peach melba beaut that encased the rosy softballs and jammy raspberries in a buttery, latticed crust.
Sunday, August 25, 2013
Saturday, August 3, 2013
The arrival of corn and tomato at the market has, for the last few years, also sparked an increase of bacon in our diets. I know there are many camps of bacon standards out there: those who think bacon is best without accompaniment, those who think perfectly delicious vegetables don’t need bacon, those who think everything—every vegetable, sandwich, and dessert—is improved by bacon. I think I’m in a camp that doesn’t think any of those things are true all the time. It may be heresy to say, but sometimes you don’t need bacon. And sometimes bacon doesn’t need you.
Fat slices of heirloom tomatoes on toast need bacon. Corn fritters as breakfast for dinner need bacon (fat for frying, you understand). Potato/corn hash needs bacon. And so much of our July needed bacon.
|Corn and basil tart recipe from Shutterbean.com with cheddar and tomato|