Standard: Lancaster Brand bacon
Smith: uncured bacon wrapped around fig & goat cheese and bacon-wrapped dates & goat cheese
Stumpff: pancetta with guacamole on sliced sweet potato
Zartman: low-sodium bacon wrapped around asparagus spears
Zartman: bacon jam made with onion and balsamic vinegar
Homemade Bacon Jam and Freshly Baked Bread
- slices bacon, chopped
- Vidalia onions, peeled, sliced thin, and diced
- Mustard seed Dijon mustard
- brown sugar
- apple cider vinegar
- ¼ tsp. red pepper flakes I forgot to put this in.
- balsamic vinegar
- Cook bacon until crisp. Remove the bacon from the pan. Set aside.
- Add the onions to the fat in the pan. Cook until onions are translucent and lightly browned, 10 to 15 minutes.
- Add the bacon, mustard, brown sugar, cider vinegar, and balsamic vinegar. Stir to combine.
- Bring to a simmer, then reduce heat and continue to cook until the liquid has reduced, about 45 minutes.
- Remove from heat and let cool.
- Spoon into jar and store in refrigerator.
Categories: bacon, Breakfast, Food and drink, sauces & condiments, Tasting
Tags: bacon, breakfast, flavor, jam, pancetta, Saturday, Second breakfast, Tasting
The sycamore trees’ yellowing leaves show that they are not clinging to summer. However the thermometer still registers 95*F on this, the second Saturday in September. The humidity made the heat seem even more unbearable, so spending time out of doors wasn’t the most pleasant idea.
These weeks of overlapping seasons, one might wonder whether it really is any better to prepare your meals using the stovetop rather than the oven. The scent of fried bacon fills the apartment as much as the aroma of fresh baked bread might. The hot vapor from the water boiling for pasta, no doubt raises the humidity in the kitchen, if not also the next room. Would dry heat from the oven be much worse?
This morning we had eggs-in-a-bread-frame, sausage links, toast & marmalade. Lunch: macaroni & white cheddar cheese with green sauce and sausage mixed in. Snack: an orange-peach-banana smoothie (that could have had a better ratio of yogurt to banana).
For our evening meal, I decided to try something that my sister had prepared for Mother’s Day one year. We weren’t disappointed with the results (although an expert might have ended up with a smoother sauce).
1/2 box of spaghetti
4 slices bacon
1 teaspoon minced garlic
1/c cup shredded parmesan cheese
optional: pico de gallo
Prepare the spaghetti according to the package directions. I only boiled mine for 5 minutes before draining the water off.
Meanwhile, fry the bacon. Reserve the bacon fat. Cut the crisp bacon into small pieces. In a separate bowl, thoroughly whisk the two eggs together with a bit of salt.
Be sure that you have everything readly before you start the assembly process. Add the bacon fat to the strained, hot noodles. Stir in the bacon and garlic. Pour in the egg, continuing to stir the noodles. Add the parmesan and keep mixing the pasta until the ingredients are all combined and the noodles are coated with your parmesan-egg sauce. Serve hot.
I added pico-de-gallo to mine. Joel thinks that it would be nice with sauteed onions.
Categories: bacon, Cheese, Food and drink, pasta
Tags: Autumn, bacon, boiling, carbonara, eggs, Fall, Parmesan, pasta, spaghetti, stovetop, summer, supper