Tag: Bacon

Polish-Style Red Cabbage

Polish-Style Red Cabbage

I had a request from a follower to create a Polish Red Cabbage dish. We PMed back and forth to determine whether she wanted a hot or cold dish, a savory, sweet, or sweet and sour slant, and finally whether or not to include some smoked pork. She decided on hot, savory, and definitely some smoked pork.

Classic polish seasonings include, caraway, bay leaf, juniper berries, dill, and fried onions, all of which are perfect for a hot and savory preparation. An apple complements cabbage nicely adding a sweet/tart flavor – I used a Honeycrisp. For the smoked pork, I chose diced bacon and highly recommend using a hardwood-smoked bacon like hickory or apple. Slab bacon is also a great alternative.

Polish-Style Red Cabbage

Use a knife or mandolin to cut the cabbage into about 3/16-inch slices; not too thin or they get too soft and mushy while cooking. And finally, a heavy-bottomed pan like a 7-quart Dutch oven for slow, even cooking.

Polish-Style Red Cabbage

We’re delighted with the end result and hope Barbara is too!

METHOD

Polish-Style Red Cabbage

Use a spice bag or cheesecloth to hold the juniper berries and bay leaves. This makes for easy removal at the end of cooking.

Polish-Style Red Cabbage

Place the bacon in a heavy-bottomed pan, like a 7-quart Dutch oven, over medium-high heat. Cook, stirring occasionally, until the fat is rendered, and the bacon is crispy.

Polish-Style Red Cabbage

Stir in the onions, cover, and cook for 5 minutes, stirring 3 times. Uncover and continue cooking another 5 minutes, stirring frequently. The onions should be lightly fried, but not burned. Turn the heat down if the onions are cooking too fast.

Polish-Style Red Cabbage

Pour a couple tablespoons of water over the fried onions and stir to loosen the fond on the bottom of the pan.

Stir in the garlic and cook for 30 seconds.

Polish-Style Red Cabbage

Sprinkle 2 tablespoons flour over the onions, stir to combine.

Polish-Style Red Cabbage

Slowly add the stock, stirring constantly to incorporate the flour.

Polish-Style Red Cabbage

Add the cabbage, apple, caraway seeds, salt, and pepper. Bring to a boil, lower the heat to a gentle simmer, cover, and cook for 90 minutes or until the cabbage is tender, but still holding it’s shape.

Polish-Style Red Cabbage

Remove the spice bag or cheesecloth and stir the dill. Garnish with a few sprigs.

Polish-Style Red Cabbage

Serve with more smoked pork or sausages, such as Kielbasa.

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Polish-Style Red Cabbage

Here’s a Polish-Style Red Cabbage side dish made with fried onions, apple and bacon with typical Polish flavors of caraway, juniper berries, and dill. Serve with more smoked pork or sausages, such as Kielbasa.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Total Time: 2 hours
  • Yield: 1 quart 1x
  • Category: Side Dish
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Ingredients

3 juniper berries
2 bay leaves
4 ounces good bacon, diced; slab bacon if you can find it
1 large onion, thinly sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup good chicken stock
1 medium red cabbage, cored and thinly shredded, about 8 cups
1 apple, such as Honeycrisp or Macoun, peeled, cored and diced
2 teaspoons caraway seeds
1 ½ teaspoons kosher salt
1 teaspoon coarsely ground fresh pepper
1/2 cup chopped fresh dill

GARNISH

Few sprigs of fresh dill

Instructions

Use a spice bag or cheesecloth to hold the juniper berries and bay leaves. This makes for easy removal at the end of cooking.

Place the bacon in a heavy-bottomed pan, like a 7-quart Dutch oven, over medium-high heat. Cook, stirring occasionally, until the fat is rendered, and the bacon is crispy.

Stir in the onions, cover, and cook for 5 minutes, stirring 3 times. Uncover and continue cooking another 5 minutes, stirring frequently. The onions should be lightly fried, but not burned. Turn the heat down if the onions are cooking too fast.

Pour a couple tablespoons of water over the fried onions and stir to loosen the fond on the bottom of the pan.

Sprinkle 2 tablespoons flour over the onions, stir to combine.

Slowly add the stock, stirring constantly to incorporate the flour.

Add the cabbage, apple, caraway seeds, salt, and pepper. Bring to a boil, lower the heat to a gentle simmer, cover, and cook for 90 minutes or until the cabbage is tender, but still holding it’s shape.

Remove the spice bag or cheesecloth and stir the dill. Garnish with a few sprigs.

 

Keywords: red cabbage, cabbage, polish cabbage, bacon, caraway seeds, juniper berries, bay leaf, apple

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Polish-Style Red Cabbage

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Total Time: 2 hours
  • Yield: 8 servings 1x
  • Category: Side Dish
Scale

Ingredients

3 juniper berries
2 bay leaves
4 ounces good bacon, diced; slab bacon if you can find it
1 large onion, thinly sliced
2 tablespoons all-purpose flour
1 cup good chicken stock
1 medium red cabbage, cored and thinly shredded, about 8 cups
1 apple, such as Honeycrisp or Macoun, peeled, cored and diced
2 teaspoons caraway seeds
1 ½ teaspoons kosher salt
1 teaspoon coarsely ground fresh pepper
1/2 cup chopped fresh dill

GARNISH
Few sprigs of fresh dill

Instructions

METHOD

Use a spice bag or cheesecloth to hold the juniper berries and bay leaves. This makes for easy removal at the end of cooking.

Place the bacon in a heavy-bottomed pan, like a 7-quart Dutch oven, over medium-high heat. Cook, stirring occasionally, until the fat is rendered, and the bacon is crispy.

Stir in the onions, cover, and cook for 5 minutes, stirring 3 times. Uncover and continue cooking another 5 minutes, stirring frequently. The onions should be lightly fried, but not burned. Turn the heat down if the onions are cooking too fast.

Pour a couple tablespoons of water over the fried onions and stir to loosen the fond on the bottom of the pan.

Sprinkle 2 tablespoons flour over the onions, stir to combine.

Slowly add the stock, stirring constantly to incorporate the flour.

Add the cabbage, apple, caraway seeds, salt, and pepper. Bring to a boil, lower the heat to a gentle simmer, cover, and cook for 90 minutes or until the cabbage is tender, but still holding it’s shape.

Remove the spice bag or cheesecloth and stir the dill. Garnish with a few sprigs.

Serve with more smoked pork or sausages, such as Kielbasa.

Keywords: red cabbage, cabbage, polish cabbage, bacon, caraway seeds, juniper berries, bay leaf, apple

Wilted Spinach Salad with Warm Bacon Vinaigrette

Wilted Spinach Salad with Warm Bacon Vinaigrette

A wilted salad is typically an unappealing one, with old, brown leaves. An intentionally wilted spinach salad, however, gently “cooks” the leaves with a warm vinaigrette and is delightful to the eye and palette.

I prefer baby spinach in general, because it requires less work. The stems are delicate, edible and usually less sandy than their mature counterpart. Mature spinach needs a thorough wash and rinse and the tough stems have to be removed. A tedious job.

Wilted Spinach Salad with Warm Bacon Vinaigrette

The best way to cook bacon is in a cold pan to prevent sticking and promote even browning. Place the bacon in the pan and cook over medium-high heat, stirring frequently.

The bacon, scallions and vinegar release aromas that are smoky, savory and tangy all at once. For added texture, don’t hesitate to add toasted or seasoned nuts for an added crunch.

Watch the Wilted Spinach Salad with Warm Bacon Vinaigrette Video Here

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Wilted Spinach Salad with Warm Bacon Vinaigrette

Wilted Spinach Salad with Warm Bacon Vinaigrette

A wilted spinach salad gently “cooks” the leaves with a warm vinaigrette and is delightful to the eye and palette.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 portions 1x
  • Category: Salads
Scale

Ingredients

Bacon Vinaigrette

2 slices bacon, diced
4 sliced scallions, green tops included
23 tablespoons olive oil
2 tablespoons champagne vinegar
a pinch of coarse salt

a few cranks on the pepper mill

Spinach Salad

6 cups baby spinach
2 cups, about 6 ounces, button mushrooms, washed, woody stems removed and thinly sliced
½ cup thinly sliced red onions, rinsed and dried
16 cherry tomatoes, halved
¼ cup blue cheese crumbles

Instructions

Bacon Vinaigrette

Place the bacon in a cold pan over medium-high heat and cook until crisp, stirring occasionally.

Stir in the scallion and cook until wilted, about 2 minutes.

Add the olive oil, vinegar, salt and pepper and whisk.

Spinach Salad

Place the spinach, mushrooms, onions and tomatoes in a salad bowl.

Whisk the hot dressing one more time and pour over the salad.

Toss and top with the blue cheese.

Notes

Use as much olive to the bacon fat to make 1/4 cup.

The best way to cook bacon is in a cold pan to prevent sticking and browns evenly. Place the bacon in the pan and cook over medium-high heat, stirring frequently.

Keywords: warm salad, spinach salad, spinach, bacon, mushrooms, spinach and bacon salad, dairy-free, gluten-free, bacon vinaigrette, warm vinaigrette, salad dressing, warm salad dressing

 

Linguine with White Clam Sauce

Linguine with White Clam Sauce and Bacon

I frequently dine alone on weeknights as my husband’s work schedule is a little crazy. He was in Washington for a few days last week and again this week. Oftentimes, I don’t think much about what I’m going to eat. I clearly won’t starve, the pantry, refrigerator and freezer hold ample supplies that allow for a quick meal for one, such as Linguine with White Clam Sauce.

Linguine with white clam Sauce is one of my favorite pasta dishes and not one Eric cares for. When he’s out of town, it’s a golden opportunity to treat myself! By the time I think of making this, it’s too late to do the whole fresh clam thing, so I keep little 6.5 ounce cans of clams on hand. At 6pm when I begin to wonder what’s for dinner, I can cook up a single serving in the amount of time it takes to boil a few ounces of pasta. It’s quick, easy and very satisfying.

One night it occurred to me that clams and bacon go together in such a delicious way, why not chop up a little bacon, crisp it up and use it with he clams. Now I have two versions of this Linguine with white clam sauce!

Linguine with White Clam Sauce and Bacon

Putting it all Together

Gather and prep your ingredients while a large pot of salted water comes to a boil.

Put the pasta in the boiling water, stir and don’t forget to set your time for about 2 minutes less than recommended. The pasta finishes cooking in the skillet with the sauce.

Start the Bacon in a Cold Skillet

Place the bacon in a cold medium skillet over medium heat. Starting with a cold pan keeps the bacon from sticking and burning. Cook and stir until crispy. Remove and place the bacon bits in a small bowl. Skip this step if you don’t want bacon, but it’s really, really good!

Linguine with White Clam Sauce and Bacon

Add enough olive oil to the hot skillet with the bacon fat to make about 2 tablespoons of fat. Add the shallot, garlic, salt and pepper flakes. If you don’t want the heat from the pepper flakes, use freshly ground pepper instead. Cook and stir until soft and translucent, about 4 minutes. Turn down the heat if the garlic is browning too quickly.

Add the clam juice only and bring to a boil, let simmer for 30 seconds. Stir in the lemon juice and parsley.

Linguine with White Clam Sauce and Bacon

Drain the pasta, reserving ½ cup of the cooking water, and add the pasta and the  bacon bits to the sauce with the clams; toss to combine. Cook until the pasta is al dente, a little firm, not hard, to the bite. The pasta soaks up the sauce, add a little of the reserved cooking liquid if needed.

Garnish with the grated Parmesan cheese.

 

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Linguine with White Clam Sauce

Linguine with White Clam Sauce and Bacon

Keep pasta and canned clams on hand for a quick and easy single serving of Linguine with White Clam Sauce. For a little variety add bacon!

  • Author: Trish Lobenfeld
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 1 serving 1x
  • Category: Pasta
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Ingredients

  • 34 ounces dry linguine, cooked according to the package instructions, reserve ½ cup cooking liquid
  • 12 slices smoky bacon, diced
  • 12 tablespoons olive oil, depends on how much bacon fat is left in the pan
  • 1 small shallot, minced
  • 2 cloves garlic, thinly sliced
  • ½ teaspoon coarse salt
  • ¼½ teaspoon crushed red pepper flakes (optional)
  • 1 can (6.5 ounces) clams with juice
  • 1 ½ tablespoons freshly squeezed lemon juice
  • Garnish
  • 1 tablespoon freshly chopped parsley
  • Freshly grated Parmesan cheese

Instructions

  1. Gather and prep your ingredients while a large pot of salted water comes to a boil.
  2. Put the pasta in the boiling water, stir and don’t forget to set your time for about 2 minutes less than recommended. The pasta finishes cooking in the skillet with the sauce.
  3. Place the bacon in a cold medium skillet over medium heat. Starting with a cold pan keeps the bacon from sticking and burning. Cook and stir until crispy. Remove and place the bacon bits in a small bowl.
  4. Add enough olive oil to the hot skillet to make 2 tablespoons with the bacon fat.
  5.  Add the shallot, garlic, salt and pepper flakes. If you don’t want the heat from the pepper flakes, use freshly ground pepper instead.
  6. Cook and stir until soft and translucent, about 4 minutes. Turn down the heat if the garlic is browning too quickly.
  7. Add the clam juice only and bring to a boil, let simmer for 30 seconds. Stir in the lemon juice.
  8. Drain the pasta, reserving ½ cup of the cooking water, and add it along with the bacon bits and clams to the sauce; toss to combine. Add a little reserved cooking liquid if the sauce is dry.
  9. Garnish with the parsley and Parmesan cheese.

Warm Cheddar Bacon Dip

Use celery sticks to scoop up this Warm Cheddar Bacon Dip. The cheese needs to be soft enough to blend into the sour cream but not oozing. The contrast of the warm dip and cool celery is pleasant, the aroma of the bacon, cheese and chives enticing, and the crunch of crisp celery completes this snack or appetizer. Don’t wait for a party to serve this; have some ready for the kids when they get home from school!

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Shred the cheese with a hand grater or food processor.IMG_3069

Combine the sour cream, Cheddar cheese, bacon, chives, hot sauce and salt in a medium-size, heatproof bowl. Warm the cheese mixture in the microwave for a few seconds. Just enough to soften the cheese. Stir to combine.

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Cut the celery on the bias.

IMG_3939

Cutting on the bias creates a “scoop” for holding the dip.

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Warm Cheddar Bacon Dip

Use celery sticks to scoop up this Warm Cheddar Bacon Dip. The cheese needs to be soft enough to blend into the sour cream but not oozing.

  • Author: Trish Lobenfeld
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 2/3 cup 1x
  • Category: Appetizer
Scale

Ingredients

  • 3 ounces shredded Cheddar cheese
  • 1/4 cup sour cream
  • 1 ounce minced crispy bacon (1 thick slice of bacon)
  • 3 tablespoons minced chives
  • several dashes hot sauce, such as Franks Hot Sauce, or Tobasco Sauce
  • pinch of Kosher salt
  • 20 two-inch trimmed and cleaned celery stalks, cut on the bias

Instructions

  1. Combine the cheese, sour cream, bacon, chives, hot sauce and salt in a heat-proof bowl until creamy, about 25 seconds.
  2. Serve with celery.

 

Spinach and Arugula Salad

A salad is a lovely addition to any meal. The crisp texture of the lettuce and the acidity of the vinaigrette are a great palette pleaser. Here’s Spinach and Arugula Salad with a Champagne-Dijon Vinaigrette.

Method

Combine 3 cups baby spinach and 1 1/2 cups baby arugula. Top with 4 ounces of cooked bacon bits, 3 tablespoons toasted pine nuts, 2 ounces crumbled blue cheese and thinly sliced red onion.

For the vinaigrette whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons champagne vinegar, 1 tablespoon minced shallot, 1/2 teaspoon Dijon mustard, 1/2 teaspoon Kosher salt and fresh ground pepper to taste.

Toss and serve.

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Spinach and Arugula Salad

A salad is a lovely addition to any meal. The crisp texture of the lettuce and the acidity of the vinaigrette are a great palette pleaser.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 6 portions 1x
  • Category: Salads
Scale

Ingredients

4 ounces bacon, diced
3 cups baby spinach
1 1/2 cups baby arugula
3 tablespoons toasted pine nuts
2 ounces crumbled blue cheese
4  thin slices red onion
1/4 cup extra-virgin olive oil
2 tablespoons champagne vinegar
1 tablespoon minced shallot
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper

Instructions

Place the bacon in a small, cold skillet. Turn the heat to medium and cook, stirring occasionally, until the fat is rendered and the bacon is crispy.

Remove to paper-towel lined plate.

Combine 3 cups baby spinach and 1 1/2 cups baby arugula. Top with cooked bacon,  pine nuts, blue cheese and onion.

For the vinaigrette whisk together extra-virgin olive oil, vinegar, shallot, mustard, salt, and pepper.

Toss and serve.