For the Puree:
1 cup diced bacon (about 6 ounces)
4 cups sliced yellow onions
For the Mashed Potatoes:
2 large potatoes, peeled, diced (about 1 1/2 pound)
1/2 to 3/4 cup heavy cream
2 tablespoons cold butter, diced
2 tablespoons extra virgin olive oil
For the Mushrooms:
4 baby portobello mushrooms, 2 1/2 to 3-inch diameter
4 slices Fontina cheese, 3 inches square
4 slices Italian prosciutto
4 wedges radicchio lettuce
2 cups arugula
3 to 4 tablespoons olive oil
1 to 2 tablespoons fresh lemon juice
1/2 clove garlic, minced
Bacon Puree: In large heavy skillet, combine bacon and onions. Cook over medium heat until onions are very soft and dark brown, about 1 hour. While hot, puree in food processor. Set aside and keep warm. You will need 1 cup puree for this recipe.
Mashed Potatoes: Boil potatoes in salted water until tender. Meanwhile, scald heavy cream. Drain and rice potatoes in food mill. Transfer potatoes to large bowl, add cream and stir vigorously. Add butter, continuing to stir potatoes. Stir in olive oil. Adjust seasoning with salt and white pepper. Set aside and keep warm. You will need 3 cups for this recipe.
Mushrooms: Prepare a hot grill. Remove stems and gills from mushrooms. Brush mushrooms with olive oil; season with salt and pepper. Grill 2 to 3 minutes per side. Remove from grill. Fill mushrooms with bacon puree. Spoon a good size dollop of mashed potatoes over the bacon. Top with a slice of cheese and a slice of prosciutto, pleated to fit. Place mushrooms on cooler part of grill until cheese is melted and gooey. While mushrooms are warming, season radicchio with salt and pepper. Grill both sides until slightly wilted and starting to turn brown.
Final Preparation: In medium bowl, toss grilled radicchio, arugula, olive oil, lemon juice and garlic. Divide onto four plates. Top each with a stuffed mushroom. Serve immediately.
bacon recipe courtesy of: Chefs Michael Smith and Debbie Gold, 40 Sardines, 11942 Roe Avenue, Overland Park, Kansas, (913) 451-1040 | Wisconsin Milk Marketing Board, 8418 Excelsior Drive, Madison, Wisconsin 53717, (608) 836-8820, info@EatWisconsinCheese.com
So I was doing everything I could to avoid this whole Royal Wedding thing but then this popped up in my Google machine…
Mad props to the Pipster!
BTW – if you had no idea (like myself) who the heck she is well this is Pippa Middleton…
All that AND bacon sandwiches??? Sign me up!
photo credit – AP / SCOTT HEPPELL
Now it is finally here, bacon cologne (pronounced bac own) for men and women. Bacon classic is a blend of spicy maple, with bacon. Bacon gold is spicy citrus with bacon. Wow, what a great idea for those days when you do not have time for breakfast. Just think of it, citrus for her and maple for him or the other way. Anyway, here is the LINK, because you know you want it! This is sure to be a much wanted stocking stuffer for the holidays. Mmmm.
50 grams bacon
8 cornichons (small pickled gherkins)
salt & pepper
1 onion, quartered
1 beef stock cube
2 dl (20 ml) cream
2 tablespoons flour (for thickening)
200 grams lingonberries
100 grams sugar
Moose Roulades: Slice the meat into 8 equal slices and pound them. Season lightly with salt and pepper on one side. Put one bacon-wrapped cornichon on each slice of the meat and roll it up, securing the roulades with toothpicks. In a pot, bring to the boil 5dl of water, together with the beef stock cube and the onion. Heat a skillet with butter. When the foam subsides, add the roulades and brown them well on all sides. Place the roulades in the pot with the bouillon and simmer for about 15-30 minutes. The cooking time can vary depending on the age and quality of the meat. Remove a roulade to check - they should be tender but not boiled to shreds. Once the roulades are sufficiently cooked, remove and let them cool slightly while you make a sauce from the bouillon and meat juices. There should be about 3 dl left of the bouillon - whisk together with the flour and the cream, making sure there are no lumps. Whisk this into the boiling meat juice, stirring constantly for about 5 minutes. Season to taste. Remove the toothpicks and return the roulades to the sauce.
Lingonberry Relish: Mix together the lingonberries and sugar. Let stand about 2 hours before serving. Serve with the moose roulades with boiled potatoes, vegetables and the lingonberry relish.
bacon recipe courtesy of: Planet Food Scandinavia | Pilot Guides, the official Globe Trekker website, Pilot Film & Television Productions Ltd., The Old Studio, 18 Middle Row, London W10 5AT, UK