Collard Green Carbonara

Tags

bacon, carbonara, collard, eggs, green, Italian, Parmesan cheese, pasta, Southern

Carbonara is one of the easiest and most satisfying dishes to make, especially on a work night. I worked today, came home, made dinner, went to the gym and ran 2 miles, showered and read a bit. I am tired! There is nothing better than a satisfying meal at home when all the rest of the day is a rush.

Collard Green Carbonara (from Southern Living)

• 12 oz uncooked spaghetti
• 6 thick hickory-smoked bacon slices, chopped
• 1 medium-size red onion, halved and thinly sliced
• 2 garlic cloves, minced
• 4 cups firmly packed chopped fresh collards
• 3 large eggs, lightly beaten
• 1 large  egg yolk, lightly beaten
• Salt and black pepper to taste
• 1/2 tsp dried crushed red pepper
• 3 cups freshly shredded Parmesan cheese

In a skillet, fry the bacon until browned and crispy. With a slotted spoon, remove the bacon, leaving behind the grease drippings. Add the onion to the bacon grease and saute until tender. Add the garlic and saute for another minute. Add the collards and saute for 5 minutes. Add the bacon; stir to combine. Remove from heat and set aside.

Fill a large pot with water and salt. Place over high heat and bring to a boil. Add the noodles and cook until al dente.

In a large bowl, whisk the eggs. Add the salt, pepper, red pepper, and cheese. Stir to combine.

Drain pasta and reserve some of the pasta water. Immediately pour the hot pasta onto the egg mixture and toss quickly to coat. The heat will cook the eggs. Add the collards and toss again. Serve with a garnish of Parmesan cheese. Serves 6 to 8.

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Tapas Week Part 6: Creamy Garlic Soup

Tags

appetizer, creamy, garlic, gluten free, Parmesan cheese, soup, tapas

This one may be a little odd. But hear me out. This garlic laden, creamy soup is full of flavor. I know it seems like the garlic flavor would be overwhelming but I promise it is not. The roasted and simmered garlic gives a multifaceted flavor that is enhanced by the garnish of Parmesan and a fresh lemon squeeze. Since this soup is pretty rich, only a small serving is necessary, though I confess I did eat a large bowl without any trouble. I can imagine it being served in little shot glasses with it’s own baby lemon wedge and shaving of cheese. I wish I was having a party soon. It might not be best served on date night, though. 🙂

Creamy Garlic Soup

• Servings: 4 regular bowls or 8 appetizer sized bowls
• Time: 2 hours
• Difficulty: moderate
• Print

• 30 garlic cloves, unpeeled
• 1 tbsp olive oil
• 2 tbsp butter
• 2 1/4 cups sliced onions
• 1 1/2 tsp chopped fresh thyme
• 20 garlic cloves, peeled
• 3 1/2 cups chicken stock
• 1/2 cup heavy cream
• Salt and pepper to taste
• Parmesan cheese slivers
• Lemon wedges

Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Toss them with the olive oil, salt and pepper. Cover the baking dish with foil and bake for 45 minutes, until golden brown. Transfer to a bowl and cool. Squeeze the garlic with your fingers to extract the cloves.

In a heavy-bottomed saucepan, melt butter over medium heat. Add onions and thyme, cooking until they are translucent. Add the roasted garlic, the raw garlic, and chicken stock to the sauce pot. Cover and simmer until the garlic is very tender, about 30 to 40 minutes. Working in batches, puree the soup in the blender or using an immersion blender. Add cream and bring up to a simmer. Season with salt and pepper to taste.

Divide soup between each bowl. Top with shavings of Parmesan and a squeeze of lemon. Inspired by this recipe.

Other recipes in this series:

Tapas Week Part 1: Wild Mushroom Pierogies

Tapas Week Part 2: Crispy Spicy Black Eyed Peas

Tapas Week Part 3: Apple Bites With Bacon and Jalapeno Cream Cheese

Tapas Week Part 4: Five Layer Greek Dip

Tapas Week Part 5: Bacon and Caramelized Onion Dip

Mushrooms in Vermouth on French Bread

Tags

appetizer, food, main dish, mushrooms, Parmesan cheese, side dish, toasts, vegetarian, vermouth

I love mushrooms in almost every way I have ever had them prepared. This recipe is another way that they are delicious and easy to prepare. I made these as a side but they could be an appetizer or a vegetarian main dish.

Mushrooms in Vermouth on French Bread (a variation of this recipe)

• 4 cups fresh mushrooms: white, baby bello, and shiitake
• 2 tbspl butter
• 1 tbsp olive oil
• 4 slices sourdough French bread, toasted
• Splash of dry vermouth
• 1 clove garlic, microplaned
• Chopped chives
• Thin slices of Parmesan cheese

Slice the mushrooms. Add the olive oil and butter. When the butter is melted, add the mushrooms and brown on high heat for about 2 minutes. Reduce the heat and cook until they are nicely browned. Add about 3 tbsp of vermouth to the pan to deglaze; at the same time, add the garlic clove. Allow the alcohol to cook off (about 2 minutes). Remove from heat. Top each toasted slice of bread with mushrooms, then Parm, then the chives. Serves 2 large servings or 4 small servings. Consider serving these toasts with a salad or a light soup.