makes 4-6 servings
freshly ground black pepper
olive oil, for drizzling
1/2 cup parmesan cheese, freshly grated
1 cup pasta water, reserved
1 lb. angel hair pasta
1/2 lb. thick-sliced bacon, cut into lardons
2 cups Brussels sprouts, shaved thinly
2 cups crimini mushrooms, sliced
1 sprig rosemary
Place a large pot of salted water over high heat and bring it to a boil.
a large sauté pan over medium high heat. When the pan is hot, add the bacon with a drizzle of olive oil and toss in the rosemary. Cook,
stirring occasionally until the bacon begins to get crispy. In the
meantime, cook your pasta, stirring occasionally for 3 minutes.
the bacon is crisp, add mushrooms with a pinch of salt and some freshly ground black pepper.
Cook for another minute then add the Brussels sprouts. Next add the rosemary, followed by 1 cup of the pasta water.
Scrape the bottom of the pan to get any brown bits off then drain your
pasta and add it to the pan. Toss to combine everything and finish with a
pinch of salt and some freshly ground black pepper, the parmesan cheese
and a good drizzle of olive oil.
bacon recipe source: Michael Symon, The Chew (@thechew), ABC TV
4 sunchokes, peeled, diced small and placed in water
Kosher salt and pepper, to taste
8 baby turnips, trimmed of greens, quartered
1 tablespoon honey
1/2 teaspoon dried lavender, pulverized
3 tablespoons white wine
Cook bacon or pancetta until crispy, reserve fat, crumble and set aside. In a small skillet, heat bacon fat, remove
sunchokes from the water, dry and add to pan, along with salt and
pepper. Cook until caramelized, remove sunchokes from pan, set aside.
Add turnips to the pan and cook over medium heat until soft. Turn up the
heat and add honey, lavender and white wine. Cook until liquid is gone
and turnips are glazed and starting to caramelize. Toss in sunchokes and
crumbled bacon, heat for 1 minute. Serve warm.
Note: When trimming baby turnips, leave about
an inch of the green stems attached, for a nice presentation; simply
clean the area right around the tops with the top of a peeler or sturdy
vegetable brush. There is no need to peel good quality baby turnips for
this dish. If the turnips are not at their freshest, then peel them down
to the tender flesh.
bacon recipe source: Kären Jurgensen, Seattle Culinary Academy at Seattle Central Community College; The Seattle Times, November 9, 2010