Saturday, August 30, 2014

Saturday Recipe

I love tomatoes and I love bacon. Today happens to be Bacon Day so I am informed. So here is a recipe from Food and Wine

Bacon and Tomato Salad

Contributed by Laurent Tourondel

SERVINGS: 6 Bacon tomato salad
  1. 3 pounds tomatoes, cut into 1/2-inch pieces
  2. 12 basil leaves, torn
  3. 1 small red onion, coarsely chopped
  4. 1/4 cup extra-virgin olive oil
  5. 2 tablespoons sherry vinegar
  6. Salt and freshly ground pepper
  7. 3/4 pound sliced bacon
  8. 1/2 cup mayonnaise
  9. 1 1/2 teaspoons Dijon mustard
  10. 1/2 teaspoon curry powder
  11. 3/4 teaspoon Cajun spice mix
  12. 1 1/2 teaspoons fresh lemon juice
  13. 1 small garlic clove, minced
  14. Dash of hot sauce and crusty bread, for serving
  1. Preheat the oven to 450°. In a bowl, toss the tomatoes, basil, onion, olive oil and vinegar and season with salt and pepper. Let stand for 15 minutes.
  2. Set a wire rack on a baking sheet and arrange the bacon slices in a single layer on the rack. Bake the bacon in the upper third of the oven for 15 minutes, turning once, until golden and crisp-chewy. Let cool, then break into small pieces.
  3. In a small bowl, whisk the mayonnaise with the mustard, curry powder, Cajun spice mix, lemon juice, garlic and hot sauce.
  4. Sprinkle the bacon over the tomato salad and serve the mayonnaise and bread on the side.
Have a great weekend

Friday, August 29, 2014

Igudesman and Joo

On Thursday evening, on PBS, we watched a new (to us anyway) couple called Igudesman and Joo – a Russian violinist and an Asian pianist. They are both excellent on their chosen instruments, but they make fun whilst they are playing. They are absolutely hilarious, shades of Victor Borge if you remember him, the Great Dane. We really enjoyed these two and will watch out for more of them. They are apparently all over YouTube and get millions of hits. This clip actually shows a little bit of many things they do. There is one section where they are using lumps of wood to play chords – why? Because Rachmaninoff had big hands!!!! I hope you enjoy.

I’m not a big potato eater, but I thought these from Kraft looked absolutely scrumptious. Saw them when I was copying yesterday’s recipe.

Crispy Parmesan Baked Potatoes

Meet your family's new favourite side dish: Yukon gold potatoes Crispy Parmesan Baked Potatoes recipecoated in Parmesan and garlic powder and baked till tender and crispy.

8 servings

What You Need

1/2 cup  KRAFT Grated Parmesan Cheese
1 tsp.  garlic powder
8 small  Yukon gold potatoes (1-3/4 lb.), cut lengthwise in half
3 Tbsp.  butter, melted

Make It

HEAT oven to 400ºF.
MIX cheese and garlic powder in shallow dish.
DIP cut-sides of potatoes in butter, then in cheese mixture. Place, cheese-sides down, on baking sheet; drizzle with any remaining butter.
BAKE 30 to 35 min. or until potatoes are tender.

Kraft Kitchens Tips

Serving Suggestion Mix 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream with 2 Tbsp. chopped fresh chives. Serve with potatoes.
Note from the Kraft Kitchens After testing a variety of potatoes for this recipe, we found 2-inch Yukon gold potatoes worked best.
Note Do not cover the baking sheet with foil since the cheese mixture will stick to it.

Have a great day