Deviled eggs, so good and really has become one of our obsessions, using the ham or bacon fat. There are a lot of eggs so enjoy! Perfect for a party or just your own enjoyment. #1 – Hard Boil the eggs Our favorite tip for successful peeling, comes from Mark Bittman. With a cake tester […]
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Pumpkin & Bacon Soup
November 12, 2019 – 6:35 am
Pumpkins…so many options from pie to pancakes/waffles and biscuits to soup. This recipe is from one of our favorite books, Jennifer McLagan’s Fat: Appreciation of a Misunderstood Ingredient We have two heirloom pumpkin varities this year that vie for best cooking pumpkin status: Winter Luxury (gorgeous with flesh that is smooth, sweet, and fiber-free) & […]
Seared Bok Choy with Bacon Vinaigrette – Bittman
October 18, 2018 – 8:04 am
From Mark Bittman’s How to Cook Everything Mark says, “You can grill the bok choy instead of searing it if you like.” 1 1/2 to 2 pounds bok choy, parboiled and shocked 6 ounces bacon, finely chopped 3 tablespoons sherry or white wine vinegar, Artesano’s Honey Wine vinegar is also really nice here. Salt and […]
Spinach Salad with Hot Bacon Dressing
March 17, 2017 – 10:50 am
Broccoli Salad with Bacon
August 10, 2016 – 12:40 pm
Broccoli salad recipe adapted from a similar recipe in Eating Well Magazine We have used this recipe at the Farm Dinners, but Donna did one recently that was more vinagrette based and used part olive oil and part bacon fat for the dressing. Delish! 1 clove garlic, minced 1/4 cup local yogurt 1/4 cup bacon mayonnaise […]
A Perfect BLT Sandwich from Fat by Jennifer McLagan
September 3, 2014 – 3:43 pm
From Fat, An Appreciation of a Misunderstood Ingredient, by Jennifer McLagan Making condiments is not difficult, and the taste is sublime. Even though we posted this recipe last summer, we thought it was worth sharing it again, and again. ‘Tis the season, the tomatoes are luscious and plentiful! “Is it possible to improve upon this […]