Wednesday, November 14, 2012

Winter Foods

But I Bet George H. W. Bush Still Wouldn't Eat It!

2 oz. sliced pepperoni
1 garlic clove, sliced
1 cup panko (Japanese bread crumbs which is weird because as far as I know, the Japanese do not eat bread)
1/4 cup plus 2T olive oil  (they call for extra-virgin, but when I saw what happens to it, "regular" olive oil is just as good.  And cheaper.)
2 lbs. broccoli, trimmed into long spears
2 T Dijon mustard

Preheat the oven to 425.
Chop the pepperoni, garlic and bread crumbs in a mini-cuisinart
Put 2 T of olive oil in a skillet and cook the bread mix until it's crisp then scrape it onto a plate and let it cool. 

It also occurs to me that one coud boil or steam-cook the broccoli, dip the florets in a shallow dish of Dijon and then wrap a slice of pepperoni around the brocc' and toothpick it.  Be a helluva lot easier...

Toss the broccoli with the rest of the olive oil, spread it on a rimmed cookie sheet and roast it for about 15 minutes.  Turn it once.  Then spread mustard on one side of the broccoli and press the broccoli into the crumb mixture. 

Anthony Bourdain remarked in the December issue of Food & Wine that you can never have too much cheese, bacon or starch.  This is first cousin to scalloped potatoes, but doesn't contain milk. 

2 1/2 lbs. potatoes peeled
1/2 lb. slab bacon cut in a small dice
1 medium onion, thinly sliced
3/4 cup dry white wine
pepper to taste
1 lb. Reblochon-style cheese, sliced

Preheat the oven to 350.  Cook the potatoes, drain and let cool until you can cut them into a small dice and set them aside.
Cook the bacon, drain off all but 1T bacon fat and saute the onion until it's a golden brown. 
Add the bacon, the wine and finally the potatoes.  Stir it up.  Put half of this mixture into an oven-proof dish.  Spread half of the cheese over the potatoes, add the rest of the potatoes and cover with cheese again.  Bake in a hot oven for 20 minutes  or until it turns golden brown and begins to bubble. 

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