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Red Swiss Chard with Bacon, Feta and Currants

December 21st, 2008 by Lynn Hollenbeck

Vivid green and red make this a colorful side dish for holiday dinner.  The confluence of smoky bacon, velvety feta and sweet currants play perfectly against the bitter greens.

Red Swiss Chard with Bacon, Feta and Currants
 
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Author:
Recipe type: Salad
Serves: 4-6

Ingredients
  • 4 strips thick-cut smoked bacon, diced
  • 1 small onion, diced
  • 2 teaspoons organic ground cumin
  • ¼ teaspoon organic ground cayenne
  • 1 teaspoon fine sea salt
  • Organic ground black pepper to taste
  • Red Swiss Chard, 2 bunches, washed well and chopped
  • 1 small can chicken broth
  • ½ cup French feta cheese, diced or crumbled into small pieces
  • 3 Tablespoons currants

Directions
  1. In heavy pan, cook bacon until fat renders. (Add a drop or two of olive oil if it sticks.)
  2. Add onion.
  3. Sprinkle cumin, cayenne, sea salt and pepper on onion and continue cooking until bacon is crispy.
  4. Add red swiss chard and saute briefly.
  5. Add chicken broth and currants. (Currants will plump up nicely.)
  6. Cook with top on at low heat for 15-20 minutes.
  7. Gently stir in feta so it melts slightly.

Scallops Wrapped in Spiced Bacon

December 12th, 2008 by Jenny Ross

This has become one of my more popular “apps”. It delivers a little kick, (and tastes like it takes more time to prepare than it does).

Scallops Wrapped in Spiced Bacon
 
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Author:
Recipe type: Appetizer
Serves: 12

Ingredients
  • 12 large sea scallops (about 1 lb)
  • 6 Tablespoon dark brown sugar
  • ¾ Tablespoon organic ground cayenne
  • ½ Tablespoon organic curry powder
  • 12 bacon slices (about ¾ lb)
  • 24 wooden toothpicks

Directions
  1. Preheat broiler. If necessary, remove ligament from scallop. Cut scallops in half.
  2. Brown bacon in a heavy skillet over medium heat (until edges brown, but it is still flexible). Place bacon on paper towels; pat and leave to cool.
  3. Stir together brown sugar, cayenne and curry in a medium bowl.
  4. Cut bacon in half (so two equal, shorter lengths). Coat evenly on both sides with sugar mixture, pressing to help it adhere. Place a scallop half on each slice of coated bacon; wrap scallop with bacon strip and secure with a toothpick.
  5. Lightly oil the top of a broiler pan, and place wrapped scallops on pan. Broil about 5 inches from heat until bacon is browned, and scallops are opaque (about 5-6 minutes); turn and broil another 5-6 minutes. Remove and serve.

Christmas Cookies

December 10th, 2008 by Jean Gleason

“You don’t make the cookies?”, my mother asked appalled.

“Why would I make the cookies? I don’t have any kids.”, I replied.

“You make them and give them away”, she responded.

“But most of my friends don’t have kids either.”

“They’d still like them.” 

No they wouldn’t. The last thing my friends want in the month of December is a plate of cookies. Especially these cookies. You eat one, and you can’t stop. It starts with a small Santa Claus (the littlest cookie), before you realize it, you’ve stuffed a bell, a Christmas tree, and a ginger bread man (the largest cookie) into your mouth. They complement both coffee and wine, so you can have them for breakfast, and after dinner. Or, have one for lunch with a glass of milk. The recipe calls for a pound of lard. I know what’s in them, but I still can’t turn them down.

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Devil’s in the Details Deviled Eggs

December 9th, 2008 by Lynn Hollenbeck

When the devil’s details include cayenne, jalapeno and tabasco, you know it’s not your grandmother’s church supper recipe. Bucking all trends and fads, this retro classic is always the first to be devoured at any gathering, and these ones are dressed for the holidays with golden curry powder and bright green cilantro garnish. Behold the elegant and economical egg.

Devil’s in the Details Deviled Eggs
 
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Author:
Recipe type: Appetizer
Serves: 6

Ingredients
  • 6 eggs, boiled and peeled
  • 3 tablespoons mayonnaise
  • 1 teaspoons organic curry powder
  • ¼ teaspoon organic ground cayenne
  • 1 jalapeno, seeded and finely minced
  • Tabasco, a dash or two
  • Fine sea salt (to taste)
  • Organic ground pepper black (to taste)
  • Organic ground paprika
  • Fresh cilantro, for garnish

Directions
  1. Slice eggs in half, scoop out yolks and mash them with all ingredients but cilantro and paprika.
  2. Arrange egg whites on a platter and spoon yolk mixture back into egg whites.
  3. Sprinkle with dash of paprika, and garnish with sprigs of fresh cilantro.

Herb Marinated Caprese

December 9th, 2008 by Lynn Hollenbeck

The simple step of infusing the olive oil with dried thyme, oregano and red pepper flakes before drizzling it on the mozzarella adds verve to this lovely, aesthetically pleasing classic from the island of Capri.

 
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Ingredients

Directions
  1. Slice mozzarella and tomatoes in similar thicknesses.
  2. In a small bowl, stir oregano, thyme, red pepper flakes, salt and pepper together with olive oil.
  3. Pour herb-infused olive oil over mozzarella and let sit for at least one hour.
  4. On large platter, arrange tomatoes and mozzarella in layers. Drizzle with balsamic vinegar and garnish with shredded fresh basil.
  5. Serve with sliced baguettes.