3893. ASIAGO KOHLRABI NOODLE FRITTATA with CORN, BACON and BASIL

Servings: 4


1 head of corn
5 pieces of bacon
10 eggs, beaten
5 pieces of basil, ribboned
1/4 cup shredded asiago cheese
salt and pepper, to taste
1/2 tablespoon extra virgin olive oil
1 large garlic clove, minced
pinch of red pepper flakes
1 kohlrabi, peeled, Blade C

Preheat the oven to 375 degrees.

Place the corn in a saucepan, cover with water and bring to a boil. Once boiling, cook for 2 more minutes or until easily pierced with a fork and drain into a colander. Rinse with cold water so it's easier to handle and then shave the kernels off with a knife into a bowl. Set bowl of kernels aside.

While the corn is cooking, place a large skillet over medium-high heat, coat with cooking spray and cook the bacon until crispy, in batches, if needed. Set aside on a paper towel lined plate and crumble.

Once bacon and corn are cooked, add to a bowl with the eggs, basil and asiago cheese. Season with salt and pepper and set aside.

Set a 10 or 12" skillet (preferably cast iron) over medium heat and add in the olive oil. Once oil heats, add in the garlic and red pepper flakes. Cook for 30 seconds or until fragrant and then add in the kohlrabi noodles and season with salt and pepper. Toss frequently for 3-5 minutes and cook until mostly wilted. Once wilted, pour in the egg mixture evenly over the kohlrabi.

Let cook for 2-3 minutes or until the bottom sets into the skillet.

Bake for 20-25 minutes or until when you pierce with a skewer (or fork), the skewer comes out clean and the edges of the frittata are lightly golden brown. Serve for 4 or 8.


bacon recipe source: Inspiralized, July 13, 2014

3568. BACON and PECORINO POPCORN

yields six servings


12 ounces thick cut bacon, chopped
½ cup white popcorn kernels
3 ounces pecorino cheese, crumbled (could be aged asiago)

Place a large deep pot over medium heat. Add the chopped bacon and fry until crispy. Remove the bacon with a slotted spoon and place in a paper towel lined bowl to drain. Add the popcorn to the pot with remaining bacon grease and cover leaving the lid slightly off-set to vent. Pop the corn then pour into a large bowl. Toss in the bacon and crumbled cheese. Serve warm!


bacon recipe source: Sommer Collier, A Spicy Perspective (@SpicyPerspectiv), June 2012

3477. CHICKEN and BACON FLORENTINE

yields 1 serving


6 slices bacon, chopped
1/2 cup shredded Parmesan cheese (or Asiago cheese)
4 boneless, skinless chicken breast halves (about 1 lb.)
1/2 cup sliced green olives
1 jar tomato & basil pasta sauce
1 bag (9 oz.) baby spinach leaves
1 clove garlic

Cook bacon in 12-inch nonstick skillet over medium-high heat, stirring occasionally, 4 minutes or until crisp. Remove bacon and reserve 2 tablespoons drippings. Combine cooked bacon with cheese; set aside.

Season chicken, if desired, with salt and black pepper. Cook chicken in reserved drippings over medium-high heat, turning once, then sprinkling with bacon mixture, 6 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and keep warm. Meanwhile, heat sauce and olives in small saucepan over medium-low heat.

Add spinach and garlic to same skillet and cook, stirring frequently, 2 minutes or until spinach is wilted.

Evenly spoon hot sauce onto serving plates. Top with spinach, then chicken. Garnish, if desired, with additional cheese.


bacon recipe source: Bertolli (@Bertolli)

3442. CREAMY BREAKFAST POLENTA with ASIAGO, THYME, BACON and POACHED EGGS

makes four servings


5 tablespoons unsalted butter, divided
¼ cup onion, finely diced
1 large clove garlic, minced
1 cup warm water
2 cups whole milk, plus more as needed
1 cup coarse ground yellow cornmeal
salt and pepper
1 tablespoon finely chopped fresh thyme
3 oz shredded asiago cheese, plus more for serving
4 poached eggs
4 strips crisp cooked bacon, crumbled

In a medium sauce pan melt 3 tablespoons of the butter over medium heat. Add the onion and garlic and cook until translucent.

Add in the water and milk and bring to a simmer. While whisking continuously, slowly pour in the cornmeal. Continue whisking until the mixture starts to thicken.

Heavily season with salt and pepper to taste. Mix in the thyme, asiago cheese, and the rest of the butter (2 tablespoons). Add more warm milk as needed if the mixture starts becoming too thick.

Serve warm topped with more asiago cheese, a poached egg, and crumbled bacon.


bacon recipe source: Baker Bettie (@BakerBettie), October 21, 2013

3409. MASHED RED SKIN POTATOES with SMOKED BACON and ASIAGO CHEESE, baked in PHYLLO DOUGH

makes 8-16 servings


1 cup mashed red skin potatoes
1/4 cup crispy smoked bacon chopped
1/4 cup whole milk
6 tablespoons butter
2 tablespoons minced shallots
2 tablespoon sour cream (optional)
1/4 cup Asiago cheese grated
approximately 12 sheets of phyllo dough thawed
salt and pepper

Fry bacon until crispy and transfer to a draining paper reserving bacon grease in pan. Using the same pan over medium heat add shallots and sauté for 5 minutes or until soft. Meanwhile dice bacon into small pieces. Boil red skin potatoes in a pot of salted water until cooked through and drain leaving skin on. Over medium high heat using a small pot bring milk to a simmer. Add two tablespoons butter and whisk together. If you have a ricer pass potatoes through ricer into pot with heated milk and stir adding a pinch of salt or as needed. If no ricer simply use a potato masher. Add sour cream, Asiago cheese, bacon and shallots and fold until blended remove from stove and hold. Melt remaining butter in a small pot. Preheat oven to 375. Using a small muffin tin, take a pastry brush and very lightly brush each muffin cup. Take 2 sheets of phyllo dough and cut into 4 inch squares, a total of 4 sheets per muffin cup. Place 2 phyllo dough squares in each cup and gently brush with a little melted butter. Add another 2 phyllo squares and place on top and again gently coat with melted butter. Using a tablespoon fill each cup with desired amount of potato mixture, and fold phyllo over top. Gently brush a little butter on top and bake until golden brown, about 30 minutes.


bacon recipe source: Michael Van Horn, The Social Chef, September 5, 2014 

3394. SWEET POTATO BACON ASIAGO AU GRATIN

1 1/2 pounds sweet potatoes, peeled and cut into thin slices
1 small onion, diced
2 tablespoons flour
2 cups milk of choice
3/4 cup Asiago cheese, shredded
1/4 cup fresh chives, sliced
salt and pepper to taste
4-5 slices of bacon,
1/4 cup Parmesan cheese, shredded

Preheat oven to 400 degrees.

Place sliced potatoes in a large saucepan, cover with water, add pinch of salt, and bring to a boil.

Reduce heat and simmer for 5 minutes. Drain and set aside.

In a skillet cook bacon strips until crisp, and crumble.  Reserve bacon grease and keep warm in skillet. Add diced onions and cook for about 4 minutes. Sprinkle flour over onions and cook for another minute constantly stirring.

Gradually add milk and whisk until well blended. Simmer over medium heat until thickened, stirring frequently. Remove from heat and asiago cheese, chives, salt, pepper, and bacon.

Arrange half potato slices in a 8 inch square baking dish. Pour half of the cheese sauce over the sliced potatoes. Top with remaining potato slices and cheese sauce. Sprinkle with parmesan cheese and bake for about 25-30 minutes until cheese is bubbly and browned.

Garnish with extra sliced chives.


bacon recipe source: Kim Rosenberger, Kim's Healthy Eats, December 26, 2013

3393. ORZO with BACON and ASPARAGUS

yields three servings 


6 slices bacon, cut into 1/2-inch pieces 
1 (14-oz.) can fat-free chicken broth with 1/3 less sodium 
6 1/2 oz. (1 cup) uncooked orzo or rosamarina (rice-shaped pasta) 
8 oz. fresh asparagus spears, trimmed, cut into 1-inch pieces 
1/4 cup sliced roasted red bell peppers (from a jar) 
2 oz. (1/2 cup) shredded fresh Asiago or Parmesan cheese

 

Cook bacon in large nonstick skillet over medium heat until crisp. Reserve bacon and 2 tablespoons bacon drippings in skillet. Add broth; bring to a boil. Add orzo. Reduce heat to low; cover and cook 5 minutes. Add asparagus and roasted peppers; cover and cook an additional 5 to 10 minutes or until orzo and asparagus are tender, stirring occasionally. Sprinkle individual servings with cheese.

 

 

bacon recipe courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440

2919. ASIAGO CHEESE, BACON and EGG TART

serves four 


1½ cups provolone cheese, shredded 
2 tablespoons butter 
1 cup mushrooms, thinly sliced 
¼ teaspoon salt 
1 teaspoon pepper 
1½ cups heavy cream 
¼ cup chives, chopped 
6 each eggs, large 
7 slices bacon 
¼ cup Asiago cheese, shredded

Preheat the oven to 375° F. In a food processor, combine the eggs, cream, salt, and pepper. Lightly spray a 10-inch pie plate with non-stick cooking oil spray. Heat the bacon as directed on the package; crumble into the egg mixture. In a small skillet, heat the butter over medium and sauté the mushrooms, until tender; add to the egg mixture. Add the chives, along with the Provolone cheese. Sprinkle the top of the tart with the Asiago cheese. Bake 35 to 45 minutes or until the tart is set and the top is golden brown.


bacon recipe courtesy of: Boar's Head

2664. BACON and ASIAGO CHEESE FILLED POTATOES

serves six


6 medium size red potatoes
1 cup grated Asiago cheese
1 cup mayo
1 cup finely chopped, cooked applewood-smoked bacon
chives, chopped (optional)
½ cup sour cream (on side; optional)

Place red potatoes on a cutting board and slice a thin part of two sides of the potato so they sit flat on a cutting board. Scoop out a hole about ½ to ¾ inch deep depending on the size of your potato preferably with a melon baller. Cook potatoes and the scooped out pieces of potato in a pot big enough to hold all of these ingredients for 20 minutes until potatoes are just cooked through. Chill potatoes in ice water, but remove the warm cooked scooped out pieces for your filling. In a medium size bowl, add warm potato pieces, mayo, asiago cheese and bacon bits and mix together until mixture is smooth. Fill scooped out potatoes with filling and sprinkle any remaining bacon bits on top of the potatoes. Bake the potatoes on a baking sheet sprayed with non-stick cooking spray for 25 minutes at 350 degrees and serve warm. Top with chopped chives. Serve with sour cream alongside your favorite meats, seafood, or as a great appetizer.


bacon recipe courtesy of: Patrick Cudahy, One Sweet Apple-Wood Lane, Cudahy, Wisconsin 53110

2518. FRITTATA with ASPARAGUS, BACON, ASIAGO, POTATOES and CARAMELIZED ONIONS and MUSHROOMS

4 slices of lean bacon, cooked & crumbled
2 teaspoons of olive oil (more if needed)
1/2 sweet yellow onion, chopped
several button mushrooms, quartered
7-8 baby fingerling potatoes
7 eggs
3 tablespoons milk
sea salt and freshly cracked pepper, to taste
dash of cayenne pepper
grape tomatoes
asparagus, wooden ends removed & cut into thirds
2-3 tablespoons Asiago cheese, shredded

Preheat the oven to 350 degrees. Coat a tart pan with cooking spray.

Cook the bacon until crisp. Place onto a paper towel to drain then chop. Heat the olive oil in a large skillet over medium high heat. Add the onions and mushrooms then cook stirring often until caramelized, about 20 minutes. Add more olive oil while the onions & mushrooms are cooking if needed.

While the onion & mushrooms are cooking, boil the potatoes in a pot of water for 10 minutes or until fork tender. Drain and let cool. Chop the potatoes into small bite sized chunks.

Place some of the bacon, onion mixture, potatoes, grape tomatoes, and asparagus into the bottom of the tart pan; next add a bit of the Asiago cheese. Combine the eggs with the milk then season with sea salt, freshly cracked pepper, and cayenne pepper, to taste. Whisk the eggs until they are mixed thoroughly.

Pour the egg mixture into the tart pan then add the remaining onion mixture, potatoes, bacon, grape tomatoes, asparagus, and Asiago to the top.

Place into the oven and bake for 20-25 minutes, or until a tester inserted in the center comes out clean. Let the frittata cool for a few minutes before slicing and serving.


bacon recipe courtesy of: Pam, For the Love of Cooking, November 14, 2011

2036. SPINACH and BACON SOUFFLE

yields four ramikins


3 tablespoons frozen spinach, thawed
4 pieces bacon, cooked and crumbled
2 teaspoons minced onion
1 teaspoon minced red bell pepper
5 eggs
2 tablespoons milk
2 tablespoons heavy cream
¼ cup shredded cheddar cheese
¼ cup shredded Monterey Jack cheese
1 tablespoon shredded Parmesan cheese
¼ teaspoon salt
1 8-ounce tube Pillsbury Crescent butter flake dough
melted butter
¼ cup shredded Asiago cheese

Preheat oven to 375 degrees F.

Combine spinach, bacon, onion, and red bell pepper in a small bowl. Add 2 tablespoons of water, cover bowl with plastic wrap and poke a few holes in the plastic. Microwave on high for 3 minutes.

Beat 4 eggs. Mix in milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in spinach, artichoke, onion, and bell pepper.

Microwave egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough won’t sink into the eggs when it’s folded over.

Unroll and separate the crescent dough into four rectangles. In other words, don’t tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles. Use some flour on the dough and roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches.

Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture.

Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin.

Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the soufflés from each ramekin and serve hot.


bacon recipe courtesy of: Sarah Tobias, Lima, Ohio, for TasteBook

1504. ASIAGO, POTATO and BACON GRATIN

makes six servings


1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
1 teaspoon salt, divided
cooking spray
2 tablespoons minced shallots
1/4 cup all-purpose flour
2 cups 1% low-fat milk, divided
3/4 cup (3 ounces) grated Asiago cheese
1/4 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 350°.

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.

Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.

Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.


bacon recipe courtesy of: Maureen Callahan, Cooking Light, April 2004

1495. PIZZA with SHRIMP, BACON and ARTICHOKE HEARTS

serves 2


8 ounces fresh shrimp, peeled and deveined
1 teaspoon minced garlic
Kosher salt
4 thick slices bacon, cut into 1/4-inch-thick matchsticks
1 ball pizza dough
flour, for dusting
6 cooked artichoke hearts, quartered
4 to 6 ounces sliced semisoft Asiago cheese
2 tablespoons fresh oregano, roughly chopped
extra-virgin olive oil, to drizzle
freshly cracked black pepper.

At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.

Melt the butter in a small sauté pan over high heat until it foams. Add the shrimp and garlic, season with salt and cook for about a minute, shaking the pan, until the shrimp just start to color. Transfer to a bowl.

Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.

Place the dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, being careful not to press on the dough and weigh it down: the bacon first, then the artichoke hearts, the shrimp, the cheese and finally the oregano, leaving roughly a 1/2-inch border. Shake the pizza peel slightly to make sure the dough is not sticking. (Gently lift any sections that are sticking and sprinkle the peel with flour.) Slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle the pie with a little olive oil and some pepper. Serve hot.


bacon recipe courtesy of: Sam Sifton, The New York Times Magazine, April 16, 2009

1456. ASIAGO-STUFFED DATES with BACON and SMOKED PAPRIKA

makes 12


12 Medjool dates
12 1 1/2 x 1/4 x 1/4-inch pieces Asiago, Manchego, or pecorino cheese
4 slices applewood-smoked bacon, each cut crosswise into 3 pieces
smoked paprika*

Preheat oven to 425°F. Using small knife, make small cut in side of each date; remove pit. Insert 1 piece of cheese into each date. Brush bacon slices generously on 1 side with smoked paprika. Wrap each date with 1 piece of bacon, with paprika side against date. Secure bacon with toothpick. Arrange dates on rimmed baking sheet. Roast until bacon is browned on bottom, about 6 minutes. Turn dates; roast until bacon is cooked, about 6 minutes longer. Transfer to plate; cool slightly. Remove toothpicks.


bacon recipe courtesy of: Jeanne Thiel Kelley, Bon Appétit, May 2009

1452. BACON-WRAPPED MEATLOAF and BLACK TRUFFLE-SAFFRON MACARONI and CHEESE

Meatloaf

2 lbs ground meat (we used 1 lb of ground chuck, 80% lean, and 1 lb of spicy pork sausage)
2 slices of wheat bread, crumbled
2 eggs
2 tablespoons ketchup or to taste
1 large clove minced garlic
1 1/4 cup sliced onion (sweated)
2 tablespoons minced parsley
Worcestershire sauce to taste
cayenne pepper to taste
salt and black pepper to taste

Mix meat, eggs, breat, ketchup, garlic, parsley, Worcestershire sauce, cayenne pepper, salt, and black pepper with hands in a large bowl. Meanwhile, sweat onions until translucent but not brown. Allow onions to cool and add to meat-mixture. Cover bowl with plastic wrap and move to refrigerator.

—–

Black Truffle-Saffron Macaroni and Cheese

1 lb elbow macaroni
1 lb extra sharp cheddar cheese
4 oz Romano cheese
4 oz Asiago cheese
8 oz organic heavy cream
3 cups organic whole milk
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 small black truffle
pinch saffron threads
white pepper to taste
nutmeg to taste
salt and black pepper to taste

Boil macaroni in a large amount of salted water until al dente. Drain and rinse with cold water. Set aside. In a large saucepan, melt butter. Over medium-low heat, whisk flour into butter, making a roux. Whisk heavy cream and milk into roux until thoroughly combined. Add saffron. Add cheese slowly, whisking constantly. Adding the cheese too fast or slacking on the whisk will result in a gross, lumpy disaster. Add shaved truffle, nutmeg, salt, and pepper. Fold macaroni into cheese sauce.

—–

Bacon wrapped meatloaf and black truffle-saffron macaroni and cheese

Meatloaf (recipe above)
Black truffle-saffron macaroni and cheese (recipe above)
8 slices apple wood smoked bacon

Preheat oven to 375f. Lay bacon across the width of a loaf pan. The bacon should be long enough to drape over the sides of the pan while lying flat across the bottom. If this is unclear, see the picture below. Press a layer of meat into the bottom of the pan, on top of the bacon. This layer should fill exactly 1/3 of the loaf pan. Scoop some of the macaroni and cheese into the loaf pan, making sure to press out any air bubbles. This layer should also fill 1/3 of the loaf pan. Form a slab of meat in the approximate size and shape of the remaining 1/3 of the loaf pan. Transfer the slab to the loaf pan. Add or remove meat as necessary to ensure a snug fit. Fold strips of bacon back over the top of the meatloaf. Roast until internal temperature reads 160f.

Note: It may be necessary to pull the loaf out every 30 minutes or so to drain the fat. This keeps the loaf from turning into a greasy mess.


bacon recipe courtesy of: Beyond the Zero: The art and science of food, photography and web zen

1056. CREAMY FUSILLI with YELLOW SQUASH and BACON

serves 4


Coarse salt and ground pepper
8 ounces fusilli
4 slices bacon, sliced crosswise into 1/2-inch strips
4 medium yellow squash (8 ounces each), quartered lengthwise and thinly sliced crosswise
2 garlic cloves, thinly sliced
1/2 cup heavy cream
1/4 cup grated Asiago cheese, plus more for serving

Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. While pasta is cooking, heat a large skillet over medium. Add bacon, and cook until browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in skillet). Place skillet over medium-high heat. Add squash and garlic to fat in skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes. Uncover, and continue to cook until liquid is evaporated and squash is tender, 2 to 3 minutes more. Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken. Remove from heat; stir in Asiago, and add enough reserved pasta water to create a sauce that coats pasta. Serve topped with reserved bacon and more cheese.


courtesy of: Martha Stewart, Everyday Food

1026. LOW COUNTRY OYSTER STEW with BACON and WILD MUSHROOM GRITS

serves 4


Oyster Stew Ingredients
2 tablespoons 1/4" diced bacon
1/4 cup Vidalia or other sweet diced onion
1/2 teaspoon minced garlic
2 tablespoons mix of red, green and yellow peppers, finely diced
1 1/2 cups dark chicken stock
1/4 cup heavy whipping cream
2 tablespoons fresh basil, chopped
pinch freshly ground black pepper
1/2 pint oysters and their liquor (approx. 20)

In a medium saucepan over medium-high heat, sauté the bacon for 3-4 minutes, or until the fat is rendered and the bacon is beginning to brown. Add onion, garlic and peppers, reduce the heat to medium, and sauté for 2-3 minutes, or until the vegetables are translucent.

Add the stock and cream and simmer, stirring occasionally, for 2-3 minutes, just to thicken slightly. Add oysters and basil and simmer for 1-2 minutes, or until oysters are just beginning to set and are slightly curled around the edges. Stir in the pepper.


Mushroom Ingredients
2 tablespoons unsalted butter
1/4 pound button or Cremini mushrooms, cleaned with a damp paper towel, stems removed and quartered
1/4 pound shiitake mushrooms, cleaned with a paper towel, stems removed and caps
sliced into 1/8" slices
1/4 cup dark chicken stock
1/2 tsp Kosher salt
1 teaspoon freshly ground black pepper

Heat the butter in a medium sauté pan over medium-high heat until foaming. Add the button mushrooms and sauté for 1 minute. Add shiitake and mix well. Increase heat to high, add the chicken stock, salt and pepper, and cook over high heat for 2-3 minutes, or until all the liquid is evaporated. Set aside.


Grits
3 1/2 cups water
1 cup heavy whipping cream
2 tablespoons unsalted butter
2 tablespoons minced garlic
1 teaspoon Kosher salt
1/4 teaspoon white pepper
1 cup white stone ground grits
1 cup milk
1/4 cup Asiago cheese, grated

In a medium saucepan, over high heat, bring water, cream, butter, garlic salt and pepper to a boil. Stir in the grits and bring back to boil, stirring constantly. Reduce heat to medium-low and simmer, stirring frequently for about 20 minutes. Fold in cheese and wild mushroom mixture and set aside in a warm place.

To serve: Divide grits into 4 warm bowls. spoon oyster stew around the grits and serve.


courtesy of: MycoPower, Mycology and Mushroom Specialists Mid-American Bio Ag, Ltd., 2112 215th Street, Independence, Iowa 50644, (319) 334-9064

748. TURKEY and BACON ASIAGO WRAP

makes 12 servings


24 ounces sliced smoked turkey
24 slices bacon, cooked crisp
6 cups Asiago cheese, grated finely
12 each tortilla wraps, 12"
6 cups rotini pasta, cooked
1/2 cup red onion, minced
1/2 cup fresh basil, chopped
1 cup mayonnaise
freshly ground black pepper, to taste
3 cups portabello mushrooms, grilled and diced 1/2"

for White Balsamic Vinaigrette:
1/2 cup Dijon mustard
1/4 cup honey
1/4 cup green onion, chopped
2 ounces white balsamic vinegar
4 ounces extra virgin olive oil
sea salt, to taste
freshly ground black pepper

Prepare the white balsamic vinaigrette: Combine all the ingredients for the vinaigrette, except the oil, in a blender. Mix well. Add the oil in a slow steady stream with the motor running. Cook bacon until crisp and reserve. Spread the (12) tortillas out over a clean work surface. Place 2 oz. of the smoked turkey over each tortilla. Place (2) slices of bacon over each. Drizzle a teaspoon of vinaigrette over each sandwich. Combine remaining vinaigrette, mayonnaise, red onions, basil, and pepper in a mixing bowl. Add the pasta, Asiago cheese and mushrooms, and fold together until well mixed. Divide the pasta among the (12) sandwiches. Roll the sandwiches into cylinders and serve.


courtesy of: Hormel Food Service, 1-800-723-8000

496. SALMON BAKE with SOUR CREAM, BACON, and NEW RED POTATOES

Serves 4

1 lb. small red potatoes
1 lb. spinach, stems removed, washed and drained
1 Tbsp unsalted butter, melted
1 cup shredded, extra old white Cheddar cheese or Asiago
1 clove garlic, minced
½ tsp sea salt
Sea salt and freshly ground black pepper to taste
1 Tbsp unsalted butter
4 6-ounce skinless boneless salmon fillets
2 tsp lemon juice
8 slices good quality bacon
4 Tbsp sour cream, heaping
1 Tbsp minced chives
Preheat the oven to 350°F.

Cook the potatoes in boiling water until just tender, approximately 20–25 minutes. Drain and cool.

Place the spinach in a large pot, turn the heat to high and cover with a lid. Steam until it wilts, turning it over occasionally. Transfer to a large plate AND SPREAD OUT TO COOL. When cool, squeeze into small balls with your hands to remove the water. Finely chop and place in a bowl. Add the melted butter, cheese, garlic and salt. Mix well. The potatoes and the spinach mixture may be prepared up to a day in advance. Cover and refrigerate.

Slice the potatoes into ¼-inch slices and arrange in slightly overlapping rows in an 8×11½-inch baking dish. Season well with salt and pepper and dot with half the 1 Tbsp butter. Divide the spinach mixture into 4 equal portions, flatten each into an elongated patty and place one in each quarter of the baking dish over the potatoes. Place a salmon fillet over each patty of spinach, sprinkle with the lemon juice, dot with the remaining butter and season with salt and pepper. Cover snugly with foil and bake for 20–30 minutes, until the salmon is cooked through.

While the salmon is cooking, fry the bacon over medium heat until crisp. Drain on paper towels and crumble when cool. When the salmon is done, lift each portion onto heated individual plates or leave in the baking dish. Top each piece of salmon with a dollop of sour cream. Sprinkle the bacon and chives over the sour dream and serve immediately.


courtesy of: The Passionate Cook, Karen Barnaby. Whitecap Books, 2004

186. LENTIL SOUP with BACON and ASIAGO CHEESE

makes about 8 cups; serves 6 to 8


1 teaspoon vegetable oil
6 slices of bacon, cut into a small dice
1 medium onion, cut into a small dice
2 carrots, cut into a small dice
3 garlic cloves, finely chopped
2 cups kale, washed, tough stems removed, and cut or torn into 1-inch pieces
2 cups lentils, rinsed and picked over for stones
2 teaspoons herbes de Provence
4 cups chicken broth
1 tablespoon kosher salt
pinch of red pepper flakes
6 to 8 slices of Italian or French bread
4 to 6 oz. Asiago cheese, grated

Heat the vegetable oil in a soup pot over medium heat. Add the bacon and cook, stirring, until most of its fat has rendered, 5 to 7 minutes. Add the onion, carrots, garlic, and kale, and cook, stirring occasionally, until the onion is just tender, about 5 minutes. Add the lentils, herbes de Provence, 6 cups water, and the chicken broth. Raise the heat and bring to a boil. Reduce the heat to a simmer and cook until the lentils are tender, 35 to 50 minutes. Add the salt and the red pepper flakes.

When ready to serve, toast the bread under the broiler on both sides. Divide the Asiago cheese among the slices of toasted bread and broil briefly until the cheese is just melted. Top each bowl of soup with the bread and cheese.


courtesy of: Bistro Cooking At Home, by Gordon Hamersley. New York: Broadway Books, 2003, p. 55.