BACON AND RABE SAUTE

By -
 For Christmas my brother, Vijay, gave my husband the Charcuterie cookbook by Michael Ruhlman and Brian Polcyn.  Michael decided to work through the book from start to finish. His first attempt at Home Smoked Bacon was fantastic. It took a week for the pork belly to dry out and a few hours to slow roast, and it was well worth the wait.
I love bacon, and what I love most about these salty, smoky, crispy morsels, is that you can use a very small amount to achieve enormous  flavor. 4 ounces crisped up in a cast-iron pan, are ample for a flavor-packed meal serving 4-6 people. I sauté it with broccoli rabe and either add it to pasta or cannellini beans, or just enjoy it on it own, with a side of grains.
Add a couple of ounces of bacon to your basic tomato sauce for a rich smoky flavor.
Bacon is a great way for us carnivores to increase our grains and vegetables, reduce our  meat intake, and still feel very satisfied.

Lots of recipes tell you to blanch the rabe to take out the bitterness, but I like to just sauté and steam the greens with garlic and chili flakes.

RECIPE
(4-6 Servings)

 2-4 rashes bacon (reserve 1 tablespoon fat)
2 bunches broccoli rabe, chopped 
1/4 cup olive oil
4 cloves garlic, peeled and smashed
1 teaspoon chili flakes
salt and pepper to taste

 Starting with a cold pan, slowly heat the bacon, crisping it up and rendering the fat. Remove and drain on paper towels. Chop in small pieces.
Remove the excess fat from the pan, reserving 1 tablespoon Add olive oil, until it just starts to smoke.
Add the garlic and chili flakes, lower the heat, add the rabe and toss to mix with the oil. 
Season with salt and pepper and continue.  simmering for 5 minutes.
Add 1/4 cup water, cover and simmer for 5 more minutes.
Remove the lid and evaporate the excess water on high heat, if necessary.
Discard the garlic cloves, sprinkle with bacon, toss and serve. 

Comments

Post a Comment

Popular posts from this blog

MACARONI AND CHEESE (ODE TO EDNA LEWIS)

By -
Image
Delicious, yes. Healthy, questionable. You get a lot of calcium and a lot of fat. Here is my theory. It is OK to indulge every once in a while, if you do the whole grain, lean meats, veggies and fruits, most of the time. I didn't grow up on "American Food", but mac and cheese was comfort food for our family of cheese lovers. Later on in my life, my Dad introduced us to the wonderful Edna Lewis, the doyenne of Southern Cookery. I loved it all, the Smothered Chicken, Collard Greens, Fried Cat Fish, She Crab Soup, and I can go on and on. So when my friend, Rudy, asked to be taught how to make Macaroni and Cheese , I turned to Edna Lewis' "The Gift of Southern Cooking". Miss Lewis' is not the usual bechamel based recipe. It is less of a pasta dish, and more of a cheesy custard. And if you follow her serving size, it is a side dish, and not a main dish. In my home it is the Main Attraction, the Leading Lady, and Center Stage. It serves 4, instead of 8-10, a...
Read more

GRANDMA'S SWISS STEAK

By -
Image
Unlike my husband, who came from an all American meat-and-potato tradition, I did not grow up with big cuts of meat. My father liked his meat well-done (also known as cooked to death). Most of the steaks that I had consumed were not to my liking, either too rare or tough as shoe leather. I would like to give a shout out to Peter Lugers where I discovered the meaning of a great steak, and was truly amazed. The only exception to my steak reservations was my Grandmother-in -law, Ruth's, braised  steak with loads of onions and beef broth. The result was a velvety delicious, melt-in-your-mouth delight. A thin cut, like hanger steak is perfect but even cheaper cuts, such as cubed or chuck, would be fine because the hour of braising  renders it incredibly moist. Many believe that this is killing a good piece of beef, but that is the point. The meat doesn't have to be a prime  cut, which is crucial in cooking a broiled or grilled steak. You don't have to break the bank (whic...
Read more

CHICKEN WITH OLIVES AND TOMATOES

By -
Image
The past 3 months have been a journey of pain, frustration, wonderment, and profound gratitude. Unable to do much of anything, I had the love and support of my wonderful friends, my amazing family and an incredible partner and husband. As cranky as I was I eagerly anticipated one delicious dinner to another, prepared daily, by Michael. My plan was to blog about each recipe so that I would remember these wonderful meals, but that proved to be a little too ambitious given the discomfort that I was in. Today, I am nearly mended and hoping to resume my life as it once was. Best of all, I am back in the kitchen, cooking for those I love. However, I intend to cherish the memories of those lovely dinners from a generous and loving guy, and share some of my favorites.   This is one of them. This dish is especially good when tomatoes are in season.  It is quick and easy, yet warm and comforting. A ccompany with a salad and a baguette, (or Microwave Rosemary Potatoes* a la Michael) a...
Read more