Cook bacon until crisp and then drain really, really well. Coarsely chop.
While bacon is cooking, melt chocolate over a double boiler. Stir with a rubber spatula. When about 80% of the chocolate is melted, remove the chocolate from the heat and keep stirring until the remaining chocolate melts.
3. Fold the bacon into the chocolate and continue stirring for a minute or two more. Pour the chocolate into molds and let set.
I shudder to say this, but I’m in a tomato rut. I know I’ll be horrified in February that I could even have such thoughts.
I know, I know… basil and tomatoes are the quintessential food pairing. And this year, both have benefited from the sweltering summer heat. But after weeks of tomatoes and basil, I need to shake it up. Mint and Tomatoes is also a Mediterranean combination with roots closer to Turkey than Italy.
As I thought about dinner last night, I started with mint as my canvas to paint on flavors. Zucchini and bacon came to mind, as did a favorite, Trout with Mint and Bacon.
A simple meal to be sure, but full of bright flavors.
Black Sea Bass with Tomatoes, Mint and Bacon 2 black sea bass filets 1 slice bacon, chopped 1 small onion, chopped 2 cloves garlic, chopped ¼ cup mint leaves Lemon 1 – 2 tomatoes, sliced Canola oil or butter Salt and pepper to taste
1. Season fish with salt and pepper 2. In a large skillet, add bacon. Turn heat to medium and cook until bacon releases its fat and begins to crisp. Add the onions and garlic and cook until they are soft. Remove from pan. 3. Drain all but a thin layer of bacon grease from the pan. Add a little fresh oil or butter, and return the pan to high heat. Sear the fish for 4 minutes on the flesh side. Turn over and continue cooking for 1 minute on the skin side. 4. Remove from pan and serve with a heavy squeeze of lemon juice, a sprinkle of mint and slices of tomatoes. Sprinkle bacony-goodness on top.
I hope you’ll forgive me as I add another dish to my already full list of Ten Favorite Restaurant Dishes. Just because I’m an accounting professor doesn’t mean I can count.
I’m not really a dessert person – I don’t like making them and I’m not a particular fan of eating them either – though there are a few I enjoy. Last night, I made an exception in honor of my friend’s birthday.
We were eating at Hungry Mother in Cambridge – an interesting blend of traditional southern flavors prepared with local New England ingredients, served in a causal, fine dining atmosphere. They’ve received many accolades and are booked solid every night of the week.
The limited dessert menu had the usual suspects – chocolate, fruit and cake. What stood out was the Salted Caramel Cake served with Anglaise and Candied Bacon. They put my two favorite ingredients, salt and bacon, and turned it into dessert. How could I not order it???
And how could I share it? Given that it was David’s birthday, the polite thing to do would have been to offer a bite. But I found myself inching the plate closer to me, a spoon in my left hand and my right arm draped around the plate creating a protective barrier from anyone trying to get a taste.
The salt infused into the caramel perfectly, adding depth to the burnt sweetness. And while it was sweet, it wasn’t cloying. The layers of cake were yellow and moist. And a sweet, smoky, salty slice of bacon was the proverbial cherry top.
Thanks to David for indulging me my piggy behavior and for taking the photo.
The other night I used the garlic scape in a fit of desperation – wanting the garlic flavor but nary a clove to be found in the house. A delicious dinner to be sure, it wasn’t the best show case for this spring delicacy. So today, the experiments began in earnest.
I queried my friends for suggestions – most of the recipe suggestions in cyberspace are for pesto – and Daniel suggested stir-fried with kale, bacon and lemon. With the kale ready for its first harvest, this was a great variation of my favorite kale recipe, and a great way to pull together the flavors of the garden.
Kale Sautéed with Bacon, Scapes and Lemon
2 slices bacon, diced ½ pound kale, coarsely chopped 2 – 3 garlic scapes, chopped ¼ tsp. chili flakes (optional) Juice of ½ lemon Salt and pepper to taste.
Heat a large a large skillet. Add the bacon and cook until the fat starts to render, and the bacon begins to brown. Drain off excess fat.
To the bacon pan, add the scapes and chili flakes, and then the kale. Cook for 3 minutes, or until kale is wilted and tender.
Season to taste with salt and pepper. Squeeze lemon on top just before serving.
My friend asked me the other day, “Why can’t I find a good savory scone?” It’s not even a question of finding a good savory scone; it’s really finding any savory scone. The usual suspects of bakery-cafes – 1369, Diesel, Carberry’s – are all lacking. Rumor has it that Panera sometimes offers savory varieties, but they are not conveniently located, and on principle I try to avoid national chains in favor of supporting the local store owners.
The only true resolution is to make the scones myself.
I thumbed through my favorite (and most trusted) cookbooks for foolproof recipes – Martha Stewart's Baking Handbook
— only to find one or two recipes… for sweet scones. When I lived in San Francisco, I recall having a fabulous scone – in fact my first ever scone – at Greens Restaurant and bakery in Fort Mason. It was a cheddar-scallion scone, and I have never seen it since. Much to my dismay, their cookbook was devoid of any scone recipe, too. A search on Epicurious yielded quite a few, but based on the recipe reviews, none seemed perfect – one was deemed bland, another didn’t have the butter cut into it, and so on… I piece-mealed together the “best practices” of each recipe.
I opted for bacon, cheddar and scallions. Feel free to omit the bacon or the scallions.
Bacon, Cheddar and Scallion Scones 2 cups all purpose flour 1 tablespoon baking powder 2 teaspoons sugar 1 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes 1 cup (packed) coarsely grated extra-sharp white cheddar cheese (about 4 ounces) 2 teaspoons Dijon mustard 3 scallions, washed and cut into rings. 3/4 cup chilled whipping cream (or combination of milk and cream) 1 large egg
Preheat oven to 375°F.
Put bacon in a skillet, and cook over medium heat until the fat is rendered and the bacon is crispy. Drain bacon on a paper towel.
Combine flour, baking powder, sugar, and salt in a bowl. Cut in butter using your fingers until mixture resembles coarse meal. Add cheese. Whisk cream, mustard and egg in small bowl, and add the scallions and the bacon. Add cream mixture to flour mixture and gently knead until just combined.
Turn dough out onto lightly floured work surface. Gather dough together; divide in half. Pat each half into 6-inch round. Cut each round into 6 wedges. Transfer to ungreased baking sheet, spacing 2 inches apart.
Bake scones until golden and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool at least 10 minutes. Serve warm or at room temperature. They can be made 8 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven about 5 minutes.)
