3674. POTATO STRUDEL with BACON (ERDAEPFELSTRUDEL)

yields 6-8 servings 


3 large potatoes, about 1 pound 
Salt to taste if desired 
¼ pound smoked lean bacon in one piece 
9 tablespoons finely chopped onion 
2 tablespoons finely chopped parsley 
Freshly ground pepper to taste 
5 egg yolks 
2 rectangles of phyllo-strudel pastry, widely available in fine food specialty shops 
4 tablespoons melted butter 
Butter to grease baking sheet

Put the potatoes in a saucepan; add cold water to cover and salt. Bring to a boil and let simmer 20 minutes or longer, until the potatoes are tender. Drain.

When the potatoes are cool enough to handle, peel them. Grate or, preferably, put them through a food mill or ricer. Do not use a food processor, or they will become gummy. There should be about 1 3/4 cups, the amount needed.

Cut the bacon into 1/4-inch cubes. Add the cubes to a saucepan and cook, stirring constantly, until rendered of fat and golden brown.

Add the onion and cook, stirring, until lightly browned.

Put the potatoes in a mixing bowl and add the bacon mixture, the parsley, salt and pepper. Add the egg yolks and blend.

Preheat the oven to 425 degrees. Melt the butter.

Carefully lay out one rectangle of phyllo-strudel pastry. Brush it with half the butter. Carefully lay a second rectangle on top of the first. Brush it all over with the remaining butter.

Spoon the potato mixture onto the bottom half of the strudel layer, leaving a 1-inch margin right and left. Using a spatula, carefully spread the mixture over the bottom half of the pastry (remember that this pastry tears easily). Fold over right and left edges of the pastry. Roll the dough bottom to top to enclose the filling in a sausagelike shape.

Butter a large baking sheet. Carefully transfer the potato-filled pastry, seam side down, onto it.

Place in the oven and bake 15 to 20 minutes or until piping hot throughout and golden brown on top. Cut on the diagonal into slices about 1 1/2 inches thick and serve. 


bacon recipe source: Craig Claiborne, The New York Times/Cooking (@nytfood)

3409. MASHED RED SKIN POTATOES with SMOKED BACON and ASIAGO CHEESE, baked in PHYLLO DOUGH

makes 8-16 servings


1 cup mashed red skin potatoes
1/4 cup crispy smoked bacon chopped
1/4 cup whole milk
6 tablespoons butter
2 tablespoons minced shallots
2 tablespoon sour cream (optional)
1/4 cup Asiago cheese grated
approximately 12 sheets of phyllo dough thawed
salt and pepper

Fry bacon until crispy and transfer to a draining paper reserving bacon grease in pan. Using the same pan over medium heat add shallots and sauté for 5 minutes or until soft. Meanwhile dice bacon into small pieces. Boil red skin potatoes in a pot of salted water until cooked through and drain leaving skin on. Over medium high heat using a small pot bring milk to a simmer. Add two tablespoons butter and whisk together. If you have a ricer pass potatoes through ricer into pot with heated milk and stir adding a pinch of salt or as needed. If no ricer simply use a potato masher. Add sour cream, Asiago cheese, bacon and shallots and fold until blended remove from stove and hold. Melt remaining butter in a small pot. Preheat oven to 375. Using a small muffin tin, take a pastry brush and very lightly brush each muffin cup. Take 2 sheets of phyllo dough and cut into 4 inch squares, a total of 4 sheets per muffin cup. Place 2 phyllo dough squares in each cup and gently brush with a little melted butter. Add another 2 phyllo squares and place on top and again gently coat with melted butter. Using a tablespoon fill each cup with desired amount of potato mixture, and fold phyllo over top. Gently brush a little butter on top and bake until golden brown, about 30 minutes.


bacon recipe source: Michael Van Horn, The Social Chef, September 5, 2014 

3406. BACON BAKLAVA with BOURBON HONEY SYRUP

makes 24 servings


3 cups pecan halves
1 cup pistachios
1/2 teaspoon ground cinnamon
1 2/3 cups sugar, divided
3/4 cup cooked and crumbled bacon slices
1 (16-oz.) package frozen phyllo pastry, thawed
1 cup unsalted butter, melted
3/4 cup honey
1 (4- x 2-inch) lemon peel strip
1 tablespoon fresh lemon juice
1 (3-inch) cinnamon stick
1/4 cup bourbon

Preheat oven to 325º. Process first 3 ingredients and 2/3 cup sugar in a food processor until the texture of coarse meal. Add bacon; pulse 3 times.

Place 2 phyllo sheets in bottom of a lightly greased 13- x 9-inch pan. Brush well with melted butter. Repeat with 10 sheets, brushing with butter between every 2 sheets. Sprinkle half of nut mixture (about 2 1/2 cups) over phyllo. Repeat phyllo layering with 12 sheets, brushing with butter between every 2 sheets. Sprinkle with remaining nut mixture. Top with 15 sheets, brushing with butter between every 2 sheets. Brush top with butter. Using a sharp knife, score baklava into 1 1/2-inch squares. Bake at 325º for 30 minutes. Reduce temperature to 300º, and bake 50 minutes or until golden brown.

Meanwhile, combine 1 cup water, honey, next 3 ingredients, and remaining 1 cup sugar in a heavy saucepan. Bring to a boil over medium-high heat; reduce heat to low, and simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat; let stand 15 minutes. Strain mixture into a 1-quart glass measuring cup. Stir in bourbon; cool completely (about 1 hour).

Pour syrup evenly over baked baklava. Cool to room temperature. Cover loosely with foil; let stand at room temperature at least 2 hours or overnight before serving.


bacon recipe source: Bourbon & Bacon: The Ultimate Guide to the South's Favorite Food Groups, by Morgan Murphy (@_MorganMurphy) and the Editors of Southern Living Magazine (Oxmoor House/Southern Living/Time House Entertainment, Inc., 2014)

3345. BACON BAKLAVA

makes about 24 servings 


1/2 pound raw walnut pieces 
1/2 pound raw pistachio meats 
1 cup cooked and crumbled bacon (about 12 slices) 
1/3 cup sugar 
1 teaspoon ground cardamom 
1 1/4 cup (2 1/2 sticks) unsalted butter, melted 
1 package (16 ounces) phyllo dough, thawed 
1 cup water 
1 cup sugar 
1 cup honey 
1 cinnamon stick 
1/4 cup orange flower water or rose water

Preheat oven to 350°F.

In a food processor, pulse the nuts until they are ground, but not turned into meal. Add the bacon, sugar, and cardamom and pulse a few more times until the nut mixture is finely chopped and evenly blended.

Begin layering the baklava. Brush a jellyroll pan, or sheet pan with sides, generously with the melted butter. Unroll the phyllo dough and cover the sheets with a piece of plastic wrap and a damp towel. This keeps the sheets from drying out while you are layering the baklava. Read the package for detailed handling instructions.

Place a sheet of phyllo on the sheet pan and brush it with melted butter. Repeat with 6 more sheets of phyllo dough and butter for a total of 7 sheets. You do not have to cover every last inch of the phyllo with butter, but try and have it evenly dispersed between all of the layers. Spread 1/3 cup of the nut mixture evenly over the phyllo. Top the nuts with two more buttered sheets of phyllo. Continue sprinkling with 1/3 cup of the nut mixture adding two sheets of buttered phyllo until all of the nut mixture is used. Top with a final layer of 7 buttered phyllo sheets.

Use a sharp knife to cut the uncooked baklava into 24 diamond shapes. Bake the baklava until it is brown and crisp, 30-35 minutes.

While the baklava is baking, combine the water, sugar, and honey in a saucepan. Gradually heat the mixture until the sugar dissolves. Add the cinnamon stick and bring the mixture to a boil. Reduce the heat slightly and simmer for 25-30 minutes. Remove the pan from heat, add the orange flower water and cool slightly. Pour the syrup evenly over the baklava as soon as it comes out of the oven. Make sure you get the syrup in every crack and crevice. Leave to soak for several hours. Serve at room temperature and store leftovers in the refrigerator.


bacon recipe source: Bacon 24/Seven: Recipes for Curing, Smoking, and Eating by Theresa Gilliam (Countryman Press, 2014)

3324. CHICKEN, BACON and MUSHROOM STRUDEL

3 chicken breasts, chopped into generous mouthful-sized pieces½ cup of milk
½ cup of chicken stock
4 spring onions, finely chopped
4 rashers of streaky bacon, diced
450 grams of Swiss Brown mushrooms, sliced
2 cloves of crushed garlic
1 red capsicum, sliced
2 eggs, beaten
250 grams ricotta cheese
¼ cup Parmesan cheese
¼ cup grated Mozzarella cheese
1 bunch of parsley finely chopped
phyllo pastry
thyme
salt and pepper to taste

Preheat oven to 220°C (425ºF)

Fry onions, capsicum, garlic, bacon and onions in butter until just golden, add chicken pieces and all to color slightly before adding stock and milk.  Reduce heat and cook until chicken is tender and most of liquid has evaporated.  Add mushrooms and allow to soak up remaining liquid.    Allow to cool slightly before folding through ricotta and parmesan cheese, herbs and eggs.

Lay out the phyllo pastry over an oblong oven tray one sheet at a time brushing with butter or olive oil.  Layer up at least four sheets of pastry positioning it horizontally on the tray.  Spoon the filling onto one edge of the  pastry, leaving enough pastry at each end of the parcel to fold inwards. Form the filling into a long sausage and carefully roll the pastry over, leaving the 'seam' at the bottom.  Sprinkle Mozzarella cheese over the top of the parcel and bake in a moderately hot oven until the pastry is golden and crispy.

Can be served hot or cold with salad or vegetables.  Can also be rolled into individual parcels for lunches, canapés or entrées.

Bake in a hot oven for about 15 minutes, or until the pastry is just golden and crisp.


bacon recipe source: the cooking bug.com

3024. GOAT CHEESE, DATE and BACON STRUDELS

makes about 36 hors d'oeuvres 


six 18-by 14-inch sheets of phyllo, stacked between 2 sheets of wax paper and covered with a dampened kitchen towel 
3/4 stick (6 tablespoons) unsalted butter, melted 
4 tablespoons sesame seeds, toasted lightly 
10 ounces mild goat cheese, softened (about 1 cup) 
26 pitted dates, cut crosswise into thirds 
8 slices of crisp-cooked bacon, crumbled 
2 tablespoons minced scallion

Preheat the oven to 400°F. On a work surface arrange a 20-inch-long sheet of wax paper with a long side facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with about 2 teaspoons of the sesame seeds. On this, layer, brush, and sprinkle 1 more sheet of the phyllo in the same manner and lay a third sheet of phyllo on top. Spread 1/2 cup of the goat cheese along the pastry in a 1-inch strip about 2 inches above the near long side, leaving a 2-inch border at each end. Arrange half the date pieces on the cheese and sprinkle them with half the bacon, half the scallion, and 2 teaspoons of the remaining sesame seeds. Using the wax paper as a guide, lift the bottom 2 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet and brush it with some of the remaining butter. Make another strudel with the remaining ingredients in the same manner.

Bake the 2 strudels in the lower third of the oven for 15 to 20 minutes, or until they are golden, and let them cool to warm on the baking sheet on a rack. The strudels may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudels in a preheated 357°F. oven for 10 minutes. Serve the strudels warm, cut into 1-inch pieces with a serrated knife.

bacon recipe courtesy of: Gourmet, December 1993

2916. GUAVA-BACON CRUNCH BITES

phyllo dough (prepare as directed on package/box)
1 medium guava
1 package of bacon, cooked, cut into small bits
1/2 cup chopped walnuts, toasted
3 packets sugar substitute or 6 teaspoons sugar
butter

Cut open one guava and toss outer layer. Cut guava into chucks and place in hot pan. Add 3 packets of sugar substitute. Mash guava while it starts to cook down. Set aside while you work on your fillo dough. Mix guava, walnuts, and bacon together. Set aside. Grab your phyllo dough you have already prepped. Cut the dough into even squares. I found it easier to use a pizza cutter. Now get you delicious mixture and place about a tablespoon of the mixture into the center of each square. Fold up the edges to meet at top and twist to close as a cup. This will seal itself. Place each cup (or ‘bite’) onto a buttered baking sheet and place in the oven at 325 degrees until browned. Let cool and enjoy!


bacon recipe courtesy of: Lauren (Elle), bacon in the oven, July 30, 2011

2500. SAUERKRAUT and BACON STRUDEL

makes 8 servings


2 large baking potatoes, peeled and diced
6 thick cut slices of bacon, diced into 1 inch pieces
1 large onion, large dice
1 bay leaf
1 teaspoon fresh ground pepper
1 teaspoon whole caraway seeds
2 cups sauerkraut, drained
4 sheets phyllo dough
3 teaspoons butter, melted
sour cream for serving

Boil the potatoes in a large pot of salted water until tender, about 8 minutes. Drain and mash lightly with a fork, leaving some large pieces.

In a large pan, saute the bacon, onion and bay leaf until just browned, about 6 minutes (drain the pan of fat half way through if it is pooling deeply)

Remove the bay leaf from the bacon mixture. Add the bacon mixture to the potatoes, along with the pepper caraway and sauerkraut. Stir to combine. You can keep this in the fridge for up to 24 hours if you want to stop at this point.

Lay out one sheet of your phyllo and brush with the melted butter. Continue to do that with all four sheets. Do not butter the top sheet.

Pile the bacon-sauerkraut mixture onto the phyllo and roll it up like a log and seal, making sure the seam is on the bottom. If you need to, use a bit of extra phyllo to cover the ends so the insides are not exposed.

Bake on a baking sheet for 40 minutes or until golden brown.

Let cool 10 minutes before serving. It will be a bit soggy, but never fear, its supposed to be. I am not sure how it would be with real strudel dough, but my guess is, less soggy.

Serve with sour cream.


bacon recipe courtesy of: Rachael, Fresh Approach Cooking, Los Angeles, California, September 2, 2006

2497. LIMPET and SMOKY BACON STRUDEL with WILD GARLIC

serves four


20 limpets
4 rashers of smoked streaky bacon cut into lardons
4 shallots
splash of decent dry white wine
½ pint of double cream
handful of wild garlic leaves
handful of fresh flat leaf parsley
4 sheets of filo pastry
melted butter

First cook your limpets by boiling them in seawater (or salty fresh water) until the meat leaves the shell. After the meat has cooled, remove the tough 'foot' with a knife and chop very finely. Keep aside the softer part to be added whole.

Fry the bacon until crispy, turn the heat down, add the shallots and cook until soft.

Now add the limpet meat and a splash of wine (you may want a glass for yourself to get you in the mood), when the wine has reduced by half add the cream and reduce further for a minute or so.

Roughly chop the wild garlic and parsley and add to the mix - which by now should smell delicious and look rather appetizing - considering its contents.

Season with a little black pepper - but no salt. Remove from the heat and allow to cool for a moment while you prepare your pastry (open the packet).

Lay a sheet of filo pastry on a table 'portrait' style and put an elongated dollop of limpet mixture across it, one third of the way up. Brush melted butter all around the mixture and fold the sides of the pastry over the mix.

Now, starting at the edge nearest you, roll the pastry into a neat strudel shape. Brush liberally with butter and place on a baking sheet. Repeat with the other sheets of pastry and bake in an oven preheated to 220°C for 10 minutes until golden brown.

Top and tail the strudel and cut in half at a 45 degree angle and stand up. Garnish with baby leaves and soft herbs, wood sorrel works especially well.


bacon recipe courtesy of: Chef Tom at Am Birlinn, Dervaig Rd Isle of Mull, Argyll and Bute PA75 6QS, United Kingdom
01688 400619 | Channel 4

429. CRAN-BRIE-BACON SALAD with GREEN MOUNTAIN DRESSING

Makes 6 servings


8 oz Brie cheese
6 sheets phyllo dough
Cooking spray
2 slices bacon, chopped
2 tablespoons minced shallots
1 cup plain nonfat yogurt
1/4 cup pure maple syrup
4 teaspoons lemon juice
1/2 teaspoon salt
2 (10 oz) bags baby salad greens
3/4 cup dried sweetened cranberries
1/2 cup toasted walnut halves

Heat oven to 400°F. Slice Brie into 6 equal portions. Spray 1 sheet phyllo with cooking spray. Fold in half from 1 short end and spray. Fold in half again from 1 short end and spray. Place 1 portion of brie near bottom of 1 short side; fold in sides then roll up to form a cylinder; spray. Place on a small-sprayed baking sheet and bake until golden brown, 10 – 12 minutes.

Meanwhile, in a small skillet, cook bacon until crisp; drain. Discard all but 1 teaspoon fat and sauté shallots until tender, 3-4 minutes. Remove from heat and stir in the yogurt, maple syrup, lemon juice and salt. Toss salad greens with enough dressing to coat and divide among 6 salad plates. Place a Brie packet on each and sprinkle with bacon, cranberries and walnuts.


courtesy of: Julie DeMatteo, Clementon, New Jersey

308. ASPARAGUS and SMOKED BACON FILO PARCEL

serves 2


6 asparagus spears
6 rashers smoked back bacon
2 sheets filo pastry
Hoi Sin dressing
Basil Vinaigrette dressing
Mixed leaves
Cucumber
Diced, deseeded tomato
Diced red onion
Shredded carrot

Wrap each asparagus spear with a rasher of bacon and then two layers of filo pastry which has been brushed with butter. (Wrap like a Christmas cracker). Deep fry until gold and crisp at 180 degrees Centigrade (approx 2-3 minutes) then drain on kitchen roll. Garnish plate with shredded lettuce and salad leaves and dress with vinaigrette. Arrange filo parcels on top and dress with hoi sin sauce. Deep fry shredded carrot until crisp then place on peak of parcels and serve.


courtesy of: AJ's Bistro, 65 Topping Street, Blackpool, FY1 3AF

227. CRAN-BRIE-BACON SALAD with GREEN MOUNTAIN DRESSING

makes 6 servings


8 oz Brie cheese
6 sheets phyllo dough
Cooking spray
2 slices bacon, chopped
2 tablespoons minced shallots
1 cup plain nonfat yogurt
1/4 cup pure maple syrup
4 teaspoons lemon juice
1/2 teaspoon salt
2 (10 oz) bags baby salad greens
3/4 cup dried sweetened cranberries
1/2 cup toasted walnut halves

Heat oven to 400°F. Slice Brie into 6 equal portions. Spray 1 sheet phyllo with cooking spray. Fold in half from 1 short end and spray. Fold in half again from 1 short end and spray. Place 1 portion of brie near bottom of 1 short side; fold in sides then roll up to form a cylinder; spray. Place on a small-sprayed baking sheet and bake until golden brown, 10 – 12 minutes.

Meanwhile, in a small skillet, cook bacon until crisp; drain. Discard all but 1 teaspoon fat and sauté shallots until tender, 3-4 minutes. Remove from heat and stir in the yogurt, maple syrup, lemon juice and salt. Toss salad greens with enough dressing to coat and divide among 6 salad plates. Place a Brie packet on each and sprinkle with bacon, cranberries and walnuts.


courtesy of: Julie DeMatteo, Clementon, New Jersey / Stonyfield Farm Cooking Contest

180. BUTTERNUT SQUASH, BACON, and ROSEMARY PHYLLO PIZZA

serves 4 to 6 as an entrée or 8 to 10 as an hors d'oeuvre


a 1 1/2-pound butternut squash
1 tablespoon vegetable oil
1/2 cup water
3/4 stick (6 tablespoons) unsalted butter, melted and kept warm
10 sheets phyllo, stacked between 2 sheets wax paper and covered with a kitchen towel
9 tablespoons freshly grated Parmesan cheese (about 2 ounces)
6 slices bacon, cut into 1/2-inch pieces, cooked until crisp, and drained
1 tablespoon fresh rosemary leaves, minced
6 scallion greens, chopped
1 small red onion, sliced thin and separated into pieces

Quarter squash lengthwise and discard seeds. Peel squash carefully and cut into 3/4-inch pieces. In a large heavy skillet cook squash in oil over moderate heat, stirring occasionally, 2 minutes. Add water and salt to taste and simmer, covered, until squash is just tender, about 10 minutes. Simmer squash, uncovered, until almost all water is evaporated, about 5 minutes. In a food processor purée squash with salt and pepper to taste. Squash purée may be made 1 day ahead and chilled, covered.

Preheat oven to 400°F.

Lightly brush a large baking sheet with some butter and put 1 sheet phyllo on butter. Lightly brush phyllo with some remaining butter and sprinkle with 1 tablespoon Parmesan. Put another sheet of phyllo over cheese, pressing it firmly so that it adheres to bottom layer. Butter, sprinkle with cheese, and layer remaining phyllo in the same manner, ending with a sheet of phyllo. Lightly brush top sheet with remaining butter. Fold in all sides 1/4 inch, pressing to top sheet, and fold up a 1/4-inch border, crimping corners.

Spread squash purée evenly on phyllo crust and top with bacon, rosemary, scallion greens, and onion.

Bake pizza in middle of oven until crust is golden, about 15 minutes.

courtesy of: Gourmet, December 1994