British of me. Paired with the salty bursts of flavor and crunchy bites from the bacon, I must say, I have no regrets.
the recipe is my own
1 slice bacon
1 handful cherry or sungold tomatoes (8-10)
Add the bacon to a cold cast iron skillet and set over medium low heat. Fry, turning frequently, until fat has rendered and bacon is crisp. Remove bacon to a paper towel lined plate to drain. Crumble and reserve.
Increase heat to medium-high. Add the tomatoes to the bacon fat in the skillet and sautee until the skins blister and begin to burst, turning occasionally, 4-5 minutes.
Remove blistered tomatoes to a serving bowl. Drizzle pan juices over top. Sprinkle with reserved bacon. Serve warm.
Tuesday, October 7, 2014
Sunday, October 5, 2014
Are you tired of corn yet? I know I am. Oy vey! This is the last corny recipe for a while. I promise!
Well, at least until the salsas and pickled corn get prepped for our winter stash.
adapted from Vodka and Biscuits
3 slices of bacon
1 onion, diced
2 cloves of garlic, minced
1 poblano pepper, stem and seeds removed, finely diced
2 medium zucchini or yellow squash, diced
1 Tbsp butter
3 ears of corn, shucked and kernels removed
2 cups milk
3-4 green onions, sliced, divided
salt and pepper to taste
Heat a large, heavy-bottom saucepan over medium-high heat. Add the bacon and cook until the fat is rendered and the bacon crisp. Remove and reserve the bacon for garnish.
Add the onion, pablano and garlic to saucepan with the bacon fat. Sauté until the vegetables are tender and fragrant, 3-4 minutes.
Add the butter and squash and toss to coat. Reduce heat to medium and cover saucepan with a lid. Cook the vegetables an additional 5 minutes or until the squash is tender.
While the vegetables cook, combine the milk with half of the corn kernels in a blender. Blend on high until very smooth.
Transfer the corn purée into the saucepan along with the remaining corn and half of the green onions. Bring soup to a simmer and cook for 5-10 minutes, or until the corn is heated through and the soup has reduced slightly.
Season to taste with salt and pepper.
Serve hot, garnished with reserved bacon and remaining green onion.
Friday, October 3, 2014
Recipe courtesy of Driftless Organics
yields about 2 cups
1 lb tomatillos, hulls and stems removed
1 medium yellow onion, quartered
2-3 cloves garlic, peeled
3-4 jalapeño, stems and seeds removed
¼ cup cilantro, coarsely chopped
1 Tbsp salt
1 Tbsp lime juice
Preheat the oven to 450 degrees F
Arrange the onions, jalepenos, garlic, and tomatillos, stem side down, in a single layer on a baking sheet.
Roast, turning the vegetables once, until the tomatillos are softened and slightly charred, about 10 mintues.
Combine the roasted vegetables along with the cilantro, salt and lime juice in a food processoe. Blend and process until smooth.
Store, covered, in the refrideratro for up to 1 week.