Northern Light
Superstar
A new thread to discuss your latest culinary creations/indulgences.
I'll begin with my dinner this evening.........simple, but decadent......
Smokey Bacon Fettucine w/Roasted Cauliflower, Caramelized Onion and Sundried Tomato.
Exactly what it sounds like.............
.Preheated oven to 400F, I placed a saute pan in the oven to warm.
Meanwhile I cut several florets of Fresh (not frozen) Cauliflower (you could use Broccoli or Romesco)
in half to create a flat surface.
Then, in a different saute pan, I cooked off 5 rashers of Bacon.
When somewhat crispy, I removed them and set them aside.
Then I drizzled some of the rendered bacon into the 'oven-pan', and added the cauliflower, tossing it in the fat, then setting it flat-side down, back in the oven for ~25 to 30 minutes until its got a nice caramel-shade happening, but is not burnt.
It gets a nutty, taste when you do this, and has a slight sweetness. (if using Brocolli this time will be about 1/2).
While that's in the oven, add a bit of Olive oil to the remaining bacon fat; and then add 1 whole cooking onion, thinly sliced, and halved.
Cook on low-medium heat until caramelized and sweet. (15-20M)
Then get your pasta water on to boil.
When ready, add back your veg; and garnish w/fresh Thyme (dried is fine)......about 2tsp either way.
Also add a few sundried tomatoes (julienned)....not a lot, 2 tbsps w/oil should suffice
Salt your pasta water and add pasta of your choice, I recommend Fettuccine.
When the pasta is getting close, add a large amount of freshly-cracked black pepper to your onion-cauliflower mixture. (don't do this too soon as it loses its vibrancy).
If you want a hint of extra smokey-ness, add a few drops (not more) of liquid smoke at this point; and also top up your olive oil (just a tsp or two}......its not really a sauce, but you need to be able to coat the pasta.
Stir well, add pasta when ready ( Al Dente please, meaning still just a hint of firmness), this is because you want it to finish cooking in the saute pan and absorb all those wonderful flavours w/o over cooking {about 2min)
When just about to serve, break up half of the bacon and toss in to the pasta.
Serve in a pasta bowl...............top with the remaining bacon.
Accompaniment: Spanish Red Wine -Rioja a smoky variation!
I'll begin with my dinner this evening.........simple, but decadent......
Smokey Bacon Fettucine w/Roasted Cauliflower, Caramelized Onion and Sundried Tomato.
Exactly what it sounds like.............
.Preheated oven to 400F, I placed a saute pan in the oven to warm.
Meanwhile I cut several florets of Fresh (not frozen) Cauliflower (you could use Broccoli or Romesco)
in half to create a flat surface.
Then, in a different saute pan, I cooked off 5 rashers of Bacon.
When somewhat crispy, I removed them and set them aside.
Then I drizzled some of the rendered bacon into the 'oven-pan', and added the cauliflower, tossing it in the fat, then setting it flat-side down, back in the oven for ~25 to 30 minutes until its got a nice caramel-shade happening, but is not burnt.
It gets a nutty, taste when you do this, and has a slight sweetness. (if using Brocolli this time will be about 1/2).
While that's in the oven, add a bit of Olive oil to the remaining bacon fat; and then add 1 whole cooking onion, thinly sliced, and halved.
Cook on low-medium heat until caramelized and sweet. (15-20M)
Then get your pasta water on to boil.
When ready, add back your veg; and garnish w/fresh Thyme (dried is fine)......about 2tsp either way.
Also add a few sundried tomatoes (julienned)....not a lot, 2 tbsps w/oil should suffice
Salt your pasta water and add pasta of your choice, I recommend Fettuccine.
When the pasta is getting close, add a large amount of freshly-cracked black pepper to your onion-cauliflower mixture. (don't do this too soon as it loses its vibrancy).
If you want a hint of extra smokey-ness, add a few drops (not more) of liquid smoke at this point; and also top up your olive oil (just a tsp or two}......its not really a sauce, but you need to be able to coat the pasta.
Stir well, add pasta when ready ( Al Dente please, meaning still just a hint of firmness), this is because you want it to finish cooking in the saute pan and absorb all those wonderful flavours w/o over cooking {about 2min)
When just about to serve, break up half of the bacon and toss in to the pasta.
Serve in a pasta bowl...............top with the remaining bacon.
Accompaniment: Spanish Red Wine -Rioja a smoky variation!
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