Thayer in the Kitchen

Looking at the recipe I posted last time it appears that I'm on a bacon kick.  This recipe is for some delicious and very unusual pancakes.  I borrowed the recipe from the Recipe Girl website.  Check it out she has lovely pictures of the pancakes.  http://www.recipegirl.com/2012/02/16/bacon-and-corn-griddle-cakes/ 6 slices bacon, cut into 1/2-inch pieces 1/3 cup finely chopped sweet onion 1 cup all-purpose flour 2 tablespoons chopped fresh chives 1 teaspoon baking powder 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 2/3 cup milk 1 large egg, beaten 1 tablespoon sunflower oil (Driftless Organics) or other vegetable oil 1 cup frozen or fresh corn 1/2 cup shredded Monterey Jack cheese  maple syrup and/or sour cream for serving In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. While the bacon is cooking, combine the flour, chi...

We have been getting quite a bit of red cabbage from our CSA farm.  I find it a bit more challenging to decide what to do with red cabbage than green.  This was a recipe that I found that sounded promising. It was a success and got Arthur's vote of, "put it on your blog."  This is easily adjusted for more or less cabbage. 1 small head of cabbage 3 slices  (or more) bacon cut into thin slices 1 medium yellow onion, thinly sliced 1-2 tablespoons brown sugar 1-2 tablespoons Dijon mustard 2 tablespoons apple cider vinegar 1 cup chicken broth Salt & pepper to taste Slice the cabbage into quarters, remove the core and slice into 1/4" strips.  This can be done quickly with a food processor. Cook bacon until browned and remove from pan.  Cook onion in the bacon fat until it is tender and slightly brown.  Season with a bit of salt.  Add cabbage, stir to coat with the bacon fat.  Cook until it begins to wilt.  Sti...