3934. WHITE BEAN SALAD with CHEDDAR, BACON and WALNUTS

Makes: 10 servings
Serving Size: about 2/3 cup


2 whole heads garlic
1 teaspoon extra-virgin olive oil plus 1/3 cup, divided
2 tablespoons plus 1 teaspoon cider vinegar
2 teaspoons Dijon mustard
3/4 teaspoon chopped fresh thyme or 1/4 teaspoon dried
3/4 teaspoon salt
1/2 teaspoon ground pepper
3 15-ounce cans navy or great northern beans (see Tip), rinsed
4 slices bacon, cooked and crumbled
1 medium orange bell pepper, finely diced
1/2 cup chopped celery
1/2 cup chopped toasted walnuts
1/2 cup chopped fresh parsley
1/2 cup shredded sharp Cheddar cheese

Preheat oven to 350°F.

Remove excess papery skin from garlic heads without separating the cloves. Slice the tips off, exposing the cloves. Place the heads on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package. Roast until the garlic is very soft and starting to brown, 55 to 65 minutes. Carefully unwrap and let cool for 10 minutes.

Squeeze the garlic cloves into a food processor or blender. Add the remaining 1/3 cup oil, vinegar, mustard, thyme, salt and pepper. Puree until smooth.

Combine beans, bacon, bell pepper, celery, walnuts and parsley in a large bowl. Add the dressing and toss to coat. Add cheese and gently stir to combine. Serve at room temperature or cold.


bacon recipe source: EatingWell, May/June 2015

3833. MCINTOSH MAPLE CRUMBLE with CANDIED BACON

YIELD: 6 to 8 Servings


Candied Bacon
16 Applewood smoked bacon strips
1/2 cup raw cane sugar, to coat
Smoke cayenne pepper, for sprinkling
 
Maple-Apple Filling
6 McIntosh apples, peeled, cored and cubed
1/4 cup maple liqueur or real maple syrup
1/2 vanilla bean, sliced lengthwise and seeds scraped
Pinch nutmeg

Crumble
1 cup all-purpose flour
1 cup rolled oats
1/2 cup walnuts, crushed
1/2 cup brown sugar
Pinch sea salt
1/3 cup cold unsalted butter, cut into small pieces

To make the bacon: Preheat the oven to 400 degrees F. Line a baking sheet with some parchment paper, set aside.



Lay the bacon strips on a wire rack and coat evenly with raw sugar. Lightly press the sugar into the bacon, sprinkle them with smoked cayenne pepper and transfer them onto the lined baking sheet in a single layer. Bake for about 12 minutes or until deep red and caramelized. Check on the bacon frequently, cooking time may vary depending on the thickness of the bacon. Use tongs to remove the candied bacon from the baking sheet and transfer the slices onto a wire rack. Cool completely.

To make the filling: In a baking dish, combine the apples, maple liqueur, vanilla bean seeds, and nutmeg. Mix ingredients together to combine.

To make the crumble: Reduce the oven temperature to 375 degrees F. In a big bowl, add the flour, rolled oats, crushed walnuts, brown sugar, and sea salt. Mix these ingredients together and then cut in the cold butter pieces, using a pastry cutter. Evenly distribute the crumble over the apple mixture and bake for 40 minutes or until the topping is golden brown and the filling is bubbling.

Place the crumble in bowls and top each bowl with 2 slices of candied bacon. Serve with a shot of cinnamon schnapps. Or not.


bacon recipe source: Nadia G, "Makeup Meal," Nadia G's Bitchin' Kitchen, Cooking Channel TV

3798. BLUE CHEESE BURGER with BACON WALNUT CHUTNEY

Servings: 1

For Burger:
6-8 ounces ground beef (or beef blend)
Salt and pepper
1/3 cup (2 ounces) blue cheese, crumbled and divided
1 bun, toasted
1-2 tablespoons (1 1/2 ounces) Walnut Bacon Bourbon Chutney (recipe below)
2 large leaves butter lettuce

For Walnut Bacon Bourbon Chutney:
1 pound thick cut bacon, diced
1 medium onion, diced
3/4 cup combination of chopped fruits/vegetables: pears, fennel and/or rehydrated apricots, sun dried tomatoes, figs, dried cranberries, cherries or yellow raisins
2 garlic cloves, minced
1/2 teaspoon thyme
2 tablespoons brown sugar, packed
2 tablespoons cider vinegar
2 tablespoons bourbon
1/2 cup water
3/4 cup walnuts, toasted and chopped
Salt and fresh ground pepper to taste

For burger: Season beef with salt and pepper to taste and form burger. Use preferred method to stuff burger with 1 ounce blue cheese; grill burger to desired doneness. Top bottom of bun with some bacon walnut chutney and lettuce; place grilled burger over lettuce and garnish with remaining blue cheese and additional chutney.

For chutney: In large pan, fry bacon until crisp; remove bacon and drain all but enough bacon fat to coat bottom of pan. Add onion and sauté until translucent; add fruit and/or vegetables, garlic and thyme; sauté another minute. Add sugar, vinegar, bourbon and water; simmer covered until liquid is reduced by 3/4. Remove from heat and cool slightly. Add cooked bacon and walnuts. Season with salt and pepper. Top blue cheese burger with chutney. Reserve remaining chutney for additional burgers.

bacon recipe source: Wisconsin Milk Marketing Board (@WisconsinCheese), 8418 Excelsior Drive, Madison, Wisconsin 53717

3745. ANGEL HAIR PASTA with BRUSSELS SPROUTS, BACON and WALNUTS

1 tablespoon olive oil

1 pound angel hair pasta

1 cup reserved pasta water

1/2 pound bacon (finely diced)

2 cloves garlic (minced)

1/2 cup walnuts (finely sliced)

4 cups Brussels sprouts (thinly shaved or sliced)

1/2 cup parsley (roughly chopped)

1 cup parmesan (grated)

1 lemon (zest and juice)

kosher salt and freshly ground black pepper (to taste)

In a large pot bring 5 quarts of salted water to a boil. Add the pasta and cook to al dente, about 10 minutes. Reserve 1 cup of the pasta water.

Meanwhile, in a large saute pan add the olive oil and bacon and heat over high heat. Cook, stirring occasionally until the bacon is crisp and has rendered most of its fat, about 4-5 minutes. Add garlic, walnuts, Brussels sprouts and cook until wilted. Season with Kosher salt and fresh ground pepper.

Add the pasta and reserved pasta water and combine. Add the parsley and mix. Remove from the heat, add the Parmesan, lemon zest and juice and mix to combine. Serve with extra grated Parmesan, olive oil and fresh black pepper.

bacon recipe source: Michael Symon, The Chew (@thechew), ABC

3726. STILTON and BACON CHEESECAKES

serves six 


For the crusts

4 tablespoons butter

1 cup finely crushed digestive biscuits or graham crackers

 

For the filling

6 strips bacon, finely diced

8 oz. cream cheese, softened

4 oz. stilton, softened

½ cups shelled walnuts, finely chopped (optional)

2 strips cooked bacon, broken into thirds

2 cups mixed young lettuce leaves

¾ cups fruit chutney (optional)

 

For the crusts: Grease six 2" × 2" ring molds with 1 tbsp. of the butter; set molds on a cookie sheet. Melt remaining 3 tbsp. butter and transfer to a small bowl. Add biscuit crumbs and mix well. Put equal amounts of the crumb mixture into prepared molds, firmly pressing on crumbs to form an even crust at base of molds. Chill crusts in the refrigerator for 1 hour.

 

For the filling: Cook bacon in a large skillet over medium heat until crisp, about 10 minutes. Drain bacon on paper towels, saving rendered bacon grease for another use. Using a fork, mix cheeses together in a medium bowl. Add bacon and walnuts (if using) and stir well. Pack equal amounts of the filling into molds, smoothing tops with the back of a small warm metal spoon. Cover cheesecakes with plastic wrap and chill in the refrigerator for at least 3 hours and up to overnight.

 

Run a small knife around inside of molds and slide cheesecakes onto six plates, crust side down. Serve cheesecakes at room temperature, garnished with a piece of bacon, with lettuces and chutney (if using) on the side.

 

 

bacon recipe source: Take Big Bites by Linda Ellerbe (Putnam, 2005); Saveur, February 2, 2009

3694. WALDORF SLAW with BACON

yields four servings


4 slices bacon, cut into 1/2-inch pieces

1/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1 teaspoon sugar
1 teaspoon celery seeds
2 apples (such as Gala or Fuji)
2 stalks celery, thinly sliced
2 carrots, shredded
1/2 cup walnuts
1/2 cup golden raisins
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground pepper

 

Cook the bacon in a medium skillet over medium heat, stirring occasionally, until golden brown and crisp, about 8 minutes; drain on paper towels.

Whisk the mayonnaise, vinegar, mustard, sugar and celery seeds in a large bowl until combined. Slice the apples into matchsticks, then add to the bowl with the dressing along with the celery, carrots, walnuts, raisins, parsley and bacon. Season with salt and pepper and toss.

bacon recipe source: Food Network Kitchen/Food Network Magazine

3549. RED GRAPE SALAD with BACON and a SHERRY VINAIGRETTE

Dressing: 
1/2 cup sherry vinegar
1/2 cup extra virgin olive oil
1 tablespoon grainy mustard
Scant 1 tablespoon coconut sugar or white sugar
Salt and pepper, to taste 

Everything else: 
4 strips of bacon
1/2 medium red onion, sliced thinly
5 ounces baby arugula
1/2 cup roughly chopped walnuts, toasted and cooled
1 1/2 cups red grapes, rinsed and dried

To make the dressing, add the vinegar, olive oil, mustard, and sugar to a mason jar with a few pinches of salt and some freshly ground black pepper. Screw the lid on the jar and shake well. If you don’t have a jar, just whisk everything together in a bowl until emulsified. Give the dressing a taste, but when you are adjusting the salt, keep in mind that you’re eating this on bacon, which will add saltiness of its own.

In a large cast-iron skillet, cook the bacon until crisp, then set aside. While the bacon is cooling, turn down the heat to low and add the red onions. Cook them long enough so that they wilt and lose a little volume, then remove from the pan and set aside.

Place the arugula, walnuts, and grapes in a large bowl. Drizzle some dressing over the salad, a little at a time, and toss lightly with your hands. You only want to use enough dressing so that it lightly clings to the leaves without any excess puddling at the bottom of the bowl. Add the onions and bacon and toss again. Serve immediately.


bacon recipe source: Nicole Elizabeth, The Fresh Kitchen (@TheFreshKitchen)

3563. WALNUT, PEAR and CRISPY BACON SALAD

serves four


4 lean bacon slices
scant 3/4 cup walnut halves
2 Red Bartlett pears, cored and sliced lengthwise
1 tablespoon lemon juice
6 oz/175 grams watercress, tough stalks removed

Dressing
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon honey
salt and pepper

Preheat the broiler to high. Arrange the bacon on a foil-lined broiler pan and cook under the preheated broiler until well browned and crisp. Let cool, then cut into 1/2-inch/1-cm pieces.

Meanwhile, heat a dry skillet over medium heat and lightly toast the walnuts, shaking the skillet frequently, for 3 minutes, or until lightly browned. Let cool.

Toss the pears in the lemon juice to prevent discoloration. Put the watercress, walnuts, pears, and bacon into a salad bowl.

To make the dressing, whisk the oil, lemon juice, and honey together in a small bowl or pitcher. Season to taste with salt and pepper, then pour over the salad. Toss well to combine and serve.


bacon recipe source: Wheat, Dairy & Gluten Free: Over 70 Delicious Ideas (LOVE FOOD/Paragon, Queen Street House, 4 Queen Street, Bath BA1 1HE, UK, 2010)

3528. APPLE and BACON PITA PIZZAS

serves 4 (serving size: 1 pizza)


4 (6-inch) whole-wheat pita
2 teaspoons olive oil
2 ounces cheddar cheese, shredded (about 1/2 cup)
2 cups thinly sliced Fuji apple
3 tablespoons grated fresh Parmesan cheese
2 tablespoons chopped walnuts, toasted
1 teaspoon chopped fresh thyme
2 applewood-smoked bacon slices, chopped and cooked

Preheat broiler to high. Broil pitas 1 minute or until lightly golden. Remove from oven; carefully flip pitas over. Brush evenly with olive oil. Sprinkle cheddar over pitas; arrange apple slices over cheese. Sprinkle Parmesan cheese, walnuts, thyme, and bacon evenly over apples. Return to oven; broil 1 to 2 minutes.


bacon recipe source: Jessica Cox, Cooking Light (@Cooking_Light), October 2014

3512. COLLARD GREENS, BLUE POTATO and BACON SALAD

makes 8 servings 

 

 

6 ounces thick-cut bacon, cut into 1/4-inch dice 

1 pound baby blue potatoes, quartered  

Kosher salt 

Freshly ground pepper  

1/2 cup chopped walnuts 

8 quail eggs

1/4 cup plus 2 tablespoons extra-virgin olive oil 

2 tablespoons apple cider vinegar  

1 tablespoon Dijon mustard 

pinch of sugar 

1 1/2 pounds young collard greens—stems discarded and leaves halved lengthwise and cut into 1/2-inch-thick ribbons  

4 ounces Stilton cheese, crumbled 

 

Preheat the oven to 400°. In a large skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels.  

 

On a large rimmed baking sheet, toss the quartered potatoes with the rendered bacon fat and season with salt and pepper. Roast for about 40 minutes, stirring once, until the potatoes are tender and browned. Let cool. 

 

Meanwhile, spread the walnuts in a pie plate. Bake for about 12 minutes, until golden and fragrant. Let cool slightly, then roughly chop the walnuts.  

 

In a small saucepan, cover the quail eggs with water. Bring to a boil and cook for 2 minutes. Drain the eggs and cool them under cold running water. Peel the eggs and cut them in half lengthwise. 

 

In a very large bowl, whisk the olive oil with the vinegar, mustard and sugar. Season the dressing with salt and pepper. Add the collards, bacon and potatoes and toss well. Scatter the toasted walnuts, eggs and Stilton on top and serve.

 

 

bacon recipe source: Melia Marden, Food & Wine, April 2014

3382. MAPLE-BACON MOUSSE TARTS

Maple mousse
1 cup (240 ml/ 8 fluid oz.) pure maple syrup
4 large egg yolks
1 package (7g/1 tablespoon) unflavoured gelatine
1 1/2 cups (360 ml. g/12 fluid oz) whipping cream

Bacon-nut crust
About 5 strips of bacon, cooled and crumbled
1 1/2 cups crushed nuts of your choice such as almonds, hazelnuts or walnuts
1 egg, beaten, at room temperature
2 tablespoons sugar

Meringue
3 large egg whites at room temperature
3/4 cup (165 g./5.5 oz) sugar

Maple Mousse: Bring maple syrup to a boil then remove from heat. In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle). Add warmed egg yolks to hot maple syrup until well mixed. Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved. Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white. Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour, or until ready to use.

Bacon-Nut Crust: Use a food processor or a zip-lock back with a rolling pin to crush your nuts if whole, use about 1 cup of whole nuts to get 3/4 cups crushed. You want it somewhat coarse. In a bowl mix the crumbled bacon and nuts with the beaten egg and the sugar. Take 6 small 1/2 cup capacity Pyrex cups or a similar container and line the inside with aluminum foil. Spread 1/4 cup of the mixture in the bowl, all the way up to the sides making sure you have a thin and even clean layer all around. Bake at 350 degrees F/175 degrees C. until the nuts are golden and fragrant (about 15 minutes). Let cool completely before unmolding.

Meringue: Preheat the oven to 300 degrees F/150 degrees C. Put the egg whites in a large bowl. Using an electric mixer beat for a few minutes until the whites become stiff. Now add the sugar, a little at a time, whisking until the mixture is stiff and glossy. You should be able to turn the bowl upside down and the mixture won’t fall out. Place baking parchment on to a clean baking sheet. Using a spoon or a piping bag, dollop the meringue into circles that fit inside the rim of your edible cups. Put the tray in the oven, then immediately turn the oven down to 250 degrees F/130 degrees C. and bake for 45 minutes. Turn off the oven and allow the meringues to cool in the oven for a few hours.

Assemble: Carefully unmold the crusts and fill each one with the chilled maple mousse. Decorate as desired using the meringues and any left over bacon bits.


bacon recipe source: Valerie, Une Gamine dans la Cuisine, April 28, 2011

3345. BACON BAKLAVA

makes about 24 servings 


1/2 pound raw walnut pieces 
1/2 pound raw pistachio meats 
1 cup cooked and crumbled bacon (about 12 slices) 
1/3 cup sugar 
1 teaspoon ground cardamom 
1 1/4 cup (2 1/2 sticks) unsalted butter, melted 
1 package (16 ounces) phyllo dough, thawed 
1 cup water 
1 cup sugar 
1 cup honey 
1 cinnamon stick 
1/4 cup orange flower water or rose water

Preheat oven to 350°F.

In a food processor, pulse the nuts until they are ground, but not turned into meal. Add the bacon, sugar, and cardamom and pulse a few more times until the nut mixture is finely chopped and evenly blended.

Begin layering the baklava. Brush a jellyroll pan, or sheet pan with sides, generously with the melted butter. Unroll the phyllo dough and cover the sheets with a piece of plastic wrap and a damp towel. This keeps the sheets from drying out while you are layering the baklava. Read the package for detailed handling instructions.

Place a sheet of phyllo on the sheet pan and brush it with melted butter. Repeat with 6 more sheets of phyllo dough and butter for a total of 7 sheets. You do not have to cover every last inch of the phyllo with butter, but try and have it evenly dispersed between all of the layers. Spread 1/3 cup of the nut mixture evenly over the phyllo. Top the nuts with two more buttered sheets of phyllo. Continue sprinkling with 1/3 cup of the nut mixture adding two sheets of buttered phyllo until all of the nut mixture is used. Top with a final layer of 7 buttered phyllo sheets.

Use a sharp knife to cut the uncooked baklava into 24 diamond shapes. Bake the baklava until it is brown and crisp, 30-35 minutes.

While the baklava is baking, combine the water, sugar, and honey in a saucepan. Gradually heat the mixture until the sugar dissolves. Add the cinnamon stick and bring the mixture to a boil. Reduce the heat slightly and simmer for 25-30 minutes. Remove the pan from heat, add the orange flower water and cool slightly. Pour the syrup evenly over the baklava as soon as it comes out of the oven. Make sure you get the syrup in every crack and crevice. Leave to soak for several hours. Serve at room temperature and store leftovers in the refrigerator.


bacon recipe source: Bacon 24/Seven: Recipes for Curing, Smoking, and Eating by Theresa Gilliam (Countryman Press, 2014)

3156. GRILLED and SMOKED MACKEREL with WATERCRESS, BACON and WALNUT DRESSING

makes two servings


2 fresh mackerel fillets, trimmed and cut into 3 pieces
2 smoked mackerel fillets, lightly broken
100 ml olive oil
2 grams thyme leaves
2 grams coarse sea salt
8 turns fresh black pepper
40 ml sherry wine vinegar
1 teaspoon caster sugar

For the salad:
50 ml vegetable oil
100 grams smoked bacon cut into 2mm slices then cut into neat lardons or cubes

Bacon and Sherry Vinaigrette:
250 ml vegetable oil
110 grams smoked bacon lardons
4 banana shallot, finely sliced
12 turns of milled pepper
50 grams walnuts, roughly chopped
3 garlic cloves, finely chopped
1 teaspoon thyme leaves
160 ml sherry wine vinegar
40 grams soft brown sugar
10 grams Dijon mustard
2 egg yolks
50 ml single cream
1 tablespoon parsley, chopped

To finish the salad:
100 grams walnuts halves, lightly toasted and chopped
6 spring onions, coarsely sliced
350 grams baby watercress, washed

Mix together the olive oil, thyme, salt, pepper, sherry vinegar and the sugar. Place the fresh mackerel fillets onto an oiled baking tray and brush with the olive oil mixture.

Heat a non-stick saute pan on a high heat then add the oil. When hot add the bacon and cook for 3-4 minutes till nice and crispy. Tip the bacon into a sieve and keep all the oil. Drain the bacon onto some kitchen paper.

Pour the oil from the drained bacon into a non stick saute pan along with the extra 100ml oil. Heat the pan and add the smoked bacon lardons. Cook gently, add the shallots, pepper, walnuts, garlic and thyme. Cook for 2 minutes until they are soft.

Drain the bacon lardons and shallots into a sieve keeping all the oil from all the cooked bacon too.

Place the pan back onto the stove with the bacon, shallots and garlic mix then add 100ml sherry vinegar, soft brown sugar and reduce until it has all evaporated, keep aside in a bowl.

Place the mustard, remaining vinegar, egg yolks and freshly milled pepper into a bowl. Whisk for a minute until it thickens. Add the oil from the cooked bacon and the remaining vegetable oil. Whisk all the time as it starts to thicken. If the dressing is too thick add a little warm water. Add the cream and parsley and check the seasoning.

Place the mackerel under a hot grill to cook and cook for approx 3-4 minutes till golden.

Put the watercress in a bowl, with the sliced spring onions, chopped walnuts, first cooked bacon and shallot mix. Add enough of the dressing to bind the salad together, taste the salad then add a little salt and pepper if required.

Mix the salad well and add the smoked mackerel. Place into a bowl or plate, top with the cooked mackerel and sprinkle over the top the remaining crispy bacon and serve.


bacon recipe courtesy of: Tom Aikens for Selfridges; via River Cottage

3030. ROTELLE with BACON and SAUTEED WALNUTS

makes four servings 


1 lb. rotelle 
1/2 lb. sliced lean bacon, cut into 2-inch pieces 
1/2 cup walnuts, halved 
4 tablespoons olive oil 
4 tablespoons unsalted butter 
2 Japanese eggplants, unpeeled and sliced 
2 red bell peppers, seeded and cut into strips 
2 small zucchini, sliced 
coarse kosher salt and freshly ground black pepper to taste 
freshly grated parmesan cheese

Cook the pasta in a large pot of boiling salted water until just tender, about 12 minutes. Drain and rinse quickly under cold water. Drain again.

Cook the bacon in a large skillet until brown and crisp. Remove and drain on paper towels, leaving the bacon fat in the pan.

In the same skillet, sauté the walnuts over high heat until nicely browned. Push to one side of the skillet.

In a separate skillet, heat the oil and butter over medium-high heat and quickly sauté, separately, the eggplants, red peppers, and zucchini until brown and tender, about 5 minutes each. Add more oil if necessary.

Add the pasta and vegetables to the skillet with the walnuts. Heat over medium-high heat and toss well. Adjust the seasoning and serve immediately with grated Parmesan cheese.

 

 

bacon recipe courtesy of: Martin's; Giant Food Stores, LLC

2978. TAGLIATELLE with ERYNGII MUSHROOMS, BACON and WALNUTS

serves four


2/3 pound tagliatelle
2/3 pound dried eryngii mushrooms, reconstituted
1/4 pound bacon
1/4 cup well drained ricotta
1/2 cup shelled walnut halves, chopped
a small onion, peeled and chopped
a small bunch parsley, finely chopped
a small bunch fresh thyme, chopped
1/4 cup dry white wine
extra-virgin olive oil
sea salt
freshly ground green peppercorns to taste
 
Set pasta water to boil. When it does, salt it and cook the pasta. Slice the bacon into thin sticks. Dilute the ricotta with a couple of tablespoons of the hot pasta water. When the water is close to boiling, heat 2 tablespoons of olive oil in a broad deep skillet and sauté the bacon for 2-3 minutes, until it colors. Add the mushrooms and continue to cook, stirring. When they have lightly browned, salt add the wine. Continue to cook for a few minutes more. In the meantime, cook the tagliatelle according to package instructions. Drain the tagliatelle as soon as they reach the al dente stage and turn them into the skillet. Add the ricotta and mix well over a brisk flame. Remove from the flames, dust with the chopped herbs, and serve at once.


bacon recipe courtesy of: Olive Nation, 50 Terminal Street, Building 2, 7th floor, Charlestown, MA 02129

2955. TORTELLINI with RICOTTA, SPINACH and BACON

serves four


250 grams tortellini
2 rashers lean back bacon
25 grams walnuts pieces
zest ½ lemon, juice of 1
1 tablespoon finely grated parmesan, plus extra for serving
1 tablespoon olive oil, plus extra for serving
100 grams bag salad spinach
2 tablespoons ricotta

Heat the grill. Boil the pasta according to pack instructions, then tip into a colander and cool under gently running water. Meanwhile, grill the bacon on a baking tray until golden and crisp at the edges. When almost ready, tip the walnuts onto the tray to toast a little. Snip the bacon into strips.

Mix the lemon zest and juice, Parmesan and oil in a large bowl. Season with pepper, then tip in the spinach, tortellini, bacon and walnuts. Toss well, add the ricotta in small blobs, then gently toss. Season to taste, then serve with a drizzle more oil and more Parmesan, if you like.


bacon recipe courtesy of: Jane Hornby, Good Food Magazine, Building 800, Guillat Avenue, Kent Science Park, Sittingbourne ME9 8GU

2920. BACON and JAM MINI MONKEY BREADS

yields six rolls


4 tablespoons butter, divided and at room temperature

½ cup plum or apricot jam or marmalade

1 tablespoon light Karo syrup

¼ teaspoon ground ginger

2 tablespoons cream

12 frozen dough balls

½ cup chopped pecans or walnuts

4 slices cooked bacon, crumbled

 

Butter a 6 cup muffin tin with 2 tablespoons of butter. Place 2 frozen dough balls into each cup. Set aside.

 

In a small saucepan, melt remaining butter over medium heat. Add jam or marmalade, Karo syrup and ginger and cook for 3 minutes or until flavors are blended. Add cream and cook for an additional 1-2 minutes. Remove from heat and spoon evenly over dough balls. Top with chopped nuts and crumbled bacon.

 

Cover with plastic wrap and allow to rise at room temperature until doubled in height or for about 5 hours.

 

Bake at 350 degrees for 20 minutes. Cool and remove from pan and serve.

 

 

bacon recipe courtesy of: Heidi Larsen, Foodiecrush, October 25, 2012

2916. GUAVA-BACON CRUNCH BITES

phyllo dough (prepare as directed on package/box)
1 medium guava
1 package of bacon, cooked, cut into small bits
1/2 cup chopped walnuts, toasted
3 packets sugar substitute or 6 teaspoons sugar
butter

Cut open one guava and toss outer layer. Cut guava into chucks and place in hot pan. Add 3 packets of sugar substitute. Mash guava while it starts to cook down. Set aside while you work on your fillo dough. Mix guava, walnuts, and bacon together. Set aside. Grab your phyllo dough you have already prepped. Cut the dough into even squares. I found it easier to use a pizza cutter. Now get you delicious mixture and place about a tablespoon of the mixture into the center of each square. Fold up the edges to meet at top and twist to close as a cup. This will seal itself. Place each cup (or ‘bite’) onto a buttered baking sheet and place in the oven at 325 degrees until browned. Let cool and enjoy!


bacon recipe courtesy of: Lauren (Elle), bacon in the oven, July 30, 2011

2821. CREAMY BACON and OLIVE TAPENADE SPAGHETTI

yields four servings 


6 ounces pitted black olives, drained
1 clove garlic, chopped
1 teaspoon anchovy paste
1 teaspoon capers
1/2 teaspoon lemon zest
2 tablespoons chopped walnuts
2 tablespoons chopped fresh basil
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 tablespoons extra virgin olive oil
8 ounces spaghetti
5 slices bacon, cut into 1/2-inch pieces
1/2 cup chopped sweet onion
1 clove garlic, minced
8 ounces cream cheese, softened, cut into cubes
2 tablespoons minced fresh basil
2 teaspoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
freshly grated parmesan cheese and additional chopped fresh basil for garnish, optional 

In the bowl of a food processor, place the olives, chopped garlic, anchovy paste, capers, lemon zest, walnuts, chopped basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Process until finely chopped. With the processor running, stream in the olive oil and process until fully combined; set aside. 

Bring 3-4 quarts of water to a rolling boil over high heat. Break spaghetti in half lengthwise, add to boiling water and salt according to taste. Cook spaghetti according to package directions to al dente. Drain, reserving about 1 cup of pasta water; set both spaghetti and pasta water aside. 

Meanwhile, heat a large non-stick skillet over medium heat. Add in the bacon and cook until crisp, approximately 4-5 minutes; remove bacon from skillet and set aside. Remove and discard all but 1 tablespoon of the bacon drippings from the skillet. Place skillet with bacon drippings back over medium heat. Add in the onion and 1/4 teaspoon salt and cook until softened, approximately 3-4 minutes. Add in the minced garlic, cook 1 additional minute. To the onions, add in the reserved olive tapenade mixture, cream cheese and about 1/4 cup of the pasta water and cook until cream cheese melts, approximately 1-2 minutes. Add in the reserved spaghetti, reserved bacon, minced basil, lemon juice, crushed red pepper flakes, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper; mix until fully combined, adding in enough of the remaining pasta water to loosen up the cream cheese mixture and create a sauce. 

To serve, place spaghetti onto a serving platter or dinner plate and garnish with parmesan cheese and additional fresh basil.


bacon recipe courtesy of: Sirbarney (member), Relish.com

2760. BACON and EGG SPINACH SALAD with POPPY SEED DRESSING

yields 10-12 servings 


Poppy Seed Dressing 
1/3 cup red wine vinegar 
1/2 teaspoon dried tarragon 
3/4 teaspoon ground dried mustard 
2 teaspoons salt 
3 tablespoons yellow onion, finely minced 
2/3 cup sugar 
1 tablespoon poppy seeds 
1 cup canola oil

Bacon and Egg Salad 
12-15 oz baby spinach 
4-6 slices crisp bacon, crumbled 
4 hard-boiled eggs, sliced 
1 small or 1/2 large red onion, sliced very thin 
1 cup thinly sliced button mushrooms, about 5-6 medium 
1/2 cup dried cranberries 
1 cup grated Monterey Jack cheese, (4 ounces) 
1/2 cup candied walnuts

Combine all the dressing ingredients in a jar with a tight fitting lid and shake to combine. Or add to a food processor and while processing, slowly add the oil. In this case the onion could be coarsely chopped as it will become fine during processing. Place the spinach, bacon, eggs, red onion, mushrooms, cranberries, cheese and walnuts to a large bowl. Pour dressing over all and gently toss. May save some eggs and bacon to garnish top of salad.


bacon recipe courtesy of: Helen Horton, Saucy Cuisine, September 3, 2011