Chocolate-It's What's for Dinner

I've made Orecchiette with Brussels Sprouts before but this time I thought I'd do it without the Brussels Sprouts and use bacon - since the Sous Chef was smoking up a batch today. Orecchiette Carbonara (Adapted from Carols Cafe Pasta Sauces )* 2 T olive oil 2 T butter 1 head of garlic, slightly smashed 1 onion, sliced thinly 6oz prosciutto diced  (or in this case freshly made bacon) 4 eggs 1/2 c heavy cream 1 c Parmesan, grated ground nutmeg freshly ground pepper 1lb pasta reserved pasta water In a large skillet heat butter and olive oil. Cook garlic until lightly golden. Remove from pan and set aside. Meanwhile, boil water and cook pasta. Add onion to the skillet and cook until caramelized. Remove from pan and set aside. Add prosciutto and saute a little. Remove from heat. Add onions and garlic back to the skillet. Whisk together eggs, heavy cream, Parmesan, nutmeg, and pepper. (Add more pepper than you think).  Depending on your timing, you might need to...

I made something similar to this before , but this time, it is with blue cheese and bacon. Mmmmm bacon! Blue Cheese Puffs (Adapted from Cuisine at Home) 3 slices thick slab bacon* 1/2 c milk 1/2 c water 6T butter 1 c flour 4 eggs 4 oz blue cheese, crumbled 1/4 c scallions, chopped 1T chives pepper Saute the bacon and set aside. In a saucepan heat milk, water, and butter to a boil. Add flour. Stir with a wooden spoon until the dough comes together and starts to stick slightly to the sides of the pan. Remove from heat and add eggs one at a time. Stirring well after each addition. It will look like the eggs will not combine with the dough, but then all of the sudden they do. Break bacon into small pieces and add to batter. Stir in cheese, scallions, chives, and pepper. I did not find it needed any salt - the bacon and cheese added enough. Scoop out onto parchment (or silpat), and bake at 425 for 20-25 minutes. They should be puffed and browned. Remove from oven and pierc...