3547. KOMBU DASHI SOUP with BACON, MUSHROOM and ONION

makes two servings


4 strips bacon
1/4 onion
2 oz. shimeji mushrooms
13.5 oz. dashi stock
1/2 tablespoon olive oil
pinch of black pepper
pinch of salt 

Cut bacon into a bite size and onion into thin slice. Pour olive oil on a frying pan and fry bacon with medium heat. when bacon is cooked , add onion and shimeji mushroom for 1-2 min. When all the ingredients are cooked, add dashi stock and seasonings and put on low heat until it boils.


bacon recipe source: Kurakon, 2-1-3 Shodaitajika, Hirakata, Osaka 573-1132 Japan

3475. POLLOCK with BACON and SEAWEED CONSOMME

serves four 


For bacon & seaweed consommé
2 3"x5" pieces konbu seaweed
6 cups spring water
1/2 lb. applewood smoked slab bacon

For pickled wild mushrooms
1/4 cup sherry vinegar
1/2 cup water
1 teaspoon kosher salt
3 tablespoons sugar
1/2 cup wild mushrooms

For turnip purée
1 large turnip
Salt (to taste)
Water (enough to cover turnip in pot)
Butter (to taste)

For pollock
4 5-oz. pollock filets
Salt and pepper
2 cups wondra flour
2 tablespoons olive oil

Prepare bacon & seaweed consommé: Rinse the konbu seaweed in water, then rip it into strips and place it in a pot over medium heat, with enough water to cover it thoroughly. Cut the bacon into approximately 2" squares and add to the pot. Bring to a boil, then reduce to a simmer and let cook. After 5 minutes, remove konbu from the pot. Let the bacon continue to cook for 30-45 minutes. Remove the bacon from the pot, then put the liquid in the refrigerator for a few hours, or until the fat has solidified. Remove and discard the layer of fat. The remaining liquid is the consommé.

Prepare pickled wild mushrooms: Combine vinegar, water, salt, and sugar in a pot and stir until combined. Bring to a boil. Pour into bowl of mushrooms and let sit for 45 minutes.

Prepare turnip purée: Peel and chop the turnip and place in a pot with salt. Cover with water and bring to a boil, then reduce to a high simmer and cook until the turnips offer little resistance, if any. Drain and mash the turnip (put into a blender for smoother texture) and season with more salt and butter. Serve warm.

Prepare pollock: Sprinkle salt and pepper on pollock filets. Coat skin side of filets with Wondra flour. Add a thin layer of olive oil to hot pan, then place the pollock filet in, flour-side down. Do not touch it; let it sit and cook. Sear the fish for 4-5 minutes in a hot pan, or until it is roughly 80% cooked through.

To Serve: Place a small mound of turnip purée in bowl (or plate with rounded edges that will not let the consommé spill over). Place the cooked fish on top and garnish with the pickled mushrooms. Pour a few tablespoons of warm consommé onto the plate over the fish.





bacon recipe source: Chef Rich Garcia, for Neighborhood Kitchens, WGBH, 1 Guest Street, Boston, MA 02135; Renaissance Boston Waterfront Hotel, 606 Congress Street, Boston, MA

3454. SEAFOOD MAPLE BACON DASHI BOUILLABAISE

½ cup bonito flakes
30 grams kombu
1 liter water
150 ml maple syrup
200 grams (~1/2 lb.) double smoked bacon
1 cup carrots, diced
1 cup celery, diced
1 lb. russet potatoes, peeled and diced
4 cloves of garlic, sliced
3 shallots, diced
2 cups 35% cooking cream
1 cup 3.25% milk
½ lb. littleneck clams
3 lbs. hake fish
micro arugula
parsley
chervil
olive oil

Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.

Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water with maple syrup, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.

Stir the bonito flakes into the kombu-flavoured water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.

In another pot, render the bacon and add the potatoes, carrots, shallots, garlic and celery.  Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.

Add thicker pieces of fish to soup and simmer, covered, 2 minutes. Stir in clams and simmer, covered, until they are just cooked through and clams open wide, about 5 minutes.

Add cream and milk bring to a boil.  Carefully remove the fish and clams to a soup bowl and ladle broth and vegetables on top.

Garnish with chervil, parsley and chives and a drizzle of olive oil.


bacon recipe source: Chef Danny Smiles, Canada AM, May 27, 2014; CTV Television Network, P.O. Box 9, Station O, Toronto, Ontario, Canada M4A 2M9

3367. TUSCAN-STYLE BEANS with BACON and KOMBU

makes about 10 cups of cooked beans 

kombu (dried Japanese kelp seaweed), one 4-by-6-inch piece

dried borlotti or cannellini beans, 1½ pounds

smoky bacon, 4 ounces (preferably in 1 piece rather than strips)

extra-virgin olive oil, 2 tablespoons plus 1 teaspoon, plus extra for serving

medium white onion, ½ (finely chopped)

celery, 1 stalk (finely chopped)

fennel fronds and stalks, from 1 bulb (finely chopped)

fresh sage leaves, 8 (finely chopped)

dried bay leaves, 2

fresh rosemary, 1 medium sprig (needles removed and finely chopped)

garlic clove, 1 (smashed with the side of a chef's knife)

dried red pepper flakes, 1 pinch

freshly ground black pepper, 1 pinch

Parmigiano-Reggiano cheese rind, 1

flaky salt, for serving

grated Parmigiano-Reggiano cheese, for serving

In a large bowl, add the: kombu. Cover the kombu with room-temperature water and let the kombu sit until soft and pliant, about 30 minutes. Use scissors to cut crosswise strips into one of the long sides of the kombu, so it looks like a comb. To the bowl, add the: dried borlotti beans. Cover with more room-temperature water to submerge the beans by a few inches. Cover the bowl with plastic wrap and refrigerate overnight.

The next day, strain the beans into a colander. Transfer the kombu to a soup pot along with the: smoky bacon. Cover with 10 cups of water and bring the kombu and bacon to a simmer over medium-high heat, reduce the heat to low and cook (the liquid shouldn't even be simmering) until the water is very cloudy, about 20 minutes.
Set a colander in a large bowl and strain the kombu-bacon broth. Discard the kombu and use tongs to transfer the bacon to a cutting board. Cut the bacon into ¾-inch cubes.

Rinse and dry the soup pot and add to it the chopped bacon, along with: 1 teaspoon extra-virgin olive oil. Set the pot over medium heat and cook the bacon until it begins to render and brown, about 5 minutes. Add: 2 tablespoons extra-virgin olive oil. Warm the oil for 1 minute, then use the wooden spoon to stir in the: chopped onion, chopped celery, chopped fennel fronds and stalks, chopped fresh sage, dried bay leaves, chopped fresh rosemary, smashed garlic clove, dried red pepper flakes, and freshly ground black pepper.
Reduce the heat to medium-low and cook, stirring often, until the onions are translucent, about 5 minutes (don't let the vegetables brown).

To the pot, add the: soaked, strained borlotti beans. Cook until the beans are warmed through, about 3 minutes, then pour in 8 cups of the reserved kombu-bacon broth (save the remaining broth, since you might need to add more to the simmering beans) and add the: Parmigiano-Reggiano cheese rind
Increase the heat to medium-high and bring to a bare boil (just until a few bubbles rise to the surface). Reduce the heat to medium-low and cover, leaving the lid slightly askew. Gently simmer, stirring occasionally and checking often to make sure the beans are not simmering too hard (this could cause the beans to split), cooking the beans until tender, about 1 hour 15 minutes, adding additional kombu-bacon broth if needed (the beans should always be covered by about ½ inch of liquid; if you run out of kombu-bacon broth, use water).

Turn off the heat and uncover the pot. Use a ladle or slotted spoon to transfer the beans and some cooking liquid to bowls, making sure to get a few pieces of bacon in each bowl. Serve drizzled with olive oil, a pinch of flaky salt and some of the grated Parmigiano-Reggiano.


bacon recipe source: Jesse Koide, Mission Chinese Food, 234 Mission St, San Francisco, CA 94110; Tasting Table, March 4, 2013

3206. ROASTED SHRIMP, CORN and BACON RAMEN

yields four servings


Dashi
Two 6-by-7-inch pieces kombu (dried kelp; about 3/4 ounce), rinsed
1 1/2 ounces bonito flakes

Ramen broth
1 tablespoon vegetable oil
12 ounces large shrimp (16/20), peeled and deveined, sliced in half lengthwise, shells reserved
4 scallions, greens thinly sliced, whites left whole
8 dried shiitake mushrooms (about 3/4 ounce)
1 tablespoon mirin
2 teaspoons seafood seasoning, such as Old Bay

15 ounces fresh ramen noodles (you could use dry in a pinch)
4 ounces thick-cut bacon, cut into 1/2-inch strips
2 ears corn, kernels removed or 1 cup frozen corn, thawed
Kosher salt
Freshly ground black pepper
Shredded nori, for garnish

 

For the dashi: Combine the kombu with 6 cups cold water in a medium pot and slowly bring to a simmer over medium heat, about 10 minutes; do not boil or the kombu will turn bitter. Just as the water reaches a simmer, remove and discard the kombu and add the bonito flakes. Heat to just shy of a boil, remove from the heat and set aside to steep for a few minutes. Strain into a bowl and discard the bonito flakes.

For the ramen broth: Wipe out the pot, add the oil and set over medium-high heat. Add the reserved shrimp shells and scallion whites. Cook, stirring, until the shells are brown all over, 4 to 5 minutes; the shells should make a crackling sound as they toast and brown. Add the dashi and shiitakes and bring to a simmer. Cook for 30 minutes, then strain the broth, reserving the shiitakes. Return the broth to the pot, stir in the mirin and seafood seasoning and set over low heat until ready to serve. You should have about 3 cups of broth. Stem and slice the shitakes and set aside.

Bring a large pot of water to a boil over high heat and cook the ramen noodles according to package instructions. Drain and rinse the noodles with cold water to remove surface starch and stop the cooking. Leave to drain.

Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes, then transfer to a paper towel-lined plate. Pour half of the bacon fat from the pan into a small container to save for frying the noodles. Raise the heat to medium-high, add the shrimp and corn to the remaining bacon fat in the skillet and sprinkle with salt and pepper. Saute until the shrimp are cooked through, about 4 minutes. Remove the shrimp and corn to a plate, then add the reserved bacon fat to the skillet. Let the skillet get good and hot before adding the ramen noodles. Cook, stirring minimally, until the noodles are crispy and charred in places, about 3 minutes.

Divide the noodles among four bowls. Top with shrimp, corn, bacon, sliced shiitakes, scallion greens and shredded nori. Ladle ramen broth into the bowls and serve.


bacon recipe courtesy of: Kelsey Nixon, "Straight Out of Tokyo," Kelsey's Essentials

2250. RAMEN of BACON, BEEF and CHICKEN DASHI, PORK BELLY SOUS VIDE and PICKLED SHIITAKE MUSHROOMS

serves roughly ten


For the dashi:
2 pounds beef neck bones
2 pounds pork neck bones
2 large pieces of Kombu
1 pound chicken backs or bones
1 pound chicken feet
2 pig trotters
1 pound smoky bacon, the smokiest you can get
2 ounces dried shiitake mushrooms
2 onions, diced
2 carrots, peeled and diced
1 bunch scallions, sliced
2 star anise
1/2 cup cane vinegar, or to taste
1/2 cup soy sauce, or to taste

Heat oven to 400°. Put beef and pork neck bones on sheet pan and roast in oven for 30 minutes. Flip bones and roast for an additional 15-30 minutes, until bones are deeply roasted.

While bones are roasting, put kombu in large stock pot and cover with 20 cups of cold water. Bring to a boil, then remove from heat. Let steep for 10 minutes. Remove kombu and discard or save for another use.

Put raw chicken backs or bones, chicken feet, pig trotters and bacon into the kombu water and return to the stove over medium heat.

When the beef and pork bones are done roasting, pour off any melted fat and save for another use. Add roasted bones to the water. Put roasting pan over a high flame and pour a cup or so of water into the pan to deglaze it. Scrape the pan with a spoon or spatula to remove any flavorful bits that are stuck to the bottom of the pan. Pour all of this goodness into the stockpot with the bones. Be sure bones are submerged. If more water is required to submerge bones, add whatever it takes.

Bring stock just to a simmer, and allow to simmer slowly (a bubble or two every couple of seconds) overnight, occasionally skimming any scum that forms on top. Naturally, water will evaporate from the pot, so take note of the liquid’s starting level and replenish every hour or so as necessary.

Add mushrooms, onions, carrots, scallions and star anise. Simmer for one more hour.

Remove from heat and let fully cool under refrigeration or, if it is winter in Chicago, on a porch/stoop/fire escape. When cooled, the stock will be separated into solid fat at the top and gelatin beneath the fat. Scrape solidified fat from the top of the stock and discard, or save for another use, then reheat the stock until it is liquid again. Strain the stock through the finest strainer available. Reserve mushrooms for the pickled shiitake mushrooms and discard everything else.

Taste stock and add cane vinegar and soy sauce. Stir stock completely and taste again. Adjust flavor using additional amounts of these two seasoning agents. This broth should last about seven days.


For the pork belly:
2 pounds boneless pork belly, skin off
2 stalks celery, thinly sliced
3 cloves garlic, peeled and smashed
1 star anise
Salt and pepper to taste

Place all ingredients in plastic bag designed to be vacuum sealed, evenly spacing ingredients. Vacuum seal bag, then place in an immersion circulator set around 142 degrees and cook for 12 hours. Let pork belly cool, then place in a pan, still in the bag. Cover with another pan, then weigh this pan down with heavy cans and refrigerate overnight. The idea is to compress the pork belly into a compact “block”. After pressing, remove belly from its bag. When ready to serve, sear pork belly on a hot cast iron pan over medium high heat, 3 minutes per side. Let cool slightly, then cut into thin slices.


For the pickled shiitake mushrooms:
Reserved shiitake mushrooms from dashi, sliced thin
1/4 cup dashi
1/2 cup cane vinegar
1/4 cup soy sauce
1 tablespoon sambal (chile paste)
1 tablespoon freshly grated ginger

Bring all ingredients but the mushrooms to a boil. Pour over mushrooms and let cool. Cover and keep refrigerated. This’ll keep for about a week.


To assemble dish:
Good quality packaged or homemade ramen noodles
pork, beef and chicken dashi
pork belly sous vide
pickled shiitake mushrooms
scallions, sliced
radish Sprouts
nori

Simmer noodles until cooked, then rinse in a bowl of very hot water. Drain, then place in a bowl. Add a few slices of pork belly and a few pickled shiitake mushrooms, arranging in an attractive manner. Sprinkle scallions and radish sprouts in bowl. Place a piece of nori in the bowl. Present to your guests. At the table, ladle hot dashi into each bowl. Serve with chopsticks.


bacon recipe courtesy of: Hugh Amano, Soup and Bread, Chicago, Illinois, April 5, 2011

2084. PIG'S LIVER CREME CARAMEL with ROASTED GRAPES and CRISPY BACON

yields eight servings


CARAMEL:
75 grams sugar
50 grams maple syrup
15 grams cabernet sauvignon vinegar

Place the sugar into a pot and bring it to a light caramel. Remove from the heat and add the maple syrup and vinegar. While still warm, lightly brush the insides of ramekins with the caramel mixture.


PIG LIVER MOUSSE:
100 grams cream
50 grams milk
3 grams kombu seaweed
1/2 tablespoon soy sauce
1/4 teaspoon curry spice
1/4 teaspoon Chinese Five-spice powder
1 grams dried shiitake mushroom
40 grams pig liver
1 egg

In a food processor puree the livers. Add eggs and pulse to combine. (Do not run at high speed or it will get frothy). Over medium heat combine cream, milk, kombu, dried shiitakes, soy sauce, and spices and bring mixture to a boil. Remove from heat. Combine the egg/liver puree with the cream mixture and pass through a fine chinoise. Pour the custard into caramel lined ramekins. Place the ramekins into a bain marie, cover with foil, and bake at 325 degrees for about 10-12 minutes (the middle should be wobbly). Remove from the bain marie and allow to come to room temperature.


ROASTED CALIFORNIA GRAPES:
75 grams California seedless red grapes
8 grams extra virgin olive oil
pinch of Maldon salt
1 bay leaf
1 cinnamon stick
1 inch piece of rosemary
a few grinds pepper
8 grams cabernet sauvignon vinegar
8 grams maple syrup

Place grapes, olive oil, cinnamon, bay leaf, rosemary, salt and pepper in a saute pan and place over medium-high heat. Cook, stirring occasionally, until the grapes brown and blister. Add the vinegar and the maple syrup and remove from the heat. Allow to cool to room temperature.


To Serve:
a few sprigs of watercress
truffle oil
pancetta - fried until crispy
brioche - sliced and toasted

To unmold the creme caramels, give them a little jiggle back and forth to loosen them within the ramekin. Place a plate over the top of the ramekin and flip it over, allowing the creme caramel to fall onto the plate. Add a little bit of flourish (and herbaceous goodness) with a few watercress sprigs and drizzle with truffle oil, and spoon some grapes around the mousse. Place a crispy piece of bacon next to the creme caramel and serve with toasted bread.


bacon recipe courtesy of: Brad Farmerie, Executive Chef of Public, 210 Elizabeth Street, New York, New York 10012