This condensed cookbook is resourceful and fun and is written by bacon blogger and enthusiast, Heather Lauer. She explores the increasing popularity of bacon with historical and fun facts. Bacon sales have increased over the years and, according to this book, Google has over 50 million results for bacon!
Whether we love or loathe bacon, it has become more common place in our households and daily life. No longer a breakfast staple but a hot culinary commodity that has evolved. Traditionally, bacon is pork however over the years and the flux in eating habits has created some interesting versions such as: turkey bacon, tofu bacon, beef bacon and duck bacon. Yes, duck bacon! Pork, turkey, and tofu, are the most recognized.
There are two parts to this book which read like a paperback : Bacon 101 and The Bacon Diet, together they consists of 10 chapters and approximately 20 recipes. This cookbook is sure to inspire and quite possibly sway you into the throws of Baconmania. Like bacon brownies, candied bacon ice cream, bacon wrapped corn on the cob and bacon wrapped water chestnuts dipped in honey. I am going to share the recipe for Hungarian Rice because it is an easy and simple dish that can be adapted to your culinary desires. Like adding mushrooms using turkey or tofu bacon, or shaking in a bit of paprika; it is a bit universal with possibilities. There is a back story for this recipe which I am including as well from the book.
To find out more about Heather Lauer and Bacon Unwrapped click *here*
"This recipe comes courtesy of a Bacon Unwrapped reader named Steph: "Our standby bacon-based entrée is what my husband calls Hungarian Rice." "This dish is perfect example of how the use of bacon and a few simple ingredients can make an incredibly delicious entrée."
Hungarian Rice
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Serves 4 to 6
1 pound sliced bacon (your favourite)
2 cloves of garlic, finely minced
4 cups cooked rice (your choice)
1 cup frozen peas, thawed and drained
salt and pepper
1. In a large cast-iron skillet or other heavy skillet, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate. Reserve the bacon grease in the skillet. Once the bacon has cooled enough to touch, chop it coarsely.
2. Add the garlic to the drippings in the skillet and cook over medium heat just enough to bring to the flavour. Add the rice and heat, stirring to get the drippings and garlic mixed in well. Add the bacon and peas. Continue cooking until the peas are heated through. Add salt and pepper to taste. Serve hot.
Hope everyone is having a good week so far. A bit warmer temperatures which is welcoming before we head back to cold. - JD