Servings: 6
10 medium ears of corn, shucked
3 tablespoons extra-virgin olive oil
2 ounces lean bacon, finely diced (1/2 cup)
1 celery rib, finely diced
1/2 cup finely diced onion
1/2 cup finely diced yellow bell pepper
3 cups whole milk
1 1/2 cups heavy cream
Kosher salt
Pinch of cayenne pepper
1/4 cup sour cream
1 jalapeño, seeded and minced
2 tablespoons chopped cilantro, plus cilantro leaves, for garnish
1/2 teaspoon fresh lemon juice
Freshly ground white pepper
Set a box grater in a wide, shallow bowl and coarsely grate 6 ears of corn; you should have 2 cups of grated corn. Cut the kernels from the remaining 4 ears; you should have 2 cups of kernels.
In a large saucepan, heat 1 tablespoon of the olive oil. Add the bacon, celery, onion and yellow pepper, cover and cook over low heat, stirring a few times, until softened, about 10 minutes. Add the grated corn, the milk and 1 cup of the heavy cream and bring to a boil. Reduce the heat to moderately low and simmer, stirring often, until the soup is thickened, about 20 minutes. Season with salt and the cayenne pepper and keep warm.
Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the corn kernels to the skillet and cook over moderately high heat, stirring a few times, until they are lightly browned, about 7 minutes. Season with salt. Stir the cooked corn kernels into the soup and keep warm.
In a blender, whip the remaining 1/2 cup of heavy cream to soft peaks, about 20 seconds. Add the sour cream, jalapeño, chopped cilantro and lemon juice and blend until thick. Season with salt and white pepper.
Ladle the soup into bowls, top with spoonfuls of jalapeño crema and cilantro leaves and serve at once.
bacon recipe source: Wolfgang Puck, Food & Wine, August 2007
Showing posts with label white pepper. Show all posts
Showing posts with label white pepper. Show all posts
Saturday, May 28, 2016
Wednesday, February 03, 2016
3817. TORCHIETTE with BACON, BEER and CHEESE SAUCE
Serves: 4 to 6
2 tbsp white onion
1 clove garlic
1/4 red pepper
pinch fresh thyme
2 slices bacon
1 1/2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/4 cup milk
1/4 cup beer (can substitute with milk)
1/2 tsp smoked paprika
pinch cayenne pepper (optional)
kosher salt (to taste)
white pepper (to taste)
salt (1 tsp per L/qt of water)
400 g torchietti pasta (about 13 oz)
4 oz aged cheddar (2 cups)
Preparing Your Mise en Place: To start your mise en place, first bring a pot of cold water to a boil to cook the pasta. Dice the onion and émincé the garlic. Finely dice the red pepper and roughly chop the thyme. Next, dice the bacon or cut it into lardons. Lastly, measure out the butter, flour, milk and beer, and gather the seasonings.
Making the Sauce | Mornay Sauce: Heat a heavy sauce pan over medium heat and add the butter and bacon. Let the bacon cook until the fat renders (melts). The bacon should almost be cooked but not browned. Then add the onion, garlic and red pepper and gently cook, turning the heat down to medium-low to avoid any browning. Cook until the onion and garlic begin to soften and release their flavors. Then season with the paprika and a pinch of cayenne pepper for extra heat, if desired. Next, sprinkle the mixture with the flour and stir to form a roux. Let this cook gently for about 2 minutes, being careful not to let the bottom scorch or burn. Then add the beer and stir to combine. Add the milk a bit at a time to temper it. This will prevent lumps from forming. Continue until all of the milk has been incorporated. Finally, add the thyme. Turn the heat up to medium, if needed, to bring the sauce up to a gentle simmer. Once the mixture starts to bubble, reduce the heat to low. Stir occasionally and let cook for about 10 minutes or so. While the sauce cooks, go ahead and cook the pasta. You now have a flavored variation of a classic béchamel sauce.
Cooking the Pasta: To cook the pasta, add the salt to the boiling water and stir. Then add the pasta and stir to prevent it from sticking together. Cook for about 10-12 minutes, or according to the instructions on the package. For this dish, the pasta should not be al dente, as you want a soft texture.
While the pasta cooks, grate the cheese and stir the sauce occasionally. Test the pasta and once it is just cooked through, reserve a bit of the cooking water (in case you need to thin the sauce out later).
Next, turn off the heat and add some cold water to the pot of pasta. This will slow the cooking process so you can finish the sauce.
Finishing the Cheese Sauce: To finish the sauce, turn off the heat and temper in the grated cheddar by adding it a little bit at a time. Stir each time until the cheese melts. By adding a bit of cheese at a time, you prevent the sauce from splitting. Season the sauce with salt and pepper to taste.
Finishing the Dish: To finish the dish, drain the pasta and return it to the pot. Then pour the sauce over top and gently fold everything together. If the sauce seems a bit too thick, you can thin it out with a bit of the reserved pasta water. Taste for seasoning, serve immediately and enjoy.
bacon recipe source: Tony M (British Columbia), Rouxbe Cooking School
2 tbsp white onion
1 clove garlic
1/4 red pepper
pinch fresh thyme
2 slices bacon
1 1/2 tbsp unsalted butter
2 tbsp all-purpose flour
1 1/4 cup milk
1/4 cup beer (can substitute with milk)
1/2 tsp smoked paprika
pinch cayenne pepper (optional)
kosher salt (to taste)
white pepper (to taste)
salt (1 tsp per L/qt of water)
400 g torchietti pasta (about 13 oz)
4 oz aged cheddar (2 cups)
Preparing Your Mise en Place: To start your mise en place, first bring a pot of cold water to a boil to cook the pasta. Dice the onion and émincé the garlic. Finely dice the red pepper and roughly chop the thyme. Next, dice the bacon or cut it into lardons. Lastly, measure out the butter, flour, milk and beer, and gather the seasonings.
Making the Sauce | Mornay Sauce: Heat a heavy sauce pan over medium heat and add the butter and bacon. Let the bacon cook until the fat renders (melts). The bacon should almost be cooked but not browned. Then add the onion, garlic and red pepper and gently cook, turning the heat down to medium-low to avoid any browning. Cook until the onion and garlic begin to soften and release their flavors. Then season with the paprika and a pinch of cayenne pepper for extra heat, if desired. Next, sprinkle the mixture with the flour and stir to form a roux. Let this cook gently for about 2 minutes, being careful not to let the bottom scorch or burn. Then add the beer and stir to combine. Add the milk a bit at a time to temper it. This will prevent lumps from forming. Continue until all of the milk has been incorporated. Finally, add the thyme. Turn the heat up to medium, if needed, to bring the sauce up to a gentle simmer. Once the mixture starts to bubble, reduce the heat to low. Stir occasionally and let cook for about 10 minutes or so. While the sauce cooks, go ahead and cook the pasta. You now have a flavored variation of a classic béchamel sauce.
Cooking the Pasta: To cook the pasta, add the salt to the boiling water and stir. Then add the pasta and stir to prevent it from sticking together. Cook for about 10-12 minutes, or according to the instructions on the package. For this dish, the pasta should not be al dente, as you want a soft texture.
While the pasta cooks, grate the cheese and stir the sauce occasionally. Test the pasta and once it is just cooked through, reserve a bit of the cooking water (in case you need to thin the sauce out later).
Next, turn off the heat and add some cold water to the pot of pasta. This will slow the cooking process so you can finish the sauce.
Finishing the Cheese Sauce: To finish the sauce, turn off the heat and temper in the grated cheddar by adding it a little bit at a time. Stir each time until the cheese melts. By adding a bit of cheese at a time, you prevent the sauce from splitting. Season the sauce with salt and pepper to taste.
Finishing the Dish: To finish the dish, drain the pasta and return it to the pot. Then pour the sauce over top and gently fold everything together. If the sauce seems a bit too thick, you can thin it out with a bit of the reserved pasta water. Taste for seasoning, serve immediately and enjoy.
bacon recipe source: Tony M (British Columbia), Rouxbe Cooking School
Wednesday, March 26, 2014
3243. BACON QUINOA with ALMONDS and HERBS
makes four servings
1/3 cup slivered almonds
1 teaspoon vegetable oil
2 thick slices of applewood-smoked bacon, cut into 1/4-inch dice
1 small shallot, minced
1 cup quinoa, rinsed
2 cups chicken stock
1 sage sprig
1 tablespoon minced chives
1 tablespoon chopped parsley
Salt and freshly ground white pepper
Preheat the oven to 350°. Spread the almonds in a pie plate and toast in the oven until golden brown, 4 minutes; let cool. In a medium saucepan, heat the oil. Add the bacon and cook over moderately high heat until the fat has rendered, about 2 minutes. Add the shallot and cook, stirring a few times, until softened but not browned, about 1 minute. Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock has been absorbed, about 17 minutes. Remove the quinoa from the heat and let stand, covered, for 5 minutes. Discard the sage and fluff the quinoa with a fork. Stir in the chives, parsley and toasted almonds. Season the quinoa with salt and pepper and serve.
bacon recipe courtesy of: Bruce Sherman, "Cruising with a Naturalist Cook," Food & Wine, November 2009
1/3 cup slivered almonds
1 teaspoon vegetable oil
2 thick slices of applewood-smoked bacon, cut into 1/4-inch dice
1 small shallot, minced
1 cup quinoa, rinsed
2 cups chicken stock
1 sage sprig
1 tablespoon minced chives
1 tablespoon chopped parsley
Salt and freshly ground white pepper
Preheat the oven to 350°. Spread the almonds in a pie plate and toast in the oven until golden brown, 4 minutes; let cool. In a medium saucepan, heat the oil. Add the bacon and cook over moderately high heat until the fat has rendered, about 2 minutes. Add the shallot and cook, stirring a few times, until softened but not browned, about 1 minute. Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock has been absorbed, about 17 minutes. Remove the quinoa from the heat and let stand, covered, for 5 minutes. Discard the sage and fluff the quinoa with a fork. Stir in the chives, parsley and toasted almonds. Season the quinoa with salt and pepper and serve.
bacon recipe courtesy of: Bruce Sherman, "Cruising with a Naturalist Cook," Food & Wine, November 2009
Monday, March 25, 2013
2877. RUTABAGA SOUP with BACON and SAGE
yields 6-8 servings
2 tablespoons unsalted butter
1 medium-large onion, diced
salt
1 medium-large rutabaga, 6 to 7 ounces, peeled and diced
2 cloves garlic, sliced
1 cup heavy cream
1 cup whole milk
3 1/2 cups vegetable stock
white pepper
3 tablespoons maple syrup
4 ounces smoked slab bacon, diced fine
20 fresh sage leaves
Melt butter in a large saucepan on low. Add onion, sprinkle with salt, cover and cook until onion is soft but not brown. Add rutabaga and garlic and cook, covered, about 20 minutes, until rutabaga can be pierced with a knife. Meanwhile, in a 3-quart saucepan, bring cream, milk and stock to a simmer.
2 tablespoons unsalted butter
1 medium-large onion, diced
salt
1 medium-large rutabaga, 6 to 7 ounces, peeled and diced
2 cloves garlic, sliced
1 cup heavy cream
1 cup whole milk
3 1/2 cups vegetable stock
white pepper
3 tablespoons maple syrup
4 ounces smoked slab bacon, diced fine
20 fresh sage leaves
Melt butter in a large saucepan on low. Add onion, sprinkle with salt, cover and cook until onion is soft but not brown. Add rutabaga and garlic and cook, covered, about 20 minutes, until rutabaga can be pierced with a knife. Meanwhile, in a 3-quart saucepan, bring cream, milk and stock to a simmer.
Season rutabaga with pepper and stir in maple syrup.
Cook for a few minutes, then add cream mixture. Simmer uncovered until
rutabaga is soft, another 15 minutes or so. Purée in a blender and
return to a clean saucepan. Season with salt and pepper. Cook bacon in a small skillet until lightly browned.
Remove to a couple of sheets of paper towel. Add sage leaves to bacon
fat and cook on high heat a minute or so, until crisp. Drain on paper
towel. Reheat soup, check seasonings and serve with bacon and fried sage scattered on top.
bacon recipe courtesy of: Florence Fabricant,"Root
Vegetables and Thanksgiving, a Match Made in Heaven," The New York Times, November 14, 2012
Friday, April 27, 2012
2545. CREAMY BACON TOMATO and AVOCADO POTATO SALAD
serves four
6 slices bacon, chopped into one inch pieces
1/2 pound dried rotini pasta
1/2 cup mayonnaise
juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1 teaspoon dried dill
1 cup halved cherry tomatoes
1 avocado pitted and sliced
Cook bacon until crisp. Transfer to a paper towel lined plate. Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled. While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl. Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine. Refrigerate for 30 minutes. Serve.
bacon recipe courtesy of: Des, Life's Ambrosia, June 2010
6 slices bacon, chopped into one inch pieces
1/2 pound dried rotini pasta
1/2 cup mayonnaise
juice of 1 lemon
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1 teaspoon dried dill
1 cup halved cherry tomatoes
1 avocado pitted and sliced
Cook bacon until crisp. Transfer to a paper towel lined plate. Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled. While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl. Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine. Refrigerate for 30 minutes. Serve.
bacon recipe courtesy of: Des, Life's Ambrosia, June 2010
Friday, April 06, 2012
2524. CHICKEN SALAD with BACON and MANDARIN ORANGES
1 whole rotisserie chicken, meat removed and broken into bite size pieces.
10 slices bacon, baked or fried crisp, then crumbled into bite size pieces.
desired amount of good quality mayo
desired amount of diced celery
1/2 teaspoon poultry seasoning
1/4 teaspoon onion salt
1/4 teaspoon white pepper
1 can or 1/2 large plastic container of mandarin oranges, drained
Cook ten slices of bacon until crisp. Set aside to cool.
Remove meat from a whole rotisserie chicken (discarding skin and bones) and place bite size pieces in a large mixing bowl. Add desired amount of mayo and diced celery. Add 1/4 teaspoon onion salt, 1/4 teaspoon white pepper & 1/2 teaspoon poultry seasoning. Crumble reserved bacon in bite size pieces and stir into salad. Drain mandarin oranges and VERY gently fold them into the chicken salad. Be careful not to break up the orange sections.
bacon recipe courtesy of: Erin, The Lemonista, January 12, 2012
10 slices bacon, baked or fried crisp, then crumbled into bite size pieces.
desired amount of good quality mayo
desired amount of diced celery
1/2 teaspoon poultry seasoning
1/4 teaspoon onion salt
1/4 teaspoon white pepper
1 can or 1/2 large plastic container of mandarin oranges, drained
Cook ten slices of bacon until crisp. Set aside to cool.
Remove meat from a whole rotisserie chicken (discarding skin and bones) and place bite size pieces in a large mixing bowl. Add desired amount of mayo and diced celery. Add 1/4 teaspoon onion salt, 1/4 teaspoon white pepper & 1/2 teaspoon poultry seasoning. Crumble reserved bacon in bite size pieces and stir into salad. Drain mandarin oranges and VERY gently fold them into the chicken salad. Be careful not to break up the orange sections.
bacon recipe courtesy of: Erin, The Lemonista, January 12, 2012
Saturday, December 10, 2011
2406. FLOUNDER FILLETS with BACON, RED ONION and CITRUS over WILTED SPINACH
serves four
4 flounder fillets, 6 to 7 oz. each
2 oranges (or 12 to 16 segments)
2 grapefruit (or 12 to 16 segments)
8 slices lean bacon, diced into 1/4-in. pieces
1/2 teaspoon salt
1/4 teaspoon white pepper
1 large or 2 medium red onions, sliced as thin as possible
1 tablespoon chopped fresh tarragon
1 to 1 1/4 lb. fresh spinach, washed and drained
Trim the edges of the flounder to remove any traces of skin. Prepare the citrus by cutting away the rind and pith, then cut individual segments away from the membrane. Put into a bowl and set aside. Saute the bacon slowly in a heavy skillet until golden and crispy, stirring occasionally. Drain on paper towels and set aside. Reserve the bacon fat for cooking the fish and spinach later.
Using the same heavy skillet, bring 2 tablespoons of the bacon fat up to temperature over high heat. Lightly salt and pepper the fillets and place them in the hot skillet. Sear well on one side, about 1 minute, and then turn the fish. Sprinkle the sliced onion around the fish. Add the fruit and its juice, the bacon, and the tarragon. Cover with a tight-fitting lid. Remove from the heat and let steam for 5 to 6 minutes, depending on the thickness of the fillet.
Meanwhile, in another skillet heat 2 tablespoon reserved bacon fat over a medium-high setting. (If you run out of bacon fat, supplement with vegetable oil.) Once the fat is hot, add the spinach. Toss it with a spatula just until the spinach is warm and has begun to wilt.
TO SERVE: Arrange the spinach on warm plates. By this time the flounder should be done. Lay it on the spinach and place fruit segments and onions loosely over the fish. Spoon the bacon, the tarragon, and the pan juices over each portion.
bacon recipe courtesy of: Fine Cooking Magazine, Issue 01, January 2008
4 flounder fillets, 6 to 7 oz. each
2 oranges (or 12 to 16 segments)
2 grapefruit (or 12 to 16 segments)
8 slices lean bacon, diced into 1/4-in. pieces
1/2 teaspoon salt
1/4 teaspoon white pepper
1 large or 2 medium red onions, sliced as thin as possible
1 tablespoon chopped fresh tarragon
1 to 1 1/4 lb. fresh spinach, washed and drained
Trim the edges of the flounder to remove any traces of skin. Prepare the citrus by cutting away the rind and pith, then cut individual segments away from the membrane. Put into a bowl and set aside. Saute the bacon slowly in a heavy skillet until golden and crispy, stirring occasionally. Drain on paper towels and set aside. Reserve the bacon fat for cooking the fish and spinach later.
Using the same heavy skillet, bring 2 tablespoons of the bacon fat up to temperature over high heat. Lightly salt and pepper the fillets and place them in the hot skillet. Sear well on one side, about 1 minute, and then turn the fish. Sprinkle the sliced onion around the fish. Add the fruit and its juice, the bacon, and the tarragon. Cover with a tight-fitting lid. Remove from the heat and let steam for 5 to 6 minutes, depending on the thickness of the fillet.
Meanwhile, in another skillet heat 2 tablespoon reserved bacon fat over a medium-high setting. (If you run out of bacon fat, supplement with vegetable oil.) Once the fat is hot, add the spinach. Toss it with a spatula just until the spinach is warm and has begun to wilt.
TO SERVE: Arrange the spinach on warm plates. By this time the flounder should be done. Lay it on the spinach and place fruit segments and onions loosely over the fish. Spoon the bacon, the tarragon, and the pan juices over each portion.
bacon recipe courtesy of: Fine Cooking Magazine, Issue 01, January 2008
Wednesday, May 25, 2011
2208. GREEN GARLIC, BACON and THYME SAVORY SCONES with WHITE PEPPER MAPLE GLAZE
makes 12 scones
Scone
3/4 cup full fat sour cream
2 tablespoon flaxmeal
2 large eggs
2 large egg yolks
8 oz of thick cut bacon
2 medium green garlic stalks
3/4 cup corn starch
1/4 cup plus 2 tablespoons potato flour (not potato starch)
1/4 cup plus 3 tablespoons millet flour
3/4 cup garbanzo bean flour (sometimes called chickpea flour, gram flour or besan) plus more for dusting and forming scones
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoon chopped fresh thyme
1/2 cup, 1 stick unsalted butter
1 egg white plus 1 tablespoon of water for pastry glaze
Maple Glaze
1 tablespoon butter
3 tablespoon maple syrup (grade B if available)
1/2 cup confectioners’ (powdered) sugar, sifted
1 teaspoon white pepper
Preheat the oven to 350˚F. Line a baking sheet with a silpat or piece of parchment paper.
Place the sour cream, eggs and egg yolk in a small bowl and stir in the flaxmeal until incorporated. Put aside to let the flax meal absorb some of the liquid.
Cut off the white part and 1 inch of the green part of the green garlic stalk (discarding the rest of the stalk). Then slice lengthwise and chop the green garlic into 1/2 inch slices. You should have roughly 1 cup. Then chop the bacon into small 1/4 inch pieces and cook them in a skillet on medium heat until just crispy and the edges are starting to carmelize. Then place the chopped green garlic in the same skillet and sauté it with the bacon until fragrant, about 1 minute longer. Remove from heat and place in a bowl lined with paper towels to absorb bacon oil.
Place the corn starch, potato flour, millet flour, garbanzo bean flour, salt, pepper and thyme in a large mixing bowl. Taking a balloon whisk, vigorously stir the dry ingredients until well blended and uniform in color.
Cut the butter into 1/2 inch cubes and add them to dry ingredients. Using your hand, rub the butter into the dry ingredients, until the mixture starts to look pebbly. Add the bacon and green garlic to the dry ingredients and stir with a large spatula to evenly distribute.
Add the sour cream & egg wet ingredients, and using a spatula, mix to create a dough. It will be wet and sticky, but since there is no gluten to toughen the flour, you don’t have to worry about overmixing.
Generously sprinkle a flat surface with garbanzo bean flour and then scrape the dough onto the flour. Split in half and roll one part of the dough around on the flour and then flatten into a disk, about 6 inches in diameter. Cut the disk into 6 pie wedge pieces. Repeat with the second half, using more garbanzo bean flour if needed.
Beat together the egg white and 1 tablespoon of water until foamy. Place the scones about two inches apart on the baking sheet. Brush each scone with the egg wash and bake in the preheated oven for 18 – 20 minutes, or until the top of the scone starts to get golden brown and a toothpick inserted into the middle comes out clean.
After the scones are done, leave them on the baking sheet to cool a little bit and make the glaze by combining the maple syrup and the butter in a microwave safe bowl and microwaving it for 30 seconds. Be careful that the maple syrup doesn’t boil over. Pull out the syrup and stir until the butter is melted. If it isn’t warm enough to melt all the butter, microwave for another 15 seconds. If you prefer, you can also heat the syrup and butter on a stovetop until the butter melts. Add the sifted confectioners’ sugar and the white pepper and stir until smooth.
Once the glaze is done, move the scones to a cooling rack. While the scones are still warm, brush the glaze over them, to thinly coat the top. Serve warm or let cool to room temperature.
bacon recipe courtesy of: Irvin, Eat the Love, San Francisco, California, May 4, 2011
Scone
3/4 cup full fat sour cream
2 tablespoon flaxmeal
2 large eggs
2 large egg yolks
8 oz of thick cut bacon
2 medium green garlic stalks
3/4 cup corn starch
1/4 cup plus 2 tablespoons potato flour (not potato starch)
1/4 cup plus 3 tablespoons millet flour
3/4 cup garbanzo bean flour (sometimes called chickpea flour, gram flour or besan) plus more for dusting and forming scones
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoon chopped fresh thyme
1/2 cup, 1 stick unsalted butter
1 egg white plus 1 tablespoon of water for pastry glaze
Maple Glaze
1 tablespoon butter
3 tablespoon maple syrup (grade B if available)
1/2 cup confectioners’ (powdered) sugar, sifted
1 teaspoon white pepper
Preheat the oven to 350˚F. Line a baking sheet with a silpat or piece of parchment paper.
Place the sour cream, eggs and egg yolk in a small bowl and stir in the flaxmeal until incorporated. Put aside to let the flax meal absorb some of the liquid.
Cut off the white part and 1 inch of the green part of the green garlic stalk (discarding the rest of the stalk). Then slice lengthwise and chop the green garlic into 1/2 inch slices. You should have roughly 1 cup. Then chop the bacon into small 1/4 inch pieces and cook them in a skillet on medium heat until just crispy and the edges are starting to carmelize. Then place the chopped green garlic in the same skillet and sauté it with the bacon until fragrant, about 1 minute longer. Remove from heat and place in a bowl lined with paper towels to absorb bacon oil.
Place the corn starch, potato flour, millet flour, garbanzo bean flour, salt, pepper and thyme in a large mixing bowl. Taking a balloon whisk, vigorously stir the dry ingredients until well blended and uniform in color.
Cut the butter into 1/2 inch cubes and add them to dry ingredients. Using your hand, rub the butter into the dry ingredients, until the mixture starts to look pebbly. Add the bacon and green garlic to the dry ingredients and stir with a large spatula to evenly distribute.
Add the sour cream & egg wet ingredients, and using a spatula, mix to create a dough. It will be wet and sticky, but since there is no gluten to toughen the flour, you don’t have to worry about overmixing.
Generously sprinkle a flat surface with garbanzo bean flour and then scrape the dough onto the flour. Split in half and roll one part of the dough around on the flour and then flatten into a disk, about 6 inches in diameter. Cut the disk into 6 pie wedge pieces. Repeat with the second half, using more garbanzo bean flour if needed.
Beat together the egg white and 1 tablespoon of water until foamy. Place the scones about two inches apart on the baking sheet. Brush each scone with the egg wash and bake in the preheated oven for 18 – 20 minutes, or until the top of the scone starts to get golden brown and a toothpick inserted into the middle comes out clean.
After the scones are done, leave them on the baking sheet to cool a little bit and make the glaze by combining the maple syrup and the butter in a microwave safe bowl and microwaving it for 30 seconds. Be careful that the maple syrup doesn’t boil over. Pull out the syrup and stir until the butter is melted. If it isn’t warm enough to melt all the butter, microwave for another 15 seconds. If you prefer, you can also heat the syrup and butter on a stovetop until the butter melts. Add the sifted confectioners’ sugar and the white pepper and stir until smooth.
Once the glaze is done, move the scones to a cooling rack. While the scones are still warm, brush the glaze over them, to thinly coat the top. Serve warm or let cool to room temperature.
bacon recipe courtesy of: Irvin, Eat the Love, San Francisco, California, May 4, 2011
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