2183. GRILLED PORTOBELLO MUSHROOMS stuffed with BACON and CARAMELIZED ONION PUREE, MASHED POTATOES, FONTINA CHEESE and SLICED ITALIAN PROSCUITTO

makes four servings


For the Puree:
1 cup diced bacon (about 6 ounces)
4 cups sliced yellow onions

For the Mashed Potatoes:
2 large potatoes, peeled, diced (about 1 1/2 pound)
1/2 to 3/4 cup heavy cream
2 tablespoons cold butter, diced
2 tablespoons extra virgin olive oil
Salt
White pepper

For the Mushrooms:
4 baby portobello mushrooms, 2 1/2 to 3-inch diameter
Olive oil
4 slices Fontina cheese, 3 inches square
4 slices Italian prosciutto
4 wedges radicchio lettuce
2 cups arugula
3 to 4 tablespoons olive oil
1 to 2 tablespoons fresh lemon juice
1/2 clove garlic, minced

Bacon Puree: In large heavy skillet, combine bacon and onions. Cook over medium heat until onions are very soft and dark brown, about 1 hour. While hot, puree in food processor. Set aside and keep warm. You will need 1 cup puree for this recipe.

Mashed Potatoes: Boil potatoes in salted water until tender. Meanwhile, scald heavy cream. Drain and rice potatoes in food mill. Transfer potatoes to large bowl, add cream and stir vigorously. Add butter, continuing to stir potatoes. Stir in olive oil. Adjust seasoning with salt and white pepper. Set aside and keep warm. You will need 3 cups for this recipe.

Mushrooms: Prepare a hot grill. Remove stems and gills from mushrooms. Brush mushrooms with olive oil; season with salt and pepper. Grill 2 to 3 minutes per side. Remove from grill. Fill mushrooms with bacon puree. Spoon a good size dollop of mashed potatoes over the bacon. Top with a slice of cheese and a slice of prosciutto, pleated to fit. Place mushrooms on cooler part of grill until cheese is melted and gooey. While mushrooms are warming, season radicchio with salt and pepper. Grill both sides until slightly wilted and starting to turn brown.

Final Preparation: In medium bowl, toss grilled radicchio, arugula, olive oil, lemon juice and garlic. Divide onto four plates. Top each with a stuffed mushroom. Serve immediately.


bacon recipe courtesy of: Chefs Michael Smith and Debbie Gold, 40 Sardines, 11942 Roe Avenue, Overland Park, Kansas, (913) 451-1040 | Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717, (608) 836-8820, info@EatWisconsinCheese.com

2182. MOOSE ROULADES in CREAM SAUCE with BACON and UNCOOKED LINGONBERRIES

500 grams moose fillet
50 grams bacon
8 cornichons (small pickled gherkins)
8 toothpicks
salt & pepper
1 onion, quartered
1 beef stock cube
2 dl (20 ml) cream
2 tablespoons flour (for thickening)

Lingonberry Relish
200 grams lingonberries
100 grams sugar

Moose Roulades: Slice the meat into 8 equal slices and pound them. Season lightly with salt and pepper on one side. Put one bacon-wrapped cornichon on each slice of the meat and roll it up, securing the roulades with toothpicks. In a pot, bring to the boil 5dl of water, together with the beef stock cube and the onion. Heat a skillet with butter. When the foam subsides, add the roulades and brown them well on all sides. Place the roulades in the pot with the bouillon and simmer for about 15-30 minutes. The cooking time can vary depending on the age and quality of the meat. Remove a roulade to check - they should be tender but not boiled to shreds. Once the roulades are sufficiently cooked, remove and let them cool slightly while you make a sauce from the bouillon and meat juices. There should be about 3 dl left of the bouillon - whisk together with the flour and the cream, making sure there are no lumps. Whisk this into the boiling meat juice, stirring constantly for about 5 minutes. Season to taste. Remove the toothpicks and return the roulades to the sauce.

Lingonberry Relish: Mix together the lingonberries and sugar. Let stand about 2 hours before serving. Serve with the moose roulades with boiled potatoes, vegetables and the lingonberry relish.


bacon recipe courtesy of: Planet Food Scandinavia | Pilot Guides, the official Globe Trekker website, Pilot Film & Television Productions Ltd., The Old Studio, 18 Middle Row, London W10 5AT, UK

2181. BRAISED ARTICHOKES with BACON and BLACK TRUMPET MUSHROOMS

serves 2-4


8 large artichokes
juice of 4 lemons
2 tablespoons olive oil
6 oz. applewood-smoked slab bacon, cut into 1/2-inch pieces
4 shallots, sliced
2 carrots, cut into 1/4-inch slices
5 cloves garlic, minced
2 sprigs thyme
2 bay leaves
pinch of saffron threads
1 cup white wine
2 cups chicken or vegetable stock
1/4 lb. black trumpet mushrooms
2 tablespoons unsalted butter
2 tablespoons chopped fresh flat-leaf parsley

To clean the artichokes, fill a large bowl with 4 quarts of cold water and add the lemon juice. Peel of the outer leaves of the artichokes and use a paring knife to trim the base of the stem. Cut around the outside of the artichoke near the base. Continue trimming the base to remove all of the hard green outer parts. Since along the pointed top of the artichoke, exposing the choke about 1/4 inch above the top of the base. Use a tablespoon to scoop out the fuzzy choke, and place the cleaned artichoke heart into the lemon water. Depending on how quickly you work with the artichokes, they may begin to oxidize. This will be less noticeable once they are cooked.

Heat the olive oil in a wide saute pan over low heat. Add the bacon pieces and cook until the fat begins to render. Add the shallots, carrot, garlic, thyme, bay leaves, and saffron. Continue cooking on low heat for 5 to 10 minutes to soften the ingredients, and but don't let them caramelize.

Add the cleaned artichokes and increase the heat to medium. Stir in the white wine and simmer for 2 to 3 minutes. Add the chicken stock and mushrooms and simmer gently until the artichokes are tender, about 30 minutes.

Remove the artichokes from the pan and set aside. Increase the heat to medium-high and simmer the liquid until it is reduced by two-thirds. Add the butter and parsley and reduce for 5 more minutes. Remove the sauce from the heat and let it rest for 5 minutes, then pour it over the artichokes and serve.


bacon recipe courtesy of: Executive Chef Jason Berthold, Rn74, 301 Mission Street # Rn74, San Francisco, California 94105-6665, (415) 543-7474 | I Love Bacon! by Jayne Rockmill. Andrews McMeel, 2010

2180. FOUGASSE with BACON and COMTE

makes two fougasses


500 grams flour
30 grams rye flour
20 grams yeast
50 ml olive oil
10 grams coarse salt
250 ml water
200 grams small pieces of bacon
150 grams Comté cheese
1 tablespoon olive oil

Lightly fry 200 grams small pieces of bacon, in 1 tablespoon olive oil. They should not be too brown because they will be cooked again in the oven. Leave to cool. In the bowl of a mixer pour: 250 ml water (warm), 10 grams coarse salt, 50 ml olive oil, then 30 grams rye flour and 500 grams flour, and finally 20 grams yeast. Knead for 6 minutes on low speed. Bring dough together into a ball, cover with a damp tea-towel, and leave to rise in a warm place until doubled in volume (about 1 hour). Then cut dough into 2 lumps of same weight, roll each one into a ball. Roll out one ball into a large rectangle. Divide ¼ of the bacon over half the rectangle. Then cover with grated Comté. Make 3 slits with a sharp knife or dough cutter on the other half. With a brush, moisten the dough all around bacon so that it sticks well. Then fold dough over on itself. And press well all round edges to stick. Roll again gently to flatten. Add another ¼ of the bacon on top, and sprinkle again with grated Comté. Place fougasse on baking sheet, cover with a plastic sheet. Do the same thing with the remaining dough, and leave in a warm place to rise for one hour. Preheat the oven to 240°C or 464°F. Put in the oven for approximately 30 minutes, until fougasse is golden brown. If you use a conventional oven, leave it on the baking sheet, for a wood-fired oven, place directly on the floor, it will taste much better.


bacon recipe courtesy of: cooking-ez.com, October 13, 2010

2179. LEEK and BACON CHALLAH BREAD PUDDING

2 cups leeks, 1/2 inch slices rinsed and cleaned white and light green bits only
6-8 strips of bacon, chopped
4 tablespoons unsalted butter
fresh ground black pepper
Kosher salt
1 large loaf of Challah bread (about 10 cups), cut into 1" cubes
1-2 teaspoons fresh chives chopped
1 teaspoon fresh thyme
3 large eggs
3 cups heavy cream
a pinch of fresh nutmeg (1/8 teaspoon of less)
1 cup shredded emmenthaler or comte cheese

Place a large saute pan over medium high heat and add the bacon bits and leeks. Cook them gently for 2-3 minutes, until the leeks have softened. Reduce the heat to low, add the butter, some salt and pepper, and cover the pan. Allow the leeks and bacon to caramelize together over the heat for 20-25 minutes, stirring occasionally. The leeks will be very wilted and the bacon will be soft, but cooked through.

Meanwhile, if your bread is not a day-old, slightly stale loaf, now is a good time to toast the bread and dry it out - put it in a 350 degree oven for 5-7 minutes and it'll be crispy, as though stale. Leave the oven on. When the leeks are cooked through and the bread is dried out nicely put them aside. Find the biggest bowl you have, add the bread cubes to that bowl, add the leeks/bacon saute mix, thyme, and chives to the bread cubes. Toss well.

In a separate medium sized bowl, whisk together the heavy cream, eggs, nutmeg, and some salt and pepper. Line a 13"x9" baking pan with some parchment paper, or at least grease it lightly. Sprinkle 1/4 cup of cheese into the bottom of the pan evenly. Spread 1/2 the bread mixture over the cheese, spread another 1/4 cup of cheese on this, then the other 1/2 of bread and another 1/4 cup of cheese.

Add enough of the milk/egg mixture to cover or nearly cover the bread. Press on this gently with your hands and let it sit for 15-20 minutes. Pour the rest of the milk/egg mix over the bread, sprinkle it with some salt and the rest of the cheese. Cook at 350 degrees Fahrenheit for 1 1/2 hours, until the top is a deep golden brown and bubbly.

Let the pudding sit for 10 minutes before eating. Eat it while it's still warm.


bacon recipe courtesy of: Kathy Day, Kathy Can Cook | The Clean Plate Club, April 4, 2011

2178. SPLIT PEA SOUP with CURRY and BACON

serves six


1 (16-ounce) bag of green split peas
2 tablespoons extra virgin olive oil
2 carrots, chopped into 1/4-inch rounds
1 medium-sized white onion, chopped finely (about 1 cup)
2 large cloves of garlic, minced
3 pieces of uncured nitrate/nitrite-free bacon, coarsely chopped
1 dried bay leaf
3 cups of chicken stock (see note below)
3 cups of water
1 and 1/4 teaspoon curry powder
1 teaspoon sea salt

Place split peas in a small stockpot and cover with filtered water. Simmer for 25 minutes or until soft. Drain and set aside.

In a large stockpot, heat oil over medium heat. Cook onion, carrot and bacon for seven minutes on medium heat until softened and bacon is fragrant. Add garlic and stir for a minute or so. Add salt and curry and allow to fry for a minute, stirring occasionally.

Add in water, stock, peas, and bay leaf. Bring to a simmer for 15 minutes.

Remove bay leaf. Puree with an immersion blender or in batches in a food processor.

Check seasoning and add more salt if necessary. I usually add another quarter to half teaspoon at this point.


bacon recipe courtesy of: Kari's Creations, December 2010

2177. BACON CUBONS and CRAB APPLE SAUCE

serves ten


300-400 gram piece of streaky smoked or unsmoked unsliced bacon
vegetable or corn oil for deep frying
100-150 grams of crab apple or apple sauce

Put the piece of bacon in a saucepan, cover with water and bring to the boil then drain off the water and add some fresh cold water. Bring to the boil and simmer for about an hour or so until the meat is very tender. Either leave to cool in the liquid or remove and leave to cool on a plate. Once cool cut the bacon into 2cm cubes. Preheat about 8cm of oil to 160-180C in a large thick-bottomed saucepan or electric deep fat fryer. Deep fry the bacon cubons for 3-4 minutes, turning the pieces with a slotted spoon while they are cooking, until crisp then transfer on to some kitchen paper. Spoon blobs of apple sauce on to a serving dish, skewer the bacon cubons and place on the apple.


bacon recipe courtesy of: The Independent, Independent Print Limited, 2 Derry Street, London W8 5HF, December 4, 2010

2176. BACON COOKIES

makes about 20 cookies ... if you don't eat half the dough


1 1/4 cup melted butter
1/4 cup bacon grease
2 cups sugar
2 large beaten eggs
1/2 cup maple syrup plus extra for the candied bacon
2.5 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
4 cups flour
2 lbs bacon
1/2 cup white sugar for coating the dough balls

The Bacon: Line baking sheets with tin foil. Put racks on them, and lay out the bacon. It can overlap some, but not too much. Spread on a healthy amount of maple syrup, spreading it with a brush, if you have one. Bake at 350F for 15 minutes. Flip the bacon, spread on more maple syrup, and bake for another 15 minutes, or until perfectly crisp. Turn the oven off—the dough will need to chill out in the fridge for a little bit.

The Grease: Pour about 1/4 cup of the bacon drippings into a measure cup, and set aside.

The Cookie Dough: Melt the butter in the microwave and mix it with the sugar in a large bowl. Let the mixture cool (Since the butter will probably still be warm) and add the beaten eggs. Add maple syrup, baking soda, salt, and vanilla. Mix it all up.

The Bacon: Set aside about seven strips of bacon. Chop the other bacon up into smallish pieces. Mix chopped bacon into the dough. Add the flour and mix thoroughly. Chill the dough for at least 1 hour in the fridge. (Overnight is fine too.)

The Cookies: Roll the dough into walnut sized balls with your hands. Err on the side of small, because these fuckers will spread out, yo. Roll the balls in white sugar and place them on parchment lined cookie sheets, 12 to a standard sheet. Keep them at least an inch apart, but more if you have room to spare. They spread out and will mush together if you do what I did and put them too close together. Take your remaining bacon and cut it into half in pieces. Put a piece of bacon on the top of each cookie. Flatten them with a spatula or potato masher.

Put oven rack in the middle position. Bake at 350 for 10 to 12 minutes or until nicely browned. Cool on the cookie sheets while you clear off a place for the cookies to cool down further. You can shift the parchment paper off the cookie sheet and place it on, say, your washing machine, so you can reuse that cookie sheet.


bacon recipe courtesy of: Rose Meiri, Eat, Drink, and Be Meiri, December 20, 2010

2175. HEARTY LENTIL SOUP with BACON and HERBS

serves six


1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 slice bacon, chopped
2 teaspoons minced garlic
7 cups (or more) canned low-salt chicken broth
2 cups dried lentils (about 12 1/2 ounces)
2 large fresh thyme sprigs or 1/2 teaspoon dried
1 bay leaf
2 tablespoons chopped fresh parsley
2 tablespoons chopped chives or green onions

Combine onion, celery, carrot, bacon and garlic in heavy Dutch oven. Stir over medium-high heat 2 minutes. Reduce heat to medium-low; cover and cook until vegetables are tender, about 7 minutes. Uncover; add 7 cups broth, lentils, thyme and bay leaf and bring to boil. Reduce heat and simmer uncovered until lentils are tender, stirring occasionally, about 45 minutes. Discard thyme sprigs and bay leaf.

Transfer half of soup to processor; cool slightly. Puree until smooth. Return puree to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.)

Bring soup to simmer, thinning with more broth, if desired. Season soup to taste with salt and pepper.

Combine parsley and chives in small bowl. Ladle soup into bowls. Sprinkle parsley mixture over and serve.


bacon recipe courtesy of: Bon Appétit, March 1996

2174. SMOKED EEL, BACON and MASHED POTATOES

feeds three


1 reasonably large whole smoked eel
4¼ to 4½ pounds floury potatoes, such as Idaho russets, peeled and halved
sea salt
2½ cups milk
1½ sticks (12 tablespoons) unsalted butter plus an extra knob
freshly ground black pepper
6 thick slices of smoked streaky bacon

To prepare your eel, first lay it down with its back facing you. With a sharp knife cut behind its head until you feel the backbone, then run your knife along the bone to the tail. Turn over and repeat. To remove the skin simply slip your fingers under it and run gently along the fillet.

Cut both fillets into 3 pieces. (Smoked eel is also available packaged in fillets.)

Boil your potatoes until soft in salted water. Heat the milk and butter, then add to the drained potatoes and mash. Season with salt and pepper, remembering that the bacon is quite salty.

Heat a frying pan and add the knob of butter. Place your bacon slices in the pan and cook. Remove the bacon, keep it warm, and place the eel fillets in the pan, giving them a few moments’ cooking on either side in the butter and the fat the bacon should have released.

Serve the eel on a mound of mashed potatoes, topped with 2 slices of bacon, over which pour the remaining bacon and eel fat from the frying pan.


bacon recipe courtesy of: Fergus Henderson, The Whole Beast: Nose to Tail Eating | Cookstr.com

2173. CRISPY BACON and CORN MAQUE CHOUX

yields four servings


1/2 pound bacon, chopped
6 ears young sweet corn
2 tablespoons vegetable oil
1 1/2 cups chopped onions
1 cup chopped green bell peppers
salt
cayenne
2 cups chopped, peeled, and seeded tomatoes, or 1 cup chopped canned tomatoes
1 cup milk
1/4 cup chopped green onions

In a large skillet, over medium heat, render the bacon until crispy. Drain the bacon on paper towels and set aside. Pour off all of the bacon fat except for 2 tablespoons. Cut the corn off the cob by thinly slicing across the tops of the kernels and then cutting across a second time to release the milk from the corn. Scrape the cob once or twice to extract the milk. You should have about 4 cups of corn with the milk. To the pan, over medium heat, add the oil, onions and bell peppers. Season with salt and cayenne. Saute for 2 minutes. Add the corn. Season with salt and cayenne. Continue to saute for 10 minutes. Add the tomatoes and cook, stirring occasionally, for 15 minutes, or until the corn is tender. Stir in the milk and remove from heat. Stir in the crispy bacon and green onions. Serve immediately.


bacon recipe courtesy: Emeril Lagasse, "Thanksgiving on the Side," Emeril Live, 1999

2172. CHEDDAR and GUINNESS SOUP with BACON and CROUTONS

serves four


For Soup:
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
1/2 cup unsalted butter
1/2 yellow onion, roughly chopped
2 ribs celery, minced
1/4 cup all-purpose flour
1/2 cup Guinness beer or another stout, preferably more for drinking
6 cups chicken stock
2 cups heavy cream
1 tablespoon dry mustard
1 pound shredded sharp Cheddar cheese
1 1/2 teaspoons Worcestershire sauce
8 clices thick-cut bacon, chopped and cooked until crisp

For Garlic Croutons:
1 1/2 cups olive oil
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 clove garlic, minced
2 tablespoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1 1/2 pound loaf focaccia or any crusty bread, cut into 1/2-inch cubes

For soup: In a large saucepan, heat the oil over medium heat and saute the garlic for 2 to 3 minutes, taking great care not to let it burn. Add the butter and when it melts, stir in the onion and celery and cook for about 10 minutes, or until the onion is translucent. Sprinkle the flour over the vegetables, stir well, and cook for 3 to 4 minutes.

Add the beer and bring to a simmer. Scrape up any browned bits sticking to the bottom of the pan with a wooden spoon and continue to cook for about 2 minutes.

Add the stock, cream, and dry mustard and bring to a simmer, stirring occasionally to ensure a smooth soup. When the soup is smooth and simmering steadily, whisk in the cheese until melted. Stir in the Worcestershire.

For croutons (makes about 4 cups, you'll only use 2 cups for the soup preparation): Preheat oven to 350 degrees F.

In a mixing bowl, stir together the olive oil, Parmesan, and garlic. Add the thyme and rosemary and season to taste with salt and pepper.

Add the bread cubes and toss gently to coat. Spread the bread cubes in a baking dish, leaving a little space between the cubes. Bake, stirring several times to ensure even browning, for 12 to 15 minutes, until golden brown and crisp.

Transfer the croutons to a cool plate or pan and let cool to room temperature. Store in a tightly lidded container at room temperature for up to 2 weeks.

To serve: ladle the soup into 4 soup bowls and garnish with the bacon and croutons. Serve with cold Guinness to drink.


bacon recipe courtesy of: Steak with Friends: At Home, with Rick Tramonto by Rick Tramonto and Mary Goodbody. Andrews McMeel Publishing, 2010

2171. POTATO, BACON and LEEK TORTE

serves six


1 3/4lb waxy potatoes, parboiled and sliced - no need to peel
4 leeks, trimmed, washed and sliced
4oz smoked streaky bacon, derinded and chopped
2 tbsp chopped fresh chives
2 tbsp chopped fresh parsley
1 tbsp grain mustard
5fl oz dry white wine
4oz crème fraîche
1 tbsp vegetable oil
salt and freshly ground black pepper

Preheat the oven to 190C/375F/Gas 5. Lightly oil a 20cm loose-bottomed cake tin. Heat the oil and cook the leeks and bacon until leeks are soft. Add the wine and reduce. Take off the heat and stir in mustard and herbs. Season well. Make a layer of 1/3 of the potatoes in the tin. Cover with half the leek mixture. Repeat above. Finish with a final layer of potatoes on top. Spread over the crème fraîche. Bake in the oven for 30-40 minutes until the cake is golden and piping hot.


bacon recipe courtesy of: BBC Food

2170. BACON SALTED CARAMEL PECAN BARS

FOR CRUST:
8 tablespoons (1 stick) salted butter
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon of baking powder
1 1/2 cups of all-purpose flour

FOR GLUTEN-FREE CRUST:
8 tablespoons (1 stick) salted butter
2/3 cup sugar
1 egg
1 teaspoon vanilla extract (please check label to make sure it is gluten-free)
1/2 teaspoon of baking powder
1/3 cup + 1 Tablespoon brown rice flour
1/3 cup + 1 Tablespoon white rice flour
1/4 cup tapioca flour
1/4 cup sweet rice flour a.k.a Mochiko
1/2 teaspoon xanthan gum

FOR BACON CARAMEL PECAN TOPPING:
1 cup sugar
1 cup light corn syrup
1/2 cup water
1 tablespoon vanilla extract
1 cup heavy cream
1/2 cup of coarsely crumbled thick-cut bacon
3 cups toasted pecans
coarse sea salt

Preheat the oven to 350 degrees. In a mixing bowl or Kitchenaid, cream butter and sugar until light. Add egg and vanilla and beat for one minute. Add baking powder and flour(s) (and xanthan gum if preparing gluten-free) until everything is well mixed and has formed a cookie dough. Spray a 9×13 baking pan with non-stick spray. Press cookie dough mixture evenly throughout the bottom of the pan. Bake for 20 minutes or until the edges are golden brown (see picture below). Allow to cool.

For the topping, combine water, sugar, and corn syrup in a large sauce pan or pot. Cook over medium-high heat stirring it occasionally until sugar is completely dissolved. When the sugar/water/corn syrup mixture begins to change to an amber like color (like a dark honey) immediately turn off heat. Carefully add vanilla and heavy cream stirring (add bourbon for optional variation) until smooth and looks like caramel sauce. Add toasted pecans and bacon stirring and coating everything. Spread bacon caramel pecan mixture over the cookie crust evenly. Wrap in plastic wrap and refrigerate overnight or until cold. Sprinkle with coarse sea salt sparingly and cut into bars/squares.


bacon recipe courtesy of: Alice, Savory Sweet Life, September 8, 2009

2169. TURKEY, BACON and BRIE PANINI with APRICOT AIOLI

makes four sandwiches


1 can (13.8 oz) refrigerated classic pizza crust
8 slices uncooked bacon
1/4 cup mayonnaise or salad dressing
1/4 cup apricot preserves
6 oz thinly sliced roast turkey breast (from deli)
4 to 5 oz Brie cheese, cut into 4 slices
parsley sprigs, if desired

Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 7 to 12 minutes or until light golden brown. Cool 5 minutes. Meanwhile, in 10-inch skillet, cook bacon over medium heat, turning once, until crisp. Remove bacon from skillet; drain on paper towels. In small bowl, make apricot aioli by stirring mayonnaise and preserves until well mixed. Set aside. Cut pizza crust in half crosswise to make 2 rectangles. Remove rectangles from pan; spread half of the apricot aioli evenly over each rectangle. Top 1 rectangle evenly with turkey, bacon and cheese. Add other rectangle, aioli side down. Cut large sandwich in half crosswise; cut each in half diagonally to make 4 sandwiches. Heat 12-inch skillet over medium heat until hot. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches while cooking. Cook 1 to 4 minutes on each side or until cheese is melted and bread is golden brown. Remove from skillet; cover with foil to keep warm. Repeat with remaining 2 sandwiches. Garnish with parsley sprigs.


bacon recipe courtesy of: Kim Frantz, Denver, Colorado, Pillsbury Bake-Off® Contest 43, 2008

2168. AGNOLOTTI in a BACON MUSHROOM WHITE SAUCE

1 kg package of agnolotti pasta
5-6 mushrooms
6 rashers of bacon
5 spring onions
white wine
fresh garlic
salt and black pepper
cream
olive oil

Chop mushrooms, spring onions, bacon and garlic into small pieces. Put water in a pot and place on oven top, bring water to the boil add pasta. Add olive oil to a fry pan on high, then add bacon and garlic. Stir for approx 2 minutes or until bacon is starting to look lightly cooked. Add spring onions and mushrooms. Continue to stir.Wwhile doing this, check on the pasta: it takes a while for the water to boil again after the pasta is added, but doesn’t take long for the past to cook. Add approx 100-200 ml of white wine, allow it to bubble. You’re boiling off the alcohol here while keeping the taste. Turn frypan right down to low-mid and add cream. You can add cream to suit depending on how much sauce you want. Add a small shake of salt and black peeper, stir. Strain pasta and add to fry pan. Stir ingredients briefly then switch heat off.


bacon recipe courtesy of: Duncan, RandomAltFood, November 11, 2010

2167. WILD RICE CASSEROLE with BACON

serves six


1/2 lb. bacon, diced
1 cup celery, diced
1 medium onion, diced
1/2 green pepper, diced
1 cup wild rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mushrooms
pimento (optional) adds color
Accent and seasoned salt

Wash wild rice and place in boiling salted water. Boil about 20 minutes or until partially done, drain. Fry diced bacon; pour off grease as necessary. Leave enough grease to saute onions, celery and green pepper--add when bacon is nearly done. Place in casserole, adding water to cover. Place in medium oven (350 degrees F) for approximately one hour.


bacon recipe courtesy of: Minnesota Wild Rice/C and G Wild Rice, 2803 Harborview Parkway, Superior, Wisconsin 54880

2166. ARCTIC CHAR with BACON, BEETS, WHITEFISH CAVIAR and NEW POTATO SALAD

serves four


16 small new potatoes, boiled, cooled, and cut in quarters
1/2 cup sour cream
1 tablespoon fresh dill, chopped
8 strips boar bacon or regular bacon, chopped
1/3 cup all-purpose flour
2 skinless Arctic char fillets (each 6 oz) cut in half crosswise
6 tablespoons finely chopped pickled beets

In a bowl, gently toss potatoes with sour cream and dill. Season with salt and pepper. Set aside. Line a plate with a paper bag. In a frying pan, sauté bacon on medium-high heat until crispy, about 5 minutes. Remove from the pan and transfer to the paper bag–lined plate to drain. Reserve the bacon fat. Spread flour on a plate. Season both sides of Arctic char with salt and pepper, then dredge in the flour, shaking off any excess. Reheat bacon fat in the frying pan on medium-high heat. When the fat is hot, add fillets and pan-fry on one side until golden, about 3 minutes. Turn fillets over and cook about 3 minutes more. To serve arrange potato salad in the middle of each plate. Place a fillet atop each mound of salad. Spoon whitefish caviar around the base of the salad, then sprinkle with beets and bacon.


bacon recipe courtesy of: Terry Gereta, Mise Restaurant, 842 Corydon Avenue, Winnipeg, Manitoba | a good catch: Sustainable Seafood Recipes from Canada's Top Chefs by Jill Lambert

2165. CHEESE SOUFFLE with BACON and PIMENTON DE LA VERA PICANTE

4 large eggs, yolks and white separated
5 ounces Manchego cheese, grated
1 ounce parmesan, finely grated
butter for the souffle dish
4 slices bacon, cut in thirds

White Sauce
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 1/2 teaspoons pimenton de la vera picante
1/2 teaspoon salt

Preheat the oven to 350 degrees and prepare a souffle dish by buttering it well and dusting with the finely grated parmesan.

Melt the butter in a shallow pot. Add the flour, salt and pimenton and cook until the flour and spices are thoroughly melded with the butter. Add 1 cup milk and cook until thick and bubbling. Remove from heat. Stir in the egg yolk and grated Manchego and stir over very low heat until cheese melts. Set aside to cool briefly.

Beat the egg whites until stiff but not dry and gently fold the white sauce/cheese mixture into the egg whites. Carefully pour into the prepared souffle dish and arrange the bacon slices on top.

Bake in the preheated oven for 30 minutes. Serve immediately!


bacon recipe courtesy of: Herb and Kathy Eckhouse, La Quercia, 400 Hakes Drive, Norwalk, Iowa 50211

2164. BRUSSELS SPROUTS and BACON CHOUCROUTE with PORK SHOULDER, SAUSAGES and STOUT

makes 8 to 10 servings


For the pork
3/4 cup packed light brown sugar
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
One 4-pound pork shoulder, boned, rolled and tied
1/4 cup Worcestershire sauce
12 ounces stout beer
3 large bay leaves
1 small bunch thyme, tied
1 tablespoon dried juniper berries
Four 4-ounce mild sausages (uncooked), such as bratwurst or Italian
Four 4-ounce spicy sausages (uncooked), such as chorizo, andouille or merguez

For the choucroute
6 strips (9 ounces total) thick-sliced good-quality smoked bacon
2 tablespoons olive oil
2 pounds Brussels sprouts, trimmed, rinsed and cut into thin slices
6 medium carrots (12 ounces total), trimmed, peeled and cut into thin coins
8 cloves garlic, coarsely chopped
1/2 cup pork cooking liquid
Freshly squeezed juice of 1 lime (1 tablespoon)
Kosher salt
Freshly ground black pepper

For the pork: Preheat the oven to 400 degrees. Spread a large sheet of aluminum foil on the counter.

Pile the brown sugar, cumin, coriander, chili powder, pepper and salt in the center of the foil; mix, then use the mixture to coat the roast on all sides, pressing it onto the roast to ensure that none remains on the foil. Transfer the roast to a Dutch oven or lidded casserole. Pour the Worcestershire sauce around the roast, along with the stout. Place the bay leaves, dried juniper berries and thyme bunch around the roast. Press a large piece of foil directly onto the roast (molding it to the pork), with the excess foil draped over the side of the pot. Cover with the lid, and crimp the draped foil around the edge of the lid to create a seal.

Place the roast in the oven; immediately reduce the temperature to 200 degrees. Slow-roast for 4 hours.

Uncover the casserole and transfer the roast to a bowl. Strain the cooking liquid into a fat-separator cup. Reserve a half-cup of the cooking liquid, and return the roast and remaining defatted cooking liquid to the casserole. (Discard the strained solids.) Pierce the skins of the sausages on two sides at 1-inch intervals and place them around the roast. Cover the pot and cook for 1 hour, turning the sausages over after 30 minutes so they are browned on the second side.

While the sausages are cooking, prepare the choucroute: Line a plate with several layers of paper towels.

Fry the bacon in a large saute pan over medium-high heat until golden brown on both sides. Remove from the heat and transfer the bacon to a paper towel-lined plate. Blot the bacon on both sides, then cut the strips crosswise into 1-inch pieces.

Remove all but 2 tablespoons of the bacon drippings from the pan, and add the oil. Return the pan to medium-high heat and heat until the oil shimmers. Add the Brussels sprouts, carrots, and bacon to the pan, then scatter the garlic on top. Do not stir; let the vegetables cook for about 10 minutes undisturbed, until they begin to caramelize on the bottom, then add the reserved cooking liquid and lime juice and stir well.

Reduce the heat to medium; cover the pan and cook for about 5 minutes, until the vegetables are just cooked through. Season with salt and pepper to taste.

To assemble, mound the choucroute in the center of a platter. Cut the roast into thick slices and cut the sausages crosswise in half. Arrange the meats over the choucroute. Ladle some of the cooking liquid over the choucroute and meats, and serve the rest on the side.

Serve hot.


bacon recipe courtesy of: David Hagedorn, "Real Entertaining," The Washington Post, March 2, 2011

2163. ORECCHIETTE with BRUSSELS SPROUTS and BACON

makes six servings


1/2 cup hazelnuts (2 ounces)
2 1/2 cups chicken stock or canned low-sodium broth
salt
1 pound Brussels sprouts, halved or quartered if large
3/4 pound orecchiette pasta
3 slices of thick-cut bacon, cut into 1-inch pieces
4 tablespoons unsalted butter
1 cup freshly grated Parmigiano-Reggiano cheese (3 ounces)
freshly ground pepper

Preheat the oven to 375°. Spread the hazelnuts in a pie plate and toast for 8 minutes, or until fragrant. Let the nuts cool, then coarsely chop them.

In a small saucepan, boil the chicken stock until reduced to 3/4 cup, about 15 minutes; keep warm.

Bring a large pot of salted water to a boil. Add the Brussels sprouts, cover and cook until crisp-tender, about 5 minutes. Using a slotted spoon, remove the Brussels sprouts and pat them dry. Return the water to a boil. Add the orecchiette and cook until al dente, 12 to 15 minutes; drain.

Meanwhile, in a large, deep skillet, cook the bacon over moderately high heat until crisp, about 6 minutes. Drain the bacon on paper towels. Add the butter to the skillet and cook over moderately high heat until browned and nutty, about 3 minutes. Add the Brussels sprouts and hazelnuts and cook until heated through, about 2 minutes. Add the orecchiette along with the reduced chicken stock and simmer, stirring, until the sauce is slightly absorbed, about 2 minutes. Stir in 1/2 cup of the Parmigiano cheese, season with salt and pepper and transfer to a large serving bowl. Garnish with the bacon and the remaining 1/2 cup of cheese and serve.


bacon recipe courtesy of: Joanne Weir, "Recipe of the Day: March 2009, Napa | Wine Country Kitchen," Food & Wine, October 2002

2162. PERFECT ROAST PORK BELLY with SAUTEED CABBAGE and BACON, and APPLE SAUCE

serves four


For the pork belly
4lb 4oz boneless pork belly, skin scored
1 onion, cut into chunks
1 carrot, cut into chunks
1 celery stick, cut into four pieces
4 sprigs flatleaf parsley
2 sprigs thyme
3 star anise
1 cinnamon stick, broken in half
4oz butter
2 tablespoons honey
4fl oz red wine
9fl oz beef stock
salt and freshly ground black pepper

For the sautéed cabbage and bacon
2oz butter
4 slices smoked streaky bacon, finely sliced
1 green cabbage, preferably Hispie, finely shredded
5oz Brussels sprouts, finely sliced
3fl oz water
2 tablespoons chopped fresh chervil

For the apple sauce
1oz butter
1 large Bramley apple, peeled, roughly chopped

For the pork belly, place the pork belly, onion, carrot, celery, parsley, thyme, star anise and cinnamon sticks into a large saucepan. Cover with cold water until the pork is just covered. Bring the mixture to the boil, then reduce the heat and simmer for two hours. Remove the pork belly from the mixture and place between two heavy baking trays. Chill in the fridge for at least two hours. Preheat the oven to 225C/450F/Gas 8. Remove the pork from the fridge and cut into four squares. Heat an ovenproof frying pan until hot, add half of the butter and the pork belly pieces, skin-side down. Fry for 2-3 minutes. Carefully turn the pork belly pieces over and pour over the honey. Roast the pork belly in the oven for 10-12 minutes, or until the pork skin is crisp.

Meanwhile, bring the red wine and beef stock to the boil in a saucepan and cook until the volume of the liquid has reduced by half. Whisk in the remaining butter and season with salt and freshly ground black pepper.

Meanwhile for the sautéed cabbage and bacon, heat the butter in a frying pan until foaming and fry the bacon until crisp and golden-brown. Add the cabbage and Brussels sprouts and stir-fry for a further minute. Add the water and cook for a further 4-5 minutes, or until the cabbage is just tender. Stir in the chervil and season with salt and freshly ground black pepper.

For the apple sauce, heat the butter and Bramley apples in a lidded saucepan over a gentle heat. Cover and cook for 2-4 minutes, or until the apples have collapsed and are soft and fluffy. Stir the mixture to form a smooth purée.

To serve, spoon the sautéed cabbage onto serving plates and top with a piece of pork belly. Spoon over the red wine sauce and serve the apple sauce alongside.


bacon recipe courtesy of: James Martin, Saturday Kitchen, BBC Food

2161. MUSHROOM BACON BREAKFAST STRATA

yields 12 servings


10 slices bacon, cut into 1/2" pieces
12 whole white mushrooms, sliced
8 whole eggs beaten
1/2 cup half-and-half
salt and pepper, to taste
4 oz. cream cheese
1/2 cup grated cheddar cheese
10 oz. pita chips

Fry bacon pieces in a large skillet until done but not overly crispy. Drain on a paper towel, pour grease from skillet. Add mushrooms to skillet and cook until done. Mix eggs, half-and-half, salt, and pepper. Arrange pita chips in an 8 x 11-inch baking dish. Slightly press to flatten. Tear pieces of cream cheese and evenly distribute over the top of chips. Distribute mushrooms and bacon over the top of this, followed by the cheddar cheese. Pour egg mixture evenly over all ingredients. Place into the fridge for several hours of overnight, then bake at 325 degrees for 20 minutes or until eggs are set. Cut into squares and serve immediately.


bacon recipe courtesy of: Ree Drummond, The Pioneer Woman, June 12, 2009

2160. BACON-STUFFED SQUID with TOMATO VERMOUTH SAUCE

cleaned squid (about 6 to 8)
1/2 lb. bacon, diced
1/2 medium onion, diced
4 slices bread, processed for fresh bread crumbs
8 ounces tomato sauce
2 ounces dry vermouth
1 tablespoon fresh basil leaves, chopped for garnish

Brown bacon over medium heat. Drain all but 2 teaspoons bacon fat; reserve bacon. In the bacon fat, cook onions over medium heat until softened. In a separate frying pan, pan toast until lightly browned, stirring often. Place the cooked bacon, onions and pan toasted fresh crumbs in a bowl, and toss together. Use this to stuff the cleaned squid. Stir the tomato sauce and vermouth together. Add in the stuffed squid, and cover. Bake at 350 degrees for one hour.


bacon recipe courtesy of: Renee Shelton, Fishing Chef Online

2159. FLATBREAD with BACON and SCALLION PESTO

yields four servings


4 thick strips bacon, thinly sliced
1 large white onion, thinly sliced
Pinch of sugar
Kosher salt and freshly ground white pepper
6 scallions, thinly sliced
1 teaspoon capers
1/2 cup fresh parsley
Grated zest of 1/2 lemon
1/4 cup extra-virgin olive oil
1/3 cup creme fraiche or sour cream
1 pound frozen pizza dough, thawed
All-purpose flour, for dusting

Preheat the oven to 450 degrees. Cook the bacon in a large skillet over medium heat, stirring from time to time, until browned and crispy. Transfer to paper towels to drain; keep warm. Add the onion slices to the drippings in the skillet; sprinkle with the sugar and season with salt and pepper. Cook until light brown and tender, 5 to 7 minutes. Taste for seasoning.

Combine the scallions, capers and parsley in a food processor. Add salt and pepper to taste and half of the lemon zest; pulse gently to chop and blend. Turn the processor on and add the olive oil through the top in a steady stream. Transfer the scallion pesto to a bowl; set aside.

In a small bowl, whisk the creme fraiche and the remaining lemon zest until smooth. Season with salt and pepper; set aside.

Roll the pizza dough into an 8-by-14-inch rectangle on a lightly floured surface. Roll the dough around the rolling pin and unroll it onto a baking sheet lined with parchment paper. Place in the center of the oven and bake for 10 to 12 minutes, or until golden brown.

Spread the creme fraeche mixture on the crust. Dot with the onions and some of the bacon drippings from the pan; sprinkle with the bacon. Slice into pieces and drizzle with scallion pesto.


bacon recipe courtesy of: Alex Guarnaschelli, Food Network Magazine

2158. POTATO and ROOT VEGETABLE CHOWDER with BACON

makes 6 main-course servings


2 bacon slices, chopped
1 tablespoon olive oil
3 medium leeks, thinly sliced (white and pale green parts only)
1 pound parsnips, peeled, cut into 1/3-inch dice
3 medium carrots, peeled, cut into 1/3-inch dice
4 garlic cloves, minced
1 1/2 teaspoons dried thyme
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch dice
2 tablespoons all purpose flour
3 cups reduced-fat (2%) milk
3 cups (or more) vegetable broth
2 tablespoons chopped fresh parsley

Cook bacon in large pot over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Add oil to drippings in same pot; heat over medium heat. Add leeks; sauté until tender but not brown, about 7 minutes. Add parsnips, carrots, garlic, and thyme; sauté 5 minutes. Stir in potatoes, then flour; stir 1 minute to coat. Gradually add milk and 3 cups broth; bring to boil. Reduce heat; simmer uncovered until vegetables are tender and soup thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill bacon. Cool chowder slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing, thinning with more broth, if desired.)

Stir bacon into chowder. Ladle into bowls. Sprinkle with parsley; serve.


bacon recipe courtesy of: Bon Appétit, October 2003

2157. MINI SLIDERS with BACON, PROVOLONE CHEESE SAUCE and CHIPOTLE SALSA

yields more than 8 servings


CHIPOTLE SALSA:
2 tablespoons coriander, ground
5 ancho chilies (deseeded)
2 dried chili peppers (boiled in water until soft)
salt to taste
vinegar to taste

MINI SLIDERS:
2 yellow onions, finely diced
5 1/2 pounds ground flank steak, keep chilled
3 pounds bacon, rendered three-fourths of the way, chilled
5 pounds ground chuck beef
3 pounds ground turkey
1 1/2 packages Ranch powder dressing
3 tablespoons salt
1/2 teaspoon pepper

BUNS:
2 packages buns

CHEESE SAUCE:
Bechamel sauce
1 onion, finely diced
1 bay leaf
1 cup butter
1 cup all purpose flour
2 quarts cold milk
1 quart provolone cheese

CHIPOTLE SALSA:
2 onions
2 garlic cloves, minced
1 teaspoon cilantro
drizzle of oil
1 can chipotle
2 cans tomatoes
1 quart water
2 tablespoons cumin, ground

CHIPOTLE SALSA: Sauté onions with garlic, cilantro and oil. Add chipotle, tomatoes, and water. Toast cumin with coriander then add to sauce. Toast ancho chilies and add chili peppers. Cook for one hour. Puree in blender and adjust seasoning with salt and vinegar.

MINI SLIDERS: Sauté onions in butter until soft and translucent. Add salt to taste and chill over ice. Mix ingredients together. Form 1 ½-ounce balls to form 3/4-inch-thick patties and grill with cross hatch to desired temperature (medium is ideal).

BUNS: Toast buns.

CHEESE SAUCE: Add béchamel, onion and bay leaf; sauté in butter until translucent. Taste for flour (should not have flour taste). Cook 20 minutes until no color then whisk in cold milk. Cook for 20 to 30 more minutes. Finish with salt, a pinch of nutmeg and a pinch of cayenne. Whisk in provolone cheese.


bacon recipe courtesy of: Jennifer Biesty, Top Chef, Season 4, Episode 3, Bravo

2156. WHITE BEAN SOUP with BACON, FETA, THYME and LEMON

serves 4 as a main course, 6 as an appetizer


3 strips of bacon
1 teaspoon olive oil
1 small onion, diced
1 can cannellini (white) beans, rinsed and drained
1 teaspoon dried thyme leaf
2 cups chicken stock, homemade or store-bought low-sodium
1/4 cup kalathaki or feta cheese
1/4 cup hilopites, pilaf noodles, or spaghetti broken into 1-inch pieces
Kosher salt and fresh black pepper, to taste
zest of one lemon

In a small Dutch oven, cook the bacon over low heat, turning occasionally, until it is browned but not burned. Remove from the pot and drain on a plate covered with a paper towel. Set aside. Pour off all but 1 teaspoon of the bacon fat and discard. To the bacon fat remaining in the pot, add the olive oil.

Sauté the onion for 3-4 minutes, until it is very soft and just starting to brown. Add the beans and thyme. Stir once or twice, then add the chicken stock. Raise heat to high, and bring the soup to a boil. Then, reduce heat to simmer, partially cover the pot, and cook for 10 minutes.

Using an immersion blender, puree the soup in the pot (or remove and process in batches in a stand blender). Return the soup to the heat, and add the feta and noodles. Cook for 5 minutes or until your pasta is done (different pastas will take different amount of time to cook; the hilopites took just 3 minutes.) Crumble the bacon and add it to the soup.

This is not a very thick soup. If you'd like it thicker, raise the heat to medium-high and cook, stirring occasionally, for 3-4 minutes until the soup is the thickness you like. If you'd like it thinner, add more chicken stock, or water.

Taste the soup, then season with salt and pepper. You won't need much salt, as both the cheese and bacon are salty, but you'll want plenty of black pepper. Stir in the lemon zest, continue cooking for 1 minute, then serve.


bacon recipe courtesy of: Lydia Walshin, Soup Chick: All Things Soup, Rhode Island, October 14, 2010

2155. POT ROAST with BACON and WINTER ROOT VEGETABLES

makes 8 to 10 servings


2 teaspoons chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon (packed) golden brown sugar
1 4-pound boneless grass-fed beef chuck roast, tied
6 ounces slab bacon, cut crosswise into 1/4-inch-thick slices, then into 1x1/2-inch rectangles
2 cups dry red wine
1/2 cup low-salt chicken broth
2 large onions, thinly sliced
12 small shallots, peeled
12 garlic cloves, peeled
3 bay leaves
4 large carrots (about 1 pound), peeled, cut into 1-inch pieces
3 medium parsnips (about 12 ounces), peeled, cut into 1-inch pieces
1 small celery root, peeled, cut into 1-inch cubes

Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef.

Cook bacon in heavy large ovenproof pot over medium heat until browned and lightly crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic, and bay leaves around beef.

Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry. Transfer beef to plate. Add carrots, parsnips, and celery to pot; stir to coat. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer. Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.


bacon recipe courtesy of: Bruce Aidells, Bon Appétit, February 2008

2154. SPINACH FETTUCINE with BACON, RICOTTA and ROMA TOMATO

serves four


6 roma tomatoes, cut in half lengthways
olive oil
sea salt
freshly ground black pepper
1/2 cup fresh thyme leaves, chopped
300 grams lean bacon
500 grams fresh or dry spinach fettuccine
150 grams fresh ricotta
fresh herbs, to garnish
freshly ground black pepper, to garnish

Preheat oven to 180C. Place tomatoes skin side down on a paper-lined baking tray. Lightly drizzle with oil and season with salt and pepper. Sprinkle over thyme and place in oven for 30 minutes or until tomatoes are cooked through. Put to one side and keep warm.

Heat large frying pan to quite hot and add in the bacon. Allow to cook until crisp, remove from pan and drain on kitchen paper. Keep warm.

Cook the pasta as per instructions. When al dente, drain and drizzle lightly with oil to prevent sticking.

Combine pasta and tomatoes with bacon and divide over 4 bowls. Spoon over the ricotta and garnish with herbs and black pepper. Serve immediately.


bacon recipe courtesy of: New Idea, Yahoo 7 Lifestyle, Australia