Bacon Break

Time to put down the books for a moment and ponder these developments in the wonderful world of bacon and bacon related foods.

1. First of all via ChezPim, I saw a review and comments regarding London’s Fat Duck restaurant and thought the tasting menu rather interesting. And also evidence that the new molecular cuisine, while fascinating, will likely remain rarified if only on the basis of the price of admission to delights.

MENU SAMPLE FOR TASTING MENU ONE HUNDRED AND TWENTY FIVE POUNDS FROM 1ST MARCH 2008

NITRO-GREEN TEA AND LIME MOUSSE (2001) OYSTER, PASSION FRUIT JELLY, LAVENDER POMMERY GRAIN MUSTARD ICE CREAM, RED CABBAGE GAZPACHO JELLY OF QUAIL, LANGOUSTINE CREAM, PARFAIT OF FOIE GRAS OAK MOSS AND TRUFFLE TOAST (Homage to Alain Chapel)

SNAIL PORRIDGE Joselito ham

ROAST FOIE GRAS “BENZALDEHYDE” Almond fluid gel, cherry, chamomile

“SOUND OF THE SEA”

SALMON POACHED IN LIQUORICE GEL Artichokes, vanilla mayonnaise and “Manni” olive oil

BALLOTINE OF ANJOU PIGEON Black pudding “made to order”, pickling brine and spiced juices

HOT AND ICED TEA (2005)

MRS MARSHALL’S MARGARET CORNET

PINE SHERBET FOUNTAIN (PRE-HIT)

MANGO AND DOUGLAS FIR PUREE Bavarois of lychee and mango, blackcurrant sorbet, blackcurrant and green peppercorn jelly

PARSNIP CEREAL

NITRO-SCRAMBLED EGG AND BACON ICE CREAM (2006) Pain perdu, tea jelly

WHISK(E)Y WINE GUMS

PETITS FOURS

Mandarin aerated chocolate, Violet tartlet, Carrot and orange lolly

2. Via HungryMagazine we have Bacon Almond Maple Brittle.

3. Via IdeasInFood we have Candied Bacon and Charred Jalapeno

I did not grow up eating candied bacon at cocktail parties. I missed out. Candied bacon is one of those treats that is best consumed in the kitchen with no one watching. If you prefer to eat candied bacon in a public forum, you will miss out on glories of licking your fingers after each bite as the bacon fat mingles with the caramelized sugar and the salt begs for another sip of beer. Anyway, I got my introduction to candied bacon late in life and have spent many opportunities making up for this fact. One day, I was merely messing around in the kitchen, a habit which has been quite beneficial to my culinary developments. Well, I had some cooked bacon lying around left over from breakfast and my mind began to wonder. I put a pan on the stove and began making a caramel. As the caramel began to darken I thought of jalapenos and placed some on the grill. When the caramel was just shy of burnt, I added the bacon and soy sauce and cooked the mixture to combine the flavors. Afterwards, I took the seeds from the grilled jalapenos and added them to the base which I then pureed, strained and balanced with lime juice and rice vinegar. My mind wanders often and I am thankful for that.

(I have to admit I do not find this picture appetizing in the slightest.)

4. Via SeriousEats reporting from Nigella Express: Brandied Bacony Chicken

Ingredients

1 chicken (about 2 1/2 to 3 pounds)
2 strips bacon
1/4 cup brandy

Procedure

1. Heat the oven to 425°F. Meanwhile, in a small skillet over medium heat, cook the bacon until it’s crisp and the pan is full of rendered bacon fat.

2. Remove pan from heat, and place the bacon right into the bird’s cavity. Place chicken in a roasting pan, breast side up.

3. Pour brandy into still-hot skillet with the bacon fat; let bubble for a minute, then pour mixture over chicken.

4. Roast 45 minutes, making sure the juices run clear between leg and body. Let rest 10 minutes before carving.

(This one sounds like a winner, the chicken, the vodka I’m not so sure about.)

5. Bacon Vodka