A couple weeks ago I prepared one of the most satisfying meals I’ve ever made! I stole this idea from one of my favorite dishes at my favorite new restaurant, Public Kitchen in the Renaissance in Providence! The owner is a client at LbF and we talk a lot of shop during our sessions. The chef there is into the WAPF philosophy and makes his own fermented dishes and broths, among many other amazing items!
The dish is called bacon and kimchi and came highly recommended! It lived up to the hype and now it’s a staple whenever we dine there!
I decided to make my own. Here’s what I came up with, from bottom to top arranged in a nice big bowl:
- Steel cut oats – I soaked them in salt and whey the night before then cooked them according to the Nourishing Traditions Porridge recipe
- Sauteed onions in bacon fat – this isn’t part of Public’s dish but I figured it would work…it did!
- Homemade Kimchi – we always have some going in our fermentation cabinet
- “Froached eggs” – this is a term I adopted from one of our recent WAPF meetings. Vanessa from They Call me Oyster Girl said she cooks her eggs in broth on a skillet so they’re a little fried and poached. The eggs were from Zephyr Farm in Cranston and the broth was courtesy of New England Grass Fed. Amazing!
- Bacon! From our friends at PV Farm!
As I said this was one of the most satisfying things I’ve ever eaten! I believe the fact that I was probably 20 hours fasted and came from Neuty had something to do with it, but I’ve made it again since and it was still awesome!
