Bacon | Saveur

Cake d’Alsace (Bacon, Gruyère, and Caramelized Onion Loaf)

Aleksandra Crapanzano — Fri, 21 Jul 2023 14:59:34 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

“Cake salé” is a catch-all term for the humble savory loaves popular among French home cooks. This Alsace-inspired variation, studded with bacon, Gruyère, and caramelized onion, tastes great straight from the oven, but it’s even better reheated (cooling it completely tenderizes the crumb). Store any leftovers in the refrigerator.

Featured in “Is This Humble Dish France’s Best-Kept Culinary Secret?” by Emily Monaco.

Yield: Makes 1 loaf

Time: 1 hour 35 minutes

5 Tbsp. unsalted butter, melted and cooled slightly, plus more as needed
8 oz. bacon, cut crosswise into ¼-in. lardons
1 medium yellow onion, thinly sliced
1 cup full-fat (whole) buttermilk
1 Tbsp. extra-virgin olive oil, plus more if needed
2 large eggs, preferably at room temperature
2½ cups all-purpose flour (10½ oz.)
1½ tsp. baking powder
¾ tsp. fine salt
½ tsp. baking soda
½ tsp. freshly ground black pepper
8 oz. grated Comté, Gruyère, or aged cheddar (2 cups)
3 Tbsp. finely chopped parsley leaves

Instructions

Position a rack in the center of the oven and preheat to 350°F. Butter and flour a metal 9-by-5-inch loaf pan, tapping out any excess flour.
In a large skillet set over low heat, cook the lardons until golden brown and their fat has rendered, about 15 minutes. Using a slotted spoon, transfer to a small bowl.
To the pan with the rendered fat, add the onion and turn the heat to medium. (If the pan looks dry, add a tablespoon of butter.) Cook, stirring occasionally, until soft and golden brown, about 10 minutes.
Meanwhile, in a medium bowl, whisk together the buttermilk, oil, and eggs, then whisk in the melted butter.
In a large bowl, whisk together the flour, baking powder, salt, baking soda, and black pepper. Stir in the cheese, parsley, and reserved bacon. Add the buttermilk mixture, then use a silicone spatula to fold together the wet and dry ingredients until no streaks of flour remain.
Scrape the dough into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean or with a few crumbs attached, 45–50 minutes. Allow to cool for 10 minutes before unmolding, then serve warm or at room temperature.

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Bacon, Egg, and Cheese Okonomiyaki

Ricky Dolinsky — Tue, 06 Dec 2022 19:37:58 +0000

Photography by Yo+Shoku

New York City restaurant Yo+Shoku’s take on okonomiyaki combines the classic Japanese cabbage pancake with New Yorkers’ favorite breakfast sandwich: bacon, egg, and cheese. This okonomiyaki is made Hiroshima-style, which calls for keeping the cabbage separate from the pancake batter, then cooking both on top of yakisoba noodles. (Osaka-style okonomiyaki, on the other hand, involves folding the cabbage directly into the batter.) When making this at home, chef Ricky Dolinsky, who drew on his Japanese heritage to develop this recipe, uses a non-stick skillet, rather than a traditional Teppan grill, to cook the components of the dish separately before layering them. For flipping the pancake, spatulas with a wide surface help (like a flipper or a fish spatula).

Look for instant dashi, yakisoba noodles, aonori, and bonito flakes online or at your local Asian grocer.

Featured in: “When War Broke Out in Ukraine, This Russian Restaurant Did Something No One Expected,” by Megan Zhang.

Yield: 1 serving

¼ cup plus 1 Tbsp. all-purpose flour
1 Tbsp. mirin
½ tsp. instant dashi (see headnote), dissolved in ¼ cup water
3 Tbsp. sesame oil, divided
1 cup shredded green cabbage (3 oz.)
1 scallion, trimmed and thinly sliced
2 bacon slices
2 cup fresh yakisoba noodles, or boiled dried yakisoba noodles (see headnote)
2 Tbsp. ketchup, plus more for serving
1 tsp. Tabasco, plus more for serving
2 American cheese slices
Freshly ground black pepper
2 large eggs
Kosher salt
Aonori, or nori strips, for serving
Bonito flakes, for serving
Kewpie mayonnaise, for serving

Instructions

In a medium bowl, whisk the flour, mirin, and dashi to make a smooth batter.
To a 10-inch nonstick skillet set over medium-low heat, add 1 tablespoon of the sesame oil. When it’s shimmering and hot, ladle in ¼ cup of the batter, then use the back of a spoon to spread it into an 8-inch circle. Top with the cabbage in an even layer, then sprinkle with the scallion. Lay the bacon side by side on top, then drizzle the remaining batter evenly over the bacon. Cook until the edges are beginning to brown, about 2 minutes. Using two wide spatulas—slipping one underneath the pancake and placing the other firmly on top—flip, then cook until the bacon is golden-brown, about 8 minutes more. Transfer to a plate.
To the empty pan, add another tablespoon of the sesame oil, then add the yakisoba noodles, ketchup, Tabasco, and 2 tablespoons of water and toss to coat. Using a spatula, nudge the noodles into a flat 8-inch circle, then cook, undisturbed, until the bottom edges are beginning to brown, about 4 minutes. Lay the cheese slices side by side on top of the noodles and season with black pepper. Using the two spatulas, transfer the cabbage pancake (bacon-side down) onto the noodles. Cook until the noodles’ edges are browned, about 2 minutes more. Transfer to a plate.
Wipe the pan clean and return it to the stove. Add the remaining tablespoon of sesame oil and turn the heat to medium-low. Crack the eggs into the pan and cook, stirring occasionally, until lightly scrambled, about 1 minute, then gently shape into a flat 8-inch circle and season with salt and black pepper to taste. Cook until just set, about 3 minutes more. Using the spatulas, slide the pancake onto the eggs, then flip the okonomiyaki onto a serving plate (the eggs should be facing up).
To serve, sprinkle with the aonori and bonito flakes, then crisscross generously with mayonnaise. Accompany with ketchup and Tabasco.

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Snoop’s BBQ Chicken Cobb Salad with All the Good Stuff

Jess Damuck — Wed, 24 Aug 2022 20:52:00 +0000

Photography by Linda Pugliese

This recipe is brought to you by SAVEUR Cookbook Club, a passionate community of food-loving readers from around the globe that features our favorite authors and recipes. Join us as we cook through a new book every two months, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

Over the last few years, I have been creeping in the background of Martha and Snoop Dogg’s amazing friendship— and I just love Snoop. He has an amazing open attitude about cooking and always asks Martha to “teach me how to learn”—but I’ve learned a lot from Snoop too. I credit myself for giving him his first homemade crouton, but he showed me how to make the crispiest bacon ever. He asked me to make him a recipe for a barbecue chicken Cobb salad with all the good stuff in it. It was 100 percent Snoop’s idea to add the homemade blue corn tortilla strips, which was brilliant—it’s exactly what a Cobb salad needs to tie everything together.

Featured in “How to Make a Salad—Mindfully.”

Yield: serves 4

Time: 1 hour

Ingredients

For the buttermilk ranch dressing:

¼ cup plus 2 Tbsp. mayonnaise
¼ cup buttermilk
1 Tbsp. plus 1 tsp. distilled white vinegar
Pinch garlic powder
Kosher salt and freshly ground black pepper

For the chicken:

2 tsp. Lawry’s seasoning salt
½ tsp. garlic powder
½ tsp. chili powder
¼ tsp. cayenne pepper
¼ tsp. freshly ground black pepper
2 boneless, skinless chicken breasts (8 oz. each)
1 cup Sweet Baby Ray’s barbecue sauce

For the toppings:

4 large eggs
Vegetable oil, for frying
4 corn tortillas (preferably blue), cut into ½-in. strips
Kosher salt
½ pound bacon, oven fried or cooked “Snoop style” (see note)

For the salad:

3 heads Little Gem lettuce, torn into bite-size pieces, washed and dried
2 cups (10 oz.) cherry tomatoes, halved
2 Persian cucumbers, thinly sliced
1 avocado, peeled, pitted, and cut into eighths
¼ cup crumbled blue cheese (2 oz.)
Chives, finely chopped

Instructions

Make the ranch dressing: In a small bowl, whisk together the mayonnaise, buttermilk, vinegar, garlic powder, and salt and black pepper to taste. Refrigerate until ready to use (up to 1 week).
Make the chicken: Position a rack in the center of the oven and preheat to 400°F. In a shallow bowl, whisk together the Lawry’s, garlic powder, chili powder, cayenne, and black pepper. Add the chicken and coat with the rub, then transfer to a parchment-lined rimmed baking sheet. Set aside for 15 minutes to allow the salt to penetrate (or cover with plastic wrap and refrigerate for up to 12 hours). Using a silicone brush, coat the chicken with the barbecue sauce, then bake until cooked through and a thermometer inserted into the thickest part of the breast reads 165°F, 25–30 minutes. When cool enough to handle, slice thickly on the bias.
Make the toppings: Fill a medium bowl with ice water and bring a medium pot of water to boil. Lower in the eggs, then boil for 10 minutes. Using a slotted spoon, transfer to the ice bath. When cool enough to handle, peel and quarter the eggs lengthwise. Wipe out the pot to dry completely and return it to the stove.
To the empty pot, add oil to a depth of ½ inch and turn the heat to medium-high. When an instant-read thermometer reads 350°F (or the oil bubbles when you drop a tortilla strip in it), add the strips and fry until golden brown, about 1 minute. Transfer to a paper-towel-lined plate and season with salt.
Make the salad: Arrange the lettuce on a serving platter, then top with the tomatoes, cucumbers, and avocado. Decorate with the egg and sprinkle with the blue cheese. Fan the chicken slices over the top, then drizzle with the dressing and top with the chives, tortilla strips, and black pepper.

Note: I was mesmerized, I was shocked, I was anxious as I watched Snoop from the television monitor in the back kitchen as he dumped strips of bacon into a hot pan, piled up on top of each other in a big clump. He swirled it around occasionally for about 15 minutes with a pair of tongs while he talked. I had always laid each strip flat, neatly fitting them in the pan, sometimes having to make multiple batches. But he dumped the bacon onto a paper towel–lined plate, and I saw how perfectly crispy and extra curly it was. I have never made bacon the old way again.

The post Snoop’s BBQ Chicken Cobb Salad with All the Good Stuff appeared first on Saveur.

Bacon and Egg Fried Rice

Amy Thielen — Mon, 18 Mar 2019 22:52:23 +0000

Bacon Fried Rice. Photography by Matt Taylor-Gross

Cookbook author Amy Thielen often adds a little sauerkraut to this simple fried rice for a Midwestern touch. Thick-cut bacon will add more meaty, chewy notes.

Featured in: “Put Bacon in Your Fried Rice.”

Yield: serves 4-6

Time: 30 minutes

3 large eggs
2 tsp. plus 2 tsp. sesame oil, divided
Kosher salt
8 oz. thick-cut bacon, sliced into ¼-inch-thick strips
4 garlic cloves, thinly sliced
14 scallions, dark green parts removed, thinly sliced
One 1-in. piece ginger, peeled and finely chopped
1½ cups shredded white cabbage
5 cups day-old cooked white rice
⅔ coarsely chopped cilantro, plus torn leaves for garnish
¾ tsp. sugar
1½ tbsp. soy sauce
Coarsely chopped peanuts, for garnish

Instructions

In a small bowl, beat the eggs with 2 teaspoons of the sesame oil and salt to taste until combined; set aside.
To a wok set over medium-high heat, add the bacon and fry, stirring frequently, until crisp, 2–3 minutes. Place a sieve over a small heatproof bowl and strain the bacon, reserving the fat.
To the empty wok, add 2 tablespoons of the bacon fat. When it’s hot and shimmering, add half of the egg mixture and cook without stirring until just set in the center and bubbling at the edges, about 1 minute. Gently slide the omelet onto a cutting board and, when cool enough to handle, slice into ¼-inch-thick strips.
To the empty wok, add the remaining bacon fat, garlic, scallions, and ginger and fry until fragrant, about 1 minute. Add the cabbage and cook until tender, about 2 minutes. Add the rice, cilantro, and sugar and cook, using a metal spatula to break up any clumps as you stir, until warmed through, about 2 minutes.
Make a well in the center of the rice and add the remaining egg. Cook the egg, stirring continuously, until scrambled but not dry, about 1 minute. Stir into the rice, then stir in the soy sauce and half of the scallions.
To serve, scrape the fried rice onto a platter and garnish with the peanuts, omelet strips, cilantro leaves, reserved bacon, and remaining scallions.

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17 Unique Bacon and Egg Combinations

SAVEUR Editors — Mon, 24 Aug 2020 15:49:41 +0000

Cooking on a very hot pizza stone gives this bacon and onion tart a shatteringly crispy crust. Get the recipe ». Todd Coleman

Wayne Thiebaud’s Spaghetti with Mizithra Cheese

In the spirit of a classic carbonara, artist Wayne Thiebaud’s recipe from the California Artists Cookbook (Abbeville Press, 1982) combines smoky bacon and prosciutto with egg yolks and mizithra, an aged sheep’s milk cheese from Greece, for a gloriously rich dish. Get the recipe for Wayne Thiebaud’s Spaghetti with Mizithra Cheese »

Bacon Fried Rice

Salade Lyonnaise

Hailing from Lyon, this French bistro standard gathers a delectable trio of bitter frisée, runny poached egg, and crisp lardons. Get the recipe for Salade Lyonnaise »

Cobb Salad

Exceptional Salmon

Easy and delicious, this quick-to-make recipe is typical of Nigella Lawson’s no-nonsense, breezy approach to food. Get the recipe for Exceptional Salmon

Hangtown Fry

Bacon and Egg Pie

Fatty Bacon and Onion Buns

Eggy, cheesy quiche lorraine makes for a refined, delicious brunch. Quiche Lorraine

Bel-Air Club Sandwich

Bacon, Spinach, and Fromage Blanc Frittat

This smoky bacon and spinach frittata is laced with aged white cheddar and creamy, tart fromage blanc.

Bacon, Egg, and Cheese Calzone

Fried Tofu and Bacon Fritters (Tofu Wanzi)

China meets the American South in these tofu, bacon, and scallion fritters. Get the recipe for Fried Tofu and Bacon Fritters (Tofu Wanzi) »

Chicken and Egg Club Sandwich

A toasted poppy seed bagel is piled high with crisp greens, oven-dried tomatoes, roasted chicken, bacon, a fried egg, and homemade buttermilk dressing for a decadent spin on the traditional club sandwich. Get the recipe for Chicken and Egg Club Sandwich »

Bacon-and-Cheese Deviled Eggs

SAVEUR kitchen assistant Max Iattoni gave us the recipe for these eggs, which he based on his favorite breakfast sandwich.

Alsatian Bacon and Onion Tart (Tarte Flambée)

Cooking on a very hot pizza stone gives this bacon and onion tart a shatteringly crispy crust. Get the recipe »

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8 Ways to Use Up Leftover Bacon Fat

SAVEUR Editors — Mon, 18 Mar 2019 22:46:55 +0000

Photography by Matt Taylor-Gross

Bacon is a beautiful thing, and bacon fat—that glistening grease rendered from bacon—is the finest form of cooking oil you can get. Best of all, this re-usable lard puts to good use a byproduct that would have otherwise been thrown out. Sift the leftover oil of solids and reserve it for bacon fat recipes, then strain for a more pure oil. This liquid gold adds richness to your recipes like no other and perfumes your recipes with a hint of smokiness. Just mind the salt, as bacon fat is saltier than other types of lard. For an even cleaner bacon fat, cure your own bacon, and add the rest to a zesty bacon XO sauce. From meatballs to fried rice, here are our 8 favorite ways to cook with bacon fat.

Supper Pancakes

Amy Thielen’s interpretation of breakfast for dinner: these delicately sweet and savory pancakes, given lift by yeast and flavored with some bacon fat. They’re perfect for rolling up around crisp sausages, but are good filled pretty much everything. Get the recipe for Supper Pancakes With Smoked Sausage » Matt Taylor-Gross

Corn Bread

The Skylight Inn in Ayden, North Carolina has been serving the same cornbread for almost 70 years, and it’s as simple as you can get: just cornmeal and water, harkening back to the earliest days of the dish. Add some bacon fat for extra flavor (a step we’ve added to Skylight’s minimalist recipe) and serve it with greens to moisten the crumbs. Get the recipe for Corn Bread » Matt Taylor-Gross

Spicy Cabbage Pasta With Bacon

Cabbage is a staple vegetable in Slovenia; here it is wilted in bacon fat and spiced with cayenne before being tossed with homemade noodle dough for this traditional pasta dish. Get the recipe for Spicy Cabbage Pasta With Bacon » Chris Court

French Baked Toast with Cream and Eggs

This classic French meal of baked, cream-soaked toast and eggs is deceptively simple (and scalable) but lavish. Named for the Alpine region of Bresse, which is best known to the culinary world for its exceptional chickens, the dish is practical country cooking at its finest. As it bakes, the cream soaks into the bread and thickens to a rich sauce right on the platter, resulting in a savory French toast. Get the recipe for French Baked Toast with Cream and Eggs » Photography by Matt Taylor-Gross

Classic Meatballs

The key to making these meatballs is to brown them first in a skillet and then braise them in a sauce of red wine and tomatoes. Serve them with crusty bread or spaghetti to sop up the sauce. Get the recipe for Classic Meatballs » Photography by Todd Coleman

Cheesy Mushroom and Pancetta Bread Pudding

Caramelized onions and mushrooms, a pinch of cayenne, and tangy crème fraiche turn this pillowy white bread pudding savory. It makes a delightful brunch, lunch, or dinner with a lightly dressed green salad on the side. For best results, use this homemade white bread. Get the recipe for Cheesy Mushroom and Pancetta Bread Pudding Matt Taylor-Gross

Roasted Apples and Bacon with Onions and Thyme

In a classic Danish treatment, sweet red apples are roasted with onions, caramelized in bacon fat, and served under thick steaks of smoked belly bacon. Get the recipe for Roasted Apples and Bacon with Onions and Thyme (Æbleflæsk) » Photography by Anders Schonnemann

Bacon Fried Rice

This simple fried rice is as good for breakfast as it is for dinner. Thick-cut bacon will make for more meaty, chewy bits. Cookbook writer Amy Thielen often adds a little sauerkraut for a further Midwestern touch. Get the recipe for Bacon Fried Rice » Photography by Matt Taylor-Gross

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Bacon-Cabbage Pasta is the Anti-Boring-Weeknight Meal

SAVEUR Editors — Mon, 18 Mar 2019 22:44:05 +0000

Does your weeknight pasta routine involve a box of spaghetti and whatever canned sauce you have in your pantry? We have no problem going that route, but it gets tiresome fast. When you need to mix things up, skip the red sauce completely for a fridge-friendly mix of crisped bacon and just-seared cabbage.

It’s a recipe that comes to us by way of Slovenia, where it’s spiced up with cayenne and made with a rough-cut homemade pasta dough called krpice. It starts with melted butter and a little sugar to help with caramelization, then bacon and onion until the bacon crisps and the onion gilds. Cook the cabbage just long enough to wilt it and let it pick some char, then stir in cooked pasta until it all forms a blended sauce.

We love that handmade pasta dough, but if you’re crunched for time, any short dried pasta will work just as well. And if you’re looking for other ho-hum sauce alternatives, try a homemade pesto or a grilled cauliflower option. If stuffed pasta is more your jam, this prosciutto and pea pasta will give you the most bang for your, uh, pasta.

Homemade Pasta With Spicy Cabbage and Bacon

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Put Bacon in Your Fried Rice

SAVEUR Editors — Mon, 18 Mar 2019 22:38:13 +0000

“Fried rice is a dish that just begs to be corrupted. It’s like hash, there’s no real canon for it.” So says Amy Thielen, cookbook author, SAVEUR contributor, and smart thinker of Midwestern food—and so say we all. And that’s where we’re starting a new video series: Modern Midwest, with simple recipes from Thielen that fall into her heavy weeknight cooking rotation.

To kick things off: Fried rice. But with lots and lots of thick-cut bacon and more egg than you might be used to. In addition to what normally gets cracked into the rice and stir-fried, Thielen also makes an omelet that she cuts into strips for more pillowy bites of egg in between crisp rice, seared cabbage, and some homemade sauerkraut for a bright touch. “This is what I make when I get home and have no idea what to make. None.”

Well, now we do.

Get the recipe for Bacon and Egg Fried Rice »

And Get More Out of Leftover Rice »

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Bacon XO Sauce

Dan Holzman and Matt Rodbard — Mon, 18 Mar 2019 22:22:39 +0000

Bacon XO Sauce. Matt Taylor-Gross

At Hopscotch, an upmarket Asian-American diner and cocktail bar in Oakland, CA, chef Jack Lin replaces the traditional Jinhua in XO sauce with bacon for a smoky kick. Use this spicy, meaty, addictively funky condiment with everything from stir-fried dishes to soups. Use it in this stir fry of shell-on shrimp with long beans.

Featured in: The Secrets of Making XO Sauce, the Magic Condiment of China

Yield: makes 2 cups

Time: 2 hours

8 dried scallops (about 1 1/2 oz.)
1 cup vegetable oil
8 oz. bacon, minced
¹⁄₄ cup karashi mentaiko (spicy cod roe)
¹⁄₄ cup shirasu (frozen baby anchovies)
6 garlic cloves, minced
3 shallots, minced
1 fresno chile, stemmed and minced
1 Thai chile, stemmed and minced
2 tbsp. chicken stock
1 tbsp. packed light brown sugar
¹⁄₂ tsp. kosher salt

Instructions

In a 4-qt. saucepan filled with 1 inch of water, fit a steamer insert or small sieve into the pan and bring the water to a boil. Add the scallops, cover the pan, and steam until soft, about 20 minutes. Transfer the scallops to a cutting board, let cool, then mince. Discard the steaming water then return the pan to medium heat.
Add the oil to the pan, then stir in the scallops and cook until golden, about 3 minutes. Using a slotted spoon, transfer scallops to a bowl and return the pan to the heat. Continue frying the remaining ingredients individually, in the same oil, until they are all golden brown, about 12 minutes for the bacon, 3 minutes for the karashi and shirasu, 8 minutes for the garlic, 14 minutes for the shallots, and 5 minutes for the chiles. As it is cooked, transfer each ingredient to the bowl with the scallops. Remove the pan from the heat and let the oil cool.
Stir the chicken stock, brown sugar, and salt, along with the cooled frying oil, into the fried ingredients and mix together thoroughly. Let the sauce stand for 30 minutes before using to allow the flavors to meld. Refrigerate any unused sauce in an airtight container for up to 6 months.

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Breakfast Salad with Espresso Vinaigrette

Organic — Mon, 18 Mar 2019 22:28:05 +0000

Breakfast Salad. Farideh Sadeghin

Bacon and eggs get the salad treatment complete with a zingy espresso vinaigrette and toasty croutons for crunch.

Featured in: 5 Unexpectedly Delicious Ways to Cook with Coffee

Yield: serves 4

Time: 30 minutes

12 tbsp. unalted butter
8 oz. slab bacon, cut into 1/4-inch-thick lardons
8 oz. king trumpet mushrooms (about 4), halved
1 (8-oz.) loaf white country bread, torn into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
1 ¹⁄₂ tsp. instant espresso powder
1 tsp. sugar
1 tbsp. red wine vinegar
3 tbsp. olive oil
8 oz. frisee, trimmed
2 avocados, halved, pitted, peeled, and thinly sliced
4 large soft-boiled eggs

Instructions

In a 12-inch skillet, heat 2 tablespoons butter over medium-high. Add the bacon and cook, stirring, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain and return the skillet to the heat.
Melt 4 tablespoons butter in the skillet, then add the mushrooms, and season with salt and pepper. Cook the mushrooms, stirring, until golden, 5 to 6 minutes. Transfer the mushrooms to a large bowl and return the skillet to the heat.
Melt the remaining 6 tablespoons butter in the skillet, then add the bread and cook, turning, until golden and crisp, about 10 minutes. Transfer the bread to the bowl with the mushrooms and season with salt.
In a small bowl, whisk the vinegar, with the espresso powder, and sugar until combined. While whisking, slowly drizzle in the olive oil and mix until smooth. Pour the dressing over the mushrooms and bread, add the bacon, frisee, and avocado, and toss until evenly combined. Divide the bread salad among 4 serving plates, halve each egg, and place to halves over each serving.

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