Bacon Doughnut
Mar. 31st, 2008 11:12 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
frahulettaesI'm dying for a road trip, eaters!
Voodoo Donuts in Portland Oregon has these temptations among many others.
But this one, a maple bar with bacon on top just rocks my world. Even the idea of it has me all tingly. I'm thinking about getting some maple bars and making my own.
And while I'm on the subject, let me just talk about the wonder of bacon. To me, there's nothing more delicious than bacon. I love the sweets and the breads, good toast or a nice filet mignon, but nothing surpasses bacon for sheer oral pleasure.
Pasta Carbonnara:
1 thick slice of Panchetta, italian cured but unsmoked bacon, equal to around a quarter of a pound, cut into baton or small, rectangular chunks.
1 1/2 cup of heavy cream
1/2 cup Parmegianno-Regiano grated fine.
Pasta of choice.
Slow cook your bacon so it browns but releases all of its lovely fats.
Remove bacon crisps and add cream.
Stir slowly until cream reduces by about a third, season with salt and pepper and add your Parmegianno. Stir until creamy.
Scoop your pasta out of the water and add to the sauce, mix gently to cover the pasta.
Plate and serve with crumbled bacon on top and some left over shavings of Parmegianno and cracked pepper.
I like this with a nice medium dry red wine and crusty peasant bread. Salad greens with balsamic vinaigrette.
Slice up some apple and pears and serve with cheese for dessert.
Eat well!
BTW: Finals are done. I got an A and they've never given so many 100's to a student before. I'm very proud of myself. Now a week off and then, Proteins!
Voodoo Donuts in Portland Oregon has these temptations among many others.
But this one, a maple bar with bacon on top just rocks my world. Even the idea of it has me all tingly. I'm thinking about getting some maple bars and making my own.
And while I'm on the subject, let me just talk about the wonder of bacon. To me, there's nothing more delicious than bacon. I love the sweets and the breads, good toast or a nice filet mignon, but nothing surpasses bacon for sheer oral pleasure.
Pasta Carbonnara:
1 thick slice of Panchetta, italian cured but unsmoked bacon, equal to around a quarter of a pound, cut into baton or small, rectangular chunks.
1 1/2 cup of heavy cream
1/2 cup Parmegianno-Regiano grated fine.
Pasta of choice.
Slow cook your bacon so it browns but releases all of its lovely fats.
Remove bacon crisps and add cream.
Stir slowly until cream reduces by about a third, season with salt and pepper and add your Parmegianno. Stir until creamy.
Scoop your pasta out of the water and add to the sauce, mix gently to cover the pasta.
Plate and serve with crumbled bacon on top and some left over shavings of Parmegianno and cracked pepper.
I like this with a nice medium dry red wine and crusty peasant bread. Salad greens with balsamic vinaigrette.
Slice up some apple and pears and serve with cheese for dessert.
Eat well!
BTW: Finals are done. I got an A and they've never given so many 100's to a student before. I'm very proud of myself. Now a week off and then, Proteins!
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no subject
Date: 2008-03-31 06:46 pm (UTC)'1 1/2 cup of heavy cream' Why why why! It's not fair! Suspect my thighs got bigger just reading this. I do rather fancy trying it though. Sounds wonderful.
A BACON DONUT. O.O I like my bacon as well and, hey, I'm Canadian so ditto for the donuts, but... no. :)
Really glad you're having such a good time. :)
no subject
Date: 2008-03-31 06:48 pm (UTC)no subject
Date: 2008-03-31 09:47 pm (UTC)As for the bacon, I live in the South where bacon is king! I adore it. (This recipe looks delicious.)
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Date: 2008-03-31 09:56 pm (UTC)