2476. WARM BACON TARRAGON POTATO SALAD

yields four servings


2 pounds medium red potatoes, scrubbed and quartered
1 tablespoon table salt
8 ounces thick-cut bacon, cut crosswise into 1/2-inch strips
1 small yellow onion, diced
1/2 cup apple cider vinegar
1 tablespoon whole-grain mustard, German-style preferred
salt and freshly ground black pepper
1 1/2 tablespoons fresh tarragon, finely chopped

Place the potatoes in a large pot and fill with cold water to 1-inch above the potatoes. Season the water with the table salt. Bring to a simmer and cook until a knife gently plunges through the potatoes, about 15 minutes. Reserve 1/3 cup of the cooking water, drain the potatoes and put back into the pot (off the heat) to keep warm.

Meanwhile, fry the bacon in a skillet over medium heat until crispy, stirring occasionally. Reserve the bacon and drain all but 1/4 cup bacon fat. Add the onions and saute until slightly golden. Add the vinegar and, with a wooden spoon, scrape up any bits from the bottom of the skillet. Add in the reserved cooking water and reduce until it thickens, about 3 minutes. Off the heat, whisk in the mustard and season with salt and pepper. Add in the potatoes, bacon and tarragon and toss to combine. Adjust the seasoning if necessary.


bacon recipe courtesy of: Chef Jeff Mauro (winner of Season 7 of Food Network Star), for Good Morning America

2059. PUMPERNICKEL with SMOKED EEL, BACON CRISPS and MUSTARD MAYONNAISE

serves two


2 rashers of streaky bacon
oil, for greasing
2-3 tablespoons mayonnaise
1 teaspoon wholegrain mustard
1 teaspoon mild German mustard
sea salt and freshly ground black pepper
200 grams smoked eel, skin and bones removed, cut into bite-sized pieces
2 slices of pumpernickel bread
handful of frisée lettuce, leaves picked

Lay the bacon rashers on a lightly oiled baking sheet. Rest another baking sheet on top, then bake in the oven for 8 minutes until the rashers are crispy. Remove from the oven and drain on kitchen paper. This method will result in flat, uncurled bacon – perfect for a sandwich filling.

Mix the mayonnaise, wholegrain mustard and German mustard together with some sea salt and freshly ground black pepper. Spread the pumpernickel bread with the mustard mayonnaise, then rest the pieces of smoked eel on top. Cut each slice of pumpernickel into three pieces and top with the frisée lettuce. Break the bacon rashers into pieces and scatter over the top to serve.


bacon recipe courtesy of: Gordon Ramsay, The Times, 1 Virginia Street, London, May 31, 2008