Everything tastes better with bacon. One of those flavor-packed, umami-rich, secret-weapon ingredients, it has the power to elevate just about any dish, from soups to souffle Is, braises to bread pudding. Peter Kaminsky and Marie Rama know just how to employ it. Peter is the author of both Pig Perfectaa paean to the noble swineaand, most recently, Culinary Intelligence, which argues that the healthiest way to eat is to eat less but really well. He and Marie know that adding irresistible bacon transforms an ordinary dish into an extraordinary one. Bacon Nation is a bacon-loveras dream, a collection of 125 smoky, savory, crispy, meaty, salty, and sweetly sensuous recipes that go right through the menu. Starters like Spiced Nuts with Bacon; Bacon and Butternut Squash Galette; Bacon, Pear, and Humboldt Fog Salad. Main courses featuring meatsaBrawny Bacon Beef Bourguignon, Saltimbacon; poultryaPaella with Chicken and Bacon; fishaFlaky Cod Fillets with Bacon and Wine-Braised Fennel; and pasta, including an update of the classic Roman dish Bucatini allaAmatriciana. Even dessert: Rum Ice Cream with Candied Bacon Chips and Chocolate-Peanut-Bacon Toffee. Or, as Homer Simpson would say, Mmmm, bacon.MAKING AND TOASTING FRESH BREAD CRUMBS To make fresh bread crumbs, break slightly stale country white or Italian bread into 1- to 2-inch pieces or chunks. Place the pieces of bread in a food processor or blender and pulse until theanbsp;...
|Author||:||Peter Kaminsky, Marie Rama|
|Publisher||:||Workman Publishing - 2013-05-07|