Lyonnaise Salad

Menu:
Salmon
Lyonnaise Salad || Yum Sugar

Lyonnaise Salad
Serves 2

Ingredients ||
1 tablespoon extra-virgin olive oil
4 ounces thick-cut bacon, cut into 1/4-inch pieces
1 tablespoon white vinegar
1 tablespoon minced shallots
1 1/2 tablespoons Champagne vinegar, or more to taste
1/2 tablespoon Dijon mustard
Salt, to taste
2 large eggs
1/4 pound (1 small head) frisée, rinsed thoroughly and torn into bite-size pieces
Freshly cracked black pepper

Directions ||

Add the oil and bacon to a large nonreactive skillet and heat over medium heat, stirring occasionally, until the bacon has rendered its fat, taken on some color, and is just starting to crisp. Remove the lardons to a paper-towel-lined plate, leaving behind as much bacon fat as possible.

Meanwhile, bring a large pot of water to a boil, then reduce the heat to a simmer. Add about 1 tablespoon white vinegar to the simmering water. Add the minced shallots to the bacon fat and cook, stirring occasionally until softened; remove from the heat. Pour in the Champagne vinegar and mustard; whisk to emulsify. Season to taste with salt.

Poach the eggs in the acidulated water. Carefully set the poached eggs aside on a small plate. Reheat the dressing if necessary (it should be warm, but not hot), add the frisée and lardons, and toss with your hands until everything is evenly coated in the dressing.

Divide the greens and lardons between two plates and top each plate with a poached egg. Season with a few cracks of black pepper and more salt, if necessary. Serve immediately.

Lentil Soup

Menu:
Lentil Soup || Jamie Oliver

Bacon Wrapped Chicken Thighs

Menu:
Bacon Wrapped Chicken Thighs || Practical Paleo
Sautéed Red Cabbage with Apples || Practical Paleo
Cucumbers

Bacon Wrapped Chicken Thighs
Serves 2

4 bone-in, skinless chicken thighs
8 slices of bacon
2 tsp Smoky Spice Blend or Savory Blend

Preparation: Preheat oven to 375. Sprinkle the chicken thighs with 1 tsp of Smoky Spice Blend, then wrap each one in 2 strips of bacon. Sprinkle with the remaining Smoky Spice Blend and bake for approximately 40 minutes.

-------

Smoky Spice Blend: 1 Tbsp chipotle powder, 1 Tbsp smoked paprika, 1 Tbsp onion powder, 1/2 Tbsp cinnamon, 1 Tbsp sea salt, 1/2 Tbsp black pepper

Savory Spice Blend: 2 Tbsp Rosemary Salt (I just used 1 T salt with a 1 T rosemary), 1 T garlic powder 1, T onion powder, 1/2 T paprika, 1 tsp black pepper

-------

Sauteed Red Cabbage with Apple

2 Tbsp lard/bacon fat, grass-fed butter or coconut oil
1 onion, thinly sliced
1 head of red cabbage, cored and thinly sliced
1c Apple Cider Vinegar
1 green apple, cut into matchstick sized pieces
1 T. Rosemary Salt (1/2 T dried rosemary, 1/2 T salt)

In a large enameled pot or pan, sautée the onion in the fat, then when they’re mostly cooked, add the cabbage until it begins to soften. Add the vinegar and seasonings. Allow the cabbage and onion mixture to cook down until everything is soft, then add the apples and allow them to cook in until soft. The total cooking time tends to be around 30-45 minutes to get the cabbage really soft. Add more vinegar or some water if the mixture gets too dry.

Truffled Lentils with Poached Egg & Ham

Menu:
Truffled Lentils with Poached Egg & Ham
Arugula Salad

2 T. Olive Oil
1/2 c. cubes of slab of bacon (I used 3 slices)
1 t. sherry vinegar
1 carrot, peeled
1 celery rib, cut in half
1 onion, quartered
1 c. Pardina lentils (I had to use regular)
1 herb sachet with 1-2 sprigs sage, 3 sprigs thyme, 1/2 t. black peppercorns, 1 t. dried red pepper flakes), tied in cheesecloth bundle
1-1/2 c. chicken stock
Salt and pepper
2 T. truffle oil
1/2 c. finely grated manchego
1 T. unsalted butter
1 t. white wine vinegar
4 eggs
4 slices of pata negra ham (I used prosciutto)

1. In a large pot, heat olive oil over medium high heat. Add diced bacon and sauté until golden brown, about 5 minutes. Add sherry vinegar to deglaze pan and allow it to reduce for about 1 minute.

2. Add carrot, celery, onion and lentils. Add herb sachet and cover with 1-1/2 cups water and the chicken stock. Cover and bring to a boil, then reduce and simmer until lentils are tender and cooked through, 35 to 45 minutes. Remove carrot, onion, celery and herb sachet and discard. Season to taste with salt, pepper and sherry vinegar.

3. Over medium heat, stir in truffle oil, add cheese and stir until completely incorporated. Remove from heat and gently fold in the butter.

4. Meanwhile heat 4 cups of water with the white wine vinegar over high heat. Use a whisk to create a whirlpool in the water then crack the eggs into a cup and slip them into the water one at a time. Poach until set, about 3 minutes. (Or, poach eggs like you normally would).

5. To serve, divide lentils between four bowls, top each with a slice of ham and a poached egg.

Cajun Fish With Cabbage and Bacon Sauté

Menu:
Cajun Fish with Cabbage and Bacon Sauté || Real Simple

Ingredients
4 6-ounce skinless firm white fish fillets (I used tilapia)
2 teaspoons canola oil
2 teaspoons Cajun or blackening seasoning
4 slices bacon
4 scallions, thinly sliced, white and green parts separated
2 cups corn kernels (from 2 ears)
1/2 small head Savoy cabbage, cut into 1-inch strips (4 cups)
kosher salt and black pepper
2 tablespoons cider vinegar

Directions
Heat oven to 450° F. Place the fish on a rimmed baking sheet, drizzle with the oil, and sprinkle with the Cajun seasoning. Roast until the fish is opaque throughout, 8 to 12 minutes.

Meanwhile, in a large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces. Add the scallion whites to the drippings in the skillet and cook, stirring, until beginning to soften, 2 to 3 minutes. Add the corn, cabbage, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until the cabbage wilts and the corn is tender, 3 to 5 minutes more. Add the vinegar and scallion greens and toss to combine. Sprinkle with the bacon. Serve with the fish.

Open-Faced Grilled Cheese with Apple & Bacon

Menu:
Open-Faced Grilled Cheese with Apple & Bacon || Every Day Food
Cabbage and Lime Salad with Roasted Peanuts || Smitten Kitchen

NOTE: The cabbage salad was supposed to be what we had for dinner last night, but we were out of town and didn't get around to making it. It was supposed to be served with potstickers, not a grilled cheese sandwich. Both recipes are delicious, but not what I'd normal serve together. Just an FYI.


Open-Faced Grilled Cheese with Apple & Bacon
 4 slices bacon
4 thick slices whole-wheat sandwich bread
8 ounces cheddar cheese, sliced
1 large red apple, quartered, cored, and sliced crosswise

Preheat oven to 350°. Place bacon on a rimmed baking sheet (lined with parchment paper for easy cleanup); bake until crisp, 6 to 8 minutes per side. Drain on paper towels; tear each slice into quarters.

Place bread on clean baking sheet. Top with cheese, apple, and bacon. Bake until cheese has melted, 10 to 12 minutes.

Pork with Rhubarb & Bacon

Menu:
Pork Tenderloin with Rhubarb & Bacon
Green Beans
Roasted Yellow Beets
Salad with Melty Croutons || Smitten Kitchen