Bacon. Jam.

Posted by on Jun 29, 2012 in Appetizers, Bacon, condiments & sauces, Dessert, potluck | 25 comments

If I were you, I wouldn’t be reading any kind of bloggy introduction to a post with this title. I’d be skipping to the recipe. I won’t bore you with one. But first, please enjoy some food porn: Bacon Jam (makes about 2 cups) 1 pound nitrate / nitrate free bacon, roughly chopped  (this is a good time to use the less expensive end cuts) 1 onion, diced 1/4 C apple cider vinegar 1/3 C maple syrup 3/4 C brewed coffee Preheat your oven to 300˚ In a medium dutch oven, brown the bacon on medium low heat until it is nice and brown and has rendered it’s fat, about 20 minutes...

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Baked Eggs with Spinach & Roasted Garlic

Posted by on Jun 26, 2012 in Bacon, Breakfast, Dinner, Eggs, primal, Vegetarian | 0 comments

A funny thing happened last night. In the fridge was plenty of food, including gorgeous grass-fed bone-in NY steaks from Fallon Hills Ranch that I got from the market that morning. When I bought them, I was picturing an effortless meal for that night, well deserved after a wonderful vacation in Portland that included a lot of driving the day before. Dinner time came and went, and I couldn’t deny the fact (are you sitting down?) that I was not in the mood for steak. I was in the mood for mac & cheese, actually, but that wasn’t happening. While I do occasionally indulge in...

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Roast Chicken with Maple-Bacon Confit

Posted by on Feb 10, 2012 in Bacon, Chicken, Dinner, Shmooper's Top 10 | 1 comment

Few things are more comforting than a classic roast chicken. When I have a whole bird to cook, I almost always go with a simple salt / pepper / lemon / herb preparation and throw it in the oven. Once in a while though, I get inspired and give the humble bird some special treatment. This is one of those happy times that the end result far exceeded my expectations. The bacon, shallots and garlic caramelized at the bottom of the pan and created somewhat of a bacon confit. It is pure decadence, and a wonderfully simple way to make a roast chicken fancy and special. This dish earned Simon’s...

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