makes 5 servings
3 tablespoons bacon, cooked and finely chopped
2 cups Monterey Jack cheese, shredded
2/3 cups yogurt
1/2 cups sliced almonds
2 tablespoons chives
1/4 teaspoon garlic salt
1/2 teaspoon almond extract
1 teaspoon white wine vinegar
Mix all ingredients and serve.
courtesy of: Calorie Counter Database
Saturday, January 31, 2009
Friday, January 30, 2009
1362. LEEK and BACON STIR FRY with CASHEW
serves four
450 grams leeks, trimmed and cut into matchstick strips
4 rashers lean smoked back bacon, cut into fine strips
1 tablespoons light and mild olive oil
1 teaspoon sesame oil
clove garlic, crushed
1-inch piece fresh root ginger, peeled and finely chopped
250 grams pak choi leaves, roughly torn
75 grams baby plum tomatoes, halved
225g cooked noodles
1 tablespoons light soy sauce
1 tablespoons sweet chili sauce
50 grams cashew nuts
Stir fry the leeks and bacon with the garlic and ginger in the olive oil and sesame oil over a high heat for 3-4 minutes until just beginning to brown. Stir in the pak choi leaves and baby plum tomatoes cook for a further 2 minutes or until the leaves begin to wilt. Add the cooked noodles, soy and chili sauce and nuts and cook for 2 minutes. Serve immediately.
courtesy of: British Leeks, Leek Growers' Association
450 grams leeks, trimmed and cut into matchstick strips
4 rashers lean smoked back bacon, cut into fine strips
1 tablespoons light and mild olive oil
1 teaspoon sesame oil
clove garlic, crushed
1-inch piece fresh root ginger, peeled and finely chopped
250 grams pak choi leaves, roughly torn
75 grams baby plum tomatoes, halved
225g cooked noodles
1 tablespoons light soy sauce
1 tablespoons sweet chili sauce
50 grams cashew nuts
Stir fry the leeks and bacon with the garlic and ginger in the olive oil and sesame oil over a high heat for 3-4 minutes until just beginning to brown. Stir in the pak choi leaves and baby plum tomatoes cook for a further 2 minutes or until the leaves begin to wilt. Add the cooked noodles, soy and chili sauce and nuts and cook for 2 minutes. Serve immediately.
courtesy of: British Leeks, Leek Growers' Association
Thursday, January 29, 2009
1361. CHATEAUBRIAND with PORTOBELLO-BACON SAUCE
yields six servings
8 and 1/4 cups beef broth (low-salt if using canned)
1 bottle Merlot (or other red wine with mellow tannins)
1/2 cup canola oil
4 ounces sliced double-smoked bacon, cut in half lengthwise and julienned
5 shallots, finely diced
8 to 10 portobello-mushroom caps, peeled and cut into 1/4-inch dice
1 teaspoon finely chopped thyme
3 tablespoons cornstarch or arrowroot
1 tablespoon unsalted butter
Salt and freshly ground black pepper
4 to 4 and 1/2 pounds beef tenderloin, trimmed (with the thin tail end folded to equalize the thickness) and tied at 1 and 1/2-inch intervals
Portobello-bacon sauce: Place 8 cups of the broth in a saucepan over medium heat and reduce to about 2 cups. Reduce the red wine to about 1 cup in a separate saucepan.
Heat 1/4 cup oil in a large pan, then add the bacon and cook until it's crisp but not burned; remove and set aside. Add the shallots to the pan, cook till translucent, and stir in the diced mushrooms. When the mushrooms have released all their liquid, return the bacon to the pan, add the reduced wine, and bring to a simmer. Add the reduced beef broth and thyme and simmer for 30 minutes. Mix the cornstarch or arrowroot with the remaining 1/4 cup beef broth and add to the sauce after the first 15 minutes of cooking. When ready to serve, whisk in the butter and season with salt and pepper. If the sauce becomes too thick, thin it out with a little water.
Chateaubriand: Preheat the oven to 400 degrees. Season the meat generously with salt and pepper. Heat the remaining oil in a large ovenproof sauté pan, and when the oil begins to smoke, add the tenderloin and sear on all sides. Place the pan in the oven and roast for 20 to 30 minutes, to desired doneness (115 to 118 degrees for rare, 120 degrees for medium rare). Remove from oven, cover loosely with foil, and allow to rest for 20 minutes. Cut into 2-inch-thick slices and serve 2 per person with the portobello-bacon sauce. Hearts of celery, organic carrots, leeks, and Bintje potatoes—all braised—make great accompaniments.
courtesy of: Chef Rick Laakkonen, Ilo, The Bryant Park Hotel, 40 West 40th Street, New York, New York 10018 | New York Magazine, 2002
8 and 1/4 cups beef broth (low-salt if using canned)
1 bottle Merlot (or other red wine with mellow tannins)
1/2 cup canola oil
4 ounces sliced double-smoked bacon, cut in half lengthwise and julienned
5 shallots, finely diced
8 to 10 portobello-mushroom caps, peeled and cut into 1/4-inch dice
1 teaspoon finely chopped thyme
3 tablespoons cornstarch or arrowroot
1 tablespoon unsalted butter
Salt and freshly ground black pepper
4 to 4 and 1/2 pounds beef tenderloin, trimmed (with the thin tail end folded to equalize the thickness) and tied at 1 and 1/2-inch intervals
Portobello-bacon sauce: Place 8 cups of the broth in a saucepan over medium heat and reduce to about 2 cups. Reduce the red wine to about 1 cup in a separate saucepan.
Heat 1/4 cup oil in a large pan, then add the bacon and cook until it's crisp but not burned; remove and set aside. Add the shallots to the pan, cook till translucent, and stir in the diced mushrooms. When the mushrooms have released all their liquid, return the bacon to the pan, add the reduced wine, and bring to a simmer. Add the reduced beef broth and thyme and simmer for 30 minutes. Mix the cornstarch or arrowroot with the remaining 1/4 cup beef broth and add to the sauce after the first 15 minutes of cooking. When ready to serve, whisk in the butter and season with salt and pepper. If the sauce becomes too thick, thin it out with a little water.
Chateaubriand: Preheat the oven to 400 degrees. Season the meat generously with salt and pepper. Heat the remaining oil in a large ovenproof sauté pan, and when the oil begins to smoke, add the tenderloin and sear on all sides. Place the pan in the oven and roast for 20 to 30 minutes, to desired doneness (115 to 118 degrees for rare, 120 degrees for medium rare). Remove from oven, cover loosely with foil, and allow to rest for 20 minutes. Cut into 2-inch-thick slices and serve 2 per person with the portobello-bacon sauce. Hearts of celery, organic carrots, leeks, and Bintje potatoes—all braised—make great accompaniments.
courtesy of: Chef Rick Laakkonen, Ilo, The Bryant Park Hotel, 40 West 40th Street, New York, New York 10018 | New York Magazine, 2002
Wednesday, January 28, 2009
1360. BACON-INFUSED LAVASH
serves two
2 rounds lavash
leftover bacon fat
Preheat the oven to 350F. Cut the lavash rounds into quarters. In a small saucepan, melt the bacon fat over low heat. When melted, toss the lavash quarters in the fat to coat. Place the lavash quarters on a baking sheet and bake for 10 minutes, until crispy.
courtesy of: Cookthink, 2250 Hall Place NW, Washington, DC 20007
2 rounds lavash
leftover bacon fat
Preheat the oven to 350F. Cut the lavash rounds into quarters. In a small saucepan, melt the bacon fat over low heat. When melted, toss the lavash quarters in the fat to coat. Place the lavash quarters on a baking sheet and bake for 10 minutes, until crispy.
courtesy of: Cookthink, 2250 Hall Place NW, Washington, DC 20007
Tuesday, January 27, 2009
1359. BOILED BACON with CIDER and RAISIN SAUCE
serves eight
1 kg boiling bacon, rind and fat removed
100 grams carrots, peeled and sliced
100 grams onion, peeled and sliced
1 bouquet garni (parsley, thyme, bay leaf in a muslin bag)
4 whole cloves
500 ml dry cider
500 ml water
Sauce
100 grams seedless raisins
300 ml cooking liquor
2 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons cornflour
2 tablespoons water
Weigh bacon and calculate cooking time - allow 30 minutes per 500 g plus 30 minutes. Place bacon, vegetables, herbs and cloves in deep pan. Add cider and water, bring to the boil, cover and simmer gently for calculated cooking time. Add more water if necessary. Remove bacon and reserve cooking liquor.
To Make Sauce: Place seedless raisins, cooking liquor, brown sugar and lemon juice in a saucepan. Cover and simmer for 10 minutes. Blend the cornflour and water, stir into the sauce and simmer a further 3 minutes. Serve the bacon sliced with the sauce.
courtesy of: All Seasons, All Reasons by Pip Duncan | New Zealand Pork Industry Board, PO Box 4048, 4th Floor, 94 Dixon Street, Wellington
1 kg boiling bacon, rind and fat removed
100 grams carrots, peeled and sliced
100 grams onion, peeled and sliced
1 bouquet garni (parsley, thyme, bay leaf in a muslin bag)
4 whole cloves
500 ml dry cider
500 ml water
Sauce
100 grams seedless raisins
300 ml cooking liquor
2 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons cornflour
2 tablespoons water
Weigh bacon and calculate cooking time - allow 30 minutes per 500 g plus 30 minutes. Place bacon, vegetables, herbs and cloves in deep pan. Add cider and water, bring to the boil, cover and simmer gently for calculated cooking time. Add more water if necessary. Remove bacon and reserve cooking liquor.
To Make Sauce: Place seedless raisins, cooking liquor, brown sugar and lemon juice in a saucepan. Cover and simmer for 10 minutes. Blend the cornflour and water, stir into the sauce and simmer a further 3 minutes. Serve the bacon sliced with the sauce.
courtesy of: All Seasons, All Reasons by Pip Duncan | New Zealand Pork Industry Board, PO Box 4048, 4th Floor, 94 Dixon Street, Wellington
Monday, January 26, 2009
1358. BROCCOLI SALAD with BACON and RAISINS
yields 4-6 servings
1 cup mayonnaise
1/4 cup brown sugar
2 tablespoons cider vinegar
salt
fresh ground black pepper
4 cups broccoli florets (about 2 small heads chopped into small florets)
6 slices thick cut bacon, cooked and chopped
1/2 cup raisins
1/2 cup cashews, roughly chopped
In a small bowl, whisk together mayonnaise, brown sugar, and vinegar; add salt and pepper to taste.
In a large bowl, combine broccoli, bacon and raisins. Add dressing and toss well. Store, covered, in refrigerator until ready to serve. Stir in cashews before serving.
courtesy of: Pinch My Salt: Food, Recipes, and Photography, Nicole, San Diego, California
1 cup mayonnaise
1/4 cup brown sugar
2 tablespoons cider vinegar
salt
fresh ground black pepper
4 cups broccoli florets (about 2 small heads chopped into small florets)
6 slices thick cut bacon, cooked and chopped
1/2 cup raisins
1/2 cup cashews, roughly chopped
In a small bowl, whisk together mayonnaise, brown sugar, and vinegar; add salt and pepper to taste.
In a large bowl, combine broccoli, bacon and raisins. Add dressing and toss well. Store, covered, in refrigerator until ready to serve. Stir in cashews before serving.
courtesy of: Pinch My Salt: Food, Recipes, and Photography, Nicole, San Diego, California
Sunday, January 25, 2009
1357. BRULEED CHEDDAR-BACON BABY ZUCCHINI
1/2 pound baby zucchini, washed and halved lengthwise
ground black pepper to taste
6 slices bacon, cut into thirds
1 cup sharp cheddar cheese, shredded
chives chopped small, as needed
Preheat broiler and position the rack 6 or 7 inches from the heat.
Place the zucchini on a cookie sheet cut side up and season with the pepper. Place a piece of bacon on each zucchini and generously top with the cheese. Place in the oven and broil for about 5 to 10 minutes or until bacon is crisp and cheese is golden brown. Garnish with the chives.
courtesy of: Tom Fraker | Melissa's Food Service, P.O. Box 21127, Los Angeles, California 90021, (800) 588-0151
ground black pepper to taste
6 slices bacon, cut into thirds
1 cup sharp cheddar cheese, shredded
chives chopped small, as needed
Preheat broiler and position the rack 6 or 7 inches from the heat.
Place the zucchini on a cookie sheet cut side up and season with the pepper. Place a piece of bacon on each zucchini and generously top with the cheese. Place in the oven and broil for about 5 to 10 minutes or until bacon is crisp and cheese is golden brown. Garnish with the chives.
courtesy of: Tom Fraker | Melissa's Food Service, P.O. Box 21127, Los Angeles, California 90021, (800) 588-0151
Saturday, January 24, 2009
1356. LAMB KABOBS with BACON, ONIONS, PEPPERS and TOMATOES
serves four
1/4 cup fragrant olive oil
2 tablespoons fresh lemon juice
4 cloves garlic, minced
1 teaspoon fresh oregano leaves or 1/4 teaspoon dried leaves
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried leaves
1 1/2 lb. lamb cut from the leg into 1 1/2-inch cubes (about 20 cubes)
salt and freshly ground black pepper
4 12-inch wooden skewers soaked for 15 minutes in water
4 slices thick-sliced bacon, cut crosswise into 1-inch pieces
8 large cherry tomatoes
8 1 1/2-inch pearl onions or cippolini onions, peeled, with an "X" cut in each root end and blanched
1 large red or green bell pepper with seeds and membranes removed, cut into 1-inch squares
sprigs of fresh thyme to garnish (optional)
Greek olives to garnish (optional)
tzatziki (recipe of your choice)
Combine the olive oil, lemon juice, garlic, oregano and thyme together in a large resealable plastic bag. Add the lamb cubes, season with salt and pepper, seal the bag, and marinate for at least 1 hour or overnight in the refrigerator, turning a couple of times.
Heat a barbecue or gas grill to high. Remove the meat from the marinade. For each 12-inch skewer, start by threading a tomato onto the skewer. Add a piece of bacon doubled over, a cube of lamb, a piece of bacon doubled over, and an onion. Continue with lamb, pepper, lamb, tomatoes, lamb, and onion, and finally lamb and pepper, putting a piece of bacon on either side of each cube of lamb in the sequence. Repeat with remaining skewers.
Lightly oil the grill. Place the skewers on the grill, cover, and cook until the meat is medium-rare, about 1-2 minutes per side, turning until all four sides are cooked, about 8 minutes total cooking time. To serve, transfer the skewers to plates with salad or cooked rice on them. Garnish with the thyme sprigs and Greek olives; spoon on the tzatziki, and serve.
courtesy of: Seduced by Bacon: Recipes & Lore about America's Favorite Indulgence by Joanna Pruess with Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, p. 110
1/4 cup fragrant olive oil
2 tablespoons fresh lemon juice
4 cloves garlic, minced
1 teaspoon fresh oregano leaves or 1/4 teaspoon dried leaves
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried leaves
1 1/2 lb. lamb cut from the leg into 1 1/2-inch cubes (about 20 cubes)
salt and freshly ground black pepper
4 12-inch wooden skewers soaked for 15 minutes in water
4 slices thick-sliced bacon, cut crosswise into 1-inch pieces
8 large cherry tomatoes
8 1 1/2-inch pearl onions or cippolini onions, peeled, with an "X" cut in each root end and blanched
1 large red or green bell pepper with seeds and membranes removed, cut into 1-inch squares
sprigs of fresh thyme to garnish (optional)
Greek olives to garnish (optional)
tzatziki (recipe of your choice)
Combine the olive oil, lemon juice, garlic, oregano and thyme together in a large resealable plastic bag. Add the lamb cubes, season with salt and pepper, seal the bag, and marinate for at least 1 hour or overnight in the refrigerator, turning a couple of times.
Heat a barbecue or gas grill to high. Remove the meat from the marinade. For each 12-inch skewer, start by threading a tomato onto the skewer. Add a piece of bacon doubled over, a cube of lamb, a piece of bacon doubled over, and an onion. Continue with lamb, pepper, lamb, tomatoes, lamb, and onion, and finally lamb and pepper, putting a piece of bacon on either side of each cube of lamb in the sequence. Repeat with remaining skewers.
Lightly oil the grill. Place the skewers on the grill, cover, and cook until the meat is medium-rare, about 1-2 minutes per side, turning until all four sides are cooked, about 8 minutes total cooking time. To serve, transfer the skewers to plates with salad or cooked rice on them. Garnish with the thyme sprigs and Greek olives; spoon on the tzatziki, and serve.
courtesy of: Seduced by Bacon: Recipes & Lore about America's Favorite Indulgence by Joanna Pruess with Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, p. 110
Friday, January 23, 2009
1355. BACON-WRAPPED SALMON with WILTED SPINACH
makes 4 servings
4 (5- to 6-oz) center-cut pieces skinless salmon fillet (about 1 1/2 inches thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons whole-grain or coarse-grain mustard
4 bacon slices
2/3 cup sliced shallots (2 large)
2 tablespoons olive oil
10 oz baby spinach (16 cups packed), rinsed but not dried
Special equipment: 4 (10- to 12-inch) metal skewers
Preheat broiler and put broiler pan under broiler so that its rack is about 4 inches from heat.
Pat fish dry and sprinkle with salt and pepper, then spread curved sides with mustard. Lay 1 bacon slice lengthwise along top of each fillet, tucking ends of bacon under fillet (ends will not meet). Thread 1 skewer through length of each fillet, entering and exiting fish through bacon to secure it.
Arrange fish, bacon sides down, on preheated rack of broiler pan and broil 3 minutes, then turn over and broil until fish is just cooked through and bacon is crisp, 3 to 4 minutes more.
While salmon broils, cook shallots in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add spinach and cook, covered, stirring occasionally, until spinach is just wilted, 1 to 2 minutes. Season with salt and pepper.
Serve salmon with spinach.
courtesy of: Gourmet, February 2006
4 (5- to 6-oz) center-cut pieces skinless salmon fillet (about 1 1/2 inches thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons whole-grain or coarse-grain mustard
4 bacon slices
2/3 cup sliced shallots (2 large)
2 tablespoons olive oil
10 oz baby spinach (16 cups packed), rinsed but not dried
Special equipment: 4 (10- to 12-inch) metal skewers
Preheat broiler and put broiler pan under broiler so that its rack is about 4 inches from heat.
Pat fish dry and sprinkle with salt and pepper, then spread curved sides with mustard. Lay 1 bacon slice lengthwise along top of each fillet, tucking ends of bacon under fillet (ends will not meet). Thread 1 skewer through length of each fillet, entering and exiting fish through bacon to secure it.
Arrange fish, bacon sides down, on preheated rack of broiler pan and broil 3 minutes, then turn over and broil until fish is just cooked through and bacon is crisp, 3 to 4 minutes more.
While salmon broils, cook shallots in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add spinach and cook, covered, stirring occasionally, until spinach is just wilted, 1 to 2 minutes. Season with salt and pepper.
Serve salmon with spinach.
courtesy of: Gourmet, February 2006
Thursday, January 22, 2009
1354. LEMON BACON and RED ONIONS with CALF'S LIVER
makes 4 servings
8 slices (about 2/3 lb.) thick-cut bacon
1/4 cup firmly packed brown sugar
1 1/2 teaspoons grated lemon peel
1/2 to 3/4 pound calf's liver, cut into 1/2-inch-thick slices
2 red onions (1 lb. total), peeled and thinly sliced
3 tablespoons lemon juice
2 tablespoons butter or olive oil
1 cup minced parsley
about 1/4 cup all-purpose flour
salt and pepper
In a 10- by 15-inch rimmed pan, lay bacon slices side by side. Bake in a 350° oven for 15 minutes. Drain and save fat. Mix sugar and lemon peel. With your fingers, evenly pat mixture onto bacon slices, covering completely. Return pan to oven and bake until bacon is well browned, 12 to 15 minutes. With a wide spatula, transfer bacon to a rack; scrape sugar drippings from pan and put on bacon. Meanwhile, rinse liver, pat dry, and trim off and discard any tough membrane. Cut liver into 4 equal portions. In a 10- to 12-inch nonstick frying pan, combine onions, lemon juice, and butter. Stir over high heat until onions are limp and slightly browned, about 15 minutes. Add parsley and stir until wilted. Mound onions on an ovenproof platter; arrange bacon in a single layer alongside. Put in a 150° oven. Wipe frying pan clean. Set frying pan over high heat and add reserved bacon fat. Coat liver with flour, shaking off excess. When fat is hot, add liver. Brown on each side, turning as needed until just barely pink in center (cut to test), about 5 minutes total. Drain liver briefly on towels, then add to platter. Add salt and pepper to taste.
courtesy of: Sunset, June 1999
8 slices (about 2/3 lb.) thick-cut bacon
1/4 cup firmly packed brown sugar
1 1/2 teaspoons grated lemon peel
1/2 to 3/4 pound calf's liver, cut into 1/2-inch-thick slices
2 red onions (1 lb. total), peeled and thinly sliced
3 tablespoons lemon juice
2 tablespoons butter or olive oil
1 cup minced parsley
about 1/4 cup all-purpose flour
salt and pepper
In a 10- by 15-inch rimmed pan, lay bacon slices side by side. Bake in a 350° oven for 15 minutes. Drain and save fat. Mix sugar and lemon peel. With your fingers, evenly pat mixture onto bacon slices, covering completely. Return pan to oven and bake until bacon is well browned, 12 to 15 minutes. With a wide spatula, transfer bacon to a rack; scrape sugar drippings from pan and put on bacon. Meanwhile, rinse liver, pat dry, and trim off and discard any tough membrane. Cut liver into 4 equal portions. In a 10- to 12-inch nonstick frying pan, combine onions, lemon juice, and butter. Stir over high heat until onions are limp and slightly browned, about 15 minutes. Add parsley and stir until wilted. Mound onions on an ovenproof platter; arrange bacon in a single layer alongside. Put in a 150° oven. Wipe frying pan clean. Set frying pan over high heat and add reserved bacon fat. Coat liver with flour, shaking off excess. When fat is hot, add liver. Brown on each side, turning as needed until just barely pink in center (cut to test), about 5 minutes total. Drain liver briefly on towels, then add to platter. Add salt and pepper to taste.
courtesy of: Sunset, June 1999
Wednesday, January 21, 2009
1353. PARTRIDGE ROAST with CABBAGE, BACON and MARSALA
serves four
4 crowns of partridge, (breasts still attached to the bone, but wings and legs removed)
salt and pepper
4 sprigs thyme
12 slices bacon
25 grams butter, plus extra for deglazing
2 tablespoons olive oil
2 onions, finely chopped
100 grams pancetta lardons
4 garlic cloves, crushed
1 savoy cabbage, sliced
100ml chicken stock
200ml marsala
Preheat the oven to 200C/gas 6. Season the partridge crowns and lay a sprig of thyme on each, then wrap them in 3 slices of bacon each, securing with cotton string. Heat the butter and oil in a heavy ovenproof pan, and sear the breasts until they are a good golden color. Remove from the pan and set aside.
In the same pan, fry the onions until beginning to soften, then add the pancetta lardons and cook until beginning to brown. Add the crushed garlic and sliced cabbage to the pan and sauté for a few minutes. Pour in the stock and lay the partridge on top of the cabbage. Cover with foil and cook in a preheated oven for 10 minutes. Remove the foil and make sure the birds are just cooked (the juices should run clear); if they are not give them 5 minutes more.
Remove the birds and cabbage from the pan and set aside to rest. Bring the pan to the heat and deglaze with a glass of Marsala. Add a knob of butter to the pan and incorporate into the wine.
To serve, pile some cabbage on a plate and lay a partridge crown on top. Pour a tablespoon or so of the intense Marsala sauce over each one and enjoy!
courtesy of: Wild Flavours: Real Produce, Real Food, Real Cooking by Mike Robinson. Cassell Illustrated, 2006
4 crowns of partridge, (breasts still attached to the bone, but wings and legs removed)
salt and pepper
4 sprigs thyme
12 slices bacon
25 grams butter, plus extra for deglazing
2 tablespoons olive oil
2 onions, finely chopped
100 grams pancetta lardons
4 garlic cloves, crushed
1 savoy cabbage, sliced
100ml chicken stock
200ml marsala
Preheat the oven to 200C/gas 6. Season the partridge crowns and lay a sprig of thyme on each, then wrap them in 3 slices of bacon each, securing with cotton string. Heat the butter and oil in a heavy ovenproof pan, and sear the breasts until they are a good golden color. Remove from the pan and set aside.
In the same pan, fry the onions until beginning to soften, then add the pancetta lardons and cook until beginning to brown. Add the crushed garlic and sliced cabbage to the pan and sauté for a few minutes. Pour in the stock and lay the partridge on top of the cabbage. Cover with foil and cook in a preheated oven for 10 minutes. Remove the foil and make sure the birds are just cooked (the juices should run clear); if they are not give them 5 minutes more.
Remove the birds and cabbage from the pan and set aside to rest. Bring the pan to the heat and deglaze with a glass of Marsala. Add a knob of butter to the pan and incorporate into the wine.
To serve, pile some cabbage on a plate and lay a partridge crown on top. Pour a tablespoon or so of the intense Marsala sauce over each one and enjoy!
courtesy of: Wild Flavours: Real Produce, Real Food, Real Cooking by Mike Robinson. Cassell Illustrated, 2006
Tuesday, January 20, 2009
1352. RAMP UDON SOUP with BACON CONSOMME and ASPARAGUS TEMPURA
bacon consommé (recipe below)
udon (recipe below)
asparagus tempura (recipe below)
ramps
safflower oil
salt and freshly ground black pepper to taste
Start making the bacon consommé (recipe below) at least a week in advance. Start making the udon (recipe below) about 4 hours in advance. Make tempura batter about 1/2 hour in advance. You can even saute the ramps in advance, if you like.
Clean the ramps and cut off and discard the root ends. Cut each ramp into three sections by first cutting the leaves from the stems/bulbs, then cutting the stems/bulbs in half.
Saute in a bit of safflower oil, adding salt and pepper to taste.
Mix with udon in a bowl. Pour bacon consommé over the udon and ramps. Serve with asparagus tempura.
Bacon Consommé
1 lb bacon
3 quarts or so of water
Gelatin
Start this process at least a week before you intend to serve this dish.
In a large pot, fry the bacon until delicious. Add the water and simmer for an hour or so. If the flavor isn't sufficiently infused at that point, blend the bacon and water together.
Strain through a fine mesh strainer. Reduce the resulting liquid to taste.
Measure the weight of the liquid you end up with, and measure out .7% gelatin by weight. Take a cup of the liquid and set it aside to cool a bit, then stir in the gelatin. Stir back into the rest of the liquid.
Put the liquid in a ziplock bag and freeze.
Once it is frozen, set it up in your fridge in a cheesecloth-lined strainer set over a bowl. As the block melts, bacon consommé will drip through the cheesecloth into the bowl below. The gelatin that remains acts as a strainer so that the dripping liquid is perfectly clear.
You can make this in advance and freeze it until it is needed.
Udon
1 cup lukewarm water
5 teaspoons salt
3 1/2 cups bread flour
1 1/2 cups all-purpose flour
Dissolve the salt in about 1 tbsp of the water, then add the rest of the water. Set aside.
In your Kitchenaid, combine the two flours and salt. Pour in the water. With the dough hook attachment, knead on the lowest speed until it is combined and ceases to adhere to the hook. If it stays as too ragged, sprinkle in a bit more water.
Once it ceases to adhere to the hook, remove the dough from the Kitchenaid and continue to knead by hand as hard as you can for about 10 minutes on a floured surface. If it's too sticky, you can add in a bit more bread flour. (This is highly unlikely.)
The dough is incredibly stiff and hard to knead, so after about 10 minutes, just give up! Wrap the dough in a very sturdy plastic bag - or, better yet, several layers of sturdy plastic bags. On top of the plastic bag layer(s), wrap a large kitchen towel. Put the wrapped dough on the ground and stand on it.
Knead the dough with your feet by walking back and forth across on it for a minute or so.
Then unwrap the dough, give it a double fold, put it back in the bag, wrap it back in the towel and walk on it some more. Repeat this process about 4 times. Then, leaving the dough in the bag, let it rest for 3 hours in a warm place.
After 3 hours have passed, take the dough out and form it into a ball. Wrap it back up and walk on it one more time, trying to spread the dough out as much as possible with your feet.
Unwrap the dough and roll it out on a floured surface until it is a square about 1/8 inch thick. This is tough, but you can do it. If necessary, Cook & Eat suggests cutting the dough into 4 pieces and run it through the thickest setting of a pasta machine, giving them a good dusting of flour, but we didn't actually try that ourselves.
Once the dough is rolled out thin enough, fold it in half, and then in half again. Then, with one of the long edges facing you, slice the dough in 1/8 inch wide pieces. Dust the sliced pieces with a bit more flour as you go to prevent them from sticking.
Boil the noodles immediately, or cover with a towel while you are waiting for the water to come to a boil. The noodles will need to boil for about 7 minutes, stirred with a chopstick to prevent them form sticking together.
Asparagus Tempura
for the batter
1/2 cup ice water
1/2 cup vodka
1 1/8 cups all-purpose flour
1/8 teaspoon baking soda
1/2 teaspoons salt, or to taste
for the asparagus and the frying
asparagus
Oil for frying (peanut, safflower, or corn oil)
Stir the batter ingredients together with a fork. Don't spend too long on this, and leave the batter slightly lumpy. Stick it in the fridge to chill until cold, at least half an hour or so.
Clean and dry your asparagus, cutting off the woody ends. (I like to snap them off, then trim the ragged end nicely for serving.)
Heat up enough oil for deep-frying to 425 F.
Dip the asparagus in the tempura batter, one stalk at a time. With your fingers, scrape off any excess batter, such that the asparagus is only lightly covered. Fry just a few stalks at a time, such that the oil never goes below 375 F.
Deep-fry the asparagus until golden brown. This should happen very quickly, so don't walk away! Then remove the tempura with a slotted spoon and set it on a rack or paper towel covered plate to drain.
Wait for the oil to come back up to 425 F before adding in the next batch each time.
Serve immediately.
courtesy of: Gothamist, Prince Street Station, P.O. Box 510, New York, New York 10012
udon (recipe below)
asparagus tempura (recipe below)
ramps
safflower oil
salt and freshly ground black pepper to taste
Start making the bacon consommé (recipe below) at least a week in advance. Start making the udon (recipe below) about 4 hours in advance. Make tempura batter about 1/2 hour in advance. You can even saute the ramps in advance, if you like.
Clean the ramps and cut off and discard the root ends. Cut each ramp into three sections by first cutting the leaves from the stems/bulbs, then cutting the stems/bulbs in half.
Saute in a bit of safflower oil, adding salt and pepper to taste.
Mix with udon in a bowl. Pour bacon consommé over the udon and ramps. Serve with asparagus tempura.
Bacon Consommé
1 lb bacon
3 quarts or so of water
Gelatin
Start this process at least a week before you intend to serve this dish.
In a large pot, fry the bacon until delicious. Add the water and simmer for an hour or so. If the flavor isn't sufficiently infused at that point, blend the bacon and water together.
Strain through a fine mesh strainer. Reduce the resulting liquid to taste.
Measure the weight of the liquid you end up with, and measure out .7% gelatin by weight. Take a cup of the liquid and set it aside to cool a bit, then stir in the gelatin. Stir back into the rest of the liquid.
Put the liquid in a ziplock bag and freeze.
Once it is frozen, set it up in your fridge in a cheesecloth-lined strainer set over a bowl. As the block melts, bacon consommé will drip through the cheesecloth into the bowl below. The gelatin that remains acts as a strainer so that the dripping liquid is perfectly clear.
You can make this in advance and freeze it until it is needed.
Udon
1 cup lukewarm water
5 teaspoons salt
3 1/2 cups bread flour
1 1/2 cups all-purpose flour
Dissolve the salt in about 1 tbsp of the water, then add the rest of the water. Set aside.
In your Kitchenaid, combine the two flours and salt. Pour in the water. With the dough hook attachment, knead on the lowest speed until it is combined and ceases to adhere to the hook. If it stays as too ragged, sprinkle in a bit more water.
Once it ceases to adhere to the hook, remove the dough from the Kitchenaid and continue to knead by hand as hard as you can for about 10 minutes on a floured surface. If it's too sticky, you can add in a bit more bread flour. (This is highly unlikely.)
The dough is incredibly stiff and hard to knead, so after about 10 minutes, just give up! Wrap the dough in a very sturdy plastic bag - or, better yet, several layers of sturdy plastic bags. On top of the plastic bag layer(s), wrap a large kitchen towel. Put the wrapped dough on the ground and stand on it.
Knead the dough with your feet by walking back and forth across on it for a minute or so.
Then unwrap the dough, give it a double fold, put it back in the bag, wrap it back in the towel and walk on it some more. Repeat this process about 4 times. Then, leaving the dough in the bag, let it rest for 3 hours in a warm place.
After 3 hours have passed, take the dough out and form it into a ball. Wrap it back up and walk on it one more time, trying to spread the dough out as much as possible with your feet.
Unwrap the dough and roll it out on a floured surface until it is a square about 1/8 inch thick. This is tough, but you can do it. If necessary, Cook & Eat suggests cutting the dough into 4 pieces and run it through the thickest setting of a pasta machine, giving them a good dusting of flour, but we didn't actually try that ourselves.
Once the dough is rolled out thin enough, fold it in half, and then in half again. Then, with one of the long edges facing you, slice the dough in 1/8 inch wide pieces. Dust the sliced pieces with a bit more flour as you go to prevent them from sticking.
Boil the noodles immediately, or cover with a towel while you are waiting for the water to come to a boil. The noodles will need to boil for about 7 minutes, stirred with a chopstick to prevent them form sticking together.
Asparagus Tempura
for the batter
1/2 cup ice water
1/2 cup vodka
1 1/8 cups all-purpose flour
1/8 teaspoon baking soda
1/2 teaspoons salt, or to taste
for the asparagus and the frying
asparagus
Oil for frying (peanut, safflower, or corn oil)
Stir the batter ingredients together with a fork. Don't spend too long on this, and leave the batter slightly lumpy. Stick it in the fridge to chill until cold, at least half an hour or so.
Clean and dry your asparagus, cutting off the woody ends. (I like to snap them off, then trim the ragged end nicely for serving.)
Heat up enough oil for deep-frying to 425 F.
Dip the asparagus in the tempura batter, one stalk at a time. With your fingers, scrape off any excess batter, such that the asparagus is only lightly covered. Fry just a few stalks at a time, such that the oil never goes below 375 F.
Deep-fry the asparagus until golden brown. This should happen very quickly, so don't walk away! Then remove the tempura with a slotted spoon and set it on a rack or paper towel covered plate to drain.
Wait for the oil to come back up to 425 F before adding in the next batch each time.
Serve immediately.
courtesy of: Gothamist, Prince Street Station, P.O. Box 510, New York, New York 10012
Monday, January 19, 2009
1351. MORNING CHEDDAR POLENTA with PRALINE BACON
6 tablespoons brown sugar
1 tablespoon chili powder
3/4 teaspoon coarse black pepper
3/4 cup pecans, coarsely chopped
16 slices bacon
6 cups water
1 1/2 cups coarse cornmeal (polenta)
1 teaspoon salt
2 tablespoons butter
8 ounces sharp cheddar cheese, shredded (2 cups), divided
Heat oven to 375º.
To make bacon: In small bowl combine brown sugar, chili powder, pepper and pecans. Place bacon slices on a foil-lined baking sheet and bake about 12 minutes until just a little more than half cooked. Drain bacon grease from pan and place strips on paper towels to remove excess fat. Turn bacon pieces over, place back on pan and sprinkle with pecan sugar mixture. Continue to bake for 10-12 minutes until topping is well browned and bacon is crisp.
To make polenta: In medium saucepan bring water to a boil. Whisk in cornmeal and salt. Reduce heat to low and stirring occasionally, cook polenta until it is thickened, about 30 minutes. Whisk in butter and 1 cup cheese. Serve hot*.
Divide polenta between 8 plates, top with remaining cheese and garnish each with 2 strips of praline bacon.
NOTE: To make polenta a day ahead: While polenta is hot, rinse and drain a 9 x 13 inch baking pan. Spread polenta in pan and let cool. Cover and refrigerate until ready to use. To reheat, remove cover and bake at 350 until heated through, about 20 minutes. Top with remaining cup of cheese and return to oven until cheese is melted. Cut into 8 pieces and serve with praline bacon.
courtesy of: Tillamook, 4175 Highway 101 North, Tillamook, Oregon 97141, 503-815-1300
1 tablespoon chili powder
3/4 teaspoon coarse black pepper
3/4 cup pecans, coarsely chopped
16 slices bacon
6 cups water
1 1/2 cups coarse cornmeal (polenta)
1 teaspoon salt
2 tablespoons butter
8 ounces sharp cheddar cheese, shredded (2 cups), divided
Heat oven to 375º.
To make bacon: In small bowl combine brown sugar, chili powder, pepper and pecans. Place bacon slices on a foil-lined baking sheet and bake about 12 minutes until just a little more than half cooked. Drain bacon grease from pan and place strips on paper towels to remove excess fat. Turn bacon pieces over, place back on pan and sprinkle with pecan sugar mixture. Continue to bake for 10-12 minutes until topping is well browned and bacon is crisp.
To make polenta: In medium saucepan bring water to a boil. Whisk in cornmeal and salt. Reduce heat to low and stirring occasionally, cook polenta until it is thickened, about 30 minutes. Whisk in butter and 1 cup cheese. Serve hot*.
Divide polenta between 8 plates, top with remaining cheese and garnish each with 2 strips of praline bacon.
NOTE: To make polenta a day ahead: While polenta is hot, rinse and drain a 9 x 13 inch baking pan. Spread polenta in pan and let cool. Cover and refrigerate until ready to use. To reheat, remove cover and bake at 350 until heated through, about 20 minutes. Top with remaining cup of cheese and return to oven until cheese is melted. Cut into 8 pieces and serve with praline bacon.
courtesy of: Tillamook, 4175 Highway 101 North, Tillamook, Oregon 97141, 503-815-1300
Sunday, January 18, 2009
1350. POTATO TORTE with BACON, CABBAGE and CHEDDAR
yields 8 servings
1/2 head Savoy cabbage, shredded
3 tablespoons butter
1/2 pound bacon, diced
4 baking potatoes, peeled and sliced 1/4-inch thick
8 ounces cheddar Cheese
Salt and freshly ground black pepper
Preheat oven to 400 degrees. Butter a 9-inch quiche pan or pie plate.
In a pot of boiling water, blanch the cabbage for 2 minutes. Drain and refresh in cold water. Pat dry. In a large skillet over medium heat, melt the butter. Add the bacon and cook until browned, about 5 minutes.
With a slotted spoon, remove the bacon and toss with the cabbage. Add the potato slices to the skillet and toss to coat in the bacon drippings. Place one-third of the potatoes in the bottom of the prepared pan.
Sprinkle with salt and pepper and half the cheese. Top with half the bacon and cabbage mixture, salt and pepper, then repeat with one-third of the potatoes, remaining cheese, bacon and cabbage, salt and pepper, and end with a layer of potatoes.
Cover with a sheet of parchment paper and bake for 45 minutes. Remove parchment for last 5 minutes to let potatoes brown. Slice into wedges.
courtesy of: Razzle Dazzle Recipes
1/2 head Savoy cabbage, shredded
3 tablespoons butter
1/2 pound bacon, diced
4 baking potatoes, peeled and sliced 1/4-inch thick
8 ounces cheddar Cheese
Salt and freshly ground black pepper
Preheat oven to 400 degrees. Butter a 9-inch quiche pan or pie plate.
In a pot of boiling water, blanch the cabbage for 2 minutes. Drain and refresh in cold water. Pat dry. In a large skillet over medium heat, melt the butter. Add the bacon and cook until browned, about 5 minutes.
With a slotted spoon, remove the bacon and toss with the cabbage. Add the potato slices to the skillet and toss to coat in the bacon drippings. Place one-third of the potatoes in the bottom of the prepared pan.
Sprinkle with salt and pepper and half the cheese. Top with half the bacon and cabbage mixture, salt and pepper, then repeat with one-third of the potatoes, remaining cheese, bacon and cabbage, salt and pepper, and end with a layer of potatoes.
Cover with a sheet of parchment paper and bake for 45 minutes. Remove parchment for last 5 minutes to let potatoes brown. Slice into wedges.
courtesy of: Razzle Dazzle Recipes
Saturday, January 17, 2009
1349. SMOKED HADDOCK and BACON SCRAMBLE
yields 1 serving
50 grams smoked haddock
1 rasher back bacon
1 egg
30 grams peas, boiled
25 ml cream
olive oil
Grill the bacon. Mix the egg and haddock with the cream and season. Scramble in a hot pan with olive oil for 2 minutes. Add the peas and serve on top of the bacon.
courtesy of: ITV, Lifestyle, Food, ITV plc, 200 Gray's Inn Road, London, WC1X 8HF
50 grams smoked haddock
1 rasher back bacon
1 egg
30 grams peas, boiled
25 ml cream
olive oil
Grill the bacon. Mix the egg and haddock with the cream and season. Scramble in a hot pan with olive oil for 2 minutes. Add the peas and serve on top of the bacon.
courtesy of: ITV, Lifestyle, Food, ITV plc, 200 Gray's Inn Road, London, WC1X 8HF
Friday, January 16, 2009
1348. FRESH CORN SOUFFLE with BACON and COMTE
yields four servings
unsalted butter, for rubbing
freshly grated Parmesan cheese, for coating
salt
4 ears of corn, shucked
1/4 pound thickly sliced bacon, cut crosswise into 1/3-inch strips
1 cup milk
freshly ground pepper
3 large egg yolks
2 cups shredded Comté cheese (6 ounces)
1/2 teaspoon chopped thyme
6 large egg whites
Preheat the oven to 350°. Generously butter a 1 1/2-quart soufflé dish and coat it with the Parmesan. Bring a large saucepan of water to a boil. Add salt and the corn and boil over high heat just until tender, about 5 minutes.
Meanwhile, in a small skillet, cook the bacon over high heat for 1 minute, then reduce the heat to moderate and cook until browned, about 5 minutes longer.
Using tongs, transfer the corn to a plate. Drain off the water and return the saucepan to the stove. Cut the corn kernels from the cobs; you should have 2 1/2 cups. Put 2 cups of the kernels in the saucepan and add the milk. Simmer over moderate heat until the milk has reduced by one-third, about 5 minutes. Transfer the corn and milk to a blender and puree until very smooth. Scrape the puree into a large bowl and stir in the bacon and the remaining 1/2 cup of corn kernels. Season lightly with salt and pepper and stir in the egg yolks, Comté and thyme. Cover with plastic wrap and let cool to room temperature.
In a large stainless steel bowl, using an electric mixer, beat the egg whites with a pinch of salt at high speed until they hold firm peaks. Stir one-third of the whites into the corn base to lighten it, then gently fold in the remaining whites until just blended. Scrape the mixture into the prepared soufflé dish and bake for 45 minutes, or until nicely browned and slightly jiggly in the center. Serve right away.
courtesy of: Marcia Kiesel, "Lessons in Chardonnay," Food & Wine, September 2006
unsalted butter, for rubbing
freshly grated Parmesan cheese, for coating
salt
4 ears of corn, shucked
1/4 pound thickly sliced bacon, cut crosswise into 1/3-inch strips
1 cup milk
freshly ground pepper
3 large egg yolks
2 cups shredded Comté cheese (6 ounces)
1/2 teaspoon chopped thyme
6 large egg whites
Preheat the oven to 350°. Generously butter a 1 1/2-quart soufflé dish and coat it with the Parmesan. Bring a large saucepan of water to a boil. Add salt and the corn and boil over high heat just until tender, about 5 minutes.
Meanwhile, in a small skillet, cook the bacon over high heat for 1 minute, then reduce the heat to moderate and cook until browned, about 5 minutes longer.
Using tongs, transfer the corn to a plate. Drain off the water and return the saucepan to the stove. Cut the corn kernels from the cobs; you should have 2 1/2 cups. Put 2 cups of the kernels in the saucepan and add the milk. Simmer over moderate heat until the milk has reduced by one-third, about 5 minutes. Transfer the corn and milk to a blender and puree until very smooth. Scrape the puree into a large bowl and stir in the bacon and the remaining 1/2 cup of corn kernels. Season lightly with salt and pepper and stir in the egg yolks, Comté and thyme. Cover with plastic wrap and let cool to room temperature.
In a large stainless steel bowl, using an electric mixer, beat the egg whites with a pinch of salt at high speed until they hold firm peaks. Stir one-third of the whites into the corn base to lighten it, then gently fold in the remaining whites until just blended. Scrape the mixture into the prepared soufflé dish and bake for 45 minutes, or until nicely browned and slightly jiggly in the center. Serve right away.
courtesy of: Marcia Kiesel, "Lessons in Chardonnay," Food & Wine, September 2006
Thursday, January 15, 2009
1347. MUSSELS stuffed with BACON, GARLIC and HERBS
makes 8 servings
4 slices smoked bacon
6 garlic cloves, bruised
½ cup rich court bouillon or chicken stock
½ cup dry, fruity white wine
40 large mussels, purged, scrubbed, beards removed
4 ounces unsalted butter, at room temperature
2 tablespoons shallots, diced
4 garlic cloves, minced 1 slice smoked bacon
2 tablespoons fresh parsley, chopped
½ teaspoon dried chervil
pinch of dried tarragon
½ teaspoon lemon juice
½ teaspoon salt
¼ teaspoon black pepper
2 cups rock salt, to line broiling pan
¼ cup dry breadcrumbs
crusty bread, for service
lemon wedges, for garnish
parsley sprigs, for garnish
Place the bacon slices on the bottom of a pot that is large enough to hold the mussels. Scatter the garlic cloves evenly on top of the bacon and pour over the court bouillon and wine. Add the mussels, cover the pot with a lid, and bring the liquid to a simmer.
Cook the mussels until they have opened, discarding any that remain closed, and allow to cool. Reserve, refrigerated, until ready to use. (The mussels can be steamed one day in advance.)
Cream the butter in a food processor until light and fluffy. Add the shallots, garlic, bacon, parsley, chervil, tarragon, lemon juice, salt, and pepper and process to mix thoroughly. Reserve until ready to cook. (The filling can be made one day in advance.)
Line a shallow sheet pan with rock salt, to level and stabilize the mussels and retain heat. Discard the upper shell of each mussel and set the mussels onto the salt. Top each mussel with 1 teaspoon [5 mL] of the reserved butter filling, spread across the shell with a metal spatula. (The mussels can be filled and stored, covered and refrigerated, until ready to cook.) Sprinkle on a small amount of the breadcrumbs just before cooking.
Broil the stuffed mussels under a very hot broiler for 2 to 3 minutes, or until the butter is melted and the breadcrumbs are evenly browned.
Serve each guest 4 to 5 mussels, accompanied with warm, crusty bread. Garnish with lemon wedges and parsley sprigs.
courtesy of: The Appetizer Atlas: A World of Small Bites by Arthur L. Meyer and Jon M. Vann. Wiley, 2003
4 slices smoked bacon
6 garlic cloves, bruised
½ cup rich court bouillon or chicken stock
½ cup dry, fruity white wine
40 large mussels, purged, scrubbed, beards removed
4 ounces unsalted butter, at room temperature
2 tablespoons shallots, diced
4 garlic cloves, minced 1 slice smoked bacon
2 tablespoons fresh parsley, chopped
½ teaspoon dried chervil
pinch of dried tarragon
½ teaspoon lemon juice
½ teaspoon salt
¼ teaspoon black pepper
2 cups rock salt, to line broiling pan
¼ cup dry breadcrumbs
crusty bread, for service
lemon wedges, for garnish
parsley sprigs, for garnish
Place the bacon slices on the bottom of a pot that is large enough to hold the mussels. Scatter the garlic cloves evenly on top of the bacon and pour over the court bouillon and wine. Add the mussels, cover the pot with a lid, and bring the liquid to a simmer.
Cook the mussels until they have opened, discarding any that remain closed, and allow to cool. Reserve, refrigerated, until ready to use. (The mussels can be steamed one day in advance.)
Cream the butter in a food processor until light and fluffy. Add the shallots, garlic, bacon, parsley, chervil, tarragon, lemon juice, salt, and pepper and process to mix thoroughly. Reserve until ready to cook. (The filling can be made one day in advance.)
Line a shallow sheet pan with rock salt, to level and stabilize the mussels and retain heat. Discard the upper shell of each mussel and set the mussels onto the salt. Top each mussel with 1 teaspoon [5 mL] of the reserved butter filling, spread across the shell with a metal spatula. (The mussels can be filled and stored, covered and refrigerated, until ready to cook.) Sprinkle on a small amount of the breadcrumbs just before cooking.
Broil the stuffed mussels under a very hot broiler for 2 to 3 minutes, or until the butter is melted and the breadcrumbs are evenly browned.
Serve each guest 4 to 5 mussels, accompanied with warm, crusty bread. Garnish with lemon wedges and parsley sprigs.
courtesy of: The Appetizer Atlas: A World of Small Bites by Arthur L. Meyer and Jon M. Vann. Wiley, 2003
Wednesday, January 14, 2009
1346. BACON, LETTUCE and TOMATO with CROQUE MONSIEUR
serves 4
For the tomato jelly
4 lb 6½oz plum tomatoes, peeled
dash olive oil
2 leeks, thoroughly washed, chopped
2 stalks celery, chopped
2 carrots, chopped
2 shallots, chopped
2 tbsp tomato paste
1 bunch fresh basil, stalks only
1 garlic clove
2 bay leaves
8¾fl oz tomato juice
1-2 tbsp caster sugar
2 tsp salt
5½ leaves gelatine per litre of tomato stock produced
For the bacon onion cream
1 tbsp olive oil
2 lb. 3¼oz white onions, finely sliced
3½oz bacon
7fl oz double cream
pinch salt
For the lettuce soup
2 heads English lettuce
salt
For the garnish
2 onions, sliced into rings
3½fl oz milk
1¾oz plain flour
½ pint vegetable oil, for deep frying, plus 1 tsp extra
5¼oz bacon lardons
For the cheese mixture
1 lbs. 13¼oz cheddar, grated
7½fl oz milk
2¼oz plain flour
2¼oz fresh breadcrumbs
2 free-range eggs
2 free-range egg yolks
1 tsp prepared English mustard
good splash Worcestershire sauce
For the sandwich
1 loaf brioche
8 large slices prosciutto
1 black truffle, thinly sliced
For the tomato jelly, de-seed the tomatoes (reserve the tomato flesh) and place the seeds into a sieve over a bowl. Reserve the sieved juice anddiscard the seeds. Heat the oil in a pan over a medium heat, Add the vegetables and fry over a low heat for 5-6 minutes, to soften but not colour. Add the tomato paste and cook for 2-3 minutes. Add the basil stalks, garlic and bay leaves. Add the flesh from the reserved plum tomatoes and cook for 10-15 minutes. Add the tomato juice and the juice extracted from the tomato seeds. Season, to taste, with caster sugar and salt. Bring to the boil, then reduce the heat to simmer for one hour. Remove from the heat and leave to cool. Once cool. pour the tomato mixture into in a muslin cloth over a large bowl to collect the juices. Transfer the collected juice to a clean pan over a medium heat and boil to reduce the liquid volume by one third. Allow to cool then transfer to a measuring jug to establish the volume of tomato stock. Soak the gelatine leaves (number according to amount of tomato stock) in ice-cold water until softened, then squeeze out any excess water. Add the softened gelatine to the tomato stock and dissolve. Strain again into Martini glasses and place into the fridge to set.
For the bacon and onion cream, heat the olive oil in a pan over a low heat. Add the onions and bacon and fry to soften and infuse the onions with the bacon flavour. Fry for one hour over a very low heat without colouring, then remove from the heat and allow to cool. Remove the bacon from the onions. Discard the bacon or use in another recipe. Transfer the onions to a food processor. Add 3½fl oz of the double cream and blend until smooth. Whip the remaining 3½fl oz of the double cream in a bowl until soft peaks form when the whisk is removed. Add the onion and cream mixture and fold in gently.
For the lettuce soup, place the lettuce leaves into boiling water for one minute, then remove and refresh in iced water and drain. Place the lettuce leaves into a food processor, blend and pass through a fine sieve into a clean bowl. Season, to taste, with salt. Pour into shot glasses and chill in the fridge.
For the garnish, heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the onion rings into the milk, then into the flour to coat. Transfer to the hot oil to deep-fry in batches until just turning golden-brown. Remove with a slotted spoon and drain on kitchen paper. Heat the extra teaspoon of oil in a frying pan over a medium heat and add the bacon lardons. Fry until golden-brown, then remove with a slotted spoon and drain on kitchen paper. Keep warm.
For the cheese mixture, place the cheddar and milk into a large heavy-based pan and heat, stirring regularly, until the cheddar has melted and combined with the milk. Add the flour and breadcrumbs and cook for a further five minutes, stirring constantly. Remove from the heat and allow to cool. Transfer to a food processor and blend. Add the eggs, one at a time, and blend to combine. Repeat with the egg yolks. Add the mustard and Worcestershire sauce, blend again, then place into the fridge to cool.
For the sandwich, preheat the oven to 360F. Cut eight very thin slices from the brioche. Spread the cheese mixture onto one side of each slice. Place two slices of prosciutto onto four of the slices of cheese mixture-covered brioche and sprinkle a few slices of fresh truffle over the top. Place a second slice of brioche on top of each to create four sandwiches. Place each sandwich into a non-stick frying pan over a medium heat and fry for 2-3 minutes, or until golden-brown on each side. Transfer the sandwiches to a baking tray and place into the oven to cook for 2-3 minutes, or until cooked through and the cheese has melted. Remove from the oven, cut off the crusts and cut into 'soldiers'.
To serve, place a glass of tomato jelly onto each plate. Add a layer of onion cream to each jelly. Garnish with the deep-fried onion rings and the cooked bacon lardons. Place a shot glass of lettuce soup alongside and arrange the sandwich 'soldiers' around.
courtesy of: Jason Atherton, Great British Menu, BBC Food
For the tomato jelly
4 lb 6½oz plum tomatoes, peeled
dash olive oil
2 leeks, thoroughly washed, chopped
2 stalks celery, chopped
2 carrots, chopped
2 shallots, chopped
2 tbsp tomato paste
1 bunch fresh basil, stalks only
1 garlic clove
2 bay leaves
8¾fl oz tomato juice
1-2 tbsp caster sugar
2 tsp salt
5½ leaves gelatine per litre of tomato stock produced
For the bacon onion cream
1 tbsp olive oil
2 lb. 3¼oz white onions, finely sliced
3½oz bacon
7fl oz double cream
pinch salt
For the lettuce soup
2 heads English lettuce
salt
For the garnish
2 onions, sliced into rings
3½fl oz milk
1¾oz plain flour
½ pint vegetable oil, for deep frying, plus 1 tsp extra
5¼oz bacon lardons
For the cheese mixture
1 lbs. 13¼oz cheddar, grated
7½fl oz milk
2¼oz plain flour
2¼oz fresh breadcrumbs
2 free-range eggs
2 free-range egg yolks
1 tsp prepared English mustard
good splash Worcestershire sauce
For the sandwich
1 loaf brioche
8 large slices prosciutto
1 black truffle, thinly sliced
For the tomato jelly, de-seed the tomatoes (reserve the tomato flesh) and place the seeds into a sieve over a bowl. Reserve the sieved juice anddiscard the seeds. Heat the oil in a pan over a medium heat, Add the vegetables and fry over a low heat for 5-6 minutes, to soften but not colour. Add the tomato paste and cook for 2-3 minutes. Add the basil stalks, garlic and bay leaves. Add the flesh from the reserved plum tomatoes and cook for 10-15 minutes. Add the tomato juice and the juice extracted from the tomato seeds. Season, to taste, with caster sugar and salt. Bring to the boil, then reduce the heat to simmer for one hour. Remove from the heat and leave to cool. Once cool. pour the tomato mixture into in a muslin cloth over a large bowl to collect the juices. Transfer the collected juice to a clean pan over a medium heat and boil to reduce the liquid volume by one third. Allow to cool then transfer to a measuring jug to establish the volume of tomato stock. Soak the gelatine leaves (number according to amount of tomato stock) in ice-cold water until softened, then squeeze out any excess water. Add the softened gelatine to the tomato stock and dissolve. Strain again into Martini glasses and place into the fridge to set.
For the bacon and onion cream, heat the olive oil in a pan over a low heat. Add the onions and bacon and fry to soften and infuse the onions with the bacon flavour. Fry for one hour over a very low heat without colouring, then remove from the heat and allow to cool. Remove the bacon from the onions. Discard the bacon or use in another recipe. Transfer the onions to a food processor. Add 3½fl oz of the double cream and blend until smooth. Whip the remaining 3½fl oz of the double cream in a bowl until soft peaks form when the whisk is removed. Add the onion and cream mixture and fold in gently.
For the lettuce soup, place the lettuce leaves into boiling water for one minute, then remove and refresh in iced water and drain. Place the lettuce leaves into a food processor, blend and pass through a fine sieve into a clean bowl. Season, to taste, with salt. Pour into shot glasses and chill in the fridge.
For the garnish, heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the onion rings into the milk, then into the flour to coat. Transfer to the hot oil to deep-fry in batches until just turning golden-brown. Remove with a slotted spoon and drain on kitchen paper. Heat the extra teaspoon of oil in a frying pan over a medium heat and add the bacon lardons. Fry until golden-brown, then remove with a slotted spoon and drain on kitchen paper. Keep warm.
For the cheese mixture, place the cheddar and milk into a large heavy-based pan and heat, stirring regularly, until the cheddar has melted and combined with the milk. Add the flour and breadcrumbs and cook for a further five minutes, stirring constantly. Remove from the heat and allow to cool. Transfer to a food processor and blend. Add the eggs, one at a time, and blend to combine. Repeat with the egg yolks. Add the mustard and Worcestershire sauce, blend again, then place into the fridge to cool.
For the sandwich, preheat the oven to 360F. Cut eight very thin slices from the brioche. Spread the cheese mixture onto one side of each slice. Place two slices of prosciutto onto four of the slices of cheese mixture-covered brioche and sprinkle a few slices of fresh truffle over the top. Place a second slice of brioche on top of each to create four sandwiches. Place each sandwich into a non-stick frying pan over a medium heat and fry for 2-3 minutes, or until golden-brown on each side. Transfer the sandwiches to a baking tray and place into the oven to cook for 2-3 minutes, or until cooked through and the cheese has melted. Remove from the oven, cut off the crusts and cut into 'soldiers'.
To serve, place a glass of tomato jelly onto each plate. Add a layer of onion cream to each jelly. Garnish with the deep-fried onion rings and the cooked bacon lardons. Place a shot glass of lettuce soup alongside and arrange the sandwich 'soldiers' around.
courtesy of: Jason Atherton, Great British Menu, BBC Food
Tuesday, January 13, 2009
1345. PUY LENTILS with SOUR CHERRIES, BACON and GORGONZOLA
4.4 oz. Puy lentils
2 bay leaves
2-3 shallots, finely chopped
4 tablespoons olive oil
3 tablespoons water
1 teaspoon caster sugar
2.1 oz. dried sour cherries
2.3 oz. ml red wine vinegar
8 streaky bacon rashers
2.8 oz. baby spinach
4.2 oz. creamy Gorgonzola cheese
salt and black pepper
Wash the lentils under cold running water and then drain. Transfer to a saucepan and add enough water to cover them by 3 times their height. Add the bay leaves, bring to the boil and then simmer for about 20 minutes, until the lentils are al dente.
Meanwhile, make the sauce. Place the shallots in a pan with 2 Tblsp of the olive oil and sauté over a medium heat for about 10 minutes, until golden. Add the water, sugar, cherries, and vinegar and continue simmering over a low heat for 8 - 10 minutes, until you get a thick sauce. Taste and season with salt and pepper.
Drain the lentils well and immediately add them to the sauce so they can soak up all the flavours. Stir together, taste and adjust the salt again. It will need quite a lot, but remember you are adding bacon and Gorgonzola later, which are salty. Set aside to cool down.
Heat the remaining olive oil in a saucepan and fry the bacon in it for 3 minutes on each side, until it turns quite crisp. Transfer to a piece of kitchen paper to cool. Tear the bacon into large pieces and add to the lentils, then add the spinach and stir well. Taste and see if the salad needs any more oil, salt or pepper.
Transfer to serving plates and dot with broken chunks of Gorgonzola.
courtesy of: Shadowcook: Making Cookbook Recipes Work
2 bay leaves
2-3 shallots, finely chopped
4 tablespoons olive oil
3 tablespoons water
1 teaspoon caster sugar
2.1 oz. dried sour cherries
2.3 oz. ml red wine vinegar
8 streaky bacon rashers
2.8 oz. baby spinach
4.2 oz. creamy Gorgonzola cheese
salt and black pepper
Wash the lentils under cold running water and then drain. Transfer to a saucepan and add enough water to cover them by 3 times their height. Add the bay leaves, bring to the boil and then simmer for about 20 minutes, until the lentils are al dente.
Meanwhile, make the sauce. Place the shallots in a pan with 2 Tblsp of the olive oil and sauté over a medium heat for about 10 minutes, until golden. Add the water, sugar, cherries, and vinegar and continue simmering over a low heat for 8 - 10 minutes, until you get a thick sauce. Taste and season with salt and pepper.
Drain the lentils well and immediately add them to the sauce so they can soak up all the flavours. Stir together, taste and adjust the salt again. It will need quite a lot, but remember you are adding bacon and Gorgonzola later, which are salty. Set aside to cool down.
Heat the remaining olive oil in a saucepan and fry the bacon in it for 3 minutes on each side, until it turns quite crisp. Transfer to a piece of kitchen paper to cool. Tear the bacon into large pieces and add to the lentils, then add the spinach and stir well. Taste and see if the salad needs any more oil, salt or pepper.
Transfer to serving plates and dot with broken chunks of Gorgonzola.
courtesy of: Shadowcook: Making Cookbook Recipes Work
Monday, January 12, 2009
1344. BACON-WRAPPED TURKEY with PEAR CIDER GRAVY
makes 8 to 10 servings
For the turkey:
1 (18- to 20-pound) fresh turkey
3 tablespoons vegetable oil
2 medium white onions, peeled and halved
3 medium celery stalks, halved crosswise
10 medium cloves garlic, peeled
6 medium ripe pears, such as Anjou or Bosc
1 pound thinly sliced smoked bacon
For the gravy:
6 tablespoons unsalted butter (3/4 stick)
6 tablespoons all-purpose flour
3 cups low-sodium chicken broth, at room temperature
8 medium fresh sage leaves
5 sprigs fresh thyme
1 medium dried bay leaf
1 1/2 cups hard pear cider such as Ace Perry Cider or Wyder’s
For the turkey:
Heat the oven to 400°F. Remove the turkey from the refrigerator and let come to room temperature for 30 minutes.
Remove giblets and neck; reserve neck. Rinse out the turkey’s cavity and thoroughly pat dry with paper towels. Trim most of the excess fat and skin from the neck and cavity, and make 3-inch slits through the skin where the legs meet the breast.
Rub turkey all over with 2 tablespoons of the vegetable oil, then season generously with salt and freshly ground black pepper. Season the cavity with salt and pepper, and place 1 onion half, 1 celery piece, and 2 garlic cloves inside.
Place turkey in a large roasting pan. Arrange neck and remaining onions, celery pieces, and garlic cloves in the pan, and place in the oven. Roast turkey for 30 minutes, then lower the temperature to 350°F. Every 45 minutes, baste bird with pan drippings.
About 45 minutes before turkey is finished or when the internal temperature of the inner thigh reaches 145°F, cut pears in half and remove cores and stems. Brush each half with remaining 1 tablespoon vegetable oil and season well with salt and freshly ground black pepper. Remove turkey from the oven and overlap bacon strips across breast and around legs. If desired, secure bacon strips about 1 inch from edges with toothpicks. Arrange pear halves in the roasting pan and return turkey to the oven.
Roast turkey until the internal temperature of the inner thigh reaches 155°F. Remove from the oven and let rest uncovered while you prepare the gravy, or at least 30 minutes before carving. Remove pears to a serving platter, reserve onions, and discard any remaining solids in the roasting pan.
For the gravy:
Place 4 reserved pear halves and 1 reserved onion half in a food processor and purée until smooth, about 2 minutes. Reserve.
Make a roux by melting butter in a large saucepan over medium heat. When butter foams, add flour and whisk continuously until well combined. Cook until flour loses its raw flavor and starts to emit a toasty aroma, about 2 minutes. Whisk in chicken broth until smooth, add herbs and pear purée, and bring to a simmer.
Pour off as much grease as you can from the roasting pan without removing any of the pan juices and set the pan over two burners over medium heat. When the pan juices begin to sizzle, slowly pour in pear cider and cook, scraping up any browned bits with a flat spatula. Add cider mixture to gravy and stir to combine. Simmer until thickened slightly, about 15 minutes. Season with salt and freshly ground black pepper; strain gravy through a fine mesh strainer. Carve turkey and serve with gravy.
courtesy of: Kate Ramos and Aïda Mollenkamp, Chow
For the turkey:
1 (18- to 20-pound) fresh turkey
3 tablespoons vegetable oil
2 medium white onions, peeled and halved
3 medium celery stalks, halved crosswise
10 medium cloves garlic, peeled
6 medium ripe pears, such as Anjou or Bosc
1 pound thinly sliced smoked bacon
For the gravy:
6 tablespoons unsalted butter (3/4 stick)
6 tablespoons all-purpose flour
3 cups low-sodium chicken broth, at room temperature
8 medium fresh sage leaves
5 sprigs fresh thyme
1 medium dried bay leaf
1 1/2 cups hard pear cider such as Ace Perry Cider or Wyder’s
For the turkey:
Heat the oven to 400°F. Remove the turkey from the refrigerator and let come to room temperature for 30 minutes.
Remove giblets and neck; reserve neck. Rinse out the turkey’s cavity and thoroughly pat dry with paper towels. Trim most of the excess fat and skin from the neck and cavity, and make 3-inch slits through the skin where the legs meet the breast.
Rub turkey all over with 2 tablespoons of the vegetable oil, then season generously with salt and freshly ground black pepper. Season the cavity with salt and pepper, and place 1 onion half, 1 celery piece, and 2 garlic cloves inside.
Place turkey in a large roasting pan. Arrange neck and remaining onions, celery pieces, and garlic cloves in the pan, and place in the oven. Roast turkey for 30 minutes, then lower the temperature to 350°F. Every 45 minutes, baste bird with pan drippings.
About 45 minutes before turkey is finished or when the internal temperature of the inner thigh reaches 145°F, cut pears in half and remove cores and stems. Brush each half with remaining 1 tablespoon vegetable oil and season well with salt and freshly ground black pepper. Remove turkey from the oven and overlap bacon strips across breast and around legs. If desired, secure bacon strips about 1 inch from edges with toothpicks. Arrange pear halves in the roasting pan and return turkey to the oven.
Roast turkey until the internal temperature of the inner thigh reaches 155°F. Remove from the oven and let rest uncovered while you prepare the gravy, or at least 30 minutes before carving. Remove pears to a serving platter, reserve onions, and discard any remaining solids in the roasting pan.
For the gravy:
Place 4 reserved pear halves and 1 reserved onion half in a food processor and purée until smooth, about 2 minutes. Reserve.
Make a roux by melting butter in a large saucepan over medium heat. When butter foams, add flour and whisk continuously until well combined. Cook until flour loses its raw flavor and starts to emit a toasty aroma, about 2 minutes. Whisk in chicken broth until smooth, add herbs and pear purée, and bring to a simmer.
Pour off as much grease as you can from the roasting pan without removing any of the pan juices and set the pan over two burners over medium heat. When the pan juices begin to sizzle, slowly pour in pear cider and cook, scraping up any browned bits with a flat spatula. Add cider mixture to gravy and stir to combine. Simmer until thickened slightly, about 15 minutes. Season with salt and freshly ground black pepper; strain gravy through a fine mesh strainer. Carve turkey and serve with gravy.
courtesy of: Kate Ramos and Aïda Mollenkamp, Chow
Sunday, January 11, 2009
1343. BBQ BACON-WRAPPED ABALONE STEAKS
thin sliced bacon
jack, pepper jack, or fresh mozzarella cheese cut into strips
1 oz. abalone steaks
Place the strips of bacon in a shallow pan in the oven at 350 for 5 - 10 minutes to cook off some of the fat; do not allow the bacon to crisp. Remove from oven, drain and let cool.
Place a strip of cheese along the edge of each steak and roll the steak around the cheese.
Roll a piece of bacon around each steak; cover as much of the exposed steak as possible. Cut off the extra bacon to use on the next steak. Secure the roll with a toothpick.
Grill until the bacon is lightly browned and the cheese begins to melt out the ends. Grill plain or with BBQ or grilling sauce.
Place hors d'oeuvres on a cutting board, remove the toothpick, slice in half an serve with cocktail toothpicks.
courtesy of: The Abalone Farm, California
jack, pepper jack, or fresh mozzarella cheese cut into strips
1 oz. abalone steaks
Place the strips of bacon in a shallow pan in the oven at 350 for 5 - 10 minutes to cook off some of the fat; do not allow the bacon to crisp. Remove from oven, drain and let cool.
Place a strip of cheese along the edge of each steak and roll the steak around the cheese.
Roll a piece of bacon around each steak; cover as much of the exposed steak as possible. Cut off the extra bacon to use on the next steak. Secure the roll with a toothpick.
Grill until the bacon is lightly browned and the cheese begins to melt out the ends. Grill plain or with BBQ or grilling sauce.
Place hors d'oeuvres on a cutting board, remove the toothpick, slice in half an serve with cocktail toothpicks.
courtesy of: The Abalone Farm, California
Saturday, January 10, 2009
1342. FRENCH ONION SOUP with BACON
serves 4
3 tablespoons bacon drippings (4 bacon strips)
6 Maui or Vidalia onions (3 pounds/8 cups), thinly sliced
2 large shallots, chopped
1 tablespoon balsamic vinegar
1 cup burgundy wine
2 teaspoons dried oregano
3 quarts chicken broth
Salt and freshly ground black pepper, to taste
Sliced baquette, toasted and seasoned
Swiss cheese, grated
Flat-leaf parsley, chopped, for garnish
In a large saucepan over medium heat, fry four strips of bacon until crisp. Discard bacon. Sautè onions and shallots in bacon fat until tender, about 10 minutes. Add balsamic vinegar, wine and oregano. Cook for 30 minutes. Stir frequently until the onions caramelize and are golden brown. Blend in chicken broth. Simmer gently for one hour, stirring occasionally. Season with salt and pepper. Ladle soup into four ovenproof bowls. Float the croutons on top of soup and sprinkle with grated cheese. Broil until cheese melts. Garnish with flat-leaf parsley, serve immediately.
courtesy of: Tyler Florence | TASTE Magazine, Spring 2007 | Cincy Chic, 116-118 East 13th Street, Cincinnati, Ohio 45202
3 tablespoons bacon drippings (4 bacon strips)
6 Maui or Vidalia onions (3 pounds/8 cups), thinly sliced
2 large shallots, chopped
1 tablespoon balsamic vinegar
1 cup burgundy wine
2 teaspoons dried oregano
3 quarts chicken broth
Salt and freshly ground black pepper, to taste
Sliced baquette, toasted and seasoned
Swiss cheese, grated
Flat-leaf parsley, chopped, for garnish
In a large saucepan over medium heat, fry four strips of bacon until crisp. Discard bacon. Sautè onions and shallots in bacon fat until tender, about 10 minutes. Add balsamic vinegar, wine and oregano. Cook for 30 minutes. Stir frequently until the onions caramelize and are golden brown. Blend in chicken broth. Simmer gently for one hour, stirring occasionally. Season with salt and pepper. Ladle soup into four ovenproof bowls. Float the croutons on top of soup and sprinkle with grated cheese. Broil until cheese melts. Garnish with flat-leaf parsley, serve immediately.
courtesy of: Tyler Florence | TASTE Magazine, Spring 2007 | Cincy Chic, 116-118 East 13th Street, Cincinnati, Ohio 45202
Friday, January 09, 2009
1341. CLASSIC LOW-COUNTRY PULAO with CHICKEN and BACON
serves 6 to 8 as a main dish
3 cups long-grain rice
3 pounds chicken parts of breasts and legs from one 4 1/2- to 5-pound chicken, cut up
1 strip bacon, cut in half
about 1/4 lb. Canadian bacon, cut into 2 pieces
1 large onion, finely chopped
4 cups water
1 bay leaf
1 large sprig parsley
1 sprig thyme
1 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
Wash the rice thoroughly under cold running water until the water runs clear. Drain in a sieve and set aside.
Rinse the chicken, pat dry, and remove and discard the skin if you wish. Use a cleaver to separate the legs and thighs and chop each drumstick and thigh in half. Chop the whole breasts into quarters.
For the browning stage, it's easier to use two pans. We suggest that you use a large heavy skillet and the large heavy pot you will be using to cook the whole dish. Put both pans over medium heat and when they are hot, place half the bacon, including a little fat, if any, from the Canadian bacon, in each. When each pan is well greased with melted fat, add half the onion to each pan and fry for 2 to 3 minutes. Add the remaining Canadian bacon and the chicken pieces, dividing them between the two pans, and fry until the color of the chicken has changed, 8 to 10 minutes, turning the chicken and bacon as necessary.
Transfer the skillet contents to the large pot, then add the water, herbs, salt and pepper. Bring to a vigorous boil. Skim off and discard any foam. Sprinkle in the rice, bring back to a boil, and stir briefly. Cover, lower the heat to medium-low, and cook for 20 minutes.
Lift off the lid, wrap it in a tea towel or cotton cloth, and replace it. Remove from the heat. Let stand, covered, for 15 to 20 minutes before serving.
Serve on a platter the traditional way, with the rice on the bottom and the chicken and bacon (cut into smaller pieces if you wish) on top. Discard the bay leaf and herb sprigs if you wish.
courtesy of: Seductions of Rice: A Cookbook by Jeffrey Alford & Naomi Duguid. New York: Artisan, 1998, pp. 398-399
3 cups long-grain rice
3 pounds chicken parts of breasts and legs from one 4 1/2- to 5-pound chicken, cut up
1 strip bacon, cut in half
about 1/4 lb. Canadian bacon, cut into 2 pieces
1 large onion, finely chopped
4 cups water
1 bay leaf
1 large sprig parsley
1 sprig thyme
1 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
Wash the rice thoroughly under cold running water until the water runs clear. Drain in a sieve and set aside.
Rinse the chicken, pat dry, and remove and discard the skin if you wish. Use a cleaver to separate the legs and thighs and chop each drumstick and thigh in half. Chop the whole breasts into quarters.
For the browning stage, it's easier to use two pans. We suggest that you use a large heavy skillet and the large heavy pot you will be using to cook the whole dish. Put both pans over medium heat and when they are hot, place half the bacon, including a little fat, if any, from the Canadian bacon, in each. When each pan is well greased with melted fat, add half the onion to each pan and fry for 2 to 3 minutes. Add the remaining Canadian bacon and the chicken pieces, dividing them between the two pans, and fry until the color of the chicken has changed, 8 to 10 minutes, turning the chicken and bacon as necessary.
Transfer the skillet contents to the large pot, then add the water, herbs, salt and pepper. Bring to a vigorous boil. Skim off and discard any foam. Sprinkle in the rice, bring back to a boil, and stir briefly. Cover, lower the heat to medium-low, and cook for 20 minutes.
Lift off the lid, wrap it in a tea towel or cotton cloth, and replace it. Remove from the heat. Let stand, covered, for 15 to 20 minutes before serving.
Serve on a platter the traditional way, with the rice on the bottom and the chicken and bacon (cut into smaller pieces if you wish) on top. Discard the bay leaf and herb sprigs if you wish.
courtesy of: Seductions of Rice: A Cookbook by Jeffrey Alford & Naomi Duguid. New York: Artisan, 1998, pp. 398-399
Thursday, January 08, 2009
1340. TERIYAKI and PEACH PORK TENDERLOIN wrapped in BACON
2 pork tenderloins
1 tablespoon butter
1/2 cup teriyaki sauce
1/2 cup peach preserves
pepper and garlic powder to taste
6 slices of bacon
Mix butter with preserves in a small pan and heat until melted. Remove from heat and add teriyaki sauce. Sprinkle tenderloins with pepper and garlic powder. Put in a plastic bag with peach sauce and marinate for 3 hours or overnight. Remove tenderloins from marinade and wrap each with 3 slices of bacon. Secure with toothpicks. Put in roasting pan. Spoon some peach preserves over them (don't use the marinade) and roast at 400°F for 35 to 45 minutes.
courtesy of: Cooking Cache
1 tablespoon butter
1/2 cup teriyaki sauce
1/2 cup peach preserves
pepper and garlic powder to taste
6 slices of bacon
Mix butter with preserves in a small pan and heat until melted. Remove from heat and add teriyaki sauce. Sprinkle tenderloins with pepper and garlic powder. Put in a plastic bag with peach sauce and marinate for 3 hours or overnight. Remove tenderloins from marinade and wrap each with 3 slices of bacon. Secure with toothpicks. Put in roasting pan. Spoon some peach preserves over them (don't use the marinade) and roast at 400°F for 35 to 45 minutes.
courtesy of: Cooking Cache
Wednesday, January 07, 2009
1339. WHITE BEECH MUSHROOM, BACON and EDAMAME CREAM SPAGHETTI
makes four servings
7 oz. white beech mushrooms with stems
10 oz. green soybeans (edamame)
3 oz. bacon
11 oz. spaghetti
1 cup fresh cream
1 tablespoon olive oil
1 clove of garlic
1/4 teaspoon parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Break up mushrooms with fingers. Boil green soybeans. Shell soybeans. Cut bacon into 3/4-inch pieces. Saute slices of garlic and bacon in olive oil at low temp. Add Bunapis and saute all ingredients until tender. Add shelled soybeans, fresh cream, salt and pepper. Toss with cooked spaghetti. Sprinkle with Parmesan cheese.
courtesy of: Golden Gourmet Mushrooms, 4039 Calle Platino, Suite E, Oceanside, California 92056
7 oz. white beech mushrooms with stems
10 oz. green soybeans (edamame)
3 oz. bacon
11 oz. spaghetti
1 cup fresh cream
1 tablespoon olive oil
1 clove of garlic
1/4 teaspoon parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Break up mushrooms with fingers. Boil green soybeans. Shell soybeans. Cut bacon into 3/4-inch pieces. Saute slices of garlic and bacon in olive oil at low temp. Add Bunapis and saute all ingredients until tender. Add shelled soybeans, fresh cream, salt and pepper. Toss with cooked spaghetti. Sprinkle with Parmesan cheese.
courtesy of: Golden Gourmet Mushrooms, 4039 Calle Platino, Suite E, Oceanside, California 92056
Tuesday, January 06, 2009
1338. BACON ROLLED ENOKI OBIAKI ENOKI
1 pound fresh enokitake mushrooms
6 rindless smoked bacon strips
4 lemon wedges
ground white pepper to taste
Cut off the root part of the enoki cluster about 3/4 inches from the end. Do not separate the stems. Divide the enoki into 12 bunches. Take a bunch, place the middle if it near the end of one bacon strip leaving 1 inch of enoki showing. Roll up the bunch of enoki with the bacon. Tuck any extra stems into the bacon. Secure the end of the bacon with a toothpick. Repeat with each bunch. Preheat the grill to high. Place the enoki rolls on an oiled wire rack. Grill both sides until the bacon is crisp and the enoki start to burn (about 10 min). Remove the enoki roll and place on a board. Using a fork and knife chop each roll in half in the middle of the bacon belt. Arrange top part of the enoki roll standing upright. Server with lemon wedge and white pepper.
courtesy of: Friends Eat
6 rindless smoked bacon strips
4 lemon wedges
ground white pepper to taste
Cut off the root part of the enoki cluster about 3/4 inches from the end. Do not separate the stems. Divide the enoki into 12 bunches. Take a bunch, place the middle if it near the end of one bacon strip leaving 1 inch of enoki showing. Roll up the bunch of enoki with the bacon. Tuck any extra stems into the bacon. Secure the end of the bacon with a toothpick. Repeat with each bunch. Preheat the grill to high. Place the enoki rolls on an oiled wire rack. Grill both sides until the bacon is crisp and the enoki start to burn (about 10 min). Remove the enoki roll and place on a board. Using a fork and knife chop each roll in half in the middle of the bacon belt. Arrange top part of the enoki roll standing upright. Server with lemon wedge and white pepper.
courtesy of: Friends Eat
Monday, January 05, 2009
1337. CHARD with ORANGE and BACON
makes four servings
2 pounds Swiss chard, stems discarded and leaves coarsely chopped
3 tablespoons unsalted butter
4 thin slices of lean-cut bacon, sliced crosswise 1/2 inch thick
1 cup fresh orange juice
1/4 teaspoon finely grated orange zest
salt
In a large pot of boiling salted water, cook the chard until bright green and tender, about 2 minutes. Drain, squeezing out any excess water from the leaves. In a skillet, melt 1 tablespoon of the butter. Add the bacon and cook over moderate heat until crisp, 5 minutes. Transfer all but 1 tablespoon of the bacon to a plate. Pour the orange juice into the skillet and boil over high heat until reduced to 1/4 cup, about 4 minutes. Stir in the remaining 2 tablespoons of butter. Add the orange zest and the chard, season with salt and stir to coat. Transfer to a bowl, top with the reserved bacon and serve.
courtesy of: Marcia Kiesel, "Bargain Bordeaux & Luxurious Dinners: Right Bank," Food & Wine, February 2008
2 pounds Swiss chard, stems discarded and leaves coarsely chopped
3 tablespoons unsalted butter
4 thin slices of lean-cut bacon, sliced crosswise 1/2 inch thick
1 cup fresh orange juice
1/4 teaspoon finely grated orange zest
salt
In a large pot of boiling salted water, cook the chard until bright green and tender, about 2 minutes. Drain, squeezing out any excess water from the leaves. In a skillet, melt 1 tablespoon of the butter. Add the bacon and cook over moderate heat until crisp, 5 minutes. Transfer all but 1 tablespoon of the bacon to a plate. Pour the orange juice into the skillet and boil over high heat until reduced to 1/4 cup, about 4 minutes. Stir in the remaining 2 tablespoons of butter. Add the orange zest and the chard, season with salt and stir to coat. Transfer to a bowl, top with the reserved bacon and serve.
courtesy of: Marcia Kiesel, "Bargain Bordeaux & Luxurious Dinners: Right Bank," Food & Wine, February 2008
Sunday, January 04, 2009
1336. BACON-WRAPPED WISCONSIN MENAGE with HONEY GLAZED CIPOLLINI ONION SKEWERS
12 small whole cipollini onions, peeled
1/2 cup honey
1/4 cup apple cider vinegar
1/4 cup water
8 (1-inch) cubes Wisconsin Carr Valley Menage cheese
4 strips bacon, precooked, but not until crisp, halved
Onions: Place onions, honey, apple cider vinegar and water in small saucepan. Bring to a boil; reduce heat to simmer and cook 10 to 15 minutes or until onions are tender. Cool in liquid.
Skewers: Wrap each piece of cheese with bacon, securing the bacon with toothpicks. Skewer the onions and cheese alternately on 4 (4 to 5-inches long) thin skewers, with the exposed side of cheese next to the onions.
Final Preparation: Heat grill to high heat. Place skewers on grill. Grill on each side for approximately 2 minutes, turning to make sure all sides of bacon are grilled. Remove toothpicks. Serve immediately.
courtesy of: Chef John Caputo | Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717, (608) 836-8820
1/2 cup honey
1/4 cup apple cider vinegar
1/4 cup water
8 (1-inch) cubes Wisconsin Carr Valley Menage cheese
4 strips bacon, precooked, but not until crisp, halved
Onions: Place onions, honey, apple cider vinegar and water in small saucepan. Bring to a boil; reduce heat to simmer and cook 10 to 15 minutes or until onions are tender. Cool in liquid.
Skewers: Wrap each piece of cheese with bacon, securing the bacon with toothpicks. Skewer the onions and cheese alternately on 4 (4 to 5-inches long) thin skewers, with the exposed side of cheese next to the onions.
Final Preparation: Heat grill to high heat. Place skewers on grill. Grill on each side for approximately 2 minutes, turning to make sure all sides of bacon are grilled. Remove toothpicks. Serve immediately.
courtesy of: Chef John Caputo | Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717, (608) 836-8820
Saturday, January 03, 2009
1335. HOT FRUIT and BACON on FRENCH TOAST
serves one
2 free-range eggs
1 tablespoon sugar
pinch ground cinnamon
2 tablespoons soured cream
2 slices white bread
knob butter
1-2 rashers streaky bacon
1 banana, sliced
few blueberries
maple syrup, to serve
Preheat the grill to medium. Break the eggs into a large shallow bowl. Add the sugar, cinnamon and soured cream. Beat the mixture well with a fork. Place the first slice of bread into the egg mixture, soak both sides of the bread and then hold over the bowl to shake off any excess. Repeat with the next slice. Melt some butter in a large frying pan (be careful not to burn it). When the butter is bubbling, put the egg-coated bread into the pan and fry until crisp and golden on both sides. Meanwhile put the bacon under the grill and cook each side until crisp. Place the French toast on the plate with the bacon and keep warm. Fry the fruit in a pan for 1-2 minutes, or until just soft. Place the fruit on top of the toast and bacon and drizzle with maple syrup.
courtesy of: Sam Stern, Real Food Real Fast, BBC Food
2 free-range eggs
1 tablespoon sugar
pinch ground cinnamon
2 tablespoons soured cream
2 slices white bread
knob butter
1-2 rashers streaky bacon
1 banana, sliced
few blueberries
maple syrup, to serve
Preheat the grill to medium. Break the eggs into a large shallow bowl. Add the sugar, cinnamon and soured cream. Beat the mixture well with a fork. Place the first slice of bread into the egg mixture, soak both sides of the bread and then hold over the bowl to shake off any excess. Repeat with the next slice. Melt some butter in a large frying pan (be careful not to burn it). When the butter is bubbling, put the egg-coated bread into the pan and fry until crisp and golden on both sides. Meanwhile put the bacon under the grill and cook each side until crisp. Place the French toast on the plate with the bacon and keep warm. Fry the fruit in a pan for 1-2 minutes, or until just soft. Place the fruit on top of the toast and bacon and drizzle with maple syrup.
courtesy of: Sam Stern, Real Food Real Fast, BBC Food
Friday, January 02, 2009
1334. PEANUT BUTTER, JELLY and BACON WAFFLE-WICH
makes 5 servings
10 strips bacon
8 oz. whipped cream cheese
2 tablespoons honey
1 teaspoon orange zest
1/2 cup peanut butter
10 waffles
1/3 cup strawberry preserves
3 bananas, sliced
In a medium mixing bowl, combine cream cheese, honey, orange zest, and peanut butter. Mix until well incorporated. Heat bacon according to package instructions. To build a waffle sandwich, toast 2 waffles until golden brown. Spread peanut butter cream cheese mixture onto 5 waffles. Top with strawberry preserves, 2 bacon strips and banana slices. Top with remaining waffles and serve.
courtesy of: Alan's Kitchen, Alan's Kitchen Foundation, Inc., PO Box 498, Litchfield Park, Arizona 85340-0498
10 strips bacon
8 oz. whipped cream cheese
2 tablespoons honey
1 teaspoon orange zest
1/2 cup peanut butter
10 waffles
1/3 cup strawberry preserves
3 bananas, sliced
In a medium mixing bowl, combine cream cheese, honey, orange zest, and peanut butter. Mix until well incorporated. Heat bacon according to package instructions. To build a waffle sandwich, toast 2 waffles until golden brown. Spread peanut butter cream cheese mixture onto 5 waffles. Top with strawberry preserves, 2 bacon strips and banana slices. Top with remaining waffles and serve.
courtesy of: Alan's Kitchen, Alan's Kitchen Foundation, Inc., PO Box 498, Litchfield Park, Arizona 85340-0498
Thursday, January 01, 2009
1333. BACON JERK SCALLOPS
32 sea scallops
jerk seasoning
16 slices bacon
Thirty minutes before assembling your kebabs, put 4 bamboo skewers in water to soak.
If your scallops are wet, pat them dry with a paper towel. Put them on a plate and sprinkle them all over with the seasoning. Let them sit while you cut your bacon slices in half, making 32 shorter slices.
Wrap a half slice of bacon around each scallop, going around the circumference. As each one is wrapped, skewer it through where the bacon overlaps and out the other side, to hold. You'll put 8 bacon-wrapped scallops on each skewer. When all your kebabs are assembled, give the exposed flat faces of the scallops another quick sprinkle of seasoning.
Grill, turning once or twice, over a medium-hot grill. Cook until the bacon is done, and the scallops are fairly firm.
courtesy of: The Grilling Coach, Richard Myers, Executive Director, National Grilling Institute
jerk seasoning
16 slices bacon
Thirty minutes before assembling your kebabs, put 4 bamboo skewers in water to soak.
If your scallops are wet, pat them dry with a paper towel. Put them on a plate and sprinkle them all over with the seasoning. Let them sit while you cut your bacon slices in half, making 32 shorter slices.
Wrap a half slice of bacon around each scallop, going around the circumference. As each one is wrapped, skewer it through where the bacon overlaps and out the other side, to hold. You'll put 8 bacon-wrapped scallops on each skewer. When all your kebabs are assembled, give the exposed flat faces of the scallops another quick sprinkle of seasoning.
Grill, turning once or twice, over a medium-hot grill. Cook until the bacon is done, and the scallops are fairly firm.
courtesy of: The Grilling Coach, Richard Myers, Executive Director, National Grilling Institute
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