Creamy Pasta with Smoked Bacon and Peas

Creamy Pasta with Smoked Bacon and Peas was perfect for our palate. Bacon (my favorite seasoning) and Peas were are great foil for the rich sauce. We substituted Ricotta Cheese in the Sauce, and think it enhanced the creaminess. We used Rummo brand Orecchiette for the Pasta.

We started with a Baked Cauliflower. Season the Cauliflower with Salt, Pepper and Olive Oil, then baked at 350 till golden brown. The Cauliflower turns out to be very creamy, in this case matching the Pasta! We used Rummo brand Orichetti for the Pasta.

Creamy Pasta with Smoked Bacon and Peas
New York Times
 
This elegant riff on a childhood favorite came to The Times in 2009 by way of Jamie Oliver, the British chef and cookbook author. It was featured in his cookbook “Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals," and it's a favorite of his daughters, Poppy and Daisy. It's wholesome (no powdered cheese!), and it can be ready in about 15 minutes.
 
INGREDIENTS
Yield:4 to 6 servings
 
Sea salt
10   slices smoked bacon or pancetta
1     pound dried mini-shell or other small pasta
2     tablespoons olive oil
1     tablespoon butter
Freshly ground black pepper
2     cups frozen peas
2     tablespoons crème fraîche or heavy cream (we substituted Ricotta Cheese)
2     tablespoons finely chopped fresh mint leaves
Juice of 1 lemon
6     ounces finely grated Parmesan cheese
 
 PREPARATION

1. Bring a large pot of lightly salted to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, or slice pancetta into julienne. Add pasta to boiling water and cook to taste.

2. While pasta is cooking, place a large skillet over medium heat, and add 2 tablespoons olive oil and the butter. Add bacon or pancetta and a sprinkling of pepper, and fry until golden and crisp. Immediately add frozen peas and stir for a minute or two. Add crème fraîche or heavy cream and chopped mint.

3. Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice, and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add Parmesan and stir to mix. If desired, serve with a green salad.
 

Salmon and Cherry Tomato Curry

Salmon and Cherry Tomato Curry was an unusual dish. I usually think of Salmon as such a mild fish that you would think a Tomato Curry Sauce would overpower it. It didn't. I liked the sauce.

Salmon and Cherry Tomato Curry
New York Times
 
Poaching salmon is a remarkably foolproof way to prepare a flavorful dinner, especially when you do so in a pot of rich and fragrant coconut milk, radiant from sweet cherry tomatoes and spicy from chile and ginger. If using a wild salmon such as sockeye, simmer over the lowest possible heat setting and stick to the lower end of the cooking window. The gentle approach of poaching prevents overcooking the salmon flesh, regardless of the variety chosen. As with most curries, rice is the answer underneath.
 
INGREDIENTS
Yield:4 servings
 
4       6-ounce) salmon fillets, skin removed
Salt and freshly ground black pepper
2       tablespoons ghee or coconut oil
3       garlic cloves, minced
1       tablespoon minced fresh ginger
1       bird’s-eye chile, or other small chile, sliced
½      teaspoon cumin seeds
1       pound cherry tomatoes
½      easpoon ground coriander
½      teaspoon ground turmeric
1       (14-ounce) can coconut milk
5       ounces chopped fresh spinach or baby spinach 
Cooked rice, for serving
¼      cup torn or chopped mint, basil or cilantro leaves
 
 
PREPARATION
 
1.            Season the salmon fillets with salt and pepper on both sides. Set aside.
2.            In a large lidded skillet or saucepan, melt the ghee over medium heat. Add the garlic, ginger and chile, and cook for 2 to 3 minutes, stirring frequently, until golden brown and fragrant. Season with salt and pepper. Add the cumin seeds and toast for 15 seconds, then stir in the tomatoes, coriander and turmeric. 
3.            Stir in the coconut milk and season with salt to taste. Cook for 6 to 8 minutes, uncovered, until liquid is slightly reduced and the tomato skins are bursting. 
4.            Stir in the spinach and gently nestle the salmon fillets into the curry, submerging as much as possible. Cover and simmer over medium-low until salmon is cooked through, 4 to 7 minutes. Serve over rice and garnish with herbs.

 

Citrus Salad With Fennel and Olives

We had leftover Caramelized Black Pepper Chicken we served it with Sautéed Snap Peas. We started with a great winter salad. Citrus Salad with Fennel and Olives. We like Citrus Salads. However, we modified the recipe removing the Grapefruit which we can't eat because we take Statins.
 

Citrus Salad with Fennel and Olives
New York Times
 
An orange salad can be a simple affair. Add sliced oranges, a few black olives and a drizzle of oil, and it’s a winning combination, known throughout the eastern Mediterranean, southern Italy and perhaps especially in Morocco. You can up the interest factor in any number of ways. Add thinly sliced fennel and red onion, some arugula, mint or basil leaves, a sprinkling of red pepper, a pinch of wild oregano or a little flaky salt. The salad needn’t be restricted to only navel oranges. In season, blood oranges, Cara Cara oranges or grapefruit are welcome to join.
 
INGREDIENTS
Yield:6 servings
 
4        navel oranges
4        blood oranges
2        small ruby or Oro Blanco grapefruits
2        large shallots or ½ small red onion, thinly sliced into rings
2        small fennel bulbs, trimmed and thinly sliced into rings
¼       cup pitted olives, Moroccan oil-cured black or Castelvetrano green olives
6        tablespoons extra-virgin olive oil, plus more to taste
1        handful mint or basil leaves
Pinch of red-pepper flakes, such as Marash
Pinch of dried oregano, preferably wild
Flaky salt, for finishing
 
 
PREPARATION
 
1. To peel the citrus fruit, using a small serrated knife, cut off a thin slice of peel from the top and bottom of the orange, so it sits flat and securely on the cutting board. Cut from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should be perfectly spherical and naked.

2. Slice navels and blood oranges crosswise into thin slices, picking out seeds if needed. Use a paring knife to section the grapefruit into suprèmes, cutting between the membranes. Reserve any citrus juices obtained in the process.

3. To serve, arrange citrus on a serving platter or on individual plates. Scatter the shallot slices over the fruit, then add thinly sliced fennel and olives. Drizzle with olive oil, about 1 tablespoon per serving, and any reserved juices. Garnish with mint or basil leaves. Sprinkle with red pepper, oregano and a prudent amount of flaky salt.

Caramelized Black Pepper Chicken

We had previously made Caramelized Black Pepper Chicken and liked it. We decided to make it again! It is an excellent recipe. You can find the recipe for Caramelized Black Pepper Chicken on our blog of January 8, 2026: Click the date to get the recipe. 

We started with a Caesar Salad.

Stir-Fried Cabbage and Pork in Fish Sauce Butter

 

Stir-Fried Cabbage and Pork in Fish Sauce Butter is an excellent recipe. We used that very funny looking Cone Cabbage in this recipe. lt is sweeter than regular cabbage. We recommend this dish. You can find the recipe for Stir-Fried Cabbage and Pork in Fish Sauce Butter on our blog of January 8, 2026: Click the date to get the recipe. 

Rice and Peas with Seared Scallops

Rice and Peas with Seared Scallops is our kind of a dinner. It is similar to a Risotto. It is excellent and will make again.

Rice and Peas with Seared Scallops

Finest Things in the Sea
Serves 6 To 8
 
¼      cup (60 ml) plus 1 tablespoon olive oil, plus more for drizzling
9       ounces (255 g) bacon, the thickest you can find, sliced into lardons
½      inch (13 mm) wide
⅓      cup (50 g) minced shallot
1       garlic clove, grated
2½    cups (1 pound/450 g) Arborio, Carnaroli, or Carolina Gold rice (see Resources, page 310)
¼      cup (60 ml) dry vermouth
2       quarts (1.9 L) Fish Bone Stock (page 309), plus more as needed
Kosher salt
4       tablespoons (60 ml) grapeseed oil or similar neutral oil
1       pound (450 g) scallops (ideally 10/20 dry-pack diver scallops)
6       tablespoons (3 ounces/85 g) unsalted butter
Coarsely ground black pepper, plus more to finish
Juice of 1 lemon, plus more to taste
1½    cups (255 g) frozen peas, thawed to room temperature
1¼    ounces (35 g) Parmesan cheese, very finely grated, plus more to finish
3       tablespoons fish sauce
¼      cup (7 g) thinly sliced fresh parsley leaves
¼      cup (15 g) minced fresh chives
 
NOTE
In a pinch, you can use water, or any other stock you have, for this recipe, but it's best with the fish bone stock.
 
Cooking rice in fish stock brings a ton of flavor to this dish, and then it is rounded out with the special trio of sweet scallops, salty smoky bacon, and the fresh taste of peas. It's the kind of dish you want to cook when the weather starts to turn cold in the fall and winter months.
 
To properly sear a scallop, you want to get a hard sear on one side only. Searing both sides will overcook the scallop, so it's important to only briefly cook the second side. To preserve the nicely seared texture, always serve scallops sear side up, which will prevent the crust from steaming out. Plus, it's a lot prettier.
 
1. Place a heavy-bottomed pot or Dutch oven over medium heat.Add 1 tablespoon of the olive oil and the bacon and cook, stirring occasionally, until most of the fat is rendered and the edges of the bacon are starting to get color, 7 to 9 minutes.

2. Use a slotted spoon to remove the bacon from the pan and set the bacon aside, leaving as much fat as possible in the pan.

3. To the same pot, still over medium heat, add the shallot and garlic and sauté, stirring occasionally and scraping up any browned bits off the bottom of the pan as you go. Continue cooking until the shallots are translucent, about 3 minutes

4. Add the rice, stirring it to coat it in the bacon fat, and cook it until the rice is toasty and fragrant, about 2 minutes. Add the vermouth and deglaze the bottom of the pan, stirring the rice until it has absorbed the liquid, just a few seconds. Add the fish bone stock and 2 tablespoons kosher salt. Increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook, uncovered, until the rice is just tender, about 20 minutes. Use a silicone spatula to occasionally stir the pot, scraping down the sides and bottom to make sure there is no rice sticking to the bottom and allowing any caramelization to be incorporated into the rest of the rice.

5. After the rice has been cooking for 20 minutes, if it is tender but still looks a little moist, that is okay, as the rice will stiffer up a bit as it sits. If the rice already looks quite tight, you can add a little more stock as needed to loosen it up. The rice should not be stiff; it should relax and settle a bit when placed on a spoon. When the rice is finished, turn off the heat.

6. Meanwhile, preheat a cast-iron or carbon steel skillet over high heat for 2 minutes. Add 2 tablespoons grapeseed oil to the skillet, and when the oil is smoking, tilt the pan to spread the oil and make sure it is smoking evenly and not just in a few hot spots.

7. Pat the scallops dry with a paper towel (moisture is the enemy of a good sear). Working in two batches, season half of the scallops on all sides with salt. Place the scallops top or bottom side down in the pan, whichever is largest (see Finding a Scallop's Good Side, opposite). As the scallops sear, do not reduce the heat, even if you see what seems like a lot of smoke. Scallops can be taken a lot further than you might expect, so you will want to keep that high heat going until all of the scallops have a deep golden crust building up on them. Once they are all fully seared, usually about 2 minutes, you can flip them all over and let them cook for another 30 seconds.

8. Transfer the scallops to a plate, crust side up, and allow them to rest until the rice is finished. Make sure that you don't discard any of the scallop resting liquid that gathers on the bottom of the plate (this will go into the rice). Repeat with the remaining 2 tablespoons of the oil and the second batch of scallops.

9. To the pot of rice, add the butter and remaining ¼ cup (60 ml) olive oil, string until the butter is fully melted. Mix in 20 twists of the black pepper and the lemon juice Fold in the reserved bacon, thawed peas, Parmesan, and fish sauce Add the parsley and chives. Stir to combine and pour in the juices from the scallop resting plate. Taste the rice, adding more lemon juice if you desire. At this point, if you think it needs more salt, add more cheese instead, If the rice is overly stiff, more stock can be added as well.

10. Plate the rice on a serving platter, topped with the seared scallops (seared side up). Drizzle with more olive oil and add more grated cheese and pepper. Eat immediately.

One-Pot Cheesy Orecchiette With Cabbage and Paprika

We liked this recipe for One-Pot Cheesy Orecchiette with Cabbage and Paprika. We enhanced the recipe by adding Bacon. It was good, we will probably make it again one day.

One-Pot Cheesy Orecchiette with Cabbage and Paprika
New York Times
 
A sweet, soft mix of cabbage and leeks forms the base of this homey one-pot dish. Using vegetable broth instead of water as the liquid in the pot deepens the flavor, which is rounded out with salty, nutty Gruyère cheese and sour cream, and finished with smoked paprika and dill (or another fresh herb). You can use any short pasta here, just keep an eye on it so it doesn’t overcook; it should be just tender without being mushy.
 
INGREDIENTS
Yield:4 servings
 
3       tablespoons extra-virgin olive oil, more for serving
1       large leek, white and light green parts only, thinly sliced (or use 4 scallions)
Fine sea salt and freshly ground black pepper
2       garlic cloves, finely grated or minced
Pinch of red chile flakes, more for serving
½      small green cabbage (about 1 pound), sliced (5 cups)
1       teaspoon cider vinegar, more to taste
1       pound small pasta, such as orecchiette, shells or fusilli
4       cups vegetable broth
1       cup shredded Gruyère (about 3½ ounces)
½      cup sour cream, crème fraîche or mascarpone
½      teaspoon smoked paprika, more to taste
¼      cup chopped fresh dill or parsley, more for serving
 
PREPARATION
 
1.            In a large skillet, heat the oil over medium. Add leek and a pinch each of salt and pepper, and cook until tender and very lightly golden at the edges, 3 to 5 minutes. Stir in the garlic and chile flakes, and cook until fragrant, 1 minute longer. Add the cabbage and season with more salt and pepper. Cook until soft and collapsed, about 15 minutes. Stir in the vinegar, then taste and add more salt, pepper and vinegar until it’s nicely seasoned.
2.            Add pasta, broth and ½ teaspoon salt to the pan. Let the liquid come to a boil, then cover the pan and cook, stirring and tossing the pasta once or twice, until it is cooked through but still al dente, 12 to 15 minutes. If the skillet dries out before the pasta is cooked through, add a little water. And if there’s a bit of water left in the pan at the end, fear not, the pasta will absorb it in the next step. Just make sure to take the pan off the heat before the pasta gets too soft.
3.            Remove pan from heat and stir in Gruyère, crème fraîche and smoked paprika, and toss well. Stir in the dill. Season to taste with more salt (if you used salt-free broth, you might need to add more than you’d think) and cider vinegar if needed. Serve topped with more paprika, olive oil and dill if you like.

Creamy Butternut Squash and Coconut Noodle Soup

Ok, everyone, listen up! Creamy Butternut Squash and Coconut Noodle Soup is a MUST MAKE Soup. It is beyond delicious. I loved it and can't wait till we make it again. We enhanced the soup in two ways. We used Delicata Squash instead of the called for ButternCreamy Butternut Squash and Coconut Noodle Souput Squash. The reason we did this is that the Delicata Squash does not need to be peeled. Life is easier! The second thing we did was to add cleaned, shelled Deveined Shrimp to the hot soup at the end for about 5 minutes to cook them. They were a great addition. This is just such a wonderful soup. I really hope you make it!

You can find the recipe for Creamy Butternut Squash and Coconut Noodle Soup on our blog of January 24, 2025: Click the date to get the recipe.

 

One-Pot Chicken and Lentils

One-Pot Chicken and Lentils had the potential (at least when we read the recipe) to be our kind of dish. Unfortunately it wasn't. It was bland and reminded us of boiled Chicken. We won't be making it again.

Winter months are when Pears are at their peak. We love Pear Salad with Blue Cheese and Walnuts. We will have this salad many times this season.
 

One-Pot Chicken and Lentils
New York Times
 
This one-pot chicken and lentils recipe takes a well-spiced blend of pantry staples plus a handful of fresh ingredients and simmers them together for a throw-in-the-pot meal that is both comforting and filling. It relies on bone-in, skin-on chicken thighs, and the role of the skin is essential: First, it forms a protective shield when seared, preventing the chicken from drying out in the bubbling liquid as it simmers, and helps build flavor as its fat renders. (Thank the skin for its service and discard it before serving.) The finishing touch of lime adds a nearly imperceptible sour flavor, similar to some Persian stews, that rounds out the braising liquid, which is best enjoyed with bread or basmati rice.
 
INGREDIENTS
Yield:4 servings
 
2       tablespoons olive oil
1       yellow or red onion, thinly sliced
2       medium carrots, unpeeled and cut into thin rounds
Salt and pepper
4       to 6bone-in, skin-on chicken thighs (1½ to 2 pounds), patted dry
2       tablespoons tomato paste
1       tablespoon ground cumin
1                teaspoon ground turmeric
2       garlic cloves, grated or minced
1       cup green or brown lentils, rinsed
1       lime, halved
2t      ablespoons chopped cilantro or parsley leaves and tender stems
 
 
PREPARATION
 
1.            Heat the oil in a large Dutch oven or pot over medium-high until shimmering. Add the onion and carrots, season lightly with salt and cook, stirring occasionally, until the onions just start to soften, about 3 minutes.
2.            Push the carrots and onions to the sides of the pot, creating space in the center. Season the chicken thighs all over with salt and pepper, then add them, skin-side down, to the center of the pot. Cook until the skin easily releases from the pan, 7 to 9 minutes, pushing the onions and carrots occasionally. (Everything will be snug and that’s OK!)
3.            Add the tomato paste, cumin, turmeric and garlic to the carrots and onions, stirring as best you can. Flip the chicken, stack the pieces to make some room in the pot to stir, and cook until the tomato paste intensifies and darkens in color, about 2 minutes.
4.            Add the lentils and 4 cups of water (or more if needed, to fully submerge the lentils and most of the chicken). Adjust the heat to bring the liquid to a boil, and season with salt. Cover with the lid slightly ajar, adjust the heat to maintain a simmer, and cook, stirring occasionally, until the lentils are tender, the chicken is cooked through and the flavors blended, 40 to 45 minutes.
5.            Remove and discard the skin from the chicken. Stir in half the lime juice, spoon some sauce over the chicken, then taste and season as needed with more lime juice or salt. Finish with a few grinds of pepper and sprinkle with the cilantro before dividing among bowls.

Rib Cap and Lobster Risotto

We planned a blow out major dinner. We started with Lobster Risotto. This is about as rich a dish as you can make. You can find the recipe for Lobster Risotto on our blog of May2, 2015: Click the date to get the recipe. 

Rib Cap is considered by many the king of Steaks. What a beautiful presentation and the steaks were perfect! This is a dinner we won't be repeating soon, it is so excessive. It was memorable!

Smitten Kitchen's Pizza Bean

Ever make a recipe, that you were confident wouldn't work? This is one for Smitten Kitchen's Pizza Beans was one! We saw it, shook our heads but proceeded to let the recipe prove us wrong. We weren't. A general rule of thumb is Pizza's should be cooked in a Pizza oven. A specific rule from now on is: One of the best part of a Pizza is a good crust. This recipe simulates beans for a crust. Too many rules were broken, we paid the price.

Smitten Kitchen's Pizza Beans

The Bean Book

 

In the Bean World, there are few recipes that get the attention of Deb Perelman's Smitten Kitchen Pizza Beans. It's a clever, simple idea, and yet you make it and you can't get over how good it is. You also kick yourself for not coming up with it on your own, but we can all be thankful that Deb made it a reality.

The attraction of pizza is the magic of tomatoes, cheese, and crust. This recipe has all that, but the beans replace the wheat crust. While Pizza Beans will not replace pizza, it's hard not to be a fan.

 

2       tablespoons olive oil

1       large onion, chopped

2       celery stalks, diced

1       large or 2 regular carrots, peeled and diced

Salt and freshly ground pepper or red pepper flakes

2       large garlic cloves, minced

¼      cup dry white or red wine (optional)

4       ounces curly kale leaves, chopped or torn

24     cups crushed tomatoes (one 28-ounce can minus 1 cup; reserve the rest for another use)

6       cups cooked, drained firm-tender giant white beans, such as Rancho Gordo Royal Corona beans (from 1 pound, or 2 cups, dried beans)

Up to ¾ cup vegetable broth 8 ounces mozzarella cheese, coarsely grated

3       cup grated Parmesan cheese

2       tablespoons roughly chopped fresh flat-leaf parsley, for garnish (optional)

Makes 8 Servings

 

 

Preheat the oven to 475°F.

In a braiser, shallow Dutch oven, or other ovenproof pan, heat the olive oil over medium-high heat. Add the onion, celery, and carrots.

Season well with salt and pepper. Cook, stirring frequently, until the vegetables brown lightly, about 10 minutes. Add the garlic and cook for 1 minute.

Add the wine (if using) and use a wooden spoon to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes.

Add the kale and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer. Add the beans, and, if the mixture looks too dry or thick (canned tomatoes range quite a bit in juiciness), add up to ¾ cup broth, ¼ cup at a time.

Decrease the heat to medium and simmer for about 10 minutes.

Taste and adjust the seasonings as needed

Sprinkle the beans first with the mozzarella, then the Parmesan, and bake for 10 to 15 minutes, until browned on top. If you're impatient and want a deeper color, you can run it under the broiler.

Garnish with parsley (if desired).