Bacon Spinach Onion Dip

Bacon, Spinach, Swiss & Caramelized Onion Dip

I know the Super Bowl is over (GO HAWKS OMG!) but I see no reason why I can’t share my latest dip recipe with you. I mean, DIP! Who doesn’t love it? It’s not like you can’t eat dip just because football season is over (*sob*). After all, we still have basketball, Oscars, random Saturday nights when you feel like staying on the couch with a box of wine, Costco-size bag of chips, and bucket of dip all night, etc… So here we go.

Bacon Spinach Onion Dip

This isn’t anything revolutionary, but it’s all of the best snacking kind of flavors combined into one. Salty bacon? Yep. Sweet caramelized onion? You know it. Refreshing spinach? Heck yes, you’re getting your iron, son!  Savory, cheesy…cheese? YES! I tried to keep it kiiiinda light by incorporating some lowfat ingredients in my Creamy Dip Trinity (cream cheese, mayo, sour cream) but let’s be real. You’re eating bacon pulverized into a dairy base, so “light” is pretty relative in this case. But it’s worth it.

Bacon, Spinach, Swiss, & Caramelized Onion Dip

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Stuffed Pumpkin 5.0: Bacon, Egg and Goat Cheese Stuffed Pumpkin


Thanksgiving is fast approaching, and those loyal ESers among you may have been wondering—what is Miss K going to cook inside a pumpkin this year?  (Or perhaps you had forgotten this annual tradition.  That would be understandable.  After all, it has been a whole year.)  Whether you are new around here or just want to refresh your memory, you can read about my other stuffed pumpkins here, here, here, and here.  For my pentannual pumpkin post, I decided to go in a different direction, mealwise.

Inspired by Mike’s round-up of butternut squash recipes, I recently made a butternut squash gratin, which bore a striking resemblance to my family’s typically breakfast casserole, but, you know, with squash.  As I was eating it, I had three thoughts: 1) I cut these potatoes too big. This has been a common problem for me lately.  More on that another day. 2) This would be better with bacon.  3) Aha!  I have discovered the secret to this year’s stuffed pumpkin!

And so, without further ado, I have just the recipe you need to impress your in-laws on the day after Thanksgiving.  That is, if everyone hasn’t already, at that point, vowed to eat only green leafy vegetables until Christmas.


Bacon, Egg and Goat Cheese Stuffed Pumpkin

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Millionaire's Bacon

Bacon Fit for a King…or Millionaire

Millionaire's Bacon

I’ve written about the array of glorious brunch options in San Francisco before, so I’ll get straight to the point: I was back in the Bay Area last weekend and of course I enjoyed MORE brunches with MORE bottomless mimosas and MORE benedicts and MORE bacon. Millionaire’s Bacon, to be exact.

You can find this delicacy at a good handful of restaurants in San Fran, but we first encountered it at Blackwood, an “American Thai Fusion” restaurant in the Marina area. In spite of the name, Millionaire’s Bacon will just set you back a couple extra dollars on top of your $10-20 brunch plate, so it’s not a bad deal. Especially considering the fact that this is no ordinary bacon—it’s super thick and meaty, coated in sweet maple syrup and honey, liberally sprinkled with spicy red chile flakes. After this flavor explosion, I’m never eating regular bacon again.

You can make your own, too! You definitely don’t have to live in San Fran (and you don’t have to be a millionaire, obvs) to enjoy this ultra-rich bacon.

Millionaire’s Bacon

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300 Half-Eaten Sandwiches

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So the food world is all atwitter about 300 Sandwiches. If you’ve been living under a rock, or don’t check your food blog links 5 times a day, here’s the gist: New York Post reporter Stephanie Smith was befuddled by her boyfriend’s obsession with sandwiches, especially after she made him a particularly tasty one and he replied “Honey, you’re 300 sandwiches away from an engagement ring.” Calling his bluff, Smith started a blog chronicling her quest to make 300 perfect sandwiches, and she is damn well expecting a ring once the list is finished. Feminist bloggers were unsurprisingly appalled. Personally, my reaction was the same as pretty much any other guy’s, saying to my girlfriend, H: “honey, we should do this!!!” To which I received an epic eyeroll along with a response I perhaps should have seen coming: “If you like sandwiches so much why don’t you make me 300 sandwiches?”

She had a point. I do like to cook, and I am constantly perplexed at the gf’s inability to understand my intense love for the magnificence of meals between bread. “I’ll do it!” I said. I’ll make her all 300 sandwiches, and by the end she will have to understand why I love these beauties so much. It will bring the gf and I closer together and help us land, if not a wedding date, at least a blog-to-book deal.

I set to work.

Re-creation #1: 300 Sandwiches’ gorgeous mozzarella and homemade pesto BLT:



I’m usually a mess in the kitchen, but this time I followed Smith’s instructions to a T — frying up crispy bacon and layering it on a baguette with pesto, arugula, tomato and fresh mozz. I resisted my urge to get creative and made just one game-time decision: frying the baguette in leftover bacon grease instead of toasting it. I mean, come on. Obviously.

I have to admit I set out wanting to make fun of Smith, but gotta give credit where credit is due: this sandwich is not only pretty, it’s delicious. Definitely one of the best I’ve had in a while.


My BLT re-creation


Um, maybe too delicious though. By the time H made it in to the kitchen, the BLT’s photogenic appearance had evaporated, along with 60% of the sandwich.

BLT after

Oops! No worries. Still 299 attempts left to solidify this love between myself, my girl and my lunch.

Re-creation #2: Spring Cleaning Goat Cheese and Basil Grilled Cheese:

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A Blackout Pasta Dish


Monica’s Mercato, around the corner from our apartment in Boston, has hands-down the best Italian subs in Boston, but we were also mesmerized by the display of fresh and dried pastas. The eery ebony squid ink spaghetti called out to us. While we had never experimented with this type of pasta before, we had sampled it in Italy and various North End eateries, and loved its salty, briny sea flavor.

To accompany the spaghetti, we bolted across the street to the North End Fish Market and grabbed a few jumbo sea scallops to sear and pair with crumbled bacon and a garlicky lemon sauce. The combination of the slightly orange-hued bacon and the black spools of pasta got us thinking it’s about time to start planning for the upcoming ghoulish holiday.

Black Squid Ink Pasta with Seared Scallops and Bacon

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Awesome Sign of the Day


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