Bistro Bacon & Egg Salad

This classic French bistro salad is a perfect light and quick meal. Thick-cut bacon and a poached egg turn a quick salad into a supper.

BISTRO BACON & EGG SALAD

Serves 4

4 thick-cut bacon slices (cut crosswise in thin strips)

1 shallot (finely chopped)

2 tablespoons of red wine or sherry vinegar

2 tablespoons of white vinegar

2 tablespoons of extra virgin olive oil

1 head of frisee salad (washed and chopped)

1/2 day old baguette (cubed into bite-size pieces) plus 3 tablespoon of olive oil for croutons
4-8 eggs

Salt and pepper

Vinaigrette: Place bacon in a cold sauté pan and heat over medium heat until crisp. Add shallots and sauté for 1-2 minutes. Remove from heat and allow to cool down for a couple of minutes. Add 2 tablespoons of vinegar and scrape up any brown bits clinging to the pan. Add olive oil and season with salt and freshly ground pepper.

Poach eggs: Fill a large, heavy, shallow pan with 3 inches of water and bring to a boil over medium heat. Reduce heat to very low and add 2 tablespoons of white vinegar to water. 

Crack each egg into a small bowl and slide into the poaching water. Cook until the egg whites turn white and the yolks begin to cook, about 4 minutes. Remove egg with a slotted spoon and drain excess water.

Croutons: Preheat oven to 375ºF. Toss bread and oil in a large bowl. Season with salt and pepper. Place bread on a parchment-lined oven sheet. Bake for about 10 minutes or until golden brown and crispy.

Assemble salad: Arrange 4 individual bowls. Toss frisee salad and vinaigrette in each individual bowl. Add egg and croutons.

Enjoy!

Spaghetti alla Carbonara

This traditional Italian pasta dish is made with onions, bacon, Parmesan, eggs, salt and freshly ground pepper. It is a perfect weekday dinner for the entire family: you can have it on the table in 20 minutes or less and everyone will enjoy it!

SPAGHETTI ALLA CARBONARA

Serves 4

1 lb dry spaghetti
2-3 tablespoons of extra virgin olive oil
1 onion (chopped)
1/2 lb good quality bacon (chopped)
1 cup of grated Parmesan cheese
2 eggs (beaten)
salt and freshly ground pepper


Start by making the Carbonara Sauce: Heat a medium deep skillet over medium heat and add olive oil and onions; cook over medium-low heat until onions are translucent, about 12-15 minutes stirring occasionally.
Add bacon and continue cooking stirring frequently for another 9-10 minutes until bacon is cooked and browned.
Season with salt and freshly ground pepper and let cool.

In a large bowl beat the eggs well and add the grated Parmesan. When the bacon and onions have cooled down, transfer to the bowl containing the eggs-Parmesan mixture with a slotted spoon. You can choose to add all the remaining fat to your sauce or discard the same.

Boil the pasta: Bring a large pot of salted water to a boil, add pasta and stir; cook over high heat stirring occasionally following the package instructions (usually 8-10 minutes). Pasta should be tender yet al dente. Drain pasta and reserve 1/4 cup of the starchy boiling water.

Mix pasta and sauce: Immediately after draining the pasta, pour the spaghetti onto the carbonara sauce and mix thoroughly.  Tip: You have to mix the pasta and sauce right away so that the heat of the pasta cooks the raw eggs. The eggs should thicken but not scramble.
Add 1/4 cup (or less) of the reserved water from boiling the pasta and mix.

Enjoy!

Braised Brussels Sprouts with Bacon, Cranberries and Pine Nuts

This is another very easy recipe that will make your family proud of you! I prepare it in the fall or winter when Brussels Sprouts are in season. Serve it as a side or as a light lunch.

BRAISED BRUSSELS SPROUTS WITH BACON, CRANBERRIES AND PINE NUTS

Serves 4

1 and 1/2 lbs of Brussels Sprouts (trimmed and halved)
3 slices of bacon (chopped)
2 tablespoons of dried cranberries
2 tablespoons of pine nuts
1 shallot (chopped)
1/4 cup of vegetable stock
1/4 cup of Marsala wine
Salt and pepper

Place bacon in a cold stainless steel deep skillet and heat over a medium-high heat, turning occasionally, until crisp (about 4 minutes). Transfer to a plate lined with a paper towel to cool and reserve.

Add Brussels Sprouts to bacon fat left in the skillet. Season with salt and pepper. Cook at high heat, stirring often, until browned and beginning to soften (about 5 minutes).

Add shallot and cranberries and cook at low heat for 3 minutes. Add vegetable stock, cover and simmer for another 4 minutes. Add Marsala wine and cook uncovered at high heat for 2 more minutes.

Heat a small saucepan and add the pine nuts; stirring often toast the pine nuts at medium-low heat for about 1-2 minutes.

Put the Brussels Sprouts in a plate and sprinkle with the bacon bits and pine nuts.

Enjoy!

Ingredients

Place bacon in a cold skillet and cook at medium-high heat

Cook Brussels Sprouts in Bacon Fat