chocolate almond bacon bark 2

First, bacon is from our little friend the pig, and not surprising, from it’s fatty little belly sides, but it still deserves it’s own bacon moment in the sun. Don’t shy away from bacon – it’s not as bad for you as you might think! I do indulge in actual strips occasionally, but it’s the cooking with bacon that really fires me up. Bacon will transform a dish and it won’t take much. Start with bacon or stop with bacon – just invite bacon to the party, the depth of flavor is unmistakable.

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Start your next soup,stew or stir-fry with a few slices diced up in a hot skillet and carry on with the recipe –  just take the bacon out after it’s rendered its fat, and add it back at the end. And in case you haven’t figured it out yet, a little bacon can end up pretty much anywhere – breads, salads, pastas, rice, soups, stews, stir-fries, sandwiches, meats, treats & sweets – chocolate, almond, bacon bark anyone? Basically, think of every food as Six Degrees of Kevin, I mean crispy bacon – if it’s edible, it’s got a bacon number! So you’ve just discovered how to enjoy bacon without shortening your life – it’s the less-is-more approach, which apparently, some of us haven’t quite mastered – meet the bacon explosion!

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read it – get yourself some serious know-how

watch it – class is in session – videos await

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