3281. DANDELION and BITTER GREENS with FRIED POTATOES and WARM BACON DRESSING

yields 6 servings

 

 

2 cups chopped dandelion leaves (about 1/2 pound)
2 cups baby red leaf lettuce
1 cup chopped escarole or frisee
1 cup sliced Belgian endive
1/2 cup thinly sliced radishes
3 hard boiled eggs, roughly chopped
4 strips apple-smoked bacon, cut into 3/4-inch dice
1/4 cup apple cider vinegar
1 tablespoon packed light brown sugar
1/2 cup grated peeled apples
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup vegetable oil

Fried Potatoes:
2 pounds baking potatoes, like russets, peeled and cut into uniform 1/2-inch cubes
3 cups vegetable oil, for frying
1 teaspoon salt

In a large bowl, combine the dandelions, red lead lettuce, escarole, endive, radishes, and eggs, and toss to mix.

In a skillet, cook the bacon over medium heat, stirring, until crisp and brown. Add the vinegar and sugar, and cook, stirring to dissolve the sugar. Add the apples and stir to combine. Season with the salt and pepper, and add the oil. Remove from the heat and pour the hot dressing over greens mixture and mix thoroughly. Top with the Fried Potatoes.

Adjust the seasoning, to taste, and serve immediately. (Dressing can be prepared ahead and reheated, stirring constantly to keep from sticking to saucepan. If it thickens too much, add a little water.)
 

Fried Potatoes: In a medium, heavy saucepan, place the potatoes in enough salted water to cover by 1-inch. Bring to a boil and cook until the potatoes are slightly tender, about 10 minutes. Remove from the heat and drain on paper towels.

Heat the oil in a large, deep, heavy pot or an electric deep fryer to 360 degrees F. Add the potatoes and fry, turning to brow evenly, for 3 to 4 minutes. Remove and drain on paper towels. Season lightly with salt, to taste, and serve warm in the salad.

bacon recipe source: Emeril Lagasse, "Pennsylvania Dutch Cooking," Emeril Live, Food Network, 2002

2737. ENDIVE and WATERCRESS SALAD with BACON-CIDER DRESSING

serves six


4 slices center-cut bacon
3 tablespoons extra-virgin olive oil
2 1/2 tablespoons cider vinegar
2 tablespoons maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black papper
1 garlic clove, minced
4 cups (1/2-inch) diagonally cut Belgian endive
3 cups chopped radicchio
1 cup trimmed watercress

Heat a medium nonstick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon. Combine 2 teaspoons drippings, oil, and next 6 ingredients (through garlic) in a large bowl, stirring with a whisk. Add remaining ingredients; toss well. Sprinkle with chopped bacon.


bacon recipe courtesy of: "The Enlightened Cook: Radically Simple Cooking," Cooking Light, November 2012, p. 246

1891. FARFALLE with BACON and ENDIVES

yields 4-6 servings


1 quart chicken stock or low-sodium broth
1 pound farfalle
1 tablespoon extra-virgin olive oil
1/2 pound thickly sliced bacon, cut crosswise into 1-inch pieces
4 medium Belgian endives, cored and sliced crosswise 1 inch thick
3 large garlic cloves, thinly sliced
1/4 cup coarsely chopped flat-leaf parsley
1 teaspoon finely grated lemon zest
1/4 cup freshly grated Parmesan cheese
salt and freshly ground pepper

In a medium saucepan, boil the chicken stock over high heat until reduced to 1 cup, about 20 minutes.

Meanwhile, in a large pot of boiling salted water, cook the farfalle until it is al dente.

In a large, deep skillet, heat the olive oil. Add the bacon and cook over moderately low heat until slightly crisp, about 7 minutes. Transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of the fat. Add the endives and garlic to the skillet and cook over moderately high heat, tossing, until the endives are just wilted but still crisp, about 4 minutes.

Drain the farfalle and add it to the skillet. Add the reduced chicken stock, parsley, lemon zest and bacon and toss well. Remove from the heat. Stir in the Parmesan and season the pasta with salt and pepper. Transfer to a large bowl and serve at once.


bacon recipe courtesy of: Marcia Kiesel, "Captain Bacon," Food & Wine, May 2003

1814. ENDIVE SALAD with BACON, AVOCADO and GORGONZOLA

1 fresh pear, peeled, cored and chopped
1/2 teaspoon green onion, white part only
2 tablespoons balsamic vinegar
2 tablespoons water
1/4 teaspoon Dijon mustard
1/4 teaspoon sea salt
3 tablespoons canola oil
fresh ground pepper, optional
16 oz. Belgian endives, cleaned, cored and chopped
1 1/2 ripe avocados, seeded, peeled and chopped
2 strips cooked bacon, crumbled
2 oz. Gorgonzola cheese, crumbled
1 small shallot, peeled and finely minced

To make the pear chiffon dressing: combine the pear, green onion, vinegar, water, mustard and sea salt in a blender and purée until smooth. With the blender running, slowly add the oil in a thin stream until the dressing is emulsified. Taste and adjust seasonings, adding pepper if desired. Pour into a small serving bowl and set aside. Divide chopped endive among individual salad bowls or plates. Top endive with the avocado, bacon, Gorgonzola cheese and shallot. Serve with the pear chiffon dressing.


bacon recipe courtesy of: The Hass Avocado

1626. BAKED SNAILS in GARLIC BUTTER served with a CRISPY BACON CITRUS BITTER LEAF SALAD

serves four


48 snails, drained, plus 48 snail shells
500 grams butter, softened
12 cloves garlic, finely chopped and crushed
8 tablespoons flat leaf parsley, finely chopped
1 teaspoon Tabasco
1 teaspoon Worcestershire sauce
1 shot Pastis
6 tablespoons breadcrumbs
1 pinch black pepper

For the salad:
1 packet rocket
1 bunch watercress, torn into sprigs
1 small radicchio, cut in half and finely sliced across
8 slices rindless streaky bacon
4 tablespoons olive oil
2 tablespoons lemon juice
1 pinch black pepper
12 orange segments
12 grapefruit, segments
2 endive, belgian, leaves only

Preheat the oven to 170ºC/gas 3. Bring a pan of water to the boil. Add the snails and simmer for about two minutes. Drain, refresh with cold water and drain again.

Place the butter, garlic, parsley, Tabasco, Worcestershire sauce, pastis, breadcrumbs, salt and freshly ground pepper and process until smooth.

Put a little of the garlic butter into each shell then add one snail per shell. Cover each snail with more garlic butter until the shells are full.

Place the snails in an ovenproof serving dish. (The holes must face up so the butter when it is cooked stays in the shell). Bake for around 8-10 minutes in the oven until the butter bubbles.

In the meantime, make the salad. Mix together the rocket, watercress and radicchio. Grill the bacon until crispy. Combine together the olive oil, lemon juice and season with salt and freshly ground pepper, then mix through the leaves.

Place the Belgian endive on the outside of the plate in a star shape, put the dressed salad leaves in middle of the plate, scatter the orange and grapefruit segments around the leaves and place the crispy bacon on the top.

Take the snails out of the oven and serve immediately with the salad.

bacon recipe courtesy of: Michel Lemoine, Market Kitchen, Good Food Channel

1613. RED CABBAGE, BACON and RACLETTE SALAD with WALNUT VINAIGRETTE

yields four servings


1 lb red cabbage
4 tablespoons red wine vinegar
3 oz sugar
2 cups water
4 oz bacon
croutons, to taste
1 clove garlic, crushed
2 Belgian endives
1 small head of radicchio
5 oz raclette, in small cubes
salt and freshly ground pepper

For Vinaigrette:
4 tablespoons red wine vinegar
1 teaspoon Dijon mustard
4 tablespoons nut oil
4 tablespoons olive oil
1 oz toasted walnut pieces, chopped
salt and freshly ground pepper


Core cabbage and slice thinly. In a large saucepan, bring vinegar to the boil and add sugar. When sugar has dissolved, add cabbage and mix well. In another saucepan, bring water to boil and pour over cabbage. Cook for 5 minutes, then place in a colander to drain. Let cool. Cut bacon into small pieces and dice bread slices. In a frying pan, over high heat, cook bacon until crisp. Add diced bread and brown. Add garlic and cook for 1 minute more. Remove pan from heat. In a salad bowl, place cabbage with Belgian endive and radicchio leaves. Add bacon, diced bread and Raclette cubes.

Vinaigrette: Using a whisk, mix all vinaigrette ingredients and pour over salad. Season with salt and pepper and toss thoroughly.


bacon recipe courtesy of: Metro: Grocers by Profession, Quebec & Ontario, Canada

1371. PIZZA with SAUTEED ENDIVE, BACON and FONTINA

makes one 12-inch pizza


1 teaspoon olive oil
2 bacon slices, cut into 1/4-inch pieces
6 medium-size heads Belgian endive, cut crosswise into 1/2-inch-thick slices (about 6 cups)
3 tablespoons freshly grated Parmesan cheese
1 teaspoon fresh lemon juice
1 12-inch-diameter baked cheese pizza crust
1 1/2 cups grated Fontina cheese (about 5 ounces)

Heat olive oil in heavy large skillet over medium-high heat. Add bacon and sauté until crisp, about 3 minutes. Add endive and sauté until endive is golden, about 5 minutes. Reduce heat to medium and cook until endive is tender, about 5 minutes. Transfer mixture to medium bowl. Stir in Parmesan and lemon juice. Season topping with salt and pepper. (Can be prepared 4 hours ahead. Cover and chill.)

Preheat oven to 500°F. Place crust on large baking sheet. Spoon topping over crust, leaving 1-inch border around edge. Sprinkle Fontina over topping. Bake pizza until cheese melts and crust is crisp, about 8 minutes. Cut pizza into wedges.


courtesy of: Bon Appétit, April 1996

1320. FRIED SARDINES with BACON and SHISO

yields four first-course servings


3 large eggs, lightly beaten
1/4 cup plus 1 tablespoon all-purpose flour, plus more for dredging
1/4 cup plus 1 tablespoon arrowroot or rice flour
2/3 cup water
1 teaspoon sansho (Japanese pepper) or freshly ground white pepper
salt and freshly ground white pepper
6 fresh sardines ( 1/2 pound each), filleted, or four 6-ounce mackerel fillets, cut into 4-by-2-inch strips
6 slices of bacon, halved crosswise
6 shiso leaves, halved lengthwise, or 12 basil leaves
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/4 cup grapeseed oil or vegetable oil, plus more for frying
2 medium Granny Smith apples, peeled and cut into matchsticks
4 Belgian endives, cored and cut into long thin strips

In a bowl, beat the eggs with the all-purpose flour and arrowroot. Mix in the water just until blended; do not overmix. Let stand for 30 minutes. In a small bowl, combine the sansho with 1 teaspoon of salt and 1/4 teaspoon of white pepper.

Set the sardine fillets, skin side down, on a work surface and season with salt and white pepper. Top each fillet with a half slice of bacon and a shiso leaf half. Roll up the fillets, starting at the wider end; secure each roll with a toothpick.

In a large bowl, combine the lemon juice and zest with 1/4 cup of the grapeseed oil. Season with salt and white pepper. Add the apples, toss to coat and refrigerate for up to 1 hour.

Preheat the oven to 300°. In a medium saucepan, heat 2 inches of grapeseed oil to 350° or until a bread cube turns golden in 1 minute. Dredge each sardine roll in flour and shake off the excess. Dip 4 of the rolls in the batter and fry until golden brown and crisp all over, about 4 minutes. Transfer to a rack set over a large baking sheet to drain. Keep warm in the oven while you dredge and fry the remaining rolls.

Add the endives to the apple salad and toss well. Arrange the salad on 4 plates and set 3 sardine rolls beside each salad. Dust with the sansho mixture and serve.


courtesy of: Tetsuya Wakuda, "The Art of Fusion," Food & Wine, September 1998

1200. GRATIN of BELGIAN ENDIVE with APPLEWOOD SMOKED BACON

makes 8 servings


4 strips Applewood smoked bacon, cut in 2-inch strips
3 tablespoons finely chopped parsley
3 cups chicken stock or broth, plus more as needed
1 medium carrot, peeled and diced
1 stalk celery, diced
1 medium onion, diced
2 tablespoons sugar
Kosher salt
Freshly ground black pepper
8 whole Belgian endive
5 tablespoons unsalted butter
4 tablespoons flour
2 cups milk
1/2 cup plus 1 to 2 tablespoons grated Gruyere cheese
1 tablespoon Dijon-style mustard
3 large egg yolks

In a medium skillet over medium heat, cook the bacon strips until they are evenly browned and the fat has been rendered. Using a slotted spoon, transfer to a small bowl. Add the parsley and set aside. (If making in advance, cover and refrigerate.)

In a pot large enough to hold the endive in a single layer, add the chicken stock or broth, carrot, celery, onion and sugar and the salt and pepper to taste and bring the stock to a simmer over low heat. Place the endive in the pot in a single layer, adding more stock, if necessary, to cover it.

Brush a large sheet of parchment paper with 1 tablespoon of the butter and place it, buttered side down, directly on top of the endive. Simmer for 1 1/2 to 2 hours or until the endive is soft when tested with a knife. Using tongs, transfer the endive to a medium-large baking dish in a single layer or eight individual ovenproof dishes and set aside to cool.

If making in advance, cover and refrigerate. Bring to room temperature before proceeding.

Preheat the oven to 325 degrees.

In a medium saucepan over medium-low heat, melt the remaining 4 tablespoons of butter. Add the flour and stir to combine, without letting the mixture brown. Add the milk and stir constantly until the mixture thickens, about 10 minutes. Add the Gruyere and mustard, stirring to combine. Strain the sauce mixture through a sieve into a medium bowl, add the egg yolks and stir to combine.

Pour the sauce over the endive and sprinkle with the remaining 1 to 2 tablespoons Gruyere. Bake for 10 minutes, then broil until the cheese is browned, about 3 minutes.

Remove from oven and sprinkle with bacon-parsley mixture. Serve hot.


courtesy of: The Washington Post, November 16, 2005. Adapted from Robert Wiedmaier, chef and owner of Marcel's in the West End