Candied Bacon

October 21, 2014 by Susan

This post comes with a stern warning: These. Are. Addicting.

At first glance, this idea of candied bacon might sound a bit strange to some of you. Those that shy away from salty and sweet things mixed together might initially reject this (as did my husband). But once you eat it you will see that the concept of sweetening up salty bacon is rather genius. And you must try it.

Not only does this recipe sweeten up the bacon, but also adds a smoky element from the chili powder. It is a wonderful mix of salty, smoky and sweet. None of the flavors are too bold.

I have made this candied bacon several times and each and every time notice the same exact thing: we can’t stop eating it. There is something about them (probably the fact that it’s BACON) that pulls me back to grab another one. Again and again. And the next thing you know, the entire batch is gone.

When serving these I prefer to cut each strip of bacon in half. I think it makes them easier to eat and makes you feel like you are eating more than you actually are (something I strive for when eating bacon). Also, they are best served warm, not hot. Once they cool down a bit the flavor really comes forward.

These strips of candied bacon will be a permanent addition to the menu at every get together I have. Yes, they are a wonderful finger food to serve with appetizers, however, I’m sure leftovers (but you won’t have any) would be wonderful crumbled in a salad or placed in a sandwich.

Here’s what you will need to make approximately 16 slices of bacon…

Recipe

16 slices thin cut bacon

1/3 cup light brown sugar, tightly packed

1 tsp chili powder (heaping)

1/2 tsp cinnamon (heaping)

Method

Preheat oven to 400 degrees.

Line 2 large baking trays with two layers of tin foil. Lay a cookie cooling rack in each baking tray.

Trim bacon of any excessive fat (mostly on the ends).

Mix brown sugar, chili powder and cinnamon in a small baking dish or tray with sides. One at a time, lay bacon slice in spice mixture, pat down and sprinkle spices all over each piece of bacon. Lay bacon on cooling racks.

Bake for approximately 15 – 17 minutes. Remove from oven and allow bacon to cool on racks. During cooling time, move each piece of bacon slightly once (with tongs) so they don’t stick to the rack.

Candied Bacon

Author: Feasts And Fotos

Ingredients

16 slices thin cut bacon
⅓ cup light brown sugar, packed
1 tsp chili powder
½ tsp cinnamon

Method

Preheat oven to 400 degrees.
Line 2 large baking trays with two layers of tin foil. Lay a cookie cooling rack in each baking tray.
Trim bacon of any excessive fat (mostly on the ends).
Mix brown sugar, chili powder and cinnamon in a small baking dish or tray with sides. One at a time, lay bacon slice in spice mixture, pat down and sprinkle spices all over each piece of bacon. Lay bacon on cooling racks.
Bake for approximately 15 - 17 minutes. Remove from oven and allow bacon to cool on racks. During cooling time, move each piece of bacon slightly once (with tongs) so they don't stick to the rack.

Egg Muffins

October 12, 2012 by Susan

I am always on the lookout for delicious, individual breakfasts that I can make ahead of time and eat throughout the week. These little egg muffins are such a great portable meal! Most important, they are really delicious and very satisfying. After these cool down I wrap each one in saran wrap and store in the fridge. They hold up well for a few days and reheat in the microwave perfectly. I don’t even think my husband heats his up, he just leaves it at room temperature for about an hour or so and then eats it.

I do love the flavor combinations in this particular recipe, however, I have switched things up as well. Sometimes I use bacon instead of pancetta and fontina cheese instead of gruyere. On occassion I throw in some mushrooms. I always use spinach though…great way to get in some greens! Really you can include anything you like, anything you have leftover.

By the way, don’t these egg muffins look pretty, all puffed up and gorgeous? Well, they only look like this for about 26 seconds, then they deflate. So if you want to impress someone be sure to show them your handy work the second you pull these out of the oven!

Here’s what you will need to make 4 muffins…

Recipe

1 tablespoon extra-virgin olive oil

4 ounces sliced pancetta (about 1/4 inch thick), diced into 1/2-inch pieces

2 shallots, chopped

1-2 slices country-style bread, cut into 1/2-inch cubes (about 2 cups)

7 large eggs, beaten, at room temperature

2 packed cups chopped spinach

1/2 cups grated gruyere (6 ounces)

1/3 cup milk, at room temperature

Method

Preheat the oven to 400 degrees.

Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until lightly browned, about 5 minutes. Remove the pancetta using a slotted spoon, drain on paper towels and allow to cool slightly. Add the shallots and cook over medium-high heat until soft, about 3 minutes. Add the spinach and cook until just wilted, 1-2 minutes.

In a medium bowl, mix together the cooked pancetta, bread, eggs, gruyere, milk and shallot and spinach mixture until all the ingredients are moistened.

Spoon the mixture into the ramekins, filling each 3/4 full. Place the ramekins on a small baking sheet and bake until golden brown, about 25 – 35 minutes.

Allow time to cool before you turn them over and pop out the muffins. Serve warm or at room temperature.

Recipe adapted from Giada

Egg Muffins

Author: Feasts And Fotos

Ingredients

1 tablespoon extra-virgin olive oil
4 ounces sliced pancetta (about ¼ inch thick), diced into ½-inch pieces
2 shallots, chopped
1-2 slices country-style bread, cut into ½-inch cubes (about 2 cups)
7 large eggs, beaten, at room temperature
2 packed cups chopped spinach
½ cups grated gruyere (6 ounces)
⅓ cup milk, at room temperature

Method

Preheat the oven to 400 degrees.
Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until lightly browned, about 5 minutes. Remove the pancetta using a slotted spoon, drain on paper towels and allow to cool slightly. Add the shallots and cook over medium-high heat until soft, about 3 minutes. Add the spinach and cook until just wilted, 1-2 minutes.
In a medium bowl, mix together the cooked pancetta, bread, eggs, gruyere, milk and shallot and spinach mixture until all the ingredients are moistened.
Spoon the mixture into the ramekins, filling each ¾ full. Place the ramekins on a small baking sheet and bake until golden brown, about 25 - 35 minutes.
Allow time to cool before you turn them over and pop out the muffins. Serve warm or at room temperature.

Stuffed Potatoes

June 29, 2009 by Susan

It’s 4th of July week (already?!) and everyone is preparing for BBQ’s. And praying for good weather, considering it’s rained practically every day this month. Awful! Well, keeping positive, here’s a post on delicious stuffed potatoes that are just perfect for a summer BBQ – rain or shine.

I’ve been making these stuffed cuties for a few years now and every time I do people rave about them. They are delicious and the perfect one or two bite appetizer. Basically, they are stuffed little red potatoes. The filling is creamy with a slight sharpness in the background from the blue cheese. If you don’t love blue cheese, cut back on how much you include. I usually don’t use the entire 1 cup, I add a little at a time and taste.

When making them, allow for 3-4 halves (2 potatoes) per person, at least. They will be devoured.

Here’s what you will need to serve approximately 10-12 people…

Recipe

24 new red potatoes, halved lengthwise

2 teaspoons extra-virgin olive oil

1 1/2 cup sour cream

1 cup crumbled blue cheese (I end up using 3/4 cup usually)

1/2 cup crumbled, cooked bacon, plus more for garnish

1/3 cup (heaping) chopped parsley, plus more for garnish

1/4 red onion, finely chopped, plus more for garnish

Method

Preheat the oven to 400 degrees.

Toss the potato halves with olive oil and mix well until each half is coated. Place cut side down on a baking sheet and bake until the skins are crisp and the potatoes are tender, roughly 30 minutes. The original recipe states 20-25 minutes, but in my oven it takes more like 30-40 minutes. Allow potatoes to cool.

Gently scoop out the center of each potato half and place in a medium bowl. Using a small ice cream scoop or melon baller is sometimes helpful for this step. You do not need to make yourself nuts getting all the potato out of the skin, some can remain inside. Actually, it’s best if some does remain inside, it will make the potato boats more sturdy. To the bowl add the sour cream, blue cheese, bacon, parsley and onion. Stir to mix together.

Fill each potato skin with the sour cream mixture and top each potato with more bacon, onion and parsley.

This recipe is adapted from the Grucci family.

Stuffed Potatoes

Author: Feasts And Fotos

Ingredients

24 new red potatoes, halved lengthwise
2 teaspoons extra-virgin olive oil
1½ cup sour cream
1 cup crumbled blue cheese (I end up using ¾ cup usually)
½ cup crumbled, cooked bacon, plus more for garnish
⅓ cup (heaping) chopped parsley, plus more for garnish
¼ red onion, finely chopped, plus more for garnish

Method

Preheat the oven to 400 degrees.
Toss the potato halves with olive oil and mix well until each half is coated. Place cut side down on a baking sheet and bake until the skins are crisp and the potatoes are tender, roughly 30 minutes. The original recipe states 20-25 minutes, but in my oven it takes more like 30-40 minutes. Allow potatoes to cool.
Gently scoop out the center of each potato half and place in a medium bowl. Using a small ice cream scoop or melon baller is sometimes helpful for this step. You do not need to make yourself nuts getting all the potato out of the skin, some can remain inside. Actually, it's best if some does remain inside, it will make the potato boats more sturdy. To the bowl add the sour cream, blue cheese, bacon, parsley and onion. Stir to mix together.
Fill each potato skin with the sour cream mixture and top each potato with more bacon, onion and parsley.

Frittata

April 8, 2009 by Susan

A frittata is an open-faced Italian omelette traditionally filled with leftover meat and vegetables. Growing up in an Italian household, we ate alot of these. Frittatas are delicious served warm out of the oven, but also work well served at room temperature making it a good meal to serve any time of day. It could be a wonderful breakfast, a great lunch or even a light dinner perhaps served with a side salad. Extremely versatile.

There are infinite ingredient combinations for frittatas. You can throw in whatever you have leftover from previous meals. You can use various ingredients or use just one. You can make an all veggie version, keeping things on the healthy side or you can be a little sinful and add some meat like bacon or sausage.

This combination is one of my favorites and I make it repeatedly. I use broccoli, red potatoes and bacon. If I have leftover mushrooms on hand, I put those in as well.

After the frittata comes out of the oven I allow it to come to room temperature. I cut it into four large wedges and individually wrap them in saran wrap, storing in the fridge. They will last up to 3-4 days. Whenever I want to eat one I just pop it into the microwave for about one minute. Easy!

Here’s what you will need to make one 10 inch frittata…

Recipe

5 whole eggs

3 egg whites

2 tbsp ricotta cheese

2 tbsp milk

6 slices of low sodium bacon

2 cups steamed broccoli, chopped

1 cup sliced mushrooms (optional)

one medium red potato

2 tbsp parsley, chopped

1 tbsp parmesano reggiano

salt & pepper

Method

Preheat oven to 350 degrees.

Cut potato in half lengthwise, put in a pot and cover with cold water. Bring to a boil and cook until a knife inserted into the potato slides out easily, roughly 15 minutes. Remove from pot and allow to cool. Slice each potato half (widthwise) into thin half moon shapes. Steam broccoli until bright green and tender, about 10 minutes, chop.

In a large oven safe, non-stick skillet cook bacon slices until done, but not very crispy, turning occassionally. Transfer to a paper towel lined plate to drain and cool. Chop into 1 inch wide pieces. Wipe out skillet leaving just a slight residue of bacon fat on the pan. If you are using mushrooms add them to the pan now and saute until tender, 4-5 minutes. To the pan add the potato slices, chopped broccoli and bacon. Allow to cook together over a LOW flame, stirring occasionally, for 3-4 minutes.

In a large bowl add the eggs, egg whites, ricotta, milk, parsley, cheese and salt & pepper. Whisk until combined and the ricotta is no longer in clumps. Over a LOW flame, pour the egg mixture on top of the broccoli mixture and stir slowly to combine all ingredients. You will slowly stir the mixture for about 1 minute slightly cooking the eggs. Once you notice the egg mixture is thickening stop stirring and flatten down the ingredients gently with the back of the spatula. Continue to cook over the low flame for about 5 minutes, or until you notice it firming up and the eggs are starting to pull away from the sides of the pan. The center of the frittata will still be liquidy.

Transfer the skillet to the oven and cook for about 15 minutes or until the center of the frittata is no longer liquidy. I then like to turn on the broiler and cook for about 1 minute, allowing the top to turn a light golden brown color. The frittata will puff up slightly. Remove from the oven and allow to cool. As it cools it will de-puff, don’t worry, that’s normal.

**If you don’t have an oven safe skillet (yours has a plastic handle) wrap the handle completely with aluminum foil before putting it into the oven.

Frittata

Author: Feasts And Fotos

Ingredients

5 whole eggs
3 egg whites
2 tbsp ricotta cheese
2 tbsp milk
6 slices of low sodium bacon
2 cups steamed broccoli, chopped
1 cup sliced mushrooms (optional)
one medium red potato
2 tbsp parsley, chopped
1 tbsp parmesano reggiano
salt & pepper

Method

Preheat oven to 350 degrees.
Cut potato in half lengthwise, put in a pot and cover with cold water. Bring to a boil and cook until a knife inserted into the potato slides out easily, roughly 15 minutes. Remove from pot and allow to cool. Slice each potato half (widthwise) into thin half moon shapes. Steam broccoli until bright green and tender, about 10 minutes, chop.
In a large oven safe, non-stick skillet cook bacon slices until done, but not very crispy, turning occassionally. Transfer to a paper towel lined plate to drain and cool. Chop into 1 inch wide pieces. Wipe out skillet leaving just a slight residue of bacon fat on the pan. If you are using mushrooms add them to the pan now and saute until tender, 4-5 minutes. To the pan add the potato slices, chopped broccoli and bacon. Allow to cook together over a LOW flame, stirring occasionally, for 3-4 minutes.
In a large bowl add the eggs, egg whites, ricotta, milk, parsley, cheese and salt & pepper. Whisk until combined and the ricotta is no longer in clumps. Over a LOW flame, pour the egg mixture on top of the broccoli mixture and stir slowly to combine all ingredients. You will slowly stir the mixture for about 1 minute slightly cooking the eggs. Once you notice the egg mixture is thickening stop stirring and flatten down the ingredients gently with the back of the spatula. Continue to cook over the low flame for about 5 minutes, or until you notice it firming up and the eggs are starting to pull away from the sides of the pan. The center of the frittata will still be liquidy.
Transfer the skillet to the oven and cook for about 15 minutes or until the center of the frittata is no longer liquidy. I then like to turn on the broiler and cook for about 1 minute, allowing the top to turn a light golden brown color. The frittata will puff up slightly. Remove from the oven and allow to cool. As it cools it will de-puff, don't worry, that's normal.
**If you don't have an oven safe skillet (yours has a plastic handle) wrap the handle completely with aluminum foil before putting it into the oven.

Brussel Sprouts and Bacon Hash

November 20, 2008 by Susan

When I was growing up brussels sprouts got such a bad rap. Hated by many. To be honest my mother never really made them so my only experience eating them was outside the home. And from what I remember, I didn’t like them. Flash forward to today and I’m making them! And I love them. Why on earth do so many people despise brussels sprouts? I’ve come to realize it’s most likely because they were prepared poorly and with a complete lack of creativity. Most people probably just boiled them and threw them in a bowl.

I do like to eat healthy and maintain a healthy lifestyle, so it seems logical I would one day incorporate brussels sprouts into my cooking. These adorable mini cabbages are loaded with vitamins, potassium, calcium and are very high in fiber, so they help to fill you up. And as luck would have it, they are low in fat and calories. November is prime time for brussels sprouts, so the markets are filled with them. You can see from the above photo that I took at the Union Square Farmer’s Market how they look before they are picked and presented to you in the grocery store. Quite dramatic, right?

Tyler Florence was the one that inspired me to make this dish. Last month my cousin and I got tickets to the NYC Food & Wine Festival and saw Tyler at a cooking demonstration. I love his shows and recipes and let’s face it, the guy’s adorable. We just loved him in person, he has such a great personality and is quite funny. Here’s a picture of him cooking away…

One of the recipes he prepared that day (and what he’s actually preparing in this photo) was this brussels sprouts and bacon hash number. It sounded interesting so I tried it at home and have to say it was really good. Actually, it was great. Yes, a brussels sprouts dish was great. I kid you not.

In this recipe the sprouts are actually sliced, which is a fantastic idea. I bet if you didn’t tell people this was a brussels sprouts dish they might not even notice! And there’s bacon in here – you can never go wrong with bacon. I did make one substitution, his recipe calls for pearl onions, I used shallots instead. That’s the only ingredient change I made.

Here is what you will need to make my version of this dish…

Recipe

5-6 slices of bacon (I use low sodium bacon), cut in a medium dice

1 pint of brussels sprouts

2 springs fresh thyme

6-8 fingerling potatoes (or small white potatoes), cut in half and then in half again

2 large shallots

1/2 cup low sodium chicken stock

1 tbsp balsamic vinegar

1-2 tbsp flat leaf parsley, chopped

Method

Saute bacon in a large pan until just starting to crisp. Remove from pan and discard 1/2 of the fat renderings. To the renderings add the brussels sprouts, shallots, potatoes and thyme and stir. Season with pepper and a little bit of salt (the bacon is salty so be careful). Cook until slightly browned. Add chicken stock and steam for 5- 10 minutes, until veggies are tender and most of the liquid has evaporated. I put the lid on the pot for part of this time. Add balsamic vinegar and toss to coat. Add the bacon back to the pan and stir all ingredients together to combine. Sprinkle with parsley and serve. And now for the final product…

If you have any leftovers do yourself a favor and put a fried egg over this hash in the morning. You’ll thank me.

Tyler’s original recipe can be found here http://www.foodnetwork.com/recipes/tyler-florence/bacon-and-brussels-sprout-hash-recipe/index.html

Brussel Sprouts and Bacon Hash

Author: Feasts And Fotos

Ingredients

5-6 slices of bacon (I use low sodium bacon), cut in a medium dice
1 pint of brussels sprouts
2 springs fresh thyme
6-8 fingerling potatoes (or small white potatoes), cut in half and then in half again
2 large shallots
½ cup low sodium chicken stock
1 tbsp balsamic vinegar
1-2 tbsp flat leaf parsley, chopped

Method

Saute bacon in a large pan until just starting to crisp. Remove from pan and discard ½ of the fat renderings. To the renderings add the brussels sprouts, shallots, potatoes and thyme and stir. Season with pepper and a little bit of salt (the bacon is salty so be careful). Cook until slightly browned. Add chicken stock and steam for 5- 10 minutes, until veggies are tender and most of the liquid has evaporated. I put the lid on the pot for part of this time. Add balsamic vinegar and toss to coat. Add the bacon back to the pan and stir all ingredients together to combine. Sprinkle with parsley and serve.