1 small new season sweet onion
2-3 slices bacon
1/2 tablespoon vegetable oil
2 1/2 cups dashi stock
3 tablespoons miso
1 green garnish (chopped green onions or radish sprouts)
Slice the onion lengthwise into 5 mm wide slices. Cut the bacon into 1 cm wide pieces. Heat some oil in a pan over medium heat, add the bacon and onion and stir fry, being careful not to let them burn. When the onion has turned transparent, add the dashi stock and bring to a boil. Turn off the heat once the pan comes to a boil. Dissolve the miso. Adjust the amount of miso to taste. Simmer for 1 minute, then turn off the heat again. Ladle into bowls, add some green garnish.
bacon recipe source: cookpad.japan
Showing posts with label sprouts. Show all posts
Showing posts with label sprouts. Show all posts
Friday, August 07, 2015
Friday, July 31, 2015
3635. BRIE and BACON PIADINA with BALSAMIC FIG and ONION MARMALADE
Piadina Dough (makes 4 piadinas)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1/2 cup water
1 teaspoon lemon juice
1 log of brie, sliced into 1/4-inch slices
8 slices of bacon, cooked until crisp and sliced into 1/2-inch slices
Roughly 1 cups of arugula, chopped, or arugula sprouts
1/2 cup balsamic fig and onion marmalade (recipe below)
Balsamic Onion and Fig Marmalade (makes about 3/4-1 cup):
1 large sweet onion (Walla-Walla), sliced thinly
2 tablespoons olive oil
2 teaspoons brown sugar
1/4 cup balsamic vinegar
6 brown figs, roughly chopped
1 teaspoon water, or more
First make the dough: In a large bowl or stand mixer, add the flour, make a well in the center and add all the remaining ingredients. Mix with a spoon or a fork (or the dough hook on your mixer), until the dough begins to come together. If you are working with your stand mixer, you can mix with the dough hook for about 5 more minutes on medium speed. If kneading by hand, turn out the dough ball onto a lightly floured surface, and knead for at least 5 more minutes, or until the dough feels smooth and elastic. Form the dough into a ball, lightly oil it, and wrap it in plastic wrap. Let it rest for 30 minutes, or overnight in the fridge. To grill your piadinas, prepare a cast iron skillet, heavy bottomed pan, or griddle over high heat. The surface should be very very hot. Take your piadina dough, and divide it into four pieces; then roll out one piece at a time into rounds about 8 inches in diameter (they should be very thin). Place the piadina on the surface of the skillet, and if it is hot enough, the dough will not stick. Grill the piadinas for a few minutes or until bubbles begin to form on the surface, and the underside has charred spots. Turn the piadina over, and cook for just a few minutes more, until the bottom is light brown. Remove from heat and cover. To complete your piadina, preheat your oven to 400ºF, and place a rack in the top 1/3 of your oven. Take a rimmed baking sheet, turn it over, and place the grilled piadina on the bottom. Place 5-6 slices of brie down the center of the piadina, and slide the baking sheet into the preheated oven for just about 2-3 minutes, or until the brie is just melting. Take it out of the oven, top the brie with the about 2 tablespoons marmalade, followed by 2 pieces of sliced bacon, and about 1/4 cup arugula. Fold in each side the piadina to close, and serve immediately.
Balsamic Onion and Fig Marmalade: In a large skillet, heat the olive oil over medium heat; then add the onions, and brown sugar, and stir to dissolve the sugar. Continue to cook the onions over medium heat for about 15 more minutes, stirring occasionally, until they are soft, translucent, and light brown. Add the balsamic vinegar, turn the heat to low, and continue to cook the onions, stirring occasionally, for about 10 more minutes. When they are done, they will be deep, dark brown and will have absorbed all the vinegar. Remove from heat and let cool slightly, then transfer to a microwave-safe bowl. Add the chopped figs and water, cover the bowl with plastic wrap (or a lid for the bowl), and microwave on high heat for about 2 minutes to steam the figs. Remove the bowl from the microwave, and the figs should be soft enough that they can be mashed with a fork. Mix the figs together with the balsamic onions, and let cool slightly before serving.
bacon recipe source: The Cilantropist, October 17, 2010
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1/2 cup water
1 teaspoon lemon juice
1 log of brie, sliced into 1/4-inch slices
8 slices of bacon, cooked until crisp and sliced into 1/2-inch slices
Roughly 1 cups of arugula, chopped, or arugula sprouts
1/2 cup balsamic fig and onion marmalade (recipe below)
Balsamic Onion and Fig Marmalade (makes about 3/4-1 cup):
1 large sweet onion (Walla-Walla), sliced thinly
2 tablespoons olive oil
2 teaspoons brown sugar
1/4 cup balsamic vinegar
6 brown figs, roughly chopped
1 teaspoon water, or more
First make the dough: In a large bowl or stand mixer, add the flour, make a well in the center and add all the remaining ingredients. Mix with a spoon or a fork (or the dough hook on your mixer), until the dough begins to come together. If you are working with your stand mixer, you can mix with the dough hook for about 5 more minutes on medium speed. If kneading by hand, turn out the dough ball onto a lightly floured surface, and knead for at least 5 more minutes, or until the dough feels smooth and elastic. Form the dough into a ball, lightly oil it, and wrap it in plastic wrap. Let it rest for 30 minutes, or overnight in the fridge. To grill your piadinas, prepare a cast iron skillet, heavy bottomed pan, or griddle over high heat. The surface should be very very hot. Take your piadina dough, and divide it into four pieces; then roll out one piece at a time into rounds about 8 inches in diameter (they should be very thin). Place the piadina on the surface of the skillet, and if it is hot enough, the dough will not stick. Grill the piadinas for a few minutes or until bubbles begin to form on the surface, and the underside has charred spots. Turn the piadina over, and cook for just a few minutes more, until the bottom is light brown. Remove from heat and cover. To complete your piadina, preheat your oven to 400ºF, and place a rack in the top 1/3 of your oven. Take a rimmed baking sheet, turn it over, and place the grilled piadina on the bottom. Place 5-6 slices of brie down the center of the piadina, and slide the baking sheet into the preheated oven for just about 2-3 minutes, or until the brie is just melting. Take it out of the oven, top the brie with the about 2 tablespoons marmalade, followed by 2 pieces of sliced bacon, and about 1/4 cup arugula. Fold in each side the piadina to close, and serve immediately.
Balsamic Onion and Fig Marmalade: In a large skillet, heat the olive oil over medium heat; then add the onions, and brown sugar, and stir to dissolve the sugar. Continue to cook the onions over medium heat for about 15 more minutes, stirring occasionally, until they are soft, translucent, and light brown. Add the balsamic vinegar, turn the heat to low, and continue to cook the onions, stirring occasionally, for about 10 more minutes. When they are done, they will be deep, dark brown and will have absorbed all the vinegar. Remove from heat and let cool slightly, then transfer to a microwave-safe bowl. Add the chopped figs and water, cover the bowl with plastic wrap (or a lid for the bowl), and microwave on high heat for about 2 minutes to steam the figs. Remove the bowl from the microwave, and the figs should be soft enough that they can be mashed with a fork. Mix the figs together with the balsamic onions, and let cool slightly before serving.
bacon recipe source: The Cilantropist, October 17, 2010
Thursday, July 30, 2015
3634. SEARED BACON-CRUSTED ALBACORE TENDERLOIN with POMEGRANATE REDUCTION
For the sauce:
2 cups red wine
1½ cups pomegranate juice
¼ cup balsamic vinegar
1 tablespoon extra virgin olive oil
For the albacore:
1 2-inch-thick piece of albacore tuna loin per person.
1 strip of apple wood-smoked bacon per piece of tuna.
1 tablespoon (15 ml.) peanut oil.
Watercress, radish sprouts, sunflower sprouts, or any other micro-green or spring salad mix that you like.
White from one egg
For the sauce: Combine first three ingredients
in a saucepan and reduce over a low flame to half its volume and set
aside until ready to serve. When ready to serve, whisk in olive oil
before drizzling over fish and greens.
For the albacore: In a cast-iron skillet, heat the oil over medium heat and cook bacon strips until brown and crispy. Turn off the flame and keep the bacon fat in the pan; drain bacon in paper towels and set aside to cool. When bacon has cooled, break into pieces into a blender and blend at
high speed until completely pulverized, then empty bacon onto a flat
plate. In a bowl, beat the egg white then brush the sides of the albacore loin with egg white and gently roll in bacon, taking care to cover the sides of the loin with as many bacon bits as possible. Reserve remaining bacon bits. Turn your oven broiler to high and position the topmost rack about three to four inches from the top. Over a high flame, heat the cast-iron skillet that you cooked the
bacon in, along with the reserved bacon fat, and gently place each
albacore loin medallion into the skillet, then place the skillet into
the oven. Broil for 3 minutes, remove the skillet and gently turn over albacore medallions, taking care not to knock off bacon bits. Place skillet back under broiler for 3 more minutes to sear the other side. Prepare individual serving plates with a small mound of micro-greens
or salad mix and gently set one albacore medallion on each mound of
greens. Whisk the olive oil into the pomegranate reduction and drizzle a little onto each medallion and mound of greens. Top off each medallion with the remaining reserved bacon bits and serve.
bacon recipe source: Victor Panichkul, The Taste of Oregon (@TasteofOregon), August 11, 2010
Friday, June 13, 2014
3322. GRILLED CHEESE with BACON, APPLE and SPROUTS
serves one
2 slices extra-sharp cheddar cheese
2 slices rye or sourdough bread
2 strips bacon, cooked
3 thin slices Granny Smith apple
1/2 cup assorted sprouts, such as radish or adzuki
1 tablespoon unsalted butter, softened, divided
Place one slice of cheese on one slice of bread. Layer bacon, apple, sprouts, and remaining slices of cheese and bread on top. Spread half the butter on top of sandwich. Heat a medium skillet over medium heat, and place sandwich, butter side down, in skillet. Spread remaining butter on top of sandwich. Cook until cheese is melted and bread is golden brown, flipping once, about 12 minutes.
bacon recipe source: Martha Stewart Living, p. 72, January 2013
2 slices extra-sharp cheddar cheese
2 slices rye or sourdough bread
2 strips bacon, cooked
3 thin slices Granny Smith apple
1/2 cup assorted sprouts, such as radish or adzuki
1 tablespoon unsalted butter, softened, divided
Place one slice of cheese on one slice of bread. Layer bacon, apple, sprouts, and remaining slices of cheese and bread on top. Spread half the butter on top of sandwich. Heat a medium skillet over medium heat, and place sandwich, butter side down, in skillet. Spread remaining butter on top of sandwich. Cook until cheese is melted and bread is golden brown, flipping once, about 12 minutes.
bacon recipe source: Martha Stewart Living, p. 72, January 2013
Wednesday, August 14, 2013
3019. CRISPY OYSTER and PAD THAI with BACON
serves four
1 pound Pad Thai noodles
1 cup Pad Thai sauce, (recipe follows)
vegetable oil for deep frying plus a little extra for stir frying
dozen shucked oysters
rice flour for dusting
1 Thai chile, thinly sliced
1 bunch scallions, green part only, cut into 2 inch lengths
1 thinly sliced red onion
1/2 cup bacon lardons, cooked until crispy
1/2 cup julienned carrots
1/2 cup bean sprouts
¼ cup preserved radish
2 tablespoons roughly chopped peanuts
2 large eggs, beaten lightly
cilantro leaves, basil leaves (preferably Thai basil), and lime wedges for garnish
Pad Thai Sauce
1 tablespoon minced garlic
2 tablespoons minced shallots
1 tablespoon vegetable oil
1 tablespoon finely minced lemongrass
1/2 cup water
½ cup sherry vinegar
2 cups fish sauce
1 cup sugar
1 tablespoon sriracha
1 cup tamarind concentrate
1 tablespoon paprika
2 kaffir lime leaves
In a large saucepan cook the garlic and shallot in the oil over low heat, stirring occasionally until translucent. Add the lemongrass and cook until aromatic. Add remaining ingredients, bring to a boil and simmer for 20 minutes. Strain and reserve. Note: This is a huge batch. You will only need 1 cup for the recipe, so keep the rest in the fridge for future recipes.
Put the noodles in a large bowl, cover them with cold water. Cover and chill them overnight. Make the Pad Thai sauce.
Heat 2 inches oil in a deep saucepan over moderately high heat until 365 F. When the oil is hot, coat the oysters in the rice flour, shaking off the excess. Add them to the oil carefully and fry until very crispy. Transfer with a slotted spoon to a paper towel to drain and sprinkle lightly with salt.
Combine the chile, scallions, onion, bacon, carrots, bean sprouts, preserved radish and peanuts in one bowl.
In a wok or large skillet heat a little vegetable oil over high heat. Add the eggs and stir constantly until they are almost scrambled about 30 seconds. Add the bowl of ingredients and stir fry 1 minute. Add Pad Thai noodles and stir fry until soft and wilted. Add Pad Thai sauce and toss. Add cilantro and basil and stir to combine well. Remove from wok and spoon into bowls. Garnish with lime.
bacon recipe courtesy of: Sara Moulton, Sara's Weeknight Meals, Episode 305, Season 3; January 30, 2013
1 pound Pad Thai noodles
1 cup Pad Thai sauce, (recipe follows)
vegetable oil for deep frying plus a little extra for stir frying
dozen shucked oysters
rice flour for dusting
1 Thai chile, thinly sliced
1 bunch scallions, green part only, cut into 2 inch lengths
1 thinly sliced red onion
1/2 cup bacon lardons, cooked until crispy
1/2 cup julienned carrots
1/2 cup bean sprouts
¼ cup preserved radish
2 tablespoons roughly chopped peanuts
2 large eggs, beaten lightly
cilantro leaves, basil leaves (preferably Thai basil), and lime wedges for garnish
Pad Thai Sauce
1 tablespoon minced garlic
2 tablespoons minced shallots
1 tablespoon vegetable oil
1 tablespoon finely minced lemongrass
1/2 cup water
½ cup sherry vinegar
2 cups fish sauce
1 cup sugar
1 tablespoon sriracha
1 cup tamarind concentrate
1 tablespoon paprika
2 kaffir lime leaves
In a large saucepan cook the garlic and shallot in the oil over low heat, stirring occasionally until translucent. Add the lemongrass and cook until aromatic. Add remaining ingredients, bring to a boil and simmer for 20 minutes. Strain and reserve. Note: This is a huge batch. You will only need 1 cup for the recipe, so keep the rest in the fridge for future recipes.
Put the noodles in a large bowl, cover them with cold water. Cover and chill them overnight. Make the Pad Thai sauce.
Heat 2 inches oil in a deep saucepan over moderately high heat until 365 F. When the oil is hot, coat the oysters in the rice flour, shaking off the excess. Add them to the oil carefully and fry until very crispy. Transfer with a slotted spoon to a paper towel to drain and sprinkle lightly with salt.
Combine the chile, scallions, onion, bacon, carrots, bean sprouts, preserved radish and peanuts in one bowl.
In a wok or large skillet heat a little vegetable oil over high heat. Add the eggs and stir constantly until they are almost scrambled about 30 seconds. Add the bowl of ingredients and stir fry 1 minute. Add Pad Thai noodles and stir fry until soft and wilted. Add Pad Thai sauce and toss. Add cilantro and basil and stir to combine well. Remove from wok and spoon into bowls. Garnish with lime.
bacon recipe courtesy of: Sara Moulton, Sara's Weeknight Meals, Episode 305, Season 3; January 30, 2013
Wednesday, September 12, 2012
2683. ARUGULA and ALFALFA SPROUTS SALAD witth BACON and HONEY, MUSTARD and GINGER DRESSING
serves two
a good handful of torn lettuce
a good handful of baby arugula
a small handful of alfalfa sprouts
a cup of herbed croutons (recipe below)
crisp bacon, whole, diced or crumbled
your favorite cheese, shaved
For the honey, mustard and ginger dressing:
2 tablespoons of honey
2 tablespoons of Dijon mustard
2 tablespoons of olive oil
juice from a quarter of a lemon
1 teaspoon of finely grated ginger
Rinse and dry the lettuce, arugula and alfalfa sprouts. If you have a salad spinner, use it. Make herbed croutons: on the stove top, place the cubed bread in a hot non-stick frying pan. Drizzle with olive oil, finely chopped herbs (parsley, rosemary, thyme, etc.), add spices (ground spices in powder form are especially useful), cooked until lightly browned, tossing occasionally. Stir together all the ingredients for the salad dressing. Assemble your salad: Make the lettuce, arugula and alfalfa sprouts as the base. Scatter the herbed croutons on top and around them. Add the bacon and cheese. Drizzle the honey, mustard and ginger dressing over everything and enjoy.
bacon recipe courtesy of: bacon recipe courtesy of: Connie Veneracion, CASA Veneracion, February 20, 2012
a good handful of torn lettuce
a good handful of baby arugula
a small handful of alfalfa sprouts
a cup of herbed croutons (recipe below)
crisp bacon, whole, diced or crumbled
your favorite cheese, shaved
For the honey, mustard and ginger dressing:
2 tablespoons of honey
2 tablespoons of Dijon mustard
2 tablespoons of olive oil
juice from a quarter of a lemon
1 teaspoon of finely grated ginger
Rinse and dry the lettuce, arugula and alfalfa sprouts. If you have a salad spinner, use it. Make herbed croutons: on the stove top, place the cubed bread in a hot non-stick frying pan. Drizzle with olive oil, finely chopped herbs (parsley, rosemary, thyme, etc.), add spices (ground spices in powder form are especially useful), cooked until lightly browned, tossing occasionally. Stir together all the ingredients for the salad dressing. Assemble your salad: Make the lettuce, arugula and alfalfa sprouts as the base. Scatter the herbed croutons on top and around them. Add the bacon and cheese. Drizzle the honey, mustard and ginger dressing over everything and enjoy.
bacon recipe courtesy of: bacon recipe courtesy of: Connie Veneracion, CASA Veneracion, February 20, 2012
Wednesday, August 03, 2011
2278. HIROSHIMA-STYLE OKONOMIYAKI
okonomiyaki mix flour
2-3 cups shredded cabbage
1/2 cup tenkasu
3-5 slices bacon
1 cup bean sprouts
1 egg
1 cup green onion
okonomi sauce
ketchup
salt and pepper
lard or vegetable oil
1 package ramen noodles
water
aonori/green laver
Spread oil on the hot plate or pan medium heat. Spread the okonomiyaki flour mix in about 8″ circle like making crepe. Put 2-3 cups of shredded cabbage on top. Add tenkasu on top of cabbage. Add chopped green onion on the top of tenkasu. Add bean sprouts on top of green onion. Spread the thin cut bacon on top of bean sprouts. Add salt and pepper on vegetables. Pour around about 1/2 cup of okonomiyaki flour mix on top of bacon. It will help to put all together. Turn up the eat to strongest. Use two biggest spatula you have and stick them in the bottom from the both side and carefully but quickly flip them. It won’t be perfect and all the vegetable will spread a little. It’s OK. Just stick them under the okonomiyaki spread. Make a little house of vegetable on the bottom and okonomiyaki spread on the top as roof. Let them steam to cook though. Once the bacon is cooked, you can turn down the heat to low to keep steam the vegetable. Do not push down. It takes about 2-3 min. With separate pan or other side of hot plate, cook steamed ramen noodle with a bit of okonomi sauce or salt and pepper. Cook well and get burn a bit to get some crispiness. Put the whole okonomiyaki on top of noodle. Use the two spatula from both side again carefully. With separate pan or other side of hot plate, break one egg. Quickly mix up a little (not too much- you can still see white and yellow. not all yellow) and make them to circle shape. Before egg cook though while the top is still raw, put on top of egg. In a minute, when the egg is cooked, it’s done. Flip them so the okonomiyaki spread is on top and put that on the plate. If you are using frying pan, you can put the plate on top and flip the whole thing. Now, spread okonomi Sauce and aonori (green laver). You can add mayonnaise if you like.
bacon recipe courtesy of: The Japanese Food
2-3 cups shredded cabbage
1/2 cup tenkasu
3-5 slices bacon
1 cup bean sprouts
1 egg
1 cup green onion
okonomi sauce
ketchup
salt and pepper
lard or vegetable oil
1 package ramen noodles
water
aonori/green laver
Spread oil on the hot plate or pan medium heat. Spread the okonomiyaki flour mix in about 8″ circle like making crepe. Put 2-3 cups of shredded cabbage on top. Add tenkasu on top of cabbage. Add chopped green onion on the top of tenkasu. Add bean sprouts on top of green onion. Spread the thin cut bacon on top of bean sprouts. Add salt and pepper on vegetables. Pour around about 1/2 cup of okonomiyaki flour mix on top of bacon. It will help to put all together. Turn up the eat to strongest. Use two biggest spatula you have and stick them in the bottom from the both side and carefully but quickly flip them. It won’t be perfect and all the vegetable will spread a little. It’s OK. Just stick them under the okonomiyaki spread. Make a little house of vegetable on the bottom and okonomiyaki spread on the top as roof. Let them steam to cook though. Once the bacon is cooked, you can turn down the heat to low to keep steam the vegetable. Do not push down. It takes about 2-3 min. With separate pan or other side of hot plate, cook steamed ramen noodle with a bit of okonomi sauce or salt and pepper. Cook well and get burn a bit to get some crispiness. Put the whole okonomiyaki on top of noodle. Use the two spatula from both side again carefully. With separate pan or other side of hot plate, break one egg. Quickly mix up a little (not too much- you can still see white and yellow. not all yellow) and make them to circle shape. Before egg cook though while the top is still raw, put on top of egg. In a minute, when the egg is cooked, it’s done. Flip them so the okonomiyaki spread is on top and put that on the plate. If you are using frying pan, you can put the plate on top and flip the whole thing. Now, spread okonomi Sauce and aonori (green laver). You can add mayonnaise if you like.
bacon recipe courtesy of: The Japanese Food
Wednesday, November 11, 2009
1647. CHICKEN, SMOKY BACON and BAMBOO SHOOT STIR-FRY
serves two as a main or four to share
1 tablespoon groundnut oil
3 smoked bacon rashers sliced
2 x 200 gram-250 gram chicken breasts each cut into 5mm slices
1 x 220 gram tin of bamboo shoots drained
1 handful of bean sprouts
1-2 tablespoons light soy sauce
1 tablespoon oyster sauce
a dash of toasted sesame oil
1 spring onion sliced
rice of your choice to serve
Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the bacon and stir-fry for 2 minutes until crispy. Add the chicken and stir-fry for 4 minutes. As the chicken turns from pink to opaque, add the rice wine or sherry. Add the bamboo shoots and bean sprouts and stir-fry for 1 minute, then season to taste with the soy sauce, oyster sauce and sesame oil.
Garnish with the spring onion and serve immediately with whichever rice you fancy. I suggest jasmine rice on its own or boiled with 1.5cm cubes of sweet potato, or egg fried rice as in the picture.
bacon recipe courtesy of: Ching-he Huang, Mail Online, The Daily Mail, Associated Newspapers Limited, Northcliffe House, 2 Derry Street, London W8 5TT
1 tablespoon groundnut oil
3 smoked bacon rashers sliced
2 x 200 gram-250 gram chicken breasts each cut into 5mm slices
1 x 220 gram tin of bamboo shoots drained
1 handful of bean sprouts
1-2 tablespoons light soy sauce
1 tablespoon oyster sauce
a dash of toasted sesame oil
1 spring onion sliced
rice of your choice to serve
Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the bacon and stir-fry for 2 minutes until crispy. Add the chicken and stir-fry for 4 minutes. As the chicken turns from pink to opaque, add the rice wine or sherry. Add the bamboo shoots and bean sprouts and stir-fry for 1 minute, then season to taste with the soy sauce, oyster sauce and sesame oil.
Garnish with the spring onion and serve immediately with whichever rice you fancy. I suggest jasmine rice on its own or boiled with 1.5cm cubes of sweet potato, or egg fried rice as in the picture.
bacon recipe courtesy of: Ching-he Huang, Mail Online, The Daily Mail, Associated Newspapers Limited, Northcliffe House, 2 Derry Street, London W8 5TT
Saturday, February 07, 2009
1370. FILIPINO CHOW MEIN with BACON
serves four
8 oz. thick dried egg noodles
3 tablespoons peanut oil
1 onion, thinly sliced
2 garlic cloves
3 oz. bacon, finely chopped
a small Napa cabbage (Chinese cabbage), thinly sliced
1 carrot, cut into sticks
1 to 1 1/2 cups fresh bean sprouts, trimmed
2 to 3 spring onions, chopped
½ teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
pinch of freshly ground pepper
1 cup of chicken stock
Bring a large pot of water to boil, add the noodles and cook for 2 minutes, stirring to separate the noodles. Drain, rinse under cold running water and drain again. Transfer to a bowl. Heat 2 tbsp of peanut oil in a wok, add the onion, garlic, bacon cabbage, carrot, bean sprouts and stir fry for three to five minutes. Season with salt, sugar, soy sauce, oyster sauce and pepper. Transfer the entire mixture to a bowl. Wipe the wok clean. Heat remaining oil in the wok, add the noodles, toss for a minute and add the spring onions. Then pour in the chicken stock. Bring to a boil and when liquid is reduced to half, add the stir-fry mixture and mix well for two minutes. Adjust the seasoning with soy, salt and pepper. Serve with extra soy sauce or hot chili sauce.
courtesy of: June Chua, Asian Cuisine at suite101.com
8 oz. thick dried egg noodles
3 tablespoons peanut oil
1 onion, thinly sliced
2 garlic cloves
3 oz. bacon, finely chopped
a small Napa cabbage (Chinese cabbage), thinly sliced
1 carrot, cut into sticks
1 to 1 1/2 cups fresh bean sprouts, trimmed
2 to 3 spring onions, chopped
½ teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
pinch of freshly ground pepper
1 cup of chicken stock
Bring a large pot of water to boil, add the noodles and cook for 2 minutes, stirring to separate the noodles. Drain, rinse under cold running water and drain again. Transfer to a bowl. Heat 2 tbsp of peanut oil in a wok, add the onion, garlic, bacon cabbage, carrot, bean sprouts and stir fry for three to five minutes. Season with salt, sugar, soy sauce, oyster sauce and pepper. Transfer the entire mixture to a bowl. Wipe the wok clean. Heat remaining oil in the wok, add the noodles, toss for a minute and add the spring onions. Then pour in the chicken stock. Bring to a boil and when liquid is reduced to half, add the stir-fry mixture and mix well for two minutes. Adjust the seasoning with soy, salt and pepper. Serve with extra soy sauce or hot chili sauce.
courtesy of: June Chua, Asian Cuisine at suite101.com
Friday, August 17, 2007
829. PEANUT BUTTER, APPLE, and BACON SANDWICHES
makes 2 sandwiches
1/2 cup creamy or chunky peanut butter
4 large slices whole-wheat bread (each about 5 by 5 inches), toasted lightly
8 slices bacon, cooked until crisp and drained on paper towels
1 small crisp apple (such as Royal Gala), cored and sliced thin
1/2 cup alfalfa sprouts
Spread peanut butter evenly on bread slices. Layer bacon, apple slices, and sprouts on 2 bread slices and top with remaining bread slices.
courtesy of: Gourmet, April 1996
1/2 cup creamy or chunky peanut butter
4 large slices whole-wheat bread (each about 5 by 5 inches), toasted lightly
8 slices bacon, cooked until crisp and drained on paper towels
1 small crisp apple (such as Royal Gala), cored and sliced thin
1/2 cup alfalfa sprouts
Spread peanut butter evenly on bread slices. Layer bacon, apple slices, and sprouts on 2 bread slices and top with remaining bread slices.
courtesy of: Gourmet, April 1996
Thursday, August 16, 2007
828. ROAST POTATOES with BACON and ALFALFA
serves 4
4 large brushed potatoes
4 bacon rashers, rind removed
sour cream, to serve
1 small avocado, halved, stone removed, peeled, sliced
alfalfa sprouts, to serve
salt & freshly ground pepper
Preheat the oven to 220°C. Prick the potatoes several times with a sharp knife. Place on a baking tray and bake for about 50-60 minutes or until tender. Preheat grill to high, grill the bacon until golden and crisp. Break into large pieces. Cut a cross on the potatoes top of the potatoes and open slightly. Top with sour cream, bacon, avocado slices and a handful alfalfa sprouts. Serve immediately.
courtesy of: Louise Pickford / Fresh Living, April 2005, page 60
4 large brushed potatoes
4 bacon rashers, rind removed
sour cream, to serve
1 small avocado, halved, stone removed, peeled, sliced
alfalfa sprouts, to serve
salt & freshly ground pepper
Preheat the oven to 220°C. Prick the potatoes several times with a sharp knife. Place on a baking tray and bake for about 50-60 minutes or until tender. Preheat grill to high, grill the bacon until golden and crisp. Break into large pieces. Cut a cross on the potatoes top of the potatoes and open slightly. Top with sour cream, bacon, avocado slices and a handful alfalfa sprouts. Serve immediately.
courtesy of: Louise Pickford / Fresh Living, April 2005, page 60
Thursday, April 12, 2007
702. CRISPY BACON RINGS with SMOKED SALMON MOUSSE
yields 6
4 large carrots, washed
6 slices bacon, cut in half widthwise
12 toothpicks
6 slices smoked salmon
1/2 cup cream cheese
Alfalfa sprouts, or other sprouts
Preheat oven to 375°F. Cut carrots into 2-inch pieces from the thick end, so there are 12 pieces. Lay the 12 pieces of bacon on a flat work surface and then place a carrot piece at the end of each slice. Roll up so that the bacon is wrapped around the carrot pieces and secure with a toothpick. Place on a baking sheet and bake for 25 minutes, until the bacon is golden and crispy. Remove toothpicks and carefully slide the bacon rings off of the carrots. Discard carrots and cool bacon rings on a rack. Puree the smoked salmon and cream cheese in a food processor. Spoon into a piping bag, or freezer bag with the tip cut off and pipe mousse into the bacon rings. Garnish with sprigs of sprouts.
courtesy of: Michael Smith, "Chef At Home," Food TV/Canada
4 large carrots, washed
6 slices bacon, cut in half widthwise
12 toothpicks
6 slices smoked salmon
1/2 cup cream cheese
Alfalfa sprouts, or other sprouts
Preheat oven to 375°F. Cut carrots into 2-inch pieces from the thick end, so there are 12 pieces. Lay the 12 pieces of bacon on a flat work surface and then place a carrot piece at the end of each slice. Roll up so that the bacon is wrapped around the carrot pieces and secure with a toothpick. Place on a baking sheet and bake for 25 minutes, until the bacon is golden and crispy. Remove toothpicks and carefully slide the bacon rings off of the carrots. Discard carrots and cool bacon rings on a rack. Puree the smoked salmon and cream cheese in a food processor. Spoon into a piping bag, or freezer bag with the tip cut off and pipe mousse into the bacon rings. Garnish with sprigs of sprouts.
courtesy of: Michael Smith, "Chef At Home," Food TV/Canada
Tuesday, August 01, 2006
449. BACON, PEANUT BUTTER and SPROUTS SANDWICH
bacon, cooked crispy
peanut butter (the kind that is just ground peanuts, no added sugar or preservatives)
sprouts (i.e. alfalfa)
2 slices rye bread, lightly toasted
Spread the peanut butter on one side of one of the pieces of rye toast. Top with bacon. The bacon should completely cover the peanut butter, make sure you have plenty. Top the bacon with sprouts. Cover the whole thing with the other slice of rye toast. Slice in half and enjoy!
courtesy of: Becky Muzychka, Fort Lauderdale, Florida
peanut butter (the kind that is just ground peanuts, no added sugar or preservatives)
sprouts (i.e. alfalfa)
2 slices rye bread, lightly toasted
Spread the peanut butter on one side of one of the pieces of rye toast. Top with bacon. The bacon should completely cover the peanut butter, make sure you have plenty. Top the bacon with sprouts. Cover the whole thing with the other slice of rye toast. Slice in half and enjoy!
courtesy of: Becky Muzychka, Fort Lauderdale, Florida
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