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Behind the ingredient.

Bacon:

Bacon is a cut of meat typically from the back, side or belly of a pig that is smoked and or cured. In different countries bacon has different names and applications, in Italy it is Pancetta, in in Korea it is samgyeopsal, and here in America it has a cult following and some may jokingly describe it as its own food group.

Bacon Potato Pie

Ingredients:

1 lb thick cut bacon

3 large russet potatoes

8 ounces parmesan cheese, shredded

1 bunch scallions, minced

Instructions:

1. Line an 8-inch ovenproof skillet with parchment paper.

2. Place bacon slices, in pan to form a “sunburst” – draping excess bacon over side of pan.

3. Peel and thinly slice potatoes.

4. Place one layer of potatoes on bacon, sprinkle with some parmesan, scallions and pepper. Repeat until all ingredients are placed.

5. Put bacon ends over potatoes to form a “sunburst” package.

6. Bake at 350 degrees for 1 ½ hours.

7. Pour off any excess bacon drippings and flip pan over onto serving plate. Remove parchment paper to expose sunburst.

8. Offer salsa and sour cream on the side.

9. Cut into wedges and serve.

Umami - Everything is better with bacon!

The word Umami dervives from Japanese culture and is one of the five flavor receptors present on the human tounge. Roughly is can be deifned as savory, a depth of flavor, or general deliciousness.

In our household we save our Sunday morning bacon drippings in an airtight plastic container to use for numerous applications through the next two weeks. The bacon fat adds that umami, and a hint smoky flavor to sauces, vegetables and soups!

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