Cobb salad is a classic American main course salad. Chicken, egg, blue cheese and bacon are arranged in strips across a bed of salad greens, providing a healthy punch of protein. Continue reading
Tag Archives: bacon
Trinxat
23 Jan
Trinxat is a homely Andorran dish of potatoes, cabbage and bacon.
While the recipe differs little from bubble and squeak, frying in olive oil rather than butter, and the addition of garlic and thyme, results in something distinct. Continue reading
Quiche Lorraine
3 Jan
There is so much mediocre, mass-produced quiche on offer that I’d forgotten how delicious quiche can be when made at home with quality ingredients. Continue reading
Beef stroganoff
9 Oct
Beef stroganoff is one of my life-long favourite meals – I can remember choosing it for my special birthday dinner. I recently unearthed a class cookbook from first grade, and there in all its faded mimeographed glory was “Beef Stroganoff, by Andrea”.
Stroganoff was where my love affair with rosemary began. So I was genuinely stunned that in a survey of numerous beef stroganoff recipes online, not one of them included rosemary.
To my mind, rosemary is an integral part of the dish – it simply wouldn’t be stroganoff without it. (The poppy seeds on the noodles are non-negotiable as well.) Continue reading
Salade liègeoise
1 Jul
After tasting her salade liègeoise this evening, my older daughter remarked that what she likes best about trying recipes from different countries is recognising adaptations of familiar dishes.
“Like this salade liègeoise, for example – this is just a salade niçoise for people who don’t have tomatoes.”
She’s spot on, and it really brought home to me one of the reasons I cook the way I do. It a way of engaging with the world, of opening a window into different cultures – “dining table” travel, if you will. Continue reading
Gateau de Vully salé (savoury Vully tart)
25 Jun
Gateau de Vully is a speciality from the French-speaking western part of Switzerland. While the sweet version (topped with cream and grated sugar cubes) is more common, after yesterday’s referendum the salty version better suited my mood.
Unable to find an English recipe for a savoury Vully tart online, I had a go at translating a French one with the help of Google Translate. This resulted in a few puzzlers, such as “form a lace around the cake” or “streak the dough with a roulette”, but I forged ahead nevertheless… Continue reading
Ulster fry
12 Jun
Along with champ, the Ulster fry is Northern Ireland’s main claim to culinary fame. What sets it apart from the usual British fry-up is the griddle breads – soda bread and potato farl – that are cooked along with everything else in a single pan, absorbing flavour (and fat) from the meat. Continue reading
Penne amatriciana
8 Apr
Pasta amatriciana is a classic Roman dish made with guanciale (cured pork cheek), tomatoes and chilli. Traditionally made with bucatini, I prefer it with penne and seldom use another pasta.
Guanciale being thin on the ground in these parts, I make mine with pancetta or even chopped bacon. Continue reading
Spinach salad
20 Jun
Healthy without being worthy, quick to throw together, spinach salad makes a great supper on a warm evening.
For a veggie version, omit the bacon or replace it with thinly sliced cauliflower florets. Continue reading
Spaghetti carbonara
13 Nov
Carbonara is one of those recipes that it’s worth doing properly – good quality ingredients, carefully cooked. It is also very rich. Instead of my usual 110-120g of dry pasta per serving, 100g per person is plenty with carbonara.
I always make spaghetti carbonara with linguine, preferring the way that the slightly thicker, flatter linguine strands become cloaked in sauce.
Slavinken with appelmoes
9 Jul
It wasn’t that easy finding a Dutch World Cup meal I thought we’d all enjoy eating, especially as a lot of the food seemed more like winter fare. I eventually settled on slavinken — ground meat seasoned with herbs and wrapped in bacon before being panfried – which I served with appelmoes (applesauce). If I make these again, I’ll cook six and freeze six for another meal — Adam ate two, but the rest of us were fine with one. Continue reading
Chivito sandwich
24 Jun
This Uruguayan sandwich is a monster. I looked at a few recipes for chivitos, eventually making it with less than half the meat called for. It still defeated everyone but Adam. This website goes into a lot of detail about how to assemble a chivito. Continue reading
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