Aaah, but then, then you add bacon, and voila! Perfection!
Two recipes this week, tried and true, made better by bacon.
First, a simple risotto. One small onion diced and a clove of crushed garlic, sauteed with 4 pieces of cooked bacon. Add a cup of arborio rice to saute briefly in the pan, add two cups of chicken stock, then cover. Cook for about 20 minutes, until done. Add mounds and mounds of fresh grated Parmesan. Yum!!!
Dinner number two, inspired by some lovely purple skinned potatoes and flowering kale from my CSA. Cut up potatoes in large chunks and salt them. Cover with a paper towel and microwave them for 5 minutes to "pre-cook" them.
Meanwhile, saute thinly sliced red onion and a clove of chopped garlic in some olive oil in a cast iron pan. Add sliced kale to the pan, with a few slices of chopped bacon, and a generous additions of salt and pepper. Add the cooked potatoes, and cook until they just start to brown. Add a couple tablespoons of butter to melt, with some more salt, and a little crushed red pepper. Mmmmm. Enjoy with a nice glass of red wine.
