Recipe Review: Creamy Pappardelle with Leeks and Bacon

creamy Linguini with Leeks and bacon

What carnivorous human doesn’t love bacon? Just add cheese and cream and who can resist? Sara Jenkins from Bon Appétit did just this. Searching for something fairly quick and satisfying, I decided to try this out. The first steps in this recipe are to heat the olive oil and add bacon. Sounds of sizzle and smoky flavors filled up our home with a warm welcome for my husband, who just walked in the door. I rarely cook with bacon, so it was a pleasant surprise for him. He swooned over the aroma as the leeks and seasonings were added in and warming up.

This dish kind of sounds like a ho-hum Alfredo sauce. The amount of fat in this recipe could make your heart stop as much as the actual dish if eaten in large quantities. Still we all love the combination of cream and bacon over a bed of grains soaking up all the yummy bits. The leeks here add a sweet twist on the pasta but do not come out in a strong powerful way. If you have never cooked with a leek and are slightly intimidated by it, don’t be. It doesn’t have a powerful destructive flavor nor is it difficult to use. You can play with it after you try a recipe. You will see what I mean. It is a savory sweet addition that adds a layer of warmth to this recipe. Mac n’ cheese may have new competition as a favorite comfort dish.

Needless to say, we enjoyed this dish. My husband, who tends to eat modestly, had 3 full servings! I had 2. My daughter enjoyed it so much that she rolled her sippy over to Bubby’s plate and stole his fork with one hand and grabbed a fistful of his pasta with the other. She is my foodie. At 20 months old, there is a lot of work to be done with her on table manners. My son tends to be pickier, but gobbled it right up. There is a feeling of complete fulfillment when your family enjoys the love you put on a plate.

Here is the link to the original recipe:

http://www.bonappetit.com/recipe/creamy-pappardelle-with-leeks-and-bacon

The calories per serving of this dish, as the recipe prepared, was 580/serving with 6 servings. My version was only 263 calories/serving with 8 servings or 351/6 servings. Here are the changes I made to the dish:

1. I used 1 slice less of bacon

2. I used Dreamfield’s Linguine Pasta (because of my disorder I choose to use this for a lower-carb option.)

3. I opted out of the butter addition since the dish was pretty creamy and had lots of fat already.

4. I drained the bacon grease before adding the leeks.

5. I used 1 cup of 1% Milk and dash of cream (about 1 tbsp) instead of the 3/4 cup cream and 1/2 cup of water.

6. I added 1 shallot in with the leeks to add another layer of flavor.

7. I took half of the pasta and half of the sauce and saved it for another meal this week.

Mama Mia…It’s a Pizza!

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Pizza Dough- (1,12-inch pizza)
-3/4 cup Whole Wheat Flour -3/4 cup All-Purpose Flour -Flour for dusting surface -1 ¼ tsp or ½ packet Active Dry Yeast – 1 tsp Salt -1 tbs Corn Meal or Grits *Optional -1/2 cup Warm Water -1/2 tbs Olive Oil or Cooking Spray (to grease bowl)

Beginning with the Pizza Dough, pour the Warm Water in the bowl and then sprinkle in the Yeast. I like to give it a swirl or two, ever-so-gently, as to get the two mixed without disturbing the process. When in doubt, leave it still. After 5 Minutes is up, slowly add the Flours and the Salt, using a wooden spoon to incorporate everything well. Once the dough has formed a ball- like form, sprinkle your surface with reserved dusting Flour, and put Dough on surface. Work the dough as a mass, pulling a bit and pushing with the heels of your hands, getting the dough nice and elastic. Fold over and continue to work the dough for 2-5 minutes. Coat the bowl with the Oil or Cooking Spray. Return dough to the bowl and cover with a clean towel. Place in a warm place for 30 minutes or dough doubles.

Mushroom and Greens with a Shallot and White Wine Sauce.
Pizza Topping:
– 3 ounces Baby Bella Mushrooms – 1 shallot -1/2 tbs Olive Oil/Canola Oil -2 tbs White Wine – ¼ cup Baby Spinach, Chard, Kale, and Mizuma mix (Just baby spinach could work here too). -1/4 cup Parmesan, grated -4 ounces Fresh Mozz -1 tbs Fresh Rosemary -Sea Salt and Freshly Ground Pepper to taste

While the Dough is rising in a warm cozy spot, we can work on prepping the toppings. In a small bowl (sometimes I just use a toddler snack bowl if it is handy) mix the Oil and White Wine. Set aside. Using a wet paper towel, wipe the Baby Bella Shrooms and then slice them thinly. Set aside in a medium bowl. Take your washed Greens (Spinach and Kale mix) and wind then in a bunch tightly. (Occasionally I Use a leaf of one of the greens to hold the bunch in place.) Take a sharp knife through the bunch perpendicularly, slicing it thinly. If you have toddlers, you may want to also want to cut down the center of the bunch. Add the greens to the bowl with the Shrooms. Still waiting on the dough to rise, peel your Shallot and put the shallot on the cutting board on its flattest side. Run you knife perpendicularly from tip to hairy end, discarding that hairy end. Put your shallots in the bowl with the veggie mixture as well. Lastly in prep, you can chop your Rosemary and sprinkle it in the bowl of veg. Mix the bowl so that each veg is incorporated.

Once the dough has risen, uncover and place dough on a floured counter or on lightly greased (if necessary) baking surface. Preheat the oven to its highest setting. Dust the rolling pin with a touch of flour. Roll out the dough to desired form. Flip over the crust to the side you want to be the bottom. Sprinkle the Cornmeal or Grits over the surface evenly, if you opted to use this. Turn it back over and onto the baking surface. First sprinkle an even layer of Parmesan cheese. Next toss your Veg Mix over the Dough and then drizzle the top of that with you Oil and Wine mixture. Tear apart the Fresh Mozz and scatter evenly. Finish it off with Sea Salt and Freshly Ground Pepper to taste. Bake in the oven for 9-13 minutes. Cheese should be melty and golden to your liking when done.

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Pepperoni and Fresh Mozz Pizza with a Bite:
Pizza Toppings-
– 1/4cup Parmesan, grated -1/2 Red Bell Pepper or 1 -2 whole Peperoncino peppers (for more heat), – 4 ounces Fresh Mozz -2 tbs Fresh Basil, chopped – ¼ cup diced Fire Roasted Tomatoes (Add pinch of sugar if you use regular diced tomatoes or tomato sauce) -Pinch of Sea Salt and Fresh Ground Pepper to taste -1/2 tbs Olive oil/Canola Oil -18 slices of Turkey Pepperoni

Now that the Dough is rising, let’s do some prep work for the toppings. First we will work on the Red Pepper. Cut the top and bottom tips of the Red Pepper off. Slice the Pepper in half and place it on the cutting board insides up. Use the knife to carefully remove the white bits on the inside and the seeds. Discard. Thinly slice the Red Pepper working your way from one side to the other. Set aside on a plate or small bowl. Next chop your Fresh Basil into thin strips or tear into pieces. Set aside.

When the dough has doubled, roll it out onto the floured surface. Transfer to baking surface. Preheat your oven to the highest setting. Flip to the rear side to sprinkle Cornmeal or Grits if you opted to do this step. Flip back over. Layer the pizza evenly in this order: Fire-Roasted Tomatoes, Fresh Basil, Red Peppers, and Turkey Pepperoni. Tear Fresh Mozz over the pizza and drizzle the Oil to finish. Sprinkle on the Sea Salt and Freshly Ground Pepper to taste. Bake for 9-13 minutes depending on what your oven is like and preference on doneness.

Recipe Review: Harvest Roast Chicken with Grapes, Olives, and Rosemary

Chicy n grapes

In a mad dash for something yummy and quick after a long day, I reached for my Smitten Kitchen cookbook. In her book, Deb Perelman indicates that her desire is to fill the book with uncomplicated ingredients and recipes you were glad to take the time to make. I was looking for one of the quickest throw together recipes the book had to offer and this was it. Initially the name of this dish made me scratch my head. Then I began to think about chicken salad and how well grapes taste in it. The wheels began turning and I decided to give it a chance.

What I love, love, love about her cookbook goes beyond the humbly provocative images of her creations, and reaches to the text. Everything from the way she talks about each recipe to the guidance through cooking them, creates this personal connection showcasing her love for food and even more so the people she serves. This chicken recipe seems like a pretty interesting experiment, but my taste-buds were so not ready for what they encountered.

The sizzle of the chicken and bursting of the grapes, oozing into a nice sauce was just a start. This dish was absolutely the best chicken dish I have ever had or prepared. I make a lot of chicken and it happens to be a meat I cook very well with. This recipe rocked my chicken-loving socks off. The grapes soaked up all the love from the shallots and chicken juices, while giving flavor to the chicken. Then the sauce? Deb encourages cooks to observe how long it takes for others to slurp up the sauce by the spoonful. There is certainly a reason for that. It is killer.

This dish is the kind of dish you expect an amazing dessert after. Only because it demands a good follow up. The dish stands up and declares war on the idea that an upscale dish that serves a family with hugs and rainbows must take hours to reduce and simmer. The flavor is so wonderful you will be excited to see what you will cook next! It is also nice and easy for the inexperienced to gain confidence. The busy family on a budget can also enjoy this meal easily and feel as if they were at a fancy restaurant.

Recipe (According to the book):
Ingredients:
3 lbs chicken parts (thighs, breast, legs, etc.)
Table salt
Freshly ground black pepper
1 tablespoon olive oil
1 cup seedless grapes
1 cup pitted Kalamata olives
2 small shallots, thinly sliced
1/2 cup dry white wine
1/2 cup chicken broth
1 tablespoon finely chopped fresh rosemary

How to make it:
Preheat your oven to 450 degrees with a rack in the middle. Pat dry the chicken and season generously with salt and freshly ground black pepper. Heat oil in an ovenproof 12-inch heavy skillet (use cast-iron skillet if you’ve got one) over medium-high heat until it simmers. Working in two batches, brown the chicken, skin side down first and turning them over once, about5 minutes per batch. I like to take a lot of care in this step, not moving the chicken until the skin releases itself and has a nice bronze on it.

Return the pieces to the pan, skin side up, and surround the pieces with grapes, olives, and shallots. Roast the chicken in the oven until it has just cooked and the juices run clear, about 20 minutes. Transfer the chicken, grapes, and shallots to a platter, then add wine and chicken broth to the pan juices in skillet. Bring liquid to a boil, scraping up any brown bits, until it is reduced by half, for 2 to 3 minutes. Strain sauce, if desired, then pour it over the chicken. Garnish with rosemary and see how long it takes guests to offer to slurp the sauce with a spoon.

Modifications/ Notes:
One note of importance, after you pull the pan from the oven and while making sauce over the stove top, be sure to use a glove. It sounds obvious but the pan is still hot! I have made the mistake, even after reminding myself. It is just habit to grab that handle when making a sauce stove top.

There are some possible modifications you may want to consider. If you want to reduce fat content you can remove skins after cooking in oven, skim some fat off the top of the reduced sauce, or drain some fat before making the sauce. The skin acts like a sealer for the juices and flavor being melded. I also kept the sauce separate and added a little on top of everyone’s chicken after it was plated. You can control the amount you want better this way. For sodium concerns, use low-sodium broth or organic broth and sea salt in place of table salt. You need less of the sea salt for the same flavor. Also I bought a whole chicken and cut it up, as it was cheaper. Use local or organic as you can.

Side dishes could include salads, whole grain crusty bread with olive oil, roasted vegetables, or mashed potatoes. Her recipes are amazing and I encourage you to buy her book and play in your kitchen! You can also visit her blog ( http://smittenkitchen.com/about/ ) for more recipes. Happy Eating!

Recipe Rating: 5 Stars