Scrounge Dinner - Stuffed Hash Browns

On a recent Friday night, I found myself just home from traveling all week and in the midst of a strict Gluten-Free trial run and had "no food" in the house.  As we know, that's when I tend to shine...

I knew I couldn't fall back on any of my quick pasta creations thanks to the GF trial so it was time to scrounge.

I cooked up a few slices of bacon in a non-stick pan. When thoroughly crispy, I pulled the bacon out of the pan and drained it on a few paper towels.

Added about 2 cups of frozen shredded potatoes (Gluten-free!) to the pan with the bacon drippings and started cooking over medium-high heat.  (A number of companies make prepared frozen shredded potatoes now. Mine happened to be from Trader Joe's.)

While those were starting to cook, I beat one whole egg and mixed in some Parmesan cheese (about 3 Tbs), very similar to what I'd do for Spaghetti Carbonara. I wasn't looking to scramble the eggs but make them act as a binder for the potatoes. I poured the egg over the potatoes and continued to cook.

I'd pushed the potatoes all towards the middle so it was looking like one big panake.

After a few minutes, I was able to flip the whole thing but in about 3 sections.

I squirted a healthy amount of Sriracha sauce on top of the potato/egg mixture (Sriracha is a type of hot sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. You could use Tobasco or any other favorite hot sauce)

I flipped the potato "pancake" one more time, crumbled the bacon on top and covered the top with shredded cheese (I used a mixture of cheddar, monterey jack and mozzarella) I found a cover from a pot large enough to over the "pancake" and continued to cook covered until the cheese melted.

Slid the entire thing on a plate and ate it too fast to remember to take a picture. If I'd had some sour cream or Greek yogurt and a few scallions, it would have been a perfect version of a stuffed potato skin. That's certainly what it tasted like! So they became Stuffed Hash Browns. YUM!

Spaghetti Carbonara

"I have nothing to make for dinner."

Sound familiar? How many times a week do you say that to yourself? Whenever I think that, I remind myself that I almost always have the ingredients on hand for one of my favorite comfort food dishes, spaghetti carbonara.

Serves 1:

1/4 lb. spaghetti
2 slices center cut bacon
1 egg yolk (I've tried the entire egg, but prefer the creaminess the yolk provides)
a handful of grated parmesan cheese (~ 1/4 cup)
1 clove garlic, minced or run through a garlic press
splash (1/4 cup) dry white wine (I've also used sparkling wine and beer with success)

Cook spaghetti according to package directions.

Meanwhile, cut bacon into 1/4 inch wide strips.
Cook bacon in a non-stick skillet over medium heat in 1 Tbs olive oil until bacon is crisp. Remove and drain on paper towels.
Add garlic and cook until fragrant, but do not let it brown
Add wine and cook for a moment, letting it bubble.
In a separate bowl, beat egg yolk with parmesan cheese and a pinch of pepper
As you drain the pasta, reserve about an ounce of the pasta water.
Combine the egg and cheese mixture with the pasta water.
Add cooked, drained pasta to the pan with the garlic and wine. Quickly add the egg, cheese and pasta water mixture to the pan. Using tongs, toss the pasta with the sauce until the sauce has thickened and turned creamy.
Toss reserved bacon into the pasta and serve immediately.

With a glass of white wine, this dish never fails to put me in a good mood.

Notes:
* This recipe is easily modified to feed more. Figure 1/4 lb pasta per person and 1 egg yolk per person. Change the rest accordingly.
* When I buy bacon, I immediately wrap two slices at a time and put in a freezer bag in the freezer. In my own use, I rarely need more than 2 slices at a time for any one recipe. I find this cuts down on waste and thawing time.

Bubbly on a Tuesday?

I am a huge fan of the Bubbly. If it’s dry and sparkling, I’m there. But I’d always seen it as a ‘special occasion’ beverage. Something that sits in my fridge waiting for the right time; or on occasion when I felt decadent, ordering a glass when out for. Until one night a few years ago…

My world had recently come crashing down around me and I was feeling pretty low. At the time, I was working for a wine magazine, where word had spread I was a fan of the Bubbly. Every so often, a bottle would appear on my desk. Never anything too outrageously expensive, but some really solid sparkling wines from California, Cava from Spain, Prosecco from Italy, even an unfiltered sparkling wine from the Pacific northwest.

My wine fridge at home started to look like something from an episode of Sex and the City. Then one night, I was making myself a comfort meal of Spaghetti Carbonara. As the garlic was melting into the bacon renderings I panicked. I have no white wine in the house! I have 7 bottles of sparkling wine, but nothing to put in the dish! Or did I? Tentatively, I opened a simple bottle of Cava.

Rationalizing that since I didn’t pay for it, I shouldn’t feel guilty. I used a little to make the sauce and then poured myself a glass. Talk about feeling decadent! The pasta was delicious and the Cava paired incredibly well, breaking through the salty, tangy and creamy sauce. Suddenly my mood lightened considerably.

Then I started thinking: Who decided Bubbly is only good for special occasions? What denotes a special occasion? Why can’t I celebrate that it’s Tuesday and I made it through the day? I’m not saying to break out a 1986 Veuve Clicquot Le Grande Dame, but there are so many inexpensive (and good!) options, that why shouldn’t we allow ourselves a little luxury, or at least perceived luxury. Haven’t we earned it?

If you’re concerned about being able to finish a bottle in an evening but don’t want it to go to waste (that’s just alcohol abuse!), there’s a contraption out there which will preserve the bubbles for up to 3 days. Seriously. It really works.

So the next time you’re in the wine shop, take a stroll through the sparkling section. You’ll be surprised at what you can find for under $20, if you’re willing to open your mind from traditional Champagne.