Currently viewing the tag: "bacon"
Here is a dish that is perfect for Holiday tables or at home dinners, and is, in fact, a riff on the classic green bean casserole with fried onions. No cream of mushroom soup or sauce. The leeks and pancetta or bacon can be cooked a couple days prior and they will hold in the refrigerator. Be sure to keep the fat from the pancetta or bacon as the flavor is integral to the dish.
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A favorite breakfast of mine is sautéed greens served on thick toast with poached or fried eggs on top. The yolk coating the greens and the crisp chewy toast makes for a great combination. There is a myriad variations on this theme, but the eggs and greens are the baseline. This is often made with leftover greens or potatoes. If you are not a fan of poached eggs, you could skip the potatoes, or simply cut the potatoes into small enough cubes that they will cook through while you fry them. Although it looks like a long recipe, it goes quickly.
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Since the main components of this dish are large, this is a knife and fork dish. It can serve as a base for something larger like fish, or you can use it as a side. Add some slices of pork and some noodles and it can be a one-pot full meal.
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Tagged with: bacon • braise • choi • mei quin • mei quin choi • mushrooms • oyster mushrooms • pork • scallions
Here is a riff on the now ubiquitous grocery-store deli salad. This is a great way to use the stems of broccoli, and could be made entirely with stems if you wish. If you do so, back off the volume by 2 cups or you will have a lot of slaw. This is one of those recipes that can be varied a lot for different but equally tasty results.
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Maple syrup makes everything taste better it seems, and bacon can improve just about anything (except chocolate, but that’s another story), just as a good balsamic vinegar can. In combination, even those who think they loathe Brussels sprouts may be converted. Here, a small amount of vinegar is used as a contrast, so use the good stuff you have stashed in the back of the cupboard.
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Slowly braising Romano beans renders them meltingly tender, but they retain their shape and pick up a sweet and nutty quality. The other vegetables in the dish become silky and the chard adds depth and earthiness. Bacon always goes well with beans and greens, but if you prefer not to use it, substitute some sweet smoked paprika.
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INGREDIENTS:
3-4 medium potatoes such as Romanze or Desiree, sliced into 1/8th inch or ¼ inch slices (around 2 cups or more)
6 slices thick cut bacon, cut into 1 inch long pieces
1 medium brown or white onion, peeled and cut into medium dice
1 cup sharp cheddar cheese, grated
1 tablespoon minced thyme
1 teaspoon minced rosemary
Neutral flavored oil if needed
3 eggs
1½ cups half-and-half
Salt and pepper to taste
1 nine-inch pie crust (use your favorite recipe )
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INGREDIENTS:
1 bunch of collard greens 1 half of a spring red onion 1 teaspoon bacon fatContinue reading »
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