All posts tagged: bacon

Table for 1: Pepper Bacon & Egg Strata

One of the best parts of the weekend is weekend breakfast.  I don’t have to run out the door, instead, I can relax with my coffee and enjoy a cooked breakfast for a change.  Inspired by my mother-in-law’s awesome egg strata she recently served for an army of 12 men, I decided to do a version just for me.  I scaled down the ingredients to serve one, and I substituted egg whites for some of the eggs.  The result was so fluffly and savory.  It was like an entire hot breakfast of eggs, bacon, and toast rolled into one dish.  And all just for me. Pepper Bacon & Egg Strata  Ingredients 1 egg 3 egg whites 1/2 cup milk 1 slice of bread (any kind will do), torn into bite-size pieces 2 slices of pepper bacon salt & pepper  Directions 1.     Cook the bacon, drain from fat, cool, and chop into 1/2 inch wide pieces. 2.     Spray cooking oil spray over the surface of a ramekin or other individually sized baking dish.  Spread bread pieces …

Apple Kimchi Salad with Maple Labne and Bacon

David Chang is a genius.  I know, I know, I’m not the first person to say that about this chef.  I’m probably not the thousandth person either.  It’s pathetic to admit how long I waited to try one of his restaurants–blame it on fear of potential 2 hour waits and an overall inability to get a reservation.  Chang is the brilliant chef behind the Momofuku empire, including Ssam Bar, Noodle Bar, Ko, Ma Peche, and 4 Milk Bar locations in NY.  Excuses aside, I finally managed to walk in the doors of Momofuku Ssam Bar on a Friday night with friends Marcy and Sarah (I know, FRIDAY night no less!) with a 30-45 minute wait.  Best part was that I was able to give the hostess my cell number so she could text me when our table was ready.  One glass of vino later at nearby Bar Veloce, we were in.  Of course, 6 amazing dishes later, I was beyond embarrassed to admit to the fool I’d been waiting to try it for so long.  …

White Bean, Bacon, and Pork Soup with Thyme

  When life gives you leftover pork chops, make this wonderfully silky and rich soup.  I have actually made this soup twice: once with the addition of leftover pork chops and once with the recipe as is (except without carrots as I didn’t have any on hand.)  Both had wonderful results.  But the addition of leftover pork chops (or any leftover pork you have) adds another dimension of flavor and umph.  The soup becomes a meal in itself.  I ended up topping each bowl of soup with some grated parmesan which added even more richness and bite.  Super delicious. I started by soaking the beans overnight.  Please don’t skip this step and substitute canned beans.  Here’s why.  When you cook with dried beans that have been soaked, they still have a lot of firmness to them.  As they cook in the soup and soften, they release their starch–which thickens the soup. After chopping thick bacon into lardons, I placed them in a lightly olive oiled cast iron pot.  Once browned, I removed the bacon and …

MC’s Bacon Pancakes

No, there aren’t pieces of bacon on top of these pancakes.  So where’s the bacon?  INSIDE and ON THE SIDE. Bacon makes good pancakes.  These aren’t low fat… these aren’t the pancakes you find in a diner.  They’re not as wide as your plate, and they don’t come served with eggs and hash browns.  They’re served with bacon and cooked with bacon grease and in my mind, they don’t even require syrup.  They are THE BEST pancakes I have ever had.  They’re simple and delicious in their pork fat-kingdom.  I challenge anyone to eat these and say they aren’t the best pancakes EVAH.  (Note: MC is my mom.  However, to avoid being called a biased blogger, I have taste-tested these pancakes on my devoted taste-tester-extraordinare, who we’ll call GIADA, and Giada is just as crazy about these pancakes as I am.)  Cheers to you MC, and all of your bacon-grease-genius. So let’s get started.  First, you have to cook the bacon.  Not sausage, not turkey bacon, REAL pork bacon.  Fry it up and save the …