2894. SALSIFY and BRUSSELS SPROUTS with BACON and LEMON CREAM

serves 4-6?

2 tablespoons grass-fed butter?
2 lbs Brussels sprouts, quartered
2 cups salsify root, peeled and thinly sliced on the bias (diagonal)?
1/2 cup shallots, thinly sliced
2 cloves garlic, minced?
4 strips uncooked bacon, chopped?
1/2 cup broth (or water)?
1/2 teaspoon sea salt?
1/4 teaspoon black pepper?
1 teaspoon red pepper flakes?
Juice of 1 lemon (about 1/4 cup)?
1/2 cup organic sour cream
pinch salt?

In a large skillet heat butter over medium flame. Add butter and melt. Add sliced salsify to the pan and cook 3-5 minutes, stirring frequently, until becoming slightly browned. Add bacon and shallots to the pan. Cook 5 more minutes until the bacon begins to get about halfway “done.” Add the Brussels sprouts and garlic and saute 2-3 more minutes to brown edges. ?

Add broth and salt, pepper and red pepper flakes. Cover and turn to low; let simmer 5-10 more minutes until sprouts begin to soften and the liquid has reduced by at least half.?

While the veggie mixture is cooking, whisk the lemon juice, sour cream and pinch of salt together in a small bowl.

Add the lemon cream to the pan and stir to coat the vegetables. Cook 2-3 more minutes to let the sauce heat and thicken. Serve hot, garnished with a pinch of red pepper flakes.

bacon recipe courtesy of: Laura, Rising Moon Food, Portland, Oregon, January 14, 2013

Originally posted 2013-04-11 01:20:00. Republished by Blog Post Promoter

3029. BRUSSELS SPROUTS with BACON and RAISINS

makes four servings?

1 teaspoon olive oil?
2 thick slices bacon?
4 cups brussels sprouts (about 1 pound), trimmed, halved
Kosher salt and freshly ground black pepper?
1/4 cup golden raisins?
1 medium shallot, finely chopped?
1 tablespoon unsalted butter?
1/2 cup low-salt chicken broth?
2 tablespoons apple cider vinegar

Heat oil in a large heavy skillet over medium heat. Add bacon and cook, turning occasionally, until crisp, about 5 minutes. Using tongs, transfer bacon to paper towels to drain. Let cool. Coarsely crumble. (Make sure crumbled bacon is unreachable by children, or it will disappear before you need it again.)

While bacon cools, add brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5–7 minutes. Reduce heat to low and add raisins, shallot, and butter; cook, stirring often, until shallot is soft, about 3 minutes. Add broth to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1–2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.

bacon recipe courtesy of: Jenny Rosenstrach & Andy Ward, Bon Appétit

Originally posted 2013-08-24 01:16:00. Republished by Blog Post Promoter

3010. BACON and BLUE BRUSSELS SPROUTS with POMEGRANATE

makes 4 side dish servings

4 slices uncooked bacon, diced
2 shallots, thinly sliced
4 cups Brussels sprouts, halved
Salt and pepper
1/4 cup blue cheese crumbles
1/4 cup pomegranate arils?

In a large sauté pan, cook the bacon pieces over medium-high heat, stirring frequently until just beginning to crisp. Add in the shallots and stir to incorporate before adding in the Brussels sprouts. Sprinkle lightly with a pinch of salt and pepper. Cook for 8-10 minutes, stirring occasionally, until Brussels sprouts are golden brown around the edges and on the flat side. Sprinkle 2 tablespoons of water over the top and stir until the water is absorbed into a natural sauce.?

Remove the pan from the heat. Stir in the blue cheese. Pour the sprouts into the serving dish. Sprinkle with pomegranate arils and serve immediately.


bacon recipe courtesy of: Shaina Olmanson, Food for My Family, December 13, 2012

2893. WARM BACON, BURDOCK ROOT and BRUSSELS SPROUTS SALAD with GOLD BEETS and RADICCHIO

3 gold beets3 cups water
2 tablespoons unsalted butter
8 pieces all natural pork bacon
2 large burdock root
kosher salt
freshly ground pepper
about 1 lb brussels sprouts, or 1 large stalk’s worth, trimmed and halved
1/2 small radicchio, cored, quartered and sliced

Start by trimming the beets and placing in a pot with the 3 cups of water. bring to a boil and then simmer for 15-20 minutes or until tender. when finished, drain, reserving the liquid, and setting the beets aside. Once at room temperature peel off and discard the skins.

Heat butter in a large saute pan, and cook the bacon until just crispy – about 2 to 3 minutes a side over medium heat. While the bacon is cooking, peel the burdock root and chop into small pieces. once the bacon is cooked, remove from the pan and set aside to cool.

With the heat still on medium, add the chopped burdock root to the pan with bacon grease and cook for about 3 minutes or until sides become slightly brown. Add the beet-water and brussels sprouts (cut-side down) with a sprinkling of salt and pepper. Cook for 2 to 3 minutes, then cover and cook an additional 5 minutes. Remove cover, flip the brussels sprouts, stir, then cover again and cook 5 more minutes.

Meanwhile, place the sliced radicchio in a large bowl. Cube the peeled beets and add to the bowl. slice the bacon and add that to the bowl as well.

Remove the cover from the saute pan, flip sprouts once again, and cook (uncovered) for 5 minutes. By this time all the liquid should be absorbed. Click off the heat, and add the sprouts and burdock root to the bacon, beet, and radicchio mix. Toss well, adding salt and pepper to taste.

bacon recipe courtesy of: Meg Clark, moderncity, December 19, 2012

2832. PUMPERNICKEL PIZZA with BRUSSEL SPROUTS and BACON

serves 4

1/2 recipe pumpernickel pizza dough (recipe below)
6 to 8 ounces thick-cut bacon, cut into 1-inch pieces
2 cups trimmed and thinly sliced Brussels sprouts, about 1/2 pound
8 ounces fresh mozzarella, thinly sliced

Pumpernickel Pizza Dough
makes 8 individual pizzas
1/2 cup warm water and 1 1/4 cup tap water
1 envelope (2 1/4 teaspoons) active dry yeast
2 tablespoons extra-virgin olive oil
2 tablespoons cocoa powder
2 teaspoons instant coffee
2 tablespoons molasses
4 cups bread flour
1 tablespoon caraway seeds
2 teaspoons salt
Cornmeal for baking sheets

Measure 1/2 warm cup water in a 2-cup measuring cup. Whisk yeast into water; let stand until it bubbles, about 5 minutes. Measure in remaining 1 1/4 cups water (for 1 3/4 cups total) and oil to yeast mixture; whisk in cocoa powder, coffee, and molasses. Meanwhile, pulse flour, caraway seeds and salt in a large food processor fitted with a steel blade. Pour liquid ingredients over flour mixture; pulse to form a rough soft ball. Continue to process until dough is smooth and satiny, about 30 seconds longer. Turn dough onto a floured work surface and knead a few seconds to form a smooth ball. Place in a vegetable cooking spray-coated bowl and cover with plastic wrap. Let rise to double in size, 2 to 3 hours.

Pizza: Prepare and stretch dough as directed above. Adjust oven rack to lowest position and heat oven to 500 degrees. Meanwhile, fry bacon in a large skillet over medium-high heat until partially rendered, 3 to 4 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon renderings and return skillet to burner. Add Brussels sprouts to empty skillet; stir-fry until just wilted, about a minute. Turn off heat. Top each stretched pizza dough with a portion cheese, then Brussels sprouts, and finally bacon. Bake until crust is crisp and has darkened in color, about 12 minutes. Remove from oven; grate with Parmesan and serve.

bacon recipe courtesy of: Maggy Keet, Three Many Cooks, March 14, 2012

2800. BRUSSELS SPROUTS with BACON and MISO-MUSTARD

serves four

For the Brussels Sprouts:
3 slices of bacon, cut into 1/2 inch bits
20–24 small Brussels sprouts, trimmed and cut in half lengthwise
1 tablespoon bacon fat, plus more to toss
Kosher salt
freshly ground black pepper
grated Parmesan cheese

For the Miso-Mustard:
1 tablespoon Dijon mustard
3 tablespoons rice wine vinegar
3 tablespoons white miso

Cook bacon in a large frying pan or skillet over medium-low heat until golden and crispy. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Reserve bacon fat.

Place halved brussels sprouts in a medium sized bowl and toss gently with a small drizzle of bacon fat. The halves should be glistening with (not drowning in) the bacon fat.

Warm 1 tablespoon of bacon fat in the same large frying pan or skillet over medium heat. Once the fat starts to shine a bit, swirl around the pan to coat the entire surface. Test the heat by placing one sprout cut side down in the pan. You should hear a slight sizzle. Anything more and the pan is too hot. You don’t want the sprouts to burn on the outside before their insides finish cooking. Working quickly, place the rest of the sprouts cut side down in the pan in a single layer. Do not try to overcrowd the sprouts. They can be touching; however, any sprouts that do not fit in the single layer, save for another batch or another use. Season with a pinch of kosher salt and cover.

Let the brussels sprouts cook for approximately 5 minutes. The flat bottoms should be slightly golden and the sprouts should be tender. Test for tenderness by spearing one of the sprouts with a fork. If the fork goes in and out with minimal resistance, the sprouts are cooked through. If you find your sprouts are not quite done, cover and let cook for an additional 1 – 2 minutes. I like to take a moment and move some of the darker golden brussels sprouts from the center of the pan to the outside and the barely colored sprouts from the outside in.

Once tender, uncover and turn up the heat from medium to medium-high. Cook the brussels sprouts until the flat bottoms are deeply golden and caramelized. Using a spatula, flip the sprouts so the rounded sides can get a little color. Season with additional kosher salt and freshly ground black pepper. Finish with a heavy dusting of grated Parmesan cheese.

To make the miso-mustard, combine Dijon mustard, rice wine vinegar and white miso in a small bowl. Stir or whisk until smooth.

Transfer sprouts to a large plate. Top with crispy bacon and serve with miso-mustard.

bacon recipe courtesy of: Brandon Matzek, Kitchen Konfidence, San Diego, December 10, 2012

2726. PAN-SEARED DUCK BREAST with GNOCCHI, SALSIFY, BRUSSEL SPROUTS, HOUSE-CURED BACON and RED WINE REDUCTION

yields 2-4 servings

2 duck breasts
4-6 salsify (if unavailable, use parsnips)
1 lemon
8 Brussels sprouts
2 slices thick-cut bacon (house cured preferably)
1 cup duck or chicken stock (home-made if possible)
1/2 cup red wine (merlot works well)
1/2 cup sherry vinegar
5 ounces butter (divided into: 2 ounces, 2 ounces, 1 ounce)
1/3 cup flour
1/3 cup semolina flour
1/2 cup water (plus 1 gallon for boiling)
2 eggs
Kosher salt
Black pepper
1 bunch fresh thyme
1 bunch flat-leaf Italian parsley

Bring 1 gallon of water to boil in a pot, preheat an oven to 450 degrees Fahrenheit.

Chop 1 tablespoon of parsley and 1 teaspoon of fresh thyme. Boil 1/2 cup of water in a sauce pot with fresh herbs, add a pinch of salt, 2 ounces of butter and wait for it to melt. Add flours and cook for 2 minutes, transfer to a kitchen aid mixer with paddle attachment. Mix for 1 minute, add eggs, mix 1 more minute until smooth. Transfer batter to a pastry bag and pipe long lines onto a sheet pan dusted with flour. Cut gnocchi into 1 inch pieces. Cook in boiling water for 2-3 minutes until doubled in size. Drain, cool under cold water and reserve.

Score diagonally across the breasts (hatch marks) making sure not to penetrate into the meat, only the skin and season breasts with salt and pepper and place skin side down in a oven safe skillet. Render fat and crisp skin over med-low heat, about 10-15 minutes. Remove fat from the pan twice during this process. Reserve. Throw in 5 sprigs of fresh thyme and place in the oven to finish cooking (about 4 minutes for medium temp, and 10 minutes for well done). Remove from the oven and flip breasts over to briefly cook the other side, about 1 minute. Remove and let duck rest for 10 minutes.

Cut bacon in to cubes and render in a skillet until browned. Remove and save for garnish.

Peel salsify and place in water with the squeezed lemon until ready to cut. Thinly slice the salsify on a mandolin and sauté pan with reserved duck fat until cooked, but still crisp, remove and reserve.

Blanch Brussels sprouts in boiling water for 3 minutes. Remove and shock in ice water. Peel outer leaves and reserve, discard the centers.

Reduce red wine and sherry vinegar in a sauce pot until glossy, add duck stock reduce again until slightly thickened, add butter last minute, season with salt, reserve.

Heat a sauté pan over med-high heat and add 1 ounce of butter. Sauté gnocchi until browned on all sides. Add salsify and Brussels in the sauté pan with a splash of chicken stock, season and reduce until no liquid remains. Slice duck breast into 1/4 inch pieces and plate with vegetables and gnocchi. Pour sauce around.

bacon recipe courtesy of: Joel Gargano, Rocco’s Dinner Party, Season 1, Episode 2 (Signature Dish, Winner), Bravo TV