I LOVE BACON

PHOTO: Bacon, arugula, tomato on toasted bagel with herb butter and freshly squeezed grapefruit juice


Recently my friend Lillian in Singapore sent me a link to this website.  Although I do love bacon, I'm holding off on buying that bacon bracelet (for now.) 

http://www.meat-o-matic.com/index.php

In the meantime, this morning I made a BLT for breakfast.  Instead of lettuce, though, I used arugula (or rocket lettuce for those of you from outer space, or South Africa).  I also made an herb butter the other day, which I spread on my perfectly toasted bagel.  It's always great to have herb butter on hand.  It'll up the gourmet factor for any meal, especially those "spontaneous" dinner parties where ya just throw somethin' together.  "Oh, I didn't have that much time to cook.  I only made a 5 course meal as opposed to a 12.  Apologies."

Here's how I make mine:

Stick of unsalted butter, room temperature
Herbs that have been fully washed and DRIED
teaspoon of Honey
Sea Salt
Freshly ground black pepper

Finely mince any herbs you may have on hand--rosemary, thyme, basil, parsley, chervil, oregano, sage, dill, etc.  For this occasion I had rosemary, thyme, basil and parsley on hand.  You can also add garlic or shallots if you'd like, also finely minced.

Combine all ingredients in a glass bowl with a spatula or wooden spoon.  If you are using salted butter, you don't need to add salt obviously.  Salt helps to preserve the butter, but you can buy unsalted and keep it in the freezer.  I always have a pound or two or butter in my freezer for those buttercream emergencies.  Buying unsalted also helps you control your sodium intake.  Anyway...

Using parchment paper or saran wrap, shape the butter into a cylindrical log using your spatula.  Roll tightly, and place in freezer or refrigerator until needed.  You'll have perfect herb butter to spread on your crusty, homemade bread, (or storebought baguette from Gelson's...YUM).  Place a medallion of butter atop grilled fish, or to finish off that wine reduction for your steak au poivre.  Off the heat, of course.

It's the little touches that count.  Basil oil, for example, which I made as well this week, but that's a future blog.

I love bacon.
Quyen