for Sally Powers

serves twelve

½ cup ketchup
¼ cup Worcestershire sauce
2 9? x 11? sheets frozen puff pastry, thawed and chilled
20 eggs
1 tablespoon heavy cream
1 lb. sliced bacon, roughly chopped
Kosher salt and freshly ground black pepper, to taste

Heat oven to 400°. Whisk together ketchup and Worcestershire in a small bowl; set aside. Using a rolling pin, roll one sheet of puff pastry on a floured work surface to form an 11? x 14? rectangle; transfer to a 9? x 12 ½? baking pan and let excess hang over sides. Separate 1 of the eggs and place the egg yolk in a small bowl; stir in cream, and set egg wash aside. Place remaining egg white on top of pastry, crack the eggs and drop them on top of pastry, spacing them evenly apart, and sprinkle evenly with bacon; drizzle ketchup mixture evenly over eggs and bacon, and season with salt and pepper.

Fold dough hanging over the edge of the pan back over the ingredients and brush with some of the egg wash; roll second pastry sheet into a 10? x 13? rectangle and place on top of eggs and bacon, tucking edges into sides of pan. Cut 4 slits in the top of the pastry with a paring knife, and then brush completely with egg wash. Bake until golden brown and eggs and bacon are cooked through, about 1 hour; cut into squares to serve.

bacon recipe courtesy of: Victoria Ross, Saveur.com, October 31, 2012


1?package puff pastry2 tablespoons butter, ?
4 oz. bacon, finely chopped
1 1/2 lb. chicken, cut into bite-sized pieces
1 yellow onion, peeled and chopped
6 carrots, peeled and chopped
6 celery stalks, chopped
1 cup frozen peas, thawed
1 quart chicken stock
1 teaspoon fresh tarragon
2 tablespoons fresh marjoram, chopped
1/4 cup fresh parsley, chopped
1 bay leaf?
sea salt, to taste
freshly cracked black pepper, to taste

Heat the butter in a pan until melted over medium-low in a cast iron skillet or other oven-safe skillet. Add the chopped bacon and cook until done. When the bacon is browned and crisp, add the chopped onion and garlic and cook until translucent. Add the chopped chicken and cook through. When the chicken is done, add the chopped carrots, celery, and bay leaf. Increase the heat, and add chicken stock and cook down until the stock is reduced to a gravy that smoothly envelopes the other ingredients.

Remove the bay leaf and add the remaining herbs. Season the mixture with salt and pepper.

Roll out the puff pastry, and cover the skillet with the dough. Cut a few vents into the crust and bake in an oven preheated to 375°F and cook until the crust is nicely browned. Allow the pie to cool for 5 to 10 minutes and serve with a fresh green salad and beets.

bacon recipe courtesy of: Foodily; WebMD, July 16, 2012


makes 10-12 servings???12 large eggs, divided1?2 cup mayonnaise1 pound bacon, chopped1(6-ounce) package fresh baby spinach3 cloves garlic, minced1 cup shredded Swiss cheese1 cup seeded and chopped tomato1?4 teaspoon salt1 (17.3-ounce) package frozen puff pastry sheets, thawed?In a large bowl, whisk together 11 eggs and mayonnaise until smooth. Set aside.?In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon from pan and drain on paper towels. Reserve 1 tablespoon bacon drippings in skillet; heat over medium heat. Add spinach and garlic; cook for 1 to 2 minutes, stirring occasionally, or until spinach is wilted. Add egg mixture, and cook until eggs are set, but not dry, stirring occasionally. Remove from heat, and stir in cheese, tomato, salt, and reserved bacon. Spoon mixture into a medium bowl; cover and chill for 30 minutes.?Preheat oven to 400°. Line a large baking sheet with parchment paper.?On a lightly floured surface, roll 1 sheet of puff pastry into a 12×10-inch rectangle, trimming edges as necessary. Spoon half of egg mixture down center of pastry, leaving a 3-inch margin on sides and a 1-inch margin on top and bottom. Cut pastry on side margins into 1-inch strips. Crisscross strips over filling. Carefully transfer strudel to one side of prepared baking sheet. Repeat procedure with remaining pastry and egg mixture.?In a small bowl, whisk remaining egg until smooth. Brush egg evenly over strudels. Bake for 30 minutes or until pastry is golden brown. Cut into slices to serve.??bacon recipe courtesy of: Cooking with Paula Deen, March/April 2010??