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Posts Tagged ‘bacon’

Best in Side Show

In Food on November 25, 2017 at 1:11 pm

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With another fantastic Thanksgiving in the books, it occurs to me that the best sides from Thursday’s meal would be just as welcome at a holiday table with Prime Rib. My friend Elisha shared a snap from her Thanksgiving table, one to which turkey was not invited—in its place a perfectly prepared Prime Rib from Harvey’s Guss.

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Prime Rib is what my family has served for Christmas dinner for generations. And so of course I immediately zoned in on the touch of genius that her husband Jason’s bacon-wrapped asparagus brings to the party. Add to that my favorite Persian-inspired cranberry sauce with pomegranate molasses and mint, grilled Brussels sprouts, mashed potatoes, and an Italian bread and sausage stuffing (made with sage sausage from Gwen’s butcher shop), and we’re ready to relive Thanksgiving’s greatest hits come Christmas dinner. There is little I love more than family traditions, especially those shared around the table. What are your favorites?

Caramelized Bacon

In Food on February 2, 2013 at 9:06 am

maple bacon

 

I’m torn about sharing this recipe, because it is so incredibly artery clogging. It comes, obviously, from the Barefoot Contessa who has built an empire on heart-stopping food. But, moral quandaries aside, the bacon is ridiculously good. And it’s Super Bowl weekend. And if you make this for dudes, they will swoon at your feet. (It’s a theory I tested recently at an all-boys dinner for my husband’s birthday.)

Caramelized Bacon

From Barefoot Contessa Foolproof

Makes 15 to 20 Hors D’Oeurvres

1/2 cup light brown sugar, lightly packed
1/2 cup chopped or whole pecans
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
2 tablespoons pure maple syrup
1/2 pound thick-sliced applewood-smoked bacon

Preheat the oven to 375 degrees.  Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.

Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.

Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it’s underbaked, the bacon won’t crisp as it cools.

While it hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature.

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Bacon, Fried Egg, Manchego, Tomato Sandwich with Sriracha Aioli

In Food, Recipes on January 7, 2011 at 9:59 pm

I am missing my husband, who is in Las Vegas for CES this week, something terrible. But when the cat’s away, the mouse will stay up past midnight drinking cava with her book club girls and then crave like the dickens a fried egg sandwich the following day. Fortunately, I had all the fixings, including bacon, a sliver of Manchego left over from book club last night and half a boule of Homeboy Industries whole grain bread. In a bowl, I mixed together a little brown sugar, cayenne and cracked black pepper.

I liberally sprinkled the mixture on top of a couple slices of bacon and baked them at 350 F degrees for 20 minutes. Then I flipped the slices and cooked another 15 minutes until they were crispy and caramelized. (Caramelized bacon = crack.)

While the bacon was cooking, I mixed a little mayo and Sriracha together in a bowl and then slathered it on two thick slices of bread. Then a slice of tomato from my CSA farm box this week, a fried egg, and a few shavings of Manchego got topped with that naughty, naughty bacon.

It was perfect in every way except one: that my one true love wasn’t here to enjoy it with me.

Everything’s Better with Bacon

In Food, Recipes on March 15, 2009 at 10:26 am

bacon

We had a lazy morning today, a requisite of which is, of course, bacon. My absolute favorite bacon is the sweet and sassy thick-cut bacon served at Grub in Hollywood. It’s caramelized in maple syrup with a spicy kick. At home, we have our own riff, which is mixing brown sugar and cayenne pepper (about 1 1/2 tablespoons golden brown sugar, 1/4 tsp cayenne, a couple grinds of black pepper per 12 ounces of bacon). First, you cook the bacon slices on a broiler pan at 350 degrees for about 15 minutes. (Or you can do on a cookie sheet on top of a pan.)

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Remove from oven, turn the bacon slices over, and sprinkle with brown sugar/cayenne mixture. Cook for another 15 minutes or so, until crisp and sugar is caramelized. Eat and enjoy while reading the most excellent blog, Everything Is Better With Bacon. It’s written by the über-talented Elizabeth Shaw, who went to my rival high school in the Napa Valley. The blog is loaded with great recipes, and is every bit as addictive as bacon.

Finally, one more bacon note. On March 24 at 7pm, the Larchmont Larder is offering a cooking class called Everybody Loves Bacon! It’s $75/person, and here’s the menu:

 

Menu:

Warm Bacon Fontina Fundido

BLT Salad

Bacon-Wrapped Trout

Brussels Sprouts with Crispy Pancetta

Yukon Gold Potato Salad with Crispy Prosciutto and Truffle Oil

Chocolate-Oatmeal Cupcakes with Maple-Bacon Butter Cream

For more info, call 323-962-9900.

Spinach, Chickpea and Bacon Tapas

In Food, Recipes on February 9, 2009 at 8:37 am

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A couple of years ago, I tagged along on one of my husband’s business trips to Barcelona. Two years later we’re still talking about the food (and hitting the cava). Perhaps our favorite dish was the chick pea, bacon and spinach tapas we ate at Cal Pep. Did I mention there’s BACON involved? It’s so simple, but a perfect use of its ingredients. We love this alongside a roasted chicken on a Sunday night, and though we’ll never be able to duplicate Cal Pep’s, we have fun trying. (For a truly decadent experience sub in pancetta for the bacon.)

3 slices thick-cut bacon, or pancetta

Olive oil

15-ounce can chick peas, drained and rinsed

Pinch red pepper flakes

Pinch pimentón dulce (smoked Spanish paprika)

8 ounces spinach

1-2 garlic cloves, minced

Parboil bacon for about a minute, to get rid of excess fat. Then chop and saute over medium heat in a heavy skillet until bacon begins to brown. Add chick peas, pepper flakes, and a couple tablespoons oil, and saute until chick peas begin to brown, about 4 minutes. If chick peas seem dry, drizzle a little more oil.

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Add spinach, pimentón, and garlic and sauté until spinach sweats down, 1-2 minutes. Salt and pepper to taste.