1422. BACON-WRAPPED OYSTERS with WASABI CREAM

serves sixteen


1 cup creme fraiche
2 tablespoons wasabi powder
juice of half a lemon
salt to taste
peanut or vegetable oil
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon plus 1 teaspoon creole seasoning
2 eggs, lightly beaten
1 pint fresh shucked oysters
8 slices bacon, cut in half lengthwise

Mix creme fraiche, wasabi powder, lemon juice and salt. (Can be made the day before.)
Heat 2 to 3 inches of vegetable oil to 350 degrees in deep fryer or large stockpot. On a plate, combine flour, salt, pepper and 1 tablespoon creole seasoning. On a separate plate or shallow bowl, whisk eggs with 1 teaspoon creole seasoning and 1 tablespoon water.

Take an oyster and dip first in egg, then flour mixture and wrap in bacon half. Secure with a toothpick. Repeat until all oysters are wrapped.

Place oysters carefully in hot oil. Fry in two batches for about 1 to 2 minutes or until the bacon is crisp. Drain on paper towels. Make sure temperature returns to 350 degrees before frying the second batch. Place fried oysters on a platter and drizzle with wasabi cream.


courtesy of: Evening Edge, Atlanta Journal-Constitution, 72 Marietta Street Northwest, Atlanta, Georgia, 30303

1421. BACON CRUNCH SHRIMP ROLL

6 sheets nori
3 cups sumeshi
12 pieces tempura shrimp
1 small avocado
6 sticks green onion
6 slices bacon

Cook sushi rice. Bake tempura shrimp as directed on the package. Cut tails off the tempura shrimp. Slice tempura shrimp in half lengthwise, set aside. Cut the avocado in half, discarding the pit. Cut off the hard skin and discard. Slice the avocado into thin sticks. Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs. Fry the bacon until it is of desired crispyness. Roll the sushi, using 2 pieces of tempura shrimp, avocado, a green onion stalk, and a slice of bacon as your fillings. Enjoy!


courtesy of: Allison Day, Sushi Day, southern California

1420. BACON PRIMAVERA on LINGUINE

serves 4-6


16-oz. package bacon
4 ounces linguine, uncooked
1 clove garlic, crushed
2 tablespoons extra virgin olive oil
3 cups milk, or half-and-half
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/8 teaspoon freshly ground black pepper, freshly ground
1 (16-oz.) pkg. frozen Italian-style vegetables
1/2 cup grated Parmesan cheese

Cook bacon according to package directions. Crumble and set aside. Cook pasta according to package directions. In large saucepan, saute garlic in olive oil. Add milk or half-and-half, basil, oregano and pepper. Heat to boiling; reduce heat and simmer, stirring occasionally, until liquid is reduced by one-third. Stir in vegetables. Return to a simmer and cook 10 minutes. Add drained pasta and 1/4 cup Parmesan cheese; toss to coat pasta with sauce. Transfer to serving container. Sprinkle with crumbled bacon and remaining Parmesan cheese.


courtesy of: Farmland Foods, P.O. Box 20121, Kansas City, Missouri 64195-0121

1419. PENNE with WHITE BEANS, SCAMPI and CRISPY BACON

yields 4-6 servings


1 box penne
1 cup (4 ounces) bacon, diced
1/4 cup extra virgin olive oil
4 leaves sage
8 ounces fresh scampi
salt, to taste
freshly ground black pepper, to taste
1 can (19 ounces) cannellini white beans, drained
2 medium tomatoes on the vine, peeled, seeded and diced

Heat bacon in a small skillet until brown and crispy. Drain and set aside. Heat olive oil in a large skillet. Add sage leaves and shrimp. Season with salt and pepper. Add beans and tomatoes to skillet. Cook over medium heat until shrimp are cooked through. Discard sage and set skillet aside. Cook pasta according to package directions. Drain. Add pasta to sauce mixture. Mix well and top with crispy bacon.


courtesy of: Barilla America, Barilla Pasta

1418. BACON-WRAPPED MOZZARELLA with FIG JAM

serves four


14oz buffalo mozzarella
2 tablespoons chopped thyme
salt and freshly ground black pepper
8 slices bacon
8 cocktail sticks, to secure cheese and meat
2 tablespoons oil, for frying

For the fig jam
1 teaspoons vegetable oil
1 onion, finely sliced
7 oz. fresh figs, stalks removed and quartered
3½ oz. clear honey
2½ fl oz. red wine vinegar
1 tablespoons orange blossom water, optional
4 thick slices toasted walnut bread, to serve

Cut the cheese into four even pieces. Roll in the thyme and season with salt and freshly ground black pepper. Roll each piece of cheese in two slices of bacon and secure with a cocktail stick. Heat the oil in a frying pan and fry on all sides on a medium heat for 4-5 minutes.

For the fig jam, heat the oil in a pan and sauté the onion for 4-5 minutes until soft. Add the figs, honey and vinegar and slowly bring to the boil. Reduce the heat and simmer for five minutes. Add the orange water, if using.

To serve, place each cheese parcel onto a thick slice of toasted walnut bread and drizzle the fig jam on top.


courtesy of: Simon Rimmer, Something for the Weekend, BBC Food

1417. BACON, EGG, SPINACH and PESTO PIZZA

1 ball pizza dough (about 1 lb)
3 strips good-quality bacon
4 ounces fresh mozzarella, torn into pieces
grated parmigiano-reggiano cheese
2 eggs
spinach pesto (recipe below)
olive oil

Preheat the oven to 500 degrees, preferably with a baking stone inside. Stretch out your ball of pizza dough and lay it out on a pizza peel or baking sheet that’s been generously dusted with cornmeal. Use a pastry brush (or just dab it with your fingers) to lightly coat just the outer edge of the pizza crust with olive oil.

Dice two strips of the bacon, and leave one whole. Spread a few spoonfuls of the spinach pesto over the crust, and top with a handful of grated parmigiano-reggiano cheese and the fresh mozzarella. Scatter the diced bacon over the cheese, then lay the third strip of bacon down so it looks like a smile. Finally, crack two eggs onto the top of the pizza where the “eyes” would be, being careful not to crack the yolks.

Bake the pizza until the cheese is melted, the eggs are softly set, and the crust is browned, about 8 minutes.


Spinach Pesto (makes enough for a pizza plus a good amount leftover for another use)

2 cups lightly packed baby spinach leaves
1 small garlic clove
1/2 cup grated parmigiano-reggiano cheese
1/2 cup (or more) extra-virgin olive oil

Place the spinach, garlic, and grated cheese in the bowl of a food processor or blender. Blitz until pureed, then while the motor is running, drizzle in 1/2 cup olive oil. If you like your pesto runnier, continue adding a bit more olive oil until you have the consistency you like. Season with salt and pepper.

Spoon onto a pizza, over pasta, onto fish, over chicken, etc.


courtesy of: Eggs on Sunday

1416. PEARL BARLEY with BROWN ALE, CARAMELIZED BRUSSEL SPROUTS, SMOKED BACON and ROASTED CHESTNUTS

1¼ cups pearl barley
1½ cups brown ale
1¼ cups chicken stock or water
½lb chestnuts (directions follow)
1/3 lb smoked bacon, ¼ inch pieces
1 small onion, diced
2 cups brussel sprouts, outside leaves trimmed away and quartered
salt and pepper

In a medium size pot cover barley with 1¼ cups of beer (reserve ¼ cup) and water and season with salt and pepper. Bring to a boil, reduce to a simmer and cover with a lid. Cook on low until all liquid has been absorbed, approximately 15 minutes.

In a frying pan, cook bacon on medium heat until fat has rendered and bacon is crispy. Using a slotted spoon, transfer bacon to a plate covered with paper towel and remove all but 1 tsp of bacon fat from the pan. Add onions and sauté on medium heat until slightly brown. Add brussel sprouts, season with salt and pepper and roast in the pan on medium low heat until sprouts are tender and slightly caramelized, approximately ten minutes. Add remaining beer and cook for three minutes then add bacon and chestnuts and toss until thoroughly mixed.

To serve, spoon barley into a serving dish and top with brussel sprout mixture.


Chestnut directions: Preheat oven to 450 degrees and place one cookie tray inside. Using a sharp knife, score an "X" in the round end of the chestnut, making sure to go through both the shell and husk. Place chestnuts in boiling water for 2 minutes. Remove from water and immediately place on hot tray that is in the oven. Roast chestnuts for four minutes. Remove chestnuts from the oven and allow to cool slightly. Peel chestnuts and discard shell and husk. Serve with pearl barley and brussel sprout dish.


courtesy of: Ontario Craft Brewers, 1-75 Horner Avenue, Toronto Ontario M8Z 4X5, 416-494-2766 | Chef Ezra Title, Chez Vous Dining

1415. MANGO and BACON BARBECUE PIZZA

1 (7-inch) pizza crust
2 tablespoon barbecue sauce
1/2 cup shredded Italian blend cheese
2 strips bacon, cooked crisp and coarsely crumbled
1 tablespoon sliced green onion tops
1 mango, peeled, pitted and diced

Preheat oven to 450°F and place pizza crusts on a large baking sheet. Spread with barbecue sauce, then sprinkle with cheese, bacon, green onion and mango. Bake for 8 to 10 minutes or until lightly browned around the edges. Let cool slightly then cut into small wedges.


courtesy of: National Mango Board

1414. BIG LOAF BLT

serves four to six


10 slices bacon, cut in half crosswise
1-lb. loaf of San Francisco-style sourdough bread, cut in half lengthwise
1/2 cup mayonnaise, more or less to taste
12 fresh basil leaves
5 ripe slicing tomatoes, cored and cut into 1/4-inch-thick slices
Kosher salt
black pepper in a mill
3 cups oak-leaf lettuce or shredded romaine lettuce

Preheat the oven to 325F. Fry the bacon until crisp and transfer onto a brown paper bag to drain. Toast the bread in the oven until it is hot all the way through and just beginning to turn golden brown on top. Set the hot bread on a work surface.

Spread the mayonnaise over the cut surfaces of the bread. Arrange the basil leaves on the bottom half of the bread and arrange the tomatoes over them. Season the tomatoes with salt and pepper. Set the bacon on top of the tomatoes, top them with the lettuce, and cover with the top half of the bread. To serve immediately, cut into crosswise sections. To serve later, wrap in aluminum foil and serve within an hour or two.


courtesy of: The BLT Cookbook by Michele Anna Jordan. New York, New York: William Morrow/HarperCollins, 2003, pp. 84-85

1413. CABERNET BEEF STEW with BACON and ONIONS

serves 6-8


Marinade
3 cups cabernet sauvignon wine or dry red wine
3 tablespoons maple syrup
3 tablespoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil
1 onion, thinly sliced
1 carrot, thickly sliced
2 garlic cloves, chopped
4 sprigs parsley
1 bay leaf
1 teaspoon marjoram
1/2 teaspoon salt
1/2 teaspoon pepper

Stew
3 lbs thick-cut bottom round steaks, trimmed & cut into 2-inch cubes
1-2 tablespoon olive oil
1/2 lb lean thick-sliced bacon, cut into 3/8-inch strips
1 lb large white pearl onion, peeled
1/4 cup flour
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1 1/2 tablespoons tomato paste
1 cup cabernet sauvignon wine or dry red wine
1/2 teaspoon marjoram
3-4 potatoes, cubed
1/2 lb baby carrot
2 tablespoons chopped parsley (to garnish)

In a large bowl, mix all of the marinade ingredients together, and marinate the meat in this mixture, covered in the refrigerator, for 24-48 hours, stirring several times. Drain the marinade over a bowl to catch the liquid; remove the beef to a paper towel, and pat dry. Discard the carrot; reserve the onion, parsley, and bay leaf separately. In a Dutch oven or large, flameproof casserole dish cook the bacon over med-high heat in a tablespoon of olive oil until it releases most of it's fat and starts to turn golden (5 minutes). Drain the bacon on paper towels. Brown the pearl onions over med-high heat in the bacon fat remaining in the pan, turning them and shaking the pan frequently (6-8 minutes); remove and set aside. Season 1/4 cup flour with the salt, pepper, and cayenne. Dredge the beef in the seasoned flour, shaking off any excess. Brown the meat in the pot, over med-high heat, in 2 batches, turning constantly (add remaining oil if needed)(5-7 minutes per batch); remove to a plate as meat browns. Add the reserved sliced onion to the pot and sauté until soft (5 minutes). Add the remaining 2 tablespoons flour, and continue to cook, stirring constantly, for 1 minute. Pour the reserved marinade into the pot and bring to a boil. Stir in the tomato paste and cup of wine; add the reserved parsley and bay leaf and remaining 1/2 teaspoon marjoram. Return the beef to the pot and add the potatoes and simmer over low heat for 2 hours. Add the baby carrots and simmer for 20 minutes. the onions and bacon and simmer until the vegetables are tender and the meat is very tender (10 minutes). If the sauce is too thick, thin with 1/4-1/3 cup water. Remove and discard bay leaf; season with additional salt and pepper to taste. Serve garnished with chopped parsley.


courtesy of: Recipezaar, October 11, 2005

1412. LINGUINE with BACON and WHITE SAUCE

250 grams linguine pasta
200 grams bacon
5 cloves garlic
1 medium sized onion
1 red bell pepper
1 green bell prepper
1 tablespoon mix of dried herbs (basil, rosemary, sage)
1 pack of all-purpose cream
salt and pepper to taste

Cook pasta according to package instructions. Drain and set aside the pasta. Reserve about half a cup of broth. Fry bacon until almost crisp. Remove from pan, chop coarsely and set aside. Chop garlic, onion and bell peppers coarsely. In a pan, heat 2 tbsp olive oil then saute garlic and onions. Add the bell peppers and dried herbs. Stir well then add the cream. Simmer for a few minutes then add salt and pepper according to taste. Add the pasta and mix everything to coat the pasta. You may add some of the reserved broth if the mixture is to thick. Add the bacon then check again for salt and pepper taste and serve.


courtesy of: A Scientist in the Kitchen

1411. SCALLOPS with PEA PUREE and SMOKED BACON VELOUTE

For the shallot and bacon veloute
200 grams smoked bacon, trimmings
250ml milk
250 grams shallots, sliced
70 grams butter, plus a knob to finish
1 large sprig thyme
1 bay leaves
300ml fish stock
50ml cream

For the pea puree
500 grams frozen peas
50 grams butter

For the scallops
8 large scallops
olive oil, for frying
squeeze lemon juice
micro herbs, to serve

For the shallot and bacon veloute: put the bacon trimmings and milk in a pan and bring to the boil and remove form the heat.

Meanwhile, gently fry the shallots in the butter with a pinch of salt until soft and translucent. Add the thyme and bay leaf and cook for a couple of minutes more. Finally add the fish stock, cream and the infused milk with the bacon trimmings. Bring to the boil and simmer for 20 minutes.

Remove the bacon trimmings, thyme and bay leaf with a slotted spoon and pour the liquid and shallots into a blender. Blend until very smooth, then pass through fine sieve. Set aside until required.

For the pea puree: cook the peas in boiling salted water until tender. Drain and refresh in iced water. Drain again.

Whiz 400g of the peas to a puree in a food processor then pass through a sieve to remove the outer skins. Warm the puree in a pan and stir in the butter. Season with salt and pepper. Just before serving, stir in the remaining whole peas.

For the scallops: preheat the oven to 200C/gas 6.

Season the scallops with salt and pepper on both sides. Heat a little olive oil in a non-stick ovenproof pan and add the scallops. Transfer to the preheated oven for 2 minutes then flip and return to the oven for a further 2 minutes or until just cooked. Squeeze over a little lemon juice.

Gently warm the veloute, season with salt and pepper and add a knob of butter. Use a hand blender create a frothy cappuccino effect.

Make a tear of pea puree on a plate and place the scallops onto the puree. Spoon around the froth from the sauce, dress with some micro herbs and serve.


courtesy of: UKTV Food

1410. OVER EASY BLT

yields 2 servings


4 slices of bacon
2 large eggs
salt and black pepper, to taste
1/4 cup mayonnaise
1 tablespoon chili sauce
4 slices rye bread, lightly toasted
2 slices ripe tomato
1 cup baby arugula

Cook the bacon over medium heat in a nonstick skillet until golden brown and crisp, about 5 minutes on the first side and 2 minutes on the second side. Drain on a paper towel.

Slide eggs into the skillet (with drippings) and fry until the white is set but the yolk is still soft, about 2 minutes. Carefully turn eggs over; cook 1 minute longer. Season with salt and pepper. Remove from heat.

Stir mayonnaise and chili sauce together. Spread the mixture on each slice of toast. Lay 2 slices of bacon over the mayonnaise on 2 slices of toast. Top each with a tomato slice, a fried egg, and the arugula. Cover with a second slice of toast. Cut in half and serve immediately.


courtesy of: Sheila Lukins, Parade, March 2009

1409. BARBECUED BARRAMUNDI with BACON and GREEK YOGURT SAUCE

serves four


For the Tzatziki
1 cup Greek-style unflavored whole-fat yogurt
2 scallions, including most of the green parts, trimmed and thinly sliced
1 small cucumber, finely shredded and squeezed dry in paper towels
1 large clove garlic, crushed
2 tablespoons flavorful, green extra-virgin olive oil
lemon juice to taste
salt and freshly ground black pepper

For the Fish
4 pieces skinless barramundi fillet, about 3x3½x1½ inches (about 6 oz.)
8 pieces thinly sliced slab bacon, each about 4x4 inches (about 8-10 oz. total)
salt and freshly ground black pepper
leaves from 8 small sprigs fresh thyme
additional lemon juice

Make the Tzatziki: Combine the yogurt, scallions, cucumber, garlic and olive oil into a small bowl. Add lemon juice to taste, season to taste with salt and pepper, and chill until needed.

Grill the Fish:
Light a gas grill or charcoal barbecue and heat until medium-hot. Or, heat a broiler. Position the rack 4-5 inches from heat.

Lay each fillet on a piece of bacon, season with salt and pepper, add some thyme leaves, and squeeze on a little lemon juice. Turn the fish over and repeat on the second side with the salt, pepper, thyme, and lemon juice. Cover with the remaining pieces of bacon. Tie the fish together like a gift box with thick string. Grill, barbecue, or broil the fish over medium heat for 5-6 minutes, turn, and cook the second side 5 minutes more. Remove, let stand 1-2 minutes, discard the string, and serve, with or without bacon, with the yogurt sauce.


courtesy of: Seduced by Bacon: Recipes & Lore about America's Favorite Indulgence by Joanna Pruess with Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, page 99

1408. ROAST CHICKEN with BACON and LEEKS

serves four


2 tablespoons of unsalted butter
4 halves of boneless, skinless chicken breast
salt and pepper to taste
1 tablespoon of safflower oil
8 oz of bacon, cut into 1/2" pieces
3 large leeks, white part only; washed and sliced thin
1 cup of chicken stock
1 cup of half and half
1/2 pint of cherry tomatoes cut in half
2 tablespoons of minced, flat-leaf parsley

Preheat oven to 350 degrees.

In a large sauté pan heat the butter. Add the chicken smooth-side down and cook on medium high for a few minutes until it gets a nice brown crust. Season with salt and pepper while it's in the pan. Flip it over and cook two more minutes. Then transfer the chicken breasts to a 9 X 13 oven proof pan and put them in the oven to roast. Don't wash out the saute pan. You are going to roast the chicken 20 - 30 minutes until cooked through and no pink remains. (The traditional Irish version would have you making this all in the same pan and topping it with a lid to cook. I think the chicken gets tough this way so I separate the two processes).

Now add the bacon pieces and fry them on medium until a nice crispy brown. Remove the bacon bites and transfer them to a piece of paper towel to drain. Pour out all of the fat except a teaspoon or two. You can leave that in the bottom of the pan. Add the olive oil and the leeks. Cook them on medium until you have them loosened up and soft. Don't brown them. Just a couple of minutes.

Now add the chicken broth and the bacon bites. (I don't call these bacon bits. They are bigger. They are bites). Simmer on medium or low for 20 minutes or so; while the chicken is in the oven. Add the cherry tomatoes to the sauce and then when you remove the chicken from the oven, put the chicken back with the sauce. Add the cream and just cook 5 - 8 minutes more to heat the cream and combine the flavors.

Serve with the parsley sprinkled on top.


courtesy of: Zola Gorgon, ArcaMax Publishing, 729 Thimble Shoals Boulevard, Suite 1-B, Newport News, Virginia 23606

1407. COLLARD GREENS with BACON and RUTABAGA

serves 4-6


2 cups of chicken stock
6 slices of bacon, cut into 1 inch pieces
1 teaspoon of vegetable oil
1 pound of collard greens, washed, trimmed and cut into two inch pieces
1 small rutabaga, peeled and cut into small squares
2 shallots, finely chopped
2 tablespoons of seasoned Nakano rice vinegar
2 teaspoons of crushed red pepper
Kosher salt to taste

In a large pot that has been heated on medium heat, add the 1 tsp of vegetable oil. Sauté the sliced bacon and cook until somewhat crisp and it renders the fat.

To the pan, add the chopped shallots and crushed red pepper. Cook the shallots until almost translucent in color.

Add the cut collard greens and chopped rutabaga to the pot. Add the 2 cups of chicken stock.

Continue to cook mixture on medium heat for about 30 minutes or until the rutabagas and collard greens are tender.

After the mixture is cooked, add the vinegar and season with the Kosher salt to taste. Return mixture to boiling high heat. Serve hot.


courtesy of: Ethnic Spicy Food and More

1406. WARM RUNNER BEAN SALAD with BACON

serves two


250 grams runner beans
1 tablespoon olive oil
3 rashers thickly sliced streaky bacon
1 onion, finely diced
1 clove garlic, finely sliced
2 tablespoons freshly chopped parsley
freshly ground black pepper

Cook runner beans, drain and keep warm. Heat oil in a frying pan and fry bacon over a moderate heat until crisp. Remove bacon to a plate. Sauté onion in oil and bacon fat until soft and starting to colour. Add garlic and sauté for 1 minute more. Crumble or cut bacon into small pieces. Return to pan, add parsley and pepper and then add to the warm beans.


courtesy of: River Nene Organic Vegetables, Sacrewell Lodge Farm, Thornhaugh, Peterborough PE8 6HJ, England

1405. POTATO ROUNDS gratineed with RACLETTE and BACON

serves four


1 lb. medium red-skinned new potatoes
salt
4 oz. slab bacon, cut into
1" x 1/2" batons
freshly ground black pepper
1/4 teaspoon cayenne
1/2 lb. raclette, thinly sliced into square pieces
1/2 bunch chives, chopped

Put potatoes into a medium pot, cover with cold water, and add 2 generous pinches salt. Bring to a boil over high heat, reduce heat to medium, and cook until potatoes are just soft when pierced with the tip of a knife, 10–15 minutes. Drain and set aside until cool enough to handle. Cut potatoes crosswise into 1/2"-thick slices and set aside.

Meanwhile, put bacon into a small skillet and cook over medium heat, stirring often, until crisp, about 10 minutes. Transfer bacon with a slotted spoon to paper towels to drain and set aside.

Preheat broiler. Divide potatoes between 4 medium ovenproof plates, arranging them to overlap slightly. Season each to taste with pepper and a pinch of the cayenne, sprinkle with some of the bacon, then cover with some of the cheese. Put plates under broiler until cheese melts and bubbles and browns in places, 5-10 minutes. Garnish with chives.


courtesy of: Saveur, Issue 56

1404. CARAMELIZED ONION TART with POPPY SEEDS, BACON and DATES

makes 6 tarts


Dough:
1 1/2 cups flour, plus more for rolling out the dough
1/2 cup cornmeal
1 tablespoon sugar
1 1/2 teaspoon salt
10 tablespoons cold, unsalted butter, cut into cubes
3/4 cup buttermilk
1 teaspoon sesame seeds
2 teaspoons poppy seeds
1 teaspoon nigella seeds

Tart:
6 regular slices smoked bacon or 3 thick-cut slices
2 tablespoons butter
1 tablespoon olive oil
2 medium onions, peeled and thinly sliced
2 tablespoons white wine
2 teaspoons poppy seeds
2 to 3 sprigs thyme
Flour for dusting
1/2 cup crème fraîche
3 dates, split in half and pits removed
timer

Tools
standing mixer
plastic wrap
12-inch skillet
rolling pin
baking sheet
instructions

In the mixing bowl of a standing mixer, combine 1 1/2 cups flour, cornmeal, sugar, 1/2 teaspoon salt and butter.

Using the paddle attachment of an electric mixer, mix the ingredients on low speed until the butter breaks down into pea-sized pieces. Pour in the buttermilk and mix again until it is just combined. The dough will come together quickly and will be a little wet.

Divide the dough in two, wrap the dough in plastic, pressing it into a flat rectangle about 1 inch thick. Chill the dough for 3 hours or overnight.

In a large 12-inch skillet, render the bacon over medium-low heat until crispy, cooking for about 5 minutes on each side. Drain the bacon on a paper towel and set aside. Pour the bacon fat into a heatproof container to discard later, after it cools completely.

Wipe the skillet, leaving some bacon fat behind.

Heat the butter and oil over medium high heat, cooking until butter begins to brown.

Add the onions and increase heat to high. Cook, shaking the pan from time to time, for about 7 minutes, until the onions become limp and translucent.

Reduce the heat to medium and continue to cook the onions while stirring, about 15 minutes, until they are soft and are just beginning to brown. Stir in the wine and continue to cook for a few more minutes. Season with salt and pepper. Stir in the poppy seeds, crème fraîche and thyme and set aside to cool.

Preheat oven to 350F.

Roll out 1/2 of the dough. Reserve the rest for another use. Dust with plenty of flour.

Keep rolling and dusting with just enough flour so the dough doesn't stick to the board or the pan, until the dough is 1/4- to 1/8-inch thick.

Using a small glass bowl or round cutter with a 4- to 5-inch diameter, cut out 6 rounds. Reserve the scraps.

Top each round of pastry with 2 tablespoons of the onion mixture, leaving 1 inch around the edge of pastry.

Cut each bacon strip into 4 pieces and tuck 4 pieces of bacon into each pile of onions.

Cut each date half in 2 and tuck 2 pieces into each pile of onion.

Fold the edges of pastry up over the onions in a free-form overlapping fashion. Each tart should be open in the center and 1/3 covered with the overlapping dough.

Place the tarts on a baking sheet and bake for 20 to 25 minutes, until golden brown. Serve warm with a glass of Alsatian Riesling.


courtesy of: Cookthink, 2250 Hall Place NW, Washington, DC 20007

1403. POTATO GRATIN with BACON and THYME

makes 6 servings


1 large head of garlic
2 tablespoons extra-virgin olive oil
3 medium onions, halved lengthwise, each half cut crosswise into 1/4-inch-thick slices
2 tablespoons fresh thyme, divided
1/2 pound thick-cut bacon, sliced crosswise into 1/4-inch strips
1 cup whipping cream
1 1/2 pounds Yukon Gold potatoes
1 teaspoon coarse kosher salt, divided

Preheat oven to 400°F. Cut off top 1/2 inch from head of garlic. Wrap garlic in foil and roast until soft, about 45 minutes. Cool. Squeeze garlic cloves into small bowl; mash with fork. Cover and reserve.

Heat oil in heavy large skillet over medium-high heat. Add half of onions and 1 tablespoon thyme and cook until slightly softened, stirring frequently, about 6 minutes. Add remaining onions and sauté until very soft, about 15 minutes. Reduce heat to medium-low and cook until deep golden brown, stirring frequently, about 40 minutes longer. Set aside.

Sauté bacon in heavy medium saucepan over medium heat until bacon is beginning to crisp around edges, about 4 minutes. Pour off drippings from pan. Add cream, 1 tablespoon roasted garlic, and 2 teaspoons thyme; simmer until slightly thickened, about 4 minutes. Cool.

Preheat oven to 400°F. Peel and thinly slice potatoes with mandoline or knife. Spoon 1/2 cup cream mixture over bottom of 8x8x2-inch metal or ceramic baking dish. Arrange 1/3 of potato slices over cream, overlapping as necessary. Sprinkle with pepper and 1/3 teaspoon coarse salt. Spread half of caramelized onions over potatoes. Spoon half of remaining cream mixture over onions. Cover with half of remaining potatoes. Sprinkle with pepper and 1/3 teaspoon salt. Spread remaining onions over potatoes. Spoon all but 2 tablespoons cream mixture over onions. Cover with remaining potato slices. Sprinkle with black pepper and remaining 1/3 teaspoon salt. Drizzle with remaining cream mixture. Sprinkle with remaining 1 teaspoon thyme. Cover tightly with plastic wrap, then foil.

Bake until potatoes are tender when pierced with knife (pierce knife through foil), about 45 minutes. Carefully remove foil and plastic wrap (steam will be released). (Can be prepared 2 hours ahead. Let stand at room temperature.) Increase oven temperature to 500°F. Bake until top is golden brown, about 10 minutes longer (or about 15 minutes if at room temperature). Let stand 10 minutes. Serve.


courtesy of: Bon Appétit, February 2004

1402. CORNFLAKE BACON COOKIES

yields twelve servings


1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking soda
10 bacon strips, cooked and crumbled
2 cups cornflakes
1/2 cup raisins

In a mixing bowl, cream butter and sugar until light. Beat in egg. Combine flour and baking soda; gradually add to creamed mixture. Blend thoroughly. Stir in bacon, cornflakes and raisins. Drop by rounded tablespoonfuls 2-in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until golden brown. Store in the refrigerator.


courtesy of: Taste of Home, RDA Food & Entertaining Affinity, 5400 South 60th Street, Greendale, Wisconsin 53129

1401. PEA, PEARL BARLEY and BACON SOUP

serves four


200 grams pearl barley
250 grams frozen peas
50 grams smoked bacon
40 grams extra virgin olive oil
one shallot
60 grams Grana Padano
20 grams butter
approx. 800 grams meat stock
chopped parsley

Wash the barley, under running water and soak it in a bowl of cold water for about 2 hours. Dice the bacon and fry it lightly for a few minutes in a pan, with just a little oil then add the sliced shallot. Stir, then add the peas and let the flavours blend for a few minutes, stirring all the time. Drain the barley, pour it into the pan; stir and add a little stock. Continue cooking for about 40 minutes, adding the stock a little at a time and stirring now and again. When it has finished cookings the barley must have the consistency of risotto. Add butter, Grana Padano and parsley, to taste. Serve immediately.


courtesy of: Grana Padano: Consorzio per la tutela del Formaggio Grana Padano

1400. ORZO with BACON and POACHED EGG

cooked orzo
4 strips of bacon, cut
1/4 cup of sliced onion
1 garlic clove, sliced
1 tablespoon of capers
1 poached egg
cilantro
black pepper

In a hot pan, cook bacon until almost crispy. Add onions and garlic to the pan with bacon and cook until the onion and garlic are tender. To the pan add cooked orzo and capers. While the pasta (orzo) is getting friendly with the bacon, onions, garlic and capers, poach an egg. Put orzo et. al. in a bowl, make a well, and put a poached egg into the well. Season with black pepper and cilantro. Break the egg with a fork, and mix everything together.


courtesy of: Olga, Mango & Tomato

1399. ORZO with BACON SPINACH and TOMATO

makes 6 servings


4 slices smoked bacon, thick cut, diced
2 tablespoons shallots, diced
1 teaspoon fresh garlic, minced
4 cups fresh spinach leaves
1 cup tomato, diced
1 cup heavy whipping cream
salt and pepper, to taste
8 ounces orzo
1/3 cup Parmesan cheese, grated

Sauté bacon until crispy. Remove from pan, drain and reserve. Remove all bacon grease except 1 tablespoon. Sauté shallots and garlic for 1 minute while stirring, then add spinach leaves and continue stirring for 1 minute or until leaves are wilted. Add tomatoes and simmer for 2 minutes. Add whipping cream and bacon, then simmer on low heat. Cook orzo according to package directions (13 minutes), then drain and add to cream immediately. Stir in Parmesan cheese and remove from heat. Let stand 1 to2 minutes before serving. Garnish with parsley and more Parmesan if desired.


courtesy of: Chef2Chef: Culinary Portal

1398. CIVET de LIEVRE

serves 4


a hare, jointed into about eight pieces, blood and liver reserved.
a bottle of strong red wine
a large onion, roughly chopped
a couple of crushed garlic cloves
two carrots, sliced
lard for frying
flour
a teaspoon of tomato paste
salt and freshly ground black pepper
a bouquet garni
250 grams shallots, halved
100 grams button mushrooms
100 grams smoked back bacon, diced
butter for frying

Place the hare, onions and carrots into a large bowl. Add the wine and cover. Marinade overnight. Heat the lard in a large casserole. Add the pieces of hare, and brown well. Sprinkle with flour until all the juices are absorbed, then add the rest of the marinade. Add the bouquet garni and season well. Bring to the boil, then simmer slowly for two hours. Check periodically to ensure that the dish is not drying out - add water (or more wine) if required. Fry the shallots in butter until browned, then add the bacon and mushrooms and cook these until browned too. Remove the hare from the pan and keep warm. Chop the liver and add it with the blood to the pan. Stir to combine, then bring the sauce to the boil until it thickens. Strain the sauce over the meat using a sieve, then serve with buttered noodles and a green salad.


courtesy of: Jon and Julia Doust, The Vendee Blog, France

1397. BRUNCH FLATBREAD with EGGS, BACON and FRISEE

12 large eggs
1 tablespoon red wine vinegar
3 oz. baby spinach (about 2 c), rinsed & crisped
3 oz. frisée lettuce leaves (about 2 c), rinsed & crisped
about 1 teaspoon salt
1/2 to 3 3/4 cup all-purpose flour
about 1/4 cup olive oil
pepper
1 package (2 1/4 teaspoons) active dry yeast
about 1/4 cup yellow cornmeal
1 1/3 cup shredded parmesan or manchego cheese
8 oz. thick-cut bacon, sliced

In a large bowl, sprinkle yeast over 1 1/2 c warm (110°) water. Let stand until yeast is softened, about 5 mins. Stir in 1 tsp salt & 1 tbsp olive oil. Gradually stir or, with an electric mixer on lowish speed, beat in 3 1/2 c flour until mixture forms a soft dough. If using a dough hook, beat on high speed until dough no longer feels sticky & pulls cleanly from bowl, 5 to 7 mins. If dough is still sticky, beat in more flour, 1 tbsp at a time. If kneading by hand, scrape dough onto a lightly floured board. Knead until smooth, springy, & no longer sticky, 15 to 20 mins; add flour as required to prevent sticking. Place dough in an oiled bowl; turn dough over to coat top. Cover up dough with plastic wrap & let rise in a warm place until doubled, 35 to 45 mins. Punch dough down, cover, & chill up to 8 hrs (see notes). Meanwhile, stir bacon until browned & crisp, in a 10- to 12-inch frying pan over medium-high heat, about 5 mins. Transfer to paper towels to drain. Reserve 1 tbsp bacon drippings to dress greens, if desired. At least 2 hrs before serving, remove dough from refrigerator & let this stand at about room temp for 45 mins (see notes). Scrape onto a lightly floured board & press carefully to expel air. Divide dough into four pieces. Cover up with plastic wrap & let rest 10 mins. Roll or carefully stretch one piece at a time into a 13- by 7-inch oval about 1/16 inch thick. Place each on an oiled & cornmeal-dusted 12- by 15-inch rimless baking sheet; if necessary, stretch dough to reshape. Brush each oval with about 1/2 tbsp olive oil & sprinkle with about 1/3 c cheese. Arrange a quarter of the cooked bacon evenly over each. Bake flatbreads two at a time in a 450° oven for 10 mins. Remove from oven & crack 3 eggs onto each oval (for firm-cooked eggs, crack eggs onto flatbread 5 mins into baking). Sprinkle top lightly with salt & pepper. Return flatbreads to oven, & bake this until crust is well browned, switching pan positions, 5 to 8 mins longer. Meanwhile, In a large-ish bowl, mix 1 tbsp olive oil or reserved bacon drippings & the vinegar. Add spinach & frisée & mix to coat. Slide each flatbread onto a cutting board or plate. Mound dressed greens equally on top. Cut each oval in half lengthwise, then crosswise into eight slices. Add salt & pepper to taste.


courtesy of: Group Recipes: Food Social Network

1396. PINK GRAPEFRUIT, BACON and AVOCADO SALAD

serves four


For the salad
4 slices bacon
1/2 head frisée lettuce
2 medium avocado, peeled and sliced
2 heads red chicory, leaves separated
1 head small lollo rosso lettuce, leaves separated

For the dressing
2 pink grapefruits
1/2 teaspoon English mustard
1/2 teaspoon wholegrain mustard
1 tablespoon white wine vinegar
100ml olive oil

Heat a frying pan until hot, then add the bacon and fry until crisp. Remove from the heat and leave to cool.

For the dressing, peel the grapefruit and cut into segments, taking care to reserve any of the juices. Put the juice in a bowl and stir in the mustards. Continue to whisk and add the white wine vinegar and olive oil.

To assemble the salad, layer the Frisée lettuce, bacon, avocado, and pink grapefruit segments in a large bowl, adding a spoonful of the dressing between each layer.

Follow with a layer of red chicory, a little more dressing; then a layer of Lollo Rosso lettuce. Repeat the layers until the bowl is full and serve straight away.


courtesy of: Janet Brinkworth, Great Food Live, UKTV Food

1395. BROILED RADICCHIO with BACON

yields four servings


3 heads of radicchio cut in wedges
2 tablespoons olive oil
coarse salt
1/4 pound of bacon, diced, cooked soft

Use your broiling tray lined with foil. Spray foil with vegetable spray. Arrange the radicchio wedges in a single layer on the foil covered pan. Drizzle the olive oil over the wedges, sprinkle with bacon pieces. Sprinkle lightly with the coarse salt. Broil until edges are browned turning one time. Serve warm or at room temperature.


courtesy of: Golden Harvest Organics, 404 North Impala Drive, Fort Collins, Colorado 80521

1394. MAHI MAHI wrapped in BACON with LEMON MAYONNAISE

serves two


2 7-ounce mahi mahi fillets
1 sprig fresh rosemary, leaves removed and chopped
zest and juice of 1 lemon
4 slices bacon
1 tablespoon olive oil
2 tablespoons mayonnaise
pepper

Preheat the oven to 400°F. Season the fish fillets with pepper, rosemary, and lemon zest. Wrap two pieces of bacon around each fillet. Warm an iron skillet over medium heat, and pour the olive oil in. When it is hot, set the filets in. Cook for 1 minute. Flip the fish and then transfer the skillet to the oven and cook 10 minutes. Meanwhile, mix together the lemon and mayonnaise. Adjust the amount of lemon to taste. You might only need the juice of half a lemon. Season with pepper. Remove the fish from the pan, drizzle with lemon-mayonnaise, and serve.


courtesy of: Serious Eats | Nick Kindelsperger, The Paupered Chef, Columbus, Ohio

1393. MASHED POTATO CASSEROLE with GOUDA and BACON

makes 6 to 8 servings


6 slices thick-cut smoked bacon (preferably applewood-smoked)
3 large green onions (white and pale green parts only), finely chopped
3 pounds russet potatoes, peeled, cut into 11/2-inch cubes
3/4 cup sour cream
1/3 cup whole milk
1/4 cup (1/2 stick) butter
2 cups (about 8 ounces) coarsely grated smoked Gouda, divided

Butter 13x9x2-inch baking dish. Cook bacon in heavy large skillet until golden brown and crisp. Transfer to paper towels to drain. Chop bacon. Place in medium bowl. Add green onions; toss to distribute evenly.

Place potatoes in large pot and add enough cold water to cover. Sprinkle with salt. Cover and boil with lid slightly ajar until potatoes are tender, 15 to 20 minutes. Drain well.

Return potatoes to pot. Cook over low heat, stirring often, until potatoes are dry and light film forms on bottom of pot, about 2 minutes. Add next 3 ingredients. Using potato masher, mash until almost smooth. Stir in 1 1/2 cups smoked Gouda and 1 cup bacon mixture. Season with salt and pepper. Spread potato mixture in prepared baking dish. Sprinkle remaining 1/2 cup Gouda over. DO AHEAD: Can be prepared 8 hours ahead. Cover and chill potato mixture and remaining bacon mixture separately.

Preheat oven to 375°F. Bake potatoes until cheese melts and edges of potatoes are bubbling, about 30 minutes (40 minutes if chilled). Sprinkle reserved bacon mixture over and serve.


courtesy of: Rick Rodgers, Bon Appétit, March 2009

1392. LAVENDER POTATO, BACON and LEEK SOUP

4 slices bacon
3 large leeks, white part only
2 cloves garlic, minced
6 medium potatoes, peeled and diced
6 cups stock or water
1/2 cup heavy cream
1/2 cup milk
1 1/2 teaspoons Herbs de Provence
1/2 teaspoon lavender, ground in mortar and pestle or spice grinder
salt and pepper to taste

Wash leeks well to remove any sand, chop and set aside. Cook bacon in soup pot until crisp. Remove to drain on paper towels. Crumble and reserve. Add leeks to bacon fat and gently sauté until leeks are very soft, about 7- 10 minutes. Add garlic, potatoes and water or stock to leeks and simmer until potatoes are soft, about 20 minutes. Using immersion blender, food processor or blender, puree soup until smooth and return to pot. Add cream, milk, crumbled bacon, Herbs de Provence and lavender and re-heat until hot but not boiling. Salt and pepper to taste and serve immediately.


courtesy of: Jardin du Soleil Organic Lavender, Randy & Pam Nicholson, 3932 Sequim Dungeness Way, Sequim, Washington 98382