Bacon, Kale and Caraway Cheddar Tartine
An open-faced sandwich of uncured bacon, Tuscan kale and local, raw milk caraway cheddar on toasted wild yeast sourdough..
Bacon, Kale and Caraway Cheddar Tartine
Fry bacon in a heavy skillet over medium heat until done, but not overly crisp. Pour off all but 1 teaspoon of fat and set the bacon on paper towels to drain.
Add a teaspoon a butter to pan, and lightly toast the bread on both sides. Set aside with bacon.
Add minced fresh garlic and chiffonade of kale to the pan and sauté for 60 seconds.
Place kale and garlic on toasted bread and top with bacon. Shred cheese and scatter over the top of the sandwich.
Season with cracked pepper and place the pan into a 400 degree oven until sandwich is crisp and cheese is melted.
Giveaway: Real Food Must Reads
Congratulations!
The winner of the Real Food Must Reads Giveaway is juliebmorton.
Julie, please email me your shipping info and confirm which book you’d like and I’ll get it sent out right away
renATedibleariaDOTcom
Thank you for participating, everyone!
All the best,
Ren
Kristen the Food Renegade wants to empower people to choose wholesome, healthy, traditional foods. Towards that end, she has carefully compiled a list of almost two dozen must reads for the Real Food practitioner..
and a dozen more..
Are you ready to learn about preparing lacto-fermented sauerkraut, a fresh loaf of sprouted whole grain bread or a glass of kombucha.. to rebel against the dominant food culture and become a food renegade?
If so, simply go spend some quality time looking around at http://www.foodrenegade.com (including the Must Reads section, of course) then come back here and tell me (using the comment section below) which one of these books you feel will most help you on your way towards freedom from the Standard American Diet (SAD, for short).
Include a thoughtful reason or two for your selection so that I know your interest is sincere, OK?
I’ll choose one eligible entry at random, order the winner’s book of choice from The Food Renegade’s store and ship it to any U.S. (only, sorry) address.
Contest ends September 4, 2009.
Salmon Casserole en Croute
Salmon casserole has been a favorite in my family for some years now. Here’s a simple, frugal version that doesn’t skimp on flavor..
Salmon Casserole en Croûte
For 2 servings
1 tablespoon pastured butter
1 1/2 tablespoons all-purpose flour
1 cup fresh cream
1 tablespoon fresh lemon juice
2 oz dry white wine
2 stalks celery, thinly sliced
2 teaspoons tarragon
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1/4 teaspoon Shichimi Togarashi (optional)
sea salt & freshly-ground pepper
1 can premium quality wild Alaskan salmon
1 cup spelt or quinoa pasta (optional)
1 sheet puff pastry dough
1 egg
1 teaspoon water
Prepare pasta, if using, leaving it very slightly underdone. Drain and set aside.
To make roux, melt the butter in a non-reactive pan, whisk in flour and cook stirring continuously until the raw flour taste is gone, about 5 minutes.
Heat the cream in another pan until simmering, then whisk in the roux and cook until sauce is thickened, about 3 minutes.
Reduce heat, add lemon juice, wine and the liquid from the salmon and simmer a few minutes more.
Add tarragon, parsley, salt and pepper and togarishi (if using). Stir to combine, then remove from heat.
Combine pasta, salmon, celery, chives and cream sauce in a bowl, taking care not to mash up the salmon.
Spoon salmon mixture into a buttered casserole, loosely filling the dish almost to the top. Pour a little more white sauce over the top of the salmon.
Roll out puff pastry dough to 1/4 inch thickness and 1 inch greater in diameter than the casserole itself.
Brush the outer inch of the dough with some egg beaten with water, then flip it up and over the casserole so that the egg mixture is on the inside, against the sides of the casserole.
Brush the rest of the egg & water over the top of the dough, then cut several vent holes with the tip of a knife.
Bake casserole in a 350 degree oven until the dough has risen and is golden brown in color, about 30 minutes.
Allow to rest 5 minutes before serving.
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- Salmon Casserole en Croûte
The post is part of the Pennywise Platter Thursday at The Nourishing Gourmet
Butter Burger
1/3 pound local, grass-feed beef pan-fried in pastured butter, homemade smoked chili powder, green onions, aged cheddar, fresh tomato, sea salt, cracked pepper and a toasted sprouted wheat bun..
Butter Burger
Tuesday Twister
Each Tuesday, Wardeh at gnowfglins.com encourages us to share what we’ve been up to in our kitchens over the past week.
So fire up some Tuesday music and have a look back..
1) Just a good old grilled cheese sandwich. I usually manage to put away at least one of these a week
2) Roasted Fig Salad. Over-orchestrated, but very good.
3) Smoked Chili Powder (hot, hot, hot). I’ve been using this all week.
4) Frijoles Rojas. Like I said, chili powder :)
5) Spanish Eggs. Poached in boiling oil/butter. Oh, Lord.
6) Black Pepper & Rosemary Sweet Potato Crisps. Adding Parmesan next time.
7) Black Quinoa Pudding. Seriously good.
8) Roasted Maitake Mushroom. Très Zen.
9) Grilled Patty Pan Squash. Anything with äioli is automatically good!
Now go see what else has been twisting..
Blue Cornbread
Organic, stone-ground blue cornmeal, fresh buttermilk, pastured eggs..
Blue Cornbread
(adapted from a recipe by Crescent Dragonwagon)
1 1/2 cups organic stone-ground blue cornmeal
1/3 cup organic, unbleached all-purpose flour
1/3 cup roasted corn kernels
1/2 tablespoon dried jalapeño (optional)
1 1/4 teaspoons aluminum-free baking powder
1/2 teaspoon aluminum-free baking soda
1/2 teaspoon sea salt
2 pastured eggs
3/4 fresh buttermilk
1 cup fresh whole milk
2 tablespoons pastured butter
Cut corn from the cob and toast in a skillet with a little butter (and jalapeño, if using) until golden brown. Set aside to cool.
Sift the dry ingredients together in a bowl
Whisk the eggs into the buttermilk, then add to the flour mixture. Add corn and stir to combine, using as few strokes as possible.
Heat 2 tablespoons of butter in a 10-inch cast iron skillet over medium heat. Use a bunched-up paper towel to rub melted butter up the sides of then pan, then pour the remaining butter into the cornbread batter and stir to combine.
Pour the cornbread batter into the hot skillet and bake in a 350-degree oven until it passes the toothpick test, about 50-60 minutes.
Allow to cool and serve with raw honey butter.
