2350. OVEN-ROASTED ASPARAGUS with BACON and ROMANO CHEESE

serves six

6 slices bacon
2 tablespoons olive oil
2 bunches asparagus
salt and fresh ground black pepper, as needed
juice of lemon
zest of 1 lemon
shredded Romano cheese

Preheat oven at 475 F. Adjust oven rack to position 3. Cut bacon into small pieces. Fry in a pan until crispy and brown; drain on paper towels. Drizzle rimmed cookie sheet with olive oil. Arrange asparagus in a single layer, turning to coat with oil. Salt and pepper liberally. Roast for 7 minutes or until fork tender. Drizzle lemon juice and lemon zest. Sprinkle with Romano cheese and bacon. Serve warm.

bacon recipe courtesy of: Artisan Pantry Cheese, Wisconsin

Originally posted 2011-10-15 09:31:00. Republished by Blog Post Promoter

2939. SPINACH BACON LASAGNA

yields 8-12 servings

1 pound ricotta cheese
8 ounces finely chopped spinach, drained
1 tablespoon Romano cheese
2 eggs
16 no-boil lasagna noodles
?
Sauce:
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk, warmed
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup grated Gruyere cheese
1 cup grated Parmesan
1/4 cup heavy cream
2 cups shredded provolone
1 cup mozzarella cheese
1 pound bacon
2 cups panko breadcrumbs
1/4 cup grated Parmesan
1/4 cup finely chopped fresh parsley

Preheat the oven to 375 degrees F.

Combine the ricotta, spinach, Romano and eggs in a medium bowl.

Pour 2 quarts hot water into a 13-by-9-inch baking dish. Soak the noodles until pliable, and then drain on paper towels. Pour out the water and dry the dish.

For the sauce: Melt the butter in a medium saucepan, and then whisk in the flour until a paste bubbles, but avoid browning. Slowly stir in the warm milk until the sauce thickens, and then bring to boil and stir in the nutmeg, red pepper flakes, salt and black pepper. Reduce the heat and cook 2 to 3 minutes. Whisk in the Gruyere and Parmesan over low heat until melted, and then fold in the cream. Remove from the heat.

For assembling the lasagna: Spread 1 ladleful of sauce over the bottom of the baking dish, and top with 4 noodles. Spread approximately one-third of the ricotta mixture, one-third of the provolone, one-third of the mozzarella and a three-fourths ladleful of sauce on top. Repeat twice with layers of noodles and filling. Finish with 4 no-boil noodles and cover with the remaining sauce.

Cover with foil and bake 20 minutes. Meanwhile, cook the bacon in a large skillet until crispy, and then drain the bacon grease, reserving 1/4 cup. Crumble the bacon when cool enough to handle. Combine the bacon grease with the breadcrumbs in a small bowl, and then sprinkle on top of the lasagna with the Parmesan. Bake until top is brown, another 20 minutes, and then top with the crumbled bacon. Let cool 15 to 30 minutes, and then garnish with parsley and serve.??bacon recipe courtesy of: Jacob Piercy, “Lasagna,” The Perfect 3, Cooking Channel

Originally posted 2013-05-26 01:24:00. Republished by Blog Post Promoter

2453. POTATOES ANNA with BACON and ROMANO

yields six servings

3 bacon slices
1/2 cup chopped onion
1/4 teaspoon black pepper
2 garlic cloves, minced
2 1/2 pounds peeled baking potato, cut into 1/4-inch-thick slices
3/4 teaspoon salt, divided
1/4 cup (1 ounce) grated fresh Romano cheese, divided
1/4 cup fat-free, less-sodium chicken broth
cooking spray

Preheat oven to 375°. Cook bacon in a 9-inch cast-iron skillet over medium heat until crisp. Remove bacon from pan; crumble. Reserve 2 tablespoons drippings, and set aside. Add onion, pepper, and garlic to pan; sauté 3 minutes or until tender. Add onion mixture to bacon. Add the reserved drippings to pan. Arrange one-third of potato slices in a single layer in pan; sprinkle with 1/4 teaspoon salt. Spread half of onion mixture over potato slices; sprinkle with 2 tablespoons cheese. Repeat procedure with the remaining potato slices, salt, onion mixture, and cheese, ending with potato slices. Sprinkle with 1/4 teaspoon salt. Pour broth over top. Lightly coat 1 side of foil with cooking spray. Cover pan with foil, coated side down. Bake at 375° for 45 minutes. Place a heavy ovenproof pan on top of foil. Bake an additional 55 minutes or until potatoes are tender. Remove pan from oven; cool 20 minutes on a wire rack. Uncover and gently loosen potatoes from pan with a spatula; invert onto a serving plate.

bacon recipe courtesy of: Elizabeth Taliaferro, Cooking Light, March 2001

Originally posted 2012-01-26 11:23:00. Republished by Blog Post Promoter

2910. SALSA VERDE PIZZA with GOAT CHEESE and BACON

makes one large pizza, serving four?

2 cups (10 ounces) all-purpose flour
1/4 teaspoon instant or rapid-rise yeast
1 teaspoon salt
1/2 cup room-temperature water
1/3 cup beer
A few tablespoons good-quality olive oil
2/3 cup roasted tomatillo salsa
A couple of very thin slices of red onion
4 ounces goat cheese, coarsely crumbled into roughly 1/2-inch pieces
3 slices bacon, cooked until crisp and coarsely crumbled2 tablespoons grated Mexican queso anejo, Romano or Parmesan
A handful of cilantro leaves?
Make the dough: In a medium bowl, mix together the flour, yeast and salt. Measure in the water and? beer. Stir to combine everything into a rough-looking mass. Cover with plastic wrap and leave at room temperature for 8 to 18 hours.?

Form, bake and serve the pizza: Heat the oven to 500 degrees. Generously oil a 13 x 18 rimmed baking sheet (what’s called a “half sheet pan”). Use a rubber spatula to gently deflate the dough and scrape it out onto the baking sheet. Gently coax the dough into an even rectangle about 9 by 13 inches.

Spread on the sauce, leaving a 1-inch border around the outside. Scatter on the bacon, sliced onion and crumbled goat cheese. Bake in the middle of the oven until puffy and brown, about 25 minutes.

Sprinkle with queso anejo and cilantro leaves, cut in squares and carry to your lucky guests.

bacon recipe courtesy of: Rick Bayless, Mexico—One Plate at a Time, Season 8