Saturday, August 22, 2009


1 package(10 oz.) pearl onions (red or white), peeled
2 slices smoked bacon, thick sliced, diced ¼” cubes
½ cup peeled, diced firm cooking apple (1/2” cubes)
½ cup peeled, diced squash (Kabocha, Butternut…) (1/2” cubes)
¼ cup chicken stock or bouillon
½ cup heavy (whipping) cream
1 teaspoon Dijon mustard
1 teaspoon vegetable (cooking) oil
1 teaspoon chopped fresh herbs (chives, parsley)
salt and white pepper

Over medium flame, heat the oil in a heavy-bottomed pot just large enough to contain the onions in a single layer. Add in the diced bacon and carefully brown it, stirring often (about 5 minutes). When brown, remove the bacon with a slotted spoon, reserving it on a paper towel; add in the peeled onions and stir to coat them in the rendered bacon fat. Add in the chicken stock, ¼ teaspoon of salt and some white pepper, and gently bring the mixture to a boil. Turn down heat and gently simmer for 3 minutes, until the liquid nearly disappears. Add in the cream and bring to a boil. Turn down the heat and simmer for 8 minutes, or until cream thickens considerably. Add in the diced squash and cook for 3-4 minutes. Add in the diced apples and cook an additional 2 minutes. Add in the dijon mustard and stir to blend in. Taste for seasoning and finish by adding the chopped herbs. Turn out to a bowl and top with the reserved bacon before serving hot.

bacon recipe courtesy of: Bruce Sherman, North Pond | Green City Market, 2732 North Clark Street, Suite 302, Chicago, Illinois 60614, (773) 880-1266

No comments: