I listen to NPR every day, I’m their fan on facebook, yet I completely missed THIS story from last week. How the heck did that happen??
From Susan Russo, an NPR contributor and food writer in San Diego. She discusses how bacon has made it’s way on to the dessert table…
Paired sweet and salty flavors is why we love kettle corn, chocolate-covered pretzels and Snickers bars. From that perspective, chocolate-covered bacon and bacon cupcakes suddenly seem, well, right.
She also provides four great bacon dessert recipes, the first was actually featured earlier today in our “Better with Bacon” segment (so while I found the dessert on Dying for Chocolate, they actually found it here).
Take a quick read and check out the rest of those recipes. It may be time for another TEST KITCHEN soon!
Originally posted 2010-01-04 16:30:24.
Related Stories:May 11, 2014 Better with Bacon – Bacon Salted Caramel Pecan BarsMay 11, 2013 Better with Bacon – Dina’s Candied Bacon Edition!
3 slices thick-cut bacon 2 tablespoons butter 1/4 cup flour 1 1/2 cups milk 2 large cloves garlic 17 oz. package gnocchi salt & pepper, to taste scant 1/8 teaspoon nutmeg 2/3 cup plain breadcrumbs 1 1/2 tablespoons butter
Bring large pot of water to boil. Sprinkle breadcrumbs and butter into small skillet and place on medium heat. Once butter melts, stir breadcrumbs around to moisten completely and brown lightly. Remove from heat and set aside. Once bacon is cooked and crisp, remove from skillet onto paper towels to drain. Leave 1 tablespoon bacon grease in pan and melt in 2 tablespoons butter. Grate in garlic cloves and cook 1 minute. Sprinkle in flour and whisk. Cook 1-2 minutes and then whisk in milk slowly to prevent lumps. Add in salt, pepper and nutmeg and reduce heat to low. Pour gnocchi into boiling water and cook until they start to float, 2-3 minutes. While gnocchi is cooking, crumble cooked bacon. Drain gnocchi and stir into sauce. Add in bacon. Pour entire contents into buttered baking dish and sprinkle with toasted bread crumbs. Bake at 350 for 15-20 minutes and serve hot.
bacon recipe courtesy of: Lauren’s Latest, February 6, 2012
8 thin slices French bread a little olive oil 100 grams/4 oz. Mimolette cheese 1 (150 grams) bag spinach, rocket and watercress salad 3 tablespoons French dressing
Preheat the oven to 200°C/400°F/Gas Mark 6. Place the bacon on a small baking tray. Lay the bread on a baking sheet and drizzle over a little olive oil. Bake the bacon and bread for 8 mins or until crisp. Cool the bacon then snip into bite sized pieces. Use a potato peeler to thinly pare the Mimolette into shavings. Empty the leaves into a salad bowl, add the cheese, bacon and dressing and toss to mix. Place two croutons on four plates, then top with the salad.
bacon recipe courtesy of: Vive le Cheese, CNIEL (the Interprofessional Centre for the Dairy Economy) & FranceAgriMer | French Ministry of Agriculture and Fisheries
A couple weeks ago, I posted a potato and leek soup. It was so delicious that I had to find a way to introduce bacon and potatoes into a soup again. Then I remembered about cream of potato soup – a classic. I figured I’d baconize it and make it awesome… like I always do, […]