Makes: 8 very large servings
3 tablespoons butter
1 large onion, diced small
3 ounces tomato paste
1 cup Worcestershire sauce
1 cup port wine
½ cup packed brown sugar
1 pound ground beef
1 pound ground pork
1 pound ground veal
½ cup prepared roasted and chopped garlic (see note)
½ tablespoon dried basil
½ tablespoon dried thyme
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 ½ cups panko bread crumbs
3 eggs
1 pound applewood smoked bacon
Cognac sauce:
2 teaspoons butter
1 large onion, diced
1 shallot, diced
4 sprigs thyme
1 teaspoon black peppercorns
1 bay leaf
2 cups cognac or brandy
2 cups veal stock (available at specialty food stores)
2 cups veal demi-glace (available at specialty food stores)
¼ cup heavy whipping cream
Make cognac sauce: In a medium pan, heat butter. Add onion, shallot, thyme, peppercorns and bay leaf and sauté until onion and shallots are golden brown. Add cognac and reduce by more than half. Add stock and demi-glace and reduce until it is thick enough to coat the back of a spoon. Remove from heat and strain. Discard solids.
At this point, you can store this in an airtight container until ready for serving. (Cream will be added just before serving.)
In a large saute pan, melt butter. Add onion and cook over low heat 20 minutes, stirring regularly, until caramelized. Add tomato paste and cook 2 to 3 minutes. Add Worcestershire sauce, port and sugar. Set aside.
In a large bowl, combine meat, garlic, spices, eggs, panko and reserved onion mixture. Mix by hand to combine thoroughly.
Set about a 17-by-13-inch baking sheet horizontally in front of you. Line generously with heavy-duty foil. Foil should come well over ends of the pan.
Lay bacon slices horizontally on the foil so that they run from top of pan to bottom. You will have to overlap them slightly.
On the right side of bacon strips, form meat into a loaf to cover the bacon strips.
Using the foil, roll the meat mixture over the remaining bacon to completely encase the meatloaf. Seal the open ends of the bacon by weaving a toothpick or wooden skewer through the strips. Set loaf, skewers side down, on the baking sheet and then cover completely in foil.
Preheat oven to 400 degrees.
Set meatloaf on a baking rack over a jellyroll pan. Bake in preheated oven 1 hour, then remove meatloaf from oven and remove the foil. Return meatloaf to oven (setting it on the rack over the pan), and bake 15 minutes or until bacon is crisp.
Let cool slightly, then cut into sections. Set flat on a plate so bacon slices surround the meatloaf.
Immediately before serving, add cream to the cognac sauce and bring to a simmer, then pour over meatloaf.
Notes: If desired, you can make your own garlic. Take ½ cup chopped garlic and roast in preheated 350-degree oven 1 hour, or until soft and light brown.
bacon recipe source: Mike Stoner and Duffy O'Neil, North Star American Bistro, 19115 W. Capitol Drive, Brookfield, WI 53045; Journal Sentinel (@journalsentinel)
Showing posts with label tomato paste. Show all posts
Showing posts with label tomato paste. Show all posts
Saturday, June 04, 2016
Sunday, December 06, 2015
3758. RUSTIC POT ROAST with BACON, GARLIC and ROSEMARY
2 slices bacon, diced
3- to 4-pound boneless chuck roast, trimmed of excess fat
Salt and black pepper
1 1/2 teaspoons olive oil
1 cup beef broth, low-sodium or homemade
2 onions, chopped
1 stalk celery, chopped
2 russet or baking potatoes, peeled and chopped
5 cloves garlic, smashed
1 (14-ounce) can diced tomatoes with its juice
1 tablespoon tomato paste
2 sprigs rosemary, plus more for garnish
Salt and black pepper
1 1/2 teaspoons olive oil
1 cup beef broth, low-sodium or homemade
2 onions, chopped
1 stalk celery, chopped
2 russet or baking potatoes, peeled and chopped
5 cloves garlic, smashed
1 (14-ounce) can diced tomatoes with its juice
1 tablespoon tomato paste
2 sprigs rosemary, plus more for garnish
Spray the inside if the slow cooker with cooking spray.
Heat a large Dutch oven or cast-iron pan on the stovetop over medium-high heat. Add the bacon and cook until crispy, about 5 minutes. Drain on paper towels. Pour off all but 1 teaspoon of the bacon drippings.
Sprinkle the beef with salt and pepper on all sides (go easy on the salt if using canned stock, which is already salty). Add the olive oil to the pan with the dripping and then, over medium-high heat, deglaze the pan with the beef broth, scraping up all the bits on the bottom of the pan. Pour the juices from the pan into the slow cooker.
Add the onions, celery, potatoes, garlic, tomatoes, tomato paste, and rosemary to the slow cooker. Finally add the bacon. Stir everything well, nestling the vegetables and rosemary into the broth. Cover and cook on low for at least 7 hours and up to 8 hours, until the meat is very tender.
Transfer the meat to a platter and turn the slow cooker to high. Leave the slow cooker uncovered and continue cooking the sauce for 45 minutes, or until it has thickened some. Return the meat to the slow cooker and continue to cook on high for another 15 to 30 minutes, or until the sauce has thickened a bit more.
Remove the rosemary sprigs and discard.
Season the sauce with additional salt and pepper, if needed. Plate the beef on a large platter and spoon the potatoes and sauce around and over the beef. Garnish with additional rosemary sprigs. Save any sauce for bread dipping.
bacon recipe source: Susan Puckett, Atlanta Magazine, November 6, 2013; The Southern Slow Cooker: Big-Flavor, Low-Fuss Recipes for Comfort Food Classics, by Kendra Bailey Morris (Ten Speed Press, 2013)
Wednesday, April 15, 2015
3628. BACON, LEEK and TOMATO BRISKET
serves four
1 tablespoon extra virgin olive oil
1/3 to 1/2 pound thick-cut, smoky bacon, chopped
salt and ground black pepper
1 3-pound beef brisket
2 large leeks, thinly sliced
2 pints grape tomatoes
2 to 3 cloves garlic, finely chopped or grated
1 bay leaf
1 cup beef stock or broth
2 tablespoons fresh thyme, chopped
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons honey
To serve on top:
watercress or arugula salad
parmesan garlic croutons
Place a large skillet over medium heat with olive oil, one turn of the pan. Add bacon to the pan and cook until golden brown, about 5 minutes. Remove bacon with a slotted spoon and reserve. Return the skillet to medium-high heat with the bacon fat. Season both sides of the brisket with salt and pepper, and sear on all sides until golden brown, 3 to 4 minutes per side. While the meat is searing, add the reserved bacon, leeks, tomatoes, garlic, bay leaf, beef stock or broth, thyme, tomato paste, Worcestershire sauce and honey to the crock of a slow cooker. Season with salt and pepper and stir to combine. Add the seared meat to the crock pot and cover. Cook on high for 7 hours or low for 9 to 10 hours until the meat is tender. Serve in shallow bowls with croutons and salad on top.
bacon recipe source: The Rachael Ray Show (@RachaelRayShow), January 11, 2012
1 tablespoon extra virgin olive oil
1/3 to 1/2 pound thick-cut, smoky bacon, chopped
salt and ground black pepper
1 3-pound beef brisket
2 large leeks, thinly sliced
2 pints grape tomatoes
2 to 3 cloves garlic, finely chopped or grated
1 bay leaf
1 cup beef stock or broth
2 tablespoons fresh thyme, chopped
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons honey
To serve on top:
watercress or arugula salad
parmesan garlic croutons
Place a large skillet over medium heat with olive oil, one turn of the pan. Add bacon to the pan and cook until golden brown, about 5 minutes. Remove bacon with a slotted spoon and reserve. Return the skillet to medium-high heat with the bacon fat. Season both sides of the brisket with salt and pepper, and sear on all sides until golden brown, 3 to 4 minutes per side. While the meat is searing, add the reserved bacon, leeks, tomatoes, garlic, bay leaf, beef stock or broth, thyme, tomato paste, Worcestershire sauce and honey to the crock of a slow cooker. Season with salt and pepper and stir to combine. Add the seared meat to the crock pot and cover. Cook on high for 7 hours or low for 9 to 10 hours until the meat is tender. Serve in shallow bowls with croutons and salad on top.
bacon recipe source: The Rachael Ray Show (@RachaelRayShow), January 11, 2012
Friday, April 10, 2015
3623. BACON, BLACK PUDDING and GOAT CHEESE PIZZA
1 prepared pizza base
1 tablespoon tomato passata, or 2-3 sliced tomatoes
2-3 slices streaky bacon, diced and cooked
2-3 slices of black pudding, cooked and crumbled
50 (1 1/2 oz.) grams goats cheese, cut into small pieces
a few sprigs of thyme
Set oven to the maximum. Spread the tomato mixture or sliced tomatoes over the base. Sprinkle on the bacon and black pudding, then the cheese and thyme. Bake for 10-15 minutes until crisp and the cheese has melted.
bacon recipe source: Bord Bia: Irish Food Board (@Bordbia), Clanwilliam Court, Lower Mount St, Dublin, Ireland, Dublin 2
1 tablespoon tomato passata, or 2-3 sliced tomatoes
2-3 slices streaky bacon, diced and cooked
2-3 slices of black pudding, cooked and crumbled
50 (1 1/2 oz.) grams goats cheese, cut into small pieces
a few sprigs of thyme
Set oven to the maximum. Spread the tomato mixture or sliced tomatoes over the base. Sprinkle on the bacon and black pudding, then the cheese and thyme. Bake for 10-15 minutes until crisp and the cheese has melted.
bacon recipe source: Bord Bia: Irish Food Board (@Bordbia), Clanwilliam Court, Lower Mount St, Dublin, Ireland, Dublin 2
Thursday, April 02, 2015
3615. LENTIL SOUP with BACON and ORZO
yields 6-8 servings
2/3 cup olive oil
5 medium onions, chopped
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)
Saturday, March 28, 2015
3610. RICH BEEF STEW with BACON and PLUMS
makes eight servings
1 3½
pound well-marbled beef chuck roast
1 tablespoon kosher salt
3 tablespoons olive oil
6 ounces thick sliced, center-cut applewood smoked bacon, cut into ½-inch pieces
1 medium butternut squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups)
2 tablespoons unsalted butter
Kosher salt
2 cups diced yellow onions
1 leek, white part only, split lengthwise (then blotted dry (reserve one long inner piece) and cut crosswide into slices
3 large cloves garlic, peeled, and roughly chopped (about 1 heaping tablespoon)
2 3/4 cups dry red wine (such as Pinot Noir)
1 cups chicken stock
1 stick cinnamon, broken
2 whole cloves
7 whole black peppercorns
3 fresh bay leaves (or 1 dried bay leaf)
1 tablespoon tomato paste
1/4 teaspoon dried thyme
5 stems fresh parsley, leaves picked and chopped, stems reserved
1 cup pitted prunes
Trim and cut roast into 2-inch pieces. Sprinkle evenly with the 1 tablespoon kosher salt. Cover; chill overnight.
Preheat oven to
450ºF. Line a 15x10x1-inch baking pan with a silicone baking
mat; set aside. Cook bacon in 1 tablespoon hot oil over medium-low heat until
browned. Remove; drain on paper towel, reserving 3 tablespoons drippings.
Place squash on prepared pan. Add 1 tablespoon butter and 1 tablespoon bacon
drippings. Sprinkle salt; toss to coat. Roast 20 to 30 minutes or until
tender and browned, stirring once. Cover with waxed paper; set aside.
Reduce oven to 275ºF.
Add remaining 2 tablespoons. olive oil to remaining 2 tablespoons bacon drippings in skillet; heat
over medium-high heat. Blot beef well with paper towels; add to skillet
in batches, being careful not to crowd the skillet. Brown deeply on all
sides. Remove; set aside.
Drain all but 1
tsp. fat from skillet. Add remaining 1 tablespoon butter and onions to pan.
Sprinkle with salt. Stir over medium heat, scraping up browned bits from
bottom of pan. Cook 3 to 4 minutes, stirring often, until onions just
begin to soften. Stir in leek slices and garlic. Sprinkle with salt.
Cook 4 minutes more. Transfer to a 3-quart baking dish; set aside. Pour
wine into skillet. Bring to boiling; reduce heat. Boil gently,
uncovered, until reduced by half.
Place beef and
bacon over onions. Pour reduced wine over. Add stock to almost cover.
Using kitchen string, tie cinnamon, cloves, and peppercorns in a piece
of cheesecloth; tuck into beef mixture. Add bay leaves. Dollop tomato
paste around beef mixture. Sprinkle with thyme. Tie together parsley
stems and inner leek piece; add to beef mixture. Place parchment paper
over dish. Top with a triple layer of heavy foil. Seal tightly. Place on
rimmed baking sheet. Bake 2 hours. Uncover; add prunes. Cover; bake 45
minutes to an hour more or until meat is easily pierced with a knife.
Uncover; skim fat.
Remove cheesecloth bag and parsley stems; discard. Increase oven to 350ºF. Add butternut squash. Bake uncovered, 20 minutes, basting
once or twice. To serve, sprinkle with parsley leaves.
bacon recipe source: Scott Peacock, Better Homes and Gardens (@BHG)
Friday, March 06, 2015
3588. CHICKEN in RED WINE with ONIONS, MUSHROOMS and BACON: COQ AU VIN
yields 4 to 6 servings
3 to 4-ounce chunk lean bacon
Brown-braised onions:
1 1/2 tablespoons butter
1 1/2 tablespoons oil
18 to 24 peeled white onions, about 1-inch in diameter
1/2 cup brown stock, canned beef bouillon, dry white wine, red wine, or water
Salt and pepper
Medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf and 1/4 teaspoon thyme tied in cheesecloth
Sauteed Mushrooms:
2 tablespoons butter
1 tablespoon oil
1/2 pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
1 to 2 tablespoons minced shallots or green onions, optional
Salt and pepper
3 to 4-ounce chunk lean bacon
2 tablespoons unsalted butter
2 1/2 to 3 pounds frying chicken, cut into pieces
1/2 teaspoon salt, plus additional for seasoning
1/8 teaspoon pepper, plus additional for seasoning
1/4 cup cognac
3 cups young, full-bodied red wine, such as Burgundy, Beaujolais, Cotes du Rhone, or Chianti
1 to 2 cups brown chicken stock, brown stock or canned beef bouillon
1/2 tablespoon tomato paste
2 cloves mashed garlic
1/4 teaspoon thyme leaves
1 bay leaf
12 to 24 brown-braised onions (recipe below)
1/2 pound sauteed mushrooms (recipe below)
3 tablespoons all-purpose flour
2 tablespoons softened butter
Fresh parsley leaves
2 1/2 to 3 pounds frying chicken, cut into pieces
1/2 teaspoon salt, plus additional for seasoning
1/8 teaspoon pepper, plus additional for seasoning
1/4 cup cognac
3 cups young, full-bodied red wine, such as Burgundy, Beaujolais, Cotes du Rhone, or Chianti
1 to 2 cups brown chicken stock, brown stock or canned beef bouillon
1/2 tablespoon tomato paste
2 cloves mashed garlic
1/4 teaspoon thyme leaves
1 bay leaf
12 to 24 brown-braised onions (recipe below)
1/2 pound sauteed mushrooms (recipe below)
3 tablespoons all-purpose flour
2 tablespoons softened butter
Fresh parsley leaves
Brown-braised onions:
1 1/2 tablespoons butter
1 1/2 tablespoons oil
18 to 24 peeled white onions, about 1-inch in diameter
1/2 cup brown stock, canned beef bouillon, dry white wine, red wine, or water
Salt and pepper
Medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf and 1/4 teaspoon thyme tied in cheesecloth
Sauteed Mushrooms:
2 tablespoons butter
1 tablespoon oil
1/2 pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
1 to 2 tablespoons minced shallots or green onions, optional
Salt and pepper
Brown-Braised Onions: When
the butter and oil are bubbling in the skillet, add the onions and
saute over moderate heat for 10 minutes, rolling the onions about so
they will brown as evenly as possible. Be careful not to break their
skins. You cannot expect to brown them uniformly.
Braise them as follows: Pour in the stock, season to taste, and add the herb bouquet. Cover and simmer slowly for 15 to 20 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Serve them as they are.
Bake them as follows: Transfer the onions and their sauteing fat to a shallow baking dish or casserole just large enough to hold them in 1 layer. Set uncovered in upper third of a preheated 350 degree F oven for 40 to 50 minutes, turning them over once or twice. They should be very tender, retain their shape and be a nice golden brown. Remove herb bouquet. Serve them as they are.
Braise them as follows: Pour in the stock, season to taste, and add the herb bouquet. Cover and simmer slowly for 15 to 20 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Serve them as they are.
Bake them as follows: Transfer the onions and their sauteing fat to a shallow baking dish or casserole just large enough to hold them in 1 layer. Set uncovered in upper third of a preheated 350 degree F oven for 40 to 50 minutes, turning them over once or twice. They should be very tender, retain their shape and be a nice golden brown. Remove herb bouquet. Serve them as they are.
Sauteed Mushrooms: Place the skillet
over high heat with the butter and oil. As soon as you see that the
butter foam has begun to subside, indicating it is hot enough, add the
mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saute
the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat
will reappear on their surface, and the mushrooms will begin to brown.
As soon as they have browned lightly, remove from heat.
Toss the shallots or green onions, if using, with the mushrooms. Saute over moderate heat for 2 minutes. Sauteed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.
Toss the shallots or green onions, if using, with the mushrooms. Saute over moderate heat for 2 minutes. Sauteed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.
Remove
the rind and cut the bacon into lardons (rectangles 1/4-inch across and
1-inch long). Simmer for 10 minutes in 2 quarts of water. Rinse in cold
water. Dry.
In a heavy large heavy bottomed casserole or Dutch oven, saute the bacon slowly in hot butter until it is very lightly browned (temperature of 260 degrees F for an electric skillet). Remove to a side dish.
Dry the chicken thoroughly. Brown it in the hot fat in the casserole. (360 degrees F for the electric skillet.)
Season the chicken with salt and pepper. Return the bacon to the casserole with the chicken. Cover and cook slowly (300 degrees F) for 10 minutes, turning the chicken once.
Uncover, and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside.
Pour the wine into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to a simmer. Cover and simmer slowly for 20 to 25 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish.
While the chicken is cooking, prepare the onions and mushrooms.
Simmer the chicken cooking liquid in the casserole for 1 to 2 minutes, skimming off fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat, and discard bay leaf.
Blend the butter and flour together into a smooth paste (beurre manie). Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring and simmer for 1 to 2 minutes. The sauce should be thick enough to coat a spoon lightly.
Arrange the chicken in a casserole, place the mushrooms and onions around it and baste with the sauce. If the dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter. Set aside uncovered for no longer than 1 hour or cool, cover and refrigerate until needed.
Shortly before serving, bring the casserole to a simmer, basting the chicken with the sauce. Cover and simmer slowly for 4 to 5 minutes, until the chicken is heated through.
Serve from the casserole, or arrange on a hot platter. Decorate with sprigs of parsley.
In a heavy large heavy bottomed casserole or Dutch oven, saute the bacon slowly in hot butter until it is very lightly browned (temperature of 260 degrees F for an electric skillet). Remove to a side dish.
Dry the chicken thoroughly. Brown it in the hot fat in the casserole. (360 degrees F for the electric skillet.)
Season the chicken with salt and pepper. Return the bacon to the casserole with the chicken. Cover and cook slowly (300 degrees F) for 10 minutes, turning the chicken once.
Uncover, and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole back and forth for several seconds until the flames subside.
Pour the wine into the casserole. Add just enough stock or bouillon to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to a simmer. Cover and simmer slowly for 20 to 25 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish.
While the chicken is cooking, prepare the onions and mushrooms.
Simmer the chicken cooking liquid in the casserole for 1 to 2 minutes, skimming off fat. Then raise the heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Correct seasoning. Remove from heat, and discard bay leaf.
Blend the butter and flour together into a smooth paste (beurre manie). Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring and simmer for 1 to 2 minutes. The sauce should be thick enough to coat a spoon lightly.
Arrange the chicken in a casserole, place the mushrooms and onions around it and baste with the sauce. If the dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter. Set aside uncovered for no longer than 1 hour or cool, cover and refrigerate until needed.
Shortly before serving, bring the casserole to a simmer, basting the chicken with the sauce. Cover and simmer slowly for 4 to 5 minutes, until the chicken is heated through.
Serve from the casserole, or arrange on a hot platter. Decorate with sprigs of parsley.
bacon recipe source: Julia Child, Mastering the Art of French Cooking, Volume One (Alfred A. Knopf, 1995); Sara Moulton, "Foolproof Dishes," Sara's Secrets, Food Network
Tuesday, June 24, 2014
3333. SMOKY RED PEPPER SOUP with MAPLE CANDIED BACON
Smoky Red Pepper Soup
3 tablespoons olive oil
6 large red bell peppers, chopped
3 medium carrots, chopped
1 large sweet onion, diced
3 garlic cloves, minced
3 tablespoons tomato paste
2 tablespoons finely grated fresh ginger
3 teaspoons smoked paprika
1 teaspoon ground coriander
5 cups chicken or vegetable broth
2 bay leaves
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Heat olive oil in large soup pot over medium high heat. Add bell peppers, carrots, and onions and cook 12 to 15 minutes or until onion is golden, stirring frequently. Add garlic, tomato paste, ginger, paprika, and coriander and cook for 2-3 minutes. Add broth and bay leaves; bring to a boil. Reduce heat to medium-low, and simmer, 25 minutes or until vegetables are tender. Discard bay leaves. Transfer soup in two batches to a blender, blending until smooth and returning to soup pot. Add salt and pepper. Cook over medium heat 10 minutes or until thoroughly heated. Serve topped with maple candied bacon (recipe below).
Maple Candied Bacon
1/2 pound sliced nitrate free bacon (7-8 slices)
1/2 cup maple syrup
Preheat oven to 400′F. Place bacon a baking sheet. I use an ugly one that I don’t mind staining. Covering the baking sheet with foil isn’t a good idea because the candied bacon sticks to pretty much everything. You can also use a pyrex baking dish, but it’s just as hard to clean. Place bacon in the oven and bake for 15 minutes. Remove from oven and pour off the grease.Turn oven temperature down to 350′F. Pour maple syrup over bacon slices. Return to oven and bake for 20-25 more minutes, until syrup is thick and well, candy-like. Flip the bacon slices several times during this time. Remove from oven and place bacon slices on a plate to harden. Serve in strips, or crumble into the soup.
bacon recipe source: Elizabeth, three beans on a string, April 1, 2014
3 tablespoons olive oil
6 large red bell peppers, chopped
3 medium carrots, chopped
1 large sweet onion, diced
3 garlic cloves, minced
3 tablespoons tomato paste
2 tablespoons finely grated fresh ginger
3 teaspoons smoked paprika
1 teaspoon ground coriander
5 cups chicken or vegetable broth
2 bay leaves
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Heat olive oil in large soup pot over medium high heat. Add bell peppers, carrots, and onions and cook 12 to 15 minutes or until onion is golden, stirring frequently. Add garlic, tomato paste, ginger, paprika, and coriander and cook for 2-3 minutes. Add broth and bay leaves; bring to a boil. Reduce heat to medium-low, and simmer, 25 minutes or until vegetables are tender. Discard bay leaves. Transfer soup in two batches to a blender, blending until smooth and returning to soup pot. Add salt and pepper. Cook over medium heat 10 minutes or until thoroughly heated. Serve topped with maple candied bacon (recipe below).
Maple Candied Bacon
1/2 pound sliced nitrate free bacon (7-8 slices)
1/2 cup maple syrup
Preheat oven to 400′F. Place bacon a baking sheet. I use an ugly one that I don’t mind staining. Covering the baking sheet with foil isn’t a good idea because the candied bacon sticks to pretty much everything. You can also use a pyrex baking dish, but it’s just as hard to clean. Place bacon in the oven and bake for 15 minutes. Remove from oven and pour off the grease.Turn oven temperature down to 350′F. Pour maple syrup over bacon slices. Return to oven and bake for 20-25 more minutes, until syrup is thick and well, candy-like. Flip the bacon slices several times during this time. Remove from oven and place bacon slices on a plate to harden. Serve in strips, or crumble into the soup.
bacon recipe source: Elizabeth, three beans on a string, April 1, 2014
Saturday, April 05, 2014
3253. TOMATO PANNA COTTA with BACON FOAM
Tomato Panna Cotta
1 ¼ cup heavy cream
5 tablespoons homemade heirloom tomato paste (or store bought)
2 teaspoons orange blossom honey
½ teaspoon lavender
1 ½ teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 teaspoon Tabasco
1/8 teaspoon red wine vinegar
2 silver sheet gelatin, bloomed in cold water and squeezed dry
Candied Tomatoes
Heirloom Toy box tomatoes
Extra fine sugar
Bacon foam
½ lb apple wood smoked bacon
1 smoked ham hock
1 small onion
2 carrots
3 ribs celery
3 cloves garlic
4 cups chicken stock
Bacon bits
4 slices bacon
Tomato Panna Cotta: In a saucepan, heat heavy cream over low heat. In a bowl whisk tomato paste, honey, lavender, salt, pepper, and Tabasco. Slowly add warm cream into tomato paste mixture. Add in red wine vinegar and whisk until combined. Add in bloomed gelatin. Divide into 4-4 oz. ramekins and chill in refrigerator.
Candied tomatoes: Preheat oven to 350°. Lightly spray a sheet pan with oil. Cut tomatoes in half and toss in enough sugar to lightly coat. Put tomatoes cut side up on prepared pan and bake for 8 minutes. Cool in refrigerator.
Bacon foam: In a heavy bottomed stock pot brown off the bacon and ham hock. Add vegetables and brown 5 minutes more. Deglaze with chicken stock and bring to a boil. Reduce heat and let simmer for 2 hours repalciong with water if it gets to dry. Strain and refrigerate. When cold remove fat and measure out 1 cup. Add ¼ cup heavy cream. Adjust seasoning with kosher salt. Put in a syphon dispenser and add 1 cartridge Co2. Shake well before dispensing.
Bacon bits: Cut bacon or grind through a meat grinder. In a small frying pan, render off the bacon until golden brown. Strain. Put on paper towels to absorb extra fat.
Put bacon foam on panna cotta. Top with candied tomato, bacon bits, and a sprig of basil.
bacon recipe source: Vintners Inn, Santa Rosa Hotel, 4350 Barnes Road, Santa Rosa, CA 95403
1 ¼ cup heavy cream
5 tablespoons homemade heirloom tomato paste (or store bought)
2 teaspoons orange blossom honey
½ teaspoon lavender
1 ½ teaspoon kosher salt
1/8 teaspoon ground black pepper
1/8 teaspoon Tabasco
1/8 teaspoon red wine vinegar
2 silver sheet gelatin, bloomed in cold water and squeezed dry
Candied Tomatoes
Heirloom Toy box tomatoes
Extra fine sugar
Bacon foam
½ lb apple wood smoked bacon
1 smoked ham hock
1 small onion
2 carrots
3 ribs celery
3 cloves garlic
4 cups chicken stock
Bacon bits
4 slices bacon
Tomato Panna Cotta: In a saucepan, heat heavy cream over low heat. In a bowl whisk tomato paste, honey, lavender, salt, pepper, and Tabasco. Slowly add warm cream into tomato paste mixture. Add in red wine vinegar and whisk until combined. Add in bloomed gelatin. Divide into 4-4 oz. ramekins and chill in refrigerator.
Candied tomatoes: Preheat oven to 350°. Lightly spray a sheet pan with oil. Cut tomatoes in half and toss in enough sugar to lightly coat. Put tomatoes cut side up on prepared pan and bake for 8 minutes. Cool in refrigerator.
Bacon foam: In a heavy bottomed stock pot brown off the bacon and ham hock. Add vegetables and brown 5 minutes more. Deglaze with chicken stock and bring to a boil. Reduce heat and let simmer for 2 hours repalciong with water if it gets to dry. Strain and refrigerate. When cold remove fat and measure out 1 cup. Add ¼ cup heavy cream. Adjust seasoning with kosher salt. Put in a syphon dispenser and add 1 cartridge Co2. Shake well before dispensing.
Bacon bits: Cut bacon or grind through a meat grinder. In a small frying pan, render off the bacon until golden brown. Strain. Put on paper towels to absorb extra fat.
Put bacon foam on panna cotta. Top with candied tomato, bacon bits, and a sprig of basil.
bacon recipe source: Vintners Inn, Santa Rosa Hotel, 4350 Barnes Road, Santa Rosa, CA 95403
Tuesday, March 18, 2014
3235. BORLOTTI BEAN, BACON and PASTA SOUP with PARMESAN CROUTONS
yields six servings
1/4 cup olive oil
2 brown onions, halved, coarsely chopped
4 rindless bacon rashers, thinly sliced crossways
1 garlic clove, crushed
2 medium carrots, peeled, cut into 1cm pieces
3 celery sticks, trimmed, cut into 1cm pieces
6 cups vegetable stock
1 x 400 gram can Italian diced tomatoes
1/3 cup tomato paste
Pinch of sugar
400 grams fresh borlotti beans, shelled
3/4 cup pasta curls
3 slices sourdough bread
1/3 cup finely shredded parmesan
1/3 cup loosely packed coarsely chopped fresh continental parsley
Salt & freshly ground black pepper
Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the onion, bacon and garlic and cook, stirring, for 5 minutes or until the onion softens.
Preheat oven to 200°C. Add carrot and celery to the onion mixture and cook, stirring occasionally, for 5 minutes. Stir in the stock, tomato, tomato paste and sugar and bring to the boil. Reduce heat to medium and simmer, covered, stirring occasionally, for 10 minutes.
Add the borlotti beans and pasta and simmer, uncovered, stirring occasionally, for 12 minutes or until pasta is al dente and the beans are tender.
Meanwhile, use a serrated knife to remove crusts from bread. Cut bread into 2cm cubes. Place in a roasting pan and drizzle with remaining oil. Add the parmesan and gently toss to combine. Cook in preheated oven for 5 minutes or until brown. Remove from oven.
Stir the parsley into the soup. Taste and season with salt and pepper. Ladle the soup among serving bowls and top with the croutons. Serve immediately.
bacon recipe courtesy of: Amanda Kelly, Australian Good Taste, July 2003
1/4 cup olive oil
2 brown onions, halved, coarsely chopped
4 rindless bacon rashers, thinly sliced crossways
1 garlic clove, crushed
2 medium carrots, peeled, cut into 1cm pieces
3 celery sticks, trimmed, cut into 1cm pieces
6 cups vegetable stock
1 x 400 gram can Italian diced tomatoes
1/3 cup tomato paste
Pinch of sugar
400 grams fresh borlotti beans, shelled
3/4 cup pasta curls
3 slices sourdough bread
1/3 cup finely shredded parmesan
1/3 cup loosely packed coarsely chopped fresh continental parsley
Salt & freshly ground black pepper
Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the onion, bacon and garlic and cook, stirring, for 5 minutes or until the onion softens.
Preheat oven to 200°C. Add carrot and celery to the onion mixture and cook, stirring occasionally, for 5 minutes. Stir in the stock, tomato, tomato paste and sugar and bring to the boil. Reduce heat to medium and simmer, covered, stirring occasionally, for 10 minutes.
Add the borlotti beans and pasta and simmer, uncovered, stirring occasionally, for 12 minutes or until pasta is al dente and the beans are tender.
Meanwhile, use a serrated knife to remove crusts from bread. Cut bread into 2cm cubes. Place in a roasting pan and drizzle with remaining oil. Add the parmesan and gently toss to combine. Cook in preheated oven for 5 minutes or until brown. Remove from oven.
Stir the parsley into the soup. Taste and season with salt and pepper. Ladle the soup among serving bowls and top with the croutons. Serve immediately.
bacon recipe courtesy of: Amanda Kelly, Australian Good Taste, July 2003
Friday, February 07, 2014
3196. BACON PIZZA PASTA
1/2 pound sliced bacon
1 onion, peeled and very finely chopped
1 garlic clove, peeled and pressed or finely minced
1 can (6 ounces) tomato paste
1 cup pizza sauce
4 cups beef broth
1 cup water
2 teaspoons Italian seasonings
1/4 teaspoon dried oregano
1 teaspoon salt
1 teaspoon onion powder (preferably granulated onion)
3/4 teaspoon garlic powder (preferably granulated garlic)
1/8 to 1/2 teaspoon crushed red pepper flakes (or more, to taste)
1 pound dry small shell, rotini, or elbow pasta
2 cups grated mozzarella cheese
1 onion, peeled and very finely chopped
1 garlic clove, peeled and pressed or finely minced
1 can (6 ounces) tomato paste
1 cup pizza sauce
4 cups beef broth
1 cup water
2 teaspoons Italian seasonings
1/4 teaspoon dried oregano
1 teaspoon salt
1 teaspoon onion powder (preferably granulated onion)
3/4 teaspoon garlic powder (preferably granulated garlic)
1/8 to 1/2 teaspoon crushed red pepper flakes (or more, to taste)
1 pound dry small shell, rotini, or elbow pasta
2 cups grated mozzarella cheese
15 slices of pepperoni, cut into quarters
Stack
the bacon strips and cut down through the stack at 1/4-inch intervals.
When done, you should have a pile of thin bacon strips. Put these into a
large stockpot over medium-low heat, stirring frequently. Add the onion
and minced or pressed garlic when the bacon is about halfway cooked.
Continue frying the bacon, onions and garlic until the bacon is crispy.
Use a slotted spoon to transfer the crispy bacon with the onions and
garlic to a paper towel lined plate to drain. Pour the remaining bacon
grease out of the pan.
In
a large mixing bowl, whisk together the garlic, tomato paste, pizza
sauce, beef broth, water, Italian seasonings, oregano, salt, and onion
and garlic powders. Pour this into the pan from which you drained the
bacon grease. Stir well, raise the heat to high and bring the mixture to
a boil. When it is boiling, gently stir in the dry pasta, add a lid to
the pan and drop the heat to low. Cook for 10 to 12 minutes, stirring
every couple of minutes to prevent the pasta from sticking. When the
pasta is tender, turn off the heat, add all of the grated cheese, the
crispy bacon, and the chopped pepperoni and stir gently until the cheese
is melted in completely and everything is evenly distributed. Serve hot
with additional grated cheese if desired.
bacon recipe courtesy of: Rebecca Lindamood, Foodie With Family, June 28, 2012
Friday, July 12, 2013
2986. BEEF STEW with BACON and BUTTERNUT SQUASH
yields six servings
3 pounds beef chuck
Kosher salt and black pepper
olive or vegetable oil
6 slices good quality, lean, smoky bacon, chopped 1-inch pieces
2 carrots, chopped
2 to 3 ribs celery, chopped
1 large onion, chopped
3 to 4 cloves garlic, sliced or chopped
1 tablespoon fresh marjoram or 1 teaspoon dried
3 tablespoons fresh thyme, chopped, divided
2 fresh bay leaves
2 tablespoons tomato paste
1 12-ounce bottle hard cider or 1 cup sweet vermouth
2 fat strips orange rind
1 quart beef stock
1 medium-large butternut squash, peeled and cut into 1 1/2-inch chunks
a little freshly grated nutmeg
about 2 tablespoons honey or maple syrup
about 2 tablespoons grainy Dijon mustard
warm crusty bread and butter, to pass at table
Bring meat to room temperature and pat dry. Cut into 2-inch pieces. Just before cooking, season with Kosher salt and black pepper. Preheat oven to 325°F. Heat oil, 2 turns of the pan, over medium-high heat in a large Dutch oven. Add the bacon and stir until crisp; remove to a plate. Cook meat in batches, caramelizing on all sides. Remove to a plate and repeat with remaining meat, adding additional oil if necessary. To meat drippings, add chopped carrot, celery, onion, sliced garlic, marjoram, half the thyme, bay leaves, salt and pepper. Partially cover pot and cook 5-7 minutes, stirring occasionally. Stir in tomato paste, cook for 1 minute, then stir in hard cider or vermouth and a few fat strips of orange rind; deglaze and reduce liquid by half. Add stock then slide meat and bacon back into the pot, bring to bubble, cover and transfer to oven. Roast 2 1/2 hours. Remove the stew and let it stand, covered, while you roast squash. Raise heat to 425°F. Coat squash with oil and toss with remaining thyme, salt, pepper and nutmeg. Roast 30-35 minutes, turning once, until brown at edges. Once the squash is done, remove bay leaf and orange rind from the stew. Skim fat with a spoon or paper towels. Place meat in a large shallow bowl or serving dish and stir honey and mustard into sauce. Stir in squash and serve in bowls. Pass crusty bread at table for mopping.
bacon recipe courtesy of: Rachael Ray Show, March 19, 2013
3 pounds beef chuck
Kosher salt and black pepper
olive or vegetable oil
6 slices good quality, lean, smoky bacon, chopped 1-inch pieces
2 carrots, chopped
2 to 3 ribs celery, chopped
1 large onion, chopped
3 to 4 cloves garlic, sliced or chopped
1 tablespoon fresh marjoram or 1 teaspoon dried
3 tablespoons fresh thyme, chopped, divided
2 fresh bay leaves
2 tablespoons tomato paste
1 12-ounce bottle hard cider or 1 cup sweet vermouth
2 fat strips orange rind
1 quart beef stock
1 medium-large butternut squash, peeled and cut into 1 1/2-inch chunks
a little freshly grated nutmeg
about 2 tablespoons honey or maple syrup
about 2 tablespoons grainy Dijon mustard
warm crusty bread and butter, to pass at table
Bring meat to room temperature and pat dry. Cut into 2-inch pieces. Just before cooking, season with Kosher salt and black pepper. Preheat oven to 325°F. Heat oil, 2 turns of the pan, over medium-high heat in a large Dutch oven. Add the bacon and stir until crisp; remove to a plate. Cook meat in batches, caramelizing on all sides. Remove to a plate and repeat with remaining meat, adding additional oil if necessary. To meat drippings, add chopped carrot, celery, onion, sliced garlic, marjoram, half the thyme, bay leaves, salt and pepper. Partially cover pot and cook 5-7 minutes, stirring occasionally. Stir in tomato paste, cook for 1 minute, then stir in hard cider or vermouth and a few fat strips of orange rind; deglaze and reduce liquid by half. Add stock then slide meat and bacon back into the pot, bring to bubble, cover and transfer to oven. Roast 2 1/2 hours. Remove the stew and let it stand, covered, while you roast squash. Raise heat to 425°F. Coat squash with oil and toss with remaining thyme, salt, pepper and nutmeg. Roast 30-35 minutes, turning once, until brown at edges. Once the squash is done, remove bay leaf and orange rind from the stew. Skim fat with a spoon or paper towels. Place meat in a large shallow bowl or serving dish and stir honey and mustard into sauce. Stir in squash and serve in bowls. Pass crusty bread at table for mopping.
bacon recipe courtesy of: Rachael Ray Show, March 19, 2013
Thursday, March 14, 2013
2866. BEEF STEW with BACON
serves six
4 oz. thick-cut bacon, chopped
3 tablespoons flour
1 teaspoon salt, plus more, to taste
1/2 teaspoon freshly ground pepper, plus more, to taste
3 lb. boneless beef chuck, trimmed of excess fat and cut into chunks
3/4 lb. fresh cremini mushrooms, halved if large
1/2 lb. baby carrots
1/2 lb. frozen pearl onions
3 garlic cloves, minced
1 cup dry red wine
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon minced fresh rosemary
Cook the bacon: In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5 to 7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 Tbs. drippings in the pan. Set the pan, reserved drippings and bacon aside.
Brown the beef: In a sealable plastic bag, combine the flour, the 1 tsp. salt and the 1/2 tsp. pepper. Add the beef chunks and shake to coat evenly with the flour mixture. Return the fry pan to medium-high heat. When the drippings are hot, add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beef to the slow cooker. Repeat with the remaining beef chunks, adding the reserved drippings if needed. Scatter the mushrooms, carrots, onions and garlic on top.
Cook the stew: Return the pan to medium-high heat and add the wine, broth and tomato paste. Mix well, bring to a boil and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour the contents of the pan over the vegetables and beef. Cover and cook on the high-heat setting for 4 to 5 hours or the low-heat setting for 8 to 9 hours. The beef should be very tender. Stir in the reserved bacon and the rosemary. Cook, uncovered, on the high-heat setting for 10 minutes more to thicken the sauce slightly. Season with salt and pepper and serve.
bacon recipe courtesy of: Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas; Oxmoor House, 2007
4 oz. thick-cut bacon, chopped
3 tablespoons flour
1 teaspoon salt, plus more, to taste
1/2 teaspoon freshly ground pepper, plus more, to taste
3 lb. boneless beef chuck, trimmed of excess fat and cut into chunks
3/4 lb. fresh cremini mushrooms, halved if large
1/2 lb. baby carrots
1/2 lb. frozen pearl onions
3 garlic cloves, minced
1 cup dry red wine
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon minced fresh rosemary
Cook the bacon: In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5 to 7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 Tbs. drippings in the pan. Set the pan, reserved drippings and bacon aside.
Brown the beef: In a sealable plastic bag, combine the flour, the 1 tsp. salt and the 1/2 tsp. pepper. Add the beef chunks and shake to coat evenly with the flour mixture. Return the fry pan to medium-high heat. When the drippings are hot, add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beef to the slow cooker. Repeat with the remaining beef chunks, adding the reserved drippings if needed. Scatter the mushrooms, carrots, onions and garlic on top.
Cook the stew: Return the pan to medium-high heat and add the wine, broth and tomato paste. Mix well, bring to a boil and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour the contents of the pan over the vegetables and beef. Cover and cook on the high-heat setting for 4 to 5 hours or the low-heat setting for 8 to 9 hours. The beef should be very tender. Stir in the reserved bacon and the rosemary. Cook, uncovered, on the high-heat setting for 10 minutes more to thicken the sauce slightly. Season with salt and pepper and serve.
bacon recipe courtesy of: Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas; Oxmoor House, 2007
Friday, February 01, 2013
2825. BACON, ITALIAN SAUSAGE, and BEAN SOUP
makes 4 to 6 servings
4 slices bacon
2 links fresh sweet Italian turkey sausage, skinned and crumbled
1/4 teaspoon crushed red pepper flakes
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
2 cloves garlic, minced
1 can (15 ounces) black beans, drained and 1/4 of them mashed with a fork
1 can (15 ounces) red kidney beans, drained and 1/4 of them mashed with a fork
1 can (14.5 ounces) reduced sodium chicken broth
1 can (14 ounces) diced tomatoes
2 tablespoons chopped fresh cilantro
1 tablespoon tomato paste
1 tablespoon fresh lime juice
1 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 cup light sour cream
cilantro leaves, for garnish
Cook the bacon in a Dutch oven over medium heat until crisp, then remove it and set aside on paper towels to drain. Crumble the bacon. Add the sausage to the bacon drippings in the pan and cook until browned. Stir in the red pepper flakes. Remove the sausage from the pan and set aside. Add the onion, carrot, celery, and garlic to the pan and saute for 3 minutes, or until tender. Remove the vegetables and set aside in a medium bowl. Wipe the pan and return the sausage and sauteed vegetables to it, along with the beans, broth, tomatoes, cilantro, tomato paste, lime juice, cumin, and cayenne pepper. Add the bacon and stir to combine. Bring the ingredients to a boil, reduce the heat to low and simmer uncovered for 10 minutes, or until thickened. Ladle the soup into bowls, then top each with a dollop of sour cream and garnish with cilantro leaves.
bacon recipe courtesy of: Charlene Chambers, Ormond Beach, Florida, second prize winner in the 2012 Bacon Recipe Contest, 2012 Old Farmer's Almanac; Yankee Magazine
4 slices bacon
2 links fresh sweet Italian turkey sausage, skinned and crumbled
1/4 teaspoon crushed red pepper flakes
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
2 cloves garlic, minced
1 can (15 ounces) black beans, drained and 1/4 of them mashed with a fork
1 can (15 ounces) red kidney beans, drained and 1/4 of them mashed with a fork
1 can (14.5 ounces) reduced sodium chicken broth
1 can (14 ounces) diced tomatoes
2 tablespoons chopped fresh cilantro
1 tablespoon tomato paste
1 tablespoon fresh lime juice
1 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 cup light sour cream
cilantro leaves, for garnish
Cook the bacon in a Dutch oven over medium heat until crisp, then remove it and set aside on paper towels to drain. Crumble the bacon. Add the sausage to the bacon drippings in the pan and cook until browned. Stir in the red pepper flakes. Remove the sausage from the pan and set aside. Add the onion, carrot, celery, and garlic to the pan and saute for 3 minutes, or until tender. Remove the vegetables and set aside in a medium bowl. Wipe the pan and return the sausage and sauteed vegetables to it, along with the beans, broth, tomatoes, cilantro, tomato paste, lime juice, cumin, and cayenne pepper. Add the bacon and stir to combine. Bring the ingredients to a boil, reduce the heat to low and simmer uncovered for 10 minutes, or until thickened. Ladle the soup into bowls, then top each with a dollop of sour cream and garnish with cilantro leaves.
bacon recipe courtesy of: Charlene Chambers, Ormond Beach, Florida, second prize winner in the 2012 Bacon Recipe Contest, 2012 Old Farmer's Almanac; Yankee Magazine
Friday, October 19, 2012
Tuesday, August 21, 2012
2661. LENTIL SOUP with BACON and LEMON YOGURT CREAM
makes about 8 cups of soup
4 slices thick-cut bacon, chopped, or 1 tablespoon olive oil
1 yellow onion, diced small
1 large or 2 small carrots, diced small
3 celery stalks, diced small
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon smoked paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cup green or brown lentils
6 cups chicken or vegetable broth
1 bay leaf
1/2 cup yogurt
zest and juice from 1 lemon
Minced parsley to serve
Set a 6-quart or larger pot over medium heat. Add the bacon and cook slowly until the fat is rendered and the bacon is crispy. Remove the bacon with a slotted spoon and transfer to a paper towel. Pour off all but 1 tablespoon of the bacon fat. If using olive oil, simply heat the oil and continue to the next step.
Turn the heat to medium-high and cook the onion until it softens and starts becoming translucent, about 5 minutes. Add the carrots and celery, and cook for another minute or two. Stir in the garlic, tomato paste, paprika, cumin, salt, and cinnamon. Cook until fragrant, about 30 seconds.
Add the lentils, broth, and bay leaf to the pan and stir. Bring to a boil, and then reduce the heat to low. Simmer, uncovered, for 20 to 30 minutes until the lentils are soft (exact cooking time will depend on your lentils). Taste and add salt and pepper as needed. Stir the reserved bacon into the soup, or sprinkle it right on top of each bowl.
Whisk together the yogurt, lemon zest, and lemon juice. Add a dollop of this yogurt sauce to each bowl as you serve and sprinkle the tops with parsley.
Lentil soup will keep refrigerated for up to a week or freeze in individual portions for up to three months.
bacon recipe courtesy of: Emma Christensen, The Kitchn, April 23, 2012
4 slices thick-cut bacon, chopped, or 1 tablespoon olive oil
1 yellow onion, diced small
1 large or 2 small carrots, diced small
3 celery stalks, diced small
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon smoked paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cup green or brown lentils
6 cups chicken or vegetable broth
1 bay leaf
1/2 cup yogurt
zest and juice from 1 lemon
Minced parsley to serve
Set a 6-quart or larger pot over medium heat. Add the bacon and cook slowly until the fat is rendered and the bacon is crispy. Remove the bacon with a slotted spoon and transfer to a paper towel. Pour off all but 1 tablespoon of the bacon fat. If using olive oil, simply heat the oil and continue to the next step.
Turn the heat to medium-high and cook the onion until it softens and starts becoming translucent, about 5 minutes. Add the carrots and celery, and cook for another minute or two. Stir in the garlic, tomato paste, paprika, cumin, salt, and cinnamon. Cook until fragrant, about 30 seconds.
Add the lentils, broth, and bay leaf to the pan and stir. Bring to a boil, and then reduce the heat to low. Simmer, uncovered, for 20 to 30 minutes until the lentils are soft (exact cooking time will depend on your lentils). Taste and add salt and pepper as needed. Stir the reserved bacon into the soup, or sprinkle it right on top of each bowl.
Whisk together the yogurt, lemon zest, and lemon juice. Add a dollop of this yogurt sauce to each bowl as you serve and sprinkle the tops with parsley.
Lentil soup will keep refrigerated for up to a week or freeze in individual portions for up to three months.
bacon recipe courtesy of: Emma Christensen, The Kitchn, April 23, 2012
Tuesday, August 14, 2012
2654. PIGEON PEA (GANDULES) RICE with BACON, TOMATOES and GREEN CHILES
yields eight servings
1 teaspoon vegetable oil
8 strips bacon, finely chopped
1/2 cup finely chopped onion
1/2 cup finely chopped cilantro leaves
2 cups long-grain white rice
1 (10-ounce) can chopped tomatoes and green chiles
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
Pinch achiote powder, optional
1 (15-ounce) can green pigeon peas (gandules), rinsed and drained
2 tablespoons tomato paste
4 cups water
Chopped fresh cilantro leaves, for garnish
Place a 3-quart saucepan over medium heat. Add the oil and bacon. Fry, stirring, until the bacon is crisp. Add the onion and cilantro. Continue to cook for 5 minutes until the onion is soft. Add the rice, tomatoes, oregano, cumin, salt, achiote, and pigeon peas. Cook for 5 to 7 minutes until the rice is opaque. Stir in the tomato paste and water and bring to boil. When all the water is absorbed, cover tightly and reduce the heat to low. Cook for 25 to 30 minutes until tender. Serve on a decorative platter and garnish with cilantro.
bacon recipe courtesy of: Ingrid Hoffman, "Ingrid's Christmas Dinner," Simply Delicioso with Ingrid Hoffman, Food Network, 2008
1 teaspoon vegetable oil
8 strips bacon, finely chopped
1/2 cup finely chopped onion
1/2 cup finely chopped cilantro leaves
2 cups long-grain white rice
1 (10-ounce) can chopped tomatoes and green chiles
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt
Pinch achiote powder, optional
1 (15-ounce) can green pigeon peas (gandules), rinsed and drained
2 tablespoons tomato paste
4 cups water
Chopped fresh cilantro leaves, for garnish
Place a 3-quart saucepan over medium heat. Add the oil and bacon. Fry, stirring, until the bacon is crisp. Add the onion and cilantro. Continue to cook for 5 minutes until the onion is soft. Add the rice, tomatoes, oregano, cumin, salt, achiote, and pigeon peas. Cook for 5 to 7 minutes until the rice is opaque. Stir in the tomato paste and water and bring to boil. When all the water is absorbed, cover tightly and reduce the heat to low. Cook for 25 to 30 minutes until tender. Serve on a decorative platter and garnish with cilantro.
bacon recipe courtesy of: Ingrid Hoffman, "Ingrid's Christmas Dinner," Simply Delicioso with Ingrid Hoffman, Food Network, 2008
Wednesday, August 08, 2012
2648. BEEF HOT DOG SOUP with BACON, VEGETABLES and TUBETTI PASTA
makes six generous
servings
2 slices of bacon, diced
1 medium onion, chopped
14 1/2-ounce can of diced tomatoes and juice
6 cups of water
2 beef bullion cubes (or 2 envelopes of no-salt bullion)
1 cup petite carrots
1 cup petite peas
1 stalk celery, chopped
2 tablespoons tomato paste
1/2 teaspoon garlic powder (or 1 large clove garlic, minced)
1 teaspoon dried basil
Salt and pepper to taste
4 hot dogs, sliced into little coins
2 cups small pasta, cooked (elbows, rings, tubetti, or little tubes, shells or spirals)
2 slices of bacon, diced
1 medium onion, chopped
14 1/2-ounce can of diced tomatoes and juice
6 cups of water
2 beef bullion cubes (or 2 envelopes of no-salt bullion)
1 cup petite carrots
1 cup petite peas
1 stalk celery, chopped
2 tablespoons tomato paste
1/2 teaspoon garlic powder (or 1 large clove garlic, minced)
1 teaspoon dried basil
Salt and pepper to taste
4 hot dogs, sliced into little coins
2 cups small pasta, cooked (elbows, rings, tubetti, or little tubes, shells or spirals)
Cook
the bacon in a large soup kettle until it is brown and crispy. Add
chopped onions to bacon and saute until translucent. Add canned
tomatoes, water, bullion, vegetables, tomato paste, seasonings, and hot
dogs. (You may add more hot dogs and if you do, add more water.) Cover
and simmer for 15 minutes. Stir cooked pasta into soup and simmer five
more minutes. Serve with crackers or crusty bread.
bacon recipe courtesy of: Harriet Hodgson, for EzineArtcles.com, 2010
bacon recipe courtesy of: Harriet Hodgson, for EzineArtcles.com, 2010
Thursday, August 02, 2012
2642. KALE, BACON and CARAMELIZED ONION CALZONES
yields 3 large calzones; serving size is 1/2 a calzone
1 lb. (16 oz) fresh pizza dough
1 lb. (16 oz) fresh pizza dough
whole wheat flour (for rolling dough)
1/4 cup water
2 onions, sliced
1 teaspoon extra virgin olive oil
12 oz park skim ricotta
2 cups fresh kale, ribs removed, washed and chopped into 1" pieces
1 cup part skim mozzarella cheese
1/2 lb (8 oz) thick cut bacon
1 egg, lightly beaten
2 cups pizza sauce (recipe below)
Pizza Sauce
1 medium onion, diced
Pizza Sauce: Saute onion and garlic in olive oil on medium heat until soft, 4-6 minutes. Add tomato paste and herbs and continue to brown 2-3 minutes. Add tomato paste, stir to incorporate, cover and reduce heat to med-low. Simmer sauce for 20-30 minutes and then serve warm.
1/4 cup water
2 onions, sliced
1 teaspoon extra virgin olive oil
12 oz park skim ricotta
2 cups fresh kale, ribs removed, washed and chopped into 1" pieces
1 cup part skim mozzarella cheese
1/2 lb (8 oz) thick cut bacon
1 egg, lightly beaten
2 cups pizza sauce (recipe below)
Pizza Sauce
1 medium onion, diced
4 cloves of garlic, minced
1 tablespoon extra virgin olive oil
4 tablespoons tomato paste
12 oz tomato puree
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
Preheat oven to 375. In a small frying pan, saute onions in olive oil. Once browned, reduce heat to med-low and continue to stir until caramelized, 15-20 minutes. While onions caramelize, saute bacon until browned, 5-7 minutes. In a mixing bowl, combine ricotta, kale, mozzarella, bacon, and onions. Flour the rolling surface and divide dough into thirds. Roll dough out to 1/8" thickness - if using a press or other pan, measure as you roll - shoot for 8-9" in diameter. Leaving a 1/2" margin around the edge of the dough, fill one half of the circle with the ricotta filling. Dip a finger in water, and dampen the end of the dough. Fold the unfilled half over the filled half and press the edges together with a fork. Place each completed calzone on a greased cookie sheet. Lightly brush the top of each with egg wash. Bake for 18-20 minutes, until dough is crisp and slightly browned. Serve with pizza sauce
Pizza Sauce: Saute onion and garlic in olive oil on medium heat until soft, 4-6 minutes. Add tomato paste and herbs and continue to brown 2-3 minutes. Add tomato paste, stir to incorporate, cover and reduce heat to med-low. Simmer sauce for 20-30 minutes and then serve warm.
bacon recipe courtesy of: Dara Reppucci, Generation Y Foodie, January 10, 2012
Monday, May 21, 2012
2569. SMOKED TURKEY and BACON CHOWDER with PUMPERNICKEL and CRANBERRY CROUTONS
makes ten main-course servings
For Chowder:
2 tablespoons vegetable oil
4 smoked turkey drumsticks (4 to 4 1/2 pounds total)
2 cups chopped applewood-smoked bacon (about 10 ounces), divided
2 pounds russet potatoes, peeled, diced
5 cups chopped onions
4 cups chopped celery
3 cups chopped carrots
12 large garlic cloves, peeled
2 tablespoons tomato paste
12 cups (or more) low-salt chicken broth
cayenne pepper
For Garnish (optional):
24 pearl onions
24 small fresh brussels sprouts
Thin strips of fresh sage
Pumpernickel and cranberry croutons (recipe below)
5 5x4-inch slices pumpernickel bread
whole-berry cranberry sauce (about 1 cup total; preferably homemade)
Toast bread. Cut each slice into 4 squares. Spread squares with cranberry sauce. Serve croutons with chowder
For Chowder: Heat oil in large pot over medium-high heat. Add turkey; sauté until brown on all sides, about 8 minutes. Transfer to plate. Add 1 cup bacon to pot; stir 1 minute. Add next 5 ingredients. Sauté until vegetables begin to soften, about 15 minutes. Mix in tomato paste. Add 12 cups broth; return turkey to pot. Bring to boil. Reduce heat to medium. Simmer until turkey and vegetables are very tender, about 45 minutes.
Transfer turkey to large plate; cool. Cut meat into bite-size pieces, discarding all skin, bones, and tendons. Working in batches, puree chowder in processor until smooth. Return puree to same pot; add diced turkey. Thin chowder with more broth by 1/4 cupfuls if too thick. Season with cayenne, salt, and pepper. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
For Garnish: Cook onions and brussels sprouts in pan of boiling salted water until tender, about 5 minutes. Drain; peel onions. Cut onions and brussels sprouts in half through core. DO AHEAD Can be made 2 days ahead. Cover and chill. Sauté 1 cup bacon in skillet over medium heat until crisp. Transfer to paper towels. Pour off all but 1 tablespoon drippings. Add onions and brussels sprouts to skillet. Toss until heated through.
Ladle chowder into bowls. Top with onions, brussels sprouts, bacon, and fresh sage. Serve Croutons alongside or on top of chowder.
bacon recipe courtesy of: David Burke, Bon Appetit, February 2007
For Chowder:
2 tablespoons vegetable oil
4 smoked turkey drumsticks (4 to 4 1/2 pounds total)
2 cups chopped applewood-smoked bacon (about 10 ounces), divided
2 pounds russet potatoes, peeled, diced
5 cups chopped onions
4 cups chopped celery
3 cups chopped carrots
12 large garlic cloves, peeled
2 tablespoons tomato paste
12 cups (or more) low-salt chicken broth
cayenne pepper
For Garnish (optional):
24 pearl onions
24 small fresh brussels sprouts
Thin strips of fresh sage
Pumpernickel and cranberry croutons (recipe below)
5 5x4-inch slices pumpernickel bread
whole-berry cranberry sauce (about 1 cup total; preferably homemade)
Toast bread. Cut each slice into 4 squares. Spread squares with cranberry sauce. Serve croutons with chowder
For Chowder: Heat oil in large pot over medium-high heat. Add turkey; sauté until brown on all sides, about 8 minutes. Transfer to plate. Add 1 cup bacon to pot; stir 1 minute. Add next 5 ingredients. Sauté until vegetables begin to soften, about 15 minutes. Mix in tomato paste. Add 12 cups broth; return turkey to pot. Bring to boil. Reduce heat to medium. Simmer until turkey and vegetables are very tender, about 45 minutes.
Transfer turkey to large plate; cool. Cut meat into bite-size pieces, discarding all skin, bones, and tendons. Working in batches, puree chowder in processor until smooth. Return puree to same pot; add diced turkey. Thin chowder with more broth by 1/4 cupfuls if too thick. Season with cayenne, salt, and pepper. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
For Garnish: Cook onions and brussels sprouts in pan of boiling salted water until tender, about 5 minutes. Drain; peel onions. Cut onions and brussels sprouts in half through core. DO AHEAD Can be made 2 days ahead. Cover and chill. Sauté 1 cup bacon in skillet over medium heat until crisp. Transfer to paper towels. Pour off all but 1 tablespoon drippings. Add onions and brussels sprouts to skillet. Toss until heated through.
Ladle chowder into bowls. Top with onions, brussels sprouts, bacon, and fresh sage. Serve Croutons alongside or on top of chowder.
bacon recipe courtesy of: David Burke, Bon Appetit, February 2007
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