Thanks to my move, I am without my resources for proper recipe creation and completion. While I'm job hunting and Cory is saving money, we're living with Cory's Aunt. This means I have a borrowed kitchen, and a borrowed pantry, and I don't feel right making a huge mess and using up ingredients that aren't mine. Plus, all of my kitchen stuff is in boxes waiting for us to move into our own place. So, my blog cooking time has been limited.
Not to mention, all my food photography props are still in Massachusetts, and I'm not sure how to get them to Texas, or if I should just start over and begin scouring the local Goodwill for cheap replacements.
|Napkin--Food Styling Tool of Champions|
It is the BIGGEST FOODIE HOLIDAY OF THE YEAR this week and I'm way behind. I only have two recipes for you all, but hopefully you'll enjoy them! Most of my family claims to hate brussels sprouts, so I've made it my mission to make believers out of them, since it's one of my very favorite veggies. Usually I just roast them with a sprinkle of olive oil, sea salt, pepper, and then a drizzle of truffle oil once cooked, but sometimes I go a little more crazy, as seen here.
This recipe was actually photographed BEFORE the move, but I'd been putting it off since I had better pictures of other recipes to work with and I felt just "meh" about how these pictures came out. Now it's my last reserve recipe for a while. Thankfully, it's a good one! Savory bacon, sweet caramelized onions, delicious brussels sprouts, all in a tangy chocolate balsamic glaze. Yum!
Chocolate Balsamic Brussels Sprouts
- 5 slices bacon, chopped
- 1 small yellow onion, sliced into strips
- 1 tbs butter + 1 tbs oil
- 1 tsp sugar
- 1 lb brussels sprouts, sliced in half
- 1/3 cup chicken stock
- 3 tbs chocolate balsamic vinegar
-In a large skillet, cook the bacon to your liking.
-While bacon is cooking, caramelize the onions with the butter and oil. Halfway through, you can add in the sugar to speed up the process. Set aside.
-Add the brussels sprouts to the bacon and cook until just beginning to soften. Add the chicken stock and vinegar and bring to high heat. Once boiling, reduce heat and simmer until sauce begins to thicken, about 10 minutes.
-Add caramelized onions. If the sauce has not thickened up, you may add a cornstarch slurry (3 tbs water to 1 tbs corn starch) and mix well.
I imagine this would be DIVINE with a few sprinkles of goat cheese crumbles as well!