{"id":57,"date":"2010-06-21T12:54:08","date_gmt":"2010-06-21T04:54:08","guid":{"rendered":"https:\/\/www.auntiepasto.com\/?p=57"},"modified":"2010-06-21T12:54:08","modified_gmt":"2010-06-21T04:54:08","slug":"pbc","status":"publish","type":"post","link":"https:\/\/www.auntiepasto.com\/?p=57","title":{"rendered":"PB&#038;C"},"content":{"rendered":"<p>Nope, that PB doesn&#8217;t stand for peanut butter. It stands for parsnip and bacon. The C is for carrot, and together, they make a pretty awesome sandwich. We&#8217;ve been doing a lot of sandwiches lately in the Pasto household &#8212; they&#8217;re tasty and quick to put together, but you can still dress them up to be something more interesting than your typical &#8230; well &#8230; PB&amp;J. (:<\/p>\n<p>You&#8217;re probably wondering where I got the crazy idea to put parsnips and carrots in a sandwich. I blame it on <a title=\"Cooking Apicius\" href=\"http:\/\/www.amazon.com\/Cooking-Apicius-Roman-Recipes-Today\/dp\/1903018447\" target=\"_blank\">Apicius<\/a>. The Romans <em>wish<\/em> they had thought of this. It is so good.<\/p>\n<p>This is a variation on a vegetable side dish found in <em>Apicius<\/em>. I&#8217;ve folded, spindled, and mutilated it into something totally different, but it still has its roots deep in the heart of Rome.<\/p>\n<h2>PB&amp;C<\/h2>\n<p>Makes 2 sandwiches<\/p>\n<ul>\n<li>4 strips bacon (preferably thick-cut)<\/li>\n<li>2 parsnips<\/li>\n<li>2 carrots<\/li>\n<li>1 tsp. ground cumin<\/li>\n<li>1 Tbsp. honey<\/li>\n<li>1 Tbsp. Marsala<\/li>\n<li>1\/2 Tbsp. Thai fish sauce (unless you happen to have <em>garum<\/em>, the traditional Roman fish sauce, around the house. I don&#8217;t.)<\/li>\n<li>freshly ground black pepper (or alternatively, <a title=\"Balinese peppercorns\" href=\"http:\/\/www.bigtreebali.com\/wildcrafted_pepper.htm\" target=\"_blank\">Balinese peppercorns<\/a>, which where what the Romans used)<\/li>\n<li>a generous handful of fresh cilantro<\/li>\n<li>olive oil<\/li>\n<li>4 slices rustic Italian bread (I used pane Pugliese, because that&#8217;s what I&#8217;d baked this past week)<\/li>\n<\/ul>\n<p>Cook up your bacon in a skillet. Nice and crispy!<\/p>\n<div id=\"attachment_58\" style=\"width: 310px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2010\/06\/IMG_0410.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-58\" class=\"size-medium wp-image-58\" title=\"IMG_0410\" src=\"https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2010\/06\/IMG_0410-300x225.jpg\" alt=\"Cooking bacon\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2010\/06\/IMG_0410-300x225.jpg 300w, https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2010\/06\/IMG_0410-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-58\" class=\"wp-caption-text\">Mmm, bacon.<\/p><\/div>\n<p>Use a splash guard if you have one, while your bacon is cooking. When it&#8217;s done, set it aside on a plate covered with a paper towel to help drain the grease. Pour off most of the bacon drippings out of the skillet &#8212; there&#8217;s no way you&#8217;ll need that much! Leave somewhere between a half-tablespoon and a tablespoon in the skillet.<\/p>\n<div id=\"attachment_61\" style=\"width: 310px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2010\/06\/IMG_0414.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-61\" class=\"size-medium wp-image-61\" title=\"IMG_0414\" src=\"https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2010\/06\/IMG_0414-300x225.jpg\" alt=\"Bacon drippings\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2010\/06\/IMG_0414-300x225.jpg 300w, https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2010\/06\/IMG_0414-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-61\" class=\"wp-caption-text\">Extra bacon drippings. Save &#39;em for other meals!<\/p><\/div>\n<p>(As a side note, I often use my bacon drippings in my pie crusts. Yeah, I know, that&#8217;s kind of weird, but it&#8217;s really not much different from using lard. You just get an additional smoky flavor. This works *great* with apple and pumpkin pies! Also, it makes the pie crust way easier to handle.)<\/p>\n<p>Peel and chop your carrots, and peel, core, and chop your parsnips. Parsnips have a spongy core, that in the words of Alton Brown, &#8220;is definitely <em>not<\/em> good eats.&#8221;<\/p>\n<div id=\"attachment_59\" style=\"width: 310px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2010\/06\/IMG_0411.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-59\" class=\"size-medium wp-image-59\" title=\"IMG_0411\" src=\"https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2010\/06\/IMG_0411-300x225.jpg\" alt=\"Parsnip core\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2010\/06\/IMG_0411-300x225.jpg 300w, https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2010\/06\/IMG_0411-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-59\" class=\"wp-caption-text\">See the core in the parsnip? Take that part out.<\/p><\/div>\n<p>Add the carrots and parsnips to the skillet, along with the ground cumin and black pepper (or Balinese peppercorns), and saut\u00c3\u00a9 them in the bacon drippings until they&#8217;re close to tender. When they&#8217;re almost ready, add the honey and wine and cook until you  get a nice glaze. Add the fish sauce and use it to deglaze the pan.  Your final result should look like this:<\/p>\n<div id=\"attachment_62\" style=\"width: 310px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2010\/06\/IMG_0417.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-62\" class=\"size-medium wp-image-62\" title=\"IMG_0417\" src=\"https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2010\/06\/IMG_0417-300x225.jpg\" alt=\"Carrot-Parsnip Mixture\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2010\/06\/IMG_0417-300x225.jpg 300w, https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2010\/06\/IMG_0417-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-62\" class=\"wp-caption-text\">Delicious carrot-parsnip goodness<\/p><\/div>\n<p>While your carrots and parsnips are cooking, brush a little olive oil on both sides of your bread slices and grill them up or toast them.<\/p>\n<p>Tear your cilantro into sprigs. Did you know the Romans didn&#8217;t eat basil? Seriously. They thought it attracted scorpions, and used it almost exclusively for medicinal purposes. Cilantro was a much more common herb choice at the time.<\/p>\n<p>Now you&#8217;re ready to construct the sandwiches!<\/p>\n<p>For each sandwich, top a slice of grilled bread with two strips of bacon, a generous scoop of the carrot-parsnip mixture, and some fresh cilantro. Top with the other piece of bread, and chow down. You may want a fork for the carrots and parsnips that try to escape. There is NO ESCAPE! (: Yum!<\/p>\n<div id=\"attachment_63\" style=\"width: 310px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2010\/06\/IMG_0420.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-63\" class=\"size-medium wp-image-63\" title=\"IMG_0420\" src=\"https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2010\/06\/IMG_0420-300x225.jpg\" alt=\"Completed sandwich\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2010\/06\/IMG_0420-300x225.jpg 300w, https:\/\/www.auntiepasto.com\/wp-content\/uploads\/2010\/06\/IMG_0420-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-63\" class=\"wp-caption-text\">Savory, smoky, crunchy, herbal, and just a touch sweet. Deee-licious!<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Nope, that PB doesn&#8217;t stand for peanut butter. It stands for parsnip and bacon. The C is for carrot, and together, they make a pretty awesome sandwich. We&#8217;ve been doing a lot of sandwiches lately in the Pasto household &#8212; they&#8217;re tasty and quick to put together, but you can still dress them up to [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4,3],"tags":[18,19,21,227,20,5],"class_list":["post-57","post","type-post","status-publish","format-standard","hentry","category-improv","category-recipes","tag-bacon","tag-carrots","tag-cilantro","tag-improv","tag-parsnips","tag-sandwich"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s6CUdQ-pbc","_links":{"self":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/posts\/57","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=57"}],"version-history":[{"count":0,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=\/wp\/v2\/posts\/57\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=57"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=57"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.auntiepasto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=57"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}