Posts tagged ‘bacon’

Snow Day!!!

Look at the poor tree in front of my apartment! He must be so darn cold. You can’t really see his buddy to the left, but I’m sure they’re chatting about all the snow. (Please, forgive the poor quality of the picture, I took it through my kitchen window, that’s why it looks like it was taken through a screen or something. Because it was. Anywhoooo…)

I’m sure everyone in Jersey probably has a similar view when they look outside, but I just wanted to capture the real essence of  today’s snow-day-ness.(Random Thought. Snow always makes me think of Christmas? I know it’s come and gone already, but I’ve been humming Jingle Bells all day and I can’t stop. Does anyone else have this problem?? Resume Post.)

Snow day means no class AND no work. I’ve got a pile of dishes in the sink, a room to be cleaned and homework I could get a head start on. What’s a girl to do when she’s stuck inside all day?????

MAKE QUICHE!

Delightfully comforting on such a snowy day,
this Bacon, Broccoli
and Cheddar Quiche was the absolute perfect
brunch meal.

Bacon, Broccoli and Cheddar Quiche

  • 1 frozen, ready-made pie crust (thawed)
  • 4 large eggs
  • 1/2 cup 2% milk
  • 1/2 teaspoon black pepper
  • 5 slices of thick cut bacon, chopped
  • 1/4 cup red onion, diced
  • 1/2 cup shredded cheddar cheese, divided
  • 1/2 bag steam-in-a-bag frozen broccoli (yes, that’s the technical term), prepared to package directions, chopped
  1. Preheat the oven to 350º.
  2. Prick the bottom of your pie crust all over with a fork (to prevent bubbles from forming during cooking) and place in the oven for about five minutes, just until you begin to smell it. Remove and set aside.
  3. Place the chopped bacon into a large frying pan. Cook over high heat until brown and crispy, about seven minutes Add the red onion during the last minute of cooking time. Drain on a plate lined with paper towels and set aside.
  4. In a large bowl, whisk together the eggs, milk and pepper until it forms a smooth mixture. Add the cheese, broccoli, and bacon. Mix to combine.
  5. Pour the egg mixture into the reserved pie crust. Top with remaining cheese.
  6. Cook for 40 minutes or until the eggs are set and the cheese on top is melted and brown.
  7. Let cool about 15 minutes before serving.


February 10, 2010 at 2:52 pm 2 comments

Chicken & Corn Chowder

Oh, snow. That’s what I woke up to this morning. Little fluffy flurries falling from the sky. (Heh, that was so something Dr. Seuss would say.) Though in retrospect it could have been much worse, being that it’s pretty much all melted now, but from the moment I stepped outside for work this morning I knew it was a soup night.

But what kind of soup Jen???

First and foremost, a delicious soup. (Duh!) A soup that will fill up my fussy fiancé who insists soup should never be a meal without a sandwich to accompany it. And perhaps, a soup with a little sass…kinda like me!  So I decided on Chicken & Corn Chowder!

(more…)

February 3, 2010 at 11:36 pm Leave a comment

A French Feast: Coq au Vin & Apple Tartlets

This weekend, some friends and I took a trip to France thanks,
in large part (well, in all parts), to my kitchen!

After this summer’s film Julie and Julia, based on the book of the same name, Boeuf Bourguignon was the French dish on everyone’s mind.(Both the movie and book, I must say, were quite entertaining. Obviously, the book was better. Bet let’s move on…) I could have hopped on the bandwagon and made this classic dish. But no! Surely, there must be other classic French dishes out there. My choice?? Coq au Vin!

Essentially, Coq au Vin and Boeuf Bourguignon are the same thing. Their core ingredients – bacon, mushrooms, pearl onions, and red wine – are the same. Their core techniques – sautéing in bacon fat and braising in wine – are also the same. The main difference is the protein selection. Where Boeuf Bourguignon is made with beef, Coq au Vin is made with chicken. That was my selling point. 🙂

I decided in my attempt to make Coq au Vin
to use Tyler’s Ultimate Coq au Vin recipe.

Why?

I think Tyler Florence’s Coq au Vin was a version that stayed true to the classic recipe while still being simple enough for a first time French chef.

Also, Tyler Florence is hot and I dig him. ANYWHO!

Preparing Coq au Vin really was quite simple.

Start by rendering the fat from four strips of bacon.1010091624
(Those of you close to me know how I feel about bacon. Bacon and I, well, we don’t really like each other all that much. Unamerican? Perhaps. I find the flavor  of bacon to be extremely overpowering. But I wanted to capture the true essence of this dish. So the bacon stayed.)

Once the fat is rendered, remove the crispy bacon and brown the chicken.
1010091637

Remove the chicken and set aside, add the vegetables and sauté until soft.
1010091641

Remove from heat, add 1/4c cognac, take a step back and FLAMBE!
1010091644(Look at it! Flames! How exciting is that?! This was my first time flambe-ing a dish! You should be impressed because I still have my eyebrows. 🙂 )


Once the flames subside, add the chicken back to the pot,
2c chicken broth, and a whooooooole bottle of red wine.

Add some bay leaves and fresh thyme and let simmer, covered, for one hour.

I served mine with my homemade roasted garlic mashed potatoes.

I must admit, bacon and all, this traditional french dish
was ces’t magnifique!
1010091804 (more…)

October 14, 2009 at 3:54 pm 2 comments


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