In my last post, I couldn’t help but mourn the loss of my long-standing good friend the point and shoot camera that I had used it to create many good memories. So I feel is only fitting to write it’s obituary here.
This Point and shoot camera had passed on Christmas Day 2017 was well into its fifth year of service and had become obsolete by today’s camera standards. In a world full of DLSR’s and high-resolution photos, this point and shoot camera struggled to make an honest living shooting food porn. Despite its shortcomings in megapixels, ISO and Aperture ratings, it had been known to be able to hold its own on a good day against many DSLR’s when it came to photographing its favorite subject of all; Food Porn. While many other cameras would shutter upon gaining such information as to its profession; this point and shoot was proud of its work and didn’t mind long hours of monotonously shooting food in the nude. This well-known camera had been known to say many a night “it’s a dirty job but somebody has to do and it might as well be me”. Survived by none, missed by many a food porn subjects past, the world will forever be a little less nude.
Well, now that that is out of the way… Say hello to the new hotness!
This is my new baby! I finally decided that it was time to cough up the dough and get myself a camera that is truly worthy of continuing my food porn legacy. While I know my shots of the bistro salad are not 100 percent up to par with what one would expect from a DSLR. I must say I can already see a noticeable difference and cannot wait to learn all the fine-tuning options that are now available at my fingertips.
I wanted to share one of my favorite salads with you because it is a time for new beginnings and I’m pretty sure many of you made a New Year’s resolution to eat a little healthier and possibly lose some weight over the next year. At least I know that was part of my New Year’s resolution and the bistro salad will probably be a big player in that effort. While I know this salad is not the healthiest of salad options out there (probably because we use the bacon fat in the dressing) it is a lot better for you then say a croquet monsieur (which is sounding pretty tasty right now).
The Bistro salad is quick and easy to make and comes directly from one of my all time favorite cookbooks, The Joy of Cooking. The Joy of Cooking Cook Book is full wisdom and recipes and should be an essential part of every cooks cookbook arsenal. It is fresh and delicious and tastes like my favorite of all time foods…. bacon! …. Mmmm…. Bacon…..
- 8oz thick cut bacon, cut crosswise into ½ inch strips
- Enough extra virgin olive oil to make ½ cup total
- 2 shallots, thinly sliced
- 2 garlic cloves, minced
- 3 tablespoons red wine vinegar
- 1 tablespoon minced parsley
- 1 teaspoon thyme leaves
- Salt and black pepper to taste
- 2 heads large frisee, torn into bite-sized pieces
- 6 poached eggs well drained and trimmed
Cook bacon in large skillet until crisp. Drain on paper towels. Pour the fat into a glass measuring cup and add olive oil until ½ cup reached. Set aside.
Cook shallots until softened, about 2 minutes. Add garlic and cook for 1 minute until softened and fragrant.
Add red wine vinegar scraping up the browned bits in the pan for 30 seconds.
Whisk in the reserved bacon fat mixture and stir in parsley, thyme, salt and pepper to taste. Meanwhile, place in a salad bowl frisee.
Toss with bacon and croutons. Top with poached eggs.