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

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

1190. BRAISED CHEVON with BACON and CRANBERRIES

1 young milk fed kid, cut up salt
3 oz. bacon
1/2 cup butter
3 oz. root vegetables
1/2 cup onion
2 sour apples
2 tomatoes

4 grains of allspice
6 peppercorns
1 bay leaf
4 teaspoon red wine
3 tablespoons flour
2 tablespoons stewed cranberries
1 lemon

Rub salt into the meat outside and inside. Melt diced bacon, add butter and fry sliced vegetables and onion. Add some water and sliced peeled apples and tomatoes, spices and wine. Then put in the meat and braise it in the oven first with the lid on and when almost tender, remove lid and allow Chevon to become golden brown. Remove the meat, dust the gravy with flour, dilute with water and simmer. Add stewed cranberries to the thickened sauce, re-heat and return the meat. Serve with dumplings and put a slice of lemon on each serving of Chevon.


courtesy of: Two Mere Acres, Willie & Jean Thomure, 295 Cardinal Lane, Trenton, Georgia 30752, (706) 657-7018

927. BACON-WRAPPED TURKEY TENDERLOINS with PORT SAUCE

yields 18

36 slices bacon, blanched
freshly cracked black pepper, as needed
36 3 to 4 oz. turkey tenderloin medallions, pounded to an even thickness
2 tablespoons kosher salt
1 tablespoon white pepper
2 tablespoons ground coriander
1 tablespoon ground cumin

Lay out the bacon flat on a hotel pan and season with coarsely cracked pepper. Turn bacon over and repeat. Wrap each turkey medallion with a slice of peppered bacon, secure with a toothpick and set aside. Mix the seasonings together in a bowl and reserve. Season both sides of each turkey medallion with the seasoning mixture.


Turkey
1/2 Cup olive oil

In hot oil, saute medallions about 2 minutes. Turn and saute an additional 2 minutes. Deglaze pan with a small amount of port. Remove medallions. Place medallions on a sizzler plate and cook in a 350 degree F oven to an internal temperature of 170 degrees F or for about 10 minutes.


Port Sauce
2-1/2 Quarts port wine
1/3 Cup fresh thyme, chopped

While the medallions are in the oven, finish the port wine sauce. Add the remaining port wine and thyme to the saute pan. Reduce volume to about 4-1/2 cups, set aside and keep warm.


Plating and Service
4-1/2 Pounds mushroom pasta, cooked and drained
4-1/2 Pounds root vegetables, roasted
fresh thyme sprigs, As needed

To plate each entree, place 4 ounces mushroom pasta in the center of a heated plate. Top with 2 turkey medallions and 1/4 cup port sauce. Serve with roasted root vegetables. Garnish with fresh thyme sprigs.


courtesy of: Executive Sous Chef Joseph Worden, The Remingtons Restaurant, Park Plaza Valley Inn Hotel and Conference Center, Neenah, Wisconsin

410. BACON-WRAPPED TURKEY TENDERLOINS with PORT SAUCE

yields 18


PREP
36 Slices bacon, blanched
As needed freshly cracked black pepper
36 3 to 4 Ounce turkey tenderloin medallions, pounded to an even thickness
2 Tablespoons kosher salt
1 Tablespoon white pepper
2 Tablespoons ground coriander
1 Tablespoon ground cumin

Lay out the bacon flat on a hotel pan and season with coarsely cracked pepper. Turn bacon over and repeat. Wrap each turkey medallion with a slice of peppered bacon, secure with a toothpick and set aside. Mix the seasonings together in a bowl and reserve. Season both sides of each turkey medallion with the seasoning mixture.


TURKEY
1/2 Cup olive oil

In hot oil, saute medallions about 2 minutes. Turn and saute an additional 2 minutes. Deglaze pan with a small amount of port. Remove medallions. Place medallions on a sizzler plate and cook in a 350 degree F oven to an internal temperature of 170 degrees F or for about 10 minutes.


PORT SAUCE
2-1/2 Quarts port wine
1/3 Cup fresh thyme, chopped

While the medallions are in the oven, finish the port wine sauce. Add the remaining port wine and thyme to the saute pan. Reduce volume to about 4-1/2 cups, set aside and keep warm.


PLATING and SERVICE
4-1/2 Pounds mushroom pasta, cooked and drained
4-1/2 Pounds root vegetables, roasted
As needed fresh thyme sprigs

To plate each entree, place 4 ounces mushroom pasta in the center of a heated plate.
Top with 2 turkey medallions and 1/4 cup port sauce. Serve with roasted root vegetables. Garnish with fresh thyme sprigs.


courtesy of: Executive Sous Chef Joseph Worden of The Remingtons Restaurant, Park Plaza Valley Inn Hotel and Conference Center in Neenah, Wisconsin