I’ve started to finally ease up on the idea that it’s not worth cooking unless I can cook a perfectly balanced meal (a remnant from growing up – meat, starch, vegetable). Something homemade is better than nothing, and I find what is ingrained in me as essential parts of the meal (again – meat, starch, vegetable) tends to be absent more often than not lately. I assure myself it’s fine (gritting my teeth and clinging with my fingernails to my upbringing).
Missing tonight was some sort of starch – but really, we eat plenty of carbs anyway and it’s really not needed. We picked up a beautiful filet mignon from Moon Meadow Beef at the farmer’s market (gone are the days when we each have our own steak). Larry prepared the steak while I made this simple Brussels sprout sauté. The steak got a liberal crust of cracked pepper and Kosher salt before we cooked it in a cast iron pan. It was terrific, and we really liked the Brussels sprouts this way. Of course, everything is better with bacon.
Bacon-Brussels Sprouts Saute with Dijon-Sherry Vinegar Dressing
Adapted from: How to Eat Weekends, Lynne Rosetto Kasper & Sally Swift
3 slices bacon
2 lb. Brussels sprouts, thinly sliced
1 red onion, thinly sliced
1/4 cup Spanish sherry vinegar
1 tablespoon Dijon mustard
10 tablespoons good-tasting extra virgin olive oil
Salt and freshly ground black pepper
In a big skillet, sauté the bacon and remove then from the pan. Add the Brussels and red onion to the pan and sauté until golden.
While the vegetables are cooking, combine the sherry vinegar and mustard in a small bowl, using a fork. Slowly whisk in the oil and add salt and pepper to taste. Gently warm the dressing in a small saucepan over low heat. It should be just warmed.
Remove from heat, and toss with the bacon (crumbled) and dressing to warm through.
- Pepper-Crusted Filet Mignon
- Bacon-Brussels Sprouts Saute with Dijon-Sherry Vinegar Dressing (How to Eat Weekends, p. 91)
Wine: 2005 Ridge Vineyards Syrah/Grenache (Dry Creek Valley, California).
