I remember how gorgeous the sun was when I woke up around 9:00am yesterday. I was happy to see it was a beautiful day. Gen woke up about 20 minutes later, came and sat beside me and commented on the crazy fog outside. Without looking, I asked him if he had his contacts in because it was gorgeous out. Well, I was wrong, in that short time a billow of fog had rolled in. It lasted for maybe an hour before the day was glorious, warm, and bright again.
In the early afternoon I wandered over to the store, enjoying the warm sun and light breeze. I felt energized and excited to be out, feeling like spring was on the horizon. Our good friends, Heather and Tobias, came over around 3:oopm for some Minecraft and around 4:00pm we noticed that the buildings down the street had once again begun to disappear. The fog came in fast and thick, completely blinding our view of a building a block and a half away, the cranes across the street, and started to obscure the building right next to us. We could literally see wisps of fog, like smoke, blowing towards us. Huddled on the balcony, it felt like a completely different season from my earlier jaunt outside. It was the most intense fog that I’ve experienced in my year and a half in the city. It was eerie, but totally beautiful. We stood on the balcony taking pictures like tourists as buildings disappeared from view.
Anyway, you can imagine that the cold and the dream-like fog put me in a cozy mood. I wanted to make up a delicious dinner that would make me feel like curling up by the fireplace dvd playing on the tv. So steak was on the menu with a delicious bacon, butter, and Brussels sprouts side. These were absolutely simple and delicious, though I will forever love my cream-braised sprouts.
These could easily be made vegetarian with the use of some tempeh bacon (yum!) and vegan with non-dairy butter/margarine. The caramelization of the sprouts with the saltiness of the bacon and a drizzle of balsamic vinegar makes this dish a nicely balanced bite.
Bacon Brussels Sprouts
- 8 strips bacon, chopped (substitute tempeh bacon for a vegetarian treat)
- 2 tbsp butter
- 2 lbs Brussels sprouts (one of those great bags from Costco), trimmed and halved
- 1/2 tsp coarse salt
- 1/2 tsp black pepper
- 1 tbsp balsamic vinegar
- In a wide pan over medium heat, cook your bacon until crisp. Use a slotted spoon to set aside the bacon pieces, reserving the bacon fat in the pan. If you are using tempeh, reserve the oil needed from cooking.
- Add the butter and melt.
- Add the sprouts and stir to coat with butter and bacon grease. Cook over medium-high heat for 8 minutes, stirring once to brown the sprouts. You want to get some good colour on the sprouts, don’t be afraid of darkness.
- Add the salt and pepper, stir to coat. When the sprouts are tender add the bacon, stir to combine and serve with a drizzle of balsamic vinegar.