2 servings
½ pack mizuna
1 clove garlic
1 or 2 slices bacon
1 tablespoon vegetable oil
½ teaspoon soup stock granules☆
salt to taste☆
a pinch of black pepper☆
Roughly cut the mizuna. Spread vegetable oil in a pan, add minced garlic and fry the roughly cut bacon until crispy. Add the mizuna and fry. Adjust the flavor with the ingredients marked ☆, and it's done. You don't have to use salt. If you want to use more, please do so.
bacon recipe source: Washoku.Guide (@washokuguide)
Showing posts with label mizuna. Show all posts
Showing posts with label mizuna. Show all posts
Tuesday, May 24, 2016
Saturday, November 22, 2014
3484. MIZUNA and BACON PEPERONCINO
for 4 servings
16 oz. spaghetti
1 tablespoon salt
2 tablespoons olive oil
2 cloves garlic
5 pieces bacon
2 bunch mizuna
2 tablespoons soy sauce
red chili pepper as needed
cut seaweed as needed
Boil water and add salt, cook spaghetti until al dente. Slice garlic thin. Cut bacon in 1” portions and cut mizuna in 2” portions. Sautee sliced garlic and bacon with olive oil (1tbs.) in a pan. Add mizuna and cook briefly. Put spaghetti into the pan and dress with red chili pepper and olive oil (1 tablespoon). Top with sliced seaweed and enjoy slightly hot flavor.
bacon recipe source: Mitsuwa Marketplace
16 oz. spaghetti
1 tablespoon salt
2 tablespoons olive oil
2 cloves garlic
5 pieces bacon
2 bunch mizuna
2 tablespoons soy sauce
red chili pepper as needed
cut seaweed as needed
Boil water and add salt, cook spaghetti until al dente. Slice garlic thin. Cut bacon in 1” portions and cut mizuna in 2” portions. Sautee sliced garlic and bacon with olive oil (1tbs.) in a pan. Add mizuna and cook briefly. Put spaghetti into the pan and dress with red chili pepper and olive oil (1 tablespoon). Top with sliced seaweed and enjoy slightly hot flavor.
bacon recipe source: Mitsuwa Marketplace
Saturday, November 17, 2012
2749. SPINACH, ARUGULA, MIZUNA and BACON SALAD
1 bunch arugula, stems cut to base of leaf, washed
1 bunch mizuna, stems cut to base of leaf, washed
1 8 oz. bag of spinach; remove excess stems, wash thoroughly
8 strips of bacon, fried until crispy (reserve fat for dressing)
The warm vinaigrette:
3 tablespoons warm bacon fat (reserved from frying bacon)
3 tablespoons sherry or red wine vinegar
½ teaspoon Dijon mustard
½ teaspoon sugar
Salad: Combine arugula, mizuna and spinach in a salad bowl and coarsely crumble bacon on top.
Vinaigrette: Whisk warm bacon fat into vinegar, add mustard and sugar; mix thoroughly. Dress salad and serve while dressing is still warm.
bacon recipe courtesy of: Anton Burkett, Early Morning Farm, 9658 State Route 90, Genoa, New York 13071
1 bunch mizuna, stems cut to base of leaf, washed
1 8 oz. bag of spinach; remove excess stems, wash thoroughly
8 strips of bacon, fried until crispy (reserve fat for dressing)
The warm vinaigrette:
3 tablespoons warm bacon fat (reserved from frying bacon)
3 tablespoons sherry or red wine vinegar
½ teaspoon Dijon mustard
½ teaspoon sugar
Salad: Combine arugula, mizuna and spinach in a salad bowl and coarsely crumble bacon on top.
Vinaigrette: Whisk warm bacon fat into vinegar, add mustard and sugar; mix thoroughly. Dress salad and serve while dressing is still warm.
bacon recipe courtesy of: Anton Burkett, Early Morning Farm, 9658 State Route 90, Genoa, New York 13071
Friday, July 27, 2012
2636. BACON-MIZUNA FRITTATA
serves 4-6
1/2 pound bacon, diced
8 oz. mushrooms, sliced
several handfuls mizuna, tough stems trimmed
1 bunch green onions, white and light green parts sliced
2 cloves garlic, minced
2 teaspoons fresh grated ginger
3 tablespoons wheat-free tamari or coconut aminos
6-8 egg
fresh ground pepper
toasted sesame oil (optional)
Preheat broiler. Set large ovenproof skillet over medium-high heat and add bacon. When fat begins to render, add mushrooms. Sauté until bacon is crisp and mushrooms are cooked through. Stir in mizuna and green onions until mizuna begins to wilt, 2-3 minutes. Add garlic and ginger, stirring until fragrant, about another minute. Pour in tamari/aminos, stirring to combine. Meanwhile whisk eggs and pepper together in a medium bowl, then pour over the bacon-mizuna mixture. Turn heat down to medium. When edges of frittata are dry, pop the pan into the oven, about 6 inches from the broiler. Keep an eye on it, but it should take around 5 minutes to lightly brown the top and firm up the rest of the eggs. To serve, slice into wedges and drizzle with sesame oil, if desired.
bacon recipe courtesy of: The Paleo Periodical, February 16, 2012
1/2 pound bacon, diced
8 oz. mushrooms, sliced
several handfuls mizuna, tough stems trimmed
1 bunch green onions, white and light green parts sliced
2 cloves garlic, minced
2 teaspoons fresh grated ginger
3 tablespoons wheat-free tamari or coconut aminos
6-8 egg
fresh ground pepper
toasted sesame oil (optional)
Preheat broiler. Set large ovenproof skillet over medium-high heat and add bacon. When fat begins to render, add mushrooms. Sauté until bacon is crisp and mushrooms are cooked through. Stir in mizuna and green onions until mizuna begins to wilt, 2-3 minutes. Add garlic and ginger, stirring until fragrant, about another minute. Pour in tamari/aminos, stirring to combine. Meanwhile whisk eggs and pepper together in a medium bowl, then pour over the bacon-mizuna mixture. Turn heat down to medium. When edges of frittata are dry, pop the pan into the oven, about 6 inches from the broiler. Keep an eye on it, but it should take around 5 minutes to lightly brown the top and firm up the rest of the eggs. To serve, slice into wedges and drizzle with sesame oil, if desired.
bacon recipe courtesy of: The Paleo Periodical, February 16, 2012
Wednesday, May 18, 2011
2201. PASTA with BACON, MIZUNA and HAZELNUTS
makes 6 servings
8 slices (8 ounces) thick, smoked bacon, sliced crosswise into 1/4 inch strips
1/2 medium onion, cut in half and sliced thin
1 clove garlic, minced
1 bunch mizuna, roughly chopped (about 4 cups)
1 pound flat or shaped pasta such as fettuccine or bow ties, cooked al dente in boiling salted water and then drained, saving about 1 cup of the pasta cooking liquid
3/4 cup apple cider vinegar, or to taste (or substitute white wine, sherry, or balsamic vinegar)
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
3/4 cup coarsely chopped toasted hazelnuts
In a large (10- to 12-inch) skillet over medium heat, cook the bacon strips until crisped. Remove all but 2 tablespoons bacon drippings from the pan. Turn the heat to high. Add the onion and garlic to the bacon and sauté briefly, about 2 minutes.
Add the cooked, drained pasta and toss until the pasta is heated through. Add mizuna and toss just until mizuna begins to wilt. The pasta should be very moist (but not saucy) and should toss easily. If not, use 2-3 tablespoons or more of the reserved pasta cooking water. (If you forgot to save it, just use hot water.)
Sprinkle the pasta with the vinegar, salt, and pepper and toss again. Taste and adjust seasoning with more vinegar, salt, and pepper as desired. Transfer to a hot pasta bowl. Sprinkle with the toasted hazelnuts and serve immediately.
bacon recipe courtesy of: Carole Cancler, Seattle Farmers Market Examiner, July 19, 2009
8 slices (8 ounces) thick, smoked bacon, sliced crosswise into 1/4 inch strips
1/2 medium onion, cut in half and sliced thin
1 clove garlic, minced
1 bunch mizuna, roughly chopped (about 4 cups)
1 pound flat or shaped pasta such as fettuccine or bow ties, cooked al dente in boiling salted water and then drained, saving about 1 cup of the pasta cooking liquid
3/4 cup apple cider vinegar, or to taste (or substitute white wine, sherry, or balsamic vinegar)
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
3/4 cup coarsely chopped toasted hazelnuts
In a large (10- to 12-inch) skillet over medium heat, cook the bacon strips until crisped. Remove all but 2 tablespoons bacon drippings from the pan. Turn the heat to high. Add the onion and garlic to the bacon and sauté briefly, about 2 minutes.
Add the cooked, drained pasta and toss until the pasta is heated through. Add mizuna and toss just until mizuna begins to wilt. The pasta should be very moist (but not saucy) and should toss easily. If not, use 2-3 tablespoons or more of the reserved pasta cooking water. (If you forgot to save it, just use hot water.)
Sprinkle the pasta with the vinegar, salt, and pepper and toss again. Taste and adjust seasoning with more vinegar, salt, and pepper as desired. Transfer to a hot pasta bowl. Sprinkle with the toasted hazelnuts and serve immediately.
bacon recipe courtesy of: Carole Cancler, Seattle Farmers Market Examiner, July 19, 2009
Thursday, September 04, 2008
1214. GUINEA FOWL, LEMON THYME, BACON and ASIAN GALANGAL
1 guinea fowl
500 ml chicken stock
2 rashers smoked bacon
10 grams lemon thyme, picked over and washed
1 whole lemon, washed and thinly sliced
1 stem galangal, washed and cut into thick batons
4 lime leaves
2 stems lemongrass, cut and slightly crushed
salt and freshly ground black pepper to taste
For Salad
amaranth
tatsoi
mizuna
pea asparagus
purple ruffled basil
burnett
baby spinach
red sorrel
chickweed
Flowers
broad bean flowers
Chinese leek flowers
red mustard
nasturtium flowers
chives
For Dressing
virgin olive oil
1 lemon, squeezed
Take the fowl and separate the legs from the main carcass. Cut the legs through the knee bone joint and reserve aside. Take the wishbone out at the front of the bird and continue to cut the remaining breasts of the guinea fowl off the carcass. Cut through the wing joint, thus retaining it on the breast. Lift the exposed breast fillet and place a quarter of the prepared lemon thyme underneath it. Take the rashers of bacon and stretch them out with the aid of a rolling pin so they attain twice their original length. Wrap the individual breasts with a bacon rasher securing with a wooden cocktail stick. Place the entire guinea fowl meat into a roasting dish with sides high enough to hold the chicken stock. Place the other ingredients alongside the meat, lightly season. Bring the bouillon to a gentle boil, place in a preheated oven 200C and cook for about 15 minutes.
courtesy of: bigoven: share your cooking
500 ml chicken stock
2 rashers smoked bacon
10 grams lemon thyme, picked over and washed
1 whole lemon, washed and thinly sliced
1 stem galangal, washed and cut into thick batons
4 lime leaves
2 stems lemongrass, cut and slightly crushed
salt and freshly ground black pepper to taste
For Salad
amaranth
tatsoi
mizuna
pea asparagus
purple ruffled basil
burnett
baby spinach
red sorrel
chickweed
Flowers
broad bean flowers
Chinese leek flowers
red mustard
nasturtium flowers
chives
For Dressing
virgin olive oil
1 lemon, squeezed
Take the fowl and separate the legs from the main carcass. Cut the legs through the knee bone joint and reserve aside. Take the wishbone out at the front of the bird and continue to cut the remaining breasts of the guinea fowl off the carcass. Cut through the wing joint, thus retaining it on the breast. Lift the exposed breast fillet and place a quarter of the prepared lemon thyme underneath it. Take the rashers of bacon and stretch them out with the aid of a rolling pin so they attain twice their original length. Wrap the individual breasts with a bacon rasher securing with a wooden cocktail stick. Place the entire guinea fowl meat into a roasting dish with sides high enough to hold the chicken stock. Place the other ingredients alongside the meat, lightly season. Bring the bouillon to a gentle boil, place in a preheated oven 200C and cook for about 15 minutes.
courtesy of: bigoven: share your cooking
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