The Perfect Sandwich Bacon...Genius !

YIKES...NATIONAL BACON DAY ? !i almost missed it...although i say,"EAT BACON EVERY DAY !"BACON IN EVERY BITEfound at DO IT AND HOWno need to preheat the oven.  you will render more fat if you start cold.  i use a convection oven at 390F degrees.cover a large cookie sheet with extra strength aluminum foil for easy clean up.lay out your bacon...

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Spiced Pickled Canned Peaches

PEACHES...OH HOW I LOVE MY SPICY PICKLED PEACHESi know i'll get some flack from real peach lovers and "true canners" out there, but i mostly do these with canned peaches.  i'm addicted and have to have them in the pantry all year 'round.here in Newport Beach fresh peaches aren't really fresh...in my opinion.  they arrive unripened, hard...

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Food Friday: Forest Home Women's Auxiliaries

I was very lucky to have found two great community cookbooks a few weeks ago at a yard sale. The first is today's Recipes From Our Home To Yours. Forest Home Women's Auxiliaries. While there is no date on the cookbook, it looks to have been published in the late 1990s.A history of the Forest Home Women's Auxiliary can be found on the first page of...

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Ochsenschwanssobucco

Some of you will say, OH, that looks so ugly. Yes it does. Some will say, oh quite gloppy, dark and terrifying. Well sure it is. But if you have your own 12 hour stock on hand, are you just going to add butter and drizzle it on a piece of bland naked meat? I say no. I say brown some oxtails and let it braise as low as long as you can with aromatic...

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Aspic or Mellow Meat Jello

The word itself has little to recommend it. Ass Pick. Asp Ick. A-Spic. And the thing itself, in all honesty, has even less appeal. But I had to do it. This was after a 12 hour stock making session, reduction late into the night, and a bourbon-fueled facebook conversation with the most lovely people. It kept me stoked. Pigs feet and every imaginable...

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