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Hearts of Gold Squash Hash w/ Poached Egg

A sister of the acorn squash, the hearts of gold squash has a cream colored outside with beautiful green stripes throughout.  When you cut into the squash you will find a pale flesh with a slightly sweeter taste.

What to do with this beauty was the question.  I decided to make a hash.  And what a glorious hash it was.  I used the red potatoes and onion from Highcross Farm, some bacon, fresh sage and a little bit of apple cider to bring all the fall flavors together.

I topped it all off with a perfectly poached egg. Heaven.   This is the quintessential Autumn breakfast.  You will love it.

Supplies:

  • 1 hearts of gold squash, peeled and diced
  • 5 small-medium red skinned potatoes, diced
  • 6 pieces of thick cut bacon, diced
  • 1 medium onion, finely chopped
  • 8 fresh sage leaves, roughly chopped
  • Olive oil
  • 2 tablespoons apple cider
  • S & P

In a medium bowl toss your diced potatoes and squash with salt, pepper, and just enough olive oil to coat. Spread onto a cookie sheet and roast in the oven for 30-40 minutes at 350.  Roast until you can easily insert a knife into the center of the veg.

In a large skillet brown the bacon.  You want the bacon to be crispy with some chew to it. You don’t want to completely crisp the bacon.  Drain off fat leaving 2 tablespoons inside the pan.  Add onions and cook until translucent.

Add the apple cider and deglaze the bottom of the pan bringing up the awesome bacon bits that were left at the bottom of the pan.

Add the sage and roasted squash and potatoes and bacon and heat on low until completely warmed through.

Top with a nice, warm poached egg and enjoy.  I like my eggs runny. To me, nothing beats the silky egg yolk mixed in with the hash. Perfection.

Here is a link on the best method I’ve found on how to poach an egg.

Give this recipe a try on a nice chilly fall morning (or any morning for that matter). Make some toast points and a good cup of coffee and enjoy!

 
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Posted by on September 26, 2010 in Uncategorized

 

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Curried Cabbage with Bacon

I was asked if I had any good recipes for cabbage.  Normally I make cabbage rolls or just put it in a pan with (God forgive me) gobs of butter.  So off to the pantry I went to see what I had that might make a head of cabbage into something spectacular.

Lo and behold, I rediscovered my jar of curry powder. Oh how I love the smell of curry powder.  I love the wafts of coriander, turmeric, cumin, etc.  Unfortunately, I don’t use curry powder as much as I should. It’s a great spice to have on hand.

My little jar of curry powder took my pretty head of cabbage and turned it into  something amazing.  I used bacon to give it a smokey undertone and fantastic garnish (who can go wrong with bacon?!).  The arugula didn’t give it as much flavor as I thought, but it gave it a nice color contrast.

This recipe is simple. It’s braised cabbage with amazing flavor from the curry powder.

Supplies:

  • I head of cabbage, roughly chopped
  • 1 medium red onion, finely sliced
  • 1 small bunch of arugula, roughly chopped
  • 2 tablespoons curry powder
  • 1/2 can of chicken stock or broth
  • 3 slices of thick cut bacon, diced
  • S & P to taste

In a large pot over medium heat, cook the bacon until it is crisp. Remove the bacon from the pot, on to a paper towel and set aside. Add the onions to the pot with the bacon fat and cook for 2 to 3 minutes.

Stir in the curry powder. Then add in the cabbage and arugula and stir well, tossing with the onions, about 5 minutes.

Season with salt and pepper.

Add in the chicken stock and cover with a tight fitting lid.

Reduce heat to low and let steam for 10 to 15 minutes. Cabbage should be tender.

Add in the crispy bacon and serve.

 
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Posted by on September 24, 2010 in Uncategorized

 

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Onion Tart

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I have been getting some gorgeous, huge onions in my CSA boxes.  I decided to make an onion tart.  This is a very simple and quick recipe.  It will utilize a good portion of the onion we HighCross Farm members have and will be getting. 

This was fantastic.  My house smelled so good while it baked.  Give it a try, I don’t think you will be disappointed.

Onion Tart

  • 4 large onions cut up (I used the sweet onions and the green onions from my CSA boxes)
  • 1 c chicken stock
  • 2 pieces of thick slab bacon, diced
  • 3 tablespoons half & half
  • 1 sheet puff pastry
  • grated Manchego cheese (you can use parmesean)
  • S & P to taste

Chop or dice your onions and put them in a dutch oven or large sauce pan.  Add chicken stock and let cook on medium until the onions are soft.

While your onions are cooking prepare your puff pastry.  Roll out your puff pastry sheet on a floured surface until 1/8 inch thick.  Place on parchment lined cookie sheet and pierce with a fork.  Put back in the refrigerator for 30 mins.

Once your onions are soft, drain and let cool.  Once cool, stir in the half & half and salt/pepper to taste. 

Spread onion mixture over puff pastry.  Grate cheese over onion mixture and add diced slab bacon.  Push the bacon down a bit so it can flavor the onions well.  Grate more cheese over the top and fold the edges of the puff pastry up making a lip.

Bake at 350 for 35-40 minutes.

What you get is nothing short of fantastic.  The puff pastry is light and flakey.  The onions aren’t overpowering.  Infact, they become sweet and melt in your mouth.  Then you have the bacon..ohhhh the bacon.  This tart is one you will make over and over again.

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Close up…

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Posted by on July 24, 2009 in bacon, onions, tart, Uncategorized

 

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Spinach Salad with a Warm Bacon Dressing

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The spinach at HighCross Farm is sublime.  I decided to utilize my big bag of spinach and make a salad.

I always loved the warm bacon dressing that accompanied a spinach salad in the restaurants, and wondered if I had the ingredients here to come up with my version of a warm bacon dressing.

I must say, I didn’t let myself down.  Not only does this dressing taste great, it’s super simple to make.

Warm Bacon Dressing

  • 6 slices of thick-cut bacon, chopped
  • 1 shallot, sliced
  • 2 c water
  • 1/2 c honey
  • 1/2 red wine vinegar
  • 2 tablespoons cornstarch
  • S & P to taste

In a large frying pan or sauce pan, fry bacon until crispy. Drain bacon on paper towel.  Keep 4 tablespoons of the drippings in the pan.

Add sliced shallot and let caramelize.

While bacon is frying you can prepare the other ingredients for the dressing.

In a medium bowl whisk together the water, honey and vinegar.  Add the cornstarch and whisk until the cornstarch dissolves.

Add mixture to the shallots, add the bacon and whisk together in pan. Let heat to almost boiling while whisking intermittently.  You will notice it start to thicken. Once thick, take off the heat and salt and pepper to taste.

Let it cool down a bit before adding to greens.  Enjoy!

You will have a lot of dressing left over.  Put it into a container and enjoy it through the week or put it in the freezer.

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Posted by on June 18, 2009 in Uncategorized

 

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