother has his own way to remember, so he's also brought us an excellent wine pairing for this recipe. A red wine naturally, and an Italian wine to boot, appropriately remembering Angela's heritage. Sipping Red To Remember! Good job, lil bro!

So let's all jump in and remember joyfully and with a real showstopper? Are you ready? I mean really ready! Because a showstopper is what this really is.

Happy Halloween! In keeping with the season I have a tricky treat for you. This treat is in the form of a mini-horror film I call Brussels Sprouts: The Revenge Of Farmer John! Click here or on screen grab below to watch film.

You might call it Brussels Sprouts: All Smelly and Green. Because be they supernatural or merely tricky to cook. I say they are indeed a treat most any time of the year.

But it’s true many people are afraid of Brussels sprouts– even horrified because they are often prepared in a horrifying manner…boiled.

Boiling really does not suit Brussels sprouts. That is because they are technically a cruciferous vegetable. Which is a fancy way of saying cabbage. As we all know, boiled cabbage can be stinky and mushy. So too, Brussels sprouts. In fact, in French they are called les choux de Bruxelles, which means cabbages of Brussels. So all the mistakes people make cooking cabbage can be amplified in these “little cabbages”!

I am in a grumpy mood! Watch out…

So I am going to try a little experiment.

I am going to let a picture say 1000 words. In fact I am going to let 8 pictures say 8000 words.

So don’t expect any pithy repartee*  from me today. Like I said I am in a grumpy mood.

I am usually a very light-hearted person. I am usually the life of the party. I am usually all giggles and mirth (you didn’t buy that last one did you?)

Besides, I see the food-blogging trend. Ya’ll cruise through here at 100 miles an hour. You see a neat pic on one of those food photo type sites. Then you click on over here and move on to the next one at lightning speed.

Are these sites destroying your ability to read? Is it really just food porn you are interested in?

Should I quit writing long thoughtful posts, full of humor and pathos?

I will at least include the recipe for this Chicken Liver Bruschetta I made for a party recently (as if you even care… as long there is a pretty picture of some naked [plum] tart).

Don’t worry I’ll snap at of it. Anybody have a good Doris Day tune. That usually works…

Are you ready for a showstopper?

I mean really ready! Because that is what this is. It is actually very simple to make. Naturally it is delicious. I would not make it if it weren’t. It’s even a healthy pasta dish. But these facts are merely interesting asides compared to its truly special quality.

The fusilli in this picture is standard semolina pasta. It happens to be a well-made dried pasta. There is no riboflavin or thiamine in this pasta. It comes by its golden hue from the creamy yellow heart of durum wheat semolina and water. Nothing else is added to hinder its sauce sucking attributes.

Though that interesting little fact makes it a far better tasting pasta. It is not what makes this recipe a real showstopper.

 The accolades come from its deeply crimson color. The color is so vibrant you could easily call it candy-apple red.

Layer 3, and another chance to show you just how useful and versatile our roast cipollines can be. The idea in layer 1 was to create oven roasted whole cipolline onions and garlic cloves as an ingredient or a condiment in a variety of dishes. It's something I do from time to time and a great culinary timesaver. In layer 1 we roasted the onions. In layer 2 we used them front and center in a spaghetti and clams recipe.

Today, layer 3,  is a good example of just what a life-saver these onions can be. Because it illustrates how a simple ingredient can change something from ordinary to spectacular with almost no effort. Now I love to cook and am not really a shortcut kind of guy. But sometimes outside factors weasel their way into your life and compromises must be made. But compromises need not take the form of the drive through window. Even when you are away from your own kitchen.

Because I am in San Diego. We came down here for a business obligation and decided to stay with friends for the night.  The plan was to sit on the terrace overlooking the water and eat a little something at sunset, then throw a tri tip on the grill, play a little wii bowling and hit the hay early in preparation for a very early business meeting.