3665. BAKED CAMEMBERT with BACON, ROSEMARY and PINE NUTS

makes six servings


1 wheel (8 ounces) Camembert or Brie in a wooden box
8 small rosemary sprigs, plus 1 tablespoon fresh leaves
6 slices bacon, cooked and crumbled (1/2 cup)
1/4 cup pine nuts, toasted

Preheat oven to 350 degrees. Remove cheese from box and unwrap; discard plastic and lid. Slice off entire top rind. Return cheese to box and place on a baking sheet. Stick rosemary sprigs into cheese; bake just until cheese is melting, about 10 minutes.

Meanwhile, finely chop bacon, pine nuts, and rosemary leaves. Serve cheese immediately, with crostini and bacon mixture.


bacon recipe source: Martha Stewart Living, December/January 2015

3635. BRIE and BACON PIADINA with BALSAMIC FIG and ONION MARMALADE



Piadina Dough (makes 4 piadinas)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1/2 cup water
1 teaspoon lemon juice


1 log of brie, sliced into 1/4-inch slices
8 slices of bacon, cooked until crisp and sliced into 1/2-inch slices
Roughly 1 cups of arugula, chopped, or arugula sprouts
1/2 cup balsamic fig and onion marmalade (recipe below)

Balsamic Onion and Fig Marmalade (makes about 3/4-1 cup):
1 large sweet onion (Walla-Walla), sliced thinly
2 tablespoons olive oil
2 teaspoons brown sugar
1/4 cup balsamic vinegar
6 brown figs, roughly chopped
1 teaspoon water, or more



First make the dough: In a large bowl or stand mixer, add the flour, make a well in the center and add all the remaining ingredients. Mix with a spoon or a fork (or the dough hook on your mixer), until the dough begins to come together. If you are working with your stand mixer, you can mix with the dough hook for about 5 more minutes on medium speed. If kneading by hand, turn out the dough ball onto a lightly floured surface, and knead for at least 5 more minutes, or until the dough feels smooth and elastic. Form the dough into a ball, lightly oil it, and wrap it in plastic wrap. Let it rest for 30 minutes, or overnight in the fridge. 


To grill your piadinas, prepare a cast iron skillet, heavy bottomed pan, or griddle over high heat. The surface should be very very hot. Take your piadina dough, and divide it into four pieces; then roll out one piece at a time into rounds about 8 inches in diameter (they should be very thin). Place the piadina on the surface of the skillet, and if it is hot enough, the dough will not stick. Grill the piadinas for a few minutes or until bubbles begin to form on the surface, and the underside has charred spots. Turn the piadina over, and cook for just a few minutes more, until the bottom is light brown. Remove from heat and cover.


 To complete your piadina, preheat your oven to 400ºF, and place a rack in the top 1/3 of your oven. Take a rimmed baking sheet, turn it over, and place the grilled piadina on the bottom. Place 5-6 slices of brie down the center of the piadina, and slide the baking sheet into the preheated oven for just about 2-3 minutes, or until the brie is just melting. Take it out of the oven, top the brie with the about 2 tablespoons marmalade, followed by 2 pieces of sliced bacon, and about 1/4 cup arugula. Fold in each side the piadina to close, and serve immediately.

Balsamic Onion and Fig Marmalade: In a large skillet, heat the olive oil over medium heat; then add the onions, and brown sugar, and stir to dissolve the sugar. Continue to cook the onions over medium heat for about 15 more minutes, stirring occasionally, until they are soft, translucent, and light brown. Add the balsamic vinegar, turn the heat to low, and continue to cook the onions, stirring occasionally, for about 10 more minutes. When they are done, they will be deep, dark brown and will have absorbed all the vinegar. Remove from heat and let cool slightly, then transfer to a microwave-safe bowl. Add the chopped figs and water, cover the bowl with plastic wrap (or a lid for the bowl), and microwave on high heat for about 2 minutes to steam the figs. Remove the bowl from the microwave, and the figs should be soft enough that they can be mashed with a fork. Mix the figs together with the balsamic onions, and let cool slightly before serving.


bacon recipe source: The Cilantropist, October 17, 2010

3388. CHICKEN, BRIE and BACON TURNOVERS

makes four servings


4 6 oz. skinless, boneless chicken breasts

2 teaspoons Cajun seasoning

1 sheet frozen puff pastry, thawed

4 oz. brie, cut lengthwise into 4 slices

4 slices bacon, cooked and crumbled 

 

Preheat the oven to 350 degrees and line a rimmed baking sheet with a rack. Season the chicken with salt, pepper and the cajun seasoning. In a large skillet, heat 2 tablespoons extra-virgin olive oil and brown the chicken on each side for about 2 minutes; transfer to a plate and reserve the skillet. Cut the puff pastry into 4 equal pieces and roll each one out into an 8-inch square. Place a chicken breast onto each of the squares toward one corner; top each with a brie slice and 1 tablespoon bacon. Fold the pastry in half to create a triangle and pinch closed along the edges. Brush with the chicken drippings from the skillet. Using a sharp knife, make 2 small, straight cuts on top to allow the steam to vent. Bake until the chicken is cooked through, 30 to 35 minutes.

 

 

bacon recipe source: EveryDay with Rachael Ray, December 2010

3386. GRILLED PORTOBELLO MUSHROOMS with SMOKED BACON and COTSWOLD BRIE

serves two


4 portobello mushrooms or similar large field mushrooms
4-6 rashers of smoked streaky bacon
cotswold brie
4 thick slices from a rustic loaf
1 tablespoon chopped parsley
extra virgin olive oil for drizzling

Season the mushrooms with a little salt and pepper, and then arrange the bacon over the mushrooms so that the bacon juices will run into the mushrooms as they cook. Place the mushrooms under a medium hot grill, and when the bacon is almost cooked, thinly slice the brie and arrange on top. Put back under the grill until the cheese is melted and golden. Toast the bread and serve the mushrooms on top. Sprinkle with chopped parsley and drizzle with a little extra virgin olive oil.


bacon recipe source: Simon Weaver Cotswold Organic Dairy, Kirkham Farm, Upper Slaughter, Gloucestershire GL54 2JS, UK; Pong, August 15, 2014

3371. SPINACH, BACON and BRIE MINI FRITTATAS

makes 12 


6 slices nitrate-/nitrite-free bacon
1/2 cup chopped onion

2 cloves garlic, minced 

10 ounces fresh baby spinach, chopped  

4 large whole eggs 

5 large egg whites  

1/3 cup milk 

1 teaspoon baking powder  

1/2 teaspoon sea salt 

1/2 teaspoon ground pepper  

1/2 cup chopped Brie, rind removed 

 

Preheat oven to 375°F. Spray a 12-cup muffin pan with cooking spray. Heat a sauté pan over medium heat. Add bacon and cook until browned and crisp. Set aside on paper towels. Drain drippings from pan. Add onions and garlic to same pan. Cook 3 minutes over medium heat, until soft. Add spinach. Cook 2 minutes, until wilted. Add a little water if the pan is too dry. Crumble bacon and mix in with spinach. Set aside.

In a separate bowl, whisk eggs and whites with milk, baking powder, salt and pepper. Stir in spinach mixture and cheese. Divide egg mixture evenly between muffin cups. Bake 20 to 25 minutes, until golden brown and firm to the touch.


bacon recipe source: Whole Foods Market, Inc., 550 Bowie Street, Austin, Texas 78703-4644

3224. WHITE CHEESE PIZZA with GRILLED CORN and WOOD SMOKED BACON

yields six slices


8 ounces pizza dough, store-bought

1 tablespoon semolina flour
3 slices sharp Cheddar
5 (1/2-inch) cubes brie cheese
1/4 cup grilled corn kernels
3 strips cooked smoked bacon, cut into 1-inch pieces
1 tablespoon freshly flat-leaf parsley, no stems
1 teaspoon extra-virgin olive oil
1 tablespoon grated Pecorino Romano

 

Preheat oven with pizza stone to 475 degrees F for 30 minutes.

Gently stretch dough to 11-inches in diameter. Place dough on pizza peel dusted with semolina to prevent sticking. Top dough with the Cheddar and brie cheese. Scatter corn, bacon and parsley leaves. Sprinkle pizza with olive oil then Romano. Slide pizza onto hot stone in oven. Bake 6 to 8 minutes until golden, cut into 6 slices and serve on warm plate.

bacon recipe courtesy of: Chef Bill Poirier, Sonsie's, 327 Newbury St, Boston, MA 02115; on the Boston episode of Giada's Weekend Getaways, Food Network

2639. STUFFED MAPLE BURGER with SPICY APPLE BACON COMPOTE

makes two burgers 


Spicy Apple Bacon Compote
1 slice of bacon, chopped
1 medium apple, peeled, cored & chopped
2 tablespoons maple syrup
2 tablespoons water
1/2 teaspoons cayenne pepper

Cook bacon until crisp. Drain on a paper towel. Set aside. Place all ingredients, except bacon, in a small saucepan over medium-high heat. Cook, stirring frequently, until the apples are soft & most of the liquid is gone. Mash with a potato masher or spoon. Stir in bacon.

Brie Stuffed Maple Burger
12 oz lean ground beef
1 tablespoon maple syrup
salt & pepper
2 oz brie, chilled in the freezer for at least an hour (this will make it easier to slice)

Mix the beef, maple syrup & salt & pepper to taste together with your hands, do not over work. Divide into 4 equal pieces & make into patties. Cut the brie into slices, removing the rind if you wish. Place the brie slices on the middle of two patties. Top with the other two patties. Press the edges together to seal. Heat a griddle over medium-high heat. Cook the burgers for about 10 minutes per side. Top the burgers with the spicy apple bacon compote & serve on a multi-grain bun.


bacon recipe courtesy of: A Good Appetite, September 29, 2009

2600. CHICKEN BACON TACOS with SOUR CHERRIES and BRIE CHEESE

1 box taco shells
4-5 cups shredded cooked chicken
1 tablespoon cumin
½ teaspoon chili powder
1 cup sour cherries
1 tablespoon chopped garlic
2 tablespoon butter, sweet, unsalted
1 cup red onions, diced
 2 small wheels brie cheese, sliced
½ head shredded butter/bibb lettuce
1 cup sliced scallions
1 cup sour cream
1 cup cooked & crumbled bacon
2 cup salsa

Preheat Chicken to 325 to heat taco shells in oven as directed on box. When done, set aside. In a medium sauté pan place vegetable oil and heat on high add chicken garlic and onions, cherries, sprinkle seasoning and sauté for 3-5 minutes. Fill Taco shells with chicken filling and top off with shredded lettuce, brie cheese, sour cream & scallions, crumbled bacon.


bacon recipe courtesy of: KY3, PO Box 3500/999 West Sunshine Street, Springfield, MO 65808

2526. BACON BURGERS on BRIOCHE BUNS

yields eight servings


2 medium red onions, thinly sliced
6 tablespoons extra-virgin olive oil, plus more for brushing
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
salt and freshly ground pepper
8 slices of thick-cut bacon (12 ounces)
3 pounds mixed ground chuck and ground sirloin
12 ounces brie, sliced
8 brioche burger buns, split

Preheat the oven to 400°. On a rimmed baking sheet, toss the onions with 2 tablespoons of the olive oil and roast until softened, about 20 minutes. Meanwhile, in a small bowl, whisk the mayonnaise with the lemon juice. Gradually whisk in the remaining 1/4 cup of olive oil and season with salt and pepper. In a large skillet, cook the bacon over moderately high heat until crisp. Drain on paper towels and break each strip in half. Light a grill or preheat a grill pan. Form the ground meat into eight patties. Season generously with salt and pepper and brush with olive oil. Grill over moderately high heat until well-browned on the bottom, 5 minutes. Flip the burgers, mound the brie on top and grill for 4 minutes longer, until the cheese is slightly melted and the burgers are medium-rare. Spread the lemon mayonnaise on the cut sides of the buns; set the burgers on the bottoms and top with the bacon and onions. Close the burgers and serve right away.


bacon recipe courtesy of: Tyler Florence, "Pairing of the Day: October 2010, Tyler Florence's Recipe-Contest Winners," Food & Wine, October 2010

2169. TURKEY, BACON and BRIE PANINI with APRICOT AIOLI

makes four sandwiches


1 can (13.8 oz) refrigerated classic pizza crust
8 slices uncooked bacon
1/4 cup mayonnaise or salad dressing
1/4 cup apricot preserves
6 oz thinly sliced roast turkey breast (from deli)
4 to 5 oz Brie cheese, cut into 4 slices
parsley sprigs, if desired

Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 7 to 12 minutes or until light golden brown. Cool 5 minutes. Meanwhile, in 10-inch skillet, cook bacon over medium heat, turning once, until crisp. Remove bacon from skillet; drain on paper towels. In small bowl, make apricot aioli by stirring mayonnaise and preserves until well mixed. Set aside. Cut pizza crust in half crosswise to make 2 rectangles. Remove rectangles from pan; spread half of the apricot aioli evenly over each rectangle. Top 1 rectangle evenly with turkey, bacon and cheese. Add other rectangle, aioli side down. Cut large sandwich in half crosswise; cut each in half diagonally to make 4 sandwiches. Heat 12-inch skillet over medium heat until hot. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches while cooking. Cook 1 to 4 minutes on each side or until cheese is melted and bread is golden brown. Remove from skillet; cover with foil to keep warm. Repeat with remaining 2 sandwiches. Garnish with parsley sprigs.


bacon recipe courtesy of: Kim Frantz, Denver, Colorado, Pillsbury Bake-Off® Contest 43, 2008

1910. SMOKED BRIE, BACON and MUSHROOM OMELET

makes four omelets


12 large eggs
2 tablespoons milk
1½ tablespoons unsalted butter or vegetable oil
12 slices crisp bacon
1 cup wild mushrooms, sliced and cooked
1 wedge smoked brie

Crack the eggs into a bowl, add the milk, and beat them well. Melt the butter in a 6-inch nonstick pan over medium heat. Pour the eggs into the pan, scramble slightly. Allow the eggs to coat the pan and cook evenly. Crumble the bacon into the eggs, add the mushrooms and 2 slices of smoked brie. Let cook for 1 minute. Using a spatula carefully fold omelet in half. Top omelet with 2 slices of smoke brie. Gently slide omelet onto plate and serve immediately. Repeat for remaining omelets


bacon recipe courtesy of: Alouette Cheese, BC-USA, Inc., 400 South Custer Avenue, New Holland, Pennsylvania 17557

1867. BACON and BRIE TURNOVERS

serves four


8 rashers of bacon
200 grams brie
425 grams pack of ready roll puff pastry
1 egg beaten
1 jar of onion chutney

Preheat oven to 230°C. Cut ready rolled pastry into 5"x 5" thick squares. Allow to rest. Cook the bacon under the grill (don't crisp). Allow to cool. Cut brie into 4 portions. Sandwich each portion between 2 pieces of bacon using only the eye of the bacon not the fat. Place the bacon and brie onto one half of the pastry square. Brush the edges of the pastry with the beaten egg and fold over, pressing the edges to seal it. Place onto a baking tray, brush with remaining egg and bake for 20 mins until golden brown. Serve with salad and chips.


bacon recipe courtesy of: goodtoknow: Expert Advice for Women, IPC Magazines, Blue Fin Building, 110 Southwark Street, London, SE1 0SU

1844. GRILLED BRIE and GOAT CHEESE with BACON and GREEN TOMATO

makes four servings


16 slices center-cut bacon, cut into 1/2-inch thick pieces
2 sticks unsalted butter, at room temperature
8 slices Pullman bread, sliced 1-inch thick
8 to 12 ounces really good quality brie
2 green tomatoes, sliced 1/4-inch thick
watercress
8 ounces soft goat cheese, cut into 8 slices (recommended: Boucheron goat cheese)
salt and freshly ground black pepper

Place the bacon in a large skillet or griddle and cook until golden brown and crisp. Remove to a paper towel-lined plate. Break each piece into fourths and set aside.

Heat a cast iron griddle or cast iron pan over medium heat.

Spread butter on 1 side of each slice of bread. Layer 4 of the slices of the bread with 3 to 4 slices of brie, 2 tomato slices, watercress, 2 slices goat cheese, and 4 slices of broken up bacon and season with salt and freshly ground black pepper. Place the remaining bread slices on top, butter side up and cook on the griddle until golden brown on both sides and the brie has melted.


bacon recipe courtesy of: Bobby Flay, "Grilled Cheese," Throwdown with Bobby Flay, 2008

1684. BRIE, BACON and CHICKEN SANDWICH

serves two

2 ounces brie cheese
2-3 ounces chicken breast or tenders
3 slices smoked bacon
1/2 onion
baguette, halved and sliced into 2 sandwich portions

Heat a cast-iron skillet over medium-high heat. Slice bacon into approximately 2-inch pieces and cook in skillet until crispy. Meanwhile, slice onions and cut chicken breast/tenders into small bite-size pieces. When the bacon is crispy, place them on a towel-lined plate and set aside. Remove excess bacon fat in skillet. Lower heat to medium and sauté onions. Add chicken pieces and cook until no longer pink and the onions have softened. Set-aside.

Heat a griddle over medium-high heat. Place brie pieces, bacon, chicken and onions on bottom half of each baguette. Put the top half on and set both sandwiches on griddle. With an oven mitt, take the cast-iron skillet (careful, it’s hot!) and place it on top of sandwiches. Once the cheese is melting and the bottom is toasted, remove skillet and gently flip the sandwiches over to toast the other side. Again, place skillet on top. The sandwich is ready when both sides are hot and toasty.


bacon recipe courtesy of: Sheila, tasteduds.com, Los Angeles, California, August 20, 2009

1535. GARLIC CHICKEN with BACON and BRIE

serves one


1 chicken breast
butter
garlic
smoked bacon
brie
tagliatelle, a flat pasta like linguini, but wider
Jarlsberg cheese (or Emmenthal)
cream
2 teaspoons green pesto
1-2 glasses white wine

Take the chicken breast and unfold the gujon (the strip underneath). Put in a thick slice of brie and fold back. Paint the chicken breast with garlic butter, then wrap the chicken in some smoked bacon. Try to lay the bacon so the chicken is well covered. Then place in an oven at 180 degrees C. (350 degrees F.) for 45 minutes. While this is cooking, gently fry some crushed garlic in butter, add 1-2 glasses of white wine and allow to reduce. Put the tagliatelle on to cook, add the cream to the garlic and white wine mix. When this thickens, add 2 teaspoons of Pesto. Add this sauce to the cooked and drained pasta. Finally mix in grated jarlsberg to the pasta to taste.
Serve a bed of pasta on a plate, and place the chicken parcel on top. Pour some of the sauce from the chicken pan over the chicken, and enjoy!!


bacon recipe courtesy of: Hamish Redpath, NetCooks.com, United Kingdom, cooking@netcooks.com

1534. BAKED PASTA with ONION, BACON and BRIE

makes four servings


4 ounces sliced bacon, cut into 1-inch strips
1 medium onion, thinly sliced
1 tablespoon all-purpose flour
1 cup whole milk
12 ounces Brie, rind removed, cheese cut into 1-inch chunks
12 ounces fusilli
salt and freshly ground pepper
3 tablespoons freshly grated Parmigiano-Reggiano cheese

Preheat the broiler and position a rack 6 inches from the heat. In a deep, medium skillet, cook the bacon over moderately high heat until browned and crisp, about 6 minutes. Drain the bacon on paper towels and discard all but 1 tablespoon of the fat in the skillet.

Add the onion to the skillet and cook over moderate heat, stirring, until softened and lightly browned, about 6 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and whisk until the sauce is thickened and bubbling, about 3 minutes. Turn off the heat and stir in the Brie until completely melted.

Meanwhile, in a large pot of boiling salted water, cook the fusilli until al dente; drain well.

Add the fusilli to the sauce in the skillet and toss. Add the bacon and season with salt and pepper. Transfer the pasta to an 8-inch baking dish and sprinkle the Parmigiano-Reggiano on top. Broil for 5 minutes, until the cheese is golden, shifting the pan for even browning.


bacon recipe courtesy of: Grace Parisi, Food & Wine

1048. BRIE and BACON FETTUCINE

serves 2 - 3 as a main dish or 4 as a starter


1/2 lb fettucine
1/2 large onion, thinly sliced
2 strips of bacon, chopped
1/4 cup brie, rind removed
1/4 cup of pasta water (water the pasta has cooked in)
black pepper
parmesan cheese

In a large skillet saute the bacon and onion slowly over medium heat until bacon begins to crisp and onion is light brown. Meanwhile cook the pasta in salted water until al dente.

Take the pasta out of the water with tongs and place in the skillet with the onion and bacon. Add the brie. Toss with the pasta water. When the brie melts, add a good grind of black pepper and serve with a scant sprinkling of parmesan cheese on each serving.


courtesy of: Cooking with Amy: a Food Blog, by Amy Sherman, San Francisco, California

1044. COURGETTE, BACON and BRIE GRATIN

serves 4


3 tablespoons olive oil
600 grams courgettes, sliced on the diagonal
4 rashers of smoked back bacon, chopped
1 onion, chopped
1 small garlic clove, crushed
200 grams risotto rice
150ml dry white wine
850ml hot vegetable stock made with bouillon powder
160 grams pack blue or plain brie

Heat 2 tablespoons of the oil in a large heavy saucepan, tip in the courgettes and fry for 10-12 minutes until tinged golden. Remove with a slotted spoon and set aside.

Heat the remaining oil in the pan and add the bacon, onion and garlic. Cook over a low heat for about 6-8 minutes or until softened and lightly golden. Tip in the rice and stir until the grains start to pop.

Pour in the wine and stand back while it sizzles and absorbs into the rice. Stir well, then pour in about one third of the hot stock and increase the heat to moderate. Cook, stirring frequently, until the stock is absorbed. Repeat with the remaining stock, in two batches. This should take about 20 minutes, and the rice should be tender.

Preheat the grill on its highest setting. Remove the rice from the heat, gently fold in the courgettes and season to taste. Tip everything into a big flameproof dish. Slice the brie and lay on top of the rice. Put the dish under the hot grill for 3-4 minutes until the brie is bubbling.


courtesy of: Good Food magazine, August 2003

899. BRIE and REDCURRANT-STUFFED CROISSANT with BACON

serves 2


1 ready-made plain croissant, cut into 4 pieces
4 teaspoons ready-made redcurrant jelly
1½oz Brie, sliced into 4 pieces
4 slices smoked streaky bacon
2½oz watercress, roughly chopped
1 tsp olive oil salt and freshly ground black pepper

Split the four pieces of croissant almost in half and fill the middle of each with a teaspoonful of redcurrant jelly and a slice of Brie. Wrap each croissant piece in a slice of bacon. Place the croissant pieces into a hot frying pan and cook for 3-4 minutes, or until the bacon is golden-brown. Place the watercress and olive oil into a bowl, season well with salt and freshly ground black pepper and mix well to coat the watercress. To serve, place the watercress onto two small plates and top with the hot stuffed croissant pieces.


courtesy of: James Tanner, Ready Steady Cook, BBC Food

787. CORNISH BRIE and BACON QUESADILLAS

4 large soft flour tortillas
3 oz. Cornish Brie, sliced
3 tomatoes, sliced
4 oz. smoked bacon
2 tablespoons sliced jalapeno peppers, drained
3/4 tablespoon vegetable oil
1 (150g) tub of ready made salsa sauce
Salad leaves to serve

Place the flour tortillas on a clean work surface. Cover half of each layer with a layer of Brie, some sliced tomato, bacon and pickled chilies. Season to taste with salt & pepper. Fold in half to cover the filling. Seal the edges together with a little water. Heat the oil in a frying pan. Fry the tortillas two at a time for 3-4 minutes, turning once until golden brown on both sides. Serve immediately with tomato salsa and salad


courtesy of: Coombe Castle International, Corsham, Wiltshire, SN13 9XN, England, Tel: +44 (0)1225 812712 Fax: +44 (0)1225 812512