6 strips bacon, chopped 2 tablespoons butter 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup flour 28 oz can diced tomatoes 1.5 cups chicken or vegetable stock 1 bay leaf 1 teaspoon coarse ground black pepper 2 teaspoons sugar 3/4 cup heavy cream 1 cup finely grated cheddar cheese (optional) salt, to taste Heat up a big soup pot over medium heat and add the bacon. Cook, stirring occasionally, until crisp, about 10 minutes. Remove the bacon with a slotted spoon to a paper towel, but leave the bacon fat in the pan and add the butter. Add the onion and celery and cook for 5 minutes over medium heat. Add the flour and cook, stirring frequently for 3 minutes. Add the diced tomatoes,chicken stock, bay leaf, black pepper, and sugar. Bring to a boil, reduce to a simmer, and cook for 30 minutes, giving the bottom of the pan a good scrape every 5 minutes (since there’s flour in here and that will want to burn). Add the heavy cream to cool the soup slightly, remove the bay let, then blend up all of the soup in small batches (be careful when blending hot liquids, if you add too much to the blender it might explode). Strain the blended soup through a fine meshed sieve, and return the strained liquid to a pot set over medium heat. Add the cheddar, if using, heat until warmed, then make any necessary salt adjustments, to taste. Serve with the crumbled bacon on top.
300-400 gram piece of streaky smoked or unsmoked unsliced bacon vegetable or corn oil for deep frying 100-150 grams of crab apple or apple sauce
Put the piece of bacon in a saucepan, cover with water and bring to the boil then drain off the water and add some fresh cold water. Bring to the boil and simmer for about an hour or so until the meat is very tender. Either leave to cool in the liquid or remove and leave to cool on a plate. Once cool cut the bacon into 2cm cubes. Preheat about 8cm of oil to 160-180C in a large thick-bottomed saucepan or electric deep fat fryer. Deep fry the bacon cubons for 3-4 minutes, turning the pieces with a slotted spoon while they are cooking, until crisp then transfer on to some kitchen paper. Spoon blobs of apple sauce on to a serving dish, skewer the bacon cubons and place on the apple.
bacon recipe courtesy of: The Independent, Independent Print Limited, 2 Derry Street, London W8 5HF, December 4, 2010
Man Candy is a perfectly sweet, perfectly spicy, perfectly umami indulgence. As soon as it crosses the plane of your lips it will hit those sweet tastebuds, invoking a feeling of happiness. Almost simultaneously, your tongue will be tingled with the moderate spicy flavor, which is immediately smoothed out by the savory texture of jah’s […]
In anticipation of St. Patrick’s Day, Bobby Flay was on “The Early Show” this morning with his spin on traditional corned beef and cabbage. Of note, his liberal use of bacon!
In fact his strategy of cooking the corned beef directly in bacon fat is something I think I am going to be trying when I cook up my next filet at the house…I’ll let you know how that works out.
Anywho, back to Bobby’s recipe. I was going to post but I fear the wrath of CBS Corporation so instead here is the video (which they allow to be embedded) and you’ll have to click on through for the recipes.
Watch CBS News Videos Online
Originally posted 2010-03-15 13:31:46.
Related Stories:June 9, 2013 — Happy St. Patrick’s Day – Irish Glazed Bacon…July 14, 2010 — Better with Bacon – Tomato and Bacon Guacamole
1 slice of bacon, cut into small pieces 2 ramps, trimmed and cleaned 2 eggs, lightly beaten salt and pepper to taste 4 spears asparagus, cleaned, trimmed and blanched 2 tablespoons goat cheese, crumbled
Cook the bacon in a pan over medium heat until crispy, about 8-10 minutes. Meanwhile chop the white parts of the ramps and slice the green parts thinly. Add the white parts of the ramps to the pan and saute for a minute. Reduce the heat to medium-low. Season the eggs with salt and pepper and pour them into the pan and top with the greens of the ramps, the asparagus and the goat cheese. Cook without disturbing until the eggs have set, about 2-4 minutes. Slide the omelette out of the pan and enjoy.
bacon recipe courtesy of: Kevin Lynch, Closet Cooking, May 28, 2011
2 tablespoons olive oil, 2 turns of the pan 1/3 pound lean, thick cut bacon, diced 1 small onion, chopped 4 cloves garlic, chopped 4 to 6 ears fresh sweet corn on the cob, kernels scraped 2 tablespoons thyme, chopped 1 cup chicken stock 1/2 cup Mascarpone cheese black pepper, espelette or cayenne pepper, to taste 1 pound egg tagliatelle or fettuccine chopped flat-leaf parsley and chives grated Parmigiano-Reggiano, for serving
Bring a large pot of water to a boil. Heat olive oil over medium high heat in large skillet, add bacon and crisp. Remove to a plate; add onions to the drippings and reduce heat a bit. Cook to soften then add garlic, corn and thyme; cook until corn just begins to lightly brown. Add stock, bring to a bubble and reduce a minute or so. Stir in mascarpone cheese and reduce heat to low. Salt boiling water and cook pasta to al dente. Add a ladle of starchy cooking water to the sauce, drain pasta and add to pan. Toss with corn sauce, bacon and a handful of cheese. Toss vigorously to combine and serve in shallow bowls with parsley and chives on top; pass extra cheese at table.
bacon recipe courtesy of: Rachael Ray, Rachael Ray Show, July 19, 2013