Wednesday, March 31, 2010
Cut up the bacon & cook in a large skillet. After the bacon is nicely rendered and crispy, drain most of the fat. Add chopped garlic. Deglaze with Madiera wine, and scrap the pan. Allow to reduce by half, then add the washed spinach. Wilt down the spinach and add about 2 tablespoons of cold butter, cut up into pieces. Once the butter is melted and there's a little buttery sauce, add everything to cooked pasta.
I forgot to season with pepper, which I think would've been great. I didn't have to add any extra salt, as the bacon & the pasta cooked in salted water added enough saltiness to the whole dish.
Grate your parmesan on top and enjoy!
Sunday, March 28, 2010
Sunday, March 14, 2010
Oh, and as a side, we had a light coleslaw, similar to last night's. This one had shredded broccoli stems as well.
Saturday, March 13, 2010
Dinner tonight was ground beef tacos with corn tortillas. I made a light slaw of shredded red cabbage & romaine lettuce, julienned carrots, and sliced shallots, with a dash of champagne vinegar, salt & pepper. It went really nicely inside the tacos, but was also tasty just on its own. The rice was just a mix of white & brown rice from last night's meal. We also had some store bought local, organic salsa & sour cream. **This was ground meat #2.
Ground meat #1 was last night, pork cooked in soy sauce, served over rice. On the side, we had steamed broccoli & a salad of romaine lettuce, carrots, cabbage, shallots, and toasted sliced almonds, with an orange dressing from Drew's. This was my best batch of this pork dish so far, I think. It wasn't as salty as normal, but still very flavorful. I cooked it with chunks of galic & ginger, sesame oil, soy sauce, chicken stock, one bay leaf, and just a small amount of unrefined sugar.
The plan is to have ground meat #3 tomorrow night, lamb. I think it'll be lamb burgers, but I'm torn. It might end up being lamb bolognese. We'll see.
Why all this ground meat? Sale at QFC.
Last week I got a little inspired and did two seafood dishes. I rarely do seafood, so twice in one week was unheard of! Fish tacos one night and crab salad another night.
My other menu thoughts for the upcoming week include *pasta a la carbonara, *quiche, & *quinoa with sausage. Coming in my Full Circle Farm box next week include spinach, crimini mushrooms, eggplants, red potatoes, mizuna, zucchini, and sunchokes. I'm excited about this box and will be working on finding dishes to match my produce.
Ooh, and last weekend I made blood orange ice cream! We finished the last of it for dessert tonight. It was subtle, creamy and delicious.