Saturday, September 15, 2012

BLT Pasta

I got a free edition of a cooking magazine called Cuisine at Home.  I've never heard of it before, but I took a good look at it yesterday.  It doesn't have any advertising in it, kind of like Cook's Illustrated.  So it's just page after page of what seem to be very doable home-cooking style recipes.  I'm going to test out a few, before I decide to subscribe.  I will let you know how this turns out.

The first one I decided to try was a BLT Pasta. I chose this one because I happened to have most of the ingredients.  Here is the finished product:



It was really delicious and very quick and easy.  Great week-night dinner.

I did make some changes as it called for leeks and I didn't have any, so I used onion.  It also called for one tsp of red wine vinegar.  For those of you who know me well, you know I don't do vinegar.  I know it's may sound crazy...but we all have things we don't like.  My two biggies are vinegar and rice.

Here is the recipe WITH my changes.  Feel free to add 1 tsp of red wine vinegar when you add the broth.  But, please don't tell me about it.

BLT Pasta
4 strips of bacon, diced
1 cup halved grape tomatoes
1/2 tsp sugar
1 med. onion, diced
1/4 cup dry white wine
1/2 cup chicken broth
1/4 tsp red pepper flakes
6 oz. pasta of choice
1 cup fresh spinach leaves
1/4 tsp minced fresh thyme
1/4 cup grated parmesan plus extra for topping

Garlic Bread Crumbs
1 clove garlic, minced
1/2 cup Italian bread crumbs
1 tsp olive oil
Salt to taste

Bring a pot of salted water to boil for pasta. Cook pasta per package directions and drain.

Mince garlic and process in food processor with bread cubes or bread crumbs to mix well.  Heat oil in a nonstick skillet over medium heat.  Add crumbs and toast until nicely browned.  About 5 minutes.  Salt to taste.

Cook bacon until crisp.  Remove with slotted spoon onto paper towel to drain.  Pour off all but 1 Tbsp drippings.  Caramelize tomatoes and sugar in drippings over medium heat.  Cook until tomatoes begin to brown.  About 5 minutes.  Add onions until soft.

Deglaze skillet with wine.  Simmer until liquid is almost evaporated.  Add broth and red pepper flakes. Reduce by one third.

Add the spinach, thyme and cooked bacon to tomato mixture.  Stir well.  Add the cooked pasta and grated parmesan, toss to coat.  Divide pasta among plates and sprinkle with bread crumbs and grated parmesan to taste.





3 comments:

  1. I have made up my own version of this and it is very good, too!!

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  2. sounds good! I got a freebie of that mag too... haven't had a chance to check it out yet, but I'm so bogged down with magazines right now... I love that cook's illustrated, but I have to admit, more colors and more photos would be nice.

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  3. This is really making me hungry! It has been fun finding creations of another kind. I was expecting during catch up to find your paper crafts and when I stumbled upon your cooking creations I simply could not stop looking (drooling).
    Love it!

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