3089. POLISH VEAL and ANCHOVY STUFFING with BACON

makes 6 cups, enough to stuff body cavity and neck of a 10-lb. bird


5 slices bacon, diced
1 medium onion, chopped
1/2 lb. lean veal, minced
4 cups cubed bread, crusts removed
1/2 cup milk
2 teaspoons anchovy paste
1/2 cup butter, softened
5 egg yolks
salt and pepper
rind of 1 lemon, grated
3 egg whites, stiffly beaten

Fry bacon until fat becomes rendered. Add onion and sauté with bacon until onion is light golden brown. Add veal, stir, and fry until it begins to take on color. Cool thoroughly. Sprinkle bread with enough milk to moisten it slightly. Squeeze out excess milk and add bread to veal mixture. Work anchovy paste into softened butter and beat with egg yolks. Stir this into veal and bread until thoroughly blended. Season with salt, pepper, and lemon rind; fold in egg whites.


bacon recipe courtesy of: The Horizon Cookbook: An Illustrated History of Eating and Drinking through the Ages, by the Editors of Horizon Magazine. American Heritage Publishing Co., Inc., 1968

2821. CREAMY BACON and OLIVE TAPENADE SPAGHETTI

yields four servings 


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

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

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

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

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


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

2592. BACON, ROQUEFORT and ROMAINE SALAD

makes eight servings


12 cups torn romaine lettuce (1 small head) 
4 slices bacon, cooked and chopped 
1 cup halved cherry or grape tomatoes 
1/2 cup crumbled Roquefort or other blue cheese 

Garlic Croutons: 
3 cups cubed (3/4 inch/2 cm) French or Italian bread 
2 tablespoons  extra-virgin olive oil  
1 clove garlic, minced  
Pinch each salt and pepper

Dressing:  
3 tablespoons extra-virgin olive oil  
1 tablespoon white wine vinegar  
1-1/2 teaspoon anchovy paste  
1 clove garlic, minced  
1/4 teaspoon pepper  
1/4 teaspoon Worcestershire sauce  
Pinch salt 

Dressing: In small bowl, whisk together oil, vinegar, anchovy paste, garlic, pepper, Worcestershire sauce and salt. Garlic Croutons: In bowl, toss together bread cubes, oil, garlic, salt and pepper. Bake on baking sheet in 400°F (200°C) oven for about 12 minutes or until golden. Let cool. In large bowl, toss lettuce with dressing to coat. Add croutons, bacon, tomatoes and cheese; toss lightly.


bacon recipe courtesy of: The Canadian Living Test Kitchen, Canadian Living Magazine, June 2008

762. SPAGHETTI with ESCAROLE and BACON

serves 4


1/4 pound sliced bacon, cut crosswise into thin strips
2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon red-pepper flakes
1 1/2 teaspoons anchovy paste
1 head escarole (about 1 1/2 pounds), leaves cut into 1/2-inch strips (about 3 quarts)
2/3 cup canned low-sodium chicken broth or homemade stock
1/2 teaspoon salt
3/4 pound spaghetti
1/3 cup grated Parmesan, plus more for serving
1 tablespoon butter

In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon. Pour off all the fat from the pan.

In the same pan, heat the oil over moderately low heat. Add the garlic, red-pepper flakes, and anchovy paste and cook, stirring, until fragrant, about 30 seconds. Stir in the escarole, a little at a time, until wilted, about 3 minutes. Add the broth and 1/4 teaspoon of the salt and bring to a simmer. Reduce the heat and cook, covered, for 5 minutes.

Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain the pasta; add it to the pan with the escarole. Stir in the remaining 1/4 teaspoon salt, the Parmesan, bacon, and butter.


courtesy of: Food & Wine

192. CHICKEN LIVER KABOBS with DRIED FRUIT, BACON, and BAY LEAVES

makes 6 servings


¾ cup dried pitted prunes
¾ cup dried apricots
18 whole bay leaves
12 oz. bacon
1 ½ lb. chicken livers, trimmed and halved
1 tablespoon Dijon mustard
2 teaspoons anchovy paste
2 tablespoons cream sherry
3 tablespoons balsamic vinegar
½ cup olive oil
salt and freshly ground black pepper to taste

Place the prunes and apricots in a small saucepan and add water to cover. Bring to a boil, then reduce the heat and simmer until softened, about 5 minutes. Drain and set aside.

Place the bay leaves in a small bowl and cover with boiling water. Let soak 5 minutes to soften; drain and set aside.

Prepare the fireplace or grill for cooking.

Cut the bacon slices into lengths just long enough to wrap around each prune and apricot. Wrap all the prune and apricots in bacon. Have 6 metal skewers. Thread one skewer first with a bacon-wrapped apricot, then a chicken liver half, then a bacon-wrapped prune, and finally a bay leaf. Repeat the process for 3 sets on each skewer.

In a small bowl whisk together the mustard, anchovy paste, sherry, and vinegar until smooth. Gradually whisk in the oil, then season to taste with salt and pepper. Brush the kabobs lightly with some of the vinaigrette.

Grill the kabobs about 4 inches above the hot coals, basting with the vinaigrette, until the bacon is crisp, 3 to 4 minutes on each side. Serve at once (accompanied by rice pilaf).


courtesy of: Cold Weather Cooking, by Sarah Leah Chase. New York: Workman Publishing, 1990, pp. 293-294