I was off the grid for a while – well almost off. A lot of travel, Xmas parties at friends n family & eating out – all translating to no significant home cooking. Glad to be back. And all geared up for celebrations at home.
Made a very simple holiday season suited sandwich today.
Beef cooked in caramelized onions, pepper & a sweet balsamic reduction. Served atop a toasted Ciabata with Swiss cheese & warm apple butter. A side of quick sautéed veggies finished with honey n greens goes well with this sandwich.
Caramalize some red onions in a pan & cook the beef in it for a few mts. I prefer using steak meat but U can use any cut. Cooking time will vary. Add pepper and 2 TBSP of balsamic reduction & continue till beef is well done. Serve on a toasted Ciabatta with swiss cheese & apple butter.
Use 2 tsp of olive oil to sauté a combination of red peppers, Julian beets, celery & add very little baby greens in the end and end with honey. Do not sauté for more than 2-3 mts.
A heavy rich Belgian ale is going to do perfect justice to this meal. Try my all time favorite – the Chimay Grande Reserve.
Thought of the day – Toast the Ciabbata in a toaster till it is crisp but not hard. Also, serve the meat very hot so that the cheese semi melts on top. Let stand for a bit before eating.
As always, love is the most important ingredient.
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