Sometimes having a pantry raid can result in a wonderful treat. I haven’t been able to go to the store so I am pretty much stuck with what I have in the refrigerator and the pantry. Luckily, apple wood smoked bacon and ancient carrots can be transformed into a delicious meal. Thus I invented Savory Carrot and Bacon Rice. It is tasty, filling and fairly inexpensive. I took pictures as I made it so that I could share it. I also made a recipe graphic to make it easier to share or save.
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This is a close up of my Savory Carrot and Bacon Rice. It can be served as a side or a decent lunch. I used things I had in the fridge and pantry to make it. Recipe follows this post. Enjoy!
I wish I could tell you that I invented Fonds d’Artichauts au Gratin, but I can’t. This is a recipe I adapted from Mastering the Art of French Cooking by Louisette Bertholle, Simone Beck, & Julia Child. It is heaven. I have always avoided Mastering the Art of French Cooking because I found the thought of it intimidating. How wrong I was! It is really easy to use and the recipes, for the most part, are pretty relatable and accessible. Who knew!
I used half a Portabella mushroom cap in this recipe and it was quite enough, the lightly sautéed mushroom pieces were chopped up very thinly and provided a lot of flavor to the gruyere gratin filling (feel free to use regular swiss,please).
I could see using the same filling in other applications very easily, in fact I have some left over AND another mushroom cap and a half just begging to be filled and baked to gooey perfection.
The artichoke bottoms were a bit tricky to locate. I wanted to use fresh and cook them in a fond (water and flour) as suggested by the book, but the fresh ones were very expensive. I hunted for frozen ones to no avail. I settled for canned artichoke heart BOTTOMS in water. I almost bought the whole canned hearts but they would have been wrong for this because they were sliced down the center. The can I selected had six bottoms in water and was around four dollars. They were precooked so I just used them as is.
This is probably the best thing I have ever cooked, or certainly MY favorite thing I have cooked. I am very pleased to present this to you all and I hope you come to love it as much as I do. Please let me know what you think!
Up close and personal photo of my Pamplemousse Carottes Perrier. Recipe vertical follows this post)
Another vertical for easy sharing:
Here is a variation (added paprika) of the Bloody Mary Tomatoes.
Bloody Mary Tomatoes for the Fourth of July
Here in Southeastern Louisiana we are lucky enough to be getting in some amazingly flavorful and juicy farm-stand tomatoes (we call them “Creole Tomatoes” round these parts). I have some beauts that a family friend gave us ripening in the window and a pint of these spectacular grape tomatoes I got at the local market. I wanted to do something special with them for the Fourth of July so I decided that Bloody Mary Tomatoes was just the thing. It’s a roasted tomato salad that is tossed in Bloody Mary fixin’s, vodka included (but not necessary).