Yield: Serves about 4-6
Canola oil
6 slices thick-cut, apple-smoked bacon, finely chopped
2 tablespoons unsalted butter
1 onion, finely chopped
2 ribs celery, finely diced
2 carrots, peeled and finely diced
2 teaspoons dried marjoram
Salt
½ teaspoon black pepper
4 large cloves garlic, pressed through garlic press
1 pound green split peas, picked through and rinsed
6 cups hot chicken stock
1 tablespoon chopped flat-leaf parsley
1 teaspoon fresh thyme leaves
Squeeze of lemon
Rustic Garlic-Butter Croutons (recipe below)
Place a medium-large or large soup pot over medium-high heat, and add in just a small drizzle of oil; once the oil is hot, add in the chopped bacon, and cook until golden and crispy; remove bacon with a slotted spoon, set aside, and wipe out most of the bacon grease, leaving about 1 tablespoon worth in the pot.
Place the pot back on medium heat, and add in the butter; once melted, add in the onion, celery, and carrot, and saute those for a couple of minutes just until they begin to become tender.
Add in the marjoram, a pinch or two of salt, the black pepper, and the garlic, and stir to combine; cook for a moment or two until the garlic becomes aromatic.
Add in the split peas, along with the stock, and stir to combine; bring the soup up to a rolling simmer/boil, and then cover, and reduce the heat to low, simmering the soup very gently for about 45-50 minutes, stirring occasionally, or until the peas have split and are tender.
Finish the soup by adding in the chopped parsley and the thyme, along with a squeeze of lemon juice, and check to see if any additional salt or pepper is needed.
Ladle the soup into bowls, and garnish with some of the Rustic Garlic-Butter croutons, and a generous sprinkle of the crispy bacon.
Rustic Garlic-Butter Croutons:
4 tablespoons unsalted butter
2 small cloves garlic, pressed through garlic press
Black pepper
Salt
½ teaspoon Italian seasoning
8 ounces ciabatta bread, sliced into ½" thick slices, and then cubed into small cubes
Preheat the oven to 425°, and line a baking sheet with foil.
Melt the butter in a small bowl in the microwave for a few moments; to it add the pressed garlic cloves, a pinch of black pepper, a couple of pinches of salt, and the Italian seasoning, and mix with a fork to combine.
Place the cubed ciabatta into a medium-size bowl, and pour the butter mixture evenly over the cubes; toss to coat, and pour the cubes out in a single layer onto the prepared baking sheet, and bake for about 12-15 minutes, tossing the cubes occasionally for even crisping/browning.
Remove from oven and allow the cubes to cool completely on the baking sheet; use immediately, or keep in a ziplock. (You can re-crisp them, if necessary, in a low-heat toaster oven for about 8-10 minutes.)
bacon recipe source: Ingrid Beer, The Cozy Apron (@TheCozyApron), March 1, 2015
Showing posts with label marjoram. Show all posts
Showing posts with label marjoram. Show all posts
Tuesday, March 15, 2016
Monday, February 24, 2014
3213. BACON and CROISSANT STUFFING
1/2 lb. bacon, diced
1 large onion, chopped
6 croissants, day old if possible, cut into cubes
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried rosemary
salt and pepper
3-4 tablespoons chicken broth
1 large onion, chopped
6 croissants, day old if possible, cut into cubes
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried rosemary
salt and pepper
3-4 tablespoons chicken broth
finely chopped green onion, for garnish
Preheat the oven to 350 degrees. Lightly grease a 9x13 baking pan. In
a large skillet, cook the diced bacon until crisp. Leave about 1/2 cup
of the bacon grease in the skillet and drain the rest. Add the onion
and cook until soft. Remove from heat and stir in the spices; season
with salt and pepper. While the onions are cooking, combine croissants and bacon in a large bowl. Add in onion mixture and stir well. Spread in the prepared baking dish and cover dish with foil. Bake for 30 minutes, remove foil and bake another 20 minutes.
bacon recipe courtesy of: Becca, Crumbs and Chaos, November 13, 2013
Tuesday, October 22, 2013
3088. OYSTERS, BACON and PULLETS
serves 4-6
2 2-lb. broiling chickens
salt
1 pint oysters and their liquor
4 shallots or 1 small onion, minced
4 tablespoons butter
1/4 lb. bacon
2 cups fresh bread crumbs
1/2 teaspoon each: pepper, thyme, and marjoram
1/4 teaspoon nutmeg
1/2 cup chicken broth
Wipe the broilers and salt the cavities. Simmer the oysters in their liquor until the edges barely curl. Strain and reserve liquor for basting. Cook the shallots in 1 tablespoon butter. Dice the bacon, fry it for 5 minutes, and drain. Mix the oysters, shallots, bacon, bread crumbs, and seasonings. Stuff the birds and truss. Spread each bird with 1 tablespoon butter. Use remaining tablespoon butter to butter a roasting pan. Place birds in the pan and roast in a preheated 400-degree oven for 45 minutes, basting twice with the oyster liquor after the first 20 minutes. Keep chickens warm. Deglaze the pan on a low fire by pouring in chicken broth and scraping all the drippings. Simmer for 3 minutes. Serve separately in a sauceboat.
bacon recipe courtesy of: The Horizon Cookbook: An Illustrated History of Eating and Drinking through the Ages, by the Editors of Horizon Magazine. American Heritage Publishing Co., Inc., 1968
2 2-lb. broiling chickens
salt
1 pint oysters and their liquor
4 shallots or 1 small onion, minced
4 tablespoons butter
1/4 lb. bacon
2 cups fresh bread crumbs
1/2 teaspoon each: pepper, thyme, and marjoram
1/4 teaspoon nutmeg
1/2 cup chicken broth
Wipe the broilers and salt the cavities. Simmer the oysters in their liquor until the edges barely curl. Strain and reserve liquor for basting. Cook the shallots in 1 tablespoon butter. Dice the bacon, fry it for 5 minutes, and drain. Mix the oysters, shallots, bacon, bread crumbs, and seasonings. Stuff the birds and truss. Spread each bird with 1 tablespoon butter. Use remaining tablespoon butter to butter a roasting pan. Place birds in the pan and roast in a preheated 400-degree oven for 45 minutes, basting twice with the oyster liquor after the first 20 minutes. Keep chickens warm. Deglaze the pan on a low fire by pouring in chicken broth and scraping all the drippings. Simmer for 3 minutes. Serve separately in a sauceboat.
bacon recipe courtesy of: The Horizon Cookbook: An Illustrated History of Eating and Drinking through the Ages, by the Editors of Horizon Magazine. American Heritage Publishing Co., Inc., 1968
Friday, July 12, 2013
2986. BEEF STEW with BACON and BUTTERNUT SQUASH
yields six servings
3 pounds beef chuck
Kosher salt and black pepper
olive or vegetable oil
6 slices good quality, lean, smoky bacon, chopped 1-inch pieces
2 carrots, chopped
2 to 3 ribs celery, chopped
1 large onion, chopped
3 to 4 cloves garlic, sliced or chopped
1 tablespoon fresh marjoram or 1 teaspoon dried
3 tablespoons fresh thyme, chopped, divided
2 fresh bay leaves
2 tablespoons tomato paste
1 12-ounce bottle hard cider or 1 cup sweet vermouth
2 fat strips orange rind
1 quart beef stock
1 medium-large butternut squash, peeled and cut into 1 1/2-inch chunks
a little freshly grated nutmeg
about 2 tablespoons honey or maple syrup
about 2 tablespoons grainy Dijon mustard
warm crusty bread and butter, to pass at table
Bring meat to room temperature and pat dry. Cut into 2-inch pieces. Just before cooking, season with Kosher salt and black pepper. Preheat oven to 325°F. Heat oil, 2 turns of the pan, over medium-high heat in a large Dutch oven. Add the bacon and stir until crisp; remove to a plate. Cook meat in batches, caramelizing on all sides. Remove to a plate and repeat with remaining meat, adding additional oil if necessary. To meat drippings, add chopped carrot, celery, onion, sliced garlic, marjoram, half the thyme, bay leaves, salt and pepper. Partially cover pot and cook 5-7 minutes, stirring occasionally. Stir in tomato paste, cook for 1 minute, then stir in hard cider or vermouth and a few fat strips of orange rind; deglaze and reduce liquid by half. Add stock then slide meat and bacon back into the pot, bring to bubble, cover and transfer to oven. Roast 2 1/2 hours. Remove the stew and let it stand, covered, while you roast squash. Raise heat to 425°F. Coat squash with oil and toss with remaining thyme, salt, pepper and nutmeg. Roast 30-35 minutes, turning once, until brown at edges. Once the squash is done, remove bay leaf and orange rind from the stew. Skim fat with a spoon or paper towels. Place meat in a large shallow bowl or serving dish and stir honey and mustard into sauce. Stir in squash and serve in bowls. Pass crusty bread at table for mopping.
bacon recipe courtesy of: Rachael Ray Show, March 19, 2013
3 pounds beef chuck
Kosher salt and black pepper
olive or vegetable oil
6 slices good quality, lean, smoky bacon, chopped 1-inch pieces
2 carrots, chopped
2 to 3 ribs celery, chopped
1 large onion, chopped
3 to 4 cloves garlic, sliced or chopped
1 tablespoon fresh marjoram or 1 teaspoon dried
3 tablespoons fresh thyme, chopped, divided
2 fresh bay leaves
2 tablespoons tomato paste
1 12-ounce bottle hard cider or 1 cup sweet vermouth
2 fat strips orange rind
1 quart beef stock
1 medium-large butternut squash, peeled and cut into 1 1/2-inch chunks
a little freshly grated nutmeg
about 2 tablespoons honey or maple syrup
about 2 tablespoons grainy Dijon mustard
warm crusty bread and butter, to pass at table
Bring meat to room temperature and pat dry. Cut into 2-inch pieces. Just before cooking, season with Kosher salt and black pepper. Preheat oven to 325°F. Heat oil, 2 turns of the pan, over medium-high heat in a large Dutch oven. Add the bacon and stir until crisp; remove to a plate. Cook meat in batches, caramelizing on all sides. Remove to a plate and repeat with remaining meat, adding additional oil if necessary. To meat drippings, add chopped carrot, celery, onion, sliced garlic, marjoram, half the thyme, bay leaves, salt and pepper. Partially cover pot and cook 5-7 minutes, stirring occasionally. Stir in tomato paste, cook for 1 minute, then stir in hard cider or vermouth and a few fat strips of orange rind; deglaze and reduce liquid by half. Add stock then slide meat and bacon back into the pot, bring to bubble, cover and transfer to oven. Roast 2 1/2 hours. Remove the stew and let it stand, covered, while you roast squash. Raise heat to 425°F. Coat squash with oil and toss with remaining thyme, salt, pepper and nutmeg. Roast 30-35 minutes, turning once, until brown at edges. Once the squash is done, remove bay leaf and orange rind from the stew. Skim fat with a spoon or paper towels. Place meat in a large shallow bowl or serving dish and stir honey and mustard into sauce. Stir in squash and serve in bowls. Pass crusty bread at table for mopping.
bacon recipe courtesy of: Rachael Ray Show, March 19, 2013
Wednesday, May 08, 2013
2921. HERBED CHICKEN POTPIE with BACON
1 package puff pastry
2 tablespoons butter,
4 oz. bacon, finely chopped
1 1/2 lb. chicken, cut into bite-sized pieces
1 yellow onion, peeled and chopped
6 carrots, peeled and chopped
6 celery stalks, chopped
1 cup frozen peas, thawed
1 quart chicken stock
1 teaspoon fresh tarragon
2 tablespoons fresh marjoram, chopped
1/4 cup fresh parsley, chopped
1 bay leaf
sea salt, to taste
freshly cracked black pepper, to taste
Heat the butter in a pan until melted over medium-low in a cast iron skillet or other oven-safe skillet. Add the chopped bacon and cook until done. When the bacon is browned and crisp, add the chopped onion and garlic and cook until translucent. Add the chopped chicken and cook through. When the chicken is done, add the chopped carrots, celery, and bay leaf. Increase the heat, and add chicken stock and cook down until the stock is reduced to a gravy that smoothly envelopes the other ingredients.
Remove the bay leaf and add the remaining herbs. Season the mixture with salt and pepper.
Roll out the puff pastry, and cover the skillet with the dough. Cut a few vents into the crust and bake in an oven preheated to 375°F and cook until the crust is nicely browned. Allow the pie to cool for 5 to 10 minutes and serve with a fresh green salad and beets.
bacon recipe courtesy of: Foodily; WebMD, July 16, 2012
4 oz. bacon, finely chopped
1 1/2 lb. chicken, cut into bite-sized pieces
1 yellow onion, peeled and chopped
6 carrots, peeled and chopped
6 celery stalks, chopped
1 cup frozen peas, thawed
1 quart chicken stock
1 teaspoon fresh tarragon
2 tablespoons fresh marjoram, chopped
1/4 cup fresh parsley, chopped
1 bay leaf
sea salt, to taste
freshly cracked black pepper, to taste
Heat the butter in a pan until melted over medium-low in a cast iron skillet or other oven-safe skillet. Add the chopped bacon and cook until done. When the bacon is browned and crisp, add the chopped onion and garlic and cook until translucent. Add the chopped chicken and cook through. When the chicken is done, add the chopped carrots, celery, and bay leaf. Increase the heat, and add chicken stock and cook down until the stock is reduced to a gravy that smoothly envelopes the other ingredients.
Remove the bay leaf and add the remaining herbs. Season the mixture with salt and pepper.
Roll out the puff pastry, and cover the skillet with the dough. Cut a few vents into the crust and bake in an oven preheated to 375°F and cook until the crust is nicely browned. Allow the pie to cool for 5 to 10 minutes and serve with a fresh green salad and beets.
bacon recipe courtesy of: Foodily; WebMD, July 16, 2012
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
Wednesday, November 21, 2012
2753. OXTAIL and BARLEY SOUP with BACON
serves 4-6
3 tablespoons olive oil
3 slice bacon, chopped
4 lbs. oxtails, cut into 3-inch segments
2 carrots, chopped
1 stalk celery, chopped
1 onion, chopped
2 cloves garlic, chopped
1 can (14 oz.) diced tomatoes, with juice
4 cups beef stock
1 cup dry white wine
1 teaspoon salt
1 teaspoon dried marjoram
1/2 teaspoon five-spice powder (optional)
1/4 teaspoon freshly ground black pepper
2 cups water
1 cup pearl barley
1/4 cup minced fresh flat-leaf (Italian) parsley
croutons (recommended: garlic croutons)
In a large pot, heat oil over medium heat. Add bacon and saute until browned and crispy, about 5 minutes. Remove with a slotted spoon to a plate lined with paper towels. Set aside. Increase heat to medium-high and add half the oxtails, cut ends down, to the pot; let cook, undisturbed, until browned, about 8 minutes. Turn to brown the other end, then brown the sides. Remove with a slotted spoon to a warm plate. Repeat with remaining oxtails. Reduce heat to medium and add carrots, celery and onion to the pot; saute until softened, 3 to 4 minutes. Return the oxtails and any accumulated juices to the pot and add garlic, tomatoes with juice, stock, wine, salt, marjoram, five-spice powder (if using) and pepper; bring to a boil. Cover, reduce heat to low and simmer gently until meat is falling off the bones, about 2 hours. Meanwhile, in a saucepan, bring water to a boil over medium heat. Add barley and a pinch of salt; cover, reduce heat to low and simmer until tender, about 20 minutes. Remove oxtails from the pot with a slotted spoon and let cool slightly, then pick the meat from the bones. Discard bones. Skim the fat from the surface of the soup with a large spoon. Return meat to the pot and add reserved bacon; reheat, if necessary. Taste and adjust seasoning with salt and pepper, if necessary. Divide barley among heated bowls and top with soup. Garnish with parsley and croutons.
bacon recipe courtesy of: 300 Sensational Soups by Carla Snyder and Meredith Deeds, 2008, pp. 166-167
3 tablespoons olive oil
3 slice bacon, chopped
4 lbs. oxtails, cut into 3-inch segments
2 carrots, chopped
1 stalk celery, chopped
1 onion, chopped
2 cloves garlic, chopped
1 can (14 oz.) diced tomatoes, with juice
4 cups beef stock
1 cup dry white wine
1 teaspoon salt
1 teaspoon dried marjoram
1/2 teaspoon five-spice powder (optional)
1/4 teaspoon freshly ground black pepper
2 cups water
1 cup pearl barley
1/4 cup minced fresh flat-leaf (Italian) parsley
croutons (recommended: garlic croutons)
In a large pot, heat oil over medium heat. Add bacon and saute until browned and crispy, about 5 minutes. Remove with a slotted spoon to a plate lined with paper towels. Set aside. Increase heat to medium-high and add half the oxtails, cut ends down, to the pot; let cook, undisturbed, until browned, about 8 minutes. Turn to brown the other end, then brown the sides. Remove with a slotted spoon to a warm plate. Repeat with remaining oxtails. Reduce heat to medium and add carrots, celery and onion to the pot; saute until softened, 3 to 4 minutes. Return the oxtails and any accumulated juices to the pot and add garlic, tomatoes with juice, stock, wine, salt, marjoram, five-spice powder (if using) and pepper; bring to a boil. Cover, reduce heat to low and simmer gently until meat is falling off the bones, about 2 hours. Meanwhile, in a saucepan, bring water to a boil over medium heat. Add barley and a pinch of salt; cover, reduce heat to low and simmer until tender, about 20 minutes. Remove oxtails from the pot with a slotted spoon and let cool slightly, then pick the meat from the bones. Discard bones. Skim the fat from the surface of the soup with a large spoon. Return meat to the pot and add reserved bacon; reheat, if necessary. Taste and adjust seasoning with salt and pepper, if necessary. Divide barley among heated bowls and top with soup. Garnish with parsley and croutons.
bacon recipe courtesy of: 300 Sensational Soups by Carla Snyder and Meredith Deeds, 2008, pp. 166-167
Wednesday, October 03, 2012
2704. DOUBLE CHEESE, AVOCADO and BACON SLIDERS
serves eight
4 strips bacon
1 lb. lean ground beef
1 tablespoon soy sauce
1/2 teaspoon fresh ground pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon marjoram
8 mini hamburger buns or small Hawaiian-style sweet rolls, split and toasted if desired
2 cups baby arugula
2 oz. cheddar cheese, shredded
1 ripe, fresh avocado, seeded and peeled
2 oz. smoked Gouda cheese, sliced to fit buns
Cut bacon strips in half crosswise and cook until crisp. Place cooked bacon on paper towels; reserve. Gently mix ground beef with soy sauce, pepper, onion powder, garlic powder and marjoram. Being careful not to compact the meat, gently form into thin burger patties that are slightly wider than the buns. Grill or pan fry patties over medium-high heat, about 3 to 4 minutes per side, or until cooked through. Meanwhile, slice each avocado half crosswise to make 2 small slices per slider; reserve. Assemble the sliders: top the bottom half of each mini bun with the arugula and shredded cheddar cheese. Place burger patties on top of the shredded cheese; top each with bacon, Gouda cheese, 2 slices of avocado and the top bun.
bacon recipe courtesy of: The Hass Avocado Board, 230 Commerce, Suite 190, Irvine, California 92602-1336
4 strips bacon
1 lb. lean ground beef
1 tablespoon soy sauce
1/2 teaspoon fresh ground pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon marjoram
8 mini hamburger buns or small Hawaiian-style sweet rolls, split and toasted if desired
2 cups baby arugula
2 oz. cheddar cheese, shredded
1 ripe, fresh avocado, seeded and peeled
2 oz. smoked Gouda cheese, sliced to fit buns
Cut bacon strips in half crosswise and cook until crisp. Place cooked bacon on paper towels; reserve. Gently mix ground beef with soy sauce, pepper, onion powder, garlic powder and marjoram. Being careful not to compact the meat, gently form into thin burger patties that are slightly wider than the buns. Grill or pan fry patties over medium-high heat, about 3 to 4 minutes per side, or until cooked through. Meanwhile, slice each avocado half crosswise to make 2 small slices per slider; reserve. Assemble the sliders: top the bottom half of each mini bun with the arugula and shredded cheddar cheese. Place burger patties on top of the shredded cheese; top each with bacon, Gouda cheese, 2 slices of avocado and the top bun.
bacon recipe courtesy of: The Hass Avocado Board, 230 Commerce, Suite 190, Irvine, California 92602-1336
Saturday, November 19, 2011
2385. LEMON BACON TABOULI
serves four
8 ounces bulgur
Juice and zest of 1 lemon
Salt and black pepper
1/2 teaspoon sugar
1 tablespoon chopped marjoram
5 tablespoons olive oil
4 tomatoes, peeled, seeded, and chopped
1/2 small onion, finely chopped
1 large clove garlic, crushed
2 tablespoons chopped mint
1/4 cup chopped parsley
6 slices thick-cut bacon, chopped
2 ounces kalamata olives, chopped
In a mixing bowl, cover bulgur with water. Soak for 30 minutes, then drain well. Make the dressing by combining lemon juice, salt, pepper, sugar, and marjoram in a bowl. Whisk while you slowly pour in the olive oil. Add tomatoes, onion, garlic, mint, and parsley. Toss with bulgur, and cover. Marinate in refrigerator for 1 hour. Cook bacon until crisp. Drain on paper towels, then chop. Combine with chopped olives and lemon zest. Serve tabouli on a platter with bacon and olive mixture surrounding it. If desired, serve with pita bread for dipping.
bacon recipe courtesy of: ChefTony of California, for Man Tested Recipes, November 16 2010
8 ounces bulgur
Juice and zest of 1 lemon
Salt and black pepper
1/2 teaspoon sugar
1 tablespoon chopped marjoram
5 tablespoons olive oil
4 tomatoes, peeled, seeded, and chopped
1/2 small onion, finely chopped
1 large clove garlic, crushed
2 tablespoons chopped mint
1/4 cup chopped parsley
6 slices thick-cut bacon, chopped
2 ounces kalamata olives, chopped
In a mixing bowl, cover bulgur with water. Soak for 30 minutes, then drain well. Make the dressing by combining lemon juice, salt, pepper, sugar, and marjoram in a bowl. Whisk while you slowly pour in the olive oil. Add tomatoes, onion, garlic, mint, and parsley. Toss with bulgur, and cover. Marinate in refrigerator for 1 hour. Cook bacon until crisp. Drain on paper towels, then chop. Combine with chopped olives and lemon zest. Serve tabouli on a platter with bacon and olive mixture surrounding it. If desired, serve with pita bread for dipping.
bacon recipe courtesy of: ChefTony of California, for Man Tested Recipes, November 16 2010
Saturday, December 25, 2010
2057. ROAST PARTRIDGE with BACON and KALE, SPICED APPLE SAUCE and WALNUT SAUCE
serves four
For the roast partridge
1 tbsp olive oil
4 whole oven-ready partridges
salt and freshly ground black pepper
4 rashers streaky bacon
5oz curly kale leaves, roughly chopped
2oz unsalted butter
For the spiced apple sauce
2lb 4oz sweet red apples, peeled, cores removed, each apple cut into eight wedges
17fl oz dry cider
9oz caster sugar (approximate measure: see step 6 below)
¼ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp mixed spice
For the walnut sauce
1 pint beef stock
3½fl oz walnut oil
1 lemon, juice only
To serve
3½oz whole walnuts, shells removed
½ bunch fresh marjoram, leaves only
3½fl oz rapeseed oil
Preheat the oven to 180C/350F/Gas 4.
Heat the olive oil in a very large, ovenproof frying pan over a medium heat. Season the partridges all over, to taste, with salt and freshly ground black pepper. Lay one slice of streaky bacon over the breast of each partridge.
When the pan is hot, add the partridges, breast-side down, and fry for 1-2 minutes, or until browned. Continue to turn the partridges, cooking until browned on all sides.
Transfer the pan to the oven and roast the partridges for a further 10-12 minutes, or until cooked through. (NOTE: The partridges are cooked through when the juices run clear when the partridges are pierced in the thickest part using a skewer.) Remove from the oven and set aside to rest on a warm plate for five minutes. Reserve the pan and its juices.
Meanwhile, for the spiced apple sauce, bring the apple wedges and cider to the boil in a large frying pan. Reduce the heat to a simmer and continue to simmer for 12-15 minutes, or until the apple wedges have broken down to the consistency of apple sauce. Strain the softened apple mixture through a fine sieve.
Weigh the strained apples, then weigh out half of the apple weight of sugar (this procedure will give the correct measurement of one part sugar to two parts apple mixture.)
Heat the apple mixture, sugar, cinnamon, cloves and mixed spice in a saucepan until all of the moisture has evaporated, about 20 minutes. (NOTE: The apple mixture is ready when a spoonful of the mixture placed onto a plate does not release any liquid.)
Meanwhile, for the walnut sauce, bring the beef stock to a simmer over a low heat. Continue to simmer for 6-8 minutes, or until the volume of stock has reduced to 150ml/5fl oz.
Blend the warm, reduced stock and the walnut oil in a food processor until the mixture is thick and glossy. Squeeze in the lemon juice. Set aside.
Blanch the kale in a large pan of boiling, salted water for 2-3 minutes. Drain well and refresh in ice cold water. Drain again and set aside.
Just before serving, heat the butter in the frying pan you used to cook the partridge. Remove the bacon from the partridge breasts and chop into pieces. When the butter is foaming, add the bacon and curly kale, and season, to taste, with salt and freshly ground black pepper. Continue to cook for 1-2 minutes, stirring well, until warmed through.
To serve, mix together the walnuts, marjoram and rapeseed oil in a bowl until well combined. Set aside.
Spoon the spiced apple sauce into a piping bag. Dot the plate with small spots of spiced apple sauce. Spoon the kale and bacon mixture into the center of each of four serving plates. Carve the legs and breast away from the partridges, placing the meat back onto the carcass for presentation. Place each partridge on top of the kale and bacon mixture. Drizzle over the walnut sauce. Spoon the walnut and marjoram dressing around the edge of each plate.
bacon recipe courtesy of: Lawrence Keogh, Saturday Kitchen, BBC-Food
For the roast partridge
1 tbsp olive oil
4 whole oven-ready partridges
salt and freshly ground black pepper
4 rashers streaky bacon
5oz curly kale leaves, roughly chopped
2oz unsalted butter
For the spiced apple sauce
2lb 4oz sweet red apples, peeled, cores removed, each apple cut into eight wedges
17fl oz dry cider
9oz caster sugar (approximate measure: see step 6 below)
¼ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp mixed spice
For the walnut sauce
1 pint beef stock
3½fl oz walnut oil
1 lemon, juice only
To serve
3½oz whole walnuts, shells removed
½ bunch fresh marjoram, leaves only
3½fl oz rapeseed oil
Preheat the oven to 180C/350F/Gas 4.
Heat the olive oil in a very large, ovenproof frying pan over a medium heat. Season the partridges all over, to taste, with salt and freshly ground black pepper. Lay one slice of streaky bacon over the breast of each partridge.
When the pan is hot, add the partridges, breast-side down, and fry for 1-2 minutes, or until browned. Continue to turn the partridges, cooking until browned on all sides.
Transfer the pan to the oven and roast the partridges for a further 10-12 minutes, or until cooked through. (NOTE: The partridges are cooked through when the juices run clear when the partridges are pierced in the thickest part using a skewer.) Remove from the oven and set aside to rest on a warm plate for five minutes. Reserve the pan and its juices.
Meanwhile, for the spiced apple sauce, bring the apple wedges and cider to the boil in a large frying pan. Reduce the heat to a simmer and continue to simmer for 12-15 minutes, or until the apple wedges have broken down to the consistency of apple sauce. Strain the softened apple mixture through a fine sieve.
Weigh the strained apples, then weigh out half of the apple weight of sugar (this procedure will give the correct measurement of one part sugar to two parts apple mixture.)
Heat the apple mixture, sugar, cinnamon, cloves and mixed spice in a saucepan until all of the moisture has evaporated, about 20 minutes. (NOTE: The apple mixture is ready when a spoonful of the mixture placed onto a plate does not release any liquid.)
Meanwhile, for the walnut sauce, bring the beef stock to a simmer over a low heat. Continue to simmer for 6-8 minutes, or until the volume of stock has reduced to 150ml/5fl oz.
Blend the warm, reduced stock and the walnut oil in a food processor until the mixture is thick and glossy. Squeeze in the lemon juice. Set aside.
Blanch the kale in a large pan of boiling, salted water for 2-3 minutes. Drain well and refresh in ice cold water. Drain again and set aside.
Just before serving, heat the butter in the frying pan you used to cook the partridge. Remove the bacon from the partridge breasts and chop into pieces. When the butter is foaming, add the bacon and curly kale, and season, to taste, with salt and freshly ground black pepper. Continue to cook for 1-2 minutes, stirring well, until warmed through.
To serve, mix together the walnuts, marjoram and rapeseed oil in a bowl until well combined. Set aside.
Spoon the spiced apple sauce into a piping bag. Dot the plate with small spots of spiced apple sauce. Spoon the kale and bacon mixture into the center of each of four serving plates. Carve the legs and breast away from the partridges, placing the meat back onto the carcass for presentation. Place each partridge on top of the kale and bacon mixture. Drizzle over the walnut sauce. Spoon the walnut and marjoram dressing around the edge of each plate.
bacon recipe courtesy of: Lawrence Keogh, Saturday Kitchen, BBC-Food
Thursday, September 30, 2010
1971. BRAISED OSSO BUCCO with BACON
yields four servings
1 cup bacon, cut into thick pieces
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
2 1/2 lb. veal shanks, 3" cross cut
3/4 cup Spanish onions, sliced
1 1/2 cup carrots, diced
1 1/2 cup tomatoes, diced
1 tablespoon parsley, chopped fine
2 each sprigs rosemary
1 tablespoon marjoram, chopped fine
1 cup dry white wine
3 cups water (enough to cover the shanks
salt to taste
black pepper to taste
Over medium-high heat in a sauté pan, render the bacon until it is crisp and brown. Drain the bacon and discard the fat. Thoroughly combine the flour, salt and pepper. Dredge the veal shanks in the flour mixture. In a large braiser or heavy-bottomed soup pot over medium-high heat, add the veal shanks to the pan (without overcrowding the pan) and brown the pieces on both sides. Remove any browned pieces of veal to oven roasting pan. Add the vegetables to the same pan you cooked the veal in, stirring and scraping the bottom of the pan until the vegetables are lightly browned. Add the herbs and water and stir until all the drippings are dissolved and the liquid in the pan is lightly thickened. Pour the liquid, vegetables and herbs over the veal in the oven pan and cover it tightly with a lid or aluminum foil. Cook the veal for about 2 1/2 hours, or until the meat is tender when pierced with a fork. Remove the shanks and vegetables to a serving platter and keep warm. Over high heat, bring the sauce to a boil and reduce it in volume by 1/2 to concentrate the flavor and thicken it slightly. Season the sauce. Serve one shank and vegetables in the sauce over your favorite pasta or rice.
bacon recipe courtesy of: You're the Chef, Episode #709 | Pennsylvania College of Technology, One College Avenue, Williamsport, PA 17701
1 cup bacon, cut into thick pieces
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
2 1/2 lb. veal shanks, 3" cross cut
3/4 cup Spanish onions, sliced
1 1/2 cup carrots, diced
1 1/2 cup tomatoes, diced
1 tablespoon parsley, chopped fine
2 each sprigs rosemary
1 tablespoon marjoram, chopped fine
1 cup dry white wine
3 cups water (enough to cover the shanks
salt to taste
black pepper to taste
Over medium-high heat in a sauté pan, render the bacon until it is crisp and brown. Drain the bacon and discard the fat. Thoroughly combine the flour, salt and pepper. Dredge the veal shanks in the flour mixture. In a large braiser or heavy-bottomed soup pot over medium-high heat, add the veal shanks to the pan (without overcrowding the pan) and brown the pieces on both sides. Remove any browned pieces of veal to oven roasting pan. Add the vegetables to the same pan you cooked the veal in, stirring and scraping the bottom of the pan until the vegetables are lightly browned. Add the herbs and water and stir until all the drippings are dissolved and the liquid in the pan is lightly thickened. Pour the liquid, vegetables and herbs over the veal in the oven pan and cover it tightly with a lid or aluminum foil. Cook the veal for about 2 1/2 hours, or until the meat is tender when pierced with a fork. Remove the shanks and vegetables to a serving platter and keep warm. Over high heat, bring the sauce to a boil and reduce it in volume by 1/2 to concentrate the flavor and thicken it slightly. Season the sauce. Serve one shank and vegetables in the sauce over your favorite pasta or rice.
bacon recipe courtesy of: You're the Chef, Episode #709 | Pennsylvania College of Technology, One College Avenue, Williamsport, PA 17701
Thursday, August 19, 2010
1929. MINI CHICKEN POT PIES with BACON and MARJORAM
makes 4 servings
5 applewood-smoked bacon slices
1 1/2 cups chopped onion
12 ounces peeled whole baby carrots (about 2 1/2 cups)
1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
4 teaspoons chopped fresh marjoram
1 3/4 cups low-salt chicken broth
2/3 cup plus 1 tablespoon crème fraîche
3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
Preheat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to mediumhigh and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.
Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.
bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, October 2007
5 applewood-smoked bacon slices
1 1/2 cups chopped onion
12 ounces peeled whole baby carrots (about 2 1/2 cups)
1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
4 teaspoons chopped fresh marjoram
1 3/4 cups low-salt chicken broth
2/3 cup plus 1 tablespoon crème fraîche
3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
Preheat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to mediumhigh and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.
Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.
bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, October 2007
Monday, December 14, 2009
1680. BAKED CHICKEN and BACON-WRAPPED LADY APPLES
makes 4 to 6 servings
8 thin slices bacon (from a 1/2-lb package)
12 lady apples (about 1 to 2 inches in diameter
6 chicken thighs (2 lb; with skin and bones)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup unfiltered apple cider
1/2 cup cider vinegar
2 sprigs fresh marjoram plus 2 teaspoons chopped fresh marjoram, or to taste
1 tablespoon cold unsalted butter
Put oven rack in middle position and preheat oven to 400°F.
Cook bacon in a 12-inch heavy skillet over moderate heat, turning over once, until edges are lightly browned but bacon is still flexible (it will continue to cook in oven), 6 to 8 minutes total. Transfer to paper towels to drain, reserving fat in skillet.
While bacon cooks, core apples, if desired, from bottom, with pointed end of a vegetable peeler or a paring knife, leaving stems intact. Wrap a slice of bacon around each of 8 apples, securing ends of bacon by piercing with stem or using half a wooden pick.
Brush a 3-quart (13- by 9-inch) shallow baking dish with some bacon fat, then add apples to dish and bake, uncovered, 10 minutes.
Meanwhile, pat chicken dry and sprinkle with salt and pepper. Heat bacon fat in skillet over moderately high heat until hot but not smoking, then cook chicken, turning over once, until browned, about 8 minutes total. Transfer chicken with tongs to baking dish, rearranging some of apples so that chicken fits in bottom of dish, and bake, uncovered, 5 minutes.
While chicken bakes, pour off fat from skillet and add cider, vinegar, and marjoram sprigs to skillet. Boil, stirring and scraping up brown bits, until reduced by half (about 3/4 cup), about 5 minutes. Pour sauce through a fine-mesh sieve into a measuring cup, pressing on and then discarding solids. Add butter and chopped marjoram to sauce, stirring until butter is melted. Pour sauce over chicken and apples and continue to bake, uncovered, until chicken is cooked through and apples are tender, about 20 minutes more.
bacon recipe courtesy of: Gourmet, September 2006
8 thin slices bacon (from a 1/2-lb package)
12 lady apples (about 1 to 2 inches in diameter
6 chicken thighs (2 lb; with skin and bones)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup unfiltered apple cider
1/2 cup cider vinegar
2 sprigs fresh marjoram plus 2 teaspoons chopped fresh marjoram, or to taste
1 tablespoon cold unsalted butter
Put oven rack in middle position and preheat oven to 400°F.
Cook bacon in a 12-inch heavy skillet over moderate heat, turning over once, until edges are lightly browned but bacon is still flexible (it will continue to cook in oven), 6 to 8 minutes total. Transfer to paper towels to drain, reserving fat in skillet.
While bacon cooks, core apples, if desired, from bottom, with pointed end of a vegetable peeler or a paring knife, leaving stems intact. Wrap a slice of bacon around each of 8 apples, securing ends of bacon by piercing with stem or using half a wooden pick.
Brush a 3-quart (13- by 9-inch) shallow baking dish with some bacon fat, then add apples to dish and bake, uncovered, 10 minutes.
Meanwhile, pat chicken dry and sprinkle with salt and pepper. Heat bacon fat in skillet over moderately high heat until hot but not smoking, then cook chicken, turning over once, until browned, about 8 minutes total. Transfer chicken with tongs to baking dish, rearranging some of apples so that chicken fits in bottom of dish, and bake, uncovered, 5 minutes.
While chicken bakes, pour off fat from skillet and add cider, vinegar, and marjoram sprigs to skillet. Boil, stirring and scraping up brown bits, until reduced by half (about 3/4 cup), about 5 minutes. Pour sauce through a fine-mesh sieve into a measuring cup, pressing on and then discarding solids. Add butter and chopped marjoram to sauce, stirring until butter is melted. Pour sauce over chicken and apples and continue to bake, uncovered, until chicken is cooked through and apples are tender, about 20 minutes more.
bacon recipe courtesy of: Gourmet, September 2006
Saturday, August 29, 2009
1573. HUNGARIAN EGG NOODLE, SAUERKRAUT and GYPSY BACON SOUP
makes 6 servings
½ pound sliced Hungarian gypsy or paprika bacon, cut into pieces
1 cup dried Hungarian egg noodles
1 medium onion, chopped
1 small green bell pepper, seeded and chopped
1 garlic clove, chopped
1½ tablespoons all-purpose flour
1½ tablespoons sweet Hungarian paprika
4 cups beef broth
1 pound packaged sauerkraut, rinsed, drained, and finely chopped
½ teaspoon dried marjoram
salt and freshly ground black pepper to taste
4 cups water
In a heavy 6-quart pot, fry the bacon over moderate heat till almost crisp and drain on paper towels. Pour off all but about 2 tablespoons of fat from the pot, add the noodles, and stir till they begin to color, about 2 minutes. Add the onion, bell pepper, and garlic and stir till the vegetables soften and the noodles are golden, about 3 minutes. Sprinkle the flour and paprika over the top, stir, add 1 cup of the broth, and stir about 1 minute longer. Add the sauerkraut, bacon, marjoram, salt and pepper, the remaining broth, and the water, stir, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour.
To serve, ladle the hot soup into heavy soup bowls.
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
½ pound sliced Hungarian gypsy or paprika bacon, cut into pieces
1 cup dried Hungarian egg noodles
1 medium onion, chopped
1 small green bell pepper, seeded and chopped
1 garlic clove, chopped
1½ tablespoons all-purpose flour
1½ tablespoons sweet Hungarian paprika
4 cups beef broth
1 pound packaged sauerkraut, rinsed, drained, and finely chopped
½ teaspoon dried marjoram
salt and freshly ground black pepper to taste
4 cups water
In a heavy 6-quart pot, fry the bacon over moderate heat till almost crisp and drain on paper towels. Pour off all but about 2 tablespoons of fat from the pot, add the noodles, and stir till they begin to color, about 2 minutes. Add the onion, bell pepper, and garlic and stir till the vegetables soften and the noodles are golden, about 3 minutes. Sprinkle the flour and paprika over the top, stir, add 1 cup of the broth, and stir about 1 minute longer. Add the sauerkraut, bacon, marjoram, salt and pepper, the remaining broth, and the water, stir, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour.
To serve, ladle the hot soup into heavy soup bowls.
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, August 26, 2009
1570. BABY HEAD LETTUCE SALAD with BACON CONFIT and CARAMELIZED AVOCADOS
Roquefort Herb Vinaigrette (recipe follow)
Bacon Confit (recipe follows)
12 heads sweet/mild baby lettuces (Lola Rossa, Green Leaf, Bibb, etc.), cleaned, separated into leaves
2 each large avocados, peeled, seeded, cut into 6 wedges
granulated sugar as needed
oil as needed
Roquefort Herb Vinaigrette
yields 3 cups
1 shallot
1 oz. whole grain mustard
2 oz. maple syrup
4 oz. golden balsamic vinegar
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
4 oz. mild extra virgin olive oil
4 oz. rice bran or canola oil
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh marjoram, chopped
4 oz. Roquefort cheese, crumbled
Bacon Confit
1 lb. piece of applewood-smoked slab bacon, cut 1” thick, rind removed
Combine the shallot, mustard, maple syrup, golden balsamic vinegar, salt and pepper in a blender. Blend until shallot is finely chopped. Slowly add the oils in a thin stream to emulsify. Transfer to a bowl and add the herbs and cheese and whisk lightly to combine, leaving chunks of cheese.
Bacon Confit: Preheat the oven to 325 degrees. Place the bacon into a pan that is slightly larger than the bacon. Roast the bacon fat side up for 2-3 hours until bacon is tender and golden brown. It should be totally caramelized. Drain on paper towels. Cut into 1/4-inch lardons. Reserve at room temperature if using right away, otherwise refrigerate until needed. Bring to room temperature before use. Alternatively, vacuum pack the bacon and cook in a thermal bath at 185 degrees for 24 hours. Cool, and finish at 400 degrees for 10 minutes until brown. Continue as directed above.
Salad: Place the lettuce leaves in a large bowl and dress lightly. Set aside. Dust the cut sides of the avocado slices with the granulated sugar. Heat a non-stick pan with a small amount of oil over medium heat. Sauté the avocado slices until the sugar is caramelized.
To Assemble: Divide the lettuce among 6 chilled plates. Garnish each with several lardons of Bacon Confit, and 2 slices of the caramelized avocado. Drizzle with dressing. Serve.
bacon recipe courtesy of: Chef Josiah Slone, Sent Sovi Restaurant, 14583 Big Basin Way, Saratoga, California 95070, 408-867-3110
Bacon Confit (recipe follows)
12 heads sweet/mild baby lettuces (Lola Rossa, Green Leaf, Bibb, etc.), cleaned, separated into leaves
2 each large avocados, peeled, seeded, cut into 6 wedges
granulated sugar as needed
oil as needed
Roquefort Herb Vinaigrette
yields 3 cups
1 shallot
1 oz. whole grain mustard
2 oz. maple syrup
4 oz. golden balsamic vinegar
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
4 oz. mild extra virgin olive oil
4 oz. rice bran or canola oil
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh marjoram, chopped
4 oz. Roquefort cheese, crumbled
Bacon Confit
1 lb. piece of applewood-smoked slab bacon, cut 1” thick, rind removed
Combine the shallot, mustard, maple syrup, golden balsamic vinegar, salt and pepper in a blender. Blend until shallot is finely chopped. Slowly add the oils in a thin stream to emulsify. Transfer to a bowl and add the herbs and cheese and whisk lightly to combine, leaving chunks of cheese.
Bacon Confit: Preheat the oven to 325 degrees. Place the bacon into a pan that is slightly larger than the bacon. Roast the bacon fat side up for 2-3 hours until bacon is tender and golden brown. It should be totally caramelized. Drain on paper towels. Cut into 1/4-inch lardons. Reserve at room temperature if using right away, otherwise refrigerate until needed. Bring to room temperature before use. Alternatively, vacuum pack the bacon and cook in a thermal bath at 185 degrees for 24 hours. Cool, and finish at 400 degrees for 10 minutes until brown. Continue as directed above.
Salad: Place the lettuce leaves in a large bowl and dress lightly. Set aside. Dust the cut sides of the avocado slices with the granulated sugar. Heat a non-stick pan with a small amount of oil over medium heat. Sauté the avocado slices until the sugar is caramelized.
To Assemble: Divide the lettuce among 6 chilled plates. Garnish each with several lardons of Bacon Confit, and 2 slices of the caramelized avocado. Drizzle with dressing. Serve.
bacon recipe courtesy of: Chef Josiah Slone, Sent Sovi Restaurant, 14583 Big Basin Way, Saratoga, California 95070, 408-867-3110
Sunday, March 22, 2009
1413. CABERNET BEEF STEW with BACON and ONIONS
serves 6-8
Marinade
3 cups cabernet sauvignon wine or dry red wine
3 tablespoons maple syrup
3 tablespoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil
1 onion, thinly sliced
1 carrot, thickly sliced
2 garlic cloves, chopped
4 sprigs parsley
1 bay leaf
1 teaspoon marjoram
1/2 teaspoon salt
1/2 teaspoon pepper
Stew
3 lbs thick-cut bottom round steaks, trimmed & cut into 2-inch cubes
1-2 tablespoon olive oil
1/2 lb lean thick-sliced bacon, cut into 3/8-inch strips
1 lb large white pearl onion, peeled
1/4 cup flour
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1 1/2 tablespoons tomato paste
1 cup cabernet sauvignon wine or dry red wine
1/2 teaspoon marjoram
3-4 potatoes, cubed
1/2 lb baby carrot
2 tablespoons chopped parsley (to garnish)
In a large bowl, mix all of the marinade ingredients together, and marinate the meat in this mixture, covered in the refrigerator, for 24-48 hours, stirring several times. Drain the marinade over a bowl to catch the liquid; remove the beef to a paper towel, and pat dry. Discard the carrot; reserve the onion, parsley, and bay leaf separately. In a Dutch oven or large, flameproof casserole dish cook the bacon over med-high heat in a tablespoon of olive oil until it releases most of it's fat and starts to turn golden (5 minutes). Drain the bacon on paper towels. Brown the pearl onions over med-high heat in the bacon fat remaining in the pan, turning them and shaking the pan frequently (6-8 minutes); remove and set aside. Season 1/4 cup flour with the salt, pepper, and cayenne. Dredge the beef in the seasoned flour, shaking off any excess. Brown the meat in the pot, over med-high heat, in 2 batches, turning constantly (add remaining oil if needed)(5-7 minutes per batch); remove to a plate as meat browns. Add the reserved sliced onion to the pot and sauté until soft (5 minutes). Add the remaining 2 tablespoons flour, and continue to cook, stirring constantly, for 1 minute. Pour the reserved marinade into the pot and bring to a boil. Stir in the tomato paste and cup of wine; add the reserved parsley and bay leaf and remaining 1/2 teaspoon marjoram. Return the beef to the pot and add the potatoes and simmer over low heat for 2 hours. Add the baby carrots and simmer for 20 minutes. the onions and bacon and simmer until the vegetables are tender and the meat is very tender (10 minutes). If the sauce is too thick, thin with 1/4-1/3 cup water. Remove and discard bay leaf; season with additional salt and pepper to taste. Serve garnished with chopped parsley.
courtesy of: Recipezaar, October 11, 2005
Marinade
3 cups cabernet sauvignon wine or dry red wine
3 tablespoons maple syrup
3 tablespoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil
1 onion, thinly sliced
1 carrot, thickly sliced
2 garlic cloves, chopped
4 sprigs parsley
1 bay leaf
1 teaspoon marjoram
1/2 teaspoon salt
1/2 teaspoon pepper
Stew
3 lbs thick-cut bottom round steaks, trimmed & cut into 2-inch cubes
1-2 tablespoon olive oil
1/2 lb lean thick-sliced bacon, cut into 3/8-inch strips
1 lb large white pearl onion, peeled
1/4 cup flour
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1 1/2 tablespoons tomato paste
1 cup cabernet sauvignon wine or dry red wine
1/2 teaspoon marjoram
3-4 potatoes, cubed
1/2 lb baby carrot
2 tablespoons chopped parsley (to garnish)
In a large bowl, mix all of the marinade ingredients together, and marinate the meat in this mixture, covered in the refrigerator, for 24-48 hours, stirring several times. Drain the marinade over a bowl to catch the liquid; remove the beef to a paper towel, and pat dry. Discard the carrot; reserve the onion, parsley, and bay leaf separately. In a Dutch oven or large, flameproof casserole dish cook the bacon over med-high heat in a tablespoon of olive oil until it releases most of it's fat and starts to turn golden (5 minutes). Drain the bacon on paper towels. Brown the pearl onions over med-high heat in the bacon fat remaining in the pan, turning them and shaking the pan frequently (6-8 minutes); remove and set aside. Season 1/4 cup flour with the salt, pepper, and cayenne. Dredge the beef in the seasoned flour, shaking off any excess. Brown the meat in the pot, over med-high heat, in 2 batches, turning constantly (add remaining oil if needed)(5-7 minutes per batch); remove to a plate as meat browns. Add the reserved sliced onion to the pot and sauté until soft (5 minutes). Add the remaining 2 tablespoons flour, and continue to cook, stirring constantly, for 1 minute. Pour the reserved marinade into the pot and bring to a boil. Stir in the tomato paste and cup of wine; add the reserved parsley and bay leaf and remaining 1/2 teaspoon marjoram. Return the beef to the pot and add the potatoes and simmer over low heat for 2 hours. Add the baby carrots and simmer for 20 minutes. the onions and bacon and simmer until the vegetables are tender and the meat is very tender (10 minutes). If the sauce is too thick, thin with 1/4-1/3 cup water. Remove and discard bay leaf; season with additional salt and pepper to taste. Serve garnished with chopped parsley.
courtesy of: Recipezaar, October 11, 2005
Friday, February 06, 2009
1369. KWINTUS BEANS with MARJORAM, WALNUTS and BACON
makes six servings
1 1/2 pounds Kwintus beans
6 strips of bacon
1 garlic clove, minced
1 tablespoon marjoram, chopped
coarsely ground pepper
1/2 cup walnuts, chopped
In a large skillet, steam the beans in 1/2 inch of water until crisp-tender, about 5 minutes. Drain and refresh under cold water; pat thoroughly dry.
In the same skillet, cook the bacon over moderately high heat until crisp; drain well and crumble. Add the garlic to the drippings in the skillet and cook until softened, about 1 minute. Add the beans and half of the marjoram, season generously with pepper and toss until hot. Transfer the beans to a platter. Garnish with the walnuts, bacon and the remaining marjoram and serve.
courtesy of: Jack Staub, "Plotting the Perfect Garden," Food & Wine, August 2001
1 1/2 pounds Kwintus beans
6 strips of bacon
1 garlic clove, minced
1 tablespoon marjoram, chopped
coarsely ground pepper
1/2 cup walnuts, chopped
In a large skillet, steam the beans in 1/2 inch of water until crisp-tender, about 5 minutes. Drain and refresh under cold water; pat thoroughly dry.
In the same skillet, cook the bacon over moderately high heat until crisp; drain well and crumble. Add the garlic to the drippings in the skillet and cook until softened, about 1 minute. Add the beans and half of the marjoram, season generously with pepper and toss until hot. Transfer the beans to a platter. Garnish with the walnuts, bacon and the remaining marjoram and serve.
courtesy of: Jack Staub, "Plotting the Perfect Garden," Food & Wine, August 2001
Thursday, October 23, 2008
1263. BEEF STEW with BACON and MARJORAM DUMPLINGS
serves four
Braised beef:
25 grams unsalted butter
1 tablespoon vegetable oil
900 grams chuck steak, trimmed and diced
sea salt, black pepper
1 Spanish onion, peeled, halved and sliced
2 garlic cloves, peeled and smashed
1 bay leaf
minute pinch each of ground cinnamon and cloves
400ml red wine
To serve:
25 grams unsalted butter
4 tablespoons marjoram leaves
Dumplings:
15 grams unsalted butter
1 tablespoon finely chopped onion
1 tablespoon fresh marjoram leaves
110 grams unsmoked back bacon, rind and fat removed, sliced
75 grams breadcrumbs
1 garlic clove, peeled and chopped
1 tablespoon freshly grated Parmesan
1 tablespoon plain white flour, sifted
1 medium egg yolk
To make the stew, heat the oven to 170C fan oven/180C or 350F electric oven/Gas 4. Heat the butter and oil over a high heat in a medium-size flameproof casserole. Once it is sizzling, add half the meat and colour on all sides. Remove to a bowl and repeat with the remaining meat. Add to the bowl and season. Add the onion to the casserole, turn the heat down to medium and sweat for 10 minutes until soft and lightly golden, adding the garlic, bay leaf and spices towards the end. Return the meat to the casserole and pour over the wine. Bring to a simmer, cover with a lid and cook in the oven for 1 1/4 hours, stirring occasionally. By this time, the meat should be tender and the sauce well-flavoured. The stew can be made in advance and reheated.
While the stew is cooking make the dumplings. Melt the butter in a frying pan and sweat the onion with the marjoram until it is nicely scented and soft. Place the bacon in a processor and reduce to a coarsely chopped mass. Add the breadcrumbs, garlic, Parmesan, flour and the sweated marjoram, and whizz to a crumb-like mixture. Add the egg yolk to bind. Shape into balls a little smaller than a walnut, place on a plate, cover with clingfilm and chill until required.
About 20 minutes before the stew is ready, bring a pan of water to the boil. Turn it down to a simmer, lower the dumplings into the water using a slotted spoon and poach for five minutes, taking care that the water doesn't boil vigorously. Just before they're cooked, heat the 25g of butter in a frying pan and sweat the marjoram leaves until they turn crisp. Remove the dumplings to a plate, using a slotted spoon. Serve the stew with the dumplings on top, scattered with the marjoram.
courtesy of: the Independent, Independent House, 191 Marsh Wall, London E14 9RS, UK, Saturday, December 8, 2001
Braised beef:
25 grams unsalted butter
1 tablespoon vegetable oil
900 grams chuck steak, trimmed and diced
sea salt, black pepper
1 Spanish onion, peeled, halved and sliced
2 garlic cloves, peeled and smashed
1 bay leaf
minute pinch each of ground cinnamon and cloves
400ml red wine
To serve:
25 grams unsalted butter
4 tablespoons marjoram leaves
Dumplings:
15 grams unsalted butter
1 tablespoon finely chopped onion
1 tablespoon fresh marjoram leaves
110 grams unsmoked back bacon, rind and fat removed, sliced
75 grams breadcrumbs
1 garlic clove, peeled and chopped
1 tablespoon freshly grated Parmesan
1 tablespoon plain white flour, sifted
1 medium egg yolk
To make the stew, heat the oven to 170C fan oven/180C or 350F electric oven/Gas 4. Heat the butter and oil over a high heat in a medium-size flameproof casserole. Once it is sizzling, add half the meat and colour on all sides. Remove to a bowl and repeat with the remaining meat. Add to the bowl and season. Add the onion to the casserole, turn the heat down to medium and sweat for 10 minutes until soft and lightly golden, adding the garlic, bay leaf and spices towards the end. Return the meat to the casserole and pour over the wine. Bring to a simmer, cover with a lid and cook in the oven for 1 1/4 hours, stirring occasionally. By this time, the meat should be tender and the sauce well-flavoured. The stew can be made in advance and reheated.
While the stew is cooking make the dumplings. Melt the butter in a frying pan and sweat the onion with the marjoram until it is nicely scented and soft. Place the bacon in a processor and reduce to a coarsely chopped mass. Add the breadcrumbs, garlic, Parmesan, flour and the sweated marjoram, and whizz to a crumb-like mixture. Add the egg yolk to bind. Shape into balls a little smaller than a walnut, place on a plate, cover with clingfilm and chill until required.
About 20 minutes before the stew is ready, bring a pan of water to the boil. Turn it down to a simmer, lower the dumplings into the water using a slotted spoon and poach for five minutes, taking care that the water doesn't boil vigorously. Just before they're cooked, heat the 25g of butter in a frying pan and sweat the marjoram leaves until they turn crisp. Remove the dumplings to a plate, using a slotted spoon. Serve the stew with the dumplings on top, scattered with the marjoram.
courtesy of: the Independent, Independent House, 191 Marsh Wall, London E14 9RS, UK, Saturday, December 8, 2001
Wednesday, October 31, 2007
904. MINI CHICKEN POT PIES with BACON and MARJORAM
makes 4 servings
5 applewood-smoked bacon slices
1 1/2 cups chopped onion
12 ounces peeled whole baby carrots (about 2 1/2 cups)
1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
4 teaspoons chopped fresh marjoram
1 3/4 cups low-salt chicken broth
2/3 cup plus 1 tablespoon crème fraîche
3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
Preheat oven to 450°F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to medium-high and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.
Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.
NOTE: You can also make one large pot pie. Place the filling in a 9-inch-diameter deep-dish pie dish. Set the 12-inch pastry square over the filling, then fold down the edges onto the rim. Baking time will still be about 22 minutes.
courtesy of: Bon Appétit, October 2007
5 applewood-smoked bacon slices
1 1/2 cups chopped onion
12 ounces peeled whole baby carrots (about 2 1/2 cups)
1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
4 teaspoons chopped fresh marjoram
1 3/4 cups low-salt chicken broth
2/3 cup plus 1 tablespoon crème fraîche
3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
Preheat oven to 450°F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to medium-high and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.
Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.
NOTE: You can also make one large pot pie. Place the filling in a 9-inch-diameter deep-dish pie dish. Set the 12-inch pastry square over the filling, then fold down the edges onto the rim. Baking time will still be about 22 minutes.
courtesy of: Bon Appétit, October 2007
Friday, February 23, 2007
655. TORTELLINI with PORCINI, BACON, OLIVES, and MARJORAM
serves 4
1 1/8 pounds (500 g) meat-filled tortellini
10 ounces (250 g) fresh porcini (if need be substitute portobellos)
3 (75 g) ounces finely sliced bacon
About 20 Ligurian or other rather bitter black olives, pitted or not as you prefer
3 scallions
Marjoram
1/4 cup unsalted butter
Martini dry Vermouth
Broth
Salt & pepper to taste
Fresh marjoram leaves for garnishing
Trim the roots from the mushrooms, wipe the dirt off with a cloth, and slice them lengthwise.
Peel and slice the shallots. Heat the butter in a saucepan, and sauté the shallots until golden. Add the mushrooms, season the mixture with salt and pepper, sprinkle a little vermouth over it all, and continue cooking over a brisk flame until the alcohol has evaporated, then reduce the heat, cover, and simmer for 10-15 minutes, or until the mixture is fairly dry. Towards the end of the cooking, stir in a teaspoon of shredded fresh marjoram (1/8 of a teaspoon if you're suing dried) and the olives.
While the mushrooms are cooking, set a pot of water to boil for the tortellini. Next, chop the bacon and sauté it until the pieces are browned and crispy in a non-stick pan, then drain them on absorbent paper. Salt the water and cook the tortellini. Turn them into a bowl, season them with the mushroom sauce, and divvy them into individual bowls. Sprinkle the bacon over the tortellini, add the marjoram leaves, and serve.
courtesy of: Kyle Phillips, Italian Cuisine, About.com
1 1/8 pounds (500 g) meat-filled tortellini
10 ounces (250 g) fresh porcini (if need be substitute portobellos)
3 (75 g) ounces finely sliced bacon
About 20 Ligurian or other rather bitter black olives, pitted or not as you prefer
3 scallions
Marjoram
1/4 cup unsalted butter
Martini dry Vermouth
Broth
Salt & pepper to taste
Fresh marjoram leaves for garnishing
Trim the roots from the mushrooms, wipe the dirt off with a cloth, and slice them lengthwise.
Peel and slice the shallots. Heat the butter in a saucepan, and sauté the shallots until golden. Add the mushrooms, season the mixture with salt and pepper, sprinkle a little vermouth over it all, and continue cooking over a brisk flame until the alcohol has evaporated, then reduce the heat, cover, and simmer for 10-15 minutes, or until the mixture is fairly dry. Towards the end of the cooking, stir in a teaspoon of shredded fresh marjoram (1/8 of a teaspoon if you're suing dried) and the olives.
While the mushrooms are cooking, set a pot of water to boil for the tortellini. Next, chop the bacon and sauté it until the pieces are browned and crispy in a non-stick pan, then drain them on absorbent paper. Salt the water and cook the tortellini. Turn them into a bowl, season them with the mushroom sauce, and divvy them into individual bowls. Sprinkle the bacon over the tortellini, add the marjoram leaves, and serve.
courtesy of: Kyle Phillips, Italian Cuisine, About.com
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