Thursday, October 14, 2010

Cooking With Bacon

Don’t tell my Rabbi, cardiologist or diet coach, but I love Bacon.  Let’s face it everything tastes better with bacon , even Matzoh Balls

bacon wrapped matzoh Balls

Bacon-Wrapped Matzoh Balls

Recipe from Ilan Hall


5 cups matzoh meal

1½ tablespoons baking powder

18 large eggs

¾ cup rendered lard or bacon fat

¾ cup FIJI Water


Strips of bacon

Kewpie mayonnaise (Japanese mayo) or horseradish sauce, for serving


1. Preheat the oven to 400°. In a large bowl, combine the matzoh meal with the baking powder. In a food processor, beat the eggs. While the eggs are beating, slowly pour in the lard and FIJI Water. Using a large whisk, incorporate the wet ingredients into the bowl of dry ingredients and mix well to avoid lumps. Let chill in a refrigerator for 1 hour.

2. Prepare a large pot of well-salted boiling FIJI Water. With moistened hands, roll out cherry-size balls of matzoh and immediately place into the pot. Let simmer for about 30 minutes, until they have doubled in size. Remove and let cool.

3. Once cool to the touch, wrap each ball in half a slice of thin bacon. Place the balls, seam side down, on a rimmed baking sheet and bake for about 20 minutes, until the bacon is crispy. Serve with kewpie mayonnaise or horseradish sauce.



Braised Red Cabbage with Bacon

»  Braised Red Cabbage with Bacon

By Regan Burns

Poor cabbage has a bad rap and we can't figure out why. Prepared this way, it’s savory and delicious-a fabulous side dish.

What to buy: Red cabbage is classic in this dish, but our preparation will work with any variety.

Game plan: You can make this dish up to one day ahead; it gets better as it sits.

For a vegetarian option, omit the bacon and substitute low-sodium vegetable broth for the chicken broth.

This recipe was featured as part of ourMoktoberfest story.

Total Time: 1 hr 15 mins
Active Time: 30 mins
Makes: 8 servings
1 medium head red cabbage
6 thick slices applewood-smokedbacon or other smoked bacon, cut into lardons (about 1/4-by-1/4-by-3/4-inch pieces)
1 medium yellow onion, thinly sliced
2 tablespoons packed dark brown sugar
2 tablespoons Dijon mustard
1/3 cup cider vinegar
1 cup low-sodium chicken broth


  1. Slice cabbage in half lengthwise. Use a sharp knife to cut a V-shaped notch around the white core and discard it. Slice both pieces in half again so you have 4 quarters, then thinly slice each piece crosswise into 1/4-inch-thick strips. Set aside.
  2. Place bacon in a large Dutch oven or other large, heavy-bottomed pot with a tightfitting lid over medium heat and cook, stirring occasionally, until browned and most of the fat has rendered.
  3. Add onion and stir to coat in the bacon fat. Season with salt and freshly ground black pepper and cook until the onion softens and the edges begin to brown, about 4 to 5 minutes.
  4. Add the reserved cabbage, stir to coat in bacon fat, and cook until the cabbage begins to wilt, about 4 minutes. Stir in the brown sugar and mustard.
  5. Deglaze the pan with the cider vinegar, scraping up any browned bits from the bottom of the pan with a spatula. Add the chicken broth and season with a few pinches of salt and more freshly ground pepper. Bring to a simmer, then reduce the heat to medium low and cover the pan tightly. Simmer, stirring occasionally, until the cabbage is soft and soupy and the bacon is tender, about 45 minutes. If the cabbage begins to look dry, add more broth or water.

Beverage pairing: Crack open a Duvel, a Schneider Aventinus, or a Stone Smoked Porter.

A light- to medium-bodied red wine with sweet red fruits like the 2004 WillaKenzie Estate Willamette Valley Pinot Noir will complement the earthy and smoky components of this dish.

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