Peach Bacon Greens

I’ve always been a proponent of balance. Savory and sweet come to mind, but also nutritious and not-so-nutritious. A big dish of veggies is great, but why not add a little cheese or bacony goodness to even the playing field between good and wicked? What would good be if there wasn’t a wicked? What would greens be without bacon? Just fine of course, but isn’t everything better with bacon? You’re getting all that lovely nutrition, why not add a little something to it?

I concocted this dish a few weeks ago when I noticed a peach from an earlier visit to the farmer’s market was looking a little peaked. Not bad, just a little past its prime. I couldn’t in good conscience let the poor little thing go to waste – after all he was a local. I decided to cook it somehow.

Then I thought of how lovely it would be sliced and caramelized with a little bacon. But that would be silly wouldn’t it? I could never serve bacon and peaches as a side dish on its own. Or I could, but if I did, it would have to be one of those things I kept to myself – like the cream I pour over berries sometimes when no one is looking, but you didn’t just read that.

Our very generous neighbor had once again gifted us with a fresh assortment of greens from her garden: young kale, chard and New Zealand spinach. Just what this dish needs to become a respectable side dish. It turned out to be fantastic. To be safe, I made it again tonight, this time using mostly young kale and chard.

The best part is that the greens do more than just make this dish respectable. They add that substantial, sunshiny, almost bitterness that would otherwise be lacking in a simple combo of peaches and bacon. A cup of greens contains a day’s supply of folate, peaches are packed with vitamins A and C, and bacon contains baco-endorphins that are essential for omnivore happiness. I made up that last part, but doesn’t it seem a little bit true? A tiny bit?

Cooking condenses the sweetness in peaches, and grilling with a little bacon fat caramelizes the surface for a smoky, crisp crust. Tossed with the bacon you have sweet and smoky, salty perfection. With nutrient-rich greens, no less.

Peach Bacon Greens – serves 2

4 slices of bacon (about 4 ounces), cut into 1 inch strips
1 peach, diced
2 – 3 cups fresh young greens (kale, chard, spinach, etc.), stems removed

In a large frying pan, brown the bacon over medium high heat until most of the fat is rendered. Drain.

Lower heat to medium-low and add peaches. Saute for 3 minutes until peaches become slightly translucent and begin to form a golden brown crust.

Add the greens and toss with the bacon and peaches. Continue to cook until the greens are just wilted – about 2 – 5 minutes (depending on the thickness of the leaves).

Remove from heat and serve to people who trust your judgment.

Ingredient origins: bacon – Vermont; peach – Massachusetts; greens – right next door.

Broccolini with Bacon

It has been a long few days. I’ve just completed the first half of the graduate program in which I am enrolled. To complicate things, I’m moving in a few days. It’s just the time for simplicity in cooking.

That said, while this dish is quite simple, it’s also quite appetizing, as it fills the kitchen with that most comforting of cooking aromas – bacon. The key here though, is to cook the bacon slowly so that it crisps without browning the pan. Broccolini is packed with vitamins A and C, as well as calcium and folate. This dish makes a great side for a lighter main.

Broccolini with Bacon – serves 2 – 4

3 oz. bacon (about 4 slices, depending on the cut)
1 lb. broccolini, chopped into 1 – 2 inch pieces

Slice the bacon into small strips, about a 1/4″ by 1″. Cook in a frying pan over low to medium-low heat for about 25 -30 minutes (I know. It’s a long time.) until the fat is melted down and the pieces are crisp.

Remove the bacon and drain the fat. Frugal tip: Save the fat and use in other cooking applications, like frying eggs.

Add the broccolini to the pan, cover and raise the heat to medium. Cook 5 minutes until tender-crisp.

Toss with the bacon. Serve.

Roasted Pork Tenderloin

Why have pork chops when you can have pork tenderloin? This question came to mind tonight when we were enjoying our Roasted Pork Tenderloin, which to be quite honest, makes pork chops look like chopped liver (which, isn’t really an insult coming from me, since I actually like chopped liver, but that’s another post).

Pork can be difficult. Overcooking dries out the meat and undercooked pork is toxic. It’s really easy, however to get a moist and juicy result with pork tenderloin. A quick season and sear before it hits the oven keeps the meat from drying out. Paprika and olive oil bring color and crust to the exterior, and garlic and salt bring flavor.

Roasted Pork Tenderloin – serves 2

1 lb pork tenderloin
1 t sea salt
1 t paprika
1 t dill
2 cloves garlic, smashed, peeled and pressed
2 T olive oil

Preheat the oven to 400 degrees.

In a small bowl, combine salt, paprika and dill. Add olive oil and pressed garlic and stir to combine. Massage the mixture into the pork.

Heat 1 t cooking oil on a griddle over medium high heat. When the oil shimmers, add the tenderloin. Using tongs, lightly brown on all sides.

Transfer to a rack in a roasting pan and place in the center of the oven. Roast approximately 25 minutes until internal temperature reaches 155. Remove from oven and allow to rest at least 10 minutes.

Slice into medallions before serving.

Ingredient origins: Pork tenderloin – unknown (this was another “natural” antibiotic and hormone free meat from the supermarket, which is great but the origin is not listed); Sea salt – Maine; Paprika – Spain; Dill – Massachusetts; Organic Garlic – New Jersey; Olive oil – Italy

White Bean Chorizo Bake

We are quite literally snowed in today. So, I made my good ol’ snowed in standby of White Bean Chorizo Bake.

I like to keep local fresh (not smoked) chorizo on hand in the freezer because, as strange as it sounds, it’s pretty versatile. The spice goes well with most sweet vegetables and adds zip to mellow things like white beans or potatoes. The idea for this dish is similar to cassoulet – in that it consists of white beans and sausage – except there is no duck, goose, lamb shoulder, salt pork or wine. It’s more dressed down than that. The pajama pant of the cassoulet world. The indoor shoe.

In fact, forget what I said. It’s nowhere near as complex and interesting as cassoulet. It’s more of a knock-off Manolo Blahnik of the cassoulet world. But really. Who wants a whole farmyard in a pot? Just throwing that out there.

I will say though that White Bean Chorizo Bake is packed with protein and flavor. The Great Northern beans pick up what the chorizo puts down and the bacon takes no guff about it not being salt pork. It’s happy just as it is. Serve with a crusty French bread and a fresh green salad and you’re having a fine time.

White Bean Chorizo Bake – serves 4- 6

3 C cooked Great Northern beans
1/2 lb bacon, cut into small 2 inch strips
1/2 lb chorizo, cut lengthwise and into 4 inch strips
4 garlic cloves
2 C chicken stock

Preheat the oven to 400 degrees.

In a cast iron or enamel dutch oven saute the bacon on low to medium heat to melt down the fat, about 20 minutes. Watch to be sure it doesn’t burn. Drain the fat from the pan.

Meanwhile, crush the garlic with the side of a knife. This makes it easier to peel, but also crushing the garlic and allowing it to sit for a few minutes helps to bring out the the garlic’s essence.

Add the beans, garlic and chicken stock to the pot with the bacon. Stir to combine. Arrange chorizo so that it’s evenly distributed and cover it with the beans so that it’s submerged.

Place on the middle rack in the oven and bake for 1 hour. Serve hot.

Ingredient Origins: Great Northern Beans – Michigan; Bacon – Maine; Chorizo – Maine; Garlic – California; Chicken Stock – Oregon

Slow Cooked Chipotle Country Ribs

Nope. This is not a traditional New Englandy-type dish, but what can I say? We’re living in a global society and this is the world wide interweb, after all.

Start with ribs that have good marbling. As the fats melt away, the ribs transform into tender nuggets of falling-apart goodness. Chipotle peppers and cider stew together with the ribs, creating a smoky, piquant and mildly sweet sauce. Browning the ribs after slow cooking forms a nice crisp crust.

Since country ribs are not the leanest source of protein, I decided to even out the decadence by serving it with nutrient-rich roasted carrots and simple steamed quinoa.

Slow Cooked Chipotle Country Ribs - serves 4 – 6

2.5 – 3 lbs boneless pork country ribs
2 T canola oil
1 dried chipotle pepper, seeds removed and diced
1 t granulated garlic
1/4 C tomato paste
3 T brown sugar
2 T Worcestershire sauce
2 T apple cider vinegar
1 C apple cider

Heat oil in a small saucepan over medium. Add garlic and chipotles and allow to soften for 1 minute. Add the vinegar, tomato paste and Worcestershire sauce, and stir until combined, forming a paste. Stir in the brown sugar and cider. Allow to simmer lightly for 5 minutes.

Arrange country ribs in the slow cooker. Pour sauce over the ribs, adjusting to be sure they are all coated and covered.

Set the slow cooker to low and cook 6 hours.

Spoon off any excess fat. Using tongs, remove the ribs from the slow cooker, allowing excess sauce to drip off. Set the ribs aside. Increase slow cooker temperature to high and allow the sauce to cook an additional 15 minutes.

Meanwhile, heat a griddle to medium high. Arrange the ribs on the griddle and brown on both sides to form a crisp crust, about 5 minutes each side.

Serve with the sauce on the side or drizzled over the top.

Ingredient origins: Hormone Free Country Ribs – These guys came from the supermarket, so I know not where they came from. Shopping in a hurry before the storm. But they are hormone free, vegetarian fed (which means cornfed, but you can’t win ‘em all); Canola oil – California; Dried Chipotle pepper – New Mexico; Granulated garlic – California; Tomato Paste – Italy; Brown Sugar – Florida; Worcestershire sauce – California; Apple cider vinegar – Vermont; Apple Cider – Maine.