GNOCCHI:
2 large Russet potatoes
handful of all-purpose flour
salt and pepper
grated Parmesan cheese
SAUCE:
1/2 lb. bacon, cut into smallish chunks
olive oil
2 large shallots, minced
3 cloves garlic, minced or pressed
1/2 cup white wine
1/2 cup chicken broth
8 oz. heavy whipping cream
salt and pepper
red pepper flakes
frozen peas (a good handful or two)
fresh oregano, chopped
grated Parmesan for serving
Boil the potatoes with the skin on, whole, until easily pierced with a fork, but not overly soft. Peel them while still warm and push through a potato ricer into a large bowl. Sprinkle salt, pepper, Parmesan, and a little flour over the top. Mix together until the dough just comes together, adding more flour if needed, little by little. Turn out onto a lightly floured countertop and knead until the dough forms a sturdy ball, but is still quite pliable. Don't over-add flour.
Using a little more flour on your work surface, cut off chunks of the dough and roll them into about 1" wide tubes - just like making a Play-Doh snake. Use a knife or pastry cutter to cut them into 1-inch chunks. Set aside on a platter until ready to coo. Meanwhile, bring a large pot of salted water to a simmer - not a boil.
Add the gnocchi, about 10-12 at a time, to the simmering water. Cook them until they float, then remove them gently with a slotted spoon and transfer to a plate, making sure they aren't crowded and sticking together. Continue this in batches until all gnocchi have been cooked. Set aside and cover lightly with parchment paper.
In a Dutch oven or large saucepan, cook the bacon until crispy, draining fat as needed. Scoop out the bacon pieces with a slotted spoon, leaving a little fat in the pan. Add a little olive oil and cook the shallots until soft and beginning to brown. Add the garlic and cook for another minute. Add the wine to deglaze the pan, scraping all the brown bits up from the bottom.
Add the chicken broth and raise the heat until it's simmering. Add salt, pepper, red pepper flakes, oregano, and cream. Simmer until it's thickened a bit. Stir in the bacon and peas and cook for a few minutes. Reduce the heat and stir in gnocchi. Transfer to plates or serving bowl, top with parmesan, serve and enjoy!
bacon recipe courtesy of: The Fearless Cook: How to Wine and Dine Daringly, Ptitchef.com, 2 rue Jean Bonnardel, Immeuble Topaze - Bat B, 33140 Villenave d'Ornon, France
Friday, September 03, 2010
Thursday, September 02, 2010
1943. BACON and CASHEW CARAMEL CORN
makes about 15 cups
1/2 cup popcorn kernels
2 tablespoons vegetable oil
6 ounces bacon, chopped
1/2 cup unsalted raw cashews (one 2.5-ounce package)
1 teaspoon coarse kosher salt or coarse sea salt
1/4 teaspoon cayenne pepper
1/4 cup heavy whipping cream
1 oolong tea bag
Nonstick vegetable oil spray
1 1/2 cups sugar
1/4 cup water
2 tablespoons light corn syrup
Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Using oven mitts, hold lid on pot and shake pot until popping stops. Pour popcorn into very large bowl. Cook bacon in heavy large skillet over medium heat until almost crisp. Using slotted spoon, transfer to paper towels to drain; cool. Add bacon and cashews to bowl with popcorn. Sprinkle with coarse salt and cayenne; toss to coat.
Bring cream and tea bag just to boil over medium heat. Remove from heat; let steep 15 minutes, occasionally pressing on tea bag with back of spoon to release flavor. Discard tea bag.
Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside. Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes. Remove from heat and immediately add cream (mixture will bubble up). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to sheet.
Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes. Cool completely on sheet on rack, tossing occasionally to break up large clumps.
bacon recipe courtesy of: Colt & Gray, 1553 Platte Street, Denver, Colorado 80202 | Bon Appétit, September 2010
1/2 cup popcorn kernels
2 tablespoons vegetable oil
6 ounces bacon, chopped
1/2 cup unsalted raw cashews (one 2.5-ounce package)
1 teaspoon coarse kosher salt or coarse sea salt
1/4 teaspoon cayenne pepper
1/4 cup heavy whipping cream
1 oolong tea bag
Nonstick vegetable oil spray
1 1/2 cups sugar
1/4 cup water
2 tablespoons light corn syrup
Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Using oven mitts, hold lid on pot and shake pot until popping stops. Pour popcorn into very large bowl. Cook bacon in heavy large skillet over medium heat until almost crisp. Using slotted spoon, transfer to paper towels to drain; cool. Add bacon and cashews to bowl with popcorn. Sprinkle with coarse salt and cayenne; toss to coat.
Bring cream and tea bag just to boil over medium heat. Remove from heat; let steep 15 minutes, occasionally pressing on tea bag with back of spoon to release flavor. Discard tea bag.
Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside. Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes. Remove from heat and immediately add cream (mixture will bubble up). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to sheet.
Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes. Cool completely on sheet on rack, tossing occasionally to break up large clumps.
bacon recipe courtesy of: Colt & Gray, 1553 Platte Street, Denver, Colorado 80202 | Bon Appétit, September 2010
Wednesday, September 01, 2010
1942. WILD RICE with HAZELNUTS and BACON
makes ten servings
2 1/2 quarts water
2 1/2 cups wild rice (1 pound)
1 1/2 cups hazelnuts (6 ounces)
1/2 pound sliced bacon
3 tablespoons unsalted butter
2 pounds leeks, white and tender green parts, halved lengthwise and sliced 1/4 inch thick
1 celery rib, finely chopped
1 1/2 teaspoons finely chopped thyme
Salt and freshly ground pepper
2 tablespoons finely chopped flat-leaf parsley
Bring the water to a boil in a large saucepan. Add the wild rice, cover and cook over moderate heat until tender, about 1 hour. Drain well. Meanwhile, preheat the oven to 350°. Spread the hazelnuts on a rimmed baking sheet and toast for 15 minutes, or until fragrant. Transfer the nuts to a kitchen towel and let cool, then rub off the skins. Coarsely chop the nuts. In a large, deep skillet, cook the bacon over moderate heat until crisp, about 8 minutes. Drain the bacon on paper towels. Pour off all but 2 tablespoons of the bacon fat from the skillet. Add 2 tablespoons of the butter and the leeks, celery and thyme. Season with salt and pepper and cook over moderate heat until the leeks are tender, 7 to 8 minutes. Add the wild rice, season with salt and pepper and cook just until warmed through. Stir the toasted hazelnuts, the remaining 1 tablespoon of butter and the parsley into the wild rice, sprinkle in the bacon and serve.
bacon recipe courtesy of: Grace Parisi, "Thanksgiving Sides," Food & Wine, November 2000
2 1/2 quarts water
2 1/2 cups wild rice (1 pound)
1 1/2 cups hazelnuts (6 ounces)
1/2 pound sliced bacon
3 tablespoons unsalted butter
2 pounds leeks, white and tender green parts, halved lengthwise and sliced 1/4 inch thick
1 celery rib, finely chopped
1 1/2 teaspoons finely chopped thyme
Salt and freshly ground pepper
2 tablespoons finely chopped flat-leaf parsley
Bring the water to a boil in a large saucepan. Add the wild rice, cover and cook over moderate heat until tender, about 1 hour. Drain well. Meanwhile, preheat the oven to 350°. Spread the hazelnuts on a rimmed baking sheet and toast for 15 minutes, or until fragrant. Transfer the nuts to a kitchen towel and let cool, then rub off the skins. Coarsely chop the nuts. In a large, deep skillet, cook the bacon over moderate heat until crisp, about 8 minutes. Drain the bacon on paper towels. Pour off all but 2 tablespoons of the bacon fat from the skillet. Add 2 tablespoons of the butter and the leeks, celery and thyme. Season with salt and pepper and cook over moderate heat until the leeks are tender, 7 to 8 minutes. Add the wild rice, season with salt and pepper and cook just until warmed through. Stir the toasted hazelnuts, the remaining 1 tablespoon of butter and the parsley into the wild rice, sprinkle in the bacon and serve.
bacon recipe courtesy of: Grace Parisi, "Thanksgiving Sides," Food & Wine, November 2000
Tuesday, August 31, 2010
1941. VIRGINIA MAPLE PEPPER BACON STRIPS with BOSTON LAGER GLAZE
16 slices thick-cut bacon
1 cup honey
1 cup maple syrup
2 cups Samuel Adams Boston Lager
2 tablespoons grainy dijon mustard
2 tablespoons dry mustard
3 tablespoons pepper
Preheat the oven to 300°F. Place parchment paper on a sheet pan and lay bacon strips on it. Cover them with a second layer of paper; bake for 15 minutes. Combine honey and maple syrup and boil the mixture until caramelized. Add beer and cook until its volume is reduced by about half. Add both mustards. Take the bacon from the oven and baste it in the honey syrup, sprinkle it with pepper, and return it to a 275°F oven to bake until crispy, about 10 minutes.
bacon recipe courtesy of: Men's Health
1 cup honey
1 cup maple syrup
2 cups Samuel Adams Boston Lager
2 tablespoons grainy dijon mustard
2 tablespoons dry mustard
3 tablespoons pepper
Preheat the oven to 300°F. Place parchment paper on a sheet pan and lay bacon strips on it. Cover them with a second layer of paper; bake for 15 minutes. Combine honey and maple syrup and boil the mixture until caramelized. Add beer and cook until its volume is reduced by about half. Add both mustards. Take the bacon from the oven and baste it in the honey syrup, sprinkle it with pepper, and return it to a 275°F oven to bake until crispy, about 10 minutes.
bacon recipe courtesy of: Men's Health
Monday, August 30, 2010
1940. ROCK SHRIMP COBB SALAD
serves two
For the Salad:
4 strips center cut bacon
1 pound rock shrimp, peeled and deveined
Juice of 1 half lemon
1 avocado, diced
1 cup grape tomatoes, washed and dried
1/4 cup of crumbled Gorgonzola cheese (optional)
5 cups baby arugula (can also use watercress, upland cress, chopped romaine, etc.)
For the dressing:
1 cup plain Greek-style yogurt (such as Fage or Oikos)
2 tablespoons mayonnaise
2 teaspoons Dijon mustard (preferably creamy, not grainy)
1 teaspoon lemon juice
1 teaspoon honey or agave syrup
1 teaspoon smoked Spanish paprika
1/2 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon onion powder
Freshly ground black pepper
Kosher salt
Prepare the dressing: Whisk together all the dressing ingredients until fully combined. Taste for seasoning, adding salt and pepper as necessary. Set aside.
Fry bacon over medium heat in a heavy-bottom skillet until crisp throughout. Remove from the pan and let cool slightly before crumbling. Set aside, reserving the bacon fat.
Raise the heat to medium high and add the rock shrimp to the hot bacon fat. Saute for 1-2 minutes, until the shrimp are fully cooked and opaque. Add in the lemon juice and toss well to coat. Remove from the heat and let cool.
Assemble the salad: Fill a large bowl with the arugula. Arrange the shrimp, avocado, tomatoes, crumbled bacon, and Gorgonzola (if using) in single rows above the arugula. Serve with the dressing on the side. Just before eating, toss the salad with a 1/4 cup of the dressing, reserving the rest on the side for guests to serve themselves.
bacon recipe courtesy of: Alejandra Ramos, Always Order Dessert, New York, New York, January 20, 2010
For the Salad:
4 strips center cut bacon
1 pound rock shrimp, peeled and deveined
Juice of 1 half lemon
1 avocado, diced
1 cup grape tomatoes, washed and dried
1/4 cup of crumbled Gorgonzola cheese (optional)
5 cups baby arugula (can also use watercress, upland cress, chopped romaine, etc.)
For the dressing:
1 cup plain Greek-style yogurt (such as Fage or Oikos)
2 tablespoons mayonnaise
2 teaspoons Dijon mustard (preferably creamy, not grainy)
1 teaspoon lemon juice
1 teaspoon honey or agave syrup
1 teaspoon smoked Spanish paprika
1/2 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon onion powder
Freshly ground black pepper
Kosher salt
Prepare the dressing: Whisk together all the dressing ingredients until fully combined. Taste for seasoning, adding salt and pepper as necessary. Set aside.
Fry bacon over medium heat in a heavy-bottom skillet until crisp throughout. Remove from the pan and let cool slightly before crumbling. Set aside, reserving the bacon fat.
Raise the heat to medium high and add the rock shrimp to the hot bacon fat. Saute for 1-2 minutes, until the shrimp are fully cooked and opaque. Add in the lemon juice and toss well to coat. Remove from the heat and let cool.
Assemble the salad: Fill a large bowl with the arugula. Arrange the shrimp, avocado, tomatoes, crumbled bacon, and Gorgonzola (if using) in single rows above the arugula. Serve with the dressing on the side. Just before eating, toss the salad with a 1/4 cup of the dressing, reserving the rest on the side for guests to serve themselves.
bacon recipe courtesy of: Alejandra Ramos, Always Order Dessert, New York, New York, January 20, 2010
Sunday, August 29, 2010
1939. BLACK BEAN BISQUE with BACON and ROCK SHRIMP ESCABECHE
makes 8 servings
1/2 pound smoked bacon, chopped
1 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 pound dried black beans, rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
2 tomatoes, quartered
1 1/2 tablespoons chopped chipotle pepper in adobo sauce
1 1/2 teaspoons salt
1 tablespoon sherry vinegar
1/2 cup heavy cream
Rock Shrimp Escabèche (recipe below)
Cook bacon in a large Dutch oven until crisp. Reserve 2 tablespoons drippings in pan; drain bacon on paper towels, and reserve for another use. Add onion, celery, and carrot, and cook 5 minutes or until vegetables are tender. Add 2 1/2 quarts water, black beans, and next 4 ingredients, and bring to a boil.
Reduce heat to medium, and cook at a brisk simmer, skimming any foam, 1 1/2 hours or until beans are tender. Add salt and vinegar during last 5 minutes.
Remove from heat, and stir in cream. Puree using an immersion blender. Top each serving with a spoonful of Rock Shrimp Escabèche:
4 tablespoons olive oil, divided
1 pound rock shrimp, peeled and deveined
1 onion, thinly sliced
2 poblano chile peppers, cut into strips
2 red bell peppers, cut into strips
4 garlic cloves, pressed
2 bay leaves
1 tablespoon paprika
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup sherry vinegar
Heat 2 tablespoons oil in a 12-inch skillet over medium heat; add shrimp, and sauté 1 to 2 minutes on each side or until lightly browned. Place in a bowl, and cover with a paper towel.
Add remaining oil, onion, and next 3 ingredients to skillet, and sauté 2 to 3 minutes or until fragrant. Stir in bay leaves and next 5 ingredients. Slowly bring to a boil, and simmer 5 minutes or until onion is tender. Pour mixture over shrimp. Cover and chill 2 hours or overnight. Discard bay leaves before serving.
bacon recipe courtesy of: Rolando Cruz-Taura, Coastal Living, March 2009
1/2 pound smoked bacon, chopped
1 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 pound dried black beans, rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
2 tomatoes, quartered
1 1/2 tablespoons chopped chipotle pepper in adobo sauce
1 1/2 teaspoons salt
1 tablespoon sherry vinegar
1/2 cup heavy cream
Rock Shrimp Escabèche (recipe below)
Cook bacon in a large Dutch oven until crisp. Reserve 2 tablespoons drippings in pan; drain bacon on paper towels, and reserve for another use. Add onion, celery, and carrot, and cook 5 minutes or until vegetables are tender. Add 2 1/2 quarts water, black beans, and next 4 ingredients, and bring to a boil.
Reduce heat to medium, and cook at a brisk simmer, skimming any foam, 1 1/2 hours or until beans are tender. Add salt and vinegar during last 5 minutes.
Remove from heat, and stir in cream. Puree using an immersion blender. Top each serving with a spoonful of Rock Shrimp Escabèche:
4 tablespoons olive oil, divided
1 pound rock shrimp, peeled and deveined
1 onion, thinly sliced
2 poblano chile peppers, cut into strips
2 red bell peppers, cut into strips
4 garlic cloves, pressed
2 bay leaves
1 tablespoon paprika
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup sherry vinegar
Heat 2 tablespoons oil in a 12-inch skillet over medium heat; add shrimp, and sauté 1 to 2 minutes on each side or until lightly browned. Place in a bowl, and cover with a paper towel.
Add remaining oil, onion, and next 3 ingredients to skillet, and sauté 2 to 3 minutes or until fragrant. Stir in bay leaves and next 5 ingredients. Slowly bring to a boil, and simmer 5 minutes or until onion is tender. Pour mixture over shrimp. Cover and chill 2 hours or overnight. Discard bay leaves before serving.
bacon recipe courtesy of: Rolando Cruz-Taura, Coastal Living, March 2009
Saturday, August 28, 2010
1938. BACON-FRIED SPICY CROAKER
serves six
3 pounds croaker, cleaned
1 cup yellow cornmeal
11/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
3 teaspoons lemon juice
1 cup milk
Bacon fat for frying
Lemon wedges for garnish
Wash fish and pat dry. Combine cornmeal and seasonings. Dip fish in milk and then roll in seasoned cornmeal. Place fish in a single layer in hot bacon fat/oil in a 12 inch skillet. Fry at a moderate heat for 4 to 5 minutes or until brown. Turn carefully. Fry 4 to 5 minutes longer or until brown and flakes easily when tested with a fork. Drain on absorbent paper. Serve with lemon wedges.
bacon recipe courtesy of: Wanchese Fish Company, 2000 Northgate Commerce Parkway, Suffolk, Virginia 23435
3 pounds croaker, cleaned
1 cup yellow cornmeal
11/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
3 teaspoons lemon juice
1 cup milk
Bacon fat for frying
Lemon wedges for garnish
Wash fish and pat dry. Combine cornmeal and seasonings. Dip fish in milk and then roll in seasoned cornmeal. Place fish in a single layer in hot bacon fat/oil in a 12 inch skillet. Fry at a moderate heat for 4 to 5 minutes or until brown. Turn carefully. Fry 4 to 5 minutes longer or until brown and flakes easily when tested with a fork. Drain on absorbent paper. Serve with lemon wedges.
bacon recipe courtesy of: Wanchese Fish Company, 2000 Northgate Commerce Parkway, Suffolk, Virginia 23435
Friday, August 27, 2010
1937. CHICKEN SCHNITZEL with BACON and WHITE WINE
1 teaspoon garlic oil
4 rashers streaky bacon
4 chicken escalopes approx. 125g each
100ml white wine
Put the oil in a frying pan and add the bacon. Fry till the bacon is crisp and the pan is full of bacony juices. Remove the bacon to a piece of foil, wrap it and set it aside for a moment. Fry the chicken for about 2 minutes a side, until there is no pinkness when you cut into a piece. Make sure the pan's hot so that the escalopes catch a little, turning beautifully bronze. Remove the chicken to a serving plate and quickly crumble the bacon you've set aside into the pan, then pour in the wine, letting everything bubble up, and, finally, pour over the chicken pieces.
bacon recipe courtesy of: Nigella Lawson
4 rashers streaky bacon
4 chicken escalopes approx. 125g each
100ml white wine
Put the oil in a frying pan and add the bacon. Fry till the bacon is crisp and the pan is full of bacony juices. Remove the bacon to a piece of foil, wrap it and set it aside for a moment. Fry the chicken for about 2 minutes a side, until there is no pinkness when you cut into a piece. Make sure the pan's hot so that the escalopes catch a little, turning beautifully bronze. Remove the chicken to a serving plate and quickly crumble the bacon you've set aside into the pan, then pour in the wine, letting everything bubble up, and, finally, pour over the chicken pieces.
bacon recipe courtesy of: Nigella Lawson
Thursday, August 26, 2010
1936. GOATS MILK RICOTTA GNOCCHI with VIOLET ARTICHOKES, OLIVES and BACON
yields 4-6 servings
For the ricotta gnocchi
1 3/4 cup goat milk ricotta, drained overnight
1/4 cup all purpose flour
1 egg
3/4 cup Parmesan, grated
1/2 tsp. salt
1 pound Semolina flour
For the Artichokes Barigoulel
2 tsp. olive oil
10 baby artichokes, cleaned and cut in quarters
1 clove garlic
1 sprig thyme
1/2 sprig rosemary
1 tsp. salt
1 cup white wine
1 cup olive oil
For the artichoke puree
1 tbsp. olive oil
5 large artichoke hearts, cleaned and cut into small pieces
1/2 tsp. salt
1/4 cup white wine
1/4 cup water
1/2 cup canola oil
Bacon
1 slab bacon, 1 inch piece
Garnish
2 tbsp. butter
12 Taggiasca olives
12 leaves of Petit Sylvetta Arugula
For the ricotta gnocchi: First, ricotta must be drained and be as dry as possible. Place cheese in cheesecloth and tie closed with twine. Place in colander and set inside a bowl -- set a heavy soup can on top of the cheese to weigh down. Drain overnight in refrigerator. The next day, squeeze out the remainder of liquid from the cheese while still in cheesecloth. Pass cheese through a fine mesh tamis/sieve by using a flexible pastry scraper.
Combine cheese, flour, egg and salt in a standing mixer with a dough hook. Place semolina in a low sided pan. Start rolling gnocchi into about 10 gram balls, or just about the size of a fresh cherry. Place each rolled gnocchi into the pan with semolina and cover with the flour. Continue until all gnocchi is rolled and in the pan with semolina, covered with the flour. Place pan of rolled, covered, gnocchi into the fridge and lest rest overnight.
For the Artichokes Barigoulel: To clean the baby artichokes, you will not need to clean them quite as far as the full grown artichoke. The choke hasn't quite developed yet, so the innermost part is still tender and edible.
First, cut off the top of the artichoke with a serrated knife. Then clip off the tips of the outer leaves with scissors, and snap them back to reveal the lighter green inner leaves. With either a pairing knife of a vegetable peeler, cut off the hard, full grown leaf remnants around the base. A vegetable peeler is also best of peel off the outer layer of the stem. Trim the very bottom of the stem if it is a little tough. Cut into quarters and hold in acidulated water as you are cleaning the remaining artichokes. This will inhibit oxidation and browning of the artichoke.
Heat 2 tablespoons of olive oil in a high sided sauté pan, over medium/low heat. While heating the pan, quickly drain the artichokes on a kitchen towel. Sweat the artichokes until tender, allowing for no colorization. Add the herbs and garlic and continue to sweat.
Season with salt. Remove pan from heat and carefully add the wine. Return to heat and bring to a boil. Cover with remaining amount of olive oil. Continue to cook over moderate heat, uncovered, until artichokes are tender. Remove from pan and set aside.
For the artichoke puree: Clean and cut artichokes into small pieces, making sure to remove the inner purple leaves and the choke of the full grown artichoke. Also, be sure to hold in acidulated water until all artichokes are cleaned. Heat 1 tablespoon of olive oil in sauté pan. While heating pan, drain pieces on kitchen towel. Add artichokes and sweat for about 5 minutes, stirring constantly and allowing for no colorization. Season with salt. Add wine and cover, cooking over low heat, until the wine has reduced by half. Add water and recover, cook until artichoke pieces are tender. Place artichokes, with any remaining liquid, in the blender and blend. Emulsify with canola oil. Check seasoning. Set aside.
Heat oven to 200° F. Place bacon on a baking sheet and bake overnight, or about ten hours. This will completely dry out the bacon, creating an almost "jerky" quality to the bacon. Remove from the oven the next day and allow to cool completely.
Remove Semolina covered gnocchi from fridge and remove from semolina. Bring a large pot of salted water to a gently rolling boil. Place gnocchi in water and poach for a two minutes. While gnocchi is poaching in water, heat up 2 tablespoons of butter in sauté pan.
Remove gnocchi from water and drain. Place in pan with melted butter and gently coat with butter. Add olives and baby artichoke quarters and sauté gently to warm through.
Warm the artichoke puree gently in a small sauté pan. Separate the artichoke puree evenly between 4 dishes. Separate the gnocchi, olives and artichoke quarters evenly and place on top of artichoke puree. Using a microplane, shave the bacon over the top of the gnocchi. Finish with petit sylvetta arugula.
bacon recipe courtesy of: Daniel Humm, From Eleven Madison Park to Your Dinner Table, Good Morning America, ABC
For the ricotta gnocchi
1 3/4 cup goat milk ricotta, drained overnight
1/4 cup all purpose flour
1 egg
3/4 cup Parmesan, grated
1/2 tsp. salt
1 pound Semolina flour
For the Artichokes Barigoulel
2 tsp. olive oil
10 baby artichokes, cleaned and cut in quarters
1 clove garlic
1 sprig thyme
1/2 sprig rosemary
1 tsp. salt
1 cup white wine
1 cup olive oil
For the artichoke puree
1 tbsp. olive oil
5 large artichoke hearts, cleaned and cut into small pieces
1/2 tsp. salt
1/4 cup white wine
1/4 cup water
1/2 cup canola oil
Bacon
1 slab bacon, 1 inch piece
Garnish
2 tbsp. butter
12 Taggiasca olives
12 leaves of Petit Sylvetta Arugula
For the ricotta gnocchi: First, ricotta must be drained and be as dry as possible. Place cheese in cheesecloth and tie closed with twine. Place in colander and set inside a bowl -- set a heavy soup can on top of the cheese to weigh down. Drain overnight in refrigerator. The next day, squeeze out the remainder of liquid from the cheese while still in cheesecloth. Pass cheese through a fine mesh tamis/sieve by using a flexible pastry scraper.
Combine cheese, flour, egg and salt in a standing mixer with a dough hook. Place semolina in a low sided pan. Start rolling gnocchi into about 10 gram balls, or just about the size of a fresh cherry. Place each rolled gnocchi into the pan with semolina and cover with the flour. Continue until all gnocchi is rolled and in the pan with semolina, covered with the flour. Place pan of rolled, covered, gnocchi into the fridge and lest rest overnight.
For the Artichokes Barigoulel: To clean the baby artichokes, you will not need to clean them quite as far as the full grown artichoke. The choke hasn't quite developed yet, so the innermost part is still tender and edible.
First, cut off the top of the artichoke with a serrated knife. Then clip off the tips of the outer leaves with scissors, and snap them back to reveal the lighter green inner leaves. With either a pairing knife of a vegetable peeler, cut off the hard, full grown leaf remnants around the base. A vegetable peeler is also best of peel off the outer layer of the stem. Trim the very bottom of the stem if it is a little tough. Cut into quarters and hold in acidulated water as you are cleaning the remaining artichokes. This will inhibit oxidation and browning of the artichoke.
Heat 2 tablespoons of olive oil in a high sided sauté pan, over medium/low heat. While heating the pan, quickly drain the artichokes on a kitchen towel. Sweat the artichokes until tender, allowing for no colorization. Add the herbs and garlic and continue to sweat.
Season with salt. Remove pan from heat and carefully add the wine. Return to heat and bring to a boil. Cover with remaining amount of olive oil. Continue to cook over moderate heat, uncovered, until artichokes are tender. Remove from pan and set aside.
For the artichoke puree: Clean and cut artichokes into small pieces, making sure to remove the inner purple leaves and the choke of the full grown artichoke. Also, be sure to hold in acidulated water until all artichokes are cleaned. Heat 1 tablespoon of olive oil in sauté pan. While heating pan, drain pieces on kitchen towel. Add artichokes and sweat for about 5 minutes, stirring constantly and allowing for no colorization. Season with salt. Add wine and cover, cooking over low heat, until the wine has reduced by half. Add water and recover, cook until artichoke pieces are tender. Place artichokes, with any remaining liquid, in the blender and blend. Emulsify with canola oil. Check seasoning. Set aside.
Heat oven to 200° F. Place bacon on a baking sheet and bake overnight, or about ten hours. This will completely dry out the bacon, creating an almost "jerky" quality to the bacon. Remove from the oven the next day and allow to cool completely.
Remove Semolina covered gnocchi from fridge and remove from semolina. Bring a large pot of salted water to a gently rolling boil. Place gnocchi in water and poach for a two minutes. While gnocchi is poaching in water, heat up 2 tablespoons of butter in sauté pan.
Remove gnocchi from water and drain. Place in pan with melted butter and gently coat with butter. Add olives and baby artichoke quarters and sauté gently to warm through.
Warm the artichoke puree gently in a small sauté pan. Separate the artichoke puree evenly between 4 dishes. Separate the gnocchi, olives and artichoke quarters evenly and place on top of artichoke puree. Using a microplane, shave the bacon over the top of the gnocchi. Finish with petit sylvetta arugula.
bacon recipe courtesy of: Daniel Humm, From Eleven Madison Park to Your Dinner Table, Good Morning America, ABC
Wednesday, August 25, 2010
1935. PUFFBALL FRITTERS with SOFT-BOILED EGGS and BACON
yields four
2 cloves garlic, chopped
4 slices bacon
4 slices puffball mushroom about 1/2" thick
2 eggs, beaten and seasoned with salt & pepper
100 grams bread crumbs
4 whole eggs
salt and pepper for seasoning
olive oil for frying
salad leaves lightly dressed
Chop the bacon into thick matchsticks and fry in a little olive oil until crispy. Throw in the chopped garlic and fry until it starts to take colour. Remove the garlicky bacon and put on kitchen paper.
Bring the four whole eggs to the boil in a small pan of cold water and boil them for just 4 minutes to get soft-boiled eggs.
Dip the puffball slices in the beaten egg, then coat well in the breadcrumbs. Fry in the same oil left from frying the bacon (with perhaps a little extra added), turning once until crispy and golden brown.
Drain each slice quickly on kitchen paper, then place on warmed plates. Peel the soft boiled eggs carefully and cut them in half. Place two halves, yolk upwards, on each fritter and season well with salt and freshly ground black pepper. Sprinkle over the garlicky bits of bacon.
Serve with a few dressed salad leaves on the side.
bacon recipe courtesy of: Big Oven
2 cloves garlic, chopped
4 slices bacon
4 slices puffball mushroom about 1/2" thick
2 eggs, beaten and seasoned with salt & pepper
100 grams bread crumbs
4 whole eggs
salt and pepper for seasoning
olive oil for frying
salad leaves lightly dressed
Chop the bacon into thick matchsticks and fry in a little olive oil until crispy. Throw in the chopped garlic and fry until it starts to take colour. Remove the garlicky bacon and put on kitchen paper.
Bring the four whole eggs to the boil in a small pan of cold water and boil them for just 4 minutes to get soft-boiled eggs.
Dip the puffball slices in the beaten egg, then coat well in the breadcrumbs. Fry in the same oil left from frying the bacon (with perhaps a little extra added), turning once until crispy and golden brown.
Drain each slice quickly on kitchen paper, then place on warmed plates. Peel the soft boiled eggs carefully and cut them in half. Place two halves, yolk upwards, on each fritter and season well with salt and freshly ground black pepper. Sprinkle over the garlicky bits of bacon.
Serve with a few dressed salad leaves on the side.
bacon recipe courtesy of: Big Oven
Tuesday, August 24, 2010
1934. SPRING ONION QUICHE with CHEVRE and BACON
1 pie crust (unbaked)
4-6 spring onions, chopped
5-7 strips bacon
6-8 eggs
1/2 cup cream (or milk)
4 oz. goat cheese
Preheat oven to 375 degrees. Cook bacon in skillet. Remove and drain. Use about 1 Tbsp. of the bacon grease to sautee the spring onions. Beat eggs, milk and goat cheese together. Crumble bacon and put it in the bottom of pie crust. Add sauteed onions. Pour egg mixture over bacon and onions. Bake until done, about 40 minutes.
bacon recipe courtesy of: Christine Hurtt, Horse & Buggy Produce Recipes, May 4, 2010
4-6 spring onions, chopped
5-7 strips bacon
6-8 eggs
1/2 cup cream (or milk)
4 oz. goat cheese
Preheat oven to 375 degrees. Cook bacon in skillet. Remove and drain. Use about 1 Tbsp. of the bacon grease to sautee the spring onions. Beat eggs, milk and goat cheese together. Crumble bacon and put it in the bottom of pie crust. Add sauteed onions. Pour egg mixture over bacon and onions. Bake until done, about 40 minutes.
bacon recipe courtesy of: Christine Hurtt, Horse & Buggy Produce Recipes, May 4, 2010
Monday, August 23, 2010
1933. BACON-SCENTED CREAMED CORN with POLENTA
serves six
3/4 pounds diced bacon
1 cup small diced Spanish onion
2 quarts fresh corn kernels cut off the cob
1 liter heavy cream
1/2 cup chopped fresh parsley
1/3 cup quick cooking polenta
1 cup finely grated parmesan cheese
3 tablespoons reserved fat from bacon drippings
2 cups Panko bread crumbs
Cook the bacon until crisp in a saute pan. Remove 3 Tablespoons of the fat for later use. Add the onion to the bacon in the saute pan and saute until golden in color. Add the corn kernels and cook until corn is almost tender. Add the cream and bring to a simmer. While gently stirring, add the polenta sprinkling evenly over the mixture to avoid lumps. Cook for five minutes stirring constantly until the creamed corn is thickened. Fold in parmesan cheese and add one half of the parsley and adjust seasoning as needed. In the meantime, heat reserved bacon fat in a clean saute pan and add the Panko breadcrumbs. Toss the Panko breadcrumbs until golden and add remaining parsley. Spoon out the creamed corn mixture into a oven proof casserole dish sprayed with cooking spray. Top with Panko bread crumb mixture and spread out evenly. Place under broiler for just a minute until bread crumbs are golden in color.
bacon recipe courtesy of: food52
3/4 pounds diced bacon
1 cup small diced Spanish onion
2 quarts fresh corn kernels cut off the cob
1 liter heavy cream
1/2 cup chopped fresh parsley
1/3 cup quick cooking polenta
1 cup finely grated parmesan cheese
3 tablespoons reserved fat from bacon drippings
2 cups Panko bread crumbs
Cook the bacon until crisp in a saute pan. Remove 3 Tablespoons of the fat for later use. Add the onion to the bacon in the saute pan and saute until golden in color. Add the corn kernels and cook until corn is almost tender. Add the cream and bring to a simmer. While gently stirring, add the polenta sprinkling evenly over the mixture to avoid lumps. Cook for five minutes stirring constantly until the creamed corn is thickened. Fold in parmesan cheese and add one half of the parsley and adjust seasoning as needed. In the meantime, heat reserved bacon fat in a clean saute pan and add the Panko breadcrumbs. Toss the Panko breadcrumbs until golden and add remaining parsley. Spoon out the creamed corn mixture into a oven proof casserole dish sprayed with cooking spray. Top with Panko bread crumb mixture and spread out evenly. Place under broiler for just a minute until bread crumbs are golden in color.
bacon recipe courtesy of: food52
Sunday, August 22, 2010
1932. CREAMED CORN with BACON and ROSEMARY
serves six
5 large ears fresh sweet corn
4 slices bacon, cut into 1/2-inch pieces
1 shallot, finely chopped
2/3 cup water
1/2 cup heavy cream
1 teaspoon fresh minced rosemary
1/4 teaspoon salt, or to taste
freshly ground black pepper, to taste
Husk corn and cut kernels off the cobs (you should have about 4 cups kernels); set aside. In a medium saucepan, cook bacon until crisp. Remove bacon pieces with a slotted spoon and set aside; pour off all but 2 teaspoons of the drippings. Add shallots and cook over medium-low heat until softened, about 3 – 4 minutes. Pour water into the pan, turn heat up, and scrape up the brown bits. Add corn, bring to a simmer, then cover and reduce heat. Cook for 10 – 15 minutes until tender. Add cream and rosemary and simmer for a few minutes longer until slightly thickened. Stir in bacon pieces and season to taste with salt and pepper. For a thicker consistency, puree a small portion of corn and liquid in a blender then return to pan.
bacon recipe courtesy of: Nicole, Pinch My Salt, Fresno, California, August 4, 2010
5 large ears fresh sweet corn
4 slices bacon, cut into 1/2-inch pieces
1 shallot, finely chopped
2/3 cup water
1/2 cup heavy cream
1 teaspoon fresh minced rosemary
1/4 teaspoon salt, or to taste
freshly ground black pepper, to taste
Husk corn and cut kernels off the cobs (you should have about 4 cups kernels); set aside. In a medium saucepan, cook bacon until crisp. Remove bacon pieces with a slotted spoon and set aside; pour off all but 2 teaspoons of the drippings. Add shallots and cook over medium-low heat until softened, about 3 – 4 minutes. Pour water into the pan, turn heat up, and scrape up the brown bits. Add corn, bring to a simmer, then cover and reduce heat. Cook for 10 – 15 minutes until tender. Add cream and rosemary and simmer for a few minutes longer until slightly thickened. Stir in bacon pieces and season to taste with salt and pepper. For a thicker consistency, puree a small portion of corn and liquid in a blender then return to pan.
bacon recipe courtesy of: Nicole, Pinch My Salt, Fresno, California, August 4, 2010
Saturday, August 21, 2010
1931. MEXICAN PINTOS with BACON and CACTUS
yields ten servings
2 cups dry pinto beans, rinsed
3 tablespoons salt, divided
3 slices bacon, chopped
2 large flat cactus leaves (nopales)
1 jalapeno pepper, seeded and chopped
2 slices onion
Place the pinto beans into a slow cooker, and fill to the top with hot water. Add the bacon, 2 tablespoons of salt, jalapeno and onion. Cover, and cook on High for 3 to 4 hours, adding water as needed, until beans are tender.
Remove any thorns from the cactus leaves, and slice into small pieces. Place in a saucepan with 1 tablespoon of salt, and fill with enough water to cover. Bring to a boil, and cook for 15 minutes. Drain and rinse with cold water for 1 minute. Add to the beans when they are soft, and cook for 15 more minutes on High.
bacon recipe courtesy of: KATZ002 for AllRecipes.com
2 cups dry pinto beans, rinsed
3 tablespoons salt, divided
3 slices bacon, chopped
2 large flat cactus leaves (nopales)
1 jalapeno pepper, seeded and chopped
2 slices onion
Place the pinto beans into a slow cooker, and fill to the top with hot water. Add the bacon, 2 tablespoons of salt, jalapeno and onion. Cover, and cook on High for 3 to 4 hours, adding water as needed, until beans are tender.
Remove any thorns from the cactus leaves, and slice into small pieces. Place in a saucepan with 1 tablespoon of salt, and fill with enough water to cover. Bring to a boil, and cook for 15 minutes. Drain and rinse with cold water for 1 minute. Add to the beans when they are soft, and cook for 15 more minutes on High.
bacon recipe courtesy of: KATZ002 for AllRecipes.com
Friday, August 20, 2010
1930. CRAB CAKES with BACON
1 lb lump crab meat
2 strips of bacon, finely chopped
2 tablespoons minced shallots
1 rib celery, finely chopped
1 clove garlic, minced
1/4 cup minced parsley
3-4 tablespoons fine cracker or bread crumbs (low salt)
1-1/2 teaspoons Old Bay seasoning
Salt and black pepper, to taste
Pinch of cayenne
1 egg, beaten
1-2 tablespoons heavy cream
2 tablespoons melted butter plus 1 Tbsp vegetable oil
Check through crabmeat, removing any bits of shell (and any extra moisture, while being careful not to break it up too much). Fry bacon in a frying pan until lightly browned. Add shallots, celery and garlic and cook until soft but not brown, about 2 minutes more. Transfer to a mixing bowl and let cool.
Stir in crab, herbs, cracker crumbs, Old Bay, salt, pepper and cayenne. Fold in the egg and enough cream to obtain a moist but firm consistency. If it is too wet, add a few more crumbs. Wet your hands with water and form the crab mixture into 4 large or 8 small cakes, and place on a plate. Wrap the plate wax paper and refrigerate for 30+ minutes.
Just before serving, heat the butter and oil in a nonstick pan. Pan-fry the cakes until crusty and golden, about 3 minutes per side (longer for larger cakes). OR, cook under the broiler for 3 minutes per side. Drain on paper towels and serve with tartar sauce.
bacon recipe courtesy of: Lydia Walshin, The Perfect Pantry, February 25, 2007
2 strips of bacon, finely chopped
2 tablespoons minced shallots
1 rib celery, finely chopped
1 clove garlic, minced
1/4 cup minced parsley
3-4 tablespoons fine cracker or bread crumbs (low salt)
1-1/2 teaspoons Old Bay seasoning
Salt and black pepper, to taste
Pinch of cayenne
1 egg, beaten
1-2 tablespoons heavy cream
2 tablespoons melted butter plus 1 Tbsp vegetable oil
Check through crabmeat, removing any bits of shell (and any extra moisture, while being careful not to break it up too much). Fry bacon in a frying pan until lightly browned. Add shallots, celery and garlic and cook until soft but not brown, about 2 minutes more. Transfer to a mixing bowl and let cool.
Stir in crab, herbs, cracker crumbs, Old Bay, salt, pepper and cayenne. Fold in the egg and enough cream to obtain a moist but firm consistency. If it is too wet, add a few more crumbs. Wet your hands with water and form the crab mixture into 4 large or 8 small cakes, and place on a plate. Wrap the plate wax paper and refrigerate for 30+ minutes.
Just before serving, heat the butter and oil in a nonstick pan. Pan-fry the cakes until crusty and golden, about 3 minutes per side (longer for larger cakes). OR, cook under the broiler for 3 minutes per side. Drain on paper towels and serve with tartar sauce.
bacon recipe courtesy of: Lydia Walshin, The Perfect Pantry, February 25, 2007
Thursday, August 19, 2010
1929. MINI CHICKEN POT PIES with BACON and MARJORAM
makes 4 servings
5 applewood-smoked bacon slices
1 1/2 cups chopped onion
12 ounces peeled whole baby carrots (about 2 1/2 cups)
1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
4 teaspoons chopped fresh marjoram
1 3/4 cups low-salt chicken broth
2/3 cup plus 1 tablespoon crème fraîche
3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
Preheat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to mediumhigh and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.
Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.
bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, October 2007
5 applewood-smoked bacon slices
1 1/2 cups chopped onion
12 ounces peeled whole baby carrots (about 2 1/2 cups)
1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
4 teaspoons chopped fresh marjoram
1 3/4 cups low-salt chicken broth
2/3 cup plus 1 tablespoon crème fraîche
3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
Preheat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to mediumhigh and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.
Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.
bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, October 2007
Wednesday, August 18, 2010
1928. MACARONI SALAD with CHEDDAR and PEPPER BACON
1 lb macaroni noodles, cooked according to package directions and drained
1 large onion, diced
5 eggs, hard boiled, peeled and cut in bite sized pieces
1 small can sliced black olives, drained
2 cups sharp cheddar cheese, cubed
5 strips thick cut pepper bacon, cooked until crispy and rough chopped
1/2 cup light mayonnaise
1 cup ranch dressing
3 tablespoons spicy brown mustard
1 tablespoon smoked sweet paprika
salt and pepper to taste
Saute onions in a large skillet until browned. Remove from heat and allow to cool. Add all ingredients to a large bowl and toss to combine. Place in refrigerator and allow flavors to marry for at least 3 hours or overnight for best flavor. Serve and enjoy!
bacon recipe courtesy of: Jerry, Cooking, by the seat of my Pants, July 19, 2009
1 large onion, diced
5 eggs, hard boiled, peeled and cut in bite sized pieces
1 small can sliced black olives, drained
2 cups sharp cheddar cheese, cubed
5 strips thick cut pepper bacon, cooked until crispy and rough chopped
1/2 cup light mayonnaise
1 cup ranch dressing
3 tablespoons spicy brown mustard
1 tablespoon smoked sweet paprika
salt and pepper to taste
Saute onions in a large skillet until browned. Remove from heat and allow to cool. Add all ingredients to a large bowl and toss to combine. Place in refrigerator and allow flavors to marry for at least 3 hours or overnight for best flavor. Serve and enjoy!
bacon recipe courtesy of: Jerry, Cooking, by the seat of my Pants, July 19, 2009
Tuesday, August 17, 2010
1927. STINGING NETTLE TART with BACON and PARMESAN
1 recipe tart dough
8 cups fresh nettles (use gloves to remove stems; wash; you should have about 6 cups of leaves)
1 tablespoon aged balsamic vinegar
4 thick slices bacon
1 shallot
3 eggs
1 cup heavy cream
1/3 cup Greek yogurt or sour cream
1/2 cup freshly grated Parmesan cheese
salt, freshly ground black pepper
a few scrapes of fresh nutmeg
Bring a large pot of water to boil. Add the washed nettle leaves (did I mention you should be wearing gloves??) and simmer for a few minutes. You don't want to cook them and mute that green, just deactivate the DEVIL in them. Drain. Pulse in a food processor until chopped, but not pureed. Drain well and squeeze all water from them. Sprinkle on the vinegar and season with salt and pepper.
Chop the bacon and brown in a large skillet. If there is more than 2 tablespoons of grease, remove some of it. To the bacon and grease, add the shallot. Cook until just short of golden, stir in the nettles and toss around for a minute or two. Remove from heat and cool.
Beat eggs, dairy, cheese, salt and pepper to taste , and a bit of nutmeg.
Press the tart dough into and up the sides of a tart pan with a removable bottom. Spread the cooled nettle and bacon mixture evenly over the tart shell.
Pour in the custard and jostle the pan a bit to even it out. Place on a sheet pan and bake at 375 degrees until puffy, set, and golden, about 30-35 minutes. Let cool slightly before serving--this tart is more tasty if it's just warm, not blazing hot.
bacon recipe courtesy of: Jennifer, Experience(d) Collector, Seattle, Washington, February 16, 2010
8 cups fresh nettles (use gloves to remove stems; wash; you should have about 6 cups of leaves)
1 tablespoon aged balsamic vinegar
4 thick slices bacon
1 shallot
3 eggs
1 cup heavy cream
1/3 cup Greek yogurt or sour cream
1/2 cup freshly grated Parmesan cheese
salt, freshly ground black pepper
a few scrapes of fresh nutmeg
Bring a large pot of water to boil. Add the washed nettle leaves (did I mention you should be wearing gloves??) and simmer for a few minutes. You don't want to cook them and mute that green, just deactivate the DEVIL in them. Drain. Pulse in a food processor until chopped, but not pureed. Drain well and squeeze all water from them. Sprinkle on the vinegar and season with salt and pepper.
Chop the bacon and brown in a large skillet. If there is more than 2 tablespoons of grease, remove some of it. To the bacon and grease, add the shallot. Cook until just short of golden, stir in the nettles and toss around for a minute or two. Remove from heat and cool.
Beat eggs, dairy, cheese, salt and pepper to taste , and a bit of nutmeg.
Press the tart dough into and up the sides of a tart pan with a removable bottom. Spread the cooled nettle and bacon mixture evenly over the tart shell.
Pour in the custard and jostle the pan a bit to even it out. Place on a sheet pan and bake at 375 degrees until puffy, set, and golden, about 30-35 minutes. Let cool slightly before serving--this tart is more tasty if it's just warm, not blazing hot.
bacon recipe courtesy of: Jennifer, Experience(d) Collector, Seattle, Washington, February 16, 2010
Monday, August 16, 2010
1926. GRILLED GREEN CHILE-STUFFED PEPPER STEAKS wrapped in BACON
yields four servings
4 bonelesss rib-eye steaks, filet mignon, or sirloin steaks, cut 1 to 2 inches thick
4 green New Mexican chiles, roasted, peeled, stemmed, and seeded
4 strips uncooked bacon
2 tablespoons red peppercorns
2 tablespoons white peppercorns
2 tablespoons black peppercorns
2 tablespoons Caribbean habanero sauce
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon garlic powder
Slice the steaks horizontally to create a pocket, but do not cut all the way through the steak. Place a green chile into each of the pockets. Wrap a strip of bacon around each steak in the same direction as the pocket and secure with a toothpick.
Wrap the peppercorns in a kitchen towel and with a meat pounder or rolling pin gently pound the peppercorns until coarsely crushed. Press the crushed peppercorns into the sides of each steak. Place the steaks into a non-metallic pan.
To make the marinade: combine the habanero sauce, Worcestershire, soy sauce, vinegar, and garlic powder in a bowl. Pour the marinade over the meat, and marinate in the refrigerator for 2 to 3 hours.
Preheat the grill and bring the steaks up to room temperature before placing on the grill. Grill the steaks over medium heat for about 12 to 16 minutes for medium-rare or until the internal temperature reaches 150 degrees F.
Place the steaks on individual plates and serve.
bacon recipe courtesy of: Dave Dewitt, "New Mexico," BBQ with Bobby Flay, Food Network
4 bonelesss rib-eye steaks, filet mignon, or sirloin steaks, cut 1 to 2 inches thick
4 green New Mexican chiles, roasted, peeled, stemmed, and seeded
4 strips uncooked bacon
2 tablespoons red peppercorns
2 tablespoons white peppercorns
2 tablespoons black peppercorns
2 tablespoons Caribbean habanero sauce
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon garlic powder
Slice the steaks horizontally to create a pocket, but do not cut all the way through the steak. Place a green chile into each of the pockets. Wrap a strip of bacon around each steak in the same direction as the pocket and secure with a toothpick.
Wrap the peppercorns in a kitchen towel and with a meat pounder or rolling pin gently pound the peppercorns until coarsely crushed. Press the crushed peppercorns into the sides of each steak. Place the steaks into a non-metallic pan.
To make the marinade: combine the habanero sauce, Worcestershire, soy sauce, vinegar, and garlic powder in a bowl. Pour the marinade over the meat, and marinate in the refrigerator for 2 to 3 hours.
Preheat the grill and bring the steaks up to room temperature before placing on the grill. Grill the steaks over medium heat for about 12 to 16 minutes for medium-rare or until the internal temperature reaches 150 degrees F.
Place the steaks on individual plates and serve.
bacon recipe courtesy of: Dave Dewitt, "New Mexico," BBQ with Bobby Flay, Food Network
Sunday, August 15, 2010
1925. BRUSSEL SPROUTS with BACON and CHERRIES
makes four servings
1 pound Brussels sprouts, preferably 3/4" - 1" size
1 cup white wine
1/2 cup dried sour cherries
2 slices bacon
Heat wine and add dried cherries. Set aside. Prepare sprouts: remove any damaged leaves; trim any long stems but leave enough stem so the sprout holds together. Cut in half lengthwise. Cut bacon into narrow strips or dice. Cook in skillet until crisp. Drain off all but 1 tablespoon of fat. Add sprouts with cherries and wine to bacon. Stir to mix, and cook (medium-high) until liquid has evaporated and sprouts are just tender, 2 to 5 or more minutes, depending on size of sprouts. Don't overcook or they will be mushy and strong-tasting. Serve hot.
bacon recipe courtesy of: recipetips.com
1 pound Brussels sprouts, preferably 3/4" - 1" size
1 cup white wine
1/2 cup dried sour cherries
2 slices bacon
Heat wine and add dried cherries. Set aside. Prepare sprouts: remove any damaged leaves; trim any long stems but leave enough stem so the sprout holds together. Cut in half lengthwise. Cut bacon into narrow strips or dice. Cook in skillet until crisp. Drain off all but 1 tablespoon of fat. Add sprouts with cherries and wine to bacon. Stir to mix, and cook (medium-high) until liquid has evaporated and sprouts are just tender, 2 to 5 or more minutes, depending on size of sprouts. Don't overcook or they will be mushy and strong-tasting. Serve hot.
bacon recipe courtesy of: recipetips.com
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