3615. DUCK EGG with WILD OYSTER MUSHROOMS, NASTURTIUMS and CRISPY BACON

2 free range duck eggs

250 grams fresh oyster mushrooms
2 slices of toasted granary bread
1 bunch nasturtium leaves and flowers
50 grams butter
2 tablespoons vegetable oil
2 rashers crispy bacon

Heat the vegetable oil in a non stick frying pan and add the duck egg. Toast the bread and place in the centre of the plate. In another pan heat some more oil and sauté the mushrooms and season. Add the butter and arrange around the plate. Drizzle some of the mushroom butter around and place the flowers and leaves neatly around it. Place the crispy bacon just over the egg. Serve with a little English mustard.


bacon recipe source: The Staff Canteen (@CanteenTweets), Unit B10 Arena Business Centre, Holyrood Close, Poole, Dorset, BH17 7FL UK

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

3415. MUSHROOM SOUP with BACON

yields 6 to 8 servings


5 slices bacon, cut crosswise into 1/2-inch lengths

2 tablespoons butter
1 onion, cut into 1/4-inch dice
Kosher salt
1 clove garlic, smashed and finely chopped
1 1/2 pounds mixed mushrooms, stems removed and sliced (recommended: shiitake, cremini, or oyster)
2 medium Yukon gold potatoes, diced
2 tablespoons all-purpose flour
1/2 cup dry sherry
4 cups chicken or vegetable stock
1/2 cup heavy cream
2 tablespoons finely chopped fresh flat-leaf parsley, for garnish

Add the bacon and butter to a wide, large pot and bring it to a medium heat. Cook the bacon, stirring frequently until it gets crispy and has released a lot of fat. Reserve the bacon and set aside.

To the bacon fat, add the diced onions and another pat of butter, if needed. Season the onions with salt and cook until they are soft and very aromatic, about 7 to 8 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the mushrooms to the pan, season with salt and cook until they are soft and have released their juices, about 6 to 7 minutes. Scoop 1/3 of the mushroom mixture into a bowl and reserve.

To the pot, add the diced potato and sprinkle with 2 tablespoons flour. Add the sherry and cook until it has reduced by 1/2. Add the stock and bring to a boil and reduce to a simmer. Taste the stock and season with salt, if needed. Simmer the soup for 30 minutes. Add the cream and simmer for 10 minutes more.

Using a blender or immersion blender, puree the soup until smooth. Return the soup to the pot and add the reserved bacon and mushrooms. Taste the soup and adjust the seasoning, if needed.

 

Garnish the soup with the chopped fresh parsley

 

bacon recipe source: Anne Burrell, "The Secret of Shepherd's Pie," Secrets of a Restaurant Chef, Food Network

2478. FRIED UDON with BACON, BROCCOLI and MUSHROOMS

serves two


200 grams udon noodle
2 rashers of bacon
1/2 onion, small
4 florets broccoli
100 grams oyster mushroom
1 clove garlic
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon oyster sauce
bonito flake (optional)

Boil a pan of water and cook udon noodle. Drain, and set aside. Slice onion and garlic. Cut broccoli into small pieces. Cut the stem from the mushroom and separate. Trim bacon, and chop up. Heat 1 tablespoon of oil in a frying pan. Fry bacon for 2 minutes. Add onion, garlic and mushroom. Saute over medium heat for 2 minutes. Add broccoli, then water to the pan. Turn up the heat to high. Loosen up the udon noodle under running water, drain, and add to the pan. Add soy sauce and oyster sauce. Stir-fry until combined. Mix through the bonito flake, or garnish on top.


bacon recipe courtesy of: Ume, umeboss, Perth, Australia, September 6, 2010

2458. OYSTER, OYSTER MUSHROOM and SALSIFY DRESSING with BACON

makes ten servings


1/2 cup bacon, cut into 1/4" strips
3 tablespoons unsalted butter, divided
2 large onions, chopped
2 tablespoons vegetable oil
4 cups washed oyster mushrooms, torn into bite-size pieces
4 cups shucked oysters with their liquor
3 cups peeled salsify or parsnips, cut into 1" pieces, boiled until tender
2—3 cups low-salt chicken broth or turkey stock
2 cups heavy cream
2/3 cup oyster sauce
16 cups stale, plain French baguette, cubed
Kosher salt and freshly ground black pepper
1 tablespoons fresh lemon juice
1 tablespoon chopped tarragon leaves
3 tablespoons chopped chives

Butter a 9x13x2" baking dish and set aside. Cook bacon in a large heavy skillet over medium-low heat, stirring occasionally, until fat is rendered and bacon is cooked but not browned. Add 2 Tbsp. butter and the onions and cook, stirring occasionally, until soft and translucent. Transfer bacon mixture to a bowl.

Return skillet to medium heat; add the remaining 1 Tbsp. butter and oil. Add oyster mushrooms and cook, stirring occasionally, until tender, about 5 minutes. Add oysters, salsify, broth, heavy cream, and oyster sauce and stir to combine. Bring to a simmer.

Preheat oven to 375°. Put bread in a large bowl. Add reserved bacon mixture and mushroom mixture from skillet. Season to taste with salt and pepper and fold in lemon juice, tarragon, and chives. The bread should be quite wet, but there should be no pooling liquid once it's well mixed. Transfer mixture to the prepared baking dish and bake until browned and crisp, about 45 minutes.


bacon recipe courtesy of: Chef Anita Lo, Annisa, 13 Barrow Street, New York, New York 10014 | Bon Appetit, November 2011

2367. SOURDOUGH, WILD MUSHROOM and BACON DRESSING

makes 8 servings


unsalted butter, for the baking dish
1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
1/2 pound shiitake mushrooms, stemmed and coarsely chopped
1/2 pound oyster mushrooms, coarsely chopped
1 pound cremini mushrooms, thinly sliced
4 tablespoons canola oil
Kosher salt and freshly ground black pepper
3/4 pound slab bacon, cut into 1/2-inch dice
1 large Spanish onion, finely diced
5 cloves garlic, finely chopped
4 to 6 cups chicken stock, homemade or store-bought, as needed
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh thyme
1/2 cup chopped fresh flat-leaf parsley
2 large eggs

Preheat the oven to 350°F. Butter a 13 x 9 x 2-inch glass baking dish.

Spread the bread on a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until light golden brown, about 12 minutes. Remove from the oven and let cool. Put the cubes into a very large bowl.

Raise the oven temperature to 375°F.

Combine the mushrooms in a large baking dish or rimmed baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 30 minutes.

While the mushrooms are roasting, heat the remaining 1 tablespoon oil in a large deep sauté pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.

Pour off all but 2 tablespoons of the rendered fat in the sauté pan and return to the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock, the sage, thyme, and parsley and season with salt and pepper. Bring to a simmer.

Add the mushrooms to the bread. Whisk the eggs in a small bowl and then whisk in a few tablespoons of the warm stock mixture. Add the eggs and the rest of the stock mixture to the bread, season with salt and pepper, and stir to combine. The dressing should be very wet; add more stock as needed. Scrape the mixture into the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown, 25 to 30 minutes longer. Remove from the oven and let cool for 10 minutes before serving.


bacon recipe courtesy of: Bobby Flay with Stephanie Banyas and Sally Jackson, Bobby Flay's Bar Americain Cookbook | Epicurious, October 2011

2337. JERUSALEM ARTICHOKE, WILD MUSHROOM, BACON and LENTIL SALAD

serves six


For the dressing
1½ tablespoon white-wine vinegar
1 teaspoon Dijon mustard
8 tablespoons extra-virgin olive oil
pinch of caster sugar

For the salad
6oz Puy or Umbrian lentils
½ small onion, very finely chopped
½ stick celery, very finely chopped
3½ tablespoons olive oil
1½ tablespoon finely chopped parsley
12oz Jerusalem artichokes, washed
squeeze of fresh lemon juice
5½oz chunky bacon lardons
3½oz baby spinach
5½oz wild and/or oyster mushrooms, sliced if large
1oz unsalted butter

Make the dressing by whisking all the ingredients together.

Rinse the lentils, cover with cold water, bring to the boil and cook until done – 20 to 30 minutes. Make sure they are tender but holding their shape. While they are cooking, gently sauté the onion and celery in 1 tbsp of the oil until soft but not coloured. Add the lentils and stir to soak up the juices. Add the parsley and two thirds of the dressing and season.

Cook the artichokes in boiling salted water to which you've added a good squeeze of lemon (this stops them discolouring). Once they're just tender, but still have a little bite, drain them and slip off the skins. Slice into rounds 0.5cm (¼in) thick. Heat 1½ tbsp of the oil in a pan and sauté the artichoke slices and bacon until coloured and cooked through. Try not to overcook the artichokes.

Toss the spinach, bacon and artichokes with the rest of the dressing and divide between six plates, arranging them in the centre. Spoon the lentils around this and quickly sauté the mushrooms in the final tbsp olive oil and the butter. Season. Put the mushrooms on top of each salad. Drizzle with the juices from the pan and serve immediately.


bacon recipe courtesy of: Diana Henry, The Telegraph, January 17, 2011

2273. FRIED UDON with BACON, BROCCOLI and MUSHROOMS

serves two


200 grams udon noodles
2 rashes of bacon
1/2 onion, small
4 florets broccoli
100 grams oyster mushroom
1 clove garlic
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon oyster sauce
bonito flake (optional)

Boil a pan of water and cook udon noodle. Drain, and set aside. Slice onion and garlic. Cut broccoli into small pieces. Cut the stem from the mushroom and separate. Trim bacon, and chop up. Heat 1 tablespoon of oil in a frying pan. Fry bacon for 2 minutes. Add onion, garlic and mushroom. Saute over medium heat for 2 minutes. Add broccoli, then water to the pan. Turn up the heat to high. Loosen up the udon noodle under running water, drain, and add to the pan. Add soy sauce and oyster sauce. Stir-fry until combined. Mix through the bonito flake, or garnish on top.


bacon recipe courtesy of: umeboss, September 6, 2010

2259. WILD RICE with BACON, ALMONDS and OYSTER MUSHROOMS

makes 4 servings


2 thick slices cob-smoked bacon
1 medium onion, finely chopped
½ pound fresh oyster (or shiitake) mushrooms, washed, patted dry, and coarsely chopped
1 cup wild rice, washed thoroughly
2 cups chicken broth
½ teaspoon salt
¼ cup chopped toasted almonds
freshly ground black pepper to taste

Preheat the oven to 325°F.

In a 2-quart flameproof casserole, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. Add the onion and mushrooms to the fat in the casserole and stir till softened, about 5 minutes. Add the wild rice and stir till well coated. Add the broth and salt and bring to a boil, stirring. Cover the casserole, place in the oven, and bake till the rice is tender but not gummy, about 50 minutes. Remove from the oven and let rest about 10 minutes. Add the bacon, almonds, and pepper, toss till well blended, and serve immediately.


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

2094. RICE PILAF with SPINACH and BACON

makes 4 generous servings


1/4 cup butter
1 small onion minced
1 large oyster mushroom, chopped
1 cup uncooked rice
2 cups chicken broth
1 teaspoon salt
1/8 teaspoon pepper
1 colander full of fresh spinach washed and destemmed
4 slices cooked and crumbled bacon

Melt butter in medium saucepan add onion and mushroom. Saute until tender about 5 minutes. Add rice, stir in chicken broth. Bring to a boil. Add salt and pepper. Cover and reduce heat to simmer. Simmer for 15- 20 minutes. Remove from heat and stir in spinach. Put the lid on for a few minutes. The spinach wilts beautifully. Add bacon before serving.


bacon recipe courtesy of: The Teacher Cooks, May 28, 2010

1672. EXOTIC MUSHROOM and BACON STUFFING TERRINE

yields twelve servings


8 oz thickly sliced bacon
1/4 cup butter
2 onions, sliced
8 cups sliced mushrooms (shiitake, cremini, white or oyster), about 1-1/2 lb
4 cloves garlic, sliced
2 tablespoons chopped fresh rosemary
8 cups cubed (1/2 inch/1 cm) day-old sourdough bread
1/2 cup oil-packed sun-dried tomatoes, chopped
1/2 cup chopped fresh parsley
1 tablespoon grated lemon rind
1 cup chicken stock
3 tablespoons turkey pan juices

Grease two 8- x 4-inch (1.5 L) loaf pans; set aside.

Cut bacon crosswise into strips. In large skillet, fry bacon over medium-high heat until crispy, about 5 minutes. Remove with slotted spoon to paper towel to drain; transfer to large bowl.

Drain off all but 2 tbsp (25 mL) fat from pan. Melt butter in pan; fry onions, mushrooms, garlic and rosemary until golden, 10 minutes. Add to bacon. Add bread, tomatoes, parsley and lemon rind to bowl; pour in stock and mix well. Scrape into prepared baking dishes; cover with foil.

Bake in 325°F (160°C) oven, basting every 20 minutes with 1 tbsp (15 mL) of the turkey pan juices, until golden, about 1 hour. Uncover and bake until browned, about 20 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 12 hours. Remove from pans and cut each into 6 slices; return to pans, cover and reheat during last hour of turkey roasting, basting every 20 minutes with 1/4 cup/50 mL of the pan juices and removing foil for last 20 minutes.) With sharp knife, slice each loaf into 6 slices.


bacon recipe courtesy of: Canadian Living Test Kitchen, Transcontinental Publications Inc., 25 Sheppard Avenue West, Suite 100, Toronto, ON M2N 6S7

1630. CERVENA VENISON and FOIE GRAS WELLINGTON with BACON, CHESTNUT MUSHROOM DUXELLE and RED WINE JUS

serves four


For the Cervena Venison Foie Gras Wellington:
1 600 gram Cervena venison loin
salt and pepper
3 tablespoons olive oil
175 grams foie gras, cut in to 1-inch by 3-inch rectangles
16 thin slices double smoked bacon
400 grams puff pastry
2 eggs yolks for egg wash

Chestnut Mushroom Duxelle:
1 tablespoon olive oil
1 clove garlic, finely chopped
1 shallot, brunoise
2 tablespoons thyme, finely chopped
150 grams chanterelles, cleaned and dry, finely chopped
150 grams oyster mushroom, cleaned and dry, finely chopped
150 grams button mushroom, cleaned and dry, finely chopped
150 grams king oyster mushroom, cleaned and dry, finely chopped
6 chestnuts, roasted, peeled and pureed
3 tablespoons chicken stock
2 tablespoons butter
salt & pepper

For the Red Wine Jus:
2 cups red wine
3 shallots, julienne
1/6 bunch cleaned thyme
2 cups strained veal jus
4-6 tablespoons cold butter, cut in to 1-inch cubes
salt & pepper

For the Vegetables:
200 grams chanterelles, cleaned and cut in half
12-16 assorted variety baby heirloom carrots, cleaned, halved lengthwise, and blanched
20-24 crosnes, lightly scrubbed, and kept in dark container to avoid light
1 tablespoon olive oil
3 tablespoons unsalted butter
2 bunches rainbow chard, cleaned and torn in to 2-inch pieces
salt & pepper

Garnish
2-3 teaspoons pine nut oil
1/2 cup trimmed arugula seedlings

For the Chestnut Mushroom Duxelle: Heat olive oil in skillet over medium heat, add the garlic and shallots, cook without colouring, approximately 5 minutes. Add the thyme and mushrooms, cooking until there is no moisture remaining. Remove from heat and dry on towel, squeeze out any excess moisture, reserving liquid for jus.

Score and roast the chestnuts for 30 minutes at 350F. Allow to cool, then peel and roughly chop. Puree in food processor until smooth, adding a little chicken stock to loosen slightly. Add Chestnut mix to mushroom mix, season with salt and pepper, and mix thoroughly.

Heat olive oil in skillet over medium heat, add the garlic and shallots, cook without colouring, approximately 5 minutes. Add the thyme and mushrooms, cooking until there is no moisture remaining. Remove from heat and dry on towel, squeeze out any excess moisture, reserving liquid for jus.

Score and roast the chestnuts for 30 minutes at 350F. Allow to cool, then peel and roughly chop. Puree in food processor until smooth, adding a little chicken stock to loosen slightly. Add Chestnut mix to mushroom mix, season with salt and pepper, and mix thoroughly.

For the Cervena Venison Foie Gras Wellington: Season Cervena venison loin with salt and pepper. Heat olive oil in cast iron pan at high heat and sear venison loins on all sides to color, remove from heat to wire rack.

When venison has cooled, use a sharp knife to make a cut along the length of the top of the loin from end to end 3/4 of the depth of the loin. Open loin and place the Foie Gras rectangles along the incision, fold the two flaps over the foie gras and return to the fridge.

Lay the 6 slices bacon side by side on wax paper, positioning them to run north south. Cover the bacon with duxelle mixture, place venison loin at the bottom of the layered sheet of bacon, and roll the bacon around the loin. Allow to chill in fridge 10 minutes.

Meanwhile, roll out the puff pastry large enough to accommodate the loin. Remove loin from fridge, place in centre of puff pastry and egg wash around the loin. Fold the puff pastry over the loin to cover on all sides, trim excess pastry from ends and pinch seams together, place and baking sheet, seam side down, and set aside.

Egg wash the Cervena Venison Wellington, and score the top side with a knife at equal intervals. Bake at 200C until internal temperature reaches 50C and pastry is golden brown. Remove from oven and let rest 5 minutes before slicing.

For the Red Wine Jus: In a sauce pot add the red wine, shallots and thyme. Reduce by two thirds. Add the veal jus, and reduce at high heat until bubbling appears rapid and small. Add the diced cold butter to the rapidly boiling jus. Add the reserved mushroom liquid. Cook until sauce coats the back of a spoon, but do not let jus get syrupy. Strain through fine chinois and set aside in warm spot.

For the Vegetables: Saute the chanterelles in the olive oil and one tablespoon of the butter until cooked. Add blanched carrots and crosnes, continue cooking for 1-2 minutes. Meanwhile in a separate pan, heat butter the remaining butter until just foaming. Reduce heat, add rainbow chard, and cook until tender.

To Finish: Cut Cervena Venison Wellington in four equal portions, across the grain, trimming off the pastry from the two ends. Divide swiss chard evenly between four warm plates. Place Wellington on top of chard so the cut side of meat is facing up, gently spoon the finished jus around the Wellington. Randomly place carrots, chanterelles, and crosnes around Wellington. Finish with drizzle of Pine Nut oil and Arugula Seedlings.


bacon recipe courtesy of: Damian Wills, Sous Chef, Stone Road Grill, 17 Lower Canada Drive RR#3, Niagara-on-the-Lake, Ontario LOS 1J0 Canada

1582. SMOKY CHICKEN and WHEAT BERRIES with BACON

makes six servings


8 cups water
1 cup (packed) golden brown sugar
1/2 cup coarse kosher salt
6 chicken breast halves (preferably organic) with skin and bones, wing tips attached
4 cups pecan shells (from 1 1/2 pounds cracked pecans in shells)
Wheat Berries with Bacon (recipe below)
1 tablespoon icewine mixed with 1 tablespoon cider vinegar
microgreens, watercress sprigs, or pea tendrils (for garnish; optional)
13x9x2-inch disposable aluminum foil pan


Wheat Berries with Bacon

1 1/2 cups dried wheat berries
6 slices applewood-smoked bacon, diced
2 cups chopped leeks (from 2 large leeks; white and pale green parts only)
2 ounces fresh oyster mushrooms, sliced
1/2 cup grape tomatoes, halved
1/4 cup (1/2 stick) butter
1 1/2 tablespoons icewine mixed with 1 1/2 tablespoons cider vinegar

Cook wheat berries in large saucepan of boiling salted water until tender but still firm to bite, about 55 minutes. Drain. Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels to drain. Add leeks to drippings in skillet; sauté until tender, about 5 minutes. Add mushrooms; stir until soft, about 1 minute. Add tomatoes and butter; stir until butter melts. Add wheat berries and stir until heated through. Mix in bacon and icewine-cider vinegar mixture. Season with salt and pepper.


Smoky Chicken and Wheat Berries with Bacon

Stir 8 cups water, brown sugar, and salt in large bowl. Let stand until sugar and salt dissolve, stirring occasionally. Submerge chicken in brine. Let soak in brine at room temperature 45 minutes. Drain, discarding brine. Transfer chicken to rack set over baking sheet; let chicken air-dry 30 minutes.

Remove grill racks from barbecue. Prepare barbecue (medium heat). Place pecan shells in disposable pan; place pan directly atop coals (for charcoal barbecue) or place directly over flames (for gas barbecue). Return grill racks to barbecue. Sprinkle chicken with salt and pepper. When pecan shells begin to smoke, place chicken, skin side down, on grill rack. Cover and grill until chicken is cooked through, about 10 minutes per side.

Divide Wheat Berries with Bacon among 6 plates. Place 1 chicken breast atop wheat berries on each plate. Drizzle with icewine-cider vinegar mixture. Garnish with greens and serve.


bacon recipe courtesy of: Lee Richardson, Bon Appetit, September 2009

1550. SEARED HAKE with LENTILS, BACON, OYSTER MUSHROOMS and MUSTARD EMULSION

makes 6 servings


7 tablespoons grapeseed oil
1/2 cup bacon, diced
6 tablespoons butter
1/2 cup carrot, diced
1/2 cup shallots, diced
1/2 cup leek, whites only diced
1/2 cup celery root, diced
2 garlic cloves, diced
1 pound le puy lentils, soaked in water over night, strained and blanched
salt, pepper, sugar and cayenne for seasoning
1 ounce balsamic vinegar
3 cups chicken stock
1/2 cup white wine (dry)
1/2 ounce whole grain mustard
6 pieces hake (3 ounce each)
1 1/2 cups oyster mushrooms, sliced
1 1/2 ounce bacon strips
3 tablespoons toasted and chopped pecans
1 tablespoon parsley, chopped
6 quail eggs
Chervil for garnish

Make the lentils. Heat 2 tablespoons grapeseed oil in a pot and add the bacon, searing for 2 minutes. Add 1 tablespoon butter, carrots, shallots, leek, celery root and garlic and saute for another 2-3 minutes. Add the lentils and cook 1 minute more. Season with salt and pepper and deglaze with the balsamic vinegar. Let reduce for 3 minutes and add 2 cups chicken stock. Let it simmer for about 15 to 20 minutes.

Strain the liquid and combine with 1/4 of the lentils in a blender to make a lentil sauce. Pour the lentil sauce over the remaining lentils and let sit.

Make the Sauce Combine 1 cup chicken stock with white wine, salt, sugar and cayenne. Let simmer until it is reduced by 1/3; mix in 3 tablespoons butter to emulsify the sauce; finish with mustard. Reserve.

Make the fish. Season the fish with salt and cayenne. Heat up a frying pan, add 2 tablespoons grapeseed oil, and sear the fish for about 2 minutes on each side. Add 1 tablespoon butter to finish and remove from heat; let sit in the pan for 1 minute more then remove to a platter.

Make the Mushrooms. Heat a frying pan and add 2 tablespoons grapeseed oil. Add the mushrooms and bacon and saute for about 2 minutes. Add the pecans and season with salt and pepper. Finish with parsley and remove from heat.

Fry the quail eggs. Heat up a frying pan over medium heat. Add 1 tablespoon grapeseed oil and crack the eggs into the pan. Cook for 1 minute and remove.

Plating: Divide the lentil stew amongst 6 plates. Arrange a piece of fish and then top with a quail egg. Pour 1 spoonful of sauce around the lentils and garnish with chervil.


bacon recipe courtesy of: Chef Martin Brock, Behind The Burner

1306. TAGLIATELLE with BACON and OYSTER MUSHROOM CREAM SAUCE

Pasta:
200 grams flour
2 eggs
1 teaspoon extra virgin olive oil
pinch paprika
pinch salt
flour and oil for cooking and preparing

Combine all above to a nice firm ball and wrap in glad wrap. Leave in fridge overnight. That way the dough matures and combines better. The next day, flour well and either use a pasta machine or roll dough out and cut strings. Bring water to boil with a bit of oil and salt. Cook pasta al dente and cool it down in running cold water.


Sauce:
40 grams oyster mushrooms
150ml cream
15 grams onions
100ml chicken stock
10 grams garlic
20ml beef stock
20 grams butter
50ml white wine
20 grams bacon, diced

Sauté onions, garlic, butter, mushrooms and bacon till everything has some color.
Add white wine and let simmer. Add cream, chicken stock and beef stock and reduce till creamy and thickish Then add pasta and toss.


courtesy of: Renee Stump, Gannets Restaurant, New Zealand | New Zealand Oyster Mushroom Suppliers & Growers, Marie & Graeme Price, 667 Te AhuAhu Road, Waimate North, R.D.3 Kerikeri, Northland, New Zealand

1305. PRINCE EDWARD ISLAND LOBSTER with OYSTER MUSHROOM, ASPARAGUS and BACON FINGERLING POTATO HASH, finished with MAPLE WINE-PEAN SABAYON

serves four


4 1-pound PEI lobsters
12 fingerling potatoes
1 bunch island asparagus
6 shallots, sliced
4 slices bacon, diced
2 bunches oyster mushrooms, torn
2 tablespoons olive oil
2 tablespoons unsalted butter

4 egg yolks, free-range organic
3 tablespoons brown sugar
3 oz Maple Rossignol wine
pinch zested lemon
chopped pecans

NOTE: If you’re not fortunate enough to live in or visit PEI, substitute the Rossignol Wine and brown sugar with 1 oz of Canadian maple syrup and 2 oz of your favourite Canadian white wine.


Fill pot with 2 to 3 inches of salted water and bring to a boil. Add the steamer basket containing lobsters and cover tightly. Cook for 15 minutes, making sure there’s still enough water in the bottom of the pot.

Once cooked, let cool and remove lobster meat from claws, tails, and knuckles. Set aside.

Blanch asparagus tips in boiling salted water for 2 minutes. Place in ice bath.

Slice fingerling potatoes into 1-inch pieces, add potatoes to salted water, bring to a boil, simmer for 1 to 2 minutes and drain.

In a saucepan over medium heat, start with bacon, then sweat mushrooms and shallots.

Add potatoes and olive oil. When bacon is cooked, add asparagus and finish with butter. Season to taste.

Bring a small pot of water to steam over medium heat. Whisk together all ingredients in a stainless-steel bowl until smooth.

Create a double boiler by placing the bowl over steaming water and continue to whisk until sabayon coats the back of a spoon, about 5 to 7 minutes. Add chopped pecans.

Place the lobster meat on a baking sheet, brush with whipped butter, and broil at 375°F until hot.

Place hash in the middle of the plate. Top with warm, butter-brushed lobster meat, and finish with sabayon.


courtesy of: Tidings Magazine, 5165 Sherbrooke West, #414, Montreal, Quebec, Canada, H4A-1T6

1128. WILD MUSHROOM FETTUCINE with PARMESAN ROSEMARY and BACON

4 strips of bacon
5 sprigs fresh rosemary
6 oz grated Parmesan cheese
1 quart heavy whipping cream
2 cups assorted mushrooms like portobello, shiitake, crimini, oyster, washed and sliced
3 oz butter
1 oz fresh chopped garlic
2 lb cooked fettuccine noodles

Cut the bacon into thin strips and add to a large pot with about 2 tablespoons water. After the water has evaporated continue cooking on low-med heat till the bacon crisps and the grease get foamy. With a slotted spoon, remove the bacon and reserve on a plate with a paper towel. Add the butter, garlic and the mushrooms to the pot with the bacon drippings and stir occasionally cooking about 4-6 minutes or till the mushrooms look too good not to eat. Add the cream and simmer for about 5-6 minutes on high heat to reduce until thickened. While the cream is reducing, strip the leaves from 1 sprig of rosemary and chop it up very fine. Drop the cooked fettuccine noodles in the cream mix, add the chopped rosemary and season with salt and pepper. Divide among 4 bowls, Sprinkle a copious amount of parmesan cheese on and garnish with the remaining rosemary sprigs and the crispy bacon strips.


courtesy of: Chef 2 Chef: Culinary Portal