Its Christmas Eve eve, the work week is done, and I'm in good shape for my weekend. I do need to make one run to the grocery store which I will do tomorrow when I'm rested and more likely to withstand the crowd.I want to wish you a merry Christmas on Sunday, or a happy Chanukah right now, or whatever you celebrate, may it be everything you hope for.
I also missed posting something I do every December 15th, so to a certain man out there who reads the blog I'd like to say one more time, happy anniversary baby. 14 years, who would have thought.
And finally, a little gift to everyone reading who needs a vegetable side for the weekend. Not exactly a recipe because I don't really measure things out, but here's how I do brussels sprouts, and they're always a hit:
You'll need:
1/2 of a white onion, thinly sliced
3-4 strips of bacon (I like thick and peppery), diced
1/2 stick unsalted butter
Sprouts (I usually get a full third of a plastic produce bag)
Decent olive oil, but don't feel like you have to use super-good stuff
white wine vinegar
2 tablespoons of a good stone-ground or french mustard
Set your oven to 350 if you're going to roast. With no oven I use a crock pot on high and it seems to work just fine.
Clean your sprouts by removing bad leaves, and make a fresh cut on the end, then cut them all in half unless they're small and bite-sized.
In your skillet brown the bacon until its crispy. Remove. You may pour off the excess fat if you wish, frankly I leave most of it in. Fat is delicious.
Melt butter in same pan, add onions, and cook until they're golden and soft. Add bacon back, and sprouts. Move everything around to coat the sprouts in the butter and onion, and cook for a few minutes until the sprouts get some color on them.
While sprouts are cooking, mix about 1/3 cup of olive oil, about the same amount of white wine vinegar, and the mustard. Voila, vinegrette.
When the sprouts have some color (5-7 minutes maybe) remove from heat. Pour vinegrette over and toss to coat. Pour everything into roasting pan, and finish in the oven until tender but not mushy. I'd say 30-45 minutes, but you should test with a knife or a toothpick. Or do what I do and eat one every few minutes.
If you're trying the crockpot like me the time is about the same. Last time mine went a bit over an hour and I would have liked them a little more firm. Just test and go until they're as done as you like them. Salt and pepper to taste.
Serve em up warm and enjoy.
