3215. BACON and TRUFFLE OIL MACARONI and CHEESE

yields 2-4 servings


8 oz. elbow macaroni, cooked al dente according to package directions
8 strips bacon
1/2 cup chopped white onion
3 cloves garlic, minced
1 (12-ounce) can 2% evaporated milk
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon smoked paprika
pinch of cayenne
8 oz. freshly-grated sharp or smoked white cheddar cheese
1/4 cup freshly-grated Parmesan cheese, plus extra for garnish
3 tablespoons truffle oil

While the pasta water is heating in a large stockpot, cook the bacon in a large skillet over high heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the bacon grease. Crumble the bacon once it has cooled.

Return 1 tablespoon bacon grease to the skillet, and lower heat to medium-high. Add onion and cook for 5 minutes, or until translucent. Add the garlic and cook for an additional 1 minute until fragrant. Remove from heat.

In a separate bowl, whisk together the evaporated milk, egg, salt, pepper, smoked paprika and cayenne until combined. Once the pasta is ready and has been drained, immediately stir in the evaporated milk mixture until combined. Continue cooking over medium-high heat, stirring occasionally, for about 5-8 minutes, or until the sauce comes to a simmer.

Remove pan from heat and stir in the grated cheddar and Parmesan until melted. Then gently stir in the truffle oil and half of the crumbled bacon.

Serve immediately, topped with the remaining crumbled bacon and additional Parmesan.

bacon recipe courtesy of: Ali Ebright, Gimme Some Oven, March 3, 2013

2889. SHRIMP TEMPURA with BACON TRUFFLE EMULSION

yields 24 servings

Bacon Truffle Emulsion:

1 pound smoked bacon
5 cups chicken stock
5 ounces unsalted butter
5 tablespoons white truffle oil
2 teaspoons kosher salt

Shrimp Tempura:

3 pounds shrimp, peeled, deveined and cut in half lengthwise, leaving tail on one piece 

tempura batter, prepared according to package directions
salt and pepper
oil for deep-frying
truffle salt
1/4 cup scallion oil (recipe below)
microplaned yuzu zest, as needed
micro chervil, parsley and shiso, as needed
shiso chiffonade

To make scallion oil, in blender, purée until smooth 1 ounce chopped scallions (white and green parts), 1/4 cup canola oil and a pinch of salt. (Yield: 1/4 cup) 

To make bacon truffle emulsion, chop bacon into 1/2-inch pieces. Sauté bacon until almost crispy. Drain fat and reserve; mince bacon pieces. In small saucepan, bring stock, bacon and 1 cup bacon fat to a simmer. Remove pan from heat; let steep for 10 minutes. Strain into another saucepan, pushing on bacon bits to extract flavor. Add butter and truffle oil; blend with handheld immersion blender. Set aside for service or refrigerate, covered, until needed. (Yield: 6 cups)

For each serving, to order, lightly season 2 ounces shrimp with salt and pepper. Dip in tempura batter; fry in hot (375°F) oil. When shrimp is half done, drizzle more tempura batter onto each piece of shrimp with your fingers; fry until crispy. Drain well; season lightly with truffle salt. Mound shrimp in bowl. Froth 1/4 cup truffle emulsion with immersion blender. Spoon some of the liquid from the emulsion around the shrimp but not on top. Drizzle with 1/2 teaspoon scallion oil. Spoon froth from emulsion over shrimp. Quickly add remaining garnishes; serve immediately. 

bacon recipe courtesy of: Chef Tim Cushman, o ya, 9 East Street Place, Boston, MA

2611. CAULIFLOWER, CHEDDAR and APPLEWOOD-SMOKED BACON BISQUE

yields ten servings

5 slices applewood-smoked bacon, chopped

1 large yellow onion, chopped

4 ribs celery, chopped

4 cloves garlic, minced

2 heads cauliflower, cut up into small flowerets

6 cups low sodium chicken broth

3 ounces sharp cheddar cheese, cut into 1" cubes

1 cup half-and-half, fat free

salt and white pepper, to taste

truffle oil, for garnish

Saute bacon in large, heavy saucepan over medium heat until browned. Add onion, celery, and garlic. Cover and sweat vegetables until soft, stirring occasionally, about 8 minutes. Add cauliflower, chicken broth and cheese and stir to loosen up any browned bits on the bottom of the pan. Bring to boil. Reduce heat to medium low, cover and simmer until cauliflower is tenderuntil , about 30 minutes. Let cool about 20 minutes.

Puree soup in batches in blender, returning to same saucepan. Add half and half and bring soup to a simmer over medium low heat. If soup is too thick, thin with more chicken broth. Add salt and pepper to taste. Drizzle with truffle oil for a garnish.

bacon recipe courtesy of: primethyme (member), BakeSpace.com

2589. CAULIFLOWER SOUP with BACON, PECORINO ROMANO and TRUFFLE OIL

2 ounces applewood-smoked bacon (about 2 1/2 slices), chopped

1 cup chopped onion

3/4 cup chopped celery

2 garlic cloves, chopped

6 cups 1-inch pieces cauliflower (cut from 1 large head)

3 1/2 cups (or more) low-salt chicken broth

1 3/4-inch cube Pecorino Romano cheese plus additional cheese shavings for serving

1/2 cup heavy whipping cream

white or black truffle oil (for drizzling)

Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower, 3 1/2 cups broth, and cheese cube. Bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes. Puree soup in batches in processor. Return to same pan. Add cream and bring soup to simmer. Thin with more broth by 1/4 cupfuls if desired. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before continuing. Ladle soup into bowls. Sprinkle with cheese shavings; drizzle with truffle oil.

bacon recipe courtesy of: Carolynn Angle, Standard Tap, 2nd & Poplar Street, Philadelphia, Pennsylvania, 19123 | Bon Appetit, January 2007

2440. BACON DEVILED EGGS with WHITE TRUFFLE OIL

makes twenty-four


12 large eggs
8 pieces of bacon cooked until crisp and crumbled
5 tablespoons mayonnaise
3 tablespoons dijon mustard
1/2 teaspoon white truffle oil
2 tablespoons chives, finely chopped
Large pinch salt
Small pinch of cayenne pepper
Chives cut into 1/2 inch pieces for garnish

Place the eggs on the counter and bring to room temperature, about 45 minutes. In a medium pot cover the eggs with cold water going about 1” above the eggs. Over high heat, bring the eggs to a rolling boil. Cover the eggs and remove from heat. Allow them to sit covered for 13 minutes. Remove the eggs and submerge in an ice bath for 10 minutes. Peel the eggs and slice them in half lengthwise. Place the egg yolks in a medium bowl and put the egg white halves on a flat surface or preferably a deviled egg tray. Mash the egg yolks and add the bacon,mayo,mustard, truffle oil, chives, salt and cayenne pepper. Mix until nicely incorporated. Place the egg mixture in a large zip top baggie. Snip a hole in the bottom and pipe the mixture into the egg whites. Garnish with the chives and a sprinkle of cayenne pepper if you wish.


bacon recipe courtesy of: Leslie Green, The Hungry Housewife, February 2, 2011

2357. POTATO GNOCCHI with TRUFFLED BACON JUS

serves 6-8 people


For the gnocchi:
2.5 lb russet potato after ricing
7 oz. all-purpose flour
2 egg yolks
salt

For the jus:
2 cups chicken stock
6 oz. piece slab bacon or 8-10 pieces pre-sliced
4 oz. unsalted butter
3 tablespoons chopped black truffle
2 teaspoons truffle oil

For the garnish:
8-10 thin slices of bacon (cooked until crispy)
truffle slices (optional)
freshly grated Parmesan
micro greens, baby arugula or mache

To make the gnocchi, place the potatoes (skin on) in a pot of cold water. Slowly bring to a simmer. Do not boil, or the skin will crack, and the potatoes will absorb water. The goal is to remove the potatoes from the water and put through the ricer or food mill as soon as they are cooked. If they take on water they will need more flour, and they will be chewy.

Place riced potatoes on floured work surface and add 1/3 of the flour. Work in gently to cool slightly. Then, add salt and egg yolks along with 1/3 more flour. Slowly add remaining flour, but stop when dough no longer feels tacky. Bring pot of water to a simmer. Pinch off small piece of dough. Roll into a ball and cook to see if dough holds together. If not add more flour. Taste for seasoning.

To form the gnocchi, cut manageable portions from dough with bench scraper and roll into a thin log shape. Cut half inch sections. Roll those into balls, and then roll off the back of a fork onto a floured sheet pan.

Gnocchi can be poached ahead of time and refrigerated. The gnocchi are cooked when they float to the top. Remove them from the water. Shock them in ice bath. Drain and cover.

For the jus, bring stock and slab bacon to a simmer. Cook until the bacon is tender. Let cool. Remove bacon from liquid and dice. Add truffle and diced bacon to jus. Bring to a boil. Add butter. Reduce until slightly thickened. Add truffle oil and season to taste.

To plate, toss gnocchi in jus. Taste again and season if necessary. Divide into bowls, making sure each has a nice amount of the sauce. Place crispy bacon, truffle slices if using, Parmesan and greens on top of each. Serve with fork and spoon. You will want to get all the truffle and bacon out of the bowl.


bacon recipe courtesy of: Steven Caravelli, Sleek, 999 N. 2nd Street, St. Louis, Missouri 63102 | Riverfront Times, St. Louis, 2009

2331. SOBA CARBONARA with EDAMAME, BACON and BAY SCALLOPS

makes four servings


12 ounces soba noodles
1/4 cup shelled edamame
2 cups carbonara sauce (recipe below)
1/4 pound smoked bacon, diced small, rendered crisp and drained
1/4 cup grated Parmesan cheese
1 cup dashi-soy sauce (see Note)
1/2 pound dry bay scallops
chopped chives
truffle oil

Bring 8 quarts water to a boil. Cook soba just tender, 4 minutes. Add the edamame after 3 minutes. Drain. Rinse.

Prepare the carbonara sauce (recipe below). Add bacon and chives.

On low heat, toss the noodles and edamame in the sauce for 2 minutes to coat and thicken. Do not overheat or the sauce will break down. Remove from heat.

Bring the dashi-soy to a simmer. Add the scallops, turn off heat and let cook for 2 to 3 minutes.

Portion the noodle mixture into serving bowls. Finish with grated Parmesan cheese and a drizzle of truffle oil. Spoon the soy-poached scallops on top and a tablespoon of the dashi-soy poaching liquid around noodles on each dish.

Serve at once warm, at room temperature or chilled.

For the Carbonara Sauce: Bring 1/2 cup dry white wine to a boil to cook off the alcohol. Add ¼ cup dashi-soy and 1 cup heavy cream. Return to a low simmer. Meanwhile, set up a double boiler. Crack 3 egg yolks into a nonreactive bowl and whisk, slowly tempering in the wine-dashi-cream mixture. Set the bowl over simmering water. Whisk until eggs set at 160 degrees F. (the mixture will ribbon lightly). Do not overheat or mixture will separate. Add salt, freshly cracked white pepper and truffle oil, to taste.

Note: Dashi is a Japanese broth, often seaweed stock, sold in Asian and specialty food markets. For dashi-soy, mix 1 1/2 cups prepared dashi with 1/2 cup soy sauce. Refrigerate.


bacon recipe courtesy of: Chef Gerald Drummond, Morimoto, 723 Chestnut Street, Philadelphia, Pennsylvania | philly.com, 400 N. Broad Street, Philadelphia, Pennsylvania 19130

906. PIZZA with BACON, SPINACH, TRUFFLE OIL and EGG

Pizza Dough:
8 ounces water
1/8-ounce yeast
1/4-ounce salt
1 pound bread flour
1/8 cup olive oil
1/8 cup cornmeal

Garnish:
4 cups tomato sauce
4 cups shredded spinach
2 cups grated Parmesan
12 slices bacon, cooked until crispy
2 tablespoons truffle oil
2 eggs

Place the water in a large bowl or mixer with a dough hook. Dissolve the yeast in the water. Add the remaining ingredients and mix on low speed until a ball is formed. Change to medium speed and mix approximately for 1 to 2 minutes until a smooth and elastic dough is formed. Remove the dough from the bowl, cut the dough into 2 portions, roll into tight balls and place on a lightly oiled sheet pan. Cover and let proof for a minimum of 4 hours.

Preheat oven to 400 degrees F. Once the dough has been prepared, spread the dough out with a rolling pin or just by using your hands. Top each round with 2 cups of the sauce, 2 cups of the spinach, 1 cup of the Parmesan, 6 slices of the bacon, and 1 tablespoon of the truffle oil and bake for approximately 15 minutes until crispy. Crack 1 egg in the center of the pizza and place in the oven for an additional 5 minutes until egg is cooked. Repeat with the remaining ingredients. To serve, cut slice and serve while hot and egg is runny.


courtesy of: Dena Marino, Ajax Tavern, Aspen, Colorado / "Follow That Pizza," Follow That Food, Food Network

605. CAULIFLOWER SOUP with BACON, PECORINO ROMANO and TRUFFLE OIL

yields 6 servings


2 oz. applewood-smoked bacon (about 2½ slices), chopped
1 cup chopped onion
¾ cup chopped celery
2 garlic cloves, chopped
6 cups 1-inch pieces cauliflower (cut from 1 large head)
3½ cups (or more) low-salt chicken broth
1 ¾-inch cube Pecorino Romano cheese plus additional cheese shavings for serving
½ cup heavy whipping cream
white or black truffle oil (for drizzling)

Saute bacon in a heavy large saucepan over medium heat until golden brown and some fat renders. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower, 3½ cups broth, and cheese cube. Bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes.

Puree soup in batches in processor. Return to same pan. Add cream and bring soup to simmer. Thin with more broth by ¼ cupfuls if desired. Season with salt and pepper.

DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before continuing.

Ladle soup into bowls. Sprinkle with cheese shavings; drizzle with truffle oil.


courtesy of: "New American Pub Food," Bon Appetit, January 2007