What a Week

February 4, 2019

Last week was simply brutal with its wind, snow, ice and dangerously low temperatures. Then, surprise, a quick thaw and a bit of good news with the prediction of an early Spring. Something to celebrate to be sure. A simple Sunday breakfast was just the ticket here, with Panettone French Toast, bacon, a bowl of Cara Cara oranges and a glass of Prosecco. Oh yeah, that’s better.

Photos: gp

 

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BLT – B + C

July 30, 2016

Now that Summer tomatoes are starting to pop up I’m craving a BLT. A guilty pleasure to be sure, particularly with my favorite bacon from Whole Foods. While I limit my bacon intake to twice a year, a sandwich in the Summer and with pancakes on a particularly cold and snowy Winter morning, I’m left wanting more. Then a friend reveals her secret for a BLT without the B. Cheese! That’s right. Cheese. I had to give it a go. So I baked off a couple of slices of provolone dusted with a bit of grated parmesan until they were golden at 375 degrees. Pulling them from the oven, I let them cool a few seconds and flipped, returning to the oven to brown the reverse. I kept an eye on them, as this went quickly. While they cooled, they crisped up, giving me time to set up the toast, lettuce, tomato and mayo. I assembled as I would my favorite BLT and Boom! Done. And good. I’m not missing the Oink.

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I was so excited with that successful result, I decided to treat myself another Summertime favorite, a Vernors Float. A single scoop of vanilla ice cream topped with the oldest soda in America, Vernors Original Ginger Soda, kept it short and sweet.

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Photos: gp

 

 

On The Side

November 22, 2015

A happy accident. While cooking up a few slices of bacon to season something else entirely, I found myself left with a foil lined baking tray coated with a bit of bacon fat and all of that beautiful bacon fond. It took but a minute to wash and prep a stalk of Brussels sprouts to roast off using that same tray and all of that residual bacon goodness. A quick toss with a bit of salt and pepper…30-40 minutes in a 400 degree oven…and you’re ready to serve them up with a big bowl of mashed and a bit of cranberry along side a big ‘ol smoked turkey. As Thanksgiving menus go, it doesn’t get any simpler.

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Top three photos: gp

Carved smoked turkey photo:  http://thedomesticman.com/2013/10/01/perfect-smoked-turkey/

 

 

A Bushel or a Peck

August 23, 2015

Tomatoes, corn and summer stone fruit. Now that we’re well into August they’re ripe for the picking. Is there anything better on a hot summer day than a BLT for lunch or dinner? How about the simplicity of corn on the cob or maybe a new riff like a charred corn salad? Or, savor peaches and plums in a pie or crostata…maybe whip up something new like a plum caramel to serve over ice cream. The early gifts of summers harvest are waiting at a farm stand near you. Sounds like a little road trip to the country is in order.

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Top to bottom:

Bushels of heirloom tomatoes waiting to meet up with bacon and lettuce on a nice chunk of ciabatta.

Sweetcorn by the truck load. While corn on the cob is nice, this Charred Corn Salad with Lime, Chili and Tomato knocks it out of the park. Really, I can’t stop making this. Photo via Food52 http://food52.com/recipes/17913-charred-corn-and-avocado-salad-with-lime-chili-and-tomato

A handful of late Summer plums, a little sugar and a vanilla bean is all you need to whip up a batch of Plum Caramel…simple. http://food52.com/recipes/37359-creme-fraiche-plum-cake-with-plum-caramel 

All photos ( with the exception of the charred corn salad ) by gp

 

 

 

 

Valentine’s Day befores…

February 5, 2014

and afters. Instead of dinner why not keep it to a satisfying starter, a complementary salad and of course, dessert. This “before and after” menu will cover all of your bases providing savory, sweet, salty, spicy, warm, cool, crunchy and smooth with a minimum of effort. Begin with a nice Brut Rose…then Maple Sriracha Bacon wrapped shrimp… a salad of frisee, toasted walnuts, blue cheese and pomegranate lightly dressed with a maple vinaigrette and finish up with a decadent Chocolate Mousse Cake for two. The first two are near no-brainers and while you are at Whole Foods picking up the wine, bacon, shrimp and salad ingredients, make a stop at their bakery for the cake…layers of dark chocolate cake and chocolate mousse covered in ganache. That was simple enough wasn’t it?

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The appetizer recipe can be found here:http://www.inspiredtaste.net/15948/spicy-maple-bacon-wrapped-shrimp-recipe/  and my Maple Vinaigrette here:https://simplequietmodern.wordpress.com/2012/11/11/i-dont-love-brunch/