Eggs, Biscuits & Bacon

weekendbreakfast

I make a mean weekend breakfast. The variables often change; sometimes it’s a frittata, sometimes it’s waffles. The only constants are freshly ground coffee and paper towel napkins because who uses cloth napkins at breakfast? Lately, though, my mean weekend breakfast looks a lot like the breakfast you see above: homemade biscuits, crispy bacon and two sunny side-up eggs. I’m going to walk you through it so you can make that same plate for your loved ones this weekend.

Continue Reading

Fusilli with Tomatoes, Bacon & Blue Cheese

IMG_2334

There it was, in the pan, ready to eat. A big panful of fusilli, coated in a sauce I’d improvised with bacon, red chile flakes, tomato paste and a can of tomatoes. I’d let the sauce cook down until it was nice and thick and then boiled the fusilli until just al dente, lifting it with a spider into the pan of red sauce. I stirred it all around, ready to grate on a traditional cheese like Parmesan or Pecorino, when I had a vision.

Continue Reading

Lentils with Bacon

IMG_1.JPG

I’ve said it before and I’ll say it again: I really like Anne Burrell’s show on Food Network. I Tivo it and watch it each week, and more than other current Food Network show it inspires me to cook. I’ve made her deviled eggs, I’ve made her chicken liver mousse (which didn’t come out too well, so I don’t think I posted about it) and–this weekend–after seeing her serve grilled salmon on a bed of stewed lentils, I decided to get off my couch and recreate the picture on the screen (minus the salmon). The best part is I didn’t even have to go food shopping to do it.

Continue Reading

Mustard Chicken with Bacon and Cream

IMG_1.JPG

This is not a recipe for the faint of heart. It’s a recipe you can only get away with in cold weather–VERY cold weather–and even then you may hear that spiky haired fitness guru from the 90s, Susan Powter, in your head screaming: “Stop the insanity!”

Susan Powter has a point: you’re about to bake chicken with cream (almost 2 cups) and bacon (1/2 a pound). The recipe, like the recipe below this, also comes from David Tanis’s “A Platter of Figs” only I substituted chicken for the originally intended protein: rabbit.

Continue Reading

Spaghetti Carbonara For Beginners

IMG_1.JPG

I frequently have to remind myself that there was a time when any exotic-sounding, technique-heavy recipe would fill me with terror. Cook the pasta until al dente? How will I know when it’s al dente? Toast the garlic until golden brown? What’s golden brown? How’s that different from brown brown?

And by facing my fears head on, tackling recipe after recipe, the fear is gone and now I love to cook. But I remind myself of my old fears because I imagine there are many among you who experience similar fears: “Me? Make spaghetti carbonara? Oh no, I couldn’t. Me? Little old me?”

But spaghetti carbonara is a good recipe for beginners because the payoff is huge and the techniques required are basic and quickly learnable. Here, let me prove it.

Continue Reading

How To Make Your Guests Love You In Five Short Steps

IMG_1.JPG

1. Buy Medjool dates, remove the pits.

2. Stuff each date with a square–or stick–of real Parmesan (1- by 1/4 inch)

3. Wrap each date with 1/3 a piece of bacon and secure with a toothpick.

4. Bake in a preheated oven at 450 degrees for 5 minutes, then turn with tongs and bake 5 to 6 minutes more (until the bacon is crispy).

5. Serve to your very happy guests.

[Based on this recipe.]