Turning Back the Clock

November 6, 2017

Daylight Saving Time just messes with me. The simple act of turning the clocks back each Fall seems simple enough, but the darkness that descends is just too much too early. It’s as if there is no longer a difference between AM and PM…it’s all the same…dark. Maybe that’s why breakfast for dinner is popular with so many. While pancakes or eggs might satisfy some, it’s not as comforting as I’d like after a long day. Enter the perfect mash-up of breakfast and supper…Pasta Carbonara. A simple combination of a few pantry staples; bacon and eggs, half and half, Parmesan and Italian parsley tossed with hot spaghetti has dinner on the table in as little time as it takes the pasta to cook. Now we’re talking. I’m feeling better about the time change already.

I tweeked this already simple recipe from Everyday Food, https://www.marthastewart.com/341240/spaghetti-carbonara, by using the great smoky Black Forest bacon from Whole Foods Market and halving the amount then adding a handful of coarsely chopped Italian parsley. Guess what just moved up into my Fall and Winter recipe rotation?

photos: gp

 

 

Advertisements

The idea of blueberry pancakes always sounded good but seemed to lack a little something once I took a dive in. I finally figured out that it wasn’t the individual elements, it was the way they went together that mucked things up. So, to simplify, I start with an Austrian Pancake.  While that’s  baking there is just enough time to reduce some pure maple syrup by about a third…to thicken it and intensify the flavor. Off  heat  the fresh berries are gently added to the syrup…warming them and taking the raw edge off without actually cooking them. Then plating. Who knew that a little deconstruction would lead to this… simplequietmodern pancake perfection.

bberriesF

bberriesMplsyrupclsF

AustrianPanck2Fcpy

 

Eat Up

November 14, 2013

A hearty comforting hash of potatoes, baby Portobellos, onions and green pepper is just the ticket for these cooler ( OK…COLD ) days that are now upon us. Easily prepared in advance, the ingredients can be combined and tossed together with a final salt & pepper adjustment. I like this by itself for lunch or topped with poached eggs for dinner, but it’s also great used as an omelet filling or as a side to roast pork or chicken. You can add some Brussels Sprouts or Winter squash to the mix or glam it up with a crumble of goat cheese and a sprinkle of herbs…but for now, let’s keep it simple.

veghash4F

hashw_egg_crptF

Chunky Autumn Hash recp

I don’t love brunch…

November 11, 2012

but I love the idea of serving a modern Salade Lyonnaise for breakfast or even whipping up a batch of pancakes for dinner.  Also known as Frisee with lardon and poached egg is where we’re going to start. Frisee, which runs neck and neck with my other green fave~ Arugula~ is the bitter green of choice. For a single serving you’ll need 1/2 bunch of Frisee washed and torn, a slice of hearty artisan bread grilled or toasted and rubbed lightly with a clove of garlic, a slice or two of crisp thick cut bacon ( from the Whole Foods meat counter preferably), a poached egg and a splash of warmed Maple Vinaigrette. To present, plate the grilled bread, top with the frisee that had been tossed with the Maple Vinaigrette, next the poached egg and finish with the placement of your bacon, coarse salt and ground pepper to your taste. Done and done. How easy was that? Add a bowl of clementines or pears and a pot of coffee and you might just want to entertain friends with this, eh?

The Maple Vinaigrette is simple: 2 Tablespoons General Use Olive Oil, 1 Tablespoon Apple Cider Vinegar, 2 Tablespoons Maple Syrup ( Dark amber Grade B preferred). Whisk it up…that’s it.