In a baking pan, drizzle olive oil lightly over the sturgeon. ![]() Add remaining Champagne and whisk in butter. Add thyme and bay leaf and bring to boil. To make sauce, combine shallots, celery and half the Champagne in medium saucepan. Cover with aluminum foil and bake for 30 minutes. Roll escarole like you would make a sushi roll, making sure that the roll is tight and about 2 inches diameter. Sprinkle the bacon and the apples over the escarole and salsify. Place the salsify stalks along the escarole. Cover the surface with the escarole leaves. On a work surface, lay a piece of plastic film about 16 inches long. In large pot of boiling salted water, blanch the escarole until tender. So take a fat chance and try some gourmet bacon.īAKED STURGEON WITH BRAISED ESCAROLE AND APPLEWOOD SMOKED BACONįrom Franck Deletrain, executive chef of Café Centro.Ĥ stalks salsify, peeled and cooked in waterĦ slices applewood smoked bacon, cut into strips and lightly cookedĬrisp julienne of raw beets and celery or sevruga caviar and cut fresh chives, Davis, who grew up in New England and says he is very particular about his bacon, carries Applegate Farms Sunday bacon, which comes from Quebec and costs $3. "It's a little fattier than packaged bacon, but it has a great flavor," he says.Īt Gourmet Garage, Steve Davis says demand is up for uncured bacons. Evan Kemp, co-owner of Holland Court Meat & Fish Market, says customers love the slab bacon. Some want to buy in bulk so they can cut it into chunks themselves, then fry to use in salads. They want it paper-thin or sliced to order. These days, people are fussy about their bacon, claims Lobel. The sliced-to-order slab bacon is a big seller at his store, as is the smoked bacon seasoned with peppercorns, and the applewood smoked, no-nitrate bacon. People are cooking more at home and they are enjoying large breakfasts. "And right now, the weather is perfect for it. "Bacon has hit front and center," says Charlie Gagliardo, meat buyer for Citarella. Instead, shoppers are forking out $6 to $8 a pound for Niman Ranch's uncured applewood smoked bacon, Black Forest bacon at Citarella, and hand-sliced slab bacon from Denmark at the Holland Court Meat & Fish Market. ![]() It is very, very popular.īut the slabs and slices flying out of stores aren't your typical supermarket vacuum-packed bacons. ![]() "People are not shying away from fat and they are definitely not afraid to eat bacon. "With Atkins, people have the mindset that fat is not as bad as they used to think," says Mark Lobel, co-owner of Lobel's Prime Meats. And Flying Pigs is only one of a number of purveyors of gourmet bacon.īacon's back in vogue again, in part due to the popularity of the fat- and protein-based Atkins diet. The bacon from these animals is so superb (and smells so good!) that even the nonmeat-eaters in my family were begging for BLTs. "They live outdoors on our fields and in our woods and they eat corn, soybeans, roots and plants. "Our pigs are friendly, playful, intelligent creatures," she says. The small farm, in upstate New York, raises rare breeds of pigs such as Large Blacks and Old Spots, says co-owner Jennifer Small. Thanks to places like Flying Pigs Farm, bringing home the bacon means spending upward of $7 a pound for an upscale meat that imparts extraordinary flavor to stews, sandwiches and salads.
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