Posts Tagged ‘Food and Wine’
Think French Onion Soup. Substitute bacon fat for butter for sauteing, beer for red wine, and bacon stock for beef stock.
Bacon stock. You heard me.
A long process of making stock involved throwing bacon and a pig’s foot and some onions in a pot and cook for 3 hours. I only did a half recipe (there are only two us in the household) with just a pound of thick cut bacon, since I couldn’t get any slab nor a pig’s foot. So I just boiled the bacon and the onion with a few cloves of garlic for extra flavor for, oh, I don’t know, almost an hour? I just tasted the broth for bacony flavor and call it a day.
The house smelled like bacon for hours. It was glorious.
Obviously, sitting the stock in the fridge overnight make skimming off the fat really easy the next morning.
They didn’t quite say if you are supposed to save the rendered fat from the bacon/pig’s foot to saute your onions for the soup with. I just used the bacon grease I saved in the fridge for it.
And even with half portion, I still have enough to serve 4 easily.
Food and Wine has captured it all – their Top 10 Sweet and Savory Bacon Dishes…
Smoky Tomato Soup with Maple Candied Bacon
- 8 slices of thick-cut applewood-smoked bacon (8 ounces)
- 2 tablespoons maple sugar or light brown sugar (see Note)
- 2 tablespoons unsalted butter
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 3 large garlic cloves, minced
- 1 1/2 tablespoons tomato paste
- 3 tablespoons granulated sugar
- 1 teaspoon smoked paprika
- 1 teaspoon grated orange zest
- 1/2 teaspoon piment d’Espelette (a dried pepper from France)
- Kosher salt and freshly ground pepper
- 1/2 cup dry rosé wine
- Two 15-ounce cans chopped tomatoes
- 2 cups water
- 1/4 cup fresh orange juice
- 3 tablespoons sour cream
- Preheat the oven to 400°. Line a rimmed baking sheet with parchment. Arrange the bacon on the paper and bake for 8 minutes, until almost crisp. Drain the oil from the baking sheet. Sprinkle the bacon with the sugar and bake for 8 minutes, until glazed; cool.
- Meanwhile, in a saucepan, melt the butter in the oil. Add the onion and cook over moderately high heat until softened, 5 minutes. Add the garlic and cook over moderate heat for 30 seconds. Add the tomato paste and cook, stirring, until darkened, 2 minutes. Stir in the granulated sugar, smoked paprika, orange zest, piment d’Espelette, 1 tablespoon of salt and 1/4 teaspoon of pepper and cook for 30 seconds. Add the rosé and bring to a boil. Add the tomatoes with their juices; bring to a simmer. Remove from the heat.
- Stir the water, orange juice and sour cream into the saucepan. Working in batches, puree the soup until smooth. Return the soup to the saucepan; season with salt and pepper. Reheat the soup, then ladle into bowls and serve with the bacon. Alternatively, the soup can be chilled and served cold.