They don’t have to be just for Sundays, people. Today is day one of my self imposed four day weekend (a break I needed badly because people are stupid and make me want to punch them in the face) and this means I won’t have to spend my birthday answering phone call after phone call of stupid questions nor will I have to listen to idiotic, overly self entitled and just plain rude people getting all up in my grill. So I decided to celebrate with skirt steak and yeast rolls. Since I didn’t get a proper yeast roll for Thanksgivings, I have felt all out of sorts. Thankfully lovely Amanda solved the problem for me with her SUPER DELICIOUS rolls. ::dies:: Erik liked them so much he ate two all at once.
Truthfully, I totally planned my dinner around a side dish. I saw a perfectly delicious looking recipe with carrots over on Orangette’s blog. I don’t usually make a big deal out of side dishes – it’s usually bread related with a vegetable as afterthought for me but these carrots just struck me. I lusted after them, honestly. Paired with butter basted, sliced marinated skirt steak (an adaptation of a recipe from Ad Hoc at Home – who can go wrong with that, honestly – and those amazing rolls, my fancy pants Saturday night dinner was spectacular.
Skillet Carrots with Onion and Thyme
recipe from Orangette
half an onion, frenched (here’s a helpful link Molly posted that shows how to do this)
2 large carrots, peeled and cut into 1/4 inch rounds
a garlic clove, sliced thinly
a few thyme sprigs
salt and pepper
Heat a large skillet on medium high heat. Add a Tablespoon or so of olive oil to the skillet – swirl it around to coat the entire bottom of the pan. Add the onions and some salt. Cook until they’ve softened a bit (but not browned). Toss in the garlic and reduce the heat – stir it around until the garlic is fragrant. Toss in the carrots, thyme, and some salt. If you need more oil, add it. I did not. Cover the carrots and cook over medium, stirring once in awhile until the carrots are tender and the onions are soft. Discard the thyme; dish it up.