Bacon or Bust

"Yes, I'll have a non-fat, decaf latte, please. Oh what the hell? Look, make it a full-fat mocha with extra whipped cream. What the hell, put a slice of bacon on it!"- Dr. Frasier Crane (A Quote from Frasier.)

What's not to like about bacon, with it's crispy, salty, and fatty deliciousness? It can be added to almost anything to enhance the flavor of an otherwise bland dish. It is actually referred to as "nature's candy." No matter how you slice it, it is always scrumptious. I mean com'on, what is better then the aroma of hot, sizzling bacon fresh off the skillet? Even vegetarians have trouble resisting this meaty treat when they smell it cooking.

www.icanhasinternets.com

The last month Greg and I have been on a huge bacon kick. Most weekends we have it for breakfast and during the week we add it to a variety of foods such as salads and sandwiches. It's getting bad... we just can't get enough of it (Maybe that's why my pants are feeling a little tighter).  In fact my craving is so great that today, when I was at Costco, I was tempted to buy bacon in bulk. My hand was on the handle, ready to pull open the refrigerator door. The bacon was staring at me, and I was staring at it, but somehow I managed to resist (As it is, I already get in trouble for spending too much on my Costco runs). My arteries, heart and weight will thank me later. So, I guess for now the 10lbs of bacon in the home refrigerator will do.
This brings me to the reason for this blog. Think of all the endless possibilities I can do with bacon. I can add it to salads, sandwiches, eggs, baked potatoes, hamburgers, hotdogs and soups. But can I do more? What about baked goods? Can something so rich and decadent like bacon be added to something that is intended to be sweet? I am here to tell you, yes! The real question is, will your tasty treat get the praise it deserves?

I would like to present to you my next baking extravaganza:

Smoky Bacon-Ginger Cookies

(Recipe taken from Martha Stewart)

I present to you: Bacon Ginger Cookies

Ingredients:

• 8 ounces thick-cut smoked bacon (about 6 slices), cut into 1/4-inch dice.
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 tablespoons plus 2 teaspoons unsalted butter, softened
• 3/4 cup packed light-brown sugar
• 3/4 cup granulated sugar
• 1 large egg
• 1/3 sorghum syrup or unsulfured molasses
• 1/2 cup saw sugar, such as turbinado
• smoked sea salt, for sprinkling

Directions:

1. Cook bacon in a skillet over medium heat, stirring occasionally, until crisp, about 14 minutes. Pour off fat and reserve (you should have 1/4 cup plus 2 tablespoons fat and 3/4 cup bacon); transfer bacon to a paper-towel-lined plate; let bacon and reserved fat cool. 

Cook me some bacon, bitch!

Grease, please!

2. Preheat over to 350 degrees. Whisk to combine flour, baking soda, ginger, cinnamon, and salt in a bowl. In a separate bowl, beat butter and both sugars with an electric mixer on medium-high until fluffy, 3 to 4 minutes Beat in reserved bacon fat. Add egg and mix until blended, scraping down side of bowl as necessary. Add sorghum syrup and mix until blended. Reduce speed to low; add flour mixture, mixing until blended. Mix in reserved bacon.

3. Shape dough into 1-inch balls. Roll balls in raw sugar to coat. Space 2 inches apart on parchment-lined baking sheets. Flatten balls using the palm of your hand or a spatula; sprinkle lightly with smoked sea salt. Bake 1 sheet at a time, rotating halfway through, until edges are set and tops are cracked but centers are still soft, about 8 minutes. Let cookies cool completely on wire racks. 

Firm, salty balls

Flat balls, ouch.

I have to say, when I took these cookies out of the oven, I was hesitant to try them. In fact, I asked Greg to try them out first. Funny thing is, he was a little unsure as well. Finally after the typical battle, "no, you try it," "no, you try it" we both sunk our teeth into them. After all that, we were pleasantly surprised! Every bite was so different. Some salty bites and some taste full of ginger. Overall,  I thought they had great texture, soft and chewy, with a great balance of sweet and salty.

Then there were my friends and family members. I got mixed reviews about these cookies. Some people hated them, so much that they threw them in the garbage after taking only a bite. But some loved them, grabbing handfuls. Some people wanted more bacon and some could not get past the idea of eating a 'meat cookie.'

Even though I thought they were great and a majority of my tasters enjoyed them, I am a little hesitant to make them again. For the time (1.5-2 hours) and effort I put into these cookies, I would have hoped that people liked them better. So while they sound good, look pretty and feel soft, they were not a total crowd pleaser. Hopefully, my next adventure will come with big smiles and happier tummies.

Eat me! I am salty and sweet.

Cookies with Spice and Everything Nice

Are you a fan Mexican food? Am I a fan? Hells yes I am. I bet you did not know that most weeks, 5 out of the 7 days Greg and I eat some form of Mexican food. Dinner consists of Fajitas one night, soft tacos the next, burritos... Enchiladas, tostadas and the list goes on. (Yummy... it makes my mouth water just thinking about all of it.) Plus who doesn't like chips and salsa, rice and beans, all washed down by an ice cold margarita? We eat it so much, I sometimes question if we are from Mexico.

So why do I love Mexican food? Simple, it's easy, cheesy and delicious, but mostly because I love spice. I love the burning sensation on my tongue and the instantly cleared sinuses. My favorite is the hot salsa full of seeded jalapenos or a bubbling enchilada filled with chile peppers. When I was little, my favorite thing to do at a Mexican restaurant was to eat sliced jalapenos by the handful... I know, weird right?! 

Ironically, Tuesday of this week just happened to be "National Margarita Day." What a great excuse for another night of mexican food accompanied by a few margaritas on a week night! This day being a special occasion and me being the sweet junkie that I am, I decided spice and sugar needed to mix. But how can I find something to bake that is initially sweet, but followed by a kick of heat? With the help of Martha Stewart's awesome cookie App for the Ipad, It was decided: Mexican Hot Chocolate Cookie.

Ingredients:

• 2 1/4 cup all-purpose flour
• 1/2  cup unsweetened cocoa powder
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1 cup (2 sticks), unsalted butter, softened
• 1 3/4 cups sugar
• 2 large eggs
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground chile, such as arbol, chipotle or ancho (I used arbol chile)

Directions:

1. Preheat over to 400 degrees. Combine flour, cocoa powder, cream of tartar, baking soda and salt in a bowl. In a separate bowl, beat butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 3 to 4 minutes. Scrape down side of bowl. Add eggs, and beat to combine. Reduce speed to low, and gradually add flour mixture, beat until combined.

Chocolate dough, anyone?

2. In a small bowl, combine remaining 1/2 cup sugar, the cinnamon and chile. Form heaping tablespoons of dough into balls and roll in cinnamon- sugar mixture. Place on parchment or foil-lined baking sheets, spacing about 3 inches apart. 

Wow, those are big balls

3. Bake until cookies are set in the center and begin to crack, about 8-10 minutes. Let cool on sheets about 5 minutes, then transfer cooks to racks to cool completely. 

Can't you taste the spice by just looking at them?

Luckily for Greg's waistline, I took this batch to work. According to the work crew they were soft, chewy and had a great balance of sweet, salty, and spicy flavors. 

Looks like their waistlines weren't in luck this time. 

So the next time you pull out your sombrero or take a shot of tequila, make these cookies; It's not every day you bite in a cookie with a happy ending.

Chocolates, Flowers, Hugs and Kisses

Valentine's Day! A day to celebrate LOVE and AFFECTION; AKA a day to spend money on chocolates, candy, flowers, Hallmark cards and dinner out. But who is complaining?!

...My husband's wallet!

Let me back up a few weeks. Most of my weekends consist of sleeping in, a "long" run, chores around the house, and maybe an errand or two. Really it's a time to relax on the couch with a movie playing. It is two days to turn my mind off... it is a time to do NOTHING. But it isn't always like this, sometimes its BETTER.

My good friend Morgan had a Birthday celebration consisting of trampolines, dodgeball and sweat. Sounds fun, right? Morgan and 15 of his buddies (Greg being one) went to Sky High Sports. What could possibly be better than a full hour of competitive ball fondling? The girls decided not to play this time; it was 'guy time'(but really we just did not want to put the boys to shame again). So, while the boys played, Nicole (Morgan's wife) and I met up with some of her college friends for dessert and drinks.

Girls Dominated!
Is that Spider Man in the back?!

Bellevue was crazy that night. For some reason there were people everywhere. Not sure when Bellevue became an acceptable hang out spot, but we ended up in three different parking garages, looking for a spot, finally settling on a space deep below the Hyatt.

Now we had a decision to make. Where do we get dessert and drinks? Palomino? Earl's? Daniel's? Too many choices. Then we realized something... Nicole's sister, Mallory, was working at Joey's... I bet should could hook us up! We scored. TWO dollar drinks!!! If you ask anyone that lives in the surrounding Seattle area, this is unheard of.  Along with our fruity and delicious drinks we ordered dessert to share. Well, ok, Nicole ordered dessert to share. In fact, she ordered something I have never eaten or sadly even heard of: MOLTEN LAVA CHOCOLATE SOUFFLE.

Okay, I've gotta say... it was orgasmic. It was probably one of the best chocolate desserts I have had in a long time. Soft on the outside and gooey in the middle, it was accompanied by a double scoop of vanilla ice cream and drizzled with warm chocolate syrup with sprinkled powdered sugar.  I could not stop eating... I was in my element. Share? That didn't happen. I was tempted to lick the plate, but I refrained. Barely.

Seconds anyone? YES PLEASE.

This brings us back to Valentine's Day. Greg is in luck. Today I am buying chocolates and flour (not flowers), to attempt to bake him a treat: Molten Chocolate Cake.

Here are the ingredients:

• 6 ounces bittersweet, semi- sweet or dark chocolate
• 10 tablespoons salted butter
• 1 1/2 cups powdered sugar
• 1/2 cup flour  
• 3 whole eggs
• 3 egg yolks

1. Preheat oven to 425 degrees. Heavily grease and lightly flour 4-4 oz. ramekins. Seriously, heavy on the butter. (You don't want the cake to stick, it will create one big mess- trust me :)) Place ramekins on cookie sheet.

2. In a medium bowl, add whole eggs and egg yolks; beat until well blended. Set aside.

3. In the top half of a double boiler set over simmering water, heat the butter and the chocolate until both are  completely melted. Remove from heat. Add powdered sugar (save a little for the end) and flour; mix well.  

4. Slowly add 1/3 of the chocolate mixture to egg mixture and stir quickly. (You don't want to cook your eggs.) Add the remaining chocolate mixture; stirring constantly until well blended.  Divide batter evenly into prepared ramekins.

5. Bake 10-11 minutes or until cakes are firm around the edges but soft in the centers. Let stand 1 minute. Run small knife around the cake to loosen Carefully invert cakes onto dessert dish.

Sprinkle lightly with additional powdered sugar and serve with a scoop of vanilla ice cream.


And there you have it. Molten chocolate cake.

Soft on the Outside

Gooey Goodness in the Center

So, Greg and I may have to increase our pant size or spend a little more time in the gym, but it was well worth every bite. Simply delicious. 

Happy Valentine's Day to you and yours!  

What is a Country?

First Stop: AFRICA. Wait... what?! Africa is a country?

The Adventurous Group.

 Nicole, Jordan, Morgan, me, Greg, Justin and Becca.

 Please note: Morgan is eating with the wrong hand! :)

The dinner party was a group of college graduates. A CPA, Partner of an ad agency, exercise science expert, professional photographer, aspiring firefighter, and a potential teacher all in one place. We're a talented bunch. However, I'm not sure any of us passed Geography 101.

We were sitting around the table, talking about how quickly we moved from the first discussion of this dinner club to the first meal. We were talking about all of the possibilities, the many different food types we'd get to try in the coming months. But wait. It turns out we'd already made a mistake. We started with Africa which, of course, is a CONTINENT. We were actually eating Ethiopian cuisine. I guess when we are headed to "E" we better revisit "A"!

(I don't think we are the next Vice Presidents but then again maybe we would be better than the one we have now :))

A few facts about Ethiopia:

Apparently, Africa is a continent.

• Ethiopia is located in the Horn of Africa and is known as the Federal Democratic Republic of Ethiopia. 
• It is the second-most populous nation in Africa with an estimated 80 million people. 
• Its capital is Addis Ababa
• It is the size of Texas, Oklahoma, and New Mexico combined. 
• Official language is Amhric and is approximately 40% Ethiopian Orthodox Christians, and about 45-50% Sunni Muslims. 

Ethiopian cuisine consists of spicy vegetable and meat dishes, usually in the form of wat, a thick stew, served atop injera, a large sourdough flatbread, which is about 20 inches in diameter and made out of fermented teff flour. Berbere, a combination of powdered chile powder, and niter kibbeh, pure butter infused with garlic and other spices are important ingredients in many dishes. Ethiopians eat with their right hand, using pieces of injera to pick up bites. No utensils are used. 

And it Begins...

Curb Appeal.

Located in the heart of Seattle, Assimba Ethiopian Cuisine is highly rated, and served as the start to the alphabet challenge. Okay, so maybe it was not the nicest looking restaurant. One word to describe it... SHADY. Or maybe two words. SHADY & GHETTO. (Check out the classy white bars on the windows.) But overall we had an excellent time!

Are those white bars there to
keep people in or out?

  

The good news is that the inside was much nicer than the outside. It was a clean atmosphere, with friendly servers (except when we complained about the miscalculation in our bill). As with any place like this, I was a little worried about what the kitchen looked like. 

Hand wipes anyone? 

You must be dying to know what we ate.  Stew. Vegetables. Spice. Injera. Sounds tasty right? Injera? What the heck is that!? It's Ethiopian bread. It was sour and spongy, which was fine, but most of the table said it looked like "shaved sheep skin" or "skin on the face of a cow" (right, Justin?). It makes you want to try it, huh? When it was first brought to the table I thought I was supposed to wash my hands with it. Wrong. To eat, you tear a piece and grab a handful of meat or vegetables with it... yum, yum, yum.

Combo platter for six, please!

As I liked to call it, each "pile" is atop injera and is either a kind of meat or vegetable or a combination of the two. Starting with the dark brown pile (bottom center) moving left, we had:

•  wat (beef stew) 
• cabbage 
• ground chicken 
• spinach
• green salad 
• potato with red curry 
• cabbage
• lamb and vegetable mixture 
• spinach
• potato with yellow curry
• And in the center was spicy lamb with vegetable combination.

One thing I know for sure is, I am not a fan of slimy food. The cooked vegetables were too wet for my preference. (That's what she said) I would rather have it be a little firmer with a slight crunch. However, most of the meat selections were appealing. Hands down, the lamb in the center was my favorite. You could actually tell what you were eating! No really, it had a great texture, full of flavor, and even the vegetables were cooked just right. Wrapped in sheep skin, I mean injera, you had yourself a tasty bite!

My second favorite was the red and yellow potatoes. If you like mashed potatoes and curry, this is for you. They were smooth in texture, rich in spices and had a little kick in each bite.

Bud Light: Ethiopian Style

Lastly, the beef stew was palatable but should not be eaten with sour and porous bread, let alone your fingers. (What a mess when reaching across someone's plate to get a handful).

Overall, words like: AIRY, EARTHLY, ADVENTUROUS, INTERESTING and MESSY were used to described our thoughts on Ethiopian Food. Though we left hungry and anxious to use a fork again, we had a great time together (mostly because I was there with my purse full of home made dehydrated fruits to wash down our spongy bread), experimenting and introducing new flavors to our hungry palates.

Would I eat it again? I think so, but only in a special circumstance... like someone else is fronting the bill!

Cheers! See you in BRAZIL!