In the November issue of Gourmet Magazine…
- The editors highlight the 13 best cookbooks of the year, “and for true devotees, The Bacon Cookbook by James Villas, contains explanatory notes on types of bacon and more than a hundred bacon recipes, from a BLT to Portuguese egg and bacon pudding, plus a list of mail-order sources for premium bacon. “Even staunch vegetarians,” writes Villas, “are haunted instinctively by the generous, irresistible enticement of bacon, a gustatory seduction that extends to most cultures around the globe.”
- Quick Kitchen offers a recipe for Spicy Calamari with Bacon and Scallions. “Sauteing the squid in the bacon fat adds tons of flavor to the seafood itself. Fried calamari with marinara sauce will be but a distant memory once you try this.”
- Try Hickory Bacon and Roasted Corn Gougeres for an appetizer at Thanksgiving. “These have the lively crisp exterior and cloudlike interior you expect from a gougere, but with an incredibly intense combination of smoky bacon, roasted corn, and extra-sharp Cheddar.”
- Another idea for a Thanksgiving side dish are Roasted Potatoes with Bacon, Cheese, and Parsley. “You’ve encountered a million potato-bacon-cheese combos in your lifetime, but in retrospect they all seem to be rehearsals for this one…crispness abounds, from the bacon to the slight crust on the roasted potatoes, yielding to creamy, very potatoey interiors.”
- In the Burgenland region of Austria, the author took a road trip with friends “with a wicker hamper of still-warm Backhendl (Austrian-style fried chicken), cabbage slaw, and bacon-dressed potato salad.” Later on during the trip, they encounter roast veal with grilled goose liver and bacon polenta at Zur Blauen Gans in Weiden am See.