Thankin’ for Bacon – Veggie Side #2…

It’s Thankin’ for Bacon week and the table is starting to fill up!  We’ve got…

Bacon Apple Pie – Dessert
Bacon Wrapped Water Chestnuts – Appetizer
Spinach, Bacon and Onion Dip – Appetizer
Green Beans and Bacon Sauté – Veggie Side

and today we’ll add another vegetable to the table (you’ve got to have some variety you know).

Carrots with Country Bacon

Country bacon in this recipe refers to thick-sliced or wood-smoked bacon.

Ingredients

4 thick bacon slices
2 pounds carrots, peeled and diagonally sliced into 12 cups water
1/4 cup firmly packed light brown sugar
2 tablespoons butter or margarine
2 teaspoons chopped fresh thyme

Directions

Cook bacon in a large skillet over medium heat until crisp. Drain, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
Add carrots and next 3 ingredients to skillet. Bring to a boil. Cook over medium-high heat 30 to 35 minutes or until liquid is reduced to a glaze and carrots are tender.
Sprinkle with thyme and reserved bacon.

via myrecipes.com

Originally posted 2011-11-21 21:26:35.

Related Stories:November 20, 2011 — Thankin’ for Bacon – Veggie Side #1…March 5, 2013 — Thankin’ for Bacon – Stuffing & Potatoes…


Originally posted 2013-12-17 02:07:41. Republished by Blog Post Promoter

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

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

2472. OX CHEEKS with SNAILS, BACON and MUSHROOMS

serves six

For the ox cheeks
3 pairs of ox cheeks
1 medium onion
1 carrot
1 stick celery
1 head garlic
5 sprigs of thyme
1 pint red wine
1/4 pint port
5 pints beef or veal stock
flour

For the bacon and mushrooms
2 shallots
5oz (150g) button mushrooms
5oz (150g) baby onions
5oz (150g) snails
3 rashers of streaky bacon
handful of parsley, chopped
1oz (25g) butter

For the mashed potato
12.5oz (375g) peeled potatoes
12.5fl oz (375ml) water
1 teaspoon salt
2oz (50g) cream
2oz (50g) butter

Trim all skin and sinew off the ox cheeks

Roughly chop one onion, one carrot, half a head of garlic and one stick of celery. Place this in a heavy roasting pan along with the cheeks, thyme, red wine and port, making sure the beef is covered. Leave this to marinate in the fridge for a minimum of 24 hours, but the longer you can marinate, the better it will taste.

Remove the ox cheeks from the wine and pat dry with a paper towel. Season with salt and pepper. Lightly coat in flour and seal in a hot frying pan with a little oil until dark and golden in colour.

bacon recipe courtesy of: The Botanist, No.7 Sloane Square, London, SW1W 8EE England

Originally posted 2012-02-14 11:17:00. Republished by Blog Post Promoter

2914. ITALIAN WHITE BEAN, BACON and TORTELLINI SOUP

serves 4 to 6

1 tablespoon extra virgin olive oil
3 slices of bacon, chopped
2 shallots, chopped
3 carrots, peeled and chopped
3 garlic cloves, chopped
1 15-ounce can of cannellini beans, rinsed and drained
6 cups low-sodium chicken broth
1 9-ounce package cheese tortellini, fresh or frozen
1/8 teaspoon freshly ground black pepper

In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the bacon, shallots, carrot and garlic. Cook until the bacon is crisp, about 5 minutes, stirring occasionally. Add the beans and broth. Bring the soup to a boil over medium-high heat, then reduce to the heat to a simmer. Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or until just tender. Season with pepper and serve.

bacon recipe courtesy of: Teri, Make a Whisk, January 25, 2010; adapted from Giada De Laurentiis’s Everyday Pasta

Originally posted 2013-05-01 01:15:00. Republished by Blog Post Promoter

2887. RED WINE PINTO BEANS with SMOKY BACON

yields 8 to 10 servings

1/2 pound smoky bacon, diced
1 large onion, peeled and diced
2 celery stalks, diced
2 medium carrots, peeled and diced
4 garlic cloves, minced
2 large sprigs rosemary
1 pound dried pinto beans, soaked overnight
1 tablespoon coarse kosher salt, more to taste
2 cups dry red wine
extra-virgin olive oil, for serving (optional)
coarsely grated Parmesan, for serving (optional)
coarsely ground black pepper or red pepper flakes, for serving (optional)

In the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes. Stir in onion, celery, carrots, garlic and rosemary. Cook, stirring occasionally, until vegetables are tender, 5 to 7 minutes.

Drain beans and add to pot along with 1 tablespoon salt. Pour in enough water to just cover the beans (about 7 to 8 cups). Bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 minutes to 1 hour.

Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20 to 30 minutes.

Remove rosemary branches from bean pot and discard them. Pour wine into beans and bring to a simmer. Cook for 10 to 20 minutes longer to meld flavors and thicken broth to taste. Drizzle with olive oil and sprinkle with Parmesan, if desired; add more salt and black or red pepper to taste.

bacon recipe courtesy of: The New York Times Magazine, February 20, 2013

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

2753. OXTAIL and BARLEY SOUP with BACON

serves 4-6

3 tablespoons olive oil
3 slice bacon, chopped
4 lbs. oxtails, cut into 3-inch segments
2 carrots, chopped
1 stalk celery, chopped
1 onion, chopped
2 cloves garlic, chopped
1 can (14 oz.) diced tomatoes, with juice
4 cups beef stock
1 cup dry white wine
1 teaspoon salt
1 teaspoon dried marjoram
1/2 teaspoon five-spice powder (optional)
1/4 teaspoon freshly ground black pepper
2 cups water
1 cup pearl barley
1/4 cup minced fresh flat-leaf (Italian) parsley
croutons (recommended: garlic croutons)

In a large pot, heat oil over medium heat. Add bacon and saute until browned and crispy, about 5 minutes. Remove with a slotted spoon to a plate lined with paper towels. Set aside. Increase heat to medium-high and add half the oxtails, cut ends down, to the pot; let cook, undisturbed, until browned, about 8 minutes. Turn to brown the other end, then brown the sides. Remove with a slotted spoon to a warm plate. Repeat with remaining oxtails. Reduce heat to medium and add carrots, celery and onion to the pot; saute until softened, 3 to 4 minutes. Return the oxtails and any accumulated juices to the pot and add garlic, tomatoes with juice, stock, wine, salt, marjoram, five-spice powder (if using) and pepper; bring to a boil. Cover, reduce heat to low and simmer gently until meat is falling off the bones, about 2 hours. Meanwhile, in a saucepan, bring water to a boil over medium heat. Add barley and a pinch of salt; cover, reduce heat to low and simmer until tender, about 20 minutes. Remove oxtails from the pot with a slotted spoon and let cool slightly, then pick the meat from the bones. Discard bones. Skim the fat from the surface of the soup with a large spoon. Return meat to the pot and add reserved bacon; reheat, if necessary. Taste and adjust seasoning with salt and pepper, if necessary. Divide barley among heated bowls and top with soup. Garnish with parsley and croutons.

bacon recipe courtesy of: 300 Sensational Soups by Carla Snyder and Meredith Deeds, 2008, pp. 166-167

Originally posted 2012-11-21 14:10:00. Republished by Blog Post Promoter