Advertisements

Perhaps it is an unlikely combination, but bacon, Brussels sprouts, and blue cheese were actually meant to be together… on a pizza.  Believe me.  I am completely hooked on this pizza.  Inspired by a plate of fantastic wood-fired oven roasted Brussels sprouts from Jackson’s along side a tasty pizza with onions and sausage.  I couldn’t help thinking how delicious the sprouts would be on top of the pizza.  And while we were at it, why not throw in some bacon and blue cheese.  Oh, and it worked.  We love this recipe so much, we made it three weeks in a row!

Bacon, Brussels Sprouts and Blue Cheese Pizza is built on a base of Our Favorite Pizza Dough, though I subbed in 2 cups of whole wheat flour for 2 cups of all-purpose flour.  This makes for a nice hearty texture to the dough.  Next is a liberal brush of roasted garlic sauce.  Caramelized Brussels sprouts, slivers of bacon, chunks of blue cheese, and thinly sliced onion complete the toppings.  This combination is great for dinner, but I would also love to serve it as an appetizer.

This post was shared on Yeastspotting.

Read the rest of this entry »

Advertisements

This is no ordinary burger, in fact, it is quite possibly the best burger I have ever had.  I know, it is a bold statement, but one spoken from the stomach heart.  We make burgers once a month or so, usually as an easy dinner.  That is how this meal began, as an answer to what to make for dinner that would be easy, popular, and satisfying.  That was all well and good, until I got it in my head that I could make everything from scratch. Oh, and add bacon to the beef.  Whoa.

After we picked up a meat grinder attachment for our Kitchenaide, we discovered the magic of burgers made with freshly ground meat.  This burger includes not only beef chuck roast, but also a very special not-so-secret ingredient, bacon!  This was a perfect use for some bacon ends we had from our piggy in the freezer.  Using a ration of 4 parts beef to 1 part bacon, I ground the two meats with the course grinding plate.  After lightly tossing them to mix, I loosely formed them into patties.  I pressed the meat just enough so they would hold together on the grill, but so there were still some small air spaces between the meat pieces.  This gives a place for the juices and fat to collect (did I mention this is not a low-fat meal).  Grilled over medium high and plopped on a fresh toasted bun, these burgers taste amazing.  The bacon flavor is strong enough to make itself known, without being overpowering.  The best part is that unlike a burger topped with slices of bacon, the bacon does not slide out of the bun as you try to bite through it.  The flavors of the beef and bacon are perfectly blended.  And then there is the bun…

This recipe came from King Arthur Bread.  They were so good that my son declared, “Mom, these are CRAZY.  I never want to buy buns again.” (I love that my kids love to eat!)  The recipe uses an egg and some butter, so the buns are very tender and hold together well under the pressure of the burger and condiments.  They browned up beautifully and some extra butter brushed over the top yields a very tender top, making it easy to bite into the burger.   They came together very quickly and rose through the day.  The recipe makes 8 buns large enough for 1/4 pound burgers or bigger. This is enough for two meals for my family, so I froze half of the buns for another dinner.  You could also make the buns smaller and use them for sliders.  They would be delicious with pulled pork.  Mmmmm…  We will definitely make these again.

Read the rest of this entry »

Though brunch provides the allure of a relaxed meal to share with friends and family, casually sipping on Bloody Marys, the harsh reality is that someone has to get all the food ready to eat early in the morning.  Beside being insanely delicious and versatile, stratas assemble the night before, so serving a crowd in the morning is a cinch!  In our family, we routinely have overnight gatherings and I often make a strata.  All the work is done the day before.    Sometimes I even put the oven on delay start, so it will preheat while I sleep.  When I wake up in the morning with a house full of guests, all I have to do is slide the dish into the oven and make some coffee.

You can make a strata with almost anything.  The eggs and bread are standard, but the vegetables, cheese, or meat that you add are completely up to you.  Bacon Breakfast Strata happens to be one of my favorite combinations.  Brown off the bacon, saute the onion and mushrooms, then mix everything up with a pile of bread and cheese and pour egg and milk over the top.  It is easy.  The bread absorbs the egg and milk overnight and puffs up in the oven.  The interior texture is light and almost creamy, while the top browns and creates a cheesy crunch.  It is delightful.

Read the rest of this entry »

Advertisements
%d bloggers like this: