In Eat, Pray, Love - Elizabeth Gilbert's descriptive statement, vegetarian except for bacon, went all gooey and sticky on me, I can not shake it off. In most of my trips, I almost always have Filipino breakfast (danggit+sinangag, tapsilog, tocilog, bangus+sinangag - the works!!) BUT always, just almost always, with extra order of bacon on the side. So for me, I think I am into Filipino breakfast always and forever except for bacon! Breakfast is not just 200% breakfast perfect without bacon.
Apartment Therapy's kitchen feature about this ultimate food for the Goddesses (like moi *insert sexy wink here, ahuh!*) MAY make me drop my domestic-ignorance and give our pots, pans and ladle some lovin'.
BACON TIP #1
How to Make Perfect Bacon in the Oven
Bacon is one of life's great pleasures. Crispy, salty, and hot, it complements eggs and hash browns, sandwiches and desserts. But anyone who's been served a lump of greasy, soggy bacon knows how important it is to cook it to perfection.
High quality bacon like Niman Ranch
Tools:
Baking sheet with a 1/2"-3/4" lip (to catch the grease)
Aluminum foil
2. Lay the bacon strips out flat on the baking sheet, leaving space so they don't overlap.
3. Pop the bacon in the oven for 15 to 20 minutes. If it's thick bacon that produces a lot of grease you'll want to drain the grease halfway through.
4. When the larger grease bubbles subside and smaller bubbles appear on the bacon, you know it's done. If the bacon is already firm in the oven then it's cooked to long. Bacon firms up as it cools, generally.
Additional Notes: Depending on how crispy you like your bacon, you can pull it out early or leave it in for a bit longer, but a couple of minutes makes a big difference.
BACON TIP #2
Everything is Better with Bacon - I so totally agree and I am choosing the recipe wherein bacon is partnered with potatoes (potato being my OTHER comfort food!)
Apartment Therapy's kitchen feature about this ultimate food for the Goddesses (like moi *insert sexy wink here, ahuh!*) MAY make me drop my domestic-ignorance and give our pots, pans and ladle some lovin'.
BACON TIP #1
How to Make Perfect Bacon in the Oven
Bacon is one of life's great pleasures. Crispy, salty, and hot, it complements eggs and hash browns, sandwiches and desserts. But anyone who's been served a lump of greasy, soggy bacon knows how important it is to cook it to perfection.
What You Need
Ingredients:High quality bacon like Niman Ranch
Tools:
Baking sheet with a 1/2"-3/4" lip (to catch the grease)
Aluminum foil
Instructions
1. Put your oven rack in the middle position, preheat the oven to 375° and line a baking sheet with aluminum foil.2. Lay the bacon strips out flat on the baking sheet, leaving space so they don't overlap.
3. Pop the bacon in the oven for 15 to 20 minutes. If it's thick bacon that produces a lot of grease you'll want to drain the grease halfway through.
4. When the larger grease bubbles subside and smaller bubbles appear on the bacon, you know it's done. If the bacon is already firm in the oven then it's cooked to long. Bacon firms up as it cools, generally.
Additional Notes: Depending on how crispy you like your bacon, you can pull it out early or leave it in for a bit longer, but a couple of minutes makes a big difference.
BACON TIP #2
Everything is Better with Bacon - I so totally agree and I am choosing the recipe wherein bacon is partnered with potatoes (potato being my OTHER comfort food!)
Bacon-Cheddar Twice Baked Potatoes
Makes 8 potato halves
This recipe can easily be halved or doubled.
4 good-sized russet potatoes
6 strips thick-cut bacon (or 8 strips thin-cut bacon), diced
1 large yellow onion, diced small
2 cloves garlic, minced
1/2 cup sour cream
1 cup sharp cheddar cheese, shredded
Salt (sea salt is great if you have it)
Pepper
Olive oil
Heat the oven to 425°F. Line a baking sheet with aluminum foil.
Scrub the potatoes clean, rub them will olive oil, and sprinkle them with salt. Prick the potatoes a few times with the tines of a fork. Arrange them a little ways apart on the baking sheet. Bake for 50-60 minutes, until they are completely soft when pierced with a fork and the skins are dry.
While the potatoes are baking, begin preparing the filling. Warm a skillet over medium heat and cook the bacon until most of the fat has rendered and the bacon has crisped to your liking. Remove the bacon bits with a slotted spoon and drain on paper towels.
Pour off all but a teaspoon of the bacon fat. Cook the onions with a half teaspoon of salt until the onions are deep golden and caramelized. Stir in the garlic and cook for another thirty seconds.
Remove from heat.
When the potatoes are cool enough to handle, slice them in half and scoop the insides into a medium-sized bowl. Leave a quarter inch or so of potato next to the skin. Mash the potatoes with the onions, garlic, bacon, sour cream, and about 3/4 cup of the cheddar cheese. Give it a taste, and add more salt and pepper as you see fit.
Arrange the potato skins on the baking sheet. Divide the filling between all the skins and sprinkle the tops with the remaining 1/4 cup of cheddar cheese. At this point, the potatoes can be baked right away, or refrigerated and baked later.
Bake for another 15-20 minutes, until the cheese has melted and the peaks of the mashed potatoes are crispy. Potatoes that were refrigerated may take a little longer. Serve straight off the baking sheet while still hot and bubbly. Leftovers will keep for up to a week.
(all photos and recipes/how-to's are credited to Apartment Therapy)
Bacon(s) are Forever, not diamonds!!
I love them for breakfast. :)
All Sunshiny,
Tina
Makes 8 potato halves
This recipe can easily be halved or doubled.
4 good-sized russet potatoes
6 strips thick-cut bacon (or 8 strips thin-cut bacon), diced
1 large yellow onion, diced small
2 cloves garlic, minced
1/2 cup sour cream
1 cup sharp cheddar cheese, shredded
Salt (sea salt is great if you have it)
Pepper
Olive oil
Heat the oven to 425°F. Line a baking sheet with aluminum foil.
Scrub the potatoes clean, rub them will olive oil, and sprinkle them with salt. Prick the potatoes a few times with the tines of a fork. Arrange them a little ways apart on the baking sheet. Bake for 50-60 minutes, until they are completely soft when pierced with a fork and the skins are dry.
While the potatoes are baking, begin preparing the filling. Warm a skillet over medium heat and cook the bacon until most of the fat has rendered and the bacon has crisped to your liking. Remove the bacon bits with a slotted spoon and drain on paper towels.
Pour off all but a teaspoon of the bacon fat. Cook the onions with a half teaspoon of salt until the onions are deep golden and caramelized. Stir in the garlic and cook for another thirty seconds.
Remove from heat.
When the potatoes are cool enough to handle, slice them in half and scoop the insides into a medium-sized bowl. Leave a quarter inch or so of potato next to the skin. Mash the potatoes with the onions, garlic, bacon, sour cream, and about 3/4 cup of the cheddar cheese. Give it a taste, and add more salt and pepper as you see fit.
Arrange the potato skins on the baking sheet. Divide the filling between all the skins and sprinkle the tops with the remaining 1/4 cup of cheddar cheese. At this point, the potatoes can be baked right away, or refrigerated and baked later.
Bake for another 15-20 minutes, until the cheese has melted and the peaks of the mashed potatoes are crispy. Potatoes that were refrigerated may take a little longer. Serve straight off the baking sheet while still hot and bubbly. Leftovers will keep for up to a week.
(all photos and recipes/how-to's are credited to Apartment Therapy)
Bacon(s) are Forever, not diamonds!!
I love them for breakfast. :)
All Sunshiny,
Tina
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