De Ma Cuisine

Bacon Archive

Tuesday

10

September 2019

0

COMMENTS

Kale and Farro Salad with Bacon

Written by , Posted in Dairy-Free, Dinner, Fruit, Grains, Lunch, Main Dishes, Meat, Pork, Quick and Easy, Salads, Vegetables

I have eighteen kale plants in my garden. That’s a lot for a family where only one of us likes kale. I’ve got everything from huge three foot wide plants, to a couple that I transplanted later in the season that are still pretty small. It was definitely the most successful thing I planted this summer.

I have plenty of uses for kale on here. Some of my favorites are: Massaged Kale and Tuna Salad, Hearty Kale and White Bean Quesadillas, and turning it into pesto to go alongside Spicy Twice Baked Sweet Potatoes. I prefer it when it’s smaller, tender, baby kale. Tim, I believe, prefers it when it’s not served at all.

Today, I’m craving bacon, but feel a bit guilty about how much kale I have grown and not eaten. So, I’m gonna use them together. They’ll go alongside farro and some apples from our tree to make a quick lunch.

The dog is reverse hiccuping. Anyone else have a dog that does this? It freaks me out, even though our vet says it’s not dangerous.

I got advice for farro cooking from Bon Appètit. Their technique treats it like pasta. I can do that. I started with six cups of water, added a good amount of salt, and brought it to a boil. I toasted the farro in a dry skillet while the water heated. It ended up taking five minutes. Oh, and I rinsed the farro, before I toasted it (just gonna work backwards for a sec). I’m not sure if I was supposed to. But, I think that’s a thing with other grains, so I did it. I’m quite the authority on food.

I may not know a lot about farro, but when it comes to bacon, I know what I like: Mazzeo’s Danish bacon, cut pretty thick. Prefect for BLTs or cutting into lardons, like I did today. I totally didn’t cook enough though. I made two slices. I should have done six. What even was I thinking?!

I cooked the bacon and left about a tablespoon of the grease for the kale. I know that kale will wilt down considerably, but still I second guess myself when I add the whole salad spinner’s worth of kale to the pan. It will work. Right?!

Yes. It will.

Here’s what I like about this salad: the kale is bitter. Wait, I don’t like that. But, bitter kale, when accompanied by sweet apples, nutty farro, and salty, crispy bacon, mellows. And then I do like it.

If I’m honest, I mostly just want to eat the bacon. But, the rest of it is pretty good too. Ok, really good.

Top it all with Sir Kensington’s Golden Citrus Vinaigrette and, well, you’re golden… (are puns still allowed?). If you can get your hands on Sir Kensington’s products, I’d strongly recommend them. If you can’t, I’d whisk together some lemon juice, balsamic vinegar, and extra virgin olive oil. I’d add a splash of maple syrup, a plomp of dijon mustard, and a pinch of salt. That’s my go-to dressing and I think it would taste great here too.

Sometimes after I eat a meal like this I feel so healthy that it makes me want to eat a huge pizza. You know, for balance.

Happy Eating!

Kale and Farro Salad with Bacon

Serves 2

Ingredients

  • 1 C rinsed farro
  • 6 C water
  • 1-2 T salt
  • 2-4 bacon slices, cut into lardons
  • 6-8 C kale, stems removed, leaves washed and torn
  • 1/2 t salt
  • 1/4 C Sir Kensington’s Golden Citrus Vinaigrette
  • (Or whisk together some lemon juice, balsamic vinegar, and extra virgin olive oil. Add a splash of maple syrup, a plomp of dijon mustard, and a pinch of salt.)
  • 1 chopped apple, for topping

Directions

  1. Bring the 6 cups of water and 1-2 tablespoons salt to a boil. While it’s heating, toast the farro in a dry skillet until it gets a bit nutty smelling, about 3-5 minutes. Add the farro to the boiling water and cook until it tastes good, about 15-30 minutes (yeah, it can vary a lot – for me, 15 minutes was perfect). Drain the farro and set it aside.
  2. While the farro cooks, cook the bacon. Then drain on a paper towel lined plate. Reserve 1 T of the bacon grease and leave it in the pan.
  3. To the grease add the kale and sprinkle with 1/2 teaspoon salt. Toss it until it wilts down (it will, I promise) and gets darker green and tender.
  4. Toss the kale with the farro and 1/4 cup of dressing. Top with bacon and apple slices.

Monday

26

October 2015

1

COMMENTS

Pumpkin Pasta

Written by , Posted in Cheese, Dinner, Eggs, Gluten Free, Herbs, Kid-Friendly, Main Dishes, Meat, Nuts, Pasta, Pork, Roasting, Vegetables, Vegetarian

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I’m eating this pasta as I type. I refrained from eating more than a bite or two while I was photographing so I could save it for dinner. It’s creamy, has a hint of spice, and it tastes like fall. It feels like the kind of food that should be enjoyed on a cold night with loved ones at your table… Lost in thought, I was envisioning my next dinner party when an errant noodle flung pasta sauce on to the floor. Distraction over.

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It’s pumpkin season and I’m so glad. I love all that there is to do with pumpkins (like I talked about in my Ten Ways to Use Pumpkins post from the other day). They’re versatile and yummy.

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For this recipe I roasted the pumpkin almost whole so that I could serve the pasta in it. It’s as simple as a little olive oil on the inside, flip it upside down, and roast for about an hour. I wanted to save some of the roasted pumpkin for a few other dishes, but if you wanted to use it all, you could totally do that.

Pumpkin isn’t the only option. If you’ve got other varieties of winter squash they’d be great too. I might avoid the spaghetti squashes (and those like them), but other than that, whatever you’ve got on hand should be great.

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Pumpkin (or winter squash) and browned butter are good friends. As they should be. You can use butter or not, olive oil is a great option as well. Equal parts butter/olive oil and all purpose flour work together to make a nice roux. Or, if you want to skip it all together (and for a gluten-free option), milk and cornstarch will thicken up nicely.

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The pumpkin, milk, and thickener heat slowly on the stove until they’re nice and thick. Then cheese and some seasonings are added and everyone gets blended together until you’ve got a nice smooth sauce.

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Whatever pasta you prefer will work perfectly. I made some fresh pasta today, cut in a fettuccine (ish) width, so that’s what I wanted to use. But, elbows, spaghetti, or fusilli would be great too. I opted for a creamy sauce without any add ins or toppings. Sometimes I just don’t want anything extra. But, next time I think I’m gonna try it with some mushrooms, greens, and sage… or maybe corn, crispy shallots, and bacon.

Happy Eating!

Pumpkin Pasta

Prep Time: 15 minutes

Cook Time: 1 hour, 11 minutes

Total Time: 1 hour, 26 minutes

Yield: 6

Pumpkin Pasta

Ingredients

  • 1 small pumpkin or small to medium winter squash (any except spaghetti squash) (about 2-3 C cooked) (could also use roasted or steamed carrots or cauliflower)
  • 1 t olive oil
  • 1/4 C butter or olive oil (optional)
  • 1/4 C all purpose flour or 1 T cornstarch
  • 2 C milk (any kind)
  • 1/2 C plain yogurt
  • pinch cayenne
  • to taste salt
  • good pinch coriander
  • good pinch ginger
  • 1 C cheese (Parmesan, cheddar, or Gruyère), grated
  • (could also mix in: 2-4 cloves roasted garlic, sautéed mushrooms, greens, sage, onion, leek, shallot, corn, lemon zest)
  • 6 servings pasta
  • toppings optional: fresh herbs, chopped; poached eggs, bacon, or nuts

Instructions

  1. Pre-heat the oven to 350F. Cut the lid off the pumpkin (if you're going to serve in it, if not you could just slice in half), scrape out seeds. Rub the inside with 1 t olive oil. Roast for about 1 hour.
  2. Heat a medium sized saucepan over medium-low heat. Add butter, if using. When it starts to brown, whisk in flour. Cook for 30-60 seconds. If doing gluten-free, skip the butter and flour and whisk milk with cornstarch. Pour in milk (with or without the cornstarch), whisking as you do. Add pumpkin. Cook over low heat for about 10 minutes, or until thickened (it should coat a spoon without all running off), stirring occasionally with a wooden spoon.
  3. Remove from heat and stir in yogurt. Season with cayenne through ginger. Stir in cheese. Blend with a hand blender (or in batches in a regular blender with the center plug removed and the hole covered with a clean tea towel) until smooth. Taste and adjust seasoning if desired. Stir in any additional mix ins.
  4. Cook pasta. Drain and toss with sauce. Serve topped with desired toppings, or just serve as it is.

http://www.de-ma-cuisine.com/pumpkin-pasta/

Monday

19

October 2015

1

COMMENTS

Deviled Eggs with Parmesan Crisps and Fresh Herbs

Written by , Posted in Appetizers, Cheese, Eggs, Gluten Free, Herbs, Kid-Friendly, Low Carb, Lunch, Meat, Pork, Potlucks, Quick and Easy, Sides, Snacks, Vegetarian

DeviledEggs-5

It’s taken me a while to get back into the swing of things since our trip. The first week we were back things were in a state of chaos. Half unpacked suitcases, piles of laundry, my brain still wanting to be with family. Then I was sick most of the next week, so I’m finally getting back into things today. What this meant was that I made mayonnaise. One step in the right direction of not eating quesadillas for every single meal. Tim asked if there were any leftovers to take for lunch today. Nope. Well, there are now: Deviled Eggs (minus the ones that I couldn’t resist), and the beans with rice and peas that was dinner. I feel better already.

I can’t remember the last time I made deviled eggs. If I’m hard boiling eggs, they don’t usually last long enough to be made into anything else. A sprinkle of salt is all they really need.

Until now.

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My youngest brother got married a month ago in Ontario, Canada (where I grew up). They were married at my mom and dad’s place, a picturesque country home with plenty of room for their grown kids to come and stay. But, their home isn’t just where they live. They have a commercial kitchen where mom cooks for groups and for their bakery & cafe. This kitchen is a little bit of heaven for me. I get to cook with family in a great big kitchen.

Josh and Karensa asked my brother Jake and I to take care of the appetizers for the wedding. One of those was Deviled Eggs with Bacon and Chives, that was dreamed up for Josh. I just knew he’d love them (and I was right).

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This recipe is a slight variation on the eggs that we made for Josh. Mostly because I have basil, not chives, and I don’t have any bacon. Oh, and I used 6 eggs rather than the 36 used for the wedding. I didn’t think I’d need thaaaaat many leftovers for lunches this week.

I boiled ’em. Simple. The way mom taught me. Boil water, add some vinegar (in case a shell cracks – it’s supposed to keep the whites from spreading too much), cook 15 minutes, cool, then peel. If you do it differently, that’s great. Do what works for you.

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I’ve heard that it’s best to peel the eggs right away. I did, and they were perfect. I didn’t lose any of the white part. I’ve also heard that you’re supposed to use older eggs for hard boiled. I didn’t. I just got these today. So, who knows about these things that “they” say.

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I try to keep homemade mayo on hand. Partly because I love it, partly because it’s so easy to make. Along with some paprika, basil, salt, and olive oil, it’s a fabulous mix-in for deviled eggs.

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I topped each one with a parmesan crisp and a tiny basil leaf. You could opt for bacon and chives, or switch it up and use dill and skip the bacon altogether. So far, no matter how they’ve been topped, these eggs are irresistible and they won’t last long before they’re snatched up by hungry guests (or by a hungry blogger who is about to go raid the fridge).

Happy Eating!

Deviled Eggs with Parmesan Crisps and Fresh Herbs

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 6

Serving Size: 1 whole egg

Deviled Eggs with Parmesan Crisps and Fresh Herbs

Ingredients

  • 6 eggs
  • 1 T white vinegar
  • 1/4 C parmesan cheese, grated
  • (optional) 1 slice bacon, cooked and crumbled
  • 1 T fresh herbs (basil, chives, dill, tarragon), 12 left whole, remaining chopped
  • 1 t olive oil
  • to taste salt
  • 1/2 t paprika
  • 2 T mayonnaise
  • coarse salt

Instructions

  1. Pre-heat oven to 350F.
  2. Boil water. Add vinegar. Add eggs and boil for 15 minutes. Cool under cold water or in an ice bath. Peel as soon as they are cool.
  3. If using bacon, cook, then drain on a paper towel lined plate. Crumble.
  4. Drop a pinch of parmesan on a parchment paper lined baking sheet. Repeat until all has been used up. (If you make too many, store in an air tight container in the fridge.) Bake for 7-8 minutes, or until crispy. Cool and remove from baking sheet.
  5. Halve eggs. Gently pop out the yolks and mash with the herbs through mayonnaise. Taste and adjust seasoning if desired. Return the yolk mixture to the whites (use two small spoons, a piping bag, or a plastic bag with the corner snipped off). Top each with one herb leaf, one parmesan crisp, and, if using, one small piece of bacon. Sprinkle with a bit of coarse salt.

http://www.de-ma-cuisine.com/deviled-eggs/

Monday

7

September 2015

0

COMMENTS

Tuna Boats

Written by , Posted in Appetizers, Dinner, Eggs, Fennel Pollen, Fish, Fruit, Gluten Free, Herbs, Kid-Friendly, Low Carb, Lunch, Main Dishes, Meat, Quick and Easy, Sides, Snacks, Vegetables

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There are so many things that you can do with tuna. It makes a fabulous sandwich, one of my favorites. It’s a great addition to pasta, one of my comfort foods. And, it’s good in a boat. Specifically a boat made of veggies.

This is one of those awesome recipes that’s great no matter the season. So I will share one of my favorite ways to make it, and then some mix and match options.

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For this recipe, the stars were hard boiled eggs, shallots, and fresh tarragon. Plus the boats: cabbage, tomatoes, and cucumber. It was fabulous.

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I started with the eggs. My method for hard boiling is what my mom taught me: boil water, add 1t white vinegar, add eggs, boil for 15 minutes, cool eggs under cold running water. I like to peel the eggs right away, while they’re still a bit warm. They’re easier to peel.

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After the eggs, the rest came together in no time.

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We loved the cucumber boats, the tomato boats were yummy, but the cabbage boats were our favorite. There was something so perfect about the slightly sweet cabbage that went so well with the tuna and egg mixture.

Since tuna goes with so so many things, it didn’t seem fair to limit the recipe to just a these few ingredients. So here are some mix and match ideas. Mix a little something that you think would taste great together, from each of the five categories, for a quick and easy treat.

Creamy/Liquidy

Mayo, yogurt, rice vinegar, balsamic vinegar, aioli, Dijon mustard, soy sauce, silken tofu, olive oil, sesame oil.

Herbs

Basil, cilantro, dill, chives, fennel pollen, parsley, Rosemary, sage, thyme, tarragon.

Seasonings

Cayenne, paprika, pepper, salt.

Extras

Bacon, arugula, bell pepper, celery, back/white/fava/green beans, capers, chile peppers, hard boiled eggs, garlic, ginger, leeks, lemon zest, red onions, pancetta, scallions, shallots, radishes, tomatoes, salsa, olives.

Serve In

Avocado, cucumber, cabbage, carrots, celery, kale, chard, mixing, lettuce, radicchio, daikon radishes, radishes, fennel, beets, jicama, shiitakes.

Some may be best cooked and scooped out (beets and carrots). They could be served with the veggies at room temperature, or even chilled. Others will just need the seeds or some of the flesh scooped out (any good bits could be mixed with the tuna or saved for later). Those of the leafy variety need just be separated.

And now, here are some combos that I came up with, all of which I can’t wait to try.

French Inspired Tuna, tarragon or basil, hard boiled eggs, and mayo, served in a tomato or cucumber.

Asian Inspired Tuna, sesame oil, soy sauce, rice vinegar, onion, chile pepper, and cilantro, served in summer squash, tomato, or cabbage.

Mediterranean Inspired Tuna, olives, olive oil, paprika, lemon zest, parsley, basil, dill, white beans or garbanzo beans, and red onion, served in cucumber, bell pepper, or tomato.

Mexican Inspired Tuna, yogurt, salsa, black beans, cilantro, chile pepper, bell pepper, tomato, and red onion, served in avocado, tomato, or bell pepper.

Italian Inspired Tuna, garlic, rosemary, parsley, basil, thyme, tomato, lemon juice, olive oil, and balsamic vinegar, served in tomato, fennel, bell pepper, or summer squash.

Happy Eating!

Tuna Boats

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2-3

Tuna Boats

Ingredients

  • 2 hard boiled eggs
  • 1-2 T mayo
  • 1-2 T plain yogurt
  • 1 T olive oil
  • 1 T tarragon or basil, chopped or cut in a chiffonade
  • pinch cayenne
  • to taste salt
  • 1 T shallot or red onion, diced
  • 1-5oz. can tuna
  • cucumber, tomato, or cabbage (halved, center scooped out if applicable), for serving

Instructions

  1. Cook eggs (boil water, add 1t white vinegar, add eggs, boil for 15 minutes, drain, pour cool water over, peel right away).
  2. Combine eggs through tuna. Taste and adjust seasoning if desired.
  3. Scoop tuna mixture into cucumber, tomatoes, and cabbage.

http://www.de-ma-cuisine.com/tuna-boats/

Thursday

16

April 2015

3

COMMENTS

Bacon and Feta Frittatas

Written by , Posted in Baking, Breakfast, Brunch, Cheese, Condiments, Dinner, Eggs, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Meat, Pork, Potatoes, Vegetables

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Many of my favorite foods are those loaded with veggies and a little something else. I do this with pasta, soups, and stir fry. In this case, it was with bacon, eggs, and a little bit of feta cheese.

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This is a use what’s in season type of meal. I had asparagus, turnip, kohlrabi, carrot, and collard greens on hand. But, you could use bell peppers, tomatoes, mushrooms, potatoes, radishes, and any other greens that sound good to you.

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I cooked the bacon and when it was done and resting on a plate, I added some olive oil to the bacon grease in the skillet. If you want to wipe out the skillet after the bacon is done, that’s cool too. Add some butter or extra olive oil instead of the bacon grease. Don’t want to use bacon at all? That’s fine. I like the crunch that it adds to the frittata, but it’s not absolutely essential.

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While the veggies cook, whisk together some of your favorite eggs with a bit of milk. I needed just three eggs, since there were so many veggies. You can adjust the recipe according to your needs, keeping in mind that the cooking time may change depending on the number of eggs used.

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The eggs and veggies are combined and some feta is added. Like pretty much everything else in this recipe, you can change up the cheese if you want. Gouda would be a yummy choice, if you’re not using feta.

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Once the frittatas are done (I like to use a food thermometer to take the guesswork out of it), they get to stand around and rest for about 10 minutes. In that time, you can whisk up a lemony dressing that will be drizzled over the top.

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And then finally, it’s time for a bite. With that crunchy bacon, delicious veggies, and flecks of feta, it’s as delicious as I’d hoped it would be.

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Frittatas are perfect any time of the day, any day of the week. They’re especially good when shared with a loved one. But, if you’re having a meal by yourself, the second frittata can be refrigerated (or frozen and thawed in the fridge over night) and reheated another day.

Happy Eating!

Bacon and Feta Frittatas

Prep Time: 20 minutes

Cook Time: 43 minutes

Total Time: 1 hour, 3 minutes

Yield: 2

Bacon and Feta Frittatas

Ingredients

  • 4-5 slices bacon
  • bacon grease (or 1 T butter)
  • 1 T olive oil
  • 3/4 C kohlrabi (or potatoes, fennel bulb, or mushrooms), chopped
  • 3/4 C turnip (or radish), chopped
  • 1 1/2 C onion, chopped
  • 3/4 C carrot, chopped
  • to taste salt
  • to taste pepper
  • 1/2 t dried thyme (or 1/2 T fresh)
  • 1/2 t dried basil (or 1/2 T fresh)
  • 1 C asparagus (or peas), stems snapped off and discarded, chopped
  • 2 cloves garlic, diced
  • 1 C greens, chopped
  • 1 T fresh parsley, chopped
  • 1 T fresh dill, chopped
  • 3 eggs
  • 1/4 C milk
  • to taste salt
  • to taste pepper
  • 1/2 C feta, crumbled
  • Dressing: 1/2 t honey
  • 1 t dijon mustard
  • 1/4 C lemon juice
  • 1 t fresh parsley, chopped
  • 1/2 t fresh dill, chopped
  • to taste salt
  • to taste pepper
  • 2 T olive oil

Instructions

  1. Preheat the oven to 375F. Place two greased 5" (diameter) by 2" (tall) ramekins or oven safe dishes on a baking sheet and into the oven while it preheats.
  2. Cook bacon to desired crispness. Remove from skillet and place on a paper towel lined plate. Crumble when cool enough to handle.
  3. Heat bacon skillet. Add olive oil (and butter if you've wiped it out and discarded the bacon grease). When it's hot, add the kohlrabi through basil (if you're using dried herbs). Cook covered over medium-low heat for 10 minutes, stirring occasionally. Add asparagus through dill (adding basil and thyme if you're using fresh) and cook for 3 minutes more. Remove from heat and taste and adjust seasoning if desired.
  4. Whisk eggs with milk, salt, and pepper. Stir in veggies and feta. Pour into the hot, greased ramekins (still on the baking sheet). Bake for about 30 minutes, or until the eggs are set and have come to 160F. Let stand for 10 minutes before serving.
  5. While frittatas rest, whisk together dressing ingredients, streaming in the olive oil last, while you whisk. Taste and adjust seasoning if desired.
  6. Serve frittatas topped with bacon and dressing.

http://www.de-ma-cuisine.com/bacon-and-feta-frittatas/