Why cook anything else?


Photography by Sam Armocido

I blame bacon. Amish bacon.

You see, until last week, I was living in a beautiful fantasy world where people came to my Eastern Market demos each week to taste new, farm-fresh, seasonal ingredients. We were learning new foods, new recipes and new techniques together. But it was all a lie.

One of my farmers, Dan, picked up four pounds of bacon during his weekly run into Lancaster County, PA. “Fry it up at the end of your demo,” he asked, so he and his staff could eat it for lunch between slices of bread with fresh baby arugula. I got more attention and more questions during 20 minutes of frying bacon then I had throughout three hours of strawberry soup, spinach salad and fiddlehead ferns. Most of them were, “Is that bacon?”

But, Mom and Dad didn’t raise a quitter. So sorry folks, you’re just going to have to suffer through asparagus soup with mushroom spaetzle this week. As my Dad used to tell me, “People in hell want ice water.” And, apparently, bacon.

Spinach with Spicy Bacon Vinaigrette

This is not the salad to use baby spinach for. The hot vinaigrette will wilt it right down into soup. Buy grown-up spinach with good substance to the leaves. Yum! No Cabernet Sauvignon jam in the fridge, bust out just about any jam with this salad from tart beach plum or cherry to acidic orange marmalade.

Photography by Sam Armocido

Photography by Sam Armocido

Ingredients:

  • 1 tbs olive oil
  • 4 thick slices bacon, diced
  • 1/2 red onion, diced
  • 1/2 red onion cut in thin slices
  • 1/4 cup Cabernet Sauvignon or other tart jam
  • 1 tsp grainy mustard
  • 1/4 cup Sherry or Roasted Red Pepper Blackberry Vinegar*
  • Ground Habañero chile or cayenne pepper
  • 1 orange, sectioned
  • 1 pound grown-up Spinach, de-ribbed

*You can find Roasted Red Pepper Blackberry Vinegar at Washington, DC’s Sapore Oil and Vinegar. Stop by or order online. I love it and easily go through a bottle a month.

Directions:

  • Warm oil in a 10” skillet over medium-high heat. Brown bacon and remove with a slotted spoon, leaving behind rendered fat.
  • Add diced onion, reduce heat to medium and sauté until softened, about 2 minutes.
  • Add Cabernet Sauvignon jam and mustard. Cook, stirring, until jam liquifies and liquid reduces by half.
  • Add vinegar and whisk until vinaigrette comes together and thickens.
  • Season vinaigrette to taste with salt, pepper and Habañero or other hot chile powder.
  • Toss spinach, sliced onion and oranges with vinaigrette and serve. If you want this to look extra special for guests, dress the onions and orange sections in a separate bowl and plate on top of the dressed spinach.

 

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