Posts for December 28th 2009
I knew, from the way bacon turned up in just about everything, that this was only the beginning for J&D's, the mastermind behind Baconnaise. The latest food concepts up the company's sleeve? Bacon Ranch and Bacon Pop — because, as the motto claims, "everything should taste like bacon." We put it to the test. Should everything really taste like bacon? Read on to find out.
Although we're also fans of the imported sundries sold at Cost Plus, we must respectfully beg to differ: for the second year in a row, we're naming Williams-Sonoma as 2009's best kitchen store. True, the California kitchenware company has partnered with us on some colossal giveaways this year. But more than that, it's been the source of many solid recipes, cocktail ideas, and, of course, covetable kitchen items. Tell us what you love about Williams-Sonoma, or your favorite kitchen store!
3 slices bacon, thinly sliced crosswise
1 small sweet potato, peeled and cut into 1/4-inch dice (about 1-1/2 cups)
Kosher salt and freshly ground black pepper
3 Tbs. thinly sliced fresh chives
2 medium heads Belgian endive
1/4 cup creme fraiche or sour cream
- Cook the bacon in a 10-inch nonstick skillet over medium heat until it has rendered some of its fat, about 3 minutes.
- Add the sweet potato and 1/4 tsp. each salt and pepper. Cook, stirring, until the sweet potato is tender and the bacon starts to crisp, 6 to 8 minutes. Stir in 2 Tbs. of the chives and season with more salt and pepper to taste. Let cool for a couple of minutes.
- Slice the bottom 1/2 inch off the endives so some of the outer leaves break free. Cut another 1/2 inch off and break some more leaves free. Keep going until all the larger leaves are free. (You should have about 20.) If you like, trim the leaves so they're all the same length. Save the remaining endive for a salad.
- Set the endive leaves on a large platter. Spoon the sweet potato mixture near the base of the leaves. Top each with a dollop of the creme fraiche and then sprinkle with the remaining chives. Serve immediately or let sit for up to 20 minutes before serving.
- Appetizers, Other
- North American
- Serves 8-10
He has a point: I once waited twenty minutes on a cocktail at The Violet Hour in Chicago — although my drink's multifaceted flavors wound up tasting perfectly balanced in every imaginable way.
To turn this hearty stew into a weeknight feast, I'm going to serve it with some crusty garlic bread and a mixed green salad. The result is a satisfying meal that takes minutes to make. Interested? Then keep reading for the recipe.
From flutes to saucers, around this time of year, one can never have too many sparkling wine glasses. That's why I've rounded up the Internet's most fabulous glasses. Thanks to our wonderful bookmarking tool, it's easy and fun to do. You simply search the web for champagne glasses and bookmark the ones you love. Then you can create a pretty little widget and share your finds with everyone like I did here. How great would it be drink from these angular flutes on New Year's Eve? They have the word "cheers" engraved on the side, so suddenly drinking becomes a learning experience. Check out my selection of glasses below and start bookmarking your own!
To learn more about bookmarking read the complete instructions here.
Remembering another recipe I've been wanting to make for a polenta cake, I decided to take the Mediterranean inspiration and substitute olive oil for the butter, which gave the cake a rich, but exotic flavor. Though I planned to infuse the glaze with rosemary, I ran out of time, but still used a sprig as a festive garnish. Get the recipe when you read more