1087. BACON and SWISS CHARD PASTA

makes 6 servings


1 pound linguine
12 ounces bacon, cut crosswise into 1/2-inch slices
1 very large red onion, halved, sliced (about 6 cups)
2 large bunches Swiss chard, stemmed, chopped (about 12 cups)
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
2/3 cup grated Parmesan cheese

Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion and sauté over medium-high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minute.

Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.


courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, May 2008

1086. KUMARA and BACON SOUP

1 tablespoon vegetable oil
2 medium onions, chopped
4 cloves garlic, crushed
1 tablespoon grated fresh ginger
7 bacon rashers, chopped
1 stem fresh lemon grass, chopped
2 tablespoons ground coriander
2 tablespoons ground cumin
2 teaspoons ground anise
1 tablespoon garam masala
3 large kumara, chopped
8 cups water
4 bacon stock cubes
1 cup cream

Heat oil in large pan, add onions, garlic, ginger, bacon, lemon grass and spices, cook, stirring, until onions are soft. Add kumara, water and crumbled stock cubes, simmer, covered, about 30 minutes or until kumara is soft. Remove lid, simmer 15 minutes. Blend or process mixture in batches until smooth, return to pan, add cream, stir until hot.


courtesy of: Australian Woman's Weekly, November 2001

1085. POT-ROAST BACON, TROTTER and PRUNE

serves 6


2 white onions, peeled and sliced
a dollop of duck fat
1 piece of smoked bacon loin; cut the skin off in one piece and keep
500 grams trotter gear
a large glass of white wine
22 Agen prunes, stones in
chicken stock
black pepper

In a deep oven tray big enough to hold all your ingredients, sweat the onions in the duck fat until slightly softened. Place the bacon on the feathered nest, surround with trotter gear, and add the wine, prunes, pepper and any top-up of stock needed so that the bacon is almost covered. Lay the skin back on the bacon like a protective duvet, cover in foil and put into a medium oven for 1 3/4-2 hours, keeping an eye on it to make sure nothing too ferocious is happening to it.

When ready, the prunes should have swollen with pride but maintained their dignity, thanks to their stones. Slice the bacon and serve with a hearty spoonful of trotter, onion and prune.


courtesy of: Beyond Nose to Tail: More Omnivorous Recipes for a Adventurous Cook by Fergus Henderson & Justin Piers Gellatly. Bloomsbury USA, 2007

1084. KALE with BACON and GARLIC

yields 6 servings

1 pound kale, coarse stems discarded, leaves washed and coarsely chopped
4 ounces sliced bacon, cut crosswise into 1/2" pieces
1 small onion, finely chopped
1/4 teaspoon crushed red-pepper flakes
4 cloves garlic, finely chopped
1 tablespoon red wine vinegar
1/2 cup grated Parmesan cheese

In a large pot of lightly salted boiling water, cook kale until tender, about 10 minutes. Drain; reserve 1/2 cup cooking water. Rinse kale under cold water and pat dry. In a large skillet, cook bacon over medium heat until crisp. Remove bacon from pan and set aside. Reduce heat to low; add onion and pepper flakes to bacon drippings. Cook 10 minutes, until onion is tender and lightly golden. Add garlic during last minute of cooking time. Drain off excess fat. Return kale, reserved cooking water and vinegar to skillet. Mix well and heat through. Transfer to a serving dish and sprinkle with Parmesan.


courtesy of: Atkins / Atkins Nutritionals, 1050 17th Street, Suite 1000, Denver, Colorado 80265

1083. PUI LENTILS with BACON and MUSHROOMS

500 grams pui lentils
2 onions, finely diced
2 carrots, finely diced
2 sticks celery, finely diced
50 grams dried cepes, soaked in hot water for 1/2 hour
1 bottle red wine
olive oil
2 sprigs thyme
50 grams smoky bacon, chopped
3 cloves garlic
1 pint chicken stock

In a heated pan pour in some olive oil and allow to warm for a few minutes. Next add the bacon and onions and allow them to sweat down. Stir around to coat the bacon and onions in the oil. Add to the pan after a min, the thyme, celery, carrots and garlic and leave to cool out for 5-8 mins. Meanwhile squeeze the cepes dry in your hand and chop them finely. After the ingredients in the pan have cooked out, add the cepes and stir again. Next add 1/3 of the bottle of red wine and the liquor from the cepes. Remember to do this slowly as there will be grit in the bottom of the bowl which you do not want to get into the pan. The lentils go into the pan after this and the rest of the wine and the stock. Let everything cook out for the best part of an hour and then it is ready to serve.


courtesy of: Carlton Food Network/ SelecTV Cable Limited

1082. BRAISED OXTAIL with BACON, VEGETABLES and PICKED WALNUT

serves 4


1 oxtail
1 oz butter
2 carrots
2 onions
1 turnip
1 rasher of streaky bacon
potato for garnish
salt & pepper to taste
1/2 pint beef stock
pickled walnut
gherkin

Thoroughly wash the tail, and divide it into four inch (10cm) lengths. Melt the butter in a casserole, and fry the pieces in it until nicely browned. Peel and cut into the slices the carrots, turnip and onions, and put them in the bottom of the casserole. On this put the rasher of bacon, and lastly the meat and seasoning. Pour over all the stock and braise as slowly as possible until the meat is cooked thoroughly, which will take two hours.

Garnish the whole dish with a little chopped pickled walnut and gherkin just when ready to serve.


courtesy of: Home Cookery Illustrated, 1955

1081. CHIPOTLE BACON MASHED POTATOES

5 pounds Yukon gold potatoes
5 pieces of bacon
5 cloves of garlic
1 cup milk
1/2 shaved Parmesan cheese
1 chipotle pepper and 1 teaspoon of the adobo sauce
1/2 stick of butter
salt and pepper to taste

Peel and cut up the potatoes in chunks. Put them in boiling water to cook. While the potatoes are cooking. Slowly cook the bacon in a pan, once done put on a paper towel to drain. Reserve the bacon grease in the pan. Mince the garlic very finely. Put the garlic into the pan with the bacon grease and cook at a low temperature until the garlic softens and is easily mashed with the back of a spoon. Take out one chipotle pepper from the can, cut it open and remove the seeds. Then finely chop the pepper into the smallest pieces you can get by running a knife through it a couple of times. Make sure to wash your hands as the pepper is ridiculously hot and you don't want to touch anything with it on your hand. Chop the bacon into small pieces. Once the potatoes are done, drain them in a strainer and put them into the vessel in which they will be mashed. Mash the potatoes a bit and then dump in the garlic and all of the remaining bacon grease. Keep mashing, add the chipotle pepper, 1 teaspoon of the adobo sauce, milk, butter, 1/2 of the Parmesan cheese. Once all of those are well mixed in, dump in the bacon and mix further. If the mixture is still to thick, add milk until it reaches the desired consistency. Add salt and pepper to taste. Place in a baking dish and spread the rest of the Parmesan cheese over the top. Cook at 350 degrees for 15 minutes until the cheese on top has melted a bit.


courtesy of: EatingCleveland.com

1080. CAMPFIRE TROUT with HERBS and BACON

makes 4 servings


4 small butterflied whole trout (8 to 10 ounces each)
salt and pepper
1 medium lemon, thinly sliced
generous handful of mixed herbs, such as thyme, rosemary, chervil, and tarragon
4 pieces thinly sliced smoked bacon

Build a campfire and place a grilling rack over it. Open the grilling basket and place it over a cutting board. Lay trout in the grilling basket opened up like a book. Sprinkle flesh generously with salt and pepper. Distribute lemon slices and herbs evenly among trout, laying ingredients on the left half of the fish. Close the right half of the trout over the filling. Secure each fish by wrapping a slice of bacon around its middle section. Sprinkle outside of each fish with salt and pepper mix, and close the grilling basket.

Set the grilling basket over the campfire, directly on the grill rack. Cook, flipping grilling basket occasionally, until trout are nicely browned, bacon is rendered, and each fish’s flesh is opaque and flakes easily with a fork. Remove from heat, open the basket, and transfer fish to a serving platter.


courtesy of: Regan Burns, CHOW

1079. SHRIMP PASTA SALAD with BACON and SHRIMP

16 large cooked shrimp peeled and deveined
5 tablespoons olive oil
2 cloves garlic finely chopped
1 shallot finely chopped
6 oz bacon cut into strips
1/4 lb. fresh baby spinach leaves
2 tablespoons sherry vinegar
1 teaspoon dijon mustard
1 package rotini or conchiglia pasta
salt & pepper to taste

Whisk together olive oil, vinegar, garlic, shallot, and mustard in small saucepan. Season with salt & pepper. Heat on low until slightly thickened. Set aside. In skillet, fry bacon and set aside. Add shrimp to pan and stir fry until warmed through (can also use uncooked shrimp, then you would just cook until done). Trim spinach leaves. Cook pasta to al dente. Toss spinach, dressing, shrimp, bacon, and pasta together until coated. Can add some toasted walnut pieces or pine nuts for crunch.


courtesy of: Decio Pasta, 5028 South Ash Avenue, Suite 105, Tempe, Arizona 85282

1078. SAVORY RUTABAGA and BACON FAT PUDDING

1 lb rutabagas
1/2 cup fine breadcrumbs
3 tablespoons milk
2 tablespoons bacon fat
4 strips bacon, crumbled
1 teaspoon salt
1 teaspoon sugar
2 eggs, well beaten

Clean, peel and cube the rutabaga, and cook in boiling water until tender, then drain. While rutabaga is cooking, fry bacon strips and reserve 2 tablespoons or so of the grease; drain bacon and crumble. Mash rutabaga thoroughly,then add all the other ingredients. Put into a 2-qt casserole and bake at 350F for 1 hour. A pinch of cinnamon or ginger might be added.


courtesy of: Southern Irish.com

1077. NEW ENGLAND APPLE and BACON GRIDDLECAKES

makes 4 servings


1/2 pound applewood-smoked bacon
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
1/2 cup whole milk
2 Granny Smith apples, peeled and coarsely grated
4 tablespoons (1/2 stick) butter, melted, plus extra for serving
Maple syrup

Fry the bacon in a large skillet over medium-high heat until crisp, drain on paper towels, and crumble.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon and stir until blended. In another bowl, whisk together the eggs and milk, add to the flour mixture, and stir until batter is just blended. Stir in the apples and bacon.

Heat a griddle or large, heavy skillet over moderately high heat until it's hot; brush it with butter. Drop the batter by 1/4-cup measures onto the griddle; cook until bubbles appear on surface and edges begin to brown, about 2 minutes. Turn with a spatula; cook until golden, about 1 minute more. Transfer griddlecakes to a platter, keep warm in a low oven, and continue to make more in same manner.

Serve hot with butter and maple syrup.


courtesy of: The Bacon Cookbook by James Villas

1076. TILAPIA with RHUBARB, BACON and SCALLIONS

yields 4 servings


1 tablespoon white miso paste
1 tablespoon soy sauce
1 teaspoon Thai fish sauce
1 cup fish stock
1 1/2 pounds tilapia (3 to 4 fillets)
2 teaspoons cornstarch
Freshly ground black pepper
1/2 cup peanut oil
2 ounces slab bacon, finely diced
1 tablespoon minced fresh ginger
1 cup rhubarb, in 1/2-inch dice
5 scallions, trimmed, in 1-inch slant-cut pieces
1 teaspoon toasted sesame oil
1 tablespoon minced chives.

Dissolve miso in soy sauce. Add fish sauce and stock. Set aside. Cut each fillet in half along seam, then slice each piece on the bias in strips 1 inch wide. Place in a bowl, dust with cornstarch and pepper and turn to coat.

Heat oil to very hot in a wok or skillet, add fish and stir-fry, turning gently, until just starting to brown, 3 to 4 minutes. Remove fish to a plate, draining well. Discard oil.

Lower heat to medium, add bacon and ginger and sauté until bacon starts to color. Add rhubarb and scallions. Stir-fry a couple of minutes, until rhubarb starts to soften.

Return fish to pan, add miso mixture and cook a minute or two, stirring gently, until ingredients are well mixed and sauce thickens. Add sesame oil, sprinkle with chives and serve.


courtesy of: "Dining and Wine," The New York Times, April 18, 2007

1075. WARM SPINACH SALAD with SAUTEED CHANTERELLES, KOHLRABI, and APPLE CIDER and BACON DRESSING

1/2 cup kohlrabi, peeled and cut into matchstick lengths
2 tablespoons cider vinegar
1/2 cup apple cider
1 teaspoon Dijon-style mustard
1 tablespoon olive oil
1 pound fresh spinach, coarse stems discarded and the leaves washed well and spun dry
chanterelles (variable)

In a large skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat.

In the fat remaining in the skillet sauté the shallot, kohlrabi and mushrooms over moderate heat, stirring, for 5 minutes, remove from the pan.

Add to the pan, the vinegar, cider, and boil the mixture, stirring occasionally, for 5 minutes, or until it is reduced to about 1/2 the volume. Whisk in the mustard, the oil, and salt and pepper to taste. In a large bowl toss the spinach with the warm dressing until it is just wilted and sprinkle the salad with the bacon mushrooms and kohlrabi mixture.


courtesy of: Seatte Neighborhood Farmers Market Association, Seattle, Washington

1074. RHUBARB, BACON and ONION COMPOTE with WISCONSIN PLEASANT RIDGE RESERVE CHEESE on TOASTED WHOLE GRAIN BREAD

makes 20 servings


1/4 pound sliced bacon, diced
1 sweet onion, thinly sliced
2 stalks red rhubarb, diced
3 tablespoons apple cider vinegar
1/2 cup light brown sugar
Pinch of ground cinnamon
Pinch of ground cardamom
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh parsley
20 slices whole grain bread
20 ounces Wisconsin Pleasant Ridge Reserve cheese

Compote: Heat large skillet over medium-high heat. Add bacon; cook until brown and crisp. Add onion, stirring to pick up browned bits on bottom of pan. Reduce heat to medium-low; cook 8 to 10 minutes, until soft and slightly caramelized. Stir in rhubarb. Add vinegar, brown sugar, cinnamon and cardamom. Cook 5 to 8 minutes or until rhubarb is soft. If rhubarb is very tart, add 1 to 2 additional tablespoons brown sugar. Spoon compote into container and refrigerate until cool. Stir in chives and parsley.

Final Preparation: For each serving, toast a slice of whole grain bread. Remove crusts and cut into 2 triangles. Cut Pleasant Ridge Reserve cheese into 1-ounce wedges; place one wedge on each triangle. Top each cheese wedge with about 1 tablespoon compote. Serve at room temperature.


courtesy of: Chef Tory Miller / Wisconsin Milk Marketing Board, Inc.

1073. BEEF CHIMICHURRI with WHITE BEAN, BACON and ROASTED GARLIC PUREE

serves 4


700 grams beef fillet, cut in 2cm cubes
3 tablespoons olive oil

For the bean, bacon and garlic purée
800 grams tinned white beans, drained
1 whole head garlic, roasted
150 grams sweet cure bacon lardons, blanched
50ml olive oil
sea salt, and white pepper

For the chimichurri:
1 bunch fresh parsley, chopped
8 garlic clove, finely chopped
100ml olive oil
50ml sherry wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
½ teaspoon freshly ground pepper
½ teaspoon ground cayenne pepper

Thread the beef onto the skewers and brush with the olive oil. Puree the white beans and garlic together in a blender until the mixture forms a coarsely textured purée. Place the bacon lardons in a saucepan and push the bean mixture through a sieve into the pan. Add the olive oil and season to taste. Heat gently and keep warm until ready to serve. Purée all the ingredients for the Chimichurri together in a blender. Grill the beef skewers until cooked to your liking, brushing with the chimichurri mixture during the last few minutes of cooking. To serve, spoon a disc of the purée into the centre of each of 4 warmed plates, top with 2 beef skewers and drizzle with a little extra chimichurri.


courtesy of: Paul Bloxham, Good Food Live, UKTV Food

1072. BACON-INFUSED OLD FASHIONED

FOR THE BOURBON-BACON INFUSION:
3 or 4 slices bacon, or enough to render 1 ounce of fat
1 750-ml. bottle of bourbon such as Four Roses Yellow Label

FOR THE OLD FASHIONED:
2 ounces bacon-infused bourbon
1/4 ounce Grade B maple syrup
2 dashes Angostura bitters
Twist of orange

FOR THE BACON-INFUSED BOURBON: Cook bacon in pan and reserve rendered fat. (1) When bacon fat has cooled a bit, pour off one ounce from pan. (2) Pour bourbon into a non-porous container. (3) Strain the bacon fat into the container and infuse for 4 to 6 hours at room temperature. Place mixture in freezer until all the fat is solidified. With a slotted spoon, remove fat and strain mixture back into bottle.

FOR THE COCKTAIL: In mixing glass, stir 2 ounces bacon-infused bourbon, maple syrup, and bitters with ice. Strain into chilled rocks glass filled with ice. Garnish with orange twist.


courtesy of: Don Lee, PDT, 113 St. Marks Place, New York, New York 10009, (212) 614-0386

1071. GRILLED SADDLE of RABBIT with BACON, COCOA and CONFIT SHALLOT JUS

makes 4 servings


4 whole saddles of rabbit
5 tablespoons cocoa beans
4 slices of bacon

Rabbit jus
Rabbit bones
1 medium onion, minced
1 small carrot, diced
8 small pattypan squash
1 sprig of thyme
a splash of white vermouth

Sauce
2 tablespoons acacia honey
2 tablespoons white wine vinegar
12 French shallots, finely chopped
1 cup rabbit jus
1 tablespoon oil
salt and freshly-ground pepper
1 knob of unsalted butter
3/4 cup white wine

Making the rabbit jus: In a saucepan, sauté the vegetables in butter; deglaze with the vermouth and wine, and reduce for a few minutes. Add the bones to the vegetables and cover with water; let simmer gently until reduced by half. Strain the jus and set aside.

Sauce: Place the honey and vinegar into a small saucepan; let simmer for 2 minutes. Add the shallots and cook for 6 to 8 minutes. Add the rabbit jus and reduce everything by one third. Correct the seasoning.

Saddle: Grind the cocoa beans in a small food processor. Roll the saddles of rabbit in the crushed beans. Hold everything in place with a slice of bacon. Grill the meat on all sides over medium heat; reduce the heat and cook 2-3 minutes longer. Slice the meat into medallions; arrange on plates; place the vegetables in the center of the plate and spoon the sauce around the rabbit.


courtesy of: Thierry Daraize, Québec

1070. TAIWANESE CABBAGE SAUTEE with BACON

about 3 slices bacon
2 tablespoons sesame seed oil
2-3 cups chopped cabbage
3 cloves crushed garlic
2-3 shallots, minced or 1/2 chopped onion
1 1/2 tablespoons soy sauce
ground black pepper to taste
1 egg
fresh herbs: mint, cilantro, parsley or basil

Heat pan, add cut bacon. When bacon is cooked to your preference, remove from oil and set aside. If you are not using bacon, add sesame seed oil to hot pan. Add shallots/onions and garlic. Cook till crispy and fragrant. Add chopped cabbage, toss to coat with oil/shallots/garlic. Add black pepper & soy sauce. Cook for about 30 seconds till cabbage begins to soften. Add egg and mix with cabbage. Cook for about another minute , or until cabbage is cooked. Toss with fresh herbs of choice.


courtesy of: White on Rice Couple, southern California

1069. SLAB BACON in HOT-PEPPER-and-BROWN-LOAF-SUGAR ADOBO

serves 6 to 8


1 piece (4 pounds) meaty slab bacon or pork belly, rinsed and pat dry
18 dried Andean panca peppers or a combination of equal parts dried mirasol and panca peppers (or a combination of Mexican dried ancho and guajillo chiles), stemmed and seeded
1 tablespoon extra-virgin olive oil
8 large cloves garlic
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon aniseed
1/2 teaspoon Spanish hot paprika
1/2 cup freshly squeezed orange juice
1/2 cup freshly squeezed bitter orange juice, such as from Seville oranges, or 1/4 cup freshly squeezed lime juice
2 tablespoons guava preserve or 1 tablespoon Catalan wild oak honey
1/4 cup Oloroso sherry
1/2 cup grated brown loaf sugar, preferably Mexican piloncillo or Columbian panela or dark muscovado sugar
1 teaspoon coarse salt

Score the slab bacon on the meat side; set aside.

Heat a heavy-bottomed skillet over medium heat. Working in batches, add dried peppers to skillet and toast lightly for 3 to 4 seconds on each side. Transfer toasted chiles to a medium bowl. Cover with hot water and let stand until soft, about 10 to 15 minutes.

Transfer peppers to the jar of a blender or bowl of a food processor, along with olive oil, garlic, cumin, oregano, aniseed, paprika, orange juices, guava preserves or honey, sherry, brown loaf sugar, and salt; blend until smooth.

Place bacon in a 2-inch deep baking pan. Pour the chile mixture over bacon and rub thoroughly until fully coated. Cover with plastic wrap and let marinate at least 6 hours and up to overnight.

Preheat oven to 350 degrees with rack in the center. Remove plastic wrap from baking dish and add 1/4 cup water to dish. Cover baking dish tightly with parchment paper-lined aluminum foil. Transfer baking dish to oven and bake for 1 hour. Continue baking and basting bacon, until golden brown and fork tender, about 20 minutes more.

Transfer bacon to a large cutting board and cut into 2 1/2-inch pieces. Serve immediately with Guatemalan red cabbage relish or Mendoza's fresh corn polenta; garnish with cacao nibs, if desired.


courtesy of: Maricel Presilla, Cucharamama Restaurant, 233 Clinton Street, Hoboken, New Jersey 07030

1068. MACKEREL EGGY BREAD with BACON, WATERCRESS, RADISHES and SAFFRON AIOLI

serves 4


1–2 tablespoons vegetable oil
8 rashers smoked streaky bacon
100 grams watercress, washed and drained
12 radishes, quartered
250 grams smoked mackerel fillets, skinned and mashed with a fork
8 slices white bread, crusts removed
2 tomatoes, thinly sliced
2 large eggs
100ml single cream

Saffron Aioli
a pinch saffron threads
2 teaspoon lemon juice
1 garlic clove, finely chopped
1 large egg
150ml light olive oil or extra virgin rapeseed oil

For the aioli, put the saffron in a small bowl with the lemon juice and leave to soak for 5 minutes. Stir in the garlic and soak for a further 5 minutes. Separate the egg and add the yolk to the saffron mixture. Whisk this with a fork, then add half the white too. Whisk in the oil, ½ tsp at a time, until you’ve used up a quarter of the oil. Now add 1 tsp at a time until you’ve used half of it. Then slowly drizzle the rest in, whisking continuously, until it is all emulsified. If it looks as though the mixture will split, add 1 tsp hot water and whisk for 15 seconds. Season, cover tightly and put in the fridge.

Preheat the oven to 140°C/gas 1. Spread the mackerel thinly over the 8 slices of bread and lay the tomatoes on half of these. Press the remaining 4 slices of bread firmly on top. Whisk the eggs with the cream and a pinch of salt. Dip the mackerel sandwiches in the egg coating on both sides. Place on a tray. Pour over any excess eggy mixture. Heat a frying pan over a medium heat and add the oil. Fry the sandwiches in batches for 3–4 minutes each side, until golden. Place in the oven to keep warm. Wipe the pan and fry the bacon until crisp.

Place the eggy bread on warm plates. Top with the watercress, radish and bacon. Dollop with a spoonful of aioli and serve.


courtesy of: Waitrose, Waitrose Limited, Doncastle Road, Bracknell, Berkshire, RG12 8YA

1067. BRUSSEL SPROUT BEIGNETS with BACON AIOLI

yields 30 beignets


1 pound Brussels sprouts
3 tablespoons olive oil
3 large garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup milk
vegetable oil
bacon aïoli (see recipe below)

Chop 1/2 pound Brussels sprouts; cut remaining Brussels sprouts in half. Sauté chopped Brussels sprouts in hot olive oil in a large skillet over medium-high heat 7 minutes or until golden; add garlic and crushed red pepper. Sauté 30 seconds. Remove from heat; cool. Combine flour and next 3 ingredients in a large bowl; whisk in milk. Stir in cooked and uncooked Brussels sprouts. Pour vegetable oil to depth of 3 inches into a Dutch oven; heat to 375°. Drop batter by heaping tablespoonfuls into hot oil. Fry beignets 2 minutes on each side or until golden. Drain well on paper towels. Serve with bacon aïoli.


Bacon Aïoli

yields 1 1/4 cups

5 slices bacon
1 garlic clove, chopped
1/3 cup egg substitute
2 tablespoons fresh lemon juice
1/2 cup vegetable oil

Cook bacon in a large skillet until crisp; drain on paper towels, reserving 1 tablespoon drippings. Crumble bacon. Process reserved bacon drippings, garlic, egg substitute, and lemon juice in a food processor until smooth, stopping once to scrape down sides. With processor running, pour oil through food chute in a slow, steady stream. Stir in bacon.


courtesy of: Coastal Living, November 2001

1066. SMOKED GOUDA FONDUE with BACON and ALMONDS

Salt
1 head cauliflower, cut into florets
1 pound asparagus
2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
2 shallots, thinly sliced
1 pound white mushrooms
Salt and black pepper
2 to 3 tablespoons red wine vinegar, eyeball it
1 1/2 pounds kielbasa
1 cup drained cornichons or baby Gherkin pickles
2 red pears
4 teaspoons lemon juice, divided
1 baguette, sliced
6 slices thick cut bacon
8 ounces Gruyere, shredded
1/3 pound, about 6 ounces, smoked Gouda, shredded
1 rounded tablespoon all-purpose flour
1 large clove garlic, smashed away from skin
3/4 cup dry white wine
1/4 cup smoked almonds, coarsely chopped

Heat 2 or 3 inches water in a medium frying pan until it boils then salt it and add the cauliflower. Cook 3 minutes, then remove from water with tongs or spider to a colander. Cool under cold running water. Trim asparagus of tough ends and add to salted water, cook 3 minutes, remove and cool in the same manner as the cauliflower. In a second skillet, while cauliflower and asparagus work, saute shallots and mushrooms together in 2 tablespoons of extra-virgin olive oil over medium high heat until tender, 8 to 10 minutes. Season with salt and pepper and add red wine vinegar to the pan and cook it out, 1 minute. Remove from heat.

Preheat broiler to high and a grill pan or large nonstick skillet to medium high. Drizzle sausage casing with extra-virgin olive oil and prick skin in a few places with the tines of a fork. Grill kielbasa on hot grill pan or in large nonstick skillet 6 to 8 minutes until casing is crisp. Remove sausage and cut in 2-inch chunks on a bias.

While sausage cooks, pile veggies on a platter and add cornichons and chopped pears coated with 2 teaspoons lemon juice. Broil bacon on slotted pan until crisp. Drain, cool and chop. Make the fondue: combine cheeses in a bowl with flour. Rub the inside of a small pot with smashed garlic then discard. Add wine and remaining 2 teaspoons lemon juice and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. Transfer the fondue to fondue pot and top with chopped bacon and smoked nuts.


courtesy of: Rachael Ray, "Old Fashion in Fashion," 30 Minute Meals

1065. RED CABBAGE with BACON and CARAWAY

serves 4


4 slices hickory-smoked bacon, cut into 1/2-inch pieces
1/2 head red cabbage, thinly sliced
3 tablespoons (or more) cider vinegar
1 tablespoon dark brown sugar
1/2 teaspoon caraway seeds
Chopped fresh parsley

Cook bacon in heavy large skillet over medium-high heat until crisp, about 5 minutes. Transfer to paper towels using slotted spoon and drain. Pour off all but 2 tablespoons drippings from skillet. Add cabbage and sauté 3 minutes. Whisk 3 tablespoons vinegar, sugar and caraway in small bowl. Add to cabbage and sauté until cabbage is wilted but still crisp-tender, about 5 minutes more. Season generously with salt and pepper. Taste, adding more vinegar if desired. Mix bacon into cabbage. Transfer to bowl. Sprinkle with parsley and serve.


courtesy of: Bon Appétit

1064. PARSNIP and BACON CAKE with a HONEY-MUSTARD SAUCE

serves 4


4 parsnip, topped and tailed, and chopped into pieces
2 tablespoons unsalted butter
4 slices bacon, rinds and all fat removed
1 chili, finely chopped (optional)
2 shallot, finely chopped
3 garlic clove, finely chopped
1 teaspoon garam masala (optional)
1 egg, lightly beaten
1 tablespoon coarse grain mustard
1/2 tablespoon honey
3 tablespoons cream, low-fat is fine
1 sprig parsley, for garnish (optional)

Bring a pan to the boil, add the parsnips, reduce the heat and simmer for 15 minutes or until they are cooked through and tender when prodded with a fork. Drain them really thoroughly. Melt 1 tablespoon of the butter in a non-stick pan, add the bacon and cook until it starts to brown but is still soft. Add the chilli, garlic and shallots (or whichever of these you are using), and sauté for 2 minutes, or until the garlic and shallots are softening. Stir in the garam masala (if including), and remove the pan from the heat. Mash the well-drained parsnips and add the bacon mixture and the lightly beaten egg to the mashed parsnips, stirring until well-combined. Put the pan back over the heat and add the second tablespoon of butter. Pile the parsnip mixture into the pan so that it forms a single 'cake', and flatten it with a spatula or egg slide. Cook it for a few minutes. Carefully loosen the 'cake' and slide it onto a plate. Invert the plate back over the pan and ease the 'cake' back into the pan to cook the other side. While the 'cake' is cooking, mix the mustard, honey and cream together in a small saucepan over a low heat, until the mixture begins to form bubbles. When both sides of the 'cake' are browned, transfer the 'cake' to a serving plate, cut into wedges, garnish with a sprig of parsley and serve with the honey-mustard sauce and a green salad.


courtesy of: RecipeZaar

1063. BACON FAT-COOKED DANDELIONS with GREEN GARLIC

serves 4


3 tablespoons bacon fat
2 stalks minced green garlic (use the white and light green part, as you would a leek)
1 large bunch dandelion greens, cleaned and trimmed, cut into bite sized pieces
about ½ cup stock of any flavor
salt and pepper to taste
optional: hot sauce or pepper vinegar

Heat fat in a large skillet; add garlic and stir. Add greens and stock and cook over moderate heat, partly covered, for 2 minutes.

Uncover and continue cooking until greens are tender and liquid has almost evaporated. (Timing can vary considerably - from 3-4 minutes to 15, depending upon the age and size of the leaves.) If liquid evaporates before leaves are sufficiently tender, add stock.

Season to taste with salt and pepper, and hot sauce or hot vinegar if you like.


courtesy of: Mariquita Farm Newsletter, P.O. Box 2065, Watsonville, California 95077-2065

1062. COLLARD GREENS with BACON and ONIONS

1/4 pound bacon
1 medium onion, coarsely chopped
2 cloves garlic, finely minced or pressed with a garlic press
2 pounds collard greens
1 teaspoon kosher salt
vinegar to taste (we use rice vinegar, though others would work)

Rinse the collard greens and cut out the thick central vein. Chop into 1-inch-wide strips. Cut the bacon into chunks (~3/4-inch wide); this is easier to do if the bacon is at least partially frozen. Cook the bacon in a large pot over medium heat, stirring frequently, until the bacon is lightly browned and the fat has mostly rendered out (at least 10 minutes, but likely more). Add the onion, increase the heat to medium-high, and cook, stirring frequently, until the onions have started to brown (5-10 minutes). Add the garlic and cook, stirring constantly, for another minute. If your pot can't hold all the raw collard greens at once, add them in a few batches (they cook down quickly); otherwise, add them all at once. Cook, stirring, until the greens are all coated with bacon fat and have reduced in volume. Add enough water to almost cover the greens, add the salt, and bring to a boil. Reduce the heat and simmer, covered, until the collard greens are tender (~15 minutes; test them by tasting). We like to serve the collard greens with some of the cooking liquid in each bowl; if you'd prefer drier greens, then boil off the cooking liquid before serving. Serve with vinegar and salt to taste.


courtesy of/adapted from: Joy of Cooking, I.S. Rombauer, M.R. Becker and E Becker. Scribner, 1997

1061. CURRIED WAFFLE CLUB SANDWICHES

makes 4 sandwiches (eight to nine 4-inch-square waffles)


For the chutney mayonnaise
1/4 cup Major Grey chutney or your favorite chutney, coarsely chopped
1/2 cup reduced-fat mayonnaise
salt
freshly ground black pepper

For the sandwich fillings
8 small leaves romaine or iceberg lettuce
8 slices tomato
8 slices (about 1/3 pound) turkey breast
4 strips crisp bacon, cut in half

For the waffles
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
pinch salt
1 tablespoon Madras curry powder
1 cup low-fat buttermilk
1/4 cup low-sodium chicken stock
1 large egg, lightly beaten
3 tablespoons golden raisins, chopped, or whole currants
2 tablespoons chopped walnuts or pecans
2 tablespoons unsalted butter, melted

For the chutney mayonnaise: Combine the ingredients (adding salt and pepper to taste) in a small bowl. Cover and keep at room temperature while you prepare the waffles.

For the sandwich fillings: Have them ready near the work surface where you will assemble the sandwiches.

For the waffles: Preheat the waffle iron, and preheat the oven to 200 degrees. Place a baking sheet on the middle oven rack.

In a large bowl, combine the flour, baking powder, baking soda, salt and curry powder. Set aside.

In a separate medium bowl, combine the buttermilk, chicken stock and egg, stirring to mix well. Add the mixture to the dry ingredients bowl, mixing well. Add the raisins or currants, nuts and melted butter, stirring just to combine.

Lightly grease the hot waffle iron grids with nonstick spray oil, if necessary.

Pour 1/3 to 1/2 cup of the batter evenly on the heated grids, using a heatproof spatula to even out the batter. Close the lid and bake for 4 to 5 minutes (depending on the make of your waffle iron), or until the waffle is light brown and lightly crisped. Transfer to the baking sheet in the oven as you continue to make more waffles.

To assemble: Working with 2 waffles at a time, build each sandwich by placing a lettuce leaf on the waffle, then spread the lettuce with some of the chutney mayonnaise. Layer 2 tomato slices across the mayonnaise, 2 slices of the turkey breast, and 2 pieces of bacon strips and spread more chutney mayonnaise on them. Layer with another lettuce leaf and top with the second waffle. To serve, spear with toothpicks, cut in half and serve immediately.


courtesy of: Waffles from Morning to Midnight, by Dorie Greenspan. William Morrow, 1993

1060. CARROT, BACON and MISO SOUP

makes 4 servings


2 1/2 cups low-sodium vegetable broth (may substitute low-sodium chicken broth)
2 medium carrots, peeled and cut crosswise into 3/4-inch pieces (about 2/3 cup total)
2 slices uncooked bacon, coarsely chopped
1/4 cup finely chopped celery (from about 1/2 rib)
1 teaspoon medium-strength miso, such as awase, or equal parts red and white miso
salt
freshly ground black pepper
1 to 2 tablespoon chopped cilantro leaves, for garnish

Bring the vegetable broth to a boil in a medium saucepan over medium-high heat. Add the carrots, then cover and reduce the heat to medium. Cook for 15 to 20 minutes or until the carrots are very tender. Remove from the heat. Use a potato masher to mash the carrots in the saucepan; or use a slotted spoon to transfer the carrots to a plate and mash them thoroughly, then return them to the saucepan.

Cook the bacon in a medium skillet over medium heat for 4 to 5 minutes or until it is crisp. Remove from the heat and add the chopped celery, then add both (with as little fat as possible) to the carrot soup.

Bring the soup back to a boil over medium-high heat, then remove from the heat, stir in the miso and season to taste with salt and pepper. Divide among individual bowls, sprinkle with the cilantro and serve hot.


courtesy of: Harumi's Japanese Home Cooking, by Harumi Kurihara. Penguin Group, 2007

1059. DRIED PLUMS with BACON and FRESH GOAT CHEESE

serves 12


12 pitted dried plums
5 1/3 ounces goat cheese, divided into 12 equal portions
3 slices bacon, each cut into 2-inch pieces (to total 12 pieces)

For each dried plum, make a lengthwise slit and spoon a portion of cheese into slit; wrap with a piece of bacon. Secure bacon with wooden pick; arrange on rack in broiler pan. Broil 3 to 4 inches from heat 6 to 8 minutes or until browned and barely crisp, turning once. Serve hot or warm.


courtesy of: Georgeanne Brennan / California Dried Plum Board, 3840 Rosin Court, Suite 170, Sacramento, California 95834, (916) 565-6232

1058. APPLE RINGS with EMMENTAL CHEESE and BACON

2 medium sweet apples (enough for 4 apple rings)
8 rashers unsmoked back bacon
Emmental cheese, sliced
black pepper
2 spring onions, finely chopped
1 large tomato, finely chopped and deseeded
1 tablespoon butter

Grill the bacon until really crisp. Chop bacon up into small pieces and put into a bowl. Cut four good rings from the apples, leaving the peel on. Remove the core from the four rings. Gently fry the apple rings in the butter until they are lightly colored and slightly soft. Add to the bacon the tomato and spring onions. Season with black pepper. Place the apple rings on a greased, shallow oven proof dish. Pile the bacon mix in the center of each apple ring. Top with several thin slices of Emmental. Put under a hot grill until the cheese melts and colors slightly. Serve with a crisp green salad.


courtesy of: The Green Chronicle: Organic Recipes, Food, Gardening, Health & Beauty