My husband loves bacon, and for Valentines day I decided to make him a bacon inspired meal, instead of the traditional box of chocolates!
Bacon Jam photo from Everyday Food
The first recipe is Martha’s bacon jam, on an ace bakery ciabatta!
and who doesn’t love a french onion soup, well here’s a bacon-y take on the classic…also by Martha
a main course of double smoked bacon wrapped filet mignon from cookingcloset, I did stick to some traditions!
and the grande finale – bacon chocolate chip cookies. I have been saving this recipe for just this occasion and I have to give it a try. I haven’t decided if I am going to use my go to recipe or the NYtimes one that has to sit in the fridge for 24-36 hours. I am intrigued by the rest period and how it impacts flavour.
The jam was good, a bit crunchier than I think I like, next time I would not cook up the bacon as much. I think I will do a post on this recipe by itself.
The soup was good, despite burning the onions, it added to the smokiness of the bacon.
The steak was yummy, I got ethically raised local beef, from a nearby butcher, it was so tender and delicious. I am not convinced that real bacon is better than turkey bacon. I picked up the double smoked bacon at the same butcher. My husband enjoyed it at dinner and breakfast the next morning. The steaks I had were probably closer to 2.5″ thick, so after searing them on the stove it took I’d say 15min before they were cooked medium rare in the oven. I had to use the meat thermometer to prevent over cooking. With such a delicate cut of beef, I wanted no errors. I really liked the mushrooms and thyme. It reminded me of stuffing.
And the cookies: they taste better with age. I used my go to recipe, simply the best chocolate chip cookie recipe going, thanks Anna Olson. And the bacon flavor seems to develop as they age. I did put them in the fridge, since I am not sure how you store a cookie with bacon in it. My husband thinks this recipe would be better if I had used real bacon.