De Ma Cuisine

Search Results for: bacon

Monday

1

December 2014

0

COMMENTS

Sautéed Persimmons with Bacon

Written by , Posted in Breakfast, Brunch, Dairy-Free, Dinner, Fruit, Gluten Free, Lunch, Meat, Pork, Quick and Easy, Sides

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Sometimes inspiration just hits. Something pops into my brain, like, “I wonder if spaghetti would taste good served in a roasted butternut squash” (we will find out at dinner tonight), or “persimmons and bacon… why haven’t I tried this before…”

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I should have done this a long time ago. I mean, bacon pairs well with sweet things. The salty goodness compliments a hint of sweetness so nicely.

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The recipe calls for 2-4 slices of bacon. Since I knew I’d be the only one eating this at lunch today, I just made two. Which was definitely just enough for one (barely, ’cause I hadn’t figured in pieces sneaked off the plate, testing to make sure this new brand of bacon was actually good, shoving whole pieces into my face…)

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If possibly, peel persimmons in one long curly strip. Just because it’s fun. If you want to entice the kids to help, maybe they’d want to try this.

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I like to cook these over a bit higher heat (just medium, rather than medium-low), so they get a bit more color.

Speaking of color, notice those tomatoes?! From my garden, finally!

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After the persimmons are cooked, they’re tossed with all of the bacon (that you didn’t already eat), and some lemon juice, for brightness.

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And just like that, you have a fabulous side.

You could eat it for breakfast alongside some Sweet and Savory Cornmeal Pancakes (hello double bacon!).

You could add some butter lettuce, almonds, and feta, and whisk up a lemon vinaigrette for a quick lunch.

Maybe you’d like to serve it alongside a roast chicken or pork, with a simple salad.

Want to change up your holiday dinner? Swap out your traditional sweet potato dish for these persimmons for an easy side.

Or, you might be like me, and just want to eat it on its own, picking out all the bacon for yourself.

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Happy Eating!

Print
Sautéed Persimmons with Bacon

Sautéed Persimmons with Bacon

Ingredients

  • 2-4 slices bacon
  • 1 t olive oil
  • 3-4 fuyu persimmons, peeled, sliced, and halved
  • pinch salt
  • pinch pepper
  • 1-2 T lemon juice

Instructions

  1. Place bacon in a cold skillet. Turn on heat and cook until crispy. Remove from pan and drain on a paper towel lined plate. Wipe out the pan (leaving a bit of grease is fine).
  2. Add olive oil to the pan. Add persimmons, salt, and pepper. Cook over medium heat, stirring occasionally, for 5-7 minutes, or until they are tender-crisp with nice color.
  3. Toss with bacon and lemon juice and serve immediately.
http://www.de-ma-cuisine.com/sauteed-persimmons-with-bacon/

Friday

16

May 2014

0

COMMENTS

Dandy Sandi – Bacon Sandwich with Dandelion Greens

Written by , Posted in Lunch, Meat, Pork, Quick and Easy, Sandwiches, Sauces, Vegetables

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You guys, did you know that dandelions aren’t just for making your arm turn yellow, or blowing the seeds all over the yard to plant new flowers? (I’m not the only one who did this as a child… right? My parents were thrilled, I’m sure.)

We can eat them!!?

Yes. Yes, we can.

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I learned in this week’s Abundant Harvest Organics newsletter that dandelions are part of the sunflower family. I had no idea. I also learned that this plant that I’ve never eaten can be a substitute for: arugula, broccoli raab, beet greens, choys, kale, collards, chicory, or baby spinach. How fun!

So I did a little bit of research to see what might go well with these new (to me) greens. At first I thought of sautéeing them. That would be fabulous. They’re a little bit bitter, so if you want to tame them, as with any bitter green, you might want to cook them first. And you could totally cook them for this recipe. But, I thought that raw would work nicely too, because it was going on a bacon sandwich, with a savory garlicky mayo.

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And now I. Can’t. Stop. Thinking. About. This. Sandwich. Ugh and I’m all out of bacon.

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It’s simple really. Bacon, cook it. Onions, quick sauté. Easy enough even for lunchtime.

The sauce is a simple mayo-ish spread that has garlic, balsamic vinegar, dijon, and mayo. It’s deeeeelicious.

I can never have enough garlic.

Ever.

Suggestions: 1. Don’t skimp on the sauce. 2. Use a good quality mayo. 3. Don’t skimp on the sauce.

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Everything gets all piled up on the bread.

We’re really into French baking and breads at home right now. I made baguettes the other week. And, since it was my birthday last Thursday, Tim bought us some great croissants to enjoy with friends the other night, and there was one left, perfect for us to split for this sandwich.

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Sigh. I miss Paris.

I also miss this sandwich.

Happy Eating!

Dandy Sandi – Bacon Sandwich with Dandelion Greens
Recipe Type: Sandwich, Lunch, Pork, Bacon, Greens
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 6-8 slices bacon
  • 1 T olive oil
  • 1 onion, sliced
  • pinch salt
  • 1/2 bunch dandelion greens (or any other greens), stem ends removed
  • 2 regular sized (or 1 huge) croissants, sliced (or your favorite sandwich bread or baguette)
  • sauce: 1/2 T dijon mustard
  • 1 T balsamic vinegar
  • 2 T mayonnaise
  • to taste salt
  • to taste pepper
  • 1 clove garlic, minced
Instructions
  1. Cook bacon. Drain on a paper towel lined plate.
  2. Heat skillet. Add oil. When oil is hot add onion and a pinch of salt. Cook over medium or medium-low heat for 7-10 minutes, or until onions are slightly browned, stirring occasionally.
  3. Whisk together sauce ingredients. Spread on croissant/bread.
  4. Top with bacon and greens.

 

Monday

14

April 2014

1

COMMENTS

Roasted Asparagus with Almonds and Crispy Bacon

Written by , Posted in Dairy-Free, Dinner, Gluten Free, Lunch, Meat, Pork, Quick and Easy, Roasting, Sides, Vegetables

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What a treat spring’s veggies are. Light and flavorful, they seem to bring a breath of fresh air to the table. I love hearty winter veggies, don’t get me wrong. But, there’s just something about those first crisp, slender, bright green asparagus that makes my heart happy.

Especially when they’re topped with bacon and almonds.

What a simply delightful side for your first spring barbecue.

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I read in last week’s Abundant Harvest Organics newsletter that asparagus stalks can grow up to ten inches in a day! What!? Imagine if we grew that much in a day… that would be weird. (Now I’m giggling to myself picturing really tall tall tall skiiiiiiiinny people who don’t fit in their houses… oh dear…)

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This recipe is an easy one. You ready? Asparagus is tossed with olive oil, salt, and pepper.

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I love to roast veggies any time of the year, so that’s what I did with the asparagus.

Favorite.

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Things get a little bit crispy and nutty in the oven. This is the best part about roasting veggies. I could probably eat a whole pan by myself.

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Thick and delicious bacon compliments the asparagus nicely. It goes into a cold pan, which keeps it from curling too much. I’m not sure about the splattering though… sometimes I cover the pan… baking the bacon also works well.

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You could be fancy and wrap the bacon around a few stalks of asparagus to roast it. I thought about it, but then I thought that I’m too lazy practical. Chopping distributes the bacon a little better and takes way less time. But, if you’re in need of some serious bacon, or if you want something a little bit fancier, feel free to experiment.

The bacon and the almonds are chopped up in my version.

This was my Oma’s cutting board. I love having things that were once hers. It makes the fact that she’s gone a little more bearable. I have little pieces of her in the kitchen… that sounds weird… you know what I mean.

Oma means Grandma.

Mine was a fabulous cook.

I think she would enjoy the bacon and asparagus combination. Who wouldn’t?! I wonder, if there are any non-asparagus lovers out there, if they might enjoy it all roasted and topped with bacon and almonds.

Worth a try.

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Unless you live with me, a hungry food blogger, who might just devour it all and not save you any… Might.

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I want to make this again and again, it’s so good, and so easy. At the end, half a lemon is squeezed over the deliciousness. Make it for a spring brunch, an Easter dinner, or just to eat by yourself as you play Words with Friends with your brother.

Happy Eating!

Roasted Asparagus with Almonds and Crispy Bacon
Recipe Type: Side, Dinner, Vegetables, Pork, Bacon, Roasting, Quick and Easy
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 1 bunch asparagus, ends trimmed
  • 4 slices bacon
  • 1 T olive oil
  • salt
  • pepper
  • 1/4 almonds (I used roasted and salted), chopped
  • 1/2 lemon, juiced
Instructions
  1. Pre-heat the oven to 425F.
  2. Place bacon strips into a cold skillet. Turn on heat and cook until crispy. Remove from pan and drain on a paper towel lined plate.
  3. Toss asparagus with oil, salt, and pepper. Place on a baking sheet and roast for 5 minutes. Turn and roast 5-8 minutes more, or until they are as crispy as you would like.
  4. Top asparagus with bacon and almonds. Pour lemon juice over.
  5. Serve immediately.

 

Monday

28

October 2013

0

COMMENTS

Wilted Kale with Walnuts and Bacon

Written by , Posted in Dinner, Farm to Dinner Party Table, Gluten Free, Meat, Pork, Sides, Vegetables

 

Wilted Kale with Walnuts and Bacon
Recipe Type: Side, Vegetables, Meat, Pork, Nuts, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • 4 slices bacon
  • 1 T olive oil
  • 3 bunches kale, stems removed, sliced into long ribbons
  • pinch nutmeg
  • salt
  • pepper
  • 2 T balsamic vinegar
  • 1/2 C walnuts, chopped
Instructions
  1. Cook bacon. Drain on paper towel. When cooled, crumble and set aside. Discard fat from pan (or reserve a bit for cooking).
  2. Add olive oil (if all bacon fat was discarded), when hot, add kale and some seasonings. Use tongs to turn and mix kale, as it wilts down, add more kale and more seasonings. Cook over medium-low heat for about 10-15 minutes, or until all kale is wilted. Add 2 T balsamic vinegar. Taste and adjust seasoning if needed.
  3. Serve topped with walnuts and bacon.

 

Wednesday

18

July 2012

0

COMMENTS

Three Cheese Corn Chowder topped with Bacon

Written by , Posted in Cheese, Dinner, Main Dishes, Meat, Pork, Potatoes, Soups, Vegetables

Three Cheese Corn Chowder topped with Bacon
Recipe Type: Dinner, Main, Soup
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 52 mins
Total time: 1 hour 2 mins
Serves: 2-4
A creamy, dreamy chowder that was inspired by corn on the cob.
Ingredients
  • 2 ears corn, kernels off cob
  • 1 C zucchini or summer squash, diced or chopped
  • 1 carrot, grated
  • 2 potatoes, diced or chopped
  • 2-3 cloves garlic, diced
  • 1 t tropical pepper sea salt
  • 1 1/2 t smoked paprika
  • 1 1/2 t sweet paprika
  • 2 T + 1 t apple cider vinegar
  • 2 T olive oil
  • 1 T bacon grease
  • 1/4 C feta, crumbled
  • 1 C parmesan, grated (plus more for topping, if desired)
  • 1/4 C cheddar, grated
  • 2 T all purpose flour
  • 1/4 C water
  • 4-6 C water
  • 1-2 C milk
  • 2 slices bacon/serving
Instructions
  1. Cook bacon. Remove from pan and place on paper towel lined plate to drain. Reserve 1 T bacon grease.
  2. While bacon cooks, heat soup pot. Add olive oil. Add carrots, zucchini, garlic, potatoes, and seasonings. Cook over med heat until veggies start to get tender, 5-7 minutes, stirring often (make sure garlic doesn’t burn). Add 2 T apple cider vinegar and scrape the bottom of the pan (deglazing the pan).
  3. Add water, cover, bring to a boil. Uncover and cook until veggies are cooked through, about 45 minutes or so.
  4. Whisk flour with 1/4 C water. Stir into soup. Add corn and bacon grease.
  5. Add milk (use as much or as little as you want, depending on desired thickness of soup). Cook until steam begins to rise, then turn off heat. Do not boil (the milk can “break” if it gets too hot).
  6. Add cheese, a little at a time, gently whisking in. Add 1 t apple cider vinegar.
  7. Taste and adjust seasonings if necessary. Serve topped with bacon and parmesan cheese.

 

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