3755. GRILLED FINGERLING-POTATO SALAD with CHIPOTLE BACON VINAIGRETTE

12 to 14 small fingerling potatoes

4 slices bacon

1 large red onion, peeled and sliced in rounds

5 tablespoons extra-virgin olive oil

1 tablespoon rendered bacon fat

4 tablespoons red-wine vinegar

1 chipotle chile en adobo, or to taste, mashed and minced

Kosher salt and freshly ground black pepper to taste

Put the potatoes in a large pot and cover with 2 inches of water and a tablespoon of salt, then set over high heat until it comes to a boil. Cook about 5 to 7 minutes. Drain potatoes, place on a baking sheet and allow to cool slightly, then halve the potatoes lengthwise. (You can do this the day before.)

Meanwhile, cook the bacon in a sauté pan until crisp. Reserve bacon and, in a small bowl, 1 tablespoon of the rendered fat.

Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron grill pan over the heat and allow it to get hot. You can let the fire die slightly. If using a gas grill or stove, turn heat to medium.

Put the potatoes and the sliced onions in a large bowl and toss gently with 2 tablespoons of the olive oil, and salt and pepper to taste. Working in batches, grill the potatoes cut-side down on the grill until they have developed a light char, approximately 2 to 3 minutes. Grill the onions until they are charred, approximately 4 to 6 minutes a side. Return potatoes and onions to bowl.

For the dressing, combine the remaining olive oil, bacon fat, red-wine vinegar and chipotle in a small bowl and whisk to emulsify. Add salt and pepper to taste. Add the dressing to the potato-and-onion mixture and toss gently to combine. Let sit for 20 minutes to allow the flavors to penetrate the potatoes. Crumble bacon over the top.

bacon recipe source: Sam Sifton, The New York Times/Cooking (@nytfood)

3668. PAN-ROASTED FINGERLING POTATOES with CRISPY BACON and FRIED SAGE

yields 4 to 6 servings


1 pound fingerling (Russian banana) potatoes, each about 3 to 3 1/2 inches long

Salt and pepper
3 strips thick-cut smoked bacon, diced into 1/2-inch pieces
1 small onion, thinly sliced
1 teaspoon minced garlic
1/4 cup sage leaves
 

Place the potatoes in a saucepan and cover with water. Set over high heat and bring to a boil. Cook until the potatoes are tender, 8 to 10 minutes (depending on the size of the potatoes). Remove from the heat and cool under running cold water. Once cool enough to handle, place the potatoes on a cutting board and slice in half lengthwise, if desired. Season the potatoes with salt and pepper and set aside.

In a large, 12-inch saute pan, place the bacon over medium-heat. Render the bacon until crispy, about 7 to 8 minutes. After a couple minutes of cooking the bacon, add the onion. When bacon is crispy and onion is translucent, add the garlic and sage and cook for 1 minute. Increase the heat to medium-high and add the blanched, seasoned potatoes, cut side down, and cook until browned and crispy, about 3 minutes. Turn over and cook for an additional 2 1/2 minutes. Re-season, if necessary, and serve while hot.

bacon recipe source: Emeril Lagasse, "Couch Potatoes," Emeril Live, Food Network, 2006

3302. FINGERLING POTATOES with CARAMELIZED ONION and BACON

2 pieces of bacon, cooked and crumbled
2 teaspoons olive oil (divided)
1/2 sweet yellow onion
1 clove of garlic, minced
7-8 fingerling potatoes
sea salt and freshly cracked pepper, to taste
fresh parsley, chopped

Cook the bacon in a large skillet until crisp. Remove from the pan and drain on a paper towel until cool, then crumble. Remove all but 1 tsp of bacon grease from the pan. Add 1/2 teaspoon of olive oil, once the pan is hot, add the onion slices. Sauté until caramelized, about 20 minutes, making sure to stir frequently. While the onions are caramelizing, par cook the fingerling potatoes in a pot of boiling water over high heat, for about 10 minutes or until fork tender. Remove from water and let cool.
Once the onions are caramelized add the minced garlic to the pan and cook for an additional 60 seconds, stirring constantly, remove from skillet and set aside. Slice the fingerling potatoes in half lengthwise. Add the last 1 1/2 teaspoons of olive oil to the same skillet over medium heat, once hot, add the fingerling potatoes. Cook for about 5 minutes then flip, cooking for an additional 4-5 minutes or until golden brown. Add the bacon crumbles, onions and garlic to the pan to reheat. Top with fresh chopped parsley and serve.


bacon recipe source: Pam, For the Love of Cooking, March 17, 2009

2780. BACON, POTATO, ROSEMARY and FONTINA PIZZA

yields 1 (13 by 18-inch) pizza 


1 recipe fresh pizza dough (recipe below)
3 to 4 baby Yukon gold fingerling potatoes, finely sliced
1/2 small onion, finely sliced
6 slices applewood smoked bacon, finely chopped
2 tablespoons rosemary leaves
1/4 cup extra-virgin olive oil, plus extra to grease pan
Kosher salt and freshly ground black pepper
1 cup shredded fontina cheese
1 cup baby arugula, optional
1/2 lemon, juiced

Fresh Pizza Dough:
2 packages active dry yeast
2 teaspoons sugar
2 cups warm water (100 to 110 degrees F.)
2 tablespoons kosher salt
6 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons extra-virgin olive oil, plus extra for bowl

In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes. If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic. If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.

Pizza: Preheat the oven to 450 degrees F. Put a jelly roll pan or half sheet pan in the oven. In a large mixing bowl, combine the fingerling potatoes, onion, bacon, and rosemary leaves. Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil. Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim. Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina. Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. Garnish with arugula and drizzle the lemon juice over the top. Serve immediately.


bacon recipe courtesy of: Tyler Florence, "Pizza," Tyler's Ultimate, Food Network

2518. FRITTATA with ASPARAGUS, BACON, ASIAGO, POTATOES and CARAMELIZED ONIONS and MUSHROOMS

4 slices of lean bacon, cooked & crumbled
2 teaspoons of olive oil (more if needed)
1/2 sweet yellow onion, chopped
several button mushrooms, quartered
7-8 baby fingerling potatoes
7 eggs
3 tablespoons milk
sea salt and freshly cracked pepper, to taste
dash of cayenne pepper
grape tomatoes
asparagus, wooden ends removed & cut into thirds
2-3 tablespoons Asiago cheese, shredded

Preheat the oven to 350 degrees. Coat a tart pan with cooking spray.

Cook the bacon until crisp. Place onto a paper towel to drain then chop. Heat the olive oil in a large skillet over medium high heat. Add the onions and mushrooms then cook stirring often until caramelized, about 20 minutes. Add more olive oil while the onions & mushrooms are cooking if needed.

While the onion & mushrooms are cooking, boil the potatoes in a pot of water for 10 minutes or until fork tender. Drain and let cool. Chop the potatoes into small bite sized chunks.

Place some of the bacon, onion mixture, potatoes, grape tomatoes, and asparagus into the bottom of the tart pan; next add a bit of the Asiago cheese. Combine the eggs with the milk then season with sea salt, freshly cracked pepper, and cayenne pepper, to taste. Whisk the eggs until they are mixed thoroughly.

Pour the egg mixture into the tart pan then add the remaining onion mixture, potatoes, bacon, grape tomatoes, asparagus, and Asiago to the top.

Place into the oven and bake for 20-25 minutes, or until a tester inserted in the center comes out clean. Let the frittata cool for a few minutes before slicing and serving.


bacon recipe courtesy of: Pam, For the Love of Cooking, November 14, 2011

1477. COD CHOWDER with BACON, SAFFRON and FINGERLING POTATOES

makes 6 servings


4 thick-cut slices bacon (about 1/4 pound), cut into 2-inch pieces
1 1/2 cups chopped leeks (white and pale green parts only; about 2 leeks)
3 8-ounce bottles clam juice
1 pound fingerling or baby Dutch yellow potatoes, cut crosswise into 1/4-inch-thick rounds
1/2 cup water
1 teaspoon chopped fresh thyme
1/2 teaspoon crumbled saffron threads
1/2 cup whipping cream
6 5-ounce cod fillets

Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Add leeks to same pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes. Add clam juice, potatoes, 1/2 cup water, thyme, and saffron. Bring to boil; reduce heat to medium and cover. Simmer until potatoes are just tender, stirring occasionally, about 7 minutes. Stir in cream and reserved bacon. Season chowder to taste with salt and pepper.

Sprinkle cod with salt and pepper; place atop chowder. Cover and cook until cod is opaque in center, about 10 minutes.

Using slotted spoon, transfer 1 cod fillet to each of 6 bowls. Ladle chowder over fish and serve.


bacon recipe courtesy of: Bon Appétit, October 2004

1476. REBLOCHON TARTS with BACON and FINGERLING POTATOES

yields four servings


2 medium fingerling potatoes
4 slices of bacon
1 1/2 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
salt and freshly ground pepper
all-purpose flour, for rolling
1/2 pound cold all-butter puff pastry
1/4 pound Reblochon cheese, rind removed and cheese thinly sliced

In a small saucepan, cover the potatoes with cold water and bring to a boil. Cook over high heat until tender when pierced with a knife, about 15 minutes. Drain, then peel and thinly slice crosswise.

Meanwhile, in a medium skillet, cook the bacon over moderately high heat until crisp, about 5 minutes; transfer to paper towels. Cut the slices in thirds.

Preheat the oven to 375°. Pour off the bacon fat in the skillet and add the oil. Add the onion and cook over moderate heat, stirring frequently, until softened and browned, about 15 minutes; add water as necessary, 1 tablespoon at a time, to prevent scorching. Transfer the onion to a bowl; season with salt and pepper.

Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry to an 11-inch square. Using a plate as your guide, cut out four 5-inch rounds. Transfer the rounds to the prepared baking sheet and prick them all over with a fork.

Bake the rounds in the center of the oven for about 8 minutes, until puffed and lightly golden. Using the back of a fork, deflate the rounds and bake for about 4 minutes longer, until the pastry is just set.

Top the pastry rounds with the onion, potato slices, bacon and cheese. Bake for about 10 minutes, until the cheese is melted and the pastry is browned. Transfer the tarts to plates; serve hot or warm.


bacon recipe courtesy of: Terrance Brennan, "Pairing of the Day: October 2008, Strategies for Cooking with Cheese," Food & Wine, October 2008

1322. DUCK CONFIT with FINGERLING POTATOES and BACON in BROTH

yields six servings


Duck Confit:
6 duck legs, cleaned, skin-on
5 cups rendered duck fat
6 garlic cloves, whole
2 stalks celery, sliced
1 carrot, sliced
1 onion, sliced
3 tablespoons Kosher salt

To Garnish:
8 fingerling potatoes, sliced
2 tablespoons canola oil
3 slices bacon, chopped
3 cloves garlic
2 cups greens, chopped
1 cup chicken stock
¼ cup dry cherries
salt, to taste

For the Duck Confit: In a deep aluminum pot, combine the duck legs, duck fat, whole garlic, celery, carrots, onion, salt. Cover the pot with foil and place in a 350°F oven for 2 ½ hours or until the meat begins to fall off the bone. Take the duck legs out of the fat, place them on a baking sheet and set aside.

To Garnish: Place the sliced potatoes on a parchment-lined baking sheet. Drizzle with canola oil and sprinkle with a little salt. Place them in the oven for twenty minutes or until soft, and set aside. In a large sauté pan, place the chopped bacon and render until the bacon is crisp. Add the sliced garlic, roasted potatoes, greens, and chicken broth and let the broth come to a boil. Place the sheet of duck legs back into the oven until the skin is crisp. Season the brothy mixture with salt and place it into a serving bowl. Place the crisp duck legs on top and sprinkle with the dried cherries.


courtesy of: Chef Brooke Williamson, Amuse Café, 796 Main Street, Venice, California 90291, (310) 450-1956

1305. PRINCE EDWARD ISLAND LOBSTER with OYSTER MUSHROOM, ASPARAGUS and BACON FINGERLING POTATO HASH, finished with MAPLE WINE-PEAN SABAYON

serves four


4 1-pound PEI lobsters
12 fingerling potatoes
1 bunch island asparagus
6 shallots, sliced
4 slices bacon, diced
2 bunches oyster mushrooms, torn
2 tablespoons olive oil
2 tablespoons unsalted butter

4 egg yolks, free-range organic
3 tablespoons brown sugar
3 oz Maple Rossignol wine
pinch zested lemon
chopped pecans

NOTE: If you’re not fortunate enough to live in or visit PEI, substitute the Rossignol Wine and brown sugar with 1 oz of Canadian maple syrup and 2 oz of your favourite Canadian white wine.


Fill pot with 2 to 3 inches of salted water and bring to a boil. Add the steamer basket containing lobsters and cover tightly. Cook for 15 minutes, making sure there’s still enough water in the bottom of the pot.

Once cooked, let cool and remove lobster meat from claws, tails, and knuckles. Set aside.

Blanch asparagus tips in boiling salted water for 2 minutes. Place in ice bath.

Slice fingerling potatoes into 1-inch pieces, add potatoes to salted water, bring to a boil, simmer for 1 to 2 minutes and drain.

In a saucepan over medium heat, start with bacon, then sweat mushrooms and shallots.

Add potatoes and olive oil. When bacon is cooked, add asparagus and finish with butter. Season to taste.

Bring a small pot of water to steam over medium heat. Whisk together all ingredients in a stainless-steel bowl until smooth.

Create a double boiler by placing the bowl over steaming water and continue to whisk until sabayon coats the back of a spoon, about 5 to 7 minutes. Add chopped pecans.

Place the lobster meat on a baking sheet, brush with whipped butter, and broil at 375°F until hot.

Place hash in the middle of the plate. Top with warm, butter-brushed lobster meat, and finish with sabayon.


courtesy of: Tidings Magazine, 5165 Sherbrooke West, #414, Montreal, Quebec, Canada, H4A-1T6

1304. PAN-ROASTED FINGERLING POTATOES with BACON

10 oz. fingerling, purple, or baby red potatoes
2 sliced bacon, chopped
2 cloves garlic, smashed
2 tablespoons chopped fresh parsley
salt and pepper

Scrub the potatoes, leaving the skin on, and then add to a pot of cold water. Bring the water up to a boil and cook the potatoes until they are just fork tender, 8-10 minutes. Allow to cool slightly. Cut each fingerling potato in half lengthwise. Sprinkle with salt and pepper.

Cook the bacon in a skillet or pot and remove with a slotted spoon when crisp. If there is more than a tablespoon of grease left in the pot, drain it so that only 1 Tbsp. remains.

To the pan, add the smashed garlic and stir around until fragrant. Add the potatoes, cut side down. Brown them until slightly crisp. Pluck out the garlic and stir the bacon back in. Top with chopped parsley.


courtesy of: BakeSpace.com

663. WARM FRISEE SALAD with FINGERLINGS and BACON

makes 6 servings


1 pound small fingerling potatoes, unpeeled
4 tablespoons extra-virgin olive oil, divided
1 teaspoon chopped fresh thyme
1 teaspoon salt

8 cups bite-size pieces frisée leaves (about 2 large heads)
4 cups bite-size pieces dandelion greens, tough center ribs and stems discarded
1 cup fresh Italian parsley leaves
3 tablespoons Sherry wine vinegar

12 ounces thick slices applewood-smoked bacon, cut into 1/2-inch pieces
1/4 cup sliced shallots

Preheat oven to 400°F. Toss potatoes with 2 tablespoons olive oil, thyme, and 1 teaspoon salt in medium bowl. Arrange potatoes in roasting pan; cover pan with foil. Roast until tender when pierced with fork, about 40 minutes. Cool 10 minutes. Cut potatoes in half lengthwise.

Meanwhile, toss frisée, dandelion leaves, and parsley in large bowl. Whisk vinegar and remaining 2 tablespoons olive oil in small bowl to blend.

Sauté bacon in heavy large skillet over medium-high heat until golden brown, about 5 minutes. Reduce heat to medium; add shallots and potatoes to skillet and sauté 2 minutes. Add vinegar mixture and swirl pan until heated through. Season to taste with salt and pepper. Pour bacon mixture over greens; toss to coat and serve.


courtesy of: Suzanne Goin, Bon Appétit, April 2006

448. TINY POTATOES with BACON and CAYENNE-TOASTED PECANS

Yields 6 cups; serves six


For the Pecans:
1/2 cup pecan pieces
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoons unsalted butter, melted

For the Potatoes:
2 lb. fingerlings or tiny new potatoes
Salt and freshly ground black pepper to taste

For the Dressing:
5 strips bacon
1/2 cup minced scallions
1/4 cup dry sherry
1/4 cup apple-cider vinegar
1 teaspoon mustard seeds, crushed
1 tablespoon honey
2 tablespoons chopped fresh parsley
1/2 cup canola oil

TO TOAST THE PECANS:
Heat the oven to 350 degrees F. In a small bowl, toss together the pecans, salt, cayenne, and butter. Spread this mixture on a baking sheet and toast until browned, about 15 minutes. Set aside to cool.

FOR THE POTATOES:
In a large pot, cover the potatoes with salted water. Bring to a boil and cook until the potatoes are tender, 15 to 20 minutes. Drain and pan-dry them. When they're cool enough to touch, slice or halve them (depending on their size). Set aside.

FOR THE DRESSING:
Sauté the bacon in a deep skillet over medium heat until crispy. Transfer the bacon to paper towels to drain, leaving the bacon fat in the pan. When the bacon is cool enough to handle, chop it and set it aside. Pour all but 1 teaspoon of the fat from the pan, add the scallion and sauté over medium heat until softened, 4 to 5 minutes. Remove the pan from the heat and whisk in the sherry, vinegar, mustard seeds, honey, and parsley; combine well. Whisk in the oil in a slow stream.

TO SERVE:
Pour the warm dressing over the potatoes, sprinkle in the bacon, and toss gently to coat well. Let the potatoes rest for about 1 hour so the flavors can deepen. Toss in the pecans, taste, and add salt and pepper if needed.


courtesy of: Fine Cooking Magazine, Issue No. 16

147. RACLETTE with BACON

a.k.a. Raclette Artisanal

for Christine Bown

serves 6


18 fingerling potatoes
1 tablespoon fine sea salt
12 oz. Raclette, sliced and brought to room temperature (see note)
1 tablespoon gros sel (coarse sea salt or kosher salt)
12 slices smoked bacon, cooked till crisp
black pepper to taste

NOTE: Raclette substitutes: Gruyère, Appenzeller or Beaufort

Preheat the broiler. Place the potatoes in a pot and cover with cold water. Add the fine sea salt and bring to a simmer over medium heat. Cook until fork tender (about 20 minutes). Drain and keep warm. Cut the potatoes in half lengthwise. Arrange 6 halves like the spokes of a wheel on ovenproof plates. Arrange the cheese slices evenly over the hot potatoes. Place the plates in the broiler for approximately 2 minutes until the cheese melts. Sprinkle an equal amount of the gross sel, plus 2 turns of the peppermill, on each plate, then arrange two slices of bacon on top of the cheese and potatoes. Serve, with a salad, gherkins, and pickled onions.


courtesy of: Artisanal Cheese Center, 500 West 37th Street, New York City, info@artisanalcheese.com

60. TARTIFLETTE de COCOTTE (POTATO GRATIN with CHEESE and BACON)

makes four to six servings


3 Yukon Gold potatoes, unpeeled, cut lengthwise into eighths
1 tablespoon chopped fresh tarragon
2 tablespoons chopped flat-leaf parsley
2 tabelspoons canola oil
Kosher salt
freshly ground black pepper
8 oz. bacon (preferably applewood smoked) strips, stacked and cut into 1/4-inch wide pieces
1 cup small- to medium-diced seeded zucchini
1 cup small- to medium-diced seeded yellow squash
2 large Spanish onions, cut into small to medium dice
5 oz. shiitake mushrooms, stemmed and quartered (or substitute cremini or button mushrooms)
8 cloves garlic, very thinly sliced
1 (8 1/2 oz.) wheel of Reblochon cheese, halved lengthwise to form 2 disks (you may have to buy an 8 1/2-oz. portion of a larger wheel; if you can't find Reblochon, substitute Gruyere or Muenster)

Preheat the oven to 350 degrees F.

In a mixing bowl, combine the potatoes, tarragon, 1 tablespoon of the parsley, and the canola oil, and season with a pinch of salt and pepper. Toss until most of the herbs adhere to the potatoes. Put the potatoes into a shallow baking pan and roast for 30 to 35 minutes, until golden brown. Allow to cool slightly at room temperature.

Increase the oven temperature to 400 degrees F.

In a large saute pan over medium heat, cook the bacon until crisp but not well done, 6 to 10 minutes. Drain the bacon on paper towels, discarding all but 2 tablespoons of the bacon fat in the pan.

Add the zucchini, yellow squash, onions, and mushrooms to the reserved bacon fat. Cook over medium heat, stirring occasionally, for about 5 minutes. Add the garlic, season with salt and pepper, and cook, stirring occasionally, for an additional 3 minutes (you may have to do this in batches; or use 2 pans, with slightly less fat in each pan). Remove the pan from the heat and stir in the reserved bacon.

Pour the vegetable mixture into a medium ovenproof casserole. Place the cheese disks on top, cut side down. Place in the oven for 12 to 15 minutes, until the cheese has completed melted and the rind is left on top of the vegetables. Let the tartiflette cool at room temperature for 3 minutes, sprinkle with the remaining 1 tablespoon parsley, and serve.


courtesy of: William Snell, Cocotte and LouLou restaurants, Brooklyn, New York / Meat and Potatoes, by Joan Schwartz. New York: Villard Books, 2003, pp. 149-150.

16. BEAN and BACON SOUP

yields 16 quarts

4 lbs. navy beans, soaked overnight
2 lb. bacon, fried & crumbled
2 or 3 carrots, diced
8 cups potatoes
5 cups celery
8 cups chopped onions
12 cups tomato juice
salt & pepper to taste

Drain beans. Cover with fresh water. Bring to boil. Cook 1/2 hour then add potatoes, celery, carrots, onions, salt and pepper. Continue cooking until vegetables are soft. Add tomato juice and bacon. Simmer awhile to desired consistency. Pressure can at 10# for 1 hour.


courtesy of: Sharing our Favorites Cookbook by Jason & Ruth Schlabach, 2905 State Route 93, Sugarcreek, OH 44681