A Comforting Dinner
An early winter's storm is supposed to roll in
tonight, so it seemed a good time to serve some
comforting Midwestern fare.
This time around I purchased about 2/3 of a pound of
1/2 pound ground veal and
1/2 pound ground pork.
To this I added:
1 minced celery rib (cleaned and trimmed)
1/2 carrot finely shredded (peeled first, please)
2 garlic cloves, grated
1/4 cup onion, grated
1 teaspoon dried Herbes de Provence
1/2 tablespoon kosher salt
2 teaspoons balsamic vinegar
4 teaspoons Sycamore Falls™ Original Style Barbecue Sauce
50 grinds black pepper (about 1/2 teaspoon)
1/2 cup bread crumbs
in order to avoid over mixing the meat.
*Or as Sandra Lee would say, "fork it."
*I wouldn't recommend this method as one should
rather attempt to mix the ingredients as equally as possible.
I did this just for demonstration purposes.
Do as I say, not as I do.
Mix well with a fork.
Remember, your patience will be rewarded.
Shape and turn out into a baking dish.
Cover with more barbecue sauce.
Now on to the second dish.
I picked up a package of Klondike Medley™ potatoes.
I also have onion, bacon, salt and black pepper.
Here we have Peruvian purple potatoes,
red skinned potatoes, Yukon potatoes,
onions and bacon.
I urge you to seek out these Peruvian beauties.
They really don't taste any different, but they are lovely
on the plate.
I roast them with onion, salt and pepper in a 400 degree oven
for 1 hour,
adding the bacon for the last half-hour.
Finally, we have the Brussels sprouts.
I have had a hankering for these lately,
but unfortunately, it is difficult to buy them
- at least in limited quantities -
at our local stores.
I purchased three sprouts, but had to remove several
outer leaves due to mildew.
I also have bacon, sugar, salt and black pepper.
I have found through trial and error that I best like these
beauties when their leaves are exposed so that they
are exposed to the heat and can be caramelized.
This is tedious work,
but I find that I like to do my prep work for dinner
earlier in the day.
It is somehow restful for me.
After the bacon has been mostly cooked through,
the Brussels spout leaves are added to the pan.
Then the sugar, salt and pepper are added.
This is cooked until the sprouts are lightly caramelized.
I'm a happy Foodie.