The Stay At Home Chef: December 2012

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Roasted Leg of Lamb

I feel like lamb is a special treat. It is the under rated red meat in the United States. I really think we should eat more of it just because it is delicious. This lamb is a total crowd pleasure. It produces a succulent, flavor meat and the sauce....oh the sauce! It is packed full of flavor and really just brings out all the mild, delicate flavors of the lamb. Perfect for Easter, Christmas, or even just a Sunday supper.


1 leg of lamb (somewhere close to 6 lbs)
1/4 cup lemon juice, freshly squeezed
8 cloves garlic, minced
3 tablespoons fresh rosemary, chopped
1 tablespoon salt
2 tsp pepper

Pan drippings
1 white onion, diced
1/3 cup fresh rosemary, chopped
1/3 cup fresh chives, chopped
1/3 cup fresh parsley, chopped
1 tablespoon flour.
2 cups chicken stock
1 cup red grape juice


1. Preheat oven to 400 degrees.

2. Put your leg of lamb in a roasting pan. Pour the lemon juice over it. In a small bowl mix together the garlic, rosemary, salt and pepper. Using your hands, rub the spices all over the lamb.

3. Roast the lamb for 30 minutes at 400 degrees. After 30 minutes, reduce the heat to 350 degrees. Continue roasting for about 1 hour longer, until your meat thermometer reads 145 degrees.

4. Remove lamb from oven and let rest for 15 minutes before serving.

5. While the lamb is resting, make your sauce by pouring all of the drippings from the roasting pan into a medium-sized sauce pan. Get all the little bits, and burned chunks that you can. Heat the sauce pan over medium-high heat. Add in the onions and saute for 5-7 minutes. Add in the herbs and flour and saute for another minute. Add in the chicken stock and grape juice and bring to a boil. Sauce should begin to thicken. Remove from heat. Strain out all the herbs and onions (if desired), leaving a pure sauce. Serve the sauce drizzled over the lamb once it is sliced.

Recipe adapted from Emeril Lagasse 2004

Lamb is a nice tender meat because it comes from sheep that are less than a year old. The taste of lamb is affected a lot by what the animal eats. The most delicate lamb you can buy is milk fed, but most lamb you'll come across in the United States is finished on grain (like pretty much every other animal for consumption).

There are 5 different grades of lamb: prime, choice, good, utility, and cull. Prime is the highest quality, cull is the lowest.

Leg of lamb is best prepared by stewing, braising, or roasting.


Honey Tuiles (Milk and Honey Dessert)

I feel like tuiles are the biggest pastry chef secret. They are so incredibly easy to make, but look so fancy and really up the bar for desserts. I feel like I'm always seeing tuiles on the dessert menus at fine dining establishments. So why not bring that home? Tuiles are like incredibly thin cookies. They can be molded to whatever shape you want. I molded one to the bowl for a nice honey cookie crunch to the bottom of my ice cream and stuck more on top. I served it with plain old vanilla ice cream and the tuiles really gave a wow factor.


4 tablespoons butter
1/4 cup brown sugar
1/4 cup honey
1/3 cup + 1 tablespoon flour


1. In a small mixing bowl beat the butter, brown sugar, and honey together with a hand mixer until smooth and creamy.

2. Use a spoon to stir in the flour. Mix until all the flour has been combined into the dough.

3. Refrigerate until solid (about 2-3 hours).

4. Preheat an oven to 400 degrees.

5. Roll the dough into marble sized balls. Press them between the palms of your hands to flatten and set on an ungreased baking sheet. I bake them 12 at a time. For a bigger tuile make a larger ball, but don't go much larger than a walnut. Either way the baking time is the same.

6. Bake in the preheated oven for about 5 minutes. The tuile should be golden colored.

7. Let cool on the baking sheet for 1-2 minutes. Then, use the back of a metal spatula to lift the tuiles off the pan. Drape on a rolling pin for a curved look, lay flat, mold to a bowl or small cup, or roll. They will harden within a few minutes.

8. Allow the tuiles to harden. Once cooled they should be nice and crisp. If not serving right away, store in an airtight container. I served mine with vanilla ice cream for a milk and honey dessert.

Tuiles get their name because when curved around a rolling pin or a dowel, they are shaped like French roof tiles. They can be all sorts of shapes though. You can even make a template to give them  fancier shapes like stars, hearts, diamonds, leaves, waves....really the possibilities are endless. There are all sorts of flavors of tuiles out there, the traditional flavor being almond.

Tip: If your tuiles cool too long on the pan you can always pop them back in the oven for about a minute to loosen them up.


Cookie Dough Truffles

I'm a truffle lover. It is one of my favorite desserts to make. I feel like there is no end to the possibilities. Dip it in chocolate and get on luxurious bite. Love it! Cookie dough truffles are up there in the list of favorites. Pure, unadulterated cookie dough, with the "chocolate chips" on the outside. I totally rationalize eating a dozen of them because hey, it's not like I ate a dozen cookies, it was just 12 bites!


1 cup butter, softened
1 cup brown sugar
1/2 cup sugar
1 teaspoon baking soda
1/4 tsp salt
2 tsp vanilla
1 3/4 cup flour
1 package milk chocolate chips (for melting)


1. Use a hand or stand mixer to beat together the flour and sugars (both brown and white) until creamy.

2. Add in baking soda salt and vanilla and mix thoroughly.

3. Slowly add in the flour until the dough gets nice and stiff.

4. Form dough into small balls and put on a baking sheet.

5. Melt chocolate over a double broiler.

6. Dip cookie dough balls into the melted chocolate and let cool on wax paper.

7. Once the truffles have set, refrigerate until ready to serve.

Dipping truffles can be a messy affair, but I've got a few tricks up my sleeve to help make it a bit easier. 

Trick #1, I put toothpicks into my filling balls. This makes it much easier to dip them in since they have a handle. I remove the toothpicks after I'm done dipping all of them and then just put a dab of melted chocolate where the toothpick was so the whole ball looks dipped. 

Trick #2, I always freeze my filling. With this particular recipe I pop my dough balls into the fridge for about 20 minutes before I dip them. This keeps the filling from falling apart with the weight of the chocolate. 

Trick #3, I use a rubber spatula to assist in my dipping. This allows me to easily spread the chocolate  to cover the whole ball as well as remove any excess chocolate so there are no big drips. 


Creamy Fennel and Mushroom over English Toast topped with a Sunny Side Up Egg

This is one of those breakfasts that makes my insides just melt with pleasure. I'm an absolute sucker for mushrooms so a breakfast that includes a healthy dose of mushrooms is just what I love. Add in the fennel and I'm drooling. This feels like such an elevated, gourmet breakfast, yet it is a cinch to make. So simple you could totally bust these out on a weekday. Talk about starting the day out right!


4 English Muffins, toasted
1 tablespoon olive oil
1 fennel bulb, chopped
1 8 oz package mushrooms, sliced
3 tablespoons cream
4 eggs
Salt and Pepper
fennel leaves


1. Heat olive oil in a heavy skillet over medium high heat.

2. Saute fennel and mushrooms until fennel is tender crisp, and mushrooms are nicely seared and cooked through. Season with salt and pepper. Add in the cream and cook for about another minute. Set aside.

3. Toast the english muffins

4. Cook eggs sunny side up (see lesson below).

5. Plate by spooning fennel/mushroom mixture over the toasted muffin. Top with a sunny side egg. Sprinkle some fennel leaves over the top and season with salt and pepper.

Sunny side up eggs can seem a bit intimidating to make, but really they are so easy. You've got to cook the egg whites without getting a rubbery bottom. The trick is a combination of low heat, and steam. With these simple steps, sunny side up eggs are a breeze and now you can produce those pretty little things and impress anyone at your breakfast table.

How to cook a sunny side up egg the easy way:

1. Heat a heavy skillet over medium heat. Add in a tablespoon of butter and melt it, enough to coat the bottom of the pan.

2. Crack open your eggs into the heated pan.

3. Cover your pan with a lid or aluminum foil. Reduce heat to medium low.

4. Cook for 3-5 minutes, until your whites are completely set.


Cauliflower Puree with Parmesan, Chives, and Olive Oil

I love cauliflower puree. I don't pretend that it tastes just like mashed potatoes. It is its own little wonder. This is super easy to make and a healthy alternative to mashed potatoes. Low fat, low carbs, and high in nutrition. It has a wonderful, creamy cauliflower flavor and the chives give it a nice little burst of flavor.


2 heads cauliflower
3 tablespoons chives, chopped
1/2 cup parmesan, grated
1/4 cup olive oil


1. Fill a large sauce pan with water. Bring it to a boil over high heat.

2. Remove the stalks and leaves from the cauliflower heads, leaving only the florets. Put the florets into the boiling water and boil until very tender, about 15 minutes.

3. Drain the florets and return to the empty pan or a mixing bowl. Use a hand mixer to blend up the cauliflower until smooth.

4. Add in the chives, parmesan, olive oil and mix thoroughly.

When preparing cauliflower, I find it easiest to first chop the head off cauliflower in half. This makes it much easier see all the florets so you can then easily slide your knife around to remove the florets from the stalk and leaves.


How To Cook Live Lobster

I have been wanting to cook a live lobster for quite a while now and I finally did it. Dear Readers, this was an awesome experience and I really think you should try it some time. It was scary, it was easy, it was fun, and it was delicious. I don't usually include a lot of pictures, but this time I'll make an exception and give you a picture for every step. Cooking a lobster can be done by even the most novice chef. All you have to know how to do is boil water. Bravery is also pretty helpful. The point is, you can totally do this!

Step 1

Purchase a live lobster. They'll put them in a bag. You'll hear them moving around during the drive home. Don't freak out.

Step 2

Boil water in a large pot (must have a lid). Add in a bit of flavoring if desired. I put in the juice of a lemon, the lemon rind, and a bay leaf.

Step 3

Get that sucker out the bag. This is perhaps the hardest part. Get a good grip on the body and be prepared for it to move its tail. My first try I jumped away screaming like a little girl.

Step 4

Look the little creature in the eye and let it know it is about to die. I feel like it is only fair to give it some warning.

Step 5 

Clip the bands off the claws. I thought it might try to pinch me when I removed the rubber bands. Those claws didn't even move.

Step 6

Plunge the lobster head first into the water like a heartless human being. Feel free to squeal a little because you totally just killed your own dinner.

Step 7

Cover with the lid and allow to cook. Make sure no antenna or legs are sticking out. A 1.5 lb lobster should take about 15 minutes.

Step 8


Step 9

Go to town on that lobster and devour the delicious meat hidden within the shell.


Peanut Butter Nutella Muffins

Oh yeah. You know you are drooling. Peanut butter muffins with Nutella swirled throughout. It is like heaven in your mouth. Can this seriously be a breakfast? They are so incredibly good straight from the oven. Make them when you have a few people home, preferably a number divisible by 12 so there isn't any fighting, and watch them disappear. It's like magic.


2 cups flour
2/3 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup yogurt
3/4 cup buttermilk
2 eggs
1 cup peanut butter
2 tsp vanilla
12 tablespoons Nutella


1. Preheat oven to 350 degrees. Spray a muffin pan with nonstick cooking spray, or put in muffin liners.

2. Combine flour, brown sugar, baking powder, baking soda, and salt in a bowl. Stir.

2. Add in yogurt, buttermilk, eggs, peanut butter, and vanilla. Stir until everything is mixed in.

3.  Divide thick batter among the 12 muffin spots. They'll be about 2/3 full.

4. Place 1 tablespoon of Nutella on top of each. Use a toothpick to swirl the Nutella around. Make sure you do it all the way to the bottom so there is Nutella throughout.

5. Bake in the preheated oven for about 18-20 minutes.

6. Devour.

It can be a pain to measure sticky ingredients like peanut butter. A handy trick is to first spray the measuring cup with nonstick spray, that way your sticky ingredient is less likely so stick and will slide out much easier.


Brussel Sprout and Brie Bruschetta

Brussel sprouts have had a bad rap for as long as I can remember, but they are making a comeback. They are quite fashionable in the food world. If you have fallen under the evil spell of hating brussel sprouts I urge you to reconsider. This recipe for brussel sprout and brie bruschetta is divine. It may be more of an appetizer, but we have totally had it for dinner...more than once. They are a tasty little bite with sweet, salty, bitter, acid, basically giving you a party in your mouth.


1 lb brussel sprouts, trimmed and quartered
2 tablespoons olive oil
1/2 onion, diced
1 clove garlic, minced
1/2 tsp salt (approximate)
1/4 tsp freshly ground pepper (approximate)
Brie Cheese
1 baguette, sliced
balsamic vinegar


1. Heat olive oil in a heavy skillet. Add in brussel sprouts and saute for about 5 minutes, stirring occasionally. Season with salt and pepper.

2. Add in the onions and continue to saute the brussel sprouts and onion for about another 7 minutes until onions are translucent and brussel sprouts are tender crisp. Add in minced garlic and saute for 1 minute more. Taste and add more salt and pepper if desired.

3. Spread a little brie over each slice of the baguette. Place slices on a baking sheet and put in the oven under your broiler until it starts to melt.

4. Top each slice with the brussel sprout mixture. Drizzle balsamic over the top. Serve.

Balsamic Vinegar, the real kind, is made from crushed grapes of a specific variety that is boiled down, then aged to delicious perfection. Have you ever wondered why some balsamics cost so much more than others? It is because there really is a difference.

While vacationing in Jackson Hole, WY my husband and I came across a quaint little oil and vinegar shop. They had a whole wall of vinegars, specifically they had a whole line of varying ages of balsamic vinegar. We were able to taste each balsamic in order of age from youngest to oldest. Wow! Each age tasted so incredibly different. It got thicker as it got older. It also got sweeter. The 25 year balsamic was so thick it was much more like syrup, and it was sweet enough that you could serve it on ice cream.

I have come across balsamic merchants at local farmer's markets who claim to sell 25 year balsamics. Upon sampling them I can tell you that something is wrong because it was tangy like a 5 year balsamic and didn't have a syrup consistency at all. . Ask lots of questions when someone is trying to sell you an expensive bottle of aged balsamic.  If you are going to spend some money look for these names, as these two are the only true balsamic vinegars so you won't go wrong:

Aceto Balsamico Tradizionale di Modena
Aceto Balsamico Tradizionale di Reggio Emilia

If you are a regular person and you don't want to invest in a balsamic, then shop around. Buy a small bottle, but don't necessarily go for the cheapest. Honestly, I've got a huge bottle from Costco that is sufficient for every day uses. I also have a nice bottle of 15 year Aceto Balsamico di Modena that I use when I want something extra delicious. 


S'mores Pie

Wanna know something kinda funny? Historically I don't really like s'mores. I know, I know, "you are killing me Smalls! First you take the graham, you stick the chocolate on the graham. Then you roast the 'mallow. When the 'mallows stick it on the chocolate. Then cover with the other end. Then you scarf. Kind of messy, but good! Try some!" 10 points to you if you know where that quote comes from. The thing is, I love the taste of s'mores. I think I have a problem with the campfire smoke and the overall messiness that defines campfire s'mores. I've seen some s'mores pie recipes out there, and decided to create one of my own. I wanted to stay as true to the s'more as possible. Graham cracker crust, fudgy chocolate filling, topped with marshmallows. Easy peasy. You've got yourself a mouth-watering delicious creation that is a s'mores pie.


1 1/2 cups graham crackers, finely ground
1/3 cup sugar
6 tablespoons butter, melted
1 recipe hot fudge sauce, cooled
1 bag mini marshmallows


1. Make your crust by mixing together the graham crackers, sugar, and melted butter. Press into a pie plate. Bake at 375 degrees for about 6 minutes.

2. Pour cooled hot fudge sauce into the prepared graham cracker crust. Top with mini marshmallows. Refrigerate until ready to serve.

3. When ready to serve, turn your oven on to the broil setting. Put pie in oven under the broiler for just a couple of minutes until the marshmallows start to melt and brown. Serve immediately.

See above for lesson :) What is a s'mores? "You are killing me Smalls! First you take the graham, you stick the chocolate on the graham. Then you roast the 'mallow. When the 'mallows stick it on the chocolate. Then cover with the other end. Then you scarf. Kind of messy, but good! Try some!"


Easy Skillet Potato-Bacon Hash

My kitchen is under construction. Right before Christmas. It is a nightmare. My heart yearns to be in the kitchen. This morning a majorly dusty portion of construction was scheduled to begin so I hurried and made a quick breakfast for me and the kids before being kicked out for the day. I had some red potatoes that needed to be used up and a little bit of leftover bacon. My mind turned to the book I've been reading recently, "These Is My Words" (if you haven't read it, put it on your list because it is a great one). Since my heart has been yearning for the simple olden days of living on a ranch in the territory I figured my stomach might be yearning for some ranch food as well. A little potato bacon hash sure did the trick and after breakfast I felt like I was ready to rustle the herd. My herd is just two little kids, but I'm pretty sure cows are more obedient. Either way my stomach is happy and maybe once the herd is off to school and naps I can go ahead and let my mind return to the turn of the century Arizona Territories.


3 tablespoons butter
1 lb red potatoes, cut into bite sized chunks
1/2 onion
4 strips bacon, cooked and diced
Salt and Pepper


1. Melt butter in a heavy skillet over medium high heat.

2. Toss in potatoes. Season with salt and pepper. Cook for about 10 minutes, stirring occasionally.

3. Add in onions and bacon. Continue cooking for another 10 minutes or so until the potatoes are tender. Cooking time will depend on the size of your potato pieces. Taste and add more salt and pepper as desired.

What is a hash? Why a hash is a wonderful thing! It's just leftover meat chopped up and cooked with potato. It is super easy, and full of flavor. It makes for a hearty and filling breakfast. It goes really well with eggs and toast.


Roasted Asparagus

This is one of those recipes that isn't really a recipe, but it is totally my favorite way to eat asparagus.  Just asparagus, drizzled with a little olive oil, seasoned with salt and pepper, and roasted in the oven. I can eat the whole bunch of asparagus all by myself. So quick, so easy, and pretty much fail proof.


1 bunch asparagus, trimmed
2 tablespoons olive oil
Salt and Pepper


1. Preheat oven to 400 degrees.

2. Lay trimmed asparagus out on a jelly roll pan. Drizzle with olive oil. Season with salt and pepper.

3. Roast in the oven for about 10 minutes, until crisp tender.

Asparagus is delicious, but it if prepared incorrectly you can end up with some tough ends to chew. The problem is you can just chop off the ends, because each stalk will become "woody" at different points.  When trimming your asparagus, simply grasp Each end of your stalk and bend gently. The asparagus will naturally snap off where the good part ends and the woody bottom part begins. You'll never have to worry about getting a tough, chewy piece of asparagus again!


Omelet topped with New York Strip Steak

I love a good omelet. LOVE! I served these omelets to guests one morning and they were beyond thrilled. When you throw steak into the mix, it could be a hearty breakfast, or a delicious dinner. That is the great thing about omelets, they are good for any meal of the day! These instructions may seem daunting and long, but I had my first omelet ready to serve in 15 minutes. This omelet is loaded with flavors, yet is delicate and balanced enough to impress a refined palate.  Let's just say this omelet will be a crowd pleaser! There's nothing wrong with starting the day out with a heavenly meal!

Recipe is for 2 omelets


1 New York Strip Steak
Salt and Pepper
1 tablespoon olive oil
6 stalks asparagus, trimmed
6 crimini mushrooms, sliced
2 shallots, diced

4 eggs
2 tablespoon milk or heavy cream
4 tablespoons butter, melted

1/2 cup fontina cheese, shredded


1. Generously season the steak with salt and pepper on both sides. Heat a grill to high heat, sizzling hot. Throw the steak on the grill, close the grill lid, and reduce the heat to medium. Cook for about 3 minutes and then gently flip over to the other side, cooking for an additional 3 minutes, until medium rare. Cooking time will vary depending on thickness of the steak. Let rest before slicing into strips for serving.

2. Meanwhile, prepare the vegetables by sauteing the mushrooms, shallots, and asparagus in olive oil over high heat. Season with salt and pepper while cooking. Set aside when everything is cooked through.

3. Make the omelets one at a time. Whip together 2 eggs and 1 tablespoon of milk or heavy cream with a whisk. Beat it well and incorporate lots of air to keep your omelet light and fluffy.

4. Heat an omelet pan to medium heat. Pour 2 tablespoons of melted butter into the pan and swirl it around to coat the pan. Put in your freshly beaten eggs. Once the eggs begin to set, reduce the heat to medium low. Once the eggs are almost completely set, sprinkle the cheese down the middle. Top with vegetables. Cheese should melt and eggs should set around the vegetables.

5. Fold your omelet by carefully tilting your pan to one side so the omelet slides. This will help you get a good edge to fold up over the middle. Use a spatula for assistance. Fold it like a letter, or simply fold it in half.

6. Top with sliced steak and serve immediately.

Asparagus is delicious, but it if prepared incorrectly you can end up with some tough ends to chew. The problem is you can just chop off the ends, because each stalk will become "woody" at different points.  When trimming your asparagus, simply grasp Each end of your stalk and bend gently. The asparagus will naturally snap off where the good part ends and the woody bottom part begins. You'll never have to worry about getting a tough, chewy piece of asparagus again!


Real Chocolate Cream Pie

Chocolate cream pie is one of my favorites. I'll choose a chocolate pie over a fruit pie any day of the week. My philosophy is that fruit is healthy so a fruit pie isn't really a dessert, it is more of a side dish or breakfast or something. Chocolate pie? There's no doubt about it. It is dessert. This chocolate pie is dark and decadent and delicious. It is thick. No chocolate spillage here. And then you take that bite and it just melts in your mouth! Yummy! Your taste buds squeal with ecstasy and before you know it half the pie is gone and you have to explain why there isn't enough for everyone else to get their own piece. You try and direct people towards a fruit pie, but you realize that everyone else knows that chocolate is the real dessert here.

3/4 cup sugar
1/3 cup cornstarch
1 cup milk
1 cup heavy cream
3 oz (3 squares) unsweetened baker's chocolate, chopped up into little bits.
3 tablespoons milk chocolate chips
3 egg yolks
2 tablespoons butter
1 tsp vanilla
1 prepared pie shell (I like graham cracker crusts with my choco!)


1. Combine the sugar, cornstarch, milk, cream, and chocolate into a medium saucepan. Cook over medium heat, stirring constantly until it begins to bubble. Continue stirring for about 2 minutes until it starts to thicken.

2. Remove from heat and quickly mix a little of the mixture into the egg yolks. Whisk it rapidly and return it to the rest of the chocolate. Cook for an additional 90 seconds over medium heat.

3. Remove from heat again and stir in butter and vanilla. Pour into pie shell. Let cool for about 15 minutes and then refrigerate until completely cooled and set.

Welcome to the world of custards! A custard is a cooked mixture of milk or cream and egg yolks. There is a wide variety of custards out there. They can be thick or thin or somewhere in between and they come in all sorts of flavors. This particular recipe would be considered a pastry cream or a confectioner's custard becomes it involves a starch (cornstarch). The starch in the recipe acts as thickener, but also helps prevent the mixture from curdling when it boils. A custard ends up being a different texture than puddings and makes for a more dense pie filling. Pudding is a bit too light weight to hold up well in pie form.

Now you know a bit about custards. Next thing you know you'll be making a creme brulee!


Savory Bacon Cheddar Muffins

I may have a massive sweet tooth, but I am all about the savory breakfast. There is just something about starting your day with something hearty. These muffins are packed full of bacon and bacon drippings with yummy melted cheddar throughout. They are easily frozen for later enjoyment. Just pop in the microwave for about 20 seconds to thaw. I'm personally thinking of using these as part of my Christmas breakfast this year as a little savory to balance out the sweet. Enjoy!

Recipes makes 1 dozen


1 pound bacon
1/3 cup bacon drippings
1 large egg
3/4 cup milk
1 3/4 cups all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
2 cups cheddar cheese, shredded


1. Cook bacon in a skillet over medium high heat until very crisp. Remove the bacon from the pan and drain and cool on paper towels. Reserve the drippings and measure out 1/3 cup. Once the bacon is cool, crumble it.

2. In a medium mixing bowl, combine the egg, milk, flour, sugar, baking powder, and bacon drippings. Stir until combined. There will still be some lumps. Stir in the bacon and cheese until evenly distributed.

3. Divide the batter among a lightly greased muffin tin. Bake at 400 degrees for about 15 minutes, until golden brown. Remove from the pan and cool or eat warm.

You've probably heard a reference or two (or many!) to bacon-mania where bacon can be used in almost anything. I myself am not a bacon-crazed individual, but I do appreciate the deliciousness that is bacon. In the United States, bacon comes from pork belly.

Bacon fat makes for a delicious and versatile flavoring. The above recipe incorporates the bacon fat into the product, but that is rarely the case, especially if you are just cooking up strips of bacon to eat plain. Bacon fat can be stored in a small jar in the refrigerator and will last about a month. Add a tablespoon to your roasted potatoes. Throw it in some cornbread. Saute cabbage in it. Cook your egg in it. Add it to a salad dressing. Sneak it into your hamburgers. Add a little to veggies like green beans, corn, or brussel sprouts. There are so many ways to use it so don't let it go to waste!


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