Even more bacon recipes
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To put it mildly, Test Kitchen manager Noelle Carter has a thing for bacon.
- 2
Total time: 1 hour, 40 minutes plus rising time Servings: 16 Note: Grade B maple syrup is recommended for this recipe; the syrup is less filtered so it has more pronounced flavor.
- 3
Total time: About 1 hour Servings: 8 Note: This recipe requires three-fourths cup bacon grease, probably more than you’ll render when cooking the bacon below.
- 4
Breakfast is making a comeback in Southern California restaurants -- even in places you might not expect it.
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Candied bacon martini Total time: 35 minutes Servings: 4 Note: The candied bacon recipe is adapted from “The Gift of Southern Cooking: Recipes and Revelations From Two Great American Cooks” by Edna Lewis and Scott Peacock.
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Total time: 40 minutes, plus roasting and peeling time for the chestnuts Servings: 4 to 6 Note: Quartering the Brussels sprouts after they’re cooked ensures that their centers stay slightly crisp. 1 1/2 pounds Brussels sprouts 4 strips bacon, chopped 1 shallot, minced 1 cup peeled and coarsely chopped chestnuts (about 1/2 pound nuts in their shell) 1 cup chicken broth 1 1/2 teaspoons sherry vinegar Salt Freshly ground black pepper 1.
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Total time: 1 hour, 15 minutes Servings: 6 Note: From Russ Parsons 1/2 pound chestnuts 1 pound Brussels sprouts 2 slices thick-cut bacon 1 shallot, minced 3 tablespoons red wine vinegar Salt Freshly ground black pepper 1.
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Chilled Tomato Soup With Bacon Croutons Serves 10 2 1/2 tablespoons best-quality olive oil, divided 1 small onion, diced 1 clove garlic, minced Large pinch red chili flakes Pinch fennel seeds Leaves from 1 small bunch (about 3/4 ounce) basil Leaves from 2 sprigs (about 1/4 ounce) tarragon Leaves from 2 sprigs (about 1/4 ounce) dill 6 cups chopped ripe tomatoes, about 2 pounds 2 cups good-quality chicken broth, or homemade light chicken stock or vegetable stock 1 1/2 teaspoons salt Freshly ground black pepper 1 1/2 tablespoons sherry vinegar Croutons with Bacon-Blue Cheese Crumble (recipe follows) Heat 1 tablespoon of olive oil in a medium sauté pan over medium-high heat.
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Total time: 1 hour, 10 minutes Servings: 4 Note: Mâche can be found at Whole Foods, Trader Joe’s, farmers markets and well-stocked supermarkets. 3 tablespoons olive oil, divided 1 medium onion, finely chopped (about 2/3 cup) 1 clove garlic, minced Scant 1 cup (6 ounces) dried black-eyed peas 1 small dried bay leaf 2 small sprigs fresh thyme Salt 6 ounces bacon, preferably apple wood-smoked, cut crosswise into strips about 1 inch by 1/4 inch 1 large bunch mustard greens, washed, stems removed and very roughly cut (about 12 cups loosely packed) 2 tablespoons sherry vinegar, preferably aged 4 slices of good-quality country white bread 2 cups mâche 1.
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Total time: 1 hour Servings: 6 to 8 Note: Adapted from “The Country Cooking of France” by Anne Willan and France Ruffenach.
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Total time: 1 hour, 15 minutes Servings: 6 Note: From Russ Parsons 1/2 pound chestnuts 1 pound Brussels sprouts 2 slices thick-cut bacon 1 shallot, minced 3 tablespoons red wine vinegar Salt Freshly ground black pepper 1.
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Total time: 1 1/2 hours Servings: 6 to 8 Note: Dandelion greens are available at well-stocked supermarkets and farmers markets.
