Published: March 17, 2009
Bacon Freak Introduces Irish style Bacon for St Patrick's Day
By Rocco 'Boss Hog' Loosbrock
Happy St. Patty's Day!
The Irish love bacon! You know Bacon and Cabbage soup! The Irish tend to eat bacon more like the kind of bacon that you would find in Canada! You know Canadian Bacon! Our goal was to have ready an American version of Irish bacon for St Patrick's day but it didn't happen in time. So we thought we'd send you a great recipe that we found at http://www.suite101.com/ (below) for Irish Bacon and Cabbage Soup and give you a sneak peak at our newest bacon Uncle Sams Cottage Bacon that will be available this April.
Irish Bacon and Cabbage Soup
Yield: Makes 4 servings
Irish bacon is moderately marbled with less fat than American bacon but a bit more than Canadian bacon. Use good quality Irish back bacon if you can get it. If not, pancetta is the best substitute. The bacon in this version is added just before serving, almost as a garnish. In other versions, the bacon is boiled along with the vegetables.
This recipe gives you the option of puréeing the soup, which makes for a more elegant presentation. That step can easily be omitted if you like a more rustic (and traditional) style.
You will need: a heavy 6-quart stock pot and a food processor or blender (if you want pureed soup).
Ingredients:
1/3-pound piece Irish back bacon (available at specialty foods shops), or alternatively, pancetta or Canadian bacon
3 tablespoons unsalted butter
1 large onion, finely chopped
1 turnip, sliced
2 carrots, diced
2 large Yukon Gold potatoes, peeled and cut into 1/2-inch dice
5 1/2 cups chicken stock or low-sodium chicken broth
4 bay leaves, preferably Turkish
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 small head Savoy cabbage, cored, thinly sliced, and cut into 1/2-inch pieces
Method:
1. In small saucepan over moderate flame, combine bacon and enough cold water to cover. Bring to boil, covered, and skim foam from surface. Reduce flame and simmer 7 minutes.
2. Drain and cool, then cut into 1-inch chunks. Set aside.
3. Melt butter in 6-quart heavy stock pot over moderate flame. Add onion and sauté, stirring, until softened, about 3 minutes.
4. Add turnip, carrots and potatoes and sauté 2 minutes.
5. Add stock, bay leaves, salt, and pepper and bring to boil. Reduce flame to moderately low and simmer, covered, until potatoes are soft, 8 to 10 minutes.
6. Add cabbage and simmer 5 more minutes. Discard bay leaves.
7. For a puréed soup, work in 3 or more batches, in food processor or blender purée soup until smooth (use caution when puréeing hot liquids). Return to pot and rewarm if necessary.
8. Stir in bacon. Ladle soup into bowls and serve.
Signing off at Pigging out!
Rocco "Boss Hog" Loosbrock
(NewsBlaze readers use coupon code Blaze to get 10% off your next bacon order)
Rocco owns and runs a Bacon of the Month Club called The Bacon Freak Bacon is Meat Candy Club as well as a Wine Club called the Coastal Vineyard Wine Club
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