1950. WARM SMOKED BACON, BROAD BEAN and SEA PURSLANE SALAD

8 new potatoes, washed
2 rashers of smoked back bacon
2 breakfast radishes, washed
20 leaves of sea purslane, washed
125 grams broad beans, shelled and outer skins removed
10 ml extra virgin live oil
sea salt and freshly cracked black pepper

Cook the new potatoes in salted boiling water until tender, refresh and drain. Peel the potatoes and break them into bite size irregular chunks. Wash the radishes, remove the leaves and slice the radishes finely using a mandolin. Blanch and refresh the broad beans and remove the outer skins and finely shred the sea purslane. Shred the smoked back bacon.


bacon recipe courtesy of: The British Larder, July 27, 2010

1949. BACON-WRAPPED LOIN of KID and QUINCY JELLY GLAZE with GOATS' CHEESE DAUPHINOISE POTATOES, CARAWAY CARROT PUREE and BUTTERED BROAD BEANS

serves four


For the goats' cheese dauphinoise potatoes
2 oz. butter, for greasing
3 lb, 3 oz waxy potatoes, peeled, thinly sliced on a mandoline
salt and freshly ground black pepper
7 oz. goats' cheese
2 garlic cloves, finely sliced
10½ fl oz double cream
10½ fl oz goats' milk

For the kid
2 kid loins, cut into 12 slices, each 2-in thick
12 rashers smoked streaky bacon, cut in half lengthways
knob of butter
4 tbsp sunflower oil
1 bunch fresh sage, leaves only

For the quince jelly glaze
2 oz. unsalted butter
1 garlic clove, crushed to a paste with the edge of a knife
5 oz. quince jelly
1 tbsp chopped fresh rosemary leaves
3 tbsp fresh beef stock
salt and freshly ground black pepper

For the vegetables
14 oz carrots, peeled, chopped
2 tbsp caraway seeds
salt and freshly ground black pepper
7 oz broad beans, pods removed (podless weight)
2 oz butter
2 oz quince and fig 'cheese', thinly sliced, to serve

Preheat the oven to 200C/400F/Gas 6.

For the goats' cheese dauphinoise potatoes, grease the insides of a large ovenproof dish liberally with butter. Arrange a layer of potato slices in the bottom of the dish, and season, to taste, with salt and freshly ground black pepper. Repeat the layering process, seasoning between each potato layer, until the layers of potato slices reach halfway up the sides of the dish. Crumble over the goats' cheese and sprinkle over the garlic. Continue to layer the potatoes, seasoning between each layer of potato slices, until all of the potato slices have been used up. Pour over the cream and goats' milk until the liquid just covers top layer of potato slices. Cover the dish with aluminium foil and transfer to the oven. Bake for one hour, or until the potatoes are just tender, then remove the foil and return the dish to the oven for a further 12-15 minutes, or until the top layer is crisp and golden-brown. Remove from the oven and set aside to cool slightly. Cut the dauphinoise potatoes into squares and keep warm.

For the kid, wrap each slice of kid loin in one of the halved bacon rashers and secure with a cocktail stick. Heat the butter and two tablespoons of the oil in a large, ovenproof frying pan over a medium to high heat. When the oil is hot, add the wrapped kid loins and fry for 1-2 minutes, on each side, or until browned on both sides. Transfer the pan to the oven and continue to cook for 5-8 minutes, or until the kid loins are just cooked and the bacon is crisp. Remove from the oven and set aside to rest for 4-5 minutes. Heat the remaining two tablespoons of oil in a separate pan, add the sage leaves and fry for one minute, or until crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.

For the quince jelly glaze, heat the butter in a pan over a medium heat. When the butter is foaming, add the garlic and fry for 1-2 minutes, or until softened but not coloured. Add the quince jelly and stir until it has dissolved. Add the rosemary leaves and beef stock and stir until well combined. Season, to taste, with salt and freshly ground black pepper, then bring the mixture to a simmer and continue to simmer for a further 1-2 minutes, or until the mixture has thickened slightly.

Meanwhile, for the vegetables, bring a pan of salted water to the boil, add the carrots and caraway seeds and cook for 6-8 minutes, or until tender. Drain well, then transfer the boiled carrots and caraway seeds to a food processor and blend to a purée. (Add a little cooking water to the mixture to loosen the purée as necessary.) Season, to taste, with salt and freshly ground black pepper. Bring a separate pan of salted water to the boil, add the broad beans and cook for 1-2 minutes, or until just tender. Drain well and refresh the beans in cold water, then peel away the outer membranes from the beans and set aside. Heat the butter in a separate pan over a medium heat. When the butter has melted, add the cooked beans and stir until coated in the melted butter and warmed through. Season, to taste, with salt and freshly ground black pepper.

To serve, place one square of goats' cheese dauphinoise potatoes into the centre of each of four serving plates. Spread a spoonful of the quince jelly glaze in a circle onto each plate and place three pieces of wrapped kid loin on top of each. Balance a slice of the quince and fig 'cheese' on top of each serving. Top with one deep-fried sage leaf. Spoon the buttered broad beans alongside. Using two spoons, make quenelles of the carrot and caraway purée alongside.


bacon recipe courtesy of: The Hairy Bikers, The Hairy Bikers' Food Tour of Britain, BBC-Food

1948. PLANTAIN MASH with BACON

yields four servings


1 onion, minced
1 tablespoon garlic, minced
6 to 8 slices bacon, minced
1/2 cup chicken stock
1 1/4 cups heavy cream
4 to 5 ripe plantains, roughly chopped
1 teaspoons salt
1 teaspoon coarse ground black pepper

Heat a Dutch oven over medium-high heat and add the onion, garlic and bacon. Cook until the bacon is crisp, about 12 to 15 minutes. Stir in the stock and 1 cup of the heavy cream. Reduce the heat to medium-low and add the plantains. Simmer the mixture until the plantains are tender, about 5 to 8 minutes. Add the remaining 1/4 cup of heavy cream and the salt and pepper. Mash together until well combined. Transfer to a serving bowl and serve.


bacon recipe courtesy of: Aaron McCargo, Jr., "Date Night Any Night," Big Daddy's House, Food Network

1947. GRILLED BLUE FISH on WATERCRESS with WARM BACON DRESSING

yields four servings


6 cups watercress, washed and spun dry
2 tablespoons olive oil
1/2 pound apple-smoked bacon, diced
1 tablespoon minced shallot
1 teaspoon minced garlic
1/4 cup chopped walnuts
1 cup thinly sliced Granny Smith apples
2 tablespoons honey
4 (6-ounce) blue fish fillets, at least 1/2-inch thick
2 tablespoons creole seasoning
2 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh chopped basil, plus fresh basil sprigs, as garnish
1/2 cup apple cider vinegar

Place the watercress in a large heatproof bowl and set aside.

Preheat the grill. Place a large saute pan over medium-high heat.

Add the olive oil and when hot, add the bacon. Cook, stirring often, until most of the fat has been released and the bacon is crispy, about 6 minutes. Add the shallots and garlic, and cook for 1 minute. Add the walnuts and cook until just toasted, stirring, about 1 minute. Add the apples and honey and cook, stirring occasionally, for 3 minutes. Season the blue fish filets on both sides with the Essence, and 1 teaspoon of salt. Place on the grill and cook for 3 1/2 to 4 minutes per side.

Season the bacon apple mixture with 1/2 teaspoon of salt, 1/2 teaspoon of the black pepper, and the basil. Add the vinegar and reduce by half, about 30 seconds. Remove the dressing from the heat and pour over the watercress.

Season the watercress with the remaining 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss well to coat and divide the watercress among 4 plates. Place the fish on top of the watercress, and garnish with the fresh basil sprigs. Serve immediately.


bacon recipe courtesy of: Emeril Lagasse, "Maryland By The Sea," Emeril Live, 2001

1946. BOILED BACON in APPLE JUICE

1.1 kg collar of bacon
550 ml apple juice
1 onion, sliced
black pepper, freshly ground to taste
30 ml cornmeal

Place bacon in a large saucepan and cover with cold water. Bring to the boil slowly, lift out and place in slow cooker. Discard the water. Add the apple juice and onion to the pan and bring to the boil. Pour over the bacon and season with pepper. Cook for the recommended time. Remove bacon and place on a serving dish, keep warm. Place the cornflour in a small pan and blend with a little cold water. Gradually stir in the apple juice. Bring to the boil and simmer for 2 minutes.


bacon recipe courtesy of: ifood.tv

1945. PEA and BACON RAMEN

2 slices bacon, chopped
1 small onion, chopped fine
1 3-ounce package ramen noodles, coarsely broken in package; flavor packet discarded
1 tablespoon olive oil, if necessary
1 cup frozen peas, preferably baby peas
1 1/4 cups reduced-sodium chicken broth, plus additional if needed
3 to 4 tablespoons grated Parmesan, plus additional for serving
freshly ground black pepper

Cook bacon in a 2 to 4-quart heavy saucepan over medium heat, stirring occasionally, until crisp. Add onion and cook, stirring, until beginning to brown lightly. Add ramen and, if mixture is dry, olive oil, and cook, stirring, until beginning to brown lightly. Add peas and broth and bring to a boil, then reduce heat and simmer, covered, 3 minutes. (Mixture should be thickened but still soupy.) Stir in 3 tablespoons parmesan, or enough to thicken risotto and season with salt and pepper. Serve "risotto" sprinkled with additional parmesan, if desired.


bacon recipe courtesy of: Kemp Minifie for Kitchen Daily.com

1944. POTATO GNOCCHI with BACON and PEA CREAM SAUCE

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

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

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

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

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

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

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

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

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

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

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

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

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

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