Pancetta Potatoes & Shiitake oh my!

Making:

Pancetta, Onion, Shitake & green beans with roasted potatoes

1 serving prepared

Here's what I have:

0.3 oz blarney castle cheese

2 oz pancetta

1.5 oz white onion

7.2 oz Fingerling potatoes

2.3 oz Shitake mushrooms

3.3 oz fresh green beans

0.2 oz Avocado oil

1 tsp Roasted garlic stock concentrate

1/4 tsp each:

Salt, pepper, paprika, onion powder, garlic powder

Preparation:

The oven was preheated to 425 degrees convection setting.

The spices were mixed together. The potatoes were drizzled in oil and season with the spice mix. These were put in the oven for 30 minutes.

The pancetta was started in a non-stick pan the mushrooms were added next followed by the white onion. These were cooked together until the pancetta was completely done and the onions were clear.

The mushroom mix was then removed from the non-stick pan and the green beans were cooked with a little bit of water for 4 minutes.

The cheese was diced into small cubes and sprinkled over the potatoes during plating.

The plate!

- Kris

Comments

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Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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