3662. BACON, BORLOTTI BEAN and PASTA STEW

serves four


400 grams (~1 lb) of value tinned chopped tomatoes
250 grams (~8 oz) of value smoked back bacon, chopped
1 large onion, finely chopped
185 grams (~6 oz) of black olives, thinly sliced
2 small leeks, finely chopped
410 grams (~1 lb) of borlotti beans
1 medium courgette, thickly sliced
1 large carrot, thickly sliced
100 grams (~3.5 oz) of value pasta shapes
2 garlic cloves, finely chopped
3 tablespoons vegetable oil
2 tablespoons dried mixed herbs
4 teaspoons grated Parmesan
1 tablespoon tomato puree
800 ml vegetable stock, prepared according to the packet instructions

Heat the oil in a large saucepan and fry the bacon for 5 minutes, or until crispy. Add the onion, garlic, carrots and leeks and cook for 6-8 minutes, or until tender. Add the courgette and cook for 3 minutes.

Add the stock, tomato puree, chopped tomatoes, olives, beans, mixed herbs and the pasta. Bring to the boil, then simmer for 20 minutes, or until the pasta is cooked and the stew develops a thicker consistency. Add a little water if it becomes dry. Season with salt and pepper.

Serve the stew in bowls sprinkled with the Parmesan cheese.


bacon recipe source: The Resourceful Cook (@resourcefulcook)

3542. CREAMY CHICKEN STEW with BACON

makes four servings


6 slices bacon, chopped into ½ inch pieces
1 onion, peeled and chopped
4 carrots, peeled and sliced thin
2 celery ribs, cut into ½ inch pieces
2 teaspoons salt
1 teaspoon dried thyme
6 tablespoons flour
4 cups chicken broth
2 large red potatoes, cut into ½ inch dice
3 cups shredded cooked chicken
1 cup half and half
2 scallions, chopped

Cook bacon in a large Dutch oven or other heavy pot until crisp. Remove with slotted spoon and set aside, leaving the bacon drippings in the pot. Add onion, carrots, celery, salt and thyme and cook over medium heat until the vegetables soften, about 5 minutes. Add flour, stir and cook another 2 minutes. Add broth and potatoes and bring to a simmer. Cook for about 10 minutes or until potatoes are done. Add chicken and half and half and simmer another 5 minutes. Taste and add salt and pepper as needed. Stir in cooked bacon and scallions and serve.


bacon recipe source: Kate Morgan Jackson, Framed Cooks (@FramedCooks), December 13, 2012

3610. RICH BEEF STEW with BACON and PLUMS

makes eight servings

 

 

1 3½ pound well-marbled beef chuck roast

1 tablespoon kosher salt

3 tablespoons olive oil

6 ounces thick sliced, center-cut applewood smoked bacon, cut into ½-inch pieces

1 medium butternut squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups)

2 tablespoons unsalted butter

Kosher salt

2 cups diced yellow onions

1 leek, white part only, split lengthwise (then blotted dry (reserve one long inner piece) and cut crosswide into slices

3 large cloves garlic, peeled, and roughly chopped (about 1 heaping tablespoon)

2 3/4 cups dry red wine (such as Pinot Noir)

1 cups chicken stock

1 stick cinnamon, broken

2 whole cloves

7 whole black peppercorns

3 fresh bay leaves (or 1 dried bay leaf)

1 tablespoon tomato paste

1/4 teaspoon dried thyme

5 stems fresh parsley, leaves picked and chopped, stems reserved

1 cup pitted prunes

 

Trim and cut roast into 2-inch pieces. Sprinkle evenly with the 1 tablespoon kosher salt. Cover; chill overnight. 

 

Preheat oven to 450ºF. Line a 15x10x1-inch baking pan with a silicone baking mat; set aside. Cook bacon in 1 tablespoon hot oil over medium-low heat until browned. Remove; drain on paper towel, reserving 3 tablespoons drippings. Place squash on prepared pan. Add 1 tablespoon butter and 1 tablespoon bacon drippings. Sprinkle salt; toss to coat. Roast 20 to 30 minutes or until tender and browned, stirring once. Cover with waxed paper; set aside. Reduce oven to 275ºF. 

 

Add remaining 2 tablespoons. olive oil to remaining 2 tablespoons bacon drippings in skillet; heat over medium-high heat. Blot beef well with paper towels; add to skillet in batches, being careful not to crowd the skillet. Brown deeply on all sides. Remove; set aside. 

 

Drain all but 1 tsp. fat from skillet. Add remaining 1 tablespoon butter and onions to pan. Sprinkle with salt. Stir over medium heat, scraping up browned bits from bottom of pan. Cook 3 to 4 minutes, stirring often, until onions just begin to soften. Stir in leek slices and garlic. Sprinkle with salt. Cook 4 minutes more. Transfer to a 3-quart baking dish; set aside. Pour wine into skillet. Bring to boiling; reduce heat. Boil gently, uncovered, until reduced by half. 

 

Place beef and bacon over onions. Pour reduced wine over. Add stock to almost cover. Using kitchen string, tie cinnamon, cloves, and peppercorns in a piece of cheesecloth; tuck into beef mixture. Add bay leaves. Dollop tomato paste around beef mixture. Sprinkle with thyme. Tie together parsley stems and inner leek piece; add to beef mixture. Place parchment paper over dish. Top with a triple layer of heavy foil. Seal tightly. Place on rimmed baking sheet. Bake 2 hours. Uncover; add prunes. Cover; bake 45 minutes to an hour more or until meat is easily pierced with a knife. Uncover; skim fat. Remove cheesecloth bag and parsley stems; discard. Increase oven to 350ºF. Add butternut squash. Bake uncovered, 20 minutes, basting once or twice. To serve, sprinkle with parsley leaves.

 

 

bacon recipe source: Scott Peacock, Better Homes and Gardens (@BHG)

3416. OYSTER STEW with SAFFRON, LEEKS and BACON

serves four


1 cup dry white wine

2 tablespoons minced shallots

8 saffron threads

2 slices bacon, cut into 1/4-inch dice

1 leek, thinly sliced

1 1/2 cups heavy cream

2 tablespoons unsalted butter

24 oysters, shucked (reserve their liquor)

Kosher salt and freshly ground black pepper to taste

Dash of paprika

 

Combine the wine, shallots, and saffron in a 4-quart saucepan over medium-low heat and simmer gently until the liquid is reduced by half. Meanwhile, cook the bacon in an 8-inch skillet until it is crispy, then pour off all but 1 tablespoon of the fat. Add the leeks to the bacon and gently cook until softened. Add the bacon mixture to the reduced wine. Add the cream, butter, and the liquor from the oysters and simmer for 12 to 15 minutes. Add the oysters and simmer until they just begin to curl, about 2 minutes. Season with salt and pepper and garnish with paprika. Serve hot.

 

 

bacon recipe source: Recipes from Home, by Barbara Shinn and David Page (Artisan, 2001); on FreshDirect.com

3399. ASPARAGUS and TOMATO-BACON STEW

serves six


3 oz. applewood-smoked slab or thick-sliced bacon, cut into 1-inch by 1/4-inch lardons
3 tablespoons coarsely chopped leeks (white and light green parts only)
2 tablespoons coarsely chopped onion
1 teaspoon finely chopped garlic
Kosher salt and freshly ground black pepper
one 14 oz. can San Marzano whole tomatoes
canola oil (optional)
2 1/2 lb. large asparagus, trimmed and peeled
1/4 cup plus 2 tablespoons chicken stock
extra-virgin olive oil

Pour 2 tablespoons water into a medium saucepan and set over medium heat (the water will keep the bacon from crisping as the fat begins to render). Add the bacon, reduce the heat to medium-low, and let the bacon render its fat for 30 minutes. The bacon will color but not become completely crisp. Using a slotted spoon, transfer the bacon to paper towels to drain.

Pour all all but 1-2 tablespoons fat from the pan, reserving the extra fat. Set the pan over medium heat, add the leeks, onion, and garlic to the fat, stir to coat, and season with salt and pepper. Cook for 5 to 7 minutes, until the vegetables are soft. Add the tomatoes, with their juice, bring to a simmer, and simmer for 45 minutes.

Transfer half of the mixture to a food processor and puree. Stir the tomatoes back into the pan, return to a simmer, and cook until thickened, about 15 minutes. (The larger tomatoes will break down and the stew will have the texture of a thick tomato sauce.) Stir in the bacon and reduce the heat to low.

Heat a large frying pan that will hold half the asparagus in a single layer over medium-low heat. Pour a film of the reserved bacon fat or canola oil into the pan. Arrange half the asparagus in the pan, our 3 tablespoons of the stock over it, and sprinkle with salt. Cook until the asparagus is tender but not limp, 6 to 7 minutes. Season with additional salt to taste and arrange the asparagus on a platter. Repeat with the remaining asparagus.

Spoon the sauce in a band across the asparagus. Drizzle with olive oil.


bacon recipe source: ad hoc at home, by Thomas Keller, with Dave Cruz. NY: Artisan/Workman Publishing Company, Inc., 2009

3227. ORZO and LENTIL STEW with TURMERIC and BACON

makes four servings


100 grams bacon
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, chopped
1 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 pinch chili powder
4 cups chicken stock
3/4 cup lentils, rinsed
1/2 cup orzo
150 grams spinach, roughly chopped

Cut the bacon into strips and saute for 5 minutes, until browned. Set aside. Heat the oil in a large saucepan and add the onion cooking for 5 minutes on a low heat, without browning, then add the garlic and cook a further 2 minutes. Add the turmeric, cumin and chilli powder, stir, and cook for 2 minutes, then pour in the stock. Add the lentils and bring to the boil, then reduce the heat and simmer. After 10 minutes add the pasta, spinach and cooked bacon to the pan. Stir frequently and season to taste. The dish is ready when the lentils and pasta are cooked. If you want this more like a soup, simply add more stock. Serve in shallow bowls with a dollop of crème fraiche if desired, and a good grind of cracked black pepper.


bacon recipe courtesy of: supercoops (member), Calorie Count.

3218. LAMB STEW with TOMATOES and BACON

makes 4 servings 


3 slices bacon, cut crosswise 1/2 inch thick 
1 1/2 pounds boneless lamb shoulder, cut into 1 1/2-inch pieces 
salt and pepper 
1 large onion, halved and thinly sliced 
2 cloves garlic thinly sliced 
1 sprig fresh rosemary, plus more for garnishing 
1 cup chicken broth 
1 can (14.5 oz.) diced tomatoes 

In a 6-qt. dutch oven, cook the bacon over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Using a slotted spoon, transfer to a medium bowl. Season the lamb with salt and pepper. Working in 2 batches, add the lamb to the pot and brown on all sides, about 5 minutes per batch; transfer to the bowl with the bacon. 

Add the onion, garlic and rosemary to the pot and season with salt and pepper. Cover and cook over low heat, stirring occasionally, until softened, 5 to 7 minutes. Add the broth, bring to a boil over medium-high heat and cook until nearly evaporated, about 5 minutes. Add the lamb, bacon and tomatoes to the pot and press a piece of parchment on top. Cover and cook over low heat until very tender, about 2 1/2 hours. Garnish each serving with a rosemary sprig.


bacon recipe courtesy of: Rachael Ray, Everyday with Rachael Ray

3204. MUTTON and BACON POTJIE (SOUTH AFRICAN STEW)

serves six


1 kg neck of mutton (cut into pieces)
250 grams rindless bacon (chopped)
30 ml butter or margarine
2 medium onions (thinly sliced)
10 ml barbecue spice
salt & pepper to taste
300 ml dry white wine
150 ml water
3 large carrots (peeled and sliced)
5 medium potatoes (peeled and halved)
50 ml Worcestershire sauce
150 grams dried peaches or apricots (soaked in water for 1 hour and drained)
250 grams courgettes (sliced)
200 grams whole button mushrooms

Sauce
200 ml fresh milk
100 ml fresh cream
30 ml apricot jam
30 ml cornflour

Heat the pot and melt the butter in it. Fry the onions until tender remove and set aside. Fry bacon until crisp, remove and set aside. Season the meat with salt, pepper and spices and brown lightly on both sides. Mix the wine, water and Worcestershire sauce and add just enough to cover the meat. Cover and simmer gently for 1 and half hours. Add dried peaches or apricot, carrots, bacon and onions replace the lid and simmer for 15 minutes. Arrange the potatoes, courgettes and mushrooms in layers on top. Cover and simmer for further 15 minutes. Add the remaining liquid, replace the lid and simmer for approximately 1 hour. Mix the milk, cream and jam with cornflour. Simmer for 20 minutes.


bacon recipe courtesy of: Potjiekos World

3203. CHICKEN and DUMPLINGS with BACON and MUSHROOMS

makes six servings 


Chicken stew: 
6 ounces slab bacon, cut into 1/4" pieces 
1/4 cup all-purpose flour 
4 chicken legs (drumsticks with thighs; about 2 pounds) 
Kosher salt, freshly ground pepper 
1 1/2 pounds mixed mushrooms 
1 medium onion, chopped 
6 garlic cloves, crushed 
1/4 cup dry white wine 
6 sprigs thyme 
2 bay leaves 
8 cups low-sodium chicken broth 

Dumplings and assembly: 
3/4 teaspoons kosher salt, plus more 
1 cup all-purpose flour 
2 teaspoons baking powder 
1/2 teaspoon freshly grated nutmeg 
1/8 teaspoon freshly ground black pepper 
2 large eggs 
1/4 cup whole milk 

For chicken stew: Crisp bacon in a large Dutch oven over medium heat; transfer to a paper towel–lined plate. Place flour in a shallow bowl. Season chicken with salt and pepper and dredge in flour. Working in batches, cook chicken, skin side down, in same pot over medium heat until deep golden brown and crisp (do not turn), 12–15 minutes. Transfer to a plate. Working in 2 batches, cook mushrooms in same pot, seasoning with salt and pepper and stirring occasionally, until brown, 5–8 minutes. Transfer to a bowl. Add onion and garlic to pot; cook, stirring occasionally, until onion is soft and translucent, 5–8 minutes. Add wine to pot; simmer until reduced by half, about 5 minutes. Add chicken, bacon, thyme, bay leaves, and broth; season with salt and pepper. Bring to a boil, reduce heat, and gently simmer, partially covered, skimming occasionally, until chicken is falling off the bone, 2–2 1/2 hours. Add mushrooms and simmer until flavors meld, 10–15 minutes; season with salt and pepper. 

For dumplings and assembly: Bring a medium pot of salted water to a boil. Whisk flour, baking powder, nutmeg, pepper, and 3/4 teaspoons salt in a medium bowl. Whisk in eggs and milk (batter will be slightly lumpy). Reduce heat until water is at a strong simmer. Drop teaspoonfuls of batter into water; cook until dumpling are cooked through and doubled in size, about 5 minutes. Remove with slotted spoon; add to stew just before serving.

bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, February 2014

3092. SLOW COOKER BEEF and MUSHROOM STEW with BACON

makes eight servings


2 lb. stewing beef cubes
1/2 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
2 cups sodium-reduced beef stock
1 onion, sliced
2 slices bacon, chopped
1 teaspoon dried thyme
4 cups button mushrooms, halved
2 stalks celery, chopped
3 cups cubed peeled potatoes
1 package dried porcini mushrooms
1 bay leaf
1 cup frozen peas

Trim and cut beef into 1-inch cubes; toss with 1/4 cup of the flour. Sprinkle with salt and pepper. In large skillet, heat half the oil over medium-high heat; brown meat, in 4 batches and adding more oil if necessary. Transfer to slow cooker.

Add stock to skillet and bring to boil, scraping up any brown bits; pour into slow cooker.

In same skillet, heat remaining oil over medium heat; fry onion, bacon and thyme for 1 minute. Add button mushrooms; fry until softened and almost no liquid remains, about 8 minutes. Add to slow cooker.

Add celery, potatoes, porcini mushrooms, bay leaf, and 1 cup water to slow cooker; stir to combine. Cover and cook on low for 6 hours or until meat and vegetables are tender.

Whisk remaining flour with 1/4 cup water; whisk into slow cooker. Add peas. Cover and cook on high for 15 minutes or until thickened. Discard bay leaf.


bacon recipe courtesy of: Make It Tonight, by Elizabeth Baird and the Canadian Living Test Kitchen. Montreal: Transcontinental Books, 2007

3074. LEEKS en COCOTTE

makes 8 servings 


8 leeks, white and pale-green parts only
2 tablespoons olive oil
1 shallot, thinly sliced
1/4 pound thick-cut bacon, sliced crosswise 1/4 " thick
2 garlic cloves, thinly sliced
Kosher salt, freshly ground pepper
1/4 cup dry white wine
1/4 cup low-sodium chicken or vegetable broth
2 tablespoons unsalted butter
2 tablespoons chopped fresh chives

Slice each leek in half lengthwise without cutting all the way through the other side; rinse under cold water (gently opening layers) until water runs clear. Pat dry. Heat oil in a large skillet with a lid over medium-high heat. Add shallot and bacon and cook, stirring, until bacon is crisp, about 3 minutes. Add garlic and leeks, season with salt and pepper, and cook, occasionally turning leeks and stirring gently, until leeks are bright green, about 5 minutes. Add wine to skillet; bring to a boil, reduce heat, and simmer until slightly reduced, about 2 minutes. Add broth; bring to a boil, reduce heat, and simmer, partially covered, until leeks are just tender, 8–10 minutes longer. Mix in butter. Serve leeks topped with chives.

bacon recipe courtesy of: Mimi Thorrison, Bon Appétit, October 2013

3065. BIGOS (HUNTER'S STEW)

serves 6-8


1 large cabbage
salt and pepper
4 tablespoons butter
1/4 lb. bacon, diced
1/2 lb. each: boneless veal, pork, lamb, and beef, cubed
2 large onions, chopped
2 large tart apples, peeled and chopped
2 cups beef broth
1/2 Polish sausage

Shred the cabbage and sprinkle lightly with salt. Let stand for 1 hour. Meanwhile, melt 2 tablespoons butter in a heavy pot with lid and fry the bacon cubes. Remove with a slotted spoon and reserve. Brown cubed meat well and add onions and apples to brown. Season with salt and pepper. Press out the water from the cabbage. Add to the meat along with remaining butter and fry lightly, turning mixture over with a fork. Add broth to stew. Put the lid on the pot, leaving a small vent, and simmer slowly fro 2 1/2 hours. Slice sausage and add to stew. Add reserved bacon and simmer for 1/2 hour longer.


bacon recipe courtesy of: The Horizon Cookbook: An Illustrated History of Eating and Drinking through the Ages, by the Editors of Horizon Magazine. American Heritage Publishing Co., Inc., 1968

2986. BEEF STEW with BACON and BUTTERNUT SQUASH

yields six servings


3 pounds beef chuck
Kosher salt and black pepper
olive or vegetable oil
6 slices good quality, lean, smoky bacon, chopped 1-inch pieces
2 carrots, chopped
2 to 3 ribs celery, chopped
1 large onion, chopped
3 to 4 cloves garlic, sliced or chopped
1 tablespoon fresh marjoram or 1 teaspoon dried
3 tablespoons fresh thyme, chopped, divided
2 fresh bay leaves
2 tablespoons tomato paste
1 12-ounce bottle hard cider or 1 cup sweet vermouth
2 fat strips orange rind
1 quart beef stock
1 medium-large butternut squash, peeled and cut into 1 1/2-inch chunks
a little freshly grated nutmeg
about 2 tablespoons honey or maple syrup
about 2 tablespoons grainy Dijon mustard
warm crusty bread and butter, to pass at table

Bring meat to room temperature and pat dry. Cut into 2-inch pieces. Just before cooking, season with Kosher salt and black pepper. Preheat oven to 325°F. Heat oil, 2 turns of the pan, over medium-high heat in a large Dutch oven. Add the bacon and stir until crisp; remove to a plate. Cook meat in batches, caramelizing on all sides. Remove to a plate and repeat with remaining meat, adding additional oil if necessary. To meat drippings, add chopped carrot, celery, onion, sliced garlic, marjoram, half the thyme, bay leaves, salt and pepper. Partially cover pot and cook 5-7 minutes, stirring occasionally. Stir in tomato paste, cook for 1 minute, then stir in hard cider or vermouth and a few fat strips of orange rind; deglaze and reduce liquid by half. Add stock then slide meat and bacon back into the pot, bring to bubble, cover and transfer to oven. Roast 2 1/2 hours. Remove the stew and let it stand, covered, while you roast squash. Raise heat to 425°F. Coat squash with oil and toss with remaining thyme, salt, pepper and nutmeg. Roast 30-35 minutes, turning once, until brown at edges. Once the squash is done, remove bay leaf and orange rind from the stew. Skim fat with a spoon or paper towels. Place meat in a large shallow bowl or serving dish and stir honey and mustard into sauce. Stir in squash and serve in bowls. Pass crusty bread at table for mopping.


bacon recipe courtesy of: Rachael Ray Show, March 19, 2013 

2976. BACON and BUTTER BEAN STEW

serves 2-4 


1 tablespoon olive oil 
125 grams bacon, diced 
1 pepper 
1 medium onion, roughly chopped 
2 clove garlic, chopped 
1 teaspoon smoked paprika, sweet (or half teaspoon paprika) 
225 grams canned chopped tomatoes 
400 grams tinned butter beans, or chickpeas 
20 grams chopped parsley, or 5-6 green cabbage leaves, finely shredded

Heat a wok and add the olive oil. Add the bacon, onion and pepper. Fry, stirring occasionally, for 7-8 minutes until the pepper and onion start to brown. Add the garlic, pimenton (or paprika) and cook for 1 minute. Add the chopped tomatoes and butter beans. Stir well and cook for another 10 minutes, adding 3-4 tablespoons of water if the sauce gets a bit dry. If you're using greens, stir them in 5 minutes before serving up or add the parsley just before serving. Serve it with a green salad.


bacon recipe courtesy of: Fiona Beckett, Good Food Live, Good Food Channel, UKTV

2925. BEER BEEF STEW with BACON and SHIMEJI MUSHROOMS

makes 4 servings


2 tablespoons butter, divided
2 lbs beef stew meat
3.5 oz bacon, cut into 1/2 inch pieces
1 onion, chopped
1 large carrot, peeled and cut into 1 inch chunks
3 oz pearl onions, peeled
3.5 oz shimeji, trimmed and separated into small sections
1/2 tablespoon mustard
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1 garlic clove, crushed
1 bay leaf
1/2 slice bread, torn into small pieces
1 to 2 cans beer
1 beef bouillon cube, dissolved in scant 1 cup hot water
salt
pepper

Melt 1 tablespoon butter in a large pan and cook beef over high heat. Be sure not to overcrowd the pan. Do this in batches, if needed. Quickly brown all sides and transfer to a large pot. Season with salt and pepper.

In the same pan, brown the bacon, then add to the pot with the beef.

Again, in the same pan, lower the heat to medium-low and add the chopped onions. Cook slowly, scraping the bits from the bottom of the pan. Cook until caramelized and golden brown. Add the brown sugar, mustard, and vinegar. Mix well. Add half a can of beer and bring to a boil. Then, pour the onions into the pot with the beef. If little brown bits remain in the pan, add more beer and scrape, then pour into the pot.

Add the remaining beer and bouillon to the pot and turn the heat to low. Add the garlic, a couple pinches salt, pepper, bay leaf, and bread. Cover and gently simmer for 1 hour.

When the hour is almost up, heat a new pan and melt 1/2 tablespoon butter. Add the carrots and cook until they turn bright orange. Add to the simmering pot and cook for 15 minutes.

Melt another 1/2 tablespoon butter over medium heat and cook the pearl onions. Add to the pot and simmer for 30 minutes.

Lastly add the shimeji to the pot and simmer for an additional 10 minutes.

Taste and add more salt, if needed. If stew becomes dry, add more beer.


bacon recipe courtesy of: Azusa, Humble Bean: A Contemporary Japanese Food Blog, March 27, 2013

2870. ARTICHOKE, BACON and NEW POTATO STEW

yields 4-6 servings


1 pound new potatoes
2 strips thick bacon, cut into ½-inch crosswise strips

1 tablespoon minced shallots
4 medium artichokes, trimmed to hearts and stems, quartered lengthwise and stored in acidulated water
3/4 cup water
1/2 cup cream
Salt
2 tablespoons minced chives

Steam the potatoes until tender, about 15 minutes, and set aside. When cool enough to handle, cut into quarters or bite-sized pieces. Fry cut-up bacon in a dry skillet over medium heat until brown, about 10 minutes. Discard all but about 1 to 2 teaspoons of fat and add the shallots. Cook until the shallots are fragrant and tender, about 3 minutes. Add the artichokes and the water, cover tightly, and cook until the artichokes are tender, 10 to 15 minutes. Remove the lid, increase the heat to high and cook, stirring, until the liquid has reduced to traces of syrup, about 5 minutes. Add the cut-up potatoes and stir to coat with juices. Add the cream and salt to taste and continue cooking over high heat until the cream has thickened and reduced enough to coat the potatoes and artichokes lightly, about 5 minutes. Remove from heat and stir in the minced chives before turning into a serving bowl.


bacon recipe courtesy of: Los Angeles Times, March 2, 2013

2866. BEEF STEW with BACON

serves six


4 oz. thick-cut bacon, chopped
3 tablespoons flour
1 teaspoon salt, plus more, to taste
1/2 teaspoon freshly ground pepper, plus more, to taste
3 lb. boneless beef chuck, trimmed of excess fat and cut into chunks
3/4 lb. fresh cremini mushrooms, halved if large
1/2 lb. baby carrots
1/2 lb. frozen pearl onions
3 garlic cloves, minced
1 cup dry red wine
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon minced fresh rosemary 

Cook the bacon: In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5 to 7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 Tbs. drippings in the pan. Set the pan, reserved drippings and bacon aside.

Brown the beef: In a sealable plastic bag, combine the flour, the 1 tsp. salt and the 1/2 tsp. pepper. Add the beef chunks and shake to coat evenly with the flour mixture. Return the fry pan to medium-high heat. When the drippings are hot, add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beef to the slow cooker. Repeat with the remaining beef chunks, adding the reserved drippings if needed. Scatter the mushrooms, carrots, onions and garlic on top.

Cook the stew: Return the pan to medium-high heat and add the wine, broth and tomato paste. Mix well, bring to a boil and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour the contents of the pan over the vegetables and beef. Cover and cook on the high-heat setting for 4 to 5 hours or the low-heat setting for 8 to 9 hours. The beef should be very tender. Stir in the reserved bacon and the rosemary. Cook, uncovered, on the high-heat setting for 10 minutes more to thicken the sauce slightly. Season with salt and pepper and serve.


bacon recipe courtesy of: Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas; Oxmoor House, 2007

2616. RED BEAN, CHORIZO and BACON STEW

100 grams dried beans
60 grams bacon
50 grams chorizo sausage
1 onion
1 carrot
1 leek
olive oil
salt

Place the beans, diced bacon, chopped onion, carrot and leek and a few drops of olive oil into a saucepan season with salt. Cover with water and bring to the boil and then simmer for about an hour and a half before adding the chopped chorizo. Continue boiling until the beans are well cooked (this depends on the variety of red beans you are using). This should be at least an hour and 40 minutes.


bacon recipe courtesy of: Euroresidentes.com, Spain

2540. BROWN OYSTER STEW with BENNE SEEDS and BACON

yields four servings


4 tablespoons benne seeds
2 tablespoons peanut oil
2 tablespoons finely diced bacon (about 1 ounce)
2 tablespoons very finely minced yellow onion
2 tablespoons all-purpose flour
1 1/2 cups heavy whipping cream
24 oysters, shucked, with liquor strained and reserved
1 1/4 cups fish stock or bottled clam juice
1 teaspoon chopped fresh thyme leaves
1 tablespoon fresh lemon juice
1 teaspoon sesame oil
2 tablespoons chopped fresh chervil or Italian parsley
Salt and freshly ground black pepper to taste

Place the benne seeds in a small, heavy-bottomed sauté pan over medium heat and dry roast them by cooking them for about 9 minutes or until they become dark and fragrant. Remove from the stove. Roughly crush half the benne seeds with a spoon and reserve. Heat the oil in a heavy-bottomed saucepan over low heat. Sauté the bacon for about 5 minutes, or until crisp and lightly browned. Remove the bacon with a slotted spoon and place on paper towels to drain. Leave the oil and any fat from the bacon in the saucepan. Add the onion and crushed benne seeds to the saucepan and sauté them for about 3 minutes, stirring frequently to ensure that they brown but don't burn. When the onions are lightly browned, add the flour, stir well to combine, and cook for 2 minutes. Meanwhile, heat the cream in a separate pan to just below a simmer. Add the reserved oyster liquor, fish stock, and thyme leaves and simmer for 2 minutes, stirring with a whisk until the mixture simmers happily and without lumps. Add the warm cream and simmer for 5 minutes. Add the oysters, the remaining 2 tablespoons of benne seeds, the lemon juice, sesame oil, and chervil or parsley. Leave the oyster stew on the heat until the oysters just begin to curl. Quickly remove the saucepan from the heat and add a pinch of salt and a grind of black pepper, or to taste. To serve, divide the stew into four warmed soup bowls. Garnish with the reserved chopped bacon and serve immediately. Accompany with oyster crackers or buttered toast fingers. At the table, the stew would be hot and steamy and the oysters plump and juicy.  


bacon recipe courtesy of: The Food, Folklore, and Art of Lowcountry Cooking: A Celebration of the Foods, History, and Romance Handed Down from England, Africa, the Caribbean, France, Germany, and Scotland by Joseph E. Dabney. Cumberland House, 2010 | Atlanta Magazine, August 1, 2010

2303. PADDLEFISH STEW with BACON

makes four servings


1 lb. raw cubed paddlefish
3 bacon slices, chopped
1 medium onion, thinly sliced
1 16-oz. can whole potatoes, drained and halved
1/8 teaspoon thyme leaves
1/4 cup ketchup
1 teaspoon Worcestershire
1/4 teaspoon pepper
1 16-oz. can tomatoes

In a 2-quart saucepan over medium heat, cook bacon until just limp; add onion and cook until onion is browned. Stir in potatoes, tomatoes with their liquid, ketchup, Worcestershire, pepper and thyme. Cook 5 minutes, stirring occasionally. Add fish and cook about 10 minutes longer or until fish flakes easily when tested with a fork, stirring often.


bacon recipe courtesy of: Glendive Chamber of Commerce & Agriculture, 808 North Merrill, Glendive, Montana 59330