F(riend) o(f) Y(oso) "Som Tommy" emailed me recently asking me why I don't do many cooking or recipe posts these days. It was a good question; it seems that most of what I make these days is fairly straight-forward. The Missus loves Her veggie type dishes and I've taken queues from places we've travelled to.
The vegetable dishes in Israel were stunning and I've been making stuff like a simple roasted butternut squash and onion with tahini.
And after having a good Shakshuka in Mahane Yehuda Market, the Missus told me that I needed to step up my Shakshuka game.
The Missus wanted Matzo Ball soup of all things during the New Year…..so I trucked up to Wing Lee Poultry, got an old hen, and the Missus got Her soup.
Not all inspiration come from far away….we recently had a nice brunch at Tribute Pizza (post is coming up) and the Missus wanted me to make something in the same vein. Which ended up being Kale and Chard with Lardons in Pesto….with lots of sauce for bread.
Here's a random Linguica Frittata.
And finally….a recipe; like for real.
Waaaay back in January of 2016; I mentioned my Balsamic Brussels recipe and Lynnea asked for it. When I posted this photo in my Flickr account someone also asked for the recipe.
Man, I've been making this for like five years now. I use Costco's Balsamic Vinegar, I save the good stuff we bought in Mondena for other uses. What I noticed after trying out other brands of Balsamic is that I don't need to add any sugar to what Costco sells for sweetness; it works fine as a reduction and with the amount I use for one recipe of this……well, it's easier on the wallet
Anyway; after 3 years or so….I'm posting another recipe.
Balsamic Brussels
1/3 lb bacon
2 Tb white wine
1 shallot diced
2/3 cup Balsamic Vinegar (a store bought brand) reduced by half
3 Tb Red Wine Vinegar
1 1/2 lbs Brussel Sprouts, trimmed and sliced in half
1 tsp Smoked Parika
Salt and Pepper to taste
Slice bacon into lardons – cook over medium heat to render out the fat. I add in the white wine to help the saute along
Remove bacon to a rack once cooked
Saute shallots in fat
Add Brussel Sprouts and turn up heat to high, turn occasionally
Deglaze with red wine vinegar
When cooked as desired (The Missus doesn't like mushy/over cooked Brussel Sprouts) turn heat to low and glaze with Balsamic Reduction
Season to taste
I've on occasion used stuff like red pepper flakes, Ghost Pepper Salt, Harissa and other items for some variety.
Have Fun!