Tag Archives: bacon

Pollo alla Cacciatora


Inspired by Nigella’s recipe from her cookbook “Nigella Express,” this dish was an absolute hit. I anticipated liking it, but not loving it. And after realizing how much I loved it (and blogging about how I hadn’t blogged about it) I decided to rectify my lazy blogging habits and hop to it. For the Good. For you guys.

Picture this: tender pieces of chicken. A flavorful tomato broth, into which the caramelized onion has practically melted. Bacon. Oh, and it all starts with garlic infused oil. Need I say more?


I made it on a peaceful Sunday evening after Alice was in bed. I chopped, I smelled, I tasted, I fried. Recently I’ve realized (again?) that I actually do love cooking. Not just the food at the end, but the process. To enjoy it though, I need to be able to take my time. If I feel the clock ticking, enjoyment flees and it becomes just another household task. So just an encouragement to any of you who are experiencing cooking as a burden (which I do from time to time): one of these beautiful summer evenings, take your time. Clear your schedule. Leave aside efficiency. Pour yourself a glass of wine. Open the windows, put on some good music, and abandon yourself to the pleasure that can be cooking.



(Serves 4)

1 ½ TBS olive oil
5 cloves garlic
1 medium onion, diced
½ lb bacon, finely minced
6 scallions, finely diced
2 tsp dried thyme or rosemary
Salt and pepper, to taste
1 to 1 ½ lbs boneless, skinless chicken thighs (3-4), cut into bite-sized cubes
½ tsp celery salt
¾ cup white wine
1-14 oz can petite diced tomatoes
2 bay leaves
½ tsp sugar
1-14 oz can cannellini beans, drained and rinsed
Cooked rice, to serve

1. Put the garlic through a garlic press and soak in the olive oil for 10 or so minutes, to infuse the oil. Strain the oil into a large pot or Dutch oven and heat over medium-high, reserving the garlic.

2. When the oil is hot, add the onion. Cook over medium heat for about 15  minutes, until caramelized, stirring occasionally and adding salt and pepper as it cooks. Take your time here—you’re adding worlds of flavor. Use this time to prep your remaining ingredients.

3. Add the oily garlic, minced bacon, scallions and thyme or rosemary to the pot. Stir and cook over medium high heat until the bacon begins to brown, about 10 minutes.

4. Douse the chicken pieces with celery salt on the cutting board where you chopped them, moving the pieces around with your hands to coat them evenly. Add them to the pot and cook for 5-7 minutes, stirring occasionally.

5. Pour in the wine and scrape any brown bits off the bottom of the pan.

6. When the wine gets bubbly, add the can of tomatoes, bay leaves and sugar. Cover the pot and simmer over low heat for 20 minutes.

7. Stir in the cannellini beans and cook for a few minutes, until heated through. Taste for seasoning and serve over rice.


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Corn and Bacon Bowls


This fantastic weeknight dinner has been our number one go-to for the past year or so. And not just for reasons of desperation and because we want something quick and known to fall back on, but because we actually love it. It tastes friggin’ good, and requires (at this point) zero thought power to throw together.


It only requires one skillet (and a rice cooker), so minimal dishes.

And it tastes much better than your shirt.



Really, Alice. Bacon and corn versus some kind of tiered ruffly concotion? The choice is clear.




You try to deny me my taste of shirt and I’ll . . . I’ll . . .





Okay, okay–no one’s denying you anything, little one.

(Well, except for knives and pointy things, small things that you could choke on, papers that you could slobber on or tear up and eat, proximity to anything hot, proximity to any kind of stairway or precipice, foods you can’t chew due to your lack of teeth, your dad’s Club Soda, your dad’s can of beer, your mom’s glass of wine, your mom’s hot cup of coffee, the car keys since you bit the panic button and set off the car alarm, anything in the bathroom including soap, make up products and faucets; my hair, earrings, necklaces, and other pullable parts of my outfit, your dad’s glasses, the guitar, dishes and breakable items, anything you might destroy with your saliva, and anything that might destroy you with its saliva . . . wait, what? Anyway, other than these things it’s all yours, kid.)


That’s more like it. You better remember who’s in charge here.


Anyway, matters of household authority and the very persuasive “WaaaAAAH” power-play aside, welcome to our humble creation, Corn and Bacon Bowls.



1 lb bacon, diced
2 cans sweet corn, drained
Salt and pepper, to taste
1/8 tsp red pepper flakes
1 bunch green onions, diced
Cooked rice, to serve


Fry diced bacon in a 12’ skillet over medium high heat, until browned. Remove most of the grease from the skillet (carefully!). Add the corn to the bacon and continue to cook over medium high heat until corn is browned, stirring only occasionally (so that it has a chance to brown) and adding the salt, pepper and red pepper flakes as it cooks. Taste and readjust seasoning if needed.Turn off the heat and stir in the green onions. Serve over rice!


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