The S Files, episode 4

Rachel Ray's Bacon, Spinach, and Cream Potatoes

· 3 pounds Idaho potatoes, peeled and sliced

· Salt

· Extra-virgin olive oil

· 4 strips center cut bacon, chopped

· 1 medium onion, quartered and thinly sliced

· 1 cup cream

· 2 boxes frozen chopped spinach, defrosted and wrung out in a kitchen towel (or fresh and steamed, drained)

· Salt and pepper

· 1/4 teaspoon freshly grated nutmeg

Peel, cube, and boil potatoes (about 15 minutes). While they are boiling, put olive oil in a pan, then add bacon. Brown bacon, then add onions and cook until they are soft.
Drain potatoes. Add bacon and onions (with oil) and begin to mash. Add spinach and mash. Add cream, mash. Season with salt and pepper.

I served this for Sunday dinner with chicken that was marinated and grilled according to the following recipe:

· 4 shallots, quartered ( A carry-over ingredient from the salad!)

· 1 large onion, cut into large dice

· 3 garlic cloves, roughly chopped

· 1 bunch cilantro, leaves picked

· 1 bunch parsley, leaves picked

· 6 bay leaves

· 12 black peppercorns (or just a bunch of ground black pepper)

· 1 tablespoon dry oregano

· 1 cup white vinegar

· 1 cup salad oil

· Salt

Whirl everything in a food processor, then pour it over your chicken breasts. Grill 4 minutes on each side (for small chicken breasts) or until no longer pink in center.