3824. MIXED GREEN SALAD with POMEGRANATE, DATES and BACON

Makes: 6 servings


1/3 cup buttermilk
1/4 cup freshly grated Parmesan cheese
3 tablespoons low-fat mayonnaise
2 tablespoons cider vinegar
1 tablespoon chopped shallot
1/4 teaspoon salt
1/4 teaspoon ground pepper
5 cups torn escarole
5 cups torn green-leaf lettuce
2 clementines, peeled, halved and sliced
1/3 cup chopped pitted dates
1/3 cup pomegranate seeds
3 strips cooked bacon, crumbled

Combine buttermilk, Parmesan, mayonnaise, vinegar, shallot, salt and pepper in a mini food processor or blender; process until smooth.

Toss escarole and lettuce with the dressing until evenly coated. Transfer to a serving platter and top with clementines, dates, pomegranate seeds and bacon.


bacon recipe source: EatingWell (120 Graham Way, Suite 100, Shelburne, VT 05482), November/December 2014

3547. GNOCCHI with BACON and ESCAROLE

yields four servings

 

 

3 tablespoons extra-virgin olive oil
2 slices thick-cut bacon, cut into 1/4-inch pieces
1/2 onion, chopped
1 small head escarole, roughly chopped
Kosher salt and freshly ground pepper
1 17 .5-ounce package potato gnocchi
1 1/2 cups cherry tomatoes, halved
1/2 cup grated parmesan cheese (about 1 ounce)
2 tablespoons chopped fresh parsley

 

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crisp, about 7 minutes. Add the onion and continue cooking until softened, about 2 minutes. Stir in the escarole, 1/2 teaspoon salt and a few grinds of pepper. Cook until the escarole is completely wilted, about 3 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1/2 cup cooking water, then drain the gnocchi and add to the pot with the escarole mixture. Add the reserved cooking water and stir to coat, about 1 minute. Stir in the tomatoes, parmesan and parsley; season with salt and pepper.

bacon recipe source: Food Network Kitchen, Food Network Magazine

3347. POMELO, ESCAROLE and CANDIED BACON SALAD with MEYER LEMON DRESSING

makes six servings 


2/3 cup packed light brown sugar 
12 slices bacon, preferably applewood-smoked 
1 large clove garlic, finely chopped 
1/4 teaspoon salt 
1/2 teaspoon Dijon-style mustard 
Freshly squeezed juice from 1 or 2 Meyer lemons (1/4 cup) 
1/2 cup extra-virgin olive oil 
Freshly ground black pepper 
1 head (16 ounces) escarole, cleaned and torn into bite-size pieces 
1/2 medium sweet red bell pepper, stemmed, seeded and cut into 1/2-inch pieces 
1 (32 ounces) pomelo, peeled (removing pith), then cut into bite-size pieces

Preheat the oven to 350 degrees. Place a rack in a roasting pan that's large enough to hold all of the bacon.

Spread the brown sugar evenly over a large piece of wax paper. Press the bacon slices on half of the sugar so the sugar sticks. Arrange the coated bacon in a single layer, sugar side up, on the rack. Bake for 15 minutes, then remove from the oven, turn the slices over and sprinkle them with the remaining brown sugar. Bake for about 10 minutes or until the bacon is crisp.

Transfer the bacon to a plate. Use paper towels to dab away some of the fat on both sides; do not drain the slices on layers of paper towels or the bacon will stick to them.

Use the back of a spoon to mash the garlic and salt together in a medium bowl. Whisk in the mustard, then the lemon juice and oil to form an emulsified dressing. Season with black pepper to taste.

Toss together the escarole, red bell pepper and dressing in a large bowl. Divide among individual plates, then scatter equal amounts of the pomelo pieces over each portion. Top each serving with 2 slices of the candied bacon.

Serve right away.


bacon recipe source: Elinor Klivans, The Washington Post, January 18, 2012 

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

yields 6 servings

 

 

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

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

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

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

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

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

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

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

3108. WILTED ESCAROLE SALAD with FIGS, BACON and BLUE CHEESE

yields 4 servings (serving size: about 1 cup)


2 bacon slices 
1 head escarole  
1 tablespoon extra-virgin olive oil 
2 tablespoons minced shallots 
1/4 cup balsamic vinegar 
2 tablespoons fresh orange juice 
1/4 cup dried figs, chopped 
2 tablespoons sugar 
1/2 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
1/2 cup crumbled blue cheese (about 4 ounces)

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan and crumble. Set aside, and reserve 1 teaspoon drippings in pan. Place escarole top-down in pan, and press down gently. Cook over medium-high heat for 3 minutes or until wilted. Flip, and cook 1 minute. Remove to cutting board; coarsely chop escarole, discarding core, and transfer to a large bowl. Heat olive oil in a pan over medium heat; add minced shallots, and cook 3 minutes or until golden brown. Add balsamic vinegar, orange juice, dried figs, and sugar to pan; stir to dissolve sugar and thicken. Pour dressing and figs over escarole, tossing gently to coat. Season with salt and pepper. Mound on top of chicken; top with cheese and bacon.


bacon recipe courtesy of: Health.com

3016. CONCHIGLIE with DELICATA SQUASH, BACON, LEEKS and ESCAROLE

3 small or 2 large delicata squash, cut into 1/2 inch thick rings, seeds removed
extra virgin olive oil
1/2 pound bacon, cut into 1/2 inch wide strips
2 large leeks, thinly sliced and washed (see note above)
1/2 head of escarole, washed and thinly sliced
1/2 pound fresh ricotta
1 pound conchiglie

Preheat over to 400°. Put a large pot of water on to boil for the pasta.

Toss delicata rings with olive oil and salt and pepper. Arrange on a single layer on a baking sheet and roast for about 25 minutes, or until golden brown on both sides (you will need to turn the rings halfway through cooking) and tender. When squash is cool enough to handle cut rings into bitesize pieces. (You can return the squash to the oven to keep it warm if you finish this step before the rest of the dish is ready.)

In the meanwhile saute the bacon in a large skillet until crisp. Trasfer to a plate, reserving the fat. Cook leeks in bacon fat until very wilted and begining to carmelize. Add escarole and continue cooking until very soft. Taste for seasoning and add salt and pepper if needed.

Cook the pasta until al dente while sauteeing the greens. Drain it in a colander and return to the pot. Stir in ricotta until pasta is well coated. Add greens, squash, and bacon and stir. Serve immediately.


bacon recipe courtesy of: Eclectic Mom, October 23, 2012

2542. BACON and ESCAROLE CUSTARD

2 cups shredded escarole
3 slices of bacon chopped in bite sized pieces
1 teaspoon maple sugar
1 tablespoon dry mustard
zest of one lemon
1 cup of lowfat milk
½ cup of heavy cream
5 eggs
2 egg yolks
hot water from kettle (enough to fill your roasting pan)
parmesan cheese ¼ cup grated + thin shavings for top
chives
heavy pinch of salt
fresh cracked pepper

Cook bacon in a heavy skillet so that some fat renders out (about 5 minutes). Poor off excess fat and add in escarole. Saute for about five minutes or until greens are tender. Add in maple sugar, mustard. and lemon zest and cook for another minute. Turn off heat.

Heat water in a kettle.

Butter four six ounce ramekins and place them in a small hotel pan or roasting pan.

Heat milk and cream over medium low heat until small bubbles form around the edges of the pot. Turn off heat.

Beat eggs and egg yolks until light. Whisk in one half of milk and cream mixture. Then pour the egg mixture into the pan with the rest of the hot milk and cream- whisking all the time. Add in the grated parmesan.

Divide the escarole/bacon mixture between the four ramekins pour the custard equally on top.

Fill the roasting/hotel pan with the hot water abou an inch from the top of the ramekins.

Cover and bake for 30-35 minutes. They should be jiggly still when you pull them out to cool. You can eat them within 30 minutes if you don’t mind them a bit wet, but they’ll take 2-3 hours to set completely at room temp.

You can top with fresh herbs, pepper, and parmesan.


bacon recipe courtesy of: Sabrina Modelle, The Tomato Tart, October 2, 2011

2498. ESCAROLE and BACON SALAD with APPLE CIDER-MISO VINAIGRETTE

makes six servings


1 escarole washed
6 large poached eggs
6 thick slices of bacon, cut into 1 inch strips, blanched for 1 minute and drained
1 green apple sliced and tossed with lemon

Apple-cider miso vinaigrette
1 tablespoon Dijon mustard
1 tablespoon kome miso (red)
3 tablespoons apple cider vinegar
1 tablespoon apple cider syrup
5 tablespoons grape seed oil
black pepper

Saute bacon until crispy and set aside. For the vinaigrette, combine mustard, miso, cider vinegar, cider syrup and grape seed oil and stir until mixed. Toss the salad with vinaigrette and transfer bacon, poached eggs and apple slices to the plate.


bacon recipe courtesy of: Try Miso!, U.S. Soybean Export Council, St. Louis (World Headquarters), Missouri

2390. BURRATA with BACON, ESCAROLE and CARAMELIZED SHALLOTS

yields twelve servings


FOR COOKING THE ESCAROLE:
3/4 cup extra virgin olive oil
6 garlic cloves, chopped
1 shallot, chopped
2 medium heads escarole (about 1 1/4 pounds)
2 teaspoons kosher salt

FOR THE CARAMELIZED SHALLOTS:
3 tablespoons extra virgin olive oil
1 1/3 cups thinly sliced (lengthwise) shallots (about 6 to 8)
1/4 cup plus 2 tablespoons balsamic vinegar

FOR DRESSING THE ESCAROLE:
1 cup minced shallots (about 4)
1/4 cup Champagne vinegar, or to taste
1 large garlic clove, minced
1 1/2 teaspoons kosher salt, or to taste
1/4 cup extra virgin olive oil, or to taste

FOR FINISHING AND ASSEMBLY:
12 slices of batard, fat baguette or rustic white bread, 1/2-inch thick
Extra virgin olive oil, as needed
12 thick slices (about 12 ounces) smoked bacon
2 garlic cloves
1 1/2 pounds burrata
Extra virgin olive oil
Coarsely ground pepper

To cook the escarole: In a blender, combine the olive oil, garlic and shallot; purée until smooth. Transfer to a large bowl. Cut the escarole in half through the core and toss well with the marinade, working it between the leaves.

Heat a grill, or place a large heavy-bottomed skillet over high heat. Sprinkle the escarole with salt, and grill or sear it well in the skillet, turning occasionally, until deep brown and charred in places, 8 to 10 minutes. Transfer to a large bowl and cover with plastic wrap; set aside to wilt for 10 minutes. Cut off and discard the cores, and cut the leaves crosswise into 1 1/2-inch strips.

For the caramelized shallots: In a large sauté pan, heat the oil over medium-high heat until almost smoking. Add the shallots and cook, stirring only as necessary, until brown around the edges and soft, about 5 minutes. Add the vinegar and stir until the bottom of the pan is dry, about 6 minutes. (This makes more shallots than you need for the recipe. The remainder will keep, covered in the refrigerator, for several weeks, and can be used on sandwiches or with grilled meats.)

For dressing the escarole: In a large bowl, combine the minced shallots, vinegar, garlic, salt and olive oil. Add escarole, toss well and adjust seasonings to taste.

For finishing and assembly: Heat the oven to 350 degrees with one rack in the middle and another above it. Brush one side of each slice of bread with olive oil and arrange the slices on a baking sheet, oiled sides up. Arrange the bacon slices on another sheet. Place the bread on the middle rack and the bacon on the top rack. Bake the bread until golden brown and crisp, 15 to 20 minutes. Rub each oiled side with a cut clove of garlic. Bake the bacon until cooked all the way through but not crisp, 15 to 17 minutes; transfer to paper towels to drain.

Place the bread oiled side up on a work surface. Mound about 1/2 cup of the escarole on top of each slice, leaving the edges of the bread visible. Cut each slice of bacon in half, and lay both halves side by side on the escarole. Cut the burrata into 12 wedges and place one on each of the crostini, then drizzle with olive oil and top with a teaspoon of the caramelized shallots. Garnish with coarsely ground pepper.


bacon recipe courtesy of: The New York Times, October 26, 2011, adapted from The Mozza Cookbook by Nancy Silverton, with Matt Molina and Carolynn Carreño, Knopf, 2011

2382. GRILLED ESCAROLE, WHITE BEAN PUREE and BACON OPEN-FACED SANDWICH

FOR THE WHITE BEAN PUREE
1 cup dried beans, such as cannelini, flageolet, Great Northern or French navy
1 2-oz. piece of bacon, preferably applewood-smoked
1 3-inch sprig fresh rosemary
3 fresh sage leaves
1 bay leaf
1 head garlic, cut in half crosswise, reserving one half for another use
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
freshly cracked black pepper, to taste
1/4 cup plus 1 tablespoon extra-virgin olive oil

FOR THE ESCAROLE
1 medium head escarole, cut in half lengthwise
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
freshly cracked black pepper, to taste
1 tablespoon plus 1 teaspoon red-wine vinegar
1-2 garlic cloves, peeled and finely chopped (about 1 1/2 teaspoons)

FOR THE BACON and SANDWICH
2 1/4-inch thick strips bacon, preferably applewood-smoked, cut diagonally into 1/4-inch thick pieces
4 slices white or whole-wheat sourdough bread
1 garlic clove, peeled
approximately 1/4-pound wedge Parmigiano-Reggiano, for shaving over the tops of the sandwiches
extra-virgin olive oil, for drizzling on the sandwiches

FOR THE WHITE BEAN PUREE: In a medium saucepan, combine the beans, bacon, rosemary, sage leaves, bay leaf, garlic, 1 teaspoon of the balsamic vinegar, salt, and pepper in about 2 1/2 cups water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and simmer for about 2 hours, until the beans are soft and tender. Check frequently, adding water as necessary to keep the beans immersed in water.

Strain the beans, reserving the liquid. Return the liquid to the saucepan, and reduce it over high heat until you have about 1 cup of slightly thickened and opaque liquid.

Remove the herbs from the beans and discard. Remove the garlic, squeeze out the soft pulp from the cloves into the beans, and discard the garlic head and peels. Remove the bacon, cut it into small pieces, and set aside.

In a food mill set over a bowl, or a food processor fitted with a metal blade, process the beans until they form a coarse puree. Add the bacon back to the beans, and pour in the reduced liquid, remaining balsamic vinegar, and olive oil, stirring to combine. Season with salt, pepper, and balsamic vinegar, to taste.

FOR THE ESCAROLE: Toss the escarole with 2 tablespoons of the olive oil, 1 teaspoon of the salt, and a few grindings of pepper. Let stand for 5 minutes.

Over a hot grill, char the escarole 7-8 minutes on each side, until tender. Alternatively, to char on the stovetop: Heat a heavy-duty skillet over high heat. Add the escarole, and char on one side for 7-8 minutes. Turn over and char the other side. Remove from the skillet. In either case, discard any pieces that are too blackened. Allow to cool. Cut off the root and discard it, then chop the escarole coarsely into 1-inch pieces.

In a large bowl, whisk together the vinegar, garlic, remaining oil and salt, and pepper to taste. Add the escarole, and allow it to marinate for at least 15-30 minutes before serving.

FOR THE BACON: In a small skillet, over medium heat, cook the bacon until cooked all the way through but not crisp. Drain on a paper towel.

Grill the bread. Rub one side of each slice of bread with the garlic clove, and cut each slice in half on the diagonal. Place the slices on serving plates, garlic side up.

TO ASSEMBLE THE SANDWICHES: Pile an uneven layer of escarole over each half-slice, and scatter the bacon over it. Spoon the bean puree onto the center, leaving a 1-inch border of escarole, and top with 3 or 4 shavings of cheese. Drizzle with olive oil.


bacon recipe courtesy of: Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile by Nancy Silverton, with Teri Gelber. New York: Alfred A. Knopf, 2003, pages 48-49. Campanile, Los Angeles, California

2097. ESCAROLE with BACON, DATES and WARM WALNUT VINAIGRETTE

yields four servings


1 7- to 8-ounce head of escarole, coarsely torn
6 Medjool dates, halved, pitted, diced
1/2 cup walnut pieces, toasted
5 bacon slices, cut crosswise into strips
1/3 cup walnut oil or extra-virgin olive oil
1 large shallot, chopped
2 tablespoons red wine vinegar
fine sea salt

Combine escarole, dates, and walnuts in large bowl. Cook bacon in medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bacon to bowl with salad.

Discard drippings from skillet; add walnut oil. Place over low heat. Add shallot; sauté until soft, about 3 minutes. Remove skillet from heat; add vinegar and whisk to blend. Season vinaigrette with sea salt and black pepper. Gradually add warm dressing to salad, tossing to coat. Divide among plates.


bacon recipe courtesy of: Myra Goodman and Sarah LaCasse, Bon Appétit, February 2011

1973. BLACK-EYED PEAS with BACON and ESCAROLE

serves 2 as main dish; serves 4 as side dish


4 slices bacon
4 cloves garlic, sliced
1 bunch escarole, torn into 3-inch pieces (about 10 cups)
kosher salt and black pepper
1 15.5-ounce can black-eyed peas, rinsed, or a heaping 1/2 cup dried black-eyed peas, soaked and cooked

In a large skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble. Add the garlic to the bacon drippings and cook, stirring, until golden brown, 1 to 2 minutes. Add the escarole, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until beginning to wilt, 2 to 3 minutes. Add the black-eyed peas and ¼ cup water and cook, tossing occasionally, until heated through, 2 to 3 minutes. Sprinkle with the bacon before serving.


bacon recipe courtesy of: Real Simple

1268. WILTED ESCAROLE and SLAB BACON

2 slices slab bacon, cut 1/4 inch thick
1 garlic clove, sliced
Calabrese red-pepper flakes
1 cup escarole leaves, cleaned and trimmed
1/2 lemon
Balsamic vinegar
Salt

Cook slab bacon in a hot cast-iron skillet on both sides until crisp, but not hard. Remove from pan directly to salad bowl. Do not wipe bacon, as the fat and natural drippings will become the dressing. If there isn’t sufficient bacon fat in the skillet to cook the escarole, add some extra-virgin olive oil. Briefly sauté the garlic, red-pepper flakes, and escarole to quickly wilt the greens. Remove to the salad bowl, and toss with the bacon. Dress the salad with a squeeze of lemon, a drizzle of balsamic vinegar, and salt to taste.


courtesy of: Jimmy Carbone, Jimmy's No. 43, 43 East 7th Street, New York, New York 10003 | "Escarole," by Robin Raisfeld & Rob Patronite, New York, October 12, 2008

964. WHITE BEAN and BACON SOUP with ESCAROLE

makes about 10 cups; serves 8 to 10


2 tablespoons extra-virgin olive oil
10 ounces applewood-smoked slab bacon, cut into 3/4-inch cubes
2 medium onions (about 6 ounces each), finely chopped
1 large shallot, finely chopped
1 garlic clove, minced
2 quarts homemade or low-sodium store-bought chicken stock
1 pound dried white beans, soaked overnight, drained, and rinsed
3 large thyme sprigs
1/4 teaspoon cayenne pepper
coarse salt and freshly ground pepper
1 head escarole, cut crosswise into strips

Heat oil in a large, heavy saucepan over medium heat until hot but not smoking. Add bacon, and cook, stirring occasionally, until crisp, about 12 minutes. Using a slotted spoon, transfer to a plate.

Add onions and shallot to pan; cook, stirring occasionally, until onions are translucent and soft, about 8 minutes. Add garlic; cook 1 minute more

Return bacon to pan. Stir in stock, beans, thyme, cayenne, and 1 teaspoon salt; season with pepper. Bring to a boil. Reduce heat; cover, and simmer 30 minutes. Uncover, and cook until beans are tender, about 1 1/2 hours more.

Stir in escarole. Cook 2 minutes. Season with salt and pepper.


courtesy of: Community Farms Outreach - Waltham Fields Community Farm, 240 Beaver Street, Waltham, Massachusetts 02452, (781) 899-2403

762. SPAGHETTI with ESCAROLE and BACON

serves 4


1/4 pound sliced bacon, cut crosswise into thin strips
2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon red-pepper flakes
1 1/2 teaspoons anchovy paste
1 head escarole (about 1 1/2 pounds), leaves cut into 1/2-inch strips (about 3 quarts)
2/3 cup canned low-sodium chicken broth or homemade stock
1/2 teaspoon salt
3/4 pound spaghetti
1/3 cup grated Parmesan, plus more for serving
1 tablespoon butter

In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon. Pour off all the fat from the pan.

In the same pan, heat the oil over moderately low heat. Add the garlic, red-pepper flakes, and anchovy paste and cook, stirring, until fragrant, about 30 seconds. Stir in the escarole, a little at a time, until wilted, about 3 minutes. Add the broth and 1/4 teaspoon of the salt and bring to a simmer. Reduce the heat and cook, covered, for 5 minutes.

Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain the pasta; add it to the pan with the escarole. Stir in the remaining 1/4 teaspoon salt, the Parmesan, bacon, and butter.


courtesy of: Food & Wine

458. ESCAROLE and BACON CROSTINI with MOSTARDA

makes 4 servings


1 medium head of escarole (about 13 ounces), halved lengthwise
6 tablespoons extra-virgin olive oil, divided, plus additional for brushing
1 1/2 teaspoons coarse kosher salt, divided
Freshly ground black pepper

1 tablespoon plus 1 teaspoon red wine vinegar
1 large garlic clove, minced, plus 1 garlic clove, halved
8 bâtarde slices or large baguette slices or four 5x3-inch country-style bread slices, cut in half crosswise

8 thick slices applewood-smoked bacon, halved crosswise

2 8-ounce balls burrata cheese, each cut into 4 slices
8 teaspoons mostarda

NOTE: If you can't find burrata, substitute fresh whole-milk mozzarella.

Place escarole in bowl. Drizzle with 2 tablespoons oil; sprinkle with 1 teaspoon salt and pinch of ground black pepper. Let stand 5 minutes.

Heat large skillet over high heat. Cook escarole until browned and wilted, about 6 minutes; turn and cook until tender, about 3 minutes. Transfer to cutting board and cool. Cut off root end and any blackened pieces from escarole and discard, then coarsely chop escarole.

Whisk 4 tablespoons oil, vinegar, minced garlic, and 1/2 teaspoon salt in medium bowl. Season with pepper. Add escarole and toss to coat; let stand at least 15 minutes and up to 30 minutes.

Preheat oven to 400°F. Brush bread slices on 1 side with additional olive oil. Place oiled side up on baking sheet and bake until golden, about 6 minutes. Rub bread with halved garlic.

Meanwhile, cook bacon in large skillet over medium-high heat until brown but not crisp.

Place 2 crostini on each of 4 plates. Divide escarole among crostini; top each with 1 bacon piece and 1 cheese slice. Sprinkle with salt and black pepper. Top each with 1 teaspoon mostarda.

Ingredient guide: A sweet-tart Italian condiment made of fruit preserved in syrup, mostarda contains only a bit of mustard and is served like a chutney with savory foods. You'll find it at some supermarkets, Italian markets, specialty foods stores, and cheese stores. Burrata, mozzarella filled with cream and curds, is available at some supermarkets, Italian markets, and cheese stores.


courtesy of: Nancy Silverton, Bon Appétit, March 2006

228. MAMAN’S SOUPE DE LEGUMES aux LARDONS

a.k.a. Mom’s vegetable soup with bacon

serves 6


4 slices of thickly-cut bacon, cut in 1" strips
½ green cabbage, minced
4 medium-size carrots, cubed
2 medium-size turnips, peeled and cubed.
4 medium-size potatoes, peeled and cubed
2 leeks (white and light green parts only), cut in 1" strips
! ½ cups of green beans, cut in 1" pieces
2 stalks of celery
1 large onion, minced
1 can (35 oz.) Italian tomatoes, cut up in small pieces (save the juice)
4 escarole leaves, chopped
2 Bay leaves
A few sprigs of parsley, minced.
2 cups of chicken broth
7 cups of water
Pinch of thyme
3 Tbsp olive oil and 1 Tbsp butter
The crust from a piece of fresh Parmesan cheese
Salt and pepper to taste (check first because of the bacon)

In a large pot, cook the bacon until it’s done but not crisp. Set aside. Drain the bacon fat and wipe the pot with a paper towel. Add the olive oil and butter in the pot. Heat over medium heat until the butter is melted. Add the onion and the leeks and cook until softened but not browned. Add the rest of the vegetables, herbs and seasonings along with the cheese crust and the bacon. Then add liquids. Bring to a boil then reduce the heat and simmer gently for 2 hours. Remove the bay leaves and serve.

NOTE: You may leave the bacon fat if you want, but depending how much has accumulated, you may want to decrease the amount of olive oil.


courtesy of: Christiane Heggan, Medford, New Jersey

131. PROVENCAL TART with BACON, HAM, and YOUNG GREENS

serves four


FOR THE PASTRY
2 cups all-purpose flour
1 teaspoon salt
½ cup chilled unsalted butter, cut into ½-inch pieces
3 tablespoons chilled margarine, cut into ½-inch pieces
6 tablespoons ice water

FOR THE FILLING
3 tablespoons unsalted butter
6 cups coarsely chopped mixed baby spinach, dandelion, escarole, radicchio, lettuces, chervil, and flat-leaf parsley, in any combination
1 tablespoon minced fresh chervil
1 tablespoon minced fresh flat-leaf parsley
2 cups water
1/2 lb. thick-cut bacon, cut into ¼-inch pieces
2 whole eggs plus 2 egg yolks
¼ cup crème fraiche or sour cream
¼ cup plus 1 tablespoon grated Parmesan cheese
1/3 cup plus 2 tablespoons finely shredded Swiss cheese
¼ lb. thinly sliced ham, chopped
½ teaspoon salt
½ teaspoon freshly ground black pepper

1 teaspoon water
1 tablespoon chopped mixed fresh chervil and flat-leaf parsley for garnish


To make the pastry, sift the flour and salt together into a bowl. Cut in the butter and margarine with a pastry blender or two knives until pea-sized balls from. Add the ice water, 1 tablespoon at a time, turning the dough with a fork and then with your fingertips. Gather the dough into a ball, wrap in plastic wrap or aluminum foil, and refrigerate for 15 minutes.

Preheat an oven to 400 degrees F.

On a lightly floured surface, roll out the dough into a round about 9 inches in diameter and 1/8-inch thick. Drape the dough over the rolling pin and rest it over an 8-inch tart pan with a removable bottom. Unwrap the dough and press it gently into the bottom and sides of the pan. Trim the dough to within ½ inch of the edge of the pan, then fold it under the rim and press with the tips of your fingers to make a decorative edge on the crust. Line the tart shell with aluminum foil. Add a layer of pastry weights or dried beans.

Bake the crust until it barely colors, 7 to 8 minutes. Remove from the oven and lift out the weights and foil. Prick the bottom with the tines of a fork to allow steam to escape. Return the pastry shell to the oven and bake until slightly firm but not browned, 4 to 5 minutes longer. Remove from the oven and let cool completely on a rack before filling.

Reduce the oven temperature to 375 degrees F.

To make the filling, in a large skillet, melt 2 tablespoons of the butter over medium heat. When it foams, add the mixed greens, chervil, and the minced parsley and cook, stirring, until wilted, 3 to 4 minutes. Remove from the heat and let cool.

In a small saucepan, bring the water to a boil. Add the bacon and cook for 2 minutes. Drain and pat dry.

In a bowl, beat together the whole eggs, all but 1 teaspoon of the egg yolks, the crème fraiche or sour cream, the ¼ cup Parmesan cheese, and the 1/3 cup Swiss cheese. Stir in the cooked greens and herbs, the bacon, ham, salt, and pepper.

Spoon the mixture evenly into the prepared pastry shell. Cut the remaining 1 tablespoon butter into small bits and use to dot the top. Strew the remaining 1 tablespoon Parmesan and 2 tablespoons Swiss cheese over the top. Stir the 1 teaspoon water into the reserved 1 teaspoon egg yolk and, using a pastry brush, brush the edges of the tart.

Bake until the edges are golden brown and the filling is firm and cooked through, about 35 minutes.

Remove from the oven and garnish with the chopped mixed chervil and parsley. Serve hot or at room temperature.


courtesy of: The Mediterranean Herb Cookbook: Fresh and Savory Recipes from the Mediterranean Garden, by Georgeanne Brennan. San Francisco: Chronicle Books, 2000, pp. 80-81