In this edition of Home Slice, I get all fancy with aligot, a French version of mashed potatoes with TWO TYPES OF CHEESE all melted in. C'est magnifique! And, oh, AVEC BACON!
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It's nice to find a casual spot in wine country where you can grab a bite without a commitment to an extravagant meal. If you're in Healdsburg checking out the tasting rooms, one such spot is Bovolo, a little enoteca in the back of a bookstore with home-cured charcuterie and nice-looking salads. You might recognize Chef Duskie Estes, also of Zazu Restaurant, from the Food Network's Next Iron Chef. We were there for the pizza, of course, and the special of the day was tasty indeed.
[Photograph: Nicholas/My Inner Fatty] Nicholas, who you may recognize from his Slice/SE handle, myinnerfatty, sent this one in earlier today, saying: "The pizza itself is the brainchild of a college suite that had way too much bacon, sausage, and red peppers. (Backstory here: http://www.myinnerfatty.com/2010/04/bacon-pizza-not-what-youd-think.html/) Nothing overly exotic, thick dough (inadvertently because we weren't aware of how much the dough would rise with baking) blanketed with a pound of cheese, about a pound of bacon, and a whole red bell pepper. We were forced to stuff the crust with bacon only out of necessity, as we didn't want to waste...