serves 6
1 teaspoon lard or vegetable oil
4 slices bacon, minced
1 white onion, finely chopped
1 cup chopped celery
1 cup thinly sliced, peeled carrots
1 jalapeno chile, minced
8 ounces ham, diced
6 cups drained cooked pinto beans and 4 cups bean cooking liquid
1 tablespoon salt
1/2 teaspoon ground dried Mexican oregano
1/2 teaspoon ground cumin
1 (12-ounce) bottle or can Mexican beer (optional)
In a skillet, heat the lard over medium-high heat. Add the bacon, onion, celery, and carrots and cook, stirring, for about 5 minutes, until the onion is soft. Add the chile and ham and cook for 1 minute. Remove from the heat.
Place the beans and cooking liquid in a soup pot. Using an immersion blender or a potato masher, break up some of the beans to create a thick, chunky-textured soup. Add the cooked ham mixture, including some or all of the fat in the pan, and stir well. Then stir in the salt, oregano, and cumin. Place over high heat, bring to a boil, then reduce the heat to low and simmer for 10 minutes to blend the flavors. Add either water or beer as needed to achieve a good soup consistency. Ladle into bowls and serve immediately.
bacon recipe source: Texas Eats: The New Lone Star Heritage Cookbook by Robb Walsh (Ten Speed Press, 2012)
Showing posts with label lard. Show all posts
Showing posts with label lard. Show all posts
Monday, March 28, 2016
Saturday, October 12, 2013
3078. CANDIED MAPLE BACON DONUT
yields twelve donuts
Donut:
Add milk, sugar, salt, egg, shortening, and 1 cup of flour. Mix on medium low for 2 minutes, then switch to the dough hook. Slowly add the remaining 1 1/2 cups flour a half a cup at a time. Once you have added all the flour, knead on medium for 2-3 minutes, until dough no longer sticks to the bowl. Turn up the speed to medium high and continue to knead dough for 3-4 minutes, until dough is smooth.
Transfer dough to a greased bowl and cover with a slightly damp tea towel. Place bowl in a warm area (or a preheated oven to 200 degrees and then turned off) for about one hour. Dough is ready when it has doubled in size.
Transfer raised dough onto a lightly floured surface and carefully roll out till it is 1 inch thick. Cut out doughnuts with a floured 4 inch biscuit cutter and then cut out the center of each donut with a floured 1-2 inch biscuit cutter.
Place donuts and donut holes on a lightly floured cookie sheet and cover again with a slightly damp tea towel. Place in a warm area (or a preheated oven to 200 degrees and then turned off) for about one hour. Dough is ready when it has doubled in size.
Heat oil in a large, deep skillet or deep fryer to 350 degrees.
Once oil is hot, working with 4-6 donuts at a time, carefully drop donuts into oil. Fry for 1 to 2 minutes, or until golden brown and flip and fry the other side.
Remove and drain on a paper towel (or newspaper) lined plate. Continue this process until each donut has been fried.
Maple Glaze: Place wax paper under a wire rack to collect any drippings for an easy clean up. Then, in a small bowl whisk together milk, maple syrup and maple extract. Add powdered sugar, whisking until smooth. If icing is to stiff, add a teaspoon of milk at a time until desired consistency is reached.
While the donuts are still warm, dip the tops of each donut and donut hole into the icing and transfer to a wire rack and let set for 5 minutes. Save any remaining frosting to drizzle on top of the completed donut.
Candied Bacon: Preheat the oven to 375°F. Line a large cookie sheet with aluminum foil, and position a cooling rack on top of pan. Lightly spray the rack with non-stick spray (or grease with oil).
Combine the brown sugar, black pepper and salt in a shallow plate/dish. Press each side of each slice of bacon firmly into the spiced sugar to coat well.
Arrange the slices of bacon on top of the rack in a single layer. If there is any sugar remaining in the dish, sprinkle it on top of the bacon slices evenly.
Bake until the bacon is crisp and the sugar is bubbly, about 20 minutes. Let cool for 5 minutes and then cut each strip in half.
Arrange candied bacon on top of donuts and drizzle the top with any remaining maple glaze. Serve immediately!
bacon recipe courtesy of: Jessica Segarra, The Novice Chef, June 26, 2013
Donut:
2 tablespoons water, warmed
1.25 oz envelope fast-rise yeast
3/4 cup whole milk, warmed
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg
3 tablespoons shortening or lard
2 1/2 cups all-purpose flour
vegetable oil or peanut oil, for frying
Maple Glaze:
1 1/2 tablespoons whole milk (possibly more)
2 tablespoons pure maple syrup
1/2 teaspoon maple extract
2 cups powdered sugar
Candied Bacon:
1 lb center cut bacon
2/3 cup brown sugar
2 teaspoons freshly cracked black pepper
1 teaspoon kosher salt
Donut: In the bowl of your stand mixer with the paddle attachment (or a large bowl if you are going to kneed the dough by hand), whisk together yeast and warm water and let stand for 5 minutes.
1.25 oz envelope fast-rise yeast
3/4 cup whole milk, warmed
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg
3 tablespoons shortening or lard
2 1/2 cups all-purpose flour
vegetable oil or peanut oil, for frying
Maple Glaze:
1 1/2 tablespoons whole milk (possibly more)
2 tablespoons pure maple syrup
1/2 teaspoon maple extract
2 cups powdered sugar
Candied Bacon:
1 lb center cut bacon
2/3 cup brown sugar
2 teaspoons freshly cracked black pepper
1 teaspoon kosher salt
Donut: In the bowl of your stand mixer with the paddle attachment (or a large bowl if you are going to kneed the dough by hand), whisk together yeast and warm water and let stand for 5 minutes.
Add milk, sugar, salt, egg, shortening, and 1 cup of flour. Mix on medium low for 2 minutes, then switch to the dough hook. Slowly add the remaining 1 1/2 cups flour a half a cup at a time. Once you have added all the flour, knead on medium for 2-3 minutes, until dough no longer sticks to the bowl. Turn up the speed to medium high and continue to knead dough for 3-4 minutes, until dough is smooth.
Transfer dough to a greased bowl and cover with a slightly damp tea towel. Place bowl in a warm area (or a preheated oven to 200 degrees and then turned off) for about one hour. Dough is ready when it has doubled in size.
Transfer raised dough onto a lightly floured surface and carefully roll out till it is 1 inch thick. Cut out doughnuts with a floured 4 inch biscuit cutter and then cut out the center of each donut with a floured 1-2 inch biscuit cutter.
Place donuts and donut holes on a lightly floured cookie sheet and cover again with a slightly damp tea towel. Place in a warm area (or a preheated oven to 200 degrees and then turned off) for about one hour. Dough is ready when it has doubled in size.
Heat oil in a large, deep skillet or deep fryer to 350 degrees.
Once oil is hot, working with 4-6 donuts at a time, carefully drop donuts into oil. Fry for 1 to 2 minutes, or until golden brown and flip and fry the other side.
Remove and drain on a paper towel (or newspaper) lined plate. Continue this process until each donut has been fried.
Maple Glaze: Place wax paper under a wire rack to collect any drippings for an easy clean up. Then, in a small bowl whisk together milk, maple syrup and maple extract. Add powdered sugar, whisking until smooth. If icing is to stiff, add a teaspoon of milk at a time until desired consistency is reached.
While the donuts are still warm, dip the tops of each donut and donut hole into the icing and transfer to a wire rack and let set for 5 minutes. Save any remaining frosting to drizzle on top of the completed donut.
Candied Bacon: Preheat the oven to 375°F. Line a large cookie sheet with aluminum foil, and position a cooling rack on top of pan. Lightly spray the rack with non-stick spray (or grease with oil).
Combine the brown sugar, black pepper and salt in a shallow plate/dish. Press each side of each slice of bacon firmly into the spiced sugar to coat well.
Arrange the slices of bacon on top of the rack in a single layer. If there is any sugar remaining in the dish, sprinkle it on top of the bacon slices evenly.
Bake until the bacon is crisp and the sugar is bubbly, about 20 minutes. Let cool for 5 minutes and then cut each strip in half.
Arrange candied bacon on top of donuts and drizzle the top with any remaining maple glaze. Serve immediately!
bacon recipe courtesy of: Jessica Segarra, The Novice Chef, June 26, 2013
Friday, January 25, 2013
2818. POT ROAST studded with ALMONDS and BACON
serves six
3 pounds (1.35 kg) brisket in one piece, trimmed of some of the fat
Pierce the meat all over with a knifepoint and insert the almonds and bacon. Set it aside while the sauce is prepared.
Toast the chiles lightly, turning them often so they won’t burn. Put the chiles into a bowl, cover with hot water, and leave them to soak for about 10 minutes.
Put the vinegar and water into the blender jar, add the spices, herbs, and garlic, and blend as smoothly as possible. Add the chiles and blend to a fairly smooth consistency.
Heat the lard in a Dutch oven and when it is very hot sear the meat well all over. Remove the meat and set it aside. Drain off the fat, leaving only 2 tablespoons in the pan. Add the sauce to the pan and let it cook fast for about 5 minutes, stirring it all the time. Add salt to taste.
Return the meat to the pan and baste it with the sauce. Cover the casserole with a tightly fitting lid and cook the meat in the oven for about 2 hours.
Put the potatoes, unskinned, into a saucepan, cover them with boiling water, and let boil fast for 5 minutes. Drain them and set them aside to cool. When the potatoes are cool enough to handle, skin.
Remove the casserole from the oven, turn the meat over, and baste it well with the sauce. Scrape the sauce from the sides and bottom of the pan and add a little water if it has thickened too much.
Put the potatoes into the sauce around the meat, replace the lid, and let the meat cook until it is very tender, but not falling apart-test after 1 hour and 10 minutes. Slice the meat fairly thick and place it on a serving dish with the potatoes around it. Pour the sauce over it.
bacon recipe courtesy of: Diana Kennedy, The Essential Cuisines of Mexico; Men's Fitness
3 pounds (1.35 kg) brisket in one piece, trimmed of some of the fat
1½ tablespoons slivered almonds
8 ounces (225 g) bacon or ham, cut into small pieces
3 large ancho chiles, seeds and veins removed
1½ tablespoons mild vinegar
¾ cup (185 ml) water
3 whole cloves, crushed
½-inch (1.5 cm) piece of cinnamon stick, crushed
4 peppercorns, crushed
6 sprigs fresh thyme or 1½ teaspoon dried
6 sprigs fresh marjoram or 1½ teaspoon dried
¼ teaspoon dried mexican oregano, or ½ teaspoon dried oaxacan oregano
3 garlic cloves, roughly chopped
3 tablespoons lard or vegetable oil
Salt to taste
1½ pounds (675 g) red bliss or new potatoes
Preheat the oven to 325°F (165°C).
Pierce the meat all over with a knifepoint and insert the almonds and bacon. Set it aside while the sauce is prepared.
Toast the chiles lightly, turning them often so they won’t burn. Put the chiles into a bowl, cover with hot water, and leave them to soak for about 10 minutes.
Put the vinegar and water into the blender jar, add the spices, herbs, and garlic, and blend as smoothly as possible. Add the chiles and blend to a fairly smooth consistency.
Heat the lard in a Dutch oven and when it is very hot sear the meat well all over. Remove the meat and set it aside. Drain off the fat, leaving only 2 tablespoons in the pan. Add the sauce to the pan and let it cook fast for about 5 minutes, stirring it all the time. Add salt to taste.
Return the meat to the pan and baste it with the sauce. Cover the casserole with a tightly fitting lid and cook the meat in the oven for about 2 hours.
Put the potatoes, unskinned, into a saucepan, cover them with boiling water, and let boil fast for 5 minutes. Drain them and set them aside to cool. When the potatoes are cool enough to handle, skin.
Remove the casserole from the oven, turn the meat over, and baste it well with the sauce. Scrape the sauce from the sides and bottom of the pan and add a little water if it has thickened too much.
Put the potatoes into the sauce around the meat, replace the lid, and let the meat cook until it is very tender, but not falling apart-test after 1 hour and 10 minutes. Slice the meat fairly thick and place it on a serving dish with the potatoes around it. Pour the sauce over it.
bacon recipe courtesy of: Diana Kennedy, The Essential Cuisines of Mexico; Men's Fitness
Tuesday, December 27, 2011
2423. KASHA with BACON and ONIONS
makes four servings
1 1/2 cups kasha
1 tablespoon lard or extra virgin olive oil
1/2 lb. good-quality slab bacon, minced
1 large onion, diced
salt and black pepper to taste
Bring about 1 quart water (or, if you have it, stock) to a boil. Rinse the kasha in a strainer. Put the lard in a deep skillet with a lid over medium heat. A minute later, add the bacon and cook, stirring occasionally, until it is crisp, about 10 minutes. Remove it with a slotted spoon, add the onion, and raise the heat to medium-high. Cook, stirring occasionally, until the onion is brown and crisp, about 10 minutes. Remove with a slotted spoon; keep separate from the bacon so the bacon will remain crisp.
Add the kasha, along with some pepper, and cook, stirring, until the mixture smells toasty, about 3 minutes. Carefully add 3 cups of the boiling water, turn the heat to low, then cover and cook for about 15 minutes. If the liquid is absorbed and the kasha is tender but not mushy, it's done. If liquid remains, cook it a little more; if the mixture is dry and the kasha undercooked, add a little more water.
Taste and adjust the seasoning, adding salt and pepper if necessary. Stir in most of the bacon and onion, then garnish with the remaining bacon and onion and serve.
bacon recipe courtesy of: The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home by Mark Bittman. Page 529. Broadway Books, 2005
1 1/2 cups kasha
1 tablespoon lard or extra virgin olive oil
1/2 lb. good-quality slab bacon, minced
1 large onion, diced
salt and black pepper to taste
Bring about 1 quart water (or, if you have it, stock) to a boil. Rinse the kasha in a strainer. Put the lard in a deep skillet with a lid over medium heat. A minute later, add the bacon and cook, stirring occasionally, until it is crisp, about 10 minutes. Remove it with a slotted spoon, add the onion, and raise the heat to medium-high. Cook, stirring occasionally, until the onion is brown and crisp, about 10 minutes. Remove with a slotted spoon; keep separate from the bacon so the bacon will remain crisp.
Add the kasha, along with some pepper, and cook, stirring, until the mixture smells toasty, about 3 minutes. Carefully add 3 cups of the boiling water, turn the heat to low, then cover and cook for about 15 minutes. If the liquid is absorbed and the kasha is tender but not mushy, it's done. If liquid remains, cook it a little more; if the mixture is dry and the kasha undercooked, add a little more water.
Taste and adjust the seasoning, adding salt and pepper if necessary. Stir in most of the bacon and onion, then garnish with the remaining bacon and onion and serve.
bacon recipe courtesy of: The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home by Mark Bittman. Page 529. Broadway Books, 2005
Wednesday, August 03, 2011
2278. HIROSHIMA-STYLE OKONOMIYAKI
okonomiyaki mix flour
2-3 cups shredded cabbage
1/2 cup tenkasu
3-5 slices bacon
1 cup bean sprouts
1 egg
1 cup green onion
okonomi sauce
ketchup
salt and pepper
lard or vegetable oil
1 package ramen noodles
water
aonori/green laver
Spread oil on the hot plate or pan medium heat. Spread the okonomiyaki flour mix in about 8″ circle like making crepe. Put 2-3 cups of shredded cabbage on top. Add tenkasu on top of cabbage. Add chopped green onion on the top of tenkasu. Add bean sprouts on top of green onion. Spread the thin cut bacon on top of bean sprouts. Add salt and pepper on vegetables. Pour around about 1/2 cup of okonomiyaki flour mix on top of bacon. It will help to put all together. Turn up the eat to strongest. Use two biggest spatula you have and stick them in the bottom from the both side and carefully but quickly flip them. It won’t be perfect and all the vegetable will spread a little. It’s OK. Just stick them under the okonomiyaki spread. Make a little house of vegetable on the bottom and okonomiyaki spread on the top as roof. Let them steam to cook though. Once the bacon is cooked, you can turn down the heat to low to keep steam the vegetable. Do not push down. It takes about 2-3 min. With separate pan or other side of hot plate, cook steamed ramen noodle with a bit of okonomi sauce or salt and pepper. Cook well and get burn a bit to get some crispiness. Put the whole okonomiyaki on top of noodle. Use the two spatula from both side again carefully. With separate pan or other side of hot plate, break one egg. Quickly mix up a little (not too much- you can still see white and yellow. not all yellow) and make them to circle shape. Before egg cook though while the top is still raw, put on top of egg. In a minute, when the egg is cooked, it’s done. Flip them so the okonomiyaki spread is on top and put that on the plate. If you are using frying pan, you can put the plate on top and flip the whole thing. Now, spread okonomi Sauce and aonori (green laver). You can add mayonnaise if you like.
bacon recipe courtesy of: The Japanese Food
2-3 cups shredded cabbage
1/2 cup tenkasu
3-5 slices bacon
1 cup bean sprouts
1 egg
1 cup green onion
okonomi sauce
ketchup
salt and pepper
lard or vegetable oil
1 package ramen noodles
water
aonori/green laver
Spread oil on the hot plate or pan medium heat. Spread the okonomiyaki flour mix in about 8″ circle like making crepe. Put 2-3 cups of shredded cabbage on top. Add tenkasu on top of cabbage. Add chopped green onion on the top of tenkasu. Add bean sprouts on top of green onion. Spread the thin cut bacon on top of bean sprouts. Add salt and pepper on vegetables. Pour around about 1/2 cup of okonomiyaki flour mix on top of bacon. It will help to put all together. Turn up the eat to strongest. Use two biggest spatula you have and stick them in the bottom from the both side and carefully but quickly flip them. It won’t be perfect and all the vegetable will spread a little. It’s OK. Just stick them under the okonomiyaki spread. Make a little house of vegetable on the bottom and okonomiyaki spread on the top as roof. Let them steam to cook though. Once the bacon is cooked, you can turn down the heat to low to keep steam the vegetable. Do not push down. It takes about 2-3 min. With separate pan or other side of hot plate, cook steamed ramen noodle with a bit of okonomi sauce or salt and pepper. Cook well and get burn a bit to get some crispiness. Put the whole okonomiyaki on top of noodle. Use the two spatula from both side again carefully. With separate pan or other side of hot plate, break one egg. Quickly mix up a little (not too much- you can still see white and yellow. not all yellow) and make them to circle shape. Before egg cook though while the top is still raw, put on top of egg. In a minute, when the egg is cooked, it’s done. Flip them so the okonomiyaki spread is on top and put that on the plate. If you are using frying pan, you can put the plate on top and flip the whole thing. Now, spread okonomi Sauce and aonori (green laver). You can add mayonnaise if you like.
bacon recipe courtesy of: The Japanese Food
Wednesday, November 10, 2010
2012. BEEF LIVER with BACON, ONIONS and GARLIC
1 pound pastured beef liver, cut into 1/4 inch thick strips
1 lemon, juiced or 1-2 tablespoons vinegar
2 medium onions, halved and sliced thinly
4-6 oz pastured bacon, cut into bite sized pieces
8 garlic cloves, minced
1/3 cup lard, tallow, or coconut oil
Place the liver strips into a bowl and barely cover with water. Add the lemon juice or vinegar and stir. Soak in the refrigerator for several hours. Just before cooking drain, pat dry and set aside. Fry bacon pieces in a large skillet over medium heat until fat is rendered and it begins to crisp up. Remove bacon from pan, leaving drippings, and set aside. Saute sliced onions in bacon grease until softened. Remove and set aside. At this point add enough fat to the pan to create about 1/3 cup total (including bacon grease). Add liver strips to the pan and allow to cook, undisturbed, over medium heat for about two minutes. Stir in minced garlic and pre-cooked onions and bacon. Cook for an additional two minutes or until nearly done. Be very careful not to overcook. Serve alongside a green salad and a vegetable or potatoes.
bacon recipe courtesy of: Shannon, Nourishing Days: real food | natural homemaking | sustainability, June 8, 2010
1 lemon, juiced or 1-2 tablespoons vinegar
2 medium onions, halved and sliced thinly
4-6 oz pastured bacon, cut into bite sized pieces
8 garlic cloves, minced
1/3 cup lard, tallow, or coconut oil
Place the liver strips into a bowl and barely cover with water. Add the lemon juice or vinegar and stir. Soak in the refrigerator for several hours. Just before cooking drain, pat dry and set aside. Fry bacon pieces in a large skillet over medium heat until fat is rendered and it begins to crisp up. Remove bacon from pan, leaving drippings, and set aside. Saute sliced onions in bacon grease until softened. Remove and set aside. At this point add enough fat to the pan to create about 1/3 cup total (including bacon grease). Add liver strips to the pan and allow to cook, undisturbed, over medium heat for about two minutes. Stir in minced garlic and pre-cooked onions and bacon. Cook for an additional two minutes or until nearly done. Be very careful not to overcook. Serve alongside a green salad and a vegetable or potatoes.
bacon recipe courtesy of: Shannon, Nourishing Days: real food | natural homemaking | sustainability, June 8, 2010
Wednesday, April 28, 2010
1815. CANADIAN SALMON, POTATO and BACON TORTE
makes six servings
4½ cups all-purpose flour
4 teaspoons baking powder
2 teaspoons salt
2 cups lard, diced
¾ cup boiling water
4 teaspoons lemon juice
1 large egg, beaten
2 tablespoons butter
6 medium slices bacon, cut into 1-inch pieces
1 medium onion, chopped
2 cups peeled potatoes cut into ½-inch cubes
One 1-pound salmon steak, boned, skinned, and cut into ½-inch pieces
salt and freshly ground black pepper to taste
In a large mixing bowl, combine the flour, baking powder, salt, and half of the diced lard and mix till well blended. Place the remaining 1 cup of lard in a small bowl, add the boiling water, stir well till lard is melted, and let cool slightly. Add the lemon juice and egg, blend well, pour the mixture over the flour mixture, and stir thoroughly to form a smooth dough. Turn out the dough on a lightly floured surface, knead lightly, wrap in plastic wrap, and chill for 1 hour.
Preheat the oven to 400°F. Butter a 9-by-2-inch baking dish and set aside.
In a large, heavy skillet, melt the butter over moderate heat, add the bacon, and stir till slightly browned. Add the onion and stir 2 minutes. Add the potatoes and stir for 1 minute. Add just enough water to cover, bring to a low boil, and cook till the potatoes are tender and some of the water has evaporated, about 15 minutes. Remove from the heat, add the salmon and salt and pepper, stir, and let the mixture cool.
On a work surface, roll out half the chilled dough about ¼ inch thick, line the prepared baking dish with the dough, and fill the shell with the salmon mixture. Roll out the remaining dough, lay it over the filling, seal the edges by pressing them down with a fork, and cut several slits on top. Bake the torte for 15 minutes, reduce the heat to 350°F, and continue baking till the crust is golden, about 30 minutes longer.
Cut and serve the hot torte in wedges.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
4½ cups all-purpose flour
4 teaspoons baking powder
2 teaspoons salt
2 cups lard, diced
¾ cup boiling water
4 teaspoons lemon juice
1 large egg, beaten
2 tablespoons butter
6 medium slices bacon, cut into 1-inch pieces
1 medium onion, chopped
2 cups peeled potatoes cut into ½-inch cubes
One 1-pound salmon steak, boned, skinned, and cut into ½-inch pieces
salt and freshly ground black pepper to taste
In a large mixing bowl, combine the flour, baking powder, salt, and half of the diced lard and mix till well blended. Place the remaining 1 cup of lard in a small bowl, add the boiling water, stir well till lard is melted, and let cool slightly. Add the lemon juice and egg, blend well, pour the mixture over the flour mixture, and stir thoroughly to form a smooth dough. Turn out the dough on a lightly floured surface, knead lightly, wrap in plastic wrap, and chill for 1 hour.
Preheat the oven to 400°F. Butter a 9-by-2-inch baking dish and set aside.
In a large, heavy skillet, melt the butter over moderate heat, add the bacon, and stir till slightly browned. Add the onion and stir 2 minutes. Add the potatoes and stir for 1 minute. Add just enough water to cover, bring to a low boil, and cook till the potatoes are tender and some of the water has evaporated, about 15 minutes. Remove from the heat, add the salmon and salt and pepper, stir, and let the mixture cool.
On a work surface, roll out half the chilled dough about ¼ inch thick, line the prepared baking dish with the dough, and fill the shell with the salmon mixture. Roll out the remaining dough, lay it over the filling, seal the edges by pressing them down with a fork, and cut several slits on top. Bake the torte for 15 minutes, reduce the heat to 350°F, and continue baking till the crust is golden, about 30 minutes longer.
Cut and serve the hot torte in wedges.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
Wednesday, October 28, 2009
1633. PARTRIDGE braised with WHITE CABBAGE and BACON
2 partridges
8 rashers streaky bacon
2 medium onions, peeled and finely chopped
1 small white cabbage, washed and finely shredded
8 fl oz. red wine
2 tablespoons plain flour
black pepper
1 oz. lard
6 chipolatas
Wrap each partridge in 4 rashers of bacon. Melt the lard in a large frying pan. Brown the bacon wrapped partridges and sausages in the pan. Put the partridges and sausages into an oven-proof casserole. Put the cabbage and onions into the fat left in the frying pan. Season with black pepper. Add the wine. Cook for a few minutes. Spoon the cabbage mixture over and around the partridges and sausages in the casserole. Cook in the oven at 180 degrees C. for about 2 hours. To serve, cut each bird in half along the breastbone.
bacon recipe courtesy of: Green Chronicle
8 rashers streaky bacon
2 medium onions, peeled and finely chopped
1 small white cabbage, washed and finely shredded
8 fl oz. red wine
2 tablespoons plain flour
black pepper
1 oz. lard
6 chipolatas
Wrap each partridge in 4 rashers of bacon. Melt the lard in a large frying pan. Brown the bacon wrapped partridges and sausages in the pan. Put the partridges and sausages into an oven-proof casserole. Put the cabbage and onions into the fat left in the frying pan. Season with black pepper. Add the wine. Cook for a few minutes. Spoon the cabbage mixture over and around the partridges and sausages in the casserole. Cook in the oven at 180 degrees C. for about 2 hours. To serve, cut each bird in half along the breastbone.
bacon recipe courtesy of: Green Chronicle
Saturday, March 07, 2009
1398. CIVET de LIEVRE
serves 4
a hare, jointed into about eight pieces, blood and liver reserved.
a bottle of strong red wine
a large onion, roughly chopped
a couple of crushed garlic cloves
two carrots, sliced
lard for frying
flour
a teaspoon of tomato paste
salt and freshly ground black pepper
a bouquet garni
250 grams shallots, halved
100 grams button mushrooms
100 grams smoked back bacon, diced
butter for frying
Place the hare, onions and carrots into a large bowl. Add the wine and cover. Marinade overnight. Heat the lard in a large casserole. Add the pieces of hare, and brown well. Sprinkle with flour until all the juices are absorbed, then add the rest of the marinade. Add the bouquet garni and season well. Bring to the boil, then simmer slowly for two hours. Check periodically to ensure that the dish is not drying out - add water (or more wine) if required. Fry the shallots in butter until browned, then add the bacon and mushrooms and cook these until browned too. Remove the hare from the pan and keep warm. Chop the liver and add it with the blood to the pan. Stir to combine, then bring the sauce to the boil until it thickens. Strain the sauce over the meat using a sieve, then serve with buttered noodles and a green salad.
courtesy of: Jon and Julia Doust, The Vendee Blog, France
a hare, jointed into about eight pieces, blood and liver reserved.
a bottle of strong red wine
a large onion, roughly chopped
a couple of crushed garlic cloves
two carrots, sliced
lard for frying
flour
a teaspoon of tomato paste
salt and freshly ground black pepper
a bouquet garni
250 grams shallots, halved
100 grams button mushrooms
100 grams smoked back bacon, diced
butter for frying
Place the hare, onions and carrots into a large bowl. Add the wine and cover. Marinade overnight. Heat the lard in a large casserole. Add the pieces of hare, and brown well. Sprinkle with flour until all the juices are absorbed, then add the rest of the marinade. Add the bouquet garni and season well. Bring to the boil, then simmer slowly for two hours. Check periodically to ensure that the dish is not drying out - add water (or more wine) if required. Fry the shallots in butter until browned, then add the bacon and mushrooms and cook these until browned too. Remove the hare from the pan and keep warm. Chop the liver and add it with the blood to the pan. Stir to combine, then bring the sauce to the boil until it thickens. Strain the sauce over the meat using a sieve, then serve with buttered noodles and a green salad.
courtesy of: Jon and Julia Doust, The Vendee Blog, France
Tuesday, July 19, 2005
71. BACON and EGG PIE with BLACK PEPPER CRUST
Serves six
Single Flaky Black Pepper Pie Crust
1 1/4 cups unbleached all-purpose flour
1 to 1 1/2 teaspoons freshly cracked black pepper
3/4 teaspoons salt
2 tablespoons unsalted butter, cut into small cubes, well chilled
4 tablespoons lard, well chilled
2 tablespoons vegetable shortening, well chilled
3 to 4 tablespoons ice water
Filling
6 thick slices of bacon, chopped and cooked crisp
4 large eggs, lightly beaten
1 1/2 cups heavy (whipping) cream or half-and-half
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon freshly milled black pepper
One or two pinches of freshly grated nutmeg
Grease a 9-inch pie pan.
Prepare the pie crust. In a food processor, pulse together the flour, pepper, and salt, then scatter the butter over it and quickly pulse several times just to submerge the butter in the flours. Scoop the lard and shortening into small spoonfuls and scatter them over the flour-butter mixture; pulse again quickly several more times until they disappear into the flour too. Sprinkle in 2 tablespoons of the ice water and pulse again quickly, just until the water disappears.
Dump the mixture into a large bowl or onto a pastry board. Lightly rub the dough with your fingers, adding more water a tablespoon at a time. When the dough holds together if compacted with your fingers, it’s ready. Pat the dough into a flat disk. Wrap the dough in plastic and refrigerate for at least 30 minutes.
Roll out the dough on a floured board into a thin round an inch or two larger than the pie pan. Arrange the crust in the pie pan, avoiding stretching it. Crimp the edge decoratively, then refrigerate it for at least 15 minutes longer.
Preheat the oven to 425˚F. Partially bake the crust until just beginning to color, 6 to 8 minutes. Cool briefly. (The pie shell can be prepared to this point a day ahead.) Reduce the over temperature to 375˚F.
Scatter the bacon over the pie shell. Whisk together the eggs, cream, mustard, salt, pepper, and nutmeg until completely combined and pour in the pie shell.
Bake for 25 to 28 minutes, until puffed and lightly browned and a small thin knife inserted in the center comes out clean. Let sit for at least 10 minutes to firm a bit before slicing. Cut into wedges and serve.
courtesy of: A Real American Breakfast by Cheryl Alters Jamison & Bill Jamison. New York: William Morrow (HarperCollins Publishers Inc., 10 East 53rd Street, NYC, 10022), 2002, p. 218-219.
Single Flaky Black Pepper Pie Crust
1 1/4 cups unbleached all-purpose flour
1 to 1 1/2 teaspoons freshly cracked black pepper
3/4 teaspoons salt
2 tablespoons unsalted butter, cut into small cubes, well chilled
4 tablespoons lard, well chilled
2 tablespoons vegetable shortening, well chilled
3 to 4 tablespoons ice water
Filling
6 thick slices of bacon, chopped and cooked crisp
4 large eggs, lightly beaten
1 1/2 cups heavy (whipping) cream or half-and-half
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon freshly milled black pepper
One or two pinches of freshly grated nutmeg
Grease a 9-inch pie pan.
Prepare the pie crust. In a food processor, pulse together the flour, pepper, and salt, then scatter the butter over it and quickly pulse several times just to submerge the butter in the flours. Scoop the lard and shortening into small spoonfuls and scatter them over the flour-butter mixture; pulse again quickly several more times until they disappear into the flour too. Sprinkle in 2 tablespoons of the ice water and pulse again quickly, just until the water disappears.
Dump the mixture into a large bowl or onto a pastry board. Lightly rub the dough with your fingers, adding more water a tablespoon at a time. When the dough holds together if compacted with your fingers, it’s ready. Pat the dough into a flat disk. Wrap the dough in plastic and refrigerate for at least 30 minutes.
Roll out the dough on a floured board into a thin round an inch or two larger than the pie pan. Arrange the crust in the pie pan, avoiding stretching it. Crimp the edge decoratively, then refrigerate it for at least 15 minutes longer.
Preheat the oven to 425˚F. Partially bake the crust until just beginning to color, 6 to 8 minutes. Cool briefly. (The pie shell can be prepared to this point a day ahead.) Reduce the over temperature to 375˚F.
Scatter the bacon over the pie shell. Whisk together the eggs, cream, mustard, salt, pepper, and nutmeg until completely combined and pour in the pie shell.
Bake for 25 to 28 minutes, until puffed and lightly browned and a small thin knife inserted in the center comes out clean. Let sit for at least 10 minutes to firm a bit before slicing. Cut into wedges and serve.
courtesy of: A Real American Breakfast by Cheryl Alters Jamison & Bill Jamison. New York: William Morrow (HarperCollins Publishers Inc., 10 East 53rd Street, NYC, 10022), 2002, p. 218-219.
Subscribe to:
Posts (Atom)