Saturday, September 20, 2014

3421. BACON-STOUT CHOCOLATE CHEESECAKE

serves twelve 


Crust
4 standard sized graham crackers
1 cup pretzel rods
2 tablespoons granulated sugar
6 tablespoons butter, melted 

Filling
7 oz dark chocolate (60%)
1 cup stout
3 (8 oz) packages of cream cheese, softened
1 1/4 cup sugar
3 eggs
2 tablespoons flour
1/3 cup cocoa powder
1 tablespoon espresso powder
3/4 cup beer-candied bacon, finely chopped 

Topping
2/3 cup hot fudge sauce
1/2 cup beer-candied bacon, finely chopped
1 cup heavy cream
2 tablespoons granulated sugar

Place one oven rack in the middle position, with one rack below. Preheat oven to 350°F. 

Crust: In a food processor add the graham crackers, sugar and the pretzels and process until it’s the consistency of crumbs. Turn the food processor on, and slowly stream in the butter and process until it resembles wet sand.

Spray the inside of a 9-inch spring form pan with non-stick cooking spray. Pour the processed crumbs into the spring form pan.

Using the bottom of a heavy, flat bottom glass, press the crust very well into the bottom of the pan until well compacted. 

Filling: In a pot over medium high heat, add the beer and the chocolate, stir until melted and remove from heat. Allow to cool.

In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and the sugar and mix until smooth.

One at a time, add the eggs, scraping the bottom of the bowl between additions.

Pour the cooled chocolate into the mixer and beat until well combined.

Lift the head of the mixer and add flour, cocoa powder, espresso powder, and bacon over the batter, stir on low speed until just combined.

Pour the batter into the pan over the crust.

Place the pan in the oven in the middle position. Place a baking dish on the rack below the cheesecake, fill with water.

Bake the cheesecake until the center no longer jiggles when you shake the rack, about 45-50 minutes. This isn’t a situation where a tooth pick inserted in the middle should come out clean, you just need the center to set and it will continue to set as it cools. Remove from oven. 

Topping: For the topping, warm your hot fudge sauce so that it is pourable.

Pour onto the center of the cheesecake carefully, and allow to sit and solidify for 15 minutes. Top the chocolate with the chopped bacon.

In a stand mixer fitted with a whisk attachment, whip the whipping cream until soft peaks form. Add the sugar, and continue whipping on high until stiff peaks form.

Place in piping bag fitted with a decorative tip and pipe border of whipped cream around the edge.


bacon recipe source: Laura Davis, Tide and Thyme, Maryland; on Craft Beer.com

Friday, September 19, 2014

3420. WARM BIBB and BACON SALAD with MALTY-BEER VINAIGRETTE

serves four


6 bacon slices, chopped into ¼-inch slices
½ large red onion, finely chopped
1 tablespoon dark brown sugar
1 teaspoon aniseed
½ cup stout beer (or dark beer)
¼ cup balsamic vinegar
1 cup cherry tomatoes
Kosher salt and freshly ground black pepper
1 large head of Bibb lettuce, washed and leaves torn

Sauté bacon in a large skillet over medium-high heat until crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels and drain.

Reduce the skillet heat to moderate and leave approximately ⅓ of the bacon drippings in the pan. Add the onion and cook until tender, about 3 minutes.

When the onion is ready, add the sugar and aniseed, and cook until the onion is caramelized. Deglaze the pan by adding the beer and balsamic vinegar, and simmer until sauce slightly thickens, about 3 minutes. Add the cherry tomatoes and cook until they are softened slightly but still firm, about 2 minutes. Taste and adjust seasoning with salt and pepper.

To serve, arrange the Bibb lettuce on a plate, and top with the tomato and vinaigrette mix. Sprinkle with bacon and serve.


bacon recipe source: Sur La Table: The Art & Soul of Cooking, PO Box 840, Brownsburg, IN 46112

Thursday, September 18, 2014

3419. DEVILED EGGS with CANDIED BACON

yields 6 to 8 servings 


1 1/2 tablespoons light brown sugar
cayenne pepper
pinch ground cinnamon
1/8 pound thick-cut bacon (about 3 strips)
8 large eggs, straight from the refrigerator
1/4 to 1/2 cup mayonnaise, or as much as desired
2 teaspoons whole grain mustard
1 tablespoon finely chopped fresh dill, plus more for garnish
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
2 scallions, minced
1/2 teaspoon kosher salt
paprika, for garnish

Preheat the oven to 350 degrees F.

In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs.

Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge.

Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt.

Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth.

Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving.  
 
 
bacon recipe source: Kelsey Nixon, "Small Plate Party," Kelsey's Essentials, Cooking Channel TV

Wednesday, September 17, 2014

3418. GRILLED PEACH SALAD with BALSAMIC BACON VINAIGRETTE

yields 2 servings


nonstick cooking spray
5 slices bacon, chopped
1 shallot, finely chopped
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper
3 firm, ripe large peaches, pitted and quartered
extra-virgin olive oil
5 ounces baby spinach
1/2 red onion, thinly sliced

Preheat the grill to medium-high heat and spray with nonstick spray.

Cook the bacon in a skillet over medium heat until crisp. Remove to a paper towel lined plate

Add the shallots to the skillet and saute until tender. Stir in the mustard, vinegar and sugar and season with salt and pepper, to taste.

Brush the peaches with olive oil and season with salt and pepper. Grill until golden and has grill char marks, about 1 to 2 minutes on each side.

Add the spinach and the sliced red onion to a large serving bowl. Add the peaches, the vinaigrette and the chopped bacon. Toss and serve.


bacon recipe source: Patrick and Gina Neely, "Memphis Madness," Down Home with the Neelys, Food Network

Tuesday, September 16, 2014

3417. BACON PANCAKES with MAPLE-PEANUT BUTTER SYRUP

makes five servings


Maple-Peanut Butter Syrup 
3 tablespoons peanut butter
1 tablespoon butter or margarine, softened 
1/2 cup maple syrup 
 
Pancakes 
2 cups Original Bisquick™ mix
3/4 cup milk  
1/4 cup maple syrup  
2 eggs  
1/2 cup bacon, cooked and chopped
 
In small bowl, beat peanut butter and butter with electric mixer on low speed until smooth. Beat in 1/2 cup syrup until well mixed. Heat nonstick griddle to 350°F or heat 12-inch nonstick skillet over medium-low heat. In medium bowl, stir all pancake ingredients except bacon with wire whisk or fork until blended. Stir in bacon. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until edges are dry. Turn; cook other sides until golden brown. Serve pancakes with syrup. 
 
 
bacon recipe courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440

Monday, September 15, 2014

3416. OYSTER STEW with SAFFRON, LEEKS and BACON

serves four


1 cup dry white wine
2 tablespoons minced shallots
8 saffron threads
2 slices bacon, cut into 1/4-inch dice
1 leek, thinly sliced
1 1/2 cups heavy cream
2 tablespoons unsalted butter
24 oysters, shucked (reserve their liquor)
Kosher salt and freshly ground black pepper to taste
Dash of paprika
 
Combine the wine, shallots, and saffron in a 4-quart saucepan over medium-low heat and simmer gently until the liquid is reduced by half. Meanwhile, cook the bacon in an 8-inch skillet until it is crispy, then pour off all but 1 tablespoon of the fat. Add the leeks to the bacon and gently cook until softened. Add the bacon mixture to the reduced wine. Add the cream, butter, and the liquor from the oysters and simmer for 12 to 15 minutes. Add the oysters and simmer until they just begin to curl, about 2 minutes. Season with salt and pepper and garnish with paprika. Serve hot.
 
 
bacon recipe source: Recipes from Home, by Barbara Shinn and David Page (Artisan, 2001); on FreshDirect.com

Sunday, September 14, 2014

3415. MUSHROOM SOUP with BACON

yields 6 to 8 servings


5 slices bacon, cut crosswise into 1/2-inch lengths
2 tablespoons butter
1 onion, cut into 1/4-inch dice
Kosher salt
1 clove garlic, smashed and finely chopped
1 1/2 pounds mixed mushrooms, stems removed and sliced (recommended: shiitake, cremini, or oyster)
2 medium Yukon gold potatoes, diced
2 tablespoons all-purpose flour
1/2 cup dry sherry
4 cups chicken or vegetable stock
1/2 cup heavy cream
2 tablespoons finely chopped fresh flat-leaf parsley, for garnish
Add the bacon and butter to a wide, large pot and bring it to a medium heat. Cook the bacon, stirring frequently until it gets crispy and has released a lot of fat. Reserve the bacon and set aside.

To the bacon fat, add the diced onions and another pat of butter, if needed. Season the onions with salt and cook until they are soft and very aromatic, about 7 to 8 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the mushrooms to the pan, season with salt and cook until they are soft and have released their juices, about 6 to 7 minutes. Scoop 1/3 of the mushroom mixture into a bowl and reserve.

To the pot, add the diced potato and sprinkle with 2 tablespoons flour. Add the sherry and cook until it has reduced by 1/2. Add the stock and bring to a boil and reduce to a simmer. Taste the stock and season with salt, if needed. Simmer the soup for 30 minutes. Add the cream and simmer for 10 minutes more.

Using a blender or immersion blender, puree the soup until smooth. Return the soup to the pot and add the reserved bacon and mushrooms. Taste the soup and adjust the seasoning, if needed.
 
Garnish the soup with the chopped fresh parsley

 
bacon recipe source: Anne Burrell, "The Secret of Shepherd's Pie," Secrets of a Restaurant Chef, Food Network

Saturday, September 13, 2014

3414. FRENCH LENTIL and VEGETABLE SOUP with BACON

makes six servings 


3 slices bacon, finely chopped
1 tablespoon olive oil 
1 large yellow onion, finely chopped 
1 stalk celery, finely chopped 
2 medium carrots, diced 
3 cloves garlic, minced 
1 14.5 oz can diced tomatoes 
6 cups chicken broth, best quality such as Swanson 
1 cup French lentils (lentilles du Puy), or common brown or green lentils 
1/2 teaspoon dried thyme 
2 bay leaves 
1 teaspoon salt 
1/4 teaspoon ground black pepper 
a few tablespoons chopped fresh parsley, for garnish (optional)
 
Fry the bacon in a large pot over medium heat, stirring frequently, until the fat is rendered and the bacon is crisp, 4-5 minutes. Add the olive oil, onions and celery and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Add the carrots and garlic, stirring constantly, and cook 1 minute more. Add the diced tomatoes (with their juices), chicken broth, lentils, thyme, bay leaves, salt and pepper and bring to a boil. Cover partially, reduce heat to low and simmer until the lentils are tender, 45-50 minutes (less for common lentils). Fish out bay leaves and discard.
 
Use an immersion blender to purée the soup until the broth is slightly thickened, or to desired consistency. (Do not purée too much or the soup will get too thick, and you'll lose the integrity of the lentils.) If you don't have an immersion blender, transfer about 2 cups of the soup to a blender and purée until smooth, then return the blended soup to the pot. Garnish with fresh chopped parsley if desired and serve. (Note: The soup may thicken as it sits; thin with a bit of water if necessary.)


bacon recipe source: Jennifer Segal, Once Upon a Chef, January 2013

Friday, September 12, 2014

3413. CORN CHOWDER with BACON and THYME

serves four


1 yellow onion
2 (about 1 pound) Yukon Gold potatoes
4 strips bacon
4 cups (1 quart) whole milk
2 teaspoons fresh thyme leaves (about 2 sprigs)
1 tablespoon all-purpose flour
1 16-ounce bag frozen corn (or 3 cups fresh corn)
1½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper (optional)

Place a large pot on the stove.

On a large cutting board, chop the onion; push to one side. Wash the potatoes (no need to peel). To cut the potatoes into pieces, first slice them into ½-inch thick rounds. Then stack a few slices and cut them into 6 to 8 triangles like a pizza; repeat. Place this cutting board next to your pot on the stove.

On a separate small cutting board, cut the bacon crosswise into ½-inch wide pieces.

Turn the heat under your pot to medium. Add the bacon and cook, stirring often with a wooden spoon, until crisp, 6 to 8 minutes. While the bacon cooks, measure the milk. Wash the thyme and pull leaves from their sprigs.

Once the bacon is cooked, remove pot from heat. Using tongs, take out the bacon and place on a paper towel-lined plate, leaving the drippings in the pot.

Return the pot to medium-high heat. Add the onion and cook, stirring often, until it begins to soften, 4 to 5 minutes.

Stir in the flour and cook 1 minute then add the milk, scraping the bottom of the pan as you slowly pour. Add the potatoes, corn, thyme, salt, black pepper (about 12 turns on pepper mill), and cayenne pepper. Increase heat to high and bring to a boil.

Lower the heat to medium-low and simmer (low boil), stirring occasionally, until the potatoes are tender, 18 to 20 minutes. If you like a creamier soup, puree about half of the soup in a blender or use an immersion blender to get the consistency you like. Stir in the bacon and serve.


bacon recipe source: do it Delicious, with Jessica Seinfeld

Thursday, September 11, 2014

3412. BACON-STUFFED JUMBO CINNAMON ROLLS

yields 5 cinnamon rolls


1 (5 count) package refrigerated jumbo cinnamon rolls
5 thick slices bacon

Preheat oven to 375 degrees F and line a baking sheet with a Silpat liner or parchment paper, set aside. Open the container and set the frosting aside. Unroll each cinnamon roll and lay a slice of bacon onto the dough. Roll the cinnamon roll back up and place onto the prepared baking sheet. Bake for about 20 minutes until fully cooked and spread frosting over the warm rolls. Serve warm.


bacon recipe source: Brandy O'Neill, She Knows, September 10, 2013

Wednesday, September 10, 2014

3411. ESPRESSO and CARDAMOM GLAZED BACON

serves 4


12 strips of bacon
1/2 cup maple syrup
1 shot of espresso
1 cardamon pod

Place the bacon on a parchment lined baking sheet. Combine espresso, maple and smashed cardamon pod Brush each strip with syrup mixture and bake at 400 degrees for 10-15 minutes until crispy.
Drain on a wire rack and serve.


bacon recipe source: Karen, Sunday Suppers, April 25, 2014; adapted from Toby's Estate, 125 North 6th Street, Brooklyn, NY 11249
125 North 6th Street
Brooklyn, New York

Tuesday, September 09, 2014

3410. TWO-BITE BACON-HERB SCONES

makes about 32 scones


1 1/2 cups sour cream
1/2 cup cooked, finely crumbled bacon
1/2 cup butter, melted
1/4 cup finely chopped assorted fresh herbs
2 green onions, chopped
1/2 teaspoon pepper
2 cups self-rising flour
6 oz. cream cheese, softened
garnishes: assorted fresh herbs, cooked and crumbled bacon

Preheat oven to 375º. Stir together first 7 ingredients. Stir in flour until blended. (Mixture will be thick.) Spoon batter into lightly greased miniature muffin pans, filling completely full.

Bake at 375º for 26 to 28 minutes or until golden brown. Remove scones from pans to wire rack, and cool completely (about 30 minutes). Spread or pipe tops of scones with cream cheese. Garnish, if desired.


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

Monday, September 08, 2014

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

makes 8-16 servings


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

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


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

Sunday, September 07, 2014

3408. WHITE BEANS with BACON, POACHED EGGS and HARISSA BUTTER

makes two servings


2 teaspoons distilled white vinegar
2 eggs
1 thick-cut bacon strip, cut into ¼-inch pieces
1 cup roughly chopped broccoli rabe
Kosher salt
One 14-ounce can cannellini beans or other white beans, rinsed and drained
8 cherry tomatoes
2 tablespoons unsalted butter
1 teaspoon harissa
Maldon or other flaked sea salt, for finishing


Line a plate with paper towels and set aside. Fill a saucepan two-thirds full with water and add the vinegar. Bring the water to a boil, then reduce it to a simmer. Crack the eggs one at a time into a small bowl, then slide them into the simmering water. Poach until the whites are set but the yolks are still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to the paper-towel-lined plate and set aside.

In a medium skillet set over medium-high heat, cook the bacon until crispy, about 5 minutes. Transfer the bacon to the paper-towel-lined plate, leaving the drippings in the skillet. Add the broccoli rabe and a pinch of salt, and cook, stirring frequently, until the color brightens and the rabe softens a little, about 2 minutes. Transfer the rabe to a small bowl and set aside.

Add the reserved bacon, beans and tomatoes to the skillet, reduce the heat to medium, and cook, stirring occasionally, until hot, about 2 minutes. (Don’t over-stir the mixture or you’ll crush the beans.)

Meanwhile, in a separate skillet set over medium-high heat, melt the butter and cook, swirling the skillet occasionally, until the butter solids are brown and have a toasty aroma, about 5 minutes. Remove the skillet from the heat and stir in the harissa until combined.

Divide the bean mixture between two bowls and top with the rabe and the eggs. Drizzle the harissa butter over the eggs. Sprinkle each serving with a bit of flaked sea salt and serve immediately.


bacon recipe source: kvagner (member), epicurious.com, October 28, 2013; adapted from Put an Egg on It: 70 Delicious Dishes That Deserve a Sunny Topping, by Lara Ferroni (Sasquatch Books, 2013)

Saturday, September 06, 2014

3407. HONEY MUSTARD BACON-WRAPPED FILET MIGNON

serves two


2 filet mignon
4 pieces of bacon
⅛ teaspoon garlic powder
salt and pepper, to taste
2 tablespoons spicy brown mustard
1 tablespoon raw honey
1 tablespoon orange juice
goat cheese, to garnish (optional)

Preheat oven to 375 degrees.

Wrap each filet mignon with two pieces of bacon to cover all parts of the sides of filet mignon. Secure with toothpicks to help hold bacon in place.

Sprinkle garlic powder, salt and pepper on the tops and bottoms of each filet mignon.

Place a large saute pan over high heat. Once pan is hot, place each filet bacon side down on the pan. Cook the bacon on all sides. Once cooked, sear both top and bottom of the filet mignon for 2-3 minutes per side in the bacon fat, then place in oven and bake for 9-10 minutes for medium cooked.

While the meat is in the oven, mix together mustard, honey, and orange juice.

Top cooked filet mignon with goat cheese then pour sauce over each filet.


bacon recipe source: Angie Arnott, Aegis Team Crossfit, 6413 Burden Blvd., Pasco, Washington 99301, May 23, 2014

Friday, September 05, 2014

3406. BACON BAKLAVA with BOURBON HONEY SYRUP

makes 24 servings


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

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

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

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

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


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

Thursday, September 04, 2014

3405. PIOPPINI MUSHROOM, BACON and COMTE FLATBREAD with FRESH SAGE

makes two flatbreads 


Dough
1 package (2 ¼ teaspoons) active dry yeast

¾ cup warm water (105° F to 115° F)

1 teaspoon honey

2 cups all-purpose flour, plus more for dusting

1 teaspoon kosher salt
olive oil for bowls

Toppings
1 head garlic, top ¼ cut off

3 strips thick cut bacon

½ cup olive oil, divided

1 medium sweet onion, cut in half and thinly sliced

½ teaspoon salt

½ cup dry white wine

½ lb pioppini mushrooms, bottom ends trimmed

1½ cups Comté cheese, grated
1 tablespoon fresh sage, finely chopped or chiffonade
fine cornmeal

Tools: Large pizza stone, pizza paddle

Preheat the oven to 450° F.
 
Dough: Whisk the yeast, warm water and honey together with two tablespoons of flour in a large bowl. Let rest until foamy, about 5 minutes. (If the mixture doesn’t foam, throw it away and start again with fresh yeast.)

Add the remaining flour and salt. Stir with a wooden spoon or rubber spatula until the dough comes together in a ball. Kneed the dough for a few minutes in the bowl. Cut the dough in half and drizzle about 3 tablespoons of olive oil in the bottom of two medium-size mixing bowls. Place one piece of dough in each bowl and roll it around to evenly coat with oil. Cover each bowl loosely with plastic wrap and let rest in a draft-free spot for 45 minutes to 1 hour, or until doubled in size.

Toppings: Place the garlic head on a piece of foil, drizzle with ¼ cup olive oil and wrap tightly. Roast on the top shelf of the oven for 30 to 45 minutes until soft and golden. Cool slightly, then squeeze each clove to remove garlic.

Lay the bacon on a cutting board horizontally and cut it into ¼-inch strips. Heat a sauté pan over medium-high heat and cook bacon, stirring occasionally, until crisp and golden. Using a slotted spoon transfer the bacon to a paper towel lined plate. Add 1 tablespoon olive oil and onion to the bacon fat and cook over medium heat until the onions are soft and golden brown, 10 to 12 minutes. Add about 5 cloves of roasted garlic, white wine and salt and scrape up the bits from the bottom of the pan. Cook for 4 to 6 minutes or until the onions are a deep golden color. Transfer to a bowl.

Add the remaining 3 tablespoons olive oil to the same pan and sauté the mushrooms with a pinch of salt over medium-high heat until soft, 4 to 6 minutes. Transfer to a bowl.

To Serve: Lightly flour your work surface and scoop the dough out onto it. Cut the dough in half and gently round each piece out. Cover one dough ball loosely with plastic.

Roll the dough into a 1/8-inch thick round with a flour-dusted rolling pin. Lightly cover the pizza paddle with cornmeal and gently lay the dough on top. Slide the paddle back and forth to make sure the dough isn’t sticking anywhere. Cover the flatbread with half of the toppings and shake one more time to make sure you can easily slide the dough off the paddle. If it’s sticking anywhere, lift the dough in that area and add a little more cornmeal under the dough.

Place the paddle at a slight angle with the tip at the back of the pizza stone and gently shake the dough off the paddle onto the stone. Bake for 10 to 15 minutes, or until crust is golden and cheese is bubbling.

Remove from the oven and top with fresh sage. Let the flatbread cool slightly before cutting it.


bacon recipe source: Caroline Fey, The City Kitchen (San Francisco), October 31, 2011

Wednesday, September 03, 2014

3404. ADZUKI BEANS with BACON, MISO and KALE

makes 2 entrees or 4 side dishes


1 1/4 cups dried adzuki beans (or 2 cups cooked)
3 slices smoked bacon, cut into lardons
1 onion diced
2–3 large garlic cloves
1/2 Serrano pepper, finely minced
1 teaspoon miso paste
1 1/2 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 cups raw shredded kale
feta or ricotta salada cheese
pinch of dried red pepper flakes

Soak beans overnight for a super quick simmer. Rinse the dried beans and place them in a large pot. Add enough water come up two inches above the beans, cover the pot, and go to bed. The following morning, drain off the beans, reserving the water. The water makes a great base for a vegetable broth, and in a pinch I’ve used it instead of broth. Cover the beans with water again, by about 1 inch, and simmer for 30 – 45 minutes, or until al dente. Drain, rinse, and set aside.

Fry the bacon lardons until crispy.

Drain off all by 2 tablespoons of bacon grease, and add the onion, garlic, and Serrano pepper. Sauté unless softened. Add the cooked beans, and miso paste, being sure to distribute the paste through the mixture. Stir for about one minute, and remove from the heat.

Add the rice vinegar, salt, and ground pepper.

Remove the center tough vein of the kale leaves and thinly slice the leaves horizontally. Stir the kale into the beans so that the heat of the beans wilts the leaves.

Optional: Sprinkle a little feta cheese and dried red pepper flakes on top.


bacon recipe source: Susan Pridmore, The Wimpy Vegetarian, March 2013

Tuesday, September 02, 2014

3403. BOILED PEANUT SOUP with BACON

serves four


1/4 lb. slab bacon or 4 slices thick-cut bacon, finely diced
1 1/2 cups chopped yellow onion (1 1/2 large onions)
3 cups chicken broth
2 cups boiled peanuts, shelled
1 tablespoon plus 1 teaspoon fresh thyme (from twelve 5-inch sprigs)
1 1/2 cups two-percent milk
2 teaspoons white wine vinegar
Kosher salt to taste
finely ground white pepper to taste

Scatter the diced bacon in a 12-inch skillet and saute over medium-high heat, moving the pieces around with a slotted spoon until the bacon is firm and just golden brown, about 3 minutes. Transfer the bacon to a small bowl. Pour off all but 2 tablespoons of the bacon fat and discard.

Add the onion to the skillet and saute until softened and translucent, about 5 minutes. Add the broth, peanuts, and 2 teaspoons thyme, increase the heat to high, and bring to a boil. Reduce the heat to low and simmer vigorously, uncovered, until the peanuts have slipped their skins and the broth is reduced by one quarter, about 10 minutes.

Transfer some of the soup to a food processor or blender and puree until smooth, about 3 minutes. Repeat, processing in batches until all the soup is pureed. Pass the soup through a fine-mesh strainer into the pot; you should have about 3 cups. Add the milk and vinegar and season to taste with salt and pepper.

Ladle into bowls and garnish each bowl with pinches of the remaining thyme leaves.


bacon recipe source: The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be Southerners, by Matt Lee & Ted Lee (NY: W.W. Norton & Company, 2006)

Monday, September 01, 2014

3402. PORK TENDERLOIN with BLUEBERRY-BACON BARBECUE SAUCE

serves six


For the sauce:
3 slices thick cut bacon, diced
1/2 cup minced shallots
1 jalapeno, seeded and minced
2 cups fresh blueberries
1/2 cup packed golden brown sugar
1/4 cup balsamic vinegar
1 tablespoon Dijon stone ground mustard
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
2 tablespoons lemon juice

For the pork:
2 (1-1-1/4 pounds) pork tenderloins (2-2-1/4 pounds in all)
Kosher salt
Fresh ground pepper
1 tablespoon olive oil

Fry bacon on low until slightly crispy; remove bacon to a paper towel leaving the bacon grease in the pan.  Saute shallots and jalapeno in the bacon grease over medium heat until soft, about 2 minutes.  Add blueberries, sugar, vinegar, mustard, garlic powder, salt, lemon juice and cooked bacon.  Simmer until blueberries have split and sauce thickens slightly, about 3 minutes.

Transfer mixture to a blender or food processor; pulse until pureed.  Return sauce to pan so you can warm it slightly when the meat comes out of the oven.

For the pork, remove the silver skin, if any, from the pork tenderloin and season the meat generously with salt and freshly ground pepper.

Preheat oven to 425o F. Heat a large oven proof skillet (if you don’t have an oven proof skillet use a regular one, you will just have to transfer pork to a baking tray or dish for the oven) over high heat, then add oil. Add pork and sear on all sides, turning meat with tongs, about 2 minutes total.

Place meat thermometor in the thickest part of the tenderloin and place skillet or baking tray into the oven. Cook until thermometor reads 155o F (about 20 to 25 minutes) depending on the thickness of the tenderloin.

During the last 5 minutes of cooking, brush a little of the sauce on the tops of the tenderloins, just enough to adhere to the meat.  Serve the rest of the sauce on the side.

Remove tenderloin from the oven and loosely tent with foil and let sit at least 5 minutes before cutting on a diagonal into 1/2″ thick pieces and serve.


bacon recipe source: Cathy Pollak, Noble Pig, March 13, 2012