Seth Was Here Last Weekend....That Means There is No Bacon in the House!!!!!

If anyone knows my nephew Seth, they will agree he is a bacon glutton...there are many other words I could use but this is a family blog.  So I was honored with his company last weekend and it was a wonderful visit.  His parents (my sister Catherine and brother in law Mark) were here as well.  So a great weekend of company!

On Sunday morning, Seth kindly asked if anyone would like him to make breakfast...which I believe is code for "I am going into the freezer for the bacon and since you are all within sniffing distance, I guess I will have to share".  Of course I am game for someone being chef for the morning.  So I asked for one slice of bacon with my eggs and Catherine as well requested one slice.  Mark on the other hand had to battle out the remaining slices with Seth...hands down Seth will always be the winner in this battle!

I like to have cooked bacon in the freezer so when it comes time to use some there is no muss or fuss.  I really dislike bacon splattering in the frying pan and stinking up the house while eating my breakfast or making a BLT.  

I bake off three packages of bacon at a time at my leisure and just freeze it.  So when the spirit moves or Seth shows up...bacon is available and within 2-3 minutes after a reheat in the microwave.  The kitchen is grease free just the way I like it.

So this past week I picked up my favorite bacon an uncured variety of apple wood smoked at Whole Foods.  I baked off three packages and now I am prepared for the next visit from Seth!

Initially I line my baking sheets with a sheet of heavy duty aluminum foil.
Place a cooling rack on top and spray with PAM.  This insures easy cleanup.
The baking sheet stays clean, the foil is tossed as well as any drippings I don't save
and the rack cleans up in a jiffy.
I much prefer my bacon baked on the rack opposed to cooking in the grease.

All set and ready to roll....I bake at 425 degrees for about 25 minutes...
this is not a guaranteed time...so just bake till the bacon reaches the
degree of doneness you prefer.

All finished...

A quick drain on paper towels to remove any additional grease.

I take all the slices and layer them and then just roll it all up and place in
a freezer bag.  Now when I want some bacon, I just open up the
package, remove what I want and return the package to the freezer.

This is such a simple task that can be done when you have a little time.  It really is nice to just reach in the freezer and pull out the cooked bacon and it insures a clean kitchen and range top.  

But most important...when Seth visits he is a happy bacon boy!

Elizabeth

Is This Really Necessary

I like to eat an apple almost everyday especially when the local farms start picking.  I do take stock in the old adage "An apple a day keeps the doctor away" and "Apples are natures toothbrush".  Also they just taste good eating one out of hand.  While a good piece of pie is delicious and my apple crisp is sought out by certain family members...eating just the apple as is the best way to go. 

But the frustrating part of all of this is those stinking labels they plaster over all the fruit these days.  It took me seven (7) attempts to remove that little tiny label...REALLY?!  And then they wonder why people don't eat more fruit?!  Is it not possible to make a label that comes off with one good pull...these labels are as bad as those labels on things you by from Home Goods...aren't they the worst?!  No the apple labels are worse really!

Seven tries and I finally was able to remove the label off my little apple!

Okay my moaning and groaning is over...now I have to get those seven little sticky pieces off my thumb...wash the apple and I am good to go "brushing" my teeth and keeping the doctor away as I eat my crunchy pomme.

Elizabeth

Isle of Capri Pesto 2012

This past Sunday was "pesto making morning".  This year I had some beautiful basil...so naturally a freezer full of pesto for the winter is a must have.  When my nephew Seth and I went to the Trade Secrets Show in Sharon CT this past spring, we made as usual a beeline to the herb farmer.  He has Genovese basil which is the gold standard for making pesto.  While all others are okay, Genovese is the best!  Seth and I always buy a lot of pots and home we go with pesto dreams on our minds.  We also pick other things up but the basil is a must have.  

So Sunday morning I gathered all the ingredients and made three batches using The Barefoot Contessa's recipe.  I filled the containers almost to the top and then pouedr a thin layer of olive oil over the pesto which creates a barrier from exposing the pesto to the air which prevents oxidation which causes the pesto to darken to the brown color we all have seen...while it doesn't hurt the basil it does make the eye appeal less than desirable. Once I had everything done, tops go on, labels placed and off to the freezer.  

My mise en place...garlic, salt, pepper, olive oil, pine nuts, walnuts,
Parmesan cheese and the star of the show the Genovese basil.

Already for the freezer...YIPPEE!!!!!

I can't help but look at this bounty and imagine all the things I will be making...pasta with pesto, pizza, salad dressing, garlic basil bread and the list goes on...I will gift a bit of this booty to friend just because!

Elizabeth

Butternut Soup Plus

So the winter squashes are just starting to show up at the farm stands...hard to resist a glorious butternut squash.  I decided to make a soup as there is a chill in the air lately so a bowl of soup for supper hits the spot.  With a handful of ingredients homemade soup can be made in a jiffy.

I peeled the butternut and parsnips and roasted them
sprinkled with a little salt and pepper and a drizzle olive oil.

Gorgeous leeks washed under running water to remove any
sand and then diced into small pieces.

A mis en place being prepared of minced garlic, sage, leeks and
ready to now peel and dice some apples
which are now coming in as local
early picks.

A quick saute and these aromatics are tender
and ready to add to the pot with the
roasted butternut and parsnips.

I used my immersion blender to make the soup into a creamy
blend...I do not take it to a totally creamy base as I like a bit of
texture in the soup...with a splash of cream another level of
creaminess is achieved.
Placing the soup base in the blender would work as well.

A perfect bowl of pre-autumn goodness.
Topped with homemade seasoned croutons.

Do you ever make something off the cuff and have it turn so good you want to repeat it...only to forget how you achieved it?  This soup is one I want to make again...so recording the ingredients and steps is a must!

Elizabeth

Bumper Tomato Crop

Nothing better than going out to the garden and gathering tomatoes in a basket...I grow many varieties as I love all the different colors, sizes and shapes.  I just stare at this bounty as I marvel at wonder of it all!

Fresh from the garden...all warm from the sun.

Summer colors!

One of my favorites...Mr Stripey!  

Another favorite...an heirloom called Garden Peach.

Aren't these cherry and pear shaped little tomatoes delightful?!

My affair with fresh picked, sun kissed tomatoes just makes me a happy happy gardener!

Elizabeth

Sweet Corn

Well this has been a great year for corn!  I enjoy a good ear of corn but I just love it cut off and simply sauted with olive oil, some small diced green pepper and onion, a sprinkle of salt, pepper and a pinch of crushed red pepper..so so good!

A fast sauté  of aromatics and the house smells delightful!

This mix is good as is or added to anything...a soup, omelet or frittata, or even guacamole which I did for company last week...boy did that ramp that avocado up a few steps, my company couldn't stop eating it!

Just cut the corn off the cob, add to the pan and in about 3-5 minutes a wonderful
side dish has been prepared.

So there you have it.  This concoction freezes well...just make a big batch and sweet corn will be at your fingertips all the cold winter long.  

Elizabeth

Succotash Rhode Island Style

Growing up this was the time of year my grandmother always made a huge pot succotash.  We never had just one meal of succotash in the summertime but we had as many as we could fit in while the shell beans and corn were available.  It was the kids job to sit on the porch and open the beans into the pot and then go down by the shed to shuck the corn.  My grandmother did not want any of the corn silk or mess on her clean porch or in her immaculate kitchen.  Once we finished our tasks after being told more than once to get moving and stop lollygagging...everything was added to that one big pot and cooked through with a piece of salt pork for flavor.  Once finished this wonderful concoction was ladled into a bowl and served with a crusty piece of bread...so simple, so easy, so good.  

I have carried on the tradition because I can't imagine a summer without succotash...not only because it tastes so good and healthy but because this pot holds a bounty of memories I wouldn't trade for anything.

Shell beans in all their glory.

Fresh shucked corn cut of the cob.

The starch in both the beans and corn make the broth creamy. 

With the addition of fresh potatoes the meal is complete.

I am so thankful Nana taught me to make succotash...and even more thankful for having her in my life.
Elizabeth