3991. ASPARAGUS, LEEK and BACON QUICHE

Yield: 6-8 servings


1 unbaked 9-inch pie-crust

6 oz asparagus, ends trimmed off

1 leek

3 slices bacon

3 eggs

5 oz freshly grated Monterey Jack cheese

1 cup milk

¼ tsp salt

¼ tsp pepper

Preheat oven to 350 degrees.

Bring a large pot of water to a boil on the stove. Once boiling, drop in the asparagus and quickly blanch for 30 seconds until bright green. Quickly drain water and run cold water over asparagus. Set aside to cool.

Fry bacon crisp in a cast-iron skillet over low/medium heat. Once crisp, remove from heat and set the bacon to drain on paper towels but do not toss the bacon grease! Crumble or chop bacon once cool.

Now, thoroughly wash the leek under cold running water. To do this most efficiently, peel off the first two layers and let water run all through. After washing, thinly slice the white part only of the leek.

Reheat your bacon-greased skillet over medium high heat then drop in the thinly sliced leek. Sauté for about five minutes, until leek is soft and translucent. Remove from heat.

In a medium bowl, whisk together the eggs, milk, salt, pepper, crumbled bacon and sautéed leeks. Prick crust all over with a fork, then sprinkle evenly with the cheese. Pour the milk and eggs mixture over the cheese.

Slice the blanched asparagus into 1 1/2" pieces on an angle and scatter over the cheese in the unbaked pie crust.

Carefully place filled quiche on a sheet tray and into the oven for 1 hour.

After 1 hour, the quiche should be puffy and golden. Let cool completely before slicing.

bacon recipe source: Fresh Tastes, PBS Food (@PBSFood)  

3921. HAKE with BACON-ROASTED LEEKS and MUSHROOMS

serves 4


6 leeks (2 1/4 lb.), white and light green parts only, halved lengthwise
1 lb. cremini mushrooms, halved if large
4 oz. bacon, chopped
2 garlic cloves, finely chopped
6 sage leaves
2 lemons, halved
1/4 cup extra-virgin olive oil, divided
1 tsp. kosher salt
4 6-oz. skinless hake fillets
Chopped chives, optional, for garnish

Preheat the oven to 425ºF.

Combine the leeks, mushrooms, bacon, garlic, sage, lemons, 2 tablespoons of the oil, and 1/2 teaspoon of the salt on a baking sheet and toss to coat. Roast until the leeks are softened, 20 minutes. Rub the fish with the remaining 2 tablespoons of oil and season with the remaining 1/2 teaspoon of salt. Arrange the fish on top of the vegetables and roast until the vegetables are tender, the bacon is crisp, and the fish is cooked through, about 15 minutes more.

Divide the vegetables, fish, and lemon halves (for squeezing) on 4 plates and garnish with chives if desired. 


bacon recipe source: Kay Chun, Real Simple (@RealSimple), March 2016

3872. CHEDDAR, BACON and LEEK QUESADILLAS with TOMATILLO SALSA

Makes 32 slices and 2 cups of salsa


Tomatillo Salsa:

1/4 pound fresh green tomatillos, husked

1 small red bell pepper

1 clove garlic, peeled

2 Tablespoons chopped red onions

1/2 serrano chile, seeded and coarsely chopped

Juice of 1/2 lime

1/2 bunch of cilantro, thick stems removed, plus more for garnish

1/2 teaspoon sugar

1 teaspoon kosher salt

Quesadillas:

8 strips bacon

2 small leeks (white and light green parts only), cleaned, thinly sliced

1 Tablespoon butter, unsalted

1/2 teaspoon kosher salt

3 cups shredded Monterey Jack/Cheddar cheese

1/4 cup minced pickled jalapenos (optional)

Canola oil

8 (8-inch) flour tortillas

Tomatillo Salsa: Husk the tomatillos and blanch them in boiling water for 15 seconds (only). Immerse them in a bowl with ice water to cool them. Remove the core from each tomatillo. Puree tomatillos in a food processor. Roast the pepper over a flame or broil in the oven until charred. Put into a paper bag for 5 minutes then peel off the charred skin and remove seeds and stem. In the food processor, add bell pepper, garlic, chopped red onions, seeded serrano chile, lime juice, stemmed cilantro, sugar and salt. Puree until smooth. Transfer to a bowl with a small spoon for serving, and garnish with some cilantro.

Bake Bacon for Quesadillas: Place cooling rack over a sheet pan lined with foil. Lay bacon strips on cooling rack and bake for 10 minutes, until crisp. Cool slightly and cut bacon into 1/2 inch strips.

Clean Leeks: Keeping root on, split lengthwise and cut in half, then fan out in a bowl of water to remove sand. Stack the layers and cut into long strips.

Sauté Leeks: Melt butter in large skillet over medium-low heat. Add leeks and salt; sauté until tender, about 10 minutes. Set aside to cool.

Quesadilla Filling: Mix together the bacon, grated cheese, pickled jalapeno, and cooled leeks.

Make Quesadillas: Add 1 Tablespoon of canola oil to a non-stick pan over medium heat. Lay a tortilla flat in the pan. Place 1/4 cup of bacon/cheese filling on one side of the tortilla and then fold in half. Cook for a few minutes until golden, then turn and cook until toasty on the other side. Remove from heat. Repeat until all ingredients have been used.

Serve: Cut each quesadilla into 4 pieces, and serve with tomatillo salsa.




bacon recipe source: Parties That Cook® (@PartiesThatCook), San Francisco/Chicago

3736. VICHYSSOISE with BACON and CHIVE OIL

serves four

3 tablespoons butter
1 pound small leeks, cleaned and chopped
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
3 russet or Yukon gold potatoes, peeled and halved
4 cups chicken stock
1 cup cream
1 cup buttermilk
½ teaspoon white pepper
Chive oil (recipe below)
4 strips bacon, cooked and chopped

Chive oil
2 bunches chives, blanched, chilled and chopped
1 cup olive oil
Salt and pepper, to taste

Combine the ingredients in a blender and purée until smooth.

In a heavy saucepan set over medium-high heat, melt the butter. Add the leeks, onion and garlic. Season with salt, and allow to sweat for 5 minutes. Lower the heat to medium-low and cook the mixture for about 20 minutes. Add the potatoes and stock, and bring the mixture to a boil. Reduce heat to low and cook until the potatoes are tender, or about 45 minutes. Pour the soup into a blender and purée. Strain the soup through a colander, then return it to the pot. Add the cream and buttermilk. Season with salt and white pepper, to taste. Serve in small bowls, drizzle with chive oil and garnish with bacon.  

bacon recipe source: Budi Kazali, executive chef of The Ballard Inn & Restaurant, Ballard, California

3732. FRENCH LENTIL SOUP with KALE and BACON

makes four generous servings


4 oz bacon, chopped
2 large (or 3 small) carrots, chopped
1 cup leeks, white and light green parts, washed and thinly sliced (or about 1 small yellow onion, diced)
pinch red pepper flakes
1/2 teaspoon dried Turkish oregano
1/4 teaspoon dried thyme
1 tablespoon red wine vinegar, plus (optionally) more for serving
1 cup French green lentils, picked over for odd little bits
6 cups beef stock
5 oz (about 4-5 handfuls) kale, chopped into bite-sized pieces
sea salt and freshly cracked black pepper
olive oil and parmesan cheese for serving (optional)

Add bacon to a cold Dutch oven or soup pot and turn flame to med-high. Cook until bacon renders about half its fat and pan begins to take on color, about 5 minutes.

Add carrots, leeks, pepper flakes, thyme and oregano and cook until veggies begin to give off liquid. Add vinegar. Deglaze pan, scraping up all brown bits from bacon.

Add lentils and beef stock and bring to a boil; then reduce to low, cover and simmer for 30 minutes or until lentils are tender.

Add kale, pushing down to submerge in broth, and cook for another 5 minutes or so, until leaves have wilted substantially but kale remains green. Taste and adjust for salt and pepper, if necessary.

Serve soup piping hot in big bowls with a scant drizzle of vinegar, olive oil and a scattering of parmesan, if desired.


bacon recipe source: Emily Stoffel, the pig & quill (@thepigandquill), January 14, 2015

3705. MAITAKE, LEEK and BACON DRESSING

serves ten


1 loaf challah
8 ounces bacon
2 leeks, white and light green parts halved lengthwise and sliced into half moons
2 stalks celery, diced
2 tablespoons white wine
2 tablespoons chopped parsley
pinch dried thyme
pinch dried rosemary
Salt
Olive oil
8 ounces maitake mushrooms (also known as hen of the woods)
2 to 3 cups chicken stock, preferably homemade
3 tablespoons butter

Several hours ahead of time, or even the night before, slice the challah. Place in a single layer on a baking sheet and let dry at room temperature, turning occasionally. You want it to get stale.

Preheat the oven to 400°F. Take out two big frying pans. Set one over medium high heat and add the bacon. Cook until crisp, turning once, then remove to a paper towel-lined plate and set aside. Lower the heat to medium, then add the leeks and celery and cook, stirring occasionally, until softened, about 15 minutes. Add the white wine and cook until reduced, then throw in the parsley, rosemary, thyme, and a 1/2 teaspoon of salt and remove from the heat.

Meanwhile, set the second pan over high heat. When hot, film with oil and add half of the maitakes, breaking them up as you go. Don’t stir until the bottoms get crisp, 3 to 4 minutes, then continue to cook, stirring occasionally, until the mushrooms have shrunk considerably, are quite browned, and smell amazing. Salt well. Transfer to a large bowl, then add a little moil oil to the pan and cook the second half of the maitakes the same way. Salt again, then add to the bowl.

When it’s done, put the leek and celery mixture in the big bowl too. Cut the stale challah into cubes, and add that too. Break the bacon up into small pieces, and put them in the bowl. Toss to evenly distribute bread, bacon, mushrooms, and leeks, and try to get a bite that has some of each thing, so you can taste for salt, adding more if needed. Scrape into a 9-by-13 casserole pan, and pour 2 cups of stock over the top, then scatter small pieces of butter across the surface. Cover tightly with foil. Bake for 30 minutes, then uncover the dressing. If it seems dry, add some more of the remaining stock. Return to the oven and bake another 30 minutes, until the top is crispy and brown.


bacon recipe source: Cara, Big Girls Small Kitchen (@BGSK), November 20, 2014

3662. BACON, BORLOTTI BEAN and PASTA STEW

serves four


400 grams (~1 lb) of value tinned chopped tomatoes
250 grams (~8 oz) of value smoked back bacon, chopped
1 large onion, finely chopped
185 grams (~6 oz) of black olives, thinly sliced
2 small leeks, finely chopped
410 grams (~1 lb) of borlotti beans
1 medium courgette, thickly sliced
1 large carrot, thickly sliced
100 grams (~3.5 oz) of value pasta shapes
2 garlic cloves, finely chopped
3 tablespoons vegetable oil
2 tablespoons dried mixed herbs
4 teaspoons grated Parmesan
1 tablespoon tomato puree
800 ml vegetable stock, prepared according to the packet instructions

Heat the oil in a large saucepan and fry the bacon for 5 minutes, or until crispy. Add the onion, garlic, carrots and leeks and cook for 6-8 minutes, or until tender. Add the courgette and cook for 3 minutes.

Add the stock, tomato puree, chopped tomatoes, olives, beans, mixed herbs and the pasta. Bring to the boil, then simmer for 20 minutes, or until the pasta is cooked and the stew develops a thicker consistency. Add a little water if it becomes dry. Season with salt and pepper.

Serve the stew in bowls sprinkled with the Parmesan cheese.


bacon recipe source: The Resourceful Cook (@resourcefulcook)

3622. LITTLENECK CLAMS in BACON INFUSED CREAM

serves eight


Bacon Infused Cream
3 slices of center cut bacon
2 cups whipping cream

 

Fish Stock

¼ cup olive oil

1 onion, finely chopped

1 shallot, finely chopped

1 fennel bulb, finely chopped

1 leek, finely chopped

2 pounds fish head and bones (cut into 2 inch pieces)

1 bottle (750 ml) of dry white wine

8 cups of water

1 bunch of parsley stems

8 sprigs of thyme

Salt to taste

 

Clams

4 garlic cloves, minced

24 littleneck clams

splash of sherry

 

Saute center cut bacon in frying ban until browned and crispy, approximately 12-15 minutes. Transfer with a slotted spoon to cream and refrigerate overnight. Heat olive oil on medium high heat. Add onion, shallot, fennel, leek and fish heads and bones and saute for about 15 minutes until vegetables are softened. Add wine and bring to boil. Simmer for 20 minutes until wine is reduced by half. Add 8 cups of water and parsley and thyme. Bring back to a boil and simmer for 30 more minutes. Strain through fine colander. Salt to taste. If not using immediately, refrigerate or freeze fish stock (Will last up to 2 months in freezer). In a dutch oven, saute garlic until lightly browned. Add 2 cups of fish stock and bring to a boil. Add littleneck clams and cook for approximately 8 minutes, stirring occasionally until clams open. Discard any clams that have not opened. Add bacon infused cream and a splash of sherry. Serve immediately.

 

 

bacon recipe source: Julie du Pont, Weekend Table, August 18, 2013

3585. BACON, EGG and CHEESE MIGAS

serves 3-4


6 slices bacon, chopped
1 leeks, thinly sliced
1½ cups stale bread, roughly torn into bite-sized pieces
2 tablespoons unsalted butter
1 large bunch kale, cleaned and roughly torn into bite-sized pieces
¼ cup grated cheese (cheddar, Parmesan, whatever you like)
4 eggs (see options below)
sea salt and freshly ground black pepper, for garnish

 
Heat a heavy bottomed pan, like a cast iron skillet, to medium high. Add in your bacon and cook for 5 minutes or so, then add in your sliced leeks. Cook until the bacon is crisp and the leeks are slightly caramelized. Remove the bacon and leeks with a slotted spatula and set the aside. Add in your bread and two tablespoons of unsalted butter. Toss to combine, reduce the heat to medium, and toast for about 5 minutes. Remove the bread and place on the same plate with the bacon and leeks. Add in your kale, and cook until slightly charred and wilted, about 8 minutes.

Add back in the bacon, leeks, and bread. Toss to combine, then add in the cheese and toss to combine. Now, here are your options:

Option A: You can scramble your eggs, pour them over everything, and toss to make a scramble
 
Option B: You can crack the eggs right into the pan and fry the eggs right in the pan with everything
 
Option C: You can fry your eggs separately in a pan and plate them on top of your final product.

Once your eggs are done, plate and garnish with a sprinkle of sea salt and freshly ground black pepper.


bacon recipe source: Sydney Kramer, The Crepes of Wrath (@CrepesofWrath), September 29, 2014

Bacon, Egg & Cheese Migas

Author: Sydney

Prep time:  20 mins

Cook time:  20 mins

Total time:  40 mins

Serves: 3-4

 

A traditional Spanish breakfast dish made with day-old bread, eggs, bacon, cheese, leeks and kale - all in one pot!

Ingredients

• 6 slices bacon, chopped
• 1 leeks, thinly sliced
• 1½ cups stale bread, roughly torn into bite-sized pieces
• 2 tablespoons unsalted butter
• 1 large bunch kale, cleaned and roughly torn into bite-sized pieces
• ¼ cup grated cheese (cheddar, Parmesan, whatever you like)
• 4 eggs (you have an option here - you can scramble them, pour them over your eggs, and cook this like a migas scramble, you can crack them into the pan and let them fry among the other ingredients, or you can fry them separately and plate them on top of the finished dish - it depends on how fancy you want to get or how much energy you have)
• sea salt and freshly ground black pepper, for garnish

Instructions

1. Heat a heavy bottomed pan, like a cast iron skillet, to medium high. Add in your bacon and cook for 5 minutes or so, then add in your sliced leeks. Cook until the bacon is crisp and the leeks are slightly caramelized. Remove the bacon and leeks with a slotted spatula and set the aside. Add in your bread and two tablespoons of unsalted butter. Toss to combine, reduce the heat to medium, and toast for about 5 minutes. Remove the bread and place on the same plate with the bacon and leeks. Add in your kale, and cook until slightly charred and wilted, about 8 minutes.
2. Add back in the bacon, leeks, and bread. Toss to combine, then add in the cheese and toss to combine. Now, here are your options:
3. Option A: You can scramble your eggs, pour them over everything, and toss to make a scramble
4. Option B: You can crack the eggs right into the pan and fry the eggs right in the pan with everything
5. Option C: You can fry your eggs separately in a pan and plate them on top of your final product. I did this for presentation's sake, but if I were making this on a weeknight or as a quick breakfast, I'd probably do option A.
6. Once your eggs are done, plate and garnish with a sprinkle of sea salt and freshly ground black pepper.

 

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3628. BACON, LEEK and TOMATO BRISKET

serves four


1 tablespoon extra virgin olive oil
1/3 to 1/2 pound thick-cut, smoky bacon, chopped
salt and ground black pepper
1 3-pound beef brisket
2 large leeks, thinly sliced
2 pints grape tomatoes
2 to 3 cloves garlic, finely chopped or grated
1 bay leaf
1 cup beef stock or broth
2 tablespoons fresh thyme, chopped
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons honey

To serve on top:
watercress or arugula salad
parmesan garlic croutons

Place a large skillet over medium heat with olive oil, one turn of the pan. Add bacon to the pan and cook until golden brown, about 5 minutes. Remove bacon with a slotted spoon and reserve. Return the skillet to medium-high heat with the bacon fat. Season both sides of the brisket with salt and pepper, and sear on all sides until golden brown, 3 to 4 minutes per side. While the meat is searing, add the reserved bacon, leeks, tomatoes, garlic, bay leaf, beef stock or broth, thyme, tomato paste, Worcestershire sauce and honey to the crock of a slow cooker. Season with salt and pepper and stir to combine. Add the seared meat to the crock pot and cover. Cook on high for 7 hours or low for 9 to 10 hours until the meat is tender. Serve in shallow bowls with croutons and salad on top.


bacon recipe source: The Rachael Ray Show (@RachaelRayShow), January 11, 2012

3610. RICH BEEF STEW with BACON and PLUMS

makes eight servings

 

 

1 3½ pound well-marbled beef chuck roast

1 tablespoon kosher salt

3 tablespoons olive oil

6 ounces thick sliced, center-cut applewood smoked bacon, cut into ½-inch pieces

1 medium butternut squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups)

2 tablespoons unsalted butter

Kosher salt

2 cups diced yellow onions

1 leek, white part only, split lengthwise (then blotted dry (reserve one long inner piece) and cut crosswide into slices

3 large cloves garlic, peeled, and roughly chopped (about 1 heaping tablespoon)

2 3/4 cups dry red wine (such as Pinot Noir)

1 cups chicken stock

1 stick cinnamon, broken

2 whole cloves

7 whole black peppercorns

3 fresh bay leaves (or 1 dried bay leaf)

1 tablespoon tomato paste

1/4 teaspoon dried thyme

5 stems fresh parsley, leaves picked and chopped, stems reserved

1 cup pitted prunes

 

Trim and cut roast into 2-inch pieces. Sprinkle evenly with the 1 tablespoon kosher salt. Cover; chill overnight. 

 

Preheat oven to 450ºF. Line a 15x10x1-inch baking pan with a silicone baking mat; set aside. Cook bacon in 1 tablespoon hot oil over medium-low heat until browned. Remove; drain on paper towel, reserving 3 tablespoons drippings. Place squash on prepared pan. Add 1 tablespoon butter and 1 tablespoon bacon drippings. Sprinkle salt; toss to coat. Roast 20 to 30 minutes or until tender and browned, stirring once. Cover with waxed paper; set aside. Reduce oven to 275ºF. 

 

Add remaining 2 tablespoons. olive oil to remaining 2 tablespoons bacon drippings in skillet; heat over medium-high heat. Blot beef well with paper towels; add to skillet in batches, being careful not to crowd the skillet. Brown deeply on all sides. Remove; set aside. 

 

Drain all but 1 tsp. fat from skillet. Add remaining 1 tablespoon butter and onions to pan. Sprinkle with salt. Stir over medium heat, scraping up browned bits from bottom of pan. Cook 3 to 4 minutes, stirring often, until onions just begin to soften. Stir in leek slices and garlic. Sprinkle with salt. Cook 4 minutes more. Transfer to a 3-quart baking dish; set aside. Pour wine into skillet. Bring to boiling; reduce heat. Boil gently, uncovered, until reduced by half. 

 

Place beef and bacon over onions. Pour reduced wine over. Add stock to almost cover. Using kitchen string, tie cinnamon, cloves, and peppercorns in a piece of cheesecloth; tuck into beef mixture. Add bay leaves. Dollop tomato paste around beef mixture. Sprinkle with thyme. Tie together parsley stems and inner leek piece; add to beef mixture. Place parchment paper over dish. Top with a triple layer of heavy foil. Seal tightly. Place on rimmed baking sheet. Bake 2 hours. Uncover; add prunes. Cover; bake 45 minutes to an hour more or until meat is easily pierced with a knife. Uncover; skim fat. Remove cheesecloth bag and parsley stems; discard. Increase oven to 350ºF. Add butternut squash. Bake uncovered, 20 minutes, basting once or twice. To serve, sprinkle with parsley leaves.

 

 

bacon recipe source: Scott Peacock, Better Homes and Gardens (@BHG)

3550. COCOA-RUBBED STEAK with BACON-WHISKEY GRAVY

yields six servings


For the steak:

1 tablespoon unsweetened cocoa powder
2 teaspoons sweet paprika
1/4 teaspoon smoked paprika
1 teaspoon packed light brown sugar
1/4 teaspoon cayenne pepper
Kosher salt
3 1 -pound New York strip steaks (about 1 1/2 inches thick)
1 tablespoon unsalted butter
 

For the gravy:
4 strips bacon, diced
1 leek (white and light green parts only), finely chopped
1 tablespoon all-purpose flour
1/2 cup whiskey
3 cups low-sodium chicken broth
2 bay leaves
1/2 cup heavy cream
1 tablespoon unsalted butter
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper

Make the steak: Mix the cocoa powder, both paprikas, brown sugar, cayenne and 2 teaspoons salt; rub on the steak and bring to room temperature, 30 minutes.

Make the gravy: Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 5 minutes. Remove to paper towels with a slotted spoon; set aside. Add the leek to the drippings and cook until soft, about 3 minutes. Add the flour and cook, stirring, 1 minute.

Remove the skillet from the heat. Add the whiskey, then return to medium heat; if the alcohol ignites, let the flames die out. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 2 minutes. Add the chicken broth and bay leaves. Bring to a boil over medium-high heat and cook until the mixture is reduced by one-quarter, about 8 minutes. Whisk in the heavy cream and simmer, stirring occasionally, until the gravy coats a spoon, about 7 minutes. Stir in the butter, reserved bacon and parsley; season with salt and pepper. Keep warm.

Heat a large cast-iron skillet over high heat, about 3 minutes. Add 1 tablespoon butter; when it melts, add the steak and sear until a dark crust forms, about 8 minutes per side. Transfer to a cutting board and let rest 5 minutes. Season with salt. Slice and serve with the gravy.

bacon recipe source: Food Network Kitchen, Food Network Magazine 

3532. GOMSER CHOLERA (SWISS POTATO and CHEESE PIE with BACON)

makes 8 to 10 servings

4 Yukon gold potatoes (about 1 3/4 pounds)
8 ounces (2 sticks) unsalted butter
3 1/2 ounces thick-cut bacon, cut into 1-inch pieces
8 ounces onions, finely chopped
1 pound leeks, white and light green parts only, split lengthwise, washed well, and thinly sliced
1 pound tart apples, peeled, quartered, and sliced
Salt and freshly ground black pepper to taste
Pinch of ground nutmeg
1 pound puff pastry, defrosted according to package instructions
10 ounces Gomser cheese (raclette cheese)
1 large egg, beaten

Place the potatoes in a pot full of water, bring to a boil over medium heat, then cook until a skewer glides easily into the center, about 40 minutes in all. Remove the potatoes, peel, cut into quarters, slice, and set aside.

In a large flameproof casserole, melt the butter with the bacon over low heat and cook until the bacon is slightly crispy, about 10 minutes. Add the onions and leeks and cook, stirring, until softened and slightly caramelized, about 20 minutes. Add the apples and cook, stirring, for 5 minutes. Season with salt, pepper, and nutmeg.

Preheat the oven to 400 degrees.

Roll out two-thirds of the puff pastry dough to fit into a 9-inch diameter deep-dish pie pan. Spread half the onion mixture over the dough and top with half of the potatoes and then half the cheese. Cover the cheese with the remaining filling in the same order. Roll out the remaining puff pastry and cover the filling with it. Score in several places and brush with the beaten egg. Bake until golden brown, about 35 minutes. Serve hot.


bacon recipe source: Hot & Cheesy by Clifford A. Wright (Houghton Mifflin Harcourt, 2012); Kimberly L. Jackson, NJ.com, January 29, 2013

3521. MUSHROOM CAPPUCCINO with SAVORY BACON CREAM and PIMENTON MUSHROOM CRISPS

yields eight servings


4 tablespoons butter

1/2 cup leeks, white parts only, sliced

1/2 cup onion, chopped

1 each garlic clove, minced

1 1/2 cup crimini mushrooms, sliced

1 1/2 cup oyster mushrooms, sliced

1 cup shiitake mushrooms, no stems, sliced

3/4 cup sherry, dry

1/4 each thyme bunch, leaves only

1/2 each tarragon bunch, leaves only

1/8 cup cornstarch, dissolved in ¼ cup of water

4 1/2 cups chicken stock (or vegetable stock)

1/2 cup cream

1 teaspoon cocoa powder, ground cinnamon or mushroom powder

Savory bacon cream

3/4 cup cream, 38%

2 each apple smoked bacon slices, cut in 1” strips

Pimentón mushroom crisps
1 pound portabella mushrooms

Olive oil, for brushing

Pimentón, to taste

Kosher or sea salt, to taste


Mushroom cappuccino: Caramelize shitake mushrooms in butter. Deglaze pan with ¼ cup of sherry. Add leeks, onion, and garlic and cook about 8 minutes, until the onion is transparent. Add more sherry if needed to maintain texture and moisture. Meanwhile, heat cream and chicken stock separately. In a separate pan, sauté remaining mushrooms in batches until they are golden and wilted. Lightly salt them to increase release of their liquids. Deglaze sauté pan with sherry or some of the chicken stock to dissolve brown particles stuck on bottom. Add sautéed mushrooms to shitake and onion mixture with fresh herbs. Mix in hot stock and bring to a simmer, stirring often. Reduce heat to medium low and simmer until mushrooms are tender, about 20 minutes. Add hot cream and season with salt and pepper. While stirring, add cornstarch mixture to thicken, if needed. Working in batches, purée soup in a blender or processor until it is smooth. Return soup to pot. This soup can be prepared ahead of time by covering it and refrigerating it. It can be reheated over low heat before serving.

Savory bacon cream: Combine cream and bacon, place in double boiler for 30 minutes. Strain and chill below 36°F. Remove any firm bacon fat from surface.Using hand held wire whisk, beat cream to a soft peak. Keep it cold until serving.
 
Pimentón mushroom crisps: Preheat oven to 400°F.Hold mushrooms by stems and, using a sharp slicing knife or mandoline, slice each mushroom cap crosswise or horizontally into thin, almost translucent, slices. Reserve stems for another dish. Lay out mushrooms in a single layer on sheet pan (you may require more than one). Brush each mushroom with olive oil and sprinkle with pimentón. Bake for about 15 minutes, until golden brown. Season with salt, place on a paper towel to drain and serve.

For each serving, to order: Ladle soup into coffee cups or small glasses. Place dollop of bacon cream over soup. Top with cocoa powder or mushroom powder and garnish with a few mushroom crisps.




bacon recipe source: Chef Lars Kronmark, Culinary Institute of America, St. Helena, CA; Mushroom Council, 2880 Zanker Road, Suite 203, San Jose, CA 95134

2880 Zanker Road, Suite 203 San Jose, CA 95134

2880 Zanker Road, Suite 203 San Jose, CA 95134

3416. OYSTER STEW with SAFFRON, LEEKS and BACON

serves four


1 cup dry white wine

2 tablespoons minced shallots

8 saffron threads

2 slices bacon, cut into 1/4-inch dice

1 leek, thinly sliced

1 1/2 cups heavy cream

2 tablespoons unsalted butter

24 oysters, shucked (reserve their liquor)

Kosher salt and freshly ground black pepper to taste

Dash of paprika

 

Combine the wine, shallots, and saffron in a 4-quart saucepan over medium-low heat and simmer gently until the liquid is reduced by half. Meanwhile, cook the bacon in an 8-inch skillet until it is crispy, then pour off all but 1 tablespoon of the fat. Add the leeks to the bacon and gently cook until softened. Add the bacon mixture to the reduced wine. Add the cream, butter, and the liquor from the oysters and simmer for 12 to 15 minutes. Add the oysters and simmer until they just begin to curl, about 2 minutes. Season with salt and pepper and garnish with paprika. Serve hot.

 

 

bacon recipe source: Recipes from Home, by Barbara Shinn and David Page (Artisan, 2001); on FreshDirect.com

3399. ASPARAGUS and TOMATO-BACON STEW

serves six


3 oz. applewood-smoked slab or thick-sliced bacon, cut into 1-inch by 1/4-inch lardons
3 tablespoons coarsely chopped leeks (white and light green parts only)
2 tablespoons coarsely chopped onion
1 teaspoon finely chopped garlic
Kosher salt and freshly ground black pepper
one 14 oz. can San Marzano whole tomatoes
canola oil (optional)
2 1/2 lb. large asparagus, trimmed and peeled
1/4 cup plus 2 tablespoons chicken stock
extra-virgin olive oil

Pour 2 tablespoons water into a medium saucepan and set over medium heat (the water will keep the bacon from crisping as the fat begins to render). Add the bacon, reduce the heat to medium-low, and let the bacon render its fat for 30 minutes. The bacon will color but not become completely crisp. Using a slotted spoon, transfer the bacon to paper towels to drain.

Pour all all but 1-2 tablespoons fat from the pan, reserving the extra fat. Set the pan over medium heat, add the leeks, onion, and garlic to the fat, stir to coat, and season with salt and pepper. Cook for 5 to 7 minutes, until the vegetables are soft. Add the tomatoes, with their juice, bring to a simmer, and simmer for 45 minutes.

Transfer half of the mixture to a food processor and puree. Stir the tomatoes back into the pan, return to a simmer, and cook until thickened, about 15 minutes. (The larger tomatoes will break down and the stew will have the texture of a thick tomato sauce.) Stir in the bacon and reduce the heat to low.

Heat a large frying pan that will hold half the asparagus in a single layer over medium-low heat. Pour a film of the reserved bacon fat or canola oil into the pan. Arrange half the asparagus in the pan, our 3 tablespoons of the stock over it, and sprinkle with salt. Cook until the asparagus is tender but not limp, 6 to 7 minutes. Season with additional salt to taste and arrange the asparagus on a platter. Repeat with the remaining asparagus.

Spoon the sauce in a band across the asparagus. Drizzle with olive oil.


bacon recipe source: ad hoc at home, by Thomas Keller, with Dave Cruz. NY: Artisan/Workman Publishing Company, Inc., 2009

3396. THE BEST CLAM CHOWDER

yields 8-10 servings


24 medium-size quahog clams, usually rated "top neck" or "cherrystone," rinsed
1 tablespoon unsalted butter
1/4 lb. slab bacon or salt pork, diced
2 leeks, tops removed, halved and cleaned, then sliced into half moons
3 large Yukon Gold potatoes, cubed
1/2 cup dry white wine
3 sprigs thyme
1 bay leaf
2 cups cream
freshly ground black pepper to taste
1/4 cup chopped parsley

Put the clams in a large, heavy Dutch oven, add about 4 cups of water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded). Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set aside as well.

Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add bacon, and cook, stirring occasionally, until the fat has rendered and the bacon has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove bacon from fat, and set aside.

Add the leeks to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add enough clam broth to just cover the potatoes, approximately 3 cups, reserving the rest for another use. Add the thyme and the bay leaf.

Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.

Meanwhile, chop the clams into bits about the size of the bacon dice.

When potatoes are tender, add cream and stir in chopped clams and reserved bacon. Add black pepper to taste. Let come to a simmer, and remove from heat. (Do not let the chowder come to a full boil). Fish out the thyme and the bay leaf, and discard.

The chowder should be allowed to sit for a while to cure. Reheat it to a bare simmer before serving, then garnish with chopped parsley. Serve with oyster crackers.


bacon recipe source: Sam Sifton, "Founding Fodder," The New York Times Magazine, August 10, 2014

3359. BAKED COD with LEEKS, MORELS and BACON

serves four


3/4 oz. dried morel mushrooms 
1/2 cup boiling water  
3 tablespoons unsalted butter 
4 bacon slices 
2 cups thinly sliced leeks, white and light green portions 
1/4 teaspoon salt, plus more, to taste 
1 teaspoon Champagne vinegar 
4 cod fillets, each about 6 oz. 
Freshly ground pepper, to taste 
1 tablespoon minced fresh chives

Preheat an oven to 375°F.

In a small heatproof bowl, soak the mushrooms in the boiling water for 20 minutes. Squeeze the mushrooms dry and roughly chop the larger ones into bite-size pieces. Set aside.

In a large ovenproof fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the bacon and fry until crispy, about 5 minutes. Drain on paper towels. Pour off all but 3 Tbs. of the fat from the pan. Add the leeks and the 1/4 tsp. salt, stir until evenly coated with the fat and cook, stirring often, until tender and beginning to brown, about 10 minutes. Crumble the bacon and add half to the leeks along with the reserved mushrooms and the vinegar. Toss to combine well and spread the leek mixture over the bottom of the pan.

Season the cod fillets with salt and pepper and lay them on top of the leeks. Dot with the remaining 1 Tbs. butter. Bake until the fish flakes with a fork, about 12 minutes. Garnish with the remaining bacon and the chives and serve immediately.





bacon recipe source: Williams-Sonoma's One Pot of the Day: 365 recipes for every day of the year, by Kate McMillan (Weldon Owen, 2012)

3354. ORECCHIETTE CARBONARA with BACON and LEEKS

makes four servings

 
4 applewood-smoked bacon slices, diced 
2 medium leeks (white and pale green parts only), halved lengthwise, then cut crosswise into 1/3-inch pieces 
10 oz. orecchiette (little ear-shaped pasta) or small shells 
2 large eggs, room temperature 
1/2 cup freshly grated Parmesan cheese plus additional for serving 
1 tablespoon chopped fresh Italian parsley

Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 2 tablespoons fat from skillet if necessary. Add leeks and sauté over medium heat until tender, about 6 minutes. Set aside.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid.

Whisk eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid. Add pasta to leeks in skillet and stir to heat. Remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.) Add some of remaining 1/4 cup pasta cooking liquid to pasta if needed to moisten. Stir in bacon and parsley. Serve pasta, passing additional cheese separately.


bacon recipe source: Jeanne Thiel Kelley, Bon Appétit.com

3320. SMOKED HADDOCK and LEEK CHOWDER with BACON

serves four (generously)


600 grams natural (undyed) smoked haddock
500 ml milk
1 tablespoon olive oil
150 grams diced bacon
2 sticks of celery, thinly sliced
3 medium leeks, washed and sliced
2 bay leaves
2 medium potatoes, peeled and diced into small cubes
500 ml fish or chicken stock
125 grams frozen sweetcorn, thawed
142ml carton single cream
2 tablespoons roughly chopped fresh parsley 

Lay the haddock in a deep frying pan and pour over the milk. Cover and bring to the boil. Remove from the heat and leave undisturbed for about 5minutes , until the haddock is just cooked. Lift the haddock from the milk, remove the skin and bones and flake onto a plate. Reserve the milk for later. 

Heat the oil in a large saucepan (preferably non-stick) and gently fry the bacon until starting to brown. Add the celery, leeks, bay leaves and potatoes, and cook for a couple of minutes. Pour in the stock and reserved milk. Bring to the simmer and cook for 10 minutes. 

Add the flaked haddock, sweetcorn and cream. Season with pepper (it shouldn’t need salt) and stir in the parsley. Heat through gently, then serve.


bacon recipe source: Jo Pratt, Good Food Magazine, February 2005