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Tuscan White Bean Soup with Bacon

Tuscan White Bean Soup with Bacon

Tuscan White Bean Soup with Bacon

 

10 strips Bacon, diced

2 large Shallots, peeled & small dice (about 1 1/2 cup)

3 medium Carrot, peeled & small dice (about 3/4 cup)

3 medium Celery, small dice (about 3/4 cup)

4 small cloves Garlic, peeled & minced

¼ tsp crushed Red Pepper Flakes – more or less, to taste

¾ tsp Kosher Salt, plus more to taste

heaping 1/4 tsp Ground Black Pepper, plus more to taste

½ cup White Wine

4 Cups Chicken Stock

2 (14.5 oz) cans Cannellini Beans or Great Northern Beans, undrained

2 sprigs fresh Rosemary

1 Bay leaf

1 Parmesan Cheese Rind

¼ – ½ Cup Heavy Cream

1 T. fresh Parsley leaves, chopped, or more for serving

½ Cup Parmigiano Reggiano, plus more for serving

 

Cook bacon: Place a large stock pot over medium heat and add bacon. Cook until bacon is crisp and cooked through. Use a slotted spoon to remove bacon to a paper towel lined plate, leaving bacon drippings in pan. Set aside. Remove bacon – leave fat: You want about 1 T. of bacon drippings in the pot, if you do not have enough fat, add extra virgin olive oil to pan until you have about 1 T. of liquid (just eyeball this). Sauté vegetables: Increase heat to medium high. Add shallots, carrot, and celery to pot. Cook, stirring frequently until softened, about 3 minutes. Add garlic and crushed red pepper flakes, salt and pepper; cook until aromatic, 30 seconds – 1 minute. Deglaze the pan: Add white wine to deglaze pan, scraping up brown bits from the bottom of the pan. Cook until wine is reduced to 2 T., about 3-4 minutes. Add liquid, beans + herbs: Add the chicken stock, beans with their liquid, rosemary sprigs, bay leaf and parmesan rind (if using). Boil, then simmer: Increase heat to high and bring soup to a boil. Immediately reduce heat to a gentle simmer. Cover and simmer for 15-18 minutes. Add bacon, cream, parsley + parmesan: Use tongs to remove the rosemary sprigs and bay leaf. (I leave in the parmesan rind, but you can remove and discard it.) Add in the bacon, 1/4 cup of cream, chopped parsley leaves and grated parmesan. Taste and adjust for seasoning. Taste the soup, add more cream for a richer taste and texture.

Braised Chicken with Onions, Mushrooms, and Bacon

Braised Chicken with Onions, Mushrooms, and Bacon

Braised Chicken with Onions, Mushrooms, and Bacon

 

Serve with mashed potatoes, buttered noodles, or polenta.

 

3 slices bacon

8 (3-ounce) boneless, skinless chicken thighs

2 onions

1 ounces cremini mushrooms

1 cup chicken broth

Fresh parsley

 

Chop bacon and cook in Dutch oven over medium heat until crisp, 5 to 7 minutes; transfer to paper towel—lined plate. Trim chicken, pat dry with paper towels, and season with salt and pepper. Heat bacon fat left in pot over medium heat until just smoking. Brown half of chicken lightly on 1 side, 3 to 5 minutes; transfer to plate. Repeat with remaining chicken. Halve and thinly slice onions, trim and quarter mushrooms, and add to fat left in pot with 1/4 tsp. salt. Cover and cook over medium heat until softened and wet, about 5 minutes. Remove lid and continue to cook, stirring often, until onions and mushrooms are dry and well browned, 10 to 12 minutes. Stir in broth, scraping up any browned bits, and bring to simmer. Nestle chicken and any accumulated juices into pot, cover, and simmer gently until chicken is very tender, 20 to 25 minutes. Transfer chicken to platter; cover to keep warm. Return sauce to simmer and cook until thickened, about 5 minutes. Season with salt and pepper to taste and pour over chicken. Mince 2 T. parsley, sprinkle parsley and bacon over top, and serve.

Amazing Bacon, Onion & Fried Egg Toast

Amazing Bacon, Onion & Fried Egg Toast

Amazing Bacon, Onion & Fried Egg Toast

 

2 strips bacon, cut in half

1/4 yellow onion, sliced thinnish

1 large egg

1 slice bread

1/4 cup leftover Roasted Red Pepper Sauce, warmed up

Freshly ground black pepper (optional)

 

Cook the bacon in a large nonstick skillet until three-quarters of the way done. Push the bacon to one side, add the onion to the pan, and cook it in the bacon grease—two slices won’t make too much grease, so don’t freak out.        When the onion has softened, slide the bacon and onion over to one side, and crack the egg into the remaining grease and cook… you know how. Toast the bread. When the egg is done, put the toast on a plate and top with the bacon, onion, and egg. Immediately add the red pepper sauce to the pan to heat it up, then drizzle over the egg. Maybe a few grinds of pepper.

Roasted Brussels Sprouts with Bacon and Chestnut

Roasted Brussels Sprouts with Bacon and Chestnut

Roasted Brussels Sprouts with Bacon and Chestnut

 

3 T. olive oil

½ pound bacon, cut into lardons

4 shallots, thinly sliced

1 pound Brussels sprouts, trimmed and halved

¼ pound chestnuts, roasted and peeled

Salt and freshly ground pepper

2 T. unsalted butter

2 T. balsamic vinegar

 

Preheat oven to 425°. Heat oil over medium heat in a roasting pan or oven-proof skillet. Add the bacon and cook until golden brown and crisp. Remove the bacon to a plate lined with paper towels. Drain all but two T. of fat from the pan. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and chestnuts and toss to combine. Season with salt and pepper and roast in the oven until the sprouts are cooked through and golden brown, about 12 minutes. Remove the vegetables from the oven and stir in the butter and balsamic vinegar. Transfer to a platter and top with the crispy bacon.

Simmered Fish with Tomatoes & Bacon

Simmered Fish with Tomatoes & Bacon

Simmered Fish with Tomatoes & Bacon

 

4 slices bacon

1 red onion, halved and thinly sliced

Kosher salt

Freshly ground black pepper

1/2 tsp. crushed red pepper flakes, optional

One 28-ounce can whole peeled tomatoes

1 1/2 pounds firm white fish, such as halibut, cod, or pollock

Olive oil for drizzling

Chopped fresh chives or parsley, for serving

 

Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 5 to 7 minutes. Transfer to a plate. Increase the heat to medium high. To the drippings in skillet, add the onion and season with V2 tsp. salt and several grinds of black pepper. Cook, stirring occasionally, until the onion starts to brown, about 4 minutes. Add the crushed red pepper flakes, if using, and the tomatoes, breaking up with your hands or a spatula to bite-size pieces; season with V2 tsp. salt and more black pepper. Bring to a simmer. Season the fish all over with salt and pepper and nestle in the sauce. Drizzle with oil and cover the skillet. Reduce the heat to low and cook, covered, until the fish is just cooked through, 3 to 5 minutes depending on thickness. Uncover, top with chives, and crumble bacon overtop.

Mom’s Sweet Corn Chowder

Mom’s Sweet Corn Chowder

Mom’s Sweet Corn Chowder

 

8 slices bacon, chopped

2 tablespoons butter

1 cup chopped onion (about 1/2 a large onion)

1 pound Yukon gold potatoes, chopped into bite-size pieces (about 3 cups)

4 cups low-sodium chicken broth

3 tablespoons all-purpose flour

2 cups half-and-half

3 cups corn kernels

Salt and pepper

Fresh chives for sprinkling on top

 

In a large soup pot or heavy-bottom Dutch oven, cook bacon over medium heat until bacon is cooked through and crispy. Scoop the bacon out and set it on a plate lined with paper towels. If there is a ton of bacon grease, pour off all but about 1 tablespoon. Add the butter and allow it to melt then add onion and potatoes. Cook, stirring often to keep the potatoes from sticking, until onion is tender, about 5 minutes. Add chicken broth and bring to a simmer. Cover and simmer until potatoes are tender, 15– 20 minutes. Combine flour and half-and-half in a glass measuring cup and whisk until smooth. Add the half-and-half mixture and the corn to the pot and continue cooking until the soup is slightly thickened and the corn.

Bacon, Egg, and Hash Brown Casserole

Bacon, Egg, and Hash Brown Casserole

Bacon, Egg, and Hash Brown Casserole

 

10 slices bacon, chopped

4 cups frozen diced potatoes with peppers and onions, thawed

1 (10-oz) pkg spinach

1 (4-oz) pkg gluten-free seasoned croutons

10 large eggs

½ cup heavy cream

½ cup sour cream

1 tsp. garlic salt

1½ cups shredded colby-Jack cheese

 

Preheat oven to 375°F. Cook bacon in a 12-inch cast-iron skillet over medium heat 6 to 8 minutes or until crisp. Remove bacon from skillet, reserving 2 T. drippings in skillet. Add potatoes to hot drippings; cook, stirring occasionally, until potatoes are browned and tender. Gradually stir in spinach until wilted. Sprinkle with croutons. Whisk together eggs, cream, sour cream, and garlic salt in a large bowl; pour over croutons. Sprinkle with cheese and bacon. Transfer skillet to oven and bake 25 to 30 minutes or until center is set.

Parmesan-Bacon Pasta

Parmesan-Bacon Pasta

Parmesan-Bacon Pasta

 

½ (16-oz) pkg linguine

6 slices bacon, chopped

½ lb asparagus, trimmed

1 cup grape tomatoes, halved

¾ cup chicken broth

¼ cup shredded Parmesan cheese

 

Cook pasta according to package directions. Meanwhile, cook bacon in a large skillet over medium heat until crisp; using a slotted spoon, remove bacon and drain on paper towels, reserving 1 T. drippings in skillet. Add asparagus; cook 4 minutes or until asparagus is crisp tender. Remove asparagus from skillet, and keep warm. Add tomatoes and broth, scraping skillet to loosen any browned bits; bring to a boil, reduce heat, and simmer until broth is reduced by half. Add cheese, stirring until melted. Toss sauce mixture with pasta and bacon; divide mixture between 2 plates. Serve with asparagus.

Bacon and Cheese Wonton Pierogies

Bacon and Cheese Wonton Pierogies

Bacon and Cheese Wonton Pierogies

10 slices bacon, chopped

1 (24-oz) container refrigerated garlic mashed potatoes

1 cup shredded Cheddar cheese

1 large egg, lightly beaten

4 green onions, chopped

2 (12-oz) pkg wonton wrappers

½ cup water

½ cup butter, divided

1 (12-oz) jar refrigerated Ranch dressing

 

Cook bacon in a large skillet over medium heat until crisp; drain on paper towels. Stir together mashed potatoes, bacon, cheese, egg, and onions in a large bowl.  Spoon about 1 T. potato mixture in center of each wonton wrapper. Moisten edges of wrapper with water, and fold one pointed edge over filling to make a triangle, pressing edges to seal. Bring a large pot of salted water to a boil over medium-high heat. Add pierogies, in batches; cook until dumplings begin to float. Remove with a slotted spoon, and place on a parchment-lined baking sheet. Melt 1 T. butter in a large nonstick skillet over medium heat. Add 10 to 12 pierogies and cook 2 to 3 minutes or until browned. Repeat with remaining butter and pierogies. Serve with Ranch dressing for dipping.

Chicken Club Crescents

Chicken Club Crescents

Chicken Club Crescents

 

1 (4-count) can refrigerated crescent rolls

½ (2.1-oz) pkg fully-cooked bacon

½ (22-oz) pkg fully-cooked chicken breast strips

½ (8-oz) block colby-Jack cheese, sliced

2 T. butter, melted

½ T. honey mustard

½ tsp. Worcestershire sauce

 

Preheat oven to 375°F. Unroll crescent dough and separate into 8 triangles. Divide desired amount of bacon, chicken, and 1 slice cheese over wide part of each crescent triangle. Roll up crescents according to package directions. Place in a lightly greased 9-inch baking dish. Stir together melted butter, honey mustard, and Worcestershire sauce; brush over tops of rolls. Bake 15 to 20 minutes or until golden brown. Serve with additional honey mustard for dipping, if desired.

Bacon and Potato Breakfast Casserole

Bacon and Potato Breakfast Casserole

Bacon and Potato Breakfast Casserole

 

1 (16-oz) pkg bacon, chopped

1½ lb Yukon Gold potatoes, peeled and cut into ½-inch pieces

1 (8-oz) pkg sliced mushrooms

2 cloves garlic, minced

1 (10-oz) pkg baby spinach

4 green onions, thinly sliced

1 cup shredded Swiss cheese

12 large eggs

½ tsp. salt

½ tsp. pepper

 

Preheat oven to 350°F. Cook bacon in a large skillet over medium heat until crisp. Drain, reserving 4 T. drippings in skillet. Cook potatoes in hot drippings in skillet over medium-high heat 8 to 10 minutes or until potatoes are browned and tender, stirring occasionally. Remove from skillet, and place in a lightly greased 13- x 9-inch baking dish. Add mushrooms and garlic to skillet; cook 5 to 6 minutes or until mushrooms are browned and tender. Gradually add spinach, stirring until wilted. Spoon mushroom mixture over potatoes in baking dish; sprinkle with green onions, bacon, and cheese.

Whisk together eggs, salt, and pepper in a bowl until blended. Slowly pour egg mixture over cheese in baking dish. Let stand 15 minutes. Bake 40 to 50 minutes or until center is set. Let stand 10 minutes before serving.

Summer Corn and Bacon Pasta

Summer Corn and Bacon Pasta

Summer Corn and Bacon Pasta

 

12 oz whole wheat rotini pasta

3 ears corn

9 slices center cut bacon, chopped

1 sweet onion, chopped

3 cloves garlic, minced

1 cup low-sodium chicken broth

¾ cup heavy cream

¾ tsp. salt

1 (1-oz) pkg fresh basil, torn

 

Cook pasta according to package directions. Cut kernels from cobs; discard cobs. Meanwhile, cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp. Drain, reserving 2 T. drippings in skillet. Cook corn and onion in hot drippings 6 minutes or until browned and tender. Add garlic; cook 1 minute or until fragrant. Stir in broth, cream, and salt; cook 3 minutes or until thickened. Add pasta and basil, stirring to coat. Sprinkle with bacon.

Creamy Bacon Chicken with Crispy Smashed Potatoes and Roasted Asparagus

Creamy Bacon Chicken with Crispy Smashed Potatoes and Roasted Asparagus

Creamy Bacon Chicken with Crispy Smashed Potatoes and Roasted Asparagus

 

6 slices center cut bacon, chopped

1 onion, chopped

6 (6-oz) boneless, skinless chicken breasts

¾ cup low-sodium chicken broth

¾ cup heavy cream

 

2 lb small red potatoes

4 T. olive oil, divided

1 tsp. garlic powder

1 tsp. pepper

½ tsp. salt

1 lb asparagus, trimmed

 

Cook bacon and onion in a large skillet over medium-high heat 6 minutes or until bacon is crisp and onion is tender. Remove bacon mixture from skillet, reserving 2 T. drippings in skillet. Add chicken to skillet, and cook 5 minutes per side or until browned. Add broth and cream; cook 3 to 4 minutes or until thickened and chicken is done. Sprinkle chicken with bacon mixture. Preheat oven to 450°F. Cook potatoes in boiling water 10 minutes or until just tender; drain and place on a greased baking sheet. Using a potato masher, mash each potato until flattened, but still in one piece. Drizzle with 3 T. oil; sprinkle with garlic powder, 1 tsp. pepper, and ½ tsp. salt. Bake 15 to 20 minutes or until edges of potatoes are browned and crispy. Toss asparagus with 1 T. oil on another rimmed baking sheet. Bake 6 to 8 minutes or until browned and tender; season with additional salt and pepper to taste.

Brie-Brioche Toast

Brie-Brioche Toast

Brie-Brioche Toast

 

1 (12-oz) pkg soft brioche baguette

½ cup salted butter, melted

1 (12-oz) pkg thick-sliced bacon, chopped

1 (8-oz) pkg sliced mushrooms, chopped

4 cloves garlic, minced

1 T. chopped fresh thyme (plus more for garnish)

1 (8-oz) round brie cheese, thinly sliced

½ (4.3-oz) container pomegranate arils

 

Preheat oven to 400°F. Cut baguettes into ¼-inch-thick slices. Place on a large baking sheet; brush with melted butter. Bake 10 minutes or until browned and crisp. Meanwhile, cook bacon in a large skillet over medium heat until crisp, drain, reserving 2 T. drippings in skillet. Cook mushrooms and garlic in hot drippings in skillet over medium heat unril browned and tender. Stir in thyme and crumbled bacon. Adjust oven temperature to broil. Place brie slices on toasted brioche. Broil until cheese is melted. Spoon mushroom mixture over cheese. Sprinkle with pomegranate arils. Garnish with fresh thyme. Serve immediately.

Avocado Toast Benedict with Lemon Hollandaise

Avocado Toast Benedict with Lemon Hollandaise

Avocado Toast Benedict with Lemon Hollandaise

 

Hollandaise:

3 Egg Yolks + 1 Whole Egg (if you are worried about raw eggs use pasteurized eggs)

1 Tablespoon Lemon Juice, Fresh

Zest of 1 Lemon

½ Teaspoon Real Salt

½ Cup Butter, Melted and Hot

 

Avocado Toast:

4 Eggs

1 Teaspoon White Balsamic Vinegar

4 Slices Black Forest or Applewood Smoked Bacon

4 Slices Good, Rustic Bread

2 Large Avocados, Sliced

Salt and Pepper, to Taste

 

Toppings (optional):

¼ Cup Red Onion, Sliced Thin

¼ Cup Cherry Tomatoes, Halved

Maldon Salt

 

Place the egg yolks and one whole egg in a small blender (such as the Magic Bullet. An immersion blender and a jar can also be used.) Add the lemon juice, lemon zest, salt, and hot butter, and immediately blend on high for 2 minutes. Hollandaise should be thick and pale yellow in color. Set aside.  Fill a medium saucepan ⅓ of the way full with water and bring to a simmer (do not boil). Add 1 teaspoon white balsamic vinegar to the water. Crack one egg into a small cup, then carefully place the cup down low to the water. Place the cup as close to the water as possible when adding the egg. (I submerge half of the cup into the water when placing the egg.) Finish adding the rest of the eggs and cook for 3-4 minutes or until egg whites are firm. Remove with a slotted spoon. Preheat the oven to 400°F. Set bacon on a foil-lined baking sheet and cook in the oven for 10-15 minutes or until crispy. Remove to a paper towel-lined plate to drain excess grease. Toast bread in the oven until desired doneness is achieved. Remove from oven and top with avocado slices (approximately ½ avocado for each slice of bread). Top with bacon, poached eggs, hollandaise, and optional toppings.

Bacon & Chive Egg Clouds

Bacon & Chive Egg Clouds

Bacon & Chive Egg Clouds

 

4 eggs

¼ cup parmesan cheese, grated

¼ cup bacon, crumbled

¼ cup green onions or chives, sliced

Salt & black pepper, to taste

 

Preheat your oven to 450 degrees and line a baking sheet with parchment paper. Then carefully separate the egg whites from the egg yolks. Place the whites in a large mixing bowl and place each yolk in a separate small ramekin. (This makes it easier to add the yolks to your egg whites later.) Next use an electric mixer to beat your egg whites until stiff peaks form. (About 2 minutes.) Then gently fold in your parmesan cheese, bacon bits and green onion. Spoon 4 mounds of your egg white mixture onto your prepared baking sheet and make a small well in the center of each with the back of a spoon. Then place the baking sheet in the oven and bake for 3 minutes. Once done, remove the pan from the oven and place a yolk in the center of each well. Then return the pan back to the oven and cook for 3-5 more minutes or until the yolks are cooked to your liking. Season with salt and pepper to taste then serve with extra sliced green onions sprinkled on top.

Hearty Lentil Soup with Lardons

Hearty Lentil Soup with Lardons

Hearty Lentil Soup with Lardons

 

10 ounces thick-cut bacon (about 8 slices), cut into 1/2-inch-thick lardons

2 medium onions, chopped (about 3 cups)

3 medium carrots, chopped (about 2 cups)

4 stalks celery, chopped (about 2 cups)

8 ounces cremini mushrooms, sliced (about 2 cups)

3 cloves garlic, finely chopped

1 T. roughly chopped fresh thyme leaves

1 tsp. kosher salt

1 tsp. ground black pepper

2 cups French green lentils, rinsed

10 cups low-sodium chicken broth

 

Cook the bacon in a large (7- to 8-quart) Dutch oven over medium-high heat, stirring occasionally, until browned and crisp. Use tongs or a slotted spoon to remove the bacon from the pan and transfer to a plate lined with paper towels to drain. Add the onions, carrots, celery, and mushrooms to the bacon fat in the pan and sauté until beginning to soften, about 7 minutes. Add the garlic, thyme, salt, and pepper, stirring to incorporate. Stir in the lentils, add the broth, and bring the soup to a boil. Reduce the heat to medium-low, cover, and cook until the lentils are tender, about 40 minutes. Add the crisp lardons and stir to incorporate.  Taste the soup and add a bit more salt or pepper, if you like. Serve hot.

Fried Cabbage and Bacon

Fried Cabbage and Bacon

Fried Cabbage and Bacon

 

4 slices thick-cut bacon, chopped

1 small head green cabbage, cored and cut into about 1-inch pieces

1 yellow onion, chopped

2 tsp. kosher salt

1 tsp. celery seed

1/2 tsp. black pepper

1 T. apple cider vinegar

 

Place bacon in a medium Dutch oven over medium heat. Cook, stirring occasionally, until crisp and rendered, 10 to 12 minutes. Remove from heat. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving bacon drippings in the Dutch oven. Return the Dutch oven to medium heat. Add the onion and cook, stirring often, until softened, about 6 minutes. Add the cabbage, 2 T. water, salt, celery seed, and black pepper. Toss well to evenly coat the cabbage. Cover and cook, stirring occasionally until the cabbage is tender, 8 to 12 minutes.  Remove the cabbage from the heat and stir in the vinegar and bacon. Serve hot.

Bacon Scallops with Lemon Butter Sauce

Bacon Scallops with Lemon Butter Sauce

Bacon Scallops with Lemon Butter Sauce

 

5 strips bacon, uncooked, chopped

1 lb. scallops

salt and pepper

2 T. olive oil

3 T. lemon juice, freshly squeezed

2 T. wine or use lemon juice

2 T. butter, softened but not melted

2 T. parsley, fresh, chopped

 

Cook chopped bacon in a skillet until cooked. Dry scallops with paper towels. Season with salt and pepper. Heat the large skillet until very hot, add 2 T. of olive oil and immediately add scallops. Sear on high heat, about 3-4 minutes on each side. Remove from the skillet. Add 3 T. lemon juice (and maybe 2 more T. white wine). Scrape the bottom of the pan. Remove from heat, add softened butter (but not melted) – to create a creamy sauce. Add chopped bacon. Add back seared scallops. Top with chopped parsley

 

Yield: 4 servings

Calories: 309

Fat: 24g

Fiber:

One Pan Penne with Shrimp and Sundried Tomatoes

One Pan Penne with Shrimp and Sundried Tomatoes

One Pan Penne with Shrimp and Sundried Tomatoes

 

4 slices bacon, cut into 1-inch pieces

1 C. sweet onion, diced

1 pound raw, peeled shrimp

3 T. extra virgin olive oil

1/4 C. dry white wine

2 T. garlic, minced

1/2 C. sundried tomatoes, drained

2 C. fresh baby spinach leaves

A small handful of julienned basil leaves

1 lb. penne pasta, cooked and drained

cayenne pepper, to taste

salt and pepper, to taste

 

In a large sauté pan, cook the bacon until crisp. Drain the bacon on paper towels and reserve 2 T. of bacon grease in the pan. Add the onion to the pan and sauté over medium heat until tender, about 5 minutes. Season the shrimp with cayenne, salt and pepper. Increase the heat to high and add the olive oil to the sautéed onion mixture. When the oil is hot, add the seasoned shrimp and sauté until they are partially cooked, 2 to 3 minutes. Deglaze the pan with the white wine and then add the garlic, sundried tomatoes, spinach leaves and basil and cook 1 minute more, stirring often. Add the pasta and toss to coat.

BLT Pasta

BLT Pasta

BLT Pasta

 

Kosher salt

4 ounces slab bacon, cut into ½-inch dice

1 T. olive oil

¾ pound mezze rigatoni

1 pound cherry or baby Sun Gold tomatoes, halved (about 3 C.)

Freshly ground black pepper

5 ounces watercress, roughly chopped

Grated Pecorino Romano cheese, for serving

 

Bring a large pot of water to a boil. Add 2 T. of salt and return to a rolling boil. While the water comes to a boil, prepare the sauce: Place the bacon and olive oil in a 12-inch skillet over medium-low heat. Cook until the bacon is crisp, stirring occasionally to make sure it does not burn, about 8 minutes. Remove the bacon and set aside. Pour off all but 2 T. fat from the pan. Add the pasta to the boiling water and cook until al dente, according to package directions. Add the tomatoes to the skillet and cook over medium heat, coating them in the bacon fat. Season with salt and pepper. As the moisture from the tomatoes releases and deglazes the pan, scrape up any browned bits on the bottom of the pan. Sauté the tomatoes until they are tender and almost melt, about 5 minutes more. Add half of the bacon to the skillet and toss together to combine. Increase the heat to medium-high. Add the pasta directly to the skillet and toss to coat. Add the watercress and ½ cup pasta water and toss until the watercress wilts, adding ¼ cup more of pasta water (up to 1 cup) as needed to loosen up the sauce. Plate in bowls, season with salt and pepper, and top with the remaining bacon. Pass the grated Pecorino Romano at the table

Instant Pot Bacon Cheddar Egg Bits

Instant Pot Bacon Cheddar Egg Bits

Instant Pot Bacon Cheddar Egg Bits

 

5 eggs

1/2 cup cottage cheese

1/2 cup cheddar cheese

1/4 cup milk

6 slices of bacon crumbled

Salt and pepper to taste

 

Pour 1.5 cups water into the Instant Pot. Add eggs, cottage cheese, cheddar cheese, and milk to a food processor. Process until the mixture is smooth and combined. Divide bacon crumbles evenly between egg molds. Pour egg mixture over bacon. Place silicon egg mold onto the trivet and carefully lower into the Instant Pot. Place foil loosely over the top. Set the Instant Pot to Steam for 8 minutes, Let the pressure release naturally for 10 minutes and then quick release any remaining pressure.  The egg bites may puff up a bit and look like they are going to pop out of the mold, this is normal, they will settle back down into the mold,

Instant Pot Creamy Bacon Pasta

Instant Pot Creamy Bacon Pasta

Instant Pot Creamy Bacon Pasta

 

2.5 cups (650ml) vegetable stock

2/3 cup (160ml) heavy whipping cream

8 oz (225g) spaghetti cut in half

1 tsp. garlic purée

4 T. butter cut into small cubes

1 tsp. dried oregano

1 lb (450g) bacon cooked and diced

sea salt flakes to taste

2/3 cup (80g) Parmesan cheese grated

2 cups spinach optional

 

Pour stock into the Instant Pot insert, then add the rest of the ingredients including the best ever sea salt flakes. (but don’t add the spinach or Parmesan yet!). Close the lid and turn the vent to sealing position. Set the Instant Pot to manual high pressure for 6 mins. Cook till done, then allow for a natural pressure release (NPR) of 6 mins before performing a quick release to let out remaining steam. Open the lid, stir in the Parmesan and baby spinach and let it wilt before serving.

Bucatini all’Amatriciana (bucatini with bacon and tomato)

Bucatini all’Amatriciana (bucatini with bacon and tomato)

Bucatini all’Amatriciana (bucatini with bacon and tomato)

 

2 T. kosher salt

¼ cup extra-virgin olive oil

12 oz. thinly sliced guanciale, pancetta or high-quality bacon, coarsely chopped

1 large red onion, cut lengthwise in half and then into ¼-inch-thick half-moons

3 garlic cloves, sliced

1 ½ tsp. crushed red pepper

1 ½ cups tomato sauce

1 lb. uncooked bucatini pasta

Pecorino Romano cheese, freshly grated

 

Bring 6 quarts water to a boil in a large pot over high; add salt. While water comes to a boil, heat olive oil in 12-inch straight-sided skillet over medium-low. Add guanciale, onion, garlic and red pepper, and cook, stirring occasionally, until onion is softened and meat has rendered much of its fat, 15 to 20 minutes. Drain all but ¼ cup of fat from skillet. Add tomato sauce to skillet; increase heat to medium-high and bring to a boil. Reduce heat to medium-low, and simmer, stirring often, until slightly thickened, 6 to 7 minutes. While sauce simmers, add bucatini to boiling water, and cook until very firm, 1 minute less than package directions; drain.. Add pasta to sauce and toss to coat. Top with grated cheese.

Egg & Bacon Salad

Egg & Bacon Salad

Egg & Bacon Salad

 

8 Perfect 7-Minute Eggs

8 ounces thick-cut bacon, cut into 1-inch pieces

1 T. Dijon mustard

1 T. apple cider vinegar

2 tsp. maple syrup

3 T. extra-virgin olive oil

1 large head romaine lettuce, or 2 small heads Bibb lettuce, leaves separated and torn into big pieces Kosher salt

Freshly ground black pepper

 

If your eggs have been in the fridge, peel them and put them in a large bowl of lukewarm water to let them come to room temperature while you cook the bacon. (Change out the water if it gets too cold). Dry the eggs with a clean kitchen towel and slice them in half. Cook the bacon in a medium skillet over medium heat, stirring frequently, until it’s crispy and a good amount of fat has rendered, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate. In a small bowl, whisk together the mustard, vinegar, and maple syrup. Keep whisking while you stream in the olive oil. In a large bowl, toss the romaine with 2 T. of the maple vinaigrette. Divide the romaine among four shallow bowls. Divide the bacon among the bowls and put four egg halves on each salad. Season each egg half with a little kosher salt. Grind a generous amount of pepper over each salad and serve with extra vinaigrette on the side. Alternatively, pack the undressed salads into four separate containers, and take to work with a bit of dressing on the side.

Garlic Fried Eggs with Kale Pesto, Toast Points, and Lemon Bacon Vinaigrette

Garlic Fried Eggs with Kale Pesto, Toast Points, and Lemon Bacon Vinaigrette

Garlic Fried Eggs with Kale Pesto, Toast Points, and Lemon Bacon Vinaigrette

 

2 cloves garlic, minced

2 cups kale, roughly chopped and packed

¼ cup pine nuts

¼ cup olive oil

¼ tsp. kosher salt

4 strips bacon, fried and cut in half

 

1 lemon, juiced (about 1 ½ to 2 oz.)

3 T. bacon fat, reserved from frying bacon

⅛ tsp. kosher salt

⅛ tsp. ground black pepper

 

2 T. unsalted butter

2 slices of thick cut white bread, sliced into 6 “sticks” (see photos)

1 T. olive oil

 

3 T. butter

1 tsp. garlic, minced

4 eggs

 

Combine garlic, kale and pine nuts, and salt in a food processor. Pulse until roughly combined. With food processor running, stream in olive oil. Whisk together lemon juice, bacon fat, kosher salt, and black pepper until combined. In the pan used to fry bacon, melt butter over medium heat. Add bread and toast on all sides until golden brown and crispy.  In a small frying pan, melt butter over medium heat. Fry garlic until it starts to turn golden brown, for about 4-5 minutes. Crack two of the eggs into the pan and use a small spoon to baste the eggs with the melted butter and garlic mixture. Cook until whites are firm, about 2-3 minutes. Remove eggs from pan and cook the remaining two eggs in the same method. Serve eggs with bacon and kale pesto and a drizzle of vinaigrette on top. Enjoy!

Rigatoni all’Amatriciana (rigatoni with bacon and tomato)

Rigatoni all’Amatriciana (rigatoni with bacon and tomato)

Rigatoni all’Amatriciana (rigatoni with bacon and tomato)

 

1 pound rigatoni

1/4 cup extra-virgin olive oil

1/4 pound thick-cut bacon, sliced crosswise 1/4 inch thick

1 medium red onion, halved and thinly sliced

1/4 cup tomato paste

2 tsp. crushed red pepper

1 1/4 cups strained tomatoes

1/2 cup freshly grated pecorino cheese, plus more for serving

1/2 cup chopped parsley, plus more for garnish

Salt

Pepper

 

In a large saucepan, cook the rigatoni until al dente. Drain the pasta, reserving 1 cup of the cooking water. Meanwhile, in a large saucepan, heat the olive oil. Add the bacon and onion and cook over moderately high heat, stirring occasionally, until the onion is softened and the bacon is browned, 5 to 7 minutes. Add the tomato paste and crushed red pepper and cook, stirring, for 1 minute. Stir in the strained tomatoes and bring the sauce just to a simmer. Add the pasta and reserved cooking water to the sauce and cook over moderate heat, tossing, until the pasta is coated. Remove from the heat and stir in the 1/2 cup each of cheese and parsley. Season the pasta with salt and black pepper and transfer to bowls. Garnish with chopped parsley and serve, passing more cheese at the table.

Instant Pot Veggie Bacon Crustless Quiche

Instant Pot Veggie Bacon Crustless Quiche

Instant Pot Veggie Bacon Crustless Quiche

 

1/2 cup (50g) shredded Parmesan, divided

1/4 cup (30g) shredded cheddar cheese, divided

1/4 cup (28g) shredded provolone or gruyere, divided

2 T. (28 g) grass fed butter or ghee (plus more as needed)

1 cup (70g) thinly sliced or chopped mushrooms

2 cups (60g) pre-washed fresh spinach, coarsely chopped

5 large eggs

1/2 cup (120ml) heavy cream

1/4 cup (60g) cream cheese, softened

1 tsp. sea salt

1 tsp. granulated garlic

7 slices crispy cooked bacon, crumbled

zest of one lemon

1/4 cup (15g) finely chopped fresh Italian parsley

1 cup (240ml) water

Instructions

In a medium bowl, combine parmesan, cheddar and provolone, set aside

 

Add the butter to Instant Pot and press “sauté “. Once butter has melted, add the mushrooms and sauté for seven minutes, stirring occasionally until slightly caramelized. Add the spinach and sauté for three minutes, stirring occasionally, just until wilted. Pres the “keep warm/cancel” button. Grease a 1 1/2 quart baking dish with lid that fits inside the Instant Pot and set aside. In a large bowl, whisk together eggs, heavy cream and cream cheese until eggs are fully incorporated. Add salt, garlic, bacon, lemon zest, parsley, three quarters of the cheese mixture and the mushroom mixture, gently stirring to combine. Pour the mixture into the prepared baking dish. Place lid on baking dish.   Pour water into the Instant Pot, place Instant Pot Trivet into the Instant Pot. Carefully transfer baking dish to Instant Pot on top of the trivet. Place lid on the Instant Pot, making sure the steam release valve is sealed. Press the ‘manual’ button and set timer for 25 minutes. When Instant Pot beeps, press warm/cancel. Allow the Instant Pot to naturally release pressure for ten minutes. Using and oven mitt “quick release” the steam release valve. When the steam stops venting, and silver dial drops, carefully open lid.  Carefully remove dish from the Instant Pot and remove lid from the dish. Next add the remaining reserved cheese mixture to the top of the quiche and either place quiche back into the Instant Pot with the lid on or place under a preheated broiler in the oven for three minutes or until cheese is slightly brown.  Allow quiche to rest for 15 minutes.  Note: if your baking dish does not have a lid, you can cover the top with parchment paper then secure the edges with aluminum foil

BLT Salad

BLT Salad

BLT Salad

 

Choice of Dressing:

 

3 T. mayo

4 T. sour cream

1 large garlic clove, pressed

1/4 C. finely chopped fresh chives

1/8 tsp. black pepper

1/4 tsp. sea salt, or to taste

1 to 2 T. milk, or add to desired consistency

 

or

 

½ C. Homemade Mayo or store-bought mayonnaise

1 T. avocado oil

1 tsp. reduced-sodium Worcestershire sauce

½ tsp. organic Dijon mustard

â…› tsp. fine sea salt

 

1 large head green leaf lettuce, shredded

8 strips nitrate-free bacon, cooked and crumbled

1 C. cherry tomatoes, halved

4 green onions, finely chopped

Croutons, optional

 

Place the lettuce in a large bowl and top with the bacon, tomatoes, and green onions. Toss with the dressing and serve immediately. You may or may not use all of the dressing depending on how large your head of lettuce was. Add croutons, if using.

Instant Pot Bacon & Corn Chowder

Instant Pot Bacon & Corn Chowder

Instant Pot Bacon & Corn Chowder

 

4 ears corn on the cob

4 slices bacon chopped

2 tsp. minced garlic

1 small yellow onion diced

4 red potatoes peeled and cut into chunks

2 cups water

2 cups low-sodium vegetable stock or water

1.5 cups half and half

1 T. cornstarch

1/2 tsp. salt

1/4 tsp. black pepper

fresh parsley chopped

 

Turn pressure cooker on. Press SAUTÉ button. Wait 2 minutes for the pot to heat up. Add chopped bacon. Cook until almost all of is crispy. Remove onto a plate. Add garlic and onion to pot with bacon grease. Sauté for 3 to 4 minutes, stirring often. Cut corn kernels off the cobs. Add to pot with onion. Sauté for 2 minutes, stirring often. Press OFF button on Instant Pot. Add potatoes, water, stock and half of cooked bacon. Season with salt and pepper. Close lid, set to sealing position. Press MANUAL button and set timer to 10 minutes. The pressure cooker will start cooking. It will take it a few minutes to come to pressure. When the Instant Pot is done it will beep. Click OFF button. Let pressure cooker naturally release the pressure for about 5 minutes. In the meantime, whisk together half and half and cornstarch. Quick release pressure. Add half and half to pot and stir. Let sit for 10 minutes. Serve chowder garnished with reserved bacon and chopped parsley

Valentine’s Day Salad with Bacon Roses and Strawberry Hearts

Valentine’s Day Salad with Bacon Roses and Strawberry Hearts

Valentine’s Day Salad with Bacon Roses and Strawberry Hearts

 

4 cups baby spinach

6 Strips bacon

4 strawberries

balsamic reduction or other dressing

extra virgin olive oil or coconut oil

 

Make bacon roses: Preheat oven to 375ºF/190ºC. Take each strip of bacon, and roll it into a rose shape. If the bacon strips are wide, you’ll make more delicate, realistic looking roses by cutting them in half lengthwise before you begin rolling them up. To make them look more realistic, leave them slightly loose and let the edges fold over upon themselves at times. I used the edge with the fat on the top of the rose, and that seemed to work well. Place the bacon roses into small muffin tins or silicone ice cube trays to help them hold their shape as you bake them. I used silicone cube-shaped ice cube trays, and they were the perfect size for holding the roses up and together. If you are using tiny muffin tins to hold the bacon roses, you may need to add aluminum foil to the tins or use toothpicks to help keep them in place.

Keep checking on them to make sure they aren’t falling over or burning. Bake the bacon roses in the oven until they get brown and crisp. If the roses are browning on the top but are uncooked on the bottom, carefully flip them over to cook the bottoms for a few minutes.

Make strawberry hearts: Cut the stems off the strawberries. Cut a small v-shaped wedge out of the top center part of the strawberries to make them look like hearts. Cut the shaped strawberries in slices to form several thinner strawberry hearts from each strawberry.

 

Put the salad together: Wash and spin dry the baby spinach leaves, and start arranging them, right side up, in small groups of leaves into which you will place your bacon roses. Strategically place your bacon roses and strawberry hearts on the bed of baby spinach, creating a beautiful salad. Drizzle with the dressing of your choice. I love using a homemade balsamic reduction with either olive or melted coconut oil. Salsa rosa is another great choice for this salad.  The salad can be further garnished with walnuts, goat cheese, or other favorite toppings of your choice. Caramelized goat cheese would also be a great addition to the salad. You can also choose whichever dressing you prefer.

 

Notes: Most of the components of this salad can be made ahead of time. The bacon roses can be premade, and the strawberries can be washed, dried, and carved. They can then be sliced and placed on the salad at the time of serving.

Crispy Bacon Kale and Shrimp with Lemon Butter Pan Sauce

Crispy Bacon Kale and Shrimp with Lemon Butter Pan Sauce

Crispy Bacon Kale and Shrimp with Lemon Butter Pan Sauce

 

4 slices center-cut bacon, chopped

8 C. packed chopped curly kale (1 bunch)

salt and pepper

1 T. extra virgin olive oil

1lb jumbo peeled and de-veined raw shrimp

1 C. chicken broth

2 T. butter

1/2 lemon (will only need a squeeze of it – not the whole thing)

 

Preheat oven to 400 degrees then line a baking sheet with foil and set aside. Add bacon to a large skillet over medium heat then sauté until starting to crisp and turn golden brown. Add the kale, season with salt and pepper, and then toss with tongs to coat in the bacon grease (may need to add half the kale, let it wilt a bit, then add the other half.) Sauté until slightly wilted, 2-3 minutes, then pour onto prepared baking sheet and roast until kale is crisp, 7-9 minutes. Meanwhile, pat shrimp dry with paper towels then season both sides with salt and pepper. Heat oil in skillet over medium-high heat then add shrimp in batches as to not overcrowd the skillet. Sauté shrimp for 1-2 minutes a side then remove to a plate. Turn heat up to high then add chicken broth, butter, and a generous squeeze of lemon to the skillet (don’t need the entire half or it will be a touch too sour.) Season with salt and pepper then boil until reduced and slightly thickened, 4-5 minutes. Plate kale and bacon then top with shrimp and lemon butter pan sauce. Serve with mashed potatoes, cooked rice, or parmesan grits.

Bacon-Stuffed French Toast

Bacon-Stuffed French Toast

Bacon-Stuffed French Toast

 

4 ounces cream cheese, softened

1/3 C. packed brown sugar

8 slices white bread, preferably stale

8 slices bacon, cooked

4 eggs

1/2 C. milk

1 tsp. vanilla extract

4 tsp. butter

vegetable oil

 

In a medium bowl, mix cream cheese and brown sugar. Spread one side of each slice of bread with cream cheese mixture. Sandwich 2 slices of bacon between 2 pieces of bread with the cream cheese side facing in. Repeat for remaining slices of bread to make a total of four.  In a shallow bowl, whisk together eggs, milk, and vanilla extract. Dip each French toast “sandwich” in egg mixture. Try to only get the egg mixture on the exterior of each piece of bread and not let it soak through to the middle where the bacon is or it will turn out soggy, plus any egg that gets in the middle won’t really cook. Heat a large nonstick pan or griddle over medium heat. Add butter and a little vegetable oil. Cook each stuffed French toast until golden brown on bottom and then flip over. Add more butter and oil to pan if necessary. Cook until second side is golden brown. Cut each piece in half and serve with maple syrup.

Fried Eggs with Ramps and Bacon

Fried Eggs with Ramps and Bacon

Fried Eggs with Ramps and Bacon

4 slices of bacon, cut into small pieces

8 ramps, aka wild leeks, trimmed and cleaned

2 eggs

salt and pepper to taste

chili pepper flakes to taste

 

Cook the bacon in a pan over medium heat until crispy, about 8-10 minutes, and set aside reserving the grease in the pan. Add the ramps and sauté until tender and slightly golden brown, about 3-4 minutes, and set aside with the bacon. Crack the eggs in the pan and cook until the whites are set and the bottom is slightly golden brown, about 2-4 minutes. Serve the eggs with the bacon and sautéed ramps on the side and season everything with salt, pepper and chili pepper flakes to taste.

Frugal Bones & Beans

Frugal Bones & Beans

Frugal Bones & Beans

 

Olive Oil

1 Onion, chopped

Leftover Bone (chop, duck, shank, whatever is on hand)

2-3 slices Bacon, raw or cooked

Splash of Vermouth or White Wine

2 C. dried Cannellini Beans or Other Large Beans, soaked overnight and drained

6-8 Sage Leaves, torn

2 T. Salt

Salt & Pepper to taste

 

Cover the bottom of the large stockpot with a layer of olive oil and set over medium heat.  Cook and stir onions until soft, about 5-7 minutes.  Add leftover bone and bacon.  Cook until the bottom of the stockpot is brown, by leaving over the heat and not stirring often.  You are looking for a golden caramelization in the bottom of the pan.  Deglaze with a splash of vermouth, stirring to scrape up the brown bits.  Add beans and cover with water by 1 ½ inches. Add sage and bring mixture to a boil.  Stir in salt.   Reduce heat to simmer and cook until the beans are soft and can be mashed with the back of a spoon, 1-2 hours.  Most of the water will be absorbed by this time.  Season with salt and pepper to your liking.  Garnish with fresh parsley, if desired.  You can store in fridge 3-5 days.  You can also mash and store the mash in the freezer to use later in a white bean dip (add mashed roasted garlic and a squeeze of lemon).  You can refresh leftover beans by adding a hand to warmed chicken or vegetable stock with some sautéed celery, carrot and onion.

Poached Quail’s Egg And Applewood Smoked Bacon With Potato-Chive Bruniose

Poached Quail’s Egg And Applewood Smoked Bacon With Potato-Chive Bruniose

Poached Quail’s Egg And Applewood Smoked Bacon With Potato-Chive Bruniose

 

8 quail eggs

2 slices Applewood Smoked Bacon

1/2 cup (cut bruniose) potato

2 Tablespoons chives, snipped bruniose*

2 T. Beurre Monté or Butter*

 

Cook the bacon until crisp. Drain on a paper towel, the finely chop. Set aside. Cut the potato, bruniose style. Blanch in boiling water for about 60 seconds. Drain. In a small skillet over medium heat, heat 1 Tablespoon of Beurre Monté or butter and cook the potatoes until crisp and browned. Remove from pan; Stir in 3/4 of the chives. Set aside or hold in a warm oven. Using a serrated knife cut through the top part (the fat end — about 1/4 the way down) of each quail egg and place the eggs into a glass bowl. Bring a deep pan with about 4-6 inches of water and 1-2 teaspoons of white vinegar, to a high simmer. Using a whisk, get the water swirling rapidly as you slide the eggs into the water. Do not stir; just let them cook for about 30 seconds. They should float up to the surface. When they do, test by picking up a few with a slotted spoon and by pushing against the yolk with your finger. It should be soft. If eggs are done either serve immediately or transfer to a strainer which is set into bowl of the ice water to stop the cooking. Using your fingers or scissors, cut off the tail end and place eggs on a towel lined plate. At this point they can be refrigerated until ready to use. Throw the potatoes back into the pan to re-warm (if necessary) and then wipe out the skillet and put about 1 Tablespoon of Beurre Monté or butter in the pan and re-warm the eggs by gently tossing, about 30-60 seconds. To plate: Divide the potato amongst eight spoons. Divide 3/4 of the bacon amongst the eight spoons and top with one poached egg. Top with remaining 1/4 bacon and the remaining chives. Serve immediately.

 

Fried Bacon & Cabbage

Fried Bacon & Cabbage

Fried Bacon & Cabbage

 

1/2 lb bacon 1/2 package, chopped

1/2 yellow onion diced

1 clove garlic minced

1 head green cabbage chopped

1 teaspoons sea salt

1/2 tsp black pepper

1/2 tsp paprika

1/4 teaspoon red pepper flakes optional

1 bunch of flat leaf parsley chopped for garnish

 

Sauté chopped bacon over medium heat until crisp. Remove bacon to a paper towel-lined plate, reserving fat drippings in sauté pan for cooking onions and cabbage. Sauté onion over medium heat until translucent (approximately 5 minutes). Add minced garlic and sauté one minute longer. Add cabbage, salt, pepper, and paprika to onion/garlic mixture and sauté over medium Heat until the cabbage is just beginning to get tender. Return bacon crumbles and red pepper flakes and sauté for one minute longer. Garnish with a light sprinkle of chopped parsley. Serve immediately.

Cheddar Bread with Bacon and Sage

Cheddar Bread with Bacon and Sage

Cheddar Bread with Bacon and Sage

 

1 T. olive oil

4 slice thick cut bacon (sliced crosswise into ½‑inch strips)

1 ¼ C. all-purpose flour

1 T. baking powder

1 tsp. kosher salt

¼ tsp. cayenne pepper

3 ounce English white cheddar cheese (cut into ½‑inch dice)

1 large egg

1 C. whole milk (plus more if needed)

1 T. loosely packed minced fresh sage leaves

 

Set the oven rack in the center position and preheat oven to 400°F. Lightly grease a 3 C. loaf pan or ovenproof terrine mold. Line with parchment overhanging both long sides by about 2 inches. Grease the parchment and set aside. Place the oil and bacon into a 10 to 12-inch cast iron or heavy bottom non-stick skillet, cook over medium heat, stirring occasionally until crisp on the edges but still chewy, about 6 minutes. Drain on paper towels and set aside. In a large bowl whisk together flour, baking powder, salt and cayenne. Add cheese, bacon, egg, milk, and sage; stir with a wooden spoon until just combined. You may need up to an additional 2 T. milk to achieve a consistency that remains thick but falls from the spoon when tested. Spread the mixture into the prepared pan. It should come to the rim for best browning. Tap the pan a few times flatly on the counter to release any trapped air. Bake until slightly puffed and golden brown on top, about 30 minutes depending on size and shape of pan. A toothpick inserted in the center should come out very clean and nearly dry. Remove the bread from pan and allow it to cool at least 30 minutes before slicing. Serve alone, with butter or jam, or as the base for a savory appetizer. I suggest spicy, sautéed shrimp.  Try at breakfast with a poached egg.

Braised Fennel with Cannellini and Bacon

Braised Fennel with Cannellini and Bacon

Braised Fennel with Cannellini and Bacon

8 slice bacon, sliced cross wise into ½ pieces

1 medium fennel bulb, trimmed, halved lengthwise and cut crosswise into ¼‑inch-thick slices (about 3 cups)

1 medium red onion, trimmed, halved lengthwise and cut crosswise into ¼‑inch-thick slices (about 2 cups)

1 can (15 ½ ounces) white beans

1 chicken broth

2 teaspoon coarsely chopped fresh oregano, plus whole leaves for garnish

¼ teaspoon red pepper flakes

coarse salt and freshly ground pepper

2 tablespoon red wine vinegar

1 tablespoon unsalted butter, softened

 

Heat a large heavy sauté pan over medium-high heat. Add the bacon pieces and cook until almost crisp. Using a slotted spoon transfer the bacon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon fat. Add fennel and onion to the same pan; cook, stirring occasionally, until tender and edges are brown, about 10 minutes.  Add beans, stock, chopped oregano, red pepper flakes, 1‑teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes. Stir in vinegar and butter; remove from heat. Garnish with oregano leaves. Serve as a side dish or over toast as a rustic meal.

Pima-Papago Cactus and Eggs

Pima-Papago Cactus and Eggs

Pima-Papago Cactus and Eggs

 

2 to 3 5- to 7-inch fresh nopales (prickly pear cactus pads) with thorns removed or 1 7 1/4-ounce can natural cactus in salt water, drained

Salt

4 strips bacon, diced

1/2 C. chopped onion

1/2 to 1 tsp. ground New Mexican red chili or chili powder

4 to 6 eggs

Ground pepper (optional)

 

Rinse fresh nopales well under cold running water and examine carefully to make sure all tiny thorns have been removed.  Trim around the edges with scissors to remove the base of thorns.  Use a sharp knife or vegetable peeler to remove a thin layer of peel.  Rinse again, cut into thin strips, and simmer in lightly salted water for 5 to 6 minutes, until tender.  Rinse and drain.  If using canned nopales, rinse and drain. Cook bacon until crisp in a large skillet over medium-low heat.  Remove with a slotted spoon and reserve. Add onion and chili to the drippings in skillet.  Sauté over medium heat until onion is translucent.  Stir in reserved cactus strips and bacon.  Sauté briefly.  Break desired number of eggs on top of cactus mixture.  Cover tightly and cook over low heat for 5 to 7 minutes, until whites are set and yolks are cooked to taste.  Sprinkle lightly with salt and pepper, if desired.