3067. CREMINI MUSHROOM, BACON and SHALLOT CRUSTLESS QUICHE

yields 1 (9-inch) quiche, 6 to 8 servings

8 thin slices bacon, about 6 ounces
4 tablespoons unsalted butter
1 pound cremini mushrooms or a combination of cultivated and wild mushrooms, trimmed, cleaned, thinly sliced
1/2 teaspoon kosher salt, plus more for seasoning
6 medium shallots, finely chopped, about 1/2 cup
1 clove garlic, chopped
2 tablespoons minced flat-leaf parsley
2 tablespoons freshly grated Parmesan cheese
2 cups half-and-half
2 large eggs
2 large egg yolks
Freshly ground black pepper
Generous pinch freshly grated nutmeg
4 ounces grated Gruyere or Swiss cheese, about 1 cup
2 tablespoons snipped fresh chives?Preheat oven to 350 degrees F. Cook the bacon in a medium skillet, over medium-high heat until just crisp. Transfer to paper towels to drain. Discard all but 2 tablespoons of the fat in the pan. Add 2 tablespoons butter, the mushrooms and 1/2 teaspoon salt. Cook, stirring over medium heat, until the mushroom juices evaporate, about 7 to 10 minutes. Add the shallots and cook until tender and mushrooms are golden, about 3 minutes more. Add the garlic and parsley. Remove from heat, cool slightly.

Brush a 9-inch glass or ceramic pie pan with the remaining butter and sprinkle evenly with the grated Parmesan. Place pan on a baking sheet. Scatter half the Gruyere into the pan and crumble the bacon on top. Add 3/4 of the mushrooms, then the remaining cheese.

Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg to taste. Pour the custard over the fillings. Top with remaining mushroom mixture and sprinkle with chives.

Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

bacon recipe courtesy of: Food Network Kitchens, Food Network, 2009

Originally posted 2013-10-01 01:24:00. Republished by Blog Post Promoter

NYC’s Best Sandwiches

Grubstreet has a list of the 101 Best Sandwiches in New York. And no surprise, many of these are pork sandwiches! There are so many in fact that I decided to choose a mere 10 from the list that I would like to try in the next year or so. From the bottom of the list up, here are my picks:
100. The Elvis – Peanut Butter & Co.
83. Ham & Cheese – Char No. 4
56. Bacon & Marmalade – Prune
53. PMB (pancetta, mango & basil) – Sullivan St. Bakery
43. Bacon, Egg & Lettuce – BKLYN Larder
39. Bacon, Egg & Cheese – Prime Meats
32. BLT – Frankie’s Sputino
26. Country Ham Biscuit – Egg
22. Grilled 3-Cheese with House-smoked Ham – The Breslin
13. Croque Monsieur – Bar Boulud
I think I’ll start with number 53! A lot of these picks are based on me already loving particular restaurants or wanting to try ones I haven’t. There is lots of porky goodness on the list besides these. What are your favorites? Any sandwiches that you think are missing? I think Bierkraft’s Serrano should have been very high on the list. And are ice cream sandwiches not considered? Because Xie Xie’s 1000 Year Old Ice Cream Sandwich would easily top my list!

Originally posted 2010-06-01 07:57:00. Republished by Blog Post Promoter

Bacon Boutique – Scarf and Gloves

It’s starting to get chilly here in Michigan, time to break out the cold weather gear.

Scarfs and gloves go together like bacon and eggs, so it’s only fitting that the world should now have a bacon & eggs scarf and glove combo!

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Practical, stylish and oh so yummy looking! 😉  You even get your choice of three colors

Created by kungfumonkeyrobot. You can get your own set over at Etsy for just $23.85 *!!  That my friends is a steal!

(Scarf and gloves sold separately for $15 / $8.25 respectfully)

Originally posted 2009-11-12 10:00:32.

Related Stories:June 21, 2014 Bacon Boutique – Bacon Scarf…November 15, 2012 Bacon Boutique – Fou Lard…


Originally posted 2014-07-29 02:14:54. Republished by Blog Post Promoter

Review: Marlow & Sons

Brunch at Marlow & Sons on Broadway and Berry in South Williamsburg.Home-made biscuits with bacon egg & cheese:

Originally posted 2010-04-26 15:30:00. Republished by Blog Post Promoter

3053. PUFFBALL, LOBSTER MUSHROOM and BACON FRITTATA

serves 6-8

1 1/2 cups puffballs, halved or quartered if large
1 heaping cup lobster mushrooms, sliced (discard any brown-fleshed pieces)
1 tablespoons bacon fat
1 tablespoons butter
salt
several pinches Herbes de Provence
7 medium eggs (5-6 jumbo)
1/2 cup whole milk
1 cup cheddar cheese, grated
6 strips maple bacon, cooked until firm and roughly chopped
1/2 onion, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Herbes de Provence

Preheat oven to 375 F. In a frying pan on low medium heat, sauté puffballs and lobster mushrooms with bacon fat, butter, salt, and several pinches Herbes de Provence. Cook until mushrooms are soft throughout, and begin to turn a caramel golden brown, at least ten minutes. Set aside. Heat an oiled cast iron skillet (9-10?) over low medium heat. Add additional butter, bacon fat, or olive oil to coat the pan if needed. In a large bowl, whisk eggs and milk, two minutes. And the reserved mushrooms. Add cheese, bacon, onion, salt, pepper and Herbes de Provence, and mix well. Pour mixture into cast iron skillet when it is heated, and cook for 5-7 minutes. Occasionally run a spatula across the bottom of the pan in a figure-8 motion, to prevent the egg mixture from sticking, and to more quickly distribute heat. When mixture starts to bubble through to the top (about the same time that a turn of the spatula reveals a large chunk of cooked egg), transfer pan to the oven. Bake for 12-16 minutes more, until frittata is cooked through. Remove from oven, and allow to cool slightly before serving.

bacon recipe courtesy of: Emma, of agates and madeleines, September 24, 2012

Originally posted 2013-09-17 01:49:00. Republished by Blog Post Promoter

Bacon Baskets with Eggs plopped in them

As? you may have noticed, bacon can be made into anything. So the culinary geniuses over at Stacey Snacks decided to take bacon, combine it with a cupcake tin, plop an egg right smack in the center and bake away (of course instructions are better when you read the site).
I bet I can eat like 10.3 of these, operate heavy machinery then pop and lock to the sounds of an alien laser battle under Earth’s oceans while juggling flaming chainsaws… Yes, these are that bad assed.

Btw… sorry for the lack of posts! and thanks geeknik for the heads up on this. 🙂

Originally posted 2009-10-26 14:26:00. Republished by Blog Post Promoter

3033. OMELETS with POTATOES, BACON and FRESH CHIVES

makes two servings???1/2 pound small boiling potatoes6 large eggs?1/3 cup plus 1 tablespoon chopped fresh chives?1 teaspoon salt?3/4 teaspoon ground black pepper?4 bacon slices, coarsely chopped?butter (optional)??Cook potatoes in pot of boiling salted water until tender, about 30 minutes. Drain. Cool slightly. Peel, halve, and thinly slice potatoes.?Whisk eggs, 1/3 cup chives, salt, and pepper in bowl. Cook bacon in 10-inch nonstick skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels. Reserve 1 tablespoon drippings in skillet; pour remainder into cup. Return skillet to medium heat. Add half of egg mixture; stir with back of fork until edges begin to set. Cook without stirring until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes. Spoon half of potatoes and bacon down center of omelet. Fold both sides of omelet over filling; slide out onto plate. Repeat with remaining egg mixture, potatoes, and bacon, adding more bacon drippings or butter to skillet if necessary. Garnish omelets with 1 tablespoon chives.??bacon recipe courtesy of: Janet Fletcher, Bon Appétit

Originally posted 2013-08-28 01:21:00. Republished by Blog Post Promoter