3796. BRUSSELS SPROUT PIZZA with ROBIOLA, BACON and RED ONION

Serves: 4-6

7 Brussels sprouts, halved, cored and shredded

1/3 pound thick-cut bacon, cut into 1-inch dice

1 pound pizza-dough ball, at room temperature

Salt

¼ large red onion, thinly sliced

3 ounces robiola cheese, roughly crumbled

2 tablespoons olive oil

4 tablespoons grated pecorino cheese

Preheat oven to 550 degrees.

Fill a large bowl with ice water. Add Brussels sprouts to bowl and soak 10 minutes. Meanwhile, in a medium-size pan over medium heat, sauté bacon until browned on all sides, about 5 minutes. Transfer bacon to a paper-towel-lined plate and set aside. Drain and dry Brussels sprout leaves.

Generously dust a large cutting board with flour. Place dough on board and use your hands to stretch it, rotating dough as you work, until you have a round, 24-inch crust with a translucent center.

Spread Brussels sprouts over dough, leaving a ½-inch rim bare. Sprinkle with salt and scatter onions, bacon and robiola overtop. Drizzle with 1 tablespoon olive oil. Carefully slide pizza from board onto an inverted baking tray or preheated pizza stone in the oven. Bake until dough puffs and browns, about 13 minutes. Remove pizza from oven and top with pecorino and remaining oil.

bacon recipe source: Cathy Whims, Oven and Shaker, 1134 NW Everett Street, Portland, OR 97209; The Wall Street Journal, November 14, 2013

2392. DRIED MUSHROOM-CRUSTED LAMB with BACON and ZUCCHINI-ROBIOLA RISOTTO

serves 2-4


2 tablespoons olive oil
2 tablespoons chopped white onions
3 slices bacon, chopped
3 ounces uncooked orzo
1 1/4 cups chicken broth
4 baby zucchini, chopped
2 tablespoons double crème Robiola
1 tomato, seeded and chopped
1 pound lamb loin, trimmed
salt and pepper
1 teaspoon Dijon mustard
1 tablespoon dried black trumpet mushroom or wild mushroom dust (made by grinding dried mushrooms in a coffee grinder or hand-held spice grinder)
1 teaspoon chopped fresh herbs, such as thyme, mint or chervil
Fleur de sel

Preheat the oven to 350°F. To make the risotto, heat 1 tablespoon of the oil in a small pot over medium heat. Add onions and bacon and cook, stirring occasionally, until bacon is crisp. Stir in orzo and cook for 1 minute more. Add half of the chicken stock and simmer, stirring constantly, until liquid has evaporated. Stir in remaining stock and zucchini and simmer, continuing to stir constantly, until orzo is tender and liquid is almost evaporated. Add Robiola and tomato and stir until cheese is melted. Season with salt and pepper.

Meanwhile, season lamb with salt and pepper. Heat a large oven-proof skillet over medium high heat. Add remaining 1 tablespoon oil and heat until hot but not smoking. Add lamb and cooking, turning occasionally, until deep golden brown on all sides. Set skillet aside. Transfer black trumpet mushroom dust to a large plate and set aside. When lamb is just cool enough to handle, brush all over with Dijon mustard, then roll in mushroom dust to coat. Roast in oven for 5 to 6 minutes, or until done to your liking. Transfer to a cutting board, set aside to let rest for five minutes, then slice.

To serve, spoon orzo onto the center of a serving platter. Arrange lamb around orzo and garnish with herbs and a pinch or two of fleur de sel.


bacon recipe courtesy of: Chef Stephen Lewandowski, Tribeca Grill, 375 Greenwich Street, New York, New York 10013, for Whole Foods Market