Just thought I'd mention that if you want crispy bacon without a grease mess from frying, put it in the oven. About 20 min on a rack (I use the insert from my roaster) over top cookie sheet or any shallow pan with a lip on it. So easy and no greasy mess or skillet to wash

Good luck with staying away from the forum for a couple days! Lol

Mmmmmmm, sounds good! I think my invite got lost in the mail.

Good luck! I'm sure it will be fantastic.

Fun, fun! Don't forget to assign someone to take pictures of the event and food... Always nice to have afterwards. Good luck!

I was going to suggest the same as Mountaineergirl - Bacon in the oven. I saw Ina Garten do this a few years ago and now that's the only way we do it.

Here is a link that might be useful: Ina Garten Bacon Recipe

Pictures? Recipes?
Have fun!

How fun! Hope YOU have a great time also.

I discovered the bacon in the oven trick about a year ago. LOVE IT! Start with cold oven. Put bacon in on baking sheet. Turn oven on to 400 and set timer for 20 mins. Thick bacon takes a bit longer. So easy and yummy!

Let us know how it went!

Just looked at Ina's recipe. You do NOT need to preheat the oven. I use the cold oven trick above all the time and it works great. You'll save a little $ and time by not preheating.

Breezy...a little off topic, but not sure my thanks to you for the pasta w arugula recipe - which I used on Christmas Day - was seen as I posted a bit late on the Christmas in Action thread. It was a big hit!

Yes, this is a great way to cook the bacon, and free up a burner at the same time.

Anna--I didn't see that. Thanks for letting me know! We all just inhale that dish when I make it. The lemon....the salt...the capers...the parm....the pignoli....and wait til you try it with fresh-from-the-garden tomatoes! Yummmmmm!!

Hi Breezy- my husband loved the arugula recipe as well, thanks!

Microwaving bacon is always an option. We'd layer it between sheets of paper towel in a glass baking dish. Came out nice and crispy, and not greasy (the paper towels absorbed most of the grease). If you're making multiple batches, you can keep it warm in the oven until ready to serve it.

FYI, to get rid of the bacon smell in the microwave, we'd put a cut lemon in a glass bowl or measuring cup filled with water, and then run the microwave for ?? minutes (haven't made or eaten bacon in at least 4-5 years, so I forget the magic number for removing the smell of bacon!). Wipe away condensation with a clean paper towel or cloth (can give a spritz of cleaner if needed or desired as well).

Hope you'll have lots of pics to share with us! Would love to know the recipe for baked oatmeal--sounds different!

Recently someone posted a thread about a Lee Valley sale and free shipping. Among other things, I bought these racks. They aren't here yet, but I am eager to try them. I bought them to use for cooling (my old racks have begun to spring loose cross wires) , but cooking bacon between the two is interesting.

Here is a link that might be useful: Lee Valley nesting cooling racks

Edited to remove duplicate post. Sorry!

This post was edited by Bellsmom on Sun, Jan 6, 13 at 15:00

Bellsmom--I was hoping to order the little drawer divider thingies today from Lee Valley, but didn't know if that would take me to $40 or not so knew I probably needed to look for some other items. AND, I need new cooling racks. Mine are a mismatched lot with the non-sticking coating starting to peel on a couple. Yuck. These look great! I can use them as traditional racks and also for my oven bacon! Thanks for the link!

Breezy
Also look at Lee Valley's expanding rack. Another lovely toy.

I just copied your arugula pasta recipe. I'm another arugula nut.

Here is a link that might be useful: expandable cooling rack

I must not buy more kitchen gadgets until after the remodel.
I must not buy more kitchen gadgets until after the remodel.
I must not buy more kitchen gadgets until after the remodel.

I wonder how many times I need to repeat that before the temptation fades...

Hope the brunch went well. I agree with mountaneergirl and Breezy's advice on cooking bacon in the oven with a cold start. I discovered this for myself several years ago..... Best bacon ever. I also put the bacon on a strip of Reynolds foil and turn up the edges be,fore baking to prevent spills. It works very well and the foil can be recycled.

Ok - I am now having DTs as I stayed off GW for almost 36 hours and need my "fix"
Saturday, I went to World Market to buy holiday theme plates at a discount and they were basically out of stock, so I ended up buying 2 porcelain plate sets - best purchase ever (and went back after the party to get the dessert plates and some coffee mugs). I have lots of plates but not enough for a large party and don't want to use my V&B with a large group. $25 for 12 plates - specialty paper plates almost cost that much!!

I wish I checked in but missed the oven bacon trick - I have MW bacon in the past but had 2.5 lbs to deal with. I cooked it on the griddle on Saturday and pop - a grease bolt popped and landed squarely in my eye - oops - I have a 2 year follow-up with the ophthalmologist tomorrow -but think it is OK.

Everything lined up and ready to roll for the party this morning. I decided the milk for the hot chocolate was not quite hot enough and turned up the temp just as folks arrived - oops - milk rolled out the the vessel, down into the cabinets...

After that, everything went well. The baked oatmeal and baked french toast were a hit and the other dishes that folk brought enhanced the theme. We call it our 3 King's party - when the kings supposedly arrived at the manger... Our 3 kings are 3 bottles of juice....

Recipes - previously posted my baked oatmeal recipe but it is really easy - but had to cook longer at a lower temp due to other dishes.

2 cups Steel cut or thick cut oats
4-5 cups milk (steel cut use 5 cups)
1 cup of dried fruit (used Michigan dried cherries and dried apricots today)
1 cup nuts (used pecans, slivered almonds and some sunflower seeds today)
Brown sugar (used 1/3 cup today)
I also added 1 tsp almond extract today
Bake at 400 for 45-50 minutes.

Baked french toast - new recipe today - I modified one that I found on line
1 loaf challah bread (rectangular - you can use other bread) - I cut off the crust this year and will turn into bread crumbs as sometimes the egg custard has problems with crust
From here - I punted...
10 eggs
2 cups light cream
1.5 cup milk
1 TBS vanilla
4 TBS brown sugar
2 TBS maple syrup

Topping
2 TBS Brown sugar
2 TBS Turbinado sugar
2 TBS butter
Use pastry blender

Cut bread into cubes - I added the cubes to the egg mixture and then put in baking pan ~9x13x2. Soak overnight and then add topping plus about 2 TBS maple syup

Bake at 350 for ~ 60 minutes.
For toppings - fresh fruit, maple syrup , creme fraiche, and fresh or frozen (defrosted) fruit

Here is one picture from the brunch

I wish I had my camera handy when about 10 of the group was standing there ogling my Spice Stack and then my pantry pull out. One person - said - don't show my wife the pantry pull out and then brought her into the kitchen to show her the pantry...

They all loved my kitchen. It was so wonderful to have a functional kitchen for a group!

Thanks for you support over the past year!!

One last thing - you must get this gadget... It is Joseph Joseph expandable trivet - hard to see from this picture but it is way cool http://www.amazon.com/Joseph-Stretch-Expandable-Silicone-Trivet/dp/B004Q7EE2I

Your kitchen and breakfast look wonderful. The baked oatmeal sounds as wonderful as they look.

I have a new container of steel cut oats just waiting for a recipe. And I keep looking for the RIGHT baked french toast recipe. Nice to have another one to try.

By the way: Bed Bath & Beyond carries the Joseph expandable trivet in black. about $16. Not bad if you happen to have one of their ubiquitous 20% off coupons.

Hmmm. Thanks, I think, A2.

Cool - I might snag a couple more - love this company - wish I had found it earlier - but hard to add to my collection of gadgets...

Dern, all these great recipes here, and I'm gaining weight just reading them!!

Do any of you folks know where I can purchase a used Granite top Kitchen Island????

I needs to gets one to gets more exercise or quit reading these recipe threads!

Gary

It sounds like a success! Thanks for the recipe and the trivet recommendation. I'm considering....

add some nutmeg to the baked french toast...yum! Our all time favorite brunch item.

oops - I forgot that I did add nutmeg - I have a grinder from years ago that keeps on ticking...

Oooohhhhh.....I just love entertaining. What a pretty spread!

Orange zest! Have you tried that with French toast? It's reaallllly tasty. I discovered challah French toast right before Thanksgiving and will never go back willingly to plain French toast again. Here's my recipe:

6 eggs
1 1/2 cups half-and-half or milk
1 teaspoon grated orange zest
1/2 teaspoon vanilla extract
1 tablespoon good honey (helps to zap for few seconds in MW)
1/2 teaspoon kosher salt
1 large loaf challah bread
Unsalted butter
Vegetable oil

Preheat oven to 375.

In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. (Can be mixed the night before and refrigerated.) Slice the challah in 3/4-inch thick slices. Dip bread into mixture, allow to soak for 30 seconds on each side (or a bit longer if bread is really stale), and then remove to a cooling rack that is sitting in a sheet pan. Let it sit for 1 to 2 minutes.

Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned.

Place the cooked French toast on a cooling rack that is sitting on a sheet pan in oven for 5 minutes while continuing to fry the remaining slices, adding butter and oil as needed. (The oven time helps bake the bread all the way through.)
--------------------------------

Speaking of recipes, I modified my ATK steel cut oat recipe recently after reading about coconut milk (from the dairy section) in a food blog.

Toast 1 C steel cut oats in 1 T coconut oil for a few minutes until toasty.
Bring to boiling 3 C water, 1/2 C milk, and 1/2 C coconut milk. Add oats when boiling, and simmer covered for 25 mins. Add 1/4 t kosher salt, 1/4 t pumpkin pie spice (I mix my own with fresh grated nutmeg), and 1/4 t vanilla extract (I make my own now). Cook for another 10 minutes.

These are yummy and coconuty. Since I usually make mine the night before and reheat for breakfast, I add more coconut milk before I put them in the fridge to counteract the fridge thickening.

Your food and arrangement looks great! Isn't it nice to have a dedicated buffet space for party food? Looks like an excellent way to start 2013 in your new kitchen.

Bells mom--I will look at that Lee Valley rack also. I didn't get my order put in today so I need to get my act together for tomorrow! We had a few people over for an impromptu homemade pizza night so I didn't get my to-do list completed today.

Your spread looks so yummy, a2! I can speak from experience -- the oatmeal recipe is a definite keeper. Leftovers (if there are any) freeze well, as I think you mentioned way back. Anyway, I'm happy for you that you and your friends are really enjoying your beautiful new kitchen!

P.S. Congrats on your retirement!! (I've been away for a while...)

a2..all looks wonderful. Glad you had such a great time. It is so nice to have a space for parties and have it work well. c

I loved reading the recipes and hearing about the brunch, but the photo just knocked my socks off -- the buffet dishes lined up under the beautiful glassware, in front of that lovely tile. What a warm and welcoming image. Hope I can post half as nice a photo 6 months from now!

Wait....you retired??? How did I miss that? A belated congratulations!

A2- that looks and sounds like it was lovely party. Baked Oatmeal is one of our favorites and it has been so cold lately we have been eating lots of oatmeal for breakfast. Do you ever do cornmeal mush? My kids love it drizzled with molasses

localeater - I have never tried to make it (I think they call that "grits" around here and we know no true "northerner" would ever make instant grits! - from one of my favorite movies - but switch northerner to southerner - My Cousin Vinnie) - I will have to try it - I have rice cereal, Red River cereal and several others.

Breezy - yup, officially retired but currently working about 20 hours per week for less..... Am I crazy.... I am going to have to try your modifications. I haven't tried toasting the steel cut - great idea! And the orange zest! - I ordered the zester with the container to capture it from Lee Valley (oops - supposed to be on a spending moratorium.. Shhh!!)

Justmakeit - I did and everything came out great in the new ovens - helped that I practiced where to put the dishes. I will be watching for your pictures!

Trailrunner - I am going to try your Apple dish - the recipes that I saw wanted you to use self rising flour but can't imagine that you used that in yours.

Four - See above on Breezy and my retirement - I freeze the oatmeal and take on trips.

OldBat - thanks! Did you get your order in?

Dodge - problem is I have leftovers... And definitely have to stop eating them!

Thanks again for all of your support. My next kitchen purchase will be a kitchen island cart - need to check CL and eBay to see if anyone posted after Christmas!

a2..I didn't but it would work quite well I think. I plan to try it again the next time we have company and use the self-rising. We use it exclusively for our biscuits ...nothing as wonderful as White Lily flour !! c

Thanks - I don't have any self rising flour - i would kill it before it rose...
But will look up White Lily flour