1?package puff pastry2 tablespoons butter, ?
4 oz. bacon, finely chopped
1 1/2 lb. chicken, cut into bite-sized pieces
1 yellow onion, peeled and chopped
6 carrots, peeled and chopped
6 celery stalks, chopped
1 cup frozen peas, thawed
1 quart chicken stock
1 teaspoon fresh tarragon
2 tablespoons fresh marjoram, chopped
1/4 cup fresh parsley, chopped
1 bay leaf?
sea salt, to taste
freshly cracked black pepper, to taste
Heat the butter in a pan until melted over medium-low in a cast iron skillet or other oven-safe skillet. Add the chopped bacon and cook until done. When the bacon is browned and crisp, add the chopped onion and garlic and cook until translucent. Add the chopped chicken and cook through. When the chicken is done, add the chopped carrots, celery, and bay leaf. Increase the heat, and add chicken stock and cook down until the stock is reduced to a gravy that smoothly envelopes the other ingredients.
Remove the bay leaf and add the remaining herbs. Season the mixture with salt and pepper.
Roll out the puff pastry, and cover the skillet with the dough. Cut a few vents into the crust and bake in an oven preheated to 375°F and cook until the crust is nicely browned. Allow the pie to cool for 5 to 10 minutes and serve with a fresh green salad and beets.
bacon recipe courtesy of: Foodily; WebMD, July 16, 2012
Tag Archives: celery
2912. NAVY BEAN BACON CHOWDER
yields six servings?
1 1/2 cups navy beans, sorted and rinsed
2 cups cold water
5-6 slices bacon?
1 medium carrot, cut lengthwise into halves, then cut into 1-inch pieces?
1 rib celery, chopped?
1 cup chopped onion?
1 small turnip, cut into 1-inch pieces?
1 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
1 large can (46 ounces) chicken broth?
1 cup milk
Soak beans overnight. Drain. Cook bacon in medium skillet over medium heat. Drain and crumble. Combine carrot, celery, onion, turnip, Italian seasoning, pepper, beans and bacon in slow cooker; mix slightly. Pour broth over top. Cover and cook on low 7 1/2 to 9 hours or until beans are crisp-tender. Ladle 2 cups of soup mixture into a 4-cup container and purée in food processor or blender. Return mixture to slow cooker. Add milk to slow cooker. Cover; cook on high 15 minutes or until heated through.
bacon recipe courtesy of: Camellia Beans, L. H. Hayward & Co., LLC, 5401 Toler Street, Harahan, Louisiana 70183
1 1/2 cups navy beans, sorted and rinsed
2 cups cold water
5-6 slices bacon?
1 medium carrot, cut lengthwise into halves, then cut into 1-inch pieces?
1 rib celery, chopped?
1 cup chopped onion?
1 small turnip, cut into 1-inch pieces?
1 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
1 large can (46 ounces) chicken broth?
1 cup milk
Soak beans overnight. Drain. Cook bacon in medium skillet over medium heat. Drain and crumble. Combine carrot, celery, onion, turnip, Italian seasoning, pepper, beans and bacon in slow cooker; mix slightly. Pour broth over top. Cover and cook on low 7 1/2 to 9 hours or until beans are crisp-tender. Ladle 2 cups of soup mixture into a 4-cup container and purée in food processor or blender. Return mixture to slow cooker. Add milk to slow cooker. Cover; cook on high 15 minutes or until heated through.
bacon recipe courtesy of: Camellia Beans, L. H. Hayward & Co., LLC, 5401 Toler Street, Harahan, Louisiana 70183
2887. RED WINE PINTO BEANS with SMOKY BACON
yields 8 to 10 servings
1/2 pound smoky bacon, diced
1 large onion, peeled and diced
2 celery stalks, diced
2 medium carrots, peeled and diced
4 garlic cloves, minced
2 large sprigs rosemary
1 pound dried pinto beans, soaked overnight
1 tablespoon coarse kosher salt, more to taste
2 cups dry red wine
extra-virgin olive oil, for serving (optional)
coarsely grated Parmesan, for serving (optional)
coarsely ground black pepper or red pepper flakes, for serving (optional)
In the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes. Stir in onion, celery, carrots, garlic and rosemary. Cook, stirring occasionally, until vegetables are tender, 5 to 7 minutes.
Drain beans and add to pot along with 1 tablespoon salt. Pour in enough water to just cover the beans (about 7 to 8 cups). Bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 minutes to 1 hour.
Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20 to 30 minutes.
Remove rosemary branches from bean pot and discard them. Pour wine into beans and bring to a simmer. Cook for 10 to 20 minutes longer to meld flavors and thicken broth to taste. Drizzle with olive oil and sprinkle with Parmesan, if desired; add more salt and black or red pepper to taste.
bacon recipe courtesy of: The New York Times Magazine, February 20, 2013
1/2 pound smoky bacon, diced
1 large onion, peeled and diced
2 celery stalks, diced
2 medium carrots, peeled and diced
4 garlic cloves, minced
2 large sprigs rosemary
1 pound dried pinto beans, soaked overnight
1 tablespoon coarse kosher salt, more to taste
2 cups dry red wine
extra-virgin olive oil, for serving (optional)
coarsely grated Parmesan, for serving (optional)
coarsely ground black pepper or red pepper flakes, for serving (optional)
In the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes. Stir in onion, celery, carrots, garlic and rosemary. Cook, stirring occasionally, until vegetables are tender, 5 to 7 minutes.
Drain beans and add to pot along with 1 tablespoon salt. Pour in enough water to just cover the beans (about 7 to 8 cups). Bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 minutes to 1 hour.
Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20 to 30 minutes.
Remove rosemary branches from bean pot and discard them. Pour wine into beans and bring to a simmer. Cook for 10 to 20 minutes longer to meld flavors and thicken broth to taste. Drizzle with olive oil and sprinkle with Parmesan, if desired; add more salt and black or red pepper to taste.
bacon recipe courtesy of: The New York Times Magazine, February 20, 2013
2880. HEARTY CAVOLO NERO, BORLOTTI BEAN and SMOKED BACON SOUP
serves 4-6?
150 grams smoked bacon cut into small lardons1 clove of garlic crushed1 carrot, 5mm dice1 large white onion, 5mm diced150 grams leek, 5mm dice150 grams celery, 5mm dice250 grams butternut squash, 5mm dice240 grams borlotti beans100ml dry white wine1.2 liters vegetable or white chicken stock100 grams cavalo nero shredded50ml olive oilsalt and freshly cracked black pepper
Prepare the bacon and vegetables: Cut the bacon into small lardons, I normally buy a chunky piece of bacon or pancetta, the smokey flavour is essential for the extra hearty taste. Wash the vegetables and cut the peeled carrot into roughly 5mm dice (you do not need to be precise with the measurements I'm only giving you an indication of the rough size required),? and do the same with the celery, onions, leek and butternut squash. Shred the cavalo nero and set aside.
If you used tinned borlotti beans then drain them; alternatively if you used dried borlotti beans soak them over night in 3 times the weight in water and cook them until tender before adding them to the soup.
Heat a large saucepan with the half? the oil and saute the bacon until golden brown, remove the bacon from the pan and return the pan to the heat.
Saute the carrots, onions, crush garlic, celery and butternut squash until golden in the remaining oil with a bit of seasoning, not too much, as the bacon is salty.
Return the smoked bacon to the pan and deglaze with the white wine, cook until all the caramelised bits that got stuck to the pan have dissolved and the wine becomes glossy around the vegetables.
Add the stock and bring the soup to a gentle simmer, cook for about 15 minutes, add the drained cooked borlotti beans.
Bring the soup back to the simmer and simmer for 10 minutes, add the shredded cavalo nero and simmer for a further 6 minutes, taste and adjust the seasoning if needed.
Serve this hearty broth with buttered chunky bread and lots of grated Parmesan cheese.
bacon recipe courtesy of: Madalene Bonvini-Hamel and Ross Pike, The British Larder: Inspirational recipe diary, October 22, 2009
150 grams smoked bacon cut into small lardons1 clove of garlic crushed1 carrot, 5mm dice1 large white onion, 5mm diced150 grams leek, 5mm dice150 grams celery, 5mm dice250 grams butternut squash, 5mm dice240 grams borlotti beans100ml dry white wine1.2 liters vegetable or white chicken stock100 grams cavalo nero shredded50ml olive oilsalt and freshly cracked black pepper
Prepare the bacon and vegetables: Cut the bacon into small lardons, I normally buy a chunky piece of bacon or pancetta, the smokey flavour is essential for the extra hearty taste. Wash the vegetables and cut the peeled carrot into roughly 5mm dice (you do not need to be precise with the measurements I'm only giving you an indication of the rough size required),? and do the same with the celery, onions, leek and butternut squash. Shred the cavalo nero and set aside.
If you used tinned borlotti beans then drain them; alternatively if you used dried borlotti beans soak them over night in 3 times the weight in water and cook them until tender before adding them to the soup.
Heat a large saucepan with the half? the oil and saute the bacon until golden brown, remove the bacon from the pan and return the pan to the heat.
Saute the carrots, onions, crush garlic, celery and butternut squash until golden in the remaining oil with a bit of seasoning, not too much, as the bacon is salty.
Return the smoked bacon to the pan and deglaze with the white wine, cook until all the caramelised bits that got stuck to the pan have dissolved and the wine becomes glossy around the vegetables.
Add the stock and bring the soup to a gentle simmer, cook for about 15 minutes, add the drained cooked borlotti beans.
Bring the soup back to the simmer and simmer for 10 minutes, add the shredded cavalo nero and simmer for a further 6 minutes, taste and adjust the seasoning if needed.
Serve this hearty broth with buttered chunky bread and lots of grated Parmesan cheese.
bacon recipe courtesy of: Madalene Bonvini-Hamel and Ross Pike, The British Larder: Inspirational recipe diary, October 22, 2009
2853. GRILLED YOUNG OCTOPUS with BACON GARNISH and FRISEE and MUSTARD VINAIGRETTE
serves 6-8?
Octopus
1 young octopus, about 3 lbs in size, cleaned and trimmed, beak and viscera discarded
Mirepoix of leek, carrot, celery, parsley, onion
1 tablespoon sea salt
1 teaspoon black peppercorns
1 cup chopped tomato
2 cups white wine
3 cups boiling water
Vinaigrette
6 tablespoons Dijon mustard
4 tablespoons cider vinegar
1/4 cup hazelnut oil
1/4 cup peanut oil
1/2 cup cream
4 heads young frisee, leaves separated, outer dark green leaves discarded for another use
3 tablespoons chopped chives
Bacon
1/2 lb. slab cherry wood smoked bacon
1/4 cup brown sugar
Rinse octopus and place in large pot with all the remaining ingredients except the water. Bring to a boil, add water, lower heat to maintain a simmer and cover, cooking for about 100-120 minutes until tender.
Let octopus cool in liquid, storing in fridge until ready to use. Cut off individual legs, slice head in eights. Let come to room temperature, brush with olive oil, season well, and slowly grill to lightly char the octopus and heat through.
Place on plate, nestling a portion of dressed salad in the "curled arm" of the octopus. Drizzle some extra sauce on the plate.
To make the vinaigrette, first whisk together the mustard and vinegar. Add the oils, blending well, and then blend in the cream. Adjust for seasoning and reserve.
Toss the greens in a bowl with enough sauce to cover well. Divide onto 4 plates. Garnish with ground pepper and the chives. Serve.
Cut the bacon into pinky tip-sized lardons, small rectangles. Slowly brown in a large skillet over medium heat. When beginning to crisp and rendered, tip off the fat, put pan back on heat, add sugar and toss until caramelized. Spill out onto no-stick tray and garnish salad while still warm.
bacon recipe courtesy of: Andrew Zimmern; The Dr. Oz Show, December 5, 2011
Octopus
1 young octopus, about 3 lbs in size, cleaned and trimmed, beak and viscera discarded
Mirepoix of leek, carrot, celery, parsley, onion
1 tablespoon sea salt
1 teaspoon black peppercorns
1 cup chopped tomato
2 cups white wine
3 cups boiling water
Vinaigrette
6 tablespoons Dijon mustard
4 tablespoons cider vinegar
1/4 cup hazelnut oil
1/4 cup peanut oil
1/2 cup cream
4 heads young frisee, leaves separated, outer dark green leaves discarded for another use
3 tablespoons chopped chives
Bacon
1/2 lb. slab cherry wood smoked bacon
1/4 cup brown sugar
Rinse octopus and place in large pot with all the remaining ingredients except the water. Bring to a boil, add water, lower heat to maintain a simmer and cover, cooking for about 100-120 minutes until tender.
Let octopus cool in liquid, storing in fridge until ready to use. Cut off individual legs, slice head in eights. Let come to room temperature, brush with olive oil, season well, and slowly grill to lightly char the octopus and heat through.
Place on plate, nestling a portion of dressed salad in the "curled arm" of the octopus. Drizzle some extra sauce on the plate.
To make the vinaigrette, first whisk together the mustard and vinegar. Add the oils, blending well, and then blend in the cream. Adjust for seasoning and reserve.
Toss the greens in a bowl with enough sauce to cover well. Divide onto 4 plates. Garnish with ground pepper and the chives. Serve.
Cut the bacon into pinky tip-sized lardons, small rectangles. Slowly brown in a large skillet over medium heat. When beginning to crisp and rendered, tip off the fat, put pan back on heat, add sugar and toss until caramelized. Spill out onto no-stick tray and garnish salad while still warm.
bacon recipe courtesy of: Andrew Zimmern; The Dr. Oz Show, December 5, 2011
2833. BACON and TOMATO COBBLER
12 rashers of streaky bacon
1 large chopped onion
1 tablespoon olive oil
350 grams jar of crushed tomatoes
4 sliced celery sticks
1/4pint chicken stock
400 gram can butter beans
seasoning to taste
Cobbler topping:
3 oz. butter
8 oz. self-raising flour
2 teaspoon fresh chopped herbs
6 fl oz. milk
Preheat the oven to 400 F. Firstly cut three bacon rashers into little pieces and set aside for later. Cut the rest of the bacon up into pieces and fry in a little oil with the onions for 5-6 minutes and the celery for 3-4 minutes. Add the tomatoes and stock. Bring to the boil, cover and simmer for 20 minutes. Stir in the beans and season to taste.
To make the cobbler topping, rub the flour with the butter and add the herbs, pinch of salt and the milk. This will form a light dough which you can then roll out on a floured surface and cut into 1/2-inch rounds. Put the tomato sauce into an ovenproof dish and then place the cobbler herby scones over the top of the mixture. Scatter cooked little pieces of bacon rashers over the top and bake for 25-30 minutes until the cobbler has risen and is golden.
bacon recipe courtesy of: Recipe Chamber
1 large chopped onion
1 tablespoon olive oil
350 grams jar of crushed tomatoes
4 sliced celery sticks
1/4pint chicken stock
400 gram can butter beans
seasoning to taste
Cobbler topping:
3 oz. butter
8 oz. self-raising flour
2 teaspoon fresh chopped herbs
6 fl oz. milk
Preheat the oven to 400 F. Firstly cut three bacon rashers into little pieces and set aside for later. Cut the rest of the bacon up into pieces and fry in a little oil with the onions for 5-6 minutes and the celery for 3-4 minutes. Add the tomatoes and stock. Bring to the boil, cover and simmer for 20 minutes. Stir in the beans and season to taste.
To make the cobbler topping, rub the flour with the butter and add the herbs, pinch of salt and the milk. This will form a light dough which you can then roll out on a floured surface and cut into 1/2-inch rounds. Put the tomato sauce into an ovenproof dish and then place the cobbler herby scones over the top of the mixture. Scatter cooked little pieces of bacon rashers over the top and bake for 25-30 minutes until the cobbler has risen and is golden.
bacon recipe courtesy of: Recipe Chamber
2825. BACON, ITALIAN SAUSAGE, and BEAN SOUP
makes 4 to 6 servings
4 slices bacon
2 links fresh sweet Italian turkey sausage, skinned and crumbled
1/4 teaspoon crushed red pepper flakes
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
2 cloves garlic, minced
1 can (15 ounces) black beans, drained and 1/4 of them mashed with a fork
1 can (15 ounces) red kidney beans, drained and 1/4 of them mashed with a fork
1 can (14.5 ounces) reduced sodium chicken broth
1 can (14 ounces) diced tomatoes
2 tablespoons chopped fresh cilantro
1 tablespoon tomato paste
1 tablespoon fresh lime juice
1 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 cup light sour cream
cilantro leaves, for garnish
Cook the bacon in a Dutch oven over medium heat until crisp, then remove it and set aside on paper towels to drain. Crumble the bacon. Add the sausage to the bacon drippings in the pan and cook until browned. Stir in the red pepper flakes. Remove the sausage from the pan and set aside. Add the onion, carrot, celery, and garlic to the pan and saute for 3 minutes, or until tender. Remove the vegetables and set aside in a medium bowl. Wipe the pan and return the sausage and sauteed vegetables to it, along with the beans, broth, tomatoes, cilantro, tomato paste, lime juice, cumin, and cayenne pepper. Add the bacon and stir to combine. Bring the ingredients to a boil, reduce the heat to low and simmer uncovered for 10 minutes, or until thickened. Ladle the soup into bowls, then top each with a dollop of sour cream and garnish with cilantro leaves.
bacon recipe courtesy of: Charlene Chambers, Ormond Beach, Florida, second prize winner in the 2012 Bacon Recipe Contest, 2012 Old Farmer's Almanac; Yankee Magazine
4 slices bacon
2 links fresh sweet Italian turkey sausage, skinned and crumbled
1/4 teaspoon crushed red pepper flakes
1/2 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
2 cloves garlic, minced
1 can (15 ounces) black beans, drained and 1/4 of them mashed with a fork
1 can (15 ounces) red kidney beans, drained and 1/4 of them mashed with a fork
1 can (14.5 ounces) reduced sodium chicken broth
1 can (14 ounces) diced tomatoes
2 tablespoons chopped fresh cilantro
1 tablespoon tomato paste
1 tablespoon fresh lime juice
1 teaspoon cumin
1/8 teaspoon cayenne pepper
1/2 cup light sour cream
cilantro leaves, for garnish
Cook the bacon in a Dutch oven over medium heat until crisp, then remove it and set aside on paper towels to drain. Crumble the bacon. Add the sausage to the bacon drippings in the pan and cook until browned. Stir in the red pepper flakes. Remove the sausage from the pan and set aside. Add the onion, carrot, celery, and garlic to the pan and saute for 3 minutes, or until tender. Remove the vegetables and set aside in a medium bowl. Wipe the pan and return the sausage and sauteed vegetables to it, along with the beans, broth, tomatoes, cilantro, tomato paste, lime juice, cumin, and cayenne pepper. Add the bacon and stir to combine. Bring the ingredients to a boil, reduce the heat to low and simmer uncovered for 10 minutes, or until thickened. Ladle the soup into bowls, then top each with a dollop of sour cream and garnish with cilantro leaves.
bacon recipe courtesy of: Charlene Chambers, Ormond Beach, Florida, second prize winner in the 2012 Bacon Recipe Contest, 2012 Old Farmer's Almanac; Yankee Magazine
2822. SMOKY MINESTRONE with BACON, TORTELLINI, and PARSLEY or BASIL PESTO
serves 6-8
3 tablespoons olive oil?
2 slices preservative-free, all-natural bacon, chopped into small pieces?
1 large onion, peeled and chopped?
2 large cloves of garlic, minced?
1 leek, trimmed and sliced thinly?
3 carrots, peeled and chopped?
2 ribs of celery, chopped?
1 zucchini, chopped?
1 potato, peeled and chopped?
4 cups vegetable or chicken stock, preferably homemade?
1 15 oz. can of cooked chickpeas, preferably organic?
1 28 oz. can of peeled San Marzano tomatoes, with juice?
salt?
1 cup kale, chopped fine?
1 9-ounce package of high quality, all-natural cheese tortellini?
aged balsamic vinegar, for drizzling, optional?
grated parmesan cheese for garnish, optional
parsley or basil pesto (recipe below)
Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the bacon pieces and cook for a couple of minutes, until they start to brown. Add 2 more tablespoons of oil along with the chopped onion, garlic and leek. Continue to cook, strirring occasionally, over medium heat until softened. Add the chopped carrot, celery, zucchini, potato and stir around for a minute or two. Add the stock, the chickpeas, and then the tomatoes, crushing them with your hands as you go. Add a few generous pinches of salt (be judicious if your stock is salted already). Bring the soup to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, until the potatoes are just tender. Add the kale and the tortellini, and continue to cook over a simmer until both are tender and cooked through, 5 to 7 minutes. Taste and add more salt if necessary. Serve garnished with a spoonful of the pesto, a few drops of the aged balsamic, and a generous sprinkling of grated Parmesan cheese, if desired.
Parsley or Basil Pesto?
1 cup loosely packed basil or parsley?
2 tablespoons pine nuts, toasted?
2 cloves garlic, peeled?
2 tablespoons grated Parmesan cheese?
1 tablespoon olive oil
Chop, chop, and chop the basil or parsley some more by hand until it's very fine...when you do this, you'll reduce it down to about 1/4 cup. As you chop the basil, start to incorporate the other ingredients and chop them fine, too, until you have a lovely, finely chopped pesto. Transfer to a small bowl and stir in the olive oil. Use as a garnish for the minestrone.
bacon recipe courtesy of: WinnieAb (member), Food52.com
3 tablespoons olive oil?
2 slices preservative-free, all-natural bacon, chopped into small pieces?
1 large onion, peeled and chopped?
2 large cloves of garlic, minced?
1 leek, trimmed and sliced thinly?
3 carrots, peeled and chopped?
2 ribs of celery, chopped?
1 zucchini, chopped?
1 potato, peeled and chopped?
4 cups vegetable or chicken stock, preferably homemade?
1 15 oz. can of cooked chickpeas, preferably organic?
1 28 oz. can of peeled San Marzano tomatoes, with juice?
salt?
1 cup kale, chopped fine?
1 9-ounce package of high quality, all-natural cheese tortellini?
aged balsamic vinegar, for drizzling, optional?
grated parmesan cheese for garnish, optional
parsley or basil pesto (recipe below)
Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the bacon pieces and cook for a couple of minutes, until they start to brown. Add 2 more tablespoons of oil along with the chopped onion, garlic and leek. Continue to cook, strirring occasionally, over medium heat until softened. Add the chopped carrot, celery, zucchini, potato and stir around for a minute or two. Add the stock, the chickpeas, and then the tomatoes, crushing them with your hands as you go. Add a few generous pinches of salt (be judicious if your stock is salted already). Bring the soup to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, until the potatoes are just tender. Add the kale and the tortellini, and continue to cook over a simmer until both are tender and cooked through, 5 to 7 minutes. Taste and add more salt if necessary. Serve garnished with a spoonful of the pesto, a few drops of the aged balsamic, and a generous sprinkling of grated Parmesan cheese, if desired.
Parsley or Basil Pesto?
1 cup loosely packed basil or parsley?
2 tablespoons pine nuts, toasted?
2 cloves garlic, peeled?
2 tablespoons grated Parmesan cheese?
1 tablespoon olive oil
Chop, chop, and chop the basil or parsley some more by hand until it's very fine...when you do this, you'll reduce it down to about 1/4 cup. As you chop the basil, start to incorporate the other ingredients and chop them fine, too, until you have a lovely, finely chopped pesto. Transfer to a small bowl and stir in the olive oil. Use as a garnish for the minestrone.
bacon recipe courtesy of: WinnieAb (member), Food52.com
2753. OXTAIL and BARLEY SOUP with BACON
serves 4-6
3 tablespoons olive oil
3 slice bacon, chopped
4 lbs. oxtails, cut into 3-inch segments
2 carrots, chopped
1 stalk celery, chopped
1 onion, chopped
2 cloves garlic, chopped
1 can (14 oz.) diced tomatoes, with juice
4 cups beef stock
1 cup dry white wine
1 teaspoon salt
1 teaspoon dried marjoram
1/2 teaspoon five-spice powder (optional)
1/4 teaspoon freshly ground black pepper
2 cups water
1 cup pearl barley
1/4 cup minced fresh flat-leaf (Italian) parsley
croutons (recommended: garlic croutons)
In a large pot, heat oil over medium heat. Add bacon and saute until browned and crispy, about 5 minutes. Remove with a slotted spoon to a plate lined with paper towels. Set aside. Increase heat to medium-high and add half the oxtails, cut ends down, to the pot; let cook, undisturbed, until browned, about 8 minutes. Turn to brown the other end, then brown the sides. Remove with a slotted spoon to a warm plate. Repeat with remaining oxtails. Reduce heat to medium and add carrots, celery and onion to the pot; saute until softened, 3 to 4 minutes. Return the oxtails and any accumulated juices to the pot and add garlic, tomatoes with juice, stock, wine, salt, marjoram, five-spice powder (if using) and pepper; bring to a boil. Cover, reduce heat to low and simmer gently until meat is falling off the bones, about 2 hours. Meanwhile, in a saucepan, bring water to a boil over medium heat. Add barley and a pinch of salt; cover, reduce heat to low and simmer until tender, about 20 minutes. Remove oxtails from the pot with a slotted spoon and let cool slightly, then pick the meat from the bones. Discard bones. Skim the fat from the surface of the soup with a large spoon. Return meat to the pot and add reserved bacon; reheat, if necessary. Taste and adjust seasoning with salt and pepper, if necessary. Divide barley among heated bowls and top with soup. Garnish with parsley and croutons.
bacon recipe courtesy of: 300 Sensational Soups by Carla Snyder and Meredith Deeds, 2008, pp. 166-167
3 tablespoons olive oil
3 slice bacon, chopped
4 lbs. oxtails, cut into 3-inch segments
2 carrots, chopped
1 stalk celery, chopped
1 onion, chopped
2 cloves garlic, chopped
1 can (14 oz.) diced tomatoes, with juice
4 cups beef stock
1 cup dry white wine
1 teaspoon salt
1 teaspoon dried marjoram
1/2 teaspoon five-spice powder (optional)
1/4 teaspoon freshly ground black pepper
2 cups water
1 cup pearl barley
1/4 cup minced fresh flat-leaf (Italian) parsley
croutons (recommended: garlic croutons)
In a large pot, heat oil over medium heat. Add bacon and saute until browned and crispy, about 5 minutes. Remove with a slotted spoon to a plate lined with paper towels. Set aside. Increase heat to medium-high and add half the oxtails, cut ends down, to the pot; let cook, undisturbed, until browned, about 8 minutes. Turn to brown the other end, then brown the sides. Remove with a slotted spoon to a warm plate. Repeat with remaining oxtails. Reduce heat to medium and add carrots, celery and onion to the pot; saute until softened, 3 to 4 minutes. Return the oxtails and any accumulated juices to the pot and add garlic, tomatoes with juice, stock, wine, salt, marjoram, five-spice powder (if using) and pepper; bring to a boil. Cover, reduce heat to low and simmer gently until meat is falling off the bones, about 2 hours. Meanwhile, in a saucepan, bring water to a boil over medium heat. Add barley and a pinch of salt; cover, reduce heat to low and simmer until tender, about 20 minutes. Remove oxtails from the pot with a slotted spoon and let cool slightly, then pick the meat from the bones. Discard bones. Skim the fat from the surface of the soup with a large spoon. Return meat to the pot and add reserved bacon; reheat, if necessary. Taste and adjust seasoning with salt and pepper, if necessary. Divide barley among heated bowls and top with soup. Garnish with parsley and croutons.
bacon recipe courtesy of: 300 Sensational Soups by Carla Snyder and Meredith Deeds, 2008, pp. 166-167
2691. CARIBBEAN BLACK BEAN SOUP with FRUIT SALSA
serves 6 to 8
2 tablespoons unsalted butter
8 slices bacon, chopped
1 onion, chopped
3 cloves garlic, minced
1 carrot, chopped
1 stalk celery, chopped
1 teaspoon dried thyme
1 teaspoon ground cumin
6 cups beef stock
2 cups water
2 cups dried black beans, soaked overnight or quick-soaked, and drained
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 lime, cut into 6 to 8 wedges
Fruit Salsa
2 oranges, sectioned
1 banana, diced
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
In a large pot, melt butter over medium heat. Add bacon and saute until it renders its fat but is still soft, about 2 minutes. Add onion and saute until softened, about 6 minutes. Add garlic, carrot, celery, thyme and cumin; saute until vegetables are softened, about 5 minutes.
Add stock, water, beans and bay leaf; bring to a boil. Reduce heat and simmer for 1 hour. Add salt and pepper; simmer until beans are tender, about 30 minutes. Taste and adjust seasoning with salt and pepper, if necessary. Discard bay leaf.
Prepare the fruit salsa: In a small bowl, combine oranges, banana, red onion, cilantro and lime juice.
Ladle soup into heated bowls and garnish each with a heaping tablespoons of fruit salsa and a lime wedge. Diners may squeeze the lime over their soup, if they desire.
bacon recipe courtesy of: Meredith Deeds and Carla Snyder, contributing authors to 250 Best Beans, Lentils & Tofu Recipes, Toronto, Canada: Robert Rose Inc., 2012; pp. 58-59
2 tablespoons unsalted butter
8 slices bacon, chopped
1 onion, chopped
3 cloves garlic, minced
1 carrot, chopped
1 stalk celery, chopped
1 teaspoon dried thyme
1 teaspoon ground cumin
6 cups beef stock
2 cups water
2 cups dried black beans, soaked overnight or quick-soaked, and drained
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 lime, cut into 6 to 8 wedges
Fruit Salsa
2 oranges, sectioned
1 banana, diced
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
In a large pot, melt butter over medium heat. Add bacon and saute until it renders its fat but is still soft, about 2 minutes. Add onion and saute until softened, about 6 minutes. Add garlic, carrot, celery, thyme and cumin; saute until vegetables are softened, about 5 minutes.
Add stock, water, beans and bay leaf; bring to a boil. Reduce heat and simmer for 1 hour. Add salt and pepper; simmer until beans are tender, about 30 minutes. Taste and adjust seasoning with salt and pepper, if necessary. Discard bay leaf.
Prepare the fruit salsa: In a small bowl, combine oranges, banana, red onion, cilantro and lime juice.
Ladle soup into heated bowls and garnish each with a heaping tablespoons of fruit salsa and a lime wedge. Diners may squeeze the lime over their soup, if they desire.
bacon recipe courtesy of: Meredith Deeds and Carla Snyder, contributing authors to 250 Best Beans, Lentils & Tofu Recipes, Toronto, Canada: Robert Rose Inc., 2012; pp. 58-59