Frank on food
Recently, in a stimulating discussion on food and culture with a group of my students at The School of Culinary Arts at Kendall College, we blind-tasted an assortment of designer chocolate bars created by Katrina Markoff, owner of Vosges Haut-Chocolate in Chicago. Each of the chocolate bars represented the diverse and distinctive flavor profiles that we commonly associate with different cultures. “Red Fire,” containing chili peppers, represented the flavors of Mexico. “Black Pearl,” with ginger and wasabi, stood for Japan. And “Naga,” with undertones of curry, aptly embodied the taste of India.
Imagine my surprise, then, when I bit into the chocolate bar representing the United States and tasted – believe it or not – bacon. Yes, dear reader, in the culinary world it would seem that our own nation is defined – in more ways than one – by belly fat. But am I really surprised?
American food culture right now is deeply embedded in a phenomenon I can only call Baconmania. Bacon is everywhere you look. And there seems to be no end to the inventiveness of contemporary chefs as they discover new ways to enjoy what is obviously one of America’s favorite commodities.
Right in our own back yard, Chef Gina Haravon – a Kendall grad and chef instructor at the Flavour Cooking School on Madison Street – has created the perfect balance of sweet and savory with her Bacon-Bourbon-Caramel Corn. If you haven’t had the opportunity, stop by the school and pick up a bag. Flavour also doubles as a pretty nifty cooking store.
Want more evidence of Baconmania?
How about a solid bacon loaf made with 2 pounds of bacon? How about bacon-flavored vodka? Or ice cream? I saw bacon and egg ice cream in a gelato shop; very interesting. Chocolate-dipped bacon rashers are the rage and so, too, are candied bacon bits and bacon brittle. Wendy’s hamburger chain has launched a campaign touting exclusive use of applewood-smoked bacon, which you can now have on one of their “double bacon” burgers.
Best yet in the bacon explosion has to be the creation of Frank Sodolak, of Sodolak’s Original Country Inn in Snook, Texas. Sodolak has the wildly popular Chicken-Fried Bacon Strips, served up, of course, with traditional rich country gravy in what must be called the height of an act of rebellion in a modern health-conscious world.
May I suggest moderation?
Try the combination of salty and sweet yourself with this simple recipe.
Bacon Brittle
1 c. sugar
½ c. light Karo syrup
½ c. water
1 T. unsalted butter
2 t. vanilla extract
1 t. baking soda
½ c. chopped pecans
to ½ c. cooked bacon bits (6 to 8 oz. uncooked bacon)
Grease or butter a large nonstick baking sheet.
In a medium heavy saucepan, combine the sugar, corn syrup and water over medium heat. Stir until the sugar dissolves and the syrup comes to a boil.
Attach a candy thermometer to the pan, increase the heat to high, and cook, without stirring, until the mixture reaches 290 degrees. Immediately remove from the heat.
Stir in the butter, vanilla, baking soda, pecans and bacon bits. Watch out: The mixture will foam.
When the foam subsides, pour the hot mixture onto the prepared baking sheet as thinly as possible. Do not use a spatula.
Cool at least 10 minutes before breaking into pieces.
Enjoy – in moderation!