Crispy! Smoky! Salty!
Pure heaven for bacon lovers everywhere.
This last Tuesday I was at the Scottsdale, Arizona Sub-Zero Wolf kitchens to film a video promo for the new cookbook Bacon Nation by Peter Kaminsky and Marie Rama. My recipe of choice from the book: The Bacon and Butternut Squash Galette!
The book describes butternut squash as a reliable ingredient that accentuates a dish when coupled with powerfully flavorful ingredients. Rendering bacon fat and coating the squash with the drippings, it is roasted in a hot oven until caramelized and tender.
Sauteing crisp cherry tomatoes, mildly sweet leeks and aromatic garlic in the bacon drippings is what complements the roasted butternut squash and provides a contrast in flavor for the base of the dish, the anise flavored tarragon and butter dough.
The dough is simply brought together by combining the ingredients in a food processor. Chilled and rolled out to the proper thickness, the flavorful vegetable filling is evenly layered on the soon to be flaky crust and is generously sprinkled with the start ingredient: bacon.
Coated with an egg wash and baked until golden brown with the aroma of tarragon filling the kitchen, this dish is what I would classify as perfect.
For a glimpse of the recipe, watch the videos below that I filmed at the Sub-Zero Wolf Kitchens. For the full recipe please pick up a copy of the book Bacon Nation written by Peter Kaminsky and Marie Rama. The Bacon and Butternut Squash Galette is on pages 43-44.
Watch NBC’s Arizona Midday on July 10th on Channel 12 here in Arizona from 1pm-2pm, where I will be making the dish on the air live! AZCentral.com will be posting a link from the show afterward so follow me on Twitter @ChefMatthewG to learn how to fulling make the dish!