serves 4-6
1/2 pound bacon (about 5 slices)
1 medium yellow onion, chopped
1 1/2 cups medium grain brown rice
1/3 cup dry white wine
4 cups low-sodium vegetable stock
6 cups water
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1/2 cup fresh chives, chopped
In a large kettle or covered pot, bring the stock and water to a simmer. In the meantime, cook the bacon until browned and crispy in a large stockpot over medium heat. Using tongs, remove the bacon from the pan. Add the onion and rice to the pan and stir to coat with the bacon grease. Allow to cook for 3-4 minutes, or until the rice begins to toast. Add the wine and stir until it is reduced by half, about 3 minutes. Decrease the heat to medium-low. Add the water and stock one-half cup at a time, stirring after each addition until most of the liquid is absorbed. Continue until the rice is soft and a bit creamy. This may not require all 10 cups of liquid. Chop the bacon into bite-sized pieces. Add the bacon, pepper and butter to the risotto, stirring until the butter is completely melted. Serve topped with fresh chives.
bacon recipe courtesy of: Julie, Savvy Eats, June 8, 2011
Tag Archives: white wine
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
2863. VEAL ROLLS with BACON and GROUND BEEF
serves six
6 slices of veal breast or rump roast
9 oz. ground beef
1 thick slice of bacon
6 sprigs fresh parsley
4 tablespoons olive oil
1 onion
1 tablespoon all-purpose flour
3/4 cup white wine
1 bay leaf
salt
Season the veal slices with a little salt on both sides, then divide the ground beef among the slices, placing it on top and pressing it down gently. Cut the bacon into 6 strips. Put a strip of bacon and a parsley sprig in the middle of each slice. Roll up each slice of veal and tie it with fine kitchen string. Heat the oil in a pan. Add the veal rolls and cook, turning frequently, until browned all over. Remove from the pan, drain, and set aside. Add onion to the pan and cook over low heat, stirring occasionally, for about 8 minutes, until beginning to brown. Stir in the flour and cook, stirring constantly, for 2 minutes. Gradually stir in the wine, a little at a time, then stir in 3/4 cup water. Add the bay leaf, return the veal rolls to the pan, and add 3/4 cup water to cover them. Season with salt and bring to a boil. Lower the heat to medium, cover, and cook for 1 to 1 1/4 hours. Lift the veal rolls out of the pan, remove and discard the string, and place the rolls on a warm serving dish. Remove the bay leaf. Pass sauce through a food mill or process in a food processor, then pour over the meat.
bacon recipe courtesy of: 1080 Recipes by Simone and Inés Ortega; New York: Phaidon Press Limited, 2007; page 606.
6 slices of veal breast or rump roast
9 oz. ground beef
1 thick slice of bacon
6 sprigs fresh parsley
4 tablespoons olive oil
1 onion
1 tablespoon all-purpose flour
3/4 cup white wine
1 bay leaf
salt
Season the veal slices with a little salt on both sides, then divide the ground beef among the slices, placing it on top and pressing it down gently. Cut the bacon into 6 strips. Put a strip of bacon and a parsley sprig in the middle of each slice. Roll up each slice of veal and tie it with fine kitchen string. Heat the oil in a pan. Add the veal rolls and cook, turning frequently, until browned all over. Remove from the pan, drain, and set aside. Add onion to the pan and cook over low heat, stirring occasionally, for about 8 minutes, until beginning to brown. Stir in the flour and cook, stirring constantly, for 2 minutes. Gradually stir in the wine, a little at a time, then stir in 3/4 cup water. Add the bay leaf, return the veal rolls to the pan, and add 3/4 cup water to cover them. Season with salt and bring to a boil. Lower the heat to medium, cover, and cook for 1 to 1 1/4 hours. Lift the veal rolls out of the pan, remove and discard the string, and place the rolls on a warm serving dish. Remove the bay leaf. Pass sauce through a food mill or process in a food processor, then pour over the meat.
bacon recipe courtesy of: 1080 Recipes by Simone and Inés Ortega; New York: Phaidon Press Limited, 2007; page 606.
2798. STEAMED CORN with CLAMS and BACON
makes four servings
1/2 cup diced slab bacon
4 cloves garlic, thinly sliced
24 littleneck clams
2 ears corn, shucked and cut into 2-inch lengths
3/4 cup dry white wine
2 teaspoons pimentón
aleppo pepper
handful fresh basil leaves, torn
healthy drizzle of olive oil?
In a large, heavy-bottomed pot, sweat the bacon over medium heat. Once it begins to render, about 2 minutes, add the garlic and sweat until translucent. Add the clams, corn and white wine, and stir in the pimentón. Increase the heat to high and cook, uncovered, for about 30 seconds, until the alcohol has evaporated. Reduce the heat to medium low, cover and steam until all the clams have opened and the corn is tender, 5 to 10 minutes. Discard any clams that don't open. Serve in a large bowl with a sprinkle of Aleppo pepper, torn basil and a generous drizzle of fruity olive oil.
bacon recipe courtesy of: Los Angeles Times, September 22, 2012 | adapted from Seamus Mullen's Hero Food: How Cooking with Delicious Things Can Make Us Feel Better, by Seamus Mullen. Andrews McMeel Publishing, 2012
1/2 cup diced slab bacon
4 cloves garlic, thinly sliced
24 littleneck clams
2 ears corn, shucked and cut into 2-inch lengths
3/4 cup dry white wine
2 teaspoons pimentón
aleppo pepper
handful fresh basil leaves, torn
healthy drizzle of olive oil?
In a large, heavy-bottomed pot, sweat the bacon over medium heat. Once it begins to render, about 2 minutes, add the garlic and sweat until translucent. Add the clams, corn and white wine, and stir in the pimentón. Increase the heat to high and cook, uncovered, for about 30 seconds, until the alcohol has evaporated. Reduce the heat to medium low, cover and steam until all the clams have opened and the corn is tender, 5 to 10 minutes. Discard any clams that don't open. Serve in a large bowl with a sprinkle of Aleppo pepper, torn basil and a generous drizzle of fruity olive oil.
bacon recipe courtesy of: Los Angeles Times, September 22, 2012 | adapted from Seamus Mullen's Hero Food: How Cooking with Delicious Things Can Make Us Feel Better, by Seamus Mullen. Andrews McMeel Publishing, 2012
2784. MUSSELS with BACON and RAPINI
yields four portions
8 oz. thick-cut bacon, diced
4 thick slices crusty bread?
1 teaspoon pepper?
1 teaspoon salt?
1 teaspoon steak spice?
1 tablespoon vegetable oil
1/2 head rapini?
1 tablespoon olive oil
1 medium-size Spanish onion, halved and sliced?
2 cups whole red cherry tomatoes?
3/4 cup white wine
2 pounds mussels, scrubbed and debearded?
3/4 cup water?
1/4 cup chopped fresh dill?
1/4 cup chopped fresh chives?
2 tablespoons butter
lemon juice
salt and freshly ground black pepper
In a large skillet, cook the bacon over medium heat until crispy, about 7 minutes. Remove from pan and set aside. Add the cubed up bread to the skillet to soak up all the excess bacon fat, add pepper and let it go on medium to low heat until bread crisps up. Remove from pan and set aside.
For the croutons: Chop up the bread into thick cubes. Toss with the seasonings and oil. Bake until golden and crispy.
For the mussels: Bring a large pot of water to boil for 30 seconds. Add the whole rapini and blanch for 45 seconds. Remove and plunge into a bowl of ice water. Drain and roughly chop. Set aside.
In another pan, add and the olive oil and onions and cook for 2 minutes, then add the cherry tomatoes and continue cooking for 5 minutes. Add the wine, cover, and cook for 2 minutes then add mussels and water and cook until they begin to open, about 5 to 7 minutes. Add the rapini to the pan of muscles and cook for 2 minutes. Remove from heat, discard unopened mussels, add bacon, dill, chives, butter, lemon juice, to taste, salt, and pepper and serve with croutons on top.
bacon recipe courtesy of: Chuck Hughes, "The Locksmiths," Chuck's Day Off, Cooking Channel TV
8 oz. thick-cut bacon, diced
4 thick slices crusty bread?
1 teaspoon pepper?
1 teaspoon salt?
1 teaspoon steak spice?
1 tablespoon vegetable oil
1/2 head rapini?
1 tablespoon olive oil
1 medium-size Spanish onion, halved and sliced?
2 cups whole red cherry tomatoes?
3/4 cup white wine
2 pounds mussels, scrubbed and debearded?
3/4 cup water?
1/4 cup chopped fresh dill?
1/4 cup chopped fresh chives?
2 tablespoons butter
lemon juice
salt and freshly ground black pepper
In a large skillet, cook the bacon over medium heat until crispy, about 7 minutes. Remove from pan and set aside. Add the cubed up bread to the skillet to soak up all the excess bacon fat, add pepper and let it go on medium to low heat until bread crisps up. Remove from pan and set aside.
For the croutons: Chop up the bread into thick cubes. Toss with the seasonings and oil. Bake until golden and crispy.
For the mussels: Bring a large pot of water to boil for 30 seconds. Add the whole rapini and blanch for 45 seconds. Remove and plunge into a bowl of ice water. Drain and roughly chop. Set aside.
In another pan, add and the olive oil and onions and cook for 2 minutes, then add the cherry tomatoes and continue cooking for 5 minutes. Add the wine, cover, and cook for 2 minutes then add mussels and water and cook until they begin to open, about 5 to 7 minutes. Add the rapini to the pan of muscles and cook for 2 minutes. Remove from heat, discard unopened mussels, add bacon, dill, chives, butter, lemon juice, to taste, salt, and pepper and serve with croutons on top.
bacon recipe courtesy of: Chuck Hughes, "The Locksmiths," Chuck's Day Off, Cooking Channel TV
2779. BAKED FLOUNDER ROLLS with TOMATO, BELL PEPPER, and BACON
serves six
6 slices of lean bacon, chopped fine
1/4 cup finely chopped shallot
2/3 cup minced green bell pepper
1/2 cup dry white wine
a 28-ounce can tomatoes including the juice, chopped
1/2 teaspoon crumbled dried basil
six 1/2-pound flounder fillets, halved lengthwise and seasoned with salt?and pepper
1/2 cup fine fresh bread crumbs
2 tablespoons finely chopped fresh parsley leaves
1 tablespoon olive oil
In a skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the bell pepper over moderately low heat, stirring, for 3 minutes, add the wine, and boil the mixture, scraping up the brown bits, for 1 minute. Add the tomatoes with the juice, the basil, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 minutes, or until it is thickened.
On a work surface arrange the flounder fillet halves, skinned sides up, beginning with the narrow end roll up each fillet half jelly-roll fashion, and secure each roll with a wooden pick.?
In an oiled flameproof baking pan, 15 by 10 by 2 inches, arrange the fish rolls, seam sides down and not touching each other, pour the sauce evenly over them, and bake the mixture in the middle of a preheated 400°F. oven for 10 minutes. In a bowl stir together the bread crumbs, the parsley, the bacon, and salt and pepper to taste and sprinkle the topping over the rolls. Drizzle the fish rolls with the oil and bake the mixture for 10 minutes, or until the fish just flakes. (For a crisper topping, the cooked mixture may be broiled under a preheated broiler about 4 inches from the heat for 1 to 2 minutes.) Transfer the fish rolls to a heated platter and spoon the sauce and topping over them.
bacon recipe courtesy of: Gourmet, May 1992
6 slices of lean bacon, chopped fine
1/4 cup finely chopped shallot
2/3 cup minced green bell pepper
1/2 cup dry white wine
a 28-ounce can tomatoes including the juice, chopped
1/2 teaspoon crumbled dried basil
six 1/2-pound flounder fillets, halved lengthwise and seasoned with salt?and pepper
1/2 cup fine fresh bread crumbs
2 tablespoons finely chopped fresh parsley leaves
1 tablespoon olive oil
In a skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the bell pepper over moderately low heat, stirring, for 3 minutes, add the wine, and boil the mixture, scraping up the brown bits, for 1 minute. Add the tomatoes with the juice, the basil, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 minutes, or until it is thickened.
On a work surface arrange the flounder fillet halves, skinned sides up, beginning with the narrow end roll up each fillet half jelly-roll fashion, and secure each roll with a wooden pick.?
In an oiled flameproof baking pan, 15 by 10 by 2 inches, arrange the fish rolls, seam sides down and not touching each other, pour the sauce evenly over them, and bake the mixture in the middle of a preheated 400°F. oven for 10 minutes. In a bowl stir together the bread crumbs, the parsley, the bacon, and salt and pepper to taste and sprinkle the topping over the rolls. Drizzle the fish rolls with the oil and bake the mixture for 10 minutes, or until the fish just flakes. (For a crisper topping, the cooked mixture may be broiled under a preheated broiler about 4 inches from the heat for 1 to 2 minutes.) Transfer the fish rolls to a heated platter and spoon the sauce and topping over them.
bacon recipe courtesy of: Gourmet, May 1992
2758. ROASTED HAMILTON POUSSIN wrapped with STREAKY BACON and stuffed with POTATOES and SAGE
serves four?
4 poussin chickens?
12 rashers dry-curled streaky bacon?
1 lb. potato, peeled?
handful fresh sage or handful fresh rosemary, or handful fresh thyme?
12 cloves garlic, peeled?
1 1/2 cups white wine
sea salt
freshly ground black pepper?
olive oil
Preheat your oven and an appropriately sized roasting tray to 425 to 450 degrees. Boil your potatoes in salted water until perfectly cooked (don't overcook). Drain and allow to cool. Remove any fat from inside the chicken cavity. Wash and pat dry with kitchen paper. Slice your potatoes thickly, season with salt and freshly ground black pepper, add your freshly torn herbs and enough olive oil just to coat. Toss over and then stuff your chickens with the potatoes. Place them into the tray with about 12 cloves of garlic and cook for 30 minutes. After this time, the chicken should be looking as handsome as its inventor and the skin should be crisp and golden. At this point, lay your streaky bacon snugly over the breast meat and add a 1/2 cup of wine to the pan to get some sticky marmitey juices happening. Cook for another 15 minutes. Remove the chicken from the oven. Take them out of the tray and allow them to rest for 5 minutes while you make a quick bit of gravy. I normally remove as much fat as possible from the tray before placing on gentle heat. Splash the remaining 1 cup of white wine into it. Then boil up and scrape away all the goodness from the sides of the tray. Simmer this for a couple of minutes until tasty. It's not a thick, robust gravy, just a tasty gesture. Served with something nice and green like steamed spinach and the potatoes pulled out from the chickens.
bacon recipe courtesy of: Jamie Oliver, Naked Chef, for Asian Food Channel, 3 Fusionopolis Way, 12-21 Symbiosis, Singapore 138633
4 poussin chickens?
12 rashers dry-curled streaky bacon?
1 lb. potato, peeled?
handful fresh sage or handful fresh rosemary, or handful fresh thyme?
12 cloves garlic, peeled?
1 1/2 cups white wine
sea salt
freshly ground black pepper?
olive oil
Preheat your oven and an appropriately sized roasting tray to 425 to 450 degrees. Boil your potatoes in salted water until perfectly cooked (don't overcook). Drain and allow to cool. Remove any fat from inside the chicken cavity. Wash and pat dry with kitchen paper. Slice your potatoes thickly, season with salt and freshly ground black pepper, add your freshly torn herbs and enough olive oil just to coat. Toss over and then stuff your chickens with the potatoes. Place them into the tray with about 12 cloves of garlic and cook for 30 minutes. After this time, the chicken should be looking as handsome as its inventor and the skin should be crisp and golden. At this point, lay your streaky bacon snugly over the breast meat and add a 1/2 cup of wine to the pan to get some sticky marmitey juices happening. Cook for another 15 minutes. Remove the chicken from the oven. Take them out of the tray and allow them to rest for 5 minutes while you make a quick bit of gravy. I normally remove as much fat as possible from the tray before placing on gentle heat. Splash the remaining 1 cup of white wine into it. Then boil up and scrape away all the goodness from the sides of the tray. Simmer this for a couple of minutes until tasty. It's not a thick, robust gravy, just a tasty gesture. Served with something nice and green like steamed spinach and the potatoes pulled out from the chickens.
bacon recipe courtesy of: Jamie Oliver, Naked Chef, for Asian Food Channel, 3 Fusionopolis Way, 12-21 Symbiosis, Singapore 138633
2713. BACON-WRAPPED COD with LITTLENECK CLAMS
serves two
4 small fillets blue cod, skin and bones removed
4 rashers streaked bacon or smoked pork belly
25 ml olive oil
100 ml white wine
150 ml cream
10 littleneck clams, washed
chopped garden herbs, including parsley, chives
Preheat the oven to 180 °C. Lay two cod fillets together for each portion and wrap two slices of streaky bacon around the centres. Place the two portions of bacon-wrapped cod fillets in an ovenproof frying-pan and drizzle with olive oil. Select a pan that first the portions snuggly. Roast in the hot oven until the bacon begins to crisp and the cod is almost cooked. Remove from the oven to the stove-top and, on a moderate heat, deglaze (lift the flavours from the bottom of the pan) with the white wine while the cod is still in the pan. Allow to boil then add the cream. (This should come halfway up the cod fillets). Add the clams. Boil gently until the sauce begins to thicken slightly and the clams open, then add chopped herbs, ground black pepper and salt (but only if needed on tasting).? Serve with steamed seasonal vegetables and freshly dug new-season potatoes.
bacon recipe courtesy of: Fleur Sullivan, The Sydney Morning Herald, Sydney, Australia, October 19, 2011
4 small fillets blue cod, skin and bones removed
4 rashers streaked bacon or smoked pork belly
25 ml olive oil
100 ml white wine
150 ml cream
10 littleneck clams, washed
chopped garden herbs, including parsley, chives
Preheat the oven to 180 °C. Lay two cod fillets together for each portion and wrap two slices of streaky bacon around the centres. Place the two portions of bacon-wrapped cod fillets in an ovenproof frying-pan and drizzle with olive oil. Select a pan that first the portions snuggly. Roast in the hot oven until the bacon begins to crisp and the cod is almost cooked. Remove from the oven to the stove-top and, on a moderate heat, deglaze (lift the flavours from the bottom of the pan) with the white wine while the cod is still in the pan. Allow to boil then add the cream. (This should come halfway up the cod fillets). Add the clams. Boil gently until the sauce begins to thicken slightly and the clams open, then add chopped herbs, ground black pepper and salt (but only if needed on tasting).? Serve with steamed seasonal vegetables and freshly dug new-season potatoes.
bacon recipe courtesy of: Fleur Sullivan, The Sydney Morning Herald, Sydney, Australia, October 19, 2011
2700. ROASTED BLACK GROUPER with ARTICHOKE-BACON MASHED POTATOES, SAUTEED SPINACH and LEMON CAPER SAUCE
yields four servings
4 7 oz. black grouper fillets2 lb peeled yukon gold potatoes
1 1/2 lb unsalted butter
1 qt heavy cream
4 artichokes hearts (fresh or canned, if fresh blanch for two minutes)
6 bacon strips, cooked and coarsley chopped
2 cups dry white wine
4 garlic cloves, sliced
2 tablespoons capers
3 sliced shallots
salt and pepper?
Sauce: Bring the wine with the shallots, garlic and capers to a boil. Reduce the heat and simmer until almost dry. Add the rest of the heavy cream and reduce to 1/2 of the original volume and add the juice of 1/2 a lemon. Slightly cool and slowly incorporate butter.
Potatoes: In a heavy pot bring potatoes to a boil in salted water to taste. Cook until soft. In a sauce pan heat 1/2 qt heavy cream and 3/4 butter. When the potatoes are cooked, carefully drain and pass through a food mill (ricer) or whip on a Kitchen Aid (mixer) slowly adding the cream and butter mixture until incorporated. Chop the artichokes and add the bacon season with salt to taste.
Fish: Season fish with salt and pepper. Heat up a pan and add 1 tablespoon of oil (your preference). Brown on one side and finish cooking in a 375° oven until cooked (about 6-8 minutes).
To finish: Spoon the sauce in the center of a warm plate. Place the mashed potatoes in the center as well and place the spinach, followed by the fish on top. Garnish with fresh flat leaf parsley.
bacon recipe courtesy of: Baleen Los Angeles, 260 Portofino Way, Redondo Beach, CA 90277 | Americas Cuisine.com
4 7 oz. black grouper fillets2 lb peeled yukon gold potatoes
1 1/2 lb unsalted butter
1 qt heavy cream
4 artichokes hearts (fresh or canned, if fresh blanch for two minutes)
6 bacon strips, cooked and coarsley chopped
2 cups dry white wine
4 garlic cloves, sliced
2 tablespoons capers
3 sliced shallots
salt and pepper?
Sauce: Bring the wine with the shallots, garlic and capers to a boil. Reduce the heat and simmer until almost dry. Add the rest of the heavy cream and reduce to 1/2 of the original volume and add the juice of 1/2 a lemon. Slightly cool and slowly incorporate butter.
Potatoes: In a heavy pot bring potatoes to a boil in salted water to taste. Cook until soft. In a sauce pan heat 1/2 qt heavy cream and 3/4 butter. When the potatoes are cooked, carefully drain and pass through a food mill (ricer) or whip on a Kitchen Aid (mixer) slowly adding the cream and butter mixture until incorporated. Chop the artichokes and add the bacon season with salt to taste.
Fish: Season fish with salt and pepper. Heat up a pan and add 1 tablespoon of oil (your preference). Brown on one side and finish cooking in a 375° oven until cooked (about 6-8 minutes).
To finish: Spoon the sauce in the center of a warm plate. Place the mashed potatoes in the center as well and place the spinach, followed by the fish on top. Garnish with fresh flat leaf parsley.
bacon recipe courtesy of: Baleen Los Angeles, 260 Portofino Way, Redondo Beach, CA 90277 | Americas Cuisine.com
2612. MUSHROOMS, BACON and SWISS CHARD with GEMELLI
makes eight servings
2 teaspoons extra-virgin olive oil
4 thick-cut smoked bacon, diced
1 onion, finely chopped
2 fresh thyme sprigs
1 package (340 g) mixed fresh mushrooms, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine
1/2 cup sodium-reduced chicken broth
1 bunch Swiss chard, stemmed and leaves cut in thirds
3/4 cup whipping cream
4 cups gemelli pasta
1 cup finely grated Parmesan cheese
In Dutch oven, heat oil over medium-high heat; cook bacon until crisp, about 4 minutes. Drain all but 1 tbsp fat from pan. Add onion and thyme; cook until softened, about 3 minutes.
Stir in mushrooms and half each of the salt and pepper; cook until mushrooms are browned and no liquid remains, about 5 minutes.
Stir in wine, scraping up browned bits. Add chicken broth and Swiss chard; cook until tender-crisp, about 4 minutes. Stir in cream and remaining salt and pepper. Discard thyme sprigs.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Drain and add to mushroom mixture, reserving 1/2 cup of the cooking liquid. Toss in half of the Parmesan cheese and enough of the cooking liquid to coat. Top with remaining cheese. 
2 teaspoons extra-virgin olive oil
4 thick-cut smoked bacon, diced
1 onion, finely chopped
2 fresh thyme sprigs
1 package (340 g) mixed fresh mushrooms, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine
1/2 cup sodium-reduced chicken broth
1 bunch Swiss chard, stemmed and leaves cut in thirds
3/4 cup whipping cream
4 cups gemelli pasta
1 cup finely grated Parmesan cheese
In Dutch oven, heat oil over medium-high heat; cook bacon until crisp, about 4 minutes. Drain all but 1 tbsp fat from pan. Add onion and thyme; cook until softened, about 3 minutes.
Stir in mushrooms and half each of the salt and pepper; cook until mushrooms are browned and no liquid remains, about 5 minutes.
Stir in wine, scraping up browned bits. Add chicken broth and Swiss chard; cook until tender-crisp, about 4 minutes. Stir in cream and remaining salt and pepper. Discard thyme sprigs.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Drain and add to mushroom mixture, reserving 1/2 cup of the cooking liquid. Toss in half of the Parmesan cheese and enough of the cooking liquid to coat. Top with remaining cheese.
bacon recipe courtesy of: Soo Kim and The Test Kitchen, Canadian Living Magazine, March 2011