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Posts Tagged ‘bacon fat’

Leftovers, Pizza Edition

In Food on July 20, 2011 at 9:40 pm

A couple weeks ago my friend Lizzie mentioned that she had a couple black truffles burning a hole in her pocket. Let’s face it. We’ve all been there. I also had a bunch of kale, a couple slices of bacon and orphan pieces of cheese kicking around in the fridge that were looking for a home so we decided to have a pizza night. In addition to truffles, Lizzie and Matt brought over a fantastic watermelon, feta and arugula salad drizzled with olive oil. Mr. Foodinista picked up a couple merguez sausages and three rounds of Whole Foods Pizza dough, which he stretched onto baking sheets and then prepared the grill. And then I cleaned out the fridge. We ended up with…

Black truffle with caramelized onions and mozzarella. Everyone’s favorite.

Bacon, kale (sautéed in bacon fat), fresh ricotta and red sauce.

Merguez sausage, fontina and chimichurri (leftover from the previous evening’s grilled steaks). I’d make any of these pizzas again in a second, but it’s unlikely to happen unless the same mix of leftovers converge again in my fridge one day soon. But other pizzas await. The true satisfaction comes from seeing what you can come up with using the contents of your fridge. What are some of your favorite combinations?

Frijoles Fantastico

In Food on September 30, 2009 at 12:14 pm

frijoles

Last night my friend Katie—whose day job is managing editor at Bon Appétit—had several SUPERB moments on Hell’s Kitchen. She totally stole the show in the opening challenge! But I’ve gotta tell you, she’s been stealing the show all week at our house. On Saturday night, she brought over some frijoles refritos for my sister’s birthday bbq that we’ve been obsessing over all week, which have just the right hit of spiciness to them—such a diversion from the usual bland frijoles. We’ve had them in breakfast burritos, lunch burritos, dinner burritos…with cheese, with Spanish rice, tabasco. I kind of can’t believe that refried beans can be THIS GOOD. Katie riffed on an Emeril recipe, but like any great cook made the recipe her own with some genius detours.

In addition to the bay leaf, she added a broken-in half chile de arbol, a sprig of oregano, a few whole peppercorns, and a smashed garlic clove to the water when she cooked the beans. The recipe calls for 3/4 cup of bacon drippings or lard, which is A LOT. Katie notes:

A word about the bacon fat. I doubled the bean recipe and then some (I used 5 cups dried beans rather than 2, and multiplied everything accordingly-ish), but I still ended up using less than 3/4 cup bacon fat. I started with about 3/4 cup (they sell it at Larchmont Larder), but it was just so much when it melted; it seemed like I’d be deep-frying the onions and garlic rather than sauteeing them, so I spooned off some of the fat.