Wednesday, February 23, 2011

The bacon bandwagon

I've been thinking a lot lately about all the wonderful things that have just landed in my lap over my lifetime. It's hard to be angry or frustrated when I realize just how good I've had it. I had an older brother to look up to, and he even let me hang out with his friends. I ran into the love of my life at age 16 and am still madly in love. An amazing family has conditioned me to succeed. I've had the opportunity to live abroad in 3 amazing locales. Everything, from school to music to career, seems to have been laid out for me to be the luckiest girl in the world. It's sobering, and I don't deserve most of it. I know Thanksgiving is long past, but thanks. Everyone.

I spent last weekend on an oil-soaked beach in Louisiana sampling for a bioaerosols project. We people so some stupid shit to this world. The oil impacts are still so scary. If you dig 3 inches into the sand, it turns brown and then black. And the liquid seeping through does not look like water. There were clean-up crews on the beach manually cleaning the sand by dragging rakefuls out to the surf and rinsing them in the seawater. Where the heck do they think that oil is going to go?

It seems that recently bacon + sweet things has been a growing trend. Bacon with nutella, bacon cookies, chocolate-dipped bacon, candied bacon. As general bacon enthusiasts, we had to try this recipe. They are addicting. Brushing them with bacon grease was definitely a brilliant idea.

Bacon and Date Scones
from Bon Appetit
  • 10 ounces thick-cut bacon slices
  • 2 cups flour
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp coarse kosher salt
  • 3/4 cup coarsly chopped Medjool dates
  • 1/2 cup chilled butter
  • 2/3 cup buttermilk or yogurt
  1. Preheat oven to 400F. Line baking sheet with parchment paper. Cook bacon in heavy skillet over medium until cooked but not crisp. Transfer bacon to paper towels to cool and reserve grease. Chop bacon when cooled.
  2. Mix flour, sugar, baking powder, baking soda, and salt in large bowl. Stir in chopped bacon and dates. Grate butter into mixture using a cheese grater and stir in. Stir in buttermilk. Mix, then knead briefly.
  3. Transfer dough to floured surface and form 8-inch round. Cut into 8 wedges and transfer to baking sheet. Cover and shill for 2 hours or overnight. Brush with reserved bacon drippings and sprinkle with sugar.
  4. Bake scones until golden brown, 16-18 minutes. Serve warm or at room temp. If storing, cool completely and store in an airtight container.