Tag Archives: Italian

Italian Bacon Popovers

The air is starting to cool here in preparation for Fall, and that makes me crave popovers!  According to James Beard, although they resemble Yorkshire Pudding, they are purely an American creation.  I have a lot of English heritage, and grew up eating recipes my Grandmother made from  what she called “the old country” (England).  So here is a version of a popover that I find to be Fall Comfort Food in my humble opinion. It is a little American, with an Italian Flair and a bit of English whimsy, but mostly they are plain delish! I added some good quality parmigiano reggiano, which is SCD Legal, but if you don’t tolerate dairy, they are equally delicious without it.  They are so, so good hot from the oven! They are fun to eat, and I used leftover popovers to pack sandwiches for my daughters lunches the next day.  Just split them and fill them for a mini sandwich. So, enjoy a little Fall comfort food and make some popovers!

Italian Bacon Popovers

Italian Bacon Popovers

Italian Bacon Popovers

You can use a popover pan like this, but a muffin pan works just fine! It makes a dozen puffy popovers!

Oven Ready Popovers

Oven Ready Popovers

Ingredients:

2 Tablespoons Coconut Oil or Ghee, Melted

1/2 Cup Cooked, Sugar Free is Bacon (4 slices) cooked and chopped

8 Large Pastured Eggs

1 Cup Full Fat Coconut Milk

1/2 Cup shredded Parmigiano Reggiano, optional Omit for Dairy Free

1/4 Cup Coconut Flour

1/4 Cup Scallions, green tops only, sliced

1 Teaspoon Italian Seasoning

1 Teaspoon Pink Himalayan Salt

1/2 Teaspoon Black Pepper

Preheat your oven 400º degrees.  Place a half teaspoon of melted coconut oil or ghee in each popover or muffin pan cup and brush it up the sides.  Crack eggs into a mixing bowl and whisk together with the coconut milk, whisk in the coconut flour and keep whisking briskly until no lumps, stir in the remaining ingredients, then fill each popover or muffin cup 2/3 full with batter. Don’t overfill, leave room for them to pop up! Your batter will look like this.

Italian Bacon Popover Batter

Italian Bacon Popover Batter

Place the pan in the preheated oven and bake 30 – 35 minutes keeping an eye on them until they are golden brown.  Don’t be tempted to open the oven door. Think Souffle!  When they are done, remove them from the oven and take them out of the pan while still hot and cool.  Eat them warm, or they make a very nice mini-sandwich!

Italian Bacon Popover

Italian Bacon Popover

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Italian Romenesko Fennel Salad

What is Romenesko?  It is a gorgeous member of the Broccoli, Cauliflower, Brussel Sprout family. It does look like an alien cousin to Broccoli! I love fun vegetables, don’t you?

romanesco It is bright grass green and very pretty.  I love the texture of it, which is similar to cauliflower.  So I thought, why not incorporate it in a salad cooked?  Here is a veggie packed salad with Italian flair.

Italian Romenesko Fennel Salad with Italian Vinaigrette

Italian Romenesko and Fennel Salad with Italian Vinaigrette

 

Ingredients for Salad:

1 Head of Organic  Iceburg Lettuce or Two Heads of Organic Romaine

One Head of Organic Romenesko

1 Large Fennel

1 Large Organic Tomato

1 small can of Black Olives (I use Field Day 3.8 oz.)

2 Tablespoons Olive Oil

1/2 tsp. Himalayan Pink Salt

1/4 tsp. Black Pepper

1 tsp. fresh Lemon Juice

Directions:

Finely shave your fennel after cleaning and cutting off top and clean and separate your Romenesko pieces.  In a heavy skillet add olive oil and heat over medium heat. Add shaved fennel and romenesko and saute covered for ten minutes until just becoming tender. Remove lid, add a teaspoon of fresh lemon juice and continue to saute until starting to brown and any liquid has evaporated, about 5 to 10 more minutes.

Meanwhile place your lettuce, sliced tomato and black olives in a salad bowl.

While the Fennel Romenesko mixture cools, make your salad dressing.

Italian Vinaigrette:

Ingredients:

1/4 Cup Good Extra Virgin Olive Oil

2 Tablespoons Garlic Infused Olive Oil

2 Tablespoons White Wine Vinegar (check it is zero carbs, so not added sugar)

1 Teaspoon Himalayan Pink Salt

1/2 Teaspoon Black Pepper

1 Teaspoon Organic Italian Herbs

Combine all the ingredients and Shake it Up to emulsify.

Italian Vinaigrette

Italian Vinaigrette

Add the Fennel and Romenesko to your salad and toss with the dressing. Serve!  We had this for dinner with broiled fish.  It is a light and satisfying meal.

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