Wednesday, May 8, 2013

Spaghetti with Bacon and Arugula

You could call this light, except for the bacon fat. I mean, it's not like we have a creamy, rich sauce, just some innocent bacon fat. Nothing too intense, right? So this is healthy. Yeah, healthy. ?

This pasta is so simple, using only 5 ingredients you might have already. No arugula? Spinach is a fine substitute. But the arugula is my favorite. It's so good with the bacon. No greens at all? Then no greens at all. Don't stress.

This pasta relies on the bacon fat and Parmesan cheese as a sauce. If you are worried it might be a little dry, reserve about 1/2 cup of the pasta water before you drain it. You can add some of that, a tablespoon at a time, after you have added the Parmesan cheese and it has melted. The pasta water is full of starch from boiling the pasta and it can make a quick sauce.

Okay, let's do this. It's so freaky deaky easy. 

Spaghetti with Bacon and Arugula
Yields 6 servings

8-10 pieces of bacon, diced
1 pound spaghetti
1 cup shredded Parmesan cheese, plus more for serving
1 lemon, zested
2 cups fresh arugula

In a large skillet over medium high heat, saute the bacon. Once crisp, remove the bacon with a slotted spoon. Reserve the bacon fat in the pan and set aside.

While the bacon is cooking, boil the spaghetti in salted water. Once cooked, drain the spaghetti and pour it into the pan with the bacon fat. While the spaghetti is still very hot, sprinkle on the Parmesan. Toss gently, until cheese is melted evenly. Add lemon zest, arugula and cooked bacon. Toss well. Garnish with Parmesan cheese.

Yields 6 servings.

Let me know how it goes!

Friday, May 3, 2013

Potato and Spinach Frittata

Frittata. Fancy word for egg pie. And a versatile egg pie at that! This week's version was some diced, boiled potatoes and some chopped spinach. So simple and tasty. How does it rate with my people? My kids love frittata. They like eggs, so they like this. I have done a dozen variations of this. It's sort of whatever is in my fridge. Red bells, onions, garlic, asparagus, ham, bacon, jalapenos, zucchini, just whatever scraps are around.

What do I serve with this??? Well, this one, we had fresh, cold watermelon. Super simple. In the past, we have had a green salad, baked artichokes or steamed broccoli. When I make frittata, it's always a throw together meal, nothing fancy.

Potato and Spinach Frittata
Yields 6 servings

1 russet potato, peeled and small diced
6 eggs
2 tablespoons water
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
1 handful baby spinach, roughly chopped

1 tablespoon unsalted butter

Set oven to 400 degrees F. In a small saucepan, add potatoes and cover with water. Set over high heat and boil until the potatoes are tender, about 5 minutes. Drain and set aside. In a medium bowl, combine eggs, water, salt and pepper. Whisk well, breaking up the eggs until they are smooth. Stir in spinach. Set aside.

In a small, oven-proof skillet over medium high heat, add butter. As the butter melts, swirl the pan so the butter slides around all surfaces of the pan, coating all of it. Once melted, add potato and saute, until the potatoes are lightly browned. Pour the egg and spinach mixture on top of the potatoes and give it a quick stir. Then let the egg mixture set, no stirring. Cook until the edges begin to set, about 5 minutes. Once the edges are set, put the pan into the oven and cook until the top of the frittata is set and the middle is cooked through, about 10 minutes. To test the middle, take the tip of a knife and push it through the top. If it comes out clean, it is cooked.

Remove the pan from the oven and using a rubber scraper, loosen the frittata around the edges and slide it onto a cutting board. Slice into wedges and SERVE! Hello Yumtown.

And yeah, that's pesto. Kirkland pesto, to be exact. Try it. Pesto and eggs is pretty grand. You can trust me. I would never lead you astray.

Wednesday, May 1, 2013

Back in the saddle

Yes, it's time for me to food blog again. It has been such an internal battle. Do I food blog or do I not? Oh the conundrum! But, here I am. Fact of the matter is that I love writing recipes. It thrills me to get a recipe just how I want it. To find the exact ingredient missing that takes it from good to groan. And you know what, it's most often worcestershire sauce that does, in case you were wondering.

What will I blog about? Well, food. Duh. But I will be embarking on a certain project that I am excited about. The food from my childhood. Taking all my food memories from growing up and making them again. So there will be "Childfood" posts. I will also talk about my cookbook, who's release date it around the corner.

So welcome. Let's do this thing. I am excited and can't wait to jump in.