Tag Archives: bacon

Dec 31 2012
6 Comments
Adventures in Baking, Asian Inspired, Ice Cream, Local Eateries, Recker-mendation, We Eat Well, We Live Well

The Best of 2012, a series of top five lists

2012 was another good food year for us in the Ginger Kitchen. Though we didn’t cook as much as we usually do because of hectic schedules, we still managed to create some winners.

Here are some stats from our year of blogging:

  • We blogged 77 times and had 16,000 views.
  • Facebook remains our top referrer, with Twitter and Pinterest coming in second and third respectively.
  • Folks from 107 countries visited our site.
  • Our top commenters were Sara, Andy, and Wendy.
  • The busiest day of the year was December 28, with 437 views.

Thanks for a great year. To ring in the New Year, here are our top five dishes, followed by our top five desserts, and top five Recker-mendations.

Top 5 Dishes

1- Sweet Potato Dijon Veggie Burgers with Avocado

Spotted first on Pinterest, this “burger” was a real crowd pleaser and we’ve made it several times since. Beef tends to sit like a rock in my stomach, so this lighter alternative was a welcome addition to our line up this year.

sweet-potato-burger

2- Salmon Bulgogi with Bok Choy and Kale

Every once in awhile, I throw together a simply scrumptious dish. I count this Salmon dish as one of my great successes in the kitchen this year. I especially love when a dish incorporates fresh veggies and herbs from our garden. This one uses chives and bok choy from out back.

salmon

3- Gouda Bacon Burger with Avocado

Jon whipped up this one from his own imagination while grocery shopping and it had fallen off my radar until now. I think I need to ask him to make this again soon! The combination of tangy dressing, crunchy onions and smooth avocado is simply heavenly.

gouda-bacon-burger

4- Thai Shrimp Curry

We tend to prepare many Asian inspired dishes, but this one is my favorite from this year. Packed with spices, this dish leaves nothing to be desired. It’s simply perfect in my book.

thai-shrimp-3-19-12

5- Creamed Chicken with Corn and Bacon over Polenta

Last but certainly not least, this comfort dish wowed me when Jon made it. Though it’s a bit labor intensive, it’s worth it in my opinion. The tender chicken and creamy polenta, coupled with the savory spices and bacon, give it an A+ rating.

polenta-3-18-12

Top 5 Desserts

1- Buttermilk Chocolate Cookies

My love/hate relationship with Jon’s baking continued this year. These were definitely hard to resist- soft, chewy, chocolatey… so, so, good.

brownie-cookies

2- Maple Ice Cream with Walnuts & Raisins

This is one of many ice creams we made this year as we experimented with different flavors. This is one of my faves. The sweet, creamy base is delicious, and the toasted walnuts and raisins complement it well.

maple-walnut-ice-cream1

3- Red Velvet Cake Truffles

I’ve long been fascinated by the rise in popularity of  cake pops and cake balls (I hate this name- that’s why I call them truffles). I assumed they’d be too difficult to make, but I tried my hand at them and absolutely love making them. They aren’t as difficult as they look and the result is always pleasing. I shared these with a handful of folks and received rave reviews.

red velvet cake truffles

4- Oatmeal Scotchies with Coconut and Orange

Jon took oatmeal scotchies to a new level when he added orange and coconut. You must try these. Really. You won’t regret it.

oatmeal scotchies

5- Cinnamon Raisin Stuffed Baked Apples

It’s amazing how simple some dishes can be. This one is no exception and the result is mouthwatering. Add this to your list of dishes to impress dinner guests.

baked apples

Top 5 Recker-mendations

1- Banh Mi Barista

2012 will be a memorable year if for no other reason than Banh Mi Barista opened. At first bite, I knew it would become a favorite, and not a week has gone by since that I haven’t stopped in. If you haven’t tried it yet, I encourage you to do so immediately. They are continually expanding their menu and I can’t wait to see what’s in store for 2013.

Banh Mi Barista viet-special

2- Dig IN- A Taste of Indiana (Recap)

Easily one of my favorite culinary experiences this year, Dig IN was so much fun. I was chosen to be a Gastronaut and gained early entrance into the event. Though it was hot and grew increasingly crowded as the day wore on, we managed to try most of the dishes we had our eye on. I can’t wait to do it again in 2013.

8-duck-pie

3- Cerulean

Because Cerulean is located at Winona Lake, we don’t get to enjoy it nearly enough. I am glad Jon and I made a trip there this summer. The place offers such a unique dining experience- the perfect place to spend an afternoon, sharing food and enjoying the company of friends.

cerulean

4- Friday Nights at Old Crown

Old Crown continued their Friday night dinners and we’ve gone several times. It’s definitely the best $15 meal you will find in town- and the menu changes every week, which is exciting. You never know what will be served, but there’s always something impressive and delicious. If you plan to go, call ahead for reservations- the place fills up quickly.

old crown halibut

5- Eddie Merlot’s- Dinner Menu and Lounge Menu

We enjoyed our experiences at Eddie’s so much, we blogged about it twice, featuring the Lounge Menu and the Dinner Menu. If you haven’t been to Eddie’s in awhile, we recommend you try it soon. If you think it’s a little too rich for your blood, check out the Lounge menu. It’s affordable and loaded with good food.

Eddie's Elk

Heading into 2013, our focus will turn towards our fledgling gourmet ice cream business and you’ll soon see more posts about that. The format for the blog will likely change as well. Stay tuned, and thanks for all of your support this year. Happy New Year foodies. Thanks so much for being a part of our year.

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , ,
Jun 18 2012
5 Comments
We Eat Well

Recker-mendation: Brava’s Dog

This slideshow requires JavaScript.

If you are one of the few folks in town who hasn’t experienced Brava’s Dogs (@bravasdogs on Twitter), you need to do so immediately. Sadly, I hadn’t had the opportunity to try one until last week, and I was blown away.

Bo Gonzales, the creative power behind Brava’s Dogs, and his sister Becky set up their cart at Cancer Services on Friday for our first annual “Picnic in the Park.” A few weeks ago, someone tweeted me asking what we had to do to get Brava’s Dogs to come up North. I tweeted back, cc’ing Brava’s, and the rest is history: Bo and I met, he was excited about the opportunity to not only set up on the north side of town, but also to donate proceeds back to charity. The event was a huge success, raising over $400 for Cancer Services.

But what about the dogs? Tremendous. Jon and I ordered 4 different kinds: The El Gringo; the BBQ, Bacon Slaw Dog; the Hawaiian; and the Brava’s Dog, and shared them. The El Gringo is hands-down my favorite. Piled high with guacamole and pico de gallo (Bo makes both of these from his own recipes), the flavor punches you in the mouth. I already know I will have a serious hankering for this dog on a regular basis. The BBQ, Bacon, Slaw dog is next on the list. The slaw is made from Bo’s mother’s recipe and it adds a crispy coolness to the dog to complement the tangy BBQ sauce and the irresistible crunch and flavor of the bacon. The Hawaiian, which features pineapple and a special sauce, was good, as well, though incredibly messy, and the trademark Brava’s Dog is satisfying in its simplicity. Brava sauce, a spanish recipe consisting of mayonnaise and special secret ingredients, has a rich, full flavor, and is perfectly paired with crunchy potato strings.

Brava’s Dogs sets up most weekdays downtown at the corner of Wayne and Calhoun Streets. You can also find them on the landing on Friday and Saturday evenings from midnight until the early morning. Schedules and menu updates are posted regularly on the Brava’s Dogs Facebook page.

Brava's Dogs Mobile Food Truck on Urbanspoon

Tagged , , , , , , , ,
May 29 2012
1 Comment
Seafood, We Eat Well

New Orleans Shrimp, Okra and Tomato Saute

Jon, and I am sure all of you, gets tired of me saying a dish is my “favorite,” or that it’s the best he’s ever made, but seriously, this dish is awesome. Of course, it contains some of my favorite things: tomatoes, okra and shrimp. Using Jamison’s thick smoked bacon and fresh shrimp from the Asian Market located on the corner of Calhoun and Pontiac, Jon injects this New Orlean’s dish with a bit of Fort Wayne. He raves about the Asian market- everyone there is extremely helpful and the prices cannot be matched. Case in point, the fresh shrimp was only $5 per pound. He did have to clean and devein them, but they really are so much better than the frozen shrimp we usually get- thicker and meatier, with the perfect texture. Oh yeah, did I mention this recipe contains bacon? Can’t go wrong with bacon.
Ingredients:
  • 1 1/4 pounds large uncooked shrimp, peeled, deveined
  • 3 teaspoons Cajun seasoning, divided
  • 3 slices of Jamison’s thick smoked bacon, chopped
  • 2 cups fresh okra, chopped
  • 1 12 ounce container cherry tomatoes
  • 2 tbsp. white vinegar
  • 1 10 1/2 -ounce can clam sauce
  • 1/4 teaspoon ground allspice

Preparation:

Toss shrimp and 1 1/2 teaspoons Cajun seasoning in medium bowl to coat. Cook bacon in large nonstick skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towel to drain. Remove bacon grease from skillet, leaving about 1 tbps. Add 2 tbsp vinegar, okra and cherry tomatoes. Stir in remaining 1 1/2 teaspoons Cajun seasoning. Cook 1 minute. Add clam sauce and allspice. Boil until sauce it thickens, stirring often, about 3 minutes. Add shrimp. Sauté shrimp until just opaque in center, about 5 minutes. Season to taste with salt and pepper. Mix cooked bacon. Serve.

The original recipe did not include vinegar, however, because okra can get slimy- vinegar prevents this. It also called for flour, to create a roux, but we opted not to thicken the sauce.

*We served ours over Japanese Wheat Noodles, tossed in olive oil and pesto. 

Tagged , , , , , ,
Mar 19 2012
1 Comment
Chicken, We Eat Well

Creamed Chicken with Corn and Bacon over Polenta

It’s  been awhile. With Jon traveling to Kentucky last week and me spending the past few days in Kalamazoo, we’ve had little time to cook and little time to blog. Scrolling through my photo library I found a dish I had not yet shared, but it is certainly worthy of some attention. Though it’s a bit labor intensive, I told Jon that it may overtake my two favorite dishes: Brazilian Chicken with Olives and Lamb and Eggplant Shepherds Pie (the latter I realize I have never blogged!). Although simplistic in flavor, this dish is complex in texture. With the tender chicken and creamy polenta, coupled with the savory taste, this recipe gets an ah-mazing rating from us! It’s comfort food at its best.

Creamed Chicken with Corn and Bacon over Polenta

(adapted from epicurious.com)

Ingredients

For creamed chicken

  • 6 bacon slices, cut into 1/2-inch pieces
  • 1 lb skinless boneless chicken breast halves
  • 2 cups fresh corn or hominy
  • 1 cup milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups heavy cream
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 3 large plum tomatoes, seeded and finely diced

For polenta

  • 6 cups water
  • 2 1/2 teaspoons kosher salt
  • 1 1/2 cups instant polenta
  • 1/2 lb Fontina cheese (preferably Italian), diced
  • 1/2 cup finely grated parmesan
  • 1/4 cup chopped fresh basil

Preparation

Cook bacon in a large skillet over medium heat, stirring, until crisp. Transfer bacon with a slotted spoon to paper towels, then pour off all but about 1 1/2 tablespoons fat from skillet.

Pat chicken dry and season with salt and pepper. Add to skillet with bacon fat and cook over medium high heat, turning several times, until nicely crusted and just cooked through, 8 to 10 minutes. Transfer to a plate and cool. Tear chicken into bite-size pieces.

Prepare corn and sauce while chicken is cooking: Gently simmer corn and milk in a heavy saucepan until corn is crisp-tender, about 5 minutes. Pour through a sieve into a bowl and reserve corn and milk separately.

Melt butter in same saucepan over moderately low heat. Add flour and cook roux, stirring, 3 minutes. Gradually whisk in cream, then reserved warm milk, pepper, and salt. Bring to a boil, whisking, then simmer, whisking, 3 minutes. Stir in tomatoes, chicken, and corn. Keep warm, covered, over very low heat.

Make polenta: Bring water with salt to a boil. Gradually whisk in polenta and cook over moderately high heat, whisking, 5 minutes. Stir in cheeses.

Divide polenta among 6 shallow bowls. Stir basil into chicken mixture and spoon over polenta. Sprinkle with bacon.

*Warning: The stirring of the polenta may cause fatigue. Overhead, “this polenta is a bitch!”

Tagged , , , ,
Aug 22 2011
Leave a comment
Adventures in Baking, We Eat Well

Bourbon Bacon Brownies with Pecans

Last week, Food & Wine magazine tweeted this recipe and I knew we just HAD to make it. How could we not when it combines three of our favorite things: bourbon, bacon and brownies! Though the recipe called for a 9-inch square baking pan, we only had an 8-inch, so the end product was much thicker than intended; however, I think this helped the texture immensely.  They were extremely dense and moist. Contrary to what you’d think, the taste was not that different than any other homemade brownie. The alcohol taste disappeared and was replaced with a slightly bitter after taste. I love the combo of the chocolate with bacon. I did not, however, care for the crunchy pecan on top.

Overall, I give this recipe an okay rating; however, I took a batch to a meeting on Saturday and it received rave reviews, especially for texture. If we were to make these again, we’d leave out the pecans and perhaps the bourbon. A super moist bacon brownie sounds devine.

Ingredients:

  • 1/2 cup pecans
  • 1/2 pound sliced bacon
  • 8 ounces bittersweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1 stick plus 2 tablespoons unsalted butter
  • 1 cup granulated sugar
  • 1/2 packed cup light brown sugar
  • 3 tablespoons bourbon
  • 4 large eggs
  • 1 teaspoon salt
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour

Preparation:

Preheat the oven to 350°. Line a 9-inch square baking pan with parchment paper, allowing 2 inches of overhang on 2 opposite sides. Spray the paper with vegetable spray. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool, then coarsely chop the nuts.

In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels and let cool; reserve 3 tablespoons of the fat. Finely chop the bacon.

In a saucepan, combine both chocolates with the butter and stir over very low heat, until melted; scrape into a large bowl. Using a handheld electric mixer, beat in both sugars with the reserved 3 tablespoons of bacon fat. Beat in the bourbon. Add the eggs and salt and beat until smooth. Sift the cocoa and flour into the bowl and beat until blended.

Scrape the batter into the prepared pan and sprinkle the bacon and pecans on top. Bake for about 50 minutes, until the brownies are set around the edges but slightly wobbly in the center; a toothpick inserted into the center should have some batter clinging to it. Transfer the pan to a rack and let the brownies cool completely. Lift the brownies out of the pan using the parchment paper. Cut into squares or rectangles and serve.

Tagged , , , , ,
Jun 06 2011
Leave a comment
We Eat Well

I Shall Call You The Cobb Salad Sandwich

A few weeks ago, Jon and I visited Calhoun Street Soups, Salads, & Spirits for the first time. We were impressed with the decor- it is cozy and has that sought after neighborhood bar feel. It definitely seemed like a good place to hang out on a weekend afternoon.

The menu had some interesting items too: fried dill pickle spears, build-your-own hamburger on a pretzel bun, and the Egg Salad BLT, which is what I had and thoroughly enjoyed. Thinking back on that sandwich, I started dreaming about ways in which I’d approve it, and voila, the Cobb Salad Sandwich was born: Egg salad, lettuce, tomato, bacon and avocado! Mmmmm.

I rarely use recipes when I prepare meals, so I will do my best to map out what you will need.

  • 6-8 hard boiled eggs, chopped
  • mayo
  • blue cheese crumbles
  • Dijon mustard
  • oregano
  • cayenne pepper
  • salt
  • pepper
  • Avocado
  • Bacon
  • lettuce
  • tomato
Mix together first 8 ingredients to taste- I prefer real mayo over Miracle Whip, but it depends on what you like. I use the cayenne pepper very liberally because I like some kick in each bite. Once the egg salad is mixed, assemble sandwich on your favorite bread. We used Light Rye. Serve it up with a pickle spear and some cottage cheese with homegrown chives.

 

Tagged , , , ,
Feb 14 2011
3 Comments
We Eat Well

Valentine’s Day Breakfast

I will admit it. I am a sucker for Valentine’s Day. I love any excuse to be all ooey gooey. I understand that some people think it’s a made-up holiday created by the greeting card companies… another day where we are expected to spend money on our loved ones. I don’t care about any of that. I love Valentine’s Day.

Historically, my husband has planned some outstanding Valentine’s Day surprises for me. Today was no exception. When I came downstairs this morning, he had prepared a special breakfast for me- toads in the hole is what I used to call it when I was little. Of course, he made it extra special by making heart-shaped toast… and bacon. We love bacon in this house. Though, who doesn’t? Happy Valentine’s Day!

Tagged , , ,
Feb 02 2011
1 Comment
We Eat Well

Emergency French Toast? Not in this House.

As Jon and I hunkered down to weather the blizzard of 2011, which turned out to be a heavier-than-normal-snowstorm and not the snowpocolypse as originally forecast, we didn’t turn to milk, bread and eggs. No way. Jon would have none of that. He stocked up on organic beef, gouda cheese, bacon, avocado, squash, and cauliflower and produced two perfect-for-a-snow day meals.

First up, Organic Beef Burgers with Gouda, Avocado and Bacon. Because it was snowing Friday evening, we grilled them on our indoor grill. There is only one word for these burgers… yummy.We usually don’t invest in organic beef, but after tasting this burger, it’s going to be hard for me to go back. The texture, the flavor, everything about this burger was delicious.

 

For the official snow day, Jon whipped up Butternut Squash and Radicchio Pappardelle with Cauliflower, White Bean and Feta Salad. The Butternut Squash dish receives a “just ok” rating on our scale. The pine nuts definitely redeem the dish, so don’t skimp here if you can’t stomach the price of pine nuts. They are worth it. We also spruced it up with some salt and pepper to taste. The cauliflower salad receives an “ah-maz-ing” rating. Though, we are partial to recipes with loads of citrus in them.

 

Butternut Squash and Radicchio Pappardelle

  • 1/2 stick unsalted butter
  • 2 tablespoons olive oil
  • 1/3 cup pine nuts
  • 1 pound butternut squash, peeled and cut into 1/2 inch cubes (about 2 1/2 cups)
  • 3/4 pound radicchio, cored and thinly sliced
  • 1 (8 t0 9 ounces) package of pappardelle (preferably egg pasta) broken into large pieces
  • 1/2 cup coarsely grated ricotta salata or Parmigiano Reggiano

Melt butter in a 12-inch heavy skillet over medium heat, then continue to cook until it is golden brown, about 2 minutes. Add oil, then nuts, and cook, stirring, until nuts are golden, 1 to 2 minutes. Transfer with a slotted spoon to a plate.

Add squash to skillet and cook over medium heat, stirring occasionally, until golden and just tender, 6 to 8 minutes. Add radicchio and 1/2 teaspoon each of salt and pepper and cook, stirring, until wilted and just tender, about 3 minutes.

Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta. Add pasta to radicchio mixture with 1/2 cup cooking water and toss over low heat until heated through, 1 to 2 minutes. Add more cooking water to moisten if necessary.

Serve topped with nuts and cheese.

Cauliflower, White Bean and Feta Salad

 

  • 1/3 cup olive oil
  • 1 teaspoon minced fresh rosemary
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 2 1/2 teaspoons finely grated lemon peel
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
  • 1 (15-ounce) can white beans (such as Great Northern or navy beans), drained
  • 2 large heads of Belgian endive, trimmed, halved lengthwise, then thinly sliced crosswise
  • 1 tablespoon chopped fresh chives
  • 2 teaspoons chopped fresh parsley
  • 1/2 cup crumbled feta cheese (about 3 ounces)

Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.

Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.

Combine cauliflower, beans, endive, chives, parsley, and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.

Tagged , , , , , , , , , , , , , ,
Follow

Get every new post delivered to your Inbox.

Join 1,134 other followers

%d bloggers like this: