2175. HEARTY LENTIL SOUP with BACON and HERBS

serves six

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 slice bacon, chopped
2 teaspoons minced garlic
7 cups (or more) canned low-salt chicken broth
2 cups dried lentils (about 12 1/2 ounces)
2 large fresh thyme sprigs or 1/2 teaspoon dried
1 bay leaf
2 tablespoons chopped fresh parsley
2 tablespoons chopped chives or green onions

Combine onion, celery, carrot, bacon and garlic in heavy Dutch oven. Stir over medium-high heat 2 minutes. Reduce heat to medium-low; cover and cook until vegetables are tender, about 7 minutes. Uncover; add 7 cups broth, lentils, thyme and bay leaf and bring to boil. Reduce heat and simmer uncovered until lentils are tender, stirring occasionally, about 45 minutes. Discard thyme sprigs and bay leaf.

Transfer half of soup to processor; cool slightly. Puree until smooth. Return puree to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.)

Bring soup to simmer, thinning with more broth, if desired. Season soup to taste with salt and pepper.

Combine parsley and chives in small bowl. Ladle soup into bowls. Sprinkle parsley mixture over and serve.

bacon recipe courtesy of: Bon Appétit, March 1996

Originally posted 2011-04-22 09:48:00. Republished by Blog Post Promoter

BEHOLD…THE OCTOPUS

My friend Adam has come up with a great way to kickstart my heart and it is called THE OCTOPUS.

From the words of it’s creator:

It was a Pork Roll Egg and Cheese – with 4 strips of bacon… the strips of bacon were so long – I was able to make it into a pattern to look like the sandwich had 8 bacon tentacles.

The eggs have to be over easy so when you bite into it – they ooze like the ink from an octopus getting attacked!

I guess you could make it without the pork roll – but why?

Originally posted 2010-02-11 13:13:00. Republished by Blog Post Promoter

2960. VENISON STEAKS with BACON POTATO CAKES and CASSIS

serves six

½ onion, diced
½ carrot, diced
25 grams butter
2 tablespoons flour
2 cups beef stock
1 sprig each parsley, thyme and rosemary
1 small bayleaf
¼ teaspoon freshly ground black pepper
1½ cups blackcurrants (frozen are fine)
¼ cup creme de cassis

Venison steaks
6 Denver leg-cut venison steaks
4 tablespoons olive oil

Bacon potato cakes
3 large agria or other starchy potatoes
100 grams butter
2 rashers bacon, finely diced
1 egg yolk
1 tablespoon thyme leaves, bruised

Cassis sauce: In a saucepan cook the onion and carrot in the butter for 2-3 minutes until the onion softens. Add flour and cook for 1 minute. Stir in beef stock, parsley, thyme, rosemary, bayleaf and pepper. Simmer gently for 10 minutes. Strain. Simmer the blackcurrants in the creme de cassis for about 10 minutes until they have softened and released their juice. Add the blackcurrants and juice to the sauce and simmer for 10 minutes or until the sauce has the consistency of pouring cream. Strain and season with salt and pepper.

Venison steaks: Remove venison from the fridge. Season meat with salt, pepper and the olive oil and leave covered for 30 minutes before cooking. Heat a frying pan until searingly hot and add the steaks. Cook for about 3 minutes, then turn. Cook second side for another 3 minutes. Set aside on a plate, covered for 5 minutes, before serving. This resting time will ensure the venison is lovely and tender.

Bacon potato cakes: Cook the potatoes in boiling salted water until tender. Drain. Thinly slice about 1-1½ potatoes. Cook these slices in half the butter until they are golden on both sides. Line 6 heavily buttered 12cm flan tins with an overlapping layer of the cooked potato slices. Mash the remaining potatoes. Pan-fry the diced bacon until crispy and beat into the potatoes with the remaining butter, egg yolk and thyme. Season with salt and pepper. Fill the flan tins with the mashed potato. Bake at 220ºC for 10 minutes. Turn out on to the centre of each plate as a base for the venison steaks.

bacon recipe courtesy of: Allyson Gofton, c/o PO Box 18350, Glen Innes, Auckland, New Zealand

Originally posted 2013-06-16 01:12:00. Republished by Blog Post Promoter

2711. BACON, EGG and CHICORY SALAD

serves four

7 oz. smoked rindless streaky bacon, diced
6 medium eggs
6 heads mixed red and green chicory
2 tablespoons chopped walnuts optional

Dressing
1 tablespoon cider vinegar
2 teaspoons English mustard
1 scant teaspoon caster sugar
sea salt
4 tablespoons walnut or hazelnut oil
3 tablespoons groundnut or vegetable oil

Fry the bacon in a large nonstick frying pan over a medium heat for 8-10 minutes, stirring frequently until golden, then drain on a double thickness of kitchen paper and leave to cool. At the same time, bring a medium-sized pan of water to the boil, gently lower in the eggs and simmer for 7 minutes. Drain the pan, refill with cold water and leave the eggs to cool.

Trim the heads of chicory and separate into leaves, discarding any damaged outer ones.

To make the dressing, whisk the vinegar, mustard, sugar and a little salt together in a medium-sized bowl, then gradually whisk in the oils a tablespoon or two at a time until combined into a thick, deep-yellow dressing. Give it another quick whisk just before serving.

Shell and halve the eggs, which should still be slightly runny in the centre. Arrange the leaves, bacon and eggs on a platter or individual plates, drizzling over the dressing as you go (you may have some left over). Scatter over the walnuts if wished and serve.

bacon recipe courtesy of: Annie Bell, Daily Mail Online, February 4, 2012

Originally posted 2012-10-10 08:53:00. Republished by Blog Post Promoter

2777. BLACKBERRY APPLE COBBLER with BACON-SAGE CRUST

yields twelve servings

2 cups fresh or frozen blackberries, stems removed
8 apples peeled, cored, cut into wedges
1/2 cup plus 3 tablespoons sugar
1 tablespoon lemon juice
freshly grated zest of 1/2 lemon
2 cups whole wheat pastry flour or all-purpose flour
pinch of salt
1 tablespoon baking powder
scant 1/2 cup unsalted butter
1 egg?
1/3 cup milk
4 slices bacon, cooked and crumbled into 1/2? pieces
2 fresh sage leaves, chopped very finely, or 1/4 teaspoon ground dried sage

Preheat oven to 425. Butter a 9 x 13 inch baking pan and set aside. Combine berries, apples, 1/2 cup sugar, lemon juice and lemon zest in the prepared pan. In a medium bowl, combine the flour, salt, baking powder and 1 tablespoon of the sugar.? Work in the butter with a pastry blender or your fingertips. Lightly beat the egg and milk together, and slowly but firmly (you don’t want too many strokes) stir into the flour mixture. Stir in the chopped bacon and sage. Knead lightly, sprinkling on a bit more flour as necessary to form a smooth dough. Break off portions of the dough and place them on top of the fruit in the pan, pressing and spreading the dough as you go. Cover the entire surface. Sprinkle remaining sugar over the dough and bake until well browned, 35-45 minutes. Serve immediately, with ice cream of course.

bacon recipe courtesy of: Cheryl Herrick, CrankyCakes, September 12, 2009 | adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins

Originally posted 2012-12-15 08:10:00. Republished by Blog Post Promoter

Corned Cornish Game Hen

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Some people buy new tech items, others buy the latest fashions, I used to buy records at midnight of the release date, but now if I see a novel cut of meat, I grab a few to give them a spin. We all have our curiosoities. When I saw cornish game hens, I grabbed them knowing I had seen them a few times, but always skipped by them. My initial thought included the grill as it is the only tool, besides the single gas hob, of heating them, but as I described my purchase to my older daughter, a new preparation came to mind, I would brine the game hen into corned Cornish game hen.

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The process was straight-forward. Make the brine. I used Ruhlman’s and Polcyn’s brine from Charcuterie. I adapted down the salinity by 1/2 because I knew that I was not going to boil the birds. The time spent in the brine was limited to 3 days because these are tiny little creatures  not some large plate of beef.

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After brining them, the birds were left to sit uncovered in the fridge to dry out of bit. Once dinner time came around, I did something about which I still feel odd. I mounted them on beer cans. Do not get it twisted. I like beer can chicken. I love it. However, the area in which you stick the can in far bigger on a chicken than a Cornish game hen. In this case, there was a bit of an issue where I needed a little elbow grease to get the birds to stay upright.

Once they went on the grill, most of my iffiness went away. The aroma of chicken fat hitting the coals is a great cure for most meat guilt. Any lingering guilt went away once the birds came off of the grill. The birds had the crispy skin, which oddly never got to a golden color, but crisped up nicely. The skin hid juicy, slightly pink flesh (due to the presence of curing salt) tasting of a combination of the sweet qualities of corned beef and grilled chicken.

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This started as a riff on the name of the bird but as I progressed through the process, it was clear how it was just an adaptation of a basic poultry brine. I am not a briner by nature, but given the results here, I may be moving in that direction.

Originally posted 2013-07-01 23:26:53. Republished by Blog Post Promoter

Puppies!! Snorglesnorglesnorgleaaaaaackk!

If you read the post below, thanks for sitting beside my imaginary therapy couch for a few minutes.? To show my appreciation, I give you puppy kisses:

Originally posted 2010-03-15 18:44:00. Republished by Blog Post Promoter