Wednesday, January 27, 2016

Winter Fare

Image via nomnompaleo
Winter tends to make us want to hole up in our houses under a blanket with those we love. This cozy feeling of homeyness in the winter doesn't have an English word. Let's borrow some words from Scandanavian countries to fill the gap in English: hygge (Danish) or koselig (Swedish). I like to cook dishes that inspire hygge in the winter time.  My current favorite winter meal for two has been Skirt Steak and Bacon Truffle Brussel Sprouts. These recipes pair well with a bourbon cocktail.  See my recipes below:

Bacon Truffle Brussel Sprouts

Prep Time: 10 mins
Bake Time: 30-35 mins

1 lb brussel sprouts (washed, trimmed, halved)
2 strips of thick cut bacon
1 T of truffle oil
Pepper to taste

1. Preheat your oven to 450 degrees.
2. Cut raw bacon into tiny chunks
3. Spread truffle oil over the bottom of a 9x13 pan
4. Spread the brussel sprouts in a single layer across the pan
5. Sprinkle bacon chunks and pepper equally all over the pan
6. Put in oven and pull pan out to rotate the sprouts every 10 mins
7. Oven roast for 30-35 mins depending on how well you like the outside done

Image via seriouseats

Marinaded Skirt Steak

Prep Time: 10 mins
Grill Time: 10 mins
Marinading Time: 8-24 hours

1 lb skirt steak
1/4 cup olive oil
1 T coriander
1 T fennel seeds
2 T balsamic vinegar
2 minced garlic cloves
Salt and Pepper to taste

1. Thaw and unfold your skirt steak
2. Cover the steak in olive oil
3. Mix salt, pepper, coriander, fennel seeds, minced garlic and rub into both sides of steak
4. Spread 1T of balsamic vinegar on each side of the steak
5. Cover and refrigerate for marinading period.
6. Turn grill on high heat and remove steak from refrigerator
7. Once grill is heated grill steak 5 mins on each side
8. Slice against the grain of steak.

 Image via bustle

Cold Bourbon Cider Cocktail

1 shot of your favorite bourbon (I like Basil Hayden)
1/2 cup of cold apple cider
1 t of honey
2 dashes of bitters

1. Pour indgredients over ice into a shaker
2. Shake
3. Serve with cinnamon stick or lemon peel garnish

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