Bacon Jam

bacon jam cracker

So I had a lot of extra bacon, and with its expiration date fast approaching I didn’t want to let all that salty, smoky, fatty goodness go to waste. What to make? Bacon jam. And it’s AMAZING. Seriously, I’ve tried other bacon jam recipes before, but this one was a standout– I tasted it and immediately declared it one of the best things I’d ever made. It’s incredibly delicious, and while it may seem like a lot of work for a condiment, this is no ordinary jam! This sweet-savory spread (with a hint of spice at the end) goes on anything, from grilled cheese sandwiches (my favorite) to crackers and peanut butter.* Try it, you’ll wonder how you ever lived without it!

Continue reading

Traditional Breadbaking at Le Cordon Bleu Paris: Day 2

IMG_0647

The second day at Le Cordon Bleu was, sadly, not nearly as much fun as the first. I think they did a bunch of interesting, hands-on stuff the first day to get us hooked (not that it makes much difference, we all paid months ago). The biggest issue was that rather than getting to mix up the dough by hand and do all the kneading and shaping ourselves, we spent the vast majority of our time watching our (admittedly talented) instructor do all of the work. And while I can understand having him mix up a big batch of dough rather than have us each do individual batches, there was no reason we couldn’t have shaped our own individual loaves before they went into the oven. Continue reading