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.
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
2 slices bacon, diced 4 sliced scallions, green tops included 2–3 tablespoons olive oil 2 tablespoons champagne vinegar a pinch of coarse salt
a few cranks on the pepper mill
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
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.
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.
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.
This recipe for Rhubarb Coffee Cake brings back a great memory. A few years ago my niece Rebecca, along with her family and my brother were visiting from Germany. As I was gathering my ingredients for the cake, Rebecca asked if she could help. It was our first baking experience together.
That visit was a few years ago and Emma, my great-niece, was only 18 months old. She’ll celebrate her 6th birthday next month and has a younger sister, Marla, who’ll celebrate her 4th birthday in January.
Unfortunately, we don’t see them very often and with two small children, they don’t come to the US – we go there. We try to visit once a year just to keep up with the girls. That year between visits is a long time at this young age and the changes in the girls are mind blowing.
Enjoy this sweet-tart cake warm with a cup of tea or coffee!
The cake can be made in advance, frozen, thawed overnight and gently warmed in the oven or microwave. It’s a great recipe to keep on hand for unexpected company, or for breakfast on a holiday morning when you already have a long list of cooking tasks.
This Rhubarb Coffee Cake is moist, aromatic and delicious. Serve warm or room temperature. Make a batch of strawberry ice cream (see my book Endless Summer) to serve on the side. If using the powdered sugar, sprinkle over the cake just before serving; it dissolves quickly.
2 tablespoons unsalted butter ½ cup blanched slivered almonds 2 tablespoons brown sugar ½ teaspoon cinnamon 1/8 teaspoon cloves 1/8 teaspoon ginger pinch of nutmeg
1 cup (2 sticks) unsalted butter, preferably room temperature 1 cup granulated sugar 1 teaspoon salt 3 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon cinnamon ½ teaspoon baking soda ¼ teaspoon cloves ¼ teaspoon ginger 1/8 teaspoon nutmeg 1 cup sour cream 2 cups thinly sliced rhubarb
powdered sugar for dusting, optional
Preheat the oven to 350 degrees F and rease a 9-inch angel food or spring-form pan with butter.
Place the butter in an electric mixer fitted with the paddle attachment and beat until smooth, scrapping the sides and beater as needed.
Add the sugar and salt and beat until fluffy, scrapping the sides and beater as needed.
Add the eggs and vanilla and beat on medium high until incorporated, scrape the sides and beater a couple of times until everything is combined. Don’t worry if it looks a little curdled it will smooth out.
Add the flour, baking powder, cinnamon, baking soda, cloves, ginger and nutmeg, mixing on low until the dry ingredients are moist.
Scrape the sides and beater and mix in the sour cream until thoroughly blended and the batter is smooth, scraping sides and beater as needed. Toss in the rhubarb and mix until well incorporated.
Pour the batter into the prepared cake pan. Sprinkle the streusel topping over the cake and bake in preheated oven for 45 minutes or until cake tester comes out clean.
Cool for 10 minutes. Loosen sides before removing the cake to a cooling rack.
Cake freezes well. Cool completely and wrap tightly.