Isn’t it interesting how the natural color of foods tend to follow the seasons?
Each week, fellow real food-blogger Wardeh @ GNOWFGLINS encourages us to take look back and share a little about what’s been twisting in our kitchens over the last week. Here’s what the 2nd week of November looked like around here..
1) Chili con Calabaza Asada (Roasted Pumpkin Chili) Oven-roasted pumpkin, fried pork belly, fresh & dried chiles, onions, toasted corn, cumin and oregano. I can (and do) make chili out of just about anything..
2) Chicken Neeka Paprika-roasted chicken with Spanish onion, Roma tomatoes, sweet peppers, lemon, garlic and fresh herbs, served with pecorino-safflower orzo..
3) Lemon Snaps I wanted to see if I could make old fashioned lemon snaps from scratch, using only healthy, unprocessed ingredients. I got the taste and the healthy part down, but didn’t get the texture right this time..
4) Sprouted Brown Rice Curry A thick, rich soup of sprouted brown rice, corn, curry, red chiles and coconut cream, topped with toasted cashews. When I’m not making chili, I can generally be found making curry :-)
5) Potatoes Gratiné A slightly different take on a classic dish, these Potatoes Gratiné forgo the usual cheese and cream in favour of bacon, onions and fresh tri-color sage. This one’s a keeper!
What say we head on over to gnowfglins.com to get some ideas for next week!
A slightly different take on a classic dish, these Potatoes Gratiné forgo the usual cheese and cream in favour of bacon, onions and fresh tri-color sage..
Serves 2-3 as a side dish
approx. 18-20 fingerling potatoes, quartered
1/2 small yellow onion, chopped
1 clove garlic, minced
1/4 pound un-cured bacon or fresh pork belly, diced
1 small bunch tri-color sage (Salvia officinalis Tricolor)
1/2 teaspoon freshly-ground smoked black pepper
1/2 teaspoon coarse sea salt
2 pieces of stale bread
1 tablespoon pastured butter
1 1/2 tablespoons fresh parsley, chopped
Sauté bacon or pork belly in a heavy skillet until about half cooked, then add potatoes. Cook, stirring often, until the potatoes are golden brown and tender and the bacon is nearly crisp. Add onions, garlic and sage and cook until onions are translucent. Pour of excess fat then season potatoes to taste with sea salt and smoked pepper. Transfer to a small casserole and set aside.
Cut or tear stale bread into small pieces and combine with chopped parsley and melted butter. Scatter the gratin over the top of the potatoes then place the casserole 8 inches under the broiler until toasted.