3738. CARROTS and PARSNIPS with BACON and THYME

serves 4-6

1 tablespoon fresh orange juice

2 teaspoons red wine vinegar

2 teaspoons honey

2 tablespoons extra-virgin olive oil

3/4 lb. carrots (about 4 medium), peeled and cut into pieces 2 to 2-1/2 inches long and 1/2 inch wide

3/4 lb. parsnips (about 4 medium), peeled, halved lengthwise, woody cores discarded, and cut into pieces 2-1/2 to 3 inches long and 1/2 inch wide
2 large shallots, root ends trimmed, peeled, and cut into 3/4-inch-wide wedges

5 sprigs fresh thyme plus 1/2 tsp. fresh thyme leaves

2 slices bacon, cut crosswise into 1-inch pieces

Kosher salt

Combine the orange juice, vinegar, and honey in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the carrots, parsnips, shallots, thyme sprigs, bacon, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the shallots are limp and lightly browned and most of the carrots and parsnips have a little bit of brown on them, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and nicely browned, 12 to 16 minutes.

Remove the pan from the heat and discard the thyme sprigs. Stir in the orange-honey mixture and the thyme leaves, and season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

bacon recipe source: Susie Middleton, Fine Cooking (@finecooking), Issue 126

3599. SUNCHOKES, CARROTS and PARSNIPS with BACON

makes 4-6 servings


2 pounds sunchokes, scrubbed well and cut into 1-inch wedges
1 pound carrots, cut into 2-inch diagonal pieces
1 pound parsnips, cut into 2-inch diagonal pieces
3/4 cup olive oil
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
4 ounces sliced bacon, cut into 1/2-inch pieces (about 2/3 cup)
6 shallots, thinly sliced (about 2/3 cup)
1 teaspoon minced garlic
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon sugar
1/4 cup cider vinegar

Preheat the oven to 500ºF.

In a medium bowl, combine the sunchokes, carrots, parsnips, olive oil, the salt, and the pepper. Transfer the vegetables to a rimmed baking sheet and roast in the oven for 20 minutes, until lightly caramelized and tender, stirring once midway through cooking.

While the vegetables are roasting, place the bacon in a small saute pan over medium-high heat and cook for 2 minutes. Add the shallots, reduce the heat to low, and cook for 5 more minutes, or until the bacon fat is rendered and the shallots are lightly caramelized. Drain, discarding all but 1 tablespoon of the fat from the pan.

Transfer the bacon/shallot mixture to a medium mixing bowl. Add the garlic, parsley, and sugar, and whisk to combine. Whisk in the vinegar. Slowly whisk in the remaining olive oil, and set aside.

Transfer the roasted vegetables to the mixing bowl, and toss with the vinaigrette to combine. Serve warm.


bacon recipe source: Emeril Lagasse, for Good Morning America (@GMA), ABC-TV

3615. LENTIL SOUP with BACON and ORZO

yields 6-8 servings


2/3 cup olive oil 
5 medium onions, chopped

8 garlic cloves, minced 

1/2 pound bacon, chopped 

3 celery stalks, chopped 

5-6 carrots, peeled and chopped 

3 parsnips, peeled and chopped 

12 ounces red lentils, rinsed and picked over 

8 cups vegetable broth 

1/2 cup tomato paste 

1/2 cup uncooked orzo 

8 cups water 

6 scallions, white and light green parts, thinly sliced 

1/2 cup chopped parsley 

1 tablespoon grated lemon zest 

Parmesan cheese, for garnish 

 

Heat the oil in a large soup pot. Add the onions, garlic, and bacon, and sauté over medium heat until the bacon is cooked and the onions are well browned, 6 to 8 minutes.

 

Stir in the celery, carrots, and parsnips. Cover, and cook until the vegetables are soft, about 5 minutes.

 

Add the lentils, broth, tomato paste, orzo, and water. Bring to a boil, and then reduce the heat and simmer, uncovered, until the lentils and orzo are tender, about 30 minutes.

 

Just before serving, stir in the scallions, parsley, and zest. Top each serving with grated Parmesan.

 

 

bacon recipe source: Soup Night: Recipes for Creating Community Around a Pot of Soup by Maggie Stuckey (Storey Publishing, 2013); relish.com (@relishmagazine)

3297. FRENCH WHITE BURGUNDY CHICKEN and EGG NOODLES with BACON

yields six servings


1 tablespoon extra-virgin olive oil

4 slices good quality bacon, chopped
1/2 cup all-purpose flour plus 2 tablespoons
2 pounds chicken tenders, cut into 1 1/2 to 2-inch pieces
Salt and pepper
1/2 pound button mushrooms, quartered
3 ribs celery from the heart of the stalk and leafy tops, chopped
1 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 tablespoons chopped fresh thyme, 4 to 5 sprigs
4 tablespoons butter, divided
2 cups white French burgundy wine, 1/3 bottle
1 cup chicken stock
2 cups frozen pearl onions
1 pound extra-wide egg noodles
Freshly grated nutmeg, to taste
A handful flat-leaf parsley, finely chopped

Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Add bacon and cook until crisp, about 5 minutes, remove with slotted spoon.

Heat a pot of water to boil for egg noodles.

While bacon crisps, scatter 1/2 cup flour on a shallow dish. Season the chopped chicken with salt and pepper and add to flour. Toss the chicken to coat and shake off the excess as you add it to the hot bacon drippings. Lightly brown the chicken about 3 minutes on each side then remove. Add mushrooms to the pan and add the celery, carrots and parsnips as you chop them Season with salt, pepper and thyme. Cook vegetables 5 to 6 minutes to tenderize them. Scoot vegetables off to the sides of the pan forming a well. Add 2 tablespoons butter to the well and melt them whisk in 2 tablespoons flour. Whisk wine into roux, shake pan to combine then stir in stock. Add chicken back to the pan and stir in the onions. Simmer the chicken 10 minutes. Adjust seasoning.

Salt water for egg noodles. Add noodles and cook to al dente. Drain noodles and return to hot pot. Add 2 tablespoons butter to noodles and toss to melt. Season noodles with nutmeg, salt and pepper, to taste, and garnish with parsley. 


bacon recipe source: Rachael Ray, "It's The Least I Can Do," 30 Minute Meals, Food Network

2746. MASHED ROOT VEGETABLES with BACON VINAIGRETTE

makes 8 to 10 servings

1/2 cup apple cider vinegar

2 tablespoons yellow mustard seeds

4-5 pounds mixed root vegetables (such as parsnips, kohlrabi, celery root, turnips, and rutabagas), peeled, cut into 1" cubes

1/2 pound thick-cut applewood-smoked bacon, diced

1 large white onion, diced

1 tablespoon (packed) dark brown sugar

Kosher salt, freshly ground pepper

2 tablespoons chopped flat-leaf parsley

Bring vinegar, mustard seeds, and 1/4 cup water to a simmer in a small pot; cook until seeds are plump, 20-25 minutes. Drain; set aside seeds and cooking liquid separately. 

Place a steamer basket inside a large pot. Add water to a depth of 1". Bring to a boil. Add root vegetables to steamer basket. Cover and cook, adding water by 1/2-cupfuls if needed to maintain level of water in pot, until vegetables are very tender but not mushy, about 45 minutes.

Meanwhile, place bacon in a large skillet; set over medium-low heat and cook until bacon softens and fat begins to render, about 4 minutes. Add onion; increase heat to medium-high and cook, stirring occasionally, until onion and bacon are browned and crisp, about 10 minutes. 

Add reserved mustard seeds to bacon mixture and cook until seeds begin to pop, about 1 minute. Turn off heat and stir in brown sugar and reserved mustard seed cooking liquid. Season vinaigrette to taste with salt and pepper. 

Drain vegetables and return to pot. Using a fork or potato masher, coarsely mash. Stir in vinaigrette; season to taste with salt and pepper. Transfer to a 13x9x2" baking dish; cover with foil. DO AHEAD: Vegetable mash can be made 1 day ahead. Chill.

 

Rewarm vegetable mash, covered, in a 350°F oven until just warmed through, 45-55 minutes. Alternatively, place in a microwave-safe bowl and microwave until warmed through (time will vary). 

Stir parsley into mash. Transfer to a bowl; serve warm or at room temperature.

bacon recipe courtesy of: Victoria Granof, Bon Appetit, November 2012

2458. OYSTER, OYSTER MUSHROOM and SALSIFY DRESSING with BACON

makes ten servings


1/2 cup bacon, cut into 1/4" strips
3 tablespoons unsalted butter, divided
2 large onions, chopped
2 tablespoons vegetable oil
4 cups washed oyster mushrooms, torn into bite-size pieces
4 cups shucked oysters with their liquor
3 cups peeled salsify or parsnips, cut into 1" pieces, boiled until tender
2—3 cups low-salt chicken broth or turkey stock
2 cups heavy cream
2/3 cup oyster sauce
16 cups stale, plain French baguette, cubed
Kosher salt and freshly ground black pepper
1 tablespoons fresh lemon juice
1 tablespoon chopped tarragon leaves
3 tablespoons chopped chives

Butter a 9x13x2" baking dish and set aside. Cook bacon in a large heavy skillet over medium-low heat, stirring occasionally, until fat is rendered and bacon is cooked but not browned. Add 2 Tbsp. butter and the onions and cook, stirring occasionally, until soft and translucent. Transfer bacon mixture to a bowl.

Return skillet to medium heat; add the remaining 1 Tbsp. butter and oil. Add oyster mushrooms and cook, stirring occasionally, until tender, about 5 minutes. Add oysters, salsify, broth, heavy cream, and oyster sauce and stir to combine. Bring to a simmer.

Preheat oven to 375°. Put bread in a large bowl. Add reserved bacon mixture and mushroom mixture from skillet. Season to taste with salt and pepper and fold in lemon juice, tarragon, and chives. The bread should be quite wet, but there should be no pooling liquid once it's well mixed. Transfer mixture to the prepared baking dish and bake until browned and crisp, about 45 minutes.


bacon recipe courtesy of: Chef Anita Lo, Annisa, 13 Barrow Street, New York, New York 10014 | Bon Appetit, November 2011

2284. ARTISANAL PORK STEW with BACON, PARSNIPS, APPLES and POTATOES

serves six


30 x small pearl onions (approx 2 x 10 inch bags)
5 thick-cut slices of (apple-wood smoked) bacon cut crosswise in to ¼ inch thick strips
3½ pounds of cubed pork shoulder or country ribs with fat trimmed
Coarse Kosher Salt
4 large shallots, chopped (about a cup)
1 cup finely chopped parsnips
6 teaspoons chopped fresh sage
½ cup + 1 tablespoon apple brandy
2 cups low-salt organic chicken broth
12 oz's hard apple cider
1½ pounds baby red potatoes, scrubbed and halved
2 large Granny Smith apples; peeled, cored and cut in to 1inch cubes
2 tablespoons (¼ stick) butter
2 tablespoons all-purpose flour
1 tablespoon whole grain Dijon mustard

Cook onions in a large saucepan of boiling (salted) water for 2 minutes. Transfer onions to bowl of water to cool. Peel onions & set-aside. Cook bacon in a heavy large pot over medium-heat until lightly browned. Transfer bacon to paper towels to drain (a slotted spoon is helpful). Sprinkle cubed pork with coarse kosher salt and pepper, and add pork to same pot (retaining bacon fat) and increase heat to medium-high. Cook until browned, about 7 minutes per batch. Transfer browned pork to a large bowl. Reduce heat to medium. Add shallots & parsnips to pot (retaining residual pork and bacon juices & fat). Cover pot and cook, until beginning to soften. About 5 minutes. Stir in 3 teaspoons chopped sage. Stir for 1 minute. Add ½ cup apple brandy and cook until almost evaporated. Add chicken broth, hard cider, reserved bacon and pork with any accumulated juices. Bring to boil, scraping up any browned bits with a wooden spoon. Reduce heat to medium-low. Cover and simmer until pork is tender - about 1 hour & 15 minutes. Add potatoes and pearl onions to the stew, and cook until the vegetables are almost tender, about 30 minutes. Add apples and cover and cook until potatoes are tender. 15 - 20 minutes. Stir butter and flour in a small bowl to form a paste. Add to pot and whisk to blend. Stir in mustard, 2 teaspoons sage and 1 tablespoon of apple brandy. Bring to boil, reduce heat to medium, and simmer until thickened, stirring often; 2-3 minutes. Season to taste with salt & pepper.


bacon recipe courtesy of: Crispin Cider, 405 Central Ave SE, Suite 10, Minneapolis, Minnesota 55414

2200. SPICED PARSNIP and BACON CAKE

4 parsnips, cut into 3-cm chunks
3 tablespoons butter
4 rashers rindless streaky bacon, cut into lardons
1 red chilli, finely chopped
2 shallots, finely chopped
1 teaspoon garam masala

For the dressing
1 tablespoon wholegrain mustard
1/2 teaspoon honey
3 tablespoons cream
green salad, to serve

Bring a saucepan of water to the boil, turn down the heat, and simmer the parsnips for 15 minutes, until they are tender. Tip into a colander, drain well and mash with a fork.

Melt 2 tablespoons of the butter in a non-stick frying pan, add the bacon and fry until golden. Add the chilli and chopped shallots, continue cooking for about 2 minutes. Stir in the garam masala and remove the pan from the heat. Preheat an oven to 180C/gas 4.

Combine the mashed parsnips with the bacon mixture. Grease a 20cm round cake tin with the remaining 1 tablespoon of butter. Pile the parsnip mixture into the tin and flatten the top with a spatula. Bake for about 20 minutes, or until the top of the savoury cake is crisp and golden.

While the cake is baking, combine the mustard, honey and cream together in a small saucepan, over a low heat. Remove the pan from the heat as soon as the mixture reaches boiling point.

Remove the cake from the oven, cool slightly and turn out onto a board. Cut into wedges and serve with the warm honey dressing. An ideal accompaniment to this dish would be a crisp green salad.


bacon recipe courtesy of: Frank Bordoni, Great Food Live, Good Food Channel, UKTV

2158. POTATO and ROOT VEGETABLE CHOWDER with BACON

makes 6 main-course servings


2 bacon slices, chopped
1 tablespoon olive oil
3 medium leeks, thinly sliced (white and pale green parts only)
1 pound parsnips, peeled, cut into 1/3-inch dice
3 medium carrots, peeled, cut into 1/3-inch dice
4 garlic cloves, minced
1 1/2 teaspoons dried thyme
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch dice
2 tablespoons all purpose flour
3 cups reduced-fat (2%) milk
3 cups (or more) vegetable broth
2 tablespoons chopped fresh parsley

Cook bacon in large pot over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Add oil to drippings in same pot; heat over medium heat. Add leeks; sauté until tender but not brown, about 7 minutes. Add parsnips, carrots, garlic, and thyme; sauté 5 minutes. Stir in potatoes, then flour; stir 1 minute to coat. Gradually add milk and 3 cups broth; bring to boil. Reduce heat; simmer uncovered until vegetables are tender and soup thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill bacon. Cool chowder slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing, thinning with more broth, if desired.)

Stir bacon into chowder. Ladle into bowls. Sprinkle with parsley; serve.


bacon recipe courtesy of: Bon Appétit, October 2003

2155. POT ROAST with BACON and WINTER ROOT VEGETABLES

makes 8 to 10 servings


2 teaspoons chopped fresh thyme
2 teaspoons Hungarian sweet paprika
2 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon (packed) golden brown sugar
1 4-pound boneless grass-fed beef chuck roast, tied
6 ounces slab bacon, cut crosswise into 1/4-inch-thick slices, then into 1x1/2-inch rectangles
2 cups dry red wine
1/2 cup low-salt chicken broth
2 large onions, thinly sliced
12 small shallots, peeled
12 garlic cloves, peeled
3 bay leaves
4 large carrots (about 1 pound), peeled, cut into 1-inch pieces
3 medium parsnips (about 12 ounces), peeled, cut into 1-inch pieces
1 small celery root, peeled, cut into 1-inch cubes

Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef.

Cook bacon in heavy large ovenproof pot over medium heat until browned and lightly crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic, and bay leaves around beef.

Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry. Transfer beef to plate. Add carrots, parsnips, and celery to pot; stir to coat. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer. Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.


bacon recipe courtesy of: Bruce Aidells, Bon Appétit, February 2008

2044. ROAST GROUPER with GNOCCHI, PEAS, BACON and PARSNIPS

ROASTED GROUPER
2 pounds grouper, cut into 4-ounce pieces
1-1 1/2 tablespoon butter
1 tablespoon canola oil

POTATO GNOCCHI
about 2 1/2 cups flour
1/2 cup eggs, lightly beaten
4-5 russet potatoes, baked and peeled, mashed through a ricer, not a food processor
1/4 pound butter, melted
parmesan cheese, grated
chives, chopped

BLACK TRUMPET MUSHROOM FRICASSE
1 pound whole, shucked English peas, blanched (save shells to use in chicken stock)
2 1/2 quarts chicken stock
1/2 cup white wine
1/4 - 1/2 pound black forest bacon batons, cooked in a pan
8 ounces trumpet mushrooms, roasted with olive oil, salt and pepper
8 ounces Swanji mushrooms, roasted with olive oil, salt and pepper
3 baby leeks, sliced and gently sautéed
4 parsnips, peeled, sliced and quartered, roasted

ROASTED GROUPER: Heat oven to 350 degrees. In a heavy pan heat butter and canola oil. Sauté the fish until brown on each side. Roast in oven about 10 minutes

POTATO GNOCCHI: Start with the flour in a large bowl, make a well in the flour. As you add each ingredient (one by one) gently mix each in with the tips of your fingers. Add ingredients in this order: eggs, potatoes, melted butter, parmesan, and chopped chives. Knead the final mixture until smooth. Separate the kneaded dough into six workable pieces. Flour the rolling surface. With your hands fashion each piece into a long thin roll. Cut the rolls into bite-sized pieces. Place the raw gnocchi into a pot of boiling salted water. Once the gnocchi rises to the surface continue to simmer for 45 seconds. Remove the gnocchi from the pot with a slotted spoon and place on plate. Add the grouper and top with the ragout.

BLACK TRUMPET MUSHROOM FRICASSE: Cook pea shells in chicken stock. Strain and reduce stock, reserve. In saucepan reduce white wine. Add about 1 quart chicken stock. Simmer while adding bacon, mushrooms, leeks, parsnips, and peas. Serve on top of fish with gnocchi.


bacon recipe courtesy of: Chef Suzanne Tracht, Top Chef Masters, Season 1, Episode 7, Elimination Challenge, Bravo TV

2020. GROUSE DUMPLINGS wrapped in BACON with CARROT and PARSNIP PUREE, PARSNIP CRISPS, POTATO and ROSEMARY ROSTI in RED WINE SAUCE

serves two


For the grouse dumplings
large knob of butter
2 tbsp vegetable oil
2 shallots, finely chopped
12 rashers rindless streaky bacon, 4 diced, 8 left whole for wrapping
6 chestnut mushrooms, finely chopped
2 skinless grouse breasts, finely minced
100ml/4fl oz red wine
4 juniper berries, coarsely crushed
2 tbsp green tomato chutney, from a jar
3 sprigs fresh rosemary, finely chopped needles only
½ chicken stock cube
50g/2oz breadcrumbs
salt and freshly ground black pepper

For the potato rösti
4 waxy potatoes, peeled and coarsely grated
1 tsp finely chopped fresh rosemary
4 tbsp vegetable oil

For the carrot and parsnip purée
4 medium carrots, peeled, chopped
2 medium parsnips, peeled, chopped
50g/2oz butter

For the parsnip crisps
vegetable oil for deep frying
2 medium parsnips, peeled and very thinly sliced

For the sauce
50g/2oz butter
2 shallots, chopped
2 tbsp apple and rosemary jelly
3 tbsp balsamic vinegar
200ml/7fl oz red wine
1 sprig fresh rosemary
200ml/7fl oz grouse or chicken stock

Preheat the oven to 180C/350F/Gas 4.

For the grouse dumplings, melt the butter with one tablespoon of the vegetable oil in a large frying pan over a medium heat then add the shallots and fry gently for five minutes until softened and translucent, but not browned.

Increase the heat to medium-high, add the diced bacon, mushrooms and grouse and fry for 3-4 minutes until the bacon and mushrooms are golden-brown in places. Stir in the red wine, juniper berries, chutney and rosemary and boil for 2-3 minutes until the red wine has reduced to about one tablespoon.

Crumble in the stock cube, season with salt and freshly ground black pepper and scatter over the breadcrumbs. Stir everything together to form a stuffing-like mixture then remove from the heat and leave to cool for a few minutes.

Overlap two rashers of bacon on a board then shape a quarter of the grouse mixture into a rough ball and place at one end of the bacon. Roll up into a dumpling shape, so that it's wrapped in the bacon. Repeat with the remaining bacon and grouse mixture.

Heat the remaining oil in an ovenproof frying pan over a medium-high heat and sear the dumplings for 1-2 minutes on each side until golden-brown. Transfer to the oven for 10 minutes or until heated through and the bacon is crisp.

For the rösti, wrap the grated potatoes in a clean tea towel and squeeze firmly to remove as much excess moisture from the potatoes as possible. Tip into a large bowl, mix in the rosemary and season generously with salt and freshly ground black pepper.

Heat the oil in a frying pan over a medium heat. Add spoonfuls of potato to the pan, pressing down with a spatula to form flat cakes. Fry for 2-3 minutes on each side or until crisp and golden-brown then transfer to a baking sheet. Repeat with the remaining potato then transfer to the oven for 3-4 minutes, or until cooked through.

For the carrot and parsnip purée, bring a large pan of salted water to the boil, add the carrots and parsnips and boil for 15-20 minutes until softened. Drain and return to the pan with the butter. Blend to a smooth purée using a stick blender, season with salt and freshly ground black pepper and keep warm.

For the parsnip crisps, half-fill a deep, heavy-based pan with the vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the parsnip slices in small batches, for 1-2 minutes, or until crisp and golden. Remove from the oil with a slotted spoon and drain on kitchen paper.

For the sauce, melt the butter in a saucepan over a medium heat and gently fry the shallots for five minutes until softened and translucent but not browned. Stir in the jelly until dissolved then pour in the balsamic vinegar and boil for 1-2 minutes until reduced slightly.

Pour in the red wine, add the rosemary, boil for three minutes then pour in the stock and boil for 15 minutes or until reduced to the consistency of double cream. Discard the sprig of rosemary and keep the sauce warm.

To serve, arrange the grouse dumplings on top of the rösti and spoon over the sauce. Places spoonfuls of the purée alongside and garnish with the parsnip crisps.


bacon recipe courtesy of: The Errington Family, The Hairy Bikers' Cook Off, BBC-Food

1960. BACON-WRAPPED BUTTERFISH served peasant style

yields four servings


4 (8-ounce) butterfish fillets, black cod or sablefish
12 slices raw bacon
2 (1-inch) slices eggplant, cut lengthwise
2 (1-inch) slices yellow squash, cut lengthwise
2 (1-inch) slices zucchini, cut lengthwise
Olive oil, for drizzling
1/2 cup minced onions
2 tablespoons minced shallots
1 tablespoon minced garlic
Salt and freshly ground black pepper
1/4 cup balsamic vinegar
1/2 cup pitted black olives, halved
1/2 cup Queen stuffed olives, halved
1 cup peeled, seeded and chopped Roma tomatoes
2 cups veal stock
4 parsnips, peeled into thin strips
1 cup hot mashed potatoes
2 tablespoons basil, chiffonade
1/4 cup grated Parmigiano-Reggiano

Preheat the oven to 400 degrees F.

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way up. Heat over medium heat until a deep-fry thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.)

Season the fish fillets with creole seasoning. Wrap 3 pieces of the bacon tightly around each fillet. In a large ovenproof saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the wrapped fish and sear for 2 minutes on the first side. Flip the fillets over and place the pan in the oven and roast for 6 to 8 minutes.

Season the sliced vegetables with olive oil and Essence. Place the vegetables on the grill and cook for 2 minutes on each side. Remove the vegetables from the grill and dice.

In a large saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the onions and saute for 1 minute. Add the diced vegetables, shallots and garlic and saute for 2 minutes. Season the mixture with salt and pepper. Stir in the balsamic and simmer for 1 minute. Stir in the olives, tomatoes and stock. Bring the liquid to a simmer and cook for 3 to 4 minutes. Reseason, if needed. Stir in the butter and remove from the heat.

Place the parsnip strips in the hot oil and fry until golden brown, about 1 minute, stirring constantly to prevent the parsnips from sticking. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, spoon some of the mashed potatoes in the center of each plate.

Lay each fillet directly on top of the potatoes. Spoon the sauce over the fish. Garnish each plate with some of the fried parsnips, basil and cheese and serve immediately.


bacon recipe courtesy of: Emeril Lagasse, "Perfect Pork," Emeril Livev, 2006

1904. BRAISED BEEF CHEEK with CRISP OX TONGUE and STIR FRY of GREENS with CARMARTHEN BACON

serves four


For the beef cheeks
4 x 13oz beef cheeks, trimmed
1 pint, 7 fl oz red wine
2 carrots, peeled, roughly chopped
1 large onion, peeled, quartered
4 sticks celery, roughly chopped
1 leek, roughly chopped
4 garlic cloves
4 fresh bay leaves
1 sprig fresh thyme
10 black peppercorns
1 star anise
2 teaspoons olive oil
1 teaspoon tomato purée
1 teaspoon plain flour
salt and freshly ground black pepper

For the ox tongue
17½oz ox tongue
1 tablespoon salt
1 tablespoon freshly ground black pepper
1-2 fresh thyme sprigs, leaves only
2 x 11¼oz jars duck fat
1 free-range egg, beaten
Japanese panko breadcrumbs, for dredging
Vegetable oil, for deep frying

For the spring greens and bacon stir fry
2 teaspoons butter
½ onion, peeled, finely chopped
4oz Carmarthenshire bacon, cut into lardons
1 head spring greens, finely shredded
1 tablespoons honey, or to taste
Freshly ground black pepper

For the parsnip mash
4 parsnips, peeled
4 floury potatoes such as King Edward or Maris Piper, peeled
4oz butter, melted
Salt and freshly ground black pepper

For the beef cheeks, tie the beef cheeks with kitchen string to form small parcels. Pour the red wine into a large glass or ceramic bowl and add the carrots, onion, celery, leek, garlic, bay leaves, thyme, peppercorns and star anise. Add the tied beef cheek parcels, cover and leave to marinate in the fridge overnight.

For the ox tongue, place the tongue in a glass or ceramic dish. Mix together the salt, freshly ground black pepper and the thyme leaves and rub the tongue all over with the mixture. Cover and leave to cure overnight in the fridge.

The next day, preheat the oven to 140C/275F/Gas 1.

Remove the cheeks and the vegetables from the marinade (reserve both). Heat the oil in a heavy-based pan, then add the beef cheeks and cook, turning, until well browned. Remove and place in a flame-proof lidded casserole dish.

In the same pan in which you seared the meat, add the vegetables from the marinade and cook over a medium heat until lightly browned.

Add the tomato purée to the browned vegetables, then stir in the flour and cook for 1-2 minutes. Add the vegetable mixture to the casserole with the meat and season well with salt and freshly ground black pepper. Pour in the reserved wine from the marinade and top up with more red wine or water to just cover the meat and vegetables if necessary.

Heat over a medium-high heat until simmering, then cover and place into the oven to cook for at least six hours, checking the liquid every hour to make sure the meat is still submerged (add a little water to top up if necessary).

At the end of cooking time, remove the casserole from the oven, remove the lid and leave to cool.

Strain the cooled liquid into a clean pan, reserving the liquid but discarding the vegetables.

Remove the string from the beef cheeks and set aside.

For the ox tongue, melt the duck fat in a saucepan and place the tongue in a small baking tray, just larger than the tongue. Pour over enough duck fat to completely cover the tongue and the cover the roasting tray with a sheet of baking parchment and wrap in a sheet of foil, sealing tightly at the edges.

Cook the tongue in the preheated oven for two hours. Remove, leave to cool and then remove the tongue from the fat and chill in the fridge. (Discard the fat.)

After it has chilled for 30 minutes or so, remove the outer skin from the tongue and cut the meat into 2cm/¾in cubes. Dip into the beaten egg and dredge in the breadcrumbs until well coated. Set aside on a tray.

For the spring greens and bacon stir fry, heat the butter in a large, heavy-based pan and, when foaming, add the onion and cook for 3-4 minutes, until soft.

Cook the bacon lardons in a separate, non-stick pan, without adding oil, until crisp. Add the cooked bacon to the pan with the spring greens and cook over a low heat until the leaves have wilted.

Drizzle with honey, to taste, and season with freshly ground pepper and a little salt (the bacon is salty.)

For the parsnip mash, cook the parsnips and potatoes in separate pans of boiling salted water until tender. Drain, then return to the hob for a minute or two to drive off any excess moisture.

Pass through a potato ricer into a bowl and mash together (or mash with a potato masher). Add the melted butter and beat until light and smooth, then season, to taste, with salt and freshly ground black pepper.

About 25-30 minutes before serving, reheat the beef cheeks in half of the reserved cooking liquid and keep warm in the oven.

To make the sauce, bring the rest of the reserved cooking liquid to the boil in a heavy-based saucepan and simmer until the sauce is reduced, glossy and thick.

At the same time, heat the oil in a deep fryer set at 180C/355F (or heat the oil in a deep, heavy-based pan until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds). (CAUTION: Hot oil can be dangerous; do not leave unattended.) Cook the breaded tongue cubes in the hot oil in batches, for around 2-3 minutes, or until crisp and golden-brown. Remove the cubes with a slotted spoon and drain onto kitchen paper.

To serve, place a beef cheek on each the plate and pour some of the red wine sauce over them. Place some of the crisp ox tongue cubes next the cheeks and some parsnip mash to the side. Serve the stir fry on the side in separate small dishes.


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

1761. PORK STEW with BACON, HARD CIDER, PEARL ONIONS and POTATOES

yields six servings


30 1-inch-diameter pearl onions (from two 10-ounce bags)
5 slices thick-cut bacon (preferably applewood-smoked), cut crosswise into 1/4-inch-thick strips
3 1/2 pounds boneless pork shoulder (Boston butt) or boneless country ribs, external fat trimmed, cut into 2-inch cubes
coarse kosher salt
1 cup chopped shallots (about 4 large)
1 cup finely chopped parsnips
6 teaspoons chopped fresh sage, divided
1/2 cup plus 1 tablespoon Calvados (apple brandy; optional)
2 cups low-salt chicken broth
1 12-ounce bottle hard apple cider
1 1/2 pounds unpeeled baby red potatoes (about 2 inches in diameter), scrubbed, halved
2 large Granny Smith apples, peeled, cored, cut into 1-inch cubes (about 3 cups)
2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons all purpose flour
1 tablespoon whole grain Dijon mustard

Cook onions in large saucepan of boiling salted water 2 minutes; transfer to bowl of ice water to cool. Peel onions; set aside.

Cook bacon in heavy large pot over medium heat until lightly browned. Using slotted spoon, transfer bacon to paper towels to drain. Sprinkle pork shoulder with coarse salt and pepper. Increase heat to medium-high. Working in 2 batches, add pork to same pot and cook until browned, about 7 minutes per batch. Using slotted spoon, transfer pork to large bowl. Reduce heat to medium; add shallots and parsnips. Cover pot and cook until beginning to soften, stirring occasionally, about 5 minutes. Stir in 3 teaspoons sage; stir 1 minute. Add 1/2 cup Calvados, if using; cook until almost evaporated, about 3 minutes. Add broth, cider, reserved bacon, and pork with any accumulated juices. Bring to boil, scraping up any browned bits with wooden spoon. Reduce heat to medium-low; cover and simmer until pork is tender, about 1 hour 15 minutes.

Add potatoes and pearl onions to stew; cover and cook until vegetables are almost tender, about 30 minutes. Add apples; cover and cook until potatoes are tender, 15 to 20 minutes. Spoon fat from surface of juices, if necessary. Stir butter and flour in small bowl to form paste; add to pot and whisk to blend. Stir in mustard, 2 teaspoons sage, and 1 tablespoon Calvados, if using. Bring to boil; reduce heat to medium and simmer until thickened, stirring often, 2 to 3 minutes. Season to taste with salt and pepper. DO AHEAD: Stew can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Simmer stew over medium heat to rewarm before serving.

Divide stew among bowls, sprinkle with remaining 1 teaspoon sage, and serve.


bacon recipe courtesy of: Bruce Aidells, Bon Appétit, February 2010

1733. VIOGNIER-STEAMED CLAMS with BACON and PARSNIPS

makes six servings


1 pound small parsnips, peeled
1/4 cup extra-virgin olive oil, plus more for brushing
salt and freshly ground pepper
6 ounces thickly sliced bacon, cut crosswise into 1/2-inch strips
1 1/2 cups Viognier (white wine)
2 tablespoons unsalted butter
1 shallot, minced
4 dozen littleneck clams, scrubbed and rinsed
1 cup heavy cream
2 tablespoons snipped chives
oyster crackers, for garnish

Preheat the oven to 350°. On a baking sheet, brush the parsnips with olive oil and season with salt and pepper. Roast the parsnips, turning once or twice, until tender, about 40 minutes. Let cool slightly, then quarter the parsnips lengthwise and slice them 1/4 inch thick.

Meanwhile, in a large, deep skillet, cook the bacon over moderately high heat until well browned and crisp, about 6 minutes. Drain the bacon strips on paper towels; wipe out the skillet.

In the skillet, bring the Viognier to a boil with the butter and shallot. Add the clams, cover and cook over high heat until they open, 6 to 8 minutes. Using a slotted spoon, transfer the clams to a large bowl.

Pour the clam broth into a glass measuring cup. Rinse out the skillet. Slowly pour the clam broth back into the skillet, stopping before you reach the grit at the bottom. Add the cream and boil until the liquid has reduced by half, about 8 minutes. If the cream sauce separates, transfer to a blender and puree until smooth, then return it to the skillet.

Add the roasted parsnips, bacon, chives and the cooked clams in their shells to the skillet. Season generously with pepper, cover and bring to a boil. Spoon into shallow bowls, sprinkle with oyster crackers and serve immediately.


bacon recipe courtesy of: Dean Maupin, "Great American Wine & Food Matches, Editor’s Picks: Kristin Donnelly’s Favorite F&W Recipes," Food & Wine, October 2006

1380. SAUTEED LEEK, BACON, GIBLET and WHOLE GRAIN DRESSING

12 ounces chopped thick-sliced hickory smoked bacon
3 tablespoons butter
2 cups sliced leeks
2 cups chopped celery root
1 1/2 cups chopped parsnips
8 cups whole grain bread, cubed and toasted
4 cups country white bread, cubed and toasted
2 cups cooked bulgur wheat
giblets from turkey, cooked and chopped
1/3 cup chopped fresh parsley
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups chicken broth or reserved broth from giblets

Preheat oven to 350 °F.

Place neck, heart, gizzard, water to cover, salt and pepper to taste in large saucepan. (Reserve the liver for later use or discard.) Bring just to a boil over medium-high heat. Reduce heat to low; cover.

Simmer 1-1/2 hours, adding the liver, if desired, for the last 30 minutes of the cooking time. Strain stock; cover and refrigerate until ready to use in stuffing mixture. Remove meat from the neck; discard bones. Finely chop neck meat, heart, gizzard and liver, if using; cover and refrigerate until ready to use.

Cook bacon in a large saucepan on medium heat until crisp. Remove bacon, leaving bacon fat in pan. Drain bacon on paper toweling. Add butter to bacon fat.

Sauté leek, celery root and parsnips in bacon-butter mixture until tender-crisp, about 5 to 7 minutes.

Combine cooked vegetables, breads, bulgur wheat, cooked giblets, parsley, herbs, 1/2 teaspoon salt, 1/4 teaspoon black pepper and cooked bacon in large bowl. Gradually pour in chicken broth, mixing until all ingredients are moist.

Place mixture in well greased 4-quart baking dish and cover with foil. Bake for 30 minutes. Remove foil and continue baking for 15 to 20 minutes, or until internal temperature reaches 165°.


courtesy of: Butterball, Butterball Consumer Affairs, PO Box 1547, Kings Mountain, North Carolina 28086, 1-800-BUTTERBALL

1196. BACON and BARLEY MINESTRONE

1 large leek, white part only
2 carrots, peeled and grated
1 large parsnip, peeled and grated
2 stalks celery, stringy skin peeled off
½ cup of barley, rinsed well
1 bacon hock
2 x 250 grams fresh chicken stock
750ml hot water
1 x 400 grams can chopped tomatoes in juice
2 sprigs rosemary, left whole
3-4 fresh or 2 dried bay leaves
100 grams round green beans, finely sliced or 100g baby spinach leaves
A little chopped parsley or fresh basil and freshly grated parmesan to serve

Cut leek in half and remove any tough green leaves. Cut in half lengthways then cut each half to shorten it. Cut each quarter of leek into 4 even lengths then finely slice and place in a colander. Repeat until all leek is finely sliced. Rinse the leek well under a running tap to remove any dirt that is trapped between the leaves. Shake dry. Grate carrots coarsely and parsnip, add to the colander. Cut each celery stick into 4 even lengths then slice finely into a small dice. Add to colander of vegetables. Toss the vegetables lightly with your hands and mix well. Add to large saucepan or prewarmed crock pot.

Add rinsed barley to the vegetables and mix through. Place the bacon hock on top of the vegetables. Pour over the chicken stock and hot water. Spread the chopped tomato evenly on the top. Add fresh herbs. Cover and slowly bring to the boil. Or turn onto high in a crock pot or slow cooker and leave to cook for 6-7 hours.

When the soup has come to the boil, give it a stir then turn it down to a slow simmer and leave to cook covered for 1.5 hours. Check the soup occasionally and turn the bacon hock to ensure even cooking. If you are using gas to cook on then it is often hard to keep a ‘slow simmer’. I recommend using a simmer mat which you can buy at your local hardware store. It is an aluminum disc that sits between the gas and the saucepan and distributes the heat more evenly and slowly.

After 1.5 hours on the stove top check the barley is tender. Remove the rosemary twigs and bay leaves. Add the finely chopped beans, return the lid. Bring back to a simmer and cook for a further 15-20 minutes. For a crock pot the soup will be ready after 6 ½ -7 hours. You can add the beans and pasta and allow it to cook for a further 30-40 minutes.

Just before serving remove the bacon hock and peel away the thick skin. Flake away the meat with you hands. Chop it roughly and add back to the soup pot or crock If the soup is a little thick after adding back the chopped ham then thin it down with a little extra hot chicken stock or boiling water. Check the soups flavor and add a little salt and pepper as needed.

Ladle the minestrone into warmed bowls and serve with toasted bread and butter or fresh chewy bread rolls. Sprinkle a little chopped parsley into each bowl and a couple of teaspoons of grated parmesan to serve.


courtesy of: Meat Cuisine: Butchers of Distinction, 1 Tainui Road, Panmure, Auckland

1064. PARSNIP and BACON CAKE with a HONEY-MUSTARD SAUCE

serves 4


4 parsnip, topped and tailed, and chopped into pieces
2 tablespoons unsalted butter
4 slices bacon, rinds and all fat removed
1 chili, finely chopped (optional)
2 shallot, finely chopped
3 garlic clove, finely chopped
1 teaspoon garam masala (optional)
1 egg, lightly beaten
1 tablespoon coarse grain mustard
1/2 tablespoon honey
3 tablespoons cream, low-fat is fine
1 sprig parsley, for garnish (optional)

Bring a pan to the boil, add the parsnips, reduce the heat and simmer for 15 minutes or until they are cooked through and tender when prodded with a fork. Drain them really thoroughly. Melt 1 tablespoon of the butter in a non-stick pan, add the bacon and cook until it starts to brown but is still soft. Add the chilli, garlic and shallots (or whichever of these you are using), and sauté for 2 minutes, or until the garlic and shallots are softening. Stir in the garam masala (if including), and remove the pan from the heat. Mash the well-drained parsnips and add the bacon mixture and the lightly beaten egg to the mashed parsnips, stirring until well-combined. Put the pan back over the heat and add the second tablespoon of butter. Pile the parsnip mixture into the pan so that it forms a single 'cake', and flatten it with a spatula or egg slide. Cook it for a few minutes. Carefully loosen the 'cake' and slide it onto a plate. Invert the plate back over the pan and ease the 'cake' back into the pan to cook the other side. While the 'cake' is cooking, mix the mustard, honey and cream together in a small saucepan over a low heat, until the mixture begins to form bubbles. When both sides of the 'cake' are browned, transfer the 'cake' to a serving plate, cut into wedges, garnish with a sprig of parsley and serve with the honey-mustard sauce and a green salad.


courtesy of: RecipeZaar

782. CATALAN SOUP with BACON, BUTIFARRA and MEATBALLS

serves 6 people


500 grams veal
1/4 chicken
1 capon
chicken innards
200 grams pig cheek and ear, and 1/2 pig's trotter
ham bone
100 grams bacon
1 knuckle bone
1 knee bone
150 grams white "butifarra" (Catalan sausage)
150 grams black "butifarra" (Catalan black pudding)
250 grams soaked chickpeas
250 grams potatoes
1 green leaf cabbage
1 turnip, 1 carrot, 1 parsnip
1 leek and celery

For the meatballs
150 grams minced pork
150 grams minced veal
100 grams minced bacon
1 egg, breadcrumbs soaked in milk
1 clove of garlic, parsley, salt, ground cinnamon
1 soup spoon of flour

For the soup
300 grams large noodles

Clean, singe the hair, and wash the pork ear, cheek and trotter, and the chicken.

Put 4 litres of water in a saucepan, and add the meat and bones. Bring to the boil and skim the stock well. Then add the chickpeas, pre-soaked in lukewarm water for 12 hours, and bring back to the boil.

Add the carrot, turnip, parsnip, celery and leek and skim the surface again. Boil for approximately 1 hour and 30 minutes, until the meat is tender. Add the cabbage, chopped potatoes, the ready-prepared meatball and the butifarra. Leave to boil for a further half-hour. Add salt to taste.

When cooked, strain the stock.

To prepare the soup, bring the strained stock back to the boil and add the noodles. Cook for a further 12 to 15 minutes.

Serve the soup very hot, with the vegetables on a separate plate, with the meat, cut into pieces and with the bones removed.

Preparation of the meatball: Put the minced veal, pork and bacon in an earthenware bowl. Add the egg, parsley, chopped garlic and breadcrumbs previously soaked in milk. Add salt and pepper to taste, and ground cinnamon.


courtesy of: Nadal 2006, Barcelona City Council