pretty by the bay

Phew! It’s good to be home after weeks of constant traveling. As much as I love dining out, staying in hotels, and racking up frequent flyer miles, I’m officially sick of everything associated with travel. I’ll be spending the next six weeks right here in San Francisco, enjoying the city and experimenting with my new cookbook!

I’ve gone on and on about my newfound love for Cook’s Illustrated…and this cookbook takes my love to a whole new level. The recipes are simple, yet full of complex flavors. Case in point: this recipe for  Creamy Peas with Goat Cheese and Bacon. Minimal ingredients, minimal effort, maximum deliciousness. It was a perfect partner for a simple entree of baked chicken and brown rice – and I think it would be a fantastic new addition to the typical repertoire of Thanksgiving side dishes. I can’t wait to cook my way through this book and share the results with you!

Creamy Peas with Goat Cheese and Bacon

adapted from Cooking for Two 2009

serves two

2 slices bacon, cut into 1/4 inch pieces

6 oz frozen peas (note: do not thaw)

1/4 c half and half (or heavy cream)

1 oz goat cheese, cut into 4 pieces

2 scallions, thinly sliced

salt and pepper to taste

Heat a 10 inch skillet over medium low and cook the bacon until crisp, approximately 10 minutes. Using a slotted spoon, remove from the pan and drain on a paper towel-lined plate. Pour the bacon grease from the skillet and carefully wipe the pan clean with paper towels.

Return the pan to medium low heat and add the peas, half and half (or cream), goat cheese, and scallions. Cover and cook, stirring frequently, until the peas are heated through and the cheese is melted, 2 to 4 minutes. Season with salt and pepper, transfer to a serving dish and sprinkle with the cooked bacon. Serve immediately.