Adios Amigos

I'm off on a much needed vacation to Mexico for some beach, sun and R&R...oh and maybe a little bacon along the way.

Upon my return I promise to share all my bacon adventures with you and report on all things tocino on the Mayan Riviera.

Arriba!

Spicy sausage, white bean and kale soup

On a cold, cold night there's nothing like a hot soup to warm you from the inside out, all the better if it's got some spice.

To get our fill of fibre and greens I made this super simple soup with out-of-the-casings spicy italian pork sausage, white cannelini beans and kale.

Garnished with fresh grated parmesan cheese and served with garlic bread (leftover garlic butter from the meatloaf night).

Bacon-Wrapped Meatloaf

Tonight's meal was by request, the bf's to be specific, as he knows he will be spending the evening watching the Golden Globes, I figure he should at least get to choose the meal.

I've made many a meatloaf over the years, but its such a blank slate of a dish that it's always fun to mix it up and bring in a little fresh flavour. Luckily the editors at my favourite cooking magazine Fine Cooking, are right onboard with me as they included a fantastic article on meatloaf in the "cooking without recipes" section of the Feb/Mar issue (which, as anyone who's been reading this blog will know, is exactly my style). * They also have an online step by step interactive guide! Check it out here.

Aside from the unbelievable food styling and photography, they've put together a beautiful, simple and easy 6-step guide to how to make a great meatloaf, and where the substitutions can be made so one is not always making the same thing.

Here's what I threw in mine:
onion
celery
garlic
cremini mushrooms
white wine
Portugese bakery bread soaked in milk
scallions
ground pork
ground beef
1 egg
chopped fresh thyme and rosemary
cumin
chili powder
salt & pepper

and then I covered it in bacon....

Baked at 375 for 45 mins and then under the broiler for about 6 to crisp the bacon.

Served with garlic bread.

Mac n' Cheese with Bacon & Whole Grain Garlic Crouton Topping

Last night we had our friends Kristen and Adam over for dinner to tell us about their recent trip to Mexico, and prep us for ours (t-9 days until departure!). I wanted to make something easy, hearty, moderately healthy and seasonally cozy for the occasion, so of course, I picked mac and cheese.

Another dear friend gave me an amazing cookbook, titled "I Love Bacon!" (does he know me or what?!) and comprised of recipes from top Chefs all over the States that feature bacon. For this meal I based my mac and cheese off of that from Tipsy Parson and Little Giant in NYC.

Since I have to get into a bathing suit in t-9 days I decided to make as many 'healthy' substitutions as possible, including reducing the cream and substituting skim milk for the full fat milk, using whole wheat noodles and baguette for the garlic croutons. Like most homemade mac and cheeses mine was a combo of classic white sauce with lots of good orange and white cheddar, cooked noodles and topped with more cheese (cheddar and lots of shredded parmesan), and a layer of crunchy breadcrumbs (or in this case, smashed croutons).

Once assembled I popped it in a 350 oven for 30 mins until bubbly and brown. The results were creamy and cheesy with that perfect bit of crunch on top.

Pre-oven

and post....mmm.

Served with a quick arugula and heirloom grape tomato salad with dijon vinaigrette.

Breakfast Sandwich

Sometimes the best, and only, way to combat the dreaded weekend hangover is with bacon.

Specifically as part of a homemade breakfast sandwich. This weekend's sunday brunch in our household was designed for exactly this purpose. Way better than what you'll get at Starbucks or Timmy's (though I do love their biscuit instead of english muffin), and just as easy as a traditional bacon n' eggs to whip up...the breakfast sandwich will cure whatever ails you.

Our version contained classic crispy bacon, a perfectly fried egg (a little bit of runny yolk, but not so much as to make a mess) and some creamy melted Cambozola all piled high on a toasted english muffin.

Bacon Frittata

I seem to be perpetually trying to clean out my fridge of odds and ends. Tonight's vehicle was a fluffy frittata. Perfect for the end of the first week back at work after a nice long Christmas holiday...

First, and this may be a big shocker for all of you, I crisped up some bacon. Then wilted my remaining spinach (from yet another spinach salad) in a little bit of the rendered fat. After that, onions and mushrooms went into the pan with a knob of butter while I whisked up 6 eggs with a scoop of sour cream and some water (I'd usually use milk but we were out so I improvised) and salt & pepper.

Once all the ingredients were cooked it was time to assemble. With the onion and mushrooms still in the pan I poured in the egg mixture and let it start to cook. I scattered the bacon, wilted spinach and cubes of a really nice gruyere into the egg, and topped it off with some fresh grated parmesan cheese. Once everything was in and relatively evenly distributed, I stuck it in a hot oven for about 10 minutes.

Pre-oven

Post-oven

The results were creamy, eggy and bacony, with a little healthy kick from the spinach and mushrooms. Served with hot sauce and warm potato and chive focaccia bread...mmm.

Republic of Bacon

Another amazing site to add to your bacon bookmarks.

Republic of Bacon is created by Maple Leaf and features links to hilarious comics, recipes (I definitely need to try the creme brulee), downloads and lots of other fun and random bacon-related goodness.

p.s. how great are these wallpapers...? love!

Aqua Kitchen|Bar

On our last night in St John's we were taken to dinner at a local favourite, Aqua Kitchen|Bar.

Both of my parents had the Maple Glazed Pork Belly with mashed potato, foie gras dressing, roasted carrots and crispy bits of something on top that I can't remember...

To seize the day, since fish of this caliber isn't available on the mainland the bf and I had fresh Cod with scrunchions served over mashed parsnip and potato, sambuca tomatoes and tapenade oil.

Chef Mark McCrowe was the bronze medal winner in this year's Gold Medal Plates competition, click here to read more.

I'm Bacon

I was very spoiled this Christmas by my family and wanted to share some of the bacon related gifts I received. My baby niece sent me this ridiculously cute and hilarious stuffed bacon! When you squeeze him in just the right place he declares: "I'm Bacon" and his mouth even moves!

My parents, ever supportive, gave me a copy of James Villas' amazing and fully-comprehensive The Bacon Cookbook. With recipes for everything from appetizers and hors d'oeuvres to mains and even a dessert section, this is all I'll ever need to find innovative and delicious ways with bacon. There's even a glossary of bacon terms and an encyclopedic section of different types of bacon. 

Thanks so much family!!