Crust
twenty-four 5 by 2½ -inch graham crackers
1 stick (1/2 cup) unsalted butter, softened to room temperature
1/2 cup pure maple syrup
In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Cut the butter into 8 pieces. Using the food processor, add the butter and syrup into the ground grahams until fully distributed. Press the grahams evenly into bottom and up side of a 10-inch spring form pan. Pre bake the crust (for crispier crust) in a 325º oven for 15 minutes. Let cool for 10 minutes before filling.
Filling
four 8-ounce packages cream cheese, softened
1 cup pure maple syrup
4 large eggs
1 tablespoon vanilla
½ cup heavy cream
1 (15 ounce) can pumpkin
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
8 slices of bacon
With mixer, beat cream cheese until fluffy. Gradually beat in the syrup, then add the eggs one a time. Finish the mix by adding the remaining ingredients (except bacon) and mix well. Sprinkle the pre-baked crust with half of the crumbled bacon. Pour the filling over the bacon. Sprinkle the remaining bacon on the top. Bake at 325º for 1 1/4 hours or until center appears nearly set when shaken. Cool for 1 hour at room temperature. Cover and chill for at least 4 hours before serving, preferably overnight.
Templeton Rye Bacon Walnut Glaze
1 cup cream
¾ cup maple syrup
½ cup Templeton Rye Whiskey
4 slices of bacon
½ cup walnuts, toasted, chopped
Boil the cream, syrup, and whiskey together for 15 minutes, stirring occasionally. Add the bacon and cook for an additional 5 minutes. Pass the liquid through a strainer to remove the bacon. Place in a blender with the walnut and blend on high until thickened and smooth. Cover and chill until served. Stir before serving.
bacon recipe courtesy of: Lance Avery, Corporate Executive Chef of Sara Lee | Jason Mosley, Mr. Baconpants, March 11, 2008
Saturday, October 31, 2009
Friday, October 30, 2009
1635. PAN-ROASTED SQUAB with SAVOY CABBAGE, SMOKED BACON and POTATO PUREE
serves four
3 tablespoons canola oil
2 ounces ventrèche cut into small pieces
1/3 cup chopped onion
1 tablespoon crushed garlic
1½ cups chicken stock
1 small carrot, cut in ¼-inch dice
1 (1-pound) head Savoy cabbage, outer leaves discarded, cut into ½-inch wide shreds
¼ cup heavy cream
3 tablespoons unsalted butter
Coarse or Kosher salt and freshly ground white pepper to taste
Potato Purée (recipe follows)
4 squab, 2 wing joints, neck, giblets, and backbones removed and reserved
2 shallots, finely minced
½ cup dry red wine
¾ cup duck and veal demi-glace
Heat 1 tablespoon of oil in a medium saucepan over medium-high heat. Add bacon and cook until very lightly browned, about 5 minutes. Add onion and garlic, reduce heat to medium-low, cover, and cook until onion softens, about 7 minutes. Drain off any fat. Add stock, and bring to a boil over high heat. Cook until reduced to 1 cup, about 10 minutes. Remove pan from heat and let stand for 20 minutes. Strain stock into a medium bowl. Dice and reserve bacon.
Meanwhile, cook carrots in a pot of salted boiling water until barely tender, about 2 minutes. Drain and set aside. Cook cabbage in boiling salted water over high heat until barely tender, 3 to 4 minutes. Drain and shock in ice water. Squeeze out all excess moisture from cabbage with your hands.
Bring chicken-bacon stock and cream to a boil in a medium saucepan over high heat. Add cabbage, reserved bacon, and carrots. Reduce heat to low and simmer for 10 minutes. Gently stir in 2 tablespoons of the butter and season with salt and pepper. Set aside.
Begin preparing Potato Purée (below).
Place squab, breast side up, on work surface. Press down on breast with the heal of your hand to crack the breast keel bone. Coarsely chop reserved bones, gizzards and hearts (not livers), and set aside. Blot birds dry.
Heat remaining 2 tablespoons of oil in a 12-inch skillet over medium-high heat. Season squab with salt and pepper, and place in pan, skin side down, and add the remaining butter. Cook, basting occasionally, until squabs are browned, about 8 minutes. Turn, and continue cooking, basting occasionally, until other side is browned, and breasts are medium-rare, about 4 minutes. Remove to plate, pull out remaining rib bones, and add them to reserved bones. Cover loosely with aluminum foil to keep warm.
Pour off all but 1 tablespoon of fat from skillet. Add reserved bones and cook over medium-high heat, stirring occasionally, until browned, about 10 minutes. Add shallots and stir until they soften, about 1 minute. Add wine and bring to a boil, scraping up any browned bits in the bottom of the pan with a wooden spoon. Cook until wine is reduced to ¼ cup, about 5 minutes.
Add stock and collected juices from plate with squab, and bring to a simmer. Reduce heat to low and simmer to concentrate flavors, 3 minutes. Strain sauce through a fine strainer, pressing hard on the solids. Season with salt and pepper.
Spoon potato purée just off center on 4 warmed plates. Place squab next to potatoes, and spoon cabbage next to it. Spoon sauce around plate and serve.
for Potato Puree
2¼ pounds Idaho or Russet baking potatoes, peeled and quartered
8 to 10 tablespoons unsalted butter, cut up, (or less, according to personal taste)
½ cup sour cream Coarse or Kosher salt and freshly ground white pepper to taste
Cover potatoes with water, bring to a boil, and cook until tender, 15 to 20 minutes, then drain well.
Return potatoes to saucepan, and cook over medium heat, stirring often, until excess moisture evaporates, and they begin to stick slightly to the bottom of pan, about 3 minutes. Pass through a potato ricer or food mill into a larger bowl or, using a potato masher, mash potatoes with butter and sour cream. Season with salt and pepper. If necessary, keep warm in the top of a double boiler set over simmering water.
bacon recipe courtesy of: Alfred Portale, executive chef-owner, Gotham Bar & Grill, 12 East 12th Street, New York, New York 10003-4498, (212) 620-4020 | D'Artagnan's Glorious Game Cookbook by Ariane Daguin, George Faison, and Joanna Pruess
3 tablespoons canola oil
2 ounces ventrèche cut into small pieces
1/3 cup chopped onion
1 tablespoon crushed garlic
1½ cups chicken stock
1 small carrot, cut in ¼-inch dice
1 (1-pound) head Savoy cabbage, outer leaves discarded, cut into ½-inch wide shreds
¼ cup heavy cream
3 tablespoons unsalted butter
Coarse or Kosher salt and freshly ground white pepper to taste
Potato Purée (recipe follows)
4 squab, 2 wing joints, neck, giblets, and backbones removed and reserved
2 shallots, finely minced
½ cup dry red wine
¾ cup duck and veal demi-glace
Heat 1 tablespoon of oil in a medium saucepan over medium-high heat. Add bacon and cook until very lightly browned, about 5 minutes. Add onion and garlic, reduce heat to medium-low, cover, and cook until onion softens, about 7 minutes. Drain off any fat. Add stock, and bring to a boil over high heat. Cook until reduced to 1 cup, about 10 minutes. Remove pan from heat and let stand for 20 minutes. Strain stock into a medium bowl. Dice and reserve bacon.
Meanwhile, cook carrots in a pot of salted boiling water until barely tender, about 2 minutes. Drain and set aside. Cook cabbage in boiling salted water over high heat until barely tender, 3 to 4 minutes. Drain and shock in ice water. Squeeze out all excess moisture from cabbage with your hands.
Bring chicken-bacon stock and cream to a boil in a medium saucepan over high heat. Add cabbage, reserved bacon, and carrots. Reduce heat to low and simmer for 10 minutes. Gently stir in 2 tablespoons of the butter and season with salt and pepper. Set aside.
Begin preparing Potato Purée (below).
Place squab, breast side up, on work surface. Press down on breast with the heal of your hand to crack the breast keel bone. Coarsely chop reserved bones, gizzards and hearts (not livers), and set aside. Blot birds dry.
Heat remaining 2 tablespoons of oil in a 12-inch skillet over medium-high heat. Season squab with salt and pepper, and place in pan, skin side down, and add the remaining butter. Cook, basting occasionally, until squabs are browned, about 8 minutes. Turn, and continue cooking, basting occasionally, until other side is browned, and breasts are medium-rare, about 4 minutes. Remove to plate, pull out remaining rib bones, and add them to reserved bones. Cover loosely with aluminum foil to keep warm.
Pour off all but 1 tablespoon of fat from skillet. Add reserved bones and cook over medium-high heat, stirring occasionally, until browned, about 10 minutes. Add shallots and stir until they soften, about 1 minute. Add wine and bring to a boil, scraping up any browned bits in the bottom of the pan with a wooden spoon. Cook until wine is reduced to ¼ cup, about 5 minutes.
Add stock and collected juices from plate with squab, and bring to a simmer. Reduce heat to low and simmer to concentrate flavors, 3 minutes. Strain sauce through a fine strainer, pressing hard on the solids. Season with salt and pepper.
Spoon potato purée just off center on 4 warmed plates. Place squab next to potatoes, and spoon cabbage next to it. Spoon sauce around plate and serve.
for Potato Puree
2¼ pounds Idaho or Russet baking potatoes, peeled and quartered
8 to 10 tablespoons unsalted butter, cut up, (or less, according to personal taste)
½ cup sour cream Coarse or Kosher salt and freshly ground white pepper to taste
Cover potatoes with water, bring to a boil, and cook until tender, 15 to 20 minutes, then drain well.
Return potatoes to saucepan, and cook over medium heat, stirring often, until excess moisture evaporates, and they begin to stick slightly to the bottom of pan, about 3 minutes. Pass through a potato ricer or food mill into a larger bowl or, using a potato masher, mash potatoes with butter and sour cream. Season with salt and pepper. If necessary, keep warm in the top of a double boiler set over simmering water.
bacon recipe courtesy of: Alfred Portale, executive chef-owner, Gotham Bar & Grill, 12 East 12th Street, New York, New York 10003-4498, (212) 620-4020 | D'Artagnan's Glorious Game Cookbook by Ariane Daguin, George Faison, and Joanna Pruess
Thursday, October 29, 2009
1634. FIDDLEHEAD FERNS with BACON, BROWNED GARLIC and ONION, and WHITE WINE REDUCTION
1/2 pound fiddlehead ferns
12 oz. applewood smoked bacon
1 medium onion
1 large clove garlic
1/4 cup dry white wine
butter
salt and pepper
Start by preparing the ferns in a 3-4 minute roiling boil blanch followed by a cold water bath. Cut up the bacon into 1 inch pieces and cook over medium heat.
Once the bacon is getting nice and crispy and is about five minutes from finishing, saute the ferns in a large tablespoon of butter in another pan over medium-high heat. Once the bacon’s done and the ferns have been cooking for three minutes, toss in another dollop of butter and add the garlic (chopped). At this point, remove the bacon, pour out about 2/3 of the rendered fat into a container for later use, and then toss the chopped onion in the rest of the bacon fat over high heat.
Watch this carefully, as the onions will burn quickly. Keep stirring the onions while watching the ferns and garlic. When the garlic is starting to brown, pour in the wine and let it reduce. The onions should be done by now so go ahead and take them out before they burn. As the wine reduces, you may want to add a bit more butter as a thickener.
Plate the ferns and top with salt, pepper, bacon, and onions. It’s a pretty filling dish by itself, or you could serve it alongside a piece of grilled meat, like a lamb leg steak.
bacon recipe courtesy of: Mark Sisson, Mark's Daily Apple
12 oz. applewood smoked bacon
1 medium onion
1 large clove garlic
1/4 cup dry white wine
butter
salt and pepper
Start by preparing the ferns in a 3-4 minute roiling boil blanch followed by a cold water bath. Cut up the bacon into 1 inch pieces and cook over medium heat.
Once the bacon is getting nice and crispy and is about five minutes from finishing, saute the ferns in a large tablespoon of butter in another pan over medium-high heat. Once the bacon’s done and the ferns have been cooking for three minutes, toss in another dollop of butter and add the garlic (chopped). At this point, remove the bacon, pour out about 2/3 of the rendered fat into a container for later use, and then toss the chopped onion in the rest of the bacon fat over high heat.
Watch this carefully, as the onions will burn quickly. Keep stirring the onions while watching the ferns and garlic. When the garlic is starting to brown, pour in the wine and let it reduce. The onions should be done by now so go ahead and take them out before they burn. As the wine reduces, you may want to add a bit more butter as a thickener.
Plate the ferns and top with salt, pepper, bacon, and onions. It’s a pretty filling dish by itself, or you could serve it alongside a piece of grilled meat, like a lamb leg steak.
bacon recipe courtesy of: Mark Sisson, Mark's Daily Apple
Wednesday, October 28, 2009
1633. PARTRIDGE braised with WHITE CABBAGE and BACON
2 partridges
8 rashers streaky bacon
2 medium onions, peeled and finely chopped
1 small white cabbage, washed and finely shredded
8 fl oz. red wine
2 tablespoons plain flour
black pepper
1 oz. lard
6 chipolatas
Wrap each partridge in 4 rashers of bacon. Melt the lard in a large frying pan. Brown the bacon wrapped partridges and sausages in the pan. Put the partridges and sausages into an oven-proof casserole. Put the cabbage and onions into the fat left in the frying pan. Season with black pepper. Add the wine. Cook for a few minutes. Spoon the cabbage mixture over and around the partridges and sausages in the casserole. Cook in the oven at 180 degrees C. for about 2 hours. To serve, cut each bird in half along the breastbone.
bacon recipe courtesy of: Green Chronicle
8 rashers streaky bacon
2 medium onions, peeled and finely chopped
1 small white cabbage, washed and finely shredded
8 fl oz. red wine
2 tablespoons plain flour
black pepper
1 oz. lard
6 chipolatas
Wrap each partridge in 4 rashers of bacon. Melt the lard in a large frying pan. Brown the bacon wrapped partridges and sausages in the pan. Put the partridges and sausages into an oven-proof casserole. Put the cabbage and onions into the fat left in the frying pan. Season with black pepper. Add the wine. Cook for a few minutes. Spoon the cabbage mixture over and around the partridges and sausages in the casserole. Cook in the oven at 180 degrees C. for about 2 hours. To serve, cut each bird in half along the breastbone.
bacon recipe courtesy of: Green Chronicle
Tuesday, October 27, 2009
1632. POACHED EGG CROSTONE with WILTED SPINACH and BACON
makes four servings
1 cup plus 2 tablespoons olive oil
2 garlic cloves, peeled, crushed
1 tablespoon chopped fresh thyme
1 teaspoon dried crushed red pepper
1 16-ounce oval-shaped loaf country white sourdough bread
8 thick bacon slices
2 tablespoons minced shallot
1 10-ounce bag fresh baby spinach
1 tablespoon distilled white vinegar
1/2 teaspoon salt
4 large eggs
Parmesan cheese shavings
Preheat oven to 425°F. Combine 1 cup olive oil and next 3 ingredients in small saucepan. Cook over medium-high heat 2 minutes to release flavors. Remove from heat. Season mixture with salt and pepper.
Using large serrated knife, trim off crust from top and sides of bread, leaving bottom crust intact to form rectangle-shaped loaf. Quarter trimmed loaf crosswise, forming 4 thick rectangular pieces. Cut deep nest in 1 piece, leaving 1/2-inch border on all 4 sides and 3/4-inch-thick base. Pull out bread center. Repeat with remaining bread pieces; reserve centers for another use. Place hollowed-out bread pieces on small baking sheet. Brush bread all over with olive oil mixture. Bake until bread is golden brown, about 7 minutes. Cool bread; maintain oven temperature.
Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Heat remaining 2 tablespoons olive oil in large pot over medium heat. Add shallot and sauté 2 minutes. Add spinach and stir until just wilted. Fill 12-inch-diameter skillet with water to within 1/2 inch of top. Add vinegar and 1/2 teaspoon salt. Bring to boil over medium-high heat. Break 1 egg into small custard cup, being careful to keep yolk intact. Gently slide egg into boiling water; repeat with remaining eggs. Simmer until eggs are softly cooked, about 3 minutes.
Meanwhile, fill each bread hollow with spinach; top with bacon, breaking bacon slices in half to fit. Place in oven until heated through, about 5 minutes.
Place 1 bread on each of 4 plates. Using slotted spoon, place 1 poached egg atop each. Sprinkle with salt and pepper.
Top with Parmesan; serve immediately.
bacon recipe courtesy of: Nancy Oakes, Bon Appétit, October 2006
1 cup plus 2 tablespoons olive oil
2 garlic cloves, peeled, crushed
1 tablespoon chopped fresh thyme
1 teaspoon dried crushed red pepper
1 16-ounce oval-shaped loaf country white sourdough bread
8 thick bacon slices
2 tablespoons minced shallot
1 10-ounce bag fresh baby spinach
1 tablespoon distilled white vinegar
1/2 teaspoon salt
4 large eggs
Parmesan cheese shavings
Preheat oven to 425°F. Combine 1 cup olive oil and next 3 ingredients in small saucepan. Cook over medium-high heat 2 minutes to release flavors. Remove from heat. Season mixture with salt and pepper.
Using large serrated knife, trim off crust from top and sides of bread, leaving bottom crust intact to form rectangle-shaped loaf. Quarter trimmed loaf crosswise, forming 4 thick rectangular pieces. Cut deep nest in 1 piece, leaving 1/2-inch border on all 4 sides and 3/4-inch-thick base. Pull out bread center. Repeat with remaining bread pieces; reserve centers for another use. Place hollowed-out bread pieces on small baking sheet. Brush bread all over with olive oil mixture. Bake until bread is golden brown, about 7 minutes. Cool bread; maintain oven temperature.
Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Heat remaining 2 tablespoons olive oil in large pot over medium heat. Add shallot and sauté 2 minutes. Add spinach and stir until just wilted. Fill 12-inch-diameter skillet with water to within 1/2 inch of top. Add vinegar and 1/2 teaspoon salt. Bring to boil over medium-high heat. Break 1 egg into small custard cup, being careful to keep yolk intact. Gently slide egg into boiling water; repeat with remaining eggs. Simmer until eggs are softly cooked, about 3 minutes.
Meanwhile, fill each bread hollow with spinach; top with bacon, breaking bacon slices in half to fit. Place in oven until heated through, about 5 minutes.
Place 1 bread on each of 4 plates. Using slotted spoon, place 1 poached egg atop each. Sprinkle with salt and pepper.
Top with Parmesan; serve immediately.
bacon recipe courtesy of: Nancy Oakes, Bon Appétit, October 2006
Monday, October 26, 2009
1631. BACON, CHEESE and SCALLION SCONES
makes eight large scones
2 cups (8 1/2 ounces) all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons (1/2 stick, 2 ounces) cold butter
1 cup (4 ounces) very coarsely grated or diced cheddar cheese
1/3 cup (about ¾ ounce) snipped fresh chives, or finely diced scallion tops
1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
3/4 cup + 2 tablespoons (7 ounces) heavy cream, or enough to make the dough cohesive
Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment. Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly. Mix in the cheese, chives, and bacon till evenly distributed. Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface. Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan. Brush the scones with a bit of cream; this will help their crust brown. Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
bacon recipe courtesy of: King Arthur Flour, 135 Route 5 South, Norwich, Vermont 05055, (802) 649-3361
2 cups (8 1/2 ounces) all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons (1/2 stick, 2 ounces) cold butter
1 cup (4 ounces) very coarsely grated or diced cheddar cheese
1/3 cup (about ¾ ounce) snipped fresh chives, or finely diced scallion tops
1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
3/4 cup + 2 tablespoons (7 ounces) heavy cream, or enough to make the dough cohesive
Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment. Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly. Mix in the cheese, chives, and bacon till evenly distributed. Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface. Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan. Brush the scones with a bit of cream; this will help their crust brown. Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
bacon recipe courtesy of: King Arthur Flour, 135 Route 5 South, Norwich, Vermont 05055, (802) 649-3361
Sunday, October 25, 2009
1630. CERVENA VENISON and FOIE GRAS WELLINGTON with BACON, CHESTNUT MUSHROOM DUXELLE and RED WINE JUS
serves four
For the Cervena Venison Foie Gras Wellington:
1 600 gram Cervena venison loin
salt and pepper
3 tablespoons olive oil
175 grams foie gras, cut in to 1-inch by 3-inch rectangles
16 thin slices double smoked bacon
400 grams puff pastry
2 eggs yolks for egg wash
Chestnut Mushroom Duxelle:
1 tablespoon olive oil
1 clove garlic, finely chopped
1 shallot, brunoise
2 tablespoons thyme, finely chopped
150 grams chanterelles, cleaned and dry, finely chopped
150 grams oyster mushroom, cleaned and dry, finely chopped
150 grams button mushroom, cleaned and dry, finely chopped
150 grams king oyster mushroom, cleaned and dry, finely chopped
6 chestnuts, roasted, peeled and pureed
3 tablespoons chicken stock
2 tablespoons butter
salt & pepper
For the Red Wine Jus:
2 cups red wine
3 shallots, julienne
1/6 bunch cleaned thyme
2 cups strained veal jus
4-6 tablespoons cold butter, cut in to 1-inch cubes
salt & pepper
For the Vegetables:
200 grams chanterelles, cleaned and cut in half
12-16 assorted variety baby heirloom carrots, cleaned, halved lengthwise, and blanched
20-24 crosnes, lightly scrubbed, and kept in dark container to avoid light
1 tablespoon olive oil
3 tablespoons unsalted butter
2 bunches rainbow chard, cleaned and torn in to 2-inch pieces
salt & pepper
Garnish
2-3 teaspoons pine nut oil
1/2 cup trimmed arugula seedlings
For the Chestnut Mushroom Duxelle: Heat olive oil in skillet over medium heat, add the garlic and shallots, cook without colouring, approximately 5 minutes. Add the thyme and mushrooms, cooking until there is no moisture remaining. Remove from heat and dry on towel, squeeze out any excess moisture, reserving liquid for jus.
Score and roast the chestnuts for 30 minutes at 350F. Allow to cool, then peel and roughly chop. Puree in food processor until smooth, adding a little chicken stock to loosen slightly. Add Chestnut mix to mushroom mix, season with salt and pepper, and mix thoroughly.
Heat olive oil in skillet over medium heat, add the garlic and shallots, cook without colouring, approximately 5 minutes. Add the thyme and mushrooms, cooking until there is no moisture remaining. Remove from heat and dry on towel, squeeze out any excess moisture, reserving liquid for jus.
Score and roast the chestnuts for 30 minutes at 350F. Allow to cool, then peel and roughly chop. Puree in food processor until smooth, adding a little chicken stock to loosen slightly. Add Chestnut mix to mushroom mix, season with salt and pepper, and mix thoroughly.
For the Cervena Venison Foie Gras Wellington: Season Cervena venison loin with salt and pepper. Heat olive oil in cast iron pan at high heat and sear venison loins on all sides to color, remove from heat to wire rack.
When venison has cooled, use a sharp knife to make a cut along the length of the top of the loin from end to end 3/4 of the depth of the loin. Open loin and place the Foie Gras rectangles along the incision, fold the two flaps over the foie gras and return to the fridge.
Lay the 6 slices bacon side by side on wax paper, positioning them to run north south. Cover the bacon with duxelle mixture, place venison loin at the bottom of the layered sheet of bacon, and roll the bacon around the loin. Allow to chill in fridge 10 minutes.
Meanwhile, roll out the puff pastry large enough to accommodate the loin. Remove loin from fridge, place in centre of puff pastry and egg wash around the loin. Fold the puff pastry over the loin to cover on all sides, trim excess pastry from ends and pinch seams together, place and baking sheet, seam side down, and set aside.
Egg wash the Cervena Venison Wellington, and score the top side with a knife at equal intervals. Bake at 200C until internal temperature reaches 50C and pastry is golden brown. Remove from oven and let rest 5 minutes before slicing.
For the Red Wine Jus: In a sauce pot add the red wine, shallots and thyme. Reduce by two thirds. Add the veal jus, and reduce at high heat until bubbling appears rapid and small. Add the diced cold butter to the rapidly boiling jus. Add the reserved mushroom liquid. Cook until sauce coats the back of a spoon, but do not let jus get syrupy. Strain through fine chinois and set aside in warm spot.
For the Vegetables: Saute the chanterelles in the olive oil and one tablespoon of the butter until cooked. Add blanched carrots and crosnes, continue cooking for 1-2 minutes. Meanwhile in a separate pan, heat butter the remaining butter until just foaming. Reduce heat, add rainbow chard, and cook until tender.
To Finish: Cut Cervena Venison Wellington in four equal portions, across the grain, trimming off the pastry from the two ends. Divide swiss chard evenly between four warm plates. Place Wellington on top of chard so the cut side of meat is facing up, gently spoon the finished jus around the Wellington. Randomly place carrots, chanterelles, and crosnes around Wellington. Finish with drizzle of Pine Nut oil and Arugula Seedlings.
bacon recipe courtesy of: Damian Wills, Sous Chef, Stone Road Grill, 17 Lower Canada Drive RR#3, Niagara-on-the-Lake, Ontario LOS 1J0 Canada
For the Cervena Venison Foie Gras Wellington:
1 600 gram Cervena venison loin
salt and pepper
3 tablespoons olive oil
175 grams foie gras, cut in to 1-inch by 3-inch rectangles
16 thin slices double smoked bacon
400 grams puff pastry
2 eggs yolks for egg wash
Chestnut Mushroom Duxelle:
1 tablespoon olive oil
1 clove garlic, finely chopped
1 shallot, brunoise
2 tablespoons thyme, finely chopped
150 grams chanterelles, cleaned and dry, finely chopped
150 grams oyster mushroom, cleaned and dry, finely chopped
150 grams button mushroom, cleaned and dry, finely chopped
150 grams king oyster mushroom, cleaned and dry, finely chopped
6 chestnuts, roasted, peeled and pureed
3 tablespoons chicken stock
2 tablespoons butter
salt & pepper
For the Red Wine Jus:
2 cups red wine
3 shallots, julienne
1/6 bunch cleaned thyme
2 cups strained veal jus
4-6 tablespoons cold butter, cut in to 1-inch cubes
salt & pepper
For the Vegetables:
200 grams chanterelles, cleaned and cut in half
12-16 assorted variety baby heirloom carrots, cleaned, halved lengthwise, and blanched
20-24 crosnes, lightly scrubbed, and kept in dark container to avoid light
1 tablespoon olive oil
3 tablespoons unsalted butter
2 bunches rainbow chard, cleaned and torn in to 2-inch pieces
salt & pepper
Garnish
2-3 teaspoons pine nut oil
1/2 cup trimmed arugula seedlings
For the Chestnut Mushroom Duxelle: Heat olive oil in skillet over medium heat, add the garlic and shallots, cook without colouring, approximately 5 minutes. Add the thyme and mushrooms, cooking until there is no moisture remaining. Remove from heat and dry on towel, squeeze out any excess moisture, reserving liquid for jus.
Score and roast the chestnuts for 30 minutes at 350F. Allow to cool, then peel and roughly chop. Puree in food processor until smooth, adding a little chicken stock to loosen slightly. Add Chestnut mix to mushroom mix, season with salt and pepper, and mix thoroughly.
Heat olive oil in skillet over medium heat, add the garlic and shallots, cook without colouring, approximately 5 minutes. Add the thyme and mushrooms, cooking until there is no moisture remaining. Remove from heat and dry on towel, squeeze out any excess moisture, reserving liquid for jus.
Score and roast the chestnuts for 30 minutes at 350F. Allow to cool, then peel and roughly chop. Puree in food processor until smooth, adding a little chicken stock to loosen slightly. Add Chestnut mix to mushroom mix, season with salt and pepper, and mix thoroughly.
For the Cervena Venison Foie Gras Wellington: Season Cervena venison loin with salt and pepper. Heat olive oil in cast iron pan at high heat and sear venison loins on all sides to color, remove from heat to wire rack.
When venison has cooled, use a sharp knife to make a cut along the length of the top of the loin from end to end 3/4 of the depth of the loin. Open loin and place the Foie Gras rectangles along the incision, fold the two flaps over the foie gras and return to the fridge.
Lay the 6 slices bacon side by side on wax paper, positioning them to run north south. Cover the bacon with duxelle mixture, place venison loin at the bottom of the layered sheet of bacon, and roll the bacon around the loin. Allow to chill in fridge 10 minutes.
Meanwhile, roll out the puff pastry large enough to accommodate the loin. Remove loin from fridge, place in centre of puff pastry and egg wash around the loin. Fold the puff pastry over the loin to cover on all sides, trim excess pastry from ends and pinch seams together, place and baking sheet, seam side down, and set aside.
Egg wash the Cervena Venison Wellington, and score the top side with a knife at equal intervals. Bake at 200C until internal temperature reaches 50C and pastry is golden brown. Remove from oven and let rest 5 minutes before slicing.
For the Red Wine Jus: In a sauce pot add the red wine, shallots and thyme. Reduce by two thirds. Add the veal jus, and reduce at high heat until bubbling appears rapid and small. Add the diced cold butter to the rapidly boiling jus. Add the reserved mushroom liquid. Cook until sauce coats the back of a spoon, but do not let jus get syrupy. Strain through fine chinois and set aside in warm spot.
For the Vegetables: Saute the chanterelles in the olive oil and one tablespoon of the butter until cooked. Add blanched carrots and crosnes, continue cooking for 1-2 minutes. Meanwhile in a separate pan, heat butter the remaining butter until just foaming. Reduce heat, add rainbow chard, and cook until tender.
To Finish: Cut Cervena Venison Wellington in four equal portions, across the grain, trimming off the pastry from the two ends. Divide swiss chard evenly between four warm plates. Place Wellington on top of chard so the cut side of meat is facing up, gently spoon the finished jus around the Wellington. Randomly place carrots, chanterelles, and crosnes around Wellington. Finish with drizzle of Pine Nut oil and Arugula Seedlings.
bacon recipe courtesy of: Damian Wills, Sous Chef, Stone Road Grill, 17 Lower Canada Drive RR#3, Niagara-on-the-Lake, Ontario LOS 1J0 Canada
Saturday, October 24, 2009
1629. APPLE, BACON and GRUYERE SANDWICH
serves four
12 ounces thick-sliced bacon (preferably uncured, applewood-smoked)
4 ounces sliced Gruyère cheese
6 ounces sliced apples
1 ounce baby arugula or heirloom lettuce leaves
4 large rolls, such as francese or ciabatta
Cook the bacon in a large skillet over medium heat until it is crispy. Drain on paper towels. Split the rolls and toast lightly. Melt the cheese onto the top half of the rolls, if you like. Place a layer of arugula on the bottom of a roll. Top with one quarter of the bacon and apple slices. Cover with some of the cheese (if you didn't melt it) and top with the remaining half of the roll. Repeat with the remaining ingredients. Serve immediately.
bacon recipe courtesy of: Earthbound Organic, Earthbound Farm, 1721 San Juan Highway, San Juan Bautista, California 95045
12 ounces thick-sliced bacon (preferably uncured, applewood-smoked)
4 ounces sliced Gruyère cheese
6 ounces sliced apples
1 ounce baby arugula or heirloom lettuce leaves
4 large rolls, such as francese or ciabatta
Cook the bacon in a large skillet over medium heat until it is crispy. Drain on paper towels. Split the rolls and toast lightly. Melt the cheese onto the top half of the rolls, if you like. Place a layer of arugula on the bottom of a roll. Top with one quarter of the bacon and apple slices. Cover with some of the cheese (if you didn't melt it) and top with the remaining half of the roll. Repeat with the remaining ingredients. Serve immediately.
bacon recipe courtesy of: Earthbound Organic, Earthbound Farm, 1721 San Juan Highway, San Juan Bautista, California 95045
Friday, October 23, 2009
1628. BACON-WRAPPED BLACK COD, ROASTED with BABY BEETS and MICRO GREENS with BEET BEURRE BLANC
yields four entree-size servings
4 bunches assorted baby beets (about golf ball size)
1/4 cup olive oil, plus 1 tablespoon and 1 teaspoon
sea salt and freshly ground black pepper
3 large red beets
3 shallots, minced
1/4 cup white wine
1/4 cup champagne vinegar
8 ounces butter, cut into small pieces plus 1 tablespoon
ground white pepper
4 (6-ounce) pieces black cod
16 to 20 pieces thinly sliced bacon
2 cups micro arugula
Preheat oven to 375 degrees F.
Scrub the beets, trim the stems and cut off the tails. Place in a baking dish lined with aluminum foil. Toss the beets with 1/4 cup of the olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper and add about a 1/4-inch of water. Cover the baking dish and bake until the beets are tender, 25 to 30 minutes. Remove from the oven and set aside, covered, to cool. Peel the beets by gently rubbing the skin off of the beet with a paper towel. Slice the beets into very thin rounds or wedges. Set aside until ready to serve the fish.
Peel the 3 large red beets and cut them into wedges. Place the beets in a medium saucepan, cover with water and add 1 teaspoon salt. Bring to a boil, reduce heat and simmer until tender about 10 to 15 minutes. Set aside let cool. Puree the beets with 1/2 cup of the cooking liquid. Strain slowly through a fine mesh sieve. Transfer the liquid to a small pan and reduce to 1/4 cup.
Make the beurre blanc in a small pan by combining the shallots with the white wine and the champagne vinegar. Cook until the liquid is almost completely reduced, about 10 minutes. Add 2 tablespoons of the beet reduction. Whisk 8 ounces of butter, little by little, making sure to completely incorporate each addition before adding more. Season the sauce with salt and ground white pepper, to taste, and set aside to keep warm while you prepare the fish. Do not allow sauce to boil or it will separate.
Wrap each piece of cod with about 4 slices of bacon, overlapping the edges slightly, until the entire piece of fish is covered with bacon. Ideally, the edges of the bacon will meet on the skin side of the fish. Place the wrapped fillets on a sheet pan and bake at 375 degrees F for 20 minutes.
In a small bowl, season the micro greens with 1 tablespoon plus 1 teaspoon of olive oil, a pinch of sea salt and ground black pepper.
When ready to serve the fish, heat the beets in a small saucepan with the remaining 1 tablespoon of butter and just enough water to submerge them. Season the beet slices lightly with salt and pepper and serve the beets on the side of the fish.
Serve the cod immediately with the warm beets, beurre blanc and the micro green salad.
bacon recipe courtesy of: Emeril Lagasse, "Seafood Specials," The Essence of Emeril, 2007
4 bunches assorted baby beets (about golf ball size)
1/4 cup olive oil, plus 1 tablespoon and 1 teaspoon
sea salt and freshly ground black pepper
3 large red beets
3 shallots, minced
1/4 cup white wine
1/4 cup champagne vinegar
8 ounces butter, cut into small pieces plus 1 tablespoon
ground white pepper
4 (6-ounce) pieces black cod
16 to 20 pieces thinly sliced bacon
2 cups micro arugula
Preheat oven to 375 degrees F.
Scrub the beets, trim the stems and cut off the tails. Place in a baking dish lined with aluminum foil. Toss the beets with 1/4 cup of the olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper and add about a 1/4-inch of water. Cover the baking dish and bake until the beets are tender, 25 to 30 minutes. Remove from the oven and set aside, covered, to cool. Peel the beets by gently rubbing the skin off of the beet with a paper towel. Slice the beets into very thin rounds or wedges. Set aside until ready to serve the fish.
Peel the 3 large red beets and cut them into wedges. Place the beets in a medium saucepan, cover with water and add 1 teaspoon salt. Bring to a boil, reduce heat and simmer until tender about 10 to 15 minutes. Set aside let cool. Puree the beets with 1/2 cup of the cooking liquid. Strain slowly through a fine mesh sieve. Transfer the liquid to a small pan and reduce to 1/4 cup.
Make the beurre blanc in a small pan by combining the shallots with the white wine and the champagne vinegar. Cook until the liquid is almost completely reduced, about 10 minutes. Add 2 tablespoons of the beet reduction. Whisk 8 ounces of butter, little by little, making sure to completely incorporate each addition before adding more. Season the sauce with salt and ground white pepper, to taste, and set aside to keep warm while you prepare the fish. Do not allow sauce to boil or it will separate.
Wrap each piece of cod with about 4 slices of bacon, overlapping the edges slightly, until the entire piece of fish is covered with bacon. Ideally, the edges of the bacon will meet on the skin side of the fish. Place the wrapped fillets on a sheet pan and bake at 375 degrees F for 20 minutes.
In a small bowl, season the micro greens with 1 tablespoon plus 1 teaspoon of olive oil, a pinch of sea salt and ground black pepper.
When ready to serve the fish, heat the beets in a small saucepan with the remaining 1 tablespoon of butter and just enough water to submerge them. Season the beet slices lightly with salt and pepper and serve the beets on the side of the fish.
Serve the cod immediately with the warm beets, beurre blanc and the micro green salad.
bacon recipe courtesy of: Emeril Lagasse, "Seafood Specials," The Essence of Emeril, 2007
Thursday, October 22, 2009
1627. BACON-WRAPPED WALLEYE in BARBECUE SAUCE
5 lb. walleye fillets, cut into 1 inch cubes
1 lb. of bacon strips cut in half
barbecue sauce
Wrap bacon strips around walleye cubes. Thread onto shish kebab skewers so bacon doesn't unravel. Repeat until skewers are snug and full. Cook on shish kebab rack on medium heat in barbecue; turn continually. When bacon begins to get crisp, pour barbecue sauce on wraps. Continue turning periodically until fish is white and bacon is crisp.
bacon recipe courtesy of: Wild Game Recipes
1 lb. of bacon strips cut in half
barbecue sauce
Wrap bacon strips around walleye cubes. Thread onto shish kebab skewers so bacon doesn't unravel. Repeat until skewers are snug and full. Cook on shish kebab rack on medium heat in barbecue; turn continually. When bacon begins to get crisp, pour barbecue sauce on wraps. Continue turning periodically until fish is white and bacon is crisp.
bacon recipe courtesy of: Wild Game Recipes
Wednesday, October 21, 2009
1626. BAKED SNAILS in GARLIC BUTTER served with a CRISPY BACON CITRUS BITTER LEAF SALAD
serves four
48 snails, drained, plus 48 snail shells
500 grams butter, softened
12 cloves garlic, finely chopped and crushed
8 tablespoons flat leaf parsley, finely chopped
1 teaspoon Tabasco
1 teaspoon Worcestershire sauce
1 shot Pastis
6 tablespoons breadcrumbs
1 pinch black pepper
For the salad:
1 packet rocket
1 bunch watercress, torn into sprigs
1 small radicchio, cut in half and finely sliced across
8 slices rindless streaky bacon
4 tablespoons olive oil
2 tablespoons lemon juice
1 pinch black pepper
12 orange segments
12 grapefruit, segments
2 endive, belgian, leaves only
Preheat the oven to 170ºC/gas 3. Bring a pan of water to the boil. Add the snails and simmer for about two minutes. Drain, refresh with cold water and drain again.
Place the butter, garlic, parsley, Tabasco, Worcestershire sauce, pastis, breadcrumbs, salt and freshly ground pepper and process until smooth.
Put a little of the garlic butter into each shell then add one snail per shell. Cover each snail with more garlic butter until the shells are full.
Place the snails in an ovenproof serving dish. (The holes must face up so the butter when it is cooked stays in the shell). Bake for around 8-10 minutes in the oven until the butter bubbles.
In the meantime, make the salad. Mix together the rocket, watercress and radicchio. Grill the bacon until crispy. Combine together the olive oil, lemon juice and season with salt and freshly ground pepper, then mix through the leaves.
Place the Belgian endive on the outside of the plate in a star shape, put the dressed salad leaves in middle of the plate, scatter the orange and grapefruit segments around the leaves and place the crispy bacon on the top.
Take the snails out of the oven and serve immediately with the salad.
bacon recipe courtesy of: Michel Lemoine, Market Kitchen, Good Food Channel
48 snails, drained, plus 48 snail shells
500 grams butter, softened
12 cloves garlic, finely chopped and crushed
8 tablespoons flat leaf parsley, finely chopped
1 teaspoon Tabasco
1 teaspoon Worcestershire sauce
1 shot Pastis
6 tablespoons breadcrumbs
1 pinch black pepper
For the salad:
1 packet rocket
1 bunch watercress, torn into sprigs
1 small radicchio, cut in half and finely sliced across
8 slices rindless streaky bacon
4 tablespoons olive oil
2 tablespoons lemon juice
1 pinch black pepper
12 orange segments
12 grapefruit, segments
2 endive, belgian, leaves only
Preheat the oven to 170ºC/gas 3. Bring a pan of water to the boil. Add the snails and simmer for about two minutes. Drain, refresh with cold water and drain again.
Place the butter, garlic, parsley, Tabasco, Worcestershire sauce, pastis, breadcrumbs, salt and freshly ground pepper and process until smooth.
Put a little of the garlic butter into each shell then add one snail per shell. Cover each snail with more garlic butter until the shells are full.
Place the snails in an ovenproof serving dish. (The holes must face up so the butter when it is cooked stays in the shell). Bake for around 8-10 minutes in the oven until the butter bubbles.
In the meantime, make the salad. Mix together the rocket, watercress and radicchio. Grill the bacon until crispy. Combine together the olive oil, lemon juice and season with salt and freshly ground pepper, then mix through the leaves.
Place the Belgian endive on the outside of the plate in a star shape, put the dressed salad leaves in middle of the plate, scatter the orange and grapefruit segments around the leaves and place the crispy bacon on the top.
Take the snails out of the oven and serve immediately with the salad.
bacon recipe courtesy of: Michel Lemoine, Market Kitchen, Good Food Channel
Tuesday, October 20, 2009
1625. BRAISED KALE with BACON and CIDER
yields six servings; serving size: 2/3 cup
2 bacon slices
1 1/4 cups thinly sliced onion
1 (1-pound) bag chopped kale
1/3 cup apple cider
1 tablespoon apple cider vinegar
1 1/2 cups diced Granny Smith apple (about 10 ounces)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Place a Dutch oven over medium heat. Add bacon; cook 5 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside.
Increase heat to medium-high. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add kale, and cook 5 minutes or until wilted, stirring frequently. Add cider and vinegar; cover and cook 10 minutes, stirring occasionally. Add apple, salt, and pepper; cook 5 minutes or until apple is tender, stirring occasionally. Sprinkle with bacon.
bacon recipe courtesy of: Judy Lockhart, Cooking Light, January 2004
2 bacon slices
1 1/4 cups thinly sliced onion
1 (1-pound) bag chopped kale
1/3 cup apple cider
1 tablespoon apple cider vinegar
1 1/2 cups diced Granny Smith apple (about 10 ounces)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Place a Dutch oven over medium heat. Add bacon; cook 5 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside.
Increase heat to medium-high. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add kale, and cook 5 minutes or until wilted, stirring frequently. Add cider and vinegar; cover and cook 10 minutes, stirring occasionally. Add apple, salt, and pepper; cook 5 minutes or until apple is tender, stirring occasionally. Sprinkle with bacon.
bacon recipe courtesy of: Judy Lockhart, Cooking Light, January 2004
Monday, October 19, 2009
1624. RAINBOW CHARD, BACON and COMTE QUICHE
makes eight servings
2 cups flour, plus more for the work surface
1/4 teaspoon fine sea salt
1/4 teaspoon sugar
12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
about 6 tablespoons ice water
3 tablespoons extra-virgin olive oil
3 large cloves garlic, cut into paper-thin slices
1 pound rainbow chard or a mix of greens, such as chard, kale or beet greens, or turnip greens, coarsely chopped or shredded
Kosher or sea salt
crushed red pepper flakes
5 ounces (6 slices) smoky bacon, cut into small dice, fried in a skillet until almost crisp then drained on paper towels
4 large eggs
1 1/2 cups heavy cream
freshly ground black pepper
8 ounces Comte cheese, shredded (2 cups)
MAKE AHEAD: The dough for the crust needs 30 minutes' refrigeration/resting time.
For the crust: Combine the flour, salt and sugar in the bowl of a food processor; pulse briefly.
Distribute the butter around the bowl and pulse until the butter is broken into small pieces. With the motor running, add the water and process until the dough begins to clump together. (You may need to add a little less or a little more water, depending on the dryness of the flour.) Turn the dough out onto a clean work surface and press it into a disk. Wrap it in plastic wrap and refrigerate it for 30 minutes.
Lightly flour a work surface. Have ready a 9 1/2-inch quiche pan or 9-inch deep-dish pie plate.
Roll the chilled disk of dough on the work surface into a large circle, about 15 inches in diameter, then carefully transfer the dough to the quiche pan or deep-dish pie plate, pressing the dough gently into the bottom and up the sides. Trim the overhang to about 1/2 inch and fold it in, pressing it against the inside rim to reinforce the sides. Refrigerate for 30 minutes.
Preheat the oven to 400 degrees. Line the shell with parchment paper and fill with beans or pie weights.
Place the pan or pie plate on a rimmed baking sheet; bake for 20 minutes. Carefully lift out the parchment paper and weights; use a fork to prick the shell on the bottom if it has puffed up, then return it to the oven and bake for 10 to 15 minutes, until it is lightly browned on the inside. Transfer the pan or pie plate to a wire rack to cool.
Reduce the heat in the oven to 375 degrees.
For the filling: Heat the oil and garlic in a large, deep skillet over medium heat. Cook for about 5 minutes, stirring once or twice, until the garlic starts to soften and barely sizzle. Do not let the garlic brown or it will become bitter.
Add a handful of greens, using tongs to stir them around to coat them with the oil. Cover and let the greens wilt for a few minutes. Add the remaining greens (by the handful) as those in the skillet begin to wilt. Uncover and add a sprinkle of salt and crushed red pepper flakes to taste. Cook, uncovered, for 20 to 30 minutes, turning the greens frequently until they are completely tender. Reduce the heat to medium-low as needed to prevent them from burning.
Once the greens are cooked, add the cooked bacon to the skillet; use tongs to incorporate. Remove the pan from the heat and let it cool for a few minutes.
Whisk together the eggs and cream in a large bowl, then add a generous grind of black pepper. Add the cooked greens-bacon mixture and the Comté cheese; stir to mix well.
Return the pan or pie plate with the baked tart shell back to the baking sheet. Pour in the the filling. Bake for 45 to 50 minutes, until the quiche filling is puffed and beautifully browned. Transfer to a wire rack to cool for 10 minutes before serving.
bacon recipe courtesy of: Domenica Marchetti, The Washington Post, June 16, 2009
2 cups flour, plus more for the work surface
1/4 teaspoon fine sea salt
1/4 teaspoon sugar
12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
about 6 tablespoons ice water
3 tablespoons extra-virgin olive oil
3 large cloves garlic, cut into paper-thin slices
1 pound rainbow chard or a mix of greens, such as chard, kale or beet greens, or turnip greens, coarsely chopped or shredded
Kosher or sea salt
crushed red pepper flakes
5 ounces (6 slices) smoky bacon, cut into small dice, fried in a skillet until almost crisp then drained on paper towels
4 large eggs
1 1/2 cups heavy cream
freshly ground black pepper
8 ounces Comte cheese, shredded (2 cups)
MAKE AHEAD: The dough for the crust needs 30 minutes' refrigeration/resting time.
For the crust: Combine the flour, salt and sugar in the bowl of a food processor; pulse briefly.
Distribute the butter around the bowl and pulse until the butter is broken into small pieces. With the motor running, add the water and process until the dough begins to clump together. (You may need to add a little less or a little more water, depending on the dryness of the flour.) Turn the dough out onto a clean work surface and press it into a disk. Wrap it in plastic wrap and refrigerate it for 30 minutes.
Lightly flour a work surface. Have ready a 9 1/2-inch quiche pan or 9-inch deep-dish pie plate.
Roll the chilled disk of dough on the work surface into a large circle, about 15 inches in diameter, then carefully transfer the dough to the quiche pan or deep-dish pie plate, pressing the dough gently into the bottom and up the sides. Trim the overhang to about 1/2 inch and fold it in, pressing it against the inside rim to reinforce the sides. Refrigerate for 30 minutes.
Preheat the oven to 400 degrees. Line the shell with parchment paper and fill with beans or pie weights.
Place the pan or pie plate on a rimmed baking sheet; bake for 20 minutes. Carefully lift out the parchment paper and weights; use a fork to prick the shell on the bottom if it has puffed up, then return it to the oven and bake for 10 to 15 minutes, until it is lightly browned on the inside. Transfer the pan or pie plate to a wire rack to cool.
Reduce the heat in the oven to 375 degrees.
For the filling: Heat the oil and garlic in a large, deep skillet over medium heat. Cook for about 5 minutes, stirring once or twice, until the garlic starts to soften and barely sizzle. Do not let the garlic brown or it will become bitter.
Add a handful of greens, using tongs to stir them around to coat them with the oil. Cover and let the greens wilt for a few minutes. Add the remaining greens (by the handful) as those in the skillet begin to wilt. Uncover and add a sprinkle of salt and crushed red pepper flakes to taste. Cook, uncovered, for 20 to 30 minutes, turning the greens frequently until they are completely tender. Reduce the heat to medium-low as needed to prevent them from burning.
Once the greens are cooked, add the cooked bacon to the skillet; use tongs to incorporate. Remove the pan from the heat and let it cool for a few minutes.
Whisk together the eggs and cream in a large bowl, then add a generous grind of black pepper. Add the cooked greens-bacon mixture and the Comté cheese; stir to mix well.
Return the pan or pie plate with the baked tart shell back to the baking sheet. Pour in the the filling. Bake for 45 to 50 minutes, until the quiche filling is puffed and beautifully browned. Transfer to a wire rack to cool for 10 minutes before serving.
bacon recipe courtesy of: Domenica Marchetti, The Washington Post, June 16, 2009
Sunday, October 18, 2009
1623. YOUNG ONION TART with CANTAL, APPLEWOOD-SMOKED BACON and HERB SALAD
1 sheet frozen all-butter puff pastry
2 extra-large egg yolks
½-pound slab applewood-smoked bacon
2 tablespoons extra virgin olive oil
2 cups sliced young onions, red and white if possible
1 tablespoon thyme leaves
½ cup diagonally sliced young onion tops
½ cup whole milk ricotta, drained if wet
¼ cup creme fraiche
1/3 pound Cantal, Gruyère, or Comté cheese, thinly sliced
½ cup flat-leaf parsley leaves
¼ cup tarragon leaves
¼ cup chervil sprigs
¼ cup 1/2-inch-snipped chives
a drizzle super-good extra virgin olive oil
½ lemon, for juicing
Kosher salt and freshly ground black pepper
Preheat the oven to 400°F.
Defrost the puff pastry slightly and unroll it onto a parchment-lined baking sheet. Use a paring knife to score a 1/4-inch border around the edge of the pastry. Make an egg wash by whisking one egg yolk with 1/2 teaspoon water, and brush the egg wash along the border. (You will not need all of the egg wash.) Return the puff pastry to the freezer until you’re ready to use it.
Slice the bacon into 3/8-inch-thick slices. Stack the slices in two piles, then cut the bacon crosswise into 3/8-inch even-sided rectangles or lardons.
Heat a large sauté pan over high heat for 2 minutes. Add 1 tablespoon olive oil, and allow to heat another minute. Add the bacon, and sauté over medium high heat 4 to 5 minutes, until slightly crisp but still tender. Reduce the heat to low, and toss in the young onions, thyme, and 1/2 teaspoon salt. Stir together a minute or two, until the onions are just wilted. Toss in the onion tops, and remove to a baking sheet or platter to cool.
Place the ricotta, remaining egg yolk, and remaining tablespoon olive oil in the bowl of a food processor. Purée until smooth, and transfer to a medium bowl. Gently fold in the crème fraîche and season with 1/8 teaspoon salt and a pinch of pepper.
Spread the ricotta mixture on the puff pastry within the scored border. Lay the Cantal over the ricotta, and arrange the bacon-onion mixture on top.
Bake the tart 20 to 25 minutes, rotating the baking sheet once, until the cheese is bubbling and the crust is golden brown. Lift up the edge of the tart and peek underneath to make sure the crust is cooked through. (If you underbake the tart, it will be soggy.)
Toss the herbs in a small bowl with salt, pepper, a drizzle of super-good olive oil, and a squeeze of lemon juice.
Let the tart cool a few minutes, and serve it on a cutting board at the table. Serve the herb salad in a small, pretty bowl.
To serve individual portions, cut six wedges from the tart and garnish each one with a little herb salad.
bacon recipe courtesy of: Suzanne Goin, Cookstr
2 extra-large egg yolks
½-pound slab applewood-smoked bacon
2 tablespoons extra virgin olive oil
2 cups sliced young onions, red and white if possible
1 tablespoon thyme leaves
½ cup diagonally sliced young onion tops
½ cup whole milk ricotta, drained if wet
¼ cup creme fraiche
1/3 pound Cantal, Gruyère, or Comté cheese, thinly sliced
½ cup flat-leaf parsley leaves
¼ cup tarragon leaves
¼ cup chervil sprigs
¼ cup 1/2-inch-snipped chives
a drizzle super-good extra virgin olive oil
½ lemon, for juicing
Kosher salt and freshly ground black pepper
Preheat the oven to 400°F.
Defrost the puff pastry slightly and unroll it onto a parchment-lined baking sheet. Use a paring knife to score a 1/4-inch border around the edge of the pastry. Make an egg wash by whisking one egg yolk with 1/2 teaspoon water, and brush the egg wash along the border. (You will not need all of the egg wash.) Return the puff pastry to the freezer until you’re ready to use it.
Slice the bacon into 3/8-inch-thick slices. Stack the slices in two piles, then cut the bacon crosswise into 3/8-inch even-sided rectangles or lardons.
Heat a large sauté pan over high heat for 2 minutes. Add 1 tablespoon olive oil, and allow to heat another minute. Add the bacon, and sauté over medium high heat 4 to 5 minutes, until slightly crisp but still tender. Reduce the heat to low, and toss in the young onions, thyme, and 1/2 teaspoon salt. Stir together a minute or two, until the onions are just wilted. Toss in the onion tops, and remove to a baking sheet or platter to cool.
Place the ricotta, remaining egg yolk, and remaining tablespoon olive oil in the bowl of a food processor. Purée until smooth, and transfer to a medium bowl. Gently fold in the crème fraîche and season with 1/8 teaspoon salt and a pinch of pepper.
Spread the ricotta mixture on the puff pastry within the scored border. Lay the Cantal over the ricotta, and arrange the bacon-onion mixture on top.
Bake the tart 20 to 25 minutes, rotating the baking sheet once, until the cheese is bubbling and the crust is golden brown. Lift up the edge of the tart and peek underneath to make sure the crust is cooked through. (If you underbake the tart, it will be soggy.)
Toss the herbs in a small bowl with salt, pepper, a drizzle of super-good olive oil, and a squeeze of lemon juice.
Let the tart cool a few minutes, and serve it on a cutting board at the table. Serve the herb salad in a small, pretty bowl.
To serve individual portions, cut six wedges from the tart and garnish each one with a little herb salad.
bacon recipe courtesy of: Suzanne Goin, Cookstr
Saturday, October 17, 2009
1622. CATFISH with BACON and ONIONS
serves four
4 (8 to 10-ounce) fresh dressed catfish
1 beaten egg
1/4 cup buttermilk
1/3 cup yellow cornmeal
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
6 slices bacon
2 medium onions, thinly sliced and separated into rings
Shortening or cooking oil for frying
In a shallow dish combine egg and buttermilk. In a second shallow dish, combine cornmeal, flour, salt and pepper. Dip fish into egg mixture. Then roll fish in cornmeal mixture.
In a large skillet, cook bacon over medium-high heat for 6 to 8 minutes or until crisp, turning often. Drain on paper towels; crumble into large pieces. Set aside.
Using the same skillet, remove all but 2 tablespoons of the drippings, reserving the rest for later. Heat over medium heat. Add onions and fry until tender, stirring often. Transfer to a baking pan; keep warm.
In the same skillet heat 3 tablespoons of the reserved drippings over medium-high heat, adding shortening or oil, if needed. Add two of the fish and fry for 5 to 7 minutes or until golden. Turn carefully. Fry for 5 to 7 minutes more or until fish flakes easily with a fork. Drain on paper towels. Place in the baking pan with the onions; return to the oven. Repeat frying remaining fish, adding additional shortening or oil as needed. To serve, arrange fish on a platter; spoon onions over fish. Sprinkle with bacon.
bacon recipe courtesy of: Fishing Works
4 (8 to 10-ounce) fresh dressed catfish
1 beaten egg
1/4 cup buttermilk
1/3 cup yellow cornmeal
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
6 slices bacon
2 medium onions, thinly sliced and separated into rings
Shortening or cooking oil for frying
In a shallow dish combine egg and buttermilk. In a second shallow dish, combine cornmeal, flour, salt and pepper. Dip fish into egg mixture. Then roll fish in cornmeal mixture.
In a large skillet, cook bacon over medium-high heat for 6 to 8 minutes or until crisp, turning often. Drain on paper towels; crumble into large pieces. Set aside.
Using the same skillet, remove all but 2 tablespoons of the drippings, reserving the rest for later. Heat over medium heat. Add onions and fry until tender, stirring often. Transfer to a baking pan; keep warm.
In the same skillet heat 3 tablespoons of the reserved drippings over medium-high heat, adding shortening or oil, if needed. Add two of the fish and fry for 5 to 7 minutes or until golden. Turn carefully. Fry for 5 to 7 minutes more or until fish flakes easily with a fork. Drain on paper towels. Place in the baking pan with the onions; return to the oven. Repeat frying remaining fish, adding additional shortening or oil as needed. To serve, arrange fish on a platter; spoon onions over fish. Sprinkle with bacon.
bacon recipe courtesy of: Fishing Works
Friday, October 16, 2009
1621. AVOCADO and BACON BAGEL
4 multigrain bagels
2 ripe avocados, sliced
1 red pepper, sliced
8 pieces of dry cured smoked streaky bacon
1 green lettuce
8 slices semi-hard cheese
100 grams soft white cheese
1 garlic clove, pressed
salt and pepper
Cut bagels in half and toast. Fry bacon until crispy. Stir together the soft white cheese, garlic, salt and pepper. Wash and cut all vegetables and slice the semi-hard cheese. Assemble the sandwich by spreading the garlic cheese on one half of the bagel, then stack with avocado, peppers, lettuce and semi-hard cheese.
bacon recipe courtesy of: Mia Botcher, Lactofree, April 30, 2009
2 ripe avocados, sliced
1 red pepper, sliced
8 pieces of dry cured smoked streaky bacon
1 green lettuce
8 slices semi-hard cheese
100 grams soft white cheese
1 garlic clove, pressed
salt and pepper
Cut bagels in half and toast. Fry bacon until crispy. Stir together the soft white cheese, garlic, salt and pepper. Wash and cut all vegetables and slice the semi-hard cheese. Assemble the sandwich by spreading the garlic cheese on one half of the bagel, then stack with avocado, peppers, lettuce and semi-hard cheese.
bacon recipe courtesy of: Mia Botcher, Lactofree, April 30, 2009
Thursday, October 15, 2009
1620. MUSHROOM and BACON VOL AU VENTS
15 grams butter
1/2 cup milk
1 tablespoon plain flour
2 tablespoons breadcrumbs
36 small vol au vent cases
1 tablespoon chopped fresh parsley
1/4 cup grated tasty cheese
2 green shallots finely chopped
2 bacon rashers finely chopped
100 grams mushrooms finely chopped
In a microwave bowl combine the butter, shallots and bacon then cover and cook on high for 2 minutes then stir in the mushrooms and cover then cook on high again for 2 minutes. Stir in the flour and cook on high for 1 minute then stir in the milk and cook on high for 2 minutes or until mixture boils and thickens then stir in the cheese. In the vol au vent cases place a teaspoonful of the mixture then sprinkle with combined breadcrumbs and parsley. Cover a plate with absorbent paper and place one third of the filled vol au vents on the plate then put in the microwave and cook on high for 1 minute then transfer to a serving plate. Repeat in the same way with the remaining Mushroom and Bacon Vol Au Vents.
bacon recipe courtesy of: Sunshine Recipes
1/2 cup milk
1 tablespoon plain flour
2 tablespoons breadcrumbs
36 small vol au vent cases
1 tablespoon chopped fresh parsley
1/4 cup grated tasty cheese
2 green shallots finely chopped
2 bacon rashers finely chopped
100 grams mushrooms finely chopped
In a microwave bowl combine the butter, shallots and bacon then cover and cook on high for 2 minutes then stir in the mushrooms and cover then cook on high again for 2 minutes. Stir in the flour and cook on high for 1 minute then stir in the milk and cook on high for 2 minutes or until mixture boils and thickens then stir in the cheese. In the vol au vent cases place a teaspoonful of the mixture then sprinkle with combined breadcrumbs and parsley. Cover a plate with absorbent paper and place one third of the filled vol au vents on the plate then put in the microwave and cook on high for 1 minute then transfer to a serving plate. Repeat in the same way with the remaining Mushroom and Bacon Vol Au Vents.
bacon recipe courtesy of: Sunshine Recipes
Wednesday, October 14, 2009
1619. APPLE, BACON, ROQUEFORT and RED LEAF LETTUCE with PUMPERNICKEL CROUTONS
makes six servings
1/2 lb thick-cut bacon slices (5), cut crosswise into 1/4-inch-wide strips
3 slices pumpernickel bread, crusts removed, cut into 1/4-inch dice (1 cup)
1 tablespoon Sherry vinegar
1/2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
1 Granny Smith apple
1 head red leaf lettuce, torn into bite-size pieces (6 cups)
1/4 cup dried cranberries
1/2 cup crumbled Roquefort (2 oz)
Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add pumpernickel to fat in skillet and cook over moderate heat, stirring, until crisp, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and season with salt and pepper.
Whisk together vinegar and mustard. Add oil in a slow stream, whisking until emulsified, then season with salt and pepper.
Halve apple lengthwise and core. Cut apple halves crosswise into 1/4-inch-thick slices.
Toss lettuce with cranberries, apple, croutons, half of bacon, and dressing. Divide salad among plates, then dot with Roquefort and sprinkle with remaining bacon.
bacon recipe courtesy of: Gourmet, November 2001
1/2 lb thick-cut bacon slices (5), cut crosswise into 1/4-inch-wide strips
3 slices pumpernickel bread, crusts removed, cut into 1/4-inch dice (1 cup)
1 tablespoon Sherry vinegar
1/2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
1 Granny Smith apple
1 head red leaf lettuce, torn into bite-size pieces (6 cups)
1/4 cup dried cranberries
1/2 cup crumbled Roquefort (2 oz)
Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add pumpernickel to fat in skillet and cook over moderate heat, stirring, until crisp, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and season with salt and pepper.
Whisk together vinegar and mustard. Add oil in a slow stream, whisking until emulsified, then season with salt and pepper.
Halve apple lengthwise and core. Cut apple halves crosswise into 1/4-inch-thick slices.
Toss lettuce with cranberries, apple, croutons, half of bacon, and dressing. Divide salad among plates, then dot with Roquefort and sprinkle with remaining bacon.
bacon recipe courtesy of: Gourmet, November 2001
Tuesday, October 13, 2009
1618. KIMCHI-BACON FRIED BULGUR
1/2 cup cracked wheat, dry (bulgur)
2 slices of bacon, diced
1/4 cup kimchi, chopped, preserve liquids
chicken broth
2 tablespoons raisins
1 sheet nori, torn
small bunch red-leaf lettuce, torn
1 soft-boiled egg
handful grated Parmesan cheese
cracked black pepper
Cook 1/2 cup of the bulgur in about 1 1/2 cup chicken broth. Bring to a boil, then lower heat to a simmer. Cook, stirring occasionally, until the cracked wheat plumps up and is cooked through.
Meanwhile, heat up a skillet. Fry up the bacon in a bit of oil, until almost crispy, then toss in the kimchi with the liquids. Stir-fry, drizzle in a bit of chicken broth if necessary.
At the last moment, throw in the cooked bulgur and raisins. Stir and cook through. Mix in the nori and lettuce. Scrap it all out into a dish.
Top with soft-boiled egg, sprinkle on Parmesan cheese, top with cracked pepper.
bacon recipe courtesy of: Burp and Slurp
2 slices of bacon, diced
1/4 cup kimchi, chopped, preserve liquids
chicken broth
2 tablespoons raisins
1 sheet nori, torn
small bunch red-leaf lettuce, torn
1 soft-boiled egg
handful grated Parmesan cheese
cracked black pepper
Cook 1/2 cup of the bulgur in about 1 1/2 cup chicken broth. Bring to a boil, then lower heat to a simmer. Cook, stirring occasionally, until the cracked wheat plumps up and is cooked through.
Meanwhile, heat up a skillet. Fry up the bacon in a bit of oil, until almost crispy, then toss in the kimchi with the liquids. Stir-fry, drizzle in a bit of chicken broth if necessary.
At the last moment, throw in the cooked bulgur and raisins. Stir and cook through. Mix in the nori and lettuce. Scrap it all out into a dish.
Top with soft-boiled egg, sprinkle on Parmesan cheese, top with cracked pepper.
bacon recipe courtesy of: Burp and Slurp
Monday, October 12, 2009
1617. BACON, CHEESE and OLIVE FOCACCIA
serves two
4 rashers thin bacon, rind removed, halved crossways
1/3 cup tomato chutney or relish
100 grams mozzarella cheese, thinly sliced
2 pieces round focaccia bread
2 tablespoons pitted kalamata olives, sliced
small basil leaves, to serve
french fries or potato straws, to serve
Preheat grill on medium. Thread bacon onto skewers in a concertina fashion. Place onto grill tray. Grill for 3 minutes each side or until golden. Allow to cool slightly. Remove bacon from skewers.
Spread chutney and half the cheese evenly over focaccia. Top with bacon, olives and remaining cheese.
Place a baking tray under grill until hot. Place focaccia onto hot tray. Grill for 4 minutes or until cheese has melted. Top with basil. Season. Serve with fries.
bacon recipe courtesy of: Alison Adams, Super Food Ideas, November 2003 | Taste.com.au, Locked Bag 5030, Alexandria, NSW, 2015
4 rashers thin bacon, rind removed, halved crossways
1/3 cup tomato chutney or relish
100 grams mozzarella cheese, thinly sliced
2 pieces round focaccia bread
2 tablespoons pitted kalamata olives, sliced
small basil leaves, to serve
french fries or potato straws, to serve
Preheat grill on medium. Thread bacon onto skewers in a concertina fashion. Place onto grill tray. Grill for 3 minutes each side or until golden. Allow to cool slightly. Remove bacon from skewers.
Spread chutney and half the cheese evenly over focaccia. Top with bacon, olives and remaining cheese.
Place a baking tray under grill until hot. Place focaccia onto hot tray. Grill for 4 minutes or until cheese has melted. Top with basil. Season. Serve with fries.
bacon recipe courtesy of: Alison Adams, Super Food Ideas, November 2003 | Taste.com.au, Locked Bag 5030, Alexandria, NSW, 2015
Sunday, October 11, 2009
1616. SMOKY PLANTAIN CREMA with BACON and CHILE PEPPERS
yields two cups
1 chipotle chile
1 tablespoon chipotle vinegar or Spanish sherry vinegar
2 1/2 ounces smoky bacon, diced
1 tablespoon olive oil
1 poblano pepper, stemmed, seeded, and minced
1/2 large red onion, diced
1 carrot, peeled and diced
2 cloves garlic, sliced
1 Scotch bonnet chile, stemmed, seeded, and minced
Kosher salt and freshly ground black pepper
1 teaspoon annatto seeds
1 bay leaf, broken in half
1 teaspoon toasted and ground cumin seeds
1/2 cup fresh orange juice
1/2 cup chicken stock
2 cups heavy cream
1 vanilla bean, split lengthwise
1 tablespoon canola oil
1/2 very ripe plantain (the skin should be almost black)
Toast the chipotle in a small skillet over medium heat. Remove the stem and seeds.
Combine the vinegar and toasted chipotle in a small bowl. Set aside to soften.
In a medium pot, cook the bacon in the olive oil over medium-low heat until beginning to crisp. Turn the heat up to medium, add the poblano, onion, carrot, garlic, and Scotch bonnet, and season with salt and pepper. Cook until the vegetables begin to soften, about 4 minutes.
Add the annatto seeds and stir. Then add the chipotle-vinegar mixture, the bay leaf, cumin, and 1 teaspoon pepper, and simmer until almost all of the liquid has evaporated, 2 to 3 minutes. Add the orange juice and simmer until only a small amount of liquid remains, 4 to 6 minutes.
Add the chicken stock and reduce almost to a glaze, about 7 minutes (you'll know it is done when the bubbles start getting bigger). Add the heavy cream and vanilla bean, stir, and simmer for 8 to 10 minutes, until the cream in quite thick. Pass the mixture through a fine-mesh strainer; discard the solids. Reserve.
In a sauté pan, heat the canola oil. Add the plantain, season with salt and pepper, and cook over medium heat, turning occasionally, until dark golden brown on all sides. Transfer to a paper towel to drain.
In a blender, puree the plantain with the strained liquid. If any lumps of plantain remain, strain one more time. Refrigerate until needed; this will keep for 4 or 5 days.
bacon recipe courtesy of: Norman Van Aken, New World Kitchen, Epicurious.com, April 2003
1 chipotle chile
1 tablespoon chipotle vinegar or Spanish sherry vinegar
2 1/2 ounces smoky bacon, diced
1 tablespoon olive oil
1 poblano pepper, stemmed, seeded, and minced
1/2 large red onion, diced
1 carrot, peeled and diced
2 cloves garlic, sliced
1 Scotch bonnet chile, stemmed, seeded, and minced
Kosher salt and freshly ground black pepper
1 teaspoon annatto seeds
1 bay leaf, broken in half
1 teaspoon toasted and ground cumin seeds
1/2 cup fresh orange juice
1/2 cup chicken stock
2 cups heavy cream
1 vanilla bean, split lengthwise
1 tablespoon canola oil
1/2 very ripe plantain (the skin should be almost black)
Toast the chipotle in a small skillet over medium heat. Remove the stem and seeds.
Combine the vinegar and toasted chipotle in a small bowl. Set aside to soften.
In a medium pot, cook the bacon in the olive oil over medium-low heat until beginning to crisp. Turn the heat up to medium, add the poblano, onion, carrot, garlic, and Scotch bonnet, and season with salt and pepper. Cook until the vegetables begin to soften, about 4 minutes.
Add the annatto seeds and stir. Then add the chipotle-vinegar mixture, the bay leaf, cumin, and 1 teaspoon pepper, and simmer until almost all of the liquid has evaporated, 2 to 3 minutes. Add the orange juice and simmer until only a small amount of liquid remains, 4 to 6 minutes.
Add the chicken stock and reduce almost to a glaze, about 7 minutes (you'll know it is done when the bubbles start getting bigger). Add the heavy cream and vanilla bean, stir, and simmer for 8 to 10 minutes, until the cream in quite thick. Pass the mixture through a fine-mesh strainer; discard the solids. Reserve.
In a sauté pan, heat the canola oil. Add the plantain, season with salt and pepper, and cook over medium heat, turning occasionally, until dark golden brown on all sides. Transfer to a paper towel to drain.
In a blender, puree the plantain with the strained liquid. If any lumps of plantain remain, strain one more time. Refrigerate until needed; this will keep for 4 or 5 days.
bacon recipe courtesy of: Norman Van Aken, New World Kitchen, Epicurious.com, April 2003
Saturday, October 10, 2009
1615. BACON-WRAPPED DUCK LIVER with WATER CHESTNUTS and SCALLION
serves eight
1½ pounds duck liver, cut into 1-ounce pieces and soaked in milk for 10 minutes
12 slices smoked bacon, cut in half and cooked half done
12 whole water chestnuts (fresh, if available), cut in half
24 scallions, white parts only, cut into 1½-inch segments
8 wooden skewers, soaked in water for 30 minutes if char grilling
½ cup soy sauce
2 tablespoons brown sugar
2 garlic cloves, minced
½ teaspoon grated ginger
½ teaspoon Madras curry powder
¼ teaspoon cayenne (optional)
½ teaspoon dark sesame oil
1 scallion, minced
¼ cup minced scallion greens, for garnish
Place a piece of duck liver on top of a section of bacon. Top with half a water chestnut. Wrap the bundle tightly with the bacon and place on a skewer.
Skewer a scallion portion and repeat until 3 bundles are in place. Repeat to make 8 skewers, each with 3 rumaki bundles. Place the skewers in a resealable plastic bag.
Combine the soy sauce, brown sugar, garlic, ginger, curry powder, cayenne, if using, sesame oil, and scallion and mix well to blend. Pour the marinade over the skewers in the bag and marinate at least 4 hours, refrigerated.
Drain and reserve the marinade. Place the skewers on a parchment-lined baking sheet.
Bake at 375°F [190°C] for 12 to 15 minutes, turning halfway through the cooking process, or until done. The bacon should be crisp and the liver cooked medium.
While the skewers are baking, heat the marinade to a boil and reduce the volume by half. Reserve.
Garnish with the minced scallion greens and serve the skewers hot, 1 skewer per person, brushed with the reduced marinade.
bacon recipe courtesy of: The Appetizer Atlas: A World of Small Bites by Arthur L. Meyer and Jon M. Vann. Wiley, 2003
1½ pounds duck liver, cut into 1-ounce pieces and soaked in milk for 10 minutes
12 slices smoked bacon, cut in half and cooked half done
12 whole water chestnuts (fresh, if available), cut in half
24 scallions, white parts only, cut into 1½-inch segments
8 wooden skewers, soaked in water for 30 minutes if char grilling
½ cup soy sauce
2 tablespoons brown sugar
2 garlic cloves, minced
½ teaspoon grated ginger
½ teaspoon Madras curry powder
¼ teaspoon cayenne (optional)
½ teaspoon dark sesame oil
1 scallion, minced
¼ cup minced scallion greens, for garnish
Place a piece of duck liver on top of a section of bacon. Top with half a water chestnut. Wrap the bundle tightly with the bacon and place on a skewer.
Skewer a scallion portion and repeat until 3 bundles are in place. Repeat to make 8 skewers, each with 3 rumaki bundles. Place the skewers in a resealable plastic bag.
Combine the soy sauce, brown sugar, garlic, ginger, curry powder, cayenne, if using, sesame oil, and scallion and mix well to blend. Pour the marinade over the skewers in the bag and marinate at least 4 hours, refrigerated.
Drain and reserve the marinade. Place the skewers on a parchment-lined baking sheet.
Bake at 375°F [190°C] for 12 to 15 minutes, turning halfway through the cooking process, or until done. The bacon should be crisp and the liver cooked medium.
While the skewers are baking, heat the marinade to a boil and reduce the volume by half. Reserve.
Garnish with the minced scallion greens and serve the skewers hot, 1 skewer per person, brushed with the reduced marinade.
bacon recipe courtesy of: The Appetizer Atlas: A World of Small Bites by Arthur L. Meyer and Jon M. Vann. Wiley, 2003
Friday, October 09, 2009
1614. WHITE BEAN and BACON DIP with ROSEMARY PITA CHIPS
yields eight servings; serving size: 3 pita chips and 3 tablespoons dip
Chips:
1/2 teaspoon dried crushed rosemary
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
3 (6-inch) pitas, each cut into 8 wedges
cooking spray
Dip:
2 applewood-smoked bacon slices, chopped (such as Nueske's)
4 garlic cloves, minced
1/3 cup fat-free, less-sodium chicken broth
1 (19-ounce) can cannellini beans, drained
1/4 cup chopped green onions
1 tablespoon fresh lemon juice
1/2 teaspoon hot sauce
1/8 teaspoon salt
1/8 teaspoon paprika
Preheat oven to 350°.
To prepare chips, combine first 4 ingredients. Arrange pita wedges in a single layer on a baking sheet. Lightly coat pita wedges with cooking spray; sprinkle evenly with rosemary mixture. Lightly recoat pita wedges with cooking spray. Bake at 350° for 20 minutes or until golden.
To prepare dip, cook bacon in a small saucepan over medium heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add garlic to drippings in pan; cook 1 minute, stirring frequently. Add broth and beans; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
Combine bean mixture, onions, and remaining ingredients in a food processor, and process until smooth. Spoon mixture into a bowl; stir in 1 tablespoon reserved bacon. Sprinkle dip with remaining bacon just before serving. Serve with pita chips.
bacon recipe courtesy of: Cooking Light, May 2003
Chips:
1/2 teaspoon dried crushed rosemary
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
3 (6-inch) pitas, each cut into 8 wedges
cooking spray
Dip:
2 applewood-smoked bacon slices, chopped (such as Nueske's)
4 garlic cloves, minced
1/3 cup fat-free, less-sodium chicken broth
1 (19-ounce) can cannellini beans, drained
1/4 cup chopped green onions
1 tablespoon fresh lemon juice
1/2 teaspoon hot sauce
1/8 teaspoon salt
1/8 teaspoon paprika
Preheat oven to 350°.
To prepare chips, combine first 4 ingredients. Arrange pita wedges in a single layer on a baking sheet. Lightly coat pita wedges with cooking spray; sprinkle evenly with rosemary mixture. Lightly recoat pita wedges with cooking spray. Bake at 350° for 20 minutes or until golden.
To prepare dip, cook bacon in a small saucepan over medium heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add garlic to drippings in pan; cook 1 minute, stirring frequently. Add broth and beans; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
Combine bean mixture, onions, and remaining ingredients in a food processor, and process until smooth. Spoon mixture into a bowl; stir in 1 tablespoon reserved bacon. Sprinkle dip with remaining bacon just before serving. Serve with pita chips.
bacon recipe courtesy of: Cooking Light, May 2003
Thursday, October 08, 2009
1613. RED CABBAGE, BACON and RACLETTE SALAD with WALNUT VINAIGRETTE
yields four servings
1 lb red cabbage
4 tablespoons red wine vinegar
3 oz sugar
2 cups water
4 oz bacon
croutons, to taste
1 clove garlic, crushed
2 Belgian endives
1 small head of radicchio
5 oz raclette, in small cubes
salt and freshly ground pepper
For Vinaigrette:
4 tablespoons red wine vinegar
1 teaspoon Dijon mustard
4 tablespoons nut oil
4 tablespoons olive oil
1 oz toasted walnut pieces, chopped
salt and freshly ground pepper
Core cabbage and slice thinly. In a large saucepan, bring vinegar to the boil and add sugar. When sugar has dissolved, add cabbage and mix well. In another saucepan, bring water to boil and pour over cabbage. Cook for 5 minutes, then place in a colander to drain. Let cool. Cut bacon into small pieces and dice bread slices. In a frying pan, over high heat, cook bacon until crisp. Add diced bread and brown. Add garlic and cook for 1 minute more. Remove pan from heat. In a salad bowl, place cabbage with Belgian endive and radicchio leaves. Add bacon, diced bread and Raclette cubes.
Vinaigrette: Using a whisk, mix all vinaigrette ingredients and pour over salad. Season with salt and pepper and toss thoroughly.
bacon recipe courtesy of: Metro: Grocers by Profession, Quebec & Ontario, Canada
1 lb red cabbage
4 tablespoons red wine vinegar
3 oz sugar
2 cups water
4 oz bacon
croutons, to taste
1 clove garlic, crushed
2 Belgian endives
1 small head of radicchio
5 oz raclette, in small cubes
salt and freshly ground pepper
For Vinaigrette:
4 tablespoons red wine vinegar
1 teaspoon Dijon mustard
4 tablespoons nut oil
4 tablespoons olive oil
1 oz toasted walnut pieces, chopped
salt and freshly ground pepper
Core cabbage and slice thinly. In a large saucepan, bring vinegar to the boil and add sugar. When sugar has dissolved, add cabbage and mix well. In another saucepan, bring water to boil and pour over cabbage. Cook for 5 minutes, then place in a colander to drain. Let cool. Cut bacon into small pieces and dice bread slices. In a frying pan, over high heat, cook bacon until crisp. Add diced bread and brown. Add garlic and cook for 1 minute more. Remove pan from heat. In a salad bowl, place cabbage with Belgian endive and radicchio leaves. Add bacon, diced bread and Raclette cubes.
Vinaigrette: Using a whisk, mix all vinaigrette ingredients and pour over salad. Season with salt and pepper and toss thoroughly.
bacon recipe courtesy of: Metro: Grocers by Profession, Quebec & Ontario, Canada
Wednesday, October 07, 2009
1612. BACON, LETTUCE and TOMATO with CROQUE MONSIEUR
serves four
For the tomato jelly
4 lb. 6½oz. plum tomatoes, peeled
dash olive oil
2 leeks, thoroughly washed, chopped
2 stalks celery, chopped
2 carrots, chopped
2 shallots, chopped
2 tablespoons tomato paste
1 bunch fresh basil, stalks only
1 garlic clove
2 bay leaves
8¾fl oz tomato juice
1-2 tablespoons caster sugar
2 teaspoons salt
5½ leaves gelatine per litre of tomato stock produced
For the bacon onion cream
1 tablespoon olive oil
2 lb. 3¼oz white onions, finely sliced
3½oz bacon
7fl oz double cream
pinch salt
For the lettuce soup
2 heads English lettuce
salt
For the garnish
2 onions, sliced into rings
3½fl oz milk
1¾oz plain flour
½ pint vegetable oil, for deep frying, plus 1 tsp extra
5¼oz bacon lardons
For the cheese mixture
1 lbs. 13¼oz cheddar, grated
7½fl oz milk
2¼oz plain flour
2¼oz fresh breadcrumbs
2 free-range eggs
2 free-range egg yolks
1 teaspoon prepared English mustard
good splash Worcestershire sauce
For the sandwich
1 loaf brioche
8 large slices prosciutto
1 black truffle, thinly sliced
For the tomato jelly, de-seed the tomatoes (reserve the tomato flesh) and place the seeds into a sieve over a bowl. Reserve the sieved juice anddiscard the seeds. Heat the oil in a pan over a medium heat, Add the vegetables and fry over a low heat for 5-6 minutes, to soften but not colour. Add the tomato paste and cook for 2-3 minutes. Add the basil stalks, garlic and bay leaves. Add the flesh from the reserved plum tomatoes and cook for 10-15 minutes. Add the tomato juice and the juice extracted from the tomato seeds. Season, to taste, with caster sugar and salt. Bring to the boil, then reduce the heat to simmer for one hour. Remove from the heat and leave to cool. Once cool, pour the tomato mixture into in a muslin cloth over a large bowl to collect the juices. Transfer the collected juice to a clean pan over a medium heat and boil to reduce the liquid volume by one third. Allow to cool then transfer to a measuring jug to establish the volume of tomato stock. Soak the gelatine leaves (number according to amount of tomato stock) in ice-cold water until softened, then squeeze out any excess water. Add the softened gelatine to the tomato stock and dissolve. Strain again into Martini glasses and place into the fridge to set.
For the bacon and onion cream, heat the olive oil in a pan over a low heat. Add the onions and bacon and fry to soften and infuse the onions with the bacon flavour. Fry for one hour over a very low heat without colouring, then remove from the heat and allow to cool. Remove the bacon from the onions. Discard the bacon or use in another recipe. Transfer the onions to a food processor. Add 100ml/3½fl oz of the double cream and blend until smooth. Whip the remaining 100ml/3½fl oz of the double cream in a bowl until soft peaks form when the whisk is removed. Add the onion and cream mixture and fold in gently.
For the lettuce soup, place the lettuce leaves into boiling water for one minute, then remove and refresh in iced water and drain. Place the lettuce leaves into a food processor, blend and pass through a fine sieve into a clean bowl. Season, to taste, with salt. Pour into shot glasses and chill in the fridge. For the garnish, heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the onion rings into the milk, then into the flour to coat. Transfer to the hot oil to deep-fry in batches until just turning golden-brown. Remove with a slotted spoon and drain on kitchen paper. Heat the extra teaspoon of oil in a frying pan over a medium heat and add the bacon lardons. Fry until golden-brown, then remove with a slotted spoon and drain on kitchen paper. Keep warm.
For the cheese mixture, place the cheddar and milk into a large heavy-based pan and heat, stirring regularly, until the cheddar has melted and combined with the milk. Add the flour and breadcrumbs and cook for a further five minutes, stirring constantly. Remove from the heat and allow to cool. Transfer to a food processor and blend. Add the eggs, one at a time, and blend to combine. Repeat with the egg yolks. Add the mustard and Worcestershire sauce, blend again, then place into the fridge to cool.
For the sandwich, preheat the oven to 180C/360F/Gas 4. Cut eight very thin slices from the brioche. Spread the cheese mixture onto one side of each slice. Place two slices of prosciutto onto four of the slices of cheese mixture-covered brioche and sprinkle a few slices of fresh truffle over the top. Place a second slice of brioche on top of each to create four sandwiches. Place each sandwich into a non-stick frying pan over a medium heat and fry for 2-3 minutes, or until golden-brown on each side. Transfer the sandwiches to a baking tray and place into the oven to cook for 2-3 minutes, or until cooked through and the cheese has melted. Remove from the oven, cut off the crusts and cut into 'soldiers'.
To serve, place a glass of tomato jelly onto each plate. Add a layer of onion cream to each jelly. Garnish with the deep-fried onion rings and the cooked bacon lardons. Place a shot glass of lettuce soup alongside and arrange the sandwich 'soldiers' around.
bacon recipe courtesy of: Jason Atherton, Great British Menu, BBC Food
For the tomato jelly
4 lb. 6½oz. plum tomatoes, peeled
dash olive oil
2 leeks, thoroughly washed, chopped
2 stalks celery, chopped
2 carrots, chopped
2 shallots, chopped
2 tablespoons tomato paste
1 bunch fresh basil, stalks only
1 garlic clove
2 bay leaves
8¾fl oz tomato juice
1-2 tablespoons caster sugar
2 teaspoons salt
5½ leaves gelatine per litre of tomato stock produced
For the bacon onion cream
1 tablespoon olive oil
2 lb. 3¼oz white onions, finely sliced
3½oz bacon
7fl oz double cream
pinch salt
For the lettuce soup
2 heads English lettuce
salt
For the garnish
2 onions, sliced into rings
3½fl oz milk
1¾oz plain flour
½ pint vegetable oil, for deep frying, plus 1 tsp extra
5¼oz bacon lardons
For the cheese mixture
1 lbs. 13¼oz cheddar, grated
7½fl oz milk
2¼oz plain flour
2¼oz fresh breadcrumbs
2 free-range eggs
2 free-range egg yolks
1 teaspoon prepared English mustard
good splash Worcestershire sauce
For the sandwich
1 loaf brioche
8 large slices prosciutto
1 black truffle, thinly sliced
For the tomato jelly, de-seed the tomatoes (reserve the tomato flesh) and place the seeds into a sieve over a bowl. Reserve the sieved juice anddiscard the seeds. Heat the oil in a pan over a medium heat, Add the vegetables and fry over a low heat for 5-6 minutes, to soften but not colour. Add the tomato paste and cook for 2-3 minutes. Add the basil stalks, garlic and bay leaves. Add the flesh from the reserved plum tomatoes and cook for 10-15 minutes. Add the tomato juice and the juice extracted from the tomato seeds. Season, to taste, with caster sugar and salt. Bring to the boil, then reduce the heat to simmer for one hour. Remove from the heat and leave to cool. Once cool, pour the tomato mixture into in a muslin cloth over a large bowl to collect the juices. Transfer the collected juice to a clean pan over a medium heat and boil to reduce the liquid volume by one third. Allow to cool then transfer to a measuring jug to establish the volume of tomato stock. Soak the gelatine leaves (number according to amount of tomato stock) in ice-cold water until softened, then squeeze out any excess water. Add the softened gelatine to the tomato stock and dissolve. Strain again into Martini glasses and place into the fridge to set.
For the bacon and onion cream, heat the olive oil in a pan over a low heat. Add the onions and bacon and fry to soften and infuse the onions with the bacon flavour. Fry for one hour over a very low heat without colouring, then remove from the heat and allow to cool. Remove the bacon from the onions. Discard the bacon or use in another recipe. Transfer the onions to a food processor. Add 100ml/3½fl oz of the double cream and blend until smooth. Whip the remaining 100ml/3½fl oz of the double cream in a bowl until soft peaks form when the whisk is removed. Add the onion and cream mixture and fold in gently.
For the lettuce soup, place the lettuce leaves into boiling water for one minute, then remove and refresh in iced water and drain. Place the lettuce leaves into a food processor, blend and pass through a fine sieve into a clean bowl. Season, to taste, with salt. Pour into shot glasses and chill in the fridge. For the garnish, heat the oil in a deep, heavy-based pan until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the onion rings into the milk, then into the flour to coat. Transfer to the hot oil to deep-fry in batches until just turning golden-brown. Remove with a slotted spoon and drain on kitchen paper. Heat the extra teaspoon of oil in a frying pan over a medium heat and add the bacon lardons. Fry until golden-brown, then remove with a slotted spoon and drain on kitchen paper. Keep warm.
For the cheese mixture, place the cheddar and milk into a large heavy-based pan and heat, stirring regularly, until the cheddar has melted and combined with the milk. Add the flour and breadcrumbs and cook for a further five minutes, stirring constantly. Remove from the heat and allow to cool. Transfer to a food processor and blend. Add the eggs, one at a time, and blend to combine. Repeat with the egg yolks. Add the mustard and Worcestershire sauce, blend again, then place into the fridge to cool.
For the sandwich, preheat the oven to 180C/360F/Gas 4. Cut eight very thin slices from the brioche. Spread the cheese mixture onto one side of each slice. Place two slices of prosciutto onto four of the slices of cheese mixture-covered brioche and sprinkle a few slices of fresh truffle over the top. Place a second slice of brioche on top of each to create four sandwiches. Place each sandwich into a non-stick frying pan over a medium heat and fry for 2-3 minutes, or until golden-brown on each side. Transfer the sandwiches to a baking tray and place into the oven to cook for 2-3 minutes, or until cooked through and the cheese has melted. Remove from the oven, cut off the crusts and cut into 'soldiers'.
To serve, place a glass of tomato jelly onto each plate. Add a layer of onion cream to each jelly. Garnish with the deep-fried onion rings and the cooked bacon lardons. Place a shot glass of lettuce soup alongside and arrange the sandwich 'soldiers' around.
bacon recipe courtesy of: Jason Atherton, Great British Menu, BBC Food
Tuesday, October 06, 2009
1611. BRAISED BACON CAROLINA RICE
makes six servings
1 (1/2-pound) piece slab bacon, cut crosswise into 1/4-inch-thick pieces
1 1/4 cups finely chopped onion
2/3 cup finely chopped celery
2 garlic cloves, minced
1/2 teaspoon dry mustard
1/4 teaspoon cayenne
1/4 teaspoon hot smoked paprika
4 cups chicken stock or reduced-sodium chicken broth
1/2 cup tomato juice
1 cup long-grain white rice (preferably Carolina Gold)
2 tablespoons chopped celery leaves
2 tablespoons unsalted butter
1/2 teaspoon kosher salt
Cook bacon in a 4-quart heavy pot over low heat until some of fat is rendered, about 5 minutes. Add onion, celery, and garlic and cook, stirring occasionally, until vegetables are softened but not browned, 7 to 8 minutes. Stir in spices.
Add stock and tomato juice and bring to a boil. Stir in rice and simmer, uncovered, stirring occasionally, until most of liquid is absorbed and rice is cooked through, 20 to 25 minutes (rice will be moist rather than fluffy and dry). Stir in celery leaves, butter, kosher salt, and pepper to taste, then remove from heat and let stand 5 minutes.
bacon recipe courtesy of: Edward Lee, Gourmet, October 2009
1 (1/2-pound) piece slab bacon, cut crosswise into 1/4-inch-thick pieces
1 1/4 cups finely chopped onion
2/3 cup finely chopped celery
2 garlic cloves, minced
1/2 teaspoon dry mustard
1/4 teaspoon cayenne
1/4 teaspoon hot smoked paprika
4 cups chicken stock or reduced-sodium chicken broth
1/2 cup tomato juice
1 cup long-grain white rice (preferably Carolina Gold)
2 tablespoons chopped celery leaves
2 tablespoons unsalted butter
1/2 teaspoon kosher salt
Cook bacon in a 4-quart heavy pot over low heat until some of fat is rendered, about 5 minutes. Add onion, celery, and garlic and cook, stirring occasionally, until vegetables are softened but not browned, 7 to 8 minutes. Stir in spices.
Add stock and tomato juice and bring to a boil. Stir in rice and simmer, uncovered, stirring occasionally, until most of liquid is absorbed and rice is cooked through, 20 to 25 minutes (rice will be moist rather than fluffy and dry). Stir in celery leaves, butter, kosher salt, and pepper to taste, then remove from heat and let stand 5 minutes.
bacon recipe courtesy of: Edward Lee, Gourmet, October 2009
Monday, October 05, 2009
1610. JERSEY ROYALS GRATIN with BACON and WATERCRESS
serves four
250 grams back bacon, roughly chopped
250ml half fat crème fraîche
150ml vegetable stock
3 cloves garlic, crushed
750 grams Jersey Royals new potatoes, scrubbed and halved
100 grams bag watercress, roughly chopped
50 grams Gruyère, grated
Place the bacon in a large, non-stick frying pan and cook over a medium heat for 3-4 minutes, stirring occasionally until browned.
Add the crème fraîche to the pan, then stir in the stock and add the garlic. Bring to the boil. Add the potatoes, bring to a simmer then cover and cook for 20-25 minutes, until the potatoes are tender when pierced with the tip of a sharp knife. Remove the lid and cook for a further 5 minutes, stirring occasionally to reduce the liquid slightly. Season with freshly ground black pepper.
Remove from the heat and stir in the watercress. Pour into a warmed 1.5-litre ovenproof dish (or use the frying pan if the handle is heatproof) and top with the cheese. Place under a preheated hot grill and cook for 3-4 minutes or until golden. Serve with more watercress, some cucumber strips dressed with a little balsamic vinegar or fresh lemon juice, and some warmed bread to mop up the sauce.
bacon recipe courtesy of: Waitrose, Online Grocery Shopping, Waitrose Limited, Doncastle Road, Bracknell, Berkshire, RG12 8YA, UK
250 grams back bacon, roughly chopped
250ml half fat crème fraîche
150ml vegetable stock
3 cloves garlic, crushed
750 grams Jersey Royals new potatoes, scrubbed and halved
100 grams bag watercress, roughly chopped
50 grams Gruyère, grated
Place the bacon in a large, non-stick frying pan and cook over a medium heat for 3-4 minutes, stirring occasionally until browned.
Add the crème fraîche to the pan, then stir in the stock and add the garlic. Bring to the boil. Add the potatoes, bring to a simmer then cover and cook for 20-25 minutes, until the potatoes are tender when pierced with the tip of a sharp knife. Remove the lid and cook for a further 5 minutes, stirring occasionally to reduce the liquid slightly. Season with freshly ground black pepper.
Remove from the heat and stir in the watercress. Pour into a warmed 1.5-litre ovenproof dish (or use the frying pan if the handle is heatproof) and top with the cheese. Place under a preheated hot grill and cook for 3-4 minutes or until golden. Serve with more watercress, some cucumber strips dressed with a little balsamic vinegar or fresh lemon juice, and some warmed bread to mop up the sauce.
bacon recipe courtesy of: Waitrose, Online Grocery Shopping, Waitrose Limited, Doncastle Road, Bracknell, Berkshire, RG12 8YA, UK
Sunday, October 04, 2009
1609. SMOKED EEL with BACON, APPLES and CIDER
serves two
1 tablespoon olive oil
2 slices thick-cut bacon
8-10 cm lengths of smoked eel fillets, deboned
1 handful thyme
50 ml dry cider
1 apple
3 tablespoons double cream
watercress, for serving
1 teaspoon wholegrain mustard
1 teaspoon Dijon mustard
Heat the oil in a frying pan and add the bacon. Fry for 4-6 minutes, or until the bacon is just crisp. Remove from the pan and set aside once cooked.
Peel the skin off the eel and reserve. Cut the flesh into four strips, lengthways, and then cut each length in half.
Add the apple quarters to the bacon pan and cook for 3-4 minutes on each side, or until the flesh turns lightly golden. Remove from the pan and set aside.
Pour cider into the pan to deglaze, scraping at the bottom of the pan with a wooden spoon. Add the eel skin to the pan. Cook for a further 4-5 minutes, or until the cider has reduced slightly. Add the thyme to the pan.
Pour the cream into the cider, then stir in the mustards. Cook for a further 1-2 minutes, then remove from the heat.
To serve, put a small handful of watercress on two serving plates and spoon the apples, eel and bacon alongside. Drizzle the cider and mustard sauce over the top and serve immediately.
bacon recipe courtesy of: Matt Tebbutt, Market Kitchen, Good Food Channel, UKTV
1 tablespoon olive oil
2 slices thick-cut bacon
8-10 cm lengths of smoked eel fillets, deboned
1 handful thyme
50 ml dry cider
1 apple
3 tablespoons double cream
watercress, for serving
1 teaspoon wholegrain mustard
1 teaspoon Dijon mustard
Heat the oil in a frying pan and add the bacon. Fry for 4-6 minutes, or until the bacon is just crisp. Remove from the pan and set aside once cooked.
Peel the skin off the eel and reserve. Cut the flesh into four strips, lengthways, and then cut each length in half.
Add the apple quarters to the bacon pan and cook for 3-4 minutes on each side, or until the flesh turns lightly golden. Remove from the pan and set aside.
Pour cider into the pan to deglaze, scraping at the bottom of the pan with a wooden spoon. Add the eel skin to the pan. Cook for a further 4-5 minutes, or until the cider has reduced slightly. Add the thyme to the pan.
Pour the cream into the cider, then stir in the mustards. Cook for a further 1-2 minutes, then remove from the heat.
To serve, put a small handful of watercress on two serving plates and spoon the apples, eel and bacon alongside. Drizzle the cider and mustard sauce over the top and serve immediately.
bacon recipe courtesy of: Matt Tebbutt, Market Kitchen, Good Food Channel, UKTV
Saturday, October 03, 2009
1608. ROAST SWEET POTATO SOUP with PAPRIKA and BACON
serves four
3 medium sweet potatoes, peeled and cut into chunks
3 tablespoons olive oil
1/2 to 1 package (anywhere from 8 to 16 oz.) of bacon, diced
2 teaspoons garlic
2 teaspoons paprika
1 onion, finely chopped
1 litre stock
Sea salt and black pepper
Pre-heat the oven to 400ºF. Toss the sweet potato with 2 tbsp olive oil, season and roast in the oven for 15 minutes or until golden brown and soft. Meanwhile, heat the remaining oil in a large saucepan. Add the bacon and cook for 5 minutes, stirring, until brown and crispy. Add the garlic and paprika and cook for 30 seconds. Stir in the onion and cook gently for 10 minutes, until softened but not browned. Pour in the stock and bring to the boil. Reduce to a simmer and gently add the roasted sweet potatoes, cook for 5 minutes. Remove half of the onion and potato mixture with a slotted spoon. Then carefully blend the remaining soup, until smooth. Return the onion and potato mixture to the pan. Squeeze in the lemon juice and season to taste.
bacon recipe courtesy of: soFeminine.co.uk
3 medium sweet potatoes, peeled and cut into chunks
3 tablespoons olive oil
1/2 to 1 package (anywhere from 8 to 16 oz.) of bacon, diced
2 teaspoons garlic
2 teaspoons paprika
1 onion, finely chopped
1 litre stock
Sea salt and black pepper
Pre-heat the oven to 400ºF. Toss the sweet potato with 2 tbsp olive oil, season and roast in the oven for 15 minutes or until golden brown and soft. Meanwhile, heat the remaining oil in a large saucepan. Add the bacon and cook for 5 minutes, stirring, until brown and crispy. Add the garlic and paprika and cook for 30 seconds. Stir in the onion and cook gently for 10 minutes, until softened but not browned. Pour in the stock and bring to the boil. Reduce to a simmer and gently add the roasted sweet potatoes, cook for 5 minutes. Remove half of the onion and potato mixture with a slotted spoon. Then carefully blend the remaining soup, until smooth. Return the onion and potato mixture to the pan. Squeeze in the lemon juice and season to taste.
bacon recipe courtesy of: soFeminine.co.uk
Friday, October 02, 2009
1607. REDFISH PASTE with BACON
1 lb. redfish fillets, skinned and boned
1 rasher bacon, rind removed, finely chopped
3 oz. butter
juice of 1 lemon
1 egg
freshly ground pepper
paprika
2 drops tabasco
2 teaspoons brandy
melted butter for sealing
Put redfish and bacon through a food processor, using the plastic blade, or else mince together very finely in an ordinary mincing machine. Put in saucepan with butter, and using a wooden spoon, stir continually over low heat until cooked, about 6 minutes.
Add lemon juice and stir in well, then add beaten egg. Allow to cool and add freshly ground pepper, paprika, tabasco and brandy. Pack in clean sterilised jars, sealing with melted butter before screwing lids on tightly. This should keep for 3 to 4 days in the refrigerator. Serve on hot buttered toast or savoury biscuits.
bacon recipe courtesy of: Fishing Works: Fishing Lakes, Tips & Resources, contactus@fishingworks.com
1 rasher bacon, rind removed, finely chopped
3 oz. butter
juice of 1 lemon
1 egg
freshly ground pepper
paprika
2 drops tabasco
2 teaspoons brandy
melted butter for sealing
Put redfish and bacon through a food processor, using the plastic blade, or else mince together very finely in an ordinary mincing machine. Put in saucepan with butter, and using a wooden spoon, stir continually over low heat until cooked, about 6 minutes.
Add lemon juice and stir in well, then add beaten egg. Allow to cool and add freshly ground pepper, paprika, tabasco and brandy. Pack in clean sterilised jars, sealing with melted butter before screwing lids on tightly. This should keep for 3 to 4 days in the refrigerator. Serve on hot buttered toast or savoury biscuits.
bacon recipe courtesy of: Fishing Works: Fishing Lakes, Tips & Resources, contactus@fishingworks.com
Thursday, October 01, 2009
1606. BACON, ONION and FIG FLATBREAD
makes eight servings as an hors d'oeuvre
1 large (11- or 12-inch) store-bought flatbread
4 ounces bacon
1/2 medium yellow onion, thinly sliced
3 tablespoons balsamic vinegar
2 cups baby arugula (about 2 ounces)
5 medium figs
Bake flatbread as directed on the packaging. Crisp bacon in a large frying pan over medium-low heat. Remove to a paper-towel-lined plate, set aside to cool, then crumble. Discard all but 2 tablespoons of the bacon fat, add onion, and cook, stirring rarely, until well-browned, about 15 minutes. Add vinegar and cook until the strong vinegar aroma has dissipated, about 1 minute. Remove the pan from heat and let cool slightly. Place arugula in a large nonreactive bowl. Slice figs crosswise into 1/4-inch coins and add to the bowl along with crumbled bacon and cooled onion mixture. Toss to evenly combine and season with additional vinegar, salt, and freshly ground black pepper as desired. Evenly arrange mixture on toasted flatbread. Cut into squares and serve.
bacon recipe courtesy of: Aida Mollenkamp, Chow, 235 Second Street, First Floor, San Francisco, California 94105
1 large (11- or 12-inch) store-bought flatbread
4 ounces bacon
1/2 medium yellow onion, thinly sliced
3 tablespoons balsamic vinegar
2 cups baby arugula (about 2 ounces)
5 medium figs
Bake flatbread as directed on the packaging. Crisp bacon in a large frying pan over medium-low heat. Remove to a paper-towel-lined plate, set aside to cool, then crumble. Discard all but 2 tablespoons of the bacon fat, add onion, and cook, stirring rarely, until well-browned, about 15 minutes. Add vinegar and cook until the strong vinegar aroma has dissipated, about 1 minute. Remove the pan from heat and let cool slightly. Place arugula in a large nonreactive bowl. Slice figs crosswise into 1/4-inch coins and add to the bowl along with crumbled bacon and cooled onion mixture. Toss to evenly combine and season with additional vinegar, salt, and freshly ground black pepper as desired. Evenly arrange mixture on toasted flatbread. Cut into squares and serve.
bacon recipe courtesy of: Aida Mollenkamp, Chow, 235 Second Street, First Floor, San Francisco, California 94105
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