Chapeau!

A couple weekends ago, Porgy and I went to Chapeau! - a French restaurant in the Richmond District in San Francisco - for a date night. I've been wanting to go there for the past few years but somehow it just never happened... so I was super excited that we finally went. We loved our experience there - Chef Philippe greeted us, the server was attentive and the food was delicious (the Seared Scallop and Basil Risotto in Lobster Sauce was the best dish for the night!). I opted for the 4-course tasting menu while Porgy had the 3-course early bird special.

Kir Royale to start the dinner...


Blue Cheese Puff Pastry with Pear and Salad


Escargot in Butter, Garlic and Parsley


Seared Scallop and Basil Risotto in a Lobster Sauce


Duck Breast and Duck Leg Confit with Polenta and Bok Choy in Orange Sauce


Cassoulet de Toulouse - Canellini Beans, Shredded Braised Lamb Shoulder, Duck Leg Confit, Garlic & Toulouse sausage


Tahitian Vanilla Bean Creme Brulee


Apple Tart with Hazelnut Ice Cream

Thomas Keller's Gruyère Gougères

I first heard of gougères from Ruth Reichl's book Garlic and Sapphires. The way she described these little cheesy wonders that are so simple, elegant, and so frequently made in the household of a former NYT food critic really makes you salivate. Since then, I have made gruyère gougères several times. The most recent time I opted to use a Thomas Keller recipe. As usual, any recipe touched by Thomas Keller is instantly 50% more complicated than any other recipes. But hey, what other Thomas Keller dishes can be done under an hour (even by a slow cook like me)?

So next time you have friends over and need an appetizer or snack to munch on, make gougères. And make sure they are hot out of the oven when you serve them. That's when they are the puffiest, butteriest, and tastiest.

Note: The recipe calls for 1 tablespoon of salt and the gougères ended up way too salty for me. Since the cheese already has a salty flavor, I'd adjust the salt amount by half next time. Also, add some cayenne pepper! It will make the flavors richer and more intense.

Ingredients:
1 cup water
7 tablespoons unsalted butter
1 tablespoon kosher salt (I suggest using much less)
1 pinch of sugar
1 1/4 cups all-purpose flour4 large eggs (up to 5 eggs)
1 1/4 cups grated Gruyère
Freshly ground white pepper
1 pinch of cayenne pepper (optional)

Directions:

• Preheat the oven to 450 degrees F. Line two baking sheets with Silpats or parchment paper.
• In a medium saucepan, combine the water, butter, salt and sugar and bring to a boil. Add all the flour at once, reduce the heat to medium, and stir with a wooden spoon for 2 minutes, or until the mixture forms a ball and the excess moisture has evaporated. (If the ball forms more quickly, continue to cook and stir for a full 2 minutes.)
• Transfer the mixture to the bowl of a mixer fitted with the paddle and beat for about 30 seconds at medium speed to cool slightly. Add 4 eggs and continue to mix until completely combined and the batter has a smooth, silky texture. Stop the machine and lift up the beater to check the consistency of the batter. The batter in the mixing bowl should form a peak with a tip that falls over. If it is too stiff, beat in the white of the remaining egg. Check again and, if necessary, add the yolk. Finally, mix in 3/4 cup of the Gruyère and adjust the seasoning with salt and white pepper.
• Fill a pastry bag fitted with a 3/8-inch plain pastry tip with the gougère batter. Pipe the batter into one-tablespoon mounds on the baking sheets, leaving about 2 inches between the gougères as the mixture will spread during the baking. Sprinkle the top of each gougère with about 1/2 teaspoon of the remaining grated cheese.
• Bake for 7 to 8 minutes or until they puff and hold their shape. Reduce the heat to 350 degrees F and bake for an additional 20 to 25 minutes. When the gougères are done, they should be a light golden brown color. When you break one open, it should be hollow; the inside should be cooked but still slightly moist. Remove the pans from the oven and serve the gougères while hot.

Savory Ham and Gruyere Bread

Earlier this week, I saw this Savory Ham and Gruyere Bread recipe at NYTimes website and thought that it would be a good one to try this weekend. I was so intrigued by its description... "Cake salé is like a homey and crumbly equivalent of the delicate cheese puffs gougères: a salty, cheesy excuse to open a bottle of wine" because we are totally into trying anything that encourages us to drink more.

Since I did not have enough Gruyere cheese, I decided to add roughly chopped Capricious cheese. It was a good move because it adds extra cheesiness and crunchiness to the bread. Both Porgy and I think that this recipe is a keeper.


Ingredients:
unsalted butter, softened, for brushing pan
1 3/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1 salt
1/4 teaspoon black pepper
3 large eggs
1/3 cup olive oil
1/3 cup milk
6 ounces baked ham, cut into 1/4-inch dice
4 ounces Gruyere, coarsely grate (about 1 cup)
2 ounces Capricious cheese, coarsely chopped

Directions:

• Center a rack in the oven and heat to 350 and generously brush a loaf pan with butter.
• In a large bowl, whisk flour with baking powder, salt and pepper.
• In a medium bowl, lightly whisk eggs, then whisk in milk and olive oil.
• Using a rubber spatula, fold in wet ingredients into dry until barely mixed and then fold in ham and cheese.
• Scrape batter into loaf pan and smooth top.
• Bake loaf for 40 to 50 minutes until golden brown and a toothpick inserted in the center comes out with a few crumbs attached.
• Transfer to a rack to cool in pan for 5 minutes. Run a knife around the edges to release. Turn loaf onto rack to firm up before slicing, about 30 minutes.
• Using a serrated knife, cut into 3/8-inch slices and then cut into halves or quarters.

The Spinach Twins

In the past couple of weeks, Porgy and I have been watching Julia Child's The French Chef DVDs that we checked out from the library. One of the episode on the 1st DVD is called Spinach Twins - where Julia Child and Simone Beck made a Frenchified Spinach, Mushroom and Ham Turnover.

Since there was no recipe on the DVD or on the PBS website and I could not find one anywhere online, I had to watch the episode a couple of time to make sure that I got the recipe down. At the end I decided to improvise a little bit since I did not want to have the cream sauce on the side and, since I dethawed both puff-pastry dough (by mistake), I doubled the ingredients and ended up with two very delicious Spinach Turnover.


Ingredients:
2 16oz frozen chopped spinach, dethawed and drained well
4 tablespoons butter
1 onion, chopped
1 cup flour
1 cup milk
1 to 1.5 cup heavy cream
2 garlic, finely minced
8 oz Crimini mushroom, quartered
8 oz ham, cubed
1.5 teaspoon salt
1 teaspoon pepper
1/4 teaspoon nutmeg
1/2 cup grated Gruyere cheese
1 egg

Directions:

• Preheat the oven to 400F.
• Saute the garlic and mushroom with 2 tablespoons of butter for 8-10 minutes. Set aside.
• Saute the ham with 1 tablespoon of olive oil for 5 minutes or so. Set aside.
• Squeeze the water out of one handful of spinach at a time. Make sure the spinach is well drained so it won't make the puff pastry soggy. Set aside.
• Saute the chopped onion with 2 tablespoons of butter for 8-10 minutes until a little bit caramelized.
• Lower the heat, add in the flour and milk and stir vigorously with a wire-whisk. Keep mixing until the mixture is boiling and thicken up.
• Add in the salt, pepper and nutmeg. Mix well.
• Add in the heavy cream, a little at a time while whisking until the cream sauce is not too thick. I think I used about 1 cup of heavy cream.
• Add the grated Gruyere cheese and mix well.
• Stir in the spinach into the cream and cheese mixture. Set aside.
• Roll the pastry dough into 1/4-inch thick on a floured surface.
  
• Glaze the dough with an egg glaze (1 egg lightly beaten with 1 teaspoon water).
  
• Put about 4 tablespoons of spinach mixture on half of the dough, saving 1-inch border.
• Add a layer of the saute mushroom and ham and then top again with the spinach mixture. Smooth the top with a spatula.
• Fold the dough over to cover the spinach, mushroom and ham. Lightly press the side to seal it and use fork tighten it.
• Glaze the top with with the egg glaze and make a diagonal pattern using the fork.
• Repeat the process with the 2nd pastry dough (if you decide to make two of them). However, if you don't want to cook them right away, do not glaze the top with the egg glaze. You only glaze the top just before you bake them.
• Bake in the oven for 25-30 minutes until the top is golden brown.

Pissaladiere - Provencal Pizza

Instead of having 'a ridiculously expensive dinner for mediocre food' at restaurants to celebrate Valentine's day, Porgy and I decided to take it easy and have a mellow dinner just for the two of us at home. So on Sunday morning, I grabbed the always-reliable Ina's Barefoot in Paris cookbook and started flipping through the pages.

I noticed this Pissaladiere recipe and thought that it's definitely doable without much preparations since I already have most of the ingredients. To make it even easier, I decided to use puff pastry sheets instead of the dough.


Ingredients:
1/4 cup olive oil
3 large onions, sliced into 1/4 inch thick
3 cloves of garlic
1 teaspoon of dried thyme (or 1 tablespoon of fresh thyme)
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 sheet of Pepperidge Farm puff pastry
1 egg
15 good quality pitted French black olives
1/4 cup of crumbled feta cheese

Direction:

• Thaw up the frozen puff pastry sheet according to the direction (either 40 minutes on the room temperature or overnight in the fridge)
  
• Heat up the olive oil in a heavy bottom large pan.
• Cook the onion slices and garlic cloves along with the thyme, salt and pepper over a low heat for 30 minutes stirring occasionally.
• After 30 minutes, take out the garlic cloves, chop them finely and put them back into the pan to cook for another 15 minutes.
• Heat up the oven to 400F.
• Dust the counter top with a little of flour and roll out the puff pastry sheet on top with a rolling pin.
  
• In a small bowl, beat the egg with 1 tablespoon of water.
• Brush the top of the pastry sheet with the egg wash.
• Sprinkle the onion evenly on top of the pastry sheet, leaving about an inch of border.
• Arrange the olives on top of the onion in a criss-cross pattern and finally sprinkle the feta cheese between the olives.
  
• Bake the 'pizza' in the oven for 15-20 minutes until the puff pastry are golden all around.
• Enjoy it with a simple salad on the side.

Butternut Squash and Carrot Soup

Today, I made another dish based on a recipe in Ina Garten's Barefoot in Paris cookbook using left over ingredients. I had fun cooking this Butternut Squash and Carrot Soup because this was actually my first time making pureed soup - it's super easy and tasted fantastic!


Ingredients:
2 tablespoons of ghee
1 teaspoon cumin
1 big yellow onion, chopped
1 butternut squash, cubed
3 carrots, cubed
3 cups chicken (or vegetable) stock
1/2 cup heavy cream
croutons
salt & pepper

Directions:

• Heat the ghee in a heavy-bottomed stockpot, add the onions, cook over medium-low heat for 10 minutes until translucent.
• Add the cumin, butternut squash, carrot cubes and cook for another minute or two.
• Add the chicken (or vegetable) stock and a little bit of salt and maybe 1/4 teaspoon of freshly ground black pepper. Add more stock or water if needed enough to cover the squash and carrot cubes.
• Cover and simmer over medium-low heat for about 30 minutes, until both the squash and carrot are very tender.
• Let cool for 10 minutes or so and process the mixture in a food processor (or blender) in batches.
• Return to the pot, add the heavy cream, adjust seasoning and heat slowly.
• To make croutons: cube a couple slices of bread, put them in one layer in a preheated 350F oven and bake for 10 minutes or so until crunchy. It's more simple than sauteing them in a pan.
• Serve soup with a couple cracks of ground pepper and croutons.

Roast Pork Shoulder with Flageolet Beans

I am so happy because I keep finding interesting and delicious recipes in Ina Garten's Barefoot in Paris cookbook. Today, I made a variation of her Roast Lamb with White Beans dish. Since my butcher did not have any boneless leg of lamb in stock, I used a slab of boneless pork shoulder instead and pair that with Flageolet beans from Rancho Gordo. I also decided to use ghee instead of olive oil because I think it made the beans taste richer. Since I usually find her recipe a bit saltier than my liking, I put less salt than what she specified in her recipe.


Ingredients:
1 lb of Flageolet beans, soaked overnight in the refrigerator
1 quart of chicken stock (or water)
4.5 lbs boneless pork shoulder
2.5 tablespoons minced garlic (6 cloves)
3 tablespoons minced fresh rosemary leaves
2 tablespoons plus 2 teaspoons minced fresh thyme leaves
1 tablespoon Dijon mustard, plus more for brushing
3 carrots, peeled and cut into 2-inch chunks
2 tablespoons ghee
2 cups chopped yellow onion (2 onions)
1 cup diced carrots (2 carrots)
1 cup diced celery (2 stalks) - i didn't have any so i skipped this
1/4 cup fresh chopped parsley
salt & pepper

Directions:

• Drain the beans, place in a large saucepan with chicken stock (or water) and bring to a boil. Lower the heat and simmer the beans in the stock for 30 minutes, until tender but not mushy. Add 1 tablespoon of salt for the last 10 minutes of cooking.
• While the beans cook, butterfly the pork shoulder to open it up flat. Combine 1.5 tablespoons of garlic, 1.5 tablespoons of the rosemary, 2 teaspoons of the thyme, the mustard, 1 teaspoon of salt and 1/2 teaspoon of pepper in a small bowl. Smear the mixture evenly over the exposed surface of the pork, roll it up and tie the roast neatly with kitchen string.
• Place the pork seam side down on a roasting pan. Brush the outside lightly with mustard, then sprinkle evenly with 1/2 teaspoon of each salt and pepper. Add the carrot chunks to the pan and roast for about 40 minutes or until internal temperature reaches 145F at the thickest part of the roast. Take out the roasting pan out of the oven, cover tightly with aluminum foil and let rest for 10 to 15 minutes.
• Meanwhile, in a large saute pan, heat the ghee then add the onions, diced carrots and celery (if you use it), and cook over low heat for 10 to 15 minutes, until tender. Add parsley, the remaining garlic, 2 tablespoons of thyme, 1.5 tablespoons of rosemary, and cook for a couple more minutes. Add the beans and 2 cups of the cooking stock and cook for 15 minutes until the stock makes a little sauce and becomes somewhat thicker. Adjust taste with salt and pepper.
• Remove the string and slice the pork. Serve it resting on the Flageolet beans and roasted carrots.
  

Moroccan Couscous

I made this carbohydrate/vegetable side dish to accompany my previous entry, Chicken with Forty Cloves of Garlic, and, like the chicken recipe, it's also from Ina Garten's Barefoot in Paris cookbook. Although there are quite a bit of prepping to do (all those cube-ing of the vegetables), it is actually very easy to make and, of course like her other recipes, it's really delicious too.


Ingredients:
1 medium-sized butternut squash, 3/4-inch diced
2 yellow onions, chopped
4 carrots, 3/4-inch diced
2 medium-sized zucchini, 3/4-inch diced
2 tablespoons olive oil
salt & pepper
1.5 cups low sodium chicken stock (vegetable stock)
2 tablespoons unsalted butter
1/4 teaspoon ground cumin
1/2 teaspoon saffron threads
1.5 cups couscous (~10 ounces)
2 scallions, white and green parts, chopped
2 tablespoons chopped parsley

Directions:

• Preheat oven to 375 degrees.
• Place the butternut squash, onions, carrots, and zucchini on a baking sheet and toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper. Roast for 20 minutes, turned with spatula and then roast for another 15 minutes until all vegetables are cooked. If you want the vegetables to crisp up more, you can crank up the oven to a 400F and cut back the cooking time by 5 minutes or so.
• While the vegetables are baking, bring the chicken stock to a boil in a small saucepan and turn off the heat. Add in the butter, 1 teaspoon salt (optional), 1/2 teaspoon of pepper, cumin and saffron threads. Cover with a lid and allow to steep for at least 15 minutes.
• After the vegetables are cooked, bring the chicken stock back to a boil.
• Place the couscous and cooked vegetables in a large bowl and pour the hot chicken stock over them. Cover tightly with plastic wrap and allow to stand at room temperature for 15 minutes.
• Add the scallions and parsley, toss the couscous and vegetables with a fork.
• Serve warm or at room temperature.
  

Chicken with Forty Cloves of Garlic

Ever since I received Ina Garten's Barefoot in Paris cookbook from Mo-Fo for my birthday, I've been checking out the recipes before I went to bed every night in the past week so I decided to make Chicken with Forty Cloves of Garlic today. It looks relatively easy and deliciously rich - a perfect dish to make on Sunday afternoon to be eaten for the rest of the week. I served the chicken with Moroccan Couscous, another wonderful recipe from her book. Here is the recipe with a tiny bit of tweaking since the alcohol selection in my kitchen is not as vast as hers. If you don't want to add any alcohol to the dish, you can use low sodium chicken stock instead.


Ingredients:
3 whole heads garlic, about 40 cloves
5 pieces of whole legs, cut into drumsticks and thighs
2 pieces of half breasts, each cut into two
salt & pepper
1 tablespoon unsalted butter
2 tablespoons olive oil
3 tablespoons Sherry (or Cognac), divided
1.5 cups extra dry Vermouth (or dry white wine)
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
3 tablespoons heavy cream
2 tablespoons chopped parsley

Directions:

• Dry the chicken with paper towel and season liberally with salt and pepper on both sides. Marinade for at least a couple of hours in the refrigerator.
• Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
• Heat the butter and oil in a large Dutch oven over medium-high heat and saute the chicken in batches, skin side down first, until nicely browned for about 4 to 5 minutes on each side. Make sure to use tongs or spatula so not to pierce the skin with a fork. When a batch is done, transfer the chicken pieces to a plate and continue to saute all the chicken in batches.
• After the last batch is done and transferred to the plate, add all of the garlic to the pot. Lower the heat to a medium low and saute for 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Sherry and the Vermouth, return to a boil and scrape the brown bits from the bottom of the pan.
  
• Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done. Remove the chicken pieces to a platter and cover with aluminum foil to keep warm.
• In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat to a medium, add the remaining tablespoon of Sherry and the cream, and boil for 3 minutes. Add salt and pepper to taste.
• Pour the sauce and garlic over the chicken, sprinkle with some chopped parsley and serve hot over the couscous.

Leek, Zucchini and Potato Gratin

After having Mac and Cheese last week, I was still craving something rich, creamy and cheesy this weekend. Not sure why... since the San Francisco weather had been so warm lately. So I decided to make Leek, Zucchini and Potato Gratin because I wanted to make something 'healthier' than just plain Potato Gratin. However, I'm pretty much sure that by drenching everything with half-and-half and 2 types of cheese totally defeat the original intend of being healthy.

I followed Not Quite Nigella's recipe of Creamy Potato and Zucchini Gratin and added leeks, more seasonings, cheese and breadcrumbs.


Ingredients:
2 lb yukon gold potatoes, thinly sliced
2 zucchini, thinly sliced
2 leeks, shredded
1 cup half and half
1 cup milk
1 tablespoon rosemary
1 tablespoon thyme
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon nutmeg
1/4 teaspoon red chili powder
4 oz sharp white cheddar, shredded
4 oz Swiss cheese, shredded
1/4 cup breadcrumbs

Directions:

• Preheat the oven to 400F and butter a 9x13 baking pan.
• Saute the leeks with a couple of tablespoons of olive oil in a large pot for 5 minutes. Set aside.
• In the same pot, add in the potato slices, milk, half-and-half, herbs and seasonings and cook over high heat until boiling then turn down to low so that it just barely simmers. Cook until tender (approximately 10 minutes).
• Add in the zucchini slices, cook for another couple of minutes.
• Transfer the mixture to the buttered pan, sprinkle with the shredded cheese and breadcrumbs.
• Bake in the oven for 25 minutes until the top becomes evenly golden.
• Let cool for 10 minutes before serving.

Ratatouille

This past weekend, I was inspired to make Ratatouille using Julia Child's recipe after watching Ratatouille and Julie & Julia. Instead of using strips of eggplant and zucchini, I used circular slices. Porgy cut the eggplants and zucchinis, took a power nap, and laid the slices onto the pan. Using an idea from NYTimes, I decided to add a couple of eggs before finishing the dish in the oven. Here is the the recipe with my changes.


Ingredients:
3 medium sized eggplants, cut into circular slices
4 zucchinis, cut into circular slices
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 onion, cut into slices
4 tomatoes, separate the seeds and cut into cubes
4 garlic cloves, minced
2 tablespoons of chopped parsley
1 tablespoon of fresh thyme
1 teaspoon of Herbes de Provence
1 teaspoon of sugar
2 eggs
salt and pepper to taste

Directions:

• In a stainless steel bowl, toss the eggplant slices with 1 teaspoon of salt. Let stand for 30 minutes. Rinse, drain and dry well. Do the same for the zucchini slices.
• In a large saute pan over a medium heat, pan fry the eggplant and then zucchini slices with olive oil one layer at a time for 1-2 minutes per side until brown very lightly. Remove to a side dish.
• In the same skillet, cook the onion and peppers slowly in olive oil for about 10 minutes, until tender but not browned. Stir in the garlic and season to taste.
• Add the diced tomatoes, tomato pulps, sugar, herbes de provence and thyme. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes or until tomatoes have begun to render their juice. Uncover, baste the tomatoes with the juices, raise the heat and boil for a couple minutes until the juice is reduced by half. Set aside to a bowl.
• Using the same skillet, put half of the tomato mixture in the bottom of the pan and sprinkle with 1 tablespoon of parsley. Arrange half of the eggplant and zucchini slices on top in a circular pattern, then the remaining tomato mixture and parsley. Put in the rest of the eggplant and zucchini on top, again in a circular pattern.
  
• Cover the skillet and simmer over low heat for 15 minutes. Uncover, tip skillet and baste with the rendered juice and cook for another 15 minutes. By this time, most of the juices will be evaporated.
• We decided save the ratatouille until the next day as it seems to gain flavor when reheated (according to Julia). Using the back of a soup spoon (or a laddle), make a couple of identation wells in the vegetable mixture and break an egg into each well. Cover the pan and put the skillet into a 400F oven for six to eight minutes (until the egg whites are set but the yolks are still runny).
  

Coq Au Vin

Although the San Francisco weather had been very nice in the past few weeks, I was craving for a hearty comfort food over the weekend so I decided to make Coq Au Vin (Rooster in Wine) that I served with Polenta slices top with Parmesan cheese. I used several whole chicken legs from Whole Foods because I was not sure where to get rooster meat and how the texture would turn out. Here is my version of the recipe based on several recipes that I found online.


Ingredients:
10 bacon slices, diced
5 whole chicken legs (thighs and drumsticks), separated
6 garlic cloves, smashed
4 medium sized carrots, diced to bite size
30 pearl onions (I used half a bag of frozen pearl onions)
1 package of button mushrooms (I used quarter crimini mushrooms)
1 bay leaf
several sprigs for thyme
1/2 bottle of red wine (I used a Bordeaux)
2 cups of water or chicken broth
1 tablespoon of corn starch
2 tablespoons of butter
a small bunch of parsley
chili powder
paprika
salt and pepper
sugar

Directions:

• Season the chicken pieces with salt, pepper, chili powder and paprika.
• Fry the bacon until crisp in a large dutch oven over a low medium heat (10 minutes or so), set the bacon bits aside.
• In the same dutch oven used to cook the bacon, brown the chicken pieces over a medium high heat — skin side down first for 3-4 minutes per side and set aside.
  
• Using 2 tablespoons of oil from the bacon and chicken fat, stir fry garlic and carrot until fragrant. Add in the mushrooms and the frozen pearl onions and cook for another 5 minutes or so.
• Add the chicken pieces back into the pan along with thyme sprigs, bay leaf, wine and water/chicken stock. Add enough water until all the chickens pieces and the vegetables are submerged.
  
• Cook until boil, lower the heat to a low medium heat, cover and cook for another 30 minutes.
• In a small bowl, dissolve the corn starch with a quarter cup of the hot broth and pour back into the pan and mix well.
  
• Adjust seasoning by adding sugar, salt and pepper.
• Cook until it boils again and then stir in the butter and chopped parsley carefully.
• Serve with roasted sliced Polenta top with Parmesan cheese (or roasted baby potatoes) and sprinkled with the bacon bits.