8 slices (8 ounces) thick, smoked bacon, sliced crosswise into 1/4 inch strips 1/2 medium onion, cut in half and sliced thin 1 clove garlic, minced 1 bunch mizuna, roughly chopped (about 4 cups) 1 pound flat or shaped pasta such as fettuccine or bow ties, cooked al dente in boiling salted water and then drained, saving about 1 cup of the pasta cooking liquid 3/4 cup apple cider vinegar, or to taste (or substitute white wine, sherry, or balsamic vinegar) 1/2 teaspoon salt, or to taste 1/4 teaspoon freshly ground black pepper, or to taste 3/4 cup coarsely chopped toasted hazelnuts
In a large (10- to 12-inch) skillet over medium heat, cook the bacon strips until crisped. Remove all but 2 tablespoons bacon drippings from the pan. Turn the heat to high. Add the onion and garlic to the bacon and sauté briefly, about 2 minutes.
Add the cooked, drained pasta and toss until the pasta is heated through. Add mizuna and toss just until mizuna begins to wilt. The pasta should be very moist (but not saucy) and should toss easily. If not, use 2-3 tablespoons or more of the reserved pasta cooking water. (If you forgot to save it, just use hot water.)
Sprinkle the pasta with the vinegar, salt, and pepper and toss again. Taste and adjust seasoning with more vinegar, salt, and pepper as desired. Transfer to a hot pasta bowl. Sprinkle with the toasted hazelnuts and serve immediately.
8 thin slices French bread a little olive oil 100 grams/4 oz. Mimolette cheese 1 (150 grams) bag spinach, rocket and watercress salad 3 tablespoons French dressing
Preheat the oven to 200°C/400°F/Gas Mark 6. Place the bacon on a small baking tray. Lay the bread on a baking sheet and drizzle over a little olive oil. Bake the bacon and bread for 8 mins or until crisp. Cool the bacon then snip into bite sized pieces. Use a potato peeler to thinly pare the Mimolette into shavings. Empty the leaves into a salad bowl, add the cheese, bacon and dressing and toss to mix. Place two croutons on four plates, then top with the salad.
bacon recipe courtesy of: Vive le Cheese, CNIEL (the Interprofessional Centre for the Dairy Economy) & FranceAgriMer | French Ministry of Agriculture and Fisheries
1 bunch komatsuna (Japanese mustard spinach) 1 pack shimeji mushrooms 2 slice bacon vegetable oil salt and pepper
Cut the komatsuna into 3-cm lengthwise pieces, cut the stem of shimeji mushroom and 3? lengthwise pieces. Cut the bacon into strips. Heat the oil in a frying pan. Add the bacon, komatsuna and shimeji mushroom and fry. Season with salt and pepper.
1 slice thick-cut bacon, finely chopped 1/3 cup white miso 3 tablespoons mirin 4 Japanese or Chinese eggplants (about 1 1/2 pounds) 2 tablespoons vegetable oil plus more for baking sheet 4 scallions, thinly sliced
Preheat oven to 425°. Cook bacon in a small saucepan over medium heat, stirring often, until crisp, about 5 minutes. Remove from heat and whisk in miso and mirin.
Cut eggplants in half lengthwise. Using the tip of a paring knife, score cut sides in a crosshatch pattern. Brush cut sides with 2 tablespoons oil, dividing evenly, then spread scant 1 tablespoon bacon-miso mixture over each half. Place on an oiled rimmed baking sheet. Roast eggplant until tender and lightly browned, 20-25 minutes. Top with scallions.
bacon recipe courtesy of: Nobuo at Teeter House, 622 E Adams Street, Phoenix, Arizona; Bon Appétit, June 2013
Kosher salt 1-pound package potato gnocchi 6 slices bacon, chopped 2 tablespoons minced garlic 2 tablespoons freshly chopped thyme leaves 2 tablespoons butter 1 1/2 cups frozen peas, thawed Freshly cracked black pepper 1 lemon, juiced?Bring a large pot of salted water to a boil over medium heat. Add the gnocchi and cook for 5 to 6 minutes.
In a large skillet over medium heat add bacon and cook until slightly crisp. Discard the excess fat. Add the garlic and thyme and cook for 30 seconds. Drain the gnocchi and add it to the pan. Stir in the butter, then add the peas, a pinch of black pepper, and a pinch of salt and mix to combine. Add the lemon juice and allow flavors to blend. Taste and season with salt and pepper, if needed. Transfer the gnocchi to a serving bowl and serve.???bacon recipe courtesy of: Aaron McCargo, Jr., “Easy Elegance,” Big Daddy’s House, Food Network
Mix breadcrumbs and 1/3 cup stock in a small bowl. Set aside. Melt 1 tablespoon butter in a medium skillet over medium heat. Add onion and sauté until browned, about 10 minutes. Transfer onion to a large bowl.
Wipe out pan and return to medium heat. Add bacon and cook until crisp. Using a slotted spoon, transfer bacon to bowl with onion. (Reserve bacon fat.) Add next 8 ingredients to bowl with onion mixture, mixing with your hands to blend. Fold in breadcrumb mixture. Using a 1 tablespoon measure, roll meat mixture into balls; transfer to a rimmed baking sheet.
Melt 1 tablespoon butter with reserved bacon fat in a large heavy pot over medium-low heat. Working in 3 batches and adding 1 tablespoon butter between batches, brown meatballs on all sides, about 6–8 minutes per batch. Transfer meatballs to a plate. Drain all but 2 tablespoons drippings from pot. Whisk in flour until smooth paste forms. Stir in 2 cups stock; bring to a simmer, whisking often. Return meatballs to pot. Cover; simmer until meatballs are cooked, 5-6 minutes. Remove from heat, whisk in sour cream, and stir to coat meatballs.
bacon recipe courtesy of: Jenny Rosenstrach and Andy Ward, Bon Appétit, September 2011, adapted from Smörgås Chef, New York, New York
12 ounces applewood-smoked bacon, diced 1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles 1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes 1/2 pound tasso or smoked ham, cut into 1/2-inch cubes 1 1/2 pounds onions, chopped (4 to 5 cups) 2 large celery stalks, chopped 1 8-to 10-ounce red bell pepper, coarsely chopped 1 8-to 10-ounce green bell pepper, coarsely chopped 6 large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces 2 tablespoons paprika 1 tablespoon chopped fresh thyme 1 tablespoon chili powder 1/4 teaspoon (or more) cayenne pepper 3 10-ounce cans diced tomatoes and green chiles 2 1/2 cups beef broth 3 cups (19 to 20 ounces) long-grain white rice 8 green onions, chopped (about 2 cups) chopped fresh Italian parsley
Position rack in bottom third of oven and preheat to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.
Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.
bacon recipe courtesy of: Anna Beth and Vince Chao, Bon Appétit, March 2011