Finally, Jade’s favorite! Tonight’s dinner; grilled rib steak (entrecote), mushrooms and brussel sprouts.
I’m trying to take better food photos, so for the first time in the 3 year life of my camera, I looked at the user guide. The above photo was taken with no flash, on the kitchen sink under the window for “natural” light, as the experts recommend. Problem is, the flash compensates for shaky hands so I had to take a lot of pictures. I think I read somewhere in the guide that there is something you can turn on to reduce this; not the shaky hands but the out of focus results. Got to find that!
You can find this mushroom recipe in an earlier post at: http://atomic-temporary-17826715.wpcomstaging.com/2010/12/15/smitten-kitchens-mushrooms/ These brown Paris mushrooms are my husband’s favorites and with the parsley, garlic and butter are a gastronomic experience.
In the market today, the nice vegetable guy tried to point out the brussel sprouts that were already cleaned. But I don’t know what happened. I think my mind was temporarily hijacked by an old school French body snatcher and I insisted on the uncleaned brussel sprouts. Fool.
Saute 1/2 cup of chopped bacon until just starting to brown. Add 3 sliced shallots and continue to saute until the shallots are soft. Remove from the pan and set aside.
Wipe out the pan with a paper towel and add 1 tablespoon of butter and 1 tablespoon of olive oil. Add the brussel sprouts and brown a bit.
Stir shallots and bacon into the brussel sprouts and saute for about 1 minute.
Pour the sprouts into a shallow baking pan and roast in a 400 degree oven for about 15 minutes.
What a day! I’ve learned quite a bit: 1) I don’t need to use the flash for my food photos. 2) Buy the brussel sprouts already cleaned. 3) I really like brussel sprouts.