Bacon Pâté
Adapted from Faith at An Edible Mosaic
Can be made up to 3 days in advance
Makes 1 cup
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2 tablespoons canola oil
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300g/10.6ozs. bacon, chopped
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2 medium carrots, diced
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1 medium onion, diced
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1 bay leaf
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1 large clove garlic, minced
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1 TB minced fresh chives
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1 tsp minced fresh thyme (or 1/3 tsp dried thyme)
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1 tsp apple cider vinegar
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1 tsp brown sugar
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1 tsp soy sauce (or tamari)
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1/8 tsp black pepper
1. Heat 1 tablespoon of oil in a medium saucepan over medium heat; add bacon and cook until crispy (about 5 minutes), stirring occasionally. Remove bacon with a slotted spoon and set aside for now.
Step 2 - Turn heat down to low and to the same pot, add the remaining 1 tablespoon oil, onion, carrot, and bay leaf; cook until the veggies are softened (about 15 minutes), stirring occasionally. Add garlic, chives, and thyme and cook another 2 minutes. Cool slightly, then transfer the bacon and veggies to a food processor along with 1/2 c water; puree until smooth, making sure to scrape down the sides of the bowl a few times. Or just use a stick blender like I did (I used my stick blender which I am completely in love with).
Step 3 - Transfer the puree back into the pot and add vinegar, brown sugar, tamari, and pepper; bring up to a boil, then turn heat down and simmer until it forms a smooth, thick paste (about 25-30 minutes), stirring occasionally.