25 September 2010

What to Do With Bacon

I know. It's been a while. Not much of an excuse except for moving to a place two miles across town. I'm fairly settled now, and find myself with no reason to not make a new cooking post. Unfortunately, the fermented pickle post will have to wait until I get a new enclosure for my other laptop's hard drive, which has all of the pickle pics on it.

Instead you will have to read what another asshole does with bacon. I give myself a pass on this, as I made the bacon myself and now have a surplus of.

So what sounds good on a nice 95°F Sacramento day? Mac and cheese of course. The lack of a cheese eating roommate and the quart of milk set to expire in the icebox has left me little choice.

It's pretty much your basic recipe: boil pasta, make a flour rue, add milk and cheese, combine, pour into baking dish(es), top with bread crumbs and rendered lardons.

Contrary to bacon fool instinct, I opted not to make the rue with the rendered fat and stuck with butter. I did however fry the breadcrumbs in the fat. The decision came from noticing people were too scared to eat the Elvis bread (bacon, peanut butter banana bread) I once made in which I substituted bacon fat for the butter. It was good, but I agree with one person's opinion that it tasted like death.

If you follow the previously mentioned steps, you will have something that looks like this:

Additionally, I chose to dish them into three smaller pie pans and freeze two of them. I live alone, so there's no need for me to have a giant cassarole dish rotting in the fridge instead of the souring milk and molding cheese that I initially was trying to avoid.

So that's that. Apologies for the long delay for the two of you who actually read this. The following are the measurements for the ingredients.

1 lb. pasta (shells here) - boil

3 c. milk
2 sprigs thyme } - simmer
2 cloves garlic

3 tbs. flour
3 tbs. butter } - rue it
1 tbs. mustard

12 oz. cheese - add it to the rue

Season to taste with salt/pepper

3 slices bread crumbed - spread over mac and cheese

6 strips bacon sliced into smaller strips ~ 6 oz. lardon
1 yellow onion diced } - render and top over bread crumbs
2 cloves garlic minced

400°F ca. 30 minutes

08 September 2010


Hey folks,

I haven't forgotten about this blog. I have just moved, so I've had logistics on my mind instead of drying duck breast prosciutto in my frat fridge. Foreshadowing...