Sunday, March 20, 2011

I Heart Cooking Clubs : Spud Week - Bacon and Pancetta Potatoes

You see I learned a new word : spud !
It sounds like Pippi Longstocking' secret word but simply means potatoes (or not?).
I really wanted to cook with Giada these last weeks so I choose a simple and delicious (I imagine since I'm on a diet ...) dish which my bacon lover Carlo would eat.
Please visit my colleagues on the blog and check our future chef !
The recipe can be found here or read on

  • 4 thick-cut slices bacon, roughly chopped
  • 2 (1/4-inch thick) slices pancetta, cut into 1/4-inch pieces
  • 3 medium russet potatoes, peeled and cut into 1/2-inch cubes
  • 1 garlic clove, thinly sliced
  • 1/4 teaspoon kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 2 tablespoons coarsely chopped fresh thyme leaves


Heat a large nonstick skillet over medium heat. Add the bacon and pancetta. Cook, stirring occasionally, until the bacon and pancetta are brown and crispy, about 10 to 12 minutes. Using a slotted spoon, remove the bacon and pancetta pieces to paper towels to drain. Add the potatoes and garlic to the pan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the potatoes are golden and cooked through, about 20 to 25 minutes. Add the thyme, cooked bacon and cooked pancetta to the skillet and cook for 5 minutes. Season with salt and pepper, to taste.

Transfer the potatoes to a large serving bowl and serve immediately.

The Cake Slice : Chocolate Cream Pound Cake

It is so long I'm not blogging I'm not sure to remember how to !
I can't wait for my job to finish because I do not have much time for anything apart from blogging.
Well anyhow I managed to bake this simple loaf pan pound cake from 'Cake Keeper Cakes' by Lauren Chattman.
As Carlo was found intolerant to lactose I'm triyng to reduce it whenever I can and I'm using rice oil instead of butter . I didn't substitute the cream though...
We enjoied the result I got a velvety dark crumb, maybe a bit 'elastic' but probably it was my fault. I think it was a fairly easy and fast cake to bake.

Please visit the The Cake Slice blogroll


60 g cocoa powder
55 ml double cream
150 g plain flour
¼ tsp baking soda
¼ tsp salt
100 g unsalted butter, softened (I used rice oil)
335 g caster sugar
3 eggs
1 tsp vanilla extract

Heat the oven to 160C. Grease a 9x5 inch loaf pan and dust with flour.
Sift the cocoa powder into a heatproof bowl. Place the cream in a microwavable bowl and heat for 30-60 seconds until just boiling. Pour the hot cream over the cocoa and stir and mash with a spoon to make a thick paste. Set aside to cool.
Combine the flour, baking soda and salt in a medium mixing bowl.
Combine the butter and sugar in a large bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bow once or twice as necessary. Beat in the cocoa powder paste until well combined (it will look grainy but this is fine).
With the mixer on medium-low speed add the eggs, one at a time, scraping down the bowl after each addition. Stir in the vanilla (the batter should now be smooth and glossy).
Turn the mixer to low speed and add the flour mixture, a third at a time, scraping down the sides after each addition. Add the last addition, mix for 30 seconds on medium speed.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the centre comes out clean, about 1 hour. Let the cake cool in the pan for 5 minutes. Invert it onto a wire rack and then turn it right side up on the rack to cool completely. Slice and serve.
Store uneaten cake in a cake keeper or wrap and store at room temperature for up to 3 days.
Makes one 9x5 inch loaf
cake .