Ingredient Archives: Bacon

Smoked ham and Savoy Cabbage Hash with a Broiled Egg

Smoked Ham and Savoy Cabbage Hash with a Broiled Egg

Now we have had a good hard frost or two, it’s time to  really enjoy the best of the brassicas. Brussels sprouts, kale and cabbage all benefit from a hard frost; it cuts a little of the bitterness and gives them a little sweet edge. We’ll be using them a lot more over the coming […]

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Hot Pickled Herring with Stampott

Hot Pickled Herring with Bacon and Endive Stamppot

Today’s weather has been what I imagine it’s always like in the Low Countries in November. Cold, grey and with an all-pervasive wetness that alternates between rain and snow. This is stay inside and warm your soul weather; make simple comfort food weather. A nice oily fish cooked in a sweet-sour liquor and some flavourful simple […]

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lima beans, smoked bacon, farro

Lima Beans, Smoked Bacon and Farro; a warming dish for early fall

I had to turn my heating on for the first time this morning. Now the temperature has started to dip into the 50’s at night our food tastes turn towards soups and stews that will warm us up and keep us warm. This dish, a rough mix of lima beans (that’s butter beans to the […]

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farmers market fried rice

Farmers Market Fried Rice

  I’ve been planning to make a nice fried rice dish for a while. It’s a wonderful way to bring a medley of ingredients together and is so easy to make. This version of fried rice uses some of the best stuff from my last trip to the farmers market and makes a big break […]

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Scallops, duck bacon, peas and Quinoa

Scallops, Duck Bacon, Peas, Quinoa

This dish of scallops with duck bacon and fresh English peas feels like such a treat. It’s one of those dishes you might choose at a restaurant especially if like me you tend to choose ‘things that seem to be tough to make at home’. But here’s the thing: cooking scallops is both easy and […]

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chicken liver pate

Chicken Liver Pâté — my grandmother’s recipe for a perfect lunch

Chicken liver pâté is a wonderful thing. Remarkably simple to make, it’s like a gateway to the world of offal (or as Americans uninspiringly call it, Organ Meat). It’s rich, buttery and thanks to the fact its a somewhat homogenous texture, belies it’s organ-based origin. I knew as soon as I picked up these livers from […]

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Carbonara

Carbonara – Italian for Eggs and Bacon

  Some meals can only be described as alchemic. Flavours and textures combine in a way that makes them so very much more than the sum of their parts. So it is with eggs and bacon. We all know bacon is good stuff. Fat and salt make it the ultimate vegetarian-turner. And eggs. Along with […]

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