Part 2: Bacon ice cream

Hey everyone!

This is part 2 of the bacon ice cream saga! A few years ago I saw a show by chef Micheal Simon that highlighted a company that specialized in candied bacon products! The one product that stood out to me was chocolate covered bacon. So here is my take on their chocolate covered bacon, and to make it even better I’ve paired it with vanilla ice cream!

Chocolate covered bacon recipe:

Ingredients:

Direction:

  1. Set up a double boiler to insulate the chocolate as you melt it. If you don’t have a true double boiler, just take a large Pyrex bowl, and place it on top of a small pot with 1″ of water. Bring the water up to a simmer, add the chocolate, and slowly melt the chocolate, make sure you don’t get any water in the chocolate or it will seize up!
  2. Once the chocolate is completely melted, dip the bacon in the chocolate and place on a piece of parchment paper.
  3. Place in the fridge and cool until the chocolate has hardened, about 10 minutes.
  4. Serve with a scoop of ice cream and enjoy!

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Hope you all enjoyed this recipe! I found it only took a few minutes to make and was super tasty!

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Triple chocolate brownies

Hey everyone!

So today I decided to post another one of my favourite recipes, Triple chocolate brownies. It is a combination of a few of my brownie recipes that I have collected over the years, but they all had some flaws, so I decided why not combine all the best parts of the recipes! So here you go!

Ingredients:

4 sticks (1 pound) unsalted butter
2 2/3 cups semi sweet chocolate chips
3/4 cup dark unsweetened chocolate chips
1 cup white chocolate wafers
1 cup semi sweet chocolate wafers
1 1/2 cups chopped walnuts (optional)
6 extra large eggs
2 tablespoon instant coffee (optional)
2 tbsp vanilla extract
2 1/4 cups white sugar
1 1/4 cup all-purpose flour
1 tbsp baking powder
1 tsp salt

Preparations:

Preheat oven to 350 degrees F

Butter and flour a 12″ by 18″ baking pan

Step 1:

In a double boiler, melt the butter, 2 2/3 cups semi sweet chocolate chips and the 3/4 cup dark chocolate chips together. Remove from heat and allow to cool until warm, not hot.

Step 2:

In a large bowl, stir together the eggs, coffee, vanilla, sugar. Try not to beat the mixture, just gently mix until the egg yokes are mixed in.
When the chocolate mixture is still warm, mix the egg mixture and the chocolate together slowly, stirring constantly (you may need an extra person to help with this part). Allow the mixture to cool to room temperature.

Step 3:

In a medium bowl, stir together 1 cup of flour, baking powder, and salt. Add the chocolate and egg mixture to the flour and mix until combined (don’t over mix or it will become cake like).

Step 4:

In a small bowl combine the white and dark chocolate wafers, walnuts, and 1/4 cup of flour. Mix them together so the flour coats everything, add to the batter. Pour into the baking pan evenly.


Cooking:

Step 1:

Bake for 20 minutes at 350, then remove the pan from the oven and gently tap on a cutting board once or twice to release any air bubble from the batter. Bake for another 14-16 minutes, until a toothpick comes out clean.

Step 2:

Remove from oven and allow to cool. You can refrigerate the brownies for a few days, but after that its best to put them in the freezer!

Hope you guys enjoy and make sure to like us on Facebook!

Artichoke Risotto and Bruschetta

Hey everyone!

So tonight I decided to post 2 great recipes that are cheap and easy to make! The whole dinner cost less than $15 and will serve 4 people. It will take about 45 minutes to make start to finish, but with some practice you can get it down to under 30 minutes.

Bruschetta

Ingredients:

1 large globe (regular red) tomato (chopped)
1 small yellow tomato (chopped)
1 tablespoon olive oil
1 tablespoon capers (rough chop)
1 tablespoon caper brine
1 teaspoon white vinegar
1 tablespoon chopped basil
pinch of salt
pinch of pepper
6 slices of artisan bread (toasted with oil)
freshly shaved parmesan
drizzled olive oil (the good stuff)

Step 1:

Remove the stems of the tomatoes and chop them so they are in 1/4″ cubes, rough chop the drained capers. In a large bowl add the capers, tomatoes, oil, vinegar, caper brine, salt, pepper, and chopped basil to the bowl and mix. Let the mixture sit for at least ten minutes so that the flavours meld (you can let it sit in the fridge for up to 24 hours). When you are ready to serve, drizzle the bread with good olive oil and place on a baking sheet. Bake 400 degrees for 5-7 minutes, just until the bread starts to crisp up.

Step 2:

As soon as your ready to serve, pile the tomato mixture evenly onto the bread. Top with shaved parmesan cheese, and a drizzle of your best olive oil. Serve right away, don’t let it sit or it will get soggy!

The Risotto

Ingredients:

2 tablespoon olive oil
2 bay leaves
1 pinch of salt
1 strip thick cut bacon (sliced thinly)
1 large yellow onion (peeled, finely chopped)
3 cloves of garlic (peeled, finely chopped)
1 cup Basmati rice
1/3 cup apple juice or white wine
3 cups chicken stock
170ml jar of artichoke hearts in oil (roughly chopped)
1 cup freshly grated parmesan cheese

Step 1:

Heat the chicken stock in a small pot until it is simmering, turn off and cover with lid. Heat a large deep saucepan and add the bacon, cook until fat is rendered. Without draining the fat, add the onion, garlic, bay leaves, and the salt, cook on medium low for 10 minutes without browning.

Step 2:

Turn the heat up to medium and add the olive oil and the rice, cook for 2 minutes, stirring constantly so the rice does not burn. The rice will start to become translucent on the edges, add the apple juice or white wine. Allow all the liquid to be absorbed into the rice, leaving it with a light fruity taste.

Step 3:

Slowly start to add the heated chicken stock, one ladle at a time. After you add one ladle full, let the rice  cook until the rice begins to absorb the chicken stock. You will know its time to add another ladle full of chicken stock when the chicken stock is completely absorbed into the rice. Repeat this process until the rice is cooked and you have one ladle full of stock left. Add the chopped artichoke hearts to the rice and stir in. Add the last ladle full of stock and remove from the heat.

Step 4:

Stir in the parmesan cheese, cover the risotto and let it sit for 2-3 minutes.

Serve as soon as it is ready so that you keep the great texture!