July Staff Selection: Dreymiller & Kray Bacon

From PFW Staffer Jen Rosenthal: Dreymiller & Kray Bacon, 10% off All Month Long!

I'm fully aware that the bacon craze has taken over, so there's not much I can say that hasn't been blogged about, tweeted, smoke-signaled, or shouted from the rooftops these days.

But seriously, who doesn't LOVE bacon?!

In the words of Top Chef, "everything's better with bacon!" So when we got Dreymiller & Kray's new line of smoked bacon-y goodness in, I knew I had to try it. Marrying Goose Island's Belgian-style Matilda pale ale with their signature applewood smoked bacon is a match made in bacon heaven. Smoky and slightly sweet, D & K bacon will catapult most all dishes to out-of-this-world status.

Seeing as I moonlight - er, "daylight" as a grower/gardener, I would be remiss if I didn't remind you that seasonal fare is abound, so this summer when you're shopping at the farmer's markets for all those beautiful vegetables, don't forget to add the bacon. Here's one of my favorite recipes to inspire you:

Potato & Spring Onion Soup (adapted from Saveur.com)

serves 4-6

4 slices of smoked bacon, cut into strips
2 TBSP extra virgin olive oil
2 bunches spring onions (scallions), trimmed
1 medium yellow onion, peeled & coarsely chopped
3 large russet potatoes, peeled & cubed
4 cups chicken stock
Salt & freshly ground black pepper

1. Cut scallions in half crosswise, dividing white & green parts. Coarsely chop white parts & set aside. Finely chop green parts & set aside separately.
2. Heat oil in a dutch oven over medium heat. Add bacon, render until crispy. Remove from pot & set aside on a paper towel.
3. Add onions & chopped white parts of scallions & cook, stirring often with a wooden spoon, until soft, but not brown, 8-10 minutes. Add potatoes & stock & season to taste with salt & pepper. Increase heat to medium-high and bring just to a boil. Reduce heat to medium-low & simmer, stirring occasionally, until potatoes are soft, 30-35 minutes.
3. Mash ingredients with a good old-fashioned potato masher in the pot, leaving some chunky bits. Adjust seasonings. Garnish soup with reserved scallion greens & bacon.



But Chicago Magazine couldn't have said it any better: "HEAVEN is a ripe heirloom tomato, crisp lettuce, and Dreymiller & Kray bacon on toasted sourdough."
Exactly.