serves 6
1 tablespoon sunflower oil
200 grams smoked streaky bacon, preferably in one piece, skinned and cut into pieces
900 grams lamb neck fillets, cut into large chunks
350 grams baby onions, peeled
5 carrot, cut into large chunks
350 grams small button mushrooms
3 tablespoons plain flour
3 bay leaves
small bunch thyme
350ml red wine
350 grams lamb or beef stock
large splash Worcestershire sauce
FOR THE COBBLER TOPPING
350 grams self-raising flour
4 tablespoons chopped mixed herbs, including thyme, rosemary and parsley
200 grams chilled butter, grated
juice 1 lemon
5 bay leaves
beaten egg, to glaze
Heat oven to 180C/fan 160C/gas 4. In a flameproof casserole, heat the oil, then sizzle the bacon for 5 mins until crisp. Turn up the heat, then cook the lamb for 10 mins until brown. Remove meats with a slotted spoon, turn the heat up to maximum, then add the onions, carrots and mushrooms. Cook for about 5 mins until starting to colour, then stir in the flour. Return the meat to the pan with the herbs, and pour over the wine, stock and Worcestershire sauce. Season, then cover and braise in the oven, undisturbed, for about 1 hr 20 mins.
After about 1 hr, make the topping. Tip the flour and herbs into a large bowl, then season with salt and pepper. Add the butter and mix using a fork. Make a well, then add the lemon juice and 3 tbsp water. Gently bring together to make a soft dough. Roll out on a lightly floured surface to about 5mm thick, then cut into rounds using a 7.5cm pastry cutter. Re-roll the trimmings, then cut out more rounds until the dough is used up. After 1 hr 20 mins, take the casserole from the oven, remove the lid, then arrange the circles of dough, overlapping, around the edge of the dish, sticking bay leaves between them. Brush with egg and bake for 45 mins until golden.
courtesy of: Good Food magazine, March 2008
Monday, June 30, 2008
Sunday, June 29, 2008
1147. CUBAN CHICKEN ASOPAO with BACON
yields 24 servings
Chicken:
2 lbs. raw chicken breast strips
1 tablespoon oregano
1 teaspoon black pepper
1 tablespoon Spanish paprika
1 1/2 teaspoons salt
1/4 cup extra virgin olive oil
1 lb. chorizo sausage
Vegetables:
1/4 cup extra virgin oil
2 tablespoon garlic, chopped
2 oz. cooked bacon, chopped
4 oz. ham, 1/2" diced
8 oz. green peppers, chopped
12 oz onions, chopped
1/2 cup stuffed green olives
1 lb. fresh tomatoes, chopped
Rice:
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 lbs. rice
1 1/2 qts. water
4 oz. thawed peas
FOR THE CHICKEN: Combine spices.Add chicken and toss to coat.
Brown coated chicken strips and chorizo in olive oil.
FOR THE VEGETABLES: Heat 1/4 cup olive oil over medium heat and saute garlic, bacon, ham, green pepper and onions for a few minutes. Add tomatoes, stir to mix. cover and simmer for 10 minutes.
Add chicken and chorizo to sauteed vegetabels.
TO PREPARE THE RICE: Combine ingredients and steam for 15 minutes. Gently fold into the chicken mixture. Add peas, heat to 165°F and serve hot.
courtesy of: Bobbi Thomas, Manager, Windsor Dining Court, Purdue University, West Lafayette, Indiana
Chicken:
2 lbs. raw chicken breast strips
1 tablespoon oregano
1 teaspoon black pepper
1 tablespoon Spanish paprika
1 1/2 teaspoons salt
1/4 cup extra virgin olive oil
1 lb. chorizo sausage
Vegetables:
1/4 cup extra virgin oil
2 tablespoon garlic, chopped
2 oz. cooked bacon, chopped
4 oz. ham, 1/2" diced
8 oz. green peppers, chopped
12 oz onions, chopped
1/2 cup stuffed green olives
1 lb. fresh tomatoes, chopped
Rice:
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
2 lbs. rice
1 1/2 qts. water
4 oz. thawed peas
FOR THE CHICKEN: Combine spices.Add chicken and toss to coat.
Brown coated chicken strips and chorizo in olive oil.
FOR THE VEGETABLES: Heat 1/4 cup olive oil over medium heat and saute garlic, bacon, ham, green pepper and onions for a few minutes. Add tomatoes, stir to mix. cover and simmer for 10 minutes.
Add chicken and chorizo to sauteed vegetabels.
TO PREPARE THE RICE: Combine ingredients and steam for 15 minutes. Gently fold into the chicken mixture. Add peas, heat to 165°F and serve hot.
courtesy of: Bobbi Thomas, Manager, Windsor Dining Court, Purdue University, West Lafayette, Indiana
Saturday, June 28, 2008
1146. ALMOND PEACH BACON CHIPOTLE BBQ SAUCE
yields 24 servings (10 cups)
1 lb. sliced bacon, diced
10 oz. onions, minced
1 lb. dark brown sugar
2 cups red wine vinegar
2 tablespoons Worcestershire sauce
2 cups ketchup
3 1/2 oz. canned chipotles in adobo sauce, pureed
1 lb., 6 oz. fresh or frozen peaches, diced
9 oz. natural almonds, toasted and chopped
In rondo, cook bacon and onions over medium-high heat 10 minutes, or until onions are soft. Add all remaining ingredients except almonds; heat to a boil, stirring constantly to prevent burning. Reduce heat; simmer 8 to 10 minutes. Remove from heat; stir in almonds. Serve 1/3 cup sauce per serving of grilled pork chops.
courtesy of: The Almond Board of California, 1150 Ninth Street, Suite 1500, Modesto, California 95354, (209) 549-8262
1 lb. sliced bacon, diced
10 oz. onions, minced
1 lb. dark brown sugar
2 cups red wine vinegar
2 tablespoons Worcestershire sauce
2 cups ketchup
3 1/2 oz. canned chipotles in adobo sauce, pureed
1 lb., 6 oz. fresh or frozen peaches, diced
9 oz. natural almonds, toasted and chopped
In rondo, cook bacon and onions over medium-high heat 10 minutes, or until onions are soft. Add all remaining ingredients except almonds; heat to a boil, stirring constantly to prevent burning. Reduce heat; simmer 8 to 10 minutes. Remove from heat; stir in almonds. Serve 1/3 cup sauce per serving of grilled pork chops.
courtesy of: The Almond Board of California, 1150 Ninth Street, Suite 1500, Modesto, California 95354, (209) 549-8262
Friday, June 27, 2008
1145. CHERRY BACON and DUCK TAMALES with SWEET CHERRY-ANCHO VEGETABLE RELISH
yields 12 servings
SWEET CHERRY ANCHO RELISH:
4½ dry ancho peppers
1½ lbs. frozen sweet cherries
3 cups carrots, diced
3 cups corn
3 bunches scallions
4½ tablespoons vegetable oil
DUCK MEAT AND SPICES:
4 quarts chicken stock
6 legs duck (2 lb. average)
2 lbs. cherry hardwood bacon
¼ cup corn oil
¼ cup rendered bacon fat (from the 2 lbs. bacon above)
3 tablespoons garlic powder
1½ tablespoons ground cumin
4 tablespoons dark chili powder
½ tablespoon ground black pepper
1 tablespoon table salt
MASA AND SPICES:
2 lb. bag corn masa
3 tablespoons sea salt
½ tablespoon ground cumin
3 tablespoons dark chili powder
3 tablespoons paprika
3 tablespoons garlic powder
2 cups corn oil
24 corn shucks (husks)
1 bunch fresh chives
For the relish: Slice open peppers, remove seeds and toast on griddle until you see light wisps of smoke. Place peppers in water and soak until they become fleshy (about 30 minutes). Remove and scrape the flesh from the skin with a spoon; reserve flesh and discard skin. Slack sweet cherries to room temperature and drain in a colander, reserving liquid. In sauté pan over medium high heat, cook carrots, corn and scallions in vegetable oil until fork tender. Add peppers and evenly combine. Add sweet cherries and half their liquid. Bring to boil and simmer until it thickens. Reserve to serve with tamales.
For the duck: Bring chicken stock to a boil and cook duck legs for 40-60 minutes. Allow legs to cook slightly; reserve stock for the masa. Cut bacon strips into 2-in. pieces and then render (not too crispy); reserve rendered bacon fat. Reserve 1 cup cooked bacon for garnish. Remove skin from duck legs and discard; pull off duck meat and shred it.
Mix ¼ cup corn oil, ¼ cup rendered bacon fat, and duck spices (garlic powder through table salt) in sauté pan and warm over low heat (do not cook). Pour warmed mixture over duck and remaining bacon in a medium bowl; toss until completely coated. Refrigerate duck mixture until ready to fill tamales.
For the masa: Bring reserved stock to warm temperature over low heat (do not boil). Place masa in a separate, large bowl and mix in masa spices (sea salt through garlic powder) until fully incorporated. Add 2 cups of corn oil and begin to slowly work in 2 qts. of stock, about 1 cup at a time, working mixture by hand to make the dough. (If mixture is too dry, continue to add broth 1 cup at a time until it is spreadable like thick peanut butter; if it is too thin, add more masa.)
Soak corn shucks in warm water for 1 hour or until soft. Carefully separate and pat shucks with paper towel. Fill each with ½ cup of masa mixture. Cover the bottom ⅔ of each shuck, leaving uncovered the top ⅓ and ½-in. along one side. Lay shucks out on sheet pan or cutting board as you go. Evenly cover the masa with about 2-3 Tbsps. of seasoned bacon and duck mixture. Starting on the side where the masa goes to the edge, roll the tamales all the way to the opposite side and fold the empty part over the top like an envelope, leaving tamales flap side folded under (you may flatten tamales, if desired, at this point).
Cook tamales fold-side down, packed horizontally in a steamer, maintaining about 3 cups of water for 45 to 90 minutes, or until the masa is just firm and not raw (do not allow water to boil away). When done, remove tamales and cool on sheet pan or serve immediately. Chill or freeze finished tamales in plastic wrap for later use (may be reheated in a steamer or microwave).
Blanch 1 bunch fresh chives, then use as ribbons for tying around each tamale. TO SERVE: Sprinkle each plate with reserved crushed bacon. Add 2 tamales and garnish with cherry ancho relish.
courtesy of: Jones Dairy Farm/National Sweet Cherry Growers Industry Foundation
SWEET CHERRY ANCHO RELISH:
4½ dry ancho peppers
1½ lbs. frozen sweet cherries
3 cups carrots, diced
3 cups corn
3 bunches scallions
4½ tablespoons vegetable oil
DUCK MEAT AND SPICES:
4 quarts chicken stock
6 legs duck (2 lb. average)
2 lbs. cherry hardwood bacon
¼ cup corn oil
¼ cup rendered bacon fat (from the 2 lbs. bacon above)
3 tablespoons garlic powder
1½ tablespoons ground cumin
4 tablespoons dark chili powder
½ tablespoon ground black pepper
1 tablespoon table salt
MASA AND SPICES:
2 lb. bag corn masa
3 tablespoons sea salt
½ tablespoon ground cumin
3 tablespoons dark chili powder
3 tablespoons paprika
3 tablespoons garlic powder
2 cups corn oil
24 corn shucks (husks)
1 bunch fresh chives
For the relish: Slice open peppers, remove seeds and toast on griddle until you see light wisps of smoke. Place peppers in water and soak until they become fleshy (about 30 minutes). Remove and scrape the flesh from the skin with a spoon; reserve flesh and discard skin. Slack sweet cherries to room temperature and drain in a colander, reserving liquid. In sauté pan over medium high heat, cook carrots, corn and scallions in vegetable oil until fork tender. Add peppers and evenly combine. Add sweet cherries and half their liquid. Bring to boil and simmer until it thickens. Reserve to serve with tamales.
For the duck: Bring chicken stock to a boil and cook duck legs for 40-60 minutes. Allow legs to cook slightly; reserve stock for the masa. Cut bacon strips into 2-in. pieces and then render (not too crispy); reserve rendered bacon fat. Reserve 1 cup cooked bacon for garnish. Remove skin from duck legs and discard; pull off duck meat and shred it.
Mix ¼ cup corn oil, ¼ cup rendered bacon fat, and duck spices (garlic powder through table salt) in sauté pan and warm over low heat (do not cook). Pour warmed mixture over duck and remaining bacon in a medium bowl; toss until completely coated. Refrigerate duck mixture until ready to fill tamales.
For the masa: Bring reserved stock to warm temperature over low heat (do not boil). Place masa in a separate, large bowl and mix in masa spices (sea salt through garlic powder) until fully incorporated. Add 2 cups of corn oil and begin to slowly work in 2 qts. of stock, about 1 cup at a time, working mixture by hand to make the dough. (If mixture is too dry, continue to add broth 1 cup at a time until it is spreadable like thick peanut butter; if it is too thin, add more masa.)
Soak corn shucks in warm water for 1 hour or until soft. Carefully separate and pat shucks with paper towel. Fill each with ½ cup of masa mixture. Cover the bottom ⅔ of each shuck, leaving uncovered the top ⅓ and ½-in. along one side. Lay shucks out on sheet pan or cutting board as you go. Evenly cover the masa with about 2-3 Tbsps. of seasoned bacon and duck mixture. Starting on the side where the masa goes to the edge, roll the tamales all the way to the opposite side and fold the empty part over the top like an envelope, leaving tamales flap side folded under (you may flatten tamales, if desired, at this point).
Cook tamales fold-side down, packed horizontally in a steamer, maintaining about 3 cups of water for 45 to 90 minutes, or until the masa is just firm and not raw (do not allow water to boil away). When done, remove tamales and cool on sheet pan or serve immediately. Chill or freeze finished tamales in plastic wrap for later use (may be reheated in a steamer or microwave).
Blanch 1 bunch fresh chives, then use as ribbons for tying around each tamale. TO SERVE: Sprinkle each plate with reserved crushed bacon. Add 2 tamales and garnish with cherry ancho relish.
courtesy of: Jones Dairy Farm/National Sweet Cherry Growers Industry Foundation
Thursday, June 26, 2008
1144. BACON-WRAPPED BUFFALO SHRIMP COCKTAIL
yields six servings
10 bacon slices
2 pounds peeled, deveined tail-on jumbo shrimp (called U-15 in chef-speak)
1/2 cup Louisiana hot sauce (not Tabasco)
3/4 cup blue cheese dressing
4 ribs celery, cut into sticks
1 lemon, cut into 6 wedges
Equipment: 30 wooden toothpicks
Preheat the oven to 400 degrees F. Arrange the bacon on baking sheet and bake until half-cooked, about 6 minutes. Let cool and cut each slice into thirds. Reserve the baking sheet—don’t drain the fat. Stretch 1/3 of a bacon slice tightly around the center of each shrimp, and secure with a toothpick. Arrange the shrimp on the reserved baking sheet and bake until just cooked through and the bacon is crispy, about 6 minutes more. Immediately transfer the shrimp to a bowl and gently toss with the hot sauce.
To serve, pour the blue cheese dressing in a bowl and place in the center of a serving platter, surrounded by the shrimp, celery sticks, and lemon wedges.
courtesy of: George Stella, "Quarterback Combo," Low Carb and Lovin' It, The Food Network
10 bacon slices
2 pounds peeled, deveined tail-on jumbo shrimp (called U-15 in chef-speak)
1/2 cup Louisiana hot sauce (not Tabasco)
3/4 cup blue cheese dressing
4 ribs celery, cut into sticks
1 lemon, cut into 6 wedges
Equipment: 30 wooden toothpicks
Preheat the oven to 400 degrees F. Arrange the bacon on baking sheet and bake until half-cooked, about 6 minutes. Let cool and cut each slice into thirds. Reserve the baking sheet—don’t drain the fat. Stretch 1/3 of a bacon slice tightly around the center of each shrimp, and secure with a toothpick. Arrange the shrimp on the reserved baking sheet and bake until just cooked through and the bacon is crispy, about 6 minutes more. Immediately transfer the shrimp to a bowl and gently toss with the hot sauce.
To serve, pour the blue cheese dressing in a bowl and place in the center of a serving platter, surrounded by the shrimp, celery sticks, and lemon wedges.
courtesy of: George Stella, "Quarterback Combo," Low Carb and Lovin' It, The Food Network
Wednesday, June 25, 2008
1143. CHEESE, CORN and BACON BAGELS
serves four
125 grams cream cheese
2 tablespoons corn relish
2 teaspoons chives, chopped
4 bagels, split and toasted
1/4 whole lettuce
1 tablespoon tomato, thinly sliced
1 tablespoon onion, thinly sliced
1/4 teaspoon black peppercorns, cracked
Beat together cheese, corn relish and chopped chives. Spread liberally on each bagel. Top with lettuce, tomato, onion and black peppercorns.
courtesy of: Master Foods, Mars Foods Australia, Consumer Services, PO Box 397 Wyong, NSW 2259, Australia
125 grams cream cheese
2 tablespoons corn relish
2 teaspoons chives, chopped
4 bagels, split and toasted
1/4 whole lettuce
1 tablespoon tomato, thinly sliced
1 tablespoon onion, thinly sliced
1/4 teaspoon black peppercorns, cracked
Beat together cheese, corn relish and chopped chives. Spread liberally on each bagel. Top with lettuce, tomato, onion and black peppercorns.
courtesy of: Master Foods, Mars Foods Australia, Consumer Services, PO Box 397 Wyong, NSW 2259, Australia
Tuesday, June 24, 2008
1142. BREAKFAST BACON BURRITO
serves 1
1 teaspoon butter
1/2 cup assorted chopped fresh vegetables
2 eggs, beaten
1/4 cup (1 oz.) shredded cheese
2 slices bacon, fully cooked
1 (8-inch) flour tortillas
Melt butter in small skillet over medium heat. Add vegetables and stir-fry until tender. Add beaten eggs. Cook, stirring occasionally, until eggs are set. Stir in cheese. Place bacon strips in center of tortilla. Heat in microwave on HIGH for 10 seconds. Spoon eggs on top of bacon on tortilla. Fold tortilla around eggs and bacon.
courtesy of: Farmland Foods, P.O. Box 20121, Kansas City, Missouri 64195-0121, 1 (888) 327-6526
1 teaspoon butter
1/2 cup assorted chopped fresh vegetables
2 eggs, beaten
1/4 cup (1 oz.) shredded cheese
2 slices bacon, fully cooked
1 (8-inch) flour tortillas
Melt butter in small skillet over medium heat. Add vegetables and stir-fry until tender. Add beaten eggs. Cook, stirring occasionally, until eggs are set. Stir in cheese. Place bacon strips in center of tortilla. Heat in microwave on HIGH for 10 seconds. Spoon eggs on top of bacon on tortilla. Fold tortilla around eggs and bacon.
courtesy of: Farmland Foods, P.O. Box 20121, Kansas City, Missouri 64195-0121, 1 (888) 327-6526
Monday, June 23, 2008
1141. POACHED EGGS with BACON, GRITS and WILTED SPINACH
serves 6
13 slices bacon
2 cups whole milk, plus more if needed
1 cup white-corn grits
coarse salt
2 ounces cream cheese
1 tablespoon unsalted butter
freshly ground pepper
4 garlic cloves, thinly sliced
12 ounces baby spinach
6 large eggs
Put bacon into a large skillet; cook over medium-high heat, turning once, until crisp, 3 to 4 minutes per side. Let drain on paper towels. Reserve 6 slices, and coarsely chop 7 slices; set aside. Pour grease from skillet into a bowl, and wipe skillet clean; set skillet and grease aside.
Bring milk, 2 cups water, the grits, and 1 teaspoon salt to a boil in a medium saucepan, stirring constantly. Reduce heat to low. Cover, and simmer, stirring occasionally, 5 minutes. Stir in cream cheese, butter, and reserved chopped bacon. Season with salt and pepper.
Meanwhile, heat 1 teaspoon bacon grease in reserved skillet over medium heat. Add garlic; cook, stirring, 30 seconds. Add spinach; season with salt and pepper. Cook, stirring, until spinach has wilted, about 2 minutes; set aside.
Bring a large shallow saucepan of water to a boil. Reduce to a simmer. Crack 1 egg into a small bowl, then slide it into simmering water. Quickly repeat with remaining eggs. Cook, gently turning eggs with a slotted spoon, until whites are opaque but yolks are still soft, 21/2 to 3 minutes. Serve with grits, spinach, and bacon. (If grits have become too thick, reheat, stirring in more milk as needed.)
courtesy of: Martha Stewart.com
13 slices bacon
2 cups whole milk, plus more if needed
1 cup white-corn grits
coarse salt
2 ounces cream cheese
1 tablespoon unsalted butter
freshly ground pepper
4 garlic cloves, thinly sliced
12 ounces baby spinach
6 large eggs
Put bacon into a large skillet; cook over medium-high heat, turning once, until crisp, 3 to 4 minutes per side. Let drain on paper towels. Reserve 6 slices, and coarsely chop 7 slices; set aside. Pour grease from skillet into a bowl, and wipe skillet clean; set skillet and grease aside.
Bring milk, 2 cups water, the grits, and 1 teaspoon salt to a boil in a medium saucepan, stirring constantly. Reduce heat to low. Cover, and simmer, stirring occasionally, 5 minutes. Stir in cream cheese, butter, and reserved chopped bacon. Season with salt and pepper.
Meanwhile, heat 1 teaspoon bacon grease in reserved skillet over medium heat. Add garlic; cook, stirring, 30 seconds. Add spinach; season with salt and pepper. Cook, stirring, until spinach has wilted, about 2 minutes; set aside.
Bring a large shallow saucepan of water to a boil. Reduce to a simmer. Crack 1 egg into a small bowl, then slide it into simmering water. Quickly repeat with remaining eggs. Cook, gently turning eggs with a slotted spoon, until whites are opaque but yolks are still soft, 21/2 to 3 minutes. Serve with grits, spinach, and bacon. (If grits have become too thick, reheat, stirring in more milk as needed.)
courtesy of: Martha Stewart.com
Sunday, June 22, 2008
1140. CHEDDAR BROCCOLI SOUP with BACON and EGG CROUTONS made with BAVARIAN WHEAT BEER
yields 4 to 6 servings
1 tablespoon grapeseed oil
1 large white onion, diced
1 1/2 cups Bavarian style beer (recommended: Hefeweizen)
1 bunch broccoli (about 6 large stalks), broken into florets, plus stalks trimmed, peeled and into disks
Salt and freshly ground black pepper
Pinch ground nutmeg
2 quarts low-sodium chicken stock
1 1/2 cups heavy cream
2 cups shredded Cheddar
1/4 cup (4 tablespoons) whipped cream cheese
Croutons:
1/4 cup whipped cream cheese softened
2 hard-boiled eggs, peeled while warm and diced
3 strips bacon, fried, drained and crumbled (recommended: Nueske's Applewood Smoked Bacon)
8 slices wheat bread
1/4 cup shredded Cheddar
In a large stockpot, heat grapeseed oil over medium-high heat until it shimmers. Add onion and saute until it turns translucent. Add beer and let cook until most of the alcohol evaporates. Stir in broccoli florets and disks, and season with salt, pepper and nutmeg. Pour in chicken stock and bring to a boil. Reduce heat to medium low and cook until broccoli is very soft.
While the soup is cooking, make the topping for the croutons. Gently fold cream cheese, eggs, and bacon bits together, cover and refrigerate until needed.
Stir heavy cream into the soup, remove from heat, and puree with an immersion blender. Stir in shredded Cheddar and whipped cream cheese, cover and let sit for about 5 minutes to allow the cheese to melt. Use the immersion blender to thoroughly mix, and adjust salt and pepper, to taste, if necessary. Cover and keep warm.
Preheat oven to 400 degrees F. Toast what bread and cut into triangles. Sprinkle some cheddar cheese on each toast triangle and top with some of the egg/bacon mixture. Sprinkle some more Cheddar on top, place on a baking sheet and put in the oven for a few minutes to let the cheese melt.
Serve soup in crocks with a crouton floating on the surface of the soup.
courtesy of: Robert Irvine, "Dinner: Impossible," Brewhouse Bites, Food Network
1 tablespoon grapeseed oil
1 large white onion, diced
1 1/2 cups Bavarian style beer (recommended: Hefeweizen)
1 bunch broccoli (about 6 large stalks), broken into florets, plus stalks trimmed, peeled and into disks
Salt and freshly ground black pepper
Pinch ground nutmeg
2 quarts low-sodium chicken stock
1 1/2 cups heavy cream
2 cups shredded Cheddar
1/4 cup (4 tablespoons) whipped cream cheese
Croutons:
1/4 cup whipped cream cheese softened
2 hard-boiled eggs, peeled while warm and diced
3 strips bacon, fried, drained and crumbled (recommended: Nueske's Applewood Smoked Bacon)
8 slices wheat bread
1/4 cup shredded Cheddar
In a large stockpot, heat grapeseed oil over medium-high heat until it shimmers. Add onion and saute until it turns translucent. Add beer and let cook until most of the alcohol evaporates. Stir in broccoli florets and disks, and season with salt, pepper and nutmeg. Pour in chicken stock and bring to a boil. Reduce heat to medium low and cook until broccoli is very soft.
While the soup is cooking, make the topping for the croutons. Gently fold cream cheese, eggs, and bacon bits together, cover and refrigerate until needed.
Stir heavy cream into the soup, remove from heat, and puree with an immersion blender. Stir in shredded Cheddar and whipped cream cheese, cover and let sit for about 5 minutes to allow the cheese to melt. Use the immersion blender to thoroughly mix, and adjust salt and pepper, to taste, if necessary. Cover and keep warm.
Preheat oven to 400 degrees F. Toast what bread and cut into triangles. Sprinkle some cheddar cheese on each toast triangle and top with some of the egg/bacon mixture. Sprinkle some more Cheddar on top, place on a baking sheet and put in the oven for a few minutes to let the cheese melt.
Serve soup in crocks with a crouton floating on the surface of the soup.
courtesy of: Robert Irvine, "Dinner: Impossible," Brewhouse Bites, Food Network
Saturday, June 21, 2008
1139. BLT CHICKEN with ROSEMARY-LEMON MAYONNAISE
makes 4 servings
1/2 cup mayonnaise
1 teaspoon minced fresh rosemary
1/2 teaspoon finely grated lemon peel
5 slices thick-cut bacon, cut into 1/2-inch pieces
4 large plum tomatoes, cut into 1/2-inch cubes
1 teaspoon cumin seeds
1 5-ounce package mixed baby greens
1 tablespoon red wine vinegar
4 skinless boneless chicken breast halves
1 cup panko (Japanese breadcrumbs)
3 tablespoons olive oil
Blend first 3 ingredients in small bowl. Season mayonnaise with salt and pepper.
Cook bacon in large nonstick skillet over medium heat until crisp. Add tomatoes and cumin. Increase heat; cook 2 minutes. Add greens; toss until barely wilted, about 1 minute. Sprinkle vinegar over and toss to blend; season with salt and pepper. Divide among 4 plates.
Sprinkle chicken with salt and pepper. Place panko in shallow bowl; press chicken into panko to coat on both sides. Heat oil in another large skillet over medium-high heat. Add chicken and sauté until cooked through and golden, about 4 minutes per side. Place chicken atop greens and serve with mayonnaise.
courtesy of: Rozanne Gold, Bon Appétit, June 2008
1/2 cup mayonnaise
1 teaspoon minced fresh rosemary
1/2 teaspoon finely grated lemon peel
5 slices thick-cut bacon, cut into 1/2-inch pieces
4 large plum tomatoes, cut into 1/2-inch cubes
1 teaspoon cumin seeds
1 5-ounce package mixed baby greens
1 tablespoon red wine vinegar
4 skinless boneless chicken breast halves
1 cup panko (Japanese breadcrumbs)
3 tablespoons olive oil
Blend first 3 ingredients in small bowl. Season mayonnaise with salt and pepper.
Cook bacon in large nonstick skillet over medium heat until crisp. Add tomatoes and cumin. Increase heat; cook 2 minutes. Add greens; toss until barely wilted, about 1 minute. Sprinkle vinegar over and toss to blend; season with salt and pepper. Divide among 4 plates.
Sprinkle chicken with salt and pepper. Place panko in shallow bowl; press chicken into panko to coat on both sides. Heat oil in another large skillet over medium-high heat. Add chicken and sauté until cooked through and golden, about 4 minutes per side. Place chicken atop greens and serve with mayonnaise.
courtesy of: Rozanne Gold, Bon Appétit, June 2008
Friday, June 20, 2008
1138. BACON and EGG HOLLANDAISE stuffed MUSHROOM with BAKED CHERRY TOMATOES
serves four
250 grams pack of large flat mushrooms
1 tablespoon olive oil
300 grams back bacon, diced
100 grams cherry tomatoes, halved
4 medium size eggs
2 white muffins, split in half & lightly toasted
3 tablespoons hollandaise sauce
1/2 x 15 grams pack chives, finely chopped
Preheat the oven to 375°F. Place the mushrooms on a baking tray. Place the oil in a frying pan, add the bacon & fry for 8-10 minutes, stirring occasionally, until crisp & golden. Spoon the bacon on top of the mushrooms & arrange the tomatoes on top. Place in the preheated oven for 20 minutes. Meanwhile, poach the eggs in gently simmering water. Place the muffins on a serving plate & top with a mushroom. Arrange an egg on top, spoon over a little hollandaise & sprinkle with chives.
courtesy of: Sainsbury's, Supermarkets Ltd, 33 Holborn, London EC1N 2HT
250 grams pack of large flat mushrooms
1 tablespoon olive oil
300 grams back bacon, diced
100 grams cherry tomatoes, halved
4 medium size eggs
2 white muffins, split in half & lightly toasted
3 tablespoons hollandaise sauce
1/2 x 15 grams pack chives, finely chopped
Preheat the oven to 375°F. Place the mushrooms on a baking tray. Place the oil in a frying pan, add the bacon & fry for 8-10 minutes, stirring occasionally, until crisp & golden. Spoon the bacon on top of the mushrooms & arrange the tomatoes on top. Place in the preheated oven for 20 minutes. Meanwhile, poach the eggs in gently simmering water. Place the muffins on a serving plate & top with a mushroom. Arrange an egg on top, spoon over a little hollandaise & sprinkle with chives.
courtesy of: Sainsbury's, Supermarkets Ltd, 33 Holborn, London EC1N 2HT
Thursday, June 19, 2008
1137. APPLE and SMOKED-BACON SALAD with LYCHEES and CHILI NUTS
makes 8 (first course) servings
For chili nuts
1 cup unsalted dry-roasted peanuts
2 tablespoons Asian fish sauce (preferably Tiparos brand)
1 teaspoon chili powder
1/8 teaspoon cayenne
For salad
1 1/2 pounds Winesap or Gala apples (3 to 4)
1 1/2 pounds Mutsu (also called Crispin) or Golden Delicious apples (3 to 4)
1/2 pound slab bacon, any rind discarded, cut crosswise into 1/2-inch lardons (sticks)
3 tablespoons fresh lime juice
16 canned lychees (from a 20-ounce can), drained and quartered, at warm room temperature
1/2 cup chopped scallions at room temperature
Equipment
an adjustable-blade slicer
Make chili nuts: Preheat oven to 350°F with rack in middle.
Stir together all chili nut ingredients in a metal pie plate. Bake, stirring occasionally, until liquid is absorbed and nuts are coated with spice mixture and dry, about 20 minutes. Cool to room temperature, stirring occasionally.
Make salad while nuts bake: Warm apples in a large bowl of warm water, turning occasionally, about 15 minutes, then drain and pat dry.
Meanwhile, cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until browned and crisp, about 12 minutes. Transfer with a slotted spoon to paper towels to drain and reserve 6 tablespoons fat in skillet.
Using slicer, cut apples into 1/8-inch-thick slices into a large bowl, rotating apple a quarter turn each time you reach core, then continuing to slice until left with nothing but core. Gently toss with lime juice.
Heat fat in skillet over medium heat until hot, then pour over apples and gently toss with bacon and 1/4 teaspoon pepper. Divide among 8 shallow bowls and sprinkle with lychees, scallions, and chili nuts.
courtesy of: David Chang, Gourmet, October 2007
For chili nuts
1 cup unsalted dry-roasted peanuts
2 tablespoons Asian fish sauce (preferably Tiparos brand)
1 teaspoon chili powder
1/8 teaspoon cayenne
For salad
1 1/2 pounds Winesap or Gala apples (3 to 4)
1 1/2 pounds Mutsu (also called Crispin) or Golden Delicious apples (3 to 4)
1/2 pound slab bacon, any rind discarded, cut crosswise into 1/2-inch lardons (sticks)
3 tablespoons fresh lime juice
16 canned lychees (from a 20-ounce can), drained and quartered, at warm room temperature
1/2 cup chopped scallions at room temperature
Equipment
an adjustable-blade slicer
Make chili nuts: Preheat oven to 350°F with rack in middle.
Stir together all chili nut ingredients in a metal pie plate. Bake, stirring occasionally, until liquid is absorbed and nuts are coated with spice mixture and dry, about 20 minutes. Cool to room temperature, stirring occasionally.
Make salad while nuts bake: Warm apples in a large bowl of warm water, turning occasionally, about 15 minutes, then drain and pat dry.
Meanwhile, cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until browned and crisp, about 12 minutes. Transfer with a slotted spoon to paper towels to drain and reserve 6 tablespoons fat in skillet.
Using slicer, cut apples into 1/8-inch-thick slices into a large bowl, rotating apple a quarter turn each time you reach core, then continuing to slice until left with nothing but core. Gently toss with lime juice.
Heat fat in skillet over medium heat until hot, then pour over apples and gently toss with bacon and 1/4 teaspoon pepper. Divide among 8 shallow bowls and sprinkle with lychees, scallions, and chili nuts.
courtesy of: David Chang, Gourmet, October 2007
Wednesday, June 18, 2008
1136. BACON, CAESAR and MOZZARELLA PANINI
1 can (13.8 oz) refrigerated classic pizza crust
4 teaspoons basil pesto
¼ cup Caesar dressing (creamy or vinaigrette style)
8 oz water-packed fresh mozzarella cheese, drained and cut into 8 slices, or 8 slices (1 oz each) regular mozzarella cheese
¼ teaspoon freshly ground pepper
12 slices cooked bacon
2 plum (Roma) tomatoes, each cut into 4 slices
8 large fresh basil leaves
¼ cup butter
Heat oven to 375F. Spray large cookie sheet with cooking spray. Unroll pizza crust dough on cookie sheet; press dough into 16x11-inch rectangle, pulling dough gently if necessary. Bake 9 to 16 minutes or until light brown. Cool about 15 minutes or until cool enough to handle. Cut cooled pizza crust in half lengthwise and crosswise to make 4 rectangles. Remove rectangles from cookie sheet; cut each rectangle in half crosswise for a total of 8 squares. On each of 4 crust slices, spread 1 teaspoon pesto; set aside. On each of remaining 4 slices, spread 1 tablespoon Caesar dressing. Place 2 cheese slices on each crust slice with Caesar dressing. Top cheese with pepper, 3 bacon slices, 2 tomato slices and 2 basil leaves. Top with remaining crust slices, pesto sides down. Heat 12-inch skillet or cast-iron skillet over medium heat until hot. Melt 2 tablespoons of the butter in skillet. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches while cooking. Cook 1 to 2 minutes on each side or until bread is golden brown and crisp and fillings are heated. Remove from skillet; cover with foil to keep warm. Repeat with remaining 2 tablespoons butter and sandwiches.
courtesy of: Carole Strachan, Houston, Texas, Pillsbury Bake-off entrant, 2008 / The Dallas Morning News, March 12, 2008
4 teaspoons basil pesto
¼ cup Caesar dressing (creamy or vinaigrette style)
8 oz water-packed fresh mozzarella cheese, drained and cut into 8 slices, or 8 slices (1 oz each) regular mozzarella cheese
¼ teaspoon freshly ground pepper
12 slices cooked bacon
2 plum (Roma) tomatoes, each cut into 4 slices
8 large fresh basil leaves
¼ cup butter
Heat oven to 375F. Spray large cookie sheet with cooking spray. Unroll pizza crust dough on cookie sheet; press dough into 16x11-inch rectangle, pulling dough gently if necessary. Bake 9 to 16 minutes or until light brown. Cool about 15 minutes or until cool enough to handle. Cut cooled pizza crust in half lengthwise and crosswise to make 4 rectangles. Remove rectangles from cookie sheet; cut each rectangle in half crosswise for a total of 8 squares. On each of 4 crust slices, spread 1 teaspoon pesto; set aside. On each of remaining 4 slices, spread 1 tablespoon Caesar dressing. Place 2 cheese slices on each crust slice with Caesar dressing. Top cheese with pepper, 3 bacon slices, 2 tomato slices and 2 basil leaves. Top with remaining crust slices, pesto sides down. Heat 12-inch skillet or cast-iron skillet over medium heat until hot. Melt 2 tablespoons of the butter in skillet. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches while cooking. Cook 1 to 2 minutes on each side or until bread is golden brown and crisp and fillings are heated. Remove from skillet; cover with foil to keep warm. Repeat with remaining 2 tablespoons butter and sandwiches.
courtesy of: Carole Strachan, Houston, Texas, Pillsbury Bake-off entrant, 2008 / The Dallas Morning News, March 12, 2008
Tuesday, June 17, 2008
1135. BACON and GREEN PEAS PORRIDGE
4 slices of bacon
3/4 cup onions, chopped
2 cans (11 oz each) condensed green pea soup
4 cups water
1 1/3 cups minute rice
3/4 teaspoon salt
Cut the Bacon into small pieces and cook in a saucepan until crisp. Remove excess oil by placing the Bacon tidbits on absorbent paper towels. Set aside. Cook onions in the same saucepan and stir until lightly browned. Pour in the soup and water. Mix well. Let the mixture boil. Lower heat and add rice, salt and Bacon. Stir well and cover. Remove from heat and wait for 5 minutes to allow the rice to cook in the remaining heat before serving.
courtesy of: Recipes Wiki
3/4 cup onions, chopped
2 cans (11 oz each) condensed green pea soup
4 cups water
1 1/3 cups minute rice
3/4 teaspoon salt
Cut the Bacon into small pieces and cook in a saucepan until crisp. Remove excess oil by placing the Bacon tidbits on absorbent paper towels. Set aside. Cook onions in the same saucepan and stir until lightly browned. Pour in the soup and water. Mix well. Let the mixture boil. Lower heat and add rice, salt and Bacon. Stir well and cover. Remove from heat and wait for 5 minutes to allow the rice to cook in the remaining heat before serving.
courtesy of: Recipes Wiki
Monday, June 16, 2008
1134. POTATO wrapped in BACON with MELTED CAMEMBERT
makes 10
10 new potatoes, cooked
5 rashers streaky bacon, cut in half
1 oz. butter
10 cocktail sticks
1 3/4 oz. camembert cheese
3 tablespoons fresh parsley
2 tablespoons balsamic vinegar
Preheat the grill to high. Place the cooked new potatoes on a chopping board. Wrap each potato with the half rasher of bacon and secure with a cocktail stick. Melt the butter in a frying pan. Add the bacon-wrapped potatoes and colour on all sides. Leave sitting upwards and sprinkle the camembert on top. Place under the hot grill and leave the cheese to melt for 2-3 minutes. Serve the potatoes on a plate. Garnish with the parsley and drizzle with the balsamic vinegar.
courtesy of: Antony Worrall Thompson, Ready Steady Cook, BBC Food
10 new potatoes, cooked
5 rashers streaky bacon, cut in half
1 oz. butter
10 cocktail sticks
1 3/4 oz. camembert cheese
3 tablespoons fresh parsley
2 tablespoons balsamic vinegar
Preheat the grill to high. Place the cooked new potatoes on a chopping board. Wrap each potato with the half rasher of bacon and secure with a cocktail stick. Melt the butter in a frying pan. Add the bacon-wrapped potatoes and colour on all sides. Leave sitting upwards and sprinkle the camembert on top. Place under the hot grill and leave the cheese to melt for 2-3 minutes. Serve the potatoes on a plate. Garnish with the parsley and drizzle with the balsamic vinegar.
courtesy of: Antony Worrall Thompson, Ready Steady Cook, BBC Food
Sunday, June 15, 2008
1133. BACON, SAGE and BRAINS on TOAST with WILTED SPINACH
2 lamb brains
1½ cups water
½ cup red wine
2 bacon rashers
4 sage leaves
olive oil
100 grams baby spinach
½ lemon, juiced
2 thick slices sourdough, toasted
To prepare brains, soak in salted water for about 1 hour; drain. Drop into a pan of salted water and bring to the boil then drain. Place water and wine in a small saucepan and bring to boil. Cut brains in half, blanch for about 1 minute; drain. Cut bacon in half, top each piece of bacon with a sage leaf and half a brain, roll to enclose in bacon and secure with a toothpick. Heat oil in a frying pan over medium heat, cook brains until bacon is crisp. Remove to a plate and keep warm. Add spinach and lemon juice to the hot pan and cook 30 seconds or until wilted. Serve wilted spinach with brains and toasted sourdough.
bacon recipe courtesy of: Jared Ingersoll, Ready Steady Cook, Channel Ten, Sydney, Australia
1½ cups water
½ cup red wine
2 bacon rashers
4 sage leaves
olive oil
100 grams baby spinach
½ lemon, juiced
2 thick slices sourdough, toasted
To prepare brains, soak in salted water for about 1 hour; drain. Drop into a pan of salted water and bring to the boil then drain. Place water and wine in a small saucepan and bring to boil. Cut brains in half, blanch for about 1 minute; drain. Cut bacon in half, top each piece of bacon with a sage leaf and half a brain, roll to enclose in bacon and secure with a toothpick. Heat oil in a frying pan over medium heat, cook brains until bacon is crisp. Remove to a plate and keep warm. Add spinach and lemon juice to the hot pan and cook 30 seconds or until wilted. Serve wilted spinach with brains and toasted sourdough.
bacon recipe courtesy of: Jared Ingersoll, Ready Steady Cook, Channel Ten, Sydney, Australia
Saturday, June 14, 2008
1132. POTATOES STUFFED with LAMB KIDNEY and BACON
serves 4
4 lamb kidneys
4 baking potatoes
a little olive oil
8 rashers dry cured streaky bacon
4 oz. butter
4 sprigs parsley, finely chopped)
Preheat the oven to 450ºF. Prick the potatoes with a fork and rub all over in olive oil. Bake for anything up to 1 hour until the skin begins to feel soft to the touch. Halve the kidneys, remove the white ducts with kitchen scissors and wrap each half in a rasher of bacon with a share of the butter and parsley. Cut off the top third of each potato and, using a spoon, create a hole large enough to hold the bacon-wrapped kidney. Stuff the kidneys into the potatoes, put the tops back on and wrap each potato in a generous swathe greaseproof paper, screwing each end tightly. Return them to the oven and cook for another 30 minutes.
courtesy of: Donald Russell, Butcher, Harlaw Road, Inverurie, Aberdeenshire, AB51 4FR, Scotland
4 lamb kidneys
4 baking potatoes
a little olive oil
8 rashers dry cured streaky bacon
4 oz. butter
4 sprigs parsley, finely chopped)
Preheat the oven to 450ºF. Prick the potatoes with a fork and rub all over in olive oil. Bake for anything up to 1 hour until the skin begins to feel soft to the touch. Halve the kidneys, remove the white ducts with kitchen scissors and wrap each half in a rasher of bacon with a share of the butter and parsley. Cut off the top third of each potato and, using a spoon, create a hole large enough to hold the bacon-wrapped kidney. Stuff the kidneys into the potatoes, put the tops back on and wrap each potato in a generous swathe greaseproof paper, screwing each end tightly. Return them to the oven and cook for another 30 minutes.
courtesy of: Donald Russell, Butcher, Harlaw Road, Inverurie, Aberdeenshire, AB51 4FR, Scotland
Friday, June 13, 2008
1131. BACON, FETA and SUNDRIED TOMATO QUICHE
serves 4-6
1 sheet pastry
Filling:
1 tablespoon butter
3 rashers bacon, chopped
1 onion, chopped
2 tablespoons flour
1 cup milk
2 eggs
1 tablespoon basil pesto
1/2 cup grated cheese
150 grams feta cheese, cubed
6 large sundried tomatoes, sliced
To make filling, melt butter in a saucepan. Add bacon and onion. Cook until onion is clear. Stir in flour and cook until frothy. Gradually add milk, stirring constantly until mixture boils and thickens. Remove pan from the heat. Lightly beat eggs with a fork. Add eggs, basil pesto, cheese, feta and tomatoes to saucepan. Stir to combine, and season with salt and pepper.
Use pastry to line a 20cm flan or quiche dish. Trim excess pastry off. Blind bake at 200C for 12 minutes. Remove baking blind material and return to oven for 1 minute to dry pastry out. Remove from oven.
Pour filling into pastry base. Return to oven and bake for 30 minutes or until filling is golden and set.
Serve hot or cold.
courtesy of: Blair's Boys, Hannah, Auckland, New Zealand
1 sheet pastry
Filling:
1 tablespoon butter
3 rashers bacon, chopped
1 onion, chopped
2 tablespoons flour
1 cup milk
2 eggs
1 tablespoon basil pesto
1/2 cup grated cheese
150 grams feta cheese, cubed
6 large sundried tomatoes, sliced
To make filling, melt butter in a saucepan. Add bacon and onion. Cook until onion is clear. Stir in flour and cook until frothy. Gradually add milk, stirring constantly until mixture boils and thickens. Remove pan from the heat. Lightly beat eggs with a fork. Add eggs, basil pesto, cheese, feta and tomatoes to saucepan. Stir to combine, and season with salt and pepper.
Use pastry to line a 20cm flan or quiche dish. Trim excess pastry off. Blind bake at 200C for 12 minutes. Remove baking blind material and return to oven for 1 minute to dry pastry out. Remove from oven.
Pour filling into pastry base. Return to oven and bake for 30 minutes or until filling is golden and set.
Serve hot or cold.
courtesy of: Blair's Boys, Hannah, Auckland, New Zealand
Thursday, June 12, 2008
1130. SPINACH, BACON, CHEESE and POTATO FRITTATA
100 grams of bacon
2-3 medium potatoes, peeled, sliced and cooked until soft
2-3 tablespoons of chopped parsley
6 large eggs
200 grams of spinach
50 grams of mature cheddar cheese, cut into squares
15 grams of grated mature cheddar, topping
2 tablespoons of olive oil
1 fat garlic clove, chopped very fine
good twist of ground black pepper
Fry the bacon in the olive oil until crispish (soft on the inside, browned on the outside). Peel and cook the potatoes. When the bacon slices are ready, set them aside. Meanwhile prepare the other ingredients. Wash and wilt your spinach (the wash water will cling to the leaves.) Pop into a large saucepan (lid on) for 2-3 minutes until they wilt. Remove, wash with cold water and strain in a colander. Chop your cheese, whisk the 6 eggs with a fork and chop your herbs and add them to the eggs along with the other ingredients. Heat the bacon infused olive oil gently in a large sauté pan. Add the finely chopped garlic. When the oil is hot and the garlic golden pour the beaten egg (with the chopped cheese, bacon, spinach and herbs) into the sauté pan. Immediately turn the heat down to the lowest setting. After a mnute or so arrange the cooked potato slices over the top, sprinkle the grated cheddar and leave for 15 minutes. Do nothing. Set the timer for 12 minutes! When the timer goes off set your grill to the highest setting so that it will be sizzling when you transfer the frittata from stove top. Finish under the high grill for 30 - 60 seconds. Serve immediately with a crisp green salad. And some good table wine.
courtesy of: The Cottage Smallholder
2-3 medium potatoes, peeled, sliced and cooked until soft
2-3 tablespoons of chopped parsley
6 large eggs
200 grams of spinach
50 grams of mature cheddar cheese, cut into squares
15 grams of grated mature cheddar, topping
2 tablespoons of olive oil
1 fat garlic clove, chopped very fine
good twist of ground black pepper
Fry the bacon in the olive oil until crispish (soft on the inside, browned on the outside). Peel and cook the potatoes. When the bacon slices are ready, set them aside. Meanwhile prepare the other ingredients. Wash and wilt your spinach (the wash water will cling to the leaves.) Pop into a large saucepan (lid on) for 2-3 minutes until they wilt. Remove, wash with cold water and strain in a colander. Chop your cheese, whisk the 6 eggs with a fork and chop your herbs and add them to the eggs along with the other ingredients. Heat the bacon infused olive oil gently in a large sauté pan. Add the finely chopped garlic. When the oil is hot and the garlic golden pour the beaten egg (with the chopped cheese, bacon, spinach and herbs) into the sauté pan. Immediately turn the heat down to the lowest setting. After a mnute or so arrange the cooked potato slices over the top, sprinkle the grated cheddar and leave for 15 minutes. Do nothing. Set the timer for 12 minutes! When the timer goes off set your grill to the highest setting so that it will be sizzling when you transfer the frittata from stove top. Finish under the high grill for 30 - 60 seconds. Serve immediately with a crisp green salad. And some good table wine.
courtesy of: The Cottage Smallholder
Wednesday, June 11, 2008
1129. LAVER and FATTY BACON BREAKFAST
serves four
1 bucket of freshly picked laver, or 200 g of prepared laver.
8-10 rashers of good quality fatty bacon
1 piece of fried bread each
Hogs Pudding and eggs
Wash and rinse the freshly picked laver in fresh water. You may need several washings to get rid of all the gritty sand and small shells which might have got into it in picking.
Remove any other species of seaweed. They will not harm you, but they don't cook well.
To cook, simmer it slowly in a saucepan with a little fresh water, a soup spoonful of cooking oil and a good sprinkle of salt.
As it cooks and the liquid evaporates you may have to add a little more.
Simmer it slowly for 40 to 90 minutes, depending upon quantity, until the laver is of a dark thick creamy constituency.
Once you have your laver cooked, it will keep for days in the fridge or you can freeze it.
Serve it on fried bread with a little grilled fatty bacon.
If you want to make a really substantial meal, you can add a Hogs Pudding and fried or scrambled egg.
Once you have your laver cooked, it will keep for days in the fridge or you can freeze it. Try heating it up with a little butter (or dripping) and a teaspoonful of malt vinegar.
courtesy of: Ann Hall / BBC Devon, Broadcasting House, Seymour Road, Plymouth PL3 5BD, (+44) 01752 229201
1 bucket of freshly picked laver, or 200 g of prepared laver.
8-10 rashers of good quality fatty bacon
1 piece of fried bread each
Hogs Pudding and eggs
Wash and rinse the freshly picked laver in fresh water. You may need several washings to get rid of all the gritty sand and small shells which might have got into it in picking.
Remove any other species of seaweed. They will not harm you, but they don't cook well.
To cook, simmer it slowly in a saucepan with a little fresh water, a soup spoonful of cooking oil and a good sprinkle of salt.
As it cooks and the liquid evaporates you may have to add a little more.
Simmer it slowly for 40 to 90 minutes, depending upon quantity, until the laver is of a dark thick creamy constituency.
Once you have your laver cooked, it will keep for days in the fridge or you can freeze it.
Serve it on fried bread with a little grilled fatty bacon.
If you want to make a really substantial meal, you can add a Hogs Pudding and fried or scrambled egg.
Once you have your laver cooked, it will keep for days in the fridge or you can freeze it. Try heating it up with a little butter (or dripping) and a teaspoonful of malt vinegar.
courtesy of: Ann Hall / BBC Devon, Broadcasting House, Seymour Road, Plymouth PL3 5BD, (+44) 01752 229201
Tuesday, June 10, 2008
1128. WILD MUSHROOM FETTUCINE with PARMESAN ROSEMARY and BACON
4 strips of bacon
5 sprigs fresh rosemary
6 oz grated Parmesan cheese
1 quart heavy whipping cream
2 cups assorted mushrooms like portobello, shiitake, crimini, oyster, washed and sliced
3 oz butter
1 oz fresh chopped garlic
2 lb cooked fettuccine noodles
Cut the bacon into thin strips and add to a large pot with about 2 tablespoons water. After the water has evaporated continue cooking on low-med heat till the bacon crisps and the grease get foamy. With a slotted spoon, remove the bacon and reserve on a plate with a paper towel. Add the butter, garlic and the mushrooms to the pot with the bacon drippings and stir occasionally cooking about 4-6 minutes or till the mushrooms look too good not to eat. Add the cream and simmer for about 5-6 minutes on high heat to reduce until thickened. While the cream is reducing, strip the leaves from 1 sprig of rosemary and chop it up very fine. Drop the cooked fettuccine noodles in the cream mix, add the chopped rosemary and season with salt and pepper. Divide among 4 bowls, Sprinkle a copious amount of parmesan cheese on and garnish with the remaining rosemary sprigs and the crispy bacon strips.
courtesy of: Chef 2 Chef: Culinary Portal
5 sprigs fresh rosemary
6 oz grated Parmesan cheese
1 quart heavy whipping cream
2 cups assorted mushrooms like portobello, shiitake, crimini, oyster, washed and sliced
3 oz butter
1 oz fresh chopped garlic
2 lb cooked fettuccine noodles
Cut the bacon into thin strips and add to a large pot with about 2 tablespoons water. After the water has evaporated continue cooking on low-med heat till the bacon crisps and the grease get foamy. With a slotted spoon, remove the bacon and reserve on a plate with a paper towel. Add the butter, garlic and the mushrooms to the pot with the bacon drippings and stir occasionally cooking about 4-6 minutes or till the mushrooms look too good not to eat. Add the cream and simmer for about 5-6 minutes on high heat to reduce until thickened. While the cream is reducing, strip the leaves from 1 sprig of rosemary and chop it up very fine. Drop the cooked fettuccine noodles in the cream mix, add the chopped rosemary and season with salt and pepper. Divide among 4 bowls, Sprinkle a copious amount of parmesan cheese on and garnish with the remaining rosemary sprigs and the crispy bacon strips.
courtesy of: Chef 2 Chef: Culinary Portal
Monday, June 09, 2008
1127. BACON and COLBY-MUENSTER CHEESEBURGERS on ENGLISH MUFFINS
makes 4 servings
1 pound ground beef (85 percent lean)
1/2 teaspoon salt
1/8 teaspoon ground red pepper
3/4 cup sliced mushrooms
1 tablespoon butter
1/4 cup sliced green onion
FOR SERVING:
2 English muffins, split, toasted
4 slices Colby cheese, quartered
3/4 cup (3 ounces) shredded Muenster cheese
4 slices bacon, cooked, crumbled
Combine ground beef, salt and red pepper, mixing lightly but thoroughly. Divide into 4 portions and form patties, 1/2 inch thick. Place on rack in broiler pan so burgers are 3 to 4 inches from heat. Broil 10 to 12 minutes, turning once. Meanwhile saute mushrooms in butter until tender; remove from heat and stir in green on ion.
TO SERVE: Top each muffin half with equal amounts of Colby cheese, burger, mushroom mixture and Muenster cheese. Place under broiler to melt cheese. Sprinkle each with bacon.
courtesy of: Gourmet Cheeseburgers Cookbook, American Dairy Farmers and Beef Industry Council
1 pound ground beef (85 percent lean)
1/2 teaspoon salt
1/8 teaspoon ground red pepper
3/4 cup sliced mushrooms
1 tablespoon butter
1/4 cup sliced green onion
FOR SERVING:
2 English muffins, split, toasted
4 slices Colby cheese, quartered
3/4 cup (3 ounces) shredded Muenster cheese
4 slices bacon, cooked, crumbled
Combine ground beef, salt and red pepper, mixing lightly but thoroughly. Divide into 4 portions and form patties, 1/2 inch thick. Place on rack in broiler pan so burgers are 3 to 4 inches from heat. Broil 10 to 12 minutes, turning once. Meanwhile saute mushrooms in butter until tender; remove from heat and stir in green on ion.
TO SERVE: Top each muffin half with equal amounts of Colby cheese, burger, mushroom mixture and Muenster cheese. Place under broiler to melt cheese. Sprinkle each with bacon.
courtesy of: Gourmet Cheeseburgers Cookbook, American Dairy Farmers and Beef Industry Council
Sunday, June 08, 2008
1126. TATTIE SCONE with BACON, FIELD MUSHROOMS and SLOW-ROASTED TOMATOES in WORCESTERSHIRE SAUCE
serves 4
5 fluid oz. Worcestershire sauce
4 plum tomatoes, halved lengthways, seeds and core removed
3 oz. butter
salt and freshly ground black pepper
12 rashers streaky bacon
8 field mushrooms, peeled and thickly sliced
10 oz. cooked mashed potatoes, warm
3 oz. plain flour
1 free-range egg yolk
pinch ground mace
4 free range eggs
2 fluid oz. sunflower oil
Preheat the oven to 400F. Pour the Worcestershire sauce into a pan and place over a medium heat. Bring to the boil, then reduce the heat and simmer until reduced by just over a third of its original volume. Place the tomatoes onto a baking tray and dot with 1 oz. of the butter, and season well with salt and freshly ground black pepper. Transfer to the oven to cook for 20-25 minutes. Place the bacon onto a clean baking sheet and place in the oven for 5-6 minutes, or until crisp and golden-brown. Heat a frying pan until hot, add 1 oz. of the butter and the mushrooms and fry for 2-3 minutes. Season well with salt and freshly ground black pepper. Place the warm mashed potato into a bowl and mix with the remaining butter and the flour to form a soft dough. Season with the ground mace and salt and freshly ground black pepper. Roll out the potato dough to ½-inch thick. Cut out rectangles approx 4 inches by 2 inches wide. Heat a griddle pan until very hot. Brush the griddle very lightly with oil and add the potato scones. Cook for about 20-30 seconds on each side, or until golden brown and crisp all over. Crack the eggs into a small frying pan and cook over a gentle heat trying to avoid crisp egg white. Cook to your preference.
To serve, place a tattie scone into the centre of each warmed plate, then place some of the mushrooms on top. Place the cooked tomatoes into the same pan as the Worcestershire sauce so that they soak up the flavour, then place them on top of each pile of the mushrooms. Place a rasher of cooked, crisp bacon on top, then add a fried egg on top of that. Place a second tattie scone on top to form a lid. Pour any excess Worcestershire sauce reduction around the plate and serve.
courtesy of: Lawrence Keogh, Saturday Kitchen, BBC Food
5 fluid oz. Worcestershire sauce
4 plum tomatoes, halved lengthways, seeds and core removed
3 oz. butter
salt and freshly ground black pepper
12 rashers streaky bacon
8 field mushrooms, peeled and thickly sliced
10 oz. cooked mashed potatoes, warm
3 oz. plain flour
1 free-range egg yolk
pinch ground mace
4 free range eggs
2 fluid oz. sunflower oil
Preheat the oven to 400F. Pour the Worcestershire sauce into a pan and place over a medium heat. Bring to the boil, then reduce the heat and simmer until reduced by just over a third of its original volume. Place the tomatoes onto a baking tray and dot with 1 oz. of the butter, and season well with salt and freshly ground black pepper. Transfer to the oven to cook for 20-25 minutes. Place the bacon onto a clean baking sheet and place in the oven for 5-6 minutes, or until crisp and golden-brown. Heat a frying pan until hot, add 1 oz. of the butter and the mushrooms and fry for 2-3 minutes. Season well with salt and freshly ground black pepper. Place the warm mashed potato into a bowl and mix with the remaining butter and the flour to form a soft dough. Season with the ground mace and salt and freshly ground black pepper. Roll out the potato dough to ½-inch thick. Cut out rectangles approx 4 inches by 2 inches wide. Heat a griddle pan until very hot. Brush the griddle very lightly with oil and add the potato scones. Cook for about 20-30 seconds on each side, or until golden brown and crisp all over. Crack the eggs into a small frying pan and cook over a gentle heat trying to avoid crisp egg white. Cook to your preference.
To serve, place a tattie scone into the centre of each warmed plate, then place some of the mushrooms on top. Place the cooked tomatoes into the same pan as the Worcestershire sauce so that they soak up the flavour, then place them on top of each pile of the mushrooms. Place a rasher of cooked, crisp bacon on top, then add a fried egg on top of that. Place a second tattie scone on top to form a lid. Pour any excess Worcestershire sauce reduction around the plate and serve.
courtesy of: Lawrence Keogh, Saturday Kitchen, BBC Food
Saturday, June 07, 2008
1125. SPRING MINESTRONE PASTA with CRISPY BACON
serves four
6 slices thick-cut bacon, coarsely chopped (about 6 ounces)
1 small onion, finely chopped
1 teaspoon salt
1/2 pound short pasta, such as ditalini (1 1/2 cups)
One 15-ounce can cannellini beans, rinsed
2 zucchini, cut into matchsticks
1 cup frozen peas, thawed
pepper
1/2 cup grated parmesan cheese, plus more for serving
1/4 cup chopped basil, parsley and mint
2 teaspoons grated lemon peel
In a large skillet, cook the bacon over medium-high heat until crisp, about 4 minutes; reserve 2 tablespoons of the fat and drain the bacon on paper towels. In a large saucepan, heat the bacon fat over medium heat. Add the onion and cook until softened, about 4 minutes. Add 4 cups water and the salt and bring to a boil. Stir in the pasta and simmer, stirring occasionally, until the pasta is just tender and the liquid is more than halfway absorbed, 8 to 10 minutes. Stir in the beans, zucchini and peas and season with salt and pepper. Return to a simmer and cook, stirring occasionally, until the vegetables are fork-tender, about 4 minutes. Remove from the heat and stir in the parmesan, herbs and lemon peel. Using a slotted spoon, transfer the pasta and vegetables to bowls. Top with more parmesan and the reserved bacon.
courtesy of: Silvana Nardone, Every Day with Rachael Ray, April 2008
6 slices thick-cut bacon, coarsely chopped (about 6 ounces)
1 small onion, finely chopped
1 teaspoon salt
1/2 pound short pasta, such as ditalini (1 1/2 cups)
One 15-ounce can cannellini beans, rinsed
2 zucchini, cut into matchsticks
1 cup frozen peas, thawed
pepper
1/2 cup grated parmesan cheese, plus more for serving
1/4 cup chopped basil, parsley and mint
2 teaspoons grated lemon peel
In a large skillet, cook the bacon over medium-high heat until crisp, about 4 minutes; reserve 2 tablespoons of the fat and drain the bacon on paper towels. In a large saucepan, heat the bacon fat over medium heat. Add the onion and cook until softened, about 4 minutes. Add 4 cups water and the salt and bring to a boil. Stir in the pasta and simmer, stirring occasionally, until the pasta is just tender and the liquid is more than halfway absorbed, 8 to 10 minutes. Stir in the beans, zucchini and peas and season with salt and pepper. Return to a simmer and cook, stirring occasionally, until the vegetables are fork-tender, about 4 minutes. Remove from the heat and stir in the parmesan, herbs and lemon peel. Using a slotted spoon, transfer the pasta and vegetables to bowls. Top with more parmesan and the reserved bacon.
courtesy of: Silvana Nardone, Every Day with Rachael Ray, April 2008
Friday, June 06, 2008
1124. BACON and LEEK QUICHE with TONGERLO TRIPLE BLOND BEER
serves four
Pastry:
400 grams flour
30 grams butter
10 grams salt
1 Tongerlo triple blond
4 leeks
40 grams butter
100 grams bacon
1/4 liter cream
8 eggs
some Tongerlo triple blond
nutmeg
salt and pepper
Mix the ingredients for the pastry with ½ of the beer, and leave the mixture in the fridge overnight. Next day, cut the 4 leeks in fine rings and lightly fry them in the butter. Pour over some Tongerlo, and add the bacon strips (or cubes) to the mixture. Preheat oven to 180°. Boil the cream and 1/4 liter of Tongerlo. Mix 5 egg yolks and 3 egg whites with salt, a lot of pepper, and the nutmeg. Pour the cream mixture and the egg mixture together in one bowl. Spread the pastry out on a round ovenproof dish. Put the leek and bacon mixture on first, then pour over the egg and cream mixture. In the oven for 20min or till golden. Ideally served with a fresh salad on the side.
courtesy of: Belgian Beers blog, Andreea, Brussels, Belgium
Pastry:
400 grams flour
30 grams butter
10 grams salt
1 Tongerlo triple blond
4 leeks
40 grams butter
100 grams bacon
1/4 liter cream
8 eggs
some Tongerlo triple blond
nutmeg
salt and pepper
Mix the ingredients for the pastry with ½ of the beer, and leave the mixture in the fridge overnight. Next day, cut the 4 leeks in fine rings and lightly fry them in the butter. Pour over some Tongerlo, and add the bacon strips (or cubes) to the mixture. Preheat oven to 180°. Boil the cream and 1/4 liter of Tongerlo. Mix 5 egg yolks and 3 egg whites with salt, a lot of pepper, and the nutmeg. Pour the cream mixture and the egg mixture together in one bowl. Spread the pastry out on a round ovenproof dish. Put the leek and bacon mixture on first, then pour over the egg and cream mixture. In the oven for 20min or till golden. Ideally served with a fresh salad on the side.
courtesy of: Belgian Beers blog, Andreea, Brussels, Belgium
Thursday, June 05, 2008
1123. POTATO, LEEK and BACON RAVIOLI
3/4 pound Yukon gold potatoes (3 small potatoes are best)
3 tablespoons extra-virgin olive oil
3/4 cup bacon, cut crosswise in 1/4-inch strips (about 5 ounces)
1 1/2 cups finely chopped leeks, washed and drained (2 medium leeks)
1/8 teaspoon salt
Freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano or Grana Padano, for the filling
Fresh pasta dough
Small Shrimp and Scallion Sauce, recipe follows
1/3 cup chopped fresh Italian parsley leaves
2 tablespoons soft butter
1 cup grated Parmigiano-Reggiano or Grana Padano
Preparing the Filling: Cook the whole, unpeeled potatoes in a pot of unsalted water to cover at a steady boil for 20 minutes or longer until just cooked through. Don't let them crack or get mushy on the outside. Let them cool briefly, then peel and slice them into rounds, 1/4-inch thick.
Heat the oil and the bacon pieces in a skillet over medium heat, stirring occasionally, for 3 or 4 minutes until the bacon is sizzling and has rendered much of its fat. Stir in the leeks and cook another 3 minutes or so until they're wilted and sizzling. Spread the potato slices in the pan, season with salt and pepper and toss with the bacon and leeks.
Cook for 8 minutes or more over medium-high heat, breaking up the potatoes into chunks. Spread and press the filling flat in the pan and let caramelize for a couple of minutes. Turn the pieces, press and fry, then repeat. When the filling is thoroughly cooked and has started to color, scrape it into a mixing bowl. Cool briefly then crush the potatoes some more with a fork (I like to have little chunks left); add 1/2 cup Parmesan and salt and pepper, to taste.
Filling the Ravioli: Roll out fresh pasta dough. For each ravioli, scoop up a heaping tablespoon of potato filling, shape it round and set in place. Cover and cut ravioli.
Bring a large pot of salted water to boil. If you are using dry pasta, start cooking the pasta 5 minutes before you start the sauce; if you are using fresh, start the sauce and then put on the pasta to cook at the same time
When the pasta is done al dente, scoop it up and drop into the shrimp pan. Toss briefly, sprinkle on the parsley, and toss again. Remove from the heat and drop 2 tablespoons butter on top of the pasta and toss in. Serve right away sprinkled with Parmesan.
Small Shrimp and Scallion Sauce:
yields sauce for 1 pound pasta
1/2 cup extra-virgin olive oil
1/2 cup sliced garlic (7 or 8 fat garlic cloves)
About 12 whole Tuscan-style pepperoncini in vinegar, drained, seeded and thinly sliced (about 1/4 cup)
1 pound (about 2 dozen) small shrimp, washed, peeled and deveined
1/2 teaspoon salt
1/2 cup thinly sliced scallions
2 tablespoons soft butter
Hot water from the pasta cooking pot
Pour the olive oil into the big skillet, scatter the garlic slices in and set over medium-high heat. Cook for 1 minute, until the garlic is sizzling. Scatter the slices of pepperoncini in a hot spot; cook for 1 minute; shake the pan now and then. Push the garlic and peppers to the side, turn the heat to high. Drop the shrimp in the center of the skillet and spread them so they're not crowded. Sprinkle on the salt and let them sizzle for 1/2 minute. Flip the shrimp over, giving the skillet a good toss or stirring and turning them; and cook another 1/2 minute or so, until the flesh is just turning opaque. Scatter the scallions into the skillet; toss and stir in with the shrimp, for 20 to 30 seconds, just until they are sizzling. Stir in butter 2 tablespoons of butter and cook until it is melted and starts to simmer, 10 to 20 seconds. Ladle in 2 cups of boiling pasta water. Stir up everything in the skillet and let the sauce boil for only a moment. If the pasta is ready to add turn down the heat to very low. If the pasta is not ready, remove the skillet from the heat immediately; set it back over low heat when you do add the pasta.
courtesy of: Lidia Bastianich, "Wholly Macaroni," Emeril Live
3 tablespoons extra-virgin olive oil
3/4 cup bacon, cut crosswise in 1/4-inch strips (about 5 ounces)
1 1/2 cups finely chopped leeks, washed and drained (2 medium leeks)
1/8 teaspoon salt
Freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano or Grana Padano, for the filling
Fresh pasta dough
Small Shrimp and Scallion Sauce, recipe follows
1/3 cup chopped fresh Italian parsley leaves
2 tablespoons soft butter
1 cup grated Parmigiano-Reggiano or Grana Padano
Preparing the Filling: Cook the whole, unpeeled potatoes in a pot of unsalted water to cover at a steady boil for 20 minutes or longer until just cooked through. Don't let them crack or get mushy on the outside. Let them cool briefly, then peel and slice them into rounds, 1/4-inch thick.
Heat the oil and the bacon pieces in a skillet over medium heat, stirring occasionally, for 3 or 4 minutes until the bacon is sizzling and has rendered much of its fat. Stir in the leeks and cook another 3 minutes or so until they're wilted and sizzling. Spread the potato slices in the pan, season with salt and pepper and toss with the bacon and leeks.
Cook for 8 minutes or more over medium-high heat, breaking up the potatoes into chunks. Spread and press the filling flat in the pan and let caramelize for a couple of minutes. Turn the pieces, press and fry, then repeat. When the filling is thoroughly cooked and has started to color, scrape it into a mixing bowl. Cool briefly then crush the potatoes some more with a fork (I like to have little chunks left); add 1/2 cup Parmesan and salt and pepper, to taste.
Filling the Ravioli: Roll out fresh pasta dough. For each ravioli, scoop up a heaping tablespoon of potato filling, shape it round and set in place. Cover and cut ravioli.
Bring a large pot of salted water to boil. If you are using dry pasta, start cooking the pasta 5 minutes before you start the sauce; if you are using fresh, start the sauce and then put on the pasta to cook at the same time
When the pasta is done al dente, scoop it up and drop into the shrimp pan. Toss briefly, sprinkle on the parsley, and toss again. Remove from the heat and drop 2 tablespoons butter on top of the pasta and toss in. Serve right away sprinkled with Parmesan.
Small Shrimp and Scallion Sauce:
yields sauce for 1 pound pasta
1/2 cup extra-virgin olive oil
1/2 cup sliced garlic (7 or 8 fat garlic cloves)
About 12 whole Tuscan-style pepperoncini in vinegar, drained, seeded and thinly sliced (about 1/4 cup)
1 pound (about 2 dozen) small shrimp, washed, peeled and deveined
1/2 teaspoon salt
1/2 cup thinly sliced scallions
2 tablespoons soft butter
Hot water from the pasta cooking pot
Pour the olive oil into the big skillet, scatter the garlic slices in and set over medium-high heat. Cook for 1 minute, until the garlic is sizzling. Scatter the slices of pepperoncini in a hot spot; cook for 1 minute; shake the pan now and then. Push the garlic and peppers to the side, turn the heat to high. Drop the shrimp in the center of the skillet and spread them so they're not crowded. Sprinkle on the salt and let them sizzle for 1/2 minute. Flip the shrimp over, giving the skillet a good toss or stirring and turning them; and cook another 1/2 minute or so, until the flesh is just turning opaque. Scatter the scallions into the skillet; toss and stir in with the shrimp, for 20 to 30 seconds, just until they are sizzling. Stir in butter 2 tablespoons of butter and cook until it is melted and starts to simmer, 10 to 20 seconds. Ladle in 2 cups of boiling pasta water. Stir up everything in the skillet and let the sauce boil for only a moment. If the pasta is ready to add turn down the heat to very low. If the pasta is not ready, remove the skillet from the heat immediately; set it back over low heat when you do add the pasta.
courtesy of: Lidia Bastianich, "Wholly Macaroni," Emeril Live
Wednesday, June 04, 2008
1122. CREAMY BACON and MUSHROOM TORTELLINI
serves four
30 grams butter
4 tablespoons shredded parmesan
625 grams tortellini, fresh cheese
4 rashers smoked bacon, chopped
250 grams mushrooms, small sliced
6 shallots, chopped
1 tablespoon plain flour
1/2 teaspoon freshly ground black pepper
375 ml creamy evaporated milk
Cook tortellini in rapidly boiling water for 4 minutes, or until just firm. Drain. Keep warm. Heat butter in a large saucepan. Saute bacon and mushrooms until tender, without browning. Stir in flour. Cook, stirring for 1 minute. Gradually stir in evaporated milk. Continue stirring until mixture boils. Reduce heat and stir in spring onions. Season with pepper. Pile tortellini into 4 large warm bowls. Top with sauce and generous sprinkling of parmesan. Serve immediately.
courtesy of: Coles, PO Box 480, Glen Iris, VIC 3146 Australia
30 grams butter
4 tablespoons shredded parmesan
625 grams tortellini, fresh cheese
4 rashers smoked bacon, chopped
250 grams mushrooms, small sliced
6 shallots, chopped
1 tablespoon plain flour
1/2 teaspoon freshly ground black pepper
375 ml creamy evaporated milk
Cook tortellini in rapidly boiling water for 4 minutes, or until just firm. Drain. Keep warm. Heat butter in a large saucepan. Saute bacon and mushrooms until tender, without browning. Stir in flour. Cook, stirring for 1 minute. Gradually stir in evaporated milk. Continue stirring until mixture boils. Reduce heat and stir in spring onions. Season with pepper. Pile tortellini into 4 large warm bowls. Top with sauce and generous sprinkling of parmesan. Serve immediately.
courtesy of: Coles, PO Box 480, Glen Iris, VIC 3146 Australia
Tuesday, June 03, 2008
1121. PAN-FRIED COD on a bed of PEA PUREE with SMOKED BACON and SHALLOT VELOUTE
serves four
4x 7oz cod steak
chopped chives
For the pea purée:
1lb. 2oz frozen peas
2oz butter
salt and pepper
For the shallot and bacon velouté:
9oz shallots sliced
½ pint fish stock
7oz smoked bacon trimmings
1½fl oz cream
8fl oz milk
3oz butter
1 bay leaf
1 large sprig of thyme
For the roasted shallots:
12 shallots peeled
2oz butter
salt and pepper
sherry vinegar
To make the pea purée: cook off the peas in boiling salted water until soft. Remove from the water using a spider or holey spoon and refresh in iced water. Once cool, remove from the water and leave the peas to drain for a little while.
Place 14oz of the peas into a food processor and blend to a purée. Pass the purée through a sieve to remove the outer skins and place the purée into a sauce pan.
Warm and mix in the butter and season with salt and pepper. At the last minute add the remaining peas and you are ready to serve.
To make the shallot and bacon velouté: Place the bacon trimmings and the milk together in a saucepan and bring to the boil.
Separately, sweat the shallots with butter and a pinch of salt, do not colour. Add the thyme and bay leaf and continue to sweat for a further 2 minutes.
Add the fish stock, cream and the infused milk with the bacon trimmings. Bring to the boil and slowly cook out for 20 minutes.
Remove the bacon trimmings, thyme and bay leaf and pour the liquid and shallots in the blender and blend until very smooth, then pass through a chinois.
Season with salt and pepper, add a knob of butter and using a hand blender create a cappuccino effect and serve.
To make the roasted shallots: make sure they are peeled to an even size and that you don't cut off the root. Place them into a saucepan and cover with water, add a pinch of salt to twist and bring to the boil.
Cook for about 5 minutes then pass off the shallots from the cooking liquid and refresh under running cold water.
Add the butter to a frying pan, heat slowly and add the shallots, season with salt and pepper then slowly colour the shallots.
Place into a preheated oven at 350F for 5 minutes then turn them and continue cooking until golden brown and soft.
Deglaze the pan with a splash of vinegar and drain in a sieve to remove excess fat. Reserve for later use.
To make the pan-fried cod: season with salt and pepper on both sides. Using a non-stick pan, heat with some olive oil and place the cod into the hot oil, skin side up.
Place into a preheated oven at 400F for 2 minutes and then flip over and continue to cook for a further 3 to 4 minutes, being careful not to over cook.
Remove from the oven and squeeze lemon juice over the fish. In the middle of each plate, place a spoonful of pea purée and dress three shallots around. Using a fish slice place the cod on top of the pea purée and then heat and froth the sauce using a hand blender and spoon around the fish.
courtesy of: Michael Caines, Saturday Kitchen, BBC Food
4x 7oz cod steak
chopped chives
For the pea purée:
1lb. 2oz frozen peas
2oz butter
salt and pepper
For the shallot and bacon velouté:
9oz shallots sliced
½ pint fish stock
7oz smoked bacon trimmings
1½fl oz cream
8fl oz milk
3oz butter
1 bay leaf
1 large sprig of thyme
For the roasted shallots:
12 shallots peeled
2oz butter
salt and pepper
sherry vinegar
To make the pea purée: cook off the peas in boiling salted water until soft. Remove from the water using a spider or holey spoon and refresh in iced water. Once cool, remove from the water and leave the peas to drain for a little while.
Place 14oz of the peas into a food processor and blend to a purée. Pass the purée through a sieve to remove the outer skins and place the purée into a sauce pan.
Warm and mix in the butter and season with salt and pepper. At the last minute add the remaining peas and you are ready to serve.
To make the shallot and bacon velouté: Place the bacon trimmings and the milk together in a saucepan and bring to the boil.
Separately, sweat the shallots with butter and a pinch of salt, do not colour. Add the thyme and bay leaf and continue to sweat for a further 2 minutes.
Add the fish stock, cream and the infused milk with the bacon trimmings. Bring to the boil and slowly cook out for 20 minutes.
Remove the bacon trimmings, thyme and bay leaf and pour the liquid and shallots in the blender and blend until very smooth, then pass through a chinois.
Season with salt and pepper, add a knob of butter and using a hand blender create a cappuccino effect and serve.
To make the roasted shallots: make sure they are peeled to an even size and that you don't cut off the root. Place them into a saucepan and cover with water, add a pinch of salt to twist and bring to the boil.
Cook for about 5 minutes then pass off the shallots from the cooking liquid and refresh under running cold water.
Add the butter to a frying pan, heat slowly and add the shallots, season with salt and pepper then slowly colour the shallots.
Place into a preheated oven at 350F for 5 minutes then turn them and continue cooking until golden brown and soft.
Deglaze the pan with a splash of vinegar and drain in a sieve to remove excess fat. Reserve for later use.
To make the pan-fried cod: season with salt and pepper on both sides. Using a non-stick pan, heat with some olive oil and place the cod into the hot oil, skin side up.
Place into a preheated oven at 400F for 2 minutes and then flip over and continue to cook for a further 3 to 4 minutes, being careful not to over cook.
Remove from the oven and squeeze lemon juice over the fish. In the middle of each plate, place a spoonful of pea purée and dress three shallots around. Using a fish slice place the cod on top of the pea purée and then heat and froth the sauce using a hand blender and spoon around the fish.
courtesy of: Michael Caines, Saturday Kitchen, BBC Food
Monday, June 02, 2008
1120. MACHE SAUTE with APPLE SMOKED BACON
serves four
4 strips apple-smoked bacon, chopped
1 tablespoon olive oil
1/2 red onion, thinly sliced
1 clove garlic, thinly sliced
4 ounces mâche, rinsed
Sea salt and black pepper
Cook the bacon in a large sauté pan over medium heat until golden and crisp. Remove bacon and pour out excess fat. Heat olive oil in same pan over medium heat. Add onion and garlic and cook for 1-2 minutes. Add the Mâche and cook until wilted. Add reserved bacon and stir through. Season to taste with salt and pepper.
courtesy of: Epic Roots, (415) 331-8271
4 strips apple-smoked bacon, chopped
1 tablespoon olive oil
1/2 red onion, thinly sliced
1 clove garlic, thinly sliced
4 ounces mâche, rinsed
Sea salt and black pepper
Cook the bacon in a large sauté pan over medium heat until golden and crisp. Remove bacon and pour out excess fat. Heat olive oil in same pan over medium heat. Add onion and garlic and cook for 1-2 minutes. Add the Mâche and cook until wilted. Add reserved bacon and stir through. Season to taste with salt and pepper.
courtesy of: Epic Roots, (415) 331-8271
Sunday, June 01, 2008
1119. KOHLRABI RUSSIAN-STYLE
serves two
knob of butter
1/2 onion, chopped
1 large kohlrabi, cubed and blanched
50 grams smoked bacon, finely diced
1 teaspooon paprika
1 teaspoon caraway seeds
dill, to serve
sour cream, to serve
In a large frying pan, heat the butter and fry the onion in the butter until lightly colored. Add the blanched kohlrabi, followed by the bacon, paprika and caraway seeds. Fry for a few minutes until cooked through, mixing so all the flavours combine. Serve with chopped dill and sour cream.
courtesy of: Diana Henry, Market Kitchen, UKTV Food
knob of butter
1/2 onion, chopped
1 large kohlrabi, cubed and blanched
50 grams smoked bacon, finely diced
1 teaspooon paprika
1 teaspoon caraway seeds
dill, to serve
sour cream, to serve
In a large frying pan, heat the butter and fry the onion in the butter until lightly colored. Add the blanched kohlrabi, followed by the bacon, paprika and caraway seeds. Fry for a few minutes until cooked through, mixing so all the flavours combine. Serve with chopped dill and sour cream.
courtesy of: Diana Henry, Market Kitchen, UKTV Food
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