Serves 4
3 red bell peppers
1 medium white onion, chopped
400 grams arborio rice
1 cup white wine
1½ liter chicken stock
200 grams creme fraiche
½ cup frozen peas
40 grams grated parmesan
Olive oil to taste
Salt to taste
For the gremolata:
1 cup flat leave parsley (no stems)
6 crispy bacon strips
1 zest of 1 lemon
1 clove of garlic
Place the peppers over a gas burner and cook until charred all over. Discard of the stems and cores. Peel and blend with some stock until smooth.
In a large pan, add some olive oil over medium heat. Add the onions and cook until translucent.
Add the rice and stir for 1 minute. Then add the white wine. Let it reduce to half.
Add the red pepper sauce and stir until combined. Start adding the stock one ladle at a time and stir. Do this for 20 min until the rice is cooked.
Add the creme fraiche, frozen peas and Parmesan. Stir until it is all combined and the peas are cooked. Add salt to taste.
To make the gremolata, just chop all of the ingredients very fine. Mix them and set aside.
Serve the risotto on each plate and top with some of the gremolata.
bacon recipe source: cravingsinamsterdam (member), Kitchenbowl
Showing posts with label creme fraiche. Show all posts
Showing posts with label creme fraiche. Show all posts
Thursday, April 07, 2016
Thursday, March 31, 2016
3874. CHOCOLATE-OATMEAL CUPCAKES with MAPLE-BACON BUTTER CREAM
For the Cupcakes:
1/2 cup (1 stick) unsalted butter at room temperature, more for pans
1 cup cake flour or all-purpose flour
'2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup sugar
3/4 cup light brown sugar, packed
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk, at room temperature
3 ounces bittersweet chocolate chopped, or chocolate chips
3 tablespoons uncooked instant oatmeal
For the Frosting:
8 thick strips bacon, in 1/4-inch dice
1 cup (2 sticks) unsalted butter
3 tablespoons milk
3 tablespoons heavy cream
2 tablespoons crème fraîche
1 tablespoon vanilla extract
3 tablespoons maple syrup
1 teaspoon salt
3 cups confectioners’ sugar
Flaky salt or fleur de sel, for garnish.
To make cupcakes, preheat oven to 350 degrees. Lightly butter a 12-cup muffin tin and line with cupcake liners; set aside. Sift together flour, cocoa powder, baking powder, baking soda and cinnamon; set aside.
In a mixer fitted with paddle attachment, combine butter, both sugars and salt. Cream on medium speed until light and fluffy, 5 minutes. With machine running, add eggs one at a time, and mix until well incorporated, 2 minutes. Scrape down sides and bottom of bowl, turn mixer speed to low, and add 1/4 of the dry ingredients. When no traces of flour remain, add 1/3 of the buttermilk and mix until incorporated.
Continue alternating flour mixture and buttermilk, ending with flour. Scrape down sides and bottom of bowl, and gently mix in chopped chocolate and oatmeal. Divide among muffin cups; each should be 3/4 full. Bake until a tester comes out clean, 30 minutes. Turn out of tin and cool completely on a wire rack.
To make frosting, in a heavy skillet, cook bacon over low heat until fat is rendered and meat is crisp. Set a sieve over bowl of mixer, and pour skillet contents into sieve. Reserve bacon bits. You should have no more than 3 tablespoons bacon fat in mixer bowl; set aside additional bacon fat for another use.
Return skillet to heat and add butter. Butter will melt, then foam, then separate into golden liquid and white solids. Let butter cook, scraping bottom of pan occasionally to prevent burning, until milk solids toast and turn brown. Transfer browned butter to mixer bowl and refrigerate until cold.
In separate bowl, combine milk, cream, crème fraîche, vanilla and maple syrup. In mixer bowl, cream bacon fat and brown butter with salt until smooth. Add confectioners’ sugar and mix at medium speed until fluffy, about 8 minutes. With mixer running, pour in milk mixture and continue mixing until smooth. Refrigerate until cold.
With small offset spatula, fluff frosting until soft and spreadable but not runny. Spread about 3 tablespoons frosting on each cooled cupcake. Sprinkle a pinch of bacon bits and a pinch of flaky salt on top. Serve immediately or cover and refrigerate up to 6 hours.
bacon recipe source: Erin Cooks, February 22, 2009; adapted from The New York Times, February 18, 2009
1/2 cup (1 stick) unsalted butter at room temperature, more for pans
1 cup cake flour or all-purpose flour
'2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup sugar
3/4 cup light brown sugar, packed
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk, at room temperature
3 ounces bittersweet chocolate chopped, or chocolate chips
3 tablespoons uncooked instant oatmeal
For the Frosting:
8 thick strips bacon, in 1/4-inch dice
1 cup (2 sticks) unsalted butter
3 tablespoons milk
3 tablespoons heavy cream
2 tablespoons crème fraîche
1 tablespoon vanilla extract
3 tablespoons maple syrup
1 teaspoon salt
3 cups confectioners’ sugar
Flaky salt or fleur de sel, for garnish.
To make cupcakes, preheat oven to 350 degrees. Lightly butter a 12-cup muffin tin and line with cupcake liners; set aside. Sift together flour, cocoa powder, baking powder, baking soda and cinnamon; set aside.
In a mixer fitted with paddle attachment, combine butter, both sugars and salt. Cream on medium speed until light and fluffy, 5 minutes. With machine running, add eggs one at a time, and mix until well incorporated, 2 minutes. Scrape down sides and bottom of bowl, turn mixer speed to low, and add 1/4 of the dry ingredients. When no traces of flour remain, add 1/3 of the buttermilk and mix until incorporated.
Continue alternating flour mixture and buttermilk, ending with flour. Scrape down sides and bottom of bowl, and gently mix in chopped chocolate and oatmeal. Divide among muffin cups; each should be 3/4 full. Bake until a tester comes out clean, 30 minutes. Turn out of tin and cool completely on a wire rack.
To make frosting, in a heavy skillet, cook bacon over low heat until fat is rendered and meat is crisp. Set a sieve over bowl of mixer, and pour skillet contents into sieve. Reserve bacon bits. You should have no more than 3 tablespoons bacon fat in mixer bowl; set aside additional bacon fat for another use.
Return skillet to heat and add butter. Butter will melt, then foam, then separate into golden liquid and white solids. Let butter cook, scraping bottom of pan occasionally to prevent burning, until milk solids toast and turn brown. Transfer browned butter to mixer bowl and refrigerate until cold.
In separate bowl, combine milk, cream, crème fraîche, vanilla and maple syrup. In mixer bowl, cream bacon fat and brown butter with salt until smooth. Add confectioners’ sugar and mix at medium speed until fluffy, about 8 minutes. With mixer running, pour in milk mixture and continue mixing until smooth. Refrigerate until cold.
With small offset spatula, fluff frosting until soft and spreadable but not runny. Spread about 3 tablespoons frosting on each cooled cupcake. Sprinkle a pinch of bacon bits and a pinch of flaky salt on top. Serve immediately or cover and refrigerate up to 6 hours.
bacon recipe source: Erin Cooks, February 22, 2009; adapted from The New York Times, February 18, 2009
Friday, December 18, 2015
3770. CREAMY COURGETTE and BACON PASTA
Serves 4
1 tsp olive oil
150g diced smoked bacon lardons
4 courgette, coarsely grated
handful freshly grated Parmesan
1 small tub (200g) low-fat crème fraîche
300g tagliatelle
Heat the olive oil in a large frying pan and sizzle the pancetta or bacon for about 5 mins until starting to crisp. Turn up the heat and add the grated courgette to the pan. Cook for 5 mins or until soft and starting to brown then add the garlic and cook for a minute longer. Season and set aside.
Cook the tagliatelle according to the pack instructions and scoop out a cupful of cooking water. Drain the tagliatelle and tip into the frying pan with the bacon and courgette. Over a low heat toss everything together with the crème fraiche and half the Parmesan adding a splash of pasta water too if you need to loosen the sauce. Season to taste and serve twirled into bowls with the remaining Parmesan scattered over.
bacon recipe source: Barney Desmazery, BBC Good Food, June 2012
Wednesday, November 25, 2015
3747. BACON-WRAPPED CORN ON THE COB with CHARRED LIME CREMA
serves eight
3 lb. sliced bacon
1 bunch basil, leaves only, torn
2 jalapeño peppers, thinly sliced
8 ears corn, shucked
Charred lime crema (recipe below)
Charred lime crema (makes 8 servings)
½ cup crème fraîche or sour cream
1 cup heavy cream
4 oz. cream cheese, diced
1 lime
1/4 teaspoon fine sea salt
Let the crème fraîche or sour cream, heavy cream and cream cheese sit at room temperature for 30 minutes.
Meanwhile, heat a grill or grill pan to high. Use a wand-style grater to remove the zest from the lime. Reserve the zest. Cut the lime in half, then grill the halves, cut sides down, until a deep black crust forms, about 10 minutes. Remove the lime halves from the heat and let cool slightly. Juice the charred lime over a mesh strainer set over a large bowl. Discard any solids in the strainer.
Add the lime zest, crème fraîche or sour cream, heavy cream, cream cheese and salt to the lime juice. Use an electric mixer on medium-low to mix until combined. Increase the mixer to high and beat for two to three minutes, or until light and fluffy. Transfer to a container, cover and refrigerate until ready to serve.
Corn on the cob: Line a baking sheet with kitchen parchment.
Lay a 13-by-18-inch sheet of kitchen parchment on the counter and lay six or seven slices of bacon on it alongside each other, slightly overlapping, fat side against meat side, to form a rough rectangle that is as wide as an ear of corn is long. Cover the bacon with a second sheet of parchment and pound lightly with a meat mallet or small saute pan to flatten the bacon and press it together.
Remove the top sheet of parchment. Top the bacon with 10 to 12 small pieces of basil and a few slices of jalapeño pepper. Lay one ear of corn across the bottom of the rectangle and roll the corn up in the bacon, using the parchment to help. If the bacon is particularly long, trim the excess. Transfer the bacon-wrapped corn to the prepared baking sheet, laying it seam side down. Repeat the process with the remaining corn.
Cover the corn with plastic wrap and refrigerate for at least eight hours and up to 24 hours.
When ready to cook, heat the grill to medium.
Grill the corn, starting with the bacon seam side down. Give each ear a quarter turn every five minutes until all of the bacon is crisp and caramelized and the corn is tender, 15 to 20 minutes total. Alternatively, you can lay the bacon-wrapped corn on a rack set over a rimmed baking sheet and cook it in a 350 F oven for 25 to 30 minutes. Serve with charred lime crema.
bacon recipe source: The Seattle Times, June 30, 2015; adapted from Home: Recipes to Cook with Family and Friends, by Bryan Voltaggio (Little, Brown, 2015)
Tuesday, May 26, 2015
3569. KOHLRABI CAKES with BACON and DILL
makes about 12 cakes, serving 6
1 pound yellow potatoes (about 4 small), peeled and quartered
1 pound kohlrabi (about 2 heads), peeled and cut the same size as the potatoes
1/2 pound bacon ends, bacon pieces, diced small
1 small yellow onion, diced
3 cloves garlic, minced
1/2 cup whole milk or canned, full-fat coconut milk
1/2 teaspoon ground white pepper
1 1/4 cups potato starch
3 tablespoons minced fresh dill (plus sprigs for garnish, if desired)
10 ounces smoked trout or white fish or 6 fried or poached eggs, for serving (optional)
2 tablespoons crème fraîche, for garnish (optional)
Boil the potatoes and kohlrabi in a pot of water for about 20 to 30 minutes, until tender. Drain and transfer to a large bowl. Set aside. In a skillet, cook the bacon over medium heat until brown and crispy. Add the onion and garlic to the pan and continue cooking until the onion is translucent. Using a slotted spoon, transfer the bacon mixture to a paper towel to drain. Pour off all but 1 tablespoon of the bacon fat from the skillet. Set the skillet with the bacon fat aside. Save the rest of the bacon fat for another use. In the large bowl, mash the drained potatoes and kohlrabi with the milk, pepper, and potato starch, then add the bacon mixture and mix well. Add the dill and mix to combine. Heat the skillet with the reserved bacon fat over medium heat. Working in batches, place three or four burger-sized clumps of the kohlrabi mixture in the pan. (Do not overcrowd the pan; the number of cakes you cook at a time depends on the size of your pan.) Cook for about 5 minutes, until the bottoms are lightly browned. Flip, lightly press down with the back of a spatula, and continue cooking until the second side is browned. Transfer the finished cakes to a plate, and repeat with the rest of the kohlrabi mixture. Serve two cakes per person with a piece of smoked fish or a fried or poached egg, and garnish with crème fraîche and a sprig of fresh dill, if you like.
bacon recipe source: Diana Rodgers, Sustainable Dish (@SustainableDish), January 10, 2015; The Homegrown Paleo Cookbook: Over 100 Delicious, Gluten-Free, Farm-to-Table Recipes, and a Complete Guide to Growing Your Own Healthy Food, by Diana Rodgers (Victory Belt Publishing, 2015)
1 pound yellow potatoes (about 4 small), peeled and quartered
1 pound kohlrabi (about 2 heads), peeled and cut the same size as the potatoes
1/2 pound bacon ends, bacon pieces, diced small
1 small yellow onion, diced
3 cloves garlic, minced
1/2 cup whole milk or canned, full-fat coconut milk
1/2 teaspoon ground white pepper
1 1/4 cups potato starch
3 tablespoons minced fresh dill (plus sprigs for garnish, if desired)
10 ounces smoked trout or white fish or 6 fried or poached eggs, for serving (optional)
2 tablespoons crème fraîche, for garnish (optional)
Boil the potatoes and kohlrabi in a pot of water for about 20 to 30 minutes, until tender. Drain and transfer to a large bowl. Set aside. In a skillet, cook the bacon over medium heat until brown and crispy. Add the onion and garlic to the pan and continue cooking until the onion is translucent. Using a slotted spoon, transfer the bacon mixture to a paper towel to drain. Pour off all but 1 tablespoon of the bacon fat from the skillet. Set the skillet with the bacon fat aside. Save the rest of the bacon fat for another use. In the large bowl, mash the drained potatoes and kohlrabi with the milk, pepper, and potato starch, then add the bacon mixture and mix well. Add the dill and mix to combine. Heat the skillet with the reserved bacon fat over medium heat. Working in batches, place three or four burger-sized clumps of the kohlrabi mixture in the pan. (Do not overcrowd the pan; the number of cakes you cook at a time depends on the size of your pan.) Cook for about 5 minutes, until the bottoms are lightly browned. Flip, lightly press down with the back of a spatula, and continue cooking until the second side is browned. Transfer the finished cakes to a plate, and repeat with the rest of the kohlrabi mixture. Serve two cakes per person with a piece of smoked fish or a fried or poached egg, and garnish with crème fraîche and a sprig of fresh dill, if you like.
bacon recipe source: Diana Rodgers, Sustainable Dish (@SustainableDish), January 10, 2015; The Homegrown Paleo Cookbook: Over 100 Delicious, Gluten-Free, Farm-to-Table Recipes, and a Complete Guide to Growing Your Own Healthy Food, by Diana Rodgers (Victory Belt Publishing, 2015)
Wednesday, October 01, 2014
3432. FRENCH-STYLE CHICKEN with PEAS and BACON
serves four
6 rashers smoked streaky bacon, chopped
8 skinless, boneless chicken thighs
2 garlic cloves, thinly sliced
1 bunch spring onions, roughly chopped
300 ml (1 1/4 cups) hot chicken stock
250 grams (9 oz.) frozen peas
1 Little Gem lettuce, roughly shredded
2 tablespoons crème fraîche
In a large frying pan, dry-fry the bacon over a medium heat for 3 minutes until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 minutes each side.
Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 seconds, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 minutes.
Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 minutes, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.
bacon recipe source: Good Food Magazine, June 2010, BBC Good Food, Building 800, Guillat Avenue, Kent Science Park, Sittingbourne ME9 8GU
6 rashers smoked streaky bacon, chopped
8 skinless, boneless chicken thighs
2 garlic cloves, thinly sliced
1 bunch spring onions, roughly chopped
300 ml (1 1/4 cups) hot chicken stock
250 grams (9 oz.) frozen peas
1 Little Gem lettuce, roughly shredded
2 tablespoons crème fraîche
In a large frying pan, dry-fry the bacon over a medium heat for 3 minutes until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 minutes each side.
Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 seconds, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 minutes.
Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 minutes, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.
bacon recipe source: Good Food Magazine, June 2010, BBC Good Food, Building 800, Guillat Avenue, Kent Science Park, Sittingbourne ME9 8GU
Monday, June 30, 2014
3339. APPLE-BACON BREAKFAST CUSTARD
serves 4
4 slices thick-sliced bacon, crisp, 1/2” dice
2 red apples, peeled, cored, 1/2” dice
4 large eggs
8 ounces heavy cream
2 teaspoons fresh rosemary, minced
few grinds of pepper
soft butter
crème fraîche for garnish (optional)
pinches of smoked paprika
Preheat oven to 350 degrees. Arrange bacon slices on a baking sheet. Bake until browned and crisp, about 15 minutes. Remove from oven and allow to cool slightly. Don’t turn the oven off.
While the bacon is cooking, peel, core, and dice the apples. Whisk together the eggs, cream, rosemary, and pepper.
When bacon is done, dice it and fold into the custard mixture.
Run a pastry brush over some soft butter and brush the insides of 4 4-ounce ramekins.
Use a large spoon or a ladle to divide custard among the ramekins. Set ramekins on a baking sheet with a lip all the way around. Fill a large measuring cup or pitcher with very hot tap water. Set the baking sheet in the oven with the front edge hanging off the edge of the rack by an inch or so. Pour hot water into the baking sheet until it almost reaches the lip. You are creating a water bath that will ensure that the center of your custards will be done at the same time as the perimeter. Gently nudge the baking sheet the rest of the way into the oven.
Bake custards for 30-40 minutes. Custards are done when slightly puffed and golden on top, and slightly tender when you tap the surface.
Remove the custards to a cooling surface. Allow to cool for 5-10 minutes before serving. Top each with a spoonful of crème fraîche and pinches of smoked paprika just before you serve. Serve with some good grilled bread and a fruit salad.
A note about the water bath: the safest way to remove the baking sheet from the oven is to turn off the heat, and leave the door ajar so that the water can cool. When it reaches a temperature that you feel comfortable handling it, go ahead and carefully carry it to a sink.
bacon recipe source: solitarycook (member), Whole Foods Market Cooking
4 slices thick-sliced bacon, crisp, 1/2” dice
2 red apples, peeled, cored, 1/2” dice
4 large eggs
8 ounces heavy cream
2 teaspoons fresh rosemary, minced
few grinds of pepper
soft butter
crème fraîche for garnish (optional)
pinches of smoked paprika
Preheat oven to 350 degrees. Arrange bacon slices on a baking sheet. Bake until browned and crisp, about 15 minutes. Remove from oven and allow to cool slightly. Don’t turn the oven off.
While the bacon is cooking, peel, core, and dice the apples. Whisk together the eggs, cream, rosemary, and pepper.
When bacon is done, dice it and fold into the custard mixture.
Run a pastry brush over some soft butter and brush the insides of 4 4-ounce ramekins.
Use a large spoon or a ladle to divide custard among the ramekins. Set ramekins on a baking sheet with a lip all the way around. Fill a large measuring cup or pitcher with very hot tap water. Set the baking sheet in the oven with the front edge hanging off the edge of the rack by an inch or so. Pour hot water into the baking sheet until it almost reaches the lip. You are creating a water bath that will ensure that the center of your custards will be done at the same time as the perimeter. Gently nudge the baking sheet the rest of the way into the oven.
Bake custards for 30-40 minutes. Custards are done when slightly puffed and golden on top, and slightly tender when you tap the surface.
Remove the custards to a cooling surface. Allow to cool for 5-10 minutes before serving. Top each with a spoonful of crème fraîche and pinches of smoked paprika just before you serve. Serve with some good grilled bread and a fruit salad.
A note about the water bath: the safest way to remove the baking sheet from the oven is to turn off the heat, and leave the door ajar so that the water can cool. When it reaches a temperature that you feel comfortable handling it, go ahead and carefully carry it to a sink.
bacon recipe source: solitarycook (member), Whole Foods Market Cooking
Wednesday, June 25, 2014
3334. CANDIED BACON and CHOCOLATE TARTLET with PORK SCRATCHING SNAP, CREME FRAICHE and CARAMEL SAUCE
serves four
For the sweet pastry
100 grams of butter, cubed and cold
50 grams icing sugar
175 grams plain flour
For the filling
225 mls double cream
1 tablespoon caster sugar
150 grams Godiva dark chocolate pellets
125 grams streaky bacon, finely chopped
2 tablespoons of golden syrup
For the pork scratching snap
200 grams caster sugar
25 grams butter
50 grams pork scratching, chopped finely
For the caramel sauce
100 grams double cream
50 grams soft light brown sugar
50 grams butter
Crème fraiche, to serve
First make your sweet pastry (or pâte sucrée) by blending the butter, icing sugar, plain flour and eggs in a food processor and mix until everything comes together into a ball of dough. Wrap in cling film and leave to rest in the fridge for an hour.
Then preheat your oven to 160C (320F) and butter four individual tart tins, 10-cm across.
Roll out your pastry to a thickness of about 5mm and line your tart tins. If your pastry sticks, a good tip is to roll it out between two sheets of cling film (tip from @tomsdinner on Twitter). Prick the pastry and place the tins in the freezer for 15 minutes, then blind bake in the oven for about 12-15 minutes until the pastry is cooked through and golden. Leave to cool.
Next make your candied bacon by frying the streaky pieces in a pan until
they are cooked through and slightly crispy. Place in a bowl and stir
through the golden syrup. To refine further, place in a food blender or
processor and pulse very briefly to make smaller nuggets.
To make the chocolate filling, put the cream and sugar into a saucepan and bring to the boil. Remove from the heat and mix until the chocolate has melted. Add roughly two-thirds of the bacon nuggets (keeping some back for presentation) and mix further and then pour the sauce into the cooked pastry cases. Leave to set at room temperature for an hour or so.
To make the pork scratching snap, place the sugar in a saucepan and gently heat until it melts and forms a caramel. Jiggle the saucepan slightly to help it on its way and do keep an eye on the caramel, as in my experience it can burn very quickly. Add the butter and the chopped pork scratchings and mix together. Then pour onto a sheet of greaseproof paper, spreading and thinning with a pallet knife and leave to cool and set. Once set, cut or smash with the back of a knife to create shards.
Finally, make the caramel sauce by heating the butter and sugar together in a saucepan, take off the heat and then mix through the cream.
To serve, drizzle the caramel sauce over your plate of choice, place the
chocolate tart on top, add a quenelle of crème fraiche and a shard of
the pork scratching snap and then dot a small spoonful of the remaining
candied bacon onto the crème fraiche.
bacon recipe source: Danny Kingston (@FoodUrchin), on Great British Chefs, Unit 4, Pride Court 80-82, White Lion Street, London, N1 9PF
For the sweet pastry
100 grams of butter, cubed and cold
50 grams icing sugar
175 grams plain flour
For the filling
225 mls double cream
1 tablespoon caster sugar
150 grams Godiva dark chocolate pellets
125 grams streaky bacon, finely chopped
2 tablespoons of golden syrup
For the pork scratching snap
200 grams caster sugar
25 grams butter
50 grams pork scratching, chopped finely
For the caramel sauce
100 grams double cream
50 grams soft light brown sugar
50 grams butter
Crème fraiche, to serve
First make your sweet pastry (or pâte sucrée) by blending the butter, icing sugar, plain flour and eggs in a food processor and mix until everything comes together into a ball of dough. Wrap in cling film and leave to rest in the fridge for an hour.
Then preheat your oven to 160C (320F) and butter four individual tart tins, 10-cm across.
Roll out your pastry to a thickness of about 5mm and line your tart tins. If your pastry sticks, a good tip is to roll it out between two sheets of cling film (tip from @tomsdinner on Twitter). Prick the pastry and place the tins in the freezer for 15 minutes, then blind bake in the oven for about 12-15 minutes until the pastry is cooked through and golden. Leave to cool.
To make the chocolate filling, put the cream and sugar into a saucepan and bring to the boil. Remove from the heat and mix until the chocolate has melted. Add roughly two-thirds of the bacon nuggets (keeping some back for presentation) and mix further and then pour the sauce into the cooked pastry cases. Leave to set at room temperature for an hour or so.
To make the pork scratching snap, place the sugar in a saucepan and gently heat until it melts and forms a caramel. Jiggle the saucepan slightly to help it on its way and do keep an eye on the caramel, as in my experience it can burn very quickly. Add the butter and the chopped pork scratchings and mix together. Then pour onto a sheet of greaseproof paper, spreading and thinning with a pallet knife and leave to cool and set. Once set, cut or smash with the back of a knife to create shards.
Finally, make the caramel sauce by heating the butter and sugar together in a saucepan, take off the heat and then mix through the cream.
bacon recipe source: Danny Kingston (@FoodUrchin), on Great British Chefs, Unit 4, Pride Court 80-82, White Lion Street, London, N1 9PF
Wednesday, May 07, 2014
3285. GRILLED FLATBREADS with APPLES, BACON and ONION
makes eight servings
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons all-purpose flour plus more
1 cup whole milk
3/4 cup coarsely grated cheddar, Gruyère, or Fontina cheese (2 ounces)
Cayenne pepper
Freshly grated nutmeg
Kosher salt
6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
1 red onion, root end intact, cut into 1/2-inch wedges
6 teaspoons olive oil, divided
Freshly ground black pepper
2 firm, tart apples, such as Cortland or Pink Lady, quartered, cored, cut into 1/2-inch wedges
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 tablespoon crème fraîche or sour cream
1 1-pound store-bought pizza dough, room temperature
Heat butter in a medium saucepan over low heat until melted and just beginning to foam. Whisk in 2 tablespoons flour; cook, stirring often, until flour begins to smell nutty, about 5 minutes. Whisk in milk; cook gently over low heat, stirring often, until mixture thickens, about 20 minutes. Add cheese; whisk until combined. Season Mornay sauce to taste with cayenne, nutmeg, and salt. DO AHEAD Mornay sauce can be made 2 days ahead. Cover and chill.
Cook bacon in a medium skillet over medium heat until crisp and browned; transfer to paper towels to drain; set aside.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place onion in a medium bowl. Drizzle with 2 teaspoons oil; season with salt and pepper. Grill onion, turning occasionally, until tender, about 10 minutes. Transfer to a large bowl. Place apples in same medium bowl; drizzle with 2 tablespoon oil. Grill, turning occasionally, until charred in spots and tender, about 12 minutes.
Transfer apples to large bowl with onion; add rosemary, sage, thyme, and reserved bacon. Toss to combine. Season with salt and pepper and cover; keep warm.
Rewarm Mornay sauce over medium-low heat, stirring occasionally. Stir in crème fraîche and set aside.
Divide pizza dough into 2 equal pieces; shape each piece into a ball. Roll out each ball on a floured surface to an 8-inch round. Brush with 1 tsp. oil; place on grill, oiled sides down. Brush other sides with remaining 1 tsp. oil.
Grill flatbreads, watching carefully and moving as needed to promote even cooking and prevent burning, until charred and crisp on bottom, 1–2 minutes. Turn flatbreads over and cook until crisp and cooked through, 1–2 minutes longer. Transfer flatbreads to a work surface.
Spread half of warmed Mornay sauce over each flatbread. Top sauce with apple mixture. Cut flatbreads into wedges.
bacon recipe source: Sean Rembold, Bon Appétit, October 2012
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons all-purpose flour plus more
1 cup whole milk
3/4 cup coarsely grated cheddar, Gruyère, or Fontina cheese (2 ounces)
Cayenne pepper
Freshly grated nutmeg
Kosher salt
6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
1 red onion, root end intact, cut into 1/2-inch wedges
6 teaspoons olive oil, divided
Freshly ground black pepper
2 firm, tart apples, such as Cortland or Pink Lady, quartered, cored, cut into 1/2-inch wedges
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 tablespoon crème fraîche or sour cream
1 1-pound store-bought pizza dough, room temperature
Heat butter in a medium saucepan over low heat until melted and just beginning to foam. Whisk in 2 tablespoons flour; cook, stirring often, until flour begins to smell nutty, about 5 minutes. Whisk in milk; cook gently over low heat, stirring often, until mixture thickens, about 20 minutes. Add cheese; whisk until combined. Season Mornay sauce to taste with cayenne, nutmeg, and salt. DO AHEAD Mornay sauce can be made 2 days ahead. Cover and chill.
Cook bacon in a medium skillet over medium heat until crisp and browned; transfer to paper towels to drain; set aside.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place onion in a medium bowl. Drizzle with 2 teaspoons oil; season with salt and pepper. Grill onion, turning occasionally, until tender, about 10 minutes. Transfer to a large bowl. Place apples in same medium bowl; drizzle with 2 tablespoon oil. Grill, turning occasionally, until charred in spots and tender, about 12 minutes.
Transfer apples to large bowl with onion; add rosemary, sage, thyme, and reserved bacon. Toss to combine. Season with salt and pepper and cover; keep warm.
Rewarm Mornay sauce over medium-low heat, stirring occasionally. Stir in crème fraîche and set aside.
Divide pizza dough into 2 equal pieces; shape each piece into a ball. Roll out each ball on a floured surface to an 8-inch round. Brush with 1 tsp. oil; place on grill, oiled sides down. Brush other sides with remaining 1 tsp. oil.
Grill flatbreads, watching carefully and moving as needed to promote even cooking and prevent burning, until charred and crisp on bottom, 1–2 minutes. Turn flatbreads over and cook until crisp and cooked through, 1–2 minutes longer. Transfer flatbreads to a work surface.
Spread half of warmed Mornay sauce over each flatbread. Top sauce with apple mixture. Cut flatbreads into wedges.
bacon recipe source: Sean Rembold, Bon Appétit, October 2012
Sunday, March 30, 2014
3247. HADDOCK, BACON and PEA PIE
serves six
Filling
450 gram-500 gram haddock fillets
450 gram-500 gram smoked haddock fillets
250ml milk
1 bay leaf
sea salt and black pepper
150 grams unsmoked streaky bacon
Filling
450 gram-500 gram haddock fillets
450 gram-500 gram smoked haddock fillets
250ml milk
1 bay leaf
sea salt and black pepper
150 grams unsmoked streaky bacon
Sauce
60 grams unsalted butter
50 grams plain flour
150ml dry cider
150 grams crème fraîche60 grams unsalted butter
50 grams plain flour
150ml dry cider
150 grams frozen petits pois
200 grams cooked and peeled king prawns
6 tablespoons coarsely chopped
flat-leaf parsley
Mash
1.5kg maincrop potatoes
100 grams crème fraîche
50 grams unsalted butter
2 large egg yolks
Have ready a 35cm oval gratin dish (about 2.5 litre capacity) or other equivalent ovenproof dish that affords a large surface for crisping. Arrange the haddock and smoked haddock fillets over the base of a large pan, cutting them to fit. Pour over the milk, tuck in the bay leaf, season and bring to the boil. Partially cover with a lid and cook on a medium heat for 4 minutes. Strain the cooking liquor into a jug and, once the fish is cool enough to handle, flake it coarsely into a bowl, discarding the skin.
Dice the bacon. Heat a large nonstick frying pan over a medium heat, add the bacon pieces, separating them out, and fry for 5-7 minutes until golden, stirring frequently. Drain on a double thickness of kitchen paper.
To make the sauce, melt the butter in a medium-size nonstick pan over a medium heat, add the flour and allow to seethe for a minute. With the pan off the heat, using a wooden spoon or a mini whisk (the kind for making sauces), very gradually work in the cider, the fish cooking liquor, then the crème fraîche. Return to the hob, bring to the boil, stirring constantly, then simmer over a very low heat for 10 minutes, stirring occasionally, and if necessary giving a quick whisk until smooth and incorporated. Check the seasoning. Fold in the haddock (discarding any liquid in the bowl), the bacon, peas, prawns and parsley. Transfer to the ovenproof dish, cover with clingfilm and leave to cool.
Meanwhile, peel the potatoes, cut up as necessary and cook in a large pan of salted boiling water until tender. Drain in a colander, leave the steam to evaporate for a minute or two, then pass through a mouli-légumes or a sieve back into the pan. Heat the crème fraîche with the butter and some seasoning and beat this into the mash, followed by the egg yolks. Smooth this over the top of the filling, using a spoon to sculpt the surface into peaks. If not cooking straight away, leave to cool, then cover and chill for up to a day.
When ready to cook, preheat the oven to 400F/200C/180C fan/gas 6. Bake the pie for 35-45 minutes until crusty and nicely golden. Allow a little longer if cooking from chilled.
bacon recipe source: Annie Bell, Daily Mail online, March 5, 2011; Associated Newspapers Limited, Northcliffe House, 2 Derry Street, London W8 5TT UK
1.5kg maincrop potatoes
100 grams crème fraîche
50 grams unsalted butter
2 large egg yolks
Have ready a 35cm oval gratin dish (about 2.5 litre capacity) or other equivalent ovenproof dish that affords a large surface for crisping. Arrange the haddock and smoked haddock fillets over the base of a large pan, cutting them to fit. Pour over the milk, tuck in the bay leaf, season and bring to the boil. Partially cover with a lid and cook on a medium heat for 4 minutes. Strain the cooking liquor into a jug and, once the fish is cool enough to handle, flake it coarsely into a bowl, discarding the skin.
Dice the bacon. Heat a large nonstick frying pan over a medium heat, add the bacon pieces, separating them out, and fry for 5-7 minutes until golden, stirring frequently. Drain on a double thickness of kitchen paper.
To make the sauce, melt the butter in a medium-size nonstick pan over a medium heat, add the flour and allow to seethe for a minute. With the pan off the heat, using a wooden spoon or a mini whisk (the kind for making sauces), very gradually work in the cider, the fish cooking liquor, then the crème fraîche. Return to the hob, bring to the boil, stirring constantly, then simmer over a very low heat for 10 minutes, stirring occasionally, and if necessary giving a quick whisk until smooth and incorporated. Check the seasoning. Fold in the haddock (discarding any liquid in the bowl), the bacon, peas, prawns and parsley. Transfer to the ovenproof dish, cover with clingfilm and leave to cool.
Meanwhile, peel the potatoes, cut up as necessary and cook in a large pan of salted boiling water until tender. Drain in a colander, leave the steam to evaporate for a minute or two, then pass through a mouli-légumes or a sieve back into the pan. Heat the crème fraîche with the butter and some seasoning and beat this into the mash, followed by the egg yolks. Smooth this over the top of the filling, using a spoon to sculpt the surface into peaks. If not cooking straight away, leave to cool, then cover and chill for up to a day.
When ready to cook, preheat the oven to 400F/200C/180C fan/gas 6. Bake the pie for 35-45 minutes until crusty and nicely golden. Allow a little longer if cooking from chilled.
bacon recipe source: Annie Bell, Daily Mail online, March 5, 2011; Associated Newspapers Limited, Northcliffe House, 2 Derry Street, London W8 5TT UK
Saturday, February 08, 2014
3197. TANGY SORREL and POTATO SOUP with BACON
makes four servings
2 tablespoons unsalted butter
1/4 pound French baguette, crusts removed, bread cut into 1/2-inch dice
2 ounces smoky bacon, cut into 1/4-inch dice
1 medium onion, cut into 1/4-inch dice
1/2 cup dry white wine
1 1/2 quarts chicken stock or canned low-sodium broth
1 garlic clove, minced
1/2 pound Yukon Gold potatoes, peeled and cut into 1/4-inch dice
Salt and freshly ground pepper
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon finely grated lemon zest
3 tablespoons crème fraîche or heavy cream
1/2 pound sorrel, stems discarded, leaves coarsely chopped
Melt 1 tablespoon of the butter in a large skillet. Add the diced baguette and cook over moderately low heat until browned on the bottom, about 3 minutes. Stir the croutons and cook until crisp all over, about 2 minutes longer. Transfer to a plate to cool.
Melt the remaining 1 tablespoon of butter in a large saucepan. Add the bacon and cook over moderately low heat until lightly browned, about 4 minutes. Add the onion and cook until softened, about 7 minutes. Add the wine and simmer until almost evaporated, about 4 minutes. Add the stock and garlic and bring to a simmer. Add the potatoes, season with salt and pepper and cook until tender, about 10 minutes. Stir in the lemon juice and zest and the crème fraîche and simmer for 2 minutes. Remove from the heat and stir in the sorrel. Season with salt and pepper. Ladle the soup into bowls and serve; pass the croutons at the table.
2 tablespoons unsalted butter
1/4 pound French baguette, crusts removed, bread cut into 1/2-inch dice
2 ounces smoky bacon, cut into 1/4-inch dice
1 medium onion, cut into 1/4-inch dice
1/2 cup dry white wine
1 1/2 quarts chicken stock or canned low-sodium broth
1 garlic clove, minced
1/2 pound Yukon Gold potatoes, peeled and cut into 1/4-inch dice
Salt and freshly ground pepper
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon finely grated lemon zest
3 tablespoons crème fraîche or heavy cream
1/2 pound sorrel, stems discarded, leaves coarsely chopped
Melt 1 tablespoon of the butter in a large skillet. Add the diced baguette and cook over moderately low heat until browned on the bottom, about 3 minutes. Stir the croutons and cook until crisp all over, about 2 minutes longer. Transfer to a plate to cool.
Melt the remaining 1 tablespoon of butter in a large saucepan. Add the bacon and cook over moderately low heat until lightly browned, about 4 minutes. Add the onion and cook until softened, about 7 minutes. Add the wine and simmer until almost evaporated, about 4 minutes. Add the stock and garlic and bring to a simmer. Add the potatoes, season with salt and pepper and cook until tender, about 10 minutes. Stir in the lemon juice and zest and the crème fraîche and simmer for 2 minutes. Remove from the heat and stir in the sorrel. Season with salt and pepper. Ladle the soup into bowls and serve; pass the croutons at the table.
Make Ahead:
The croutons can be made a day ahead. Store in an airtight container.
The soup can be made without the sorrel and refrigerated overnight.
Bring to a simmer and add the coarsely chopped sorrel just before
serving.
bacon recipe courtesy of: Eberhard Müller, "Cooking Seasonal: Spring Dishes from Eberhard Müller," Food & Wine, April 2001
Tuesday, January 07, 2014
3165. VICHYSSOISE with SMOKED BACON
serves six
3½ oz. butter
2 tablespoons olive oil
1 large white onion, chopped
2 large leeks, white part only, chopped
12 oz. potatoes, peeled and cubed
1½ pint chicken stock
½ pint double cream
3½ oz. smoked back bacon
4 tablespoons snipped fresh chives
4 fl oz. crème fraîche
To prepare ahead, make up to the sieving stage the evening before. Just before ready to eat, complete as above. To freeze, prepare up to the sieving stage; it will keep for 1 month. To reheat, thaw at room temperature for 5 to 6 hours, then add the chives, reheat and serve as above.
Heat the butter and oil in a large, heavy-based pan and cook the onion and leeks, without allowing them to colour, for 5 minutes, stirring occasionally. Add the potatoes and cook for a further 5 minutes.
In another pan, bring the stock to the boil and add to the leek and potato mixture. Simmer for 15 minutes or until the potatoes are tender. Add the cream, mix well, and remove the pan from the heat. Blend in a food processor until smooth. Sieve the mixture (this is vital in order to get that famous silky smooth texture), then tip the soup back into the pan and gently reheat.
Grill the bacon on both sides until crispy, remove from the heat and break into large pieces. Stir the chives into the hot soup and season to taste. To serve, ladle into warm bowls, add a teaspoonful of crème fraîche and sprinkle with the bacon pieces.
bacon recipe courtesy of: Woman & Home Magazine
3½ oz. butter
2 tablespoons olive oil
1 large white onion, chopped
2 large leeks, white part only, chopped
12 oz. potatoes, peeled and cubed
1½ pint chicken stock
½ pint double cream
3½ oz. smoked back bacon
4 tablespoons snipped fresh chives
4 fl oz. crème fraîche
To prepare ahead, make up to the sieving stage the evening before. Just before ready to eat, complete as above. To freeze, prepare up to the sieving stage; it will keep for 1 month. To reheat, thaw at room temperature for 5 to 6 hours, then add the chives, reheat and serve as above.
Heat the butter and oil in a large, heavy-based pan and cook the onion and leeks, without allowing them to colour, for 5 minutes, stirring occasionally. Add the potatoes and cook for a further 5 minutes.
In another pan, bring the stock to the boil and add to the leek and potato mixture. Simmer for 15 minutes or until the potatoes are tender. Add the cream, mix well, and remove the pan from the heat. Blend in a food processor until smooth. Sieve the mixture (this is vital in order to get that famous silky smooth texture), then tip the soup back into the pan and gently reheat.
Grill the bacon on both sides until crispy, remove from the heat and break into large pieces. Stir the chives into the hot soup and season to taste. To serve, ladle into warm bowls, add a teaspoonful of crème fraîche and sprinkle with the bacon pieces.
bacon recipe courtesy of: Woman & Home Magazine
Sunday, November 03, 2013
3100. BEET ROOT, BACON and SPRING ONIONS
serves 6 with leftovers
900 grams cooked and peeled beetroot
1 bunch spring onions, sliced on the diagonal
100 grams diced streaky bacon rashers
1 teaspoon olive oil
200 ml tub crème fraîche
2-3 tablespoons freshly grated horseradish, or horseradish sauce from a jar
juice ½ lemon
Cut the beetroot into quarters and toss in a serving bowl with the spring onions. Fry the pancetta or bacon in a little oil until just golden. Remove from the heat and immediately tip over the beetroot. At this point the dish can either be served or chilled. If making ahead, remove 1 hr or so ahead of time.
To serve, mix the crème fraîche with the freshly grated horseradish, lemon juice and seasoning. Taste and adjust to be as fiery as you like. Spoon a little of the dressing over the beetroot and serve the rest on the side.
bacon recipe courtesy of: Matt Tebbutt, Good Food Magazine, December 2009
900 grams cooked and peeled beetroot
1 bunch spring onions, sliced on the diagonal
100 grams diced streaky bacon rashers
1 teaspoon olive oil
200 ml tub crème fraîche
2-3 tablespoons freshly grated horseradish, or horseradish sauce from a jar
juice ½ lemon
Cut the beetroot into quarters and toss in a serving bowl with the spring onions. Fry the pancetta or bacon in a little oil until just golden. Remove from the heat and immediately tip over the beetroot. At this point the dish can either be served or chilled. If making ahead, remove 1 hr or so ahead of time.
To serve, mix the crème fraîche with the freshly grated horseradish, lemon juice and seasoning. Taste and adjust to be as fiery as you like. Spoon a little of the dressing over the beetroot and serve the rest on the side.
bacon recipe courtesy of: Matt Tebbutt, Good Food Magazine, December 2009
Monday, July 01, 2013
2975. SPINACH, CHICKPEA and BACON BRUSCHETTA
serves four
4 generous diagonal slices of ciabatta
3 cloves garlic
8 slices back bacon, grilled
200 grams chick peas
150 grams young spinach leaves
2 tablespoons crème fraiche
salt
pepper
Halve one clove of garlic and rub it around the edges of the ciabatta slices, brush with olive oil and grill to golden. Top each with two slices of grilled bacon. Peel, crush and finely chop the other cloves and place in a saucepan with the crème fraiche, place over a very low heat for a few minutes to infuse. Add the chick peas to the pan with seasoning and warm through. Finally, turn up the heat and add the spinach leaves. As soon as they wilt, remove from the heat and spoon over the ciabatta and bacon. Serve.
bacon recipe courtesy of: Riverford Farm Shop, Staverton, Totnes, TQ9 6AF UK
4 generous diagonal slices of ciabatta
3 cloves garlic
8 slices back bacon, grilled
200 grams chick peas
150 grams young spinach leaves
2 tablespoons crème fraiche
salt
pepper
Halve one clove of garlic and rub it around the edges of the ciabatta slices, brush with olive oil and grill to golden. Top each with two slices of grilled bacon. Peel, crush and finely chop the other cloves and place in a saucepan with the crème fraiche, place over a very low heat for a few minutes to infuse. Add the chick peas to the pan with seasoning and warm through. Finally, turn up the heat and add the spinach leaves. As soon as they wilt, remove from the heat and spoon over the ciabatta and bacon. Serve.
bacon recipe courtesy of: Riverford Farm Shop, Staverton, Totnes, TQ9 6AF UK
Saturday, March 23, 2013
2875. TARTE FLAMBEE with SMOKED BACON, CREME FRAICHE and REBLOCHON
serves four
250 grams unbleached white bread flour, plus more for dusting
1 teaspoon fresh yeast
1 teaspoon golden caster sugar
olive oil
6 tablespoons crème fraîche
½ red onion, very thinly sliced
200 grams smoked lardons, or use smoked streaky bacon, cut into quite thick pieces
100 grams reblochon cheese, thinly sliced
Put 50 grams of the flour in a bowl with the yeast, sugar, 1 tablespoon olive oil and 4 tablespoons water. Mix and leave for 1 hour, until the mixture is bubbly and doubled in size.
Put in a food processor and, with the machine running, gradually add the remaining flour and 2 teaspoons salt. Add just enough water to make a soft but not sticky dough (about 2 tablespoons). You can also do this by hand.
Heat the oven to 200C/fan 180C/gas 6. Roll the dough out thinly into a square or round about 30cm and put on a baking tray. Spread the dough with the crème fraîche, followed by the onions and bacon, making sure to go all the way to the edge with all the ingredients. Season well with black pepper.
Bake for 20 minutes, until the tart is golden and the base crisp. Top with the reblochon and pop back into the oven for 3 minutes until the cheese has melted.
bacon recipe courtesy of: John Torode, olive magazine, May 2011
250 grams unbleached white bread flour, plus more for dusting
1 teaspoon fresh yeast
1 teaspoon golden caster sugar
olive oil
6 tablespoons crème fraîche
½ red onion, very thinly sliced
200 grams smoked lardons, or use smoked streaky bacon, cut into quite thick pieces
100 grams reblochon cheese, thinly sliced
Put 50 grams of the flour in a bowl with the yeast, sugar, 1 tablespoon olive oil and 4 tablespoons water. Mix and leave for 1 hour, until the mixture is bubbly and doubled in size.
Put in a food processor and, with the machine running, gradually add the remaining flour and 2 teaspoons salt. Add just enough water to make a soft but not sticky dough (about 2 tablespoons). You can also do this by hand.
Heat the oven to 200C/fan 180C/gas 6. Roll the dough out thinly into a square or round about 30cm and put on a baking tray. Spread the dough with the crème fraîche, followed by the onions and bacon, making sure to go all the way to the edge with all the ingredients. Season well with black pepper.
Bake for 20 minutes, until the tart is golden and the base crisp. Top with the reblochon and pop back into the oven for 3 minutes until the cheese has melted.
bacon recipe courtesy of: John Torode, olive magazine, May 2011
Wednesday, May 30, 2012
2578. PIZZA with BACON, ONIONS and CREAM
serves 4 for a light dinner with a salad; can be divided to 8 appetizer portions or 16 tiny party portions
1/2 pound pizza dough
Olive oil, for oiling baking sheets
1/2 cup fromage blanc or ricotta
1/2 cup crème fraîche or sour cream
1 tablespoon all-purpose flour
Salt and freshly ground pepper
1/4 pound thickly sliced smoky bacon, cut crosswise into 1/4-inch strips
1 medium onion, thinly sliced
Preheat oven to 450°F. In a medium skillet, cook the bacon over medium heat until the fat is rendered and the bacon crisps up. Remove with a slotted spoon and drain on paper towels. Add onion to skillet and cook until softened and beginning to caramelize, an amount of time I forgot to write down but would estimate at 7 to 10 minutes.
Whisk together (or blend together in a food processor, if you want it silky-smooth) fromage blanc and crème fraîche with flour, then season with salt and freshly ground black pepper.
Divide the dough into 4 pieces. Roll each piece out to a rough 8-inch round, about 1/8 inch thick. If the dough becomes difficult to roll, let it rest for 10 minutes, then continue.
Oil two large baking sheets. Transfer two dough rounds to each. Spread the fromage blanc mixture over the rounds to within 1/4 inch of the edge. Sprinkle with the bacon and onion. Bake on the bottom shelf of the oven for about 12 minutes, or until the crust is golden brown. Cut into wedges and serve.
bacon recipe courtesy of: Smitten Kitchen, January 13, 2011 | adapted from André Soltner, "The Kitchen Shrink," Food & Wine, January 2002
1/2 pound pizza dough
Olive oil, for oiling baking sheets
1/2 cup fromage blanc or ricotta
1/2 cup crème fraîche or sour cream
1 tablespoon all-purpose flour
Salt and freshly ground pepper
1/4 pound thickly sliced smoky bacon, cut crosswise into 1/4-inch strips
1 medium onion, thinly sliced
Preheat oven to 450°F. In a medium skillet, cook the bacon over medium heat until the fat is rendered and the bacon crisps up. Remove with a slotted spoon and drain on paper towels. Add onion to skillet and cook until softened and beginning to caramelize, an amount of time I forgot to write down but would estimate at 7 to 10 minutes.
Whisk together (or blend together in a food processor, if you want it silky-smooth) fromage blanc and crème fraîche with flour, then season with salt and freshly ground black pepper.
Divide the dough into 4 pieces. Roll each piece out to a rough 8-inch round, about 1/8 inch thick. If the dough becomes difficult to roll, let it rest for 10 minutes, then continue.
Oil two large baking sheets. Transfer two dough rounds to each. Spread the fromage blanc mixture over the rounds to within 1/4 inch of the edge. Sprinkle with the bacon and onion. Bake on the bottom shelf of the oven for about 12 minutes, or until the crust is golden brown. Cut into wedges and serve.
bacon recipe courtesy of: Smitten Kitchen, January 13, 2011 | adapted from André Soltner, "The Kitchen Shrink," Food & Wine, January 2002
Monday, January 23, 2012
2450. BLINIS with SMOKED EEL, BACON and HORSERADISH
serves four
600 grams smoked eel fillet
4 rashers thinly cut smoked streaky bacon
200 grams crème fraiche
1 tablespoon strong horseradish sauce
dill sprigs, to garnish
For the blinis:
75 grams plain flour
1 teaspoon baking powder
2 eggs
full fat milk
30 grams butter
First make the blinis. Sift the flour and baking powder into a bowl with a pinch of salt. Make a well in the centre and add the eggs. With a whisk or wooden spoon, mix gently, drawing in flour from the edges, to make a smooth batter. Add enough milk to make a thick batter, probably between 50ml and 100ml, but dependent on the size of your eggs.
Melt the butter in a large frying pan. Drop tablespoons of the batter into the hot pan and cook for 2–3 minutes on each side, until golden brown and cooked through, you may have to do this in batches. Keep the blinis warm in a low oven.
Pan fry or grill the bacon until crisp. together the crème fraiche and horseradish sauce, and season. To serve, place a couple of warm blinis on each plate. Spoon some horseradish crème fraiche on top, and divide the smoked eel between the plates. Top each plate with a rasher of crisp streaky bacon, and garnish with a sprig of dill.
bacon recipe courtesy of: Chef Rachel Green, c/o Kenyon Communications, Beech House, Kingerby, Market Rasen, Lincolnshire LN8 3PF England
600 grams smoked eel fillet
4 rashers thinly cut smoked streaky bacon
200 grams crème fraiche
1 tablespoon strong horseradish sauce
dill sprigs, to garnish
For the blinis:
75 grams plain flour
1 teaspoon baking powder
2 eggs
full fat milk
30 grams butter
First make the blinis. Sift the flour and baking powder into a bowl with a pinch of salt. Make a well in the centre and add the eggs. With a whisk or wooden spoon, mix gently, drawing in flour from the edges, to make a smooth batter. Add enough milk to make a thick batter, probably between 50ml and 100ml, but dependent on the size of your eggs.
Melt the butter in a large frying pan. Drop tablespoons of the batter into the hot pan and cook for 2–3 minutes on each side, until golden brown and cooked through, you may have to do this in batches. Keep the blinis warm in a low oven.
Pan fry or grill the bacon until crisp. together the crème fraiche and horseradish sauce, and season. To serve, place a couple of warm blinis on each plate. Spoon some horseradish crème fraiche on top, and divide the smoked eel between the plates. Top each plate with a rasher of crisp streaky bacon, and garnish with a sprig of dill.
bacon recipe courtesy of: Chef Rachel Green, c/o Kenyon Communications, Beech House, Kingerby, Market Rasen, Lincolnshire LN8 3PF England
Sunday, January 22, 2012
2449. BUTTER BEAN and BACON CASSOULET with THYME
Cassoulet
200 grams smoked bacon, rashers cut into pieces or 200g smoked lardons
2 onions, peeled and sliced thickly
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
2 (400 grams) cans butter beans, drained
4 tablespoons creme fraiche
2 tablespoons tomato puree
100ml red wine, or 100ml vegetable stock
1 teaspoon sugar (optional)
salt and pepper
olive oil
Topping
4 tablespoons fresh breadcrumbs
4 tablespoons freshly grated parmesan cheese
1 teaspoon dried garlic granules or 1 ~ 2 garlic cloves, peeled and minced finely
2 tomatoes, sliced thinly
salt and pepper
Pre-heat the oven to 200C/400°F. Lightly grease an ovenproof gratin dish with a little olive oil.
Topping: Mix the breadcrumbs, parmesan cheese and garlic together. Season with salt and black pepper to taste. Set aside.
Cassoulet: Fry the bacon pieces in a large frying pan until crisp. Take the bacon pieces out and add the chopped onions - fry them gently in the bacon fat until the onion is soft but not coloured. Add the fresh thyme leaves and mix through.
Add the bacon to the onion and thyme mixture and then gently mix the butter beans through the mixture.
In a large bowl, add the crème fraiche, tomato paste, wine and sugar ~ mix thoroughly. Season with pepper and a little salt, as the bacon is already quite salty.
Add the bacon and butter bean mixture to the crème fraiche and wine sauce ~ mix gently.
Transfer all the butter bean mixture to the greased gratin dish. Sprinkle the topping over evenly and place the sliced tomatoes on top in an attractive pattern.
Bake for about 30 minutes or until the cassoulet is bubbling and the topping is a golden brown.
Serve immediately with a large bowl of salad and crusty bread, or, as an accompaniment for sausages, roast meat and poultry, casseroles, stews or grilled meat.
bacon recipe courtesy of: Karen Booth, Lavender and Lovage, December 2, 2011
200 grams smoked bacon, rashers cut into pieces or 200g smoked lardons
2 onions, peeled and sliced thickly
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
2 (400 grams) cans butter beans, drained
4 tablespoons creme fraiche
2 tablespoons tomato puree
100ml red wine, or 100ml vegetable stock
1 teaspoon sugar (optional)
salt and pepper
olive oil
Topping
4 tablespoons fresh breadcrumbs
4 tablespoons freshly grated parmesan cheese
1 teaspoon dried garlic granules or 1 ~ 2 garlic cloves, peeled and minced finely
2 tomatoes, sliced thinly
salt and pepper
Pre-heat the oven to 200C/400°F. Lightly grease an ovenproof gratin dish with a little olive oil.
Topping: Mix the breadcrumbs, parmesan cheese and garlic together. Season with salt and black pepper to taste. Set aside.
Cassoulet: Fry the bacon pieces in a large frying pan until crisp. Take the bacon pieces out and add the chopped onions - fry them gently in the bacon fat until the onion is soft but not coloured. Add the fresh thyme leaves and mix through.
Add the bacon to the onion and thyme mixture and then gently mix the butter beans through the mixture.
In a large bowl, add the crème fraiche, tomato paste, wine and sugar ~ mix thoroughly. Season with pepper and a little salt, as the bacon is already quite salty.
Add the bacon and butter bean mixture to the crème fraiche and wine sauce ~ mix gently.
Transfer all the butter bean mixture to the greased gratin dish. Sprinkle the topping over evenly and place the sliced tomatoes on top in an attractive pattern.
Bake for about 30 minutes or until the cassoulet is bubbling and the topping is a golden brown.
Serve immediately with a large bowl of salad and crusty bread, or, as an accompaniment for sausages, roast meat and poultry, casseroles, stews or grilled meat.
bacon recipe courtesy of: Karen Booth, Lavender and Lovage, December 2, 2011
Monday, January 16, 2012
2443. BROAD BEAN, BACON, CHILI and TAHINI SALAD SANDWICH
serves two
1 tablespoon olive oil
¼ medium white onion
½ clove garlic
1 teaspoon balsamic vinegar
sea salt and black pepper, to taste
25 grams (a couple of rashers) streaky bacon,
100 grams (about 400 grams of unpodded ones) shelled broad beans,
½ small red chili
about a tablespoon of fresh mint leaves
1 tablespoon tahini
2 small pita breads
20ml (or a heaped tablespoon) crème fraîche
Blanch or fry the beans for a couple of minutes until the skins split/separate, cool and then shell. Whilst the beans are cooling, cut the bacon and chili up into small pieces, peel and slice the onion, peel and crush the garlic and, if necessary, rinse the mint. Heat the olive oil in a frying pan. Fry the bacon until crisp then add the de-skinned beans and chili. Stir well and cook for a minute or two. Add the onion and garlic to the beans and bacon, stir in well and cook for another minute. Whilst the onion is cooking, you can, if you want, heat the pitta breads up briefly (a minute in a toaster will do it) then split them. Take the pan off the heat, stir in the tahini, balsamic vinegar and mint. Divide the salad between the breads and, if you want, season and add a dessertspoon of crème fraîche.
bacon recipe courtesy of: Cook At Home by Peter Gordon. Hodder & Stoughton, 1999. On WTF Do I Eat Tonight? July 27, 2011
1 tablespoon olive oil
¼ medium white onion
½ clove garlic
1 teaspoon balsamic vinegar
sea salt and black pepper, to taste
25 grams (a couple of rashers) streaky bacon,
100 grams (about 400 grams of unpodded ones) shelled broad beans,
½ small red chili
about a tablespoon of fresh mint leaves
1 tablespoon tahini
2 small pita breads
20ml (or a heaped tablespoon) crème fraîche
Blanch or fry the beans for a couple of minutes until the skins split/separate, cool and then shell. Whilst the beans are cooling, cut the bacon and chili up into small pieces, peel and slice the onion, peel and crush the garlic and, if necessary, rinse the mint. Heat the olive oil in a frying pan. Fry the bacon until crisp then add the de-skinned beans and chili. Stir well and cook for a minute or two. Add the onion and garlic to the beans and bacon, stir in well and cook for another minute. Whilst the onion is cooking, you can, if you want, heat the pitta breads up briefly (a minute in a toaster will do it) then split them. Take the pan off the heat, stir in the tahini, balsamic vinegar and mint. Divide the salad between the breads and, if you want, season and add a dessertspoon of crème fraîche.
bacon recipe courtesy of: Cook At Home by Peter Gordon. Hodder & Stoughton, 1999. On WTF Do I Eat Tonight? July 27, 2011
Thursday, December 08, 2011
2404. BACON and SPINACH-STUFFED RIB-EYE ROAST
makes 8–10 servings
Stuffing:
1 pound sliced applewood-smoked bacon, cut crosswise into 1/2" pieces
1/2 cup finely chopped celery
1/2 cup finely chopped shallots
3 garlic cloves, chopped
2 1/2 cups cooked (or three 10-ounce bags frozen, thawed) spinach, squeezed dry, finely chopped
1/4 cup crème fraîche or sour cream
2 cups coarse fresh breadcrumbs made from day-old white bread
1/2 cup finely chopped scallions
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1/4 teaspoon nutmeg, preferably freshly grated
Kosher salt and freshly ground black pepper
2 large eggs, whisked to blend
Roast:
1 5-bone standing beef rib-eye roast (10–13 pounds), chine bone removed, fat trimmed to 1/4" thickness
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup finely chopped fresh thyme
For stuffing: Pulse bacon several times in a food processor to coarsely chop. Scrape into a large skillet; cook over medium heat, stirring often, until bacon is browned but not crisp, about 10 minutes. Transfer to a paper towel–lined plate to drain. Pour off and reserve 2 tablespoons bacon drippings for another use. Return pan to medium heat. Add celery, shallots, and garlic; cover and cook, stirring occasionally, until vegetables are soft, about 5 minutes. Stir in spinach and crème fraîche; cook, stirring occasionally, 2–3 minutes longer. Scrape mixture into a medium bowl.
Stir breadcrumbs, scallions, sage, thyme, and nutmeg into stuffing mixture. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and refrigerate. Stir in eggs. Spread stuffing out on a rimmed baking sheet; cover with plastic wrap and refrigerate until stuffing is firm, about 1 hour.
For roast: Let meat stand at room temperature for 4 hours.
Arrange a rack in lower third of oven and preheat to 450°F. Set a V-shaped rack inside a large roasting pan. Place roast on a work surface with bones standing straight up. Using a knife, cut along bones so only 1" of meat is attached at base of bones.
Pull bones away from meat to create a 3"–4"-wide pocket at the top. Lightly pack stuffing into pocket. Starting at one end, tie kitchen twine horizontally around the bones to keep them in place and secure the stuffing. Tie the roast vertically between each bone.
Season the roast (including the bones) generously with salt and pepper, rub with oil, and sprinkle with thyme. Place roast, bones facing up, in prepared pan; wrap bone tips in foil to prevent burning.
Roast beef for 20 minutes. Reduce heat to 350°F and continue roasting for about 3 hours—beginning to probe center of roast at the 2-hour mark—until an instant-read thermometer inserted into the thickest part of roast registers 110°F–115°F for rare and 120°F–125°F for medium-rare.
Transfer the roast to a carving board; tent loosely with foil. Let rest for at least 20 minutes and up to 1 hour. Remove the twine.
Carving option 1: Cut between the ribs to make 5 large bone-in steaks to be shared.
Carving option 2: Spoon stuffing into a serving bowl. Slice off rib rack by cutting through strip of meat at base of bones. Slice between bones and transfer ribs to a platter. Place meat on a work surface; cut into 1/4"–1/2"-thick slices. Transfer slices to platter with ribs and serve with small spoonfuls of stuffing on the side.
bacon recipe courtesy of: Bruce Aidells, Bon Appétit, December 2011
Stuffing:
1 pound sliced applewood-smoked bacon, cut crosswise into 1/2" pieces
1/2 cup finely chopped celery
1/2 cup finely chopped shallots
3 garlic cloves, chopped
2 1/2 cups cooked (or three 10-ounce bags frozen, thawed) spinach, squeezed dry, finely chopped
1/4 cup crème fraîche or sour cream
2 cups coarse fresh breadcrumbs made from day-old white bread
1/2 cup finely chopped scallions
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1/4 teaspoon nutmeg, preferably freshly grated
Kosher salt and freshly ground black pepper
2 large eggs, whisked to blend
Roast:
1 5-bone standing beef rib-eye roast (10–13 pounds), chine bone removed, fat trimmed to 1/4" thickness
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup finely chopped fresh thyme
For stuffing: Pulse bacon several times in a food processor to coarsely chop. Scrape into a large skillet; cook over medium heat, stirring often, until bacon is browned but not crisp, about 10 minutes. Transfer to a paper towel–lined plate to drain. Pour off and reserve 2 tablespoons bacon drippings for another use. Return pan to medium heat. Add celery, shallots, and garlic; cover and cook, stirring occasionally, until vegetables are soft, about 5 minutes. Stir in spinach and crème fraîche; cook, stirring occasionally, 2–3 minutes longer. Scrape mixture into a medium bowl.
Stir breadcrumbs, scallions, sage, thyme, and nutmeg into stuffing mixture. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and refrigerate. Stir in eggs. Spread stuffing out on a rimmed baking sheet; cover with plastic wrap and refrigerate until stuffing is firm, about 1 hour.
For roast: Let meat stand at room temperature for 4 hours.
Arrange a rack in lower third of oven and preheat to 450°F. Set a V-shaped rack inside a large roasting pan. Place roast on a work surface with bones standing straight up. Using a knife, cut along bones so only 1" of meat is attached at base of bones.
Pull bones away from meat to create a 3"–4"-wide pocket at the top. Lightly pack stuffing into pocket. Starting at one end, tie kitchen twine horizontally around the bones to keep them in place and secure the stuffing. Tie the roast vertically between each bone.
Season the roast (including the bones) generously with salt and pepper, rub with oil, and sprinkle with thyme. Place roast, bones facing up, in prepared pan; wrap bone tips in foil to prevent burning.
Roast beef for 20 minutes. Reduce heat to 350°F and continue roasting for about 3 hours—beginning to probe center of roast at the 2-hour mark—until an instant-read thermometer inserted into the thickest part of roast registers 110°F–115°F for rare and 120°F–125°F for medium-rare.
Transfer the roast to a carving board; tent loosely with foil. Let rest for at least 20 minutes and up to 1 hour. Remove the twine.
Carving option 1: Cut between the ribs to make 5 large bone-in steaks to be shared.
Carving option 2: Spoon stuffing into a serving bowl. Slice off rib rack by cutting through strip of meat at base of bones. Slice between bones and transfer ribs to a platter. Place meat on a work surface; cut into 1/4"–1/2"-thick slices. Transfer slices to platter with ribs and serve with small spoonfuls of stuffing on the side.
bacon recipe courtesy of: Bruce Aidells, Bon Appétit, December 2011
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