prep time: 10 minutes
cook time: 40 minutes
servings: 4
ingredients:
1 sticks unsalted butter - at room temperature
2 ounces blue cheese - crumbled
2 slices smoked bacon - cooked until crisp and finely chopped
1 teaspoons chopped fresh chives
4 skin-on, bone-in chicken breasts
pinch of pepper
steps:
1. in a large bowl, using a rubber spatula, mix the butter, blue cheese, bacon and chives together until combined.
2. preheat oven to 425 degrees. using your fingers carefully loosen the skin from the chicken breasts. stuff about 1/4 of the blue cheese butter under the skin of each breast, smoothing the skin to evenly distribute the butter over the surface of the breast meat.
3. put the chicken on a rimmed baking sheet and rub any remaining butter over the skin. season each breast with a pinch of pepper. roast the chicken, skin sides up, in the center of the oven until skin is crisped and chicken is cooked through, about 35 - 40 minutes. let stand for 10 minutes.
- food network
Showing posts with label bacon. Show all posts
Showing posts with label bacon. Show all posts
1.30.2015
game gumbo
prep time: 30 minutes
cook time: 3 hours
servings: 8 - 12
ingredients:
3 - 4 pounds game meats
1 cup vegetable oil
1 cup flour
1/2 pound bacon
2 red peppers - minced
2 medium onions - minced
6 cloves garlic - minced
1 teaspoon pepper
salt
2 tablespoons sweet paprika
1 teaspoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
2 tablespoons garlic powder
1 - 2 quarts stock
2 tablespoons tomato paste
1 pound okra - sliced into rings
2 green onions per person - chopped
1 tablespoon parsley per person - chopped
steps:
1. in a dutch oven or large pot, cook the bacon slowly; remove and chop. sear the game meats in the bacon fat. remove meat. set meant and bacon aside.
2. add oil to the pot and turn to medium-high heat. whisk in the flour, stirring frequently, until it turns the color of coffee with cream. add peppers, onions, and garlic and stir to combine. cook, stirring often, 3 - 6 minutes, until vegetables are soft.
3. in a separate bowl, combine the tomato paste with the stock.
4. in a separate bowl, combine the pepper, paprika, cayenne pepper, thyme, oregano, and garlic powder.
5. add the stock mixture to the pot and turn the heat to high. stir to combine and add the meats and bacon. add the spice mixture and salt to taste. bring to a boil, drop the heat to a simmer, cover and cook for 90 minutes - 3 hours; check status of meat every 30 minutes after the 90 minutes. when the meats are tender, add the okra. cook another 15 minutes.
6. add the green onions and parsley. cook for 3 - 5 minutes. serve with rice.
- unknown
cook time: 3 hours
servings: 8 - 12
ingredients:
3 - 4 pounds game meats
1 cup vegetable oil
1 cup flour
1/2 pound bacon
2 red peppers - minced
2 medium onions - minced
6 cloves garlic - minced
1 teaspoon pepper
salt
2 tablespoons sweet paprika
1 teaspoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
2 tablespoons garlic powder
1 - 2 quarts stock
2 tablespoons tomato paste
1 pound okra - sliced into rings
2 green onions per person - chopped
1 tablespoon parsley per person - chopped
steps:
1. in a dutch oven or large pot, cook the bacon slowly; remove and chop. sear the game meats in the bacon fat. remove meat. set meant and bacon aside.
2. add oil to the pot and turn to medium-high heat. whisk in the flour, stirring frequently, until it turns the color of coffee with cream. add peppers, onions, and garlic and stir to combine. cook, stirring often, 3 - 6 minutes, until vegetables are soft.
3. in a separate bowl, combine the tomato paste with the stock.
4. in a separate bowl, combine the pepper, paprika, cayenne pepper, thyme, oregano, and garlic powder.
5. add the stock mixture to the pot and turn the heat to high. stir to combine and add the meats and bacon. add the spice mixture and salt to taste. bring to a boil, drop the heat to a simmer, cover and cook for 90 minutes - 3 hours; check status of meat every 30 minutes after the 90 minutes. when the meats are tender, add the okra. cook another 15 minutes.
6. add the green onions and parsley. cook for 3 - 5 minutes. serve with rice.
- unknown
1.16.2015
broccoli salad
prep time: tbd
cook time: tbd
servings: tbd
dressing ingredients:
1 cup mayonnaise
2 tablespoons balsamic vinegar
2 teaspoon sugar
salad ingredients:
2 bunches broccoli - florets only
1 medium red onion - chopped
10 - 12 slices bacon - fried and crumbled
dressing steps:
1. combine mayonnaise, vinegar, and sugar in a bowl. set aside.
salad steps:
1. combine the broccoli, onion, and bacon in a bowl. top with dressing and stir to coat. chill and serve.
- unknown
cook time: tbd
servings: tbd
dressing ingredients:
1 cup mayonnaise
2 tablespoons balsamic vinegar
2 teaspoon sugar
salad ingredients:
2 bunches broccoli - florets only
1 medium red onion - chopped
10 - 12 slices bacon - fried and crumbled
dressing steps:
1. combine mayonnaise, vinegar, and sugar in a bowl. set aside.
salad steps:
1. combine the broccoli, onion, and bacon in a bowl. top with dressing and stir to coat. chill and serve.
- unknown
12.22.2014
turkey tetrazzini
prep time: 30 minutes
cook time: 20 minutes
servings: 12
ingredients:
1 1/2 pound thin spaghetti - broken in half
4 tablespoon butter
4 cloves garlic - minced
1 pound white mushrooms - quartered
1/2 teaspoon salt + more to taste
1 cup white wine
1/3 cups flour
4 cups turkey broth
1 8-ounce block of cream cheese
3 cups cooked turkey - shredded or diced
1 1/2 cup frozen peas
4 slices bacon - fried and cut into bits
1 cup grated monterey jack cheese
1 cup grated parmesan cheese
pepper
1 cup panko bread crumbs
steps:
1. cook pasta according to package instructions until al dente. drain, rinse, and set aside.
2. in a pan add the butter and garlic and cook until garlic is fragrant. add mushrooms and salt, then saute for a couple more minutes. pour in the wine and allow to cook with the mushrooms for several minutes, or until the liquid reduces by half.
3. sprinkle in flour, then stir the mushrooms around for another minute. pour in the broth and stir, cooking for another few minutes until a roux thickens.
4. reduce heat to medium low. cut cream cheese into pieces and add to the pot; stir to melt. add turkey, peas, bacon, and the cheeses. stir to combine. add salt and pepper to taste.
5. add the cooked spaghetti and stir to combine. add more broth if needed.
6. preheat oven to 350. pour mixture into a large baking dish and sprinkle with panko bread crumbs. bake for 20 minutes, or until casserole is bubbly and the crumbs are golden brown.
- tasty kitchen
cook time: 20 minutes
servings: 12
ingredients:
1 1/2 pound thin spaghetti - broken in half
4 tablespoon butter
4 cloves garlic - minced
1 pound white mushrooms - quartered
1/2 teaspoon salt + more to taste
1 cup white wine
1/3 cups flour
4 cups turkey broth
1 8-ounce block of cream cheese
3 cups cooked turkey - shredded or diced
1 1/2 cup frozen peas
4 slices bacon - fried and cut into bits
1 cup grated monterey jack cheese
1 cup grated parmesan cheese
pepper
1 cup panko bread crumbs
steps:
1. cook pasta according to package instructions until al dente. drain, rinse, and set aside.
2. in a pan add the butter and garlic and cook until garlic is fragrant. add mushrooms and salt, then saute for a couple more minutes. pour in the wine and allow to cook with the mushrooms for several minutes, or until the liquid reduces by half.
3. sprinkle in flour, then stir the mushrooms around for another minute. pour in the broth and stir, cooking for another few minutes until a roux thickens.
4. reduce heat to medium low. cut cream cheese into pieces and add to the pot; stir to melt. add turkey, peas, bacon, and the cheeses. stir to combine. add salt and pepper to taste.
5. add the cooked spaghetti and stir to combine. add more broth if needed.
6. preheat oven to 350. pour mixture into a large baking dish and sprinkle with panko bread crumbs. bake for 20 minutes, or until casserole is bubbly and the crumbs are golden brown.
- tasty kitchen
2.26.2014
baked pototo soup
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
5 pounds potatoes
3/4 cup flour
10 cups milk + more as needed
2 teaspoons salt + more as needed
1 teaspoon pepper + more as needed
2 cups sour cream - divided
1/2 pound bacon - cooked and chopped
1/2 cup thinly sliced chives
1 1/2 cups shredded cheddar cheese
steps:
1. preheat oven to 400 degrees. pierce each potato with a fork and then place on a baking sheet. bake for approximately 1 hour, until the potatoes are tender. cool them completely. when the potatoes are cool, slice them in half and use a scoop out the pulp. discard skins and roughly mash the potatoes.
2. in a large soup pot, combine the flour and 2 cups of milk. whisk to thoroughly combine and then slowly stir in the rest of the milk. cook over medium heat, for about 5 - 10 minutes, until the mixture thickens slightly. add the potatoes, salt and pepper and turn the heat to low. cook the soup without boiling, stirring frequently, for about 10 minutes. stir in the sour cream and cook about 3 more minutes. taste and adjust the salt and pepper to taste.
3. add milk if it is too thick before serving. top with bacon, cheese, chives, and sour cream.
- barefeet in the kitchen
cook time: tbd
servings: tbd
ingredients:
5 pounds potatoes
3/4 cup flour
10 cups milk + more as needed
2 teaspoons salt + more as needed
1 teaspoon pepper + more as needed
2 cups sour cream - divided
1/2 pound bacon - cooked and chopped
1/2 cup thinly sliced chives
1 1/2 cups shredded cheddar cheese
steps:
1. preheat oven to 400 degrees. pierce each potato with a fork and then place on a baking sheet. bake for approximately 1 hour, until the potatoes are tender. cool them completely. when the potatoes are cool, slice them in half and use a scoop out the pulp. discard skins and roughly mash the potatoes.
2. in a large soup pot, combine the flour and 2 cups of milk. whisk to thoroughly combine and then slowly stir in the rest of the milk. cook over medium heat, for about 5 - 10 minutes, until the mixture thickens slightly. add the potatoes, salt and pepper and turn the heat to low. cook the soup without boiling, stirring frequently, for about 10 minutes. stir in the sour cream and cook about 3 more minutes. taste and adjust the salt and pepper to taste.
3. add milk if it is too thick before serving. top with bacon, cheese, chives, and sour cream.
- barefeet in the kitchen
1.06.2014
outdoor fried chicken
prep time: 13 hours
cook time: 45 minutes
servings: 12 - 15
ingredients:
8 pounds bone-in, skin-on chicken thighs
1 quart buttermilk
3/4 cup loosely packed rubbed sage leaves
1/4 cup old bay seasoning
1 tablespoon salt
1/3 cup pepper
2 cups flour
1 tablespoon baking powder
3 cups vegetable oil
3 strips thick-cut bacon
steps:
1. put thighs in a large roasting pan and add buttermilk to cover. cover pan tightly with plastic wrap and refrigerate for at least 12 hours turning once or twice.
2. heat oven to 250 degrees. combine sage, old bay seasoning, salt and pepper; mix well. remove thighs from buttermilk, drain, then sprinkle on both sides with spice mix, rubbing lightly to make sure it adheres. put flour and baking powder in a big paper bag and shake to mix. working in batches, add about a third of the thighs and shake to coat with flour mixture; remove thighs from bag and repeat with next 2 batches.
3. put vegetable oil and bacon in a 20-inch skillet. set skillet over high flame and heat oil to about 370 degrees. when oil is up to heat, remove bacon and drain it to eat later.
4. shake excess flour off 1 thigh and add thigh to oil. repeat with half the remaining thighs and add them to the pan, skin side down. cook until golden brown on the side facing down, about 7 - 9 minutes. flip over and cook until golden brown on the second side, about 5 - 7 minutes. remove and rain on paper towel. allow the oil to regain heat and repeat with remaining thighs.
5. put browned thighs in a roasting pan and cook in the oven until cooked through with no trace of pink, about 30 minutes. remove from oven and serve warm.
- new york times, december 2013
cook time: 45 minutes
servings: 12 - 15
ingredients:
8 pounds bone-in, skin-on chicken thighs
1 quart buttermilk
3/4 cup loosely packed rubbed sage leaves
1/4 cup old bay seasoning
1 tablespoon salt
1/3 cup pepper
2 cups flour
1 tablespoon baking powder
3 cups vegetable oil
3 strips thick-cut bacon
steps:
1. put thighs in a large roasting pan and add buttermilk to cover. cover pan tightly with plastic wrap and refrigerate for at least 12 hours turning once or twice.
2. heat oven to 250 degrees. combine sage, old bay seasoning, salt and pepper; mix well. remove thighs from buttermilk, drain, then sprinkle on both sides with spice mix, rubbing lightly to make sure it adheres. put flour and baking powder in a big paper bag and shake to mix. working in batches, add about a third of the thighs and shake to coat with flour mixture; remove thighs from bag and repeat with next 2 batches.
3. put vegetable oil and bacon in a 20-inch skillet. set skillet over high flame and heat oil to about 370 degrees. when oil is up to heat, remove bacon and drain it to eat later.
4. shake excess flour off 1 thigh and add thigh to oil. repeat with half the remaining thighs and add them to the pan, skin side down. cook until golden brown on the side facing down, about 7 - 9 minutes. flip over and cook until golden brown on the second side, about 5 - 7 minutes. remove and rain on paper towel. allow the oil to regain heat and repeat with remaining thighs.
5. put browned thighs in a roasting pan and cook in the oven until cooked through with no trace of pink, about 30 minutes. remove from oven and serve warm.
- new york times, december 2013
11.22.2013
clam chowder with spinach and dill
prep time: tbd
cook time: tbd
servings:
ingredients:
48 small clams, well rinsed
1 tablespoon olive oil
1 tabespoon butter
2 cups diced onion
2 cups diced leek
salt
pepper
cayenne
2 bay leaves
1 large thyme sprig
6 ounces thick-sliced smoked bacon
2 pounds potatoes - peeled and diced
1/2 pound spinach - cooked briefly, squeezed dry and chopped
8 tablespoons creme fraiche
zest of one small lemon
2 tablespoons chopped dill
1/2 cup thinly sliced scallions
steps:
1. put clams in a large deep skillet and add 4 cups water. cover tightly with lid and bring to a boil over high heat. reduce heat to medium-high and continue cooking until all calms have opened, about 5 minutes. remove lid and let clams cool. shuck clams, discarding shells, and reserve in small bowl. strain broth through a fine-meshed sieve. keep warm over low heat.
2. put olive oil and butter in a wide heavy-bottomed soup pot over medium-high heat. add onion and leek, season with salt, pepper and a pinch of cayenne, and cook until softened, about 5 minutes. add bay leaves and thyme sprig and cook for 5 minutes more.
3. meanwhile, bring 1 cup water to a boil in a small pot. cut bacon crosswise into 1/2-inch lardons. simmer lardons for 2 minutes, then drain. add lardons to soup pot, along with potatoes. season generously, stir to coat and cook for 1 minute.
4. add 3 1/2 cups warm clam broth and bring pot to a boil. reduce to a simmer and cook until potatoes are tender, about 7 - 10 minutes. check seasoning.
5. just before serving,k add reserved shucked clams, stir in spinach and heat through. stir together creme fraiche and lemon zest and season to taste. ladle soup into wide bowls. add a tablespoon of creme fraiche mixture to each bowl and sprinkle with dill and scallions.
- new york times, october 2013
cook time: tbd
servings:
ingredients:
48 small clams, well rinsed
1 tablespoon olive oil
1 tabespoon butter
2 cups diced onion
2 cups diced leek
salt
pepper
cayenne
2 bay leaves
1 large thyme sprig
6 ounces thick-sliced smoked bacon
2 pounds potatoes - peeled and diced
1/2 pound spinach - cooked briefly, squeezed dry and chopped
8 tablespoons creme fraiche
zest of one small lemon
2 tablespoons chopped dill
1/2 cup thinly sliced scallions
steps:
1. put clams in a large deep skillet and add 4 cups water. cover tightly with lid and bring to a boil over high heat. reduce heat to medium-high and continue cooking until all calms have opened, about 5 minutes. remove lid and let clams cool. shuck clams, discarding shells, and reserve in small bowl. strain broth through a fine-meshed sieve. keep warm over low heat.
2. put olive oil and butter in a wide heavy-bottomed soup pot over medium-high heat. add onion and leek, season with salt, pepper and a pinch of cayenne, and cook until softened, about 5 minutes. add bay leaves and thyme sprig and cook for 5 minutes more.
3. meanwhile, bring 1 cup water to a boil in a small pot. cut bacon crosswise into 1/2-inch lardons. simmer lardons for 2 minutes, then drain. add lardons to soup pot, along with potatoes. season generously, stir to coat and cook for 1 minute.
4. add 3 1/2 cups warm clam broth and bring pot to a boil. reduce to a simmer and cook until potatoes are tender, about 7 - 10 minutes. check seasoning.
5. just before serving,k add reserved shucked clams, stir in spinach and heat through. stir together creme fraiche and lemon zest and season to taste. ladle soup into wide bowls. add a tablespoon of creme fraiche mixture to each bowl and sprinkle with dill and scallions.
- new york times, october 2013
10.07.2013
pork and cabbage soup
prep time: tbd
cook time: tbd
servings: 6
ingredients:
1/2 pound pork loin - cut into 1/2-inch cubes
1 medium onion - chopped
2 strips bacon - finely chopped
2 cups beef broth
2 cups chicken broth
1 28-ounce can tomatoes - drained and cut up
2 medium carrots - sliced
3/4 teaspoon dried marjoram
1 bay leaf
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley
steps:
1. cook and stir pork, onion and bacon in a 5-quart dutch oven over medium heat until meat loses its pink color and onion is slightly tender. remove from heat. drain fat.
2. stir in beef and chicken broth. stir in tomatoes, carrots, marjoram, bay leaf and pepper. bring to a boil over high heat. reduce heat to medium-low, simmer, uncovered, about 30 minutes. remove and discard bay leaf. skim off fat.
3. stir in cabbage. bring to a boil over high heat. reduce heat to medium-low, simmer, uncovered, about 15 minutes or until cabbage is tender.
4. remove soup from heat, stir in 2 tablespoons parsley.
- how stuff works
cook time: tbd
servings: 6
ingredients:
1/2 pound pork loin - cut into 1/2-inch cubes
1 medium onion - chopped
2 strips bacon - finely chopped
2 cups beef broth
2 cups chicken broth
1 28-ounce can tomatoes - drained and cut up
2 medium carrots - sliced
3/4 teaspoon dried marjoram
1 bay leaf
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley
steps:
1. cook and stir pork, onion and bacon in a 5-quart dutch oven over medium heat until meat loses its pink color and onion is slightly tender. remove from heat. drain fat.
2. stir in beef and chicken broth. stir in tomatoes, carrots, marjoram, bay leaf and pepper. bring to a boil over high heat. reduce heat to medium-low, simmer, uncovered, about 30 minutes. remove and discard bay leaf. skim off fat.
3. stir in cabbage. bring to a boil over high heat. reduce heat to medium-low, simmer, uncovered, about 15 minutes or until cabbage is tender.
4. remove soup from heat, stir in 2 tablespoons parsley.
- how stuff works
9.30.2013
stuffed chicken with goat cheese
prep time: tbd
cook time: 20 minutes
servings: 3
ingredients:
3 chicken breasts
1/4 cup goat cheese
1/2 teaspoon basil
1/2 teaspoon thyme
1/4 teaspoon pepper
3 slices bacon
olive oil
steps:
1. preheat oven to 375 degrees. slice goat cheese into thin strips. on a flat surface, pound out the chicken to 1/4 - 1/2-inch thick. lay goat cheese in the center of each piece of chicken and sprinkle with basil, thyme and pepper. fold the chicken up and wrap with bacon. secure with a toothpick.
2. heat oil in a skillet. place chicken in skillet and cover for 5 minutes, rotating and browning all sides. transfer skillet to oven and bake for 15 minutes.
note: this would do well with some sort of herb sauce. or additional herbs and spices.
- pass the sushi, november 2010
cook time: 20 minutes
servings: 3
ingredients:
3 chicken breasts
1/4 cup goat cheese
1/2 teaspoon basil
1/2 teaspoon thyme
1/4 teaspoon pepper
3 slices bacon
olive oil
steps:
1. preheat oven to 375 degrees. slice goat cheese into thin strips. on a flat surface, pound out the chicken to 1/4 - 1/2-inch thick. lay goat cheese in the center of each piece of chicken and sprinkle with basil, thyme and pepper. fold the chicken up and wrap with bacon. secure with a toothpick.
2. heat oil in a skillet. place chicken in skillet and cover for 5 minutes, rotating and browning all sides. transfer skillet to oven and bake for 15 minutes.
note: this would do well with some sort of herb sauce. or additional herbs and spices.
- pass the sushi, november 2010
3.08.2013
gnocchi of a different color
prep time: tbd
cook time: tbd
servings: tbd
potato gnocchi ingredients (master ingredients):
1 1/2 pounds starchy potatoes
salt
paper
1/2 - 3/4 cup flour + more as needed
potato gnocchi steps:
1. heat the oven to 400 degrees. bake potatoes until tender, about an hour. immediately split them open to let the steam escape. when you can handle the potatoes, scoop out their flesh.
2. (see options below if interested) bring a large pot of water to a boil and salt it. pass potato flesh through a ricer or food mill, and season to taste. sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/4 cup flour, until the dough just come together. pinch off a piece of the dough, and boil it to make sure it will hold its shape. if it does not, knead in a bit more flour (no more than necessary), and try again; the gnocchi will float to the top and look a little ragged when ready.
3. roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths. score each piece by rolling it along the tines of a fork; as each piece is ready, put it on a baking sheet lined with parchment or wax paper; do not allow the gnocchi to touch one another.
4. add gnocchi to the boiling water a few at a time, and stir gently; adjust the heat so the mixture doesn't boil too vigorously. a few seconds after they rise to the surface, the gnocchi are done; remove them with a slotted spoon or mesh strainer, and finish sauce.
gnocchi flavor options:
beet gnocchi steps:
1. peel and grate 1/2 pound beets. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 25 - 30 minutes. transfer to food processor, and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
spinach gnocchi steps:
1. roughly chop 8 ounces spinach. cook in 2 tablespoon olive oil over medium-low heat, seasoning to taste and stirring, until soft and wilted, about 5 minutes. rinse under cold water and squeeze dry. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
carrot gnocchi steps:
1. peel and grate 1/2 pound carrots. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 20 - 30 minutes. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (most likely will need an extra 1/4 cup flour).
sauce options:
tomato sauce steps:
1. cook a small chopped onion in olive oil until soft. add minced garlic, 3 - 4 cups chopped tomatoes and salt and pepper. cook at a steady bubble until "saucy." if the sauce becomes too thick, add a splash of the gnocchi cooking water before serving. garnish with torn basil and/or grated parmesan.
olive oil and garlic steps:
1. put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies cook until the garlic is turns golden (but no more than that). toss with the gnocchi, some of their cooking water and plenty of chopped parsley.
bacon and cream steps:
1. cook some chopped bacon, prosciutto or pancetta in a bit of olive oil over medium-low heat until nearly crisp. stir in 1/2 cup heavy cream and a lot of pepper. let the cream thicken slightly before adding the gnocchi.
brown butter, sage and parmesan steps:
1. put 4 tablespoon butter and a handful of fresh sage leaves (40) in a skillet over medium heat. cook until the butter is light brown and the sage is sizzling, about 3 minutes. toss with the gnocchi, some of their cooking water and loads of grated parmesan.
- new york times, february 2013
cook time: tbd
servings: tbd
potato gnocchi ingredients (master ingredients):
1 1/2 pounds starchy potatoes
salt
paper
1/2 - 3/4 cup flour + more as needed
potato gnocchi steps:
1. heat the oven to 400 degrees. bake potatoes until tender, about an hour. immediately split them open to let the steam escape. when you can handle the potatoes, scoop out their flesh.
2. (see options below if interested) bring a large pot of water to a boil and salt it. pass potato flesh through a ricer or food mill, and season to taste. sprinkle 1/4 cup flour on a clean counter or cutting board, and knead the potatoes with it, sprinkling in the remaining 1/4 cup flour, until the dough just come together. pinch off a piece of the dough, and boil it to make sure it will hold its shape. if it does not, knead in a bit more flour (no more than necessary), and try again; the gnocchi will float to the top and look a little ragged when ready.
3. roll a piece of the dough into a rope about 1/2-inch thick, then cut the rope into 1/2-inch lengths. score each piece by rolling it along the tines of a fork; as each piece is ready, put it on a baking sheet lined with parchment or wax paper; do not allow the gnocchi to touch one another.
4. add gnocchi to the boiling water a few at a time, and stir gently; adjust the heat so the mixture doesn't boil too vigorously. a few seconds after they rise to the surface, the gnocchi are done; remove them with a slotted spoon or mesh strainer, and finish sauce.
gnocchi flavor options:
beet gnocchi steps:
1. peel and grate 1/2 pound beets. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 25 - 30 minutes. transfer to food processor, and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
spinach gnocchi steps:
1. roughly chop 8 ounces spinach. cook in 2 tablespoon olive oil over medium-low heat, seasoning to taste and stirring, until soft and wilted, about 5 minutes. rinse under cold water and squeeze dry. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (mostly likely will need an extra 1/4 cup flour).
carrot gnocchi steps:
1. peel and grate 1/2 pound carrots. cook in 2 tablespoons olive oil over medium-low heat, seasoning to taste, until very soft, 20 - 30 minutes. transfer to food processor and puree until smooth. stir into the mashed potatoes in step 2 of the master recipe (most likely will need an extra 1/4 cup flour).
sauce options:
tomato sauce steps:
1. cook a small chopped onion in olive oil until soft. add minced garlic, 3 - 4 cups chopped tomatoes and salt and pepper. cook at a steady bubble until "saucy." if the sauce becomes too thick, add a splash of the gnocchi cooking water before serving. garnish with torn basil and/or grated parmesan.
olive oil and garlic steps:
1. put at least a tablespoon of minced garlic in a puddle of olive oil, along with (optional) red-pepper flakes and/or chopped anchovies cook until the garlic is turns golden (but no more than that). toss with the gnocchi, some of their cooking water and plenty of chopped parsley.
bacon and cream steps:
1. cook some chopped bacon, prosciutto or pancetta in a bit of olive oil over medium-low heat until nearly crisp. stir in 1/2 cup heavy cream and a lot of pepper. let the cream thicken slightly before adding the gnocchi.
brown butter, sage and parmesan steps:
1. put 4 tablespoon butter and a handful of fresh sage leaves (40) in a skillet over medium heat. cook until the butter is light brown and the sage is sizzling, about 3 minutes. toss with the gnocchi, some of their cooking water and loads of grated parmesan.
- new york times, february 2013
2.27.2013
red wine pinto beans with smoky bacon
prep time: tbd
cook time: tbd
servings: 8 - 10
ingredients:
1/2 pound smoky bacon - diced
1 large onion - peeled and diced
2 medium carrots - peeled and diced
4 garlic cloves - minced
2 large sprigs rosemary
1 pound dried pinto beans - soaked overnight
1 tablespoon salt + more to taste
2 cups dry red wine
olive oil
parmesan
pepper
red pepper flakes
steps:
1. in the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes. stir in onion, carrots, garlic and rosemary. cook, stirring occasionally, until vegetables are tender, 5 - 7 minutes.
2. drain beans and add to pot along with 1 tablespoon salt. pour in enough water to just cover the beans (about 7 - 8 cups). bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 - 60 minutes.
3. meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20 - 30 minutes.
4. remove rosemary branches from bean pot and discard. pour wine into beans and bring to a simmer. cook for 10 - 20 minutes longer to meld flavors and thicken broth to taste. drizzle with olive oil and sprinkle with parmesan. add salt, pepper and red pepper flakes to taste.
- new your times, February 2013
cook time: tbd
servings: 8 - 10
ingredients:
1/2 pound smoky bacon - diced
1 large onion - peeled and diced
2 medium carrots - peeled and diced
4 garlic cloves - minced
2 large sprigs rosemary
1 pound dried pinto beans - soaked overnight
1 tablespoon salt + more to taste
2 cups dry red wine
olive oil
parmesan
pepper
red pepper flakes
steps:
1. in the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes. stir in onion, carrots, garlic and rosemary. cook, stirring occasionally, until vegetables are tender, 5 - 7 minutes.
2. drain beans and add to pot along with 1 tablespoon salt. pour in enough water to just cover the beans (about 7 - 8 cups). bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 - 60 minutes.
3. meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20 - 30 minutes.
4. remove rosemary branches from bean pot and discard. pour wine into beans and bring to a simmer. cook for 10 - 20 minutes longer to meld flavors and thicken broth to taste. drizzle with olive oil and sprinkle with parmesan. add salt, pepper and red pepper flakes to taste.
- new your times, February 2013
2.22.2013
whole-wheat pasta with kale and fontina
prep time: 10 minutes
cook time: 20 minutes
servings: 4 - 6
ingredients:
4 slices bacon - cut into 1/2-inch strips
3 garlic cloves - thinly sliced
1 bunch kale - thick stems trimmed, leaves coarsely chopped
salt
pepper
2 cups chicken broth
1 pound whole-wheat spaghetti
1/2 cup coarsely chopped fontina cheese
steps:
1. cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 - 10 minutes. transfer with a slotted spoon to a paper towel-lined plate to drain. pour off all but 3 tablespoons rendered fat.
2. cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. add half the kale, cook, tossing until just wilted, 2 minutes. add remaining kale, and season with salt and pepper, cook, tossing, until all kale has wilted, 2 minutes. add broth, cover. simmer until kale is tender, 10 minutes.
3. meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. drain, reserving 1 cup cooking water. return pasta to pot. add kale and fontina, toss to combine. season with salt and pepper. add reserved cooking water as desired. divide pasta among plates, top with reserved bacon.
- martha stewart
cook time: 20 minutes
servings: 4 - 6
ingredients:
4 slices bacon - cut into 1/2-inch strips
3 garlic cloves - thinly sliced
1 bunch kale - thick stems trimmed, leaves coarsely chopped
salt
pepper
2 cups chicken broth
1 pound whole-wheat spaghetti
1/2 cup coarsely chopped fontina cheese
steps:
1. cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 - 10 minutes. transfer with a slotted spoon to a paper towel-lined plate to drain. pour off all but 3 tablespoons rendered fat.
2. cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. add half the kale, cook, tossing until just wilted, 2 minutes. add remaining kale, and season with salt and pepper, cook, tossing, until all kale has wilted, 2 minutes. add broth, cover. simmer until kale is tender, 10 minutes.
3. meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. drain, reserving 1 cup cooking water. return pasta to pot. add kale and fontina, toss to combine. season with salt and pepper. add reserved cooking water as desired. divide pasta among plates, top with reserved bacon.
- martha stewart
2.20.2013
fatty 'cue brussels sprouts
prep time: tbd
cook time: tbd
servings: 6
ingredients:
2 thai bird chilies - stems removed
2 garlic cloves
2 small shallots
4 ounces bacon - cut crosswise into thin strips
1 tablespoon coriander seeds - crushed
1 pound brussels sprouts - trimmed and halved
salt
1/4 cup chicken broth
1 tablespoon maple syrup
steps:
1. combine one of the chilies with the garlic and shallots in a food processor and puree. fry bacon in a large saute pan over medium heat until most of the fat is rendered, about 5 minutes. add coriander seeds and stir until fragrant. transfer bacon to paper towels using a slotted spoon.
2. add brussels sprouts to the pan, cut sides down, and cook over medium heat until golden brown on the undersides, about 5 minutes. season with salt and transfer to paper towels.
3. add the garlic-shallot paste and cook over low heat until fragrant, about 1 minute. return brussels sprouts to pan and cook, stirring, 1 - 2 minutes. add chicken broth and bring to a simmer. cover, reduce heat to low, and simmer until sprouts are mostly tender, about 5 minutes. uncover and reduce broth to the consistency of a glaze. thinly sliced the remaining chili. remove pan from heat and stir in the syrup, bacon and sliced chilies. sprinkle with salt.
- new york time, november 2010
cook time: tbd
servings: 6
ingredients:
2 thai bird chilies - stems removed
2 garlic cloves
2 small shallots
4 ounces bacon - cut crosswise into thin strips
1 tablespoon coriander seeds - crushed
1 pound brussels sprouts - trimmed and halved
salt
1/4 cup chicken broth
1 tablespoon maple syrup
steps:
1. combine one of the chilies with the garlic and shallots in a food processor and puree. fry bacon in a large saute pan over medium heat until most of the fat is rendered, about 5 minutes. add coriander seeds and stir until fragrant. transfer bacon to paper towels using a slotted spoon.
2. add brussels sprouts to the pan, cut sides down, and cook over medium heat until golden brown on the undersides, about 5 minutes. season with salt and transfer to paper towels.
3. add the garlic-shallot paste and cook over low heat until fragrant, about 1 minute. return brussels sprouts to pan and cook, stirring, 1 - 2 minutes. add chicken broth and bring to a simmer. cover, reduce heat to low, and simmer until sprouts are mostly tender, about 5 minutes. uncover and reduce broth to the consistency of a glaze. thinly sliced the remaining chili. remove pan from heat and stir in the syrup, bacon and sliced chilies. sprinkle with salt.
- new york time, november 2010
12.21.2012
hush puppies with crab and bacon
prep time: tbd
cook time: tbd
servings: 3 dozen puppies
ingredients:
2 cups cornmeal
1 teaspoon baking powder
1 1/2 teaspoons baking soda
2 eggs
1 cup buttermilk
2 tablespoons warm bacon fat (or melted and slightly cooled butter)
1 cup crab meat
8 pieces well-cooked bacon - chopped fine
salt
pepper
steps:
1. heat oven to 200 degrees. cover a baking sheet with a double layer of paper towel. in a large bowl, combine cornmeal, baking powder and baking soda.
2. in a small bowl, whisk together eggs, buttermilk and bacon fat. add to the cornmeal mixture and mix to combine. stir in crab and bacon and season to taste. allow to stand for 10 - 15 minutes while oil heats.
3. in a dutch oven or other large pot, add enough oil to come to a depth of 3 inches. heat over medium-high heat until oil is 350 - 360 degrees.
4. form batter into golf ball-sized balls (if batter is too dry to cohere well, stir in a bit more buttermilk). drop balls into hot oil 5 - 6 at a time and cook until golden brown, 2 - 3 minutes. as each batch is finished, place on baking sheet and put into the oven to keep warm. serve accompanied by plenty of room-temperature butter.
- new york times
cook time: tbd
servings: 3 dozen puppies
ingredients:
2 cups cornmeal
1 teaspoon baking powder
1 1/2 teaspoons baking soda
2 eggs
1 cup buttermilk
2 tablespoons warm bacon fat (or melted and slightly cooled butter)
1 cup crab meat
8 pieces well-cooked bacon - chopped fine
salt
pepper
steps:
1. heat oven to 200 degrees. cover a baking sheet with a double layer of paper towel. in a large bowl, combine cornmeal, baking powder and baking soda.
2. in a small bowl, whisk together eggs, buttermilk and bacon fat. add to the cornmeal mixture and mix to combine. stir in crab and bacon and season to taste. allow to stand for 10 - 15 minutes while oil heats.
3. in a dutch oven or other large pot, add enough oil to come to a depth of 3 inches. heat over medium-high heat until oil is 350 - 360 degrees.
4. form batter into golf ball-sized balls (if batter is too dry to cohere well, stir in a bit more buttermilk). drop balls into hot oil 5 - 6 at a time and cook until golden brown, 2 - 3 minutes. as each batch is finished, place on baking sheet and put into the oven to keep warm. serve accompanied by plenty of room-temperature butter.
- new york times
12.10.2012
clam risotto with bacon and chives
prep time: tbd
cook time: tbd
servings: 4
ingredients:
3 cups calm juice
3 cups water
1/4 pound bacon - slices cut crosswise into thin strips
4 tablespoons olive oil
1 onion - chopped
3 cloves garlic - minced
2 cups arborio rice
1 cup dry white wine
1/4 teaspoon salt
3 tablespoons chopped chives
1/4 teaspoon pepper
1 cup drained chopped clams
steps:
1. in a medium saucepan, bring the clam juice and water to a simmer.
2 in a large pot, cook the bacon until crisp. remove the bacon from the pot and pour off all the fat. in the same pot, heat the oil over moderately low heat. add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
3. add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.
4. add the bacon and about 1/2 cup of the simmering clam juice to the rice and cook, stirring frequently, until the liquid has been completely absorbed. the rice and liquid should bubble gently; adjust the heat as needed. continue cooking the rice, adding clam juice 1/2 cup at a time and allowing the rice to absorb the liquid before adding the next 1/2 cup. cook the rice in this way until tender, 25 - 30 minute in all. the liquid that hasn't been absorbed should be thickened by the starch from the rice. you may not need to use all of the clam juice, or you may need to add some water.
5. stir in the chives, pepper, and clams. cook, stirring, until the clams are just done, about 1 minute. taste for salt and add more salt if needed.
- delish
cook time: tbd
servings: 4
ingredients:
3 cups calm juice
3 cups water
1/4 pound bacon - slices cut crosswise into thin strips
4 tablespoons olive oil
1 onion - chopped
3 cloves garlic - minced
2 cups arborio rice
1 cup dry white wine
1/4 teaspoon salt
3 tablespoons chopped chives
1/4 teaspoon pepper
1 cup drained chopped clams
steps:
1. in a medium saucepan, bring the clam juice and water to a simmer.
2 in a large pot, cook the bacon until crisp. remove the bacon from the pot and pour off all the fat. in the same pot, heat the oil over moderately low heat. add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
3. add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.
4. add the bacon and about 1/2 cup of the simmering clam juice to the rice and cook, stirring frequently, until the liquid has been completely absorbed. the rice and liquid should bubble gently; adjust the heat as needed. continue cooking the rice, adding clam juice 1/2 cup at a time and allowing the rice to absorb the liquid before adding the next 1/2 cup. cook the rice in this way until tender, 25 - 30 minute in all. the liquid that hasn't been absorbed should be thickened by the starch from the rice. you may not need to use all of the clam juice, or you may need to add some water.
5. stir in the chives, pepper, and clams. cook, stirring, until the clams are just done, about 1 minute. taste for salt and add more salt if needed.
- delish
10.19.2012
summer corn fettuccine
prep time: 10 minutes
cook time: 20 minutes
servings: 4 - 6
ingredients
salt
1 pound fettuccine
olive oil
6 slices smoky bacon - chopped
6 ears corn on the cob - shucked
3 shallots - finely chopped
1 small red bell pepper - seeded and chopped
pepper
1 cup cream
1/2 cup dry white wine
2 tablespoons chopped fresh thyme leaves
1 or 2 pinches of cayenne pepper
1 cup grated parmigiano-reggiano
1/2 cup torn sweet basil leaves
directions:
1. bring a large pot of water to boil over medium heat. salt the water, add the pasta and cook to al dente.
2. meanwhile, heat a large skillet with a drizzle of olive oil over medium to medium-high heat. add the bacon and cook a few minutes until rendered and crisp. put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. add 3/4 of the scraped corn and any corn liquid to the pan with the bacon. add the shallots and red pepper and liberally season with salt and pepper to taste. cook until the vegetables are tender, 5 - 8 minutes.
3. add the remaining corn and cream to a food processor and puree until smooth.
4. pour the wine into the corn and vegetables, and simmer over low heat for a minute to reduce. stir in the thyme and corn-cream mixture and cook for 3 -4 minutes, stirring frequently to thicken. add the cayenne and season with salt and pepper to taste.
5. drain the pasta and add it to a large serving bowl. pour in the sauce, add a couple of handfulls of cheese, about 1/2 cup and toss. top with torn basil.
- food network
cook time: 20 minutes
servings: 4 - 6
ingredients
salt
1 pound fettuccine
olive oil
6 slices smoky bacon - chopped
6 ears corn on the cob - shucked
3 shallots - finely chopped
1 small red bell pepper - seeded and chopped
pepper
1 cup cream
1/2 cup dry white wine
2 tablespoons chopped fresh thyme leaves
1 or 2 pinches of cayenne pepper
1 cup grated parmigiano-reggiano
1/2 cup torn sweet basil leaves
directions:
1. bring a large pot of water to boil over medium heat. salt the water, add the pasta and cook to al dente.
2. meanwhile, heat a large skillet with a drizzle of olive oil over medium to medium-high heat. add the bacon and cook a few minutes until rendered and crisp. put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. add 3/4 of the scraped corn and any corn liquid to the pan with the bacon. add the shallots and red pepper and liberally season with salt and pepper to taste. cook until the vegetables are tender, 5 - 8 minutes.
3. add the remaining corn and cream to a food processor and puree until smooth.
4. pour the wine into the corn and vegetables, and simmer over low heat for a minute to reduce. stir in the thyme and corn-cream mixture and cook for 3 -4 minutes, stirring frequently to thicken. add the cayenne and season with salt and pepper to taste.
5. drain the pasta and add it to a large serving bowl. pour in the sauce, add a couple of handfulls of cheese, about 1/2 cup and toss. top with torn basil.
- food network
9.21.2012
bacon, egg and leek risotto
prep time: tbd
cook time: tbd
servings: 4
ingredients:
t cups chicken broth
1 cup finely chopped bacon (about 4 slices)
1 tablespoon olive oil
2 large leeks - quartered lengthwise, cleaned and chopped small
3 tablespoons unsalted butter + more for frying eggs
1/2 small onion - finely chopped
2 cups arborio rice
1/3 cup dry white wine
1 cup finely grated parmesan cheese + more for garnish
salt
pepper
4 large eggs
steps:
1. place stock or broth in a small-medium saucepan over very low heat. heat until steamy, but not simmering.
2. heat a second medium saucepan over medium heat. add bacon and cook until all fat is rendered and is tender and barely crisp. remove with a slotted spoon to a bowl and set aside. add tablespoon o oil to the bacon fat if needed, then add the leeks. cook leeks on medium-low for 10 - 12 minutes, until softened and mostly tender. transfer to bowl with bacon and set aside.
3. add butter to pan and once melted, cook onion until translucent and tender, about 5 minutes. add rice and cook saute until faintly toasted, about 4 minutes. add wine and cook until it almost disappears, about 2 minutes. ladle 1 cup broth into the rice mixture and simmer until it absorbs, stirring frequently. add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is al dente, about 25 - 30 minutes. when desired texture and tenderness is achieved, stir in cheese, bacon and leeks. season with salt and pepper to taste. ladle rice into serving bowls.
4. in a small skillet, heat butter over medium-high and swirl to coat pan. crack one egg into the skillet, season with salt and pepper and reduce heat to medium. cook egg sunny-side-up. place on top of risotto. repeat until all risotto servings have an egg. garnish with grated parmesan.
- smitten kitchen
cook time: tbd
servings: 4
ingredients:
t cups chicken broth
1 cup finely chopped bacon (about 4 slices)
1 tablespoon olive oil
2 large leeks - quartered lengthwise, cleaned and chopped small
3 tablespoons unsalted butter + more for frying eggs
1/2 small onion - finely chopped
2 cups arborio rice
1/3 cup dry white wine
1 cup finely grated parmesan cheese + more for garnish
salt
pepper
4 large eggs
steps:
1. place stock or broth in a small-medium saucepan over very low heat. heat until steamy, but not simmering.
2. heat a second medium saucepan over medium heat. add bacon and cook until all fat is rendered and is tender and barely crisp. remove with a slotted spoon to a bowl and set aside. add tablespoon o oil to the bacon fat if needed, then add the leeks. cook leeks on medium-low for 10 - 12 minutes, until softened and mostly tender. transfer to bowl with bacon and set aside.
3. add butter to pan and once melted, cook onion until translucent and tender, about 5 minutes. add rice and cook saute until faintly toasted, about 4 minutes. add wine and cook until it almost disappears, about 2 minutes. ladle 1 cup broth into the rice mixture and simmer until it absorbs, stirring frequently. add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is al dente, about 25 - 30 minutes. when desired texture and tenderness is achieved, stir in cheese, bacon and leeks. season with salt and pepper to taste. ladle rice into serving bowls.
4. in a small skillet, heat butter over medium-high and swirl to coat pan. crack one egg into the skillet, season with salt and pepper and reduce heat to medium. cook egg sunny-side-up. place on top of risotto. repeat until all risotto servings have an egg. garnish with grated parmesan.
- smitten kitchen
7.16.2012
bacon-cheese pull-aparts
prep time: 15 minutes
cook time: 30 minutes
servings: 8
ingredients:
1 egg
2 tablespoons milk
1 16.3-ounce can pillsbury grands flaky layers refrigerated original biscuits
2 ounces bacon, cut into 1/2-inch pieces - cooked
3/4 cup shredded cheddar cheese
1/4 cup finely chopped green onions
steps:
1. pre-heat oven to 350 degrees. spray 12 x 8-inch glass baking dish with cooking spray. in a large bowl, beat egg and milk with wire whisk until smooth.
2. separate dough into 8 biscuits; cut each into quarters. gently stir biscuit pieces into egg mixture to coat evenly. fold in bacon, cheese and onions. spoon mixture into sprayed dish; arrange biscuit pieces in single layer.
3. bake at 350 degrees for 23 - 28 minutes or until golden brown. cut into squares.
- pillsbury
cook time: 30 minutes
servings: 8
ingredients:
1 egg
2 tablespoons milk
1 16.3-ounce can pillsbury grands flaky layers refrigerated original biscuits
2 ounces bacon, cut into 1/2-inch pieces - cooked
3/4 cup shredded cheddar cheese
1/4 cup finely chopped green onions
steps:
1. pre-heat oven to 350 degrees. spray 12 x 8-inch glass baking dish with cooking spray. in a large bowl, beat egg and milk with wire whisk until smooth.
2. separate dough into 8 biscuits; cut each into quarters. gently stir biscuit pieces into egg mixture to coat evenly. fold in bacon, cheese and onions. spoon mixture into sprayed dish; arrange biscuit pieces in single layer.
3. bake at 350 degrees for 23 - 28 minutes or until golden brown. cut into squares.
- pillsbury
7.06.2012
onion tart with bacon
prep time: tbd
cook time: 30 - 35 minutes
servings: 4 - 6
dough ingredients:
1 teaspoon active dry yeast
1 1/2 cups flour
1/2 teaspoon salt
1 1/2 tablespoons butter - melted
topping ingredients:
2 tablespoons butter
3 large onions - sliced 1/8-inch thick
salt
pepper
1/2 teaspoon caraway seeds
2 cloves garlic - minced
4 ounces ricotta
4 ounces smoked bacon - cut in thick lardons
4 ounces creme fraiche
dough steps:
1. in a mixing bowl, dissolve the yeast in 1/2 cup lukewarm water. stir in 1/4 cup flour and let the mixture get bubbly, about 10 - 15 minutes. add the kosher salt, butter and remaining flour and mix to form a rough ball. knead the dough for about 5 minutes. let rise, covered with a damp towel, until double in size, about 1 hour.
2. preheat oven to 375 degrees. punch down dough and knead into a smooth ball, then let it relax for a few minutes. roll to a circle about 12 inches in diameter. transfer to a 12 x 17-inch baking sheet lined with parchment. stretch the dough to an elongated oval about 11 x 15 inches.
topping steps:
1. heat 2 tablespoons butter in large skillet over medium-high heat. add the onions and cook, stirring occasionally, until wilted and lightly browned, about 5 minutes. season generously with salt and pepper. stir in the caraway seeds and garlic. let cool to room temperature.
2. put the bacon in a small pan and cover with 1 inch water. simmer for 2 minutes. drain and cool.
3. mix the ricotta with half the creme fraiche and dab spoonfuls of the mixture evenly over the dough. spread the cooked onions over the dough, leaving a 1/2-inch border. top with the bacon, scattered evenly. drizzle the tart with the remaining creme fraiche.
4. bake for 30 - 35 minutes, turning the baking sheet if necessary, until well browned. cool on a rack for a few minutes. serve warm or at room temperature.
- new york times, march 23, 2012
cook time: 30 - 35 minutes
servings: 4 - 6
dough ingredients:
1 teaspoon active dry yeast
1 1/2 cups flour
1/2 teaspoon salt
1 1/2 tablespoons butter - melted
topping ingredients:
2 tablespoons butter
3 large onions - sliced 1/8-inch thick
salt
pepper
1/2 teaspoon caraway seeds
2 cloves garlic - minced
4 ounces ricotta
4 ounces smoked bacon - cut in thick lardons
4 ounces creme fraiche
dough steps:
1. in a mixing bowl, dissolve the yeast in 1/2 cup lukewarm water. stir in 1/4 cup flour and let the mixture get bubbly, about 10 - 15 minutes. add the kosher salt, butter and remaining flour and mix to form a rough ball. knead the dough for about 5 minutes. let rise, covered with a damp towel, until double in size, about 1 hour.
2. preheat oven to 375 degrees. punch down dough and knead into a smooth ball, then let it relax for a few minutes. roll to a circle about 12 inches in diameter. transfer to a 12 x 17-inch baking sheet lined with parchment. stretch the dough to an elongated oval about 11 x 15 inches.
topping steps:
1. heat 2 tablespoons butter in large skillet over medium-high heat. add the onions and cook, stirring occasionally, until wilted and lightly browned, about 5 minutes. season generously with salt and pepper. stir in the caraway seeds and garlic. let cool to room temperature.
2. put the bacon in a small pan and cover with 1 inch water. simmer for 2 minutes. drain and cool.
3. mix the ricotta with half the creme fraiche and dab spoonfuls of the mixture evenly over the dough. spread the cooked onions over the dough, leaving a 1/2-inch border. top with the bacon, scattered evenly. drizzle the tart with the remaining creme fraiche.
4. bake for 30 - 35 minutes, turning the baking sheet if necessary, until well browned. cool on a rack for a few minutes. serve warm or at room temperature.
- new york times, march 23, 2012
5.14.2012
butternut squash and bacon mac 'n cheese
prep time: tbd
cook time: 50 - 55 minutes
servings: 4 - 6
ingredients:
1 butternut squash - peeled and cubed
1 tablespoon dried rosemary
salt
pepper
1 box pasta of choice
7 slices bacon
1/4 cup flour
2 cups milk
1 cup italian blend shredded cheese
1/3 cup grated fresh parmesan
steps:
1. preheat oven to 425 degrees.. coat the squash lightly in cooking spray, rosemary, and salt and pepper. roast in a pan for 45 minutes until squash is tender.
2. while the squash is roasting, cook the pasta according to directions and fry the bacon. when the bacon is done, pour off all but 1 tablespoon of drippings. set aside the bacon, and cook the shallots 7 minutes or until translucent in the leftover drippings. crumble the bacon and set it aside with the shallots. when the squash i done roasting, mix in the bacon and shallots and turn the oven up to 450 degree.s
3. put the flour in a heavy-bottomed sauce pan over medium-high heat and slowly whisk in the milk. when all the milk has been added, bring to a boil for 1 minute or until slightly thickened. remove from heat and stir in the shredded cheese. combine the pasta and the squash mixture in a 9 x 13 casserole dish, and pour the milk and cheese mixture over the top. stir to coat. top with grated parmesan and place in the oven for 10 - 15 minutes or until cheese starts to brown. serve.
- ketchup to chutney
cook time: 50 - 55 minutes
servings: 4 - 6
ingredients:
1 butternut squash - peeled and cubed
1 tablespoon dried rosemary
salt
pepper
1 box pasta of choice
7 slices bacon
1/4 cup flour
2 cups milk
1 cup italian blend shredded cheese
1/3 cup grated fresh parmesan
steps:
1. preheat oven to 425 degrees.. coat the squash lightly in cooking spray, rosemary, and salt and pepper. roast in a pan for 45 minutes until squash is tender.
2. while the squash is roasting, cook the pasta according to directions and fry the bacon. when the bacon is done, pour off all but 1 tablespoon of drippings. set aside the bacon, and cook the shallots 7 minutes or until translucent in the leftover drippings. crumble the bacon and set it aside with the shallots. when the squash i done roasting, mix in the bacon and shallots and turn the oven up to 450 degree.s
3. put the flour in a heavy-bottomed sauce pan over medium-high heat and slowly whisk in the milk. when all the milk has been added, bring to a boil for 1 minute or until slightly thickened. remove from heat and stir in the shredded cheese. combine the pasta and the squash mixture in a 9 x 13 casserole dish, and pour the milk and cheese mixture over the top. stir to coat. top with grated parmesan and place in the oven for 10 - 15 minutes or until cheese starts to brown. serve.
- ketchup to chutney
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