Recipes Cooking: city

Showing posts with label city. Show all posts

Sunday, March 23, 2014

Slow Food Nation 08 San Francisco Attacked by 50 000 Foodies City Under Delicious Siege

It starts tonight and goes throughout this long, and what looks to be very warm, Labor Day weekend. Heres the link to the Slow Food website in case you havent heard about this potentially historic event. If you are in the area, there are many free, open to the public, events and exhibitions planned - so come on over - the revolution will not be televised, but will be catered.

I am covering events Friday, Saturday, and Sunday, for this blog and others, so Im not quite sure when articles, photos, and/or videos will be up. However, rest assured that Ill be sharing as much as I can possibly manage - as soon as I can manage. Stay tuned, and take it slow.

If you are interested, here is a three-part video that cover the origins of the Slow Food movement.

Part 1

Part 2

Part 3

Tuesday, February 18, 2014

Salad Lyonnaise – A Super Salad from a City of Meat

How great is Salad Lyonnaise? Lyon is considered the meat capital of France, and yet the city’s most famous, and reproduced dish is probably this simple frisee salad. Now that’s some delicious irony.

Don’t worry…this salad is far from vegan. The mildly bitter greens are dressed in a shallot and Dijon dressing, it’s spiked with a generous handful of crispy lardons, or bacon in my case, and topped with a runny egg.

By the way, unless you’re some kind of crazy person, you’re going to need some crispy croutons or crostini to finish this masterpiece off. Here’s a link to the ones I used for this, sans Parmigiano-Reggiano. You’ll also want to taste and adjust the dressing to your liking. I use a 2-to-1, oil to vinegar ratio, as I think you need some acidity to cut the richness of the bacon and egg yolk, but you may not want it as sharp.

As I joked about in the video, this is so tasty, it may be the only salad that has a chance to be picked as someone’s last meal. There’s good, and then there’s death row good. Anyway, I’ve been dying to film this old favorite, and I really hope you give it a try soon. Enjoy!

For 4 generous portions:

2 heads frisee lettuce, aka curly endive, or use arugula

8 oz bacon (or pancetta if you want to experience something closer to real lardons)

4 large eggs

1 tbsp chives

For the dressing (makes extra, about 3/4 cup total):

1 generous tbsp minced shallots

1 generous tbsp Dijon mustard

salt and pepper to taste

1/4 cup sherry vinegar

1/2 cup lightly flavored olive oil