3945. BROAD BEAN and MINT RISONI with CRISPY BACON

Serves 4


3 cups broad beans, podded (fresh or frozen)
1 1/3 cups risoni or orzo pasta
1 clove garlic, minced
juice of ½ lemon juice
¾-1 cup parmesan cheese, grated
1 cup mint leaves, finely chopped
3 tablespoons extra-virgin olive oil
3-4 rashers free-range bacon, diced
¼ cup pine nuts

Pour boiling water over broad beans. Stand for one minute then drain and allow to cool before popping their dull skins to reveal the bright green beans.

While you are shelling the broad beans, cook pasta in boiling salted water (as this job takes about the same time for the pasta to cook) until al dente.

Cook shelled broad beans in boiling salted water for 1-2 minutes, then drain. Set aside half of the broad beans whole, and mash the other half of the broad beans with the garlic and lemon juice.

Heat a little olive oil in a fry pan and fry bacon and pine nuts until bacon is crispy, about 3-4 minutes.

Spoon out ½ cup of the pasta cooking water and reserve, before draining the pasta. Tip drained pasta back into the pot with the reserved cooking water, mashed broad beans, whole broad beans, parmesan, mint and olive oil.

Toss together and season with salt and freshly ground black pepper to taste.

To serve, divide between bowls and sprinkle over crispy bacon and pine nuts.


bacon recipe source: Nadia Lim (@nadialimchef)

3818. BUCATINI with BACON, KALE and WINTER SQUASH

Servings: 4


For the fried sage (optional):
1/4 cup (2 fl. oz./60 ml) olive oil
8 to 10 fresh sage leaves


1 butternut, kabocha or calabaza squash, peeled, seeded and sliced into 1-inch (2.5-cm) pieces
2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground pepper
12 oz. (375 g) bucatini
3 oz. (90 g) bacon, diced
1 large shallot, sliced into 1/8-inch (3-mm) rings
1 bunch Tuscan kale, stemmed and leaves cut crosswise into 1/4-inch (3-mm) ribbons
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
3 garlic cloves, minced
1/4 cup (2 fl. oz./60 ml) white wine
2 fresh sage leaves
1 Tbs. heavy cream
2 Tbs. pine nuts, toasted
Grated Parmigiano-Reggiano cheese for serving

To fry the sage leaves, in a small fry pan over medium heat, warm the olive oil until shimmering. Carefully drop the sage leaves, a few at a time, into the oil. They will sizzle and crisp very quickly, in 15 to 30 seconds. Using a fork or small skimmer, transfer the fried sage leaves to a paper towel–lined plate.



On a baking sheet, toss the squash with the olive oil, 2 tsp. salt and a few grinds of black pepper. Spread the squash in a single layer and roast until tender, about 25 minutes.



While the squash is roasting, bring a large pot three-fourths full of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain the pasta.



While the pasta is cooking, in a sauté pan large enough to accommodate the pasta and squash later, cook the bacon over medium heat, stirring occasionally, until the fat is rendered and the bacon is crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, leaving the bacon fat in the pan. Reduce the heat to medium-low, add the shallot to the pan and cook until translucent and tender, about 5 minutes. Increase the heat to medium, add the kale, 1/2 tsp. salt and 2 Tbs. water. Cook, stirring occasionally, until the kale is wilted, about 2 minutes. Season to taste with salt and pepper and transfer to a bowl.



In the same pan, warm the butter until melted. Add the garlic, 1/2 tsp. salt and a few grinds of pepper, and cook until the garlic is fragrant, about 1 minute. Add the wine and fresh sage leaves to the pan. Reduce the heat to medium-low and cook until the liquid is slightly thickened, 2 to 4 minutes. Remove the sage leaves from the pan and discard. Stir in the cream and season to taste with salt and pepper. Add the squash, bacon, kale mixture and cooked pasta to the pan and toss until well combined, warming the mixture over medium heat if the vegetables are no longer warm.



Transfer the pasta to a serving dish and garnish with the fried sage and pine nuts. Serve immediately, passing the cheese at the table.


bacon recipe source: Williams-Sonoma Test Kitchen, Williams-Sonoma (@WilliamsSonoma)

3665. BAKED CAMEMBERT with BACON, ROSEMARY and PINE NUTS

makes six servings


1 wheel (8 ounces) Camembert or Brie in a wooden box
8 small rosemary sprigs, plus 1 tablespoon fresh leaves
6 slices bacon, cooked and crumbled (1/2 cup)
1/4 cup pine nuts, toasted

Preheat oven to 350 degrees. Remove cheese from box and unwrap; discard plastic and lid. Slice off entire top rind. Return cheese to box and place on a baking sheet. Stick rosemary sprigs into cheese; bake just until cheese is melting, about 10 minutes.

Meanwhile, finely chop bacon, pine nuts, and rosemary leaves. Serve cheese immediately, with crostini and bacon mixture.


bacon recipe source: Martha Stewart Living, December/January 2015

3594. BACON and BROCCOLI with SOBA NOODLES

serves four


8 oz. soba noodles
3 cups broccoli, cut into florets
8 rashers of bacon
1 garlic clove, minced
1 large lemon, zested and juiced
½ teaspoon dried chili flakes
2 tablespoons pine nuts
1/4 cup basil pesto
1/4 cup parmesan, grated

Bring a large pot of salted water to a boil. Add the noodles and cook them for 5 to 6 minutes, or until they are just tender. Add the broccoli to the pan for the last 4 minutes. Cook bacon in a frying pan. Once the bacon is done remove from pan and chop. Be sure not to drain the fat from the pan. Saute the garlic, lemon zest, pine nuts and chilli flakes until garlic is aromatic, about 2 minutes. Add the lemon juice and pesto to the pan and cook for another 2 minutes. Add the noodles, broccoli and bacon to the pan and stir until well mixed. Serve with parmesan cheese.


bacon recipe source: Laura Hunter, Small Wallet Big Appetite (@wallet_appetite), July 9, 2013

3504. TOMATO, BACON, AVOCADO with ARUGULA PESTO TEA SANDWICH

makes 16 finger sandwiches

8 slices of rustic bread
1 1/2 pounds of bacon (about 24 slices), cooked
1 ripe firm-ripe avocado
1 teaspoon of fresh lemon juice
2 medium size tomatoes, halved and sliced thin
6 tablespoons (1/4 stick) of unsalted butter, room temperature
1 bunch or 1/4 cup of arugula, cleaned and trimmed
1/2 garlic clove
3 tablespoons of finely grated parmesan cheese
1 tablespoon of pine nuts
Salt and pepper to taste

Cook bacon in a 12-inch heavy skillet over moderate heat, turning occasionally, until crisp. Using tongs, transfer bacon to paper towels to drain. To make the pesto butter: Combine butter, arugula, garlic, Parmesan and pine nuts in the bowl of a food processor fitted with a metal blade. Process until blended. Set aside. Salt and pepper to taste. Halve, pit, and peel avocado, then slice lengthwise. Gently toss slices with lemon juice. Spread a thin layer of pesto across each slice of bread. Layer with tomato, bacon and avocado and top with a slice of bread with pesto. Cover with damp paper towels until ready to serve. Trim crusts off edges of sandwiches and cut into halves, quarters, or triangles.


bacon recipe source: Laura Klein, Organic Authority (@OrganicAuthorit), October 27, 2006

2994. SWORDFISH with OLIVE-RAISIN TAPENADE with BROCCOLINI and BACON

yields four servings


1 cup olives, chopped
½ cup raisins, plumped in hot water
½ cup tomatoes, small diced
2 tablespoons garlic, minced
2 tablespoons fresh basil, chiffonade
2 tablespoons fresh mint, chiffonade
4 oz olive oil
2 oz balsamic vinegar
¼ cup pine nuts, toasted
salt and pepper, to taste

Broccolini:
2 bunches broccolini, cleaned
1 tablespoon garlic, minced
2 oz olive oil
salt and pepper, to taste

Eggplant Puree:
3 eggplants, whole
1 lemon, juiced
3 oz olive oil
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh mint, finely chopped
salt and pepper, to taste

Swordfish:
4 (6 oz) swordfish fillets 
olive oil, to coat
salt and pepper, to taste

For the Olive and Raisin Tapenade: Toss together ingredients and season to taste.

For the Broccolini: Blanch broccolini in salted water, shock in ice bath, and drain off excess water. Heat sauté pan with olive oil and slightly brown garlic. Add broccolini and heat through. Season with salt and pepper.

For the Eggplant Puree: Char eggplant over open grill until soft. Peel skin off eggplant and put in food processor. Add lemon juice, olive oil, salt, and pepper. Blend until smooth. Mix in bowl with basil and mint.

For the Swordfish: Season swordfish with olive oil, salt, and pepper. Sear until golden on both sides. Let rest.

To Plate: Place broccolini on plate. Make a line of eggplant puree. Lay swordfish across both. Top with tapenade.


bacon recipe courtesy of: Tiffany Derry, Top Chef, Season 7, Episode 7 

2931. PAPPARDELLE with BACON, SPINACH and PINE NUTS

serves four 


300 grams pappardelle 
60 mls olive oil 
200 grams bacon lardons, cubed 
50 grams pine nuts 
45 mls red pepper, finely chopped 
200 grams baby leaf spinach 

Cook the pasta according to the packet instructions. Meanwhile, heat the oil in a large frying pan over a high heat and add the bacon. Stir-fry for 3-4 minutes or until crisp. Then add the pine nuts and red pepper and cool for 1-2 minutes. Drain the pasta and add it to the pan with the baby spinach leaves, stirring gently until the spinach has just wilted. Season generously and serve immediately.


bacon recipe courtesy of: All About You.com, 1st floor, 33 Broadwick Street, London W1F 9EP

2764. BACON, ASPARAGUS and BUTTER LETTUCE SALAD

serves 4-6


8 oz. asparagus spears
1 bunch butter lettuce, torn in pieces
1 handful of arugula leaves
3 ripe tomatoes, cut into wedges
12 black pitted olives
1/4 cup pine nuts, toasted
8 slices bacon, fried medium crisp and crumbled (divided)
1/4 cup fresh mozzarella, cubed 1/4 inch

Dressing:
1 teaspoon lemon extract
1 tablespoon olive oil
1 teaspoon whole grain mustard
2 tablespoons balsamic vinegar
sea salt
black pepper

Steam asparagus for 4 minutes. Rinse in cold water. Cut into 1 to 2 inch pieces. Toss all the ingredients together and arrange on salad plates. Drizzle dressing over top. Top with a few reserved bacon crumbles.


bacon recipe courtesy of: Nueske's, 203 N. Genesee Street, Wittenberg, Wisconsin 54499

2627. BAKED SEA BREAM with BACON, TOMATOES and CORIANDER

serves four


4 large potatoes, about 1kg/2lb. 4 oz.
2 garlic cloves, finely chopped
pinch dried chilli flakes
pinch saffron
1 bunch coriander, roughly chopped
4 whole sea bream, cleaned and gutted
1 tablespoon olive oil, plus extra for greasing
juice 2 limes
125ml white wine
handful sundried tomatoes
handful pine nuts, toasted
4 thin slices smoked streaky bacon  

Heat the oven to 200C/180C fan/gas 6. Slice the potatoes thinly, put in a large saucepan and cover with cold salted water. Bring to the boil and drain, then lay onto the base of a lightly oiled large baking tray. Scatter over the garlic, chilli, saffron and a little of the coriander. 

Slash the fish through the flesh down to the bone - this allows it to cook evenly and quicker than normal. Season and rub with the olive oil. Lay the fish on the potatoes and top with the lime juice, wine, tomatoes and pine nuts. Lay the pancetta slices over the fish and bake for 20-25 mins or until the fish is cooked through. Check by pulling out one of the fins on the back, it should come away easily. Serve the fish scattered with the remaining coriander.


bacon recipe courtesy of: Matt Tebbutt, Good Food magazine, July 2010

2514. JICAMA and BACON with PESTO

1 onion, finely diced
1 bacon rasher, finely chopped
1 jicama, peeled, finely diced
Pesto
Large handful basil leaves
¼ cup pinenuts, toasted
½ cup parmesan, grated
Olive oil
Parmesan, to serve

Heat an oiled frying pan over a medium heat, sauté the onion, bacon and jicama for 2-3 minutes. Place the basil and pine nuts in a mortar and using the pestle grind to a paste, add the parmesan, drizzle with olive oil and season. Spoon the pesto into the frying pan, combine. Spoon into a serving plate and grate over parmesan to serve.


bacon recipe courtesy of: Andy Ball, bel mondo, Gloucester Walk The Rocks NSW 2000, Australia, for Ready Steady Cook, October 11, 2011

2513. CATALAN SPINACH with RAISINS, PINE NUTS and BACON

serves about 4 people


2 strips of thick cut smoked bacon, cut into small pieces (or 1 tablespoon extra virgin olive oil)
1 pound fresh washed baby spinach (or frozen: thaw & ring out water)
2-3 cloves of garlic, smashed with side of knife, skin removed
½ cup pine nuts (Spanish)
½ cup raisins
pinch of salt (to taste)
pinch of hot pepper flakes (to taste, optional)

Heat a large skillet over medium heat. Add in the cut up bacon and occasionally stir. Once the bacon starts browning, add the garlic, smashed without skin, and sauté until turns golden brown. Remove garlic and reserve. At this point, add in the pine nuts and the raisins. Frequently stir. The raisins will magically inflate and the pine nuts will turn golden brown. Add in the spinach in small batches, stirring, allowing any excess liquid to cook off. Repeat. Add salt and pepper flakes to taste. (Spaniards do not use black or white pepper in traditional dishes like this. They say it changes the flavor too much.) If you really like garlic, add the garlic in at this point. Cook with stirring until the spinach is wilted, about 5 minutes.


bacon recipe courtesy of: Erin Swing (The Gluten-Free Organic Chemist & Chef), The Sensitive Epicure, Cincinnati, Ohio, October 12, 2011

2490. BACON-WRAPPED SALMON CAKES with TARTAR SAUCE

3 - 7.5 oz cans of wild-caught Alaskan salmon, drained
2 tablespoons butter
1/3 of a white onion, chopped
1 cup pine nuts
2 garlic cloves, chopped
2 tablespoons homemade mayo
1 tablespoon Parmesan cheese
1.5 teaspoon dijon mustard
3/4 teaspoon Old Bay seasoning
2 teaspoons dried parsley
1/2 teaspoon dried dill
2 teaspoons dill pickle juice or lemon juice
1/4 teaspoon Celtic sea salt
freshly ground pepper, to taste
1 egg white
8 oz bacon
tartar sauce

In a small skillet, saute the onion in butter until soft and translucent. Add pine nuts and stir frequently until pine nuts are starting to turn light brown (be careful as they will burn easily). Add garlic and saute for 30 seconds, until fragrant. Remove from heat and allow to cool.

Once cooled, dump onion mixture into food processor. Add mayo, Parmesan cheese, egg white, dijon, Old Bay seasoning, and all other seasonings to food processor. Pulse until well mixed and chopped. Add canned salmon and give a few pulses (if you pulse too much, the consistency will get very smooth instead of slightly chunky). Stir if necessary to ensure mixture is well-combined. Refrigerate for at least one hour, or preferably several hours (overnight would be fine as well).

Cut bacon in half (so the slices are half as long). Scoop 3 tablespoonos salmon mixture onto each slice of bacon, and wrap tightly. Place into glass baking dish (you will need either two 8X8 square baking dish, or one 9X13 dish). Bake in 325 degree oven for about 40-50 minutes, turning once to allow bacon to crisp on top and bottom. Remove from oven and allow to cool slightly. Serve with tartar sauce.


bacon recipe courtesy of: Sarah Smith, Nourished and Nurtured, February 6, 2011

2297. STUFFED PORK LOIN CHOP with SWISS CHARD, BACON, SAGE and CHIANTI SAUCE

yields four servings


3 tablespoons olive oil
3 cloves garlic, lightly smashed
2 lb swiss chard, center veins removed
salt and pepper to taste
4 slices bacon cut crosswise into ½” strips
1 cup day old rustic style bread, crust removed and cut into rough pieces varying between ¼” and ½”
3 tablespoons pine nuts
8 pieces of oil-packed sun-dried tomatoes cut into ¼” dice
8 sage leaves, cut crosswise into very thin strips (chiffonade)
11⁄2 cups fruity red wine (such as a chianti)
additional sage leaves, left whole
2 sprigs thyme
2 tablespoons italian parsley, chopped
20 small round red potatoes
2 medium shallots, peeled and cut in half
1 sprig
2 boneless pork loin chops, 2 inches thick
4 additional slices bacon (left whole)
1 tablespoon vegetable oil
2 more sage leaves, finely chopped as garnish

Heat the olive oil in a large skillet set over medium-high heat. Add the smashed garlic cloves to the hot oil and swirl them around the pan. After a moment, remove the garlic cloves and discard. Add the Swiss chard, and a little salt and pepper. Cook stirring and tossing continuously until it is barely wilted, about 4 minutes. Put the chard into a colander to drain. When slightly cool use a paper towel to press out as much moisture as possible. Chop the chard and add it to a mixing bowl.

Using the same skillet, wipe the bottom and sides with a paper towel and set it over medium heat. Once the pan has reheated Add the cut bacon strips to the pan, stirring occasionally. Once it begins to brown, but is not yet crisp remove it to a paper towel lined plate to drain. Reserving the bacon fat in the skillet still set over medium heat.

Add the bread cubes and pine nuts to the skillet and cook giving the pan all of your attention until everything is toasted and golden brown. Then add the bread, pine nuts and cooled, cooked bacon to the same bowl as the Swiss chard. Add the diced sun dried tomatoes, sage chiffonade, and a pinch of pepper (salt is probably not necessary, but check). Set the stuffing aside.

Add the red wine, one whole sage leaf, one sprig of thyme, and chopped parsley to a small saucepan. Bring the mixture to a boil then lower the heat and cook until reduced to a syrupy consistency. Strain the herbs out and set the sauce aside.

Put the red potatoes, shallot halves, the remaining sprig of thyme, the sprig of rosemary and a good amount of salt into a large pot. Add enough cool water to cover the ingredients by 2 inches. Bring the pot to a boil and cook about 10 minutes. The potatoes should be cooked through, but still quite firm. Drain the potatoes and then immerse them in cool water. Set aside in the cool water while you prepare the pork.

Preheat the oven to 400 degrees F. Working with one pork chop at a time, lay one on it’s side in front of you and insert the tip of your knife into the center cutting a pocket into the chop. Making sure to leave 3 sides intact. Season the insides with salt and pepper and fill its cavity with about ¼ of the chard stuffing. Press the meat closed around the mixture, pressing to evenly distribute the stuffing. Lay the chop flat again and top with four or 5 whole sage leaves. Wrap the pork with 2 strips of raw bacon, covering the sage leaves and winding the bacon around the chop slightly overlapping. Make sure you enclose the stuffing completely. Use toothpicks to secure the ends of the bacon slices. Continue until both chops are stuffed and wrapped.

Find a pan with shallow sides (such as a cast iron skillet) that is ovenproof and large enough to hold both of the chops and all the potatoes. Use this skillet to warm the vegetable oil on a burner set to medium. Lay the chops in the pan in a single layer; cook 6-8 minutes, turning the as needed to assure even browning of the bacon. Add the potatoes to the pan surrounding the chops. It’s ok if the potatoes cover the chops somewhat. Move the pan to the preheated oven and cook another 5-7 minutes, until the pork has reached an interior temperature of 140 degrees F for medium rare. Move the chops to a cutting board and let them rest about 8 minutes. In the meantime put the potatoes on a warm serving platter.

Once the pork has rested, slice each chop on a diagonal, across the grain into ½-inch thick slices. Top the potatoes with the sliced pork and drizzle about ½ of the Chianti sauce over the chops and toss the chopped sage across the platter. Serve warm with the remaining sauce passed at the table.


bacon recipe courtesy of: Key Ingredient, Key Ingredient Corporation, PO Box 1824, Austin, Texas 78767

2073. LEMONY-BACON FARFALLE with SPINACH or SWISS CHARD

1 box of farfalle
splash of olive oil
½ package of bacon, diced
1 red or yellow onion, sliced into ringlets
3-4 cloves of garlic, finely chopped
1 tub of mushrooms, sliced
1-2 bags of spinach or 1 bunch of swiss chard, green parts, cut into ribbons
pine nuts, toasted, as many or as few as you like
juice of one lemon
Parmigiano-Reggiano cheese

Cut the lemon in half. Start pasta water. While the water is heating, toast pine nuts in a small pan and set aside. Splash the olive oil, barely enough to coat the bottom of the pan. Cook the bacon until very crispy. Take out of pan and drain on paper towels. If there is a lot of grease left in the pan, drain off so that there is still a thin coating on the bottom. Cook onions well, till almost caramelized. At about the time the onion is cooking, the pasta water will boil. Add pasta and cook to al dente, around 9 minute, or according to the directions on the box. Meanwhile, add garlic and mushrooms. When the liquid from the mushrooms comes out, add the spinach or chard and let it wilt. Squeeze half of the lemon over this mixture and toss lightly. Drain pasta and put on a large plate. Squeeze the juice of half a lemon on the pasta and toss gently. Toss together the vegetables and pasta. Add bacon, toasted pine nuts and Parmesano-Reggiano cheese and toss once more.


bacon recipe courtesy of: feeding my ohana

1874. CHICORY, BACON, PEAR and PINE NUT SALAD

serves four


10 rindless unsmoked streaky bacon rashers
150 ml smooth fresh orange juice
sea salt
3 tablespoons avocado oil
4 small heads of chicory ideally mixed red and white
1 ripe firm pear
30 grams pine nuts toasted

Heat the grill, lay the bacon rashers out on a grill pan and cook on both sides until golden and crisp. Leave to cool, then crumble or break into pieces.

At the same time, bring the orange juice to the boil in a small pan and simmer to reduce to 2-3 tbsp of liquid. Whisk this with a little salt in a bowl and then add the oil and set aside to cool.

Trim the chicory, separate the leaves and place in a salad bowl. Peel, core and quarter the pear and slice it lengthways. Mix into the chicory and half the bacon. Scatter over the pine nuts and remaining bacon and drizzle over the dressing.


bacon recipe courtesy of: Annie Bell, The Daily Mail Online, Associated Newspapers Limited, Northcliffe House, 2 Derry Street, London W8 5TT, September 26, 2009

1605. LINGUINE with COLLARD GREENS and BACON

makes 4 to 6 main-course servings


10 bacon slices (1/2 lb), chopped
3/4 cup pine nuts (1/4 lb)
1/4 lb shallots, finely chopped (3/4 cup)
6 garlic cloves, minced
1 teaspoon dried hot red pepper flakes
2 tablespoons olive oil
3 lb collard greens, stems and center ribs discarded and leaves chopped
1/4 teaspoon salt
2 cups water
1 lb dried linguine
1 lb grape or cherry tomatoes, quartered
1 cup Parmigiano-Reggiano shavings, made with a vegetable peeler from a 6-to 8-oz wedge

Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 5 minutes, then transfer with a slotted spoon to paper towels to drain. Pour off all but 3 tablespoons bacon fat from pot. Add pine nuts to pot and cook over moderate heat, stirring, until golden, about 2 minutes. Transfer nuts with slotted spoon to paper towels to drain and season with salt.

Add shallots to pot and cook over moderate heat, stirring, until softened, about 4 minutes. Add garlic and red pepper flakes and cook, stirring, 1 minute. Add oil and half of collard greens and cook, stirring, until slightly wilted, about 1 minute. Add remaining greens and salt and continue to cook, stirring, until greens are crisp-tender, about 2 minutes more. Add water and cover pot, then simmer greens, stirring occasionally, until just tender, about 15 minutes.

While collard greens are simmering, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente.

Drain linguine in a colander. Add drained linguine and tomatoes to pot with greens and cook over moderately high heat, stirring constantly, 1 minute. Season pasta with salt and pepper and serve topped with bacon, pine nuts, and cheese shavings.


bacon recipe courtesy of: Gourmet, July 2003

1464. CELERIAC SOUP with SMOKY BACON and PINE NUTS

serves six


800 grams celeriac
2 celery hearts
2 leeks
70 grams unsalted butter
sea salt and white pepper
1 liter chicken or vegetable stock
1 teaspoon grainy mustard
150 grams rindless smoked streaky bacon, diced
50 grams pine nuts
cream, for swirling, optional

Peel and chop the celeriac; trim and slice the celery hearts, reserving any inner leaves separately. Trim and slice the leeks.

Melt the butter in a large saucepan over a low heat. Add the leeks, celery and celeriac, sprinkle over a heaped teaspoon of sea salt and cook very gently for 30 minutes, stirring frequently to prevent the vegetables colouring. Add the stock, bring to the boil and simmer over a low heat for 15 minutes. Purée the soup in batches in a liquidiser, pass through a sieve, whisk in the mustard and then taste to check the seasoning.

At the same time, heat the bacon in a large frying pan over a medium heat and fry in the rendered fat, stirring occasionally until golden and crisp, adding the pine nuts a couple of minutes towards the end. Drain these on a double thickness of kitchen paper.

Chop a few of the reserved celery leaves for garnish. Serve the hot soup with a swirl of cream if wished and the crisp bacon and pine nuts scattered over. Decorate with the chopped celery leaves.


bacon recipe courtesy of: Annie Bell, Mail Online, January 24, 2009

1437. KALE, PINE NUT and BACON PENNE

serves three


3/4 lb. penne or other pasta
1/4 cup pine nuts
3 strips bacon
1 cup chicken stock
2 cloves garlic, minced
about 3/4 of a bunch of kale, stemmed and chopped up into small pieces
pecorino, romano, or parmesan for the top
salt and pepper, to taste
splash of olive oil

Start boiling the water for the pasta, then cook the pasta. The rest of the meal will be ready just about when the pasta is done cooking. Heat a large skillet for a minute over medium to medium-low heat. When it’s evenly hot, toss the pine nuts in, swishing them around in the pan until they are semi-evenly toasted. Set aside. Turn the skillet up to medium. Cook the bacon evenly until done. Remove, chop into small pieces, and set aside. Splash some water into the skillet to get all the bacon drippings. Then add the stock and bring to a simmer. Add the chopped garlic and cook for a minute or so. Put the kale in the skillet, stirring to help it wilt evenly. Add salt and pepper to taste, and add more stock or water if necessary. You want a little bit of liquid to stay with the kale. When the kale is evenly wilted, add the chopped-up bacon and pine nuts and cook until heated through. Drain the cooked pasta and put individual servings on plates. Spoon the kale mixture on top. Drizzle with olive oil, then grate the cheese on top. Add more pepper if you like.


bacon recipe courtesy of: Seamripper

1429. TOMATO, BACON, AVOCADO with ARUGULA PESTO TEA SANDWICH

makes 16 finger sandwiches


8 slices of rustic bread
1 pound of bacon (about 24 slices), cooked
1 ripe firm-ripe avocado
1 teaspoon of fresh lemon juice
2 medium size tomatoes, halved and sliced thin
6 tablespoons (1/4 stick) of unsalted butter, room temperature
1 bunch of arugula, cleaned and trimmed
garlic clove
3 tablespoons of finely grated parmesan cheese
1 tablespoon of pine nuts
salt and pepper to taste

Cook bacon in a 12-inch heavy skillet over moderate heat, turning occasionally, until crisp. Using tongs, transfer bacon to paper towels to drain.

To make the pesto butter: Combine butter, arugula, garlic, Parmesan and pine nuts in the bowl of a food processor fitted with a metal blade. Process until blended. Set aside. Salt and pepper to taste.

Halve, pit, and peel avocado, then slice lengthwise. Gently toss slices with lemon juice.

Spread a thin layer of pesto across each slice of bread. Layer with tomato, bacon and avocado and top with a slice of bread with pesto. Cover with damp paper towels until ready to serve.

Trim crusts off edges of sandwiches and cut into halves, quarters, or triangles.


courtesy of: Laura Klein, Publisher, Organic Authority

1287. FOIE GRAS and SCALLOP and BACON SALAD with MUSCAT WINE DRESSING

serves one


For the dressing
200 ml muscat wine
150 grams unsalted butter
salt
150 grams tranche of duck foie gras
2 large hand-dived scallops
1 tablespoon vegetable or olive oil

For the salad
mixed leaves
½ orange, in segments
1 tablespoon shallots, diced
1 tablespoon lentils, cooked
1 tablespoon tomato concassé
1 tablespoon pine nuts, toasted
walnut vinaigrette (four parts walnut oil to one part vinegar)
30 grams bacon, grilled and crumbled

To make the dressing, bring the Muscat to the boil. Ignite to burn off alcohol. Whisk in butter. Return to boil and season. Keep warm.

Put the oil in a pan and when hot sear the foie gras on both sides. Place the foie gras on buttered paper, put it into the oven and cook until just tender inside.
Article continues below

Sear the scallops on both sides in hot oil and butter.

In a separate bowl, mix the salad ingredients together and then place in the centre of plate. Drain the foie gras and scallops and place on top of salad. Pour dressing around plate and serve.


courtesy of: Clive Dixon | Caterer Search, Quadrant House, The Quadrant, Sutton, Surrey, SM2 5AS, UK