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Posts tagged as bacon

Bacon-Wrapped Dried Plums with Rosemary Honey (AIP, Paleo) and Slim Palate Cookbook Giveaway WINNER!

Posted by Stephanie Meyer on May 27, 2014 at 4:30pm

Bacon-Wrapped Dried Plums with Rosemary Honey | Fresh Tart (AIP, Paleo)First up: congratulations to Elaine Harbaugh Heffner for winning last week’s The Slim Palate Paleo Cookbook’s giveaway! Happy cooking to you, Elaine, I know that you’ll love it.

You’ll of course recognize these little tasties as a twist on Devil’s on Horseback (dates stuffed with blue cheese, wrapped in bacon; they’re marvelous). I started playing around with them because I wanted to avoid dairy AND I wanted to bring them as dessert to a party. Bacon for dessert – why not? The honey – in my mind, at least – is what transforms the dish from appetizer to dessert, although these would be perfect as an appetizer as well, or for dinner for that matter (seriously, serve with a salad alongside). I chose dried plums instead of dates to take the sweetness down a notch, and added rosemary to the honey to you know, class up the joint a bit. Nothing elevates a humble prune like the fragrance of fresh rosemary. And a few grinds of black pepper, that’s nice too. All together, I like these better than the cheese stuffed version, and I think you might too.Bacon-Wrapped Dried Plums with Rosemary Honey | Fresh Tart (AIP, Paleo)I ate them – and attended the party I brought them to – in celebration of completing the manuscript for Twin Cities Chef’s Table. Hooray! I was way over deadline, I hit about 20 walls while writing it, but it is done. What an incredible, life-altering experience. I had a blast photographing almost 60 chefs and their beautiful food! I credit sorting out my health via the autoimmune protocol (AIP) diet I’ve been following for the last three months and my friend Joy Summers (do not miss her delicious, hilarious dining and cocktail raves at TC Taste/Minnesota Monthly, The Heavy Table, Thrillist, or her blog, Eating the Minneapple) for getting me past the writing wall I hit a few months ago. As much as I loved the work, I was sick, exhausted, and struggling mightily. I leaned on Joy for her in-depth knowledge, exactly the shot of perspective and creativity I needed to finish many of the restaurant introductions. What a gift it is to have such a talented, generous friend!Bacon-Wrapped Dried Plums with Rosemary Honey | Fresh Tart (AIP, Paleo)And now? Full steam ahead on Fresh Tart. Look for more and more fresh, seasonal AIP and paleo recipes. Good health is the name of the game, but deprivation is not. It’s summer! Beautiful food abounds and I’m so excited to share some of the dishes I’ve been making and enjoying with you all. My son graduates from high school on Friday, the book is done, my health is back on track…I’m officially declaring a new chapter in my life and I’m so grateful to be sharing this journey with you.

Also: bacon.

Recipe for Bacon-Wrapped Plums with Rosemary Honey (AIP, Paleo) at TC Taste/Minnesota Monthly Magazine.

Fried Egg BLT with Harissa & Avocado

Posted by Stephanie Meyer on Mar 20, 2012 at 8:18pm

spanglish sandwich

This sandwich is so delicious it makes even gluten-free bread seem divine. Inspired by the movie Spanglish – worth seeing for a couple of killer food scenes, thanks to consulting chef Thomas Keller – it’s basically just a glorified BLT.

But I love glorified, especially when the glory is via a fried egg, and melted cheese, and harissa, and if you’re feeling particularly holy, a smear of lightly salted, smashed avocado…la la laaah! Glory all over the place.

Despite my rave about gluten-free bread, the best sandwiches are of course comprised of the best individual ingredients. They’re also about perfect timing so that the play of hot and cold, crunchy and creamy, tangy and salty and sweet and rich all come together, in every single bite, and blow your mind a little bit.

(Wow. Can you tell that I’m writing this while on vacation? I’m relaxed and apparently full of adjectives…)

I’ve been making this sandwich for years but had strayed away from it since giving up gluten almost two years ago. Big thanks to my friend Molly Herrmann for making me a similar version, on gluten-free bread, and reminding me how very much I had missed it.

Recipe for Fried Egg BLT with Harissa & Avocado at TC Taste/Minnesota Monthly Magazine.

Saute of Tomatoes & Okra with Bacon

Posted by Stephanie Meyer on Jul 7, 2011 at 10:18am

saute of okra with tomatoes & bacon

Make this. You will not be able to stop eating it.

Add cayenne pepper and the perfect amount of salt and you REALLY will not be able to stop eating it. Spoon it over polenta…and forget it. Gone.

Recipe for Saute of Tomatoes & Okra with Bacon at Dara & Co./Minnesota Monthly Magazine.

Grilled Asparagus Salad with Bacon Vinaigrette

Posted by Stephanie Meyer on Jun 10, 2011 at 7:19am

asparagus salad with bacon vinaigrette

The play of hot against cold, tender against crunchy, preferably with a salty-sweet vinaigrette, hits enough texture and flavor notes to transform a simple salad into a meal. Use this recipe as a formula to play with all summer long, as other vegetables come into the market.

My recipe for Grilled Asparagus Salad with Bacon Vinaigrette at Dara & Co./Minnesota Monthly Magazine.

Fried Tomato BLT

Posted by Stephanie Meyer on May 4, 2011 at 6:45am

fried tomato blt

Check out Jason Hicks’ – executive chef at The Local – recipe for Fried (Green) Tomato BLTs at Dara & Co./Minnesota Monthly Magazine.  Since green tomatoes aren’t yet available in Minnesota, I substituted local hothouse tomatoes for a delicious result.

fried tomato watercress bacon-maple vinaigrette

In fact, I fried up a batch of tomatoes again last night for din and topped them with the watercress tossed in bacon-maple vinaigrette from the Poached Egg, Crispy Pork Belly, & Watercress on Rice-Flour Potato Pancake with Maple Vinaigrette recipe from a couple of weeks ago.

Food blogger recipe incest.  I like it.

Bacon Jam

Posted by Stephanie Meyer on Mar 1, 2011 at 10:52am

bacon jam

Recipe for Bacon Jam at Dara & Co./Minnesota Monthly Magazine.

Cured Pork

Posted by Stephanie Meyer on Jun 11, 2009 at 6:58pm

I don’t each much pork, or meat for that matter, but I have to admit that there is nothing – nothing! – like the power of a bit of cured pork to completely transform a dish.  This is not a culinary secret, of course, but perhaps these days it isn’t said often enough.  And it should be, because if you’re cooking on a budget, or even cooking for health, with a very small input you can reap a big, big flavor payoff.  I’m thinking in particular of bacon, pancetta, and prosciutto.  Like, start a whatever-is-in-the-cooler vegetable soup with a couple of slices of chopped bacon, saute until crisp, stir in the aromatics, then the substance and broth, simmer until tender and voila, you’ve elevated veggies to something rather sublime. Finish with a grating of good Parmesan and a grind of freshly ground black pepper, perhaps a toasted crouton, and you will be both charmed and full.  (And how about that asparagus soup I had at Trattoria Tosca last weekAll about the pancetta…)

I know the fabulousness of crispy prosciutto, aka God’s Gift to Salads, from a little cooking project I did with Andrew Zimmern a few years back.  We made up a chopped salad for a local restaurant filled with all the good stuff – crisp greens, avocado, sweet onion, crumbled blue cheese, chicken breast, sweet corn, tomato, cucumber, (freshly flash-fried) potato crunchies, and yes, crispy proscuitto.  This via Andrew: to make prosciutto, lay paper-thin slices of prosciutto on a baking sheet (do not overlap).  Bake at 375 degrees F until crisp and browned, about 7-8 minutes.  Let cool, crumble.  Paper thin and shatteringly crisp, it delivers porky saltiness to a salad like no other bacon could – for much less fat.  Must.  Try.

And then, there’s pancetta, aka Italian bacon.  Buy it paper-thin, wrap it around shrimps and fresh sage, and grill until crisp for Stu The Wine Genius’ famous appetizer (or, saute the whole dish for my adaptation, Shrimp Saltimbocca).  Or for the holidays, or anytime you’re craving brussels sprouts, try the Brussels with Pancetta and Dried Cranberries I made this past holiday and is now going to be my new Thanksgiving standard.

And then, and then, there’s the dish I made for dinner tonight, which I’ll call Springtime Fava Bean Salad with Poached Egg because it’s the recipe I loosely followed (from the cookbook I mentioned last week, which I now posess – gorgeous and incredible, Seven Fires: Grilling the Argentine Way by Francis Mallmann; pic above).  I say loosely because I didn’t include favas (John doesn’t like them) and because I didn’t poach the eggs (I just sauteed them over-easy right before we ate).  Also, I filled out the veggies with sauteed swiss chard (I knew it would be delectable with the pancetta, tomatoes, and freshly shelled peas), I used no extra oil (and drained off most of the pancetta drippings), and I skipped the toast.  Not what I would usually recommend – to change a recipe before ever making it.  But in this case, it was a do-with-what-I-had, as well as a keep-it-healthy sort of effort, and the result was truly sublime. The star was the three ounces of thick-cut, cubed pancetta, mmm hmmm. Recipe (and my adaptations, if you’re interested) here.