Remember that time a few weeks ago when I promised bacon? You thought I lied didn’t you? Well, I didn’t because today is the day. Let’s just go ahead and call it bacon day because not only do I have two great recipes (a goat cheese and bacon pasta and red onion and bacon jam) but there’s a video that my brother created about bacon and me.
The video was created alongside a great local company, Hempler’s and sort of shows a bit of a day in my life. I’m a leeeettle embarrassed but more than that I am excited to finally be able show it to you all and also point you towards this great company. (Check out the site – my other brother developed it – it’s a family affair).
Fettuccine with Goat Cheese, Leeks and Bacon // Bacon Jam
This dish is typical of our weeknight food. It comes together quickly, is based off our pantry staples and the kids don’t complain too much about a creamy pasta with bacon. This recipe is very basic so feel free to adapt to suite your needs. Once the kids have been served I like to sprinkle my serving with chili flakes.
8 slices of bacon roughly chopped
2 medium leeks
½ cup (4 ounces) goat cheese (chevre)
2 teaspoons chopped fresh thyme
1 pound fettuccine
grated Parmesan and fresh parsley for finishing
Cook the pasta then drain reserving some of the pasta water. Add the pasta to a large bowl.
In a large saute pan cook the bacon until crisp. Slice the white part of the leeks and add to the bacon. Cook until leeks are tender, about 5-7 minutes. Remove from the heat then stir in the thyme and goat cheese.
Combine the bacon and goat cheese mixture with the pasta. Add pasta water as needed to make a creamy sauce. Finish with grated Parmesan and chopped parsley. Serve hot.
Red Onion and Bacon Jam
I realize bacon jam was SO 2011 but let’s face it, it’s friggin’ good which also makes it SO 2013 or any year for that matter. Of course it makes a perfect burger accessory but this onion-heavy and deeply tangy version loves a breakfast sandwich or simple baked potatoes.
1 pound bacon, roughly chopped
3 medium red onions, sliced
½ cup brewed coffee
½ teaspoon red pepper flakes
¼ cup maple syrup
¼ cup brown sugar
½ cup apple cider vinegar
¼ teaspoon nutmeg
1 teaspoon chopped fresh thyme
In a large skillet cook the bacon until crisp. Add the onions and cook until soft, about 5 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer until the liquid is syrupy and reduced, this should take about an hour depending on the size pan you use. Stir occasionally while the jam is simmering. Once syrupy and thick taste and season as desired.
Once cooled place jam in an airtight container. Refrigerated the jam will keep for 1 week.
This jam is amazing on burgers, toast topped with a fried egg, baked potatoes, stirred into sour cream and/or cream cheese for a dip.
*The content for this project was created for Hempler’s by my brothers and myself. Our parents are proud.