Friday, August 7

Mmm... Bacon

There are many factors for how and what you cook. It’s influenced by your heritage, where you live, and the availability of products. Your heritage is a constant but the other factors are changing variables.

The majority of my heritage is German, which effects what I cook. My food has a bold taste and generally has bacon. Now living in Southern California I am open to new produce to apply these flavors to.

I want to put this flavor to zucchini. When I was young, my mother used zucchini for a variety of dishes. I adored the way zucchini could be used for recipes either sweet or savory. A zucchini is also a perfect serving for one.

Gratin Style Zucchini

1 Zucchini, cut in matchsticks

1 Tablespoon Bacon Fat, or Butter

1 Tablespoon Onion, minced

1/2 Piece of Bacon, minced

1 Teaspoon Flour

1/2 Cup Chicken Broth

1/3 Cup Parmesan

1 Teaspoon Thyme

Add bacon fat or butter into a pan over medium heat. Once the fat is hot add zucchini and sauté until it begins to brown, about 5 minutes. Remove zucchini from pan and put aside. Add onions to the pan and cook for a minute then add bacon and flour. Cook for one more minute. You will notice that the flour has absorbed the butter or bacon fat. It’s important to cook after adding the flour to ensure the flour has lost its flavor. Add chicken broth and stir for about 2 minutes before you add the Parmesan and thyme. Return the zucchini to the pan coating it the sauce and cook for one more minute.

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