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recipe: bacon rumbledethumps - blue dog blog™
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littlebluedog
littlebluedog
Tim
Saturday, October 16th, 2010 11:45 am
recipe: bacon rumbledethumps

Rumbledethumps is a cooked potato dish of Scottish origin that traditionally includes cabbage and is topped with cheese. This version differs from a standard recipe by substituting kale for cabbage, and adding some bacon and sauteed onions.


Ingredients (to serve 3-4):
  • 2 lb russet potatoes, peeled and coarsely chopped
  • 1/2 bunch kale, thinly sliced, discarding any tough stems/ribs (about 4 C)
  • 1 small onion, finely chopped
  • 1/4 C butter
  • 1/4 C half-and-half (can use fat-free)
  • 1/4 C chopped chives, divided
  • 1/4 C bacon lardons *
  • 1/4 to 1/2 C grated extra-sharp cheddar cheese
  • salt and pepper
  • vegetable oil (optional)
Directions:
  1. Butter a shallow baking dish and preheat oven to 350°F.
  2. Saute onions in vegetable oil until tender; set aside. Note: if making lardons at the same time (recipe below), use bacon fat to saute onions.
  3. Cook kale in a large pot of salted water until tender, about 2 minutes. Using a slotted spoon, transfer kale to a bowl (can be chopped more finely if desired, after cooling a bit).
  4. Return water to boil and add potatoes; cook until tender. Drain and return to pot.
  5. Add butter and half-and-half (adjust quantities if needed), and mash potatoes.
  6. Mix in about half of the chives, then the kale, then the onions, then the lardons. Season to taste with salt and pepper.
  7. Spoon mixture into prepared baking dish and sprinkle with cheese.
  8. Bake about 35 minutes until cheese bubbles. Broil if desired to brown the top. Sprinkle with remaining chives before serving.
* Recipe for lardons:
  1. Cut about 6-8 oz of bacon ends and pieces, or "thick-cut" bacon, into 1/4" x 1" batons.
  2. Place in saute pan that will hold them snugly in one layer. Add cold water to just cover meat.
  3. Cook on high until water boils off and fat begins to render, then reduce to medium-low (if they sizzle loudly or pop, the heat is too high).
  4. Turning every 10 minutes or so, cook until outsides crisp, but insides are tender (taste several to test); approximately 30 minutes. Drain/dry on paper towels.

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