Anticiplate

This week, I finally started rehearsing for my performance this weekend. This is slightly abnormal. Usually, you prepare for weeks on a part. 

Due to injuries, my partner for Twyla Tharp’s “Nine Sinatra Songs” had to learn another part in the ballet, which made me have to learn the part with a brand new person. Our performance is tomorrow, and we just started rehearsing yesterday. I went from having two hours of passive rehearsal where I was basically observing, to five hours of rehearsal where I was intensely dancing. 

At 7:00 when I got home, you can imagine how tired I was.  I created this dish from what I had on hand. Bacon, Kale, Onions, Gorgonzola, and Hazelnuts.  I loved it, and I was very impressed by my creation. Erik had some improvements he would have made. He is not a huge fan of whole wheat pasta (even though he has given it a chance!), so that is certainly an easy change. He also doesn’t LOVE kale, but I could substitute spinach next time. 

The dish felt hearty, yet healthy and was a perfect meal to end a long day of rigorous activity. Whole wheat pasta has tons of protein and omega 3’s, and Kale is rich in Vitamin A, Vitamin C, and Beta Carotine. Also, hazelnuts are a good source of fiber. The bacon and the gorgonzola….well they are just for flavor. 

You will see this dish again. It has not had it’s day yet! Back to the drawing board for me….

Serves 4

Prep time: 10 minutes    

Cook time: 20 minutes

8 pieces of center cut bacon, chopped

1 onion, sliced

2 cloves garlic, minced

1/2 lb. pasta (I used whole wheat shells, but you could use anything)

1 bunch of kale, chopped and blanched

1 c. gorgonzola or blue cheese crumbles

1/2 c. half and half

1/4 c. chicken stock 

1/4 c. hazelnuts 

2 tbsp. chives, minced

Kosher salt and Cracked black pepper

Bring a large pot of water to boil. 

In a large skillet, cook bacon over medium-high heat until crispy. Drain on a paper towel. Reserve 1 tbsp. of bacon fat. 

In bacon fat, cook onion over medium-low, occasionally stirring,for about 10 minutes. Add in garlic the last 1 minute and stir. Add in chicken stock to deglaze the pan. 

Meanwhile, in a small bowl, combine the gorgonzola and the half and half. Mix together with a fork until a creamy sauce forms. 

Once the water is boiling, salt it generously and put in the pasta. Cook for 9 minutes or until al dente. Reserve 1/2 c. of cooking liquid and drain the pasta. 

Add the kale into the onion mixture and increase heat to medium. Saute for two minutes. Season with salt and pepper. Add in the gorgonzola mixture. Cook until creamy sauce forms, about two minutes. 

Toss the pasta with the reserved cooking liquid and bacon into the gorgonzola and kale mixture. Season again with salt and pepper to your liking. 

Serve in bowl and top with hazelnuts and chives.