Thursday, October 09, 2014


makes 2 dozen 
1 cup (2 sticks) unsalted butter, softened 
1 tablespoon olive oil  
1 pound shiitake mushrooms, cleaned, tough ends of stems removed, diced 
Coarse salt and freshly ground pepper  
1/4 cup Madeira or sherry 
24 thin slices whole-wheat bread  
1 1/2 pounds (about 24 slices) bacon, cooked 
1 bunch arugula, cleaned and trimmed 
In a large skillet over medium heat, heat 2 tablespoons butter and the oil. Add mushrooms, and season with salt and pepper; saute until mushrooms begin to soften and juices evaporate, about 8 minutes. Add Madeira, and remove from heat; deglaze pan, stirring with a wooden spoon until liquid has evaporated. Let cool, and place in the bowl of a food processor fitted with the metal blade. Add remaining butter; pulse until mushrooms are finely chopped, about 1 minute.
Thinly spread two slices of bread with mushroom butter; cover one slice with a single layer each of bacon and arugula, and top with other bread slice. Use a serrated knife to trim crusts and cut in half diagonally into two triangles. Cover with damp paper towels until ready to serve. Repeat with remaining ingredients.
bacon recipe source: Martha Stewart, Annual Recipes 2003
1/2 cup  unflavored whey protein powder (see Note 1 below for subs)
2 strips cooked bacon (grilled until crispy and then chopped)
4 tablespoons coconut flour
1/4 cup cocoa nibs (see Note 2 below for subs)
2 tablespoons xylitol (or granulated stevia)
1/2 cup milk (I used cartoned coconut milk but almond or rice would be nice too)
1 teaspoon red chili powder
1. Blend all ingredients together, except for the bacon which you should add after blending so as to retain it’s texture. Meanwhile, melt 1/2 bar (50g) of 85% dark chocolate in a bain marie (i.e. a glass bowl on top of a pot of boiling water). Once blended, shape the mixture into bars and then dip the bars into 1/2 bar of melted dark chocolate.
2. Once your bars are coated with chocolate, transfer them to the freezer for 30 minutes and… that’s it. Your bars are done.
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