bacon

Fig, Caramelized Onion, and Bacon Jam

October 3, 2011
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When our neighbor offered figs from her tree, I called my mother and asked her if she wanted some to make jam. She had been in a jam making frenzy this summer making over 100 jars of various flavors (strawberry vanilla bean being my favorite) to the point where I threatened a canning intervention. But since neither of us could let good home grown food go to waste, she took some and I used the rest of the figs to make flatbread and fig and goat’s milk ice cream.

While mom made some regular fig jam, she also surprised us with this fig, caramelized onion and bacon jam which she swore would be fantastic on a fried egg sandwich. I tend to like my jam plain on toast (as opposed to exotic combonations of flavors and spices) but this jam is amazing, especially on the egg sandwich, and that was …

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Salad Lyonnaise with Crispy Poached Egg

May 3, 2010
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Mother’s Day is Sunday, May 9th this year. If my own mother were not off on her fantastic Italian journey, I would be making her this salad, served on a warm patio with a chilled rose and a freshly baked crusty baguette. Paints a pretty picture, doesn’t it?

A traditional Salad Lyonnaise is a poached egg served atop frissee with bacon lardons, croutons, and a Dijon vinaigrette. I’ve taken some liberties here and adapted it to my preferences; don’t be afraid to do the same. For example, I like baby lettuces with a small amount of frisee in it because I don’t care for that much frisee by itself.  I baked some fresh bread and served it on the side instead of putting croutons in the salad. And finally, I fried the poached egg.

Yes, you read that right; a crispy fried poached egg.  The egg here …

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