I am excited about this month's CLUE assignment. I was assigned to The Mom Chef of Taking on Magazines. The Mom Chef takes recipes from magazines of all sorts and makes them. She then gives her honest opinion on the recipe and tips on what she would do differently, if anything, the next time she makes the item. I spend a lot of time going through food magazines and Mom Chef understands that compulsion.
The theme for this month was picnics because, after all, it is June and we should be picnicking away. How were we to know that the weather in Michigan was going to be in the low 50's!!! Sheesh....ok I will quit bellyaching and get on with my recipe choice.
When I think picnics, I think hamburgers, hot dogs, fried chicken, submarine sandwiches. So I wanted to find a side dish or a salad to take with me on that picnic. I found this wonderful recipe for White Beans with Bacon and Rosemary that Chef Mom took from Fine Cooking Magazine. I love Fine Cooking Magazine as does Chef Mom. The only food/cooking magazine I like better is Cuisine at Home.
Fine Cooking served this recipe with fish but Mom Chef thought it would make a great side for any meat dish. I love white bean salads and make this one with olive oil and basil quite often. You know what else I love....bacon...so when I saw this recipe I was very intrigued. It was served warm in the original recipe but I saw no reason why it wouldn't be just as delicious at room temp and I was right. Salads without creamy dressings are perfect for picnics and this will be a great addition to your next outdoor gathering.
I served mine with burgers on Homemade Buns.
Interested in joining Blogger's CLUE Society? Just let me know and we will invite you to join.
White Bean, Bacon and Rosemary Salad
adapted from Fine Cooking via Taking on Magazines
3 slices bacon, fried crisp and crumbled
1 small sweet or red onion, finely chopped
2 cloves garlic, minced
1 t. fresh rosemary, minced (or 1/2 t. dried)
3 T. white wine
1 (19 oz) can Cannellini beans, rinsed and drained
1/4 c. chicken broth
Saute onion in 2 T. of the bacon grease until soft, about 3 minutes. Add the garlic and rosemary and cook, stirring for one minute more. Add the wine and cook for a few minutes until the pan is nearly dry. Add the beans, bacon and chicken broth. Cook stirring occasionally for 5 minutes to allow the flavors to meld. Serve warm or at room temperature. Print Recipe
Look at all the great Picnic recipes!
- (Almost) Nancy's Chopped Salad w/ Oregano Vinaigrette by Heather from girlichef
- Apple Chips by Lauren from Sew You Think You Can Cook
- Barbecue Chicken Salad w/ Smoky Barbecue Vinaigrette by Kate from Kate's Kitchen
- California Quinoa Greek Salad;by Christiane from Taking on Magazines
- Carrot Cake Cookies by Kathy from Bakeaway with Me
- Chicken Salad w/ Peanut Dressing by Azmina from Lawyer Loves Lunch
- Chicken Waldorf Salad by Aly from Cooking in Stilettos
- Duck with Pear Wraps + Limeade with Chia Seeds by Kelli from Kelli's Kitchen
- Fried Apple Pies by Liz from That Skinny Chick Can Bake
- Green Bean & Corn Salad by Alice from A Mama, Baby and Shar-pei in the Kitchen
- Loaded Baked Potato Salad by Lea Ann from Cooking on the Ranch
- Oatmeal Peanut Butter Date Cookies by Rebekah from Making Miracles
- Olive Sables by Lisa from Authentic Suburban Gourmet
- Puff Pastry Antipasto Squares by Anna from annaDishes
- Smoky Pimento Cheese Spread by Debra from Eliot's Eats
- Sweet and Spicy Barbecue Baked Beans + Chickenburger Roll-in-a-Basket by Kathy from A Spoonful of Thyme
- Thomas Keller's Chocolate Chip Cookies by Kim from Liv Life
- Tuscan Bean Salad by Stacy from Food Lust People Love
- Watermelon Feta Salad by Jean from Lemons and Anchovies
- White Bean, Bacon and Rosemary Salad by Wendy from A Day in the Life on the Farm
- Christy from Confessions of a Culinary Diva