Bacon, Avocado & Heirloom Tomato Sandwich

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0rtFe3w6XlPsN9HSOuPosJoLvMEbQIQvjht-58rOu7j5wEpfz0Enbm4Hxn7QDs3CNTz2GP-cy-kaJ4oRI3tRoDO58TVlfysbdJiFxoD2phPu55DUV2I8Y4_5usHVdaUtS6cdkRKYzEc/s1600/IMG_9781.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0rtFe3w6XlPsN9HSOuPosJoLvMEbQIQvjht-58rOu7j5wEpfz0Enbm4Hxn7QDs3CNTz2GP-cy-kaJ4oRI3tRoDO58TVlfysbdJiFxoD2phPu55DUV2I8Y4_5usHVdaUtS6cdkRKYzEc/s640/IMG_9781.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>This is one of our favorite summer suppers.  I use heirloom tomatoes when I can find them... mine still have a good 30 days before they'll be ready in <a href="http://jennysteffens.blogspot.com/2013/05/my-50-backyard-garden-diy-raised-bed.html">my raised bed garden</a>.  They are worth the extra money and hunt - the flavor and smooth texture is incomparable to a regular grocery store tomato.  <br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkApD0HsvdajBI3DtiE5GHdlj5Pv6T4CwXueG2Z2xxNDD4c4kgfwnIJ9YRcOnL-0uVouUmkJvr7ZHFiA4w_4dKKj-oTp2wuy8_wYeh_CA_Aksb5j6IeowNsQYM1MLNFUxBEhjX7Gx3vc/s1600/Bacon-Tom-Avo.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkApD0HsvdajBI3DtiE5GHdlj5Pv6T4CwXueG2Z2xxNDD4c4kgfwnIJ9YRcOnL-0uVouUmkJvr7ZHFiA4w_4dKKj-oTp2wuy8_wYeh_CA_Aksb5j6IeowNsQYM1MLNFUxBEhjX7Gx3vc/s400/Bacon-Tom-Avo.jpg" width="305" /></a> <i><span style="font-size: large;">The B.A.T.</span></i></div>serves 4<br /><br /><a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F07%2Fbacon-avocado-heirloom-tomato-sandwich.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-DxMBGcO1_9c%2FUdxKaI5Qn_I%2FAAAAAAAAS9U%2FFtS5Dna1JbE%2Fs400%2FBacon-Tom-Avo.jpg&description=Bacon%2C%20Avocado%20%26%20Heirloom%20Tomato%20Sandwich"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />1 pound of bacon<br />2 pounds of tomatoes*<br />2 avocados<br />mayo<br />italian or country white bread<br />sea salt & pepper<br /><br />I cook bacon by baking it in the oven at 325 degrees for 15-20 minutes.  It works great if you cook them on a baking rack on a baking sheet, so the fat can drain. <br /><div style="text-align: left;"><br /></div><div style="text-align: left;">Spread each slice with mayonnaise, then tomatoes + sea salt & pepper.  Next, add bacon then avocados.  </div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYIOSodUKF5j5ipRsywunI4vFHuSvjhrVAXJeO35TA_cnv7SsfbWniHCldtpNOVzwFLttZtWpLCpN3nDBymue0tXNO4jsa96xIMvbtveHggs4WwCOCfclFp4ff3jluZI4naraIvy8svtA/s1600/IMG_9780.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYIOSodUKF5j5ipRsywunI4vFHuSvjhrVAXJeO35TA_cnv7SsfbWniHCldtpNOVzwFLttZtWpLCpN3nDBymue0tXNO4jsa96xIMvbtveHggs4WwCOCfclFp4ff3jluZI4naraIvy8svtA/s640/IMG_9780.JPG" width="640" /></a> </div><div class="separator" style="clear: both; text-align: left;"><br /></div>The best way to bake bacon!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2V94wYeHbZoqlnhia7-S0SV7-dr-7NBiBAlPnTRPQLYlK1cdYU6D7w6gfbJ10YI_5D55rsbn31_c5hUWQZc-qwoKprEV2UNdqHfi0YR9uG9XjaqwKLbhLnTbnOUAEwiCCy9TnK0UuHRI/s1600/IMG_9783_2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2V94wYeHbZoqlnhia7-S0SV7-dr-7NBiBAlPnTRPQLYlK1cdYU6D7w6gfbJ10YI_5D55rsbn31_c5hUWQZc-qwoKprEV2UNdqHfi0YR9uG9XjaqwKLbhLnTbnOUAEwiCCy9TnK0UuHRI/s640/IMG_9783_2.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0rtFe3w6XlPsN9HSOuPosJoLvMEbQIQvjht-58rOu7j5wEpfz0Enbm4Hxn7QDs3CNTz2GP-cy-kaJ4oRI3tRoDO58TVlfysbdJiFxoD2phPu55DUV2I8Y4_5usHVdaUtS6cdkRKYzEc/s1600/IMG_9781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Final product.  Creamy avocado, sweet juicy tomatoes, and crispy salty bacon.  As I said, the best summer supper. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSV1_NLoQMujgJXNpfcp3iDY-YuSCLQIAwmSWD6DzwOSwJl4oAm6qZV2yLztOlgiNwtuAWqxu-sgXPhwT_LqbjEJHNBsidRgXcL6zpQnmIPiC-36mW9Z6BTG4m5jcxWOaoPvwIDUDtqM/s1600/IMG_9796.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSV1_NLoQMujgJXNpfcp3iDY-YuSCLQIAwmSWD6DzwOSwJl4oAm6qZV2yLztOlgiNwtuAWqxu-sgXPhwT_LqbjEJHNBsidRgXcL6zpQnmIPiC-36mW9Z6BTG4m5jcxWOaoPvwIDUDtqM/s640/IMG_9796.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSaX1BOro66zxA6tquq0UX_giupeA-Ka-vIkFXZoYHBu8SGo_xoNavPyTfwGdMBOBS2rOwuMn0Yxvxh9l0mog0Et05hSlT8kGd9MBRUN_ZHRh66u6GNwLBoDONS7gm1pZdKZvVBNSwSN-/s1600/IMG_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSaX1BOro66zxA6tquq0UX_giupeA-Ka-vIkFXZoYHBu8SGo_xoNavPyTfwGdMBOBS2rOwuMn0Yxvxh9l0mog0Et05hSlT8kGd9MBRUN_ZHRh66u6GNwLBoDONS7gm1pZdKZvVBNSwSN-/s1600/IMG_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: center;">Emma's not quite ready for bacon sandwiches yet, so I made her Tomato & Avocado Flowers.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSaX1BOro66zxA6tquq0UX_giupeA-Ka-vIkFXZoYHBu8SGo_xoNavPyTfwGdMBOBS2rOwuMn0Yxvxh9l0mog0Et05hSlT8kGd9MBRUN_ZHRh66u6GNwLBoDONS7gm1pZdKZvVBNSwSN-/s1600/IMG_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XhIjQNUyL2myuAIXGHqYndmUYyp_unmysbbynp5QApQrf68Ack0VXx4rXQwbtEwI-bNrdwRFfj2DkG72pUZ-bGdSvbNcUMfkJ-Od29rK5VM7TyGmOESmu-yuf8oGntIyInCpAAyqLSE/s1600/IMG_9799.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XhIjQNUyL2myuAIXGHqYndmUYyp_unmysbbynp5QApQrf68Ack0VXx4rXQwbtEwI-bNrdwRFfj2DkG72pUZ-bGdSvbNcUMfkJ-Od29rK5VM7TyGmOESmu-yuf8oGntIyInCpAAyqLSE/s640/IMG_9799.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSaX1BOro66zxA6tquq0UX_giupeA-Ka-vIkFXZoYHBu8SGo_xoNavPyTfwGdMBOBS2rOwuMn0Yxvxh9l0mog0Et05hSlT8kGd9MBRUN_ZHRh66u6GNwLBoDONS7gm1pZdKZvVBNSwSN-/s1600/IMG_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSaX1BOro66zxA6tquq0UX_giupeA-Ka-vIkFXZoYHBu8SGo_xoNavPyTfwGdMBOBS2rOwuMn0Yxvxh9l0mog0Et05hSlT8kGd9MBRUN_ZHRh66u6GNwLBoDONS7gm1pZdKZvVBNSwSN-/s1600/IMG_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>"May-toes" as Emma calls them.  She was entertained for at least 30 seconds, I think. <script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Bacon, Avocado & Heirloom Tomato Sandwich

This is one of our favorite summer suppers.  I use heirloom tomatoes when I can find them... mine still have a good 30 days before they'...

Read more »

Lobster Bisque | Easy Creamy Seafood Bisque Recipe

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNfKGNUgHsSVUXjbU_B0B_fDedSyP2TncfIS_zUYhBN4Z8UliSkurElNHAhWRtSFQlKINgD3yIZ2oMiKkBxSdMNXHX0-gQXu0MCG4-yo92Bs3NFS166D_kKKeA0svc56Kt2y912Uomg0/s1600/lobster-bisque.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNfKGNUgHsSVUXjbU_B0B_fDedSyP2TncfIS_zUYhBN4Z8UliSkurElNHAhWRtSFQlKINgD3yIZ2oMiKkBxSdMNXHX0-gQXu0MCG4-yo92Bs3NFS166D_kKKeA0svc56Kt2y912Uomg0/s640/lobster-bisque.jpg" width="514" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br /><i>I'm re-sharing this post from last February - I recently made it for one of my cooking workshop... they oo-ed and ah-ed.  I had forgotten how good it was! </i><br /><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F01%2Flobster-bisque-easy-creamy-seafood.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-bUUQB8DMkiA%2FURHQxbRNa2I%2FAAAAAAAAQnw%2FXtMOdCjQGPk%2Fs640%2Flobster-bisque.jpg&description=Lobster%20Bisque%20-%20You%20can%20make%20it%20with%20Shrimp%2C%20too...%20it%20is%20so%20good.%20%20Very%20easy%20to%20make%21%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F01%2Flobster-bisque-easy-creamy-seafood.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><a href="http://www.blogger.com/blogger.g?blogID=1441692632380073171" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />In New England almost every restaurant has a Lobster Bisque on the menu.  Some are great - luscious, creamy soups filled with large chunks of claw meat.  Others are thin, flavorless and without any actual lobster meat.  After a few disappointing restaurant experiences with Lobster Bisque I started asking servers to describe their bisque - is there actually lobster meat in it?  creamy?  but not thick and goopy... right?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPsMthwHpySk6hA5Irm3PKTCWtd94_ZwfkLygCaY4QkzTk5aGhrNyS8ol3NKmb_3_adrBu0ZT9hgIiYFqrq_6nO9Tr4fQhzgbui5aIikWQVWV5B_ehXtxMtEgCUOKXNfPuFXsmX8b8a30/s1600/IMG_1638.JPG" style="margin-left: 1em; margin-right: 1em;"></a> <br />I made this for lunch after a seafood feast from the night before, making use of our shells to make the stock.  Seafood stock is really very easy to make.  You are basically just boiling the shells! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtkpkC7iHSyNFPg4CrdTZaBMvusRzyFwXoG99kYZNnuhYIf5T5mM_gPjKzoFk5L6tIaDdR0yqhGCsGV-TW_kpJ7flIpL0kYMbm55yH3E8g9fpkXZhLL6i113LhSN5gsXHkElIIBWiX70/s1600/IMG_1642.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtkpkC7iHSyNFPg4CrdTZaBMvusRzyFwXoG99kYZNnuhYIf5T5mM_gPjKzoFk5L6tIaDdR0yqhGCsGV-TW_kpJ7flIpL0kYMbm55yH3E8g9fpkXZhLL6i113LhSN5gsXHkElIIBWiX70/s320/IMG_1642.jpg" width="282" /></a><span style="font-size: large;">Lobster Bisque</span><br /><i>smooth, creamy seafood soup</i><br /><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F01%2Flobster-bisque-easy-creamy-seafood.html&media=http%3A%2F%2F4.bp.blogspot.com%2F-bUUQB8DMkiA%2FURHQxbRNa2I%2FAAAAAAAAQnw%2FXtMOdCjQGPk%2Fs640%2Flobster-bisque.jpg&description=Lobster%20Bisque%20-%20You%20can%20make%20it%20with%20Shrimp%2C%20too...%20it%20is%20so%20good.%20%20Very%20easy%20to%20make%21%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F01%2Flobster-bisque-easy-creamy-seafood.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><br /><i>New! <a href="http://mad.ly/signups/118273/join"><span style="background-color: #f7f7f8;">Printable Recipes</span>, here.</a></i><br /><br />6 tablespoons of butter<br />1/2 cup of flour<br />2 teaspoons of old bay seasoning<br />2 cups of Seafood Stock (homemade, see below)<br />6 cups of milk<br />2 tablespoons of tomato paste <br />sea salt and pepper <br />1 pound of lobster, crab or shrimp (or combination), torn or cut into 1/2 inch pieces<br />1/2 cup of heavy cream<br />chives<br /><br />In a saucepan, melt butter on medium heat.  Whisk in flour and old bay, continue stirring for 1 minute.  Add seafood stock and continue to whisk over medium heat until smooth.  Add milk and tomato paste.  Cook on medium for 10 minutes, until the soup begins to thicken, stirring periodically to make sure the soup doesn't burn!  Lower the heat.  Continue to cook until the desired thickness is achieved.  Season with salt and pepper as needed.  Add lobster, crab or shrimp and heavy cream.  Garnish with a dash of old bay, chives, and a drizzle of heavy cream.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPsMthwHpySk6hA5Irm3PKTCWtd94_ZwfkLygCaY4QkzTk5aGhrNyS8ol3NKmb_3_adrBu0ZT9hgIiYFqrq_6nO9Tr4fQhzgbui5aIikWQVWV5B_ehXtxMtEgCUOKXNfPuFXsmX8b8a30/s1600/IMG_1638.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPsMthwHpySk6hA5Irm3PKTCWtd94_ZwfkLygCaY4QkzTk5aGhrNyS8ol3NKmb_3_adrBu0ZT9hgIiYFqrq_6nO9Tr4fQhzgbui5aIikWQVWV5B_ehXtxMtEgCUOKXNfPuFXsmX8b8a30/s640/IMG_1638.JPG" width="640" /></a> <br /><br /><span style="font-size: large;">Homemade Seafood Stock</span><br /><i>making use of shells</i><br /><br />water<br />seafood shells (lobster, crab or shrimp)<br />black peppercorns<br />sea salt<br />onion, quartered<br />garlic head, cut in half<br /><br />In a large pot of water, boil seafood shells, peppercorns, sea salt, onion and garlic for 30 minutes until it has reduced.  Reserve liquid from other debris (shells, garlic, peppercorns, etc.).<br /><br /><div id="PageDiv" style="margin: auto; min-height: 100%; position: relative; width: 1100px;"><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><br /><map id="map1" name="map1"><br /> <area alt="twitterlogo1" coords="285,42,345,103" href="http://twitter.com/#%21/jennysteffens"></area><br /> <area alt="images1a" coords="164,43,224,103" href="http://www.facebook.com/pages/Everyday-Occasions-by-Jenny-Steffens-Hobick/158431867535965"></area></map></div>

Lobster Bisque | Easy Creamy Seafood Bisque Recipe

I'm re-sharing this post from last February - I recently made it for one of my cooking workshop... they oo-ed and ah-ed.  I had forgotte...

Read more »

Asparagus, Mushroom & Leek Spring Pasta

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajlaH-qfRoE9DngcVv32XIZdkbtvtyCl8xFHAosvo5jSkuMCVzUc82laOL6266pXU6Xj2xLkB4UkP13LUK0eNGSK4e5Ncs7FS8hLibWO-A9Srk2whE0qPPxm_eZW_o0GNHeleYDyq4484/s1600/IMG_4573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajlaH-qfRoE9DngcVv32XIZdkbtvtyCl8xFHAosvo5jSkuMCVzUc82laOL6266pXU6Xj2xLkB4UkP13LUK0eNGSK4e5Ncs7FS8hLibWO-A9Srk2whE0qPPxm_eZW_o0GNHeleYDyq4484/s640/IMG_4573.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh62ErcHl_2C6HWmzGgihBQeqA0nW_KL9g-AyTL-h4M0CwNnEbkD30ummiTstX6-HmHpclj2Mkp2_rdon94Uail6n7_z2YWUqXmt_SDO3p7BkorFUGDPIAOMnFHlQexUXashtjFAkKBCq0v/s1600/IMG_4573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><span style="font-size: large;">Spring Pasta Supper</span><br /><i>Asparagus, Mushroom & Leek with Pappardelle Pasta</i><br /><br />At the beginning of every season I go to the local market and long to make something that 'feels' like that particular season- roasted root vegetables in the Fall, heirloom tomatoes and cucumbers in the Summer.  This pasta took shape like all good recipes- it started on <a href="http://pinterest.com/jennysteffens/pins/">pinterest</a> (are you <a href="http://pinterest.com/jennysteffens/pins/">following me?</a>), and ended with a trip to <a href="http://jennysteffens.blogspot.com/2012/03/around-our-town-verrill-farm-in-concord.html">Verrill Farm</a>.<br /><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F04%2Fasparagus-mushroom-leek-spring-pasta.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-nJGxGr8eT0Y%2FT4L5OoFLNBI%2FAAAAAAAAJq4%2F9UwSbNli2aI%2Fs640%2FIMG_4584.jpg&description=Asparagus%2C%20Mushroom%20%26%20Leek%20Pasta%20%23SpringRecipe"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br />1 pound of pappardelle pasta (here is the <a href="http://jennysteffens.blogspot.com/2010/12/recipes-homemade-pasta-rustic-pasta.html">homemade recipe</a>- or buy it if you can find it.)<br />1/2 pound of bacon, cut into 1/2 inch dice <br />2 tablespoons of olive oil <br />2 pints of mushrooms, sliced <br />2 leeks, large dice<br />1 pound of asparagus, 2-inch pieces <br />3 cloves of garlic, minced<br />1/2 cup of cream<br />sea salt & cracked pepper<br />olive oil<br />parmesan cheese<br /><br /><br />Bring a large pot of water to boil.  Add 2 tablespoons of sea salt.  Meanwhile... <br /><br />In a saute pan, cook diced bacon on medium, rendering fat, cooking until crispy.  Remove cooked bacon and set aside, leave the bacon fat in the skillet.  Add olive oil.  Cook mushrooms in olive oil and bacon fat for 2-3 minutes until they begin to brown.  Add leeks.  Continue to cook for 2-3 minutes.  Add asparagus and garlic.  Cook for 2-3 minutes until the asparagus begins to get tender.  Add cream, salt & pepper.<br /><br />Add the pasta to the boiling water.  For fresh pasta, only cook for 30 seconds.  For dried pasta, cook for 4-6 minutes.  Add 1/4 (or more or less) pasta water from the boiling pot to the sauce.  Remove the pasta from the water with tongs and put it directly in the sauce. Toss the pasta in the sauce.  Add more pasta water if needed.<br /><br />Serve topped with parmesan cheese & good olive oil drizzled.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLVrRdetGuMT3pEY9kze2KpUxaKr0O8OKIyQeEXqJDg1rFsNs1wm0G_1jlNpJkt3tuWj2-GLo9c_tQUpHfAJ66IDqaFhiTdNinrvx7Q5mcxLQPtx27Q_uLywhFYNjnEQMecEKGITuNnqna/s1600/IMG_4584.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLVrRdetGuMT3pEY9kze2KpUxaKr0O8OKIyQeEXqJDg1rFsNs1wm0G_1jlNpJkt3tuWj2-GLo9c_tQUpHfAJ66IDqaFhiTdNinrvx7Q5mcxLQPtx27Q_uLywhFYNjnEQMecEKGITuNnqna/s640/IMG_4584.jpg" width="546" /></a></div><br />This pasta would be great for Mother's Day served with this dessert...<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFg-qsAbFwYry52jkBPvW0mWSkIskKBbR3okVW8hbSRyeTHQZY7MGRw8HKTYScVA76x-qCk-xQDL2OfUa0Od5zrxrLpsjU7CSB30wTgYWGvGSDY6euvpmAvPC0GnYhqXoahekwL_ZZveQ/s1600/IMG_4587.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoFg-qsAbFwYry52jkBPvW0mWSkIskKBbR3okVW8hbSRyeTHQZY7MGRw8HKTYScVA76x-qCk-xQDL2OfUa0Od5zrxrLpsjU7CSB30wTgYWGvGSDY6euvpmAvPC0GnYhqXoahekwL_ZZveQ/s640/IMG_4587.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Vanilla Pound Cake layered with Lemon Curd Cream, Whipped Cream, Berries & Black Plums - Recipe coming later this week along with a planted pansie centerpiece. </div><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Asparagus, Mushroom & Leek Spring Pasta

Spring Pasta Supper Asparagus, Mushroom & Leek with Pappardelle Pasta At the beginning of every season I go to the local market and long...

Read more »