Bacon’s rich flavor combines smokiness and umami with a welcome salty accent. Cooked to crisp, it crackles delightfully in the mouth.
Cured or uncured? When it comes to bacon in today’s marketplace, consumers need to make a choice. Even though it is labeled “uncured,” this bacon is indeed cured, but without artificial nitrates. Instead, the curing process of uncured bacon involves celery powder and/or salt, which contain naturally occurring nitrates. Often it is labeled “no nitrates or no nitrites added.”
Generally, cured and uncured bacon (both made from pork belly), taste the same unless the brine has had additional flavorings added, such as liquid smoke, hickory, or applewood.
Some point out that uncured bacon is sometimes saltier, because it stays in the salt brine for a longer time.
I’ve included some of my favorite recipes that include bacon. Some call for the bacon to be cooked until crisp before they are utilized in the dish. To follow is a refresher course in bacon cookery.
Oven method: Adjust oven rack to middle position; preheat to 400 degrees. Line a rimmed baking sheet with aluminum foil, making sure the foil goes up the sides of the pan. Place bacon in a single layer. Bake 10 to 20 minutes (depending on the thickness of bacon and degree of crispness desired). Transfer to a paper towel lined plate to remove excess grease.
Stovetop in skillet: Place bacon in a single layer in a cold skillet (I like to cut the bacon in half crosswise with a sharp knife or scissors – it’s easier to manage and there is less curling). Turn the heat to medium and allow the fat to render slowly. Turn bacon as it browns. When crisp, transfer to a paper towel lined plate to remove excess grease.
Microwave: I’m less inclined to use this method in the last couple of years because I have become frugal with paper towels. But it is the quickest way to cook 4 pieces of bacon. Place 3 or 4 paper towels on a microwave save plate (fold sides of paper towels if needed so it is safe to move the completed plating into the micro); top with bacon in a single layer. Cover with one sheet of paper towel. A general rule of thumb is to cook the bacon on high for about 1 minute per slice, or 4 to 6 minutes for 4 slices.
Sessions West Coast Deli’s Summer Zephyr Sandwich with Bacon
Sessions West Coast Deli’s Summer Zepher sandwich mirrors many of the elements of a classic Caprese Salad — tomato, fresh mozzarella, baby arugula and basil — but it improves that culinary theme in myriad ways. Sessions’ Summer Zepher also boosts a perky basil-spiked vinaigrette mixture, as well as pickled red onions, components that render flavor bling. When I order the sandwich (there are six Sessions West Coast Deli locations in Orange County) or make it at home, I always add cooked bacon. OK, it’s no longer vegetarian, but that bacon makes it over-the-top irresistible.
Yield: 1 sandwich (with leftover vinegar base, pickled onion, aioli to make additional sandwiches)
INGREDIENTS
Vinegar Base:
1 cup cider vinegar
1 cup seasoned rice vinegar
1 cup water
3/4 cup sugar
Pickled Onions:
2 red onions, peeled, halved top to bottom, thinly sliced
1 cup hot vinegar base
Tomatoes:
1 to 2 Roma tomatoes (or heirloom tomato or beefsteak tomato when in season)
1/4 cup extra-virgin olive oil
Salt and pepper to taste
Basil Aioli:
1 cup mayonnaise
1 cup fresh basil leaves, packed, thinly sliced crosswise (chiffonade)
4 medium-sized garlic cloves, peeled, smashed
1 teaspoon salt
1 teaspoon ground black pepper
Arugula Salad: large handful of baby arugula, extra-virgin olive oil, salt
French roll or French baguette, halved lengthwise
Sliced fresh mozzarella, enough to cover bread, overlapping slices slightly
Store-bought balsamic glaze, see cook’s notes
2 strips cooked bacon
Cook’s notes: Balsamic glaze is a syrupy reduction of balsamic vinegar. It’s sold in squeezable plastic bottles at many locations, including Smart & Final or often at Trader Joe’s.
DIRECTIONS
1. Prepare Vinegar Base: Combine vinegars, water and sugar in medium saucepan. Bring to boil, stirring to dissolve sugar. Remove from heat.
2. Prepare Pickled Onions: Place onions in heatproof bowl. Pour 1 cup hot vinegar base over onions and toss. Cool. Cover and refrigerate at least 2 hours or up to one week. Cool remaining Vinegar Base.
3. Marinate tomatoes: Slice tomato 1/4-inch thick. Place in bowl and add basil, 1 cup cooled Vinegar Base, 1/4 cup olive oil. Gently toss. Taste; season with salt. Cover and refrigerate at least 2 hours or up to 4 days. Adjust oven rack to middle position and preheat to 350 degrees.
4. Prepare Basil Aioli: Combine all ingredients in food processor. Pulse 4 to 6 times to finely chop ingredients, and then let motor run until mixture is smooth, about 30 seconds. Cover and refrigerate up to 3 days.
5. Prepare Arugula Salad: In a small bowl, toss arugula with just enough oil to lightly coat leaves. Season with salt.
6. Build sandwich: Reassemble roll so it looks uncut. Place in preheated oven and toast until crisp on outside but soft inside. Open bread and lightly spread both cut sides with aioli. Place tomato slices on bottom bun. Top with mozzarella slices and about 2 tablespoons pickled onions. Top with arugula salad. Squeeze some balsamic glaze in a zigzag pattern atop arugula; add bacon and top bun.
Brown Sugar and Black Pepper Candied Bacon
Ah, the palate joy of candied bacon. The smoky flavor of the bacon and the sweetness of the brown sugar and maple syrup team up to make this simple appetizer over-the-top delicious. The addition of finely grated lime zest adds the perfect touch of acidity.
Do not drain on paper towels; the bacon will stick. If made in advance, store on cool baking sheet lined with a fresh piece of parchment paper for up to 2 hours. If desired, serve them upright in a glass (like breadsticks).
Yield: 6 to 8 servings
INGREDIENTS
1/4 cup (packed) light brown sugar
2 1/2 tablespoons pure maple syrup
1/4 teaspoon ground cayenne pepper
1 teaspoon coarsely ground black pepper
Finely grated zest of 2 limes
12 slices thick-cut bacon, cut in half crosswise
DIRECTIONS
1. Preheat the oven to 375. In a small bowl, stir together brown sugar, syrup, cayenne, black pepper and lime zest.
2. Put the bacon on a rack (in a single layer) on a rimmed sheet pan lined with foil for easier cleanup. Brush with the sugar mixture, flip, and brush the other side.
3. Bake until the fat is rendered, the bacon is crisp, and the glaze is bubbly, about 30 to 35 minutes (rotate pan front to back if cooking unevenly after about 20 minutes). Let cool on the rack for 5 minutes before serving.
Caramelized Shallot and Bacon Tart
This showy tart is a winning combination of sweet, caramelized shallots and onions, salty bacon, and creamy ricotta. Serve it on a picnic or at a dinner party.
Yield: 8 servings
INGREDIENTS
Easy Processor Pie Dough:
1 1/3 cups all-purpose flour, plus flour for dusting work surface
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup (1 stick) cold butter, cut into 8 pieces
1/4 cup ice water
Filling:
4 slices thick bacon
1 tablespoon canola oil
4 large shallots, cut crosswise into thin slices
1 1/2 large yellow onions, cut in half top to bottom, thinly sliced crosswise
1/8 teaspoon sugar
1 1/2 tablespoons chopped fresh thyme leaves
Salt and freshly ground black pepper to taste
1 cup whole-milk ricotta cheese
1 egg yolk
1/4 cup grated Parmesan cheese
Egg wash: 1 egg yolk beaten with 1/2 teaspoon water
DIRECTIONS
1. Prepare pie dough: In food processor fitted with metal blade, pulse flour, 1/2 teaspoon salt and 1 teaspoon sugar 2 or 3 times. Add butter and pulse until mixture resembles coarse meal. With motor running add ice water through feed tube, processing just until mixture just barely comes together. Pat into disk shape; place in plastic bag and refrigerate 1 hour.
2. Adjust oven rack to middle position and preheat to 350 degrees. On lightly floured work surface, roll dough into a circle, roughly 11-inches in diameter, using a floured rolling pin. Place dough in 9 1/2-inch tart pan with removable bottom. Use top of bent finger to press dough into fluted sides of pan. To create a double layer of dough on sides of crust, trim dough 1/4-inch above top of pan; fold overhanging dough over so top of fold is even with top of pan to reinforce sides; press with top of bent finger to seal sides. Roll rolling pin over top of tart pan to make top of dough even all the way around. Poke dough at 1-inch intervals with tines of fork (bottom and sides). Line dough with sheet of aluminum foil. Add about 1 cup dry beans, raw rice or pie weights. Bake 15 minutes. Remove from oven; remove foil and beans, rice or weights. Set aside.
3. In large, deep skillet, cook bacon until crisp; remove bacon from pan and drain on paper towels, reserving 1 tablespoon bacon grease in pan. Add 1 tablespoon canola oil and heat oil on medium-high heat. Add shallots and onions; cook, stirring occasionally, until soft and starting to brown, about 9 minutes.
4. Reduce heat to medium or medium-low. Add sugar, thyme, salt and pepper; stir to combine. Cook until onions are golden, stirring occasionally, about 20 additional minutes.
5. In small bowl combine ricotta, egg yolk, Parmesan cheese, salt and pepper. Remove tart shell from refrigerator and poke at 1-inch intervals with the tines of a fork. Cautiously spread ricotta mixture on bottom of tart shell. Top with shallot mixture, spreading out into an even layer. Crumble bacon and sprinkle on top of shallot mixture. Brush top edge of crust lightly with egg wash. Place on baking sheet and bake in preheated oven until golden brown and heated through, 35 to 45 minutes. Allow to cool 15 minutes before cutting into wedges and serving.
Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas