![]() ![]() We love using a cooling rack that fits inside a rimmed baking sheet for this. It’s also perfect for making big batches for a crowd! It’s also perfect for making big batches for a crowd! Jump to our Oven-Baked Bacon Recipe You Should be Baking Your Bacon, Here’s Howīaking bacon in the oven is easy, there’s no spluttering of oil and it makes crispy slices of bacon heaven. We bake bacon in the oven! There’s no spluttering of oil and it makes crispy slices of bacon heaven. Serves 4.There really is only one way we cook bacon. Reduce heat, and cook 3 minutes, or until sprouts are tender. Add broth, scraping the pan to loosen any browned bits. Add bacon cook 5 minutes, or until bacon starts to get crisp and render its fat. Trim away the outer leaves and stalk end of the Brussels sprouts. Serve with roasted pork tenderloin or chicken.ġ. You could add shallots with the garlic, if you like, or deglaze the pan with white wine instead of broth. Quartering the sprouts helps them cook quickly. Depending on the type of bacon you use, you may not need much (or any) salt. Brussels Sprouts with Black Forest Baconīrussels sprouts and bacon have a special affinity. You can use any type of bacon in this easy side dish, though the smokiness of Black Forest bacon is especially nice. But here’s how I use it with Brussels sprouts in my current favorite side dish. And I’ve enjoyed it this week with Brussels sprouts and spinach, and in place of unsmoked pancetta in Bon Appetit‘s Fettuccine Carbonara with Fried Eggs (I also omitted the fried eggs and used spinach in place of the broccoli rabe). ![]() I picked up a half-pound of Black Forest bacon, a thickly sliced, German-style smoked and cured variety, at the Whole Foods meat counter the other day. Serious Eats just named bacon one of their top posts for 2008. Another one is Bacon Freak (i.e., “Bacon is Meat Candy”), where you can order everything from gift baskets of bacon to gummy bacon candy. ![]() I (Heart) Bacon is a Seattle-based blog devoted to cured pig products. Of course, I’m latecomer to a really big party, because bacon has always had a passionate following. Perhaps it took me a long stay in the Deep South, where the natives love all things pig, but I’ve finally come to realize bacon is a staple that deserves a spot in the fridge at all times. ![]() I also appreciate the flavorful fat it renders, which I use to saute, well, anything, really. I love i’s smoky flavor and crunch, which elevates all manner of dishes. “That’s not really an issue for me now,” she’d reply. Mann, we got your order, and I’m afraid bacon doesn’t count as a protein.” She ordered rashers of the stuff when she was in the hospital with lung cancer, much to the consternation of the staff nutritionists. My mom was a fiend for bacon–one of the last things I remember her eating was fat scallops wrapped in bacon. I’m not sure why it took me so long to come around. 2008 may well go down as the year I finally embraced bacon. ![]()
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