Are you guys watching Antonio Bordain “No Reservation” New season? Every week he is showing something delicious, last night he was in Prague and it was pork paradise. Loved the ‘Wenceslas Square’ Sausage Stands, and ‘Sapa’ Vietnamese Market, But what left me really craving was the stuffed Easter bun he had in that chef’s house at the end. I’m now looking all over the net for the recipe. If anybody has that recipe please let me know.
Meanwhile I’m experimenting with some new combinations for my focaccia toppings. I made this bacon and onion marmalade, its really yummy. I actually made a big pot of it so I can freeze it for later. You freeze the onions in ice cube trays, once they’re frozen solid, you pop them out of the tray and store them in a sealed Ziploc bags. The smaller portions make it easy to use, which is exactly what we need, plus the onions thaw more quickly in the pan. Its awesome to have it ready to go, we can use it in: Baked potatoes, along with a dollop of sour cream, cooked pasta, along with some crumbled blue cheese, arugula or spinach, couscous, grilled cheese sandwiches, mashed potatoes, omelets and frittatas, pan sauces for chicken cutlets or pork chops, pizza with grated mozzarella or crumbled goat cheese, quesadillas, risotto, savory tarts (using puff pastry as a crust) steaks, burgers, pork chops, and sausages. The possibilities are endless. So for this focaccia I used goat cheese plus the onions marmalade and parboiled potatoes (I have done pizza with raw potatoes sliced very thin with a mandolin, but I fond out that the potatoes can get a bit too crispy, so I decided to use cooked potato instead, they turned out creamier that way).
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Bacon And Onion Marmalade Focaccia
For the onion Marmalade
- 10 medium onions or less if they are big, sliced
- 5 bacon slices minced
- 2 tsp minced garlic
- 2 tbsp Worcestershire Sauce
Peel and slice (thick slices) the onions (if you slice it too thin it will all disappear and become just a mush). In a big heavy pot, cook the minced bacon until crispy. Add onions, minced garlic, and salt and black pepper to taste.
Cover and cook over low heat, stirring from time to time, about 30 minutes. Add the Worcestershire sauce. Cook over low heat, still covered, another 30 to 45 minutes, or until mixture have a consistency of marmalade.
For the focaccia dough click here
Top the dough with crumbled goat cheese, the onion marmalade, and the potatoes sliced thin.