Posts Tagged ‘maple syrup’

We Can Rebuild It; We Have The Technology

Choco-Rosemary Bacon

That niggling chill in the air meant that yesterday morning I pulled the final mini slab of vanilla pink peppercorn bacon out of the freezer after I’d used the last thawed bits in a crockpot of fall-appropriate baked beans.

Thus, it seemed like as good a time as any to get started on my next batch of bacon.  Since bacon requires a 7 to 10 day lead time before you have finished product, it was imperative that I get it curing, lest I run out of delectable home-cured porkiness.

Magical Ingredients

While considering the next methods of flavouring, it occurred to me that I hadn’t yet gotten on Scott and Larbo’s choco-bacon train (though I’ve been meaning to).  Being a rabid consumer of my chocolate-covered guanciale toffee, I knew there was serious potential in the choco-bacon combo, but I wanted something more.  Leave it to me to prove that nothing exceeds like excess.  Recalling a dessert that I love at one of our favourite local haunts (Czehoski) formed the basis for this inspiration.  The chef there makes a rich and melty chocolate ganache flavoured with rosemary that is out of this world, so my mind immediately thought chocolate + bacon = good and chocolate + rosemary = also good, therefore chocolate + rosemary + bacon must = out of this world good.  And of course because I never do anything by half measures, it also occurred to me that a little pure Ontarian maple syrup might not be a bad idea either.

(more…)

Market Meals May

New This Week

I went to the market again this evening (as I do most Tuesdays once May rolls around) in search of my friend Seth from Forbes Wild Foods. I was hoping he’d have more dried elderflowers since I burned through them rather quickly over the weekend.  Unfortunately that was not in the cards today, though he did promise me a bag for next week’s market.  As a consolation prize I helped myself to some of his other tasty edibles; maple syrup, more ramps and some garlic scapes, with not an inkling of what I would do with any of them.

One of the things I love about market days is not planning out what’s for dinner.  I’ll arrive at the market and let what’s fresh and in season inspire me towards inner deliciousness.  This evening I prepared our second real market meal of the season, a sparkling green pasta with flecks of rosy guanciale.

Seasoning The Pan With Garlic Scapes

(more…)