Everything is better with a little bacon

Bacon. That word makes most mouths water. The crispy strips of smoky cured pork belly are certainly one of the most popular foods in the United States. Available at most stores of any size, you can buy regular style, a center cut version (which has had the ends of the regular style trimmed off), thick cut, and then various flavors added, usually maple or pepper. Precooked is also available.

While I have not yet cured and smoked my own, I’ve certainly reaped the benefits of a farm-raised pig that was privately processed. The resulting bacon had a strong smokiness and was a bit less salty than anything I’ve gotten from the store. This was actually smoked in a smokehouse, versus being bathed in a liquid smoke solution.

Long ago I found that baking bacon in the oven produced a superior product, versus frying in a pan on the top of the stove. The oven provides a much more even heat, while frying heats one side of the bacon, helping it to curl somewhat. While in the oven, you don’t have to worry about getting splattered by hot grease, though it can splatter in the oven. I usually use a rimmed baking sheet, so as to help keep the rendered bacon fat from dribbling everywhere.

I’d never saved rendered bacon fat before I got some home-grown pork bacon. Don’t get the idea that I am going to slather the stuff through every recipe. Think of it more as a way to get a taste I’m looking for. Like when I say in a recipe to adjust the seasonings. I’m not just saying add salt or pepper. This is normally the time I use a couple of the more exotic flavorings in my seasoning cupboard, such as truffle salt, or one of the three smoked paprikas I have. Bacon fat would be added then too.

As a test, I did try a bit on toast; a very thin amount. Not too bad, really.

OVEN BACON

1 to 2 pounds bacon

Aluminum foil

Baking sheet

Tongs

Paper towels

Plate

Preheat the oven to 400 degrees. Adjust racks to middle of oven. Line the baking sheet with foil, then arrange bacon on foil. Another idea would be to lay out the strips on a broiling pan, which would allow the fat to drip to the pan below. The strips will shrink during cooking, so you can have the strips just touch when laying them out. Place in the oven bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes. Exact time will depend on the thickness of the bacon and how crispy you like it, or if you use a convection oven, like I do. Begin checking around 10 minutes so as to not overcook the bacon, as ovens to vary. Pour off the bacon fat if needed. Remove from oven when desired doneness reached. Remove bacon to a plate lined with paper towels with tongs. Serve. If saving the bacon fat, allow to cool slightly before transferring it to a glass jar with a lid and placing in the refrigerator until needed.

BUTTERED FETTUCCINI

1/2 cup unsalted butter (or substitute a bit of bacon fat for part of the butter)

1/2 cup very coarsely chopped fresh sage leaves

1/2 cup cooked bacon, cut in thin strips

1-1/2 cups drained, jarred artichoke hearts cut in large dice

1 pound fettuccine

1 cup freshly grated Parmigiano-Reggiano cheese

Salt and pepper to taste

Bring a large pot of salted water to a boil for pasta. Melt butter in large skillet over medium-low heat. Add sage leaves and cook, stirring often, until butter begins to brown very slightly and sage begins to crisp, about 3 to 4 minutes. Add bacon and artichoke hearts and cook until heated through, about 1 minute. Boil fettuccine until tender but still firm. Drain and add to sauce in skillet. Sprinkle in cheese. Adjust seasonings. Tilt pasta out onto a large warm platter or divide it between individual pasta bowls.

SPICY CORNBREAD

1 tablespoon bacon fat

1 cup cornmeal

1 cup flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon chili powder

1 cup grated Cheddar cheese

1/2 cup green chiles, drained, chopped

2 tablespoons minced onion

1 1/4 cup buttermilk

1/3 cup vegetable oil

2 eggs

Preheat oven to 375 degrees. Melt bacon fat in an 8- or 9-inch baking pan. Set in the oven to heat while you mix the cornbread batter. Combine the cornmeal, flour, baking powder and salt in a bowl. Stir in cheese and chiles. Beat together the milk, onion, oil and eggs. Stir in the dry ingredients just until moistened. Pour batter into hot pan and bake for 30 to 35 minutes.

PARSNIP STEW

1/2 pound bacon, cut into small pieces

1 medium onion, chopped

4 parsnips, scrubbed and diced

3 medium potatoes, scrubbed and diced

2 cups boiling water

4 cups milk, scalded

1 cup spinach leaves, chopped fine

3 tablespoons melted bacon fat

3 tablespoons flour

Salt and pepper to taste

Dill weed

Cook bacon until crisp. Drain and set aside. Sauté onion in bacon fat until golden. Add parsnips and potatoes, stirring to coat them well. Cook, stirring about five minutes over medium heat. Add boiling water, lower heat, and simmer, covered, until roots are tender, about 20 minutes. Add milk and spinach and heat through. Blend bacon fat and flour in a small mixing bowl. Stir a cup of soup into the fat mixture. Pour it back into the pot and simmer, stirring constantly, until soup is thickened and smooth. Adjust seasonings. Stir in bacon and sprinkle with dill.