8 pieces bacon, cut in half lengthwise 2 heads radicchio, quartered pepper 1/3 cup balsamic vinegar Wrap two pieces of the bacon around each quarter of the radicchio, securing with a toothpick. Heat a large non stick skillet and then saute the radicchio until the bacon is crisp. Season with pepper. Remove from the pan and… Continue reading Bacon Wrapped Radicchio
Category: Vegetables
Collard Greens
1 bunch collard greens, washed, thick veins and stalks cut out, and leaf cut in a chiffonade 3 thick slices bacon, diced 3 cups water 1/4 tsp salt 2 tsp cajun seasoning Fry the bacon until limp in a dutch oven. Add the onion and saute 1 minute. Pour in the water and bring it to a… Continue reading Collard Greens
Creamy Brussel Sprouts
enough brussel sprouts for 2 people salt butter 1 scallion, minced 1 tbsp flour 2 tbsp light cream 1/4 cup chicken stock 1/4 tsp white pepper Cook the brussel sprouts in boiling salted water. Meanwhile, melt 1 tbsp of butter in a saucepan. Saute the scallion. Stir in the flour for 2 minutes. Add the stock… Continue reading Creamy Brussel Sprouts
Buttermilk Mashed Potatoes
2 lb potatoes, unpeeled, quarterd 4 garlic cloves, peeled 2 scallions, minced 1 cup buttermilk 1 tsp dijon 1 tsp sea salt 1/2 tsp cracked pepper Boil the potatoes and the garlic in salted water for 25 minutes until very tender. Combine the mustard and buttermilk in a bowl. Stir in the salt and pepper.… Continue reading Buttermilk Mashed Potatoes
Creamed Spinach
2 lb spinach 75 g butter 1 tbsp olive oil 1 crushed garlic clove 2 tbsp cornstarch ¾ cup heavy cream 2 tbsp parmesan, grated Place the spinach in a pan with just a sprinkle of water. Saute until it wilts. Remove to a colander. Heat the butter and the oil in a pan… Continue reading Creamed Spinach
Lentils Braised in Red Wine
1 carrot, peeled, minced 2 cloves garlic, minced 1 stick celery, minced ½ onion, minced 2 1/2 oz. bacon, diced 300 g Beluga Lentils or Puy Lentils 1 bay leaf 1 ½ tsp Dijon 200 ml red wine water 2 tbsp minced parsley Heat 1 tsp olive oil in a dutch oven. Add the vegetables… Continue reading Lentils Braised in Red Wine
Braised Belgian Endives
1 clove garlic, minced ½ tbsp capers, drained Olive oil ½ red chilli, seeded, minced 2 belgian endives Juice of half a lemon Sea salt and cracked pepper Put the garlic, capers, chilli and 2 tbsp of olive il in a skillet on low heat. Cook 1 minute. Add the endives and 150 ml… Continue reading Braised Belgian Endives
Cauliflower au Gratin
1 head cauliflower, cut in florets, core reserved kosher salt 1 tsp white wine vinegar 1 tbsp butter 1 minced shallot cracked pepper 1 bay leaf 1/2 tsp dry thyme 1 tbsp minced parsley 1 cup heavy cream 1/2 tsp horseradish pinch curry powder pinch nutmeg 1/3 cup grated ementhal panko Cut away the tough… Continue reading Cauliflower au Gratin
tartiflette
1 lb potatoes, peeled, diced 1/2 onion, minced 1/4 lb bacon, diced 1/3 cup dry white wine sea salt and cracked black pepper 1/2 lb reblonchon cheese Preheat the oven to 350 F. Boil the potatoes in salted water until tender, about 15 minutes. Drain and set aside. Heat a large skillet. Add the bacon and… Continue reading tartiflette
Baked Fries
2 large potatoes, cut in thin wedges 2 tbsp flour cayenne olive oil coarse sea salt Boil the potatoes in salted water for 10 minutes. Drain well. Preheat the oven to 400 F. Combine the flour with 1 tsp of cayenne. Toss in the potatoes, to coat. Lay the potatoes on a baking sheet and… Continue reading Baked Fries