Food and Thrift: March 2014

Gabby, enjoying a slice of the Apple-Bacon Galette...bacon pieces with maple glaze... already eaten!

Glorious Bacon...who doesn't love bacon? In this day-and-age, we're all trying to cut down on fatty foods; but cutting down on bacon, is the hardest thing to do. Do not even go out for 'breakfast', if you're going to skip bacon!

Breakfast is so complete with a side of couple slices of bacon...crispy, crunchy and beautiful bacon!

What is there not to like about American Bacon? ...is it because it's 'pork'...or is it because it's fatty?...actually when you fry or bake it real crispy, you release all the fat grease and that's when you enjoy the best part about the yummy crispy bacon.
Of course, you cansubstitute turkey bacon, which is less calories and fat and you get to enjoy all the benefits of bacon inspired creations.

If you love bacon, I really suggest you check out the March issue of Food Network magazine...it's all about BACON; which is the Bacon Issue!

For the recipe, which the only adaptation I made was...I sprinkled Turbinado sugar on top of the galette, before I baked it! Click here, to get the recipe>>APPLE-BACON GALETTE

Photography by; Gabby (12 yr. old granddaughter)

I'm finally coming around...and actually posting foods; not that I haven't been cooking its just that I did not feel like taking photos of it. Tomorrow is St. Patrick's Day and here in South Florida, we have huge celebrations, which started a week before, in different sections of Palm Beach County, each day. I have not been to any of these events for years... because there's usually a huge crowd of people and you cannot find parking space, unless you're willing to pay $10. for parking.

Everybody that joins the celebration, will be wearing 'green color'...as I am, today, and tomorrow. On St. Patrick's Day here in the U.S. everybody is IRISH! I haven't met an Irish person that I didn't like...they are such great people; friendly, outgoing, and hard working Irish-Americans!

One day in the near future, I would love to visit Ireland
and see the beautiful Emerald Isle...the rolling green hills, overlooking the beautiful sea, and visit an authentic Irish Pub...a dream-come-true holiday/vacation!

One thing for sure, I will not be cooking Corned Beef and Cabbage; although I used to make that just about every year in the slow cooker, for my family! Last year, I made Irish Soda Bread...which was exceptionally beautiful, and delicious. No green beer, in this household, and no Irish Coffee, but I thing Irish Beef Stew would look and sound comforting and delicious; not making that, either!

Just check out these photos, and you will probably notice that this is not my style of taking food photos, and its with a professional Canon camera with an expensive lens. My granddaughter, who is in middle school...a 'school of arts'...studying drama, and photography, besides her other studies wants to be a professional photographer. She has been taking some very nice shots, (clicks)...even 2 years ago, and she is still only 12.

Chicken Cutlets with Radicchio and Tangerine Salad
inspiration, and adaptation... from; Food and Wine...
(they made theirs with pork cutlets)

1/2 cup light mayonnaise
1 cup all-purpose flour
1 teaspoon ground ginger
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon sweet paprika
2 cups panko
Four, to six thin pieces of boneless chicken breasts
Kosher salt
Freshly ground pepper
3 tablespoons olive, or vegetable oil, plus more for frying
2 tangerines, peeled and divided into segments
One 10-ounce head of radicchio—halved, cored and thinly sliced (few pieces of cherry tomatoes)...(optional)
2 cups packed parsley, chopped
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Freshly shaved Parmigiano-Reggiano cheese, for garnish (optional)
In a shallow bowl, add the mayo. In another shallow bowl, whisk the flour, panko, ginger, dill, garlic powder, onion powder, oregano and paprika.
Season the chicken cutlets with salt and pepper. Dip them in the mayo and coat with the flour, and panko mixture; transfer to a baking sheet.
In a very large skillet, heat 1/4 inch of oil. Add half of the cutlets and fry over moderately high heat, turning once, until just light brown. Transfer to a aluminum foil lined bake pan. Repeat with the remaining cutlets.
Bake in a preheat 375 degrees F. oven for about 6 minutes, turn them over, and bake for an additional 5-7 minutes longer until they are nicely medium light brown and crispy. Place cutlets, on few sheets of paper towel, to soak up excess oil...and set them on a platter.
In a bowl, toss the tangerine segments, radicchio, parsley, lemon juice, and mustard with the 3 tablespoons of oil. Season with salt and pepper and garnish with the cheese. Serve the pork schnitzel with the salad.