Wandering around, on vacation in Bangkok, we stumbled upon a restaurant owned by an American. He was a Vietnamese War veteran, and liking what he saw during an R&R, finished his time in the military and returned to Thailand to open a restaurant. I remember this restaurant because you could order a plate of bacon, nice and crisp with a lettuce leaf and a thick slice of tomato, but essentially, a plate of bacon.
In France, you can order a plate of fries for lunch or, I imagine, anytime you want one. The fries are good and plentiful, enough to satisfy a “normal” appetite. What if you could go to a restaurant and order a plate of anything you liked? Imagine a menu advertising the plat du jour as meatloaf, mashed potatoes and peas. In a perfect world you could say, I’ll have a plate of mashed potatoes or a plate of peas or a plate of meatloaf, instead of being forced to eat a “balanced meal” and perhaps more than you want. I think I would like a restaurant called, “A Plate of” for the times when the monovore in me rebels against partitioned plates.
Today’s dinner consisted of Bavarian oven barbecued ribs, sauteed potatoes and cabbage with bacon. I could have eaten a plate of any of these three and been satisfied. If I was forced to choose, I think it would have been a plate of cabbage
Stir Fried Cabbage with Bacon
1/2 cup lardons
1 tbsp olive oil
1 small head cabbage, chopped
Salt and pepper
Brown the lardons in a wok, add the olive oil and the cabbage and stir fry until the cabbage is crisp tender. Add a couple of tablespoons of water, cover and steam for a few minutes. Season with salt and pepper to taste.