"Bacon-licious"September 23, 2010 - Volume 1, Issue 14
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Bringing Home the Bacon
|  Bacon is nearly irresistible! It shows up at the breakfast table, at
lunchtime, and on the dinner plate. The salty, sweet, smoky taste of
bacon is beguiling. We're just concluding our annual obsession with
BLT's -- you know, the best kind with real tomatoes still warm from the
sun, bacon fried to crispy, golden perfection, crunchy lettuce, a smear
of mayonnaise, all sandwiched between lightly toasted slices of bread.
Whether the dominant feature of the meal, or a key flavor accent, bacon
rules!
IN THIS ISSUE,we discover just what bacon is, and explain the differences between
types of bacon. Next, we offer our best advice for making perfect bacon
at home, and answer some of your questions. We finish with three recipes
from The Bacon Cookbook - a recipe for breakfast, another for lunch,
and one for a hearty, comfort food supper - all with bacon!
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Ken's Notes:
|  Everyone has a different trigger that shouts out "Fall is here!" Mine used to be the locusts getting louder as the days got shorter. Lately I've been riding in the woods around downtown Marietta every morning and I've discovered the incredibility sweet smell of paw paws as they ferment on the ground. A few of the trails weave through paw paw groves where the fruit on the ground, if it doesn't split open when it falls, it will be bitten and discarded by the deer. It's a wonderful aroma, and a surprise to those who have no idea that paw paws are as abundant as they are around town. Now that I know their ripening schedule, and having started to collect paw paw recipes, you may see a class devoted to them at this time next year!
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What's New at The Cook's Shop?
|  Silverbridge Coffee - Roasted and packaged in Gallapolis by Lorraine Walker, each bag has it's roasting date hand written on the bag. Lorraine is passionate about coffee, something you'll discover in every cup of this wonderful brew.
Uncle Bucks Pickles, Mustards & Sauces - We've discovered that there's an underground fan club for this Sistersville staple, and it seems that everyone has their own creative use for the products. Personally, I think the 14 Day Pickles are so good that it's a sin to do anything other than eat them plain out of the jar. Country Living Magazine thought the same thing and recently named them one of the best pickles in America. Not bad for a little family business just up the road!
Regalware Open Stock - The Regalware cookware sets that we've been stocking have proven to be so popular that we've now started to bring in open stock in both the American Kitchen and Unity lines. This is what I consider to be a "great value" line. Oven proof, stainless steel over aluminum core, cast stainless handles, a 25 year warranty and best of all - Made In The USA.
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Cooking Classes at The Cook's Shop!
|  If you tried to get into Emad's last class, and found it sold out after
only 2 days, I urge you to register for his next class on Oct. 18th!
Lamb is a specialty of his, and this promises to be a fun and
educational class.
Used to cooking on steel or aluminum with
stainless or Teflon surfaces? Our Chantal class on Oct. 24th is an
opportunity to learn about the benefits of cooking with enamel finished
copper, with the added bonus of going home with a free Chantal Copper
Fusion Fry Pan, a $60 value! Chef Deb Jech has promised to entertain and
amaze you with the healthy benefits of enamel coated copper.
Pies 101, Hands-on Class - Monday, Sept 27, 2010 - 6:30 pm, $30
Gayle Shank - In-house Chef. Learn
how to make a perfect crust, pecan, pumpkin, sour cream apple and Tyler
Puddin' pies. You'll be able to take your "from-scratch" crust home
where you can complete the pie of your choice! Class is limited to 14.
Let's Get "Sauced" - Tournedos And Pan Sauces - Monday, Oct 4, 2010 - 6:30 pm, $35
Gayle Shank - In-house Chef. Nothing
compliments a meal like the perfect sauce. Gale will demonstrate basic
pan sauces and reductions including: Diablo, Mushroom Red Wine, Sherry
and Sage sauces. Class is limited to 15.
The Perfect Holiday Dinner, Standing Rib a la Harrod's of London - Monday, Oct 11, 2010 - 6:30 pm, $45. Babette Bole - Caterer, Wine Expert, Marietta, OH. Learn
the proper staging for this elegant meal (so the host has as much fun
as the guests!), how to cook complementary side dishes and choose the
perfect wine. Class is limited to 15.
Cooking With Emad, Lamb Dinner - Monday, Oct 18, 2010 - 6:30 pm, $55
Emad Al-Masri - Chef/Owner, The Buckley House, Marietta, OH. Emad
is baaack, with laaaamb! This is guaranteed to be an entertaining
evening with thoughtful discussion of Emad's wonderful cooking
techniques. A full course lamb meal will be demonstrated. We challenge
you to pick up on all of Emad's secrets. Register early - this class
sold out in two days the last time it was offered! Class is limited to
15.
Cooking With Chantal Copper Fusion Cookware - Sunday, Oct 24, 2010 - 1:00 pm, $50
Deb Jech - Factory Representative, Chef for Chantal Cookware. The
Chantal Copper Fusion line is a solid copper cookware with a porcelain
inner and outer coating. The heat is beautifully diffused all the way up
the sides while cooking, using lower, more controlled heat. Learn the
basics about this cookware from an expert chef and go home with your
very own 8" Chantal Copper Fusion Fry Pan, a $60 value! Class is limited
to 15.
Fun With Phyllo - Holiday Appetizers - Monday, Oct 25, 2010 - 6:30 pm, $30
Gayle Shank - In-house Chef. Fear
of Phyllo? Not any more! Gail will cover all of the ins and outs of
preparing phyllo appitizers for the holidays. Strudel, Baked Brie, and
Spanakopita will all be covered in detail. Class is limited to 15.
Hearty Winter Soups - Monday, Nov 1, 2010 - 6:30 pm, $30
Gayle Shank - In-house Chef. With
cold weather comes comfort foods... and wonderful soups. Learn how to
make Six Onion Soup, Hungarian Mushroom Soup, Butternut Squash Soup and
possibly one more. Class is limited to 15.
Coffee, Bean to Brew! - Saturday, Nov 6, 2010 - Two Sessions, 9:30 or 11:15 am, $15
Lorraine Walker - Owner, Roaster, Silver Bridge Coffee, Gallipolis, OH. French
roast, fair trade, coarse grind.... Do you really know what these terms
mean when it comes to your coffee? Lorraine will discuss where coffee
is grown and how altitude and conditions change the flavor of the beans.
You'll learn about roasting techniques and actually see a batch of
beans roasted. Discover which beans are bold or mild and how each should
be ground for optimum flavor. Plan on drinking lots of different
coffees. Each participant will take home a complementary Silver Bridge
travel mug! Class is limited to 15.
Eggs... Morning, Noon And Night - Monday, Nov 8, 2010 - 6:30 pm, $30
Gayle Shank - In-house Chef. Learn to make a delicious Quiche, fantastic Frittata, great German Apple Pancakes and more. Class is limited to 15.
Gingerbread Wonderland, Hands-on Class For Parent & Child - Monday, Nov 15, 2010 - 6:30 pm, $45. David McIntyre - Baker, The Little Stir Bakery, Vienna WV. You
and your child (10 and over) will learn how to make and roll perfect
gingerbread. Each student will receive prepared pieces for a gingerbread
house along with building and decorating techniques and designs. We'll
supply the decorations, but you're free to bring your own if you want to
add something special. Best of all, you'll take home a completed
Gingerbread House! Parents are expected to be in attendance and help
their children. Class is limited to 12.
Chocolate Indulgences - Monday, Nov 22, 2010 - 6:30 pm, $40
Gayle Shank - In-house Chef. Just
in time for the Holidays - Chocolate Tortes! You'll learn to make Sour
Cherry Chocolate Torte, Rum Chocolate Torte and... Class is limited to
15.
Christmas Goodies - Monday, Dec 6, 2010 - 6:30 pm, $35
Gayle Shank - In House Chef. Come
watch, learn, and nibble on wonderful confections that are perfect for
gift-giving! You'll learn how to make specialty cookies, Fudge, Truffles
and Biscotti. Class is limited to 15.
Breads In Under An Hour - Monday, Dec 13, 2010 - 6:30 pm, $30
Gayle Shank - In House Chef. Back
by popular demand! English Muffin Loaf, Cuisinart French Baguette and
Italian Bread, Dinner Rolls, and of course, something to spread on your
bread - Boursin Cheese. Class is limited to 15.
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What is Bacon?
| Bacon, a highly seductive meat, originates from a cut of pork from
either the side, belly, or back of the pig. These portions of the pig's
anatomy have layers of fat and muscle intertwined; slices, cut as a
cross-section, reveal bacon's alternating lean and fatty character.
 Bacon - Made Salty and Smoky- A dietary staple for centuries, bacon is still salt-cured. The curing
is an essential process for the pork's preservation where freshly cut
slabs are soaked in a brine, or dry-cured by packing in salt. Salt
curing makes the environment inhospitable for bacteria that would
otherwise spoil the meat. Today's salt-curing processes use less salt
than in the past, and place greater reliance on packaging and
refrigeration. Smoking bacon also originated as a method for
preservation. Smoking may occur at low temperatures or high
temperatures. Bacon is optionally smoked, but all bacon is salt-cured.
Types of Bacon- Bacon comes in several different forms based on the cut of pork, type
of salt curing, optional smoking, and different aging techniques. Here
are some common bacon terms:
Streaky Bacon
- A term for bacon made from pork belly and most commonly thought of as
common, American-style bacon; the slices have alternating "streaks" of
lean and fat.  Slab Bacon- Unsliced, a slab of bacon is a solid chunk and often has the rind
still present on one side. A slab of bacon is a useful purchase when a
small dice or chunks of bacon are desired for a recipe. Canadian Bacon- This style of bacon uses the much leaner, loin portion of the pig's
back. Canadian bacon is cured, smoked, and fully cooked. In many
respects, it has a character closer to ham than bacon. Rasher - Rasher is another word for a slice of bacon and is a term more frequently used in the UK. Pancetta- Italian in origin, pancetta is unsmoked pork belly cured with salt
and spices, then aged for about 12 weeks. The meat is often rolled, and
is typically sliced very thinly. Prosciutto - Also Italian in origin, prosciutto is actually a ham that is dry-cured and aged. It is served, uncooked, in very thin slices. Speck- Another pork product from Italy and Austria, speck is salt-cured,
smoked, and very highly seasoned. It, too, is served in very thin
slices. Guanciale - This form of bacon is made from pork jowl. It is a dry-cured Italian meat that is gaining in popularity.
 Trends in Artisanal Bacon- Bacon has experienced a renaissance in popularity occasionally
reaching cult status. Differences in bacon start with the breed of the
pig and what the pig is fed during its growth period. For example, a pig
fed a diet with acorns produces a meat described as "creamy." The meat
may be processed with different types of salts possessing unique
qualities. Different woods used in smoking produce different flavors in
the bacon. The most popular smoking woods for bacon are hickory and
applewood. Some bacon features brown sugar or maple syrup for added
sweetness.
Crazy over Bacon- Devotees of bacon can join "Bacon of the Month" Clubs, or enjoy bacon
with its partner, mayonnaise as "baconnaise." Bacon has long been
enjoyed in a peanut butter sandwich, and now commonly finds itself
paired with chocolate. The truly bewitched can obtain bacon-flavored
jellybeans, bacon band-aids, bacon dental floss, and even bacon air
freshener.
The Skinny on Bacon Fat- Surprisingly, bacon has less saturated fat per gram of fat than
butter. But, let's face it, bacon is not a health food. A steady diet of
bacon would not please our health care team. But, in MODERATION, bacon
may have a role at our tables. For example, bacon crumbles add a lot to a
dish as a flavor accent and allows us full flavor and moderation at the
same time.
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Preparing Perfect Bacon
| We've outsourced a lot of bacon preparation to the convenience of
pre-cooked bacon, pre-crumbled bits, or bacon-topped fast-food burgers,
all in the name of reducing the hassle-factor. However, in this pursuit
of fast and easy, we've lost a huge amount of flavor in the translation.
Freshly made bacon is delicious! Here's how:
 Frying - When cooking just a few strips of bacon, frying is quick and easy.
Place the bacon slices in a cold skillet and apply medium-low to medium
heat. Beginning with a cold skillet allows some of the bacon's fat to
liquefy and reduces sticking. Turn the bacon while frying and move to
different sections of the skillet to evenly cook the slices. Pan-frying
will take about 12-15 minutes depending the thickness of the bacon. The
best advice for pan-frying bacon is to keep the heat low and watch
carefully. Drain cooked slices on a plate lined with paper towels. Blot
the strips with a paper towel to remove any excess bacon fat.
Baking - An increasingly popular method for cooking bacon, baking is a great
method for cooking an entire pound or more of bacon. Line a jellyroll
pan (20" x 14"), or any baking pan with an adequate rim, with aluminum
foil. Place the bacon strips in a single layer and place in a cold oven.
Turn the oven on to 400°F and bake for 12-17 minutes. Baking time will
vary based on the thickness of the slices. Transfer baked slices to a
plate lined with paper towels. Blot excess fat away with a paper towel.
Alternately, bake bacon on a rack inserted into the jellyroll pan to
drain the fat away during baking.
Broiling - This method cooks
from the top down. Preheat the broiler and place the oven's rack so that
the bacon is about 3 inches from the heat source. Place the bacon on a
broiling rack that lies inside a catch pan. Broil the bacon for about
6-7 minutes depending on the thickness of the bacon slices.
 Panini Griddle - A panini griddle or any grill press cooks bacon quickly from both the
top and the bottom keeping the bacon flat while cooking. Place the
bacon on the bottom half of a cold griddle. Set the dial on medium heat
and lower the top griddle. The grilling bacon will produce a prodigious
amount of grease - make sure to have an adequate grease catcher at the
grill's drain point.
Deep Frying - As long as bacon
is on the menu, doubling-down with deep-frying it seems only a small
step further down the decadence pathway. Coat thin slices of bacon in
flour, or a light tempura-like batter, and fry in a skillet with a
quarter to half-inch of oil.
 Microwaving - On a microwave-safe plate lined with paper towels, place the bacon
strips. Cover the strips with a single layer of paper towels to reduce
spattering. Microwave on high for 5-7 minutes turning the plate a
quarter turn halfway through the cooking if not on an automatic
turntable. Try microwave safe bacon racks designed to drain fat while
cooking.
Storing Bacon - Store bacon in the colder section of the refrigerator. Check the
packaging for the "Best Used By Date." Once opened, the bacon should be
used within a week. Uncooked bacon may be frozen with best results when
used within a month.
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Smart Bacon Tips
| Tip #1: Use bacon as a natural
baster on lean meats or poultry. As the meat roasts, the bacon's fat and
flavor seep in keeping everything moist and juicy. This culinary
technique of wrapping meat with strips of fat is known as barding.
 Tip #2: Bacon has a notorious reputation for splattering and popping while
cooking. Use a splatter screen to keep the stove cleaner and to reduce
the chance of a splatter burn. A side benefit, a splatter screen reduces
bacon-cooking odors that sometimes hang in the kitchen.
Tip #3: Freshen pre-cooked bacon or real bacon bits with 10-15 seconds in the microwave.
Tip #4: Sliced bacon comes in different thicknesses. Thinly sliced bacon has
about 28-32 slices per pound and is sometimes known as "restaurant
slice." Regular, sliced bacon has 16-20 slices per pound, and
thick-sliced bacon has 10-14 slices per pound.
Tip #5: While transferring bacon slices from its packaging, take care not to
stretch the slices. Retaining even thickness of the slice during
handling will allow for more even cooking.
 Tip #6: Use tongs to turn and
handle the cooking bacon strips. Tongs provide a good grip, and the
longer handles keep splatters further away from the hand.
Tip #7: Bacon Salt is a product that adds bacon flavor to anything that it is
sprinkled on. Made without any pork, and sporting a 100% kosher label,
this product brings great bacon flavor to non-pork eaters.
Tip #8: Mark your calendars: International Bacon Day is always observed the Saturday of Labor Day Weekend.
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Q & A's
|  Q: Why is bacon always packaged in shingled slices with a window on the back?
A: An immigrant from Bavaria, Oscar Mayer, started this bacon-packaging
norm and patented it in 1924. The packaging highlighted the new-fangled
notion of "pre-sliced" bacon. The backside window helps consumers assess
the balance of lean and fat in the cut.
Q: Why does bacon curl up while cooking?
A: Proteins in the lean parts of the bacon shrink faster than the fatty
portions in the presence of heat; the result is bacon that curls. Use a
bacon press to forcibly hold the bacon strips flat while cooking.
Alternately, a two-sided griddle or panini press cooks from the bottom
and the top while keeping each slice relatively flat.
 Q: What should I do with all of the leftover bacon grease?
A: Once was the day when every stovetop had a tin can or container to
capture bacon or other cooking fat. The fat was reused in future cooking
sessions. Our cooking has shifted to healthier cooking fats like olive
oil. After cooking bacon, allow the grease to cool, scrape solidified
grease into the landfill garbage, or absorb the grease with paper
towels. Bacon grease is not suitable for composting, and DEFINITELY not
suitable for pouring down the garbage disposal - the grease solidifies
at cool temperatures and will efficiently clog your pipes.
Q: Long bacon strips don't fit well in my pans, and don't cook evenly. Suggestions?
A: Use your kitchen shears to cut strips of bacon in half or thirds. The
smaller pieces can be moved around the pan easily and allows each piece
to cook more evenly.
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Cookbook Review
|  The Bacon Cookbook by James Villas. Published by John Wiley & Sons, Hoboken, NJ. Copyright 2007.
Bacon
is a popular food! We had our choice between three(!) recent cookbooks
all singularly devoted to bacon. We chose to feature this particular
cookbook because of the range of recipes - from all the classics to some
creative dishes. The recipes respect the role of bacon as a flavor
accent in addition to being a primary focus. James Villas, a well-known
cookbook author, brings his writing and recipe presentation skills to
this book as well. Ingredient lists are simple, accessible, and
instructions that are clear and easy to follow. Beautiful,
mouth-watering photography graces many of the book's pages. The book is
organized into logical chapters beginning with appetizers, breakfast
dishes, soups, salads, casseroles, entrees, vegetables, pasta and rice,
breads, and even desserts. It's a bacon lover's dream - every recipe
contains bacon!
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Bacon Recipes for Breakfast, Lunch & Dinner
| New England Apple and Bacon Griddlecakes
View & Print
Definitely,
these are not your everyday pancakes! Absolutely loaded with apples and
bacon crumbles, the pancakes accepted the maple syrup and butter just
like a regular pancake, but the taste is anything but ordinary. The only
thing that might have made this breakfast better would have been a
couple of crispy slices on the side.
 Chicken, Avocado, and Orange Salad with Bacon Dressing
View & Print
After
a summer with many great salads, we voted this one of our very
favorites! This main course salad combines two types of meat, three
types of greens, creamy avocado chunks, and sweet orange sections. Bacon
grease forms the basis of a very flavorful dressing. It's a rich and
satisfying meal.
 Swiss Macaroni, Bacon, and Cheese
View & Print
This
pasta casserole features Gruyère cheese and plenty of bacon pieces.
Unlike a mac 'n cheese based on some type of white sauce, this pasta
dish turns out a lighter version with greater focus on the pasta and
cheese, and of course, the bacon pieces. The dish is quick to assemble
and produces a very satisfying meal.
Recipes from The Bacon Cookbookby James Villas. Published by John Wiley & Sons, Hoboken, NJ.
Copyright 2007. Reprinted with permission of the publisher. All rights
reserved.
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| Go hog wild and enjoy a little bacon! |
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