Brussel Sprout Sliders

A quick post today as we’re getting ready to hit the road for university tours.  It seems so surreal that our daughter is old enough to be thinking about university but it’s here!  She’s ready for the next chapter and excited about it.  I look forward to see where her journey takes her.

This past weekend I made a dinner for my husband as a thank you for holding down the fort during tax season.  It’s a lot of extra work for him for which I am grateful he takes on.

One thing he loves is Brussel sprouts so that definitely had to be on the menu. Just for him mind as I can’t stand the stuff!  I came across an idea on Pinterest for vegetarian Brussel sprout sliders with tofu, I think plus there were asian flavours.  I thought it would be a fun idea with streaky bacon and french flavours.

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In a small bowl add two parts olive oil to one part champagne vinegar.  Finely chop 2 small cloves of garlic and add a healthy dollop of brown mustard.  Season with sea salt and pepper.

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Mix well and coat the sprouts.  Reserve the remaining mixture.

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Roast in the oven at 350F/175C.  Cut 3 rashers of streaky bacon into squares.  Cook them up in a skillet, slowly rendering them.

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When the bacon has been cooked remove from the skillet and set aside.  Drain the bacon fat until you have a couple of tablespoons left in the pan.  Add to the skillet thinly sliced onion.  I was only making 4 sliders so I did a half a cup.  Cook slowly to soften and caramelise.

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When they are halfway cooked add the remaining mustard mixture to the onions.  Continue to caramelise.

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Once all the ingredients have been cooked assemble into sliders.

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My husband really enjoyed these so I’ll be making these again.  Just a small way to show my gratitude.

 

Gorgonzola Risotto with Filet Mignon and Sundried Tomato Sauce

Last week I passed the three year mark for blogging.  One of the changes WordPress seems to have made is they now make it very low key.  Basically it’s “So, yeah, you are another year down, don’t forget to take out the trash” tone to it.  I liked how it was before where they gave you a great breakdown on how you are doing, what was a hit, what wasn’t.  I’m ok with a little woot, woot!

And with three years of recipes sometimes it’s hard to come up with something new.  Things have been somewhat calm this past week which would allow me more time to cook.  But then instead of writer’s block, I was having a bit of cooking block.  Broke that on Wednesday!  I wanted a special meal with flavours that wouldn’t be subtle.  We had a couple of filets in the freezer and some sundried tomatoes to use up.  Off to the store to get some gorgonzola and oyster mushrooms and I had a very good idea of what I wanted to do.

Prep the ingredients beforehand for everything.  To add a bit of crunch to the dish I toasted a third of a cup of pine nuts.  Do it in a dry skillet.  And keep an eye on it!  It can take awhile to toast but can burn quickly.

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Remove the pine nuts from the skillet and set aside.  In a larger skillet start the risotto.  This recipe is for 2-3 people.  First by melting 2 tablespoons of butter.  Add a finely chopped small shallot and 2 cloves of garlic.

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Add 1/2 a cup of risotto and saute for a minute or so.  Then add a tablespoon or so of champagne vinegar.  Stir well.

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This recipe needs about 2 1/2 cups of chicken stock.  This current batch I made was the best so far.  So much flavour!  Add about a 1/2 a cup at a time and allow the risotto to absorb the liquid.  At this point, in a small skillet, melt a couple of tablespoons of butter.  When it is hot add the filets to the skillet.  Make sure they are seasoned well with sea salt and pepper.  Baste with the butter as you cook.

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Finish the steak off in the oven at 350F/175C until the desired doneness.  Allow it to rest while you finish the meal. In the same skillet, add a bit more butter then saute some shallots, garlic, and sundried tomatoes.  Saute for a couple of minutes to soften the tomatoes then add a handful of the oyster mushrooms.

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Once the risotto is almost done add a third of a cup of crumbled gorgonzola and about the same of mascarpone cheese to the risotto.

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Mix well.  Just before serving add the pine nuts and a small handful of basil.

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Serve with the filet and top with the mushroom sundried tomato sauce.

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There were a few strong flavours in this dish but it was balanced and delicious.  When I mentioned it to my daughter she said I could make it for them.  Anytime.  I think I can swing that.

PS.  So I started this post this morning but got interrupted by doctors appointments and things.  The whole day went pear shaped and I only just remembered I hadn’t finished this when we were walking the dogs.  My husband called it postus interruptus.  🙂  As we are getting ready for date night I’ll be further behind on reading posts but I promise to catch up!