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Southern Side: Creamed Collard Greens

YumSugar — Wed, 18 Nov 2009 12:50:11 -0800

I'm a little sick of the traditional Thanksgiving meal. That's why this year I plan on serving slightly different versions of old favorites - like a turkey roulade instead of a whole roasted turkey, for instance.

Rather than the usual green bean casserole, I'm reaching for a neo-Southern riff on the creamed spinach standby, and plan on impressing guests with creamed collard greens. Unlike creamed spinach, this vegetable side isn't swimming in heavy cream; the cream adds subtle body, while smoky bacon rounds out the collards' bitter character.

But the pièce de résistance is really the crispy, cheesy crumb topping. Be sure to make a generous amount, because the more, the better. Add a new tradition to your meal when you keep reading

Bacon Fat Candle: Love It or Hate It?

YumSugar — Tue, 03 Nov 2009 04:00:44 -0800

Most of you prefer crispy bacon to its chewy counterpart - but how about bacon in candle form instead?

Rather than oh-so-predictable bacon vodka and bacon chocolate, Rick Gresh, the chef at David Burke's Primehouse in Chicago, is serving guests bacon candles. The votives are made of rendered bacon fat and a vegetable-based wick, and as they melt, are poured over dry-aged steaks and rare scallops to impart a rich, smoked aroma.

What do you think of the newfangled idea? Does it hold a light to this year's other bacon innovations?

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Fast & Easy Dinner: Baked Potatoes With Brussels Sprouts

partysugar — Fri, 30 Oct 2009 08:00:45 -0700

Although it takes an hour for a potato to bake, I still consider baked potatoes a quick and simple meal. Why? Because they require virtually no work. All you have to do is throw them in the oven and wait.

Because of the special and flavorful topping - bacon! Brussels sprouts! sour cream! - this recipe, however, involves a small amount of cooking.

It's worth the extra effort; with their veggie, pork, and dairy components, these loaded baked potatoes are a meal in themselves. To take a look at the recipe, read more.

Baked Potatoes With Brussels Sprouts
From Real Simple

Ingredients

4 large baking potatoes
12 slices bacon
8 to 10 fresh sage leaves, roughly torn
3/4 cup golden raisins
2 cups Brussels sprouts
1/2 cup sour cream
kosher salt
freshly ground black pepper

Directions

Preheat oven to 375° F.
Wash and dry the potatoes, then prick them all over with a fork. Set on middle rack of oven and bake 1 hour, or until the potatoes feel soft when gently squeezed and the skin is crispy.
In a medium frying pan, over medium heat, cook the bacon until just crisp. Drain on paper towels and set aside.
Discard all but 1/4 cup of the bacon fat and return the pan to the burner over medium heat. Add the sage and sauté until just sizzling. Add the raisins and Brussels sprouts and stir until warm.
Slice the top of each potato down the center lenghtwise and squeeze gently to loosen the inside. Spoon some of the Brussels sprout mixture over each potato and lay 3 slices of the bacon on top. Add a dollop of the sour cream to each and sprinkle with the salt and pepper.

Serves 4.

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Fast & Easy Dinner: Roasted Garlic White Pizza

partysugar — Fri, 23 Oct 2009 08:00:16 -0700

After a long week, there's nothing like heading home to a delicious dinner and a glass of good wine. When I'm stressed out, I find cooking relaxing - especially if I'm making something like a roasted garlic white pizza.

Instead of a classic tomato sauce, this pizza is slathered with a paste made from roasted garlic. It's then topped with spinach, bacon, ricotta, and mozzarella. Talk about a scrumptious pie! To kick-start your weekend with this dish, get the recipe and read more.

Roasted Garlic-and-Spinach White Pizza
From Everyday With Rachael Ray

Ingredients

12 cloves garlic, unpeeled
4 teaspoons extra-virgin olive oil
1 tablespoon cornmeal
12 ounces refrigerated pizza dough
2 slices bacon, cut into 1-inch pieces
One 10-ounce package frozen spinach, thawed and squeezed dry
Salt and pepper
1 cup ricotta cheese
3/4 cup shredded mozzarella cheese

Directions

Preheat the oven to 325°.
Place the garlic on a sheet of foil; drizzle with 1 teaspoon olive oil and 1 tablespoon water. Seal and bake until soft, about 30 minutes; let cool slightly.
Squeeze the garlic cloves from their skins into a small bowl; add 2 teaspoons olive oil and mash into a paste.
Meanwhile, grease a baking sheet with the remaining 1 teaspoon olive oil; dust with the cornmeal. Stretch the pizza dough into a large rectangle and transfer to the prepared baking sheet. Let the dough rest for 10 minutes; stretch again to almost fill the pan.
Position a rack in the lower third of the oven and preheat to 425°. In a medium skillet, cook the bacon over medium heat, stirring often, for 5 minutes; drain and transfer to a plate. Add the spinach to the skillet and cook over low heat until warmed through; season with salt and pepper.
Brush the pizza dough with the garlic paste. Top with the spinach and dollops of ricotta. Sprinkle with the bacon and mozzarella.
Bake for 15 minutes, lower the temperature to 400° and bake until the cheese is brown and bubbling, about 10 minutes.

Serves 4.

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Yummy Links: From Pumpkin Seeds to Carbonara

partysugar — Fri, 16 Oct 2009 09:15:35 -0700

Ten ways to spice up pumpkin seeds.- Chow
Kale and bacon make one delicious combination. - The Epi Log
Josh Ozersky questions the patriotism of the humble hamburger. - Vanity Fair
Fabio Viviani's latest gig? Pizza delivery man. - Grub Street NY
Cook's Illustrated's editor, Christopher Kimball, is ready to wage war on the blogosphere. - Eat Me Daily
The Bocuse d'Or USA is now searching for its next national team. - Eater
Jazz up classic pasta carbonara with peas and ricotta. - Serious Eats

Library Book Returned With Bacon as a Bookmark

YumSugar — Tue, 29 Sep 2009 11:30:41 -0700

Over the past year, bacon has turned multifunctional as the trendiest ingredient around. We've seen it in vodka, as a flavoring for mayonnaise, and even as a savory take on dental floss. But bacon, as it turns out, is even more useful than one could've ever imagined. It also happens to makes for a very handy bookmark.

Dan Thompson, a librarian and collector from the UK's seaside town of Worthing, discovered a thin slice of bacon that was being used to bookmark a page in a returned book. Apparently, such an occurrence isn't as uncommon as it sounds; The Argus, which first reported the story, references a similar website that lists locales where other people have found rashers, or slices of bacon, in books.

I would jump on the bandwagon, if it weren't for the fact that I'm partial to my favorite bookmark, an asparagus spear. Have you ever heard of this phenomenon?

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Fast & Easy Dinner: Spinach Salad With Bacon Vinaigrette

partysugar — Tue, 22 Sep 2009 06:50:04 -0700

There are hundreds of spinach salads out there, but this recipe is my current obsession. It's complex and delicious, yet really simple to make. The ingredients are carefully thought out, and each bring something different to the table.

Plums provide a juicy sweetness, almonds give a salty crunch, and blue cheese adds a pungent creaminess. Prosciutto and bacon take the salad to a whole new porky level, making it hearty enough to enjoy alone. To check out the recipe, read more.

Spinach Salad with Bacon Vinaigrette
From Food & Wine

Ingredients

3 strips thickly sliced lean bacon, cut into 1/4-inch strips
2 tablespoons extra-virgin olive oil
1 shallot, minced
2 tablespoons sherry vinegar
1 tablespoon whole-grain mustard
1 teaspoon chopped thyme
2 small plums, sliced into thin wedges, or 4 fresh purple figs, quartered
One 5-ounce bag of baby spinach
Salt and freshly ground pepper
1/4 cup marcona or other salted roasted almonds, coarsely chopped
2 ounces crumbled blue cheese, such as Cabrales
1/4 pound thinly sliced serrano ham or prosciutto (8 slices)

Directions

In a large skillet, cook the bacon in the olive oil over moderately high heat until browned and crisp, about 6 minutes. Remove from the heat and stir in the shallot, vinegar, mustard and thyme.
Scrape the dressing into a large bowl. Add the plums and spinach, season with salt and pepper and toss.
Add the nuts and crumbled blue cheese and toss again. Transfer the salad to plates, top with the sliced ham and serve.

Serves 4.

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Killer App: Bacon Wrapped Dates

YumSugar — Mon, 14 Sep 2009 16:15:29 -0700

Everything tastes better with bacon, and dates are no exception! I recently went to an end-of-Summer barbecue and couldn't stop eating these crispy bacon-wrapped dates. Of course, I had to ask the hostess for the simple recipe to share with you. This appetizer is super easy to make and can be prepared before the party, so your guests will be munching on the salty, sweet, and oh-so-satisfying bite-sized, bacon-wrapped dates the second they arrive at your home. Straight from the oven these apps are molten hot - be sure to allow time for them to cool. If you want to serve this addicting appetizer at your next party, keep reading.

Summer of Salads: Wedge Salad

YumSugar — Thu, 20 Aug 2009 05:50:48 -0700

In an age of arugula and frisée, the 1960s Americana icon known as iceberg lettuce might seem behind the times. It's true that iceberg is virtually devoid of nutrients, and lacks the flavor and roughage of contemporary chicories. But coming to terms with the fact that iceberg isn't exactly an antioxidant is what's helped me to embrace it. I now love the leaves for their sheer juiciness and ice-cold crunch.

My favorite way to enjoy the 'berg? As a huge wedge, pulled straight from the crisper and topped with salty bacon bits, soft, powdery egg, and a generous drizzle of creamy, slightly tangy blue cheese dressing. Sure, it's a throwback to yesteryear, but the flavors still feel entirely new. Get the recipe after the break

Fast & Easy Dinner: Cobb Salad With Warm Bacon Vinaigrette

partysugar — Tue, 11 Aug 2009 06:50:10 -0700

Traditionally the ingredients in a Cobb salad - lettuce, tomatoes, chicken, bacon, hard-boiled eggs, avocado, and blue cheese - are served chopped and mounded separately.

However, this recipe takes a modern view of the classic dish and tosses everything together with a warm, bacon-mustard vinaigrette.

The resulting salad has the same familiar flavors but is easier to eat. The best thing about any type of Cobb salad is that it's hearty enough to stand alone. If your interested in checking out the recipe, read more.

Cobb Salad With Warm Bacon Vinaigrette
From Gourmet

Ingredients

1 heart of romaine, torn into bite-size pieces
3 cups packed baby spinach
4 bacon slices, chopped
1 tablespoon vegetable oil
6 chicken tenders (about 1/2 pound)
2 tablespoons red-wine vinegar
1 1/2 tablespoons cider vinegar
1 teaspoon grainy mustard
2 hard-boiled eggs, halved
1 small tomato, cut into wedges
1/2 avocado
1/2 cup crumbled blue cheese (3 ounces)

Directions

Toss together romaine and spinach in a large bowl.
Cook bacon, stirring occasionally, in a heavy medium skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
Discard all but about 2 tablespoons bacon fat and add oil to skillet. Pat chicken dry and season with 1/4 teaspoon each of salt and pepper. Increase heat to medium-high and cook chicken, turning over once, until golden brown and just cooked through, 5 to 6 minutes total. Transfer chicken to a plate.
Reduce heat to medium and add vinegars and mustard to skillet. Boil, scraping up brown bits, 30 seconds. Stir in any juices from chicken.
Toss salad greens with bacon vinaigrette. Season with salt and pepper. Top salad with chicken, eggs, tomato, sliced avocado, blue cheese, and bacon.

Serves 4.

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