Hey, do you like bacon? And do you like pie?

This is BACON PIE.


Ingredients

• 1 lb listeria bacon


• 3 potatoes or so


• 1 onion


• some mushrooms


• sour cream


• spices... well, use your imagination.

Method

1. Slice up your vegetables. I used a mandolin that would be much more useful if it could only stay sharp for more than a few vegetables. (Gonna have to get a real knife sharpener, not just that cheapo-sticko thing.)




2. Lay the bacon from the center to the edge of the cooking thingy. Here I used a glass casserole bowl with lid, but later you'll see that it was probably a bad idea. The original recipe said to put it in an oven-safe frying pan.




3. Place your sliced stuff in the middle. This might have been too much actually.




4. Add some sour cream and various herbs and spices. I forgot to mix them in with the vegetables before that, so don't do what I did. Also, random green stuff.




5. Bring the hanging edges of the bacon together. Now you have a bacon package. Do not eat!



6. Cover it, stick in oven at 400 F, and bake long enough for the potatoes to be probably cooked. Like an hour, maybe.




7. Oh crap, the bacon pie exploded.




8. Well, that's okay. Just flip it over and put it back in for another 10 minutes, without the cover... and you might want to drain it. The bacon underneath wasn't finished cooking anyway. :(




9. Your bacon pie is browned. Time to get it ready! :D




10. Here, we present to the gourmands and discriminating tongues, the finest in contemporary cuisine - a serving of red potatoes, onions, and champignons wrapped in crisped salted pork belly, with a side of crème de blé d'inde. A profound fruity rouge, Rasteau, from the Côtes du Rhône villages (2005) pairs nicely with any provincial meals.

What the hell - this is the first time I made this dish and I didn't know what I was doing. I only did it because of a suggestion from my cap'n Crooks (from PP).