Queens Eats

Happy New Year to all Bayside-Douglaston Patch readers.

There’s no better way than to kick off a new year than with a new column that combines two of my longstanding passions: food and writing.

Let me introduce myself: I am a Pittsburgh native and longtime resident of Queens. After a brief career as a newspaper reporter and longer stint as a freelance writer, I have earned my living as a public relations and communications pro for more than five years.

Much like another (albeit much more famous) Queens foodie and frustrated writer Julie Powell, of “Julie & Julia” renown, I felt that the perfect way to start 2013 was to chronicle my many adventures in the kitchen, sample the delicious cuisine of local eateries and occasionally dispatch reports of far-flung culinary adventures.

So, dear Patch readers, let me begin by saying that I’m delighted to share this column and my recipes with you. And I’d love to hear your thoughts on my column, the Queens culinary scene or anything food-related in general.

And, now, for the inaugural recipe of Queens Eats, let me share an old favorite that I made on New Year’s Day that is simple to make and incredibly tasty to eat.

This recipe is from the book “Pasta: Best-Ever Pasta and Sauce Recipes,” which was published by Bay Books. (Yes, it appears to be author-less, for whatever reason).

I’ve adapted it to cut down on the bacon intake - and substituted peppered turkey bacon - but for all of those enthusiasts out there, feel free to be more liberal with the swine.

Farfalle with Spinach and Bacon

Ingredients (Serves two to three)

13 oz. or one full box of farfalle (elbow-shaped) pasta

2 tablespoons extra virgin olive oil

3 slices bacon

½ bag baby spinach leaves

2 tablespoons sweet Thai chili sauce

½ cup feta cheese

Directions

1. Bring one large saucepan or pot of water to boil. Add pasta and cook for 10 minutes or until al dente. Drain and return to pan.
2. Meanwhile, heat oil in frying pan. Add bacon and cook over medium heat for three minutes or until golden. Add the onion and cook for an additional four minutes or until softened. Toss the spinach leaves through the onion and bacon mixture for about 30 seconds or until wilted.
3. Combine the mixture with the pasta and then stir in the chili sauce. Add the feta cheese and season with salt and pepper. Stir and enjoy.

Voila. Your first dish of the New Year. Enjoy!