Twice Baked Potatoes with Bacon, Mushrooms, and Cheddar

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Wilted Spinach Salad with Bacon and Oranges

To be honest, a wilted spinach salad doesn't sound all too appetizing. It conjures up the image of limp and lifeless greens smothered by a heavy dressing. But don't be fooled by the name, this is actually my new favorite salad. Baby spinach leaves are quickly tossed to prevent overwilting in a warm dressing. Add in some crisp bacon, orange segments, red onions and top with toasted nuts and egg slices, what's not to like?

Notes:
- After taking the photos , it occurred to me I forgot to add the egg slices! But I had already eaten my salad and it was too late. But the eggs are really a delicious touch so I wouldn't skip them (unless you hate eggs) :).
- The 6 oz. packages of prewashed baby spinach leaves are really convenient for this recipe.
- Only a small amount of bacon fat is used in the recipe to keep the dressing light.

Wilted Spinach Salad with Bacon and Oranges
3 eggs (can be optional)
6 oz. baby spinach (prewashed)
4 - 6 slices thick cut bacon
1/2 small or medium red onion
1 small clove of garlic, finely minced or pressed
1 orange
3 Tbsp red wine vinegar
Optional:
Some toasted pecans or almonds

Begin by hard boiling your eggs. Place the eggs in a small saucepan and fill with cold water, covering the eggs with an inch of water. Bring the water to a boil over high heat and once it boils, remove the pan from heat. Let the eggs sit in the pan for 10 minutes. If you like the yolks a little creamier, go for 8 or 9 minutes. Then transfer the eggs to cold water to stop the cooking. Peel the eggs. Cut them in half lengthwise then cut each half lengthwise again into thirds.

Transfer the spinach to a salad bowl and set aside.

Cut your bacon into 3/4 in pieces and fry in a skillet over medium heat to render out the fat. Cook until chewy or crisp depending on your preferences, about 10 - 15 minutes. (I like crisp bacon, Steven likes chewy bacon, but since I cook, crisp usually wins out over chewy.)

Meanwhile, slice your red onion into 1/4 in slices. Cut the onion in half and peel away the skin. Then cut the tip and root end off and slice from pole to pole.

Also cut your orange chunks. First cut the top and bottom of the orange off so you can stand it on the cutting board without it rolling away. Then cut the peel off, by cutting down the side with the curve of the orange. Do this all the way around the orange until you have exposed all of the flesh of the orange and cut away any residual pith. Next cut the orange in half then cut into 3/4 in chunks and set aside in a bowl.

When the bacon is done crisping, transfer to a paper towel lined plate. Keep the pan on medium heat. Pour out all of the bacon fat into a bowl. Then measure out 2 tablespoons of bacon fat and add it back to the pan. Add the onions and cook until it is barely softened, about 1 - 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Next add the oranges and any orange juice that have accumulated in the bowl and the red wine vinegar. The vinegar smell will be very pungent and strong. Quickly scrape up all the bacony browned bits that are stuck to the pan and add a little freshly ground black pepper. You don't want to cook the dressing, only heat it a bit.

Pour the dressing over the spinach and quickly toss the spinach to evenly distribute the dressing. Add the bacon on top and and divide onto servings plates. Add slices of egg and some toasted almond slices or chopped toasted pecans.

Spaghetti Squash with Green Onions

Weekend Herb Blogging is celebrating its two year anniversary! For this extra special celebration I wanted to make a dish with one of my favorite vegetables and herbs. My all-time favorite vegetable are plump, fresh snap peas but those aren't exactly seasonal right now. But autumn means that it's squash season and this is a special dish that I only make a handful of times each year.


My dad didn't cook much but this is a dish that I learned from him, one he learned from my nai nai (paternal grandmother). When he made it, he would always say nai nai made it better but I thought it was always delicious every time he made it. As a child, it was one of my favorite vegetable dishes. The dish is incredibly easy to make and uses only 2 main ingredients, one vegetable and one herb. The key difference between this recipe and all other spaghetti squash recipe is that the strands of squash are kept crunchy and crisp instead of cooked to soft and tender. It is served cold to maximize the crunch of the strands and is very refreshing. The second ingredient is green onion, which bursts in hot oil releasing its fragrant aroma and that aromatic oil is used to dress the squash. Green onion (tied with thyme as my favorite herb) was the only herb in my house growing up and is indispensable in Chinese cooking. The marriage of the green onion oil with toasted sesame oil makes this dish smell absolutely amazing and mouthwatering.

Notes:
- I've always steamed the squash face up but I realized after I made it last time, that it would make more sense to steam it face down so that more of the squash is in contact with the steam. This will most likely shorten the steaming time so be aware of this.
- The important part about steaming the squash is that you want to steaming for as little time as possible to maximize the crunch. However, steam too short and the squash will still be raw and impossible to scrape out of the shell. Steam too long and it will be too soft and mushy and you'll lose that crunch. So after about 13ish minutes poke the squash with a blunt butter knife. If the knife cannot penetrate the flesh of the squash at all, steam longer. You want the knife to be able to penetrate the squash but still feel resistance. It's a little tricky but don't worry you'll get the hang of it.
- Since this recipe makes a lot (you'd be surprised by how much squash there is after the strands are separated), if you've never steamed squash before, you can steam half of the squash and keep the other half wrapped in plastic wrap in the fridge to steam the next day. This way you can test just how long you need to steam it.

Spaghetti Squash with Green Onions
(makes a lot of squash, serves 4 - 6)
1 spaghetti squash
4 to 5 green onions, thinly sliced try to keep the greens separate from the white parts
1 1/2 to 2 Tbsp of neutral oil like canola
2 tsp to 1 Tbsp toasted sesame oil
Pinch or two of sugar
Salt

Bring water in a steamer to a boil. Cut the squash in half and scoop out as many seeds as possible (you can finish scooping after steaming it).

Steam the squash for about 15 to 20 minutes (steaming face up times, for face down, see note above). After about 13ish minutes poke the squash with a blunt butter knife. If the knife cannot penetrate the flesh of the squash at all, steam longer. You want the knife to be able to penetrate the squash but still feel resistance.

Have a bowl of (ice cold preferably) cold water ready and after the squash has finished steaming, plunk it in the cold water to stop cooking.

As soon as it is cool enough to handle, take it out, dump out the water in the bowl and add more cold water. With a spoon scrape out any remaining seeds and discard, then scrape out the spaghetti strands, keeping the stands intact as much as possible. Scrape the strands into the cold water. This helps each strand to cool down and recrisp.

After you have scraped all the squash, drain it into a colander. Then take your hands and grab a handful of the squash. Squeeze out as much water as possible then place it in a mixing bowl. Continue until you have squeezed all the squash. Alternatively, you can add handfuls of the squash to cheesecloth and squeeze it out that way.

Heat your oil in a wok or skillet (I eyeball it but its about 2 Tbsp) over medium heat. Add the sliced white part of the green onion, you can add it to the cold oil. The white part has more bite so it needs to be cooked a little longer. Let it gently bubble in the oil until you can smell the aroma, do not let them brown. After a few minutes, add the sliced green part and let it infuse into the hot oil for about a minute then take it off the heat. Scrape all of the oil and green onion into the green onions and toss it to evenly distribute. Then drizzle in the sesame oil, add the sugar, sprinkle salt to taste, and mix again. Make sure to really evenly distribute the salt. Chill in the fridge for a few hours and serve cold.



WHB is a wonderful weekly event created by Kalyn of Kalyn's Kitchen where bloggers can blog about vegetables and herbs. Head on over to her blog to check out the Doubly Delish Celebration and Roundup for the Weekend Herb Blogging Two Year Anniversary.

Thyme Roasted Potatoes

Duck fat is culinary liquid gold; it's savory flavor and rich fragrance can transform the ordinary into the extraordinary. The average French fry becomes the ethereal pomme frites ala canard, bland roasted potatoes are elevated to best-potatoes-ever status, and sauteed vegetables get a little extra oomph. After roasting my first duck last April, I had saved every last drop. It only rendered about a third of a cup, which unfortunately was not enough for the classic confit de canard, but its uses are endless. A spoonful here and there is perfect for frying eggs, fried rice, mashed into potatoes, roasting root vegetables, swirling into risotto, polenta, and grits, searing gnocchi, and cutting into savory pastries. After coming home from the store with two pounds of red potatoes and with my potted thyme flourishing happily, I knew it was time to dig out the precious lipid from the freezer.

Notes:
- Duck fat makes the absolute best roasted potatoes. You can also use butter or olive oil but once you try duck fat, you'll never go back. As an added plus, duck fat is "healthier" than butter.
- Duck fat can be purchased online.
- Store duck fat in the freezer; there is a chance of it molding if kept in the fridge and it would be a shame to throw it away.

Thyme Roasted Potatoes
2 lbs red potatoes, scrubbed and cut into quarters (or in half for smaller potatoes)
2 - 3 Tbsp duck fat, butter, or olive oil
1 tsp coarse salt (kosher or sea salt)
Plenty of freshly ground pepper
1 Tbsp fresh thyme leaves, roughly chopped
2 cloves of garlic, pressed or minced then mashed into a paste

Preheat the oven to 400F, adjust a rack to the middle position, and line a baking tray with a sheet of foil.

In a large bowl, toss the potatoes with the melted fat or oil (whichever you are using), salt, and pepper.

Scatter the potatoes on a baking tray and arrange all the pieces cut side down. Cover the tray with foil and bake for 20 minutes.

After 20 minutes, take out the tray and remove the foil. Flip all the potatoes to cut side up. Turn the broiler on and broil for about 20 minutes, or until the potatoes are easily pierced with a fork or knife. Depending on the strength of your broiler you may need to adjust the potatoes up a rack if they are not browning enough. After about 20 minutes, turn the oven off and remove the potatoes. Sprinkle the thyme over the potatoes and gently toss. Return back to the still warm oven for another 2 minutes.

Meanwhile, in a heatproof serving bowl, add the pressed or mashed garlic. Add the hot potatoes on top as soon as they come out of the oven. Gently toss to coat the potatoes evenly with the garlic.

Strawberry and Blue Cheese Salad

Remember the strawberry and cheese scene in Ratatouille? Remy first takes a bite of the cheese, which creates an upbeat, robust swirl of flavor. Then he takes a bite of the strawberry and tastes a more delicate, twinkling ripple. But together, they create an exciting taste epiphany that ignites bright yellow and red fireworks that dance and sparkle. For me, my taste epiphany came with the combination of strawberries and blue cheese. The sweet and light summer berry paired perfectly with the strong salty flavors of the blue cheese, each with their own captivating fragrance. Now this may not be a combination for everyone, maybe it's just me (I hope it's not too weird combining blue cheese and strawberries), but I loved every minute of this salad. Sadly strawberry season is nearing an end or already over and this was one of the last dishes that I made with this year's berries.

Notes:
- At the time I only had Romaine lettuce but I think this salad would have worked much better with baby spinach greens, which are richer and can better handle the strong flavors in this salad.
- Strawberries are often paired with balsamic vinegar so naturally I made a balsamic honey vinaigrette
- I chose berries that weren't extremely sweet because I didn't want them to overpower all the other flavors in the salad.

Strawberry and Blue Cheese Salad

I don't have an exact recipe since salads are more of "throw stuff in" sort of dish for me but the main players are:
Greens: Baby spinach preferably (but Romaine pictured here)
Strawberries
Blue Cheese: I used Danish blue but I'm sure Gorgonzola would have worked also
Pistachios: they added a nice crunch and lively light green color

Optional:
Bacon: I love bacon, but this salad didn't need it (I used it here though)

Crisp your bacon if using, and set aside to cool on a paper towel lined plate. Crumble before serving.

Crumble your blue cheese, roughly chop the pistachios, quarter the strawberries.

Toss everything together with the vinaigrette.


Balsamic Honey Vinaigrette
3 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
2 tsp Dijon mustard
1/2 - 1 tsp honey
Freshly ground pepper (no salt because there was enough from the cheese and bacon in the salad)

I add all the ingredients to a small clean jar and shake until everything is emulsified. I find this is the easiest way to make a small amount of dressing. Alternatively you can whisk everything together while drizzling in the olive oil.

Cool Link:
Check out how the tastes visualizations were developed for Ratatouille (the best movie of the summer if not the year, hands down).

Daikon Cakes

Daikon is a large white radish that's very popular in East Asian cuisine. It can be simmered, dried, pickled, or eaten raw. I love the taste and crispness of raw daikon so I wanted to preserve that crunch and raw bite in these cakes. In making this recipe, I borrowed elements from latkes and crabcakes. The first time I experimented with this idea, I made the cakes thin like pancakes and by the time the outside finished frying, the insides were too cooked and had lost that raw crunch. This time I made the cakes thicker, more like crabcakes, and dredged the outside in some panko for an extra crispy exterior.

Notes:
- Although this dish has the same name as the other daikon cake (luo buo gao), the two cakes are very different.
- The egg and flour serve as binders to hold the daikon together. The first time I made this I used a tiny bit of batter made from flour and water.
- The daikon is first salted to dry out excess moisture.
- You can probably substitute jicama for daikon in this recipe but I haven't tried this.

Crispy and Crunchy Daikon Cakes
3 C packed coarsely grated daikon radish
3/4 tsp salt
2 green onions, minced
1 egg beaten
2 Tbsp flour
1 tsp sesame oil
1/4 tsp white pepper
About 1/2 C panko bread crumbs
Vegetable oil for frying

Coarsely grate the daikon radish and mix with 3/4 tsp of salt. Let this sit in a bowl or colander for 30 minutes.

After the 30 minutes, squeeze the water out of the daikon with your hands. You'll want the daikon really dry.

Mix the daikon with minced green onion, beaten egg, flour, sesame oil, and white pepper. Take 1/3 C of the mixture and form cakes that are about 1/2 in thick. You should get 5 or 6 cakes.

Scatter some panko on a plate and bread the top and bottom of each cake with a layer of panko.

Heat 2 tsp of vegetable oil in a nonstick skillet over medium heat. Panfry the cakes until the bottoms are golden brown. Flip the cakes over, add another 2 tsp of oil, and continue to panfry until the second side is golden brown. Serve with soy sauce if desired.


Links:
My other daikon cake recipe - these are often served at dimsum.

This will be my entry for Weekend Herb Blogging. This week's WHB is hosted by creator, Kalyn of Kalyn's Kitchen. Be sure to check out the roundup on Sunday/Monday.