yields twelve servings
2 cups fresh or frozen blackberries, stems removed
8 apples peeled, cored, cut into wedges
1/2 cup plus 3 tablespoons sugar
1 tablespoon lemon juice
freshly grated zest of 1/2 lemon
2 cups whole wheat pastry flour or all-purpose flour
pinch of salt
1 tablespoon baking powder
scant 1/2 cup unsalted butter
1 egg
1/3 cup milk
4 slices bacon, cooked and crumbled into 1/2″ pieces
2 fresh sage leaves, chopped very finely, or 1/4 teaspoon ground dried sage
Preheat oven to 425. Butter a 9 x 13 inch baking pan and set aside. Combine berries, apples, 1/2 cup sugar, lemon juice and lemon zest in the prepared pan. In a medium bowl, combine the flour, salt, baking powder and 1 tablespoon of
the sugar. Work in the butter with a pastry blender or your
fingertips. Lightly
beat the egg and milk together, and slowly but firmly (you don’t want
too many strokes) stir into the flour mixture. Stir in the chopped
bacon and sage. Knead lightly, sprinkling on a bit more flour as necessary to form a smooth dough. Break off portions of the dough and place them on top of the fruit
in the pan, pressing and spreading the dough as you go. Cover the
entire surface. Sprinkle remaining sugar over the dough and bake until well browned,
35-45 minutes. Serve immediately, with ice cream of course.
bacon recipe courtesy of: Cheryl Herrick, CrankyCakes, September 12, 2009 | adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins
Showing posts with label pastry crust. Show all posts
Showing posts with label pastry crust. Show all posts
Saturday, December 15, 2012
Tuesday, June 14, 2011
2228. KOHLRABI and BACON TART
serves six
4 tablespoons butter
4 small kohlrabies, peeled and shredded
salt and freshly ground white pepper
1/4 cup water
1/4 pound sliced bacon
1 large sweet onion, coarsely chopped
1 teaspoon sugar
3 large eggs
1 cup medium or whipping cream
6 ounces Gruyère cheese, grated
9-inch pastry shell, partially baked (recipe below)
2 tablespoons freshly grated Parmesan cheese
Melt the butter in a large skillet. Add the kohlrabies and toss to coat. Season with salt and pepper. Add the water and stir over medium heat until the kohlrabies are limp and the liquid is evaporated. Remove from the heat.
Fry the bacon until crisp and transfer to absorbent paper. Pour off all but 2 tablespoons of the fat from the pan. Add the onion and toss to coat. Sprinkle on the sugar and stir over medium heat until the onion is golden. Mix in the kohlrabies.
Preheat the oven to 350°. Break the cooked bacon into bite-size pieces and set aside. In a large mixing bowl, beat the eggs and cream. Stir in the kohlrabi mixture, bacon, and Gruyere cheese. Pour the mixture into the prepared pastry shell and bake for 25 minutes or until the surface is partially set. Sprinkle the tart with Parmesan cheese and continue baking for 5 to 10 minutes or until a knife inserted in the center comes out clean.
Pastry Shell
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons butter
2 tablespoons solid shortening
3 to 4 tablespoons cold water
To prepare the pastry shell, combine the flour, baking powder, and salt in a large mixing bowl. Whisk to blend thoroughly and add the butter and shortening. Cut in with a knife or pastry blender until the lumps of fat are reduced to the size of tiny peas.
Gradually sprinkle in the water, tossing the mixture constantly. When the mixture begins to hold together, gather it into a ball and roll it around the inside of the bowl to pick up any stray particles. Enclose in plastic wrap and refrigerate for 20 minutes.
Preheat the oven to 425°. Roll out the dough and transfer to a 9-inch tart pan or quiche dish. Prick the bottom and sides with a fork and line the pastry with aluminum foil. Pour in 1 pound of dried beans or distribute pie weights over the foil. Bake for 8 minutes. Remove the weights and foil and set the pastry shell aside. Do not prick a second time.
bacon recipe courtesy of: Yankee Magazine, Yankee Publishing Inc., P.O. Box 520, Dublin, New Hampshire 03444
4 tablespoons butter
4 small kohlrabies, peeled and shredded
salt and freshly ground white pepper
1/4 cup water
1/4 pound sliced bacon
1 large sweet onion, coarsely chopped
1 teaspoon sugar
3 large eggs
1 cup medium or whipping cream
6 ounces Gruyère cheese, grated
9-inch pastry shell, partially baked (recipe below)
2 tablespoons freshly grated Parmesan cheese
Melt the butter in a large skillet. Add the kohlrabies and toss to coat. Season with salt and pepper. Add the water and stir over medium heat until the kohlrabies are limp and the liquid is evaporated. Remove from the heat.
Fry the bacon until crisp and transfer to absorbent paper. Pour off all but 2 tablespoons of the fat from the pan. Add the onion and toss to coat. Sprinkle on the sugar and stir over medium heat until the onion is golden. Mix in the kohlrabies.
Preheat the oven to 350°. Break the cooked bacon into bite-size pieces and set aside. In a large mixing bowl, beat the eggs and cream. Stir in the kohlrabi mixture, bacon, and Gruyere cheese. Pour the mixture into the prepared pastry shell and bake for 25 minutes or until the surface is partially set. Sprinkle the tart with Parmesan cheese and continue baking for 5 to 10 minutes or until a knife inserted in the center comes out clean.
Pastry Shell
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons butter
2 tablespoons solid shortening
3 to 4 tablespoons cold water
To prepare the pastry shell, combine the flour, baking powder, and salt in a large mixing bowl. Whisk to blend thoroughly and add the butter and shortening. Cut in with a knife or pastry blender until the lumps of fat are reduced to the size of tiny peas.
Gradually sprinkle in the water, tossing the mixture constantly. When the mixture begins to hold together, gather it into a ball and roll it around the inside of the bowl to pick up any stray particles. Enclose in plastic wrap and refrigerate for 20 minutes.
Preheat the oven to 425°. Roll out the dough and transfer to a 9-inch tart pan or quiche dish. Prick the bottom and sides with a fork and line the pastry with aluminum foil. Pour in 1 pound of dried beans or distribute pie weights over the foil. Bake for 8 minutes. Remove the weights and foil and set the pastry shell aside. Do not prick a second time.
bacon recipe courtesy of: Yankee Magazine, Yankee Publishing Inc., P.O. Box 520, Dublin, New Hampshire 03444
Thursday, January 06, 2011
2069. BACON, PEARL ONION and ROSEMARY QUICHE
makes 1 quiche (about 10 inches round)
1 cup bacon cut into chunks
1 cup pearl onions
1 tablespoon fresh rosemary, chopped
3 eggs
2 cups milk
1/2 cup flour
salt and pepper
1 pastry crust or tart shell
Preheat oven to 180 C/350 F degrees. In a pan over medium high heat, cook the bacon for 3-4 minutes. Add the onions and fresh rosemary, and continue to cook until the onions start to caramelize. Remove from heat and let cool. Meanwhile, in a large bowl, whisk together eggs, milk, flour, salt and pepper. Stir in the cooled bacon and onion mixture. Pour into tart shell. Bake for 10 minutes at 180 degrees. Then lower the heat and bake for another 35-45 minutes at 165 C / 320 F degrees until the filling is set.
bacon recipe courtesy of: Food & Passion... The Diary of a Food Enthusiast, Canada, October 18, 2010
1 cup bacon cut into chunks
1 cup pearl onions
1 tablespoon fresh rosemary, chopped
3 eggs
2 cups milk
1/2 cup flour
salt and pepper
1 pastry crust or tart shell
Preheat oven to 180 C/350 F degrees. In a pan over medium high heat, cook the bacon for 3-4 minutes. Add the onions and fresh rosemary, and continue to cook until the onions start to caramelize. Remove from heat and let cool. Meanwhile, in a large bowl, whisk together eggs, milk, flour, salt and pepper. Stir in the cooled bacon and onion mixture. Pour into tart shell. Bake for 10 minutes at 180 degrees. Then lower the heat and bake for another 35-45 minutes at 165 C / 320 F degrees until the filling is set.
bacon recipe courtesy of: Food & Passion... The Diary of a Food Enthusiast, Canada, October 18, 2010
Tuesday, March 16, 2010
1772. RAMP, BACON and RICOTTA TART
serves four
For the tart crust:
3/4 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/2 teaspoon coarse salt
8 tablespoons cold butter, cut into small pieces
3 tablespoons ice water, plus more as needed
For the tart filling:
4 slices of good quality bacon
1 large shallot, sliced
3 cups (packed) spinach
1 1/2 cups ricotta
1 large egg
salt and pepper, to taste
about 18 ramps, cleaned and bulb ends trimmed
In a food processor, combine the flours and salt and pulse to combine. Add the pieces of cold unsalted butter and pulse until the mixture resembles coarse meal. Add the 3 tablespoons ice water, then pulse in 1 second bursts until the mixture resembles curds and clumps (you can add a little more water if needed.) Turn the mixture out onto a lightly floured surface, gather it together in a ball, flatten into a disk shape and wrap in plastic wrap. Refrigerate for 1 hour or more.
To pre-bake the tart shell, roll it out and fit it into a 9-inch tart pan, trimming off any excess (you can save the excess dough to patch any tears that might appear in the dough.) Prick the bottom of the shell with a fork all over, then lay a piece of foil into the shell and fill the foil with dried beans (they’ll act as weights to keep the shell from puffing up in the oven.) Bake in a 375 degree F oven for 15 minutes, then remove the foil and beans and bake for an additional 7 minutes or so, until the dough loses it’s glossiness and turns ever so slightly golden brown around the edges. Remove the shell from the oven, keeping it in the pan, and cool on a rack.
When you’re ready to assemble the tart, cook the bacon in a large, heavy saute pan until browned and crisp. Remove to a cooling rack to drain off any excess fat. Pour off the bacon fat (save it to cook other things with!) until there’s about a tablespoon left in the pan. Return the pan to medium high heat and saute the sliced shallots until softened, then add the spinach and cook the mixture just until wilted.
Transfer the spinach/shallot mixture to the bowl of a food processor. Add the ricotta cheese, egg, and a generous pinch of freshly ground black pepper (I found it didn’t need much additional salt since the bacon is kind of salty.) Puree the mixture until the spinach is chopped, and set aside.
In the same pan you used to cook the bacon and spinach, add the whole ramps and a little bit of water. Cook just until the ramp greens have wilted, and set aside.
Transfer the ricotta/spinach mixture into the tart shell. Top with the crumbled bacon slices, then arrange the wilted ramps over the top. Place the tart pan on a baking sheet, and bake for about 35-45 minutes in a 375 degree F oven, until the top is just starting to turn brown, the filling is slightly puffed and set, and the crust is golden brown.
bacon recipe courtesy of: Amy Maltzan, eggs on sunday, April 23, 2009, eggsonsunday@gmail.com
For the tart crust:
3/4 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/2 teaspoon coarse salt
8 tablespoons cold butter, cut into small pieces
3 tablespoons ice water, plus more as needed
For the tart filling:
4 slices of good quality bacon
1 large shallot, sliced
3 cups (packed) spinach
1 1/2 cups ricotta
1 large egg
salt and pepper, to taste
about 18 ramps, cleaned and bulb ends trimmed
In a food processor, combine the flours and salt and pulse to combine. Add the pieces of cold unsalted butter and pulse until the mixture resembles coarse meal. Add the 3 tablespoons ice water, then pulse in 1 second bursts until the mixture resembles curds and clumps (you can add a little more water if needed.) Turn the mixture out onto a lightly floured surface, gather it together in a ball, flatten into a disk shape and wrap in plastic wrap. Refrigerate for 1 hour or more.
To pre-bake the tart shell, roll it out and fit it into a 9-inch tart pan, trimming off any excess (you can save the excess dough to patch any tears that might appear in the dough.) Prick the bottom of the shell with a fork all over, then lay a piece of foil into the shell and fill the foil with dried beans (they’ll act as weights to keep the shell from puffing up in the oven.) Bake in a 375 degree F oven for 15 minutes, then remove the foil and beans and bake for an additional 7 minutes or so, until the dough loses it’s glossiness and turns ever so slightly golden brown around the edges. Remove the shell from the oven, keeping it in the pan, and cool on a rack.
When you’re ready to assemble the tart, cook the bacon in a large, heavy saute pan until browned and crisp. Remove to a cooling rack to drain off any excess fat. Pour off the bacon fat (save it to cook other things with!) until there’s about a tablespoon left in the pan. Return the pan to medium high heat and saute the sliced shallots until softened, then add the spinach and cook the mixture just until wilted.
Transfer the spinach/shallot mixture to the bowl of a food processor. Add the ricotta cheese, egg, and a generous pinch of freshly ground black pepper (I found it didn’t need much additional salt since the bacon is kind of salty.) Puree the mixture until the spinach is chopped, and set aside.
In the same pan you used to cook the bacon and spinach, add the whole ramps and a little bit of water. Cook just until the ramp greens have wilted, and set aside.
Transfer the ricotta/spinach mixture into the tart shell. Top with the crumbled bacon slices, then arrange the wilted ramps over the top. Place the tart pan on a baking sheet, and bake for about 35-45 minutes in a 375 degree F oven, until the top is just starting to turn brown, the filling is slightly puffed and set, and the crust is golden brown.
bacon recipe courtesy of: Amy Maltzan, eggs on sunday, April 23, 2009, eggsonsunday@gmail.com
Saturday, September 20, 2008
1230. LIMPET and BACON PIE
limpets
shortcrust pastry
4oz. bacon
2 hardboiled eggs
1 onion
milk or egg (optional)
Cook the limpets until just tender. Cut the bacon into cubes and fry lightly. Peel and thinly slice the onions. Pre-heat oven to 350°F. Line a pie dish with thinly rolled short crust pastry. Fill dish with alternate layers of limpets, bacon, sliced egg and onion. Cover with a pastry lid, brush with milk or beaten egg. Bake for 30 minutes. Reduce the heat to low and cook for a further 30 minutes.
courtesy of: Ken Howells, Birmingham, England, The Foody
shortcrust pastry
4oz. bacon
2 hardboiled eggs
1 onion
milk or egg (optional)
Cook the limpets until just tender. Cut the bacon into cubes and fry lightly. Peel and thinly slice the onions. Pre-heat oven to 350°F. Line a pie dish with thinly rolled short crust pastry. Fill dish with alternate layers of limpets, bacon, sliced egg and onion. Cover with a pastry lid, brush with milk or beaten egg. Bake for 30 minutes. Reduce the heat to low and cook for a further 30 minutes.
courtesy of: Ken Howells, Birmingham, England, The Foody
Friday, February 15, 2008
1011. TALEGGIO, BACON and SPRING ONION TART
serves 6
230 grams pack ready rolled all-butter shortcrust pastry
4 rashers (5 oz.) unsmoked back bacon, cut into small cubes
6 spring onions , chopped
284ml carton double cream
150ml milk
2 large eggs and 2 egg yolks
140 grams taleggio cheese, cut into 1cm cubes
Preheat the oven to fan 180C/ conventional 200C/gas 6. Line a 4cm deep, 22cm loose-bottomed tart tin with the pastry, letting the excess hang over the top edge. Prick the base, fill with crumpled foil and bake blind for 15 minutes.
Meanwhile, cook the bacon in a non-stick pan over a fairly high heat for 5 minutes until browned and quite crisp. Remove with a slotted spoon and drain on kitchen paper. Cook the spring onions in the fat over a moderate heat for 1 minute until softened. Remove with slotted spoon and tip over the bacon.
Take the pastry case out of the oven and remove the foil. Reduce the heat to fan 160C/conventional 180C/gas 4. Beat the cream, milk, eggs and egg yolks. Stir in the bacon, spring onions and a little salt, then pour into the case. Scatter with the cheese and black pepper, then bake for 30 minutes until pale golden and just firm to the touch.
Remove from the oven and trim excess pastry with a knife. Leave in the tin to cool a little, then slide on to a wire rack and leave until cold.
For a picnic, make the tart up to 6 hours ahead and return it to the clean tin once it's cold. Wrap the whole thing in cling film or foil and keep in a cool place (not the fridge or it will get soggy).
courtesy of: Silvana Franco, Good Food, June 2003
230 grams pack ready rolled all-butter shortcrust pastry
4 rashers (5 oz.) unsmoked back bacon, cut into small cubes
6 spring onions , chopped
284ml carton double cream
150ml milk
2 large eggs and 2 egg yolks
140 grams taleggio cheese, cut into 1cm cubes
Preheat the oven to fan 180C/ conventional 200C/gas 6. Line a 4cm deep, 22cm loose-bottomed tart tin with the pastry, letting the excess hang over the top edge. Prick the base, fill with crumpled foil and bake blind for 15 minutes.
Meanwhile, cook the bacon in a non-stick pan over a fairly high heat for 5 minutes until browned and quite crisp. Remove with a slotted spoon and drain on kitchen paper. Cook the spring onions in the fat over a moderate heat for 1 minute until softened. Remove with slotted spoon and tip over the bacon.
Take the pastry case out of the oven and remove the foil. Reduce the heat to fan 160C/conventional 180C/gas 4. Beat the cream, milk, eggs and egg yolks. Stir in the bacon, spring onions and a little salt, then pour into the case. Scatter with the cheese and black pepper, then bake for 30 minutes until pale golden and just firm to the touch.
Remove from the oven and trim excess pastry with a knife. Leave in the tin to cool a little, then slide on to a wire rack and leave until cold.
For a picnic, make the tart up to 6 hours ahead and return it to the clean tin once it's cold. Wrap the whole thing in cling film or foil and keep in a cool place (not the fridge or it will get soggy).
courtesy of: Silvana Franco, Good Food, June 2003
Saturday, May 19, 2007
739. TOURTIERE
NOTE: Tourtiere is a Quebecois pork-and-beef pie popular throughout the winter months, and a tradition in many French-Canadian homes on Christmas Eve.
makes 8 servings
Pastry (see below)
3 medium-sized potatoes (use medium-starch potatoes such as Yukon Gold), peeled and quartered
2 tablespoons bacon grease or vegetable oil
1 pound ground beef
1 pound ground pork
1 large onion, diced
3 cloves garlic, minced
Salt and pepper
1 1/2 teaspoons allspice
1/4 teaspoon ground cloves
1 cup beef broth
1 egg
1 teaspoon milk
Make pastry and refrigerate (see below).
Boil potatoes until fork tender. Drain and cool.
Heat bacon grease or oil over medium-high heat. Add beef, pork, onion and garlic. Season with salt, pepper, allspice and cloves. Cook for 5 minutes, stirring to cook evenly. Add beef broth, reduce heat, cover and simmer 10 minutes. Cool. Drain liquid and reserve.
Heat oven to 400 degrees.
In a bowl, coarsely crumble potatoes with a fork and add meat mixture. Stir in enough of the reserved broth to thoroughly moisten mixture, but no more.
Remove pastry from refrigerator and allow to warm up until top edges are pliable, about 10 minutes. Fill pastry shell with meat-and-potato mixture to within 1/2 inch of top. Beat together egg and milk and moisten pastry edges. Lay on top crust and press to seal. Brush entire pie with egg wash.
Cut several slits in top and bake in middle of oven for 40 minutes or until top is golden brown.
Pastry
2 1/2 cups flour
1 teaspoon salt
3/4 cup cold lard
1/2 cup cold butter
5 tablespoons ice water
Thoroughly mix flour and salt in a food processor.
Add approximately half the lard and pulse quickly a couple of times. Add remaining lard and pulse quickly a couple of times. Add butter and pulse for 8 to 10 one-second bursts until the mixture is the consistency of a coarse corn meal.
Dump mixture in a large bowl, sprinkle with 3 tablespoons of ice water and toss with your hands. Sprinkle with remaining 2 tablespoons of water and use your hands to mix in the water.
Form two balls from the dough, one a bit larger than the other. Press the smaller ball flat on a floured work surface and roll it out to form a rough circle. Using an 8-inch springform pan as a template, cut a circle the size of the pan, wrap in plastic and refrigerate. Roll out the larger ball of dough and line the inside of an 9-inch springform pan. Trim excess dough from rim. Cover with plastic wrap. Refrigerate.
NOTE: You may wish to also keep the dough scraps to decorate the pie with.
courtesy of: Kevin Weeks, "Restoring Humble Pie to its Rightful Place," Kitchen Window, NPR
makes 8 servings
Pastry (see below)
3 medium-sized potatoes (use medium-starch potatoes such as Yukon Gold), peeled and quartered
2 tablespoons bacon grease or vegetable oil
1 pound ground beef
1 pound ground pork
1 large onion, diced
3 cloves garlic, minced
Salt and pepper
1 1/2 teaspoons allspice
1/4 teaspoon ground cloves
1 cup beef broth
1 egg
1 teaspoon milk
Make pastry and refrigerate (see below).
Boil potatoes until fork tender. Drain and cool.
Heat bacon grease or oil over medium-high heat. Add beef, pork, onion and garlic. Season with salt, pepper, allspice and cloves. Cook for 5 minutes, stirring to cook evenly. Add beef broth, reduce heat, cover and simmer 10 minutes. Cool. Drain liquid and reserve.
Heat oven to 400 degrees.
In a bowl, coarsely crumble potatoes with a fork and add meat mixture. Stir in enough of the reserved broth to thoroughly moisten mixture, but no more.
Remove pastry from refrigerator and allow to warm up until top edges are pliable, about 10 minutes. Fill pastry shell with meat-and-potato mixture to within 1/2 inch of top. Beat together egg and milk and moisten pastry edges. Lay on top crust and press to seal. Brush entire pie with egg wash.
Cut several slits in top and bake in middle of oven for 40 minutes or until top is golden brown.
Pastry
2 1/2 cups flour
1 teaspoon salt
3/4 cup cold lard
1/2 cup cold butter
5 tablespoons ice water
Thoroughly mix flour and salt in a food processor.
Add approximately half the lard and pulse quickly a couple of times. Add remaining lard and pulse quickly a couple of times. Add butter and pulse for 8 to 10 one-second bursts until the mixture is the consistency of a coarse corn meal.
Dump mixture in a large bowl, sprinkle with 3 tablespoons of ice water and toss with your hands. Sprinkle with remaining 2 tablespoons of water and use your hands to mix in the water.
Form two balls from the dough, one a bit larger than the other. Press the smaller ball flat on a floured work surface and roll it out to form a rough circle. Using an 8-inch springform pan as a template, cut a circle the size of the pan, wrap in plastic and refrigerate. Roll out the larger ball of dough and line the inside of an 9-inch springform pan. Trim excess dough from rim. Cover with plastic wrap. Refrigerate.
NOTE: You may wish to also keep the dough scraps to decorate the pie with.
courtesy of: Kevin Weeks, "Restoring Humble Pie to its Rightful Place," Kitchen Window, NPR
Sunday, August 27, 2006
475. GRIPPERS RABBIT PIE with BACON
Serves four generously
3 young rabbits
1 medium onion
5 rashers of unsmoked bacon
2 cloves of garlic
fresh herbs (rough chop parsley, thyme, chives, to taste)
small glass of dry sherry
frozen short crust pastry (unless you can make your own better)!
seasoning
1/2 pint double cream
Clean and skin bunnies as usual; you can reserve kidneys as garnish. Place in tray, whole and cover with bacon. Cook in moderate oven for about 15 mins. Meanwhile sweat sliced onions and crushed garlic in a pan until soft. Add sherry and reduce. When rabbits cooked, tear off as much meat as possible and add to pan with the bacon, choopped.Throw in herbs, add a little water if neccesary and cream. Roll out defrosted pastry about 1/4 inch thick and eggwash. Place rabbit mix in suitable pie dish and top with pastry. Cook in moderate oven until pastry golden. Pan fry kidneys in a little butter and serve as garnish.
courtesy of: Gripper Hayes / Bowhunting.net
3 young rabbits
1 medium onion
5 rashers of unsmoked bacon
2 cloves of garlic
fresh herbs (rough chop parsley, thyme, chives, to taste)
small glass of dry sherry
frozen short crust pastry (unless you can make your own better)!
seasoning
1/2 pint double cream
Clean and skin bunnies as usual; you can reserve kidneys as garnish. Place in tray, whole and cover with bacon. Cook in moderate oven for about 15 mins. Meanwhile sweat sliced onions and crushed garlic in a pan until soft. Add sherry and reduce. When rabbits cooked, tear off as much meat as possible and add to pan with the bacon, choopped.Throw in herbs, add a little water if neccesary and cream. Roll out defrosted pastry about 1/4 inch thick and eggwash. Place rabbit mix in suitable pie dish and top with pastry. Cook in moderate oven until pastry golden. Pan fry kidneys in a little butter and serve as garnish.
courtesy of: Gripper Hayes / Bowhunting.net
Wednesday, May 18, 2005
10. TWO MOREL MUSHROOM and BACON RECIPES, for Kent Johnson
MOREL MUSHROOM TART
1 short crust recipe
4 oz. sliced bacon
1 oz. dried morels (10 oz. fresh)
2 tablespoons butter
1 teaspoon lemon juice
6 oz. diced Swiss cheese
1/4 cup Parmesan cheese, freshly grated
2 cups heavy cream
3 whole eggs and 2 yolks
1/4 teaspoon freshly grated nutmeg
2 tablespoons dry bread crumbs
salt and freshly ground pepper to taste
If using dried morels, rehydrate in warm water for half an hour or until plump. Drain and set aside on a paper towel. Roll pastry to a 1/8-inch thickness and line a 10-11-inch tart pan. Prick the bottom with a fork. Line pastry with parchment paper, fill with pie weights. Bake in a preheated 425 degree oven for about 15 minutes. Remove weights and paper and bake an additional 4 minutes. Take out of oven and reduce temperature to 300 degrees.
Cut bacon into 1/4-inch slices and saute until crisp. Drain and set aside.
Slice morels and saute in butter. Add lemon juice, salt and pepper. Add the bacon and the Swiss cheese. Scald cream and cool. Mix the eggs and yolk together and add the cream. Season with salt, pepper and nutmeg. Sprinkle the bread crumbs on the baked tart shell. Spread the mushroom mixture on top of them. Spoon in the egg and cream mixture. Bake until tart is barely firm to the touch. Turn off the oven and leave until the tart is quite well set. Remove from the oven, sprinkle with grated Parmesan cheese and serve hot.
courtesy of: The Village of Muscoda Morel Mushroom Festival, Muscoda, WI 53573, 608-739-3182
***
MOREL QUICHE
yields 4-6 servings
1 lb. morels
1/4 lb. bacon
1/2 cup chopped onions
1/2 cup chopped green peppers
1 1/2 cups shredded (baby) Swiss cheese
1 1/2 cups milk
3/4 cups Bisquick
3 eggs
1 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 400 degrees.
Prepare bacon and morel mixture: Use any amount of morels and one-fourth as much bacon. Cut bacon into small pieces. Fry until ready to remove and eat, but leave in pan. Do not drain grease. Add clean, split morels. Liquid will become "soupy." Cook until grease returns to clarity. Mixture will make a light "popping" noise. (Bacon will not get any crispier after morels are added due to their moisture content.)
In a 10-inch, lightly coated (butter) pie pan, mix bacon and morel mixture, onion, green pepper and cheese. In medium-sized bowl, mix milk, eggs, Bisquick, salt and pepper. Beat until smooth. Pour into pan. Bake 35-40 minutes or until inserted toothpick comes out clean.
courtesy of: The Curious Morel: Hunters' Recipes, Lore and Advice, by Larry Lonik. RKT Publishing and Morel Heaven, PO Box 172, Chelsea, Michigan, 48118
1 short crust recipe
4 oz. sliced bacon
1 oz. dried morels (10 oz. fresh)
2 tablespoons butter
1 teaspoon lemon juice
6 oz. diced Swiss cheese
1/4 cup Parmesan cheese, freshly grated
2 cups heavy cream
3 whole eggs and 2 yolks
1/4 teaspoon freshly grated nutmeg
2 tablespoons dry bread crumbs
salt and freshly ground pepper to taste
If using dried morels, rehydrate in warm water for half an hour or until plump. Drain and set aside on a paper towel. Roll pastry to a 1/8-inch thickness and line a 10-11-inch tart pan. Prick the bottom with a fork. Line pastry with parchment paper, fill with pie weights. Bake in a preheated 425 degree oven for about 15 minutes. Remove weights and paper and bake an additional 4 minutes. Take out of oven and reduce temperature to 300 degrees.
Cut bacon into 1/4-inch slices and saute until crisp. Drain and set aside.
Slice morels and saute in butter. Add lemon juice, salt and pepper. Add the bacon and the Swiss cheese. Scald cream and cool. Mix the eggs and yolk together and add the cream. Season with salt, pepper and nutmeg. Sprinkle the bread crumbs on the baked tart shell. Spread the mushroom mixture on top of them. Spoon in the egg and cream mixture. Bake until tart is barely firm to the touch. Turn off the oven and leave until the tart is quite well set. Remove from the oven, sprinkle with grated Parmesan cheese and serve hot.
courtesy of: The Village of Muscoda Morel Mushroom Festival, Muscoda, WI 53573, 608-739-3182
***
MOREL QUICHE
yields 4-6 servings
1 lb. morels
1/4 lb. bacon
1/2 cup chopped onions
1/2 cup chopped green peppers
1 1/2 cups shredded (baby) Swiss cheese
1 1/2 cups milk
3/4 cups Bisquick
3 eggs
1 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 400 degrees.
Prepare bacon and morel mixture: Use any amount of morels and one-fourth as much bacon. Cut bacon into small pieces. Fry until ready to remove and eat, but leave in pan. Do not drain grease. Add clean, split morels. Liquid will become "soupy." Cook until grease returns to clarity. Mixture will make a light "popping" noise. (Bacon will not get any crispier after morels are added due to their moisture content.)
In a 10-inch, lightly coated (butter) pie pan, mix bacon and morel mixture, onion, green pepper and cheese. In medium-sized bowl, mix milk, eggs, Bisquick, salt and pepper. Beat until smooth. Pour into pan. Bake 35-40 minutes or until inserted toothpick comes out clean.
courtesy of: The Curious Morel: Hunters' Recipes, Lore and Advice, by Larry Lonik. RKT Publishing and Morel Heaven, PO Box 172, Chelsea, Michigan, 48118
Subscribe to:
Posts (Atom)