You know when you're shopping for groceries and you just feel an intuitive gut pull towards an ingredient? Today it was brussel sprouts. They're green, cute, and in season. I built a meal around them. I decided on baked salmon and baked squash. I had a kuri in the back porch which I operated on and put into the oven. Brussel sprouts have a bacon fetish, so I obliged them by baking some until crisp in the oven and chopping it up into bite-sized pieces. I sweated some onions and garlic, added the bacon and halved brussel sprouts and then braised them in a cup of chicken stock with a tablespoon of agave nectar mixed with about a teaspoon of sherry vinegar. Add a bit of lemon juice to preserve the green color of the sprouts. I fried up some homemade spaetzle I had in the fridge with more bacon and more onions. Then I toasted some lovely local walnuts, gave them a whizz in the old food processor and there's your garnish.
We had a 2005 Poplar Grove's "The Legacy" which is a rich, rounded mouthful of bliss. And for dessert, some of my own milky way sesame chocolate bark. A nice way to mellow into a Friday night deep into January.
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