Friday, July 8, 2011

The sides...

Bean salad with arugula

1 cup of cooked beans (I used these gigantic scarlet runner beans - but any good bean would do)
vinaigrette - the usual, garlic, little dijon mustard, balsamic vinegar and olive oil.
shaved parmesan

Toss all together with the vinaigrette and serve with lots of pepper.

Warm Potato Salad with Bacon

2 and 1/2 pounds small red potatoes
1/2 pound good bacon cut into bites and cooked until crisp
1/4 cup red wine vinegar
2 Tablespoons dijon mustard
1 teaspoon honey
2 cloves chopped garlic
1/4 cup olive oil
some chopped fresh basil and parsley

Boil potatoes until done then cut into quarters or halves if they are small. Make the dressing by mixing the vinegar, mustard, honey, garlic, olive oil and a little bit of the hot bacon drippings. Toss the warm potatoes with dressing, bacon and herbs and serve warm. Taste for s&p.

Sauteed Corn and Chanterelles

1 shallot, chopped
couple tablespoons butter
4 ears corn, cut off the cob
handful of chanterelles cut into bite sized pieces

Saute the shallot (in the bacon pan from the potato salad!) with the butter. Add the corn, cook about 2 min then add the mushrooms and cook another 4 min, until it's tender. S&P to taste.

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