Haricot Verts with French Shallots and Bacon

Haricot Verts with French Shallots and Bacon

Serves two-four

~ ½ lb haricot verts, tops chopped off

2 slices bacon (Llano seco is nice)

2 shallots, chopped finely

1 handful almonds, toasted and sliced

2 Tb butter



Cook bacon in a skillet on a medium-low flame until browned. Remove bacon to a plate and add butter and shallots to pan. Lower the flame slightly. Stir frequently. Next, add in haricot verts. Continue stirring frequently. Cook for about 8 minutes, or until tender. While cooking, toast almonds in a separate pan. Chop bacon finely. Slice almonds when cooled. Add both the almonds and bacon back into the pan. Stir them in and serve.


Orecchiette with salad turnips, spinach, shiitakes, and bacon

Orecchiette with salad turnips, spinach, shiitakes, and bacon

Serves two

10 oz orrechiette pasta

5 oz bacon (Llano seco is nice) or pancetta

¼ lb shiitake mushrooms

½ tsp balsamic vinegar

1 bunch salad turnips with their greens

5 cloves garlic

¼ lb spinach

¼ tsp red pepper flakes

6 sprigs thyme, de-stemmed or 2 Tb chopped parsley

1 Tb marsala wine or white wine

 Cook bacon in a skillet on a medium-low flame until browned. As bacon cooks, boil water, cook the orecchiette and strain. Remove bacon with a slotted spoon and place in a bowl. And shiitake stems to rendered fat and cook for 30 seconds, then add shiitake heads. Remove shiitakes after 5 minutes and place in the bacon bowl with ½ tsp of balsamic vinegar. Add turnip roots to bacon fat, then add garlic after two minutes, and then turnip greens and spinach after three more minutes. Stir occasionally until cooked down, about 8-10 minutes. Add red pepper flakes and thyme or parsley and stir. Add a splash of marsala or white wine. Heat for thirty seconds, then incorporate bacon and shiitakes. Finally, stir in pasta and enjoy.


Cabbage with Caraway Seeds

Cabbage with Caraway Seeds

altered from Red Cabbage with Caraway Seeds, Saveur, Issue #22

1⁄4 lb. uncured sausage, casing removed
1 medium onion, peeled and thinly sliced

1⁄4 cup white wine vinegar
1 large head cabbage, cored and shredded
3 tsp. caraway seeds
1 bay leaf
2 1⁄4 cups dry white wine
2 tbsp. honey

2 cloves garlic, peeled and minced

Salt and freshly ground pepper

Cook sausage in a large deep skillet over low heat until browned, about 5 minutes. Increase heat to medium-low, add onions, and cook, stirring occasionally, until onions are soft, about 7 minutes.

Add vinegar if pan is sticking, then cabbage and cook, stirring frequently, for 5 minutes, then add caraway seeds, and bay leaf, and cook 5 more minutes. Increase heat to medium; add wine, honey, and vinegar; and simmer, stirring occasionally, until cabbage is soft and cooking liquid has evaporated, about 45 minutes. Add garlic, and cook 3 minutes. (Add water if liquid evaporates too quickly and cabbage begins to stick to skillet.) Add salt, pepper, and vinegar to taste.

(Optional) Remove cabbage mixture from heat, transfer to a large bowl, cover, and refrigerate overnight to allow flavors to blend. To serve, warm cabbage mixture over low heat, adjusting seasoning with salt, pepper, and vinegar if necessary.

Bacon can be substituted for sausage, just increase the initial cooking time of the meat and keep on a low flame.