Tag Archives: bacon

Crunchy Pea Salad

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I am American. Born here, bred here. But I’ve never been a big fan of American food. I just wasn’t raised on it. In fact, I can vividly remember the times I was subjected to traditional American dishes after I left home, like beanie weenies, jello salad, sweet potatoes with marshmallows, and poppy seed dressing. The list is actually very long, I just don’t want to make anyone feel like they have to defend the kind of food on which he/she was raised. I was just fed differently.

My mother was raised in France, and knew no other way to create meals for my sister and I than the local farm-to-table approach. She shopped often, harvested from the ocean, the forest, and her own garden, made everything from scratch, and nothing went to waste.

When I was growing up, my mother made croissants and éclairs. I never had a donut. She also began learning about various global cuisines when I was a tween, so dinners were everything from Chinese hot pot, to Russian coulibiac, to Ethiopian wats. I had no idea what mac and cheese was. Frozen food, fast food and coke? Never. So I truly come by my food snobbiness naturally.

Years ago I left behind a friend in California when I moved to the Midwest after getting married in 1982. Although only 10 years my senior, she had a young family that I adored, and I was often invited for dinner. Spaghetti was an involved meal for her, even though she bought the sauce in a jar, the Parmesan in the green carton, and the garlic bread in a foil wrapper. But it was wonderful. I loved being at her house with her family, which I learned quickly was way more important than the food on the table.

Jeanne actually inspired me a lot, although I didn’t really realize it back then. I was quite young, and had no immediate plans on marrying and having children, but she was a wonderful mother and unconsciously I learned from her.

One day, she served a salad called crunchy pea salad. She had gotten the recipe out of one of her Junior League cookbooks*.

I am not going to say anything about those cookbooks, with plastic bindings and recipes like Aunt Susan’s Favorite Cake and Velveeta Rotel Dip. I’ve probably already lost followers from my anti-American food comments.

But this salad was great! And really unique!!! And to this day I’ve kept the recipe, and actually made it a few times. I’ve never heard of it elsewhere, or seen it on a blog, but I suspect it’s fairly well known considering the source.

You can’t beat the ingredients: peas, bacon, cashews, celery, green onions, and sour cream, which all go together beautifully. It’s great to serve at a picnic, or garden buffet, or even a brunch.

So thank you Jeanne for this recipe and your lovely family of which I got to be a part for a short time.

Crunchy Pea Salad

1 – 16 ounce package petite peas, thawed
8 ounces diced bacon
1 cup finely chopped celery
1/4 cup sliced green onions
1 cup salted and roasted cashews
1 cup sour cream, divided
Approximately 1/3 cup vinaigrette, see below

Place the thawed peas over paper towels in a bowl and set aside.

Crisply fry the bacon bits and drain well on paper towels; set aside to cool.


Have your celery and green onions prepared and ready.

Since I didn’t have roasted and salted cashews, I actually roasted mine in the leftover bacon grease. I must say, they almost disappeared before I could put the salad together.

For the vinaigrette, I used a basic recipe as follows:

1/2 cup sherry vinegar, but apple cider will work just as well
1/2 cup olive oil
1 teaspoon Dijon mustard
2 small cloves garlic
1/2 teaspoon salt

Blend everything together well. This recipe makes more than you need for the salad, so keep the leftover vinaigrette in a jar and refrigerate.

Separately, I blended 1/2 cup of sour cream along with only 1/3 cup vinaigrette for the salad. Shake it well in a jar and set aside.

To assemble the salad, remove the damp paper towels from the bowl with the peas. Add the celery and green onions.


Add the remainder 1/2 cup sour cream, and the dressing and stir gently to combine.

I placed the mixture in a serving bowl.


Normally, the bacon and the cashews would be included in the salad, but for the sake of photography, I sprinkled them both on top.

I also sprinkled some salt and coarsely ground pepper.

I served extra dressing, but even as a lover of dressings and vinaigrettes, no more is needed for this salad.

Make sure to add the cashews only at the last minute. The cashews are part of the crunch in the crunchy pea salad.

* Before you even think about writing a comment defending Junior League cookbooks of America, please know that I’ve actually been featured in one, and I’m very proud of that fact. Over the years, the cookbooks have really evolved, and now have normal bindings, gorgeous photos, and creative recipes. Below is a blurb from a write-up about me, in Cooking by the Boot Straps, published in the town where I live.

xx

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Country Game Terrine

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A terrine is a fabulous food from the charcuterie family that I enjoy making when my husband brings home pheasant or quail from his hunting trips in November, December, and January.

I love including slices of terrine on an hors d’oeuvres spread, for aprés ski time by a fireplace. Not that I ski, but I will put on a warm sweater and enjoy a terrine with good bread, some accoutrements, and of course wine.

So what is a terrine? Well, it’s not liver. To this day, my husband will not eat my terrines because he is sure I have snuck liver into them. There’s NO liver in a terrine, unless of course you want there to be.

It is a mixture of ground meats, flavored and seasoned and cooked with lots of fat so that although dense, they’re moist and flavorful.

You can make layered terrines with multiple meats, or place sausages in the middle, or even cooked eggs, so that the slices are pretty. I don’t do anything artistic, but I do sometimes adding nuts and dried fruits to the meat mixtures so that the terrine is texturally interesting.

What sets a terrine aside from say, a meat loaf? First, there’s a substantial amount of fat incorporated into the terrine mixture to prevent dryness. Secondly, the mixture is marinated in herbs and spices, plus Cognac and Madeira, before cooking begins.

Terrines are cooked slowly in a Bain Marie, and afterwards are weighted down to help create the dense texture. See how well they slice?


In other words, this ain’t no meat loaf!

Terrines are best served at room temperature, but cold is good too. Some people turn leftover slices into yummy sandwiches.

Country Game Terrine

4 tablespoons butter or duck fat
1 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
2 pounds fatty pork shoulder or butt, coarsely ground
1 pound mixed game meat or pheasant only, coarsely ground
1/2 pound ham, diced
Large handful chopped parsley
4 tablespoons Cognac
3 tablespoons Madeira or white wine
1/2 cup heavy cream
2 egg yolks, beaten
1/2 cup dried cranberries or diced dried cherries
1/2 cup pistachios, coarsely chopped
Bacon slices, about 36 ounces
3 bay leaves

Heat the butter over moderate heat in a medium skillet, and sauté until soft. Stir in the garlic, thyme, salt, black pepper, white pepper, allspice, and nutmeg and remove the skillet from the heat.

In a large bowl place the pork, game, and ham. I had to grind the pork first, a coarse grind, followed by a more fine grinding for the quail. The hardest part for this step is remembering how to put the damn meat grinder together.

Add the cognac and the Madeira to the meats, plus slightly cooled onion and spice mixture and parsley. I also went ahead and added the cranberries.

Give everything a good stir, cover the bowl, and refrigerate overnight.

The next day, test the terrine mixture for seasoning by frying up a little bit in a skillet and taste. Adjust seasoning accordingly. The parsley, allspice, thyme, and cognac are extremely important flavors.

Then stir in the heavy cream and egg yolks until well combined. Fold in the pistachios.

Line a loaf pan generously with bacon slices, allowing them to hang over the loaf pan.

Fill the terrine firmly with the meat. Place the bay leaves on the top of the terrine mixture, then fold over the bacon slices to cover completely.

You don’t have to have as much fun as I did with the bacon, because you’re going to be removing it in any case.

Bring the terrine to room temperature. Preheat the oven to 325 degrees F, and prepare a large, deep pan with water in which to cook the terrine.

Cover the pan with foil tightly; a double layer would be ideal. Place the loaf pan in the water bath and let it bake for about 1 1/2 hours. But many different factors would change the time. So ideally, use an oven probe thermometer to monitor the internal temperature of the terrine.


After the internal temperature reaches 160 degrees F, remove the pan from the water bath and place on a counter top. Remove the foil to let any steam escape. Leave it alone for about one hour.

Notice I forgot the place the bay leaves under the bacon…

Place clean parchment paper over the top of the loaf pan, and cover with another loaf pan that fits inside it, with weights on top. These can be canned goods or bricks. If you think some of the remaining juices will overflow, cover the bottom with foil topped with paper towels.

Leave it like this until the terrine cools completely, then place in the refrigerator and chill it for 24 hours.

To serve, remove the terrine from the loaf pan carefully, remove the bacon strips and bay leaves, and slice crosswise into 1/2” slices.


The terrine is best served at room temperature.


The cranberry and pistachio combination make this terrine more festive. But just about any dried fruit and nut combination can be used, like diced dried apricot and hazelnuts.

Whatever meat you use, just make sure there’s fat inside, or the terrine will be dry. I learned that the hard way.

Nuts and dried fruits are fun, but not a necessity. And hopefully you can see that no real recipe is needed for a terrine. Just have fun!

Salmon Brandade

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This recipe comes from the 2018-published cookbook entitled Everyday Dorie, by Dorie Greenspan. I bought it recently after seeing quite a few bloggers share some of this book’s recipes on Instagram.

Personally, I’ve never gotten to “know” Ms. Greenspan. It’s probably because I first learned about her when the book, Baking with Julia, was published. Ms. Greenspan and Julia Childs were co-authors.

Well, I won’t bake with Julia, or anyone else, so I kind of ignored Dorie Greenspan and her award-wining books over the years, until now.

The book? Fairly straight forward, simple food. Her goal with the cookbook is to “turn out food that’s comforting, satisfying, inviting and so often surprising. I love when there’s something unexpected in a dish, especially when it’s in a dish we think we know well.”

So, she added Dijon mustard to gougeres, to carrot and mustard rillettes, to honey-mustard salmon rillettes, and to a tomato tart with mustard and ricotta. And that’s just the appetizer chapter. I wasn’t really impressed with her “surprises,” but the photos of the food are really pretty.

I chose to make Ms. Greenspan’s salmon brandade, because I love traditional brandade, made with salt cod. If you’re interested HERE is a Jacques Pepin recipe for it.

According to Dorie Greenspan, “This brandade celebrates everything that’s warm and comforting about the original while adding a touch of luxe – it’s brandade for dinner parties. Serve with a salad and white wine. Maybe even Champagne.”

The dish isn’t gorgeous, but it’s perfect comfort food, especially served during cold months. And for pescatarians.

It’s basically a salmon shepherd’s pie!

Salmon Brandade
Makes 6-8 servings

1 1/2 cups whole milk
1/2 pound smoked salmon, or lox
2 – 2 1/4 pounds Yukon Gold potatoes, peeled, cut into medium chunks
Kosher salt
3 tablespoons unsalted butter, cut into 6 pieces, plus 1/2 tablespoon butter
Fine sea salt and freshly ground pepper
1 1/2 tablespoons olive oil
1 large onion, finely chopped, rinsed, and patted dry
2 garlic cloves, germ removed, minced
6 – 8 ounces skinless salmon fillet, cut into small cubes
1/4 cup white wine or dry vermouth
2 – 3 tablespoons minced mixed fresh herbs, such as dill, chives, parsley, and/or tarragon
Plain dry bread crumbs, for finishing

Bring the milk just to a boil in a medium saucepan. Stir in half of the smoked salmon, turn off the heat and let steep while you make the potatoes.

Put the potatoes in a tall pot, cover generously with cold water, salt the water and bring to a boil. Cook the potatoes until they’re so tender that you can easily crush them against the side of the pot with a fork, 15 – 20 minutes. Drain well.

The potatoes must be mashed, a job best done with a food mill or ricer, which produces fluffier potatoes. Mash them in a large bowl, and then, using a spatula, stir in the salmon-milk mixture, followed by the 6 pieces of butter.. The potatoes will be softer and looser than you might be used to. Season with sea salt and pepper.

Center a rack in the oven and preheat it to 350 degrees F. Butter a 9″ pie plate and place it on a baking sheet lined with parchment paper. I used a small baking pan and two ramekins.

Warm the olive oil in a large skillet over medium low heat. Toss in the onion and garlic and cook, stirring until the onion is soft and translucent, about 10 minutes. Season with salt and pepper – go light on the salt – and stir in the cubed fresh salmon.


Increase the heat to medium-high and cook, stirring, for 1-2 minutes. Add the wine or vermouth and cook, stirring, until the wine almost evaporates, then remove the pan from the heat and stir in the herbs and remaining smoked salmon.

Taste for salt and pepper and scrape the mixture into the buttered pan.

Top with the mashed potatoes, spreading them all the way to the edges of the pan. Dot with bits of the cold butter and sprinkle over the bread crumbs.

Bake for about 30 minutes, or until the potatoes are hot all the way through, the juices from the onion and salmon are bubbling, and the top is golden brown. If you want the brandade to have more color, put it under the broiler.

Serve immmediately – the brandade is meant to be so hot that you’ve got to blow on every forkful. See the steam in this photo? Nah, I can’t either, but it was steaming hot.

The two layers are exceptionally good, especially the soft potatoes with the bits of salmon.


But the bread crumbs (I used panko) really add a fun crunch to each bite.

I would consider this recipe excellent, but salt the potatoes!

And, the individual brandade in the ramekins turned out perfectly as well.

If you enjoy the combination of salmon and potatoes, I made a similar but much easier recipe called smoked salmon potato bake, pictured here. (I need to re-do these photos!)

Wild Rice and Pecan Pancakes

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Savory pancakes are something I really enjoy creating, not just because they are so delicious, but more because you can incorporate just about anything and everything into the batter.

Just on this blog I’ve offered potato and halloumi pancakes, butternut squash and bacon pancakes, zucchini pancakes, and squash and corn pancakes. All different, all wonderfully satisfying.

My secret if to use very little flour; it’s all about the main ingredients. Sometimes it’s vegetables with herbs, sometimes vegetables and nuts, sometimes I mix in grains, cooked or not, for texture.

These pancakes are an autumnal offering, using wild rice and toasted pecans. If you are serving a Mexican or Southwestern-inspired meal, include cilantro in the pancakes, plus some ground cumin and dried oregano. If you want a more generic pancake, stick with some parsley for a fresh flavor, like I did here.

Wild rice is actually a seed, not a grain, and it can taste and feel like little sticks, so I prefer a mixture of rice, brown or white, and wild rice.

These can be served with any kind of protein, from a pork chop to salmon. They’re quite versatile.

Wild rice and Pecan Pancakes
Makes 15 pancakes

2 ounces pecans
4 ounces wild rice
1 cup cooked white or brown rice, cooled
2 eggs
4 ounces 1/2 & 1/2, evaporated milk, or other
1 teaspoon garlic pepper
1/2 teaspoon salt
Approximately 1/4 finely chopped onions or shallots
Approximately 1/4 chopped parsley
1/2 cup flour plus a little more
Butter or olive oil

Toast the pecans in a cast-iron skillet and let cool.

Meanwhile, cook the wild rice in 2 cups of water just as you would rice, for about 50 minutes. You actually have the option to cook less or more, depending on how you like your wild rice. It softens more with more cooking, obviously, which is how I prefer it. If there’s leftover water in the pot you can drain it.

Place the leftover cooked white rice in a small bowl, then add the cooked wild rice and let cool.

In a larger bowl, combine the eggs and 1/2 & 1/2 and stir well. Add the garlic pepper and salt.

When the rice has cooled, add to the egg and milk mixture. Stir well, then add the onions and parsley.

When you are ready to cook the pancakes, add the pecans and stir in the flour.

When you stir the batter, you shouldn’t see any liquid (the egg and milk mixture). If you do, sprinkle a little more flour over the batter, only about one tablespoon at a time. If you add too much flour, the pancakes will be stiff and dry.

I used a large non-stick skillet to cook the pancakes. Start over medium-high heat. Add some butter to the skillet, and when it melts, add a spoonful of batter carefully, pressing it down to form a pancake.

After a minute, turn down the heat and let the pancakes cook for a few minutes. Turn them over carefully, and continue to cook a few more minutes. If you want more browning on the second side, raise the heat a bit.

Repeat with the remaining batter. Take your time, these are a bit more delicate than potato pancakes. The rices are cooked, but you still have to cook the batter slowly but thoroughly.

I served the pancakes as a side to a filet mignon.

I think a vegetarian would enjoy them as a meal, because they’re pretty hearty.

Speaking of non-vegetarians, these would also be good made with bacon.

If you feel extra decadent, serve sour cream with the pancakes.

 

Wild rice and Pecan Pancakes
Makes 15 pancakes

2 ounces pecans
4 ounces wild rice
1 cup cooked white or brown rice, cooled
2 eggs
4 ounces 1/2 & 1/2, evaporated milk, or other
1 teaspoon garlic pepper
1/2 teaspoon salt
Approximately 1/4 finely chopped onions or shallots
Approximately 1/4 chopped parsley
1/2 cup flour plus a little more
Butter or olive oil

Toast the pecans in a cast-iron skillet and let cool.

Meanwhile, cook the wild rice in 2 cups of water just as you would rice, for about 50 minutes. You actually have the option to cook less or more, depending on how you like your wild rice. It softens more with more cooking, obviously, which is how I prefer it. If there’s leftover water in the pot you can drain it.

Place the leftover cooked white rice in a small bowl, then add the cooked wild rice and let cool.

In a larger bowl, combine the eggs and 1/2 & 1/2 and stir well. Add the garlic pepper and salt.

When the rice has cooled, add to the egg and milk mixture. Stir well, then add the onions and parsley.

When you are ready to cook the pancakes, add the pecans and stir in the flour.

When you stir the batter, you shouldn’t see any liquid (the egg and milk mixture). If you do, sprinkle a little more flour over the batter, only about one tablespoon at a time. If you add too much flour, the pancakes will be stiff and dry.

I used a large non-stick skillet to cook the pancakes. Start over medium-high heat. Add some butter to the skillet, and when it melts, add a spoonful of batter carefully, pressing it down to form a pancake.

After a minute, turn down the heat and let the pancakes cook for a few minutes. Turn them over carefully, and continue to cook a few more minutes. If you want more browning on the second side, raise the heat a bit.

Repeat with the remaining batter. Take your time, these are a bit more delicate than potato pancakes. The rices are cooked, but you still have to cook the batter slowly.

 

Mimi’s Tomato Pie

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I started making this savory pie when I was perhaps a young teenager. I’m pretty sure my mother had clipped the original recipe from McCall’s magazine. I loved the pie so much that I dubbed it “Mimi’s” tomato pie, which is a bit pompous. I think I was excited to finally learn to love tomatoes, which I hadn’t previously.

This savory pie is made with ripe tomatoes, so I only make it in the summer.

If you love the combination of tomatoes, Swiss cheese and bacon, and basil, you’ll love this pie. It’s simple and wonderful.

Mimi’s Tomato Pie
printable recipe below

Pie crust for 9” pie pan
Fresh Tomatoes
12 ounces sliced or grated Swiss cheese
Salt
Pepper
8 ounces bacon, preferably uncured bacon
Fresh basil

Bake the pie crust, lined with weights, at 350 degrees Fahrenheit until just lightly golden. Remove the weights and let the crust cool.


Meanwhile, slice the tomatoes and place them on paper towels. They need to be as dry as possible so as not to mush up the crust. I use two sizes of tomatoes and two different varieties.


When you’re ready to assemble the pie, begin by placing 1/3 of the Swiss cheese on the crust.


Add 1/2 of the tomato slices, filling in as many holes as possible using the smaller slices.


Season the tomatoes generously with salt and pepper, then add the other half of the cheese and tomatoes, seasoning the tomatoes. You will end up with 2 layers of cheese and 2 layers of tomatoes.

Lay the bacon slices in a lattice or radial pattern on top of the tomatoes.

Bake the pie at for 30 minutes, then raise the heat up to 375 degrees and continue baking for 20 minutes. The bacon should be cooked and the cheese bubbly.


Before serving, top the pie with a basil chiffonade, or simply strew basil leaves on top if you prefer.


The pie is good with a nice Viognier, an Albariño or a rosé.


Oh, and the pie is really good heated up for breakfast…

As I mentioned above, if you love tomatoes, cheese and bacon…

Tomato Pie

Pie crust for 9” pie pan
Fresh Tomatoes
12 ounces grated Swiss cheese
Salt
Pepper
8 ounces uncured bacon
Fresh basil

Bake the pie crust, lined with weights, at 350 degrees Farenheit until just lightly golden. Remove the weights and let the crust cool.
Meanwhile, slice the tomatoes and place them on paper towels. They need to be as dry as possible so as not to mush up the crust.
When you’re ready to assemble the pie, begin by placing half of the Swiss cheese on the crust.
Add half of the sliced tomatoes, filling in as many holes as possible.
Season the tomatoes generously with salt and pepper, then top with the remaining cheese and tomatoes, again seasoning them with salt and pepper.
Bake the tomato pie at for 30 minutes, then raise the heat up to 375 degrees and bake for another 20 minutes.
The bacon should be cooked and the cheese bubbly.
Before serving, top the pie with a basil chiffonade, or simply strew basil leaves on top if you prefer.

Croissants Breakfast Boats

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I happen to love Instagram, and I follow Cheesy, which probably isn’t surprising to those who know me well. Cheesy posts just that – photos of cheesiness!

And, one day I saw these – hollowed out croissants, baked with eggs, cheese, and bacon! At least I’m assuming that’s how they were prepared. I searched online and saw many similar recipes, but never found this photo.

Aren’t these boats beautiful? During the holidays, I typically have croissants on hand and save them for various purposes. To use as is, obviously, or for baked French toast or bread pudding. The Williams-Sonoma croissants are really nice to have on hand; you can bake one or a dozen at a time.

So here’s my version of croissants breakfast boats, and if anyone knows to whom to give credit for the photo of his/her boats, I’d appreciate it!

Croissants Breakfast Boats

4 baked croissants
1 small purple onion, finely chopped
1 red bell pepper, finely chopped
Drizzle of olive oil
Salt
Pepper
6 eggs at room temperature
3 tablespoons heavy cream
1/4 teaspoon salt
1/4 teaspoon white pepper
Prepared diced bacon
A few green onions, sliced
Feta cheese, crumbled
Slices of black olives (optional)
Slices of sun-dried tomatoes (optional)
Coarsely ground black pepper (optional)
Cayenne pepper flakes (optional)

Turn each croissant on its side and slice a “hat” off of the top. Discard the hats, then using your fingers, pick out the dough until you have a nice boat. Try not to make any holes!


Place the prepped croissants on a jelly roll pan and preheat the oven to a roast setting.

Place the onion and red bell pepper on another jelly roll pan, drizzle with oil, and generously add salt and pepper.

Roast the veggies in the oven until caramelized, about 15 minutes. Remove the veggies from the oven and let them cool. Change the oven temperature to 350 degrees.


Meanwhile, whisk together the eggs and cream with the salt and white pepper.

When you’re ready to bake the croissants boats, stir about 3/4 of the roasted veggies into the eggs and stir. Have all of the goodies prepped and ready.

Gently, using a ladle, pour the mixture into the croissants. The only reason I spilled was that I was pouring with my left hand so I could take a photo with my right!


Place in the oven and bake just until the eggs are firm, about 18 minutes; you don’t want rubbery eggs.

To serve, sprinkle with bacon, feta cheese, and chopped green onion, plus the leftover veggie mixture. Optionally, include the sun-dried tomatoes, olives, black pepper and cayenne pepper flakes. Or, keep them plain and offer the goodies on the side.

Instead of bacon you could use good ham or Prosciutto or sausage.

The options are endless for these breakfast boats!

The best part was finding out that I could pick up the breakfast boats and eat them like a sandwich!

But the prettiest these are is when you can see the beautiful yellow egg filling, so next time I might stir more of the goodies into the whisked eggs, and not worry about “toppings.”


And there will be a next time!

Butternut Bacon Pancakes

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A while back my husband was talking about how good my savory pancakes are, which was nice to hear. I most often make them with zucchini, especially when my garden is really producing.

The way I make savory pancakes is with a small amount of liquid, and very little flour. So mine are a not pancake with a little bit of veggies. Quite the opposite.

Then my husband suggested I make pancakes with butternut squash, and that’s when I realized I never had used any kind of winter squash in savory pancakes. I decided to include bacon, shallots, walnuts, and parsley for a perfect autumnal pancake.


Butternut Squash and Bacon Pancakes

6 ounces bacon, diced
2 eggs
2 ounces cream
Pinch of salt
1/2 teaspoon white pepper
1 – 2 pound butternut squash
3 small shallots, diced
1 1/2 ounces chopped walnuts
Chopped parsley
Approximately 2/3 cup flour

Using a large skillet, cook the bacon dice just until done; you don’t want it super crispy. Scoop out of the bacon grease using a slotted spoon, and place on paper towels to drain. Keep the skillet with the bacon grease on the stove.


In a large bowl, whisk together the eggs, cream, salt and pepper; set aside.

Peel the butternut squash and remove the seeds. Using a grater, grate the squash. Place the squash in the bowl with the eggs.

Add the shallots, chopped walnuts, and parsley to the bowl and stir, then add the bacon and gently incorporate.

Add the flour by gently sprinkling it over the squash mixture and incorporating it to make the batter.

Heat a large skillet over medium-high heat. Have a plate, a spatula and a large spoon ready next to the batter bowl. Place about 2 teaspoons of the melted bacon grease and 1 tablespoon of butter for each batch of pancakes.

Place two or three even spoonfuls of the batter into the skillet and smooth them as best as possible.


Cook for a couple of minutes, then gently flip over, and turn the heat to medium. You want browning on the outside, but you also need the inside to cook.

Flip the pancakes over one more time and allow the squash to cook for at least another 2 minutes, 6-7 minutes total.

Place the pancakes on the plate, heat the skillet hotter, add more bacon grease and butter, and finish the remaining batter.

If you don’t want to use bacon grease and butter, use a olive oil or grape seed oil.

Serve the pancakes hot or warm. They’re great alongside grilled chicken or turkey, but also lighter with just a green salad!


If you’re munching on them as is, try them with some sour cream! Fabulous!

BBQ’d Pork Belly

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Pork Belly is one of my top ten favorite foods. I would call it a guilty pleasure but there’s absolutely no guilt involved. It’s pure pleasure.

If you’ve never experienced pork belly, it’s really not scary – especially compared to other delicacies like snails or brains. It’s just a fatty chunk of a pig’s belly. If you eat bacon, it’s not too different except that bacon is cured.

Up to now I’ve only had pork belly in restaurants, so I’m excited to make my own. I didn’t realize my local butcher shop sold it until I was purchasing pig skin for my slow-roasted pork experiment, and he was wrapping pork belly around a pork loin to sell. (Yum!)

Pork belly can be grilled over coals, slow roasted in the oven, and even braised. It’s a matter of cooking the meat of the belly, sometimes by poaching first, but then crisping the fatty side by roasting or pan frying.

I’m not terribly adept at the grill, plus I dislike being hot while cooking, so I decided to cook the pork belly inside. With the weather disgustingly hot warm, and the appeal of ice cold beer, I though a barbequed version sounded perfect.

Barbecued Pork Belly

2 pound slab of skinless pork belly
2 tablespoons salt
1 tablespoon sugar
1 tablespoon black pepper
1 tablespoon paprika
1/2 tablespoon ground Ancho chile pepper
1/2 tablespoon ground Chipotle chile pepper

Bring the pork belly to room temperature, and make sure it’s dry.

Preheat oven to 200 degrees F.

Mix together the seasonings, then season both sides of the pork belly. Rub in well.


Wrap the belly tightly with heavy-duty foil. Place into a roasting pan, with the fat side up. Cook in the oven for 5 hours. Let cool, then refrigerate overnight.

Heat the oven to 400 degrees F. Remove the pork belly from the refrigerator.

Unwrap the foil, discard, then re-wrap the pork belly with foil, covering the bottom and sides, leaving only the fat side exposed.

Brush with barbecue sauce; my favorite is Head Country brand – both original and hickory. Trust me, I prefer to make my own barbeque sauces, but this brand is of exceptional quality.

Roast the pork belly in the oven until it’s nice and browned, brushing more sauce if desired. This will take about 10 minutes.

You can see and hear the sizzling! Remove from the oven and either let cool and slice, or let cool and refrigerate.

I served the pork belly with a simple potato salad in a vinaigrette.

Summer on a plate? I don’t know, but it was an exceptional meal.

Just a note – my fatty side was not crispy cracklin’ like pork belly can be, because I brushed it with sauce. But that was okay. When I made the slow-roasted pork shoulder with pig skin, I discovered I wasn’t really fond of cracklings.

If you want the serious cracklin’, omit the barbecue sauce, roast the fatty side, and just serve the sauce on the side.

Fregola with Peas and Bacon

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My blogger friend Stefan, of the blog Stefan Gourmet, has been help and inspiration to me for years. And I even got the chance to meet him in person, so I feel a special connection with him.

He’s an expert cook, loves to experiment, and he was my original resource for cooking sous vide. His greatest passion is Italian cuisine. He vacations often in Italy, where he gets inspiration from street food to Michelin-starred restaurant meals. His stories of driving back to Holland with carloads of Italian wines are legendary.

When Stefan wrote a post about fregola, also spelled fregula, I had never heard of it, and knew I had to try it.

Fregola is a spherical pasta from Sardinia, that looks like couscous, but what makes it different from both is that it’s toasted. So what you get when it’s cooked is a sturdy, flavorsome pasta. Some say it’s toothsome.

In any case, I ordered a little cookbook a while back, called The Sunday Night Book, by Rosie Sykes, published in 2017.

A quote on Amazon.com: Make Sunday night the best evening of the week, by perfecting the last, lazy meal of the weekend. Most of us want to forget that back-to-school feeling by kicking off our shoes and hunkering down with a soul-soaring supper – one that can be eaten with friends at the table, with book in hand by the fire, or in front of the TV.

It’s an adorable little book, and I love the concept behind it, even though I need no help conjuring up meals any day of the week.

I especially love these words by the author: As the weekend winds down into non-existence, many of us begin to contemplate the impending horrors that Monday morning will bring. But this is a choice, a social construct dictated by empty streets, empty pubs, and closed curtains. You could resign yourself to yet another humdrum Sunday evening supper, but you could just as easily embrace the moment as an opportunity to create something that’s not only comforting, but also uplifting.

In this book I discovered a fregola recipe, and was eager to make it.

Fregola with Bacon and Peas
serves 2

1 cup fregola
3/4 cup frozen peas
1 1/2 tablespoons light olive oil
2 ounces smoked streaky bacon
1 banana shallot, finely sliced
100 ml white wine
400 ml chicken stock
2 tablespoons butter
1/3 cup freshly grated Parmesan
3 sprigs mint leaves, finely chopped
Salt and black pepper

Bring a large pan of salted water to the boil and cook the fregola for half its cooking time, about 8 minutes, adding the peas for the last 2 minutes. Drain and rinse under cold running water, then set aside.


Heat the oil in a heavy-based saucepan over a medium heat. If your bacon has the rind still on, remove and reserve. Using scissors, snip the bacon into 1/2″ pieces directly into the hot oil – adding any reserved rind for extra flavour – then let it sizzle and give off its fat. Once the bacon is cooked and a bit crispy, lift out with a slotted spoon and set aside; discard the rinds or give them to the birds.

Add the shallot to the residual fat in the pan and cook over low heat for about 5 minutes, or until soft, stirring so it doesn’t catch too much colour.

(As you can see, I cooked the bacon gently, then added the sliced shallots to it.)

Stir in the fregola and peas, then pour in the white wine. Once the wine has evaporated, add the stock. Bring to a simmer and cook until the fregola is just cooked, about another 6 minutes.

(Oops I mixed the wine and broth together.)


Return the bacon to the pan, then add the butter and all but a tablespoon of both the parmesan and the mint.

Stir over a low heat for a couple of minutes, then cover and remove from the heat. Let it sit for another minute before spooning into bowls.

Scatter over the remaining parmesan and mint, then inhale – this is super-delicious!

I think this is my new favorite kind of pasta!

Cabbage Rolls, Deconstructed

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I am completely aware that the term “deconstructed” is overused these days, but that’s exactly what innocently came to mind when I first thought about this recipe.

Cabbage rolls have always been a favorite of mine – mostly because of all the varieties of stuffings potentially hiding inside. Ground pork with rice and raisins, reminiscent of dolma, or sausage rolled in cabbage, smothered in red sauce – all delicious, comforting, and reliable.

There’s nothing tedious or challenging about making cabbage rolls, but it’s easy to run out of the nice big cabbage leaves.

So I was staring at a cabbage the other day, and thought I could simply parboil the cabbage, and create a layered “casserole” of cabbage and sausage. But I also needed a white sauce and cheese.

I not only was thinking of traditional cabbage rolls, but also a recipe I made which was bacon and mushrooms in béchamel and wrapped in cabbage leaves – more of a side dish than a meal, and deliciously rich.

So here’s what I did, combining the components of both recipes.

Deconstructed Cabbage Rolls
printable recipe below

1 large head of white cabbage, about 3 pounds
1-2 tablespoons oil or bacon fat
2 pounds Italian sausage
1/2 pound ground pork
1 large onion, finely chopped
1 teaspoon fennel seeds
1/2 teaspoon white pepper
Approximately 4 cups of bechamel, double this recipe
Grated Gruyère, about 16 ounces

Preheat the oven to 375 degrees F.

Have a large pot of slightly salted water heating on the stove. Slice the cabbage in half and remove the core.


When the water comes to a boil, add the cabbage halves and keep them submerged. I used a plate with a weighted lid.

Cook the cabbage for about 6-7 minutes, or until the leaves soften a bit. Place the cabbage in a colander to drain and cool. When you can handle the leaves, separate them slightly and let them drip dry on a dish towel or paper towels.

Meanwhile, cook the sausage, pork and onion over medium-high heat, along with some oil, until barely any pink shows; don’t overcook.


Add the fennel seeds and white pepper. Taste for salt.

Lightly grease a 9 x 13″ baking dish.

Begin with adding cabbage leaves to the bottom of the dish.

Next add one-fourth of the sausage mixture, topped by one cup of bechamel, and sprinkle with about 4 ounces of grated cheese.


Repeat these layers three times or, if your baking dish is shallower, form only three layers, using thirds of the sausage mixture, bechamel, and cheese.

Bake for 30 minutes, until golden. Let sit for at least 15 minutes before slicing.


Serve with some buttered potatoes for a really hearty meal!


One could certainly add celery, carrots, and parsley to the meat mixture.

Or, go a different direction with seasoning the meat component to make it Italian-inspired. There are so many options.

note: This deconstructed cabbage roll casserole would be just as good with a red sauce instead of a cheesy white one, and definitely less caloric, if you worry about that sort of thing.

 

 

<strong>Deconstructed Cabbage Rolls</strong>

1 large head of white cabbage
1-2 tablespoons oil
1 1/2 pounds pork sausage or Italian sausage
1 large onion, finely chopped
1 teaspoon fennel seeds
1/2 teaspoon white pepper
Approximately 4 cups of bechamel
Grated Gruyère, about 16 ounces
Freshly chopped parsley, optional

Preheat the oven to 375 degrees F.
Have a large pot of slightly salted water heating on the stove.
Remove the core of the cabbage. When the water comes to a boil, add the whole cabbage and keep it submerged.
Cook it for about 6-7 minutes, or until the leaves soften a bit. Place the cabbage in a colander to drain and cool.
Meanwhile, cook the sausage and onion over medium-high heat, along with some oil, until barely any pink shows; don’t overcook.
Add the fennel seeds and white pepper. Taste for salt.
Lightly grease a 9 x 13″ baking dish.
Begin with adding cabbage leaves to the bottom of the dish.
Next add one-third of the sausage mixture, topped by one cup of bechamel, and sprinkle with about 4 ounces of grated cheese.
Repeat these layers twice.
For the top layer, chop some of the remaining cabbage and lay on top. Then add the last cup of bechamel, and top with cheese.
Bake for 30 minutes, until golden.
Let sit for about 15 minutes before slicing.