It’s bacon time again! I don’t know why but I’ve been getting a lot of bacon questions in my email recently, so thought I’d address a few issues I haven’t before. Of course, I’ve long commented on the fact that curing your own bacon is no more difficult than marinating a steak. Mix all the ingredients together and put them in a plastic bag with the meat. Use the recipe below. The aromatics, the bay leaves and everything else below can be considered optional. But there are other strategies. You could make a brine if you feel more comfortable with that. For those of you concerned about reaching the right salt and pink salt levels, you could use a technique called equilibrium brining, which I first read about in Nathan Myhrvold’s Modernist Cuisine. To Read On »
Posts Tagged: bacon
Here are two fabulous side dishes to consider for the holidays (and throughout the winter). I love the roasted vegetables—easy, delicious, nutritious. And the beets, with their color and sweetness, are the linchpin of this dish, so don’t omit. My editor made these and said, “I can’t believe my kids ate beets! And loved them.” This recipe appears in my book How to Roast, FYI. The gratin is great for three, reasons. They’re so good, for one. I made the below dish when I was working with Le Creuset (great gift idea, that dish, btw). My daughter actually got mad at me and said, why don’t you make those cheesy potatoes for us? So I did. Reason two: golden brown crispiness combined with gooey cheesy goodness. Reason number three: These can be made three or Read On »
Two different takes on the ever popular bacon, cheese, and egg sammy, via WSJ.
Is this being mean? Happy Tuesday. If you liked this post, read: DIY: Home-Cured Bacon Candied Bacon Ice Cream recipe from David Lebovitz. Bourbon Bacon Jam from Evil Shenanigans. Sounds odd, but it’s good. The revised and updated Charcuterie has just been published. © 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.
While I love this video—and, yes, Le Creuset is giving away ten of these awesome oval pots (yes, giving them away)—the video doesn’t show how succulent and delicious and simple these bean dishes are. Kate will be pissed that I’m desecrating her beloved cassoulet with American middle-of-the-week ease. Sorry, Kate (but not really). I got great Tarbais-style beans from Steve Sando of Ranch Gordo; these and a great pot are all you need. Sure, I’d love some moulard duck leg confit, but I don’t have it here! What I have is pork! And I love pork, and it’s delicious, and this dish adds up to just a few dollars a portion (even with Whole Foods meat!). Easy cassoulet, American style: thick chunks of bacon started in water (to speed the fat-rendering), browned, then pork shoulder chunks seared in the Read On »