3658. CELERY and FENNEL with BACON

makes 8 servings 

 

 

1 bunch celery, with leaves 

2 large fennel bulbs (sometimes called anise), with fronds

1/4 lb sliced bacon, cut into 1/2-inch pieces

1 cup chopped shallot

1 cup chicken broth

 1/4 cup coarsely chopped fresh flat-leaf parsley

special equipment: a Y-shaped vegetable peeler

 

Reserve 1/2 cup celery leaves. Remove strings from celery ribs with peeler, then cut celery ribs into 3- by 1/4-inch sticks.

 

Reserve 1/2 cup fennel fronds. Trim fennel stalks flush with bulbs. Cut any brown spots from outer layers and quarter bulbs lengthwise. Cut out most of cores, leaving enough to hold layers together. Cut bulbs lengthwise into 1/4-inch-wide slices.

 

Have ready 2 large bowls of ice and water. Cook celery ribs in a large pot of boiling salted water 2 minutes, then transfer with a slotted spoon to 1 bowl of ice water. Return water to a boil and cook fennel bulbs 2 minutes, then transfer to second bowl of ice water. When vegetables are cool, drain both in a colander.

 

Cook bacon in a 6- to 8-quart heavy pot over moderate heat until crisp, then transfer with a slotted spoon to paper towels to drain. Add shallot to bacon fat and cook, stirring, until softened. Add celery and fennel and cook, stirring, until vegetables begin to brown, about 10 minutes. Add broth and simmer, stirring frequently, until vegetables are barely tender, 12 to 15 minutes.

 

Coarsely chop reserved celery leaves and fennel fronds. Remove pot from heat and stir in leaves, fronds, parsley, bacon, and salt and pepper to taste.

 

 

bacon recipe source: Gourmet, December 2000

2008. PAN-SEARED COD with BACON and CREAMY FENNEL RAGOUT

makes 4 servings


4 slices bacon, cut crosswise into 1/4-inch-wide strips
3 tablespoons olive oil
2 fennel bulbs (sometimes called anise; 2 pounds), stalks discarded and bulbs cut lengthwise into 1-inch wedges
1/4 teaspoon salt
1/8 teaspoon black pepper
1 3/4 cups low-sodium chicken broth (14 fluid ounces)
2/3 cup heavy cream
1/4 cup chopped drained sun-dried tomatoes (packed in oil)
2 garlic cloves, finely chopped
4 (7-ounce) pieces cod, scrod, or halibut fillet (about 1 inch thick)
1 tablespoon Dijon mustard
Garnish: fennel fronds

Cook bacon in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until slightly crisp, 6 to 8 minutes. Transfer bacon with a slotted spoon to a bowl. Add 1 tablespoon oil to fat in skillet, then cook fennel with salt and pepper over moderate heat, turning occasionally, until lightly browned, 6 to 8 minutes.

Add broth, cream, tomatoes, and garlic to fennel and cook, partially covered, over moderately low heat, stirring occasionally, until fennel is tender and cream is slightly thickened, about 20 minutes.

While fennel cooks, heat remaining 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Season fillets with salt and pepper, then sauté 4 minutes. Turn over and sauté until just cooked through, about 3 minutes more.

Stir mustard and bacon into fennel ragout and season with salt and pepper. Serve cod over fennel ragout.


bacon recipe courtesy of: Gourmet, December 2003

1839. GERMAN FENNEL and BACON SOUP

makes six servings


1 large fennel bulb (about 1½ pounds)
2 ounces double-smoked slab bacon, cut into ¼-inch cubes
1 tablespoon butter
2 large onions, coarsely chopped
1 large potato, peeled and coarsely chopped
1 teaspoon fennel seeds
¼ teaspoon aniseed
1 bay leaf
¼ teaspoon ground nutmeg
4 cups chicken broth
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup heavy cream

Remove, rinse, and dry the feathery fennel tops, chop them moderately fine, and reserve ½ cup of them. Discard any discolored fennel stalks, coarsely chop the remaining stalks, and set aside.

In a large pot, fry the bacon over moderate heat till crisp and drain on paper towels. Melt the butter in the bacon fat, add the onion, chopped fennel stalks, potato, fennel seeds, aniseed, bay leaf, and nutmeg and stir about 2 minutes. Reduce the heat to low, cover, and steam about 15 minutes. Add the broth, bring to a low simmer, cover, and cook till the vegetables are very soft, about 1½ hours. Remove and discard the bay leaf. Cool the mixture, then, in batches, purée it in a food processor.

Return the mixture to the pot, add the salt, pepper, and cream, and bring to a low simmer. Stir in the fennel tops and bacon, then ladle the hot soup into soup plates or bowls.


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

1375. SHRIMP, CHICKEN and BACON in a POT

makes six servings


1/4 lb bacon; cut in 1/4-inch dice
1 cup dry white wine
1 1/2 lb chicken breast
12 raw jumbo shrimp
5 cups fish stock or chicken broth
1 tablespoon finely minced garlic
2 teaspoons finely minced onion
1 teaspoon celery seed
1 teaspoon aniseed or fennel seed
3 sprigs fresh tarragon
1 tablespoon dried tarragon leaves
2 cups broccoli florets
3/4 cups milk
salt, to taste
freshly ground black pepper
2 tablespoons unsalted butter

Set a large, heavy pot or Dutch oven on the stove over low heat and cook the bacon, stirring, for 2 minutes without browning. Add the white wine, increase heat to high, bring to a boil and cook 1 minute to burn off the alcohol. Add the chicken, shrimp, broth, garlic, onions, celery seed and aniseed and decrease heat to medium. If using dried tarragon, add it now. Cover and cook 3 minutes. Add the broccoli and milk and cook, uncovered, another 2 minutes. Taste the soup for salt and pepper and add as desired. To serve, use a slotted spoon to transfer the bacon, chicken, shrimp and broccoli to soup bowls. Return the broth to a boil and add the butter. Turn off heat and add the chopped fresh tarragon leaves. Serve the soup in a tureen and ladle it into the garnished bowls at the table.


courtesy of: Big Oven

1331. BACON-WRAPPED TURKEY BREAST with HAZELNUT MOLE

yields 12 servings


1/2 cup fresh Italian parsley leaves
1/4 cup olive oil
3 1/2 tablespoons fresh lime juice
3 large garlic cloves, peeled
2 tablespoons adobo sauce from canned chipotles
2 bay leaves
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon whole black peppercorns
2 2-pound skinless boneless turkey breast halves


2 pounds applewood-smoked bacon slices
Hazelnut Mole (recipe below)
Chopped fresh parsley

Combine first 9 ingredients in processor; blend until marinade is almost smooth. Rub marinade all over turkey breast halves. Place turkey in 13x9x2-inch glass baking dish; pour remaining marinade over. Cover and chill overnight.

Remove turkey from marinade, allowing some marinade to cling to turkey. Sprinkle turkey with salt and pepper. Place 1 pound bacon slices side by side on work surface, overlapping slightly. Place 1 turkey breast half, rounded side down, atop bacon. Wrap bacon around turkey breast, stretching slices slightly to cover turkey. Secure with toothpicks to hold bacon in place, then tie with kitchen string to secure bacon. Remove toothpicks. Repeat with second turkey breast half and remaining bacon. Place turkey breasts on large rimmed baking sheet. (Can be prepared 1 day ahead. Cover tightly with plastic wrap and chill.)

Preheat oven to 375°F. Place turkey in oven and roast 25 minutes. Reduce oven temperature to 325°F and roast until instant-read thermometer inserted into thickest part of turkey registers 155°F, about 35 minutes. Remove from oven; let turkey rest 15 minutes (internal temperature will reach 162°F).

Cut turkey breasts crosswise into 1/3-inch-thick slices. Ladle generous amount of Hazelnut Mole on large platter. Arrange turkey slices atop mole; sprinkle with parsley and serve.


Hazelnut Mole

makes about 8 cups


6 tablespoons vegetable oil
6 large garlic cloves, peeled
8 ounces hazelnuts with skin (about 2 cups)
1 1/2 large ripe plantains, peeled, cut into 1/2-inch-thick rounds
1 1/2 pounds Red Delicious apples, peeled, quartered, cored
1 medium-size white onion, thickly sliced
13 dried guajillo chiles (about 2.5 ounces), stemmed, cut open, seeds and veins removed
3 dried ancho chiles (about 1.5 ounces), stemmed, cut open, seeds and veins removed
3/4 cup prunes (about 4 ounces)
7 whole cloves
6 whole allspice
1/2 teaspoon coriander seeds
1/2 teaspoon aniseed
1/2 teaspoon cumin seeds
1 cinnamon stick, broken in half
2 5- to 6-inch-diameter corn tortillas
9 cups (or more) low-salt chicken broth
2 tablespoons apple cider vinegar

Heat oil in large deep nonstick skillet over medium heat. Add garlic to skillet; sauté 2 minutes. Using slotted spoon, transfer garlic to large bowl. Add hazelnuts to skillet; sauté until golden, about 3 minutes. Using slotted spoon, transfer to bowl with garlic. Add plantains and sauté until light golden, about 3 minutes. Using slotted spoon, transfer to same bowl. Add apples; sauté until beginning to soften, about 5 minutes. Using slotted spoon, transfer to same bowl. Sauté onion until golden, about 3 minutes; transfer to same bowl (no oil will remain in skillet). Working in batches, sauté a few chiles at a time in same dry skillet, 10 seconds per side; transfer to same bowl. Sauté prunes 2 minutes; transfer to same bowl. Add all spices to skillet and stir 30 seconds. Transfer to same bowl.

Using tongs, turn tortillas over gas flame or in dry skillet over medium-high heat until black spots appear on both sides, about 1 minute. Crumble tortillas into same bowl. Add 9 cups broth to bowl; press down on all ingredients to submerge. Let soak 20 minutes.

Working in batches, puree contents of bowl in blender, adding more broth by 1/4 cupfuls if needed, until almost smooth. Transfer to heavy large pot and bring to boil, stirring occasionally. Reduce heat to medium-low; simmer mole 1 hour 45 minutes, stirring often and adding more broth by 1/4 cupfuls as needed to prevent scorching. (Mole will be very thick and will measure about 8 cups.) Stir in vinegar. Season mole generously with salt. (Can be made 4 days ahead. Cover and chill.)


courtesy of: Roberto Santibañez, Bon Appétit, December 2005

1086. KUMARA and BACON SOUP

1 tablespoon vegetable oil
2 medium onions, chopped
4 cloves garlic, crushed
1 tablespoon grated fresh ginger
7 bacon rashers, chopped
1 stem fresh lemon grass, chopped
2 tablespoons ground coriander
2 tablespoons ground cumin
2 teaspoons ground anise
1 tablespoon garam masala
3 large kumara, chopped
8 cups water
4 bacon stock cubes
1 cup cream

Heat oil in large pan, add onions, garlic, ginger, bacon, lemon grass and spices, cook, stirring, until onions are soft. Add kumara, water and crumbled stock cubes, simmer, covered, about 30 minutes or until kumara is soft. Remove lid, simmer 15 minutes. Blend or process mixture in batches until smooth, return to pan, add cream, stir until hot.


courtesy of: Australian Woman's Weekly, November 2001

1069. SLAB BACON in HOT-PEPPER-and-BROWN-LOAF-SUGAR ADOBO

serves 6 to 8


1 piece (4 pounds) meaty slab bacon or pork belly, rinsed and pat dry
18 dried Andean panca peppers or a combination of equal parts dried mirasol and panca peppers (or a combination of Mexican dried ancho and guajillo chiles), stemmed and seeded
1 tablespoon extra-virgin olive oil
8 large cloves garlic
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon aniseed
1/2 teaspoon Spanish hot paprika
1/2 cup freshly squeezed orange juice
1/2 cup freshly squeezed bitter orange juice, such as from Seville oranges, or 1/4 cup freshly squeezed lime juice
2 tablespoons guava preserve or 1 tablespoon Catalan wild oak honey
1/4 cup Oloroso sherry
1/2 cup grated brown loaf sugar, preferably Mexican piloncillo or Columbian panela or dark muscovado sugar
1 teaspoon coarse salt

Score the slab bacon on the meat side; set aside.

Heat a heavy-bottomed skillet over medium heat. Working in batches, add dried peppers to skillet and toast lightly for 3 to 4 seconds on each side. Transfer toasted chiles to a medium bowl. Cover with hot water and let stand until soft, about 10 to 15 minutes.

Transfer peppers to the jar of a blender or bowl of a food processor, along with olive oil, garlic, cumin, oregano, aniseed, paprika, orange juices, guava preserves or honey, sherry, brown loaf sugar, and salt; blend until smooth.

Place bacon in a 2-inch deep baking pan. Pour the chile mixture over bacon and rub thoroughly until fully coated. Cover with plastic wrap and let marinate at least 6 hours and up to overnight.

Preheat oven to 350 degrees with rack in the center. Remove plastic wrap from baking dish and add 1/4 cup water to dish. Cover baking dish tightly with parchment paper-lined aluminum foil. Transfer baking dish to oven and bake for 1 hour. Continue baking and basting bacon, until golden brown and fork tender, about 20 minutes more.

Transfer bacon to a large cutting board and cut into 2 1/2-inch pieces. Serve immediately with Guatemalan red cabbage relish or Mendoza's fresh corn polenta; garnish with cacao nibs, if desired.


courtesy of: Maricel Presilla, Cucharamama Restaurant, 233 Clinton Street, Hoboken, New Jersey 07030