3919. BUTTER LETTUCE SALAD with HAZELNUTS and BACON BITS

Yield: 2 servings for lunch or 4 servings as a side



1 tablespoon white balsamic vinegar

3 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh chives

Kosher salt and freshly ground black pepper

1 head butter lettuce, separated into leaves

2 thin slices bacon, cooked until crisp and broken into bite-size pieces

2 hard-boiled eggs, halved and lightly salted and peppered

1/4 cup toasted hazelnuts, roughly chopped

1 1/2 ounces Roquefort or other blue cheese, crumbled


Whisk to combine the vinegar, oil, chives and salt and pepper to taste in a bowl.



Toss the lettuce with the dressing in a large salad bowl. Divide the lettuce between 2 large bowls or plates. Divide the bacon, eggs, nuts and cheese between the 2 plates, layering them in that order.




bacon recipe source: Valerie Bertinelli

, "Best Girls' Night In," Valerie's Home Cooking; adapted from One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond by Valerie Bertinelli (Rodale, 2012).

3690. FRISEE SALAD with BLUE CHEESE, BACON and HAZELNUTS

yields four servings


3-4 tablespoons high-quality extra-virgin olive oil

4-5 thick slices bacon, cut crosswise into 1/2-inch slices
3-4 tablespoons red wine vinegar
Pinch crushed red pepper
1/2-3/4 cup crumbled blue cheese, such as Roquefort, Cabrales, or Gorgonzola Piquante
Salt
3 cups frisee, tough outer parts removed, washed and spun dry
3-4 tablespoons coarsely chopped toasted hazelnuts

 

Place 1 to 2 tablespoons olive oil in a large saute pan. Add the cut bacon and bring to a medium-high heat. Cook the bacon until it has become brown and crispy and a lot of fat has been rendered.

 

Place the bacon and the fat into a bowl large enough to fit all of the ingredients. Add the vinegar and the blue cheese and stir to combine. Season with salt. Add the frisee and gently toss to combine. If a little more oil or vinegar is needed do so in small increments and taste as you go. The salad should be well seasoned and dressed but not soggy. Divide the salad onto 4 individual serving plates. Sprinkle with the chopped hazelnuts. 

 

 

bacon recipe source: Anne Burrell, "The Secret to Risotto," Secrets of a Restaurant Chef, Food Network

3543. CHICORY SALAD with CRISPY BACON and HAZELNUTS

serves four


Dressing
1 heaped teaspoon dijon mustard
½ teaspoon caster sugar
sea salt and black pepper
2 tablespoons walnut or hazelnut oil
2 oz low-fat fromage frais

Salad
5 oz smoked or unsmoked bacon lardons
3 heads of chicory (red or green or a mixture)
2 oz roasted and chopped hazelnuts
2 tablespoons coarsely chopped flat-leaf parsley

To make the dressing, whisk the mustard with the sugar and some seasoning in a small bowl, then whisk in the oil a tablespoon at a time until you have a thick emulsion. Stir in the fromage frais and thin to the consistency of double cream with a little water (about 2 teaspoons). Give the dressing another stir before serving.

Meanwhile, heat a large nonstick frying pan over a medium heat and fry the lardons for 6-8 minutes until golden, stirring frequently (no need to add oil; the rendered bacon fat will be enough). Drain on a double thickness of kitchen paper and leave to cool.

Trim the heads of chicory, discarding the outer leaves. Halve and thinly slice each one lengthways, then halve across. To serve, arrange all the salad ingredients on 4 plates or in bowls, drizzling over the dressing as you go.


bacon recipe source: Annie Bell, MailOnline (@MailOnline)/DailyMail, November 9, 2013

3382. MAPLE-BACON MOUSSE TARTS

Maple mousse
1 cup (240 ml/ 8 fluid oz.) pure maple syrup
4 large egg yolks
1 package (7g/1 tablespoon) unflavoured gelatine
1 1/2 cups (360 ml. g/12 fluid oz) whipping cream

Bacon-nut crust
About 5 strips of bacon, cooled and crumbled
1 1/2 cups crushed nuts of your choice such as almonds, hazelnuts or walnuts
1 egg, beaten, at room temperature
2 tablespoons sugar

Meringue
3 large egg whites at room temperature
3/4 cup (165 g./5.5 oz) sugar

Maple Mousse: Bring maple syrup to a boil then remove from heat. In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle). Add warmed egg yolks to hot maple syrup until well mixed. Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved. Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white. Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour, or until ready to use.

Bacon-Nut Crust: Use a food processor or a zip-lock back with a rolling pin to crush your nuts if whole, use about 1 cup of whole nuts to get 3/4 cups crushed. You want it somewhat coarse. In a bowl mix the crumbled bacon and nuts with the beaten egg and the sugar. Take 6 small 1/2 cup capacity Pyrex cups or a similar container and line the inside with aluminum foil. Spread 1/4 cup of the mixture in the bowl, all the way up to the sides making sure you have a thin and even clean layer all around. Bake at 350 degrees F/175 degrees C. until the nuts are golden and fragrant (about 15 minutes). Let cool completely before unmolding.

Meringue: Preheat the oven to 300 degrees F/150 degrees C. Put the egg whites in a large bowl. Using an electric mixer beat for a few minutes until the whites become stiff. Now add the sugar, a little at a time, whisking until the mixture is stiff and glossy. You should be able to turn the bowl upside down and the mixture won’t fall out. Place baking parchment on to a clean baking sheet. Using a spoon or a piping bag, dollop the meringue into circles that fit inside the rim of your edible cups. Put the tray in the oven, then immediately turn the oven down to 250 degrees F/130 degrees C. and bake for 45 minutes. Turn off the oven and allow the meringues to cool in the oven for a few hours.

Assemble: Carefully unmold the crusts and fill each one with the chilled maple mousse. Decorate as desired using the meringues and any left over bacon bits.


bacon recipe source: Valerie, Une Gamine dans la Cuisine, April 28, 2011

3381. MACHE with APPLE, BACON and HAZELNUTS

serves four

1 tablespoon, plus 1/2 cup, olive oil
1 large shallot, thinly sliced
5 tablespoons white wine vinegar
2 sprigs fresh thyme, stripped
Kosher salt and black pepper
4 bacon slices
1 package mache (about 5 oz.) or another green of your choice
1 apple, cored and thinly sliced
1/2 cup crumbled goat cheese
1/4 cup toasted hazelnuts, chopped

Heat 1 tablespoon olive oil in a large non-stick skillet over medium high heat. Add shallots and saute until tender and golden about 8 minutes. Transfer to a small bowl to cool. Whisk in vinegar and remaining 1/2 cup oil, and thyme leaves to blend. Season with salt and pepper. In the same skillet, cook the bacon until crisp. Drain on a paper towel and then crumble into large pieces. Combine mache, apples, goat cheese and hazelnuts in a large bowl. Pour dressing over salad and toss to coat. Sprinkle with bacon and a little more goat cheese and serve.


bacon recipe source: Kari Brunson, Seattle Post-Intelligencer, July 18, 2008

3248. KALE and GRAPEFRUIT SALAD with WARM BACON and WILD MUSHROOM DRESSING

makes four servings


1 to 2 bunches black kale (about 1 pound), washed, stalks removed, sliced into 1/4-inch ribbons
1/4 cup extra-virgin olive oil, divided, plus more for massaging
3 slices thick-cut bacon, roughly chopped
8 ounces wild mushrooms, thinly sliced (such as crimini and chanterelle)
1 medium shallot, minced (about 1/4 cup)
1/4 cup champagne vinegar
1/4 cup grapefruit juice
1 tablespoon honey
1/3 cup toasted hazelnuts, roughly chopped
1 large ruby red grapefruit, cut into segments
Kosher salt and freshly ground pepper

Place kale in a very large bowl. Sprinkle with a couple of pinches of salt and a light drizzle of olive oil. Begin massaging, squeezing fistfuls of the kale and rubbing between your fingers. Once uniformly wilted, set aside and prepare the dressing.

Place a medium saute pan or skillet over medium-low heat. Add bacon and cook, stirring every now and then, until most of the fat has rendered and bacon bits are brown and just crispy. Using a slotted spoon, remove bacon to paper-towel lined plate. Pour bacon fat into a measuring cup. If necessary, add enough olive oil to make 1/4 cup. Pour back into pan.

Add the mushrooms, stir to coat in the fat and spread in an even layer. Don’t touch them for 3 to 5 minutes. They will start to soften and sizzle. Now stir and cook, stirring often until they are golden brown around the edges. Stir in the shallots and cook until mixture is browned and aromatic.

Add vinegar, scraping up any brown bits on the bottom of the pan. Turn the heat off. Add 2 tablespoons olive oil, the grapefruit juice and 1 tablespoon honey. Mix, taste for seasoning and adjust according to your palate.


bacon recipe source: Florida Department of Citrus, P.O. Box 9010, Bartow, FL 33831-9010; Miami Herald, February 20, 2014

3212. ASPARAGUS, BACON and HALLOUMI SALAD with MINT and HAZELNUT VINAIGRETTE

serves two


8 asparagus spears, woody ends removed
4 rashers bacon
8 slices haloumi
Handful of mint leaves, finely chopped
3 tablespoons extra virgin olive oil (plus extra)
1 tablespoon lemon juice
1 teaspoon mustard (Dijon or wholegrain)
1 teaspoon honey
Large handful of hazelnuts, roasted skins removed
Lemon wedges, to serve

Preheat oven to 180° and line an oven tray with baking paper.  Place asparagus and bacon on oven tray and drizzle the asparagus with a little olive oil, season.  Bake for 12 to 15 minutes or until the bacon is golden. Meanwhile, place mint leaves, olive oil, lemon juice, mustard and honey in a small jar and shake until combined. Heat a fry pan over medium heat, fry the haloumi on each side until golden and crispy (usually 1-2 minutes).  Remove from pan and set aside.

To assemble the salad: place asparagus on plate, top with bacon and haloumi, drizzle with vinaigrette and sprinkle over hazelnuts.


bacon recipe courtesy of: Kayla Marie's Kitchen, Brisbane, Australia, March 11, 2011

2934. BACON, BOURBON and HAZELNUT HOT CHOCOLATE

makes four servings


4 thick-cut slices of bacon
1/2 teaspoon corn starch
1/4 cup cocoa powder
1 tablespoon granulated sugar
pinch kosher salt
3 cups whole milk
4 ounces milk chocolate chips
4 ounces bittersweet chocolate chips
4 ounces Frangelico
4 ounces Bourbon 
whipped cream and chopped toasted hazelnuts for garnish

Cook bacon in a large, heavy-bottomed skillet over medium-low heat until crisp and rendered. Transfer bacon to a paper towel-lined plate. Pour fat into a small bowl and stir in corn starch with a fork.

In medium saucepan, stir cocoa with sugar and salt. Stir in reserved bacon fat/corn starch mixture, milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.

Add Frangelico and bourbon. Pour into individual serving cups. Top with whipped cream, chopped toasted hazelnuts, and a strip of bacon. Serve immediately.


bacon recipe courtesy of: J. Kenji Lopez-Alt, Managing Editor, Serious Eats, February 8, 2012

2933. BACON-HAZELNUT BUTTERMILK CUPCAKES with AMARETTO MAPLE BUTTERCREAM FROSTING

makes about 14 standard cupcakes


1/2 cup buttermilk, at room temperature
2 eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, cut into 8 pieces and at room temperature
1/4 cup toasted and skinned hazelnuts, roughly chopped (spread on a baking sheet and bake at 350 for 10 minutes, skins will rub off)
6 slices candied bacon (recipe below), 3 slices finely chopped (remaining 3 for garnish), do not add pepper
Amaretto Maple Buttercream Frosting (recipe below)

Candied bacon:
6 slices bacon

3-6 tablespoons brown sugar
2-3 teaspoons black pepper 

Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and place wire cooling racks on the sheets. Lay the bacon out on the cooling racks and sprinkle evenly with half of the brown sugar and half of the pepper, if using. Press the sugar and pepper into the bacon, then flip it over and sprinkle the remaining sugar and pepper on. Again, press the ingredients into the bacon. Bake for 10-15 minutes. Remove the pan from the oven, flip the bacon slices over, and bake for another 10-15 minutes, checking the bacon regularly to prevent burning.

Cupcakes:
Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.

In a medium bowl, whisk the buttermilk, eggs, and vanilla until combined; set aside.

In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. 

With the mixer on low, add the butter pieces, one at a time, then increase mixer speed to medium low. Once the butter is fully incorporated, increase speed to medium and beat until well combined (about 30 seconds).

Reduce mixer speed to low and add half of the buttermilk mixture. Mix until just combined, then increase speed to medium high for about 30 seconds. Repeat with the remaining buttermilk mixture. Batter should be fully incorporated with some small lumps; do not overmix. Fold in the hazelnuts and chopped bacon.

Fill each cupcake liner with three tablespoons of batter. Sprinkle each one with maple crystals (optional). Bake for 18 minutes, or until the edges are light golden brown and a toothpick inserted in the center comes out with a crumb or two clinging to it.

Transfer to a wire cooling rack and allow to cool completely before frosting.

Amaretto Maple Buttercream Frosting:
makes about 24 ounces

1 cup (2 sticks) unsalted butter, at room temperature
1 pound (about 4 cups) confectioners’ sugar
1/2 teaspoon vanilla extract
1/3 cup maple syrup
1 tablespoon amaretto
1 tablespoon heavy cream

Beat the butter on high speed until light and fluffy, about 3 minutes. Beat in half of the sugar until combined. Stir in the vanilla and syrup. Beat in the remaining sugar. Add the heavy cream and amaretto, whisk on high for 6 minutes. 


bacon recipe courtesy of: Darla Wireman, Bakingdom, May 30, 2012

2698. CHICKEN ROULADE with BACON, ROMESCO SAUCE and FONDANT POTATOES

serves two

For the romesco sauce

2 medium red peppers 

100ml/3½fl oz extra virgin olive oil, plus extra for frying

2 garlic cloves, diced

1 red chilli, diced

1 x 200g/7oz can chopped plum tomatoes 

2 tablespoons red wine vinegar 

1 teaspoon salt 

1 tablespoon ground hazelnuts 

1 tablespoon ground almonds 

For the chicken roulade

2 large free-range chicken breasts, skin removed

salt and freshly ground black pepper 

1 tablespoon groundnut oil

275g/10oz mixture of chestnut and white mushrooms, sliced

1 garlic clove, chopped

2 handfuls fresh spinach leaves

4 slices unsmoked back bacon, diced

For the fondant potatoes

150g/5oz unsalted butter 

1 garlic clove, diced

3 large floury potatoes (about 750g/1lb 10oz in total), peeled and cut into 1cm/0.5-in thick rounds using a pastry cutter

3 tablespoons chicken stock 

For the romesco sauce, preheat the grill to its highest setting. Prick the peppers in a few places with a fork, then place them under the grill, turning every now and then, until the skins are blackened and charred. Transfer to a bowl and cover immediately with cling film to trap the steam. Leave for a few minutes and, when cool enough to handle, pull off the skins and remove the core and seeds. Set the flesh aside.

Heat one tablespoon of the olive oil in a frying pan over a medium heat and fry the garlic and chilli together for 1-2 minutes, until fragrant and golden, but not browned. Pour in the tomatoes and cook for five minutes, or until they have broken down to a thick consistency and are almost catching on the bottom of the pan.

Transfer the contents of the pan into a food processor, add the red pepper flesh, the remaining olive oil, and all of the vinegar and salt and blend until smooth. Stir in the ground nuts and set aside.

For the chicken roulade, preheat the oven to 200C/400F/Gas 6.

Place each chicken breast between two sheets of cling film and flatten with a rolling pin or meat mallet until very thin (about 0.5cm/¼in). Remove the cling film and season the chicken with salt and freshly ground black pepper.

Heat the groundnut oil in a frying pan over a medium heat and gently fry the mushrooms with the garlic for 2-3 minutes, or until the mushrooms have started to shrink but are not fully cooked. Leave to cool.

Spread the mushroom mixture over the chicken breasts, then top with the spinach leaves. Roll each chicken breast up tightly and wrap two slices of bacon around each breast to secure. Place onto a lightly greased baking tray and cook in the oven for 15-20 minutes, or until completely cooked through (no traces of pink should remain when you cut into the chicken). Keep warm.

Meanwhile, for the fondant potatoes, melt the butter in a large frying pan over a medium heat then add the garlic and fry for one minute. Add the potatoes and fry for five minutes, or until the potatoes are golden brown on the bottom.

Turn the potatoes over, then pour in the chicken stock and bring to the boil. Season with salt and freshly ground black pepper, then reduce the heat and simmer for 8-10 minutes, or until the potatoes are tender.

To serve, carve the chicken roulade into thick slices and serve with the hot fondant potatoes and romesco sauce on the side.

bacon recipe courtesy of: The Pendles Family, The Hairy Bikers' Cook Off, BBC Food

2425. CHIFFONADE of BRUSSELS SPROUTS with DICED BACON and HAZELNUTS

serves 8-10


2 lb. Brussels sprouts
3 slice bacon, finely diced
1/2 cup chopped toasted hazelnuts
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Trim the stem ends of the Brussels sprouts and remove any yellow or spotted outer leaves. Cut the Brussels sprouts into 1/16-inch slices, and use your fingertips to separate the slices into shreds. Alternatively, shred the Brussels sprouts using a food processor with the coarse shredding disk attached. Place in a bowl and set aside until ready to saute.

Heat a 12-inch saute pan over medium-high heat. Add the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. Reserve the bacon fat in the pan.

Just before serving, reheat the bacon fat until hot and add the Brussels sprouts to the pan. Saute until crisp-tender and bright green, about 3 to 5 minutes. Add the bacon, hazelnuts, salt, and pepper, and mix thoroughly. Taste and adjust the seasonings, and serve.


bacon recipe courtesy of: The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition by Diane Morgan. Page. 120. Chronicle Books, 2001

2201. PASTA with BACON, MIZUNA and HAZELNUTS

makes 6 servings


8 slices (8 ounces) thick, smoked bacon, sliced crosswise into 1/4 inch strips
1/2 medium onion, cut in half and sliced thin
1 clove garlic, minced
1 bunch mizuna, roughly chopped (about 4 cups)
1 pound flat or shaped pasta such as fettuccine or bow ties, cooked al dente in boiling salted water and then drained, saving about 1 cup of the pasta cooking liquid
3/4 cup apple cider vinegar, or to taste (or substitute white wine, sherry, or balsamic vinegar)
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
3/4 cup coarsely chopped toasted hazelnuts

In a large (10- to 12-inch) skillet over medium heat, cook the bacon strips until crisped. Remove all but 2 tablespoons bacon drippings from the pan. Turn the heat to high. Add the onion and garlic to the bacon and sauté briefly, about 2 minutes.

Add the cooked, drained pasta and toss until the pasta is heated through. Add mizuna and toss just until mizuna begins to wilt. The pasta should be very moist (but not saucy) and should toss easily. If not, use 2-3 tablespoons or more of the reserved pasta cooking water. (If you forgot to save it, just use hot water.)

Sprinkle the pasta with the vinegar, salt, and pepper and toss again. Taste and adjust seasoning with more vinegar, salt, and pepper as desired. Transfer to a hot pasta bowl. Sprinkle with the toasted hazelnuts and serve immediately.


bacon recipe courtesy of: Carole Cancler, Seattle Farmers Market Examiner, July 19, 2009

2197. WHITE BEAN SOUP with BACON and SPICY MERGUEZ SAUSAGE

serves six


⅔ cup white haricot beans, soaked overnight in twice their volume of cold water
1 quart chicken stock
1 cinnamon stick
3 tablespoons olive oil
2½ oz. bacon, diced
1 medium yellow onion, finely chopped
1 stick celery, finely chopped
3 ripe tomatoes, skinned, deseeded, and finely chopped
1 teaspoon honey
1 teaspoon thyme leaves
zest of ½ lemon
1 tablespoon hazelnut oil
salt and pepper
1 cup spinach leaves, shredded
6 merguez sausages, grilled and sliced
⅔ cup roasted hazelnuts, peeled and crushed

Drain the haricot beans and place them in a pan with the chicken stock and cinnamon stick. Bring to a boil, then lower the heat and simmer for 1 to 2 hours until the beans are tender; cooking time will depend on their age and freshness.

In a frying pan, heat the olive oil and sauté the bacon, onion, garlic, and celery for about 4 minutes until they are lightly colored and softened. Add the mix to the beans and stock with the tomatoes, honey, thyme, lemon zest, and hazelnut oil.

To serve, bring the soup to a boil and season generously with salt and pepper to taste. Throw in the shredded spinach leaves, then garnish with slices of the merguez sausage and crushed hazelnuts.


bacon recipe courtesy of: Artichoke to Za’atar: Modern Middle Eastern Food Greg Malouf and Lucy Malouf. University of California Press, 2008

2163. ORECCHIETTE with BRUSSELS SPROUTS and BACON

makes six servings


1/2 cup hazelnuts (2 ounces)
2 1/2 cups chicken stock or canned low-sodium broth
salt
1 pound Brussels sprouts, halved or quartered if large
3/4 pound orecchiette pasta
3 slices of thick-cut bacon, cut into 1-inch pieces
4 tablespoons unsalted butter
1 cup freshly grated Parmigiano-Reggiano cheese (3 ounces)
freshly ground pepper

Preheat the oven to 375°. Spread the hazelnuts in a pie plate and toast for 8 minutes, or until fragrant. Let the nuts cool, then coarsely chop them.

In a small saucepan, boil the chicken stock until reduced to 3/4 cup, about 15 minutes; keep warm.

Bring a large pot of salted water to a boil. Add the Brussels sprouts, cover and cook until crisp-tender, about 5 minutes. Using a slotted spoon, remove the Brussels sprouts and pat them dry. Return the water to a boil. Add the orecchiette and cook until al dente, 12 to 15 minutes; drain.

Meanwhile, in a large, deep skillet, cook the bacon over moderately high heat until crisp, about 6 minutes. Drain the bacon on paper towels. Add the butter to the skillet and cook over moderately high heat until browned and nutty, about 3 minutes. Add the Brussels sprouts and hazelnuts and cook until heated through, about 2 minutes. Add the orecchiette along with the reduced chicken stock and simmer, stirring, until the sauce is slightly absorbed, about 2 minutes. Stir in 1/2 cup of the Parmigiano cheese, season with salt and pepper and transfer to a large serving bowl. Garnish with the bacon and the remaining 1/2 cup of cheese and serve.


bacon recipe courtesy of: Joanne Weir, "Recipe of the Day: March 2009, Napa | Wine Country Kitchen," Food & Wine, October 2002

2071. GREEN BEANS with BACON and HAZELNUTS

makes 4 servings, 3/4 cup each


1 teaspoon canola oil
1 large shallot, minced
1 pound green beans, trimmed
1/2 cup water
2 slices bacon, cooked and crumbled
2 tablespoons chopped toasted hazelnuts
1/4 teaspoon salt

Heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring, until starting to brown, 30 seconds to 1 minute. Add green beans and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water; cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender. Remove from heat and stir in bacon, hazelnuts and salt.


bacon recipe courtesy of: EatingWell Magazine, December 2005/January 2006

2070. FRISEE and RADISH SALAD with BACON and HAZELNUT DRESSING

makes 4 to 6 servings


1/4 cup vegetable oil, divided
1/2 cup hazelnuts (2 ounces), coarsely chopped
4 bacon slices
1 tablespoon Sherry vinegar or red-wine vinegar
1 tablespoon fresh lemon juice
2 small heads frisée (about 10 ounces total)
4 medium radishes, thinly sliced

Heat 1 tablespoon oil in a small skillet over medium heat until it shimmers. Add hazelnuts and cook, stirring occasionally, until golden, 2 to 3 minutes. Cool slightly in skillet.

Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain and reserve 1 tablespoon bacon fat. Break bacon into 1-inch pieces.

Purée hazelnuts (with any remaining cooking oil), vinegar, lemon juice, 1/4 teaspoon salt, remaining vegetable oil, and reserved bacon fat in a blender just until nuts are finely chopped (dressing will be thick and slightly chunky).

Toss frisée, radishes, and bacon with dressing.


bacon recipe courtesy of: Kay Chun, Gourmet, January 2011

1942. WILD RICE with HAZELNUTS and BACON

makes ten servings


2 1/2 quarts water
2 1/2 cups wild rice (1 pound)
1 1/2 cups hazelnuts (6 ounces)
1/2 pound sliced bacon
3 tablespoons unsalted butter
2 pounds leeks, white and tender green parts, halved lengthwise and sliced 1/4 inch thick
1 celery rib, finely chopped
1 1/2 teaspoons finely chopped thyme
Salt and freshly ground pepper
2 tablespoons finely chopped flat-leaf parsley

Bring the water to a boil in a large saucepan. Add the wild rice, cover and cook over moderate heat until tender, about 1 hour. Drain well. Meanwhile, preheat the oven to 350°. Spread the hazelnuts on a rimmed baking sheet and toast for 15 minutes, or until fragrant. Transfer the nuts to a kitchen towel and let cool, then rub off the skins. Coarsely chop the nuts. In a large, deep skillet, cook the bacon over moderate heat until crisp, about 8 minutes. Drain the bacon on paper towels. Pour off all but 2 tablespoons of the bacon fat from the skillet. Add 2 tablespoons of the butter and the leeks, celery and thyme. Season with salt and pepper and cook over moderate heat until the leeks are tender, 7 to 8 minutes. Add the wild rice, season with salt and pepper and cook just until warmed through. Stir the toasted hazelnuts, the remaining 1 tablespoon of butter and the parsley into the wild rice, sprinkle in the bacon and serve.


bacon recipe courtesy of: Grace Parisi, "Thanksgiving Sides," Food & Wine, November 2000

1877. COCONUT-BACON BARS with POPLAR-WHIPPED MASCARPONE

makes half a sheet pan


1 pound applewood-smoked bacon, diced in quarter-inch pieces
2 2/3 cups graham cracker crumbs
5 ounces unsalted butter, melted
1 cup oats
3 ounces dark brown sugar
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
13 ounces bittersweet chocolate, chopped
2 cups coconut flakes, toasted
1 1/2 cups hazelnuts, toasted and crushed
20 ounces sweetened condensed milk
8 ounces mascarpone cheese
2 ounces poplar syrup

Preheat oven to 350 degrees. On a 13-by-18-inch half sheet pan, bake the bacon until crisp. Remove bacon from pan and drain grease, keeping a thin layer of drippings in the pan. Reserve the remainder for other use. In a mixing bowl, combine graham cracker crumbs, butter, oats, brown sugar, vanilla and salt until mixture hangs together. Press mixture onto sheet pan. Top with bacon, chocolate, coconut and hazelnuts; drizzle with sweetened condensed milk. Bake at 350 degrees for 25 to 30 minutes. Cool for 20 minutes and cut into bars. Whip together the mascarpone and poplar syrup. Serve bars warm, garnished with whipped mascarpone and additional chopped hazelnuts.


bacon recipe courtesy of: Chris Eley, Goose The Market, 2503 North Delaware Street, Indianapolis, Indiana 46205 | Cheryl Lee, Examiner.com, Spokane

1682. RUNNER BEANS with BACON and HAZELNUTS

serves four


500 grams runner beans, trimmed and sliced
4 rashers smoked streaky bacon, chopped into large pieces
handful blanched hazelnuts, roughly chopped
2 tablespoons wine vinegar
5 tablespoons double cream
small handful tarragon leaves, roughly chopped

Bring a large pan of salted water to the boil and cook the beans for 4-5 mins until cooked, but still vibrant. Drain the beans and tip straight into a bowl of ice-cold water. Drain again and set aside.

Heat a frying pan, tip in the bacon and sizzle for 4-5 mins until it starts to crisp. Throw in the hazelnuts and cook for another few mins until the nuts start to brown. Use a slotted spoon to scoop out the bacon and nuts, but leave behind any juices and residue. Place the pan back on a low heat, slosh in the vinegar and sizzle for a moment, then stir in the cream. Return the beans, bacon and hazelnuts to the pan to warm through and toss them in the dressing. Tip into a bowl and mix in the tarragon just before serving.


bacon recipe courtesy of: Good Food magazine, August 2006

1331. BACON-WRAPPED TURKEY BREAST with HAZELNUT MOLE

yields 12 servings


1/2 cup fresh Italian parsley leaves
1/4 cup olive oil
3 1/2 tablespoons fresh lime juice
3 large garlic cloves, peeled
2 tablespoons adobo sauce from canned chipotles
2 bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon whole black peppercorns
2 2-pound skinless boneless turkey breast halves


2 pounds applewood-smoked bacon slices
Hazelnut Mole (recipe below)
Chopped fresh parsley

Combine first 9 ingredients in processor; blend until marinade is almost smooth. Rub marinade all over turkey breast halves. Place turkey in 13x9x2-inch glass baking dish; pour remaining marinade over. Cover and chill overnight.

Remove turkey from marinade, allowing some marinade to cling to turkey. Sprinkle turkey with salt and pepper. Place 1 pound bacon slices side by side on work surface, overlapping slightly. Place 1 turkey breast half, rounded side down, atop bacon. Wrap bacon around turkey breast, stretching slices slightly to cover turkey. Secure with toothpicks to hold bacon in place, then tie with kitchen string to secure bacon. Remove toothpicks. Repeat with second turkey breast half and remaining bacon. Place turkey breasts on large rimmed baking sheet. (Can be prepared 1 day ahead. Cover tightly with plastic wrap and chill.)

Preheat oven to 375°F. Place turkey in oven and roast 25 minutes. Reduce oven temperature to 325°F and roast until instant-read thermometer inserted into thickest part of turkey registers 155°F, about 35 minutes. Remove from oven; let turkey rest 15 minutes (internal temperature will reach 162°F).

Cut turkey breasts crosswise into 1/3-inch-thick slices. Ladle generous amount of Hazelnut Mole on large platter. Arrange turkey slices atop mole; sprinkle with parsley and serve.


Hazelnut Mole

makes about 8 cups


6 tablespoons vegetable oil
6 large garlic cloves, peeled
8 ounces hazelnuts with skin (about 2 cups)
1 1/2 large ripe plantains, peeled, cut into 1/2-inch-thick rounds
1 1/2 pounds Red Delicious apples, peeled, quartered, cored
1 medium-size white onion, thickly sliced
13 dried guajillo chiles (about 2.5 ounces), stemmed, cut open, seeds and veins removed
3 dried ancho chiles (about 1.5 ounces), stemmed, cut open, seeds and veins removed
3/4 cup prunes (about 4 ounces)
7 whole cloves
6 whole allspice
1/2 teaspoon coriander seeds
1/2 teaspoon aniseed
1/2 teaspoon cumin seeds
1 cinnamon stick, broken in half
2 5- to 6-inch-diameter corn tortillas
9 cups (or more) low-salt chicken broth
2 tablespoons apple cider vinegar

Heat oil in large deep nonstick skillet over medium heat. Add garlic to skillet; sauté 2 minutes. Using slotted spoon, transfer garlic to large bowl. Add hazelnuts to skillet; sauté until golden, about 3 minutes. Using slotted spoon, transfer to bowl with garlic. Add plantains and sauté until light golden, about 3 minutes. Using slotted spoon, transfer to same bowl. Add apples; sauté until beginning to soften, about 5 minutes. Using slotted spoon, transfer to same bowl. Sauté onion until golden, about 3 minutes; transfer to same bowl (no oil will remain in skillet). Working in batches, sauté a few chiles at a time in same dry skillet, 10 seconds per side; transfer to same bowl. Sauté prunes 2 minutes; transfer to same bowl. Add all spices to skillet and stir 30 seconds. Transfer to same bowl.

Using tongs, turn tortillas over gas flame or in dry skillet over medium-high heat until black spots appear on both sides, about 1 minute. Crumble tortillas into same bowl. Add 9 cups broth to bowl; press down on all ingredients to submerge. Let soak 20 minutes.

Working in batches, puree contents of bowl in blender, adding more broth by 1/4 cupfuls if needed, until almost smooth. Transfer to heavy large pot and bring to boil, stirring occasionally. Reduce heat to medium-low; simmer mole 1 hour 45 minutes, stirring often and adding more broth by 1/4 cupfuls as needed to prevent scorching. (Mole will be very thick and will measure about 8 cups.) Stir in vinegar. Season mole generously with salt. (Can be made 4 days ahead. Cover and chill.)


courtesy of: Roberto Santibañez, Bon Appétit, December 2005