makes two flatbreads
Dough
1 package (2 ¼ teaspoons) active dry yeast
¾ cup warm water (105° F to 115° F)
1 teaspoon honey
2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
olive oil for bowls
Toppings
1 head garlic, top ¼ cut off
3 strips thick cut bacon
½ cup olive oil, divided
1 medium sweet onion, cut in half and thinly sliced
½ teaspoon salt
½ cup dry white wine
½ lb pioppini mushrooms, bottom ends trimmed
1½ cups Comté cheese, grated
1 tablespoon fresh sage, finely chopped or chiffonade
fine cornmeal
Tools: Large pizza stone, pizza paddle
Preheat the oven to 450° F.
Dough: Whisk the yeast, warm water and honey together with two tablespoons of flour in a large bowl. Let rest until foamy, about 5 minutes. (If the mixture doesn’t foam, throw it away and start again with fresh yeast.)
Add the remaining flour and salt. Stir with a wooden spoon or rubber spatula until the dough comes together in a ball. Kneed the dough for a few minutes in the bowl. Cut the dough in half and drizzle about 3 tablespoons of olive oil in the bottom of two medium-size mixing bowls. Place one piece of dough in each bowl and roll it around to evenly coat with oil. Cover each bowl loosely with plastic wrap and let rest in a draft-free spot for 45 minutes to 1 hour, or until doubled in size.
Toppings: Place the garlic head on a piece of foil, drizzle with ¼ cup olive oil and wrap tightly. Roast on the top shelf of the oven for 30 to 45 minutes until soft and golden. Cool slightly, then squeeze each clove to remove garlic.
Lay the bacon on a cutting board horizontally and cut it into ¼-inch strips. Heat a sauté pan over medium-high heat and cook bacon, stirring occasionally, until crisp and golden. Using a slotted spoon transfer the bacon to a paper towel lined plate. Add 1 tablespoon olive oil and onion to the bacon fat and cook over medium heat until the onions are soft and golden brown, 10 to 12 minutes. Add about 5 cloves of roasted garlic, white wine and salt and scrape up the bits from the bottom of the pan. Cook for 4 to 6 minutes or until the onions are a deep golden color. Transfer to a bowl.
Add the remaining 3 tablespoons olive oil to the same pan and sauté the mushrooms with a pinch of salt over medium-high heat until soft, 4 to 6 minutes. Transfer to a bowl.
To Serve: Lightly flour your work surface and scoop the dough out onto it. Cut the dough in half and gently round each piece out. Cover one dough ball loosely with plastic.
Roll the dough into a 1/8-inch thick round with a flour-dusted rolling pin. Lightly cover the pizza paddle with cornmeal and gently lay the dough on top. Slide the paddle back and forth to make sure the dough isn’t sticking anywhere. Cover the flatbread with half of the toppings and shake one more time to make sure you can easily slide the dough off the paddle. If it’s sticking anywhere, lift the dough in that area and add a little more cornmeal under the dough.
Place the paddle at a slight angle with the tip at the back of the pizza stone and gently shake the dough off the paddle onto the stone. Bake for 10 to 15 minutes, or until crust is golden and cheese is bubbling.
Remove from the oven and top with fresh sage. Let the flatbread cool slightly before cutting it.
bacon recipe source: Caroline Fey, The City Kitchen (San Francisco), October 31, 2011
Showing posts with label Comte cheese. Show all posts
Showing posts with label Comte cheese. Show all posts
Thursday, September 04, 2014
Saturday, March 22, 2014
3239. SAVORY EGG CUSTARD with BACON, LEEKS and ASPARAGUS
serves 3-4
approximately 1/2 teaspoon butter for the dish
2 slices thick-slab bacon, diced
1 medium leek, cleaned; white and light green parts only, diced (about 3/4 cup)
1/2 bunch asparagus, woody stems snapped off and sliced into 1/2-inch pieces (about a cup)
1 cup grated sharp cheddar cheese (or a combination of fontina and mozzarella or a Swiss cheese, such as Gruyere or Comte)
4 large eggs
1 cup whole milk
1 cup heavy cream
3/8 teaspoon salt
fresh pepper to taste
pinch of freshly grated nutmeg
Preheat the oven to 400 degrees. Lightly butter a large pie dish, place on a cookie sheet and set aside.
Dice the bacon and cook in a saute pan over medium heat until lightly browned. Remove the bacon pieces from the pan onto a towel-lined plate and let cool.
While the bacon is cooking, clean, dry and dice the leek (white and light green parts only) and cook it in the bacon drippings. (You only need about 2 tablespoons of the bacon drippings, so if you have more than that in the pan, pour it off before cooking the leeks.) When the leeks are just beginning to brown, scoop them out of the pan and spread them evenly across the bottom of the pie dish. Sprinkle the cooled bacon pieces over the leeks.
Snap the woody ends off of the asparagus spears and chop the spears diagonally into 1/2-inch pieces. Spread the asparagus pieces over the bacon and leeks. Grate the cheese and set aside
Make the custard mixture: whisk together the eggs, milk and cream thoroughly. Whisk in the salt, freshly-ground pepper and nutmeg. Pour the egg mixture into the pie plate, sprinkle with the cheese. Cook the egg custard until golden brown on top and just firm in the center, about 30-40 minutes.
Cool for about 10 minutes before slicing into wedges and serving.
bacon recipe source: Carol Sacks, In Medias Recipe, April 28, 2013
approximately 1/2 teaspoon butter for the dish
2 slices thick-slab bacon, diced
1 medium leek, cleaned; white and light green parts only, diced (about 3/4 cup)
1/2 bunch asparagus, woody stems snapped off and sliced into 1/2-inch pieces (about a cup)
1 cup grated sharp cheddar cheese (or a combination of fontina and mozzarella or a Swiss cheese, such as Gruyere or Comte)
4 large eggs
1 cup whole milk
1 cup heavy cream
3/8 teaspoon salt
fresh pepper to taste
pinch of freshly grated nutmeg
Preheat the oven to 400 degrees. Lightly butter a large pie dish, place on a cookie sheet and set aside.
Dice the bacon and cook in a saute pan over medium heat until lightly browned. Remove the bacon pieces from the pan onto a towel-lined plate and let cool.
While the bacon is cooking, clean, dry and dice the leek (white and light green parts only) and cook it in the bacon drippings. (You only need about 2 tablespoons of the bacon drippings, so if you have more than that in the pan, pour it off before cooking the leeks.) When the leeks are just beginning to brown, scoop them out of the pan and spread them evenly across the bottom of the pie dish. Sprinkle the cooled bacon pieces over the leeks.
Snap the woody ends off of the asparagus spears and chop the spears diagonally into 1/2-inch pieces. Spread the asparagus pieces over the bacon and leeks. Grate the cheese and set aside
Make the custard mixture: whisk together the eggs, milk and cream thoroughly. Whisk in the salt, freshly-ground pepper and nutmeg. Pour the egg mixture into the pie plate, sprinkle with the cheese. Cook the egg custard until golden brown on top and just firm in the center, about 30-40 minutes.
Cool for about 10 minutes before slicing into wedges and serving.
bacon recipe source: Carol Sacks, In Medias Recipe, April 28, 2013
Thursday, January 05, 2012
2432. BLT BURGERS with HONEY TREACLE-GLAZED BACON, GRILLED LETTUCE and SMOKY TOMATO MAYONNAISE
For the honey treacle-glazed bacon:
18 slices thick cut applewood smoked bacon, divided
2 1/2 tablespoons honey
2 teaspoons treacle
2 teaspoons sherry vinegar
pinch ground cayenne
For the grilled lettuce:
4 leaves radicchio
2 tablespoons extra-virgin olive oil
1/2 tablespoon sherry vinegar
1/2 tablespoon Dijon mustard
For the smoky tomato mayo:
1 large ripe tomato
1/2 teaspoon smoked paprika
1 clove garlic
180ml mayonnaise
Salt and freshly ground black pepper
For the burgers:
900 grams minced steak
1/4 teaspoon finely chopped fresh tarragon leaves
2 teaspoons salt
1/8 teaspoon freshly ground black pepper
Vegetable oil, for griddle pan
175 grams Comte or Gruyere, grated
6 hamburger buns, split
Preheat a non-stick frying pan over a medium high heat.
Roughly chop six of the bacon slices, and add to the pan. Cook, stirring occasionally, until the bacon just barely begins to turn crispy, about for 3 to 4 minutes. Add the cooked bacon to a food processor and process for 4 to 5 seconds. Set aside for later use in the burgers.
For the honey treacle-glazed bacon: In a small mixing bowl, combine the honey, treacle, vinegar and cayenne pepper, and mix until well combined. Brush the remaining 12 bacon slices on both sides with the honey mixture.
Heat a large fireproof non-stick pan on the griddle. Add half the bacon and cook over a medium high heat until crispy, about 5 minutes, flipping once. Drain on paper towels. Repeat with the remaining bacon.
For the griddled lettuce: Soak the radicchio leaves, for about 10 minutes, in an ice bath to lessen the amount of bitterness. Remove the leaves from the ice bath and pat dry with paper towels. Brush the leaves with 1 tbsp oil.
Put on the griddle and cook briefly on each side. Transfer to a cutting board and cut into 2.5cm-wide strips.
In a large mixing bowl, whisk together the remaining 1 tbsp of oil, the sherry vinegar and Dijon mustard. Add the radicchio and toss to coat.
For the smoky tomato mayo: Put the tomato on the griddle and cook for 6 to 8 minutes, turning occasionally, until most of the skin has blackened. Transfer to a small bowl and cover with cling film. After 10 minutes, squeeze the tomato into a strainer to remove the seeds and most of the skin (you can leave a little bit of the burnt skin). Discard the seeds and skin.
In the bowl of a food processor, combine the tomato, smoked paprika, garlic and mayonnaise and puree. Season, to taste, with salt and pepper.
For the burgers: Combine the beef, reserved bacon (that was chopped in the food processor), tarragon, salt and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into six equal portions and form into burgers to fit the size of the buns.
Brush the griddle pan with vegetable oil. Arrange the burgers in the pan and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top with equal amounts of cheese and put the buns, cut side down, on the outer edges of the griddle to toast lightly.
Spread a generous amount of the smoky tomato mayo on the cut side of the buns. Top the bottoms with two slices of honey treacle-glazed bacon, a cheese-topped burger and equal amounts of grilled lettuce. Cover with the bun tops and serve.
bacon recipe courtesy of: Great British Menu, Food Network UK, 111 Buckingham Palace Road, London, SW1W 0SR
18 slices thick cut applewood smoked bacon, divided
2 1/2 tablespoons honey
2 teaspoons treacle
2 teaspoons sherry vinegar
pinch ground cayenne
For the grilled lettuce:
4 leaves radicchio
2 tablespoons extra-virgin olive oil
1/2 tablespoon sherry vinegar
1/2 tablespoon Dijon mustard
For the smoky tomato mayo:
1 large ripe tomato
1/2 teaspoon smoked paprika
1 clove garlic
180ml mayonnaise
Salt and freshly ground black pepper
For the burgers:
900 grams minced steak
1/4 teaspoon finely chopped fresh tarragon leaves
2 teaspoons salt
1/8 teaspoon freshly ground black pepper
Vegetable oil, for griddle pan
175 grams Comte or Gruyere, grated
6 hamburger buns, split
Preheat a non-stick frying pan over a medium high heat.
Roughly chop six of the bacon slices, and add to the pan. Cook, stirring occasionally, until the bacon just barely begins to turn crispy, about for 3 to 4 minutes. Add the cooked bacon to a food processor and process for 4 to 5 seconds. Set aside for later use in the burgers.
For the honey treacle-glazed bacon: In a small mixing bowl, combine the honey, treacle, vinegar and cayenne pepper, and mix until well combined. Brush the remaining 12 bacon slices on both sides with the honey mixture.
Heat a large fireproof non-stick pan on the griddle. Add half the bacon and cook over a medium high heat until crispy, about 5 minutes, flipping once. Drain on paper towels. Repeat with the remaining bacon.
For the griddled lettuce: Soak the radicchio leaves, for about 10 minutes, in an ice bath to lessen the amount of bitterness. Remove the leaves from the ice bath and pat dry with paper towels. Brush the leaves with 1 tbsp oil.
Put on the griddle and cook briefly on each side. Transfer to a cutting board and cut into 2.5cm-wide strips.
In a large mixing bowl, whisk together the remaining 1 tbsp of oil, the sherry vinegar and Dijon mustard. Add the radicchio and toss to coat.
For the smoky tomato mayo: Put the tomato on the griddle and cook for 6 to 8 minutes, turning occasionally, until most of the skin has blackened. Transfer to a small bowl and cover with cling film. After 10 minutes, squeeze the tomato into a strainer to remove the seeds and most of the skin (you can leave a little bit of the burnt skin). Discard the seeds and skin.
In the bowl of a food processor, combine the tomato, smoked paprika, garlic and mayonnaise and puree. Season, to taste, with salt and pepper.
For the burgers: Combine the beef, reserved bacon (that was chopped in the food processor), tarragon, salt and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into six equal portions and form into burgers to fit the size of the buns.
Brush the griddle pan with vegetable oil. Arrange the burgers in the pan and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top with equal amounts of cheese and put the buns, cut side down, on the outer edges of the griddle to toast lightly.
Spread a generous amount of the smoky tomato mayo on the cut side of the buns. Top the bottoms with two slices of honey treacle-glazed bacon, a cheese-topped burger and equal amounts of grilled lettuce. Cover with the bun tops and serve.
bacon recipe courtesy of: Great British Menu, Food Network UK, 111 Buckingham Palace Road, London, SW1W 0SR
Tuesday, November 22, 2011
2388. BLT BURGERS with HONEY MOLASSES-GLAZED BACON, GRILLED LETTUCE and SMOKY TOMATO MAYO
yields six servings
Honey Molasses-Glazed Bacon:
18 slices thick cut applewood smoked bacon, divided
2 1/2 tablespoons honey
2 teaspoons organic molasses (Recommendation: Wholesome Sweeteners Organic Blackstrap Molasses)
2 teaspoons sherry vinegar
pinch ground cayenne
Grilled Lettuce:
4 leaves radicchio
2 tablespoons extra-virgin olive oil
1/2 tablespoon sherry vinegar
1/2 tablespoon Dijon mustard
Smoky Tomato Mayo:
1 large ripe tomato
1/2 teaspoon smoked paprika
1 clove garlic
3/4 cup mayonnaise
Kosher salt and freshly ground black pepper
Patties:
2 pounds ground chuck
1/4 teaspoon finely chopped fresh tarragon leaves
2 teaspoons kosher salt
1/8 teaspoon freshly ground black pepper
vegetable oil, for grill pan
6 ounces Comte, shredded (can substitute Gruyere)
6 classic white bakery buns, split
Preheat a nonstick grill pan over medium-high heat.
Roughly chop 6 of the bacon slices, and add to the grill pan. Cook, stirring occasionally, until the bacon just barely begins to turn crispy, about for 3 to 4 minutes. Add the cooked bacon to a food processor and process for 4 to 5 seconds. Set aside for later use, (in the patties).
Honey Molasses-Glazed Bacon: In a small mixing bowl combine the honey, molasses, vinegar, and cayenne and mix until well combined. Brush the remaining 12 bacon slices on both sides with the honey mixture. Heat a large fireproof nonstick skillet on the grill. Add 1/2 the bacon and cook over medium-high heat until crispy, about 5 minutes, flipping once. Drain on paper towels. Repeat with remaining bacon.
To make Grilled Lettuce: Soak the radicchio leaves, for about 10 minutes, in an ice bath to lessen the amount of bitterness. Remove the leaves from the ice bath and pat dry with paper towels. Brush the leaves with 1 tablespoon oil. Put on the grill and cook briefly on each side. Transfer to a cutting board and cut into 1-inch wide strips. In a large mixing bowl, whisk together the remaining 1 tablespoon of oil, the sherry vinegar, and Dijon mustard. Add the radicchio and toss to coat.
Smoky Tomato Mayo: Put the tomato on the grill and cook for 6 to 8 minutes, turning occasionally, until most of the skin has blackened. Transfer to a small bowl and cover with plastic wrap. After 10 minutes, squeeze the tomato into a strainer to remove the seeds and most of the skin (you can leave a little bit of the burnt skin). Discard the seeds and skin. In the bowl of a food processor, combine the tomato, smoked paprika, garlic, and mayonnaise and puree. Season, to taste, with salt and pepper.
Patties: Combine the beef, reserved bacon (that has been chopped in the food processor), tarragon, salt, and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form into patties to fit the size of the buns.
Brush the grill pan with vegetable oil. Arrange the patties in the pan and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top with equal amounts of cheese and put the buns, cut side down, on the outer edges of the grill to toast lightly.
To assemble the burgers, spread a generous amount of the Smoky Tomato Mayo on the cut side of the buns. Top the bun bottoms with 2 slices of Honey Molasses-Glazed Bacon, a cheese-topped patty, and equal amounts of Grilled Lettuce. Cover with the bun tops and serve.
bacon recipe courtesy of: Michael Cohen, "Ultimate Recipe Showdown: Burgers, Season 3," Ultimate Recipe Showdown, Food Network
Honey Molasses-Glazed Bacon:
18 slices thick cut applewood smoked bacon, divided
2 1/2 tablespoons honey
2 teaspoons organic molasses (Recommendation: Wholesome Sweeteners Organic Blackstrap Molasses)
2 teaspoons sherry vinegar
pinch ground cayenne
Grilled Lettuce:
4 leaves radicchio
2 tablespoons extra-virgin olive oil
1/2 tablespoon sherry vinegar
1/2 tablespoon Dijon mustard
Smoky Tomato Mayo:
1 large ripe tomato
1/2 teaspoon smoked paprika
1 clove garlic
3/4 cup mayonnaise
Kosher salt and freshly ground black pepper
Patties:
2 pounds ground chuck
1/4 teaspoon finely chopped fresh tarragon leaves
2 teaspoons kosher salt
1/8 teaspoon freshly ground black pepper
vegetable oil, for grill pan
6 ounces Comte, shredded (can substitute Gruyere)
6 classic white bakery buns, split
Preheat a nonstick grill pan over medium-high heat.
Roughly chop 6 of the bacon slices, and add to the grill pan. Cook, stirring occasionally, until the bacon just barely begins to turn crispy, about for 3 to 4 minutes. Add the cooked bacon to a food processor and process for 4 to 5 seconds. Set aside for later use, (in the patties).
Honey Molasses-Glazed Bacon: In a small mixing bowl combine the honey, molasses, vinegar, and cayenne and mix until well combined. Brush the remaining 12 bacon slices on both sides with the honey mixture. Heat a large fireproof nonstick skillet on the grill. Add 1/2 the bacon and cook over medium-high heat until crispy, about 5 minutes, flipping once. Drain on paper towels. Repeat with remaining bacon.
To make Grilled Lettuce: Soak the radicchio leaves, for about 10 minutes, in an ice bath to lessen the amount of bitterness. Remove the leaves from the ice bath and pat dry with paper towels. Brush the leaves with 1 tablespoon oil. Put on the grill and cook briefly on each side. Transfer to a cutting board and cut into 1-inch wide strips. In a large mixing bowl, whisk together the remaining 1 tablespoon of oil, the sherry vinegar, and Dijon mustard. Add the radicchio and toss to coat.
Smoky Tomato Mayo: Put the tomato on the grill and cook for 6 to 8 minutes, turning occasionally, until most of the skin has blackened. Transfer to a small bowl and cover with plastic wrap. After 10 minutes, squeeze the tomato into a strainer to remove the seeds and most of the skin (you can leave a little bit of the burnt skin). Discard the seeds and skin. In the bowl of a food processor, combine the tomato, smoked paprika, garlic, and mayonnaise and puree. Season, to taste, with salt and pepper.
Patties: Combine the beef, reserved bacon (that has been chopped in the food processor), tarragon, salt, and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form into patties to fit the size of the buns.
Brush the grill pan with vegetable oil. Arrange the patties in the pan and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top with equal amounts of cheese and put the buns, cut side down, on the outer edges of the grill to toast lightly.
To assemble the burgers, spread a generous amount of the Smoky Tomato Mayo on the cut side of the buns. Top the bun bottoms with 2 slices of Honey Molasses-Glazed Bacon, a cheese-topped patty, and equal amounts of Grilled Lettuce. Cover with the bun tops and serve.
bacon recipe courtesy of: Michael Cohen, "Ultimate Recipe Showdown: Burgers, Season 3," Ultimate Recipe Showdown, Food Network
Wednesday, April 27, 2011
2180. FOUGASSE with BACON and COMTE
makes two fougasses
500 grams flour
30 grams rye flour
20 grams yeast
50 ml olive oil
10 grams coarse salt
250 ml water
200 grams small pieces of bacon
150 grams Comté cheese
1 tablespoon olive oil
Lightly fry 200 grams small pieces of bacon, in 1 tablespoon olive oil. They should not be too brown because they will be cooked again in the oven. Leave to cool. In the bowl of a mixer pour: 250 ml water (warm), 10 grams coarse salt, 50 ml olive oil, then 30 grams rye flour and 500 grams flour, and finally 20 grams yeast. Knead for 6 minutes on low speed. Bring dough together into a ball, cover with a damp tea-towel, and leave to rise in a warm place until doubled in volume (about 1 hour). Then cut dough into 2 lumps of same weight, roll each one into a ball. Roll out one ball into a large rectangle. Divide ¼ of the bacon over half the rectangle. Then cover with grated Comté. Make 3 slits with a sharp knife or dough cutter on the other half. With a brush, moisten the dough all around bacon so that it sticks well. Then fold dough over on itself. And press well all round edges to stick. Roll again gently to flatten. Add another ¼ of the bacon on top, and sprinkle again with grated Comté. Place fougasse on baking sheet, cover with a plastic sheet. Do the same thing with the remaining dough, and leave in a warm place to rise for one hour. Preheat the oven to 240°C or 464°F. Put in the oven for approximately 30 minutes, until fougasse is golden brown. If you use a conventional oven, leave it on the baking sheet, for a wood-fired oven, place directly on the floor, it will taste much better.
bacon recipe courtesy of: cooking-ez.com, October 13, 2010
500 grams flour
30 grams rye flour
20 grams yeast
50 ml olive oil
10 grams coarse salt
250 ml water
200 grams small pieces of bacon
150 grams Comté cheese
1 tablespoon olive oil
Lightly fry 200 grams small pieces of bacon, in 1 tablespoon olive oil. They should not be too brown because they will be cooked again in the oven. Leave to cool. In the bowl of a mixer pour: 250 ml water (warm), 10 grams coarse salt, 50 ml olive oil, then 30 grams rye flour and 500 grams flour, and finally 20 grams yeast. Knead for 6 minutes on low speed. Bring dough together into a ball, cover with a damp tea-towel, and leave to rise in a warm place until doubled in volume (about 1 hour). Then cut dough into 2 lumps of same weight, roll each one into a ball. Roll out one ball into a large rectangle. Divide ¼ of the bacon over half the rectangle. Then cover with grated Comté. Make 3 slits with a sharp knife or dough cutter on the other half. With a brush, moisten the dough all around bacon so that it sticks well. Then fold dough over on itself. And press well all round edges to stick. Roll again gently to flatten. Add another ¼ of the bacon on top, and sprinkle again with grated Comté. Place fougasse on baking sheet, cover with a plastic sheet. Do the same thing with the remaining dough, and leave in a warm place to rise for one hour. Preheat the oven to 240°C or 464°F. Put in the oven for approximately 30 minutes, until fougasse is golden brown. If you use a conventional oven, leave it on the baking sheet, for a wood-fired oven, place directly on the floor, it will taste much better.
bacon recipe courtesy of: cooking-ez.com, October 13, 2010
Tuesday, April 26, 2011
2179. LEEK and BACON CHALLAH BREAD PUDDING
2 cups leeks, 1/2 inch slices rinsed and cleaned white and light green bits only
6-8 strips of bacon, chopped
4 tablespoons unsalted butter
fresh ground black pepper
Kosher salt
1 large loaf of Challah bread (about 10 cups), cut into 1" cubes
1-2 teaspoons fresh chives chopped
1 teaspoon fresh thyme
3 large eggs
3 cups heavy cream
a pinch of fresh nutmeg (1/8 teaspoon of less)
1 cup shredded emmenthaler or comte cheese
Place a large saute pan over medium high heat and add the bacon bits and leeks. Cook them gently for 2-3 minutes, until the leeks have softened. Reduce the heat to low, add the butter, some salt and pepper, and cover the pan. Allow the leeks and bacon to caramelize together over the heat for 20-25 minutes, stirring occasionally. The leeks will be very wilted and the bacon will be soft, but cooked through.
Meanwhile, if your bread is not a day-old, slightly stale loaf, now is a good time to toast the bread and dry it out - put it in a 350 degree oven for 5-7 minutes and it'll be crispy, as though stale. Leave the oven on. When the leeks are cooked through and the bread is dried out nicely put them aside. Find the biggest bowl you have, add the bread cubes to that bowl, add the leeks/bacon saute mix, thyme, and chives to the bread cubes. Toss well.
In a separate medium sized bowl, whisk together the heavy cream, eggs, nutmeg, and some salt and pepper. Line a 13"x9" baking pan with some parchment paper, or at least grease it lightly. Sprinkle 1/4 cup of cheese into the bottom of the pan evenly. Spread 1/2 the bread mixture over the cheese, spread another 1/4 cup of cheese on this, then the other 1/2 of bread and another 1/4 cup of cheese.
Add enough of the milk/egg mixture to cover or nearly cover the bread. Press on this gently with your hands and let it sit for 15-20 minutes. Pour the rest of the milk/egg mix over the bread, sprinkle it with some salt and the rest of the cheese. Cook at 350 degrees Fahrenheit for 1 1/2 hours, until the top is a deep golden brown and bubbly.
Let the pudding sit for 10 minutes before eating. Eat it while it's still warm.
bacon recipe courtesy of: Kathy Day, Kathy Can Cook | The Clean Plate Club, April 4, 2011
6-8 strips of bacon, chopped
4 tablespoons unsalted butter
fresh ground black pepper
Kosher salt
1 large loaf of Challah bread (about 10 cups), cut into 1" cubes
1-2 teaspoons fresh chives chopped
1 teaspoon fresh thyme
3 large eggs
3 cups heavy cream
a pinch of fresh nutmeg (1/8 teaspoon of less)
1 cup shredded emmenthaler or comte cheese
Place a large saute pan over medium high heat and add the bacon bits and leeks. Cook them gently for 2-3 minutes, until the leeks have softened. Reduce the heat to low, add the butter, some salt and pepper, and cover the pan. Allow the leeks and bacon to caramelize together over the heat for 20-25 minutes, stirring occasionally. The leeks will be very wilted and the bacon will be soft, but cooked through.
Meanwhile, if your bread is not a day-old, slightly stale loaf, now is a good time to toast the bread and dry it out - put it in a 350 degree oven for 5-7 minutes and it'll be crispy, as though stale. Leave the oven on. When the leeks are cooked through and the bread is dried out nicely put them aside. Find the biggest bowl you have, add the bread cubes to that bowl, add the leeks/bacon saute mix, thyme, and chives to the bread cubes. Toss well.
In a separate medium sized bowl, whisk together the heavy cream, eggs, nutmeg, and some salt and pepper. Line a 13"x9" baking pan with some parchment paper, or at least grease it lightly. Sprinkle 1/4 cup of cheese into the bottom of the pan evenly. Spread 1/2 the bread mixture over the cheese, spread another 1/4 cup of cheese on this, then the other 1/2 of bread and another 1/4 cup of cheese.
Add enough of the milk/egg mixture to cover or nearly cover the bread. Press on this gently with your hands and let it sit for 15-20 minutes. Pour the rest of the milk/egg mix over the bread, sprinkle it with some salt and the rest of the cheese. Cook at 350 degrees Fahrenheit for 1 1/2 hours, until the top is a deep golden brown and bubbly.
Let the pudding sit for 10 minutes before eating. Eat it while it's still warm.
bacon recipe courtesy of: Kathy Day, Kathy Can Cook | The Clean Plate Club, April 4, 2011
Thursday, October 14, 2010
1985. FRENCH CHEESE and BACON SOUFFLE
makes 4 servings
6 slices French lard fumé (or double-smoked bacon)
2 tablespoons butter
½ cup finely chopped onion
3 tablespoons all-purpose flour
1½ cups milk
6 ounces Comté (or Gruyère) cheese, grated
Salt and freshly ground black pepper to taste
4 large eggs, separated
Pinch of salt
In a large skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. Reserve the bacon fat. Preheat the oven to 375°F. Butter a 1½-quart soufflé dish and set aside. In a heavy saucepan, combine 2 tablespoons of the bacon fat and butter over moderately low heat, add the onions, and stir till softened, about 2 minutes. Sprinkle the flour over the top and stir about 3 minutes. Gradually add the milk, whisking, increase the heat to high, and boil the mixture for 2 minutes, whisking. Remove the pan from the heat, add the cheese and salt and pepper, and whisk till the cheese is melted. Add the egg yolks one at a time, whisking, then stir in the crumbled bacon. In a bowl, beat the egg whites and a pinch of salt with an electric mixer till they hold stiff peaks. Whisk about ¼ of the whites into the cheese mixture, then gently fold in the remaining whites till well blended. Scrape the mixture into the prepared soufflé dish and bake in center of the oven till puffy and golden, 30 to 35 minutes. Serve immediately.
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
6 slices French lard fumé (or double-smoked bacon)
2 tablespoons butter
½ cup finely chopped onion
3 tablespoons all-purpose flour
1½ cups milk
6 ounces Comté (or Gruyère) cheese, grated
Salt and freshly ground black pepper to taste
4 large eggs, separated
Pinch of salt
In a large skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. Reserve the bacon fat. Preheat the oven to 375°F. Butter a 1½-quart soufflé dish and set aside. In a heavy saucepan, combine 2 tablespoons of the bacon fat and butter over moderately low heat, add the onions, and stir till softened, about 2 minutes. Sprinkle the flour over the top and stir about 3 minutes. Gradually add the milk, whisking, increase the heat to high, and boil the mixture for 2 minutes, whisking. Remove the pan from the heat, add the cheese and salt and pepper, and whisk till the cheese is melted. Add the egg yolks one at a time, whisking, then stir in the crumbled bacon. In a bowl, beat the egg whites and a pinch of salt with an electric mixer till they hold stiff peaks. Whisk about ¼ of the whites into the cheese mixture, then gently fold in the remaining whites till well blended. Scrape the mixture into the prepared soufflé dish and bake in center of the oven till puffy and golden, 30 to 35 minutes. Serve immediately.
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
Monday, October 19, 2009
1624. RAINBOW CHARD, BACON and COMTE QUICHE
makes eight servings
2 cups flour, plus more for the work surface
1/4 teaspoon fine sea salt
1/4 teaspoon sugar
12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
about 6 tablespoons ice water
3 tablespoons extra-virgin olive oil
3 large cloves garlic, cut into paper-thin slices
1 pound rainbow chard or a mix of greens, such as chard, kale or beet greens, or turnip greens, coarsely chopped or shredded
Kosher or sea salt
crushed red pepper flakes
5 ounces (6 slices) smoky bacon, cut into small dice, fried in a skillet until almost crisp then drained on paper towels
4 large eggs
1 1/2 cups heavy cream
freshly ground black pepper
8 ounces Comte cheese, shredded (2 cups)
MAKE AHEAD: The dough for the crust needs 30 minutes' refrigeration/resting time.
For the crust: Combine the flour, salt and sugar in the bowl of a food processor; pulse briefly.
Distribute the butter around the bowl and pulse until the butter is broken into small pieces. With the motor running, add the water and process until the dough begins to clump together. (You may need to add a little less or a little more water, depending on the dryness of the flour.) Turn the dough out onto a clean work surface and press it into a disk. Wrap it in plastic wrap and refrigerate it for 30 minutes.
Lightly flour a work surface. Have ready a 9 1/2-inch quiche pan or 9-inch deep-dish pie plate.
Roll the chilled disk of dough on the work surface into a large circle, about 15 inches in diameter, then carefully transfer the dough to the quiche pan or deep-dish pie plate, pressing the dough gently into the bottom and up the sides. Trim the overhang to about 1/2 inch and fold it in, pressing it against the inside rim to reinforce the sides. Refrigerate for 30 minutes.
Preheat the oven to 400 degrees. Line the shell with parchment paper and fill with beans or pie weights.
Place the pan or pie plate on a rimmed baking sheet; bake for 20 minutes. Carefully lift out the parchment paper and weights; use a fork to prick the shell on the bottom if it has puffed up, then return it to the oven and bake for 10 to 15 minutes, until it is lightly browned on the inside. Transfer the pan or pie plate to a wire rack to cool.
Reduce the heat in the oven to 375 degrees.
For the filling: Heat the oil and garlic in a large, deep skillet over medium heat. Cook for about 5 minutes, stirring once or twice, until the garlic starts to soften and barely sizzle. Do not let the garlic brown or it will become bitter.
Add a handful of greens, using tongs to stir them around to coat them with the oil. Cover and let the greens wilt for a few minutes. Add the remaining greens (by the handful) as those in the skillet begin to wilt. Uncover and add a sprinkle of salt and crushed red pepper flakes to taste. Cook, uncovered, for 20 to 30 minutes, turning the greens frequently until they are completely tender. Reduce the heat to medium-low as needed to prevent them from burning.
Once the greens are cooked, add the cooked bacon to the skillet; use tongs to incorporate. Remove the pan from the heat and let it cool for a few minutes.
Whisk together the eggs and cream in a large bowl, then add a generous grind of black pepper. Add the cooked greens-bacon mixture and the Comté cheese; stir to mix well.
Return the pan or pie plate with the baked tart shell back to the baking sheet. Pour in the the filling. Bake for 45 to 50 minutes, until the quiche filling is puffed and beautifully browned. Transfer to a wire rack to cool for 10 minutes before serving.
bacon recipe courtesy of: Domenica Marchetti, The Washington Post, June 16, 2009
2 cups flour, plus more for the work surface
1/4 teaspoon fine sea salt
1/4 teaspoon sugar
12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
about 6 tablespoons ice water
3 tablespoons extra-virgin olive oil
3 large cloves garlic, cut into paper-thin slices
1 pound rainbow chard or a mix of greens, such as chard, kale or beet greens, or turnip greens, coarsely chopped or shredded
Kosher or sea salt
crushed red pepper flakes
5 ounces (6 slices) smoky bacon, cut into small dice, fried in a skillet until almost crisp then drained on paper towels
4 large eggs
1 1/2 cups heavy cream
freshly ground black pepper
8 ounces Comte cheese, shredded (2 cups)
MAKE AHEAD: The dough for the crust needs 30 minutes' refrigeration/resting time.
For the crust: Combine the flour, salt and sugar in the bowl of a food processor; pulse briefly.
Distribute the butter around the bowl and pulse until the butter is broken into small pieces. With the motor running, add the water and process until the dough begins to clump together. (You may need to add a little less or a little more water, depending on the dryness of the flour.) Turn the dough out onto a clean work surface and press it into a disk. Wrap it in plastic wrap and refrigerate it for 30 minutes.
Lightly flour a work surface. Have ready a 9 1/2-inch quiche pan or 9-inch deep-dish pie plate.
Roll the chilled disk of dough on the work surface into a large circle, about 15 inches in diameter, then carefully transfer the dough to the quiche pan or deep-dish pie plate, pressing the dough gently into the bottom and up the sides. Trim the overhang to about 1/2 inch and fold it in, pressing it against the inside rim to reinforce the sides. Refrigerate for 30 minutes.
Preheat the oven to 400 degrees. Line the shell with parchment paper and fill with beans or pie weights.
Place the pan or pie plate on a rimmed baking sheet; bake for 20 minutes. Carefully lift out the parchment paper and weights; use a fork to prick the shell on the bottom if it has puffed up, then return it to the oven and bake for 10 to 15 minutes, until it is lightly browned on the inside. Transfer the pan or pie plate to a wire rack to cool.
Reduce the heat in the oven to 375 degrees.
For the filling: Heat the oil and garlic in a large, deep skillet over medium heat. Cook for about 5 minutes, stirring once or twice, until the garlic starts to soften and barely sizzle. Do not let the garlic brown or it will become bitter.
Add a handful of greens, using tongs to stir them around to coat them with the oil. Cover and let the greens wilt for a few minutes. Add the remaining greens (by the handful) as those in the skillet begin to wilt. Uncover and add a sprinkle of salt and crushed red pepper flakes to taste. Cook, uncovered, for 20 to 30 minutes, turning the greens frequently until they are completely tender. Reduce the heat to medium-low as needed to prevent them from burning.
Once the greens are cooked, add the cooked bacon to the skillet; use tongs to incorporate. Remove the pan from the heat and let it cool for a few minutes.
Whisk together the eggs and cream in a large bowl, then add a generous grind of black pepper. Add the cooked greens-bacon mixture and the Comté cheese; stir to mix well.
Return the pan or pie plate with the baked tart shell back to the baking sheet. Pour in the the filling. Bake for 45 to 50 minutes, until the quiche filling is puffed and beautifully browned. Transfer to a wire rack to cool for 10 minutes before serving.
bacon recipe courtesy of: Domenica Marchetti, The Washington Post, June 16, 2009
Friday, January 16, 2009
1348. FRESH CORN SOUFFLE with BACON and COMTE
yields four servings
unsalted butter, for rubbing
freshly grated Parmesan cheese, for coating
salt
4 ears of corn, shucked
1/4 pound thickly sliced bacon, cut crosswise into 1/3-inch strips
1 cup milk
freshly ground pepper
3 large egg yolks
2 cups shredded Comté cheese (6 ounces)
1/2 teaspoon chopped thyme
6 large egg whites
Preheat the oven to 350°. Generously butter a 1 1/2-quart soufflé dish and coat it with the Parmesan. Bring a large saucepan of water to a boil. Add salt and the corn and boil over high heat just until tender, about 5 minutes.
Meanwhile, in a small skillet, cook the bacon over high heat for 1 minute, then reduce the heat to moderate and cook until browned, about 5 minutes longer.
Using tongs, transfer the corn to a plate. Drain off the water and return the saucepan to the stove. Cut the corn kernels from the cobs; you should have 2 1/2 cups. Put 2 cups of the kernels in the saucepan and add the milk. Simmer over moderate heat until the milk has reduced by one-third, about 5 minutes. Transfer the corn and milk to a blender and puree until very smooth. Scrape the puree into a large bowl and stir in the bacon and the remaining 1/2 cup of corn kernels. Season lightly with salt and pepper and stir in the egg yolks, Comté and thyme. Cover with plastic wrap and let cool to room temperature.
In a large stainless steel bowl, using an electric mixer, beat the egg whites with a pinch of salt at high speed until they hold firm peaks. Stir one-third of the whites into the corn base to lighten it, then gently fold in the remaining whites until just blended. Scrape the mixture into the prepared soufflé dish and bake for 45 minutes, or until nicely browned and slightly jiggly in the center. Serve right away.
courtesy of: Marcia Kiesel, "Lessons in Chardonnay," Food & Wine, September 2006
unsalted butter, for rubbing
freshly grated Parmesan cheese, for coating
salt
4 ears of corn, shucked
1/4 pound thickly sliced bacon, cut crosswise into 1/3-inch strips
1 cup milk
freshly ground pepper
3 large egg yolks
2 cups shredded Comté cheese (6 ounces)
1/2 teaspoon chopped thyme
6 large egg whites
Preheat the oven to 350°. Generously butter a 1 1/2-quart soufflé dish and coat it with the Parmesan. Bring a large saucepan of water to a boil. Add salt and the corn and boil over high heat just until tender, about 5 minutes.
Meanwhile, in a small skillet, cook the bacon over high heat for 1 minute, then reduce the heat to moderate and cook until browned, about 5 minutes longer.
Using tongs, transfer the corn to a plate. Drain off the water and return the saucepan to the stove. Cut the corn kernels from the cobs; you should have 2 1/2 cups. Put 2 cups of the kernels in the saucepan and add the milk. Simmer over moderate heat until the milk has reduced by one-third, about 5 minutes. Transfer the corn and milk to a blender and puree until very smooth. Scrape the puree into a large bowl and stir in the bacon and the remaining 1/2 cup of corn kernels. Season lightly with salt and pepper and stir in the egg yolks, Comté and thyme. Cover with plastic wrap and let cool to room temperature.
In a large stainless steel bowl, using an electric mixer, beat the egg whites with a pinch of salt at high speed until they hold firm peaks. Stir one-third of the whites into the corn base to lighten it, then gently fold in the remaining whites until just blended. Scrape the mixture into the prepared soufflé dish and bake for 45 minutes, or until nicely browned and slightly jiggly in the center. Serve right away.
courtesy of: Marcia Kiesel, "Lessons in Chardonnay," Food & Wine, September 2006
Wednesday, October 03, 2007
876. BACON and CHEESE MELTS with GARLICKY WATERCRESS
makes 4 sandwiches
32 thin slices of lean bacon (about 1 1/2 pounds)
1/4 cup plus 2 tablespoons water
2 tablespoons extra-virgin olive oil
8 large garlic cloves, sliced 1/8 inch thick
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
salt and freshly ground pepper
8 slices pumpernickel bread (1/3 inch thick)
1/4 pound Comte or Gruyère cheese, thinly sliced
2 ounces watercress, large stems discarded (4 cups)
Preheat the oven to 400°. In a large skillet, cook half of the bacon over moderate heat, turning once, until crisp, about 6 minutes. Drain on paper towels. Repeat with the remaining bacon. In a medium skillet, bring the water and olive oil to a simmer. Add the garlic in an even layer, cover and cook over moderate heat until the water has evaporated, about 5 minutes. Uncover and cook over moderate heat, undisturbed, until the garlic begins to turn golden, about 5 minutes longer. As the garlic colors, transfer it to a plate. Pour 1 tablespoon of the garlic oil into a medium bowl. Whisk in the mustard and vinegar and season with salt and pepper. Arrange the bread on a baking sheet and top each slice with 4 slices of bacon. Cover the bacon with the cheese. Bake for 4 minutes, until the bacon is sizzling and the cheese is melted. Add the watercress and the garlic slices to the dressing in the bowl and toss well. Mound the watercress on 4 of the cheese melts and close the sandwiches; cut in half and serve.
courtesy of: Marcia Kiesel, "Captain Bacon," Food & Wine, May 2003
32 thin slices of lean bacon (about 1 1/2 pounds)
1/4 cup plus 2 tablespoons water
2 tablespoons extra-virgin olive oil
8 large garlic cloves, sliced 1/8 inch thick
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
salt and freshly ground pepper
8 slices pumpernickel bread (1/3 inch thick)
1/4 pound Comte or Gruyère cheese, thinly sliced
2 ounces watercress, large stems discarded (4 cups)
Preheat the oven to 400°. In a large skillet, cook half of the bacon over moderate heat, turning once, until crisp, about 6 minutes. Drain on paper towels. Repeat with the remaining bacon. In a medium skillet, bring the water and olive oil to a simmer. Add the garlic in an even layer, cover and cook over moderate heat until the water has evaporated, about 5 minutes. Uncover and cook over moderate heat, undisturbed, until the garlic begins to turn golden, about 5 minutes longer. As the garlic colors, transfer it to a plate. Pour 1 tablespoon of the garlic oil into a medium bowl. Whisk in the mustard and vinegar and season with salt and pepper. Arrange the bread on a baking sheet and top each slice with 4 slices of bacon. Cover the bacon with the cheese. Bake for 4 minutes, until the bacon is sizzling and the cheese is melted. Add the watercress and the garlic slices to the dressing in the bowl and toss well. Mound the watercress on 4 of the cheese melts and close the sandwiches; cut in half and serve.
courtesy of: Marcia Kiesel, "Captain Bacon," Food & Wine, May 2003
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