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

2558. WINTER MACHE SALAD with BACON, CRISPY EGG and HOMEMADE GARLIC RANCH DRESSING

makes one serving


1 thick slice applewood bacon; chopped roughly
1 whole egg
mache lettuce leaves or any other baby leaf blend
red onion; sliced thinly
salt and pepper
garlic ranch dressing (recipe below)

Garlic Ranch Dressing
makes 4-6 servings
¼ cup mayonnaise
¼ cup buttermilk
½ garlic clove; gratedr
red onion, grated, with the juice
salt and pepper

Combine the mayonnaise, buttermilk, grated garlic, grated onion with its juices, and salt and pepper into a small bowl. Use a whisk to blend the ingredients together, smoothing out the mixture. Adjust seasonings to suit your taste.

For Salad: In a small fry pan set over medium-high heat, brown the bacon bits. While this happens, begin construction of your salad. Place desired amount of mache lettuce leaves onto a big plate or bowl. Season with salt and pepper. Disperse thinly sliced red onion throughout. When the bacon is done cooking, set aside, leaving behind the grease. Fry the egg, seasoning with salt and pepper, and then cook almost all the way through. Finish by flipping it over to cook over easy. Set aside. Dress the salad lightly with the homemade garlic ranch dressing. Adorn the salad with the fried egg and scatter the bacon bits all around.


bacon recipe courtesy of: Stephanie Russell, Okie Dokie Artichokie, January 11, 2011

2357. POTATO GNOCCHI with TRUFFLED BACON JUS

serves 6-8 people


For the gnocchi:
2.5 lb russet potato after ricing
7 oz. all-purpose flour
2 egg yolks
salt

For the jus:
2 cups chicken stock
6 oz. piece slab bacon or 8-10 pieces pre-sliced
4 oz. unsalted butter
3 tablespoons chopped black truffle
2 teaspoons truffle oil

For the garnish:
8-10 thin slices of bacon (cooked until crispy)
truffle slices (optional)
freshly grated Parmesan
micro greens, baby arugula or mache

To make the gnocchi, place the potatoes (skin on) in a pot of cold water. Slowly bring to a simmer. Do not boil, or the skin will crack, and the potatoes will absorb water. The goal is to remove the potatoes from the water and put through the ricer or food mill as soon as they are cooked. If they take on water they will need more flour, and they will be chewy.

Place riced potatoes on floured work surface and add 1/3 of the flour. Work in gently to cool slightly. Then, add salt and egg yolks along with 1/3 more flour. Slowly add remaining flour, but stop when dough no longer feels tacky. Bring pot of water to a simmer. Pinch off small piece of dough. Roll into a ball and cook to see if dough holds together. If not add more flour. Taste for seasoning.

To form the gnocchi, cut manageable portions from dough with bench scraper and roll into a thin log shape. Cut half inch sections. Roll those into balls, and then roll off the back of a fork onto a floured sheet pan.

Gnocchi can be poached ahead of time and refrigerated. The gnocchi are cooked when they float to the top. Remove them from the water. Shock them in ice bath. Drain and cover.

For the jus, bring stock and slab bacon to a simmer. Cook until the bacon is tender. Let cool. Remove bacon from liquid and dice. Add truffle and diced bacon to jus. Bring to a boil. Add butter. Reduce until slightly thickened. Add truffle oil and season to taste.

To plate, toss gnocchi in jus. Taste again and season if necessary. Divide into bowls, making sure each has a nice amount of the sauce. Place crispy bacon, truffle slices if using, Parmesan and greens on top of each. Serve with fork and spoon. You will want to get all the truffle and bacon out of the bowl.


bacon recipe courtesy of: Steven Caravelli, Sleek, 999 N. 2nd Street, St. Louis, Missouri 63102 | Riverfront Times, St. Louis, 2009

2143. ASIAN PEAR, MACHE, FETA and BACON SALAD with COARSE-GRAIN MUSTARD and MOLASSES

For the Vinaigrette:
1 1/2 tablespoons coarse grain mustard
1/2 teaspoon molasses
1/4 teaspoon (packed) brown sugar
2 tablespoons red wine vinegar
1/4 teaspoon freshly cracked black pepper
pinch kosher salt
3 tablespoons olive oil

For the Salad:
1 Asian pear, core removed, sliced thin
5–6 cups mache, can substitute any green
1/2 cup feta, crumbled
4 slices cooked bacon, crumbled

For the Peppery Candied Walnuts:
1 cup walnuts
2 tablespoons light corn syrup
1 tablespoon (packed) brown sugar
3/4 teaspoons salt
1/2 teaspoon freshly cracked black pepper
1/8 teaspoon red pepper fakes

For the Salad: In a large mixing bowl, whisk together all ingredients for the vinaigrette except olive oil until thoroughly combined. While continuing to whisk constantly, slowly drizzle in olive oil to form an emulsifed vinaigrette. Adjust seasoning to taste with kosher salt and freshly cracked black pepper. Reserve 1 1/2 tablespoons of dressing for garnish. Add mache and sliced pear to vinaigrette and toss to coat. Divide salad evenly among four plates. Sprinkle each salad with crumbled feta, bacon, and candied walnuts (see below). To garnish, drizzle a teaspoon of reserved vinaigrette around the perimeter of the plate.

For the Peppery Candied Walnuts: Preheat oven to 350 degrees and spray a baking sheet with cooking spray. Mix together all candied walnut ingredients in abowl until walnuts are evenly coated. Pour walnuts onto prepared baking sheet and scatter into a single layer. Bake at 350 degrees for 10 to 15 minutes until nuts turn a deep golden. Stir every 5 minutes to prevent nuts from burning. Remove from oven. Cool nuts completely on the pan. Store in an airtight container at room temperature.


bacon recipe courtesy of: ifood.tv

1903. BRUSSEL SPROUTS with BACON, MACHE and MUSTARD SAUCE

serves four


1 pound Brussel sprouts
1 garlic clove cut into slivers
2 tablespoons chives finely chopped
1/4 pound slab bacon
1 teaspoons Dijon mustard
1/4 cup chicken stock
2 tablespoons creme fraiche or heavy cream
bunch of mache or tatsoi


Blanch Brussel sprouts for 4-5 minutes in boiling salted water. Refresh in cold water to keep the color. Cut the bacon slab into 1/4 slice then slice again into 1/4 pieces. Saute bacon in 1 tablespoon olive oil till light browned. Reserve half the bacon for garnish...

Cut the Brussel sprouts in half, then add the cut Brussel sprouts flat side down to the bacon fat. Cook till light browned, then add the garlic slivers and cook another 30 seconds.

For the sauce: Add 1/2 the bacon, shallots, and saute in 1 tablespoon butter. Add the chicken stock and mustard. Whisk in cream and reduce till desired consistency is reached. Add mache (leaving some for garnish) and cook till just barely wilted.

Reheat the Brussel sprouts with mache and 1/2 bacon. Pour over sauce and garnish with additional bacon, mache and chives.


bacon recipe courtesy of: Greenmarket Recipes

1760. MACHE SALAD with FIGS and BACON

serves four


8 medium-to-large fresh figs, cut in half lengthwise through the stem end
8 slices bacon, each cut in half
4 ounces mâche
3 ounces gorgonzola cheese, crumbled

Vanilla Vinaigrette:
2 tablespoons vanilla bean vinegar or champagne vinegar
1 teaspoon honey
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste

Place half of the bacon strips on a double thickness of paper towels. Cover the bacon with another double thickness of paper towels and microwave on high until the bacon is half-cooked, 30 to 60 seconds, depending on the wattage of your microwave and the thickness of your bacon. It's a good idea to experiment with an extra strip of bacon to determine the exact timing of this step, as microwaves vary widely in cooking power. You want the bacon to color slightly but still be pliable enough to wrap around the fig halves.

Once removed from the microwave, immediately wrap the bacon strips around half of the figs, securing the ends with a toothpick, if needed. Repeat the microwave step with the remaining bacon, and then wrap the remainder of the figs. The figs can rest at room temperature for an hour or two before proceeding, if desired. They can also be refrigerated, covered, for up to 8 hours.

To make the vinaigrette, combine the vinegar, honey, and olive oil in a small jar, seal tightly with a lid, and shake to emulsify. Season to taste with salt and pepper, and set the vinaigrette aside at room temperature. The dressing can be made 2 days in advance and kept in the refrigerator. Bring to room temperature before serving.

Position a rack at the topmost level of the oven, closest to the heat source. Preheat the broiler on high. Place the bacon-wrapped figs on a baking tray and broil, turning once, until the bacon is cooked. Remove the figs to a paper towel-lined plate while you finish the salad.

Place the mâche in a large bowl and toss with the vinaigrette. Divide the greens among 4 salad plates. Arrange 4 bacon-wrapped figs on each salad and top with some of the Gorgonzola cheese. Serve immediately.


bacon recipe courtesy of: Earthbound Farm, 1721 San Juan Highway, San Juan Bautista, California 95045

1759. FIELD GREENS with SMOKED EEL and BACON-MUSTARD VINAIGRETTE

serves four


Bacon-Dijon Dressing:
1/2 cup coarsely chopped bacon
2 tablespoons genuine German mustard
1 tablespoon sugar
1 cup white wine vinegar
1 cup water
1 cup extra virgin olive oil
Sea salt
Freshly ground black pepper

The Salad:
1 pound field greens or mâche
8 ounces smoked eel
¼ cup crème fraîche
4 cherry tomatoes, halved
Dill leaves, for garnish

For the Bacon-Dijon Dressing: Fry the bacon until crispy and drain on a paper towel. Whisk the mustard, sugar, vinegar, and water together in a mixing bowl. Continue whisking, adding the oil in a slow, steady stream; season to taste with salt and pepper. Add more sugar, if necessary. Add the bacon and mix to combine.

For the salad: In a mixing bowl, place the mâche and pour in the Bacon-Dijon Dressing. Toss to completely coat each leaf. Slice the eel on an angle into 32 equal pieces. Place mounds of the coated mâche in the center of each serving plate (Chef Marcel Biró prefers square plates for this presentation). Place two slices of eel at 12:00, 3:00, 6:00, and 9:00 plate positions. In each corner of the plate, shape a small quenelle of crème fraîche. Garnish with the cherry tomatoes and dill leaves.


bacon recipe courtesy of: Marcel Biró and Shannon Kring Biró | GermanFoods.org, German Foods North America, LLC, c/o The Representative of German Industries and Trade, 1776 I Street, NW, Suite 1000, Washington DC 2008, info@germanfoods.org

1120. MACHE SAUTE with APPLE SMOKED BACON

serves four


4 strips apple-smoked bacon, chopped
1 tablespoon olive oil
1/2 red onion, thinly sliced
1 clove garlic, thinly sliced
4 ounces mâche, rinsed
Sea salt and black pepper

Cook the bacon in a large sauté pan over medium heat until golden and crisp. Remove bacon and pour out excess fat. Heat olive oil in same pan over medium heat. Add onion and garlic and cook for 1-2 minutes. Add the Mâche and cook until wilted. Add reserved bacon and stir through. Season to taste with salt and pepper.


courtesy of: Epic Roots, (415) 331-8271

1042. POACHED EGG with LOBSTER, SPINACH, BACON and HOLLANDAISE SAUCE on TOASTED CHALLAH BREAD

serves: 4-5


1 egg yolk
2 oz Pinot Grigio vinegar, reduced by 1/4 and cooled
Sea salt
3/4 lbs salted butter, clarified
1 large lobster tail (New Zealand or Florida)
1 thick slice challah bread, cut with large ring mold
Butter for toasting
Oil for toasting
1 cup picked baby spinach
1 cup picked mache
10 slices of bacon
1 whole poached egg
4 white peppercorns
1/4 cup chopped chives
Black pepper

Hollandaise: In food processor, add egg yolk and reduction. Add salt to taste then slowly drizzle clarified butter until thick. Loosen with warm water if needed. Set aside at room temperature.

Lobster and Greens: Season lobster tails and grill on both sides. Remove from shell and slice lengthwise into half-inch thick slices. In pan, toast challah with butter and oil until golden. Lightly sauté spinach and mache. Season and set aside.

Bacon: Lay bacon flat on baking mat. Overlapping, place sheet pan on top; weigh down with ovenproof item. Bake at 375 degrees until crispy. Allow to cool. To fit challah, punch out bacon with ring mold. Cut one long strip or triangle for garnish.

To plate: Using mold, fill bacon over toast adding one layer of lobster then greens. Make small hole in center of greens to place warm poached egg. Top with hollandaise, peppercorns, chives and pepper. Lay bacon strip (or triangle) on top.


courtesy of: Lisa Fernandes, Top Chef, Season 4