Celery seeds are one of those ingredients that, when it comes to bacon, is almost impossible to avoid.
It is a staple of most American cookbooks, and you’ll be hard pressed to find a recipe for bacon without them.
They’re the perfect addition to any dish that calls for bacon and the perfect way to get a little extra kick.
The bacon is thick and flavorful, but not as smoky as you’d think.
I can’t imagine making bacon without celery, but it’s not impossible.
Celery is a plant that grows in the mountains of Northern Italy.
It’s a favorite ingredient for pasta sauces and sauces that are made with other ingredients.
It also grows on the Italian island of Corsica, where it is an important ingredient for making cheese and pastas.
Here’s how to get your hands on some of the best celery.
Ingredients 1 tablespoon unsalted butter 1 tablespoon extra virgin olive oil, plus more for greasing pan 1 tablespoon dried celery leaves, roughly chopped 1 tablespoon ground flaxseeds, roughly minced 1 tablespoon finely chopped garlic 1 teaspoon kosher salt and freshly ground black pepper Directions Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or silicone baking mats.
Combine the butter, olive oil and celery in a large saucepan and heat until the butter has melted and the oil is hot.
Remove from heat and set aside.
In a medium bowl, whisk together the garlic, salt and pepper.
Season the pan with the flour, baking powder and salt and set it aside.
Place the pan on the oven rack and bake for 25 minutes, or until the edges start to brown.
Remove the pan from the oven and place it on the cooling rack.
Allow the bread to cool on the baking sheet for 15 minutes.
Preheat a second baking sheet, or a double boiler, over medium-high heat.
Heat the butter in a medium skillet over medium heat until melted.
Add the celery and cook, stirring, for about 3 minutes or until softened.
Add a bit more butter and cook for another minute.
Add in the flax and cook until soft, about 4 minutes.
Stir in the garlic and cook another minute or two.
Turn the heat down to medium-low and add in the diced flax.
Add flour and cook a few more minutes until the dough is smooth and sticky.
Remove to a floured surface and form into a ball.
Spread the batter into the prepared baking sheet and press into a thin, even layer.
Place in the oven, baking for 15 to 20 minutes, rotating halfway through baking.
Remove bread from the baking pan.
Transfer to a wire rack and cool in the pan.
Meanwhile, prepare the sauce.
In the same skillet, heat the butter over medium, stirring constantly, until the mixture is hot and bubbling, about 1 minute.
Remove and let cool slightly.
Meanwhile in a small bowl, combine the garlic cloves, dried flax seeds and ground flamme beans, and cook over medium low heat until fragrant, about 3 to 5 minutes.
Remove, and stir in the red wine and thyme.
Pour over the bacon, and allow to sit at room temperature for 5 minutes or so.
Add remaining 1 tablespoon butter and stir to coat.
Return to the oven for 10 to 15 minutes or as long as it cooks for you.
Let the pan cool slightly before slicing.
Notes Make this recipe ahead of time and store in the refrigerator.
The best way to use up leftover sauce is to serve it with a salad.
Notes This recipe is a collaboration between Cooking Light and the blog Cooking on the Run.
All images and text ©BakingSpin