Friday Round-up // Week 9

I’m so excited for this weekend ahead. Next to nothing on the agenda and Oscars on Sunday? The perfect combination! Are you planning to watch? This is actually the first year I’ve seen almost all the movies nominated for best picture (except two), and I’m voting 12 Years a Slave for the Best Picture win. What’s your call?
 
In other exciting news, it’s almost Mardi Gras…and then St. Pat’s…and then my sister and niece are coming to visit! Just so many good excuses to cook and celebrate in March. I can’t wait.
 
Enjoy some of my favorite links below…
 
happy-weekend

\\ From class this week, potatoes roasted in duck fat with romesco sauce //

 
Yay, the icky glove law is on the path to repeal!
 
Did you see what they did to the Got Milk slogan…sacrilege!
 
So touching…Daniel Patterson (of Coi) sheds a tear for a cookbook.
 
Dude, we LOVE pizza.
 
So many amazing James Beard nominees this year. Results March 18th!
 
Looks like Lazy Bear is working on a brick & mortar. Cool.
 
Mardi Gras is next week…time to make cupcakes!
 
This latte art is bananas.
 
 

Have a great weekend!

 
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Chocolate Covered Bacon

We’re really going there today…it’s bacon…for dessert. Can you even handle it? The first time I ever made this, I broke it up into pieces (so that it wasn’t obviously recognizable as bacon) and had people guess what it was. There were confused looks and guesses, like “toffee?” “brittle?” There was something oddly familiar about it, but people couldn’t quite put their finger on it.
 
It’s kind of amazing the candy like quality bacon takes on when it’s enrobed in chocolate.  That magical combination of salty and sweet…it’s a beautiful thing.
 
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Chocolate Covered Bacon

You’ll need:

  • 10 strips of bacon
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup roasted almonds, finely chopped

To prepare:

  1. Start by cooking the bacon in a large frying pan over med/high heat, until crispy on both sides. Drain on paper towels.
  2. Pour the chocolate chips into a shallow bowl, and microwave for 30 seconds. Remove from microwave, and stir. Repeat for another 30 seconds, stir. And repeat again, if necessary, until the chocolate is totally melted and smooth.
  3. Dip a piece of cooked bacon in the melted chocolate chocolate, using a spatula to spread the chocolate on both sides, and scrape off any excess. Then lay the bacon on a parchment covered cookie sheet, and sprinkle with almonds. Repeat with the remaining bacon strips.
  4. Refrigerate for 30 minutes to harden. Eat on its own or with a scoop of vanilla ice cream. Stores well in the freezer.

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Tuesday Tip // Salad on Platters

When serving salad, it’s kind of automatic to think of putting it in the obvious choice, a bowl…and certainly some salads are fantastically served that way. But I also love the look of salads on platters, particularly when piled up in a plentiful mound. This method of serving was very prevalent at THEE Martha Stewart headquarters when I visited (last year and the year before). Hey, if it’s good enough for Martha, it’s good enough for me…and, therefore, I’ve copied the idea many times since. Thanks, Martha.
 
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Friday Round-up // Week 7

Happy Valentine’s Day, friends! Are you a lover or a hater of this day? I’m not a particular fan of it, but I don’t aggressively hate it either.  I figure, what’s the harm in spreading a little love around? I am, however, pretty adamant about staying in on this night and avoiding all the overcrowded, overpriced restaurants. We’re staying in, having a couple friends over, and I’m making Million Dollar Chicken.
 
Oh, and it gets even better…because it’s a three day weekend!!  We’re heading to the town of Jenner with some friends for the long weekend. We rented a house, and are planning to do lots of lounging, cooking, laughing, and all around chillin’. Can’t wait.
 
Enjoy some of my favorite links below…
 
happy-weekend

\\ Accidental heart showed up on my stuffed mushroom //

 
Yay, Chris Cosentino is expanding his empire. His food is SO GOOD.
 
This David Kinch documentary looks really interesting.
 
How T-Flo makes is famous fried chicken.
 
Canadians have it best at the Olympics.
 
What Shirley Temple thought about her namesake drink. #RIP
 
Ugh, these ads are so deceptive!
 
Sochi food is not earning any gold medals
 
 

Enjoy the long weekend!

 
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