So, the other day I made some wonderful bacon butter recipe. If you haven’t seen the recipe yet, I recommend you go and check it out now. One of the by-products of making butter, is that you get buttermilk. Not only do you get the most flavourful butter of all time, but you get the [...]
1/2 cup finely chopped scallion 2 tablespoons unsalted butter 6 slices of lean bacon, cooked, drained, reserving 2 tablespoons of the fat, and crumbled 1/3 cup all-purpose flour 1 1/3 cups milk cayenne to taste 1 1/2 cups coarsely grated Cheddar (about 6 ounces) 4 large eggs, separated
In a small heavy saucepan cook the scallion in the butter and the reserved bacon fat over moderately low heat, stirring, until the scallion is softened, stir in the flour, and cook the roux stirring, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes. Remove the pan from the heat and whisk in the cayenne, the Cheddar, and salt and pepper to taste, whisking until the cheese is melted. Add the egg yolks, 1 at a time, whisking well after each addition, and whisk in the bacon. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the cheese mixture, and fold in the remaining whites gently but thoroughly. Pour the mixture into a buttered 1 1/2-quart soufflé dish and bake the soufflé in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is puffed and golden. Serve the soufflé immediately.
As we’ve discussed before on the Republic of Bacon, beer and bacon is a natural pairing. The slightly bitter hops in the beer brings out bacon’s natural sweetness. While both have rich flavour profiles, bacon and beer both contrast and complement each other extremely well. Bacon and beer are often mixed together when creating delicious [...]
serves 4 for a light dinner with a salad; can be divided to 8 appetizer portions or 16 tiny party portions
1/2 pound pizza dough Olive oil, for oiling baking sheets 1/2 cup fromage blanc or ricotta 1/2 cup crème fraîche or sour cream 1 tablespoon all-purpose flour Salt and freshly ground pepper 1/4 pound thickly sliced smoky bacon, cut crosswise into 1/4-inch strips 1 medium onion, thinly sliced
Preheat oven to 450°F. In a medium skillet, cook the bacon over medium heat until the fat is rendered and the bacon crisps up. Remove with a slotted spoon and drain on paper towels. Add onion to skillet and cook until softened and beginning to caramelize, an amount of time I forgot to write down but would estimate at 7 to 10 minutes.
Whisk together (or blend together in a food processor, if you want it silky-smooth) fromage blanc and crème fraîche with flour, then season with salt and freshly ground black pepper.
Divide the dough into 4 pieces. Roll each piece out to a rough 8-inch round, about 1/8 inch thick. If the dough becomes difficult to roll, let it rest for 10 minutes, then continue.
Oil two large baking sheets. Transfer two dough rounds to each. Spread the fromage blanc mixture over the rounds to within 1/4 inch of the edge. Sprinkle with the bacon and onion. Bake on the bottom shelf of the oven for about 12 minutes, or until the crust is golden brown. Cut into wedges and serve.
bacon recipe courtesy of: Smitten Kitchen, January 13, 2011 | adapted from André Soltner, "The Kitchen Shrink," Food & Wine, January 2002
Don’t be scared. I know this sounds overwhelming. It may seem overwhelming for multiple reasons. Making your own butter? Sounds ridiculous. Bacon in your butter? Sounds fantastically mind blowing that you probably can’t handle its awesomeness. Don’t fret, young Republic of Baconites, this needs to be in everyone’s household. All you need is an electric [...]
1 pound elbow macaroni 6 strips bacon, chopped 1/2 large Spanish onion, diced 1/4 cup white wine vinegar 1 1/2 teaspoons sugar 1 pound kielbasa, sliced into 1/4 inch slices 1 cup heavy cream 1/2 cup Monterey Jack cheese, shredded 1/2 cup sharp cheddar, shredded 1/8 cup Tabasco 1 1/2 teaspoon honey salt and pepper
Garnish 1/2 cup panko breadcrumbs 1/4 cup Italian flat leaf parsley, snipped 3 green onions, sliced
Dice cabbage and soak in cold water for 3 hours. Preheat oven to 350 degrees. Cook elbow macaroni until al dente, drain. Spray a large skillet with Pam and saute sliced kielbasa until the edges are blistered. Remove kielbasa. Cook bacon in the large skillet til done, remove bacon but leave the fat in the skillet. Saute onions in the bacon fat until they are translucent. Drain the cabbage and add it to the skillet. Stir. Mix together the vinegar and sugar. Add the mixture to the skillet, stir, and reduce the heat. Cover the skillet and cook on low until the cabbage is tender. In a large bowl, combine the pasta, kielbasa, bacon, braised cabbage, cream, cheeses, Tabasco and honey. Stir until thoroughly mixed. Season with salt and pepper and mix again. Spray a large casserole dish with Pam and transfer the mixture into it. Cover the dish with foil and bake at 350 degrees for 30 minutes. Mix panko breadcrumbs, chopped parsley, and green onions together in a small bowl. Remove foil from pan after 30 minutes and sprinkle panko mixture over top of casserole. Bake uncovered until golden brown, about 10-15 minutes.
bacon recipe courtesy of: Elizabeth, Recipe Journey, February 3, 2011 | adapted from Chef/Owner Chris Bonfili, Avenue B, 5501 Centre Avenue, Pittsburgh, Pennsylvania 15232