GNOCCHI:
2 large Russet potatoes
handful of all-purpose flour
salt and pepper
grated Parmesan cheese
SAUCE:
1/2 lb. bacon, cut into smallish chunks
olive oil
2 large shallots, minced
3 cloves garlic, minced or pressed
1/2 cup white wine
1/2 cup chicken broth
8 oz. heavy whipping cream
salt and pepper
red pepper flakes
frozen peas (a good handful or two)
fresh oregano, chopped
grated Parmesan for serving
Boil the potatoes with the skin on, whole, until easily pierced with a fork, but not overly soft. Peel them while still warm and push through a potato ricer into a large bowl. Sprinkle salt, pepper, Parmesan, and a little flour over the top. Mix together until the dough just comes together, adding more flour if needed, little by little. Turn out onto a lightly floured countertop and knead until the dough forms a sturdy ball, but is still quite pliable. Don't over-add flour.
Using a little more flour on your work surface, cut off chunks of the dough and roll them into about 1" wide tubes - just like making a Play-Doh snake. Use a knife or pastry cutter to cut them into 1-inch chunks. Set aside on a platter until ready to coo. Meanwhile, bring a large pot of salted water to a simmer - not a boil.
Add the gnocchi, about 10-12 at a time, to the simmering water. Cook them until they float, then remove them gently with a slotted spoon and transfer to a plate, making sure they aren't crowded and sticking together. Continue this in batches until all gnocchi have been cooked. Set aside and cover lightly with parchment paper.
In a Dutch oven or large saucepan, cook the bacon until crispy, draining fat as needed. Scoop out the bacon pieces with a slotted spoon, leaving a little fat in the pan. Add a little olive oil and cook the shallots until soft and beginning to brown. Add the garlic and cook for another minute. Add the wine to deglaze the pan, scraping all the brown bits up from the bottom.
Add the chicken broth and raise the heat until it's simmering. Add salt, pepper, red pepper flakes, oregano, and cream. Simmer until it's thickened a bit. Stir in the bacon and peas and cook for a few minutes. Reduce the heat and stir in gnocchi. Transfer to plates or serving bowl, top with parmesan, serve and enjoy!
bacon recipe courtesy of: The Fearless Cook: How to Wine and Dine Daringly, Ptitchef.com, 2 rue Jean Bonnardel, Immeuble Topaze - Bat B, 33140 Villenave d'Ornon, France
Friday, September 03, 2010
Thursday, September 02, 2010
1943. BACON and CASHEW CARAMEL CORN
makes about 15 cups
1/2 cup popcorn kernels
2 tablespoons vegetable oil
6 ounces bacon, chopped
1/2 cup unsalted raw cashews (one 2.5-ounce package)
1 teaspoon coarse kosher salt or coarse sea salt
1/4 teaspoon cayenne pepper
1/4 cup heavy whipping cream
1 oolong tea bag
Nonstick vegetable oil spray
1 1/2 cups sugar
1/4 cup water
2 tablespoons light corn syrup
Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Using oven mitts, hold lid on pot and shake pot until popping stops. Pour popcorn into very large bowl. Cook bacon in heavy large skillet over medium heat until almost crisp. Using slotted spoon, transfer to paper towels to drain; cool. Add bacon and cashews to bowl with popcorn. Sprinkle with coarse salt and cayenne; toss to coat.
Bring cream and tea bag just to boil over medium heat. Remove from heat; let steep 15 minutes, occasionally pressing on tea bag with back of spoon to release flavor. Discard tea bag.
Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside. Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes. Remove from heat and immediately add cream (mixture will bubble up). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to sheet.
Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes. Cool completely on sheet on rack, tossing occasionally to break up large clumps.
bacon recipe courtesy of: Colt & Gray, 1553 Platte Street, Denver, Colorado 80202 | Bon Appétit, September 2010
1/2 cup popcorn kernels
2 tablespoons vegetable oil
6 ounces bacon, chopped
1/2 cup unsalted raw cashews (one 2.5-ounce package)
1 teaspoon coarse kosher salt or coarse sea salt
1/4 teaspoon cayenne pepper
1/4 cup heavy whipping cream
1 oolong tea bag
Nonstick vegetable oil spray
1 1/2 cups sugar
1/4 cup water
2 tablespoons light corn syrup
Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Using oven mitts, hold lid on pot and shake pot until popping stops. Pour popcorn into very large bowl. Cook bacon in heavy large skillet over medium heat until almost crisp. Using slotted spoon, transfer to paper towels to drain; cool. Add bacon and cashews to bowl with popcorn. Sprinkle with coarse salt and cayenne; toss to coat.
Bring cream and tea bag just to boil over medium heat. Remove from heat; let steep 15 minutes, occasionally pressing on tea bag with back of spoon to release flavor. Discard tea bag.
Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside. Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes. Remove from heat and immediately add cream (mixture will bubble up). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to sheet.
Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes. Cool completely on sheet on rack, tossing occasionally to break up large clumps.
bacon recipe courtesy of: Colt & Gray, 1553 Platte Street, Denver, Colorado 80202 | Bon Appétit, September 2010
Wednesday, September 01, 2010
1942. WILD RICE with HAZELNUTS and BACON
makes ten servings
2 1/2 quarts water
2 1/2 cups wild rice (1 pound)
1 1/2 cups hazelnuts (6 ounces)
1/2 pound sliced bacon
3 tablespoons unsalted butter
2 pounds leeks, white and tender green parts, halved lengthwise and sliced 1/4 inch thick
1 celery rib, finely chopped
1 1/2 teaspoons finely chopped thyme
Salt and freshly ground pepper
2 tablespoons finely chopped flat-leaf parsley
Bring the water to a boil in a large saucepan. Add the wild rice, cover and cook over moderate heat until tender, about 1 hour. Drain well. Meanwhile, preheat the oven to 350°. Spread the hazelnuts on a rimmed baking sheet and toast for 15 minutes, or until fragrant. Transfer the nuts to a kitchen towel and let cool, then rub off the skins. Coarsely chop the nuts. In a large, deep skillet, cook the bacon over moderate heat until crisp, about 8 minutes. Drain the bacon on paper towels. Pour off all but 2 tablespoons of the bacon fat from the skillet. Add 2 tablespoons of the butter and the leeks, celery and thyme. Season with salt and pepper and cook over moderate heat until the leeks are tender, 7 to 8 minutes. Add the wild rice, season with salt and pepper and cook just until warmed through. Stir the toasted hazelnuts, the remaining 1 tablespoon of butter and the parsley into the wild rice, sprinkle in the bacon and serve.
bacon recipe courtesy of: Grace Parisi, "Thanksgiving Sides," Food & Wine, November 2000
2 1/2 quarts water
2 1/2 cups wild rice (1 pound)
1 1/2 cups hazelnuts (6 ounces)
1/2 pound sliced bacon
3 tablespoons unsalted butter
2 pounds leeks, white and tender green parts, halved lengthwise and sliced 1/4 inch thick
1 celery rib, finely chopped
1 1/2 teaspoons finely chopped thyme
Salt and freshly ground pepper
2 tablespoons finely chopped flat-leaf parsley
Bring the water to a boil in a large saucepan. Add the wild rice, cover and cook over moderate heat until tender, about 1 hour. Drain well. Meanwhile, preheat the oven to 350°. Spread the hazelnuts on a rimmed baking sheet and toast for 15 minutes, or until fragrant. Transfer the nuts to a kitchen towel and let cool, then rub off the skins. Coarsely chop the nuts. In a large, deep skillet, cook the bacon over moderate heat until crisp, about 8 minutes. Drain the bacon on paper towels. Pour off all but 2 tablespoons of the bacon fat from the skillet. Add 2 tablespoons of the butter and the leeks, celery and thyme. Season with salt and pepper and cook over moderate heat until the leeks are tender, 7 to 8 minutes. Add the wild rice, season with salt and pepper and cook just until warmed through. Stir the toasted hazelnuts, the remaining 1 tablespoon of butter and the parsley into the wild rice, sprinkle in the bacon and serve.
bacon recipe courtesy of: Grace Parisi, "Thanksgiving Sides," Food & Wine, November 2000
Tuesday, August 31, 2010
1941. VIRGINIA MAPLE PEPPER BACON STRIPS with BOSTON LAGER GLAZE
16 slices thick-cut bacon
1 cup honey
1 cup maple syrup
2 cups Samuel Adams Boston Lager
2 tablespoons grainy dijon mustard
2 tablespoons dry mustard
3 tablespoons pepper
Preheat the oven to 300°F. Place parchment paper on a sheet pan and lay bacon strips on it. Cover them with a second layer of paper; bake for 15 minutes. Combine honey and maple syrup and boil the mixture until caramelized. Add beer and cook until its volume is reduced by about half. Add both mustards. Take the bacon from the oven and baste it in the honey syrup, sprinkle it with pepper, and return it to a 275°F oven to bake until crispy, about 10 minutes.
bacon recipe courtesy of: Men's Health
1 cup honey
1 cup maple syrup
2 cups Samuel Adams Boston Lager
2 tablespoons grainy dijon mustard
2 tablespoons dry mustard
3 tablespoons pepper
Preheat the oven to 300°F. Place parchment paper on a sheet pan and lay bacon strips on it. Cover them with a second layer of paper; bake for 15 minutes. Combine honey and maple syrup and boil the mixture until caramelized. Add beer and cook until its volume is reduced by about half. Add both mustards. Take the bacon from the oven and baste it in the honey syrup, sprinkle it with pepper, and return it to a 275°F oven to bake until crispy, about 10 minutes.
bacon recipe courtesy of: Men's Health
Monday, August 30, 2010
1940. ROCK SHRIMP COBB SALAD
serves two
For the Salad:
4 strips center cut bacon
1 pound rock shrimp, peeled and deveined
Juice of 1 half lemon
1 avocado, diced
1 cup grape tomatoes, washed and dried
1/4 cup of crumbled Gorgonzola cheese (optional)
5 cups baby arugula (can also use watercress, upland cress, chopped romaine, etc.)
For the dressing:
1 cup plain Greek-style yogurt (such as Fage or Oikos)
2 tablespoons mayonnaise
2 teaspoons Dijon mustard (preferably creamy, not grainy)
1 teaspoon lemon juice
1 teaspoon honey or agave syrup
1 teaspoon smoked Spanish paprika
1/2 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon onion powder
Freshly ground black pepper
Kosher salt
Prepare the dressing: Whisk together all the dressing ingredients until fully combined. Taste for seasoning, adding salt and pepper as necessary. Set aside.
Fry bacon over medium heat in a heavy-bottom skillet until crisp throughout. Remove from the pan and let cool slightly before crumbling. Set aside, reserving the bacon fat.
Raise the heat to medium high and add the rock shrimp to the hot bacon fat. Saute for 1-2 minutes, until the shrimp are fully cooked and opaque. Add in the lemon juice and toss well to coat. Remove from the heat and let cool.
Assemble the salad: Fill a large bowl with the arugula. Arrange the shrimp, avocado, tomatoes, crumbled bacon, and Gorgonzola (if using) in single rows above the arugula. Serve with the dressing on the side. Just before eating, toss the salad with a 1/4 cup of the dressing, reserving the rest on the side for guests to serve themselves.
bacon recipe courtesy of: Alejandra Ramos, Always Order Dessert, New York, New York, January 20, 2010
For the Salad:
4 strips center cut bacon
1 pound rock shrimp, peeled and deveined
Juice of 1 half lemon
1 avocado, diced
1 cup grape tomatoes, washed and dried
1/4 cup of crumbled Gorgonzola cheese (optional)
5 cups baby arugula (can also use watercress, upland cress, chopped romaine, etc.)
For the dressing:
1 cup plain Greek-style yogurt (such as Fage or Oikos)
2 tablespoons mayonnaise
2 teaspoons Dijon mustard (preferably creamy, not grainy)
1 teaspoon lemon juice
1 teaspoon honey or agave syrup
1 teaspoon smoked Spanish paprika
1/2 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon onion powder
Freshly ground black pepper
Kosher salt
Prepare the dressing: Whisk together all the dressing ingredients until fully combined. Taste for seasoning, adding salt and pepper as necessary. Set aside.
Fry bacon over medium heat in a heavy-bottom skillet until crisp throughout. Remove from the pan and let cool slightly before crumbling. Set aside, reserving the bacon fat.
Raise the heat to medium high and add the rock shrimp to the hot bacon fat. Saute for 1-2 minutes, until the shrimp are fully cooked and opaque. Add in the lemon juice and toss well to coat. Remove from the heat and let cool.
Assemble the salad: Fill a large bowl with the arugula. Arrange the shrimp, avocado, tomatoes, crumbled bacon, and Gorgonzola (if using) in single rows above the arugula. Serve with the dressing on the side. Just before eating, toss the salad with a 1/4 cup of the dressing, reserving the rest on the side for guests to serve themselves.
bacon recipe courtesy of: Alejandra Ramos, Always Order Dessert, New York, New York, January 20, 2010
Sunday, August 29, 2010
1939. BLACK BEAN BISQUE with BACON and ROCK SHRIMP ESCABECHE
makes 8 servings
1/2 pound smoked bacon, chopped
1 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 pound dried black beans, rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
2 tomatoes, quartered
1 1/2 tablespoons chopped chipotle pepper in adobo sauce
1 1/2 teaspoons salt
1 tablespoon sherry vinegar
1/2 cup heavy cream
Rock Shrimp Escabèche (recipe below)
Cook bacon in a large Dutch oven until crisp. Reserve 2 tablespoons drippings in pan; drain bacon on paper towels, and reserve for another use. Add onion, celery, and carrot, and cook 5 minutes or until vegetables are tender. Add 2 1/2 quarts water, black beans, and next 4 ingredients, and bring to a boil.
Reduce heat to medium, and cook at a brisk simmer, skimming any foam, 1 1/2 hours or until beans are tender. Add salt and vinegar during last 5 minutes.
Remove from heat, and stir in cream. Puree using an immersion blender. Top each serving with a spoonful of Rock Shrimp Escabèche:
4 tablespoons olive oil, divided
1 pound rock shrimp, peeled and deveined
1 onion, thinly sliced
2 poblano chile peppers, cut into strips
2 red bell peppers, cut into strips
4 garlic cloves, pressed
2 bay leaves
1 tablespoon paprika
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup sherry vinegar
Heat 2 tablespoons oil in a 12-inch skillet over medium heat; add shrimp, and sauté 1 to 2 minutes on each side or until lightly browned. Place in a bowl, and cover with a paper towel.
Add remaining oil, onion, and next 3 ingredients to skillet, and sauté 2 to 3 minutes or until fragrant. Stir in bay leaves and next 5 ingredients. Slowly bring to a boil, and simmer 5 minutes or until onion is tender. Pour mixture over shrimp. Cover and chill 2 hours or overnight. Discard bay leaves before serving.
bacon recipe courtesy of: Rolando Cruz-Taura, Coastal Living, March 2009
1/2 pound smoked bacon, chopped
1 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 pound dried black beans, rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
2 tomatoes, quartered
1 1/2 tablespoons chopped chipotle pepper in adobo sauce
1 1/2 teaspoons salt
1 tablespoon sherry vinegar
1/2 cup heavy cream
Rock Shrimp Escabèche (recipe below)
Cook bacon in a large Dutch oven until crisp. Reserve 2 tablespoons drippings in pan; drain bacon on paper towels, and reserve for another use. Add onion, celery, and carrot, and cook 5 minutes or until vegetables are tender. Add 2 1/2 quarts water, black beans, and next 4 ingredients, and bring to a boil.
Reduce heat to medium, and cook at a brisk simmer, skimming any foam, 1 1/2 hours or until beans are tender. Add salt and vinegar during last 5 minutes.
Remove from heat, and stir in cream. Puree using an immersion blender. Top each serving with a spoonful of Rock Shrimp Escabèche:
4 tablespoons olive oil, divided
1 pound rock shrimp, peeled and deveined
1 onion, thinly sliced
2 poblano chile peppers, cut into strips
2 red bell peppers, cut into strips
4 garlic cloves, pressed
2 bay leaves
1 tablespoon paprika
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup sherry vinegar
Heat 2 tablespoons oil in a 12-inch skillet over medium heat; add shrimp, and sauté 1 to 2 minutes on each side or until lightly browned. Place in a bowl, and cover with a paper towel.
Add remaining oil, onion, and next 3 ingredients to skillet, and sauté 2 to 3 minutes or until fragrant. Stir in bay leaves and next 5 ingredients. Slowly bring to a boil, and simmer 5 minutes or until onion is tender. Pour mixture over shrimp. Cover and chill 2 hours or overnight. Discard bay leaves before serving.
bacon recipe courtesy of: Rolando Cruz-Taura, Coastal Living, March 2009
Saturday, August 28, 2010
1938. BACON-FRIED SPICY CROAKER
serves six
3 pounds croaker, cleaned
1 cup yellow cornmeal
11/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
3 teaspoons lemon juice
1 cup milk
Bacon fat for frying
Lemon wedges for garnish
Wash fish and pat dry. Combine cornmeal and seasonings. Dip fish in milk and then roll in seasoned cornmeal. Place fish in a single layer in hot bacon fat/oil in a 12 inch skillet. Fry at a moderate heat for 4 to 5 minutes or until brown. Turn carefully. Fry 4 to 5 minutes longer or until brown and flakes easily when tested with a fork. Drain on absorbent paper. Serve with lemon wedges.
bacon recipe courtesy of: Wanchese Fish Company, 2000 Northgate Commerce Parkway, Suffolk, Virginia 23435
3 pounds croaker, cleaned
1 cup yellow cornmeal
11/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
3 teaspoons lemon juice
1 cup milk
Bacon fat for frying
Lemon wedges for garnish
Wash fish and pat dry. Combine cornmeal and seasonings. Dip fish in milk and then roll in seasoned cornmeal. Place fish in a single layer in hot bacon fat/oil in a 12 inch skillet. Fry at a moderate heat for 4 to 5 minutes or until brown. Turn carefully. Fry 4 to 5 minutes longer or until brown and flakes easily when tested with a fork. Drain on absorbent paper. Serve with lemon wedges.
bacon recipe courtesy of: Wanchese Fish Company, 2000 Northgate Commerce Parkway, Suffolk, Virginia 23435
Friday, August 27, 2010
1937. CHICKEN SCHNITZEL with BACON and WHITE WINE
1 teaspoon garlic oil
4 rashers streaky bacon
4 chicken escalopes approx. 125g each
100ml white wine
Put the oil in a frying pan and add the bacon. Fry till the bacon is crisp and the pan is full of bacony juices. Remove the bacon to a piece of foil, wrap it and set it aside for a moment. Fry the chicken for about 2 minutes a side, until there is no pinkness when you cut into a piece. Make sure the pan's hot so that the escalopes catch a little, turning beautifully bronze. Remove the chicken to a serving plate and quickly crumble the bacon you've set aside into the pan, then pour in the wine, letting everything bubble up, and, finally, pour over the chicken pieces.
bacon recipe courtesy of: Nigella Lawson
4 rashers streaky bacon
4 chicken escalopes approx. 125g each
100ml white wine
Put the oil in a frying pan and add the bacon. Fry till the bacon is crisp and the pan is full of bacony juices. Remove the bacon to a piece of foil, wrap it and set it aside for a moment. Fry the chicken for about 2 minutes a side, until there is no pinkness when you cut into a piece. Make sure the pan's hot so that the escalopes catch a little, turning beautifully bronze. Remove the chicken to a serving plate and quickly crumble the bacon you've set aside into the pan, then pour in the wine, letting everything bubble up, and, finally, pour over the chicken pieces.
bacon recipe courtesy of: Nigella Lawson
Thursday, August 26, 2010
1936. GOATS MILK RICOTTA GNOCCHI with VIOLET ARTICHOKES, OLIVES and BACON
yields 4-6 servings
For the ricotta gnocchi
1 3/4 cup goat milk ricotta, drained overnight
1/4 cup all purpose flour
1 egg
3/4 cup Parmesan, grated
1/2 tsp. salt
1 pound Semolina flour
For the Artichokes Barigoulel
2 tsp. olive oil
10 baby artichokes, cleaned and cut in quarters
1 clove garlic
1 sprig thyme
1/2 sprig rosemary
1 tsp. salt
1 cup white wine
1 cup olive oil
For the artichoke puree
1 tbsp. olive oil
5 large artichoke hearts, cleaned and cut into small pieces
1/2 tsp. salt
1/4 cup white wine
1/4 cup water
1/2 cup canola oil
Bacon
1 slab bacon, 1 inch piece
Garnish
2 tbsp. butter
12 Taggiasca olives
12 leaves of Petit Sylvetta Arugula
For the ricotta gnocchi: First, ricotta must be drained and be as dry as possible. Place cheese in cheesecloth and tie closed with twine. Place in colander and set inside a bowl -- set a heavy soup can on top of the cheese to weigh down. Drain overnight in refrigerator. The next day, squeeze out the remainder of liquid from the cheese while still in cheesecloth. Pass cheese through a fine mesh tamis/sieve by using a flexible pastry scraper.
Combine cheese, flour, egg and salt in a standing mixer with a dough hook. Place semolina in a low sided pan. Start rolling gnocchi into about 10 gram balls, or just about the size of a fresh cherry. Place each rolled gnocchi into the pan with semolina and cover with the flour. Continue until all gnocchi is rolled and in the pan with semolina, covered with the flour. Place pan of rolled, covered, gnocchi into the fridge and lest rest overnight.
For the Artichokes Barigoulel: To clean the baby artichokes, you will not need to clean them quite as far as the full grown artichoke. The choke hasn't quite developed yet, so the innermost part is still tender and edible.
First, cut off the top of the artichoke with a serrated knife. Then clip off the tips of the outer leaves with scissors, and snap them back to reveal the lighter green inner leaves. With either a pairing knife of a vegetable peeler, cut off the hard, full grown leaf remnants around the base. A vegetable peeler is also best of peel off the outer layer of the stem. Trim the very bottom of the stem if it is a little tough. Cut into quarters and hold in acidulated water as you are cleaning the remaining artichokes. This will inhibit oxidation and browning of the artichoke.
Heat 2 tablespoons of olive oil in a high sided sauté pan, over medium/low heat. While heating the pan, quickly drain the artichokes on a kitchen towel. Sweat the artichokes until tender, allowing for no colorization. Add the herbs and garlic and continue to sweat.
Season with salt. Remove pan from heat and carefully add the wine. Return to heat and bring to a boil. Cover with remaining amount of olive oil. Continue to cook over moderate heat, uncovered, until artichokes are tender. Remove from pan and set aside.
For the artichoke puree: Clean and cut artichokes into small pieces, making sure to remove the inner purple leaves and the choke of the full grown artichoke. Also, be sure to hold in acidulated water until all artichokes are cleaned. Heat 1 tablespoon of olive oil in sauté pan. While heating pan, drain pieces on kitchen towel. Add artichokes and sweat for about 5 minutes, stirring constantly and allowing for no colorization. Season with salt. Add wine and cover, cooking over low heat, until the wine has reduced by half. Add water and recover, cook until artichoke pieces are tender. Place artichokes, with any remaining liquid, in the blender and blend. Emulsify with canola oil. Check seasoning. Set aside.
Heat oven to 200° F. Place bacon on a baking sheet and bake overnight, or about ten hours. This will completely dry out the bacon, creating an almost "jerky" quality to the bacon. Remove from the oven the next day and allow to cool completely.
Remove Semolina covered gnocchi from fridge and remove from semolina. Bring a large pot of salted water to a gently rolling boil. Place gnocchi in water and poach for a two minutes. While gnocchi is poaching in water, heat up 2 tablespoons of butter in sauté pan.
Remove gnocchi from water and drain. Place in pan with melted butter and gently coat with butter. Add olives and baby artichoke quarters and sauté gently to warm through.
Warm the artichoke puree gently in a small sauté pan. Separate the artichoke puree evenly between 4 dishes. Separate the gnocchi, olives and artichoke quarters evenly and place on top of artichoke puree. Using a microplane, shave the bacon over the top of the gnocchi. Finish with petit sylvetta arugula.
bacon recipe courtesy of: Daniel Humm, From Eleven Madison Park to Your Dinner Table, Good Morning America, ABC
For the ricotta gnocchi
1 3/4 cup goat milk ricotta, drained overnight
1/4 cup all purpose flour
1 egg
3/4 cup Parmesan, grated
1/2 tsp. salt
1 pound Semolina flour
For the Artichokes Barigoulel
2 tsp. olive oil
10 baby artichokes, cleaned and cut in quarters
1 clove garlic
1 sprig thyme
1/2 sprig rosemary
1 tsp. salt
1 cup white wine
1 cup olive oil
For the artichoke puree
1 tbsp. olive oil
5 large artichoke hearts, cleaned and cut into small pieces
1/2 tsp. salt
1/4 cup white wine
1/4 cup water
1/2 cup canola oil
Bacon
1 slab bacon, 1 inch piece
Garnish
2 tbsp. butter
12 Taggiasca olives
12 leaves of Petit Sylvetta Arugula
For the ricotta gnocchi: First, ricotta must be drained and be as dry as possible. Place cheese in cheesecloth and tie closed with twine. Place in colander and set inside a bowl -- set a heavy soup can on top of the cheese to weigh down. Drain overnight in refrigerator. The next day, squeeze out the remainder of liquid from the cheese while still in cheesecloth. Pass cheese through a fine mesh tamis/sieve by using a flexible pastry scraper.
Combine cheese, flour, egg and salt in a standing mixer with a dough hook. Place semolina in a low sided pan. Start rolling gnocchi into about 10 gram balls, or just about the size of a fresh cherry. Place each rolled gnocchi into the pan with semolina and cover with the flour. Continue until all gnocchi is rolled and in the pan with semolina, covered with the flour. Place pan of rolled, covered, gnocchi into the fridge and lest rest overnight.
For the Artichokes Barigoulel: To clean the baby artichokes, you will not need to clean them quite as far as the full grown artichoke. The choke hasn't quite developed yet, so the innermost part is still tender and edible.
First, cut off the top of the artichoke with a serrated knife. Then clip off the tips of the outer leaves with scissors, and snap them back to reveal the lighter green inner leaves. With either a pairing knife of a vegetable peeler, cut off the hard, full grown leaf remnants around the base. A vegetable peeler is also best of peel off the outer layer of the stem. Trim the very bottom of the stem if it is a little tough. Cut into quarters and hold in acidulated water as you are cleaning the remaining artichokes. This will inhibit oxidation and browning of the artichoke.
Heat 2 tablespoons of olive oil in a high sided sauté pan, over medium/low heat. While heating the pan, quickly drain the artichokes on a kitchen towel. Sweat the artichokes until tender, allowing for no colorization. Add the herbs and garlic and continue to sweat.
Season with salt. Remove pan from heat and carefully add the wine. Return to heat and bring to a boil. Cover with remaining amount of olive oil. Continue to cook over moderate heat, uncovered, until artichokes are tender. Remove from pan and set aside.
For the artichoke puree: Clean and cut artichokes into small pieces, making sure to remove the inner purple leaves and the choke of the full grown artichoke. Also, be sure to hold in acidulated water until all artichokes are cleaned. Heat 1 tablespoon of olive oil in sauté pan. While heating pan, drain pieces on kitchen towel. Add artichokes and sweat for about 5 minutes, stirring constantly and allowing for no colorization. Season with salt. Add wine and cover, cooking over low heat, until the wine has reduced by half. Add water and recover, cook until artichoke pieces are tender. Place artichokes, with any remaining liquid, in the blender and blend. Emulsify with canola oil. Check seasoning. Set aside.
Heat oven to 200° F. Place bacon on a baking sheet and bake overnight, or about ten hours. This will completely dry out the bacon, creating an almost "jerky" quality to the bacon. Remove from the oven the next day and allow to cool completely.
Remove Semolina covered gnocchi from fridge and remove from semolina. Bring a large pot of salted water to a gently rolling boil. Place gnocchi in water and poach for a two minutes. While gnocchi is poaching in water, heat up 2 tablespoons of butter in sauté pan.
Remove gnocchi from water and drain. Place in pan with melted butter and gently coat with butter. Add olives and baby artichoke quarters and sauté gently to warm through.
Warm the artichoke puree gently in a small sauté pan. Separate the artichoke puree evenly between 4 dishes. Separate the gnocchi, olives and artichoke quarters evenly and place on top of artichoke puree. Using a microplane, shave the bacon over the top of the gnocchi. Finish with petit sylvetta arugula.
bacon recipe courtesy of: Daniel Humm, From Eleven Madison Park to Your Dinner Table, Good Morning America, ABC
Wednesday, August 25, 2010
1935. PUFFBALL FRITTERS with SOFT-BOILED EGGS and BACON
yields four
2 cloves garlic, chopped
4 slices bacon
4 slices puffball mushroom about 1/2" thick
2 eggs, beaten and seasoned with salt & pepper
100 grams bread crumbs
4 whole eggs
salt and pepper for seasoning
olive oil for frying
salad leaves lightly dressed
Chop the bacon into thick matchsticks and fry in a little olive oil until crispy. Throw in the chopped garlic and fry until it starts to take colour. Remove the garlicky bacon and put on kitchen paper.
Bring the four whole eggs to the boil in a small pan of cold water and boil them for just 4 minutes to get soft-boiled eggs.
Dip the puffball slices in the beaten egg, then coat well in the breadcrumbs. Fry in the same oil left from frying the bacon (with perhaps a little extra added), turning once until crispy and golden brown.
Drain each slice quickly on kitchen paper, then place on warmed plates. Peel the soft boiled eggs carefully and cut them in half. Place two halves, yolk upwards, on each fritter and season well with salt and freshly ground black pepper. Sprinkle over the garlicky bits of bacon.
Serve with a few dressed salad leaves on the side.
bacon recipe courtesy of: Big Oven
2 cloves garlic, chopped
4 slices bacon
4 slices puffball mushroom about 1/2" thick
2 eggs, beaten and seasoned with salt & pepper
100 grams bread crumbs
4 whole eggs
salt and pepper for seasoning
olive oil for frying
salad leaves lightly dressed
Chop the bacon into thick matchsticks and fry in a little olive oil until crispy. Throw in the chopped garlic and fry until it starts to take colour. Remove the garlicky bacon and put on kitchen paper.
Bring the four whole eggs to the boil in a small pan of cold water and boil them for just 4 minutes to get soft-boiled eggs.
Dip the puffball slices in the beaten egg, then coat well in the breadcrumbs. Fry in the same oil left from frying the bacon (with perhaps a little extra added), turning once until crispy and golden brown.
Drain each slice quickly on kitchen paper, then place on warmed plates. Peel the soft boiled eggs carefully and cut them in half. Place two halves, yolk upwards, on each fritter and season well with salt and freshly ground black pepper. Sprinkle over the garlicky bits of bacon.
Serve with a few dressed salad leaves on the side.
bacon recipe courtesy of: Big Oven
Tuesday, August 24, 2010
1934. SPRING ONION QUICHE with CHEVRE and BACON
1 pie crust (unbaked)
4-6 spring onions, chopped
5-7 strips bacon
6-8 eggs
1/2 cup cream (or milk)
4 oz. goat cheese
Preheat oven to 375 degrees. Cook bacon in skillet. Remove and drain. Use about 1 Tbsp. of the bacon grease to sautee the spring onions. Beat eggs, milk and goat cheese together. Crumble bacon and put it in the bottom of pie crust. Add sauteed onions. Pour egg mixture over bacon and onions. Bake until done, about 40 minutes.
bacon recipe courtesy of: Christine Hurtt, Horse & Buggy Produce Recipes, May 4, 2010
4-6 spring onions, chopped
5-7 strips bacon
6-8 eggs
1/2 cup cream (or milk)
4 oz. goat cheese
Preheat oven to 375 degrees. Cook bacon in skillet. Remove and drain. Use about 1 Tbsp. of the bacon grease to sautee the spring onions. Beat eggs, milk and goat cheese together. Crumble bacon and put it in the bottom of pie crust. Add sauteed onions. Pour egg mixture over bacon and onions. Bake until done, about 40 minutes.
bacon recipe courtesy of: Christine Hurtt, Horse & Buggy Produce Recipes, May 4, 2010
Monday, August 23, 2010
1933. BACON-SCENTED CREAMED CORN with POLENTA
serves six
3/4 pounds diced bacon
1 cup small diced Spanish onion
2 quarts fresh corn kernels cut off the cob
1 liter heavy cream
1/2 cup chopped fresh parsley
1/3 cup quick cooking polenta
1 cup finely grated parmesan cheese
3 tablespoons reserved fat from bacon drippings
2 cups Panko bread crumbs
Cook the bacon until crisp in a saute pan. Remove 3 Tablespoons of the fat for later use. Add the onion to the bacon in the saute pan and saute until golden in color. Add the corn kernels and cook until corn is almost tender. Add the cream and bring to a simmer. While gently stirring, add the polenta sprinkling evenly over the mixture to avoid lumps. Cook for five minutes stirring constantly until the creamed corn is thickened. Fold in parmesan cheese and add one half of the parsley and adjust seasoning as needed. In the meantime, heat reserved bacon fat in a clean saute pan and add the Panko breadcrumbs. Toss the Panko breadcrumbs until golden and add remaining parsley. Spoon out the creamed corn mixture into a oven proof casserole dish sprayed with cooking spray. Top with Panko bread crumb mixture and spread out evenly. Place under broiler for just a minute until bread crumbs are golden in color.
bacon recipe courtesy of: food52
3/4 pounds diced bacon
1 cup small diced Spanish onion
2 quarts fresh corn kernels cut off the cob
1 liter heavy cream
1/2 cup chopped fresh parsley
1/3 cup quick cooking polenta
1 cup finely grated parmesan cheese
3 tablespoons reserved fat from bacon drippings
2 cups Panko bread crumbs
Cook the bacon until crisp in a saute pan. Remove 3 Tablespoons of the fat for later use. Add the onion to the bacon in the saute pan and saute until golden in color. Add the corn kernels and cook until corn is almost tender. Add the cream and bring to a simmer. While gently stirring, add the polenta sprinkling evenly over the mixture to avoid lumps. Cook for five minutes stirring constantly until the creamed corn is thickened. Fold in parmesan cheese and add one half of the parsley and adjust seasoning as needed. In the meantime, heat reserved bacon fat in a clean saute pan and add the Panko breadcrumbs. Toss the Panko breadcrumbs until golden and add remaining parsley. Spoon out the creamed corn mixture into a oven proof casserole dish sprayed with cooking spray. Top with Panko bread crumb mixture and spread out evenly. Place under broiler for just a minute until bread crumbs are golden in color.
bacon recipe courtesy of: food52
Sunday, August 22, 2010
1932. CREAMED CORN with BACON and ROSEMARY
serves six
5 large ears fresh sweet corn
4 slices bacon, cut into 1/2-inch pieces
1 shallot, finely chopped
2/3 cup water
1/2 cup heavy cream
1 teaspoon fresh minced rosemary
1/4 teaspoon salt, or to taste
freshly ground black pepper, to taste
Husk corn and cut kernels off the cobs (you should have about 4 cups kernels); set aside. In a medium saucepan, cook bacon until crisp. Remove bacon pieces with a slotted spoon and set aside; pour off all but 2 teaspoons of the drippings. Add shallots and cook over medium-low heat until softened, about 3 – 4 minutes. Pour water into the pan, turn heat up, and scrape up the brown bits. Add corn, bring to a simmer, then cover and reduce heat. Cook for 10 – 15 minutes until tender. Add cream and rosemary and simmer for a few minutes longer until slightly thickened. Stir in bacon pieces and season to taste with salt and pepper. For a thicker consistency, puree a small portion of corn and liquid in a blender then return to pan.
bacon recipe courtesy of: Nicole, Pinch My Salt, Fresno, California, August 4, 2010
5 large ears fresh sweet corn
4 slices bacon, cut into 1/2-inch pieces
1 shallot, finely chopped
2/3 cup water
1/2 cup heavy cream
1 teaspoon fresh minced rosemary
1/4 teaspoon salt, or to taste
freshly ground black pepper, to taste
Husk corn and cut kernels off the cobs (you should have about 4 cups kernels); set aside. In a medium saucepan, cook bacon until crisp. Remove bacon pieces with a slotted spoon and set aside; pour off all but 2 teaspoons of the drippings. Add shallots and cook over medium-low heat until softened, about 3 – 4 minutes. Pour water into the pan, turn heat up, and scrape up the brown bits. Add corn, bring to a simmer, then cover and reduce heat. Cook for 10 – 15 minutes until tender. Add cream and rosemary and simmer for a few minutes longer until slightly thickened. Stir in bacon pieces and season to taste with salt and pepper. For a thicker consistency, puree a small portion of corn and liquid in a blender then return to pan.
bacon recipe courtesy of: Nicole, Pinch My Salt, Fresno, California, August 4, 2010
Saturday, August 21, 2010
1931. MEXICAN PINTOS with BACON and CACTUS
yields ten servings
2 cups dry pinto beans, rinsed
3 tablespoons salt, divided
3 slices bacon, chopped
2 large flat cactus leaves (nopales)
1 jalapeno pepper, seeded and chopped
2 slices onion
Place the pinto beans into a slow cooker, and fill to the top with hot water. Add the bacon, 2 tablespoons of salt, jalapeno and onion. Cover, and cook on High for 3 to 4 hours, adding water as needed, until beans are tender.
Remove any thorns from the cactus leaves, and slice into small pieces. Place in a saucepan with 1 tablespoon of salt, and fill with enough water to cover. Bring to a boil, and cook for 15 minutes. Drain and rinse with cold water for 1 minute. Add to the beans when they are soft, and cook for 15 more minutes on High.
bacon recipe courtesy of: KATZ002 for AllRecipes.com
2 cups dry pinto beans, rinsed
3 tablespoons salt, divided
3 slices bacon, chopped
2 large flat cactus leaves (nopales)
1 jalapeno pepper, seeded and chopped
2 slices onion
Place the pinto beans into a slow cooker, and fill to the top with hot water. Add the bacon, 2 tablespoons of salt, jalapeno and onion. Cover, and cook on High for 3 to 4 hours, adding water as needed, until beans are tender.
Remove any thorns from the cactus leaves, and slice into small pieces. Place in a saucepan with 1 tablespoon of salt, and fill with enough water to cover. Bring to a boil, and cook for 15 minutes. Drain and rinse with cold water for 1 minute. Add to the beans when they are soft, and cook for 15 more minutes on High.
bacon recipe courtesy of: KATZ002 for AllRecipes.com
Friday, August 20, 2010
1930. CRAB CAKES with BACON
1 lb lump crab meat
2 strips of bacon, finely chopped
2 tablespoons minced shallots
1 rib celery, finely chopped
1 clove garlic, minced
1/4 cup minced parsley
3-4 tablespoons fine cracker or bread crumbs (low salt)
1-1/2 teaspoons Old Bay seasoning
Salt and black pepper, to taste
Pinch of cayenne
1 egg, beaten
1-2 tablespoons heavy cream
2 tablespoons melted butter plus 1 Tbsp vegetable oil
Check through crabmeat, removing any bits of shell (and any extra moisture, while being careful not to break it up too much). Fry bacon in a frying pan until lightly browned. Add shallots, celery and garlic and cook until soft but not brown, about 2 minutes more. Transfer to a mixing bowl and let cool.
Stir in crab, herbs, cracker crumbs, Old Bay, salt, pepper and cayenne. Fold in the egg and enough cream to obtain a moist but firm consistency. If it is too wet, add a few more crumbs. Wet your hands with water and form the crab mixture into 4 large or 8 small cakes, and place on a plate. Wrap the plate wax paper and refrigerate for 30+ minutes.
Just before serving, heat the butter and oil in a nonstick pan. Pan-fry the cakes until crusty and golden, about 3 minutes per side (longer for larger cakes). OR, cook under the broiler for 3 minutes per side. Drain on paper towels and serve with tartar sauce.
bacon recipe courtesy of: Lydia Walshin, The Perfect Pantry, February 25, 2007
2 strips of bacon, finely chopped
2 tablespoons minced shallots
1 rib celery, finely chopped
1 clove garlic, minced
1/4 cup minced parsley
3-4 tablespoons fine cracker or bread crumbs (low salt)
1-1/2 teaspoons Old Bay seasoning
Salt and black pepper, to taste
Pinch of cayenne
1 egg, beaten
1-2 tablespoons heavy cream
2 tablespoons melted butter plus 1 Tbsp vegetable oil
Check through crabmeat, removing any bits of shell (and any extra moisture, while being careful not to break it up too much). Fry bacon in a frying pan until lightly browned. Add shallots, celery and garlic and cook until soft but not brown, about 2 minutes more. Transfer to a mixing bowl and let cool.
Stir in crab, herbs, cracker crumbs, Old Bay, salt, pepper and cayenne. Fold in the egg and enough cream to obtain a moist but firm consistency. If it is too wet, add a few more crumbs. Wet your hands with water and form the crab mixture into 4 large or 8 small cakes, and place on a plate. Wrap the plate wax paper and refrigerate for 30+ minutes.
Just before serving, heat the butter and oil in a nonstick pan. Pan-fry the cakes until crusty and golden, about 3 minutes per side (longer for larger cakes). OR, cook under the broiler for 3 minutes per side. Drain on paper towels and serve with tartar sauce.
bacon recipe courtesy of: Lydia Walshin, The Perfect Pantry, February 25, 2007
Thursday, August 19, 2010
1929. MINI CHICKEN POT PIES with BACON and MARJORAM
makes 4 servings
5 applewood-smoked bacon slices
1 1/2 cups chopped onion
12 ounces peeled whole baby carrots (about 2 1/2 cups)
1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
4 teaspoons chopped fresh marjoram
1 3/4 cups low-salt chicken broth
2/3 cup plus 1 tablespoon crème fraîche
3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
Preheat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to mediumhigh and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.
Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.
bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, October 2007
5 applewood-smoked bacon slices
1 1/2 cups chopped onion
12 ounces peeled whole baby carrots (about 2 1/2 cups)
1 8-ounce package trimmed haricots verts or other slender green beans, halved crosswise
4 teaspoons chopped fresh marjoram
1 3/4 cups low-salt chicken broth
2/3 cup plus 1 tablespoon crème fraîche
3 cups coarsely shredded chicken from 1 small purchased roasted chicken (skin removed)
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
Preheat oven to 450F. Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Add onion to drippings in skillet; sauté until tender and golden, about 8 minutes. Add next 3 ingredients; stir 1 minute. Add broth; bring to boil over high heat. Reduce heat to mediumhigh and boil until vegetables are almost tender and some liquid is reduced, about 8 minutes. Stir in 2/3 cup crème fraîche, chicken, and bacon. Bring to simmer. Season with pepper. Divide among four 2-cup soufflé dishes.
Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in soufflé dishes with pastry; fold edges down onto rims of dish. Brush top of crusts (not edges) with remaining 1 tablespoon crème fraîche. Cut small X in center of crusts; pierce all over with fork. Bake until crusts are golden brown and filling is heated through, about 22 minutes.
bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, October 2007
Wednesday, August 18, 2010
1928. MACARONI SALAD with CHEDDAR and PEPPER BACON
1 lb macaroni noodles, cooked according to package directions and drained
1 large onion, diced
5 eggs, hard boiled, peeled and cut in bite sized pieces
1 small can sliced black olives, drained
2 cups sharp cheddar cheese, cubed
5 strips thick cut pepper bacon, cooked until crispy and rough chopped
1/2 cup light mayonnaise
1 cup ranch dressing
3 tablespoons spicy brown mustard
1 tablespoon smoked sweet paprika
salt and pepper to taste
Saute onions in a large skillet until browned. Remove from heat and allow to cool. Add all ingredients to a large bowl and toss to combine. Place in refrigerator and allow flavors to marry for at least 3 hours or overnight for best flavor. Serve and enjoy!
bacon recipe courtesy of: Jerry, Cooking, by the seat of my Pants, July 19, 2009
1 large onion, diced
5 eggs, hard boiled, peeled and cut in bite sized pieces
1 small can sliced black olives, drained
2 cups sharp cheddar cheese, cubed
5 strips thick cut pepper bacon, cooked until crispy and rough chopped
1/2 cup light mayonnaise
1 cup ranch dressing
3 tablespoons spicy brown mustard
1 tablespoon smoked sweet paprika
salt and pepper to taste
Saute onions in a large skillet until browned. Remove from heat and allow to cool. Add all ingredients to a large bowl and toss to combine. Place in refrigerator and allow flavors to marry for at least 3 hours or overnight for best flavor. Serve and enjoy!
bacon recipe courtesy of: Jerry, Cooking, by the seat of my Pants, July 19, 2009
Tuesday, August 17, 2010
1927. STINGING NETTLE TART with BACON and PARMESAN
1 recipe tart dough
8 cups fresh nettles (use gloves to remove stems; wash; you should have about 6 cups of leaves)
1 tablespoon aged balsamic vinegar
4 thick slices bacon
1 shallot
3 eggs
1 cup heavy cream
1/3 cup Greek yogurt or sour cream
1/2 cup freshly grated Parmesan cheese
salt, freshly ground black pepper
a few scrapes of fresh nutmeg
Bring a large pot of water to boil. Add the washed nettle leaves (did I mention you should be wearing gloves??) and simmer for a few minutes. You don't want to cook them and mute that green, just deactivate the DEVIL in them. Drain. Pulse in a food processor until chopped, but not pureed. Drain well and squeeze all water from them. Sprinkle on the vinegar and season with salt and pepper.
Chop the bacon and brown in a large skillet. If there is more than 2 tablespoons of grease, remove some of it. To the bacon and grease, add the shallot. Cook until just short of golden, stir in the nettles and toss around for a minute or two. Remove from heat and cool.
Beat eggs, dairy, cheese, salt and pepper to taste , and a bit of nutmeg.
Press the tart dough into and up the sides of a tart pan with a removable bottom. Spread the cooled nettle and bacon mixture evenly over the tart shell.
Pour in the custard and jostle the pan a bit to even it out. Place on a sheet pan and bake at 375 degrees until puffy, set, and golden, about 30-35 minutes. Let cool slightly before serving--this tart is more tasty if it's just warm, not blazing hot.
bacon recipe courtesy of: Jennifer, Experience(d) Collector, Seattle, Washington, February 16, 2010
8 cups fresh nettles (use gloves to remove stems; wash; you should have about 6 cups of leaves)
1 tablespoon aged balsamic vinegar
4 thick slices bacon
1 shallot
3 eggs
1 cup heavy cream
1/3 cup Greek yogurt or sour cream
1/2 cup freshly grated Parmesan cheese
salt, freshly ground black pepper
a few scrapes of fresh nutmeg
Bring a large pot of water to boil. Add the washed nettle leaves (did I mention you should be wearing gloves??) and simmer for a few minutes. You don't want to cook them and mute that green, just deactivate the DEVIL in them. Drain. Pulse in a food processor until chopped, but not pureed. Drain well and squeeze all water from them. Sprinkle on the vinegar and season with salt and pepper.
Chop the bacon and brown in a large skillet. If there is more than 2 tablespoons of grease, remove some of it. To the bacon and grease, add the shallot. Cook until just short of golden, stir in the nettles and toss around for a minute or two. Remove from heat and cool.
Beat eggs, dairy, cheese, salt and pepper to taste , and a bit of nutmeg.
Press the tart dough into and up the sides of a tart pan with a removable bottom. Spread the cooled nettle and bacon mixture evenly over the tart shell.
Pour in the custard and jostle the pan a bit to even it out. Place on a sheet pan and bake at 375 degrees until puffy, set, and golden, about 30-35 minutes. Let cool slightly before serving--this tart is more tasty if it's just warm, not blazing hot.
bacon recipe courtesy of: Jennifer, Experience(d) Collector, Seattle, Washington, February 16, 2010
Monday, August 16, 2010
1926. GRILLED GREEN CHILE-STUFFED PEPPER STEAKS wrapped in BACON
yields four servings
4 bonelesss rib-eye steaks, filet mignon, or sirloin steaks, cut 1 to 2 inches thick
4 green New Mexican chiles, roasted, peeled, stemmed, and seeded
4 strips uncooked bacon
2 tablespoons red peppercorns
2 tablespoons white peppercorns
2 tablespoons black peppercorns
2 tablespoons Caribbean habanero sauce
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon garlic powder
Slice the steaks horizontally to create a pocket, but do not cut all the way through the steak. Place a green chile into each of the pockets. Wrap a strip of bacon around each steak in the same direction as the pocket and secure with a toothpick.
Wrap the peppercorns in a kitchen towel and with a meat pounder or rolling pin gently pound the peppercorns until coarsely crushed. Press the crushed peppercorns into the sides of each steak. Place the steaks into a non-metallic pan.
To make the marinade: combine the habanero sauce, Worcestershire, soy sauce, vinegar, and garlic powder in a bowl. Pour the marinade over the meat, and marinate in the refrigerator for 2 to 3 hours.
Preheat the grill and bring the steaks up to room temperature before placing on the grill. Grill the steaks over medium heat for about 12 to 16 minutes for medium-rare or until the internal temperature reaches 150 degrees F.
Place the steaks on individual plates and serve.
bacon recipe courtesy of: Dave Dewitt, "New Mexico," BBQ with Bobby Flay, Food Network
4 bonelesss rib-eye steaks, filet mignon, or sirloin steaks, cut 1 to 2 inches thick
4 green New Mexican chiles, roasted, peeled, stemmed, and seeded
4 strips uncooked bacon
2 tablespoons red peppercorns
2 tablespoons white peppercorns
2 tablespoons black peppercorns
2 tablespoons Caribbean habanero sauce
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon garlic powder
Slice the steaks horizontally to create a pocket, but do not cut all the way through the steak. Place a green chile into each of the pockets. Wrap a strip of bacon around each steak in the same direction as the pocket and secure with a toothpick.
Wrap the peppercorns in a kitchen towel and with a meat pounder or rolling pin gently pound the peppercorns until coarsely crushed. Press the crushed peppercorns into the sides of each steak. Place the steaks into a non-metallic pan.
To make the marinade: combine the habanero sauce, Worcestershire, soy sauce, vinegar, and garlic powder in a bowl. Pour the marinade over the meat, and marinate in the refrigerator for 2 to 3 hours.
Preheat the grill and bring the steaks up to room temperature before placing on the grill. Grill the steaks over medium heat for about 12 to 16 minutes for medium-rare or until the internal temperature reaches 150 degrees F.
Place the steaks on individual plates and serve.
bacon recipe courtesy of: Dave Dewitt, "New Mexico," BBQ with Bobby Flay, Food Network
Sunday, August 15, 2010
1925. BRUSSEL SPROUTS with BACON and CHERRIES
makes four servings
1 pound Brussels sprouts, preferably 3/4" - 1" size
1 cup white wine
1/2 cup dried sour cherries
2 slices bacon
Heat wine and add dried cherries. Set aside. Prepare sprouts: remove any damaged leaves; trim any long stems but leave enough stem so the sprout holds together. Cut in half lengthwise. Cut bacon into narrow strips or dice. Cook in skillet until crisp. Drain off all but 1 tablespoon of fat. Add sprouts with cherries and wine to bacon. Stir to mix, and cook (medium-high) until liquid has evaporated and sprouts are just tender, 2 to 5 or more minutes, depending on size of sprouts. Don't overcook or they will be mushy and strong-tasting. Serve hot.
bacon recipe courtesy of: recipetips.com
1 pound Brussels sprouts, preferably 3/4" - 1" size
1 cup white wine
1/2 cup dried sour cherries
2 slices bacon
Heat wine and add dried cherries. Set aside. Prepare sprouts: remove any damaged leaves; trim any long stems but leave enough stem so the sprout holds together. Cut in half lengthwise. Cut bacon into narrow strips or dice. Cook in skillet until crisp. Drain off all but 1 tablespoon of fat. Add sprouts with cherries and wine to bacon. Stir to mix, and cook (medium-high) until liquid has evaporated and sprouts are just tender, 2 to 5 or more minutes, depending on size of sprouts. Don't overcook or they will be mushy and strong-tasting. Serve hot.
bacon recipe courtesy of: recipetips.com
Saturday, August 14, 2010
1924. BACON and CHEESE STRATA
1 large loaf Italian or French bread, cubed
12 strips bacon, cooked and crumbled
1 tablespoon flavored garlic olive oil
1/2 cup chopped onion
1 red pepper, chopped
1 1/2 cups half & half
2 cups whole milk
12 large eggs
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground pepper
1/2 teaspoon ground cumin
3 tablespoons spicy grain prepared mustard
2 cups cheddar cheese, shredded
3 teaspoons dried or fresh herbs to taste; basil, dill, thyme, etc
sprinkle of Mrs. Dash Garlic & Herb seasoning
Spray a 9" X 13" Pyrex baking dish or casserole pan with vegetable spray, and set aside. Cook bacon until crispy. Remove and drain on paper towels. Leave 2 Tablespoons bacon fat in the pan, and add the olive oil to it. Saute onion and pepper in the fat until crisp tender. Set aside. In a large mixing bowl, combine half & half, milk, eggs, salt, nutmeg, pepper, cumin, mustard and 2 teaspoons of the herbs, and whisk until foamy. An electric mixer works well for this, but it can also be done with a hand whisk. Add the cubed bread to the liquid and stir to coat. Place half the bread mixture in the prepared pan. Layer with half the bacon, onions and peppers and cheese. Repeat with the rest of the bread, bacon, onions, peppers and cheese. Make sure to pour all leftover liquid over the top of the casserole. Fold under gently until the strata is mixed well. Sprinkle with the last teaspoon of herbs. Sprinkle with a good dash of Mrs. Dash Garlic & Herb seasoning. Cover tightly with plastic wrap and refrigerate at least 4 hours or overnight. In the morning, preheat oven to 350 degrees F, and bake for 65-80 minutes, more or less, or until knife comes out clean. Test the middle of the strata, as this takes the longest to bake. Serve with a big salad and Mimosas for brunch!
bacon recipe courtesy of: Donna Diegel, Providence Food Examiner, May 12, 2009
12 strips bacon, cooked and crumbled
1 tablespoon flavored garlic olive oil
1/2 cup chopped onion
1 red pepper, chopped
1 1/2 cups half & half
2 cups whole milk
12 large eggs
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground pepper
1/2 teaspoon ground cumin
3 tablespoons spicy grain prepared mustard
2 cups cheddar cheese, shredded
3 teaspoons dried or fresh herbs to taste; basil, dill, thyme, etc
sprinkle of Mrs. Dash Garlic & Herb seasoning
Spray a 9" X 13" Pyrex baking dish or casserole pan with vegetable spray, and set aside. Cook bacon until crispy. Remove and drain on paper towels. Leave 2 Tablespoons bacon fat in the pan, and add the olive oil to it. Saute onion and pepper in the fat until crisp tender. Set aside. In a large mixing bowl, combine half & half, milk, eggs, salt, nutmeg, pepper, cumin, mustard and 2 teaspoons of the herbs, and whisk until foamy. An electric mixer works well for this, but it can also be done with a hand whisk. Add the cubed bread to the liquid and stir to coat. Place half the bread mixture in the prepared pan. Layer with half the bacon, onions and peppers and cheese. Repeat with the rest of the bread, bacon, onions, peppers and cheese. Make sure to pour all leftover liquid over the top of the casserole. Fold under gently until the strata is mixed well. Sprinkle with the last teaspoon of herbs. Sprinkle with a good dash of Mrs. Dash Garlic & Herb seasoning. Cover tightly with plastic wrap and refrigerate at least 4 hours or overnight. In the morning, preheat oven to 350 degrees F, and bake for 65-80 minutes, more or less, or until knife comes out clean. Test the middle of the strata, as this takes the longest to bake. Serve with a big salad and Mimosas for brunch!
bacon recipe courtesy of: Donna Diegel, Providence Food Examiner, May 12, 2009
Friday, August 13, 2010
1923. SAGE BRUNCH BISCUITS with STRAWBERRIES, BACON and HONEY CREME FRAICHE
makes twenty
1 lb. bacon, cooked and crumbled
10 ripe strawberries, halved
3 tablespoons strawberry preserves
2 cups all-purpose flour
2 tablespoons finely chopped fresh sage
2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into pieces
3/4 cup well-shaken buttermilk plus additional for brushing
8 oz. crème fraiche (or sour cream)
honey
Preheat oven to 450°F.
Whisk together flour, sage, baking powder, sugar, baking soda, and salt. Blend in butter with your fingers or a food processor until mixture resembles coarse meal. Stir in buttermilk, stirring until a dough forms. Gather dough into a ball and gently knead on a lightly floured surface 8 times. Pat or roll dough until 1/2 inch thick and cut into 2 inch rounds.
Arrange biscuits about 1 inch apart on a greased baking sheet and brush tops with additional buttermilk. With the back of a spoon or your thumb, press indents into each biscuit, leaving a rim around the outside. Place about 1/2 tsp. of jam in each, and some bacon crumbles. Place strawberry half on top, and press down firmly.
Bake in middle of oven until golden brown and biscuits are cooked through, about 7-10 minutes. Mix crème fraiche with honey until slightly sweet, to taste. Serve warm, topped with crème fraiche mixture and garnished with edible flowers.
bacon recipe courtesy of: Liz Vidyarthi, Zested, May 9, 2010 | Gourmet, February 2000
1 lb. bacon, cooked and crumbled
10 ripe strawberries, halved
3 tablespoons strawberry preserves
2 cups all-purpose flour
2 tablespoons finely chopped fresh sage
2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into pieces
3/4 cup well-shaken buttermilk plus additional for brushing
8 oz. crème fraiche (or sour cream)
honey
Preheat oven to 450°F.
Whisk together flour, sage, baking powder, sugar, baking soda, and salt. Blend in butter with your fingers or a food processor until mixture resembles coarse meal. Stir in buttermilk, stirring until a dough forms. Gather dough into a ball and gently knead on a lightly floured surface 8 times. Pat or roll dough until 1/2 inch thick and cut into 2 inch rounds.
Arrange biscuits about 1 inch apart on a greased baking sheet and brush tops with additional buttermilk. With the back of a spoon or your thumb, press indents into each biscuit, leaving a rim around the outside. Place about 1/2 tsp. of jam in each, and some bacon crumbles. Place strawberry half on top, and press down firmly.
Bake in middle of oven until golden brown and biscuits are cooked through, about 7-10 minutes. Mix crème fraiche with honey until slightly sweet, to taste. Serve warm, topped with crème fraiche mixture and garnished with edible flowers.
bacon recipe courtesy of: Liz Vidyarthi, Zested, May 9, 2010 | Gourmet, February 2000
Thursday, August 12, 2010
1922. SCROD with TOMATOES, BACON and SHERRY
serves 2
2 slices of lean bacon
1 small onion, chopped
1/2 cup chopped drained canned tomatoes
3 tablespoons medium-dry Sherry
1 teaspoon soy sauce
1/8 teaspoon sugar
two 6-ounce scrod fillets
In a skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it with tongs to paper towels to drain, and crumble it. Pour all but 1 tablespoon of the fat from the skillet and in the remaining fat cook the onion, stirring, until it begins to turn golden. Add the tomatoes, the Sherry, the soy sauce, and the sugar and simmer the sauce for 5 minutes, or until it is thickened. Add the scrod and simmer it, covered, for 4 minutes. Turn the scrod and simmer it, covered, for 4 minutes more, or until it just flakes. Transfer the scod with a slotted spatula to 2 plates and keep warm, covered. (If desired, boil the sauce for 1 minute to thicken it slightly.) Spoon the sauce over the scrod and sprinkle the scrod with the bacon.
bacon recipe courtesy of: Gourmet, November 1991
2 slices of lean bacon
1 small onion, chopped
1/2 cup chopped drained canned tomatoes
3 tablespoons medium-dry Sherry
1 teaspoon soy sauce
1/8 teaspoon sugar
two 6-ounce scrod fillets
In a skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it with tongs to paper towels to drain, and crumble it. Pour all but 1 tablespoon of the fat from the skillet and in the remaining fat cook the onion, stirring, until it begins to turn golden. Add the tomatoes, the Sherry, the soy sauce, and the sugar and simmer the sauce for 5 minutes, or until it is thickened. Add the scrod and simmer it, covered, for 4 minutes. Turn the scrod and simmer it, covered, for 4 minutes more, or until it just flakes. Transfer the scod with a slotted spatula to 2 plates and keep warm, covered. (If desired, boil the sauce for 1 minute to thicken it slightly.) Spoon the sauce over the scrod and sprinkle the scrod with the bacon.
bacon recipe courtesy of: Gourmet, November 1991
Wednesday, August 11, 2010
1921. CRAWFISH ETOUFFE with BACON
yields 4 to 6 servings
1 stick butter
3/4 cup all-purpose flour
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup diced celery
1 clove garlic, minced
2 cups diced yellow onion
1/2 cup chopped bacon
1/4 cup chopped parsley leaves
1 cup beer
4 cups clam juice
1 bay leaf
1 tablespoon Cajun seasoning
1/4 teaspoon white pepper
1 pinch cayenne
1 cup half-and-half
1 pound precooked crawfish
cooked rice, for serving
In a heavy bottom pan melt butter and add flour to make a roux. Stir constantly over a low heat until it takes on a beige color and loses the floury taste; about 30 minutes. When the roux is done, stir in vegetables, bacon and parsley. Add in beer, clam juice, bay leaf, seasonings and half-and-half. Stir, and cover pot. Let simmer for 30 to 45 minutes. Nearing the end of cooking time, add in precooked crawfish and serve over rice.
bacon recipe courtesy of: Hank Groover and Paula Deen, "The Big Easy," Paula's Best Dishes, Food Network
1 stick butter
3/4 cup all-purpose flour
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup diced celery
1 clove garlic, minced
2 cups diced yellow onion
1/2 cup chopped bacon
1/4 cup chopped parsley leaves
1 cup beer
4 cups clam juice
1 bay leaf
1 tablespoon Cajun seasoning
1/4 teaspoon white pepper
1 pinch cayenne
1 cup half-and-half
1 pound precooked crawfish
cooked rice, for serving
In a heavy bottom pan melt butter and add flour to make a roux. Stir constantly over a low heat until it takes on a beige color and loses the floury taste; about 30 minutes. When the roux is done, stir in vegetables, bacon and parsley. Add in beer, clam juice, bay leaf, seasonings and half-and-half. Stir, and cover pot. Let simmer for 30 to 45 minutes. Nearing the end of cooking time, add in precooked crawfish and serve over rice.
bacon recipe courtesy of: Hank Groover and Paula Deen, "The Big Easy," Paula's Best Dishes, Food Network
Tuesday, August 10, 2010
1920. BACON-WRAPPED PARTRIDGE with THYME and RED CURRANT JELLY
serves two
2 partridges
6 slices of unsmoked streaky bacon
1 lemon
2 small knobs of butter
4 sprigs of fresh thyme
2 tablespoons of redcurrant/damson/wild plum jelly
small glass of white wine or damson gin if you’d like a more raunchy dish
salt and ground black pepper
Pre heat the oven to 160c (140c fan). Cut the lemon in half lengthwise and squeeze each half over a partridge rubbing the lemon juice well into the flesh of the birds. Put half a lemon into the cavity of each bird along with a knob of butter and a sprig of thyme. Spread a tablespoon of redcurrant jelly over the breast of each bird and put a spring of thyme on each. Season each bird and wrap the streaky bacon slices over the breast of each bird, securing the bacon with a cocktail stick. Place the birds breast side down in a casserole. Splosh over the wine and put a piece of foil under the lid to ensure a snug fit. Place in a preheated oven for an hour and twenty minutes (or until tender) 160c or 140c fan. Serve with crispy bread to soak up the juices.
bacon recipe courtesy of: Fiona Nevile, The Cottage Smallholder
2 partridges
6 slices of unsmoked streaky bacon
1 lemon
2 small knobs of butter
4 sprigs of fresh thyme
2 tablespoons of redcurrant/damson/wild plum jelly
small glass of white wine or damson gin if you’d like a more raunchy dish
salt and ground black pepper
Pre heat the oven to 160c (140c fan). Cut the lemon in half lengthwise and squeeze each half over a partridge rubbing the lemon juice well into the flesh of the birds. Put half a lemon into the cavity of each bird along with a knob of butter and a sprig of thyme. Spread a tablespoon of redcurrant jelly over the breast of each bird and put a spring of thyme on each. Season each bird and wrap the streaky bacon slices over the breast of each bird, securing the bacon with a cocktail stick. Place the birds breast side down in a casserole. Splosh over the wine and put a piece of foil under the lid to ensure a snug fit. Place in a preheated oven for an hour and twenty minutes (or until tender) 160c or 140c fan. Serve with crispy bread to soak up the juices.
bacon recipe courtesy of: Fiona Nevile, The Cottage Smallholder
Monday, August 09, 2010
1918. PINTO BEANS with BACON and SCALLIONS
serves four
1 bunch scallions, thinly sliced crosswise, separating white and green parts
1 teaspoon vegetable oil
3 slices bacon sliced crosswise into 1/4-inch pieces
2 cans (15 ounces each) pinto beans
1 cup water
coarse salt and ground pepper
Heat vegetable oil over medium-high. Add bacon, and cook, stirring often, until bacon is golden brown and almost crisp, about 3 minutes. Add scallion whites and cook, stirring, until softened, about 1 minute. Add pinto beans, water and season with coarse salt and ground pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Serve topped with scallion greens.
bacon recipe courtesy of: Everyday Food, June 2010
1 bunch scallions, thinly sliced crosswise, separating white and green parts
1 teaspoon vegetable oil
3 slices bacon sliced crosswise into 1/4-inch pieces
2 cans (15 ounces each) pinto beans
1 cup water
coarse salt and ground pepper
Heat vegetable oil over medium-high. Add bacon, and cook, stirring often, until bacon is golden brown and almost crisp, about 3 minutes. Add scallion whites and cook, stirring, until softened, about 1 minute. Add pinto beans, water and season with coarse salt and ground pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Serve topped with scallion greens.
bacon recipe courtesy of: Everyday Food, June 2010
Sunday, August 08, 2010
1917. SEARED HALIBUT with AVOCAO MOUSSE, BACON and BRAISED ROMAINE
yields four servings
4 (5-oz portions) halibut filets
4 avocados, skinned and pitted
½ cup bacon lardons
4 ears corn, shucked and kernels off the cob
1 head romaine lettuce, ribs removed, 1” dice
1 cup cherry tomatoes, quartered
2 limes, juiced
1-2 tablespoons chicken stock
butter
salt
extra virgin olive oil
For avocado, push through a tamis or sieve until smooth. Season with salt, pepper, and lime juice to taste. Set aside.
For ragout, render bacon lardons and sauté with corn kernels. Add romaine and sweat. Mix in cherry tomatoes. Season with salt, pepper, lime juice, a pat of butter, and chicken stock to taste.
Season halibut and sear in a sauté pan with olive oil. Flip over and finish cooking until done. Let rest before serving.
To Serve: Spoon avocado mixture onto a plate. Pile ragout on top of the avocado. Place halibut on top of ragout.
bacon recipe courtesy of: Chef Ashley Merriman, Top Chef, Season 6, Episode 5, Elimination Challenge, Bravo
4 (5-oz portions) halibut filets
4 avocados, skinned and pitted
½ cup bacon lardons
4 ears corn, shucked and kernels off the cob
1 head romaine lettuce, ribs removed, 1” dice
1 cup cherry tomatoes, quartered
2 limes, juiced
1-2 tablespoons chicken stock
butter
salt
extra virgin olive oil
For avocado, push through a tamis or sieve until smooth. Season with salt, pepper, and lime juice to taste. Set aside.
For ragout, render bacon lardons and sauté with corn kernels. Add romaine and sweat. Mix in cherry tomatoes. Season with salt, pepper, lime juice, a pat of butter, and chicken stock to taste.
Season halibut and sear in a sauté pan with olive oil. Flip over and finish cooking until done. Let rest before serving.
To Serve: Spoon avocado mixture onto a plate. Pile ragout on top of the avocado. Place halibut on top of ragout.
bacon recipe courtesy of: Chef Ashley Merriman, Top Chef, Season 6, Episode 5, Elimination Challenge, Bravo
Saturday, August 07, 2010
1916. HARICOTS VERTS with BACON and CHESTNUTS
makes 6 servings
1 1/2 pounds haricots verts or other thin green beans, trimmed
4 bacon slices
1 tablespoon unsalted butter
1 cup bottled peeled roasted whole chestnuts, coarsely crumbled
Cook beans in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), uncovered, until crisp-tender, 4 to 6 minutes. Drain and plunge into an ice bath to stop cooking. Drain well and pat dry.
Cook bacon in a large heavy skillet over medium heat until crisp. Drain on paper towels, reserving fat in skillet, then crumble. Add butter to fat in skillet along with beans, chestnuts, bacon, and 1/4 teaspoon each of salt and pepper. Cook, stirring frequently, until heated through, 2 to 3 minutes.
bacon recipe courtesy of: Ruth Cousineau, Gourmet, November 2008
1 1/2 pounds haricots verts or other thin green beans, trimmed
4 bacon slices
1 tablespoon unsalted butter
1 cup bottled peeled roasted whole chestnuts, coarsely crumbled
Cook beans in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), uncovered, until crisp-tender, 4 to 6 minutes. Drain and plunge into an ice bath to stop cooking. Drain well and pat dry.
Cook bacon in a large heavy skillet over medium heat until crisp. Drain on paper towels, reserving fat in skillet, then crumble. Add butter to fat in skillet along with beans, chestnuts, bacon, and 1/4 teaspoon each of salt and pepper. Cook, stirring frequently, until heated through, 2 to 3 minutes.
bacon recipe courtesy of: Ruth Cousineau, Gourmet, November 2008
Friday, August 06, 2010
1915. COCKLES, BACON and LAVER BREAD
100 grams cockles per person
240 grams laver bread mix
5 slices bacon
De-shell and thoroughly wash the cockles. Place into frying pan and cook at a medium heat for 5 minutes. Pour laver bread mix into frying pan. Turn occasionally on a low heat for 5 minutes.
Fry 5 slices of bacon. Serve the cockles and bacon on the same plate while the laver bread is served separately.
bacon recipe courtesy of: Ernest Lemonheigh, Come Dine With Me, Series 3, Channel 4, PO Box 1058, Belfast BT1 9DU December 19, 2007
240 grams laver bread mix
5 slices bacon
De-shell and thoroughly wash the cockles. Place into frying pan and cook at a medium heat for 5 minutes. Pour laver bread mix into frying pan. Turn occasionally on a low heat for 5 minutes.
Fry 5 slices of bacon. Serve the cockles and bacon on the same plate while the laver bread is served separately.
bacon recipe courtesy of: Ernest Lemonheigh, Come Dine With Me, Series 3, Channel 4, PO Box 1058, Belfast BT1 9DU December 19, 2007
Thursday, August 05, 2010
1914. SEARED SCALLOPS with BACON, JERUSALEM ARTICHOKE PUREE and CRUSHED PEAS
serves four
For the Jerusalem artichoke purée
14oz Jerusalem artichokes, peeled and chopped
water, to cover
3oz butter
2fl oz double cream
½ lemon, juice only
salt and freshly ground black pepper
For the crushed peas
9oz fresh peas, pods removed
½ tsp ground cumin
2oz butter
3fl oz double cream
½ lemon, juice only
salt and freshly ground black pepper
For the seared scallops
12 hand-dived scallops, coral removed
salt and freshly ground black pepper
1 tablespoon olive oil
4 rashers streaky bacon
handful pea shoots, to serve
For the Jerusalem artichoke purée, place the Jerusalem artichokes into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until tender, then drain. Cool.
Place the Jerusalem artichokes into a food processor with the butter, cream and lemon juice and blend to make a smooth purée.
Place the purée into a saucepan, season, to taste, with salt and freshly ground black pepper and heat gently to warm through.
For the crushed peas, bring a pan of salted water to the boil, add the peas and cook for 3-4 minutes until tender. Drain the peas, then place back in the saucepan. Add the cumin, butter, cream and lemon juice and mix well. Crush the mixture using the back of a fork or a potato masher. Season, to taste, with salt and freshly ground black pepper.
For the seared scallops, season the scallops with salt and freshly ground black pepper.
Heat a frying pan until hot, then add the olive oil and the scallops and cook for two minutes on each side, or until lightly golden. Remove the scallops from the pan and set aside to rest on a plate.
Heat another frying pan and add the bacon. Cook over a high heat until crisp, then remove from the pan and drain on kitchen paper.
To serve, place a spoonful of artichoke purée onto each of four plates and smear slightly across the plate. Top with three scallops, followed by a piece of streaky bacon and a few pea shoots. Serve a spoonful of the crushed peas alongside.
bacon recipe courtesy of: James Martin, Saturday Kitchen, BBC-Food
For the Jerusalem artichoke purée
14oz Jerusalem artichokes, peeled and chopped
water, to cover
3oz butter
2fl oz double cream
½ lemon, juice only
salt and freshly ground black pepper
For the crushed peas
9oz fresh peas, pods removed
½ tsp ground cumin
2oz butter
3fl oz double cream
½ lemon, juice only
salt and freshly ground black pepper
For the seared scallops
12 hand-dived scallops, coral removed
salt and freshly ground black pepper
1 tablespoon olive oil
4 rashers streaky bacon
handful pea shoots, to serve
For the Jerusalem artichoke purée, place the Jerusalem artichokes into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until tender, then drain. Cool.
Place the Jerusalem artichokes into a food processor with the butter, cream and lemon juice and blend to make a smooth purée.
Place the purée into a saucepan, season, to taste, with salt and freshly ground black pepper and heat gently to warm through.
For the crushed peas, bring a pan of salted water to the boil, add the peas and cook for 3-4 minutes until tender. Drain the peas, then place back in the saucepan. Add the cumin, butter, cream and lemon juice and mix well. Crush the mixture using the back of a fork or a potato masher. Season, to taste, with salt and freshly ground black pepper.
For the seared scallops, season the scallops with salt and freshly ground black pepper.
Heat a frying pan until hot, then add the olive oil and the scallops and cook for two minutes on each side, or until lightly golden. Remove the scallops from the pan and set aside to rest on a plate.
Heat another frying pan and add the bacon. Cook over a high heat until crisp, then remove from the pan and drain on kitchen paper.
To serve, place a spoonful of artichoke purée onto each of four plates and smear slightly across the plate. Top with three scallops, followed by a piece of streaky bacon and a few pea shoots. Serve a spoonful of the crushed peas alongside.
bacon recipe courtesy of: James Martin, Saturday Kitchen, BBC-Food
Wednesday, August 04, 2010
1913. TORTELLINI with CARAMELIZED ONION and BACON
yields two servings
4 strips bacon, chopped
1 medium yellow onion, thinly sliced
2 cups cooked tortellini
1/4 cup chopped fresh parsley
salt and freshly ground black pepper
2 tablespoons grated Parmesan
In a large skillet, cook bacon until crisp about 5 minutes. Remove to a towel to absorb excess bacon fat. Add the onion to the same skillet used to fry the bacon and cook until it turns light brown in color, about 10 to 12 minutes. Add the tortellini to the pan cook until heated through. Add the cooked bacon, parsley and season with salt and pepper, to taste. Transfer to serving bowl and top with Parmesan cheese.
bacon recipe courtesy of: Sandra Lee, "One-Pot Meals," Sandra's Money Saving Meals, 2009
4 strips bacon, chopped
1 medium yellow onion, thinly sliced
2 cups cooked tortellini
1/4 cup chopped fresh parsley
salt and freshly ground black pepper
2 tablespoons grated Parmesan
In a large skillet, cook bacon until crisp about 5 minutes. Remove to a towel to absorb excess bacon fat. Add the onion to the same skillet used to fry the bacon and cook until it turns light brown in color, about 10 to 12 minutes. Add the tortellini to the pan cook until heated through. Add the cooked bacon, parsley and season with salt and pepper, to taste. Transfer to serving bowl and top with Parmesan cheese.
bacon recipe courtesy of: Sandra Lee, "One-Pot Meals," Sandra's Money Saving Meals, 2009
Tuesday, August 03, 2010
1912. SESAME HOISIN and BACON GLAZED LAMB CHOPS
makes 4 servings
16 lamp chops
1 slice bacon, diced
2 tablespoons onions, diced
1 teaspoon garlic, chopped
½ teaspoons ginger, minced
½ teaspoon lemongrass, minced
pinch fresh thyme
pinch black pepper
¼ teaspoon five spice powder
¼ cup red wine vinegar
¼ cup plum wine
½ tablespoon sesame oil
1 pinch star anise
¼ cup plum sauce
¼ cup hoisin sauce
1 tablespoon kecap manis
½ cup tomato ketchup
½ tablespoon brown sugar
Saute bacon and add onion. Cook until light brown. Add garlic, ginger and lemongrass. Add thyme, pepper and five spice. Deglaze with vinegar. Reduce all the way. Add remaining ingredients and simmer 2-3 more minutes. Marinate Lamb chops in Hoisin. Barbecue sauce for 1 hour. Cook on grill until medium rare.
bacon recipe courtesy of: Sam Choy, Sam Choy's Kitchen, Hawaii News Now, KHNL/KGMB, 420 Waiakamilo Road, Suite 205, Honolulu, Hawaii 96817
16 lamp chops
1 slice bacon, diced
2 tablespoons onions, diced
1 teaspoon garlic, chopped
½ teaspoons ginger, minced
½ teaspoon lemongrass, minced
pinch fresh thyme
pinch black pepper
¼ teaspoon five spice powder
¼ cup red wine vinegar
¼ cup plum wine
½ tablespoon sesame oil
1 pinch star anise
¼ cup plum sauce
¼ cup hoisin sauce
1 tablespoon kecap manis
½ cup tomato ketchup
½ tablespoon brown sugar
Saute bacon and add onion. Cook until light brown. Add garlic, ginger and lemongrass. Add thyme, pepper and five spice. Deglaze with vinegar. Reduce all the way. Add remaining ingredients and simmer 2-3 more minutes. Marinate Lamb chops in Hoisin. Barbecue sauce for 1 hour. Cook on grill until medium rare.
bacon recipe courtesy of: Sam Choy, Sam Choy's Kitchen, Hawaii News Now, KHNL/KGMB, 420 Waiakamilo Road, Suite 205, Honolulu, Hawaii 96817
Monday, August 02, 2010
1911. PEANUT BRITTLE with BACON, CHOCOLATE and FLEUR DE SEL
makes about 2 cups
½ cup butter
½ cup brown rice syrup
3 strips organic bacon, about 3 tablespoons chopped finely
3.5 ounces 70% dark chocolate
1/3 cup roasted peanuts
few pinches fleur de sel
In a heavy bottomed pot, melt the butter. Then add the brown rice syrup and bring to a simmer or medium high heat stirring with a wooden spoon frequently.
Once the mixture starts to pull away from the sides of the pot, using a spoon place a drop in a glass of cold water to test if it hardens. Once it does, you know it’s done. Watch over it carefully as it will start to burn quickly. Add the bacon bits and peanuts and stir until combined.
Spread the mixture over a silpat or parchment lined sheet pan so that it is no more than 1/8 inch thick. Allow to set in a cool place.
Meanwhile, melt the chocolate over low heat. Once the toffee has set, pour the chocolate over the toffee and spread in a thin layer overtop, sprinkle with fleur de sel and cool in the refrigerator. Once set, break into smaller pieces and enjoy!
bacon recipe courtesy of: Colombe Jacobsen-Derstine, Colombe du jour, January 8, 2010
½ cup butter
½ cup brown rice syrup
3 strips organic bacon, about 3 tablespoons chopped finely
3.5 ounces 70% dark chocolate
1/3 cup roasted peanuts
few pinches fleur de sel
In a heavy bottomed pot, melt the butter. Then add the brown rice syrup and bring to a simmer or medium high heat stirring with a wooden spoon frequently.
Once the mixture starts to pull away from the sides of the pot, using a spoon place a drop in a glass of cold water to test if it hardens. Once it does, you know it’s done. Watch over it carefully as it will start to burn quickly. Add the bacon bits and peanuts and stir until combined.
Spread the mixture over a silpat or parchment lined sheet pan so that it is no more than 1/8 inch thick. Allow to set in a cool place.
Meanwhile, melt the chocolate over low heat. Once the toffee has set, pour the chocolate over the toffee and spread in a thin layer overtop, sprinkle with fleur de sel and cool in the refrigerator. Once set, break into smaller pieces and enjoy!
bacon recipe courtesy of: Colombe Jacobsen-Derstine, Colombe du jour, January 8, 2010
Sunday, August 01, 2010
1910. SMOKED BRIE, BACON and MUSHROOM OMELET
makes four omelets
12 large eggs
2 tablespoons milk
1½ tablespoons unsalted butter or vegetable oil
12 slices crisp bacon
1 cup wild mushrooms, sliced and cooked
1 wedge smoked brie
Crack the eggs into a bowl, add the milk, and beat them well. Melt the butter in a 6-inch nonstick pan over medium heat. Pour the eggs into the pan, scramble slightly. Allow the eggs to coat the pan and cook evenly. Crumble the bacon into the eggs, add the mushrooms and 2 slices of smoked brie. Let cook for 1 minute. Using a spatula carefully fold omelet in half. Top omelet with 2 slices of smoke brie. Gently slide omelet onto plate and serve immediately. Repeat for remaining omelets
bacon recipe courtesy of: Alouette Cheese, BC-USA, Inc., 400 South Custer Avenue, New Holland, Pennsylvania 17557
12 large eggs
2 tablespoons milk
1½ tablespoons unsalted butter or vegetable oil
12 slices crisp bacon
1 cup wild mushrooms, sliced and cooked
1 wedge smoked brie
Crack the eggs into a bowl, add the milk, and beat them well. Melt the butter in a 6-inch nonstick pan over medium heat. Pour the eggs into the pan, scramble slightly. Allow the eggs to coat the pan and cook evenly. Crumble the bacon into the eggs, add the mushrooms and 2 slices of smoked brie. Let cook for 1 minute. Using a spatula carefully fold omelet in half. Top omelet with 2 slices of smoke brie. Gently slide omelet onto plate and serve immediately. Repeat for remaining omelets
bacon recipe courtesy of: Alouette Cheese, BC-USA, Inc., 400 South Custer Avenue, New Holland, Pennsylvania 17557
Saturday, July 31, 2010
1909. GLUTEN-FREE BACON, POTATO and ONION PIE
2 large potatoes, thinly sliced
2 large onions, sliced
6 rashers of bacon
2 eggs
pepper and herb salt
1 cup milk
Place layers in a greased oven-proof dish in this order: onion, bacon, potato. Repeat. Top layer should be potato. Beat two eggs, add seasoning. Add milk and pour over the layers. Bake in oven at 190 C (375 F) until the top browns.
bacon recipe courtesy of: Allan Gardyne, Best Gluten-Free Recipes, Golden Beach, Queensland, Australia
2 large onions, sliced
6 rashers of bacon
2 eggs
pepper and herb salt
1 cup milk
Place layers in a greased oven-proof dish in this order: onion, bacon, potato. Repeat. Top layer should be potato. Beat two eggs, add seasoning. Add milk and pour over the layers. Bake in oven at 190 C (375 F) until the top browns.
bacon recipe courtesy of: Allan Gardyne, Best Gluten-Free Recipes, Golden Beach, Queensland, Australia
Friday, July 30, 2010
1908. BROCCOLI BACON PORTOBELLO STUFFERS
yields four portions
3 cups (about 8 ounces) broccoli florets
4 slices bacon
8 small or 4 large (7 to 8 ounces each) portobello mushroom caps
2 cups (about 4 ounces) shredded cheddar cheese
In a medium-size saucepan, over high heat, bring 1 quart salted water to a boil; reduce heat, add broccoli and simmer until crisp-tender, 3 to 4 minutes; drain.
In a large (12-inch) skillet, over medium heat, cook bacon until crisp, about 8 minutes; drain on paper towels.
Drain excess bacon fat from skillet. Add mushrooms, gill side down, and cook over medium heat for 5 minutes.
Remove skillet from heat; turn mushrooms.
Sprinkle mushrooms with half the cheese, dividing evenly; spoon broccoli on top; crumble bacon over broccoli; sprinkle with the remaining cheese.
Return skillet to heat and continue to cook mushrooms, covered, just until tender and the cheese has melted, 4 to 5 minutes.
bacon recipe courtesy of: Mushroom Council, 2880 Zanker Road, Suite 203, San Jose, California 95134, (408) 432-7210
3 cups (about 8 ounces) broccoli florets
4 slices bacon
8 small or 4 large (7 to 8 ounces each) portobello mushroom caps
2 cups (about 4 ounces) shredded cheddar cheese
In a medium-size saucepan, over high heat, bring 1 quart salted water to a boil; reduce heat, add broccoli and simmer until crisp-tender, 3 to 4 minutes; drain.
In a large (12-inch) skillet, over medium heat, cook bacon until crisp, about 8 minutes; drain on paper towels.
Drain excess bacon fat from skillet. Add mushrooms, gill side down, and cook over medium heat for 5 minutes.
Remove skillet from heat; turn mushrooms.
Sprinkle mushrooms with half the cheese, dividing evenly; spoon broccoli on top; crumble bacon over broccoli; sprinkle with the remaining cheese.
Return skillet to heat and continue to cook mushrooms, covered, just until tender and the cheese has melted, 4 to 5 minutes.
bacon recipe courtesy of: Mushroom Council, 2880 Zanker Road, Suite 203, San Jose, California 95134, (408) 432-7210
Thursday, July 29, 2010
1907. MAPLE FRENCH TOAST and BACON CUPCAKES
yields 12 cupcakes
For the Cupcakes:
1 cup all-purpose flour
1 cup cake flour
1 3.9-ounce box instant vanilla pudding mix
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large egg whites, at room temperature
1/4 cup maple syrup
1/2 cup half-and-half, at room temperature
1/2 cup chopped cooked bacon (5 strips)
For the Frosting:
1 8-ounce package cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 cups sifted confectioners' sugar
1/4 cup maple syrup
2 teaspoons ground cinnamon
3 strips bacon, cooked and chopped
Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.
In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon.
Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.
Meanwhile, prepare the frosting: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners' sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.
bacon recipe courtesy of: Kara Scow, Food Network Magazine
For the Cupcakes:
1 cup all-purpose flour
1 cup cake flour
1 3.9-ounce box instant vanilla pudding mix
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large egg whites, at room temperature
1/4 cup maple syrup
1/2 cup half-and-half, at room temperature
1/2 cup chopped cooked bacon (5 strips)
For the Frosting:
1 8-ounce package cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 cups sifted confectioners' sugar
1/4 cup maple syrup
2 teaspoons ground cinnamon
3 strips bacon, cooked and chopped
Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.
In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon.
Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.
Meanwhile, prepare the frosting: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners' sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.
bacon recipe courtesy of: Kara Scow, Food Network Magazine
Wednesday, July 28, 2010
1906. GLAZED LOIN of BACON with PEA and POTATO MASH
serves six
750 grams loin of bacon joint
675 grams floury potatoes cut into chunks
175 grams frozen peas
2 teaspoons good quality mustard
50 grams butter
1 tablespoons demerara sugar
100 ml milk
salt and freshly gound white pepper
pinch of ground cloves
baby leeks, to serve
Place the loin of bacon in a pan of water. Bring to the boil, then reduce the heat and simmer gently for 20 minutes per 450g.
Set the oven to Gas Mark 4, 180C (350F). Drain the loin of bacon and then score the fat in a diamond pattern. Spread over the mustard. Mix together the sugar and cloves in a small bowl and sprinkle all over the mustard in an even layer. Roast for 20 minutes until the top is nicely glazed and the joint is completely cooked through. Leave to rest in a warm place for 10 minutes.
As soon as you have popped the bacon into the oven, steam the potatoes for 15-20 minutes until just tender. Cook the frozen peas in a separate small pan for 3-4 minutes.
Drain the peas and then return to the pan. Season and then add the butter and milk. Blitz with a hand blender until you have a smooth puree. Mash the potatoes until very smooth, then fold in the pea puree until well combined. Season to taste.
Carve the loin of bacon into slices and arrange on warmed plates with the pea and potato mash.
bacon recipe courtesy of: Bord Bia-Irish Food Board, Clanwilliam Court, Lower Mount St, Dublin, Ireland, Dublin 2
750 grams loin of bacon joint
675 grams floury potatoes cut into chunks
175 grams frozen peas
2 teaspoons good quality mustard
50 grams butter
1 tablespoons demerara sugar
100 ml milk
salt and freshly gound white pepper
pinch of ground cloves
baby leeks, to serve
Place the loin of bacon in a pan of water. Bring to the boil, then reduce the heat and simmer gently for 20 minutes per 450g.
Set the oven to Gas Mark 4, 180C (350F). Drain the loin of bacon and then score the fat in a diamond pattern. Spread over the mustard. Mix together the sugar and cloves in a small bowl and sprinkle all over the mustard in an even layer. Roast for 20 minutes until the top is nicely glazed and the joint is completely cooked through. Leave to rest in a warm place for 10 minutes.
As soon as you have popped the bacon into the oven, steam the potatoes for 15-20 minutes until just tender. Cook the frozen peas in a separate small pan for 3-4 minutes.
Drain the peas and then return to the pan. Season and then add the butter and milk. Blitz with a hand blender until you have a smooth puree. Mash the potatoes until very smooth, then fold in the pea puree until well combined. Season to taste.
Carve the loin of bacon into slices and arrange on warmed plates with the pea and potato mash.
bacon recipe courtesy of: Bord Bia-Irish Food Board, Clanwilliam Court, Lower Mount St, Dublin, Ireland, Dublin 2
Tuesday, July 27, 2010
1905. SEARED SCALLOPS with BACON, TOMATO and AVOCADO PUREE
serves two to four
2 teaspoons freshly squeezed lime juice
1/2 teaspoon agave nectar or corn syrup
1/4 teaspoon pure vanilla extract
Coarse salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium Hass avocado, pitted
1 teaspoon freshly squeezed lemon juice
2 tablespoons olive oil
2 tablespoons Brown Butter, cooled
2 slices bacon, cut into 1/4-inch-long pieces
6 to 8 sea scallops
1 tablespoon butter
Coarse salt and freshly ground pepper
1/2 cup red or yellow cherry tomatoes, halved
2 lovage leaves or celery leaves, torn
Fleur de sel
In a small bowl, whisk together lime juice, agave nectar, vanilla, and a pinch each of salt and pepper. Slowly drizzle in extra-virgin olive oil, while continuing to whisk, until an emulsion has formed. Set vinaigrette aside.
Remove flesh from avocado and place in the jar of a blender along with 1 teaspoon salt, lemon juice, 2 tablespoons water, olive oil, and brown butter; blend until smooth.
Place bacon in a medium skillet over medium heat. Cook bacon, turning, until fat has been rendered, 5 to 7 minutes. Using a slotted spoon, remove bacon from skillet; transfer to a paper-towel-lined plate.
Pour off bacon fat from skillet and discard. Return skillet to stove and place over high heat. Season scallops with salt and pepper; add to skillet. Sear scallops 1 minute, add butter and turn scallops; sear 1 minute more. Remove pan from heat.
Spread a spoonful of avocado puree on each serving plate. Divide scallops evenly between plates; drizzle with vinaigrette. In a medium bowl, add bacon, tomatoes, lovage, and remaining vinaigrette; toss to combine. Divide evenly between plates, season with fleur de sel, and serve immediately.
bacon recipe courtesy of: Elizabeth Falkner, The Martha Stewart Show, May 2008
2 teaspoons freshly squeezed lime juice
1/2 teaspoon agave nectar or corn syrup
1/4 teaspoon pure vanilla extract
Coarse salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium Hass avocado, pitted
1 teaspoon freshly squeezed lemon juice
2 tablespoons olive oil
2 tablespoons Brown Butter, cooled
2 slices bacon, cut into 1/4-inch-long pieces
6 to 8 sea scallops
1 tablespoon butter
Coarse salt and freshly ground pepper
1/2 cup red or yellow cherry tomatoes, halved
2 lovage leaves or celery leaves, torn
Fleur de sel
In a small bowl, whisk together lime juice, agave nectar, vanilla, and a pinch each of salt and pepper. Slowly drizzle in extra-virgin olive oil, while continuing to whisk, until an emulsion has formed. Set vinaigrette aside.
Remove flesh from avocado and place in the jar of a blender along with 1 teaspoon salt, lemon juice, 2 tablespoons water, olive oil, and brown butter; blend until smooth.
Place bacon in a medium skillet over medium heat. Cook bacon, turning, until fat has been rendered, 5 to 7 minutes. Using a slotted spoon, remove bacon from skillet; transfer to a paper-towel-lined plate.
Pour off bacon fat from skillet and discard. Return skillet to stove and place over high heat. Season scallops with salt and pepper; add to skillet. Sear scallops 1 minute, add butter and turn scallops; sear 1 minute more. Remove pan from heat.
Spread a spoonful of avocado puree on each serving plate. Divide scallops evenly between plates; drizzle with vinaigrette. In a medium bowl, add bacon, tomatoes, lovage, and remaining vinaigrette; toss to combine. Divide evenly between plates, season with fleur de sel, and serve immediately.
bacon recipe courtesy of: Elizabeth Falkner, The Martha Stewart Show, May 2008
Monday, July 26, 2010
1904. BRAISED BEEF CHEEK with CRISP OX TONGUE and STIR FRY of GREENS with CARMARTHEN BACON
serves four
For the beef cheeks
4 x 13oz beef cheeks, trimmed
1 pint, 7 fl oz red wine
2 carrots, peeled, roughly chopped
1 large onion, peeled, quartered
4 sticks celery, roughly chopped
1 leek, roughly chopped
4 garlic cloves
4 fresh bay leaves
1 sprig fresh thyme
10 black peppercorns
1 star anise
2 teaspoons olive oil
1 teaspoon tomato purée
1 teaspoon plain flour
salt and freshly ground black pepper
For the ox tongue
17½oz ox tongue
1 tablespoon salt
1 tablespoon freshly ground black pepper
1-2 fresh thyme sprigs, leaves only
2 x 11¼oz jars duck fat
1 free-range egg, beaten
Japanese panko breadcrumbs, for dredging
Vegetable oil, for deep frying
For the spring greens and bacon stir fry
2 teaspoons butter
½ onion, peeled, finely chopped
4oz Carmarthenshire bacon, cut into lardons
1 head spring greens, finely shredded
1 tablespoons honey, or to taste
Freshly ground black pepper
For the parsnip mash
4 parsnips, peeled
4 floury potatoes such as King Edward or Maris Piper, peeled
4oz butter, melted
Salt and freshly ground black pepper
For the beef cheeks, tie the beef cheeks with kitchen string to form small parcels. Pour the red wine into a large glass or ceramic bowl and add the carrots, onion, celery, leek, garlic, bay leaves, thyme, peppercorns and star anise. Add the tied beef cheek parcels, cover and leave to marinate in the fridge overnight.
For the ox tongue, place the tongue in a glass or ceramic dish. Mix together the salt, freshly ground black pepper and the thyme leaves and rub the tongue all over with the mixture. Cover and leave to cure overnight in the fridge.
The next day, preheat the oven to 140C/275F/Gas 1.
Remove the cheeks and the vegetables from the marinade (reserve both). Heat the oil in a heavy-based pan, then add the beef cheeks and cook, turning, until well browned. Remove and place in a flame-proof lidded casserole dish.
In the same pan in which you seared the meat, add the vegetables from the marinade and cook over a medium heat until lightly browned.
Add the tomato purée to the browned vegetables, then stir in the flour and cook for 1-2 minutes. Add the vegetable mixture to the casserole with the meat and season well with salt and freshly ground black pepper. Pour in the reserved wine from the marinade and top up with more red wine or water to just cover the meat and vegetables if necessary.
Heat over a medium-high heat until simmering, then cover and place into the oven to cook for at least six hours, checking the liquid every hour to make sure the meat is still submerged (add a little water to top up if necessary).
At the end of cooking time, remove the casserole from the oven, remove the lid and leave to cool.
Strain the cooled liquid into a clean pan, reserving the liquid but discarding the vegetables.
Remove the string from the beef cheeks and set aside.
For the ox tongue, melt the duck fat in a saucepan and place the tongue in a small baking tray, just larger than the tongue. Pour over enough duck fat to completely cover the tongue and the cover the roasting tray with a sheet of baking parchment and wrap in a sheet of foil, sealing tightly at the edges.
Cook the tongue in the preheated oven for two hours. Remove, leave to cool and then remove the tongue from the fat and chill in the fridge. (Discard the fat.)
After it has chilled for 30 minutes or so, remove the outer skin from the tongue and cut the meat into 2cm/¾in cubes. Dip into the beaten egg and dredge in the breadcrumbs until well coated. Set aside on a tray.
For the spring greens and bacon stir fry, heat the butter in a large, heavy-based pan and, when foaming, add the onion and cook for 3-4 minutes, until soft.
Cook the bacon lardons in a separate, non-stick pan, without adding oil, until crisp. Add the cooked bacon to the pan with the spring greens and cook over a low heat until the leaves have wilted.
Drizzle with honey, to taste, and season with freshly ground pepper and a little salt (the bacon is salty.)
For the parsnip mash, cook the parsnips and potatoes in separate pans of boiling salted water until tender. Drain, then return to the hob for a minute or two to drive off any excess moisture.
Pass through a potato ricer into a bowl and mash together (or mash with a potato masher). Add the melted butter and beat until light and smooth, then season, to taste, with salt and freshly ground black pepper.
About 25-30 minutes before serving, reheat the beef cheeks in half of the reserved cooking liquid and keep warm in the oven.
To make the sauce, bring the rest of the reserved cooking liquid to the boil in a heavy-based saucepan and simmer until the sauce is reduced, glossy and thick.
At the same time, heat the oil in a deep fryer set at 180C/355F (or heat the oil in a deep, heavy-based pan until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds). (CAUTION: Hot oil can be dangerous; do not leave unattended.) Cook the breaded tongue cubes in the hot oil in batches, for around 2-3 minutes, or until crisp and golden-brown. Remove the cubes with a slotted spoon and drain onto kitchen paper.
To serve, place a beef cheek on each the plate and pour some of the red wine sauce over them. Place some of the crisp ox tongue cubes next the cheeks and some parsnip mash to the side. Serve the stir fry on the side in separate small dishes.
bacon recipe courtesy of: The Hairy Bikers, The Hairy Bikers' Food Tour of Britain, BBC-Food
For the beef cheeks
4 x 13oz beef cheeks, trimmed
1 pint, 7 fl oz red wine
2 carrots, peeled, roughly chopped
1 large onion, peeled, quartered
4 sticks celery, roughly chopped
1 leek, roughly chopped
4 garlic cloves
4 fresh bay leaves
1 sprig fresh thyme
10 black peppercorns
1 star anise
2 teaspoons olive oil
1 teaspoon tomato purée
1 teaspoon plain flour
salt and freshly ground black pepper
For the ox tongue
17½oz ox tongue
1 tablespoon salt
1 tablespoon freshly ground black pepper
1-2 fresh thyme sprigs, leaves only
2 x 11¼oz jars duck fat
1 free-range egg, beaten
Japanese panko breadcrumbs, for dredging
Vegetable oil, for deep frying
For the spring greens and bacon stir fry
2 teaspoons butter
½ onion, peeled, finely chopped
4oz Carmarthenshire bacon, cut into lardons
1 head spring greens, finely shredded
1 tablespoons honey, or to taste
Freshly ground black pepper
For the parsnip mash
4 parsnips, peeled
4 floury potatoes such as King Edward or Maris Piper, peeled
4oz butter, melted
Salt and freshly ground black pepper
For the beef cheeks, tie the beef cheeks with kitchen string to form small parcels. Pour the red wine into a large glass or ceramic bowl and add the carrots, onion, celery, leek, garlic, bay leaves, thyme, peppercorns and star anise. Add the tied beef cheek parcels, cover and leave to marinate in the fridge overnight.
For the ox tongue, place the tongue in a glass or ceramic dish. Mix together the salt, freshly ground black pepper and the thyme leaves and rub the tongue all over with the mixture. Cover and leave to cure overnight in the fridge.
The next day, preheat the oven to 140C/275F/Gas 1.
Remove the cheeks and the vegetables from the marinade (reserve both). Heat the oil in a heavy-based pan, then add the beef cheeks and cook, turning, until well browned. Remove and place in a flame-proof lidded casserole dish.
In the same pan in which you seared the meat, add the vegetables from the marinade and cook over a medium heat until lightly browned.
Add the tomato purée to the browned vegetables, then stir in the flour and cook for 1-2 minutes. Add the vegetable mixture to the casserole with the meat and season well with salt and freshly ground black pepper. Pour in the reserved wine from the marinade and top up with more red wine or water to just cover the meat and vegetables if necessary.
Heat over a medium-high heat until simmering, then cover and place into the oven to cook for at least six hours, checking the liquid every hour to make sure the meat is still submerged (add a little water to top up if necessary).
At the end of cooking time, remove the casserole from the oven, remove the lid and leave to cool.
Strain the cooled liquid into a clean pan, reserving the liquid but discarding the vegetables.
Remove the string from the beef cheeks and set aside.
For the ox tongue, melt the duck fat in a saucepan and place the tongue in a small baking tray, just larger than the tongue. Pour over enough duck fat to completely cover the tongue and the cover the roasting tray with a sheet of baking parchment and wrap in a sheet of foil, sealing tightly at the edges.
Cook the tongue in the preheated oven for two hours. Remove, leave to cool and then remove the tongue from the fat and chill in the fridge. (Discard the fat.)
After it has chilled for 30 minutes or so, remove the outer skin from the tongue and cut the meat into 2cm/¾in cubes. Dip into the beaten egg and dredge in the breadcrumbs until well coated. Set aside on a tray.
For the spring greens and bacon stir fry, heat the butter in a large, heavy-based pan and, when foaming, add the onion and cook for 3-4 minutes, until soft.
Cook the bacon lardons in a separate, non-stick pan, without adding oil, until crisp. Add the cooked bacon to the pan with the spring greens and cook over a low heat until the leaves have wilted.
Drizzle with honey, to taste, and season with freshly ground pepper and a little salt (the bacon is salty.)
For the parsnip mash, cook the parsnips and potatoes in separate pans of boiling salted water until tender. Drain, then return to the hob for a minute or two to drive off any excess moisture.
Pass through a potato ricer into a bowl and mash together (or mash with a potato masher). Add the melted butter and beat until light and smooth, then season, to taste, with salt and freshly ground black pepper.
About 25-30 minutes before serving, reheat the beef cheeks in half of the reserved cooking liquid and keep warm in the oven.
To make the sauce, bring the rest of the reserved cooking liquid to the boil in a heavy-based saucepan and simmer until the sauce is reduced, glossy and thick.
At the same time, heat the oil in a deep fryer set at 180C/355F (or heat the oil in a deep, heavy-based pan until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds). (CAUTION: Hot oil can be dangerous; do not leave unattended.) Cook the breaded tongue cubes in the hot oil in batches, for around 2-3 minutes, or until crisp and golden-brown. Remove the cubes with a slotted spoon and drain onto kitchen paper.
To serve, place a beef cheek on each the plate and pour some of the red wine sauce over them. Place some of the crisp ox tongue cubes next the cheeks and some parsnip mash to the side. Serve the stir fry on the side in separate small dishes.
bacon recipe courtesy of: The Hairy Bikers, The Hairy Bikers' Food Tour of Britain, BBC-Food
Sunday, July 25, 2010
1903. BRUSSEL SPROUTS with BACON, MACHE and MUSTARD SAUCE
serves four
1 pound Brussel sprouts
1 garlic clove cut into slivers
2 tablespoons chives finely chopped
1/4 pound slab bacon
1 teaspoons Dijon mustard
1/4 cup chicken stock
2 tablespoons creme fraiche or heavy cream
bunch of mache or tatsoi
Blanch Brussel sprouts for 4-5 minutes in boiling salted water. Refresh in cold water to keep the color. Cut the bacon slab into 1/4 slice then slice again into 1/4 pieces. Saute bacon in 1 tablespoon olive oil till light browned. Reserve half the bacon for garnish...
Cut the Brussel sprouts in half, then add the cut Brussel sprouts flat side down to the bacon fat. Cook till light browned, then add the garlic slivers and cook another 30 seconds.
For the sauce: Add 1/2 the bacon, shallots, and saute in 1 tablespoon butter. Add the chicken stock and mustard. Whisk in cream and reduce till desired consistency is reached. Add mache (leaving some for garnish) and cook till just barely wilted.
Reheat the Brussel sprouts with mache and 1/2 bacon. Pour over sauce and garnish with additional bacon, mache and chives.
bacon recipe courtesy of: Greenmarket Recipes
1 pound Brussel sprouts
1 garlic clove cut into slivers
2 tablespoons chives finely chopped
1/4 pound slab bacon
1 teaspoons Dijon mustard
1/4 cup chicken stock
2 tablespoons creme fraiche or heavy cream
bunch of mache or tatsoi
Blanch Brussel sprouts for 4-5 minutes in boiling salted water. Refresh in cold water to keep the color. Cut the bacon slab into 1/4 slice then slice again into 1/4 pieces. Saute bacon in 1 tablespoon olive oil till light browned. Reserve half the bacon for garnish...
Cut the Brussel sprouts in half, then add the cut Brussel sprouts flat side down to the bacon fat. Cook till light browned, then add the garlic slivers and cook another 30 seconds.
For the sauce: Add 1/2 the bacon, shallots, and saute in 1 tablespoon butter. Add the chicken stock and mustard. Whisk in cream and reduce till desired consistency is reached. Add mache (leaving some for garnish) and cook till just barely wilted.
Reheat the Brussel sprouts with mache and 1/2 bacon. Pour over sauce and garnish with additional bacon, mache and chives.
bacon recipe courtesy of: Greenmarket Recipes
Saturday, July 24, 2010
1902. CHICKEN PAILLARDS with POMEGRANATE SAUCE and BACON and BABY POTATO HASH
yields four servings
3 large pomegranates or 1 cup store-bought pomegranate juice
2 tablespoons aged balsamic vinegar
6 peppercorns
3 cloves
1 fresh bay leaf
4 small boneless, skinless chicken breasts, butterflied if large
salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1/4 pound thick cut bacon, diced
8 baby Yukon gold or baby white potatoes, very thinly sliced
1 large shallot, very thinly sliced in rings
1/4 teaspoon red pepper flakes
6 cups arugula
1 lemon, juiced
1 pint fresh figs, halved or quartered
Roll the pomegranates on the counter while applying pressure for a couple of minutes. Hold the pomegranate over a pot and cut into it with a small sharp knife. The juice will come rushing out. Squeeze the pomegranates until 3/4 to 1 cup of juice is produced. Store-bought pomegranate juice can be used when fresh are not in season. Add the vinegar, peppercorns, cloves and the bay leaf. Bring to a boil over medium heat, then turn the heat down to a simmer and reduce the liquid by half, about 6 minutes.
Meanwhile, cover the chicken with plastic wrap on meat safe board and pound to 1/4-inch thickness. Season the chicken on both sides with salt and pepper, to taste.
Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil. Heat a second medium-sized skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the pancetta to the smaller skillet and cook until crisp, about 2 to 3 minutes. Add the potatoes and shallots in thin layer and season with a little salt and black pepper, to taste, and the red pepper flakes. Cook, turning occasionally, for 8 to 10 minutes. In the larger skillet add the chicken and cook for 8 minutes, turning once. Remove the chicken to serving plates. Strain the reduced pomegranate sauce into the skillet with the chicken and scrape up any bits from the bottom of the pan, then turn off the heat.
Add the arugula to a large bowl and drizzle with the lemon and about 2 tablespoons of extra-virgin olive oil. Season with salt and pepper, to taste.
Spoon the pomegranate sauce over the chicken. Top the chicken with the salad and figs and serve the potato hash alongside.
bacon recipe courtesy of: Rachael Ray, "Playing Chicken," 30 Minute Meals
3 large pomegranates or 1 cup store-bought pomegranate juice
2 tablespoons aged balsamic vinegar
6 peppercorns
3 cloves
1 fresh bay leaf
4 small boneless, skinless chicken breasts, butterflied if large
salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1/4 pound thick cut bacon, diced
8 baby Yukon gold or baby white potatoes, very thinly sliced
1 large shallot, very thinly sliced in rings
1/4 teaspoon red pepper flakes
6 cups arugula
1 lemon, juiced
1 pint fresh figs, halved or quartered
Roll the pomegranates on the counter while applying pressure for a couple of minutes. Hold the pomegranate over a pot and cut into it with a small sharp knife. The juice will come rushing out. Squeeze the pomegranates until 3/4 to 1 cup of juice is produced. Store-bought pomegranate juice can be used when fresh are not in season. Add the vinegar, peppercorns, cloves and the bay leaf. Bring to a boil over medium heat, then turn the heat down to a simmer and reduce the liquid by half, about 6 minutes.
Meanwhile, cover the chicken with plastic wrap on meat safe board and pound to 1/4-inch thickness. Season the chicken on both sides with salt and pepper, to taste.
Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil. Heat a second medium-sized skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the pancetta to the smaller skillet and cook until crisp, about 2 to 3 minutes. Add the potatoes and shallots in thin layer and season with a little salt and black pepper, to taste, and the red pepper flakes. Cook, turning occasionally, for 8 to 10 minutes. In the larger skillet add the chicken and cook for 8 minutes, turning once. Remove the chicken to serving plates. Strain the reduced pomegranate sauce into the skillet with the chicken and scrape up any bits from the bottom of the pan, then turn off the heat.
Add the arugula to a large bowl and drizzle with the lemon and about 2 tablespoons of extra-virgin olive oil. Season with salt and pepper, to taste.
Spoon the pomegranate sauce over the chicken. Top the chicken with the salad and figs and serve the potato hash alongside.
bacon recipe courtesy of: Rachael Ray, "Playing Chicken," 30 Minute Meals
Friday, July 23, 2010
1901. CAVATELLI GRATIN with BACON and GREEN OLIVES
serves eight
1 lb. cavatelli, cooked
8 oz. bacon, cooked and crumbled into 1⁄2-in. pieces
3/4 cup green olives, coarsely chopped
1 1/2 cups heavy cream
1 1/2 cups milk
2 cups gruyère cheese
In a large bowl, toss cavatelli with bacon, olives, cream and milk. Season to taste. Divide pasta into individual gratin dishes. Sprinkle with cheese. Bake at 350° F. for 25 min. until cheese is browned on top and liquid is completely absorbed. Let sit 5 minutes before serving.
bacon recipe courtesy of: FoodService Director, 90 Broad Street, Suite 402, New York, New York 10004
1 lb. cavatelli, cooked
8 oz. bacon, cooked and crumbled into 1⁄2-in. pieces
3/4 cup green olives, coarsely chopped
1 1/2 cups heavy cream
1 1/2 cups milk
2 cups gruyère cheese
In a large bowl, toss cavatelli with bacon, olives, cream and milk. Season to taste. Divide pasta into individual gratin dishes. Sprinkle with cheese. Bake at 350° F. for 25 min. until cheese is browned on top and liquid is completely absorbed. Let sit 5 minutes before serving.
bacon recipe courtesy of: FoodService Director, 90 Broad Street, Suite 402, New York, New York 10004
Thursday, July 22, 2010
1900. GRILLED ALBACORE SKEWERS with BAY LAUREL and BACON
makes six servings
1/2 cup extra-virgin olive oil
3 large cloves garlic, minced
grated zest of 1 lemon, with lemon reserved for finishing
about 36 fresh bay leaves, large leaves broken in half
2 pounds albacore or ahi tuna, 1 inch think, cut into 36 1 inch cubes
1 onion, cut into 1-inch chunks
1/2 pound sliced bacon, cut crosswise into 1-inch pieces
Kosher or sea salt and freshly ground black pepper
Soak 12 bamboo skewers in water to cover for 30 minutes. Meanwhile, in a small pot, warm the oil over medium heat until hot, about 2 minutes. Stir in the garlic and lemon zest, then crush 2 bay leaves and add them as well. Set aside to infuse. Cook the onion in salted boiling water for 1 minute, and drain. Do not worry if the pieces separate into layers. Drain the skewers. Without crowding, thread the skewer- bay leaf, a couple of onion layers, bacon, fish, and ending with an extra set of bay and onion. Lay the skewers in a shallow baking dish and pour the cooled oil-garlic mixture over them. Let stand for 15 minutes or refrigerate for 1 hour. Just before grilling, season with salt and pepper.
Heat a grill to medium-high. Grill the skewers, turning once, until the edges of the tuna are browned but the fish still has give and the bacon is cooked, about 4 minutes total. Place the skewers on a platter, squeeze lemon juice over, and finish with salt.
Use 1 pound (36) peeled and deveined medium-sized shrimp in place of the tuna. Thread onto skewers as for the albacore, using 3 shrimp per skewer. Push the skewer through both the head and tail end to keep the shrimp in place. Marinate as directed, then grill over medium heat, turning once, until the shrimp are pink and the bacon is cooked, 4 to 5 minutes total.
bacon recipe courtesy of: The Santa Monica Farmers’ Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm by Amelia Saltsman. Blenheim Press, 2007
1/2 cup extra-virgin olive oil
3 large cloves garlic, minced
grated zest of 1 lemon, with lemon reserved for finishing
about 36 fresh bay leaves, large leaves broken in half
2 pounds albacore or ahi tuna, 1 inch think, cut into 36 1 inch cubes
1 onion, cut into 1-inch chunks
1/2 pound sliced bacon, cut crosswise into 1-inch pieces
Kosher or sea salt and freshly ground black pepper
Soak 12 bamboo skewers in water to cover for 30 minutes. Meanwhile, in a small pot, warm the oil over medium heat until hot, about 2 minutes. Stir in the garlic and lemon zest, then crush 2 bay leaves and add them as well. Set aside to infuse. Cook the onion in salted boiling water for 1 minute, and drain. Do not worry if the pieces separate into layers. Drain the skewers. Without crowding, thread the skewer- bay leaf, a couple of onion layers, bacon, fish, and ending with an extra set of bay and onion. Lay the skewers in a shallow baking dish and pour the cooled oil-garlic mixture over them. Let stand for 15 minutes or refrigerate for 1 hour. Just before grilling, season with salt and pepper.
Heat a grill to medium-high. Grill the skewers, turning once, until the edges of the tuna are browned but the fish still has give and the bacon is cooked, about 4 minutes total. Place the skewers on a platter, squeeze lemon juice over, and finish with salt.
Use 1 pound (36) peeled and deveined medium-sized shrimp in place of the tuna. Thread onto skewers as for the albacore, using 3 shrimp per skewer. Push the skewer through both the head and tail end to keep the shrimp in place. Marinate as directed, then grill over medium heat, turning once, until the shrimp are pink and the bacon is cooked, 4 to 5 minutes total.
bacon recipe courtesy of: The Santa Monica Farmers’ Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm by Amelia Saltsman. Blenheim Press, 2007
Wednesday, July 21, 2010
1899. CURRIED RICE, BACON and CABBAGE PILAF
makes 6 to 8 side-dish servings
4 bacon slices, chopped
6 tablespoons (3/4 stick) butter, diced, divided
1 large onion, chopped
2 garlic cloves, chopped
1 tablespoon minced peeled fresh ginger
1 1/2 cups long-grain white rice
1 tablespoon curry powder
1/2 teaspoon salt
2 3/4 cups low-salt chicken broth
3 cups chopped green cabbage
1 cup chopped seeded plum tomatoes
1 cup chopped green onions
Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Add 4 tablespoons butter to drippings in skillet; melt. Add onion, garlic, and ginger. Sauté over medium-high heat 5 minutes. Add rice, curry powder, and 1/2 teaspoon salt. Stir 1 minute. Add broth; bring to boil. Reduce heat to medium. Stir, cover, and simmer until broth is absorbed, about 15 minutes.
Meanwhile, melt remaining butter in large pot over medium-high heat. Add cabbage; sauté 3 minutes. Mix in tomatoes and green onions. Season with salt and pepper. Stir rice mixture into cabbage.
bacon recipe courtesy of: Anne Marie Gaspard, Gros Islet, St. Lucia | Bon Appétit, May 2006
4 bacon slices, chopped
6 tablespoons (3/4 stick) butter, diced, divided
1 large onion, chopped
2 garlic cloves, chopped
1 tablespoon minced peeled fresh ginger
1 1/2 cups long-grain white rice
1 tablespoon curry powder
1/2 teaspoon salt
2 3/4 cups low-salt chicken broth
3 cups chopped green cabbage
1 cup chopped seeded plum tomatoes
1 cup chopped green onions
Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Add 4 tablespoons butter to drippings in skillet; melt. Add onion, garlic, and ginger. Sauté over medium-high heat 5 minutes. Add rice, curry powder, and 1/2 teaspoon salt. Stir 1 minute. Add broth; bring to boil. Reduce heat to medium. Stir, cover, and simmer until broth is absorbed, about 15 minutes.
Meanwhile, melt remaining butter in large pot over medium-high heat. Add cabbage; sauté 3 minutes. Mix in tomatoes and green onions. Season with salt and pepper. Stir rice mixture into cabbage.
bacon recipe courtesy of: Anne Marie Gaspard, Gros Islet, St. Lucia | Bon Appétit, May 2006
Tuesday, July 20, 2010
1898. MOCHI BACON
mochi
bacon
wooden skewers
Pre-soak wooden skewers in water to avoid burning. Cut the mochi into small rectangular pieces. Cut the bacon rashers in half (unless you are already using short rashers). Wrap the bacon around the mochi and impale on a skewer. Grill over coals or in a toaster oven/electric griller. Serve with chilled beer.
bacon recipe courtesy of: Bill Cooney, Nibbledish
bacon
wooden skewers
Pre-soak wooden skewers in water to avoid burning. Cut the mochi into small rectangular pieces. Cut the bacon rashers in half (unless you are already using short rashers). Wrap the bacon around the mochi and impale on a skewer. Grill over coals or in a toaster oven/electric griller. Serve with chilled beer.
bacon recipe courtesy of: Bill Cooney, Nibbledish
Monday, July 19, 2010
1897. BACON and ONION MARMALADE FOCACCIA
For the onion marmalade
10 medium onions or less if they are big, sliced
5 bacon slices minced
2 teaspoons minced garlic
2 tablespoons Worcestershire Sauce
For the dough
1½ cups lukewarm water
1½ tablespoon granulated yeast (1½ packets)
1½ tablespoon sugar
¼ cup of extra virgin olive oil
6½ cups unbleached all purpose flour
Peel and slice (thick slices) the onions (if you slice it too thin it will all disappear and become just a mush). In a big heavy pot, cook the minced bacon until crispy. Add onions, minced garlic, and salt and black pepper to taste.
Cover and cook over low heat, stirring from time to time, about 30 minutes. Add the Worcestershire sauce. Cook over low heat, still covered, another 30 to 45 minutes, or until mixture have a consistency of marmalade.
For the dough: Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl or a lidded (not airtight) food container. Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachments), or a heavy-duty stand mixer (with dough hook). If you are not using a machine, you may need to use wet hands to incorporate the last bit of flour. Cover (not Airtight) and allow to rest at room temperature until dough rises and collapses. Approximately 2 hours. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in lidded (not airtight) container and use over next 12 days.
Top the dough with crumbled goat cheese, the onion marmalade, and the potatoes sliced thin.
bacon recipe courtesy of: Anna, Chef Wanabe, Los Angeles, California, February 2, 2010
10 medium onions or less if they are big, sliced
5 bacon slices minced
2 teaspoons minced garlic
2 tablespoons Worcestershire Sauce
For the dough
1½ cups lukewarm water
1½ tablespoon granulated yeast (1½ packets)
1½ tablespoon sugar
¼ cup of extra virgin olive oil
6½ cups unbleached all purpose flour
Peel and slice (thick slices) the onions (if you slice it too thin it will all disappear and become just a mush). In a big heavy pot, cook the minced bacon until crispy. Add onions, minced garlic, and salt and black pepper to taste.
Cover and cook over low heat, stirring from time to time, about 30 minutes. Add the Worcestershire sauce. Cook over low heat, still covered, another 30 to 45 minutes, or until mixture have a consistency of marmalade.
For the dough: Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl or a lidded (not airtight) food container. Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachments), or a heavy-duty stand mixer (with dough hook). If you are not using a machine, you may need to use wet hands to incorporate the last bit of flour. Cover (not Airtight) and allow to rest at room temperature until dough rises and collapses. Approximately 2 hours. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in lidded (not airtight) container and use over next 12 days.
Top the dough with crumbled goat cheese, the onion marmalade, and the potatoes sliced thin.
bacon recipe courtesy of: Anna, Chef Wanabe, Los Angeles, California, February 2, 2010
Sunday, July 18, 2010
1896. BROCCOLI BACON SALAD with DRIED CRANBERRIES
5 cups fresh broccoli florets
½ cup dried cranberries
½ cup shelled sunflower seeds
½ cup cooked, crumbled bacon
¼ cup of red onion, chopped
Dressing:
1 cup mayonnaise
2 tablespoons vinegar
½ cup sugar
Combine broccoli florets, dried cranberries, sunflower seeds, crumbled bacon, chopped onion, in a large serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.
bacon recipe courtesy of: Lisa Myers, San Jose, California, on Tastebook.com
½ cup dried cranberries
½ cup shelled sunflower seeds
½ cup cooked, crumbled bacon
¼ cup of red onion, chopped
Dressing:
1 cup mayonnaise
2 tablespoons vinegar
½ cup sugar
Combine broccoli florets, dried cranberries, sunflower seeds, crumbled bacon, chopped onion, in a large serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.
bacon recipe courtesy of: Lisa Myers, San Jose, California, on Tastebook.com
Saturday, July 17, 2010
1895. BUTTERNUT SQUASH AGNOLOTTI with BACON and AGED BALSAMIC
yields four servings
For the pasta dough:
1 pound all-purpose flour, plus extra for dusting
5 large eggs
3 to 4 tablespoons extra-virgin olive oil
Kosher salt
Semolina flour, for dusting
For the filling:
4 cups cubed butternut squash
Extra-virgin olive oil
1/2 teaspoon ground cinnamon
Kosher salt
1 pint ricotta cheese
1/2 cup grated Parmesan
2 large eggs
For the sauce:
Extra-virgin olive oil
3 slices bacon
3 garlic cloves, smashed
1 cup finely diced butternut squash
Kosher salt
2 tablespoons unsalted butter
1/2 cup chicken stock
2 tablespoons chopped fresh sage leaves
1/2 Granny Smith apple, finely diced
1/2 cup freshly grated Parmesan, plus more for serving
Aged balsamic vinegar, for serving
Preheat the oven to 400 degrees F.
For the pasta dough: Put the flour in a pile on a clean, dry work surface. Make a hole about 8-inches wide in the center of the flour pile. Crack all the eggs into the hole and add the olive oil and salt. With a fork beat the eggs and slowly begin to incorporate the flour into the egg mixture. Do not worry about the lumps.
When most of the flour is incorporated, begin kneading the dough mixture with your hands. Knead the dough until it is smooth and supple, about 10 to15 minutes. It is really important to put your whole body into kneading otherwise the pasta will not develop the proper consistency. You need to knead! Wrap the dough in plastic wrap and let it relax for at least 1 hour. If using immediately do not refrigerate.
While the dough is resting, make the filling: Put the butternut squash onto a baking sheet. Drizzle with some olive oil and add the cinnamon and a big pinch of salt. Mix it all together to coat the squash and arrange it in 1 layer on the baking sheet. Roast until the squash is soft and browned, about 15 to 20 minutes. Remove it from the oven and put it into the bowl of a food processor. Add the ricotta cheese, Parmesan, and the eggs and process until smooth. Taste and add salt, if needed. Scrape the filling into a pastry bag and refrigerate until ready to use.
Roll the pasta: Set the pasta roller on the widest setting. Start with half the pasta dough. Using your hands, flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller twice dusting it with flour in between rolls if it feels sticky. Fold it into thirds turn it 90 degrees and run it through the pasta machine 2 to 3 times. Continue to run the pasta through the machine reducing the setting between each run. Stop when you get to the second to last setting. Always hold the pasta on the tops of your hands, palms down! If you hold it with your fingers up you will create stretch marks and those are never good.
To assemble the agnolotti: Lay the pasta sheet on a floured work surface. Brush the lower half of the pasta (the part that is closest to you) lightly with water. This is the "glue" that will hold the agnolotti together. Use the water sparingly, if you use too much it will slide and not stick. Pipe 1-inch balls of filling onto the pasta that has been brushed with water, leaving about 2-inches between each ball. Fold the top half of the pasta over the balls to meet the bottom edge. Using your 2 index fingers poke around each filling ball to seal the agnolotti shut and make sure there are no air bubbles. Cut out each agnolotti using a small round fluted cutter. Transfer to a sheet tray coated with semolina or polenta. Cover and set aside until ready to use.
To make the sauce: Put a tablespoon of extra-virgin olive oil into a large saute pan over medium high heat. Cut the bacon into small pieces and add it along with the garlic to the pan. When the garlic is lightly browned and aromatic remove it from the pan and discard it. When the bacon is crispy add the squash, season with salt, to taste, and cook for 2 minutes. Add the butter, chicken stock, and sage, and cook until the sauce thickens and looks velvety. Stir in the apple and taste for seasoning.
Bring a large pot of well salted water to a boil over medium heat. Add the agnolotti and cook for 3 to 4 minutes. Carefully remove the pasta from the water and immediately put it into the pan with the sauce. Bring it to a boil, shaking the pan frequently. Remove from the heat, sprinkle in the Parmesan, and swirl the pasta until it's coated with the sauce. Transfer to a serving platter and serve immediately, sprinkled with a little more grated Parmesan and a drizzle of balsamic vinegar.
bacon recipe courtesy of: Anne Burrell, "The Final Test," Worst Cooks in America, Food Network
For the pasta dough:
1 pound all-purpose flour, plus extra for dusting
5 large eggs
3 to 4 tablespoons extra-virgin olive oil
Kosher salt
Semolina flour, for dusting
For the filling:
4 cups cubed butternut squash
Extra-virgin olive oil
1/2 teaspoon ground cinnamon
Kosher salt
1 pint ricotta cheese
1/2 cup grated Parmesan
2 large eggs
For the sauce:
Extra-virgin olive oil
3 slices bacon
3 garlic cloves, smashed
1 cup finely diced butternut squash
Kosher salt
2 tablespoons unsalted butter
1/2 cup chicken stock
2 tablespoons chopped fresh sage leaves
1/2 Granny Smith apple, finely diced
1/2 cup freshly grated Parmesan, plus more for serving
Aged balsamic vinegar, for serving
Preheat the oven to 400 degrees F.
For the pasta dough: Put the flour in a pile on a clean, dry work surface. Make a hole about 8-inches wide in the center of the flour pile. Crack all the eggs into the hole and add the olive oil and salt. With a fork beat the eggs and slowly begin to incorporate the flour into the egg mixture. Do not worry about the lumps.
When most of the flour is incorporated, begin kneading the dough mixture with your hands. Knead the dough until it is smooth and supple, about 10 to15 minutes. It is really important to put your whole body into kneading otherwise the pasta will not develop the proper consistency. You need to knead! Wrap the dough in plastic wrap and let it relax for at least 1 hour. If using immediately do not refrigerate.
While the dough is resting, make the filling: Put the butternut squash onto a baking sheet. Drizzle with some olive oil and add the cinnamon and a big pinch of salt. Mix it all together to coat the squash and arrange it in 1 layer on the baking sheet. Roast until the squash is soft and browned, about 15 to 20 minutes. Remove it from the oven and put it into the bowl of a food processor. Add the ricotta cheese, Parmesan, and the eggs and process until smooth. Taste and add salt, if needed. Scrape the filling into a pastry bag and refrigerate until ready to use.
Roll the pasta: Set the pasta roller on the widest setting. Start with half the pasta dough. Using your hands, flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller twice dusting it with flour in between rolls if it feels sticky. Fold it into thirds turn it 90 degrees and run it through the pasta machine 2 to 3 times. Continue to run the pasta through the machine reducing the setting between each run. Stop when you get to the second to last setting. Always hold the pasta on the tops of your hands, palms down! If you hold it with your fingers up you will create stretch marks and those are never good.
To assemble the agnolotti: Lay the pasta sheet on a floured work surface. Brush the lower half of the pasta (the part that is closest to you) lightly with water. This is the "glue" that will hold the agnolotti together. Use the water sparingly, if you use too much it will slide and not stick. Pipe 1-inch balls of filling onto the pasta that has been brushed with water, leaving about 2-inches between each ball. Fold the top half of the pasta over the balls to meet the bottom edge. Using your 2 index fingers poke around each filling ball to seal the agnolotti shut and make sure there are no air bubbles. Cut out each agnolotti using a small round fluted cutter. Transfer to a sheet tray coated with semolina or polenta. Cover and set aside until ready to use.
To make the sauce: Put a tablespoon of extra-virgin olive oil into a large saute pan over medium high heat. Cut the bacon into small pieces and add it along with the garlic to the pan. When the garlic is lightly browned and aromatic remove it from the pan and discard it. When the bacon is crispy add the squash, season with salt, to taste, and cook for 2 minutes. Add the butter, chicken stock, and sage, and cook until the sauce thickens and looks velvety. Stir in the apple and taste for seasoning.
Bring a large pot of well salted water to a boil over medium heat. Add the agnolotti and cook for 3 to 4 minutes. Carefully remove the pasta from the water and immediately put it into the pan with the sauce. Bring it to a boil, shaking the pan frequently. Remove from the heat, sprinkle in the Parmesan, and swirl the pasta until it's coated with the sauce. Transfer to a serving platter and serve immediately, sprinkled with a little more grated Parmesan and a drizzle of balsamic vinegar.
bacon recipe courtesy of: Anne Burrell, "The Final Test," Worst Cooks in America, Food Network
Friday, July 16, 2010
1894. ELK BACKSTRAP PANINI with SMOKED GOUDA, BACON and TOMATO
sliced elk backstrap or sirloin
4 slices of your favorite bread
sliced tomato
smoked gouda cheese
4 slices cooked bacon
1 tablespoon butter
Heat cast iron grill pan on medium-high heat. Butter both sides of your bread and place one side down on pan. Bread will be quick to cook – when browned, turn to other side and add sliced elk meat, bacon, tomato and cheese to one side of sandwich.
Add the other side of bread to the top of sandwich and push down gently with a spatula to heat meat and melt cheese. Turn sandwich to the other side to continue cooking being sure to press down gently for grill marks.
Remove sandwich from heat and enjoy.
bacon recipe courtesy of: Kristy Crabtree, Nevada Foodies, P.O. Box 50998, Sparks, Nevada 89436, May 15, 2010
4 slices of your favorite bread
sliced tomato
smoked gouda cheese
4 slices cooked bacon
1 tablespoon butter
Heat cast iron grill pan on medium-high heat. Butter both sides of your bread and place one side down on pan. Bread will be quick to cook – when browned, turn to other side and add sliced elk meat, bacon, tomato and cheese to one side of sandwich.
Add the other side of bread to the top of sandwich and push down gently with a spatula to heat meat and melt cheese. Turn sandwich to the other side to continue cooking being sure to press down gently for grill marks.
Remove sandwich from heat and enjoy.
bacon recipe courtesy of: Kristy Crabtree, Nevada Foodies, P.O. Box 50998, Sparks, Nevada 89436, May 15, 2010
Thursday, July 15, 2010
1893. GLAZED CHICKEN OYSTERS with CRISP BACON and WILD GARLIC LEAF SALAD
serves four
3 rashers back bacon, with rind, smoked or unsmoked
100ml white wine
20 chicken oysters
1 tablespoon clear honey
For the salad
1 bunch wild garlic
1 white curly endive lettuce
1 lamb's lettuce, leaves separated
150 grams cherry tomatoes, halved
For the dressing
2 tablespoons olive oil
2 teaspoons white wine vinegar
fine sea salt and freshly ground black pepper
Bring a pan of water to the boil and drop in the bacon rashers. Cook for 3 minutes, until they lighten in colour, drain, and pat dry with kitchen paper.
Pour the wine into a separate saucepan and add the chicken oysters. Tightly cover the pan and bring to a simmer. Gently cook the chicken oysters for 5 minutes, remove the pan from the heat, and leave on one side to cool, without removing the lid.
Remove the rind from the cooked bacon and discard. Shred the bacon into 3cm strips, and fry in a tablespoon of olive oil until crisp.
Lift the cooled chicken oysters out of the pan and trim off any extra fat or skin. Strain the cooking liquor through a fine sieve into another pan. Bring to boil, add the honey, and cook down, over a medium heat, until it becomes a sticky glaze.
Return the chicken oysters to the pan and coat with the glaze. Keep warm.
Combine the salad leaves with the tomatoes and stir in the oil, vinegar and seasoning. Toss in the bacon pieces.
Arrange the salad in centre of a large plate, and place the chicken oysters around. Drizzle over any remaining glaze and serve.
bacon recipe courtesy of: Martin Blunos, Market Kitchen, Good Food Channel, UK-TV
3 rashers back bacon, with rind, smoked or unsmoked
100ml white wine
20 chicken oysters
1 tablespoon clear honey
For the salad
1 bunch wild garlic
1 white curly endive lettuce
1 lamb's lettuce, leaves separated
150 grams cherry tomatoes, halved
For the dressing
2 tablespoons olive oil
2 teaspoons white wine vinegar
fine sea salt and freshly ground black pepper
Bring a pan of water to the boil and drop in the bacon rashers. Cook for 3 minutes, until they lighten in colour, drain, and pat dry with kitchen paper.
Pour the wine into a separate saucepan and add the chicken oysters. Tightly cover the pan and bring to a simmer. Gently cook the chicken oysters for 5 minutes, remove the pan from the heat, and leave on one side to cool, without removing the lid.
Remove the rind from the cooked bacon and discard. Shred the bacon into 3cm strips, and fry in a tablespoon of olive oil until crisp.
Lift the cooled chicken oysters out of the pan and trim off any extra fat or skin. Strain the cooking liquor through a fine sieve into another pan. Bring to boil, add the honey, and cook down, over a medium heat, until it becomes a sticky glaze.
Return the chicken oysters to the pan and coat with the glaze. Keep warm.
Combine the salad leaves with the tomatoes and stir in the oil, vinegar and seasoning. Toss in the bacon pieces.
Arrange the salad in centre of a large plate, and place the chicken oysters around. Drizzle over any remaining glaze and serve.
bacon recipe courtesy of: Martin Blunos, Market Kitchen, Good Food Channel, UK-TV
Wednesday, July 14, 2010
1892. DANDELION, GARLIC MUSTARD and CURLY DOCK SALAD with HOT BACON DRESSING
big bowl of freshly picked greens, washed and torn (SEE NOTE)
1 medium red onion, diced
5 slices bacon
3 eggs, beaten
1/3 cup plus 2 tablespoons cider vinegar
1/2 cup sugar
Add onions to greens in bowl, toss. In skillet, saute bacon until crisp. Drain off most of the bacon grease (leave about 2 tablespoons). In small bowl, blend eggs, vinegar and sugar with wire whisk. Pour egg mixture into pan with bacon and return to heat (medium-low) whisking constantly (you don’t want scrambled eggs) until mixture thickens considerably. Serve very warm over greens.
NOTE: Dandelion greens picked before the plant flowers are best. A nice mixture is 2/3 dandelion greens, 1/3 curly dock, and 1/3 garlic mustard. You can substitute or add spinach and endive.
bacon recipe courtesy of: Saimi Bergmann, Canton Rep.com, 500 Market Avenue South, Canton, Ohio 44702, April 19, 2010 | Chuck Hass, Canal Fulton, Ohio
1 medium red onion, diced
5 slices bacon
3 eggs, beaten
1/3 cup plus 2 tablespoons cider vinegar
1/2 cup sugar
Add onions to greens in bowl, toss. In skillet, saute bacon until crisp. Drain off most of the bacon grease (leave about 2 tablespoons). In small bowl, blend eggs, vinegar and sugar with wire whisk. Pour egg mixture into pan with bacon and return to heat (medium-low) whisking constantly (you don’t want scrambled eggs) until mixture thickens considerably. Serve very warm over greens.
NOTE: Dandelion greens picked before the plant flowers are best. A nice mixture is 2/3 dandelion greens, 1/3 curly dock, and 1/3 garlic mustard. You can substitute or add spinach and endive.
bacon recipe courtesy of: Saimi Bergmann, Canton Rep.com, 500 Market Avenue South, Canton, Ohio 44702, April 19, 2010 | Chuck Hass, Canal Fulton, Ohio
Tuesday, July 13, 2010
1891. FARFALLE with BACON and ENDIVES
yields 4-6 servings
1 quart chicken stock or low-sodium broth
1 pound farfalle
1 tablespoon extra-virgin olive oil
1/2 pound thickly sliced bacon, cut crosswise into 1-inch pieces
4 medium Belgian endives, cored and sliced crosswise 1 inch thick
3 large garlic cloves, thinly sliced
1/4 cup coarsely chopped flat-leaf parsley
1 teaspoon finely grated lemon zest
1/4 cup freshly grated Parmesan cheese
salt and freshly ground pepper
In a medium saucepan, boil the chicken stock over high heat until reduced to 1 cup, about 20 minutes.
Meanwhile, in a large pot of boiling salted water, cook the farfalle until it is al dente.
In a large, deep skillet, heat the olive oil. Add the bacon and cook over moderately low heat until slightly crisp, about 7 minutes. Transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of the fat. Add the endives and garlic to the skillet and cook over moderately high heat, tossing, until the endives are just wilted but still crisp, about 4 minutes.
Drain the farfalle and add it to the skillet. Add the reduced chicken stock, parsley, lemon zest and bacon and toss well. Remove from the heat. Stir in the Parmesan and season the pasta with salt and pepper. Transfer to a large bowl and serve at once.
bacon recipe courtesy of: Marcia Kiesel, "Captain Bacon," Food & Wine, May 2003
1 quart chicken stock or low-sodium broth
1 pound farfalle
1 tablespoon extra-virgin olive oil
1/2 pound thickly sliced bacon, cut crosswise into 1-inch pieces
4 medium Belgian endives, cored and sliced crosswise 1 inch thick
3 large garlic cloves, thinly sliced
1/4 cup coarsely chopped flat-leaf parsley
1 teaspoon finely grated lemon zest
1/4 cup freshly grated Parmesan cheese
salt and freshly ground pepper
In a medium saucepan, boil the chicken stock over high heat until reduced to 1 cup, about 20 minutes.
Meanwhile, in a large pot of boiling salted water, cook the farfalle until it is al dente.
In a large, deep skillet, heat the olive oil. Add the bacon and cook over moderately low heat until slightly crisp, about 7 minutes. Transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of the fat. Add the endives and garlic to the skillet and cook over moderately high heat, tossing, until the endives are just wilted but still crisp, about 4 minutes.
Drain the farfalle and add it to the skillet. Add the reduced chicken stock, parsley, lemon zest and bacon and toss well. Remove from the heat. Stir in the Parmesan and season the pasta with salt and pepper. Transfer to a large bowl and serve at once.
bacon recipe courtesy of: Marcia Kiesel, "Captain Bacon," Food & Wine, May 2003
Monday, July 12, 2010
1890. BIBB and RADISH SALAD with BACON DRESSING
yields 4 to 6 servings
6 ounces slab bacon, trimmed and cut into thin, bite-size pieces 1/2 cup water
2 shallots, peeled
Kosher salt
3 tablespoons red wine vinegar
8 radishes, tops trimmed down to 1/2-inch, thoroughly washed and dried
1 tablespoon Dijon mustard
3 heads Bibb lettuce, removed, cut in 1/2, washed and dried
In a large skillet, over medium heat, add the bacon and 1/2 cup water. Bring the water to a boil and reduce until it evaporates. The bacon will start to render its fat and brown. Lower the heat and allow to cook at a slow, steady pace. When the bacon is crispy and light brown, drain the fat into a medium-size bowl and set the bacon aside. Put the shallots on a flat surface and cut them into thin rounds. Transfer to a large salad bowl and season them with salt, to taste. Add the red wine vinegar and mustard and stir to blend. Stir in the bacon fat, tasting as you go. Start with about 1/4 cup of the fat and taste as you add the rest. There should be a good balance between the bacon flavor and the acidity of the red wine vinegar. Set aside. Put the radishes on a cutting board and, using a small, sharp knife, slice them into 1/4-inch rounds (with the bit of the tops still attached). Add them to a small bowl and stir in the mustard. Add the Bibb lettuce to the bowl with the bacon dressing. Toss to blend. Taste for seasoning, then stir in the radishes and the cooked bacon. Serve immediately.
bacon recipe courtesy of: Alex Guarnaschelli, "Lunch with Friends," Alex's Day Off, The Food Network
6 ounces slab bacon, trimmed and cut into thin, bite-size pieces 1/2 cup water
2 shallots, peeled
Kosher salt
3 tablespoons red wine vinegar
8 radishes, tops trimmed down to 1/2-inch, thoroughly washed and dried
1 tablespoon Dijon mustard
3 heads Bibb lettuce, removed, cut in 1/2, washed and dried
In a large skillet, over medium heat, add the bacon and 1/2 cup water. Bring the water to a boil and reduce until it evaporates. The bacon will start to render its fat and brown. Lower the heat and allow to cook at a slow, steady pace. When the bacon is crispy and light brown, drain the fat into a medium-size bowl and set the bacon aside. Put the shallots on a flat surface and cut them into thin rounds. Transfer to a large salad bowl and season them with salt, to taste. Add the red wine vinegar and mustard and stir to blend. Stir in the bacon fat, tasting as you go. Start with about 1/4 cup of the fat and taste as you add the rest. There should be a good balance between the bacon flavor and the acidity of the red wine vinegar. Set aside. Put the radishes on a cutting board and, using a small, sharp knife, slice them into 1/4-inch rounds (with the bit of the tops still attached). Add them to a small bowl and stir in the mustard. Add the Bibb lettuce to the bowl with the bacon dressing. Toss to blend. Taste for seasoning, then stir in the radishes and the cooked bacon. Serve immediately.
bacon recipe courtesy of: Alex Guarnaschelli, "Lunch with Friends," Alex's Day Off, The Food Network
Sunday, July 11, 2010
1889. BACON, ONION and SWEET PEA RISOTTO
serves 3-4
1 cup Arborio Rice
4 cups chicken stock
1/2 onion, chopped (red or yellow)
4 slices bacon, cut into 1-inch pieces
1/2 cup white wine
1/2 cup frozen peas
1/2 cup parmesan + more for garnish
Get out two saucepans - one to heat your chicken stock and one for everything else. Add stock to one saucepan and heat on medium-high. Heat the "everything else" saucepan on medium and add bacon and saute. Cook bacon to desired consistency and just when it is about ready add your onion. Saute onion until translucent. About 4 minutes.
Add white wine and scrape all the brown, delicious bits off the bottom of the pan. Then add rice and mix with bacon, onion and wine mixture.
Cook for 2-3 minutes. Add one ladle of stock to the rice mixture. Once that liquid has cooked down, add another ladle, and do this until you have used all of your stock and your rice is cooked through. Turn off the heat and add frozen peas and parmesan (stir together) - the heat from the risotto will cook the peas so they are perfectly green. Sprinkle with more parmesan and enjoy!!
bacon recipe courtesy of: Lindsay, The Cottage Home, January 5, 2010
1 cup Arborio Rice
4 cups chicken stock
1/2 onion, chopped (red or yellow)
4 slices bacon, cut into 1-inch pieces
1/2 cup white wine
1/2 cup frozen peas
1/2 cup parmesan + more for garnish
Get out two saucepans - one to heat your chicken stock and one for everything else. Add stock to one saucepan and heat on medium-high. Heat the "everything else" saucepan on medium and add bacon and saute. Cook bacon to desired consistency and just when it is about ready add your onion. Saute onion until translucent. About 4 minutes.
Add white wine and scrape all the brown, delicious bits off the bottom of the pan. Then add rice and mix with bacon, onion and wine mixture.
Cook for 2-3 minutes. Add one ladle of stock to the rice mixture. Once that liquid has cooked down, add another ladle, and do this until you have used all of your stock and your rice is cooked through. Turn off the heat and add frozen peas and parmesan (stir together) - the heat from the risotto will cook the peas so they are perfectly green. Sprinkle with more parmesan and enjoy!!
bacon recipe courtesy of: Lindsay, The Cottage Home, January 5, 2010
Saturday, July 10, 2010
1888. SMOKED HADDOCK with BLACK PUDDING and BACON
2 undyed smoked haddock fillets (175-200 g/6-7 oz each), skinned
2 thin slices of black pudding, skinned (cut very cold or it might crumble)
4 rashers traditionally cured unsmoked back bacon
extra virgin olive oil, for drizzling
Preheat the oven to 200 degrees C/450 degrees F/Gas 8. Roll the fish so that the thin ends are tucked underneath; you want a neat little parcel. Top with the black pudding then wrap in the bacon. Place on a lightly oiled baking sheet and drizzle with oil. (I don’t season, as cured fish is already salted). Place the baking sheet near the top of the oven for 15 minutes, or until the fish is just cooked. Serve hot with the pan juices poured over.
bacon recipe courtesy of: Sue Lawrence, The Times Online, UK, January 25, 2008
2 thin slices of black pudding, skinned (cut very cold or it might crumble)
4 rashers traditionally cured unsmoked back bacon
extra virgin olive oil, for drizzling
Preheat the oven to 200 degrees C/450 degrees F/Gas 8. Roll the fish so that the thin ends are tucked underneath; you want a neat little parcel. Top with the black pudding then wrap in the bacon. Place on a lightly oiled baking sheet and drizzle with oil. (I don’t season, as cured fish is already salted). Place the baking sheet near the top of the oven for 15 minutes, or until the fish is just cooked. Serve hot with the pan juices poured over.
bacon recipe courtesy of: Sue Lawrence, The Times Online, UK, January 25, 2008
Friday, July 09, 2010
1887. VEAL AND MUSHROOM MEATLOAF with BACON
yields 8-10 servings
4 tablespoons unsalted butter
1/2 pound white mushrooms, cut into 1/2-inch dice
Salt and freshly ground pepper
1 medium onion, minced
1 medium green bell pepper, minced
1/2 pound lean thick-cut bacon, trimmed of fat and coarsely chopped plus 4 thick-cut slices, halved crosswise
2 1/2 pounds ground veal (not too lean)
1 cup oyster crackers, crumbled
1/4 cup ketchup
1/4 cup drained prepared horseradish
1 large egg, lightly beaten
1 tablespoon all-purpose flour
1 cup sour cream
Preheat the oven to 350°F. Melt 2 tablespoons of the butter in a large skillet. Add the mushrooms, season with salt and pepper, and cook over moderate heat until they release their liquid, about 4 minutes. Increase the heat to moderately high and cook, stirring, until browned, about 4 minutes longer. Add the onion, bell pepper, and 1 tablespoon of the butter. Cook over low heat, stirring occasionally, until the onion and bell pepper soften, about 10 minutes. Let cool to room temperature.
Mince the chopped bacon in a food processor. In a large bowl, combine the minced bacon with the veal, cracker crumbs, ketchup, horseradish, egg, and the cooled mushroom mixture. Season with salt and pepper and mix thoroughly with your hands. Sauté a small piece of the meatloaf mixture in the skillet over moderate heat and taste for seasoning. Add more salt and pepper to the meatloaf mixture, if necessary. Pack the meat into a 2-quart loaf pan and arrange the halved bacon strips on top.
Bake the meat loaf for 1 1/4 hours, or until an instant-read thermometer inserted in the center registers 140°F. Drain the pan juices into a heatproof bowl and skim off the fat; you should have 2/3 cup of juices.
Preheat the broiler. Broil the meatloaf 5 inches from the heat for 1 minute, or until the bacon is browned. Let the meat loaf rest in the pan for at least 10 or for up to 30 minutes.
Meanwhile, in a small saucepan, melt the remaining 1 tablespoon of butter over low heat. Whisk in the flour until smooth, then whisk in the reserved pan juices. Bring the sauce to a simmer, whisking constantly, until thickened. Add the sour cream and cook, stirring, until hot, about 2 minutes; do not let the sauce boil. Season with salt and pepper. Thickly slice the meatloaf and serve with the sour cream sauce.
bacon recipe courtesy of: Marcia Kiesel, Food & Wine
4 tablespoons unsalted butter
1/2 pound white mushrooms, cut into 1/2-inch dice
Salt and freshly ground pepper
1 medium onion, minced
1 medium green bell pepper, minced
1/2 pound lean thick-cut bacon, trimmed of fat and coarsely chopped plus 4 thick-cut slices, halved crosswise
2 1/2 pounds ground veal (not too lean)
1 cup oyster crackers, crumbled
1/4 cup ketchup
1/4 cup drained prepared horseradish
1 large egg, lightly beaten
1 tablespoon all-purpose flour
1 cup sour cream
Preheat the oven to 350°F. Melt 2 tablespoons of the butter in a large skillet. Add the mushrooms, season with salt and pepper, and cook over moderate heat until they release their liquid, about 4 minutes. Increase the heat to moderately high and cook, stirring, until browned, about 4 minutes longer. Add the onion, bell pepper, and 1 tablespoon of the butter. Cook over low heat, stirring occasionally, until the onion and bell pepper soften, about 10 minutes. Let cool to room temperature.
Mince the chopped bacon in a food processor. In a large bowl, combine the minced bacon with the veal, cracker crumbs, ketchup, horseradish, egg, and the cooled mushroom mixture. Season with salt and pepper and mix thoroughly with your hands. Sauté a small piece of the meatloaf mixture in the skillet over moderate heat and taste for seasoning. Add more salt and pepper to the meatloaf mixture, if necessary. Pack the meat into a 2-quart loaf pan and arrange the halved bacon strips on top.
Bake the meat loaf for 1 1/4 hours, or until an instant-read thermometer inserted in the center registers 140°F. Drain the pan juices into a heatproof bowl and skim off the fat; you should have 2/3 cup of juices.
Preheat the broiler. Broil the meatloaf 5 inches from the heat for 1 minute, or until the bacon is browned. Let the meat loaf rest in the pan for at least 10 or for up to 30 minutes.
Meanwhile, in a small saucepan, melt the remaining 1 tablespoon of butter over low heat. Whisk in the flour until smooth, then whisk in the reserved pan juices. Bring the sauce to a simmer, whisking constantly, until thickened. Add the sour cream and cook, stirring, until hot, about 2 minutes; do not let the sauce boil. Season with salt and pepper. Thickly slice the meatloaf and serve with the sour cream sauce.
bacon recipe courtesy of: Marcia Kiesel, Food & Wine
Thursday, July 08, 2010
1886. SAUSAGE and BACON ROLLS with TOMATO RICE
serves four
8 oz. long-grain rice
1 pint beef stock
2 teaspoons tomato puree
1 small onion, peeled and chopped
1/2 teaspoon salt
8 sausages
8 rashers bacon
1/2 pint tomato sauce
Wash the rice several times and drain. Mix the beef stock, tomato puree and onion with the salt and bring to the boil. Pour over the rice and fork through to stop grains sticking together. Cover and simmer until all liquid is absorbed, about 15 minutes. Turn the grill on high and brown the sausages on each side for 3 minutes. Allow to cool slightly and then wrap bacon rashers around the sausages. Grill for a further 5 minutes under a medium heat. Alternatively bake in the oven at 180°C (350°F) Gas 4 in the tomato sauce for 15 minutes after browning under the grill. Arrange the sausage and bacon rolls on the tomato rice and pour the sauce on top.
bacon recipe courtesy of: Cook it Simply
8 oz. long-grain rice
1 pint beef stock
2 teaspoons tomato puree
1 small onion, peeled and chopped
1/2 teaspoon salt
8 sausages
8 rashers bacon
1/2 pint tomato sauce
Wash the rice several times and drain. Mix the beef stock, tomato puree and onion with the salt and bring to the boil. Pour over the rice and fork through to stop grains sticking together. Cover and simmer until all liquid is absorbed, about 15 minutes. Turn the grill on high and brown the sausages on each side for 3 minutes. Allow to cool slightly and then wrap bacon rashers around the sausages. Grill for a further 5 minutes under a medium heat. Alternatively bake in the oven at 180°C (350°F) Gas 4 in the tomato sauce for 15 minutes after browning under the grill. Arrange the sausage and bacon rolls on the tomato rice and pour the sauce on top.
bacon recipe courtesy of: Cook it Simply
Wednesday, July 07, 2010
1885. FRENCH BACON, HAM and PRUNE PIE
makes 4 servings
10 pitted prunes
2 teaspoons active dry yeast
¼ cup warm water
1½ cups minced ventrèche bacon or lean salt pork with rind removed
1 cup minced cooked ham
2 medium onions, minced
½ cup minced Swiss chard or spinach leaves
1½ teaspoons chopped fresh chervil, or ½ teaspoon dried
1½ teaspoons chopped fresh tarragon, or ½ teaspoon dried
2/3 cup all-purpose flour
1 cup milk
4 large eggs, beaten
salt and freshly ground black pepper to taste
3 tablespoons butter
Place the prunes in a saucepan with enough water to cover, bring to a boil, reduce the heat to low, and simmer gently 30 minutes. Remove from the heat, cover, let stand for 15 minutes, and drain. In a small bowl, combine the yeast and water, stir, and let proof for 10 minutes. Preheat the oven to 350°F. In a large bowl, combine the bacon, ham, onion, Swiss chard, chervil, tarragon, and flour and stir well. Whisk in the milk and eggs, add the prunes, yeast mixture, and salt and pepper, and stir well. Rub the sides and bottom of a large, deep ovenproof skillet with the butter, heat the skillet over moderately high heat about 2 minutes, pour in the batter, and cook for 1 minute. Transfer the skillet to the oven and bake the pie till golden brown, about 40 minutes. To serve, loosen the pie with a spatula, transfer to a heated platter, and cut into 4 wedges. (The pie is also good served at room temperature.)
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
10 pitted prunes
2 teaspoons active dry yeast
¼ cup warm water
1½ cups minced ventrèche bacon or lean salt pork with rind removed
1 cup minced cooked ham
2 medium onions, minced
½ cup minced Swiss chard or spinach leaves
1½ teaspoons chopped fresh chervil, or ½ teaspoon dried
1½ teaspoons chopped fresh tarragon, or ½ teaspoon dried
2/3 cup all-purpose flour
1 cup milk
4 large eggs, beaten
salt and freshly ground black pepper to taste
3 tablespoons butter
Place the prunes in a saucepan with enough water to cover, bring to a boil, reduce the heat to low, and simmer gently 30 minutes. Remove from the heat, cover, let stand for 15 minutes, and drain. In a small bowl, combine the yeast and water, stir, and let proof for 10 minutes. Preheat the oven to 350°F. In a large bowl, combine the bacon, ham, onion, Swiss chard, chervil, tarragon, and flour and stir well. Whisk in the milk and eggs, add the prunes, yeast mixture, and salt and pepper, and stir well. Rub the sides and bottom of a large, deep ovenproof skillet with the butter, heat the skillet over moderately high heat about 2 minutes, pour in the batter, and cook for 1 minute. Transfer the skillet to the oven and bake the pie till golden brown, about 40 minutes. To serve, loosen the pie with a spatula, transfer to a heated platter, and cut into 4 wedges. (The pie is also good served at room temperature.)
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
Tuesday, July 06, 2010
1884. BACON and SQUASH-FILLED CREPES with SALSA VERDE and BABY GREENS SALAD
makes eight servings
Crepes
1/4 cup (1/2 stick) unsalted butter
3 large eggs
1 cup (or more) whole milk, divided
3/4 cup water
1 teaspoon salt
2 cups all purpose flour
melted butter (for cooking crepes)
Filling
8 ounces bacon, diced
6 cups 1/2-inch cubes peeled seeded butternut squash (from 4-pound squash)
2 cups chopped onions
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1/2 cup crème fraîche
1 tablespoon fresh lemon juice
Salsa verde
1 cup chopped fresh Italian parsley
1/2 cup chopped fresh mint
1/2 cup chopped fresh tarragon
6 tablespoons chopped shallots
2/3 cup extra-virgin olive oil
Salad
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
flaked sea salt (such as Maldon)
1 5-ounce container mixed baby greens
Crepes: Cook 1/4 cup butter in small skillet over medium heat until butter browns, stirring occasionally, about 4 minutes; cool slightly. Blend eggs, 1 cup milk, 3/4 cup water, and salt in blender. With machine running, add flour 1/2 cup at a time, blending until smooth after each addition and stopping to scrape down sides of blender as needed. Blend in browned butter. Blend in more milk by tablespoonfuls to thin to consistency of thick cream if necessary. Let batter rest at least 30 minutes and up to 1 hour. Reblend 5 seconds before using.
Heat 10-inch-diameter nonstick skillet with 8-inch-diameter bottom over medium-high heat. Brush with melted butter. Add scant 1/4 cup batter, shaking and rotating skillet so batter covers bottom. Cook until crepe is brown on bottom, 30 to 40 seconds. Run heatproof rubber spatula around edge and turn crepe over. Cook until brown in spots on bottom, 30 to 40 seconds. Turn crepe out onto paper towel. Repeat with remaining batter to make 16 crepes, brushing pan with butter each time and stacking crepes between paper towels. DO AHEAD Can be made 1 day ahead. Wrap crepe stack in foil and refrigerate.
Filling: Preheat oven to 350°F. Cook bacon in large deep ovenproof skillet (or pot) over medium-high heat until light brown. Add squash, onions, and herbs to skillet; toss to coat evenly. Place in oven and bake until squash is tender and onions are beginning to brown, stirring occasionally, about 1 hour. Mix crème fraîche and lemon juice into filling. Season with salt and pepper.
Brush 15x10x2-inch glass baking dish with butter. Arrange 1 crepe, brown spots up, on work surface. Spoon 1/4 cup filling in strip down center. Fold sides over; place filled crepe, seam side down, in prepared dish. Repeat with remaining crepes and filling. Cover dish with foil. DO AHEAD Can be made 1 day ahead; chill.
Salsa verde: Combine chopped herbs and shallots in processor. With machine running, pour oil through feed tube and blend until coarse sauce forms. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Cover and let stand at room temperature. Whisk to blend before using.
Position rack in center of oven and preheat to 350°F. Bake crepes covered until heated through, about 20 minutes.
Salad: Whisk olive oil and lemon juice in large bowl to blend. Season dressing with salt flakes and pepper. Add greens and toss to coat.
Place 2 crepes on each plate. Drizzle crepes with salsa verde. Serve salad alongside crepes.
bacon recipe courtesy of: Bon Appetit, January 2009 | Simpatica Dining Hall, 828 Southeast Ash Street, Portland, Oregon, (503) 235-1600
Crepes
1/4 cup (1/2 stick) unsalted butter
3 large eggs
1 cup (or more) whole milk, divided
3/4 cup water
1 teaspoon salt
2 cups all purpose flour
melted butter (for cooking crepes)
Filling
8 ounces bacon, diced
6 cups 1/2-inch cubes peeled seeded butternut squash (from 4-pound squash)
2 cups chopped onions
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1/2 cup crème fraîche
1 tablespoon fresh lemon juice
Salsa verde
1 cup chopped fresh Italian parsley
1/2 cup chopped fresh mint
1/2 cup chopped fresh tarragon
6 tablespoons chopped shallots
2/3 cup extra-virgin olive oil
Salad
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
flaked sea salt (such as Maldon)
1 5-ounce container mixed baby greens
Crepes: Cook 1/4 cup butter in small skillet over medium heat until butter browns, stirring occasionally, about 4 minutes; cool slightly. Blend eggs, 1 cup milk, 3/4 cup water, and salt in blender. With machine running, add flour 1/2 cup at a time, blending until smooth after each addition and stopping to scrape down sides of blender as needed. Blend in browned butter. Blend in more milk by tablespoonfuls to thin to consistency of thick cream if necessary. Let batter rest at least 30 minutes and up to 1 hour. Reblend 5 seconds before using.
Heat 10-inch-diameter nonstick skillet with 8-inch-diameter bottom over medium-high heat. Brush with melted butter. Add scant 1/4 cup batter, shaking and rotating skillet so batter covers bottom. Cook until crepe is brown on bottom, 30 to 40 seconds. Run heatproof rubber spatula around edge and turn crepe over. Cook until brown in spots on bottom, 30 to 40 seconds. Turn crepe out onto paper towel. Repeat with remaining batter to make 16 crepes, brushing pan with butter each time and stacking crepes between paper towels. DO AHEAD Can be made 1 day ahead. Wrap crepe stack in foil and refrigerate.
Filling: Preheat oven to 350°F. Cook bacon in large deep ovenproof skillet (or pot) over medium-high heat until light brown. Add squash, onions, and herbs to skillet; toss to coat evenly. Place in oven and bake until squash is tender and onions are beginning to brown, stirring occasionally, about 1 hour. Mix crème fraîche and lemon juice into filling. Season with salt and pepper.
Brush 15x10x2-inch glass baking dish with butter. Arrange 1 crepe, brown spots up, on work surface. Spoon 1/4 cup filling in strip down center. Fold sides over; place filled crepe, seam side down, in prepared dish. Repeat with remaining crepes and filling. Cover dish with foil. DO AHEAD Can be made 1 day ahead; chill.
Salsa verde: Combine chopped herbs and shallots in processor. With machine running, pour oil through feed tube and blend until coarse sauce forms. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Cover and let stand at room temperature. Whisk to blend before using.
Position rack in center of oven and preheat to 350°F. Bake crepes covered until heated through, about 20 minutes.
Salad: Whisk olive oil and lemon juice in large bowl to blend. Season dressing with salt flakes and pepper. Add greens and toss to coat.
Place 2 crepes on each plate. Drizzle crepes with salsa verde. Serve salad alongside crepes.
bacon recipe courtesy of: Bon Appetit, January 2009 | Simpatica Dining Hall, 828 Southeast Ash Street, Portland, Oregon, (503) 235-1600
Monday, July 05, 2010
1883. PEPPER JACK-BACON MASHERS
yields 10 servings (1/2 cup each)
2 1/2 cups milk
1 1/4 cups water
1/4 cup margarine or butter
1 box (7.2 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes
1 cup shredded pepper jack cheese (4 oz)
1/2 cup crumbled cooked bacon
2 tablespoons chopped fresh parsley, if desired
1 tablespoon crumbled cooked bacon, if desired
In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese and 1/2 cup bacon. Spoon potatoes into serving dish; top with parsley and 1 tablespoon bacon.
bacon recipe courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440
2 1/2 cups milk
1 1/4 cups water
1/4 cup margarine or butter
1 box (7.2 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes
1 cup shredded pepper jack cheese (4 oz)
1/2 cup crumbled cooked bacon
2 tablespoons chopped fresh parsley, if desired
1 tablespoon crumbled cooked bacon, if desired
In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese and 1/2 cup bacon. Spoon potatoes into serving dish; top with parsley and 1 tablespoon bacon.
bacon recipe courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440
Sunday, July 04, 2010
1882. BACON FUDGE
8 strips of crispy bacon
18 ounces semi-sweet chocolate chips
one 14 ounce can sweetened condensed milk
dash of salt
1/2 to 1 cup chopped nuts
1 and 1/2 teaspoons of vanilla extract
Cook the bacon. Once the bacon is cooked, please cool the strips in the fridge for about an hour.Make sure you remove as much of the grease as possible from the strips.
In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread a thin layer of fudge into an 8 or 9 inch square pan lined with wax paper. Layer four pieces of bacon. Spread another layer of fudge. Layer four more pieces of bacon the opposite way. Chill 2 hours until or until firm. Turn fudge onto cutting board, peel off paper and cut into squares.
bacon recipe courtesy of: Laurie Ruettimann, Punk Rock Human Resources, June 22, 2009
18 ounces semi-sweet chocolate chips
one 14 ounce can sweetened condensed milk
dash of salt
1/2 to 1 cup chopped nuts
1 and 1/2 teaspoons of vanilla extract
Cook the bacon. Once the bacon is cooked, please cool the strips in the fridge for about an hour.Make sure you remove as much of the grease as possible from the strips.
In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread a thin layer of fudge into an 8 or 9 inch square pan lined with wax paper. Layer four pieces of bacon. Spread another layer of fudge. Layer four more pieces of bacon the opposite way. Chill 2 hours until or until firm. Turn fudge onto cutting board, peel off paper and cut into squares.
bacon recipe courtesy of: Laurie Ruettimann, Punk Rock Human Resources, June 22, 2009
Saturday, July 03, 2010
1881. ROOT BEER BAKED BEANS with BACON
makes eight servings
4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces
3 1/2 cups chopped onions
2 garlic cloves, minced
4 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 1/2 cups root beer (preferably artisanal)
3 tablespoons apple cider vinegar
3 tablespoons mild-flavored (light) molasses
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 1/2 teaspoons chili powder
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
Preheat oven to 400°F. Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels. Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix. Stir in bacon; bring to boil. Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.
bacon recipe courtesy of: Rick Rodgers, Bon Appétit, July 2010
4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces
3 1/2 cups chopped onions
2 garlic cloves, minced
4 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 1/2 cups root beer (preferably artisanal)
3 tablespoons apple cider vinegar
3 tablespoons mild-flavored (light) molasses
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 1/2 teaspoons chili powder
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
Preheat oven to 400°F. Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels. Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix. Stir in bacon; bring to boil. Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.
bacon recipe courtesy of: Rick Rodgers, Bon Appétit, July 2010
Friday, July 02, 2010
1880. BACON SCRAPPLE
makes 4 to 6 servings
½ pound maple-cured bacon slices
1 cup yellow cornmeal
4 cups cold water
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 bay leaf, crumbled
In a large skillet, fry the bacon till crisp, drain on paper towels, and chop into small pieces. Reserve the bacon fat.
In a small bowl, stir the cornmeal into 1 cup of the cold water. In a heavy saucepan, bring the remaining 3 cups of water to a boil and add the salt, pepper, and bay leaf. Stir in the cornmeal and 4 tablespoons of the reserved bacon fat, reduce the heat to moderate, and cook, stirring often, till the mixture is thickened, about 20 minutes. Remove pan from the heat and stir in the bacon pieces.
Grease an 8½-by-4½-by-2½-inch loaf pan and scrape the scrapple into the pan. Let cool, cover with plastic wrap, and chill till set and firm, at least 4 hours.
Cut the loaf into ½-inch slices. In a skillet, heat a little of the bacon fat over moderate heat and fry each slice of scrapple till browned and crisp around the edges, about 5 minutes on each side. Serve hot.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
½ pound maple-cured bacon slices
1 cup yellow cornmeal
4 cups cold water
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 bay leaf, crumbled
In a large skillet, fry the bacon till crisp, drain on paper towels, and chop into small pieces. Reserve the bacon fat.
In a small bowl, stir the cornmeal into 1 cup of the cold water. In a heavy saucepan, bring the remaining 3 cups of water to a boil and add the salt, pepper, and bay leaf. Stir in the cornmeal and 4 tablespoons of the reserved bacon fat, reduce the heat to moderate, and cook, stirring often, till the mixture is thickened, about 20 minutes. Remove pan from the heat and stir in the bacon pieces.
Grease an 8½-by-4½-by-2½-inch loaf pan and scrape the scrapple into the pan. Let cool, cover with plastic wrap, and chill till set and firm, at least 4 hours.
Cut the loaf into ½-inch slices. In a skillet, heat a little of the bacon fat over moderate heat and fry each slice of scrapple till browned and crisp around the edges, about 5 minutes on each side. Serve hot.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007
Thursday, July 01, 2010
1879. QUINOA PILAF with SWEET POTATOES, KALE and BACON
serves four
2 to 4 slices of bacon, diced
1/4 large onion, cut in half and sliced thin
1 cup quinoa
1 1/2 cup water
1 teaspoon salt, divided
1 medium sweet potato (about 10 ounces), cut into 1/4-inch cubes
1 small bunch kale (about 8 ounces), chopped coarsely
2 tablespoons olive oil
4 scallions, green parts only, sliced thin, for garnish
Preheat the oven to 475°F. In a medium saucepan with a tight fitting lid, cook the bacon over medium heat until the bacon is crisp and the fat is rendered, about 10 minutes. Reserve the bacon bits. Drop the onions into the hot bacon fat and sauté, stirring occasionally, until the onions soften, about 5 minutes. Add the quinoa and toss until coated with the fat and the grains are slightly toasted, about 2 minutes more. Add the water and 1/2 teaspoon of the salt, bring to a boil, stir once, cover, reduce to low and let cook undisturbed until the water is absorbed and the quinoa is tender, about 15 minutes. While the quinoa is cooking, toss the sweet potatoes and kale with the olive oil and salt and spread in a single layer on a baking sheet. Bake until the potatoes and kale begin to brown in places and the potatoes are tender, about 15 minutes. When the quinoa is cooked, stir in the potatoes, kale, and bacon. Top with fresh scallion slices and reserved bacon bits.
bacon recipe courtesy of: Joy Manning, Serious Eats: A Food Blog and Community, December 1, 2009
2 to 4 slices of bacon, diced
1/4 large onion, cut in half and sliced thin
1 cup quinoa
1 1/2 cup water
1 teaspoon salt, divided
1 medium sweet potato (about 10 ounces), cut into 1/4-inch cubes
1 small bunch kale (about 8 ounces), chopped coarsely
2 tablespoons olive oil
4 scallions, green parts only, sliced thin, for garnish
Preheat the oven to 475°F. In a medium saucepan with a tight fitting lid, cook the bacon over medium heat until the bacon is crisp and the fat is rendered, about 10 minutes. Reserve the bacon bits. Drop the onions into the hot bacon fat and sauté, stirring occasionally, until the onions soften, about 5 minutes. Add the quinoa and toss until coated with the fat and the grains are slightly toasted, about 2 minutes more. Add the water and 1/2 teaspoon of the salt, bring to a boil, stir once, cover, reduce to low and let cook undisturbed until the water is absorbed and the quinoa is tender, about 15 minutes. While the quinoa is cooking, toss the sweet potatoes and kale with the olive oil and salt and spread in a single layer on a baking sheet. Bake until the potatoes and kale begin to brown in places and the potatoes are tender, about 15 minutes. When the quinoa is cooked, stir in the potatoes, kale, and bacon. Top with fresh scallion slices and reserved bacon bits.
bacon recipe courtesy of: Joy Manning, Serious Eats: A Food Blog and Community, December 1, 2009
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