So here I am poking around my foodie friends’ blogs and what do I see? I was given a Liebster Blog Award by my fellow foodie friend Stella over at Lola & Finn’s Mum. Stella, I am truly touched and thank you from the bottom of my mixing bowl!
The rules are simple. Once you receive the award, you must follow five steps:
1. Thank the person who gave you the award.
2. Link back to their blog.
3. Copy and paste the Liebster award to your profile
4. Pick 5 blogs that you feel deserve to be in the spotlight (they must have 200 followers or under)
5. Blog about it and leave a comment for your nominations to let them know that you have chosen their blog.
So for my nominations:
1. Greg from Rufus’ Food and Spirits Guide. Great photos and great recipes for food and drink.
2. Nuts About Food. Lovely photos. Fabulous food. Wonderful stories about life and family and living in Italy.
3. JamieAnne over at A Dash of Domestic. Great cook-alongs and recipes. Love her family and all the tales about them woven into her postings.
4. Geni at Sweet and Crumby.
Steal have made many of her recipes with great success. Love her photos and writing style.
5. Mary at Barefeet in the Kitchen. One of my family’s fav recipes is from here – untuffed peppers! Great photos and great food. WHat more does one need!
Ever flip through a cooking magazine and just fall in love with a recipe? This one made my heart flutter – pasta, bacon, cauliflower, BACON, quick, BACON, sage, bacon – oh, and I think there may have been bacon in there as well.
Everyday Food Magazine, you have done it again! This recipe is wonderful. May have even turned my cauliflower haters into cauliflower lovers. Well, truth be told, we live by a strict, I make it, you eat it or starve policy in my house. One CLAIMS to not like cauliflower, the other staunchly believes he doesn’t like cauliflower – they both INHALED this pasta!
- coarse salt and ground pepper
- 3/4 lb of a short pasta
- 5 slices of bacon cut into 1/2″ pieces
- 3 T unsalted butter
- 2 medium onions, diced small
- 1 garlic clove, minced
- 1 medium head cauliflower, cut into florets
- 2 T fresh sage, chopped
- 2 t red wine vinegar
NOTE: I used mezzi rigatoni. The magazine suggested gemelli (my fav, but we were out!). And without having to say so, I used more than 5 slices of bacon. How many more is none of your beeswax! Also, as we all so often do, I went to the store without my list! No sage! I used dried and it was fine.
Cook the pasta in a large pot of boiling salted water. Reserve 1/2 a cup of the pasta water and drain pasta and return to pot.
NOTE:I cooked the whole pound of pasta.
IN a large skillet, cook bacon over medium until the fat is rendered and bacon is crisp. ABout 10 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Add the butter, onions and garlic to the skillet and cook until onions are softened. About 10 minutes.
NOTE: Yes, my onions are a LITTLE dark. But not quite cinders. Watch the onions!
Add cauliflower, cover, and cook, stirring occasionally, until cauliflower is tender. About 12 minutes.
NOTE: You can substitute frozen cauliflower florets here. Just reduce the cooking time.
Stir in bacon and sage and cook until fragrant, 1 minute.
Stir in vinegar and enough pasta water to create a thin sauce. Season with salt and pepper.
Quick, easy, bacony, delicious. Even the ‘we don’t like cauliflower’ boys loved it! I might roast the cauliflower next time and then add it to the rest … hmmm, just a thought!
Filed under: Bacon, Dinner, Every(thurs)day Food Magazine, Pasta, recipes | Tagged: Bacon, Cauliflower, Dinner, Every(thurs)day Food Magazine, Everyday Food, food, Pasta, Recipes | 11 Comments »