Rockmill - I Love Bacon!

I LOVE BACON!

Who doesnt love bacon? It excites all of the senses, from the sound of it crackling in the pan, the incomparably irresistible aroma, and the sight of those beautifully streaked undulating waves, to the sublime, salty, smoky flavor, and the crispness as you bite into it just before it melts in your mouth. Few foods are as satisfying when munched on their own, or have the ability to enhance the flavor of so many other foods the way that bacon does.

I Love Bacon! offers more than fifty amazing bacon-themed recipes from some of Americas favorite chefs. From brunch dishes, to small bites, entres, soups, salads, sides, and even a few to-die-for desserts, its used in everything from soup (Roasted Tomato and Bacon Bisque) to nuts (Chocolate-Dipped Bacon Almond Brittle).

A portion of the proceeds of this book will be donated to the Food Bank for New York City and Share Our Strength. Thank you for your support, and as the saying goes, It takes a village!

I Love Bacon! copyright 2010 by Jayne Rockmill. Photographs 2010 by Ben Fink. All rights reserved. Printed in China. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews. For information, write Andrews McMeel Publishing, LLC, an Andrews McMeel Universal company, 1130 Walnut Street, Kansas City, Missouri 64106.

E-ISBN: 978-1-4494-0212-9

Library of Congress Control Number: 2010927149

www.andrewsmcmeel.com

Design: Vertigo Design, NYC
Photography: Ben Fink
Food styling: Jaime Kimm
Prop styling: Roy Finamore

Cover design by Vertigo Design NYC
Cover photography by Ben Fink

Jasper Whites recipe for Egg Chowder with Bacon and New Potatoes was previously published in 50 Chowders: One Pot MealsClam, Corn, and Beyond, Scribner, 2000. It is used here with permission.

A portion of the royalties from sales of this book will be donated to Food Bank for New York and Share Our Strength. For more on these charities, see page 122.

Attention: Schools And Businesses
Andrews McMeel books are available at quantity discounts with bulk purchase for educational, business, or sales promotional use. For information, please write to: Special Sales Department, Andrews McMeel Publishing, LLC, 1130 Walnut Street, Kansas City, Missouri 64106.

Who doesnt love bacon? You dont even have to eat it to love it. Ask a vegetarian what he or she misses most, and chances are good that its bacon. Thomas Jefferson was a bacon lover, and legendary foodie James Beard sang its praises when he wrote, There are few sights that appeal to me more than the streaks of lean and fat in a good side of bacon, or the lovely round of pinkish meat framed in delicate white fat that is Canadian bacon. Whether it evokes fond memories of hearty home-cooked breakfasts or rich spaghetti carbonara dinners, bacon has happy associations.

Bacon is remarkably versatile. Few foods are as satisfying when munched on their own or have the ability to enhance the flavor of so many other foods the way that bacon does. Its used in literally everything from soup (Roasted Tomato and Smoked Bacon Bisque) to nuts (Chocolate-Dipped Smoked Almond Bacon Brittle). If you are a serious connoisseur, check out the Making Your Own Bacon chapter, with its recipes for Classic Cured Bacon, Chinese-Style Pork Belly, and more.

In fact, bacon is popular all over the world. You will find that it comes with a variety of names and from different parts of the pig. Pancetta is from the pork belly but is cured only, not smoked; Canadian bacon is pork loin; guanciale is from the cheek; and British bacon is the back fat. In the United States, bacon is most often associated with iconic foods like the BLT, but it is also a key ingredient in cuisines as diverse as Italian pastas, Spanish tapas, Thai stir-fries, and Mexican tacos. In this book, you will find that bacon is a great complement to every food group: dairy, grains, vegetables, fish, and meat.

In the Alps, the hearty potato- and bacon-based tartiflette has been around for centuries, and the French have been adding bacon to their quiches since the sixteenth century! Compared to these venerable dishes, the good ol American BLT is just a baby, having become popularized only when fresh lettuce and tomatoes became available year-round with the rapid expansion of supermarkets after World War II. In this book you will find two updated versions of the BLT. Monica Byrne replaces typical mayonnaise with a roasted red pepper aoli and toast with focaccia, whereas Ellen Burke Van Slyke uses sun-dried tomatoes, a Meyer lemon aoli, and brioche and cuts the sandwiches into cocktail-size bites.

The collection of recipes here captures everything we love about bacon. Bacon has a crunchy texture, a sublime smoky flavor, an ability to bring out the best in other foods, and an incomparably irresistible aroma. As Doug Larson, a gold medalist in the 1924 Olympics, observed, Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.

When I first began this project, my intention was to help the hungry in a creative way. For years I have passionately joined forces with the many organizations that work so tirelessly to abolish hunger in America. It also helped that I, too, am a foodie. Combining my two passions has allowed me to take this journey. With the cooperation and generosity of many inspiring chefs, this bacon book has evolved into what you have in your hands. My hope is that you will enjoy the journey as much as I have. Whether you think bacon is just part of a good BLT or whether you are daring enough to try bacon in a chocolate cupcake, let us all remember that when we open our minds to trying new things, we become part of change. Proceeds from the sale of this book will be donated to Food Bank for New York City and Share Our Strength. In keeping hope alive, these donations will help bring about the most needed change. Thank you for your support, and as the saying goes, It takes a village!

CHEF DE CUISINE CHRISTOPHER RENDELL, DOUBLE CROWN, NEW YORK, NEW YORK

Makes 2 to 3 pounds

In a medium bowl, combine the brown sugar, kosher salt, pink salt, and pepper and mix well. Pour the mixture onto a work surface and roll the pork belly in it to completely coat it. Place in a sealable storage container, seal tightly, and store in the refrigerator for 1 week.

Preheat the oven to 300F.