Leave it to the most healthy state in the country, North Carolina, to release the results of a study showing that a plate of bacon and eggs can help pregnant women have smarter babies. And then leave it to the most healthy country in the world, the UK, to report about it HERE
Wild Boar Ragout: Clean the meat and cut in cubes. Heat the casserole and add sunflower oil and hazelnut oil. Sauté the meat until it becomes very brown, then take out. Add sliced onions and all the spices, and sauté until golden. Deglaze the pan with red wine and water. Add the meat back and cook until soft. When ragout is ready, add frozen cranberries and rose hip jam.
Bacon Dumplings: Slice the white bread in small cubes and let dry over night. Slice bacon and onions in small cubes and sauté in same pan. Combine the bread with egg yolk, warm milk, flour, onions with bacon and chopped parsley. Season with salt, pepper, and nutmeg. After all this, slowly mix a whipped egg white inside the mixture.
Brush a cake form with butter or lay out with baking paper, and place the mixture inside and bake at 140°C for 20 minutes. When slightly cooled, slice and serve with the ragout.
It’s Thankin’ for Bacon week and the table is starting to fill up! We’ve got…
Bacon Apple Pie – Dessert
Bacon Wrapped Water Chestnuts – Appetizer
Spinach, Bacon and Onion Dip – Appetizer
Green Beans and Bacon Sauté – Veggie Side
and today we’ll add another vegetable to the table (you’ve got to have some variety you know).
Carrots with Country Bacon
Country bacon in this recipe refers to thick-sliced or wood-smoked bacon.
4 thick bacon slices
2 pounds carrots, peeled and diagonally sliced into 12 cups water
1/4 cup firmly packed light brown sugar
2 tablespoons butter or margarine
2 teaspoons chopped fresh thyme
Cook bacon in a large skillet over medium heat until crisp. Drain, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
Add carrots and next 3 ingredients to skillet. Bring to a boil. Cook over medium-high heat 30 to 35 minutes or until liquid is reduced to a glaze and carrots are tender.
Sprinkle with thyme and reserved bacon.
Originally posted 2011-11-21 21:26:35.
Related Stories:November 20, 2011 — Thankin’ for Bacon – Veggie Side #1…March 5, 2013 — Thankin’ for Bacon – Stuffing & Potatoes…
1 7- to 8-ounce head of escarole, coarsely torn 6 Medjool dates, halved, pitted, diced 1/2 cup walnut pieces, toasted 5 bacon slices, cut crosswise into strips 1/3 cup walnut oil or extra-virgin olive oil 1 large shallot, chopped 2 tablespoons red wine vinegar fine sea salt
Combine escarole, dates, and walnuts in large bowl. Cook bacon in medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bacon to bowl with salad.
Discard drippings from skillet; add walnut oil. Place over low heat. Add shallot; sauté until soft, about 3 minutes. Remove skillet from heat; add vinegar and whisk to blend. Season vinaigrette with sea salt and black pepper. Gradually add warm dressing to salad, tossing to coat. Divide among plates.
bacon recipe courtesy of: Myra Goodman and Sarah LaCasse, Bon Appétit, February 2011
Our lovely friends at Baconery are having a Tax Day Sale, just for us bacon lovers! So take those refund dollars and treat yourself to something special. Or, if you’re like me, drown your Tax Day sorrows in salty, chocolately bliss. Go to their website now and check out all the wonderous creations!
It is said that even serfs lead less stresfull lives than us. Flouridated water, mortgages, traffic, our self imposed shackles make us sweat it out on electric workstations for meager rewards.
But fuck all that.
Its international bacon day tommorow!
From the source: Bacon Day is held on the Saturday before Labor Day US (the first Monday of Sep.). This year that is the 5th of September. Last year Bacon Day was celebrated in the US, Australia, Canada, South Africa, Switzerland, and the UK. Lets see how many more countries we can add to the list this year!