3008. BACON, CORN and MASCARPONE TAGLIATELLE

yields four servings

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

Originally posted 2013-08-03 01:04:00. Republished by Blog Post Promoter

2861. YOGURT PASTA with BACON and SNAP PEAS

serves 4-6

1 pound pasta (bow tie, penne or spiral pasta works great)
One 16-ounce package (454 grams) frozen sugar snap peas
2 teaspoons (10 ml) olive oil
4 slices (175 grams) thick-cut bacon
1 cup (247 grams) plain 2% (reduced fat) Greek yogurt
3/4 cup (84 grams) freshly grated Parmigiano-Reggiano cheese, plus more for serving
Kosher salt and freshly ground pepper
1/4 to 1/2 cup reserved pasta water (reserve before draining cooked pasta)
Juice of one lemon
Freshly chopped chives

Bring a large pot of salted water to the boil. Set a timer for three minutes LESS than the cooking time suggested on the pasta box then add pasta. Once the timer goes off, add frozen sugar snap peas and cook until pasta is cooked (pasta should be firm, not hard). Reserve about 1/2 a cup of the boiling pasta water then drain pasta and snap peas. (The pasta water will be used later to help make the sauce).

Meanwhile, slice bacon into 1/4-inch pieces. Then, heat olive oil over medium heat then add bacon pieces and cook, stirring occasionally until the fat renders from the bacon, is bubbling and the bacon becomes crisp.

Depending on how much bacon fat has rendered, you might want to remove a tablespoon or two – just make sure about two tablespoons are left in the pan.

Remove pan from heat, and then add the drained pasta and snap peas. Spoon Greek yogurt, and the 3/4 cup of cheese on top. Pour about a 1/4 cup of the reserved pasta water over the yogurt then use tongs or two spoons to toss everything together. If the sauce seems too thick, add more pasta water. Finish the sauce by adding the juice of one lemon and season with a little salt and pepper then toss well.

To serve, transfer to bowls and serve topped with extra cheese and fresh chives (if desired).

If the pasta has cooled down too much, cook over low heat, tossing, until the sauce re-coats the pasta and then serve.

bacon recipe courtesy of: Adam and Joanne Gallagher, Inspired Taste, September 10, 2012

Originally posted 2013-03-09 01:03:00. Republished by Blog Post Promoter

2995. SEARED BROCCOLINI with BACON and PARMIGIANO

serves four?

2 bunches broccolini (about 1 lb. total)?
2 thick slices bacon, sliced crosswise about 1/4 inch wide?
Kosher salt?
2 tablespoons extra-virgin olive oil; more as needed?
1 teaspoon fresh lemon juice ?
1/2 teaspoon ground piment d’Espelette?
1/4 cup freshly grated Parmigiano-Reggiano

In a large pot fitted with a steamer basket, bring about 1/2 inch of water to boil over high heat. Add the broccolini, cover, and steam until just tender, 6 to 7 minutes. Transfer to a large towel-lined baking sheet and let cool briefly; then pat very dry with another towel. In a 12-inch skillet, cook the bacon over medium heat, stirring frequently, until golden, about 5 minutes. Use a slotted spoon to transfer the bacon to a small bowl, leaving the fat in the pan. Increase the heat to medium high and arrange half of the broccolini? in a snug single layer in the skillet, making sure all have good contact with the bottom of the pan. Sprinkle with 1/4 tsp. salt. Let cook undisturbed until browned in spots, about 1-1/2 minutes. Transfer to a serving platter. Add 1 tablespoon of the olive oil to the skillet and sear the remaining broccolini, sprinkling it with another 1/4 teaspoon salt. Return the first batch of broccolini to the skillet. Sprinkle with the bacon, lemon juice, chile, and the remaining 1 tablespoon of olive oil. Toss well to combine and remove from the heat. Sprinkle with the Parmigiano, quickly toss to combine, and transfer to the serving platter. Serve immediately.

bacon recipe courtesy of: Dabney Gough, Fine Cooking, Issue 113

Originally posted 2013-07-21 01:07:00. Republished by Blog Post Promoter

Low Calorie 5:2 Diet Friendly Cauliflower Cheese with #Bacon

Reblogged from http://www.london-unattached.com (see below for author info)

Gentle Food for a 5:2 Diet Fast – Low Calorie Cauliflower Cheese:

I have the tummy bug that is sweeping the country.  I’m not a good invalid and the internet has really not helped my cause one little bit.  Now instead of just sleeping off whatever hits me, I google.  And then I have a wildly creative interpretation of my symptoms.  A headache turns into a brain tumour, a stomach bug into acute appendicitis or a perforated ulcer and the aches and pains of a flu bug might just be arthritis.   Google should come with an illness search blocker.  Meanwhile, I am still following the 5:2 diet and the tummy bug messed up this week’s plans completely.  Although I was a bit hungry today,  I couldn’t face my normal fast day spicy food.  And actually I didn’t really want to leave the house either.  All would have been easy if I liked eggs – I’d have feasted on scrambled egg.  But, when my tum is a bit delicate eggs are pretty low on my own personal wish list.  Probably because my mother always used to try to serve them to us as children if we were poorly.

Creamy Cauliflower cheese with Bacon

I did have a cauliflower though.

And, thanks to my trip to Essex, some wonderful Wicks Manor Farm bacon.

The makings of a suitable invalid feast!

Low Calorie Cauliflower Cheese with Bacon 5:2 Friendly

print.pngPrint recipe

Print with main photo

Print text only

Low Calorie Cauliflower Cheese with Bacon 5:2 Friendly

Serves
1

Prep time
15 minutes

Cook time
15 minutes

Total time
30 minutes

Allergy
Milk

Meal type
Lunch, Main Dish

Misc
Serve Hot

Ingredients

150ml 1% milk
1 thin slice Back Bacon
1/2 small Cauliflower
15g Lightest philadelphia
10g Parmesan cheese
1 teaspoon Cornflour
1 teaspoon Vegetable stock powder
1/2 teaspoon Dijon mustard

Directions

Step 1
Steam the Cauliflower until just al dente (about 10 minutes). If you prefer, break up into florettes and reduce the cooking time accordingly. Drain and put to one side

Step 2
Put most of the milk into a pan and start to heat through. Whisk the cornflour, philadelphia, stock powder, mustard and remaining milk together and then whisk into the milk-pan.

Step 3
Bring the mixture to the boil whisking all the time till it thickens just to double cream thickness. Meanwhile pre-heat the oven to 170c

Step 4
Put the cauliflower into a baking dish and pour over the sauce. Snip the bacon into 1cm pieces and scatter over the cauliflower. Top with the grated parmesan and put in the oven for 15 minutes.

Step 5
Serve

Note

This recipe can easily be made vegetarian by omitting the bacon and adding a little more cheese.

Now, some of the concepts of cooking for the 5:2 diet also make this dish work well as invalid food.  The cheese sauce has no butter or oil, a tiny amount of lightest philadelphia cream cheese and flavour is added with some very lean back bacon, mustard and vegetable stock powder.  That makes for a very light and easily digested dish.  It also means the dish is low calorie.

If I’d been feeling a little better I might have dressed this up with some chopped parsley or served it with a pretty salad.  But as it was, this was great comfort food.  Low hassle and low calorie.

5-2 Diet Cauliflower Cheese

What do you make for yourself as invalid food?

?

timthumbFiona Maclean is a London Marketing Consultant, Foodie and More. Writing for her chic city and owner of http://www.london-unattached.com where I reblogged this wonderful post from. Thanks to Triberr.com

Related articles

Roasted Cauliflower & Goat Cheese Soup (bewhatwelove.wordpress.com)
Cauliflower Mac and Cheese (girlfriendscoffeehour.com)
Cauliflower Casserole – The Exceptional EA in the Kitchen (exceptionalea.com)
Sunday Night Gluten-Free Cauliflower Cheese (tabithasglutenfreedishes.com)
Cauliflower Mac and Cheese (theperkyprimal.wordpress.com)
Twice-Cooked Greek Cauliflower Recipe with Feta, Green Onions, and Dill (kalynskitchen.com)

The post Low Calorie 5:2 Diet Friendly Cauliflower Cheese with #Bacon appeared first on BACON PORN.

Low Calorie 5:2 Diet Friendly Cauliflower Cheese with #Bacon

Reblogged from http://www.london-unattached.com (see below for author info)

Gentle Food for a 5:2 Diet Fast – Low Calorie Cauliflower Cheese:

I have the tummy bug that is sweeping the country.  I’m not a good invalid and the internet has really not helped my cause one little bit.  Now instead of just sleeping off whatever hits me, I google.  And then I have a wildly creative interpretation of my symptoms.  A headache turns into a brain tumour, a stomach bug into acute appendicitis or a perforated ulcer and the aches and pains of a flu bug might just be arthritis.   Google should come with an illness search blocker.  Meanwhile, I am still following the 5:2 diet and the tummy bug messed up this week’s plans completely.  Although I was a bit hungry today,  I couldn’t face my normal fast day spicy food.  And actually I didn’t really want to leave the house either.  All would have been easy if I liked eggs – I’d have feasted on scrambled egg.  But, when my tum is a bit delicate eggs are pretty low on my own personal wish list.  Probably because my mother always used to try to serve them to us as children if we were poorly.

Creamy Cauliflower cheese with Bacon

I did have a cauliflower though.

And, thanks to my trip to Essex, some wonderful Wicks Manor Farm bacon.

The makings of a suitable invalid feast!

Low Calorie Cauliflower Cheese with Bacon 5:2 Friendly

print.pngPrint recipe

Print with main photo

Print text only

Low Calorie Cauliflower Cheese with Bacon 5:2 Friendly

Serves
1

Prep time
15 minutes

Cook time
15 minutes

Total time
30 minutes

Allergy
Milk

Meal type
Lunch, Main Dish

Misc
Serve Hot

Ingredients

150ml 1% milk
1 thin slice Back Bacon
1/2 small Cauliflower
15g Lightest philadelphia
10g Parmesan cheese
1 teaspoon Cornflour
1 teaspoon Vegetable stock powder
1/2 teaspoon Dijon mustard

Directions

Step 1
Steam the Cauliflower until just al dente (about 10 minutes). If you prefer, break up into florettes and reduce the cooking time accordingly. Drain and put to one side

Step 2
Put most of the milk into a pan and start to heat through. Whisk the cornflour, philadelphia, stock powder, mustard and remaining milk together and then whisk into the milk-pan.

Step 3
Bring the mixture to the boil whisking all the time till it thickens just to double cream thickness. Meanwhile pre-heat the oven to 170c

Step 4
Put the cauliflower into a baking dish and pour over the sauce. Snip the bacon into 1cm pieces and scatter over the cauliflower. Top with the grated parmesan and put in the oven for 15 minutes.

Step 5
Serve

Note

This recipe can easily be made vegetarian by omitting the bacon and adding a little more cheese.

Now, some of the concepts of cooking for the 5:2 diet also make this dish work well as invalid food.  The cheese sauce has no butter or oil, a tiny amount of lightest philadelphia cream cheese and flavour is added with some very lean back bacon, mustard and vegetable stock powder.  That makes for a very light and easily digested dish.  It also means the dish is low calorie.

If I’d been feeling a little better I might have dressed this up with some chopped parsley or served it with a pretty salad.  But as it was, this was great comfort food.  Low hassle and low calorie.

5-2 Diet Cauliflower Cheese

What do you make for yourself as invalid food?

?

timthumbFiona Maclean is a London Marketing Consultant, Foodie and More. Writing for her chic city and owner of http://www.london-unattached.com where I reblogged this wonderful post from. Thanks to Triberr.com

Related articles

Roasted Cauliflower & Goat Cheese Soup (bewhatwelove.wordpress.com)
Cauliflower Mac and Cheese (girlfriendscoffeehour.com)
Cauliflower Casserole – The Exceptional EA in the Kitchen (exceptionalea.com)
Sunday Night Gluten-Free Cauliflower Cheese (tabithasglutenfreedishes.com)
Cauliflower Mac and Cheese (theperkyprimal.wordpress.com)
Twice-Cooked Greek Cauliflower Recipe with Feta, Green Onions, and Dill (kalynskitchen.com)

The post Low Calorie 5:2 Diet Friendly Cauliflower Cheese with #Bacon appeared first on BACON PORN.

2847. ROASTED LAMB CHOP, ENGLISH PEA PUREE, SMOKED BACON and PARMESAN

yields four servings

Lamb Chops:
2 Colorado lamb racks
5 cloves garlic, chopped
4 shallots, chopped
4 sprigs parsley, chopped
¼ cup vegetable oil
salt and pepper, to taste

English Pea Puree:
2 lb. English peas
½ cup chicken stock
2 tablespoons fresh mint, chopped
1 gallon water?
salt, to taste

Smoked Bacon:
1 lb. slab smoked bacon
1 cup English peas

Parmesan Foam:
1 lb. parmigiano-reggiano, grated
1 cup milk
¼ lb butter

For the Lamb Chops: Using a sharp knife, remove fat cap from lamb racks. Scrape the bone down to the end of the eye. Make sure bone has no meat and perfectly clean. Combine with remaining ingredients and let marinate overnight. Remove meat from marinade and wrap bones with wet paper towel then foil so they don’t burn. Season lamb with salt and pepper. Sear in a hot pan and finish in 350-degree F oven until desired doneness. Let rest in oil before slicing.

For the English Pea Puree: Shuck peas from their husks. Bring salted water to boil and blanch peas for three minutes, or until cooked through but still toothsome. Shock in ice bath to chill quickly and keep bright green color. Put in vita prep with mint and slowly incorporate chicken stock until puree consistency. Pass through metal tami using a rubber spatula. Season with salt and white pepper.

For the Smoked Bacon: Remove skin off bacon and cut into small dice. Sauté until cooked through. Keep warm and toss with English peas.

For the Parmesan Foam: Melt parmesan in milk. Using an immersion blender, add butter and froth the top.

To Serve: Spread pea puree and parmesan sauce on plate. Top with bacon and peas. Slice lamb and arrange on top. Garnish with parmesan foam.

bacon recipe courtesy of: Alex Reznik, Top Chef, Season 7, Episode 9, Elimination Challenge, Bravo TV

2721. DITALINI with POTATOES, BACON and PROVOLA

serves six

1 onion, chopped, (about 1 cup)
6 tablespoons extra-virgin olive oil
1 cup bacon, chopped in 1/4-inch pieces
4 cups russet potatoes, peeled and diced into 1/2-inch cubes (4 cups)
½ teaspoon Coarse sea salt, or kosher salt, plus more to taste
1 pound ditalini
1 cup fresh tomato, seeded and diced
8 ounces smoked provola, or mozzarella, in 1/2-inch cubes
½ cup Grana Padano, or Parmigiano-Reggiano freshly grated
Put 4 tablespoons of the olive oil and the chopped bacon in the big skillet and set over medium-high heat. Stir and cook for 3 or 4 minutes, to render its fat. Stir in the chopped onion and cook until it is sizzling and wilting, about 3 minutes. Spill in the cubed potatoes, toss well in the fat, then spread them in the pan. Season with the salt and cook, tossing and turning the potatoes frequently, for another 3 or 4 minutes, until the cubes are lightly crisped all over.
Pour in 4 cups water, stir everything around and scrape up any crust on the skillet bottom. Bring the water to a gently bubbling boil and cook, stirring frequently, for about 20 minutes until the potatoes are cooked. The soup (or sauce, depending on your point of view) should reduce so it barely covers the potato cubes.

Meanwhile, bring 6 quarts of salted water to the boil in the pasta pot. After the potatoes have cooked for about 10 minutes, drop the ditalini into the pot and cook al dente. Drain the ditalini and stir into the thickened potato soup/sauce. Stir in the remaining 2 tablespoons olive oil and simmer the pasta e patate together for another 3 minutes or so, to an even denser consistency.

Stir in the diced tomatoes, cook for a minute, and adjust salt to taste. Turn off the heat, scatter the cubed provola all over and stir into the pasta e patate continuously as it melts into threads. Finally, stir in the grated cheese. Serve immediately, in warm bowls.

bacon recipe courtesy of: Lidia Bastianich, Lidia’s Italy