You know how they say that March comes in like a lion, and goes out like a lamb? Here in Northern California, it seems that April came in like a lamb and went out like a lion! I had great plans for this weekend, but the skies opened up and dumped so much rain that I had to change my course! This week’s recipe for Bacon and Potato Roses were my inspiration on a rainy day.
Amber comments: Well, I wouldn’t know. Here in Europe, I would say it was the opposite. London has had miserable weather with a couple of days in the 90’s then back to freezing cold and wet. Prague was hot hot hot, in the 90’s and Croatia has been a mix of perfection, hot and humid, and today rain.
It just so happens that Amazon had Gone With the Wind available, and there is nothing (in my book) more perfect than a rainy weekend afternoon, a warm fire, and Gone With the Wind. I saw it for the first time when I was 17, in an ornate old theatre in Medford, Oregon. After the first night I watched it, I went back every night it was on the billing. I fell in love that first night. I don’t know if it was the era of the Old South, or the passion of Scarlet O’Hara, or the romantic and genteel way that women were treated back then. I was certainly infatuated with Clark Gable, who by that time was about 70 years old…and I still swoon a little when he smiles at Scarlet in the film. Had I been Scarlet, I wouldn’t have resisted so much! *wink*
This movie is LONG. Thankfully, my kitchen looks out over the great room and I can see the television if I so choose. I asked my husband if dinner could wait until the movie was over, but he frowned a little so ended up cooking while I watched Rhett and Scarlett escape Atlanta with poor Melanie in the back with her newborn baby….
I needed a quick side dish that I could easily throw together while I watched the movie, and I think you are going to love this one! I made Bacon and Potato Roses, and they turned out gorgeous!
2 large golden russet potatoes (or 4 if they are smaller)
1 pound of sliced bacon
2 TBSP olive oil
1 tsp seasoning salt
1 tsp garlic powder
1 tsp of oregano or thyme (pick the one you like!)
about 1/2 tsp of freshly ground pepper
1/4 cup of grated Parmesan or Romano cheese
1. Wash the potatoes and using a mandolin, slice lengthwise, discarding the first slice that is covered with skin. You can also slice them to make circle pieces rather than the oval slices if that is easier. Just be careful to not cut your fingers~ if you have a food processor, you can simply use that to slice them into thin circles. You want the slices thin enough to wrap around two fingers and not break. For me, that was 1/6 to 1/8 of an inch thick.
2. Place the sliced potatoes in a large bowel and drizzle with the olive oil. Toss gently, turning the pieces over and over, and separating so that they are equally covered.
3. Sprinkle the seasoning over the potato slices, and again gently turn them over and over, separating with your hands to make sure they are evenly covered in the spices.
4. Take two slices of bacon and lay them end to end on your work surface, overlapping about 2 inches.
5. Take the potato slices and lay them on the bacon, slightly overlapping as you go. Line the edge of the potato slice up with the bottom edge of the bacon.
6. Starting at one end, roll the bacon and potato up. It will look like a rose. Place in your prepared muffin tin, and then gently press the potato down into the bottom of the muffin pan so that the rose is even.
7. Repeat until all the potatoes are done. (You will get about 9 roses from one pound of sliced bacon
8. Bake in 400 degree oven for 20 minutes, uncovered. Remove from the oven and cover with foil, and bake for an additional 30 minutes.
9. Remove from the oven, and sprinkle the tops with cheese, and place back in the oven for 5 minutes.
10. To serve, gently run a knife along the edge of the muffin tin, and remove the rose with metal tongs. Gently set the bottom of the rose against a few folded paper towels to absorb the grease from the bacon, before placing on a serving platter or plate.
These were so fabulous, and I must admit, I warmed over the leftovers this morning and served them as the “potato” side dish with eggs. For a less Italian flavor, I have also made this only using the salt, pepper and garlic seasoning, and garnished with cheddar cheese. It was a completely different taste and my family loved them!
Amber comments: After all of this drama in this post I need a glass of wine, don’t you? This week’s pairing is a real favorite of ours. You can buy it in a grocery store and it falls in the bargain category of under $20. I even bought it on uber sale once at Target for $4.99 a bottle! We selected Artessa Pinot Noir as this dish is rich and full flavored. The smokiness of the bacon, the richness of the cheese and creaminess of the potato need a wine that will enhance all of those flavors. The notes in this wine are bright fruits, cherries, with a hint of floral flavors. It is soft and smooth on the palate with a round, medium body with a hint of spice and smoke that makes it an easy food pairing wine. I can taste it now.. just delicious!
Have a wonderful week!