Summer Corn Chowder with Bacon
Bon Appétit | June 2004
6 slices bacon, chopped
6 cups fresh corn kernels (cut from 6 to 8 ears)
1 chopped fresh fennel bulb
1 cup diced zucchini or yellow squash (about 2)
1 cup 1/2-inch cubes peeled potatoes
3 cups (or more) low-salt chicken broth
1/2 cup whipping cream
1/4 teaspoon cayenne pepper
2 tablespoons chopped fresh chives
Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives
Julia’s American-Style Potato Salad
Epicurious | October 2009
2 pounds red gold potatoes, or other waxy, boiling potatoes
2 tablespoons cider vinegar
1/3 cup chicken stock or potato-cooking water
2/3 cup finely chopped onion
1/2 cup finely chopped celery
3 or 4 slices crisply cooked bacon, chopped or crumbled
2 to 3 tablespoons finely chopped pickle, sweet or dill
2 hard-boiled eggs, peeled and sliced thin
3 tablespoons or so finely chopped fresh chives or scallions, including a bit of their tender green
Salt and freshly ground white pepper
1 cup or so mayonnaise
Sour cream (optional)
Crisp whole red-leaf or other lettuce leaves
Canned red pimiento, diced; sliced hard-boiled eggs; tomato quarters; parsley sprigs (optional)
Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half-round or quarter- round slices, about 1/2 inch thick .
Put the slices in a saucepan with water just to cover and 1 1/2 teaspoons of salt per quart of water. Heat to a simmer, and cook the potatoes for 5 to 6 minutes, or until just cooked through. It is essential that they be just cooked through. Bite into a slice or two to be very sure. Immediately remove from the heat and drain the potatoes into a colander, but save a cup of the cooking liquid for dressing the potatoes. Transfer the potatoes to a large bowl. Stir the cider vinegar with 1/3 cup of the potato water or chicken stock and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid.
Add the prepared onion, celery, bacon, pickle, hard-boiled eggs, and chives, and season carefully to taste. Top with 2/3 cup of mayonnaise (or a mix of mayonnaise and a bit of sour cream) and, with a large rubber spatula, gently fold everything together until well blended. Taste the salad and add more salt, pepper, or mayonnaise as needed. Cover the salad and set aside in the refrigerator for at least an hour or so before serving. If it is refrigerated longer, let it come back to room temperature before serving. Taste and adjust the seasoning again. Serve with optional garnishes if desired.
Spicy Roasted Squash
Preheat your oven to 400°F
1 butternut squash (about 1–1.5kg)
1 heaped tablespoon coriander seeds
2 small dried red chillies (or to taste)
sea salt and freshly ground black pepper
4 cloves of garlic, squashed
a few sprigs of fresh rosemary
6 rashers of good-quality smoked back bacon
1 tablespoon olive oil
Wash the squash, then cut it in half with a large, sharp knife (cut off one side and roll the squash on to the cut edge to make it safer and easier). With a large spoon, remove the seeds from the squash. Cut the squash lengthwise into quarters and then cut the quarters in half lengthwise to give boat-shaped wedges of squash. (Quite frankly, it doesn’t matter if you hack it up as long as the pieces are roughly the same shape.) Place the pieces into a roasting tray.
Put the spices into a pestle and mortar and pound them up with a pinch of salt. Scrape them into the tray over the squash, add the garlic, rosemary, bacon and olive oil.
Toss the squash, making sure that all the pieces are well coated with the flavours, and arrange the bacon over some of the wedges. Roast in the oven for about 30 minutes, or until tender. The spicy flavour will cook into the squash, which will crisp lightly, the skin becoming caramelized and chewy.
Brussels Sprouts with Bacon and Balsamic
1 pound Brussels sprouts
1/4 pound bacon, chopped
1/2 cup finely chopped onion or shallot
1-2 tablespoons butter
3 tablespoons balsamic vinegar
salt and pepper to taste
Trim ends off sprouts and halve large ones. Blanch in boiling water or steam over boiling water until just tender. Plunge into ice water to stop the cooking and preserve the bright green color, drain well. Cook bacon until crisp and drain on paper towels. Remove all but 2 tablespoons of bacon grease from the pan. Add onions, cook until light brown. Add Brussels sprouts, butter, vinegar, salt, pepper and bacon. Toss until hot.
Herbed Summer Succotash
Gourmet | August 1999
1/4 pound bacon (about 4 slices)
1 pound fresh shell beans in pod or
1 cup frozen baby lima beans
3/4 pound cherry tomatoes (about 1 1/2 pints)
4 ears corn
1 small Vidalia onion or other sweet onion
1 large garlic clove
1 1/2 tablespoons olive oil
1 tablespoon Sherry vinegar
1 1/4 cup packed small fresh basil leaves
1/4 cup packed small fresh arugula leaves
In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Pour off all but 1 tablespoon bacon fat from skillet and set skillet aside.
Shell fresh beans if using. In a small saucepan of boiling salted water cook beans, covered, over moderate heat, stirring occasionally, until just tender, about 15-20 minutes. In a sieve drain beans and rinse under cold running water to stop cooking.
Cut larger cherry tomatoes in half. Working over a bowl to catch the juices, cut corn kernels from cobs. Chop onion and mince garlic.
Add oil to bacon fat in skillet and cook onion over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add tomatoes, corn, and vinegar and cook, stirring, until tomatoes just begin to lose their shape. Remove skillet from heat and gently stir in beans and half of bacon. Cool succotash to room temperature and gently stir in basil, arugula, and salt and pepper to taste.
Serve succotash spooned over focaccia or other crusty bread and sprinkled evenly with remaining bacon.
A great Italian appetizer or brunch idea- this is as good cold as it is hot and very easy to prepare with any ingredients from the share.
2 Tbls olive oil
6-8 eggs- whisk with
1/4 c whole milk or half and half
1 med zucchini, sliced or jullienne (matchsticks)
2-3 small spring onions, sliced thin
1 med tomato, seeded and chopped- placed in a strainer to drain
2-3 Tbls chopped black olives
3-4 leaves basil,
rough chopped cheese- use goat cheese, fontina or mozz- preferably
chunks or thick slices
other options (ham, bacon or salami)
Preheat oven to 375° or use broiler. Use an 8-10-inch nonstick or well seasoned cast iron pan as this will finish in the oven, preferably under the broiler. Heat pan on med high heat and add olive oil, add onions and zucchini, saute until soft. Add tomatoes and olives, cook 1 minute, season veg with salt and pepper, pour in eggs, add basil, and cook 2-3 minutes on med, scraping and tilting the pan with a heat resistant rubber spatula, allowing the egg to run underneath each time, top with cheese. When eggs are still creamy, shake the pan and place under the broiler for 2-3 minutes until set- (without a broiler it may take 4-6 minutes in oven) remove from oven.
Allow to rest 5 minutes, then gently slide onto a platter- slice. I like to serve this with a freshly made aioli, or, garlic mayonnaise, which, made with Hogs Back eggs, is the best mayo you’ve eve had.
Wilted Escarole Side Dish
2-3 Tbsp olive oil
1/2 c. chopped bacon
1/2 c chopped onion
2-3 cloves garlic, chopped
1 bell pepper, diced
1/4 c balsamic vinegar
2 Tbls brown sugar
1 head escarole, outer leaves and core removed, chopped into 2 pieces
In large saute pan or cast iron pot, saute bacon in olive oil until crisp, add onion, garlic and bell pepper and cook until tender. Add brown sugar and balsamic vinegar and cook 1 min, add escarole, stir and cook, covered, about 5-10 minutes. Season with salt and pepper, serve with fresh lemon.
Note: you can also throw in a can of cannolini beans and chicken into this (right when you add the greens) and make a meal of it- Yum!
Wilted Spinach Salad with Bacon and Balsamic Vinaigrette
5 ounces spinach (about 6 cups), washed, dried and torn into bite sized pieces
2 slices bacon (about 2 ounces), cut into 1/4-inch pieces
1 tablespoon extra-virgin olive oil
1/2 small red onion , minced (about 1/2 cup)
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1/8 teaspoon granulated sugar
1 tablespoon balsamic vinegar
Place spinach in large bowl. Fry bacon in small skillet over medium heat until crisp, about 5 minutes; transfer with slotted spoon to paper towel–lined plate, leaving fat in skillet. Return skillet to medium heat and add oil, onion, salt, pepper, and sugar. Cook, stirring occasionally, until onion is slightly softened, 2 to 3 minutes. Add balsamic vinegar; swirl to incorporate. Pour warm dressing over spinach and toss gently to wilt. Sprinkle bacon over spinach; serve immediately.
2 1/2 pounds potatoes, peeled and cubed
4 slices bacon
1/2 small head cabbage, chopped
1 large onion, chopped
1/2 cup milk
1/8 teaspoon salt and pepper to taste
1/4 cup butter, melted
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.
Quick Kale with Bacon
2 slices good quality bacon, diced
1 bunch red russian kale, stems stripped out, washed and coarsely chopped
1 tablespoon olive oil
1 small onion or 2 shallots, finely chopped
1 clove garlic, chopped
1 tablespoon red wine vinegar
salt, pepper and fresh thyme to taste
Cook the bacon in a large skillet until crisp, remove to paper towels to drain. Pour off all but 1 tablespoon of drippings then add the olive oil, onion and garlic. Cook over medium heat until the onions are golden, then add as much kale as will fit and sprinkle with salt. Stir as the kale cooks down and add the rest. Cover and cook over medium heat until the kale is tender, 10–15 minutes. Toss with the bacon and vinegar and season with salt, pepper and thyme to taste.
Braised Brussels Sprouts
1 pound Brussels Sprouts, stem end trimmed with a knife and any bad leaves removed by hand
1/2 t. salt
Bring the sprouts, 1/2 cup of water, and salt to a boil in a 2-quart saucepan over medium-high heat. Cover and simmer (shaking the pan once or twice to redistribute the sprouts) until a knife tip inserted in the center of a sprout meets little or no resistance, 8 to 10 minutes.Drain well and season. Suggested seasonings would be browned butter, shallots and butter, a splash of cider vinegar or even some nice bacon.
Braised Kale with Bacon and Onions
1 bunch kale, thick stems and ribs removed, leaves chopped
6 bacon slices, cut into 1/2-inch pieces
2 cups chopped onions
1/4 cup red wine vinegar
Cook kale stems and ribs in large pot of boiling salted water until tender, about 10 minutes. Drain. Set aside.
Cook bacon pieces in heavy large pot over medium heat until brown and crisp, about 4 minutes. Transfer bacon to a paper towel to drain. Add chopped onions and sauté until tender, about 8 minutes. Add kale leaves, ribs and stems and sauté until leaves are crisp-tender, about 10 minutes. Cover and cook until kale is very tender, stirring often, about 15 minutes. Stir in vinegar and bacon. Cook mixture 2 minutes to blend flavors. Season to taste with salt and pepper. Transfer to bowl and serve.
Creamed Leeks With Tarragon, Tomato and Bacon
2 slices of lean bacon, chopped fine
1 leek (about 1 pound), halved lengthwise, sliced thin crosswise, and washed well
1/2 cup finely chopped seeded tomato
3/4 teaspoon finely chopped fresh tarragon leaves or 1/4 teaspoon crumbled dried
1/3 cup half-and-half
1/3 cup chicken broth
In a skillet cook the bacon until it is crisp and transfer it to paper towels to drain. In the fat remaining in the skillet cook the leek, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until it is softened, and stir in the tomato, the tarragon, the half- and-half, the broth, and salt and pepper to taste. Bring the liquid to a boil, cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until it is thickened, and stir in the bacon.
Steamed Savoy Cabbage and Greens with Bacon
3/4 pound sliced bacon
1 large head Savoy cabbage (about 2 pounds)
2 bunches mustard greens (about 2 1/2 pounds total), you could also use kale or turnip greens
6 large garlic cloves
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
Cut bacon into 1/2-inch pieces and in a large heavy skillet cook over moderate heat, stirring, until crisp and golden. With a slotted spoon transfer bacon to paper towels to drain.
Thinly slice cabbage and discard coarse stems from mustard greens. In a large steamer rack set over boiling water steam cabbage, covered, until crisp-tender, about 10 minutes. Transfer cabbage to a large bowl and keep warm, covered. In steamer rack set over boiling water steam mustard greens until tender, 10 to 15 minutes. Add mustard greens to cabbage and keep warm, cov- ered.
Mince garlic. In a small saucepan heat garlic, butter, and oil until butter is just melted. Drizzle butter mix- ture over vegetables, tossing to distribute evenly, and season with salt and pepper.
Transfer vegetables to a serving dish and serve topped with bacon.
Collard Greens Miniera
- 1 bunch collard greens, halved lengthwise and stems and center ribs discarded
- 3 slices good quality bacon, finely chopped
Stack collard-leaf halves and roll crosswise into a cigar shape. Cut crosswise into very thin slices (no thicker than 3/4 inch) with a sharp knife. This is a French preparation called chiffonade, which literally means made of rags, and is a great way to slice up any green because you can make it very uniform and any size.Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring, until crisp. Add collards, tossing to coat, and cook until just bright green, about 1 minute. Season with salt and serve immediately. You could also add some toasted nuts and a squeeze of lemon or lime. Vegetarians could substitute olive oil for the bacon.