Recipe aficionado tries a new one

In the takes-one-to-know-one category, my friend Robert Smith and I share an immeasurable affinity for cats. We are convinced we’re cat-conversation-connoisseurs and have the uncanny ability to interpret the thoughts of his cat, Gracie, and my cat, Alex Trebek. As Mark Twain said, ”When a man loves cats, I am his friend and comrade, without further introduction.”

Besides felines as a brick in our friendship foundation, Robert knows my passion for cooking, collecting new recipes, and experimenting with new food ideas. Recently he gifted me with his copy of The Essential New York Times Cookbook. I was beyond happy to be the recipient of such a random act of kindness. Thanks to Robert’s gift, my plan is to prepare a new recipe for Christmas day.

RED CABBAGE GLAZED WITH MAPLE SYRUP

5 slices bacon, minced

1 onion, minced

1 medium firm, tart apple, peeled, cored and sliced

1 pound of red cabbage (about ½ head) cored, outer leaves removed then shredded

1 bay leaf

½ cup maple syrup

Salt and pepper to taste

Heat the oven to 350 degrees. In an ovenproof pan or casserole large enough to hold all the ingredients, saute the bacon until crisp. Add onion and saute until translucent. Add remaining ingredients, cover, transfer to the oven. Bake for 30 minutes.

(** Recipe credit goes to the April 21, 1991, “Food: The Sweet Season” by Marialisa Calta)

Thanks, Robert! You are the cat’s meow!