Posts Tagged ‘Dinner ideas’

Warm salad with Lemon Coriander bacon

Friday, March 5th, 2010

Spring is around the corner.  Even though its currently snowing outside my window, I’m thinking of the bright green bounty that will soon be gracing our tables.  Nothing quite says spring is here like asparagus on the table. Radishes and bibb lettuce bring this salad together.  And, of course, the bacon helps too.

8 1/2 inch slices of Lemon Coriander Bacon
1 Bunch Asparagus
6 scallions
10 radishes
1 head Bibb lettuce
1 oz red wine vinegar

Cut 1/2 inch slices of slab bacon. Render on both sides, or roast in the oven for about 20-30 mins.

In the mean time, break the ends off of your asparagus and cut into 1 inch pieces. Chop the scallions to match in size. Cut the radishes in half, and trim the greens off keeping 1/2 inch of the green tops. Tear the leaves of bibb lettuce from the head and set them in small piles on the plates.

When the bacon is crisp and cooked through, remove it onto a plate to keep warm.  Drain off any extra bacon fat and add the veggies to the pan.  Sautee until the asparagus is bright green but still has some snap to it.  Deglaze the pan with the vinegar and toss to coat. Spoon the veggies straight on to the lettuce piles on the plates and top with the crispy bacon.

Tomato sauce with Sopressata

Wednesday, February 3rd, 2010

Something magical happens when you cook pork and garlic very slowly together. The nutty flavors of the garlic develop, and fat from the pork creates the ideal environment to cook and infuse those flavors. The
slower and longer you cook this mix, the richer the flavor will be in the final dish. Add tomato paste into that mix and you’ve got a great soffritto, or base for a sauce.

The method for making a sauce is fairly simple. Start with your soffritto and add canned tomatoes, some wine, maybe some herbs, simmer until the tastes meld, and you’re done. Here’s a full breakdown:

1/2 cup diced Sopressata
8 cloves chopped garlic
3 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Tomato paste
2 16 oz cans diced tomatoes
1 cup red wine
Salt and pepper
1 Tablespoon dried oregano
1/2 cup chopped parsley (optional)
1/2 cup chopped basil (optional)

Set a heavy bottomed pan over very low heat. Add the sopresatta, garlic, and olive oil. Cook as slowly as possible until the garlic turns a rich golden color. Add the tomato paste, increase heat to medium, and stir well. Cook until the garlic and sopressata are evenly coated with the tomato paste.

Add the canned tomatoes and wine, and increase the heat and bring the sauce to a simmer. Season with salt and pepper, and taste. Adjust as necessary. Add half the herbs if using them.

Simmer slowly until the olive oil separates and forms a sheen on the top of the sauce, roughly 45 mins. Stir in the remaining herbs through and serve over your favorite pasta or however else you like.