3242. CHEESE TORTELLINI with BACON, ROASTED CAULIFLOWER and FILBERTS

yields four servings


1 small head (3 cups) cauliflower, cut into small florets
1 tablespoon olive oil
3 slices bacon, cut into 1-inch pieces
¼ teaspoon each salt and pepper
⅓ cup filberts, chopped
2 small shallots, finely diced
2 tablespoons chopped fresh thyme
1 package (350 grams) fresh cheese-filled tortellini
2 tablespoons finely sliced fresh chives, for garnish

Preheat oven to 425°F and bring a large pot of salted water to a boil. Meanwhile, in a large bowl, combine cauliflower, olive oil and bacon. Season with salt and pepper and mix. Spread mixture out in a large roasting pan and roast, stirring occasionally, until cauliflower is golden and bacon is crisp, about 15 to 18 min. Stir in nuts, shallots and thyme. Return pan to oven and roast 3 to 5 min. longer. Cook tortellini according to package directions, drain well and toss gently with the roasted cauliflower mixture. Taste and adjust seasonings, if necessary, garnish with chives and serve.


bacon recipe source: PKMom (member), Key Ingredient, September 21, 2010

490. BROILED SALMON with BACON RASPBERRY BEURRE BLANC

Serves 2

2 - 8 oz. fresh Salmon Fillets
6 strips maple-flavored bacon (reserve 2 strips and cut into 1/2 inch pieces)
2 tablespoons butter
2 teaspoons hazelnut syrup
1 tablespoon muscat wine
1/3 cup raspberry jam
1/4 cup hazelnuts (filberts), chopped

Place salmon fillets on an oven broiler pan and broil for 3 minutes, turn and place 2 strips of bacon on each fillet. Broil an additional 3-4 minutes or until bacon is soft-cooked. Remove, set aside, keep warm. In a non-stick skillet, over medium heat, sauté reserved bacon pieces until soft-cooked, drain and set aside. Bacon Raspberry Beurre Blanc: In the same skillet, over medium heat, melt butter, add hazelnut syrup, muscat wine and raspberry jam. Cook mixture several minutes until reduced and soft glaze is formed. Stir frequently to avoid sticking to skillet. Serve each salmon fillet by placing half of the bacon raspberry beurre blanc on each plate. Place the salmon fillet on the sauce and garnish with chopped hazelnuts.


courtesy of: Farmer John Meats / Clougherty Packing Company, 3049 E. Vernon Avenue, Los Angeles, California 90058, (323) 583-4621