serves eight
3 wild rabbits, jointed, giblets reserved
flour
1 oz. butter or bacon fat or pork fat
6 oz. streaky bacon, diced
10 oz. mixed onions and carrots, diced
salt and pepper
1 sprig of fresh thyme
2 bay leaves
1 tablespoon chopped parsley
2 tablespoons tomato purée
1 bottle gooseberry champagne or any dry homemade fruit wine
Dredge the rabbit pieces in flour. Melt the butter or fat in a large roasting tin or flameproof casserole and fry the rabbit, the diced bacon and vegetables for about ten minutes till they are golden brown. Season the rabbit with salt and pepper. Add the herbs and tomato purée and stir in well. Add the champagne and the rabbit giblets tied in a muslin bag. Cover with a lid or aluminium foil and pop into the over at 350F for about two hours or until the rabbit is tender. Remove the bag of giblets before serving.
bacon recipe courtesy of: Keith Floyd, "Floyd on Britain and Ireland," BBC Food
Sunday, May 31, 2009
Saturday, May 30, 2009
1482. FRISEE, APPLE, BACON and GOAT CHEESE SALAD
1 bunch of frisée, washed and broken into pieces
1 apple, core removed and sliced
6 oz bacon, cut in small pieces and sautéed until crispy
4 oz goat cheese, crumbled
Apple cider honey mustard vinaigrette
1 ½ tablespoons apple cider vinegar
1 teaspoon Dijon style mustard
1 teaspoon honey
2 tablespoons olive oil
1 garlic clove, crushed
1 tablespoon finely chopped parsley
salt and pepper to taste
Combine all the ingredients for the vinaigrette or salad dressing in a jar, close it tight and shake until the ingredients are well mixed. Place the frisée, sliced apple, bacon and goat cheese in a salad bowl. Pour the dressing or vinaigrette over the salad and toss well. Serve immediately.
bacon recipe courtesy of: Layla, Laylita's Recipes, Seattle, Washington
1 apple, core removed and sliced
6 oz bacon, cut in small pieces and sautéed until crispy
4 oz goat cheese, crumbled
Apple cider honey mustard vinaigrette
1 ½ tablespoons apple cider vinegar
1 teaspoon Dijon style mustard
1 teaspoon honey
2 tablespoons olive oil
1 garlic clove, crushed
1 tablespoon finely chopped parsley
salt and pepper to taste
Combine all the ingredients for the vinaigrette or salad dressing in a jar, close it tight and shake until the ingredients are well mixed. Place the frisée, sliced apple, bacon and goat cheese in a salad bowl. Pour the dressing or vinaigrette over the salad and toss well. Serve immediately.
bacon recipe courtesy of: Layla, Laylita's Recipes, Seattle, Washington
Friday, May 29, 2009
1481. TROUT with OLIVES, GRAPE TOMATOES and APPLE-SMOKED BACON
yields two servings
12 ounces trout fillet, 2 (6 ounce) fillets
2 teaspoon lemon, fresh, divided
1/4 teaspoon pepper, black ground
1/8 teaspoon salt
1 teaspoon olive oil
1 slice bacon, applewood-smoked (such as Hormel), finely diced
1 clove garlic, minced
1 1/2 cups grape tomatoes, halved
1/4 cup green olives, pimento stuffed, halved
2 tablespoon basil, fresh, chopped
lemon, wedges
Preheat broiler.
Place fish, skin side down, on work surface; sprinkle fish with 1 teaspoon lemon juice. Sprinkle with pepper and salt; set aside.
Heat oil in a large ovenproof skillet over medium-high heat; add bacon and garlic. Cook 4 minutes or until bacon is crisp. Using a slotted spoon, transfer browned garlic and bacon to a paper towel–lined plate; discard drippings in pan.
Place pan over medium-high heat; add fish, skin side down. Cook 5 minutes. Add tomatoes and olives to pan.
Place pan in oven; broil 6 to 8 minutes or until fish flakes easily when tested with a fork. Sprinkle with remaining 1 teaspoon lemon juice. Place fish and vegetables on individual serving plates, and sprinkle evenly with chopped basil and bacon mixture. Serve with lemon wedges.
bacon recipe courtesy of: Everyday Health, Waterfront Media, 45 Main Street, Suite 800, Brooklyn, New York 11201
12 ounces trout fillet, 2 (6 ounce) fillets
2 teaspoon lemon, fresh, divided
1/4 teaspoon pepper, black ground
1/8 teaspoon salt
1 teaspoon olive oil
1 slice bacon, applewood-smoked (such as Hormel), finely diced
1 clove garlic, minced
1 1/2 cups grape tomatoes, halved
1/4 cup green olives, pimento stuffed, halved
2 tablespoon basil, fresh, chopped
lemon, wedges
Preheat broiler.
Place fish, skin side down, on work surface; sprinkle fish with 1 teaspoon lemon juice. Sprinkle with pepper and salt; set aside.
Heat oil in a large ovenproof skillet over medium-high heat; add bacon and garlic. Cook 4 minutes or until bacon is crisp. Using a slotted spoon, transfer browned garlic and bacon to a paper towel–lined plate; discard drippings in pan.
Place pan over medium-high heat; add fish, skin side down. Cook 5 minutes. Add tomatoes and olives to pan.
Place pan in oven; broil 6 to 8 minutes or until fish flakes easily when tested with a fork. Sprinkle with remaining 1 teaspoon lemon juice. Place fish and vegetables on individual serving plates, and sprinkle evenly with chopped basil and bacon mixture. Serve with lemon wedges.
bacon recipe courtesy of: Everyday Health, Waterfront Media, 45 Main Street, Suite 800, Brooklyn, New York 11201
Thursday, May 28, 2009
1480. GRILL-ROASTED BACON and SCALLION CORN MUFFINS
makes twelve muffins
5 slices of bacon
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
pinch of cayenne pepper
1 1/2 cups frozen corn kernels, thawed
4 large scallions, finely chopped
2 large eggs
1 cup sour cream
4 tablespoons unsalted butter, melted
Set up a grill for indirect grilling, with the coals on one side, and heat to 425°. Meanwhile, in a medium skillet set on the grill or the stove, cook the bacon over moderate heat, turning once, until crisp, about 6 minutes. Drain on paper towels and crumble.
Line a 12-cup muffin tin with paper liners. In a large bowl, whisk the flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper and cayenne. Stir in the corn, scallions and crumbled bacon.
In a medium bowl, whisk the eggs with the sour cream and melted butter. Fold the wet ingredients into the dry until just blended. Pour the batter into the muffin cups.
Place the muffin tin on the grate opposite the coals, cover the grill and bake for 20 minutes, or until a toothpick inserted in the center comes out with only a few crumbs attached. Serve slightly cooled.
bacon recipe courtesy of: Nick Fauchald, "Easy Grilling, Easy Grilling: 5 Great Techniques for the Lazy Griller," Food & Wine, June 2008
5 slices of bacon
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
pinch of cayenne pepper
1 1/2 cups frozen corn kernels, thawed
4 large scallions, finely chopped
2 large eggs
1 cup sour cream
4 tablespoons unsalted butter, melted
Set up a grill for indirect grilling, with the coals on one side, and heat to 425°. Meanwhile, in a medium skillet set on the grill or the stove, cook the bacon over moderate heat, turning once, until crisp, about 6 minutes. Drain on paper towels and crumble.
Line a 12-cup muffin tin with paper liners. In a large bowl, whisk the flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper and cayenne. Stir in the corn, scallions and crumbled bacon.
In a medium bowl, whisk the eggs with the sour cream and melted butter. Fold the wet ingredients into the dry until just blended. Pour the batter into the muffin cups.
Place the muffin tin on the grate opposite the coals, cover the grill and bake for 20 minutes, or until a toothpick inserted in the center comes out with only a few crumbs attached. Serve slightly cooled.
bacon recipe courtesy of: Nick Fauchald, "Easy Grilling, Easy Grilling: 5 Great Techniques for the Lazy Griller," Food & Wine, June 2008
Wednesday, May 27, 2009
1479. BUCATINI with CHICKEN, HICKORY BACON, ORANGE PEPPER and PESTO
makes 4 to 6 servings
½ pound boneless, skinless chicken breast, cut into 1-inch pieces
1 tablespoon olive oil
1 tablespoon white wine
½ teaspoon dried Italian seasoning
½ teaspoon chili powder
½ teaspoon coriander
1 teaspoon minced fresh ginger
8 slices hickory smoked bacon, chopped (½-inch pieces)
olive oil
2 tablespoons unsalted butter
1 cup finely chopped red onion
3 tablespoons minced garlic
1 pound bucatini
1 cup coarsely chopped orange bell pepper
¾ cup frozen corn kernels
5 ounces baby spinach
1¼ cups heavy cream
pesto (recipe follows)
½ cup toasted pine nuts
¼ cup finely grated Locatelli Romano cheese
3 cups loosely packed basil leaves
1 cup olive oil
¼ cup freshly grated Locatelli Romano cheese
¼ cup toasted pine nuts
¼ cup chopped toasted walnuts (see Note)
3 large garlic cloves
½ teaspoon coarse salt
To marinate the chicken: In a medium-size bowl, combine the chicken with the olive oil, wine, Italian seasoning, chili powder, and coriander. Cover tightly with plastic wrap and place in the refrigerator for 1 to 2 hours.
Put a large pot of water on to boil over high heat.
Place the marinated chicken with the ginger in a medium skillet over medium-high heat and cook, stirring occasionally, until cooked through, about 5 minutes. Remove from the heat. Transfer the chicken to a bowl and set aside.
To make the pasta: In the same skillet, over medium heat, cook the bacon until browned but not crispy, about 10 minutes. Remove from the heat, remove the bacon from the pan with a slotted spoon, and set aside.
Heat the oil with the butter in a shallow Dutch oven over medium-high heat. Add the onion and garlic, reduce the heat to medium-low and cook, stirring occasionally, until the onion is very tender, 8 to 10 minutes.
Meanwhile, add the bucatini to the boiling water and cook until al dente, 10 to 12 minutes.
Add the pepper, corn, and spinach to the Dutch oven, and cook until the pepper is just tender and the spinach is wilted, 2 to 3 minutes. Add the cream, Pesto, pine nuts, and Romano cheese to the Dutch oven and cook for 3 more minutes, stirring to incorporate. Drain the bucatini and add to the vegetables and sauce with the reserved chicken and bacon, tossing gently to blend all of the ingredients. Serve immediately with additional grated cheese.
To make the pesto: Place all the ingredients in a blender and process until the pesto is finely puréed. Use immediately, or store in the refrigerator with a thin film of olive oil on top, covered, for up to 24 hours.
bacon recipe courtesy of: At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery by Allyssa Torey and John Kernick. Wiley, 2006
½ pound boneless, skinless chicken breast, cut into 1-inch pieces
1 tablespoon olive oil
1 tablespoon white wine
½ teaspoon dried Italian seasoning
½ teaspoon chili powder
½ teaspoon coriander
1 teaspoon minced fresh ginger
8 slices hickory smoked bacon, chopped (½-inch pieces)
olive oil
2 tablespoons unsalted butter
1 cup finely chopped red onion
3 tablespoons minced garlic
1 pound bucatini
1 cup coarsely chopped orange bell pepper
¾ cup frozen corn kernels
5 ounces baby spinach
1¼ cups heavy cream
pesto (recipe follows)
½ cup toasted pine nuts
¼ cup finely grated Locatelli Romano cheese
3 cups loosely packed basil leaves
1 cup olive oil
¼ cup freshly grated Locatelli Romano cheese
¼ cup toasted pine nuts
¼ cup chopped toasted walnuts (see Note)
3 large garlic cloves
½ teaspoon coarse salt
To marinate the chicken: In a medium-size bowl, combine the chicken with the olive oil, wine, Italian seasoning, chili powder, and coriander. Cover tightly with plastic wrap and place in the refrigerator for 1 to 2 hours.
Put a large pot of water on to boil over high heat.
Place the marinated chicken with the ginger in a medium skillet over medium-high heat and cook, stirring occasionally, until cooked through, about 5 minutes. Remove from the heat. Transfer the chicken to a bowl and set aside.
To make the pasta: In the same skillet, over medium heat, cook the bacon until browned but not crispy, about 10 minutes. Remove from the heat, remove the bacon from the pan with a slotted spoon, and set aside.
Heat the oil with the butter in a shallow Dutch oven over medium-high heat. Add the onion and garlic, reduce the heat to medium-low and cook, stirring occasionally, until the onion is very tender, 8 to 10 minutes.
Meanwhile, add the bucatini to the boiling water and cook until al dente, 10 to 12 minutes.
Add the pepper, corn, and spinach to the Dutch oven, and cook until the pepper is just tender and the spinach is wilted, 2 to 3 minutes. Add the cream, Pesto, pine nuts, and Romano cheese to the Dutch oven and cook for 3 more minutes, stirring to incorporate. Drain the bucatini and add to the vegetables and sauce with the reserved chicken and bacon, tossing gently to blend all of the ingredients. Serve immediately with additional grated cheese.
To make the pesto: Place all the ingredients in a blender and process until the pesto is finely puréed. Use immediately, or store in the refrigerator with a thin film of olive oil on top, covered, for up to 24 hours.
bacon recipe courtesy of: At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery by Allyssa Torey and John Kernick. Wiley, 2006
Tuesday, May 26, 2009
1478. MOREL MUSHROOM SOUP with SMOKED BACON and SOUR CREAM
serves four
1 lb. morel mushrooms, rinsed clean
8 cups chicken or vegetable stock
1 cup sherry
½ sour cream
1 cup heavy cream (optional)
1 yellow onion, chopped
1 celery bunch, chopped
6 oz. smoked bacon, cut into strips
2 cloves garlic
2 carrots, chopped
2 bay leaves
2 sprigs fresh thyme
1 tablespoon parsley, finely chopped
salt and pepper
In a soup pot, cook strips of bacon over medium. Once bacon is crisp, remove half the bacon and set aside. Add onions, garlic, celery and carrots to bacon fat, sauté until vegetables start to brown. Add mushrooms and cook until soft.
Add sherry, chicken or vegetable stock, bay leaves, thyme and heavy cream if desired. Simmer over medium-high heat until vegetables are cooked, about 25 minutes. Remove from heat and purée until smooth. Pass liquid through a fine screen strainer and place back into soup pot. Season with salt and pepper to taste, simmer over medium-high heat until ready to serve.
In a small bowl, whisk together sour cream, parsley and a desired flavoring such as truffle oil. Garnish soup with sour cream and bacon strips.
bacon recipe courtesy of: Rick Bakas, Back to Bakas
1 lb. morel mushrooms, rinsed clean
8 cups chicken or vegetable stock
1 cup sherry
½ sour cream
1 cup heavy cream (optional)
1 yellow onion, chopped
1 celery bunch, chopped
6 oz. smoked bacon, cut into strips
2 cloves garlic
2 carrots, chopped
2 bay leaves
2 sprigs fresh thyme
1 tablespoon parsley, finely chopped
salt and pepper
In a soup pot, cook strips of bacon over medium. Once bacon is crisp, remove half the bacon and set aside. Add onions, garlic, celery and carrots to bacon fat, sauté until vegetables start to brown. Add mushrooms and cook until soft.
Add sherry, chicken or vegetable stock, bay leaves, thyme and heavy cream if desired. Simmer over medium-high heat until vegetables are cooked, about 25 minutes. Remove from heat and purée until smooth. Pass liquid through a fine screen strainer and place back into soup pot. Season with salt and pepper to taste, simmer over medium-high heat until ready to serve.
In a small bowl, whisk together sour cream, parsley and a desired flavoring such as truffle oil. Garnish soup with sour cream and bacon strips.
bacon recipe courtesy of: Rick Bakas, Back to Bakas
Monday, May 25, 2009
1477. COD CHOWDER with BACON, SAFFRON and FINGERLING POTATOES
makes 6 servings
4 thick-cut slices bacon (about 1/4 pound), cut into 2-inch pieces
1 1/2 cups chopped leeks (white and pale green parts only; about 2 leeks)
3 8-ounce bottles clam juice
1 pound fingerling or baby Dutch yellow potatoes, cut crosswise into 1/4-inch-thick rounds
1/2 cup water
1 teaspoon chopped fresh thyme
1/2 teaspoon crumbled saffron threads
1/2 cup whipping cream
6 5-ounce cod fillets
Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Add leeks to same pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes. Add clam juice, potatoes, 1/2 cup water, thyme, and saffron. Bring to boil; reduce heat to medium and cover. Simmer until potatoes are just tender, stirring occasionally, about 7 minutes. Stir in cream and reserved bacon. Season chowder to taste with salt and pepper.
Sprinkle cod with salt and pepper; place atop chowder. Cover and cook until cod is opaque in center, about 10 minutes.
Using slotted spoon, transfer 1 cod fillet to each of 6 bowls. Ladle chowder over fish and serve.
bacon recipe courtesy of: Bon Appétit, October 2004
4 thick-cut slices bacon (about 1/4 pound), cut into 2-inch pieces
1 1/2 cups chopped leeks (white and pale green parts only; about 2 leeks)
3 8-ounce bottles clam juice
1 pound fingerling or baby Dutch yellow potatoes, cut crosswise into 1/4-inch-thick rounds
1/2 cup water
1 teaspoon chopped fresh thyme
1/2 teaspoon crumbled saffron threads
1/2 cup whipping cream
6 5-ounce cod fillets
Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Add leeks to same pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes. Add clam juice, potatoes, 1/2 cup water, thyme, and saffron. Bring to boil; reduce heat to medium and cover. Simmer until potatoes are just tender, stirring occasionally, about 7 minutes. Stir in cream and reserved bacon. Season chowder to taste with salt and pepper.
Sprinkle cod with salt and pepper; place atop chowder. Cover and cook until cod is opaque in center, about 10 minutes.
Using slotted spoon, transfer 1 cod fillet to each of 6 bowls. Ladle chowder over fish and serve.
bacon recipe courtesy of: Bon Appétit, October 2004
Sunday, May 24, 2009
1476. REBLOCHON TARTS with BACON and FINGERLING POTATOES
yields four servings
2 medium fingerling potatoes
4 slices of bacon
1 1/2 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
salt and freshly ground pepper
all-purpose flour, for rolling
1/2 pound cold all-butter puff pastry
1/4 pound Reblochon cheese, rind removed and cheese thinly sliced
In a small saucepan, cover the potatoes with cold water and bring to a boil. Cook over high heat until tender when pierced with a knife, about 15 minutes. Drain, then peel and thinly slice crosswise.
Meanwhile, in a medium skillet, cook the bacon over moderately high heat until crisp, about 5 minutes; transfer to paper towels. Cut the slices in thirds.
Preheat the oven to 375°. Pour off the bacon fat in the skillet and add the oil. Add the onion and cook over moderate heat, stirring frequently, until softened and browned, about 15 minutes; add water as necessary, 1 tablespoon at a time, to prevent scorching. Transfer the onion to a bowl; season with salt and pepper.
Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry to an 11-inch square. Using a plate as your guide, cut out four 5-inch rounds. Transfer the rounds to the prepared baking sheet and prick them all over with a fork.
Bake the rounds in the center of the oven for about 8 minutes, until puffed and lightly golden. Using the back of a fork, deflate the rounds and bake for about 4 minutes longer, until the pastry is just set.
Top the pastry rounds with the onion, potato slices, bacon and cheese. Bake for about 10 minutes, until the cheese is melted and the pastry is browned. Transfer the tarts to plates; serve hot or warm.
bacon recipe courtesy of: Terrance Brennan, "Pairing of the Day: October 2008, Strategies for Cooking with Cheese," Food & Wine, October 2008
2 medium fingerling potatoes
4 slices of bacon
1 1/2 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
salt and freshly ground pepper
all-purpose flour, for rolling
1/2 pound cold all-butter puff pastry
1/4 pound Reblochon cheese, rind removed and cheese thinly sliced
In a small saucepan, cover the potatoes with cold water and bring to a boil. Cook over high heat until tender when pierced with a knife, about 15 minutes. Drain, then peel and thinly slice crosswise.
Meanwhile, in a medium skillet, cook the bacon over moderately high heat until crisp, about 5 minutes; transfer to paper towels. Cut the slices in thirds.
Preheat the oven to 375°. Pour off the bacon fat in the skillet and add the oil. Add the onion and cook over moderate heat, stirring frequently, until softened and browned, about 15 minutes; add water as necessary, 1 tablespoon at a time, to prevent scorching. Transfer the onion to a bowl; season with salt and pepper.
Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry to an 11-inch square. Using a plate as your guide, cut out four 5-inch rounds. Transfer the rounds to the prepared baking sheet and prick them all over with a fork.
Bake the rounds in the center of the oven for about 8 minutes, until puffed and lightly golden. Using the back of a fork, deflate the rounds and bake for about 4 minutes longer, until the pastry is just set.
Top the pastry rounds with the onion, potato slices, bacon and cheese. Bake for about 10 minutes, until the cheese is melted and the pastry is browned. Transfer the tarts to plates; serve hot or warm.
bacon recipe courtesy of: Terrance Brennan, "Pairing of the Day: October 2008, Strategies for Cooking with Cheese," Food & Wine, October 2008
Saturday, May 23, 2009
1475. BRAISED HALIBUT with BACON and MUSHROOMS
yields four servings
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
4 applewood-smoked bacon slices
1/3 cup prechopped onion
1 tablespoon chopped fresh thyme
8 ounces presliced mushrooms
2 teaspoons olive oil
4 (6-ounce) halibut fillets
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup dry white wine
2 tablespoons chopped fresh parsley
Cook rice according to package directions, omitting salt and fat. Drain and keep warm. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, and mushrooms to drippings in pan; sauté for 3 minutes. Remove mushroom mixture from pan. Heat oil in pan over medium heat. Sprinkle fish with salt and pepper. Add fish to pan, and cook for 2 minutes on each side or until browned. Return the mushroom mixture to pan. Stir in wine, and cook for 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with crumbled bacon and parsley. Serve over rice.
bacon recipe courtesy of: Robin Vitetta-Miller, Cooking Light, September 2007
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
4 applewood-smoked bacon slices
1/3 cup prechopped onion
1 tablespoon chopped fresh thyme
8 ounces presliced mushrooms
2 teaspoons olive oil
4 (6-ounce) halibut fillets
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup dry white wine
2 tablespoons chopped fresh parsley
Cook rice according to package directions, omitting salt and fat. Drain and keep warm. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, and mushrooms to drippings in pan; sauté for 3 minutes. Remove mushroom mixture from pan. Heat oil in pan over medium heat. Sprinkle fish with salt and pepper. Add fish to pan, and cook for 2 minutes on each side or until browned. Return the mushroom mixture to pan. Stir in wine, and cook for 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with crumbled bacon and parsley. Serve over rice.
bacon recipe courtesy of: Robin Vitetta-Miller, Cooking Light, September 2007
Friday, May 22, 2009
1474. SALMON with BACON MOLASSES VINAIGRETTE
8 6-7 oz. fresh salmon fillets
2 teaspoons smoked sea salt
1 teaspoon cracked black pepper
4 slices hickory smoked bacon (thick sliced)
Bacon-Molasses Vinaigrette
4 tablespoons aged balsamic vinegar
2 tablespoons molasses
1 teaspoon garlic
1 teaspoon minced shallot
1 tablespoon chopped basil
4 tablespoons cracked black pepper
4 tablespoons olive oil
Add the ingredients in a blender. Blend until smooth. Season salmon filets with smoked sea salt and cracked black pepper. Dice and cook bacon until crisp. Remove cooked bacon and drain on a paper towel. Let the bacon grease get hot enough to sear the salmon. Place salmon top side down for 1 minute, then turn to other side. The salmon should be crusty on the outside but moist on the inside. Continue this until you have the salmon cooked to your liking. Three minutes is usually perfect. Place salmon on greens, drizzle vinaigrette and garnish with crisp bacon.
bacon recipe courtesy of: Regina Charboneau, Regina's Table at Twin Oaks | NewsChannel 5, Nashville, Tennessee, Monday, March 10, 2008
2 teaspoons smoked sea salt
1 teaspoon cracked black pepper
4 slices hickory smoked bacon (thick sliced)
Bacon-Molasses Vinaigrette
4 tablespoons aged balsamic vinegar
2 tablespoons molasses
1 teaspoon garlic
1 teaspoon minced shallot
1 tablespoon chopped basil
4 tablespoons cracked black pepper
4 tablespoons olive oil
Add the ingredients in a blender. Blend until smooth. Season salmon filets with smoked sea salt and cracked black pepper. Dice and cook bacon until crisp. Remove cooked bacon and drain on a paper towel. Let the bacon grease get hot enough to sear the salmon. Place salmon top side down for 1 minute, then turn to other side. The salmon should be crusty on the outside but moist on the inside. Continue this until you have the salmon cooked to your liking. Three minutes is usually perfect. Place salmon on greens, drizzle vinaigrette and garnish with crisp bacon.
bacon recipe courtesy of: Regina Charboneau, Regina's Table at Twin Oaks | NewsChannel 5, Nashville, Tennessee, Monday, March 10, 2008
Thursday, May 21, 2009
1473. HICKORY-GRILLED RIB-EYE STEAKS with BACON-MOLASSES BUTTER
makes 6 servings
6 thick bacon slices
1/3 cup mild-flavored (light) molasses
6 tablespoons (3/4 stick) butter, room temperature
2 cups hickory wood chips, soaked in water 30 minutes, drained
6 rib-eye steaks (each about 1 inch thick)
Position rack in top third of oven and preheat to 375°F. Line small baking sheet with foil. Arrange bacon slices on foil; brush bacon with all of molasses, then sprinkle with pepper. Bake until bacon is cooked through but not crisp, about 15 minutes. Transfer bacon to work surface; cool. Chop bacon; transfer to small bowl. Add butter and stir to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
Prepare barbecue (medium-high heat). When coals are white, spread wood chips in 8x8-inch disposable aluminum foil pan; place pan directly atop coals. Sprinkle steaks with salt and pepper. When chips are smoking, place steaks on grill rack. Cover grill and cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Spoon bacon-molasses butter atop each and serve.
bacon recipe courtesy of: "Southern Cookout, Birthday Barbecue: July '02," Bon Appétit July 2002
6 thick bacon slices
1/3 cup mild-flavored (light) molasses
6 tablespoons (3/4 stick) butter, room temperature
2 cups hickory wood chips, soaked in water 30 minutes, drained
6 rib-eye steaks (each about 1 inch thick)
Position rack in top third of oven and preheat to 375°F. Line small baking sheet with foil. Arrange bacon slices on foil; brush bacon with all of molasses, then sprinkle with pepper. Bake until bacon is cooked through but not crisp, about 15 minutes. Transfer bacon to work surface; cool. Chop bacon; transfer to small bowl. Add butter and stir to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
Prepare barbecue (medium-high heat). When coals are white, spread wood chips in 8x8-inch disposable aluminum foil pan; place pan directly atop coals. Sprinkle steaks with salt and pepper. When chips are smoking, place steaks on grill rack. Cover grill and cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Spoon bacon-molasses butter atop each and serve.
bacon recipe courtesy of: "Southern Cookout, Birthday Barbecue: July '02," Bon Appétit July 2002
Wednesday, May 20, 2009
1472. RACK OF LAMB with FENNEL, SAUSAGE, BACON and THYME FLOWERS
for four servings
800 grams (1 lb. 12 oz.) rack of lamb
50 grams (2 oz.) garlic dry sausage, thinly sliced
50 grams (2 oz.) small bacon bits
4 bulbs of fennel
1/2 sweet onion
3 tablespoons mild flavorful olive oil
1 sprig of thyme
a small pinch of thyme flowers
a small pinch of ground cumin, salt and pepper
Quarter the fennel bulbs, remove the cores and slice the leaves thinly. Cook in 1 liter (4 cups) of boiling salted (20 g / 4 tsp.) water for 6 minutes; drain, refresh in ice water and drain again.
Cut the sausage into thin strips.
Place the rack of lamb, seasoned with salt and pepper, in a baking dish with 1 tbsp. olive oil, a crushed clove of garlic (unpeeled), and two sprigs of thyme.
Roast for 12 minutes in a hot oven (200°C / 400°F).
Remove from the oven; let the meat rest on a rack covered with a sheet of aluminum foil.
In a saucepan, sweat the minced onion with the bacon in 2 tbsp. hot olive oil. When the onion is lightly colored, add the sausage, then the fennel, thyme flowers and cumin. Cook gently for 5 minutes.
Meanwhile, reheat the lamb for 5 minutes in a hot oven. Serve hot, accompanied by the vegetables.
bacon recipe courtesy of: Jacques Chibois, Grand Chef Relais & Châteaux, La Bastide Saint-Antoine, 48, avenue Henri Dunant, 06130 Grasse, Côte-d'Azur, France
800 grams (1 lb. 12 oz.) rack of lamb
50 grams (2 oz.) garlic dry sausage, thinly sliced
50 grams (2 oz.) small bacon bits
4 bulbs of fennel
1/2 sweet onion
3 tablespoons mild flavorful olive oil
1 sprig of thyme
a small pinch of thyme flowers
a small pinch of ground cumin, salt and pepper
Quarter the fennel bulbs, remove the cores and slice the leaves thinly. Cook in 1 liter (4 cups) of boiling salted (20 g / 4 tsp.) water for 6 minutes; drain, refresh in ice water and drain again.
Cut the sausage into thin strips.
Place the rack of lamb, seasoned with salt and pepper, in a baking dish with 1 tbsp. olive oil, a crushed clove of garlic (unpeeled), and two sprigs of thyme.
Roast for 12 minutes in a hot oven (200°C / 400°F).
Remove from the oven; let the meat rest on a rack covered with a sheet of aluminum foil.
In a saucepan, sweat the minced onion with the bacon in 2 tbsp. hot olive oil. When the onion is lightly colored, add the sausage, then the fennel, thyme flowers and cumin. Cook gently for 5 minutes.
Meanwhile, reheat the lamb for 5 minutes in a hot oven. Serve hot, accompanied by the vegetables.
bacon recipe courtesy of: Jacques Chibois, Grand Chef Relais & Châteaux, La Bastide Saint-Antoine, 48, avenue Henri Dunant, 06130 Grasse, Côte-d'Azur, France
Tuesday, May 19, 2009
1471. GRILLED COD and LEEK with BACON
makes four servings
14 ounces cod, halibut, or Japanese bluefish fillets, skinned
1 leek (7 1/2 oz.)
8 strips (7 1/2 oz.) bacon, each cut into 5 pieces
20 thin slices ginger root with skin
1/2 teaspoon salt
1/8 teaspoon pepper
40 toothpicks
1/4 cup parsley, cut 1 inch long
Cut fillets into 20 equal pieces (1 1/2-inch by 1/2-inch.) Season with salt and pepper. Cut leek into 10 equal pieces; cut in half, lengthwise. Place a ginger slice on a fish; wrap bacon around it and fasten the ends with a toothpick. Wrap bacon around leek; fasten ends with a toothpick. Place the fish on a bacon rack and put it on the turn table. Do not cover. Cook on high for 5 – 6 minutes or until fish is done. Transfer to a plate. Place the leeks on a bacon rack and place it on the turn table. Cook on high for 3 – 4 minutes. Serve cod and leek together. Garnish with parsley.
bacon recipe courtesy of: Sachiko Murakami, Sachiko Cooking Tokyo/Fukuoka, Japan, info@sachikocooking.com
14 ounces cod, halibut, or Japanese bluefish fillets, skinned
1 leek (7 1/2 oz.)
8 strips (7 1/2 oz.) bacon, each cut into 5 pieces
20 thin slices ginger root with skin
1/2 teaspoon salt
1/8 teaspoon pepper
40 toothpicks
1/4 cup parsley, cut 1 inch long
Cut fillets into 20 equal pieces (1 1/2-inch by 1/2-inch.) Season with salt and pepper. Cut leek into 10 equal pieces; cut in half, lengthwise. Place a ginger slice on a fish; wrap bacon around it and fasten the ends with a toothpick. Wrap bacon around leek; fasten ends with a toothpick. Place the fish on a bacon rack and put it on the turn table. Do not cover. Cook on high for 5 – 6 minutes or until fish is done. Transfer to a plate. Place the leeks on a bacon rack and place it on the turn table. Cook on high for 3 – 4 minutes. Serve cod and leek together. Garnish with parsley.
bacon recipe courtesy of: Sachiko Murakami, Sachiko Cooking Tokyo/Fukuoka, Japan, info@sachikocooking.com
Monday, May 18, 2009
1470. MARINATED SARDINES with CHICKPEAS and BACON
serves six
18 small sardines, cleaned
8 mint leaves, to garnish
For the marinade
4 oranges, juiced
30ml sherry vinegar
salt
For the stuffing
1 red pepper
1 onion, peeled
1 aubergine
2 tablespoon olive oil
For the salad
25 grams lardons of bacon
50 grams croutons,
125 grams chickpeas, cooked
2 spring onions, chopped
For the vinaigrette
100ml extra virgin olive oil
15 grams walnuts, chopped
1 orange, juiced
15ml sherry vinegar
salt
pepper
First make the marinade. Mix together the orange juice, sherry vinegar and salt. Toss the sardines with the marinade in a large dish and marinate in the refrigerator for at least 6 hours. Preheat the oven to 190°C/gas 5. Toss the red pepper, onion and aubergine in the olive oil in a roasting tray. Roast for 30 minutes until tender. Cut the roasted red pepper, onion and aubergine into short, thin strips and toss together. Fry the bacon in a small, heavy-based frying pan until cooked. In a bowl, mix together the fried bacon, croutons, chick-peas and spring onions. Make the vinaigrette by whisking together the olive oil, walnuts, orange juice and sherry vinegar. Season with salt and freshly ground pepper. Toss the chick-pea mixture with the vinaigrette. Drain the marinated sardines. Stuff each sardine with the roasted vegetables. To serve, spoon the chick-pea salad onto a serving plate. Top with the stuffed sardines, garnish with mint leaves and serve.
bacon recipe courtesy of: Simon Rimmer, "Good Food Bites," UKTV Food
18 small sardines, cleaned
8 mint leaves, to garnish
For the marinade
4 oranges, juiced
30ml sherry vinegar
salt
For the stuffing
1 red pepper
1 onion, peeled
1 aubergine
2 tablespoon olive oil
For the salad
25 grams lardons of bacon
50 grams croutons,
125 grams chickpeas, cooked
2 spring onions, chopped
For the vinaigrette
100ml extra virgin olive oil
15 grams walnuts, chopped
1 orange, juiced
15ml sherry vinegar
salt
pepper
First make the marinade. Mix together the orange juice, sherry vinegar and salt. Toss the sardines with the marinade in a large dish and marinate in the refrigerator for at least 6 hours. Preheat the oven to 190°C/gas 5. Toss the red pepper, onion and aubergine in the olive oil in a roasting tray. Roast for 30 minutes until tender. Cut the roasted red pepper, onion and aubergine into short, thin strips and toss together. Fry the bacon in a small, heavy-based frying pan until cooked. In a bowl, mix together the fried bacon, croutons, chick-peas and spring onions. Make the vinaigrette by whisking together the olive oil, walnuts, orange juice and sherry vinegar. Season with salt and freshly ground pepper. Toss the chick-pea mixture with the vinaigrette. Drain the marinated sardines. Stuff each sardine with the roasted vegetables. To serve, spoon the chick-pea salad onto a serving plate. Top with the stuffed sardines, garnish with mint leaves and serve.
bacon recipe courtesy of: Simon Rimmer, "Good Food Bites," UKTV Food
Sunday, May 17, 2009
1469. GRILLED SALMON with BACON and POTATO HASH
makes four servings
GARLICKY VINAIGRETTE
1 tablespoon Dijon mustard
1/2 small shallot, finely chopped
1 small garlic clove, minced
1 tablespoon bottled clam juice
2 tablespoons Champagne vinegar
1/2 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
salt and freshly ground pepper
CHIVE OIL
1/2 cup chopped chives
1/4 cup canola oil
salt
HASH AND SALMON
1 pound unpeeled small white new potatoes, sliced 1/4-inch thick
3/4 pound thin asparagus
1/2 pound sliced applewood-smoked bacon
1 tablespoon extra-virgin olive oil
3/4 cup chicken stock
3/4 cup bottled clam juice
4 tablespoons unsalted butter
1/4 cup snipped chives
1/4 cup finely chopped fresh dill
salt and freshly ground pepper
four 6-ounce skinless center-cut salmon
MAKE THE GARLICKY VINAIGRETTE: In a blender, combine the mustard, shallot, garlic, clam juice and vinegars and mix until smooth. With the machine on, add the oil in a thin stream and process until emulsified. Season with salt and pepper.
MAKE THE CHIVE OIL: Puree the chives with the canola oil in a blender until smooth. Season with salt.
MAKE THE HASH AND SALMON: Bring 2 medium saucepans of salted water to a boil. In one, cook the potatoes until just tender, about 10 minutes. Drain and cool in a bowl of ice water; drain again and pat dry. In the other, cook the asparagus until crisp-tender, about 3 minutes. Drain and cool under running water, then pat dry. Cut the asparagus into 1/2-inch lengths.
In a large, deep skillet, fry the bacon in 1 teaspoon of the olive oil over high heat until crisp, about 5 minutes. Drain the bacon on paper towels and coarsely chop it. Pour off the fat and wipe out the skillet.
Heat the remaining 2 teaspoons olive oil in the skillet. Add the potatoes and bacon and cook over moderately high heat, stirring, until the potatoes are just beginning to brown in spots, about 6 minutes. Add 1/2 cup each of the chicken stock and clam juice and cook, stirring gently, until most of the liquid is absorbed, about 6 minutes. Stir in the asparagus, butter, chives, dill and the remaining 1/4 cup each of chicken stock and clam juice. Cook until most of the liquid is absorbed, about 5 minutes. Season with salt and pepper and keep warm.
Heat a cast-iron grill pan or skillet. Season the salmon with salt and pepper and grill over high heat until browned on the bottom, about 3 minutes. Turn the salmon and cook until golden and crusty, about 2 minutes longer. Spoon the potato hash onto 4 plates and top with the salmon. Drizzle the garlicky vinaigrette and chive oil all around and serve immediately.
bacon recipe courtesy of: Andrea Curto, "America's Best New Chefs 2000," Food & Wine, July 2000
GARLICKY VINAIGRETTE
1 tablespoon Dijon mustard
1/2 small shallot, finely chopped
1 small garlic clove, minced
1 tablespoon bottled clam juice
2 tablespoons Champagne vinegar
1/2 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
salt and freshly ground pepper
CHIVE OIL
1/2 cup chopped chives
1/4 cup canola oil
salt
HASH AND SALMON
1 pound unpeeled small white new potatoes, sliced 1/4-inch thick
3/4 pound thin asparagus
1/2 pound sliced applewood-smoked bacon
1 tablespoon extra-virgin olive oil
3/4 cup chicken stock
3/4 cup bottled clam juice
4 tablespoons unsalted butter
1/4 cup snipped chives
1/4 cup finely chopped fresh dill
salt and freshly ground pepper
four 6-ounce skinless center-cut salmon
MAKE THE GARLICKY VINAIGRETTE: In a blender, combine the mustard, shallot, garlic, clam juice and vinegars and mix until smooth. With the machine on, add the oil in a thin stream and process until emulsified. Season with salt and pepper.
MAKE THE CHIVE OIL: Puree the chives with the canola oil in a blender until smooth. Season with salt.
MAKE THE HASH AND SALMON: Bring 2 medium saucepans of salted water to a boil. In one, cook the potatoes until just tender, about 10 minutes. Drain and cool in a bowl of ice water; drain again and pat dry. In the other, cook the asparagus until crisp-tender, about 3 minutes. Drain and cool under running water, then pat dry. Cut the asparagus into 1/2-inch lengths.
In a large, deep skillet, fry the bacon in 1 teaspoon of the olive oil over high heat until crisp, about 5 minutes. Drain the bacon on paper towels and coarsely chop it. Pour off the fat and wipe out the skillet.
Heat the remaining 2 teaspoons olive oil in the skillet. Add the potatoes and bacon and cook over moderately high heat, stirring, until the potatoes are just beginning to brown in spots, about 6 minutes. Add 1/2 cup each of the chicken stock and clam juice and cook, stirring gently, until most of the liquid is absorbed, about 6 minutes. Stir in the asparagus, butter, chives, dill and the remaining 1/4 cup each of chicken stock and clam juice. Cook until most of the liquid is absorbed, about 5 minutes. Season with salt and pepper and keep warm.
Heat a cast-iron grill pan or skillet. Season the salmon with salt and pepper and grill over high heat until browned on the bottom, about 3 minutes. Turn the salmon and cook until golden and crusty, about 2 minutes longer. Spoon the potato hash onto 4 plates and top with the salmon. Drizzle the garlicky vinaigrette and chive oil all around and serve immediately.
bacon recipe courtesy of: Andrea Curto, "America's Best New Chefs 2000," Food & Wine, July 2000
Saturday, May 16, 2009
1468. YAM and RUSSET POTATO SALAD with GREENS and BACON
serves 6
3 tablespoons white wine vinegar
2 1/2 tablespoons Dijon mustard
1 1/2 tablespoons honey
1 to 1 1/2 teaspoons hot pepper sauce (such as Tabasco)
9 tablespoons olive oil
1 pound russet potatoes, peeled, cut into 1/2-inch cubes
1 pound yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes
6 slices bacon
10 large mustard green leaves, cut into 3/4-inch pieces (about 4 cups)
Whisk first 4 ingredients in small bowl to blend. Gradually whisk in olive oil. Season dressing with salt and pepper.
Steam russets until tender, about 8 minutes. Transfer to large bowl; toss with 1 tablespoon dressing. Steam yams until tender, about 7 minutes. Transfer to medium bowl; toss with 1 tablespoon dressing.
Fry bacon in large skillet until crisp. Transfer to paper towels. Drain. Crumble bacon. Add yams, bacon and mustard greens to russets. Toss salad with enough dressing to coat. Season with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
bacon recipe courtesy of: Bon Appétit, July 1996
3 tablespoons white wine vinegar
2 1/2 tablespoons Dijon mustard
1 1/2 tablespoons honey
1 to 1 1/2 teaspoons hot pepper sauce (such as Tabasco)
9 tablespoons olive oil
1 pound russet potatoes, peeled, cut into 1/2-inch cubes
1 pound yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes
6 slices bacon
10 large mustard green leaves, cut into 3/4-inch pieces (about 4 cups)
Whisk first 4 ingredients in small bowl to blend. Gradually whisk in olive oil. Season dressing with salt and pepper.
Steam russets until tender, about 8 minutes. Transfer to large bowl; toss with 1 tablespoon dressing. Steam yams until tender, about 7 minutes. Transfer to medium bowl; toss with 1 tablespoon dressing.
Fry bacon in large skillet until crisp. Transfer to paper towels. Drain. Crumble bacon. Add yams, bacon and mustard greens to russets. Toss salad with enough dressing to coat. Season with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
bacon recipe courtesy of: Bon Appétit, July 1996
Friday, May 15, 2009
1467. SPRING GREENS SAUTE with BACON and WALNUTS
makes 4 servings
1 tablespoon extra-virgin olive oil
1 thick-cut bacon slice, chopped
1/2 cup coarsely chopped walnuts
1 bunch dandelion greens, Swiss chard, or mustard greens (about 12 ounces), tough bottom stems removed, leaves cut into 1-inch pieces (about 8 cups)
2 tablespoons finely grated Gruyère cheese (optional)
Heat oil in heavy large skillet over medium-low heat. Add bacon; sauté until almost crisp, about 6 minutes. Add walnuts; sauté 1 minute. Add greens and toss until wilted but still bright green, 5 to 7 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with cheese, if desired, and serve.
bacon recipe courtesy of: Clifford A. Wright, Bon Appétit, May 2009
1 tablespoon extra-virgin olive oil
1 thick-cut bacon slice, chopped
1/2 cup coarsely chopped walnuts
1 bunch dandelion greens, Swiss chard, or mustard greens (about 12 ounces), tough bottom stems removed, leaves cut into 1-inch pieces (about 8 cups)
2 tablespoons finely grated Gruyère cheese (optional)
Heat oil in heavy large skillet over medium-low heat. Add bacon; sauté until almost crisp, about 6 minutes. Add walnuts; sauté 1 minute. Add greens and toss until wilted but still bright green, 5 to 7 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with cheese, if desired, and serve.
bacon recipe courtesy of: Clifford A. Wright, Bon Appétit, May 2009
Thursday, May 14, 2009
1466. PEANUT BUTTER and BACON TRUFFLES
makes about twenty
6 strips very crisp, cooked bacon, well drained
1/2 cup salted dry-roasted peanuts
4 teaspoons sugar
1/4 cup smooth peanut butter
8 oz. (1 1/4 cups) semisweet chocolate chips
1/4 cup quality unsweetened cocoa powder
Put bacon, peanuts, and sugar into a food processor and puls until mixture is ground to a medium-fine texture. Transfer bacon-peanut mixture to a small bowl, add peanut butter, and stir until thoroughly combined. Cover bowl with plastic wrap and chill peanut butter mixture in the refrigerator until firm.
Line a cookie sheet with parchment or waxed paper and set aside. Roll peanut butter mixture in 1" balls and put them on the prepared cookie sheet. Drape plastic wrap over peanut butter balls and chill in the refrigerator until firm.
Meanwhile, melt chocolate chips in a small heatproof bowl set over a small pot of simmering water over medium-low heat, stirring often, until smooth. Remove bowl from heat and set aside to let chocolate cool until warm. Sift cocoa into antoher bowl and set aside.
Working with a few of the peanut butter balls at a time, roll them int he melted chocolate, coating them evenly. Transfer truffles to bowl of cocoa powder, dredging truffles completely. Truffles will keep at room temperature in an airtight container with some additional cocoa for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Bring to room temperature before serving.
bacon recipe courtesy of: Phoebe Lawless, Magnolia Grill, 1002 9th Street, Durham, North Carolina 27705, (919) 286-3609 | Saveur, Issue #82
6 strips very crisp, cooked bacon, well drained
1/2 cup salted dry-roasted peanuts
4 teaspoons sugar
1/4 cup smooth peanut butter
8 oz. (1 1/4 cups) semisweet chocolate chips
1/4 cup quality unsweetened cocoa powder
Put bacon, peanuts, and sugar into a food processor and puls until mixture is ground to a medium-fine texture. Transfer bacon-peanut mixture to a small bowl, add peanut butter, and stir until thoroughly combined. Cover bowl with plastic wrap and chill peanut butter mixture in the refrigerator until firm.
Line a cookie sheet with parchment or waxed paper and set aside. Roll peanut butter mixture in 1" balls and put them on the prepared cookie sheet. Drape plastic wrap over peanut butter balls and chill in the refrigerator until firm.
Meanwhile, melt chocolate chips in a small heatproof bowl set over a small pot of simmering water over medium-low heat, stirring often, until smooth. Remove bowl from heat and set aside to let chocolate cool until warm. Sift cocoa into antoher bowl and set aside.
Working with a few of the peanut butter balls at a time, roll them int he melted chocolate, coating them evenly. Transfer truffles to bowl of cocoa powder, dredging truffles completely. Truffles will keep at room temperature in an airtight container with some additional cocoa for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Bring to room temperature before serving.
bacon recipe courtesy of: Phoebe Lawless, Magnolia Grill, 1002 9th Street, Durham, North Carolina 27705, (919) 286-3609 | Saveur, Issue #82
Wednesday, May 13, 2009
1465. NICOISE SALAD with BACON and CHEESY CROUTONS
serves four
small ciabatta loaf, torn into pieces
3 tablespoons extra-virgin olive oil
25 grams fresh Parmesan, grated
6 rashers streaky bacon, chopped
100 grams trimmed fine green beans
1 head of lettuce, cut into bite-size pieces
4 ripe tomatoes, cut into wedges
large handful of pitted black olives
4 eggs, hard-boiled
1 bottle French dressing, to serve
Preheat the oven to 220C/fan200C/gas 7. Put the ciabatta into a roasting tin, add the oil and turn to coat. Scatter over the cheese, season with pepper and mix. Stir in the bacon. Cook for 15 minutes, turning halfway, until golden. Drain on kitchen paper.
Meanwhile, add the beans to a saucepan of boiling water. Cook for 2 minutes, then drain and plunge into a bowl of cold water to cool. Drain again and set aside.
Divide the lettuce between 4 plates. Top with the green beans, tomato wedges, olives and cheesy ciabatta croutons with bacon. Season. Peel and cut the eggs into wedges and scatter over the salad. Drizzle with some French dressing to serve.
bacon recipe courtesy of: Kate Belcher, delicious. magazine, Seven Publishing Group, Sea Container’s House, 20 Upper Ground, London SE1 9PD
small ciabatta loaf, torn into pieces
3 tablespoons extra-virgin olive oil
25 grams fresh Parmesan, grated
6 rashers streaky bacon, chopped
100 grams trimmed fine green beans
1 head of lettuce, cut into bite-size pieces
4 ripe tomatoes, cut into wedges
large handful of pitted black olives
4 eggs, hard-boiled
1 bottle French dressing, to serve
Preheat the oven to 220C/fan200C/gas 7. Put the ciabatta into a roasting tin, add the oil and turn to coat. Scatter over the cheese, season with pepper and mix. Stir in the bacon. Cook for 15 minutes, turning halfway, until golden. Drain on kitchen paper.
Meanwhile, add the beans to a saucepan of boiling water. Cook for 2 minutes, then drain and plunge into a bowl of cold water to cool. Drain again and set aside.
Divide the lettuce between 4 plates. Top with the green beans, tomato wedges, olives and cheesy ciabatta croutons with bacon. Season. Peel and cut the eggs into wedges and scatter over the salad. Drizzle with some French dressing to serve.
bacon recipe courtesy of: Kate Belcher, delicious. magazine, Seven Publishing Group, Sea Container’s House, 20 Upper Ground, London SE1 9PD
Tuesday, May 12, 2009
1464. CELERIAC SOUP with SMOKY BACON and PINE NUTS
serves six
800 grams celeriac
2 celery hearts
2 leeks
70 grams unsalted butter
sea salt and white pepper
1 liter chicken or vegetable stock
1 teaspoon grainy mustard
150 grams rindless smoked streaky bacon, diced
50 grams pine nuts
cream, for swirling, optional
Peel and chop the celeriac; trim and slice the celery hearts, reserving any inner leaves separately. Trim and slice the leeks.
Melt the butter in a large saucepan over a low heat. Add the leeks, celery and celeriac, sprinkle over a heaped teaspoon of sea salt and cook very gently for 30 minutes, stirring frequently to prevent the vegetables colouring. Add the stock, bring to the boil and simmer over a low heat for 15 minutes. Purée the soup in batches in a liquidiser, pass through a sieve, whisk in the mustard and then taste to check the seasoning.
At the same time, heat the bacon in a large frying pan over a medium heat and fry in the rendered fat, stirring occasionally until golden and crisp, adding the pine nuts a couple of minutes towards the end. Drain these on a double thickness of kitchen paper.
Chop a few of the reserved celery leaves for garnish. Serve the hot soup with a swirl of cream if wished and the crisp bacon and pine nuts scattered over. Decorate with the chopped celery leaves.
bacon recipe courtesy of: Annie Bell, Mail Online, January 24, 2009
800 grams celeriac
2 celery hearts
2 leeks
70 grams unsalted butter
sea salt and white pepper
1 liter chicken or vegetable stock
1 teaspoon grainy mustard
150 grams rindless smoked streaky bacon, diced
50 grams pine nuts
cream, for swirling, optional
Peel and chop the celeriac; trim and slice the celery hearts, reserving any inner leaves separately. Trim and slice the leeks.
Melt the butter in a large saucepan over a low heat. Add the leeks, celery and celeriac, sprinkle over a heaped teaspoon of sea salt and cook very gently for 30 minutes, stirring frequently to prevent the vegetables colouring. Add the stock, bring to the boil and simmer over a low heat for 15 minutes. Purée the soup in batches in a liquidiser, pass through a sieve, whisk in the mustard and then taste to check the seasoning.
At the same time, heat the bacon in a large frying pan over a medium heat and fry in the rendered fat, stirring occasionally until golden and crisp, adding the pine nuts a couple of minutes towards the end. Drain these on a double thickness of kitchen paper.
Chop a few of the reserved celery leaves for garnish. Serve the hot soup with a swirl of cream if wished and the crisp bacon and pine nuts scattered over. Decorate with the chopped celery leaves.
bacon recipe courtesy of: Annie Bell, Mail Online, January 24, 2009
Monday, May 11, 2009
1463. VENISON MEDALLIONS with a BRUNOISE of BACON and WINTER VEGETABLES
serves four
2 medium carrots, peeled
½ celeriac or 1 large turnip, peeled
1 leek, white part only
2 tablespoons olive oil
100 grams bacon lardons
1 Savoy cabbage, cored and thinly shredded
142ml pot single cream
4 x 120 grams fillet of venison steaks
a little finely chopped parsley
sea salt and freshly ground black pepper
Cut the carrots and celeriac or turnip into small, neat 1cm dice. Blanch in a little salted boiling water for 3 minutes, then drain, season and set aside.
Quarter the leek lengthways and cut into dice. Heat a tablespoon of oil in a large saucepan and sauté the lardons until the fat starts to run. After about 3 minutes, toss in the leeks and cook for 2 minutes.
Stir in the cabbage and sauté with the leeks and bacon for 2-3 minutes until wilted, stirring often. Mix in the cream. Bring to the boil, then cook briskly
until the cream reduces by half. Check the seasoning.
When ready to serve, season the venison. Heat the remaining oil in a heavy-based nonstick frying pan and press the venison steaks on to the hot metal. Cook for about 3 minutes, then flip over and cook the other side for another 2 minutes or until the flesh feels springy when pressed. Season again and set the pan aside to let the meat rest.
Reheat the cabbage with brunoise of root vegetables. Divide between the centre of four warm dinner plates. Slice the venison into medallions, slightly on the diagonal and arrange on top, overlapping a little. Pour over any meat juices from the cutting up. Sprinkle over the parsley and serve.
bacon recipe courtesy of: Gordon Ramsay, Times Online
2 medium carrots, peeled
½ celeriac or 1 large turnip, peeled
1 leek, white part only
2 tablespoons olive oil
100 grams bacon lardons
1 Savoy cabbage, cored and thinly shredded
142ml pot single cream
4 x 120 grams fillet of venison steaks
a little finely chopped parsley
sea salt and freshly ground black pepper
Cut the carrots and celeriac or turnip into small, neat 1cm dice. Blanch in a little salted boiling water for 3 minutes, then drain, season and set aside.
Quarter the leek lengthways and cut into dice. Heat a tablespoon of oil in a large saucepan and sauté the lardons until the fat starts to run. After about 3 minutes, toss in the leeks and cook for 2 minutes.
Stir in the cabbage and sauté with the leeks and bacon for 2-3 minutes until wilted, stirring often. Mix in the cream. Bring to the boil, then cook briskly
until the cream reduces by half. Check the seasoning.
When ready to serve, season the venison. Heat the remaining oil in a heavy-based nonstick frying pan and press the venison steaks on to the hot metal. Cook for about 3 minutes, then flip over and cook the other side for another 2 minutes or until the flesh feels springy when pressed. Season again and set the pan aside to let the meat rest.
Reheat the cabbage with brunoise of root vegetables. Divide between the centre of four warm dinner plates. Slice the venison into medallions, slightly on the diagonal and arrange on top, overlapping a little. Pour over any meat juices from the cutting up. Sprinkle over the parsley and serve.
bacon recipe courtesy of: Gordon Ramsay, Times Online
Sunday, May 10, 2009
1462. WARM EDAM CHEESE SOUFFLE with CRISPY BACON
yields eight servings
Bechamel:
1 1/4 cup milk
1/4 cup butter
5 teaspoons flour
6 egg yolks
pinch of salt
pinch of pepper
pinch of cayenne pepper
Cheese Mixture:
3 ounces Edam cheese
2 ounces butter
3 ounces cream cheese
8 egg whites, whipped
pinch of salt
1/4 pounds small brunoise of bacon
Bring the milk to a boil. In a different pan over a medium heat melt the butter, add the flour and cook without browning until the mixture begins to bubble. Gradually add hot milk whishing constantly. Cook until texture becomes smooth and thick and begins to boil. Let boil for 3 to5 minutes whisking constantly. Remove from heat, place in a bowl. Mix yolks, salt, pepper and cayenne to the mixture.
Preheat oven to 350F.
Prepare souffle ramekin by buttering the edges with softened butter. Sprinkle the finely grated parmesan evenly around the ramekin. Prepare bain marie (water bath) for souffle and heat in oven.
In a bowl melt the cream cheese, butter and edam cheese. Add Bechamel to cheese mixture. With a spatula fold the soft peaked whipped egg whites to mixture.
Dice the Nueske Bacon into small pieces, saute in pan until crisp. Drain excess fast and place on a paper towel.
Fill the prepared ramekin with mixture to the top. Clean the edges of the ramekin of any extra mixture. To bake souffle place the ramekins in the bain marie for 15 minutes until it puffs 1 inch above the ramekin. Take souffle out of the oven to cool. Place a tsp of crispy bacon in the center of the souffle.
Place Ramekin on plate with a quenelle of onion sorbet.
bacon recipe courtesy of: Roland Passot, Food Network
Bechamel:
1 1/4 cup milk
1/4 cup butter
5 teaspoons flour
6 egg yolks
pinch of salt
pinch of pepper
pinch of cayenne pepper
Cheese Mixture:
3 ounces Edam cheese
2 ounces butter
3 ounces cream cheese
8 egg whites, whipped
pinch of salt
1/4 pounds small brunoise of bacon
Bring the milk to a boil. In a different pan over a medium heat melt the butter, add the flour and cook without browning until the mixture begins to bubble. Gradually add hot milk whishing constantly. Cook until texture becomes smooth and thick and begins to boil. Let boil for 3 to5 minutes whisking constantly. Remove from heat, place in a bowl. Mix yolks, salt, pepper and cayenne to the mixture.
Preheat oven to 350F.
Prepare souffle ramekin by buttering the edges with softened butter. Sprinkle the finely grated parmesan evenly around the ramekin. Prepare bain marie (water bath) for souffle and heat in oven.
In a bowl melt the cream cheese, butter and edam cheese. Add Bechamel to cheese mixture. With a spatula fold the soft peaked whipped egg whites to mixture.
Dice the Nueske Bacon into small pieces, saute in pan until crisp. Drain excess fast and place on a paper towel.
Fill the prepared ramekin with mixture to the top. Clean the edges of the ramekin of any extra mixture. To bake souffle place the ramekins in the bain marie for 15 minutes until it puffs 1 inch above the ramekin. Take souffle out of the oven to cool. Place a tsp of crispy bacon in the center of the souffle.
Place Ramekin on plate with a quenelle of onion sorbet.
bacon recipe courtesy of: Roland Passot, Food Network
Saturday, May 09, 2009
1461. ALASKAN HALIBUT TAGINE with ELEPHANT GARLIC CONFIT, WHITE BEANS, STEAMED MUSSELS, RAPINI and SMOKED BACON
serves four
For the elephant garlic confit
3 heads elephant garlic, cloves peeled and separated
1 cup extra virgin olive oil
Place the cloves in a small pot and cover with the olive oil (you may need more oil depending on the size of your pot). Cook slowly on the lowest setting of your stove until the garlic is soft. Set aside to cool.
For the broth
1 cup dried white beans (such as navy or cannelini)
1 each carrot, peeled and cut into 1” chunks
1 each onion, peeled and quartered
1 each garlic clove, peeled
1 sprig fresh thyme
1 each bay leaf
1 teaspoon black peppercorns
1/4 lb slab bacon (preferably skin-on)
6 cups chicken stock
Soak the beans overnight in two quarts of cold water. Discard the water and place the beans in a 4qt sauce pot and cover with the chicken stock. Wrap all of the remaining ingredients in cheesecloth, tie securely with kitchen twine, and throw the bundle in the pot with the beans. Simmer over very low heat until the beans are tender (one to two hours).
Discard the cheesecloth and its contents. Drain the beans and allow to cool. Set aside. Place the bean liquid into a clean saucepan and reduce slowly until you have about two cups. Reserve.
Assembly
4 each Alaskan halibut filet, skin-off 5 oz portions
¼ lb slab bacon, cut into lardons (1/4” x ¼” x 1”)
1 bunch rapini, bottom 2” of stems discarded, washed thoroughly
4 each baby carrots, peeled and cut into ¼” rounds
1 lb mussels, well-scrubbed and beards removed
1 each lemon
1 pinch chile flakes (if desired)
Preheat the oven to 400º. Render bacon over medium heat until crisp. Remove from fat and drain on a paper towel. Place two cups of the cooked beans in the center of the tagine. Arrange rapini around the beans. Place carrots, mussels, and cooked elephant garlic over the rapini. Season the halibut with salt and pepper, and brush with a little of the reserved bacon fat. Place the halibut in the center of the tagine over the beans. Finally, add the reduced bean cooking liquid. Cover and bake in a 400?oven until the halibut is beginning to flake and the mussels have all opened, about 35 minutes. Just before serving, scatter the bacon over the dish, grate lemon zest over all, sprinkle the chili flakes around and drizzle about three tablespoons of the garlic cooking oil into the broth. Bring to the table covered, and remove the cover tableside so your guests can enjoy the aroma. Serve in large, wide bowls with crusty bread.
bacon recipe courtesy of: Michael Mina, Mina Group, Inc., 335 Powell Street, 13th Floor, San Francisco, CA 94102
For the elephant garlic confit
3 heads elephant garlic, cloves peeled and separated
1 cup extra virgin olive oil
Place the cloves in a small pot and cover with the olive oil (you may need more oil depending on the size of your pot). Cook slowly on the lowest setting of your stove until the garlic is soft. Set aside to cool.
For the broth
1 cup dried white beans (such as navy or cannelini)
1 each carrot, peeled and cut into 1” chunks
1 each onion, peeled and quartered
1 each garlic clove, peeled
1 sprig fresh thyme
1 each bay leaf
1 teaspoon black peppercorns
1/4 lb slab bacon (preferably skin-on)
6 cups chicken stock
Soak the beans overnight in two quarts of cold water. Discard the water and place the beans in a 4qt sauce pot and cover with the chicken stock. Wrap all of the remaining ingredients in cheesecloth, tie securely with kitchen twine, and throw the bundle in the pot with the beans. Simmer over very low heat until the beans are tender (one to two hours).
Discard the cheesecloth and its contents. Drain the beans and allow to cool. Set aside. Place the bean liquid into a clean saucepan and reduce slowly until you have about two cups. Reserve.
Assembly
4 each Alaskan halibut filet, skin-off 5 oz portions
¼ lb slab bacon, cut into lardons (1/4” x ¼” x 1”)
1 bunch rapini, bottom 2” of stems discarded, washed thoroughly
4 each baby carrots, peeled and cut into ¼” rounds
1 lb mussels, well-scrubbed and beards removed
1 each lemon
1 pinch chile flakes (if desired)
Preheat the oven to 400º. Render bacon over medium heat until crisp. Remove from fat and drain on a paper towel. Place two cups of the cooked beans in the center of the tagine. Arrange rapini around the beans. Place carrots, mussels, and cooked elephant garlic over the rapini. Season the halibut with salt and pepper, and brush with a little of the reserved bacon fat. Place the halibut in the center of the tagine over the beans. Finally, add the reduced bean cooking liquid. Cover and bake in a 400?oven until the halibut is beginning to flake and the mussels have all opened, about 35 minutes. Just before serving, scatter the bacon over the dish, grate lemon zest over all, sprinkle the chili flakes around and drizzle about three tablespoons of the garlic cooking oil into the broth. Bring to the table covered, and remove the cover tableside so your guests can enjoy the aroma. Serve in large, wide bowls with crusty bread.
bacon recipe courtesy of: Michael Mina, Mina Group, Inc., 335 Powell Street, 13th Floor, San Francisco, CA 94102
Friday, May 08, 2009
1460. SPAGHETTI SQUASH with CRISPY BACON and TURNIP GREENS
1 medium spaghetti squash
1 package frozen chopped turnip greens, rinsed and drained well
1 small onion, diced
4 slices bacon, cooked crisp and chopped
3-5 cloves garlic, chopped
2 tablespoons butter
olive oil - up to 1/4 cup to finish cooking
salt and pepper to taste
Preheat oven to 400°F. Pierce the squash with a knife or serving fork in several places and place on center rack of oven in a baking dish for 1 hour. Remove and let cool until manageable.
Heat butter and 2 tablespoons olive oil in a large saute pan or heavy bottomed skillet over medium flame. Saute onion until translucent, about 3 minutes. Add garlic and cook until just brown, about 2 minutes. Add greens and toss to combine. Turn heat to low and cook, uncovered, for approximately 8 minutes, stirring occasionally.
Meanwhile; Cut squash down the center. Scoop out seeds and fibrous center strands. Remove stringy flesh by scraping across grain with a large fork. Place flesh in a collander or a large bowl lined with a clean kitchen towel to drain.
When greens are heated through and have turned a deep green, add squash to skillet. Return to medium heat, add salt and pepper and begin tossing frequently, adding olive oil as necessary to retain moisture. Stir in bacon, reserving a little for garnish. Continue tossing until entire dish is piping hot.
Serve hot, garnish with reserved bacon.
bacon recipe courtesy of: Cooking... By the Seat of My Pants
1 package frozen chopped turnip greens, rinsed and drained well
1 small onion, diced
4 slices bacon, cooked crisp and chopped
3-5 cloves garlic, chopped
2 tablespoons butter
olive oil - up to 1/4 cup to finish cooking
salt and pepper to taste
Preheat oven to 400°F. Pierce the squash with a knife or serving fork in several places and place on center rack of oven in a baking dish for 1 hour. Remove and let cool until manageable.
Heat butter and 2 tablespoons olive oil in a large saute pan or heavy bottomed skillet over medium flame. Saute onion until translucent, about 3 minutes. Add garlic and cook until just brown, about 2 minutes. Add greens and toss to combine. Turn heat to low and cook, uncovered, for approximately 8 minutes, stirring occasionally.
Meanwhile; Cut squash down the center. Scoop out seeds and fibrous center strands. Remove stringy flesh by scraping across grain with a large fork. Place flesh in a collander or a large bowl lined with a clean kitchen towel to drain.
When greens are heated through and have turned a deep green, add squash to skillet. Return to medium heat, add salt and pepper and begin tossing frequently, adding olive oil as necessary to retain moisture. Stir in bacon, reserving a little for garnish. Continue tossing until entire dish is piping hot.
Serve hot, garnish with reserved bacon.
bacon recipe courtesy of: Cooking... By the Seat of My Pants
Thursday, May 07, 2009
1459. RISOTTO with TURNIPS and BACON
serves 2 as a main course
3 bacon slices
1 small onion
2 medium turnips (preferably with greens; about 1/2 pound total)
3 1/2 cups chicken broth
3/4 cup Arborio rice
Garnish: freshly grated Parmesan
In a 3-quart heavy saucepan cook bacon over moderate heat until crisp and golden and transfer with a slotted spoon to paper towels to drain. Reserve 1 tablespoon fat in pan. Chop onion. Peel turnips and cut into 1/4-inch dice (if using greens, cut into 1/4-inch-wide slices and chop stems). In a saucepan bring broth to a simmer and keep at a bare simmer.
Heat reserved fat over moderately high heat until hot but not smoking and sauté onion, stirring, until just beginning to soften. Stir in turnips (and greens if using) and rice and sauté, stirring constantly, 1 minute. Stir in 1 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total.
Crumble bacon. Serve risotto sprinkled with bacon and garnished with Parmesan.
bacon recipe courtesy of: Gourmet, November 1998
3 bacon slices
1 small onion
2 medium turnips (preferably with greens; about 1/2 pound total)
3 1/2 cups chicken broth
3/4 cup Arborio rice
Garnish: freshly grated Parmesan
In a 3-quart heavy saucepan cook bacon over moderate heat until crisp and golden and transfer with a slotted spoon to paper towels to drain. Reserve 1 tablespoon fat in pan. Chop onion. Peel turnips and cut into 1/4-inch dice (if using greens, cut into 1/4-inch-wide slices and chop stems). In a saucepan bring broth to a simmer and keep at a bare simmer.
Heat reserved fat over moderately high heat until hot but not smoking and sauté onion, stirring, until just beginning to soften. Stir in turnips (and greens if using) and rice and sauté, stirring constantly, 1 minute. Stir in 1 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total.
Crumble bacon. Serve risotto sprinkled with bacon and garnished with Parmesan.
bacon recipe courtesy of: Gourmet, November 1998
Wednesday, May 06, 2009
1458. TURKISH EGGS served with GARLIC MUSHROOMS, BACON CURLS and CRISPY POTATOES
serves four
250 grams plain yogurt
1 clove garlic, crushed, optional
a pinch of sea salt
freshly ground black pepper
4 eggs
1 tablespoon extra virgin olive oil
50 grams spinach leaves
8 long thin rashers of streaky bacon, rind removed
600 grams potatoes, peeled and diced into 2cm cubes
2 tablespoons olive oil
sea salt
freshly ground black pepper
20 grams butter
1 clove garlic, finely chopped
500 grams mushrooms, halved
60 ml water
sea salt
freshly ground black pepper
Preheat the oven to 200°C/gas 6.
To make the crispy potatoes, place the cubed potatoes and olive oil in a bowl and toss well until the potatoes are evenly coated.
Spread the potato evenly out on a roasting tray and roast for 30 minutes until golden and crispy, turning now and then. Once roasted, remove from the oven and season with sea salt and freshly ground pepper. Keep warm until serving.
Meanwhile, prepare the bacon curls. Roll each bacon rasher around 2 fingers to form a curl. Stand the bacon curls up in a roasting tray and roast for 20 minutes until crispy. Remove from the oven and keep warm until serving.
To prepare the garlic mushrooms place the butter and garlic in a saucepan over a medium to high heat. Add the mushrooms and water and season with sea salt and freshly ground pepper.
Cover and cook, stirring occasionally, for about 15 minutes, or until the mushrooms are cooked and the liquid is syrupy. Keep warm until serving.
Once the potatoes and bacon are cooked, reduce the oven temperature to 180°C/gas 4.
Mix together the yogurt and garlic and season with sea salt and freshly ground pepper.
Divide the yogurt mixture between four small ovenproof dishes and heat through in the oven for 10 minutes.
Meanwhile, fill a deep frying pan with 5cm of water and bring to the boil. Turn off the heat and immediately break the eggs into the pan. To stop the egg whites spreading too much, break the eggs directly into the water, carefully opening the shells at the water surface so that the eggs slide into the water.
Cover the pan with a tight-fitting lid and leave the eggs to cook undisturbed in the water for about 3 minutes. The eggs are cooked when the whites are opaque. Remove from the pan with a slotted spoon and drain on a clean tea towel.
Mix the olive oil and paprika together in a small bowl. Season with sea salt and freshly ground pepper. Remove the yoghurt from the oven and top with the spinach leaves and poached egg. Drizzle over the olive oil mixture and serve at once with the crispy potatoes, bacon curls and garlic mushrooms.
bacon recipe courtesy of: Bill Granger, Good Food Bites, UKTV Food
250 grams plain yogurt
1 clove garlic, crushed, optional
a pinch of sea salt
freshly ground black pepper
4 eggs
1 tablespoon extra virgin olive oil
50 grams spinach leaves
8 long thin rashers of streaky bacon, rind removed
600 grams potatoes, peeled and diced into 2cm cubes
2 tablespoons olive oil
sea salt
freshly ground black pepper
20 grams butter
1 clove garlic, finely chopped
500 grams mushrooms, halved
60 ml water
sea salt
freshly ground black pepper
Preheat the oven to 200°C/gas 6.
To make the crispy potatoes, place the cubed potatoes and olive oil in a bowl and toss well until the potatoes are evenly coated.
Spread the potato evenly out on a roasting tray and roast for 30 minutes until golden and crispy, turning now and then. Once roasted, remove from the oven and season with sea salt and freshly ground pepper. Keep warm until serving.
Meanwhile, prepare the bacon curls. Roll each bacon rasher around 2 fingers to form a curl. Stand the bacon curls up in a roasting tray and roast for 20 minutes until crispy. Remove from the oven and keep warm until serving.
To prepare the garlic mushrooms place the butter and garlic in a saucepan over a medium to high heat. Add the mushrooms and water and season with sea salt and freshly ground pepper.
Cover and cook, stirring occasionally, for about 15 minutes, or until the mushrooms are cooked and the liquid is syrupy. Keep warm until serving.
Once the potatoes and bacon are cooked, reduce the oven temperature to 180°C/gas 4.
Mix together the yogurt and garlic and season with sea salt and freshly ground pepper.
Divide the yogurt mixture between four small ovenproof dishes and heat through in the oven for 10 minutes.
Meanwhile, fill a deep frying pan with 5cm of water and bring to the boil. Turn off the heat and immediately break the eggs into the pan. To stop the egg whites spreading too much, break the eggs directly into the water, carefully opening the shells at the water surface so that the eggs slide into the water.
Cover the pan with a tight-fitting lid and leave the eggs to cook undisturbed in the water for about 3 minutes. The eggs are cooked when the whites are opaque. Remove from the pan with a slotted spoon and drain on a clean tea towel.
Mix the olive oil and paprika together in a small bowl. Season with sea salt and freshly ground pepper. Remove the yoghurt from the oven and top with the spinach leaves and poached egg. Drizzle over the olive oil mixture and serve at once with the crispy potatoes, bacon curls and garlic mushrooms.
bacon recipe courtesy of: Bill Granger, Good Food Bites, UKTV Food
Tuesday, May 05, 2009
1457. SPANISH CHICKEN, BACON, MEATBALL and CHICKPEA STEW
makes 4 to 6 servings
1 cup dried chickpeas, soaked overnight
one 3-pound chicken, cut into serving pieces
½ pound fatty slab bacon
2 medium onions, sliced
2 medium leeks (white parts only), cut into thirds and rinsed well
2 carrots, scraped and cut into rounds
2 medium tomatoes, quartered
1 pound small red potatoes, peeled
1 chorizo sausage, cut into rounds
salt and freshly ground black pepper to taste
½ pound ground beef chuck
1 large egg yolk
2 tablespoons bread crumbs
1 tablespoon chopped parsley leaves
2 tablespoons olive oil
Place the chickpeas in a saucepan and add water to cover. Bring to a boil, reduce the heat to low, cover, and simmer till tender, about 2 hours. Place the chicken and bacon in a large pot, add water to cover by 1 inch, and bring to a boil. Reduce the heat to low, cover, and simmer 30 minutes. Add the onions, leeks, carrots, and tomatoes and continue simmering for 20 minutes. Add the potatoes and continue simmering for 20 minutes. Add the chickpeas, sausage, and salt and pepper and simmer about 15 minutes longer. Meanwhile, combine the ground beef, egg yolk, bread crumbs, parsley, and salt and pepper to taste in a bowl, mix till well blended, and shape the mixture into small meatballs. In a skillet, heat the oil over moderate heat, add the meatballs, and cook till browned all over, about 15 minutes. Add the meatballs to the stew and simmer the With a slotted spoon, transfer the chicken pieces, bacon, and sausage to a large serving platter, remove and discard the bacon rind, and cut the bacon into slices. Strain the stock from the pot into a large bowl and serve it as soup in small soup bowls. Surround the meats with the chickpeas and vegetables and serve immediately.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
1 cup dried chickpeas, soaked overnight
one 3-pound chicken, cut into serving pieces
½ pound fatty slab bacon
2 medium onions, sliced
2 medium leeks (white parts only), cut into thirds and rinsed well
2 carrots, scraped and cut into rounds
2 medium tomatoes, quartered
1 pound small red potatoes, peeled
1 chorizo sausage, cut into rounds
salt and freshly ground black pepper to taste
½ pound ground beef chuck
1 large egg yolk
2 tablespoons bread crumbs
1 tablespoon chopped parsley leaves
2 tablespoons olive oil
Place the chickpeas in a saucepan and add water to cover. Bring to a boil, reduce the heat to low, cover, and simmer till tender, about 2 hours. Place the chicken and bacon in a large pot, add water to cover by 1 inch, and bring to a boil. Reduce the heat to low, cover, and simmer 30 minutes. Add the onions, leeks, carrots, and tomatoes and continue simmering for 20 minutes. Add the potatoes and continue simmering for 20 minutes. Add the chickpeas, sausage, and salt and pepper and simmer about 15 minutes longer. Meanwhile, combine the ground beef, egg yolk, bread crumbs, parsley, and salt and pepper to taste in a bowl, mix till well blended, and shape the mixture into small meatballs. In a skillet, heat the oil over moderate heat, add the meatballs, and cook till browned all over, about 15 minutes. Add the meatballs to the stew and simmer the With a slotted spoon, transfer the chicken pieces, bacon, and sausage to a large serving platter, remove and discard the bacon rind, and cut the bacon into slices. Strain the stock from the pot into a large bowl and serve it as soup in small soup bowls. Surround the meats with the chickpeas and vegetables and serve immediately.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
Monday, May 04, 2009
1456. ASIAGO-STUFFED DATES with BACON and SMOKED PAPRIKA
makes 12
12 Medjool dates
12 1 1/2 x 1/4 x 1/4-inch pieces Asiago, Manchego, or pecorino cheese
4 slices applewood-smoked bacon, each cut crosswise into 3 pieces
smoked paprika*
Preheat oven to 425°F. Using small knife, make small cut in side of each date; remove pit. Insert 1 piece of cheese into each date. Brush bacon slices generously on 1 side with smoked paprika. Wrap each date with 1 piece of bacon, with paprika side against date. Secure bacon with toothpick. Arrange dates on rimmed baking sheet. Roast until bacon is browned on bottom, about 6 minutes. Turn dates; roast until bacon is cooked, about 6 minutes longer. Transfer to plate; cool slightly. Remove toothpicks.
bacon recipe courtesy of: Jeanne Thiel Kelley, Bon Appétit, May 2009
12 Medjool dates
12 1 1/2 x 1/4 x 1/4-inch pieces Asiago, Manchego, or pecorino cheese
4 slices applewood-smoked bacon, each cut crosswise into 3 pieces
smoked paprika*
Preheat oven to 425°F. Using small knife, make small cut in side of each date; remove pit. Insert 1 piece of cheese into each date. Brush bacon slices generously on 1 side with smoked paprika. Wrap each date with 1 piece of bacon, with paprika side against date. Secure bacon with toothpick. Arrange dates on rimmed baking sheet. Roast until bacon is browned on bottom, about 6 minutes. Turn dates; roast until bacon is cooked, about 6 minutes longer. Transfer to plate; cool slightly. Remove toothpicks.
bacon recipe courtesy of: Jeanne Thiel Kelley, Bon Appétit, May 2009
Sunday, May 03, 2009
1455. CHICKEN LIVERS with BACON, PICKLED ONIONS, ZANTE GRAPES, and WATERCRESS
serves two
FOR THE PICKLED ONIONS:
1 1/4 cups champagne vinegar or white wine vinegar
2 heaping tablespoons sugar
2 bay leaves
1 small dried red chile
5 black peppercorns
A few pinches salt
6 small yellow onions, peeled, sliced into 1/4"–1/2"-thick rings and separated, ends discarded
FOR THE SALAD:
2 oz. sliced bacon, cut crosswise into about 1" pieces
2–3 tablespoons extra-virgin olive oil
4 oz. chicken livers, trimmed, rinsed, and patted dry
Salt and freshly cracked black pepper
2 tablespoons whole zante or 6 halved seedless red flame grapes
2 small handfuls watercress
1/4 teaspoon sherry vinegar
3 tablespoons oloroso sherry
For the pickled onions: Combine 1 1/4 cups water, vinegar, sugar, bay leaves, chile (broken in half if you like a spicier pickle), peppercorns, and salt in a small saucepan, bring to a simmer over medium heat, and add onions. Gently stir the crowded onions as the brine returns to a simmer, then simmer them for 45 seconds. Pour onions and brine into clean jars and allow to cool. Tightly cover and store in the refrigerator for at least 1 day and up to 6 months.
For the salad: Put bacon into a medium skillet and cook over medium heat until just crisp. Set bacon aside, reserving rendered fat in skillet. Increase heat to medium-high and add 1 1/2 tbsp. of the oil. Add livers, season to taste with salt and pepper, and cook until they are browned on each side and faintly rosy on the inside, 1–1 1/2 minutes per side. Stir in bacon, grapes, and 8–10 ringlets of the pickled onions (save remaining onions for another use).
Toss watercress with vinegar and 1/4 tsp. of the oil, then divide between 2 plates. Spoon half the livers, bacon, grapes, and onions onto each plate. Deglaze skillet with sherry over medium-high heat, stirring constantly, then add remaining oil, swirling skillet over the heat. Spoon sauce over livers and salad and serve immediately.
bacon recipe courtesy of: Saveur, Issue #77
FOR THE PICKLED ONIONS:
1 1/4 cups champagne vinegar or white wine vinegar
2 heaping tablespoons sugar
2 bay leaves
1 small dried red chile
5 black peppercorns
A few pinches salt
6 small yellow onions, peeled, sliced into 1/4"–1/2"-thick rings and separated, ends discarded
FOR THE SALAD:
2 oz. sliced bacon, cut crosswise into about 1" pieces
2–3 tablespoons extra-virgin olive oil
4 oz. chicken livers, trimmed, rinsed, and patted dry
Salt and freshly cracked black pepper
2 tablespoons whole zante or 6 halved seedless red flame grapes
2 small handfuls watercress
1/4 teaspoon sherry vinegar
3 tablespoons oloroso sherry
For the pickled onions: Combine 1 1/4 cups water, vinegar, sugar, bay leaves, chile (broken in half if you like a spicier pickle), peppercorns, and salt in a small saucepan, bring to a simmer over medium heat, and add onions. Gently stir the crowded onions as the brine returns to a simmer, then simmer them for 45 seconds. Pour onions and brine into clean jars and allow to cool. Tightly cover and store in the refrigerator for at least 1 day and up to 6 months.
For the salad: Put bacon into a medium skillet and cook over medium heat until just crisp. Set bacon aside, reserving rendered fat in skillet. Increase heat to medium-high and add 1 1/2 tbsp. of the oil. Add livers, season to taste with salt and pepper, and cook until they are browned on each side and faintly rosy on the inside, 1–1 1/2 minutes per side. Stir in bacon, grapes, and 8–10 ringlets of the pickled onions (save remaining onions for another use).
Toss watercress with vinegar and 1/4 tsp. of the oil, then divide between 2 plates. Spoon half the livers, bacon, grapes, and onions onto each plate. Deglaze skillet with sherry over medium-high heat, stirring constantly, then add remaining oil, swirling skillet over the heat. Spoon sauce over livers and salad and serve immediately.
bacon recipe courtesy of: Saveur, Issue #77
Saturday, May 02, 2009
1454. AGNOLOTTI filled with SWEET POTATO with SAGE CREAM, BACON and COUNTRY HAM
Agnolotti dough
8 oz. all purpose flour
6 egg yolks
1 large egg
1 1/2 teaspoons olive oil
1 tablespoon milk
Make dough.
Sweet Potato with Sage Cream, Bacon & Country Ham filling
1 1/2 lb. sweet potatoes
4 oz. unsalted butter
2 slices bacon, frozen, cut into 1/4 squares
pinch Quatres-Epices
sage cream
1/3 cup sage leaves (saving small leaves for fried sage leaf garnish)
1 cup crème fraiche
1 cup Beurre Monté
oil for frying
salt and fresh ground pepper
2 tablespoons unsalted butter
48 leaves for garnish (part of the 1/3 cup)
4 thin slice ham, cut into julienne
Preheat oven 350 F. Cut off the ends of the potatoes. Wrap individually in aluminum foil with a little butter (4 tbsp. total). Bake until soft, 1 – 2 hours, depending on size. Unwrap cooked potato and cut a slit lengthwise in the skin of each. Pull the skin away and discard. Rinse the potatoes with hot water and place in a saucepan.
Render the bacon until golden. Drain the bacon and add to potato. Stir the potatoes over low heat, season with the spices, salt and pepper. Mix in the remaining 4 tbsp. of butter. Should make about 1 2/3 cup filling. Cool and refrigerate.
Fill the agnolotti.
For the sage cream, blanch the sage leaves not reserved for garnish in boiling water for 2 minutes. Drain, cool in cold water. Squeeze dry.
Heat the crème fraiche, beurre monté and salt over low heat until hot, do not boil. Place the sage in a blender, chop. With motor running, add the hot cream and blend. Strain into a large skillet, keep warm on low heat.
Deep fry the leaves for garnish.
Cook the agnolotti in boiling water. Drain. While the agnolotti are cooking, make some brown butter.
To serve, toss the agnolotti in the warm sage cream, put on a heated serving dish, drizzle the brown butter over the top, garnish with the fried sage leaves and the country ham.
bacon recipe courtesy of: Mark Rosenstein, The Market Place Restaurant, 20 Wall Street, Asheville, North Carolina 28801, (828) 252-4162
8 oz. all purpose flour
6 egg yolks
1 large egg
1 1/2 teaspoons olive oil
1 tablespoon milk
Make dough.
Sweet Potato with Sage Cream, Bacon & Country Ham filling
1 1/2 lb. sweet potatoes
4 oz. unsalted butter
2 slices bacon, frozen, cut into 1/4 squares
pinch Quatres-Epices
sage cream
1/3 cup sage leaves (saving small leaves for fried sage leaf garnish)
1 cup crème fraiche
1 cup Beurre Monté
oil for frying
salt and fresh ground pepper
2 tablespoons unsalted butter
48 leaves for garnish (part of the 1/3 cup)
4 thin slice ham, cut into julienne
Preheat oven 350 F. Cut off the ends of the potatoes. Wrap individually in aluminum foil with a little butter (4 tbsp. total). Bake until soft, 1 – 2 hours, depending on size. Unwrap cooked potato and cut a slit lengthwise in the skin of each. Pull the skin away and discard. Rinse the potatoes with hot water and place in a saucepan.
Render the bacon until golden. Drain the bacon and add to potato. Stir the potatoes over low heat, season with the spices, salt and pepper. Mix in the remaining 4 tbsp. of butter. Should make about 1 2/3 cup filling. Cool and refrigerate.
Fill the agnolotti.
For the sage cream, blanch the sage leaves not reserved for garnish in boiling water for 2 minutes. Drain, cool in cold water. Squeeze dry.
Heat the crème fraiche, beurre monté and salt over low heat until hot, do not boil. Place the sage in a blender, chop. With motor running, add the hot cream and blend. Strain into a large skillet, keep warm on low heat.
Deep fry the leaves for garnish.
Cook the agnolotti in boiling water. Drain. While the agnolotti are cooking, make some brown butter.
To serve, toss the agnolotti in the warm sage cream, put on a heated serving dish, drizzle the brown butter over the top, garnish with the fried sage leaves and the country ham.
bacon recipe courtesy of: Mark Rosenstein, The Market Place Restaurant, 20 Wall Street, Asheville, North Carolina 28801, (828) 252-4162
Friday, May 01, 2009
1453. RUSSIAN CREAMED SAUERKRAUT with BACON and SHIITAKE MUSHROOMS
makes 4 to 6 servings
6 ounces German Speck or double-smoked bacon (rind removed), diced
1 large onion, chopped
¼ pound shiitake mushrooms, chopped
2 pounds packaged sauerkraut, rinsed and drained
1 cup chicken broth
2 teaspoons caraway seeds
1 small dill pickle, minced
½ teaspoon sugar
¼ cup sour cream
freshly ground black pepper to taste
In a large casserole or Dutch oven, fry the bacon over moderate heat till it releases most of its fat, add the onion and mushrooms, and stir about 8 minutes. Add the sauerkraut, toss well, and stir about 5 minutes. Add the broth, caraway seeds, pickle, sugar, sour cream, and pepper and stir. Bring to a low boil, reduce the heat to low, cover, and simmer about 45 minutes. Serve hot.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
6 ounces German Speck or double-smoked bacon (rind removed), diced
1 large onion, chopped
¼ pound shiitake mushrooms, chopped
2 pounds packaged sauerkraut, rinsed and drained
1 cup chicken broth
2 teaspoons caraway seeds
1 small dill pickle, minced
½ teaspoon sugar
¼ cup sour cream
freshly ground black pepper to taste
In a large casserole or Dutch oven, fry the bacon over moderate heat till it releases most of its fat, add the onion and mushrooms, and stir about 8 minutes. Add the sauerkraut, toss well, and stir about 5 minutes. Add the broth, caraway seeds, pickle, sugar, sour cream, and pepper and stir. Bring to a low boil, reduce the heat to low, cover, and simmer about 45 minutes. Serve hot.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
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