Nothing else left to say.
Here’s the recipe:
6 slices maple cured bacon, minced
2 cups milk chocolate, roughly chopped
1/2 cup crisped rice
Fleur de Sel
Making the bacon: Heat pan on medium. Add bacon and render until crisp. Set on paper towel and remove excess grease.
Making the chocolate: Melt chocolate in a double boiler over medium heat. Take off heat when chocolate is 80% melted, continue stirring until fully melted. Add bacon to melted chocolate. Delicately fold in crisped rice. Poor mixture into silicone molds, cover and refrigerate for 30 minutes
Yield: approximately 24
Prep Time: 5 minutes + 30 minutes cooling time
Cook Time: 10 minutes
Ease of Preparation: easy
Here’s the pictures:
Here is my opinion:
“Bark” is easier than molds after the cocktails. Yes, ma’am.
This stuff is too good. Devil good. Sin good. Soul for sale good.
Damn you Canadians and your evil uses for bacon-GOOD!
First, the candied bacon; now this.
Merde, ceci est délicieux.
So I am really getting into this whole supperclub challenge deal. I’m kinda crushin on Nadia G these days…plus no man would have ever got me to cook in heels….
Anyhoo….This week was Creamy Gorgonzola and Portobello Risotto.
The recipe is as follows:
- 3 cups organic chicken stock
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 4 Portobello mushrooms, diced
- 1 yellow onion, minced
- Sea salt
- 2 cups Arborio rice
- 3/4 cup good white wine
- 1/2 cup crumbled gorgonzola
- 1/3 cup grated Parmigiano-Reggiano
- Freshly cracked pepper
Bring the chicken stock to a bare simmer in a saucepan.Meanwhile, heat the butter and olive oil in a medium pot over medium heat. Add the garlic and saute until golden, 1 minute. Add the mushrooms, onions and 1 teaspoon sea salt and saute for 8 minutes. Stir in the rice and cook for 2 minutes. Deglaze with the wine and cook until the wine has reduced completely. Ladle in the simmering broth, 1/2 cup at a time, stirring constantly until the rice absorbs all the broth before adding more. Repeat until all the broth has been added and the rice is al dente, about 20 minutes. Stir in the cheeses and a pinch of sea salt and pepper.Spoon the risotto into bowls and enjoy.
Recipe is from: Cookin’ For Trouble by Nadia G., copyright (c) 2011. Published by Ballantine Books.
But I, being me, had to change it up a bit…
For starters, I had to use vegetable broth as the boy child is allergic to poultry, I cut back on the salt because I find Gorgonzola ridiculously salty and I added extra garlic just cause, I am partial to it…also, I added more broth to compensate for the fact that I felt compelled to add some asparagus because the dish looked a little flat and neutral….
I dig the bright green happy little spear trees…(I’m having a Bob Ross moment….won’t you share it with me? all the happy little asparagus spear trees……)
Whoa. Ok back to cooking….The recipe also gave me a good excuse to buy some Cupcake Wine (from Livermore, Ca, where my bestie lives) besides what I have on the rack, cause I don’t stock white wine 🙂
Here’s what it looked like with a few little Jani tweeks: