Bacon and Swiss Chard Pasta

Print
Bacon and Swiss Chard Pasta

Bacon and Swiss Chard Pasta

http://www.epicurious.com/recipes/food/views/Bacon-and-Swiss-Chard-Pasta-242133

Ingredients

  • 1 pound linguine
  • 12 ounces bacon, cut crosswise into 1/2-inch slices
  • 1 very large red onion, halved, sliced (about 6 cups)
  • 2 large bunches Swiss chard, stemmed, chopped (about 12 cups)
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2/3 cup grated Parmesan cheese

Instructions

  1. Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
  2. Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion and saut over medium-high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minute.
  3. Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.
http://www.knowyourfarms.com/bacon-and-swiss-chard-pasta/

By |May 23rd, 2013|Bacon, Entree, Know Your Farms, Pasta Dish, recipe, Recipe Type, Swiss Chard|Comments Off
Read More

Caramelized Onion, Mushroom, and Bacon Quiche

Print
Caramelized Onion, Mushroom, and Bacon Quiche

Caramelized Onion, Mushroom, and Bacon Quiche

http://www.foodnetwork.com/recipes/emeril-lagasse/caramelized-onion-mushroom-and-bacon-quiche-in-a-pat-in-pan-crust-recipe/index.html

Ingredients

  • 1 recipe Pat-In-Pan pie dough, recipe follows
  • 6 ounces bacon, chopped
  • 3 cups thinly sliced onion
  • 8 ounces thinly sliced button mushrooms
  • 2 teaspoons fresh thyme
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream
  • 5 large eggs
  • 4 ounces grated Gruyere

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Prepare the pie dough as directed and press the dough into a 9-inch pie tin, forming a fluted edge. Set aside in the refrigerator as you prepare the quiche.
  3. Set a 12-inch saute pan over medium heat, and add the bacon. Cook the bacon, stirring often, until most of the fat has rendered and the meat is crispy, about 5 to 7 minutes. Remove the bacon from the pan and drain on a paper-lined plate. Add the onions to the pan and cook, stirring occasionally, until the onions are wilted, and lightly caramelized, about 8 minutes. Add the mushrooms, thyme, and garlic to the pan and season with the salt and pepper. Cook the onions and mushrooms, stirring occasionally, until most of the moisture has cooked out of the mushrooms and they are caramelized, 8 to 10 minutes. Remove the pan from the heat and allow the onions and mushrooms to cool for 10 minutes before placing in the reserved pie tin with the rendered bacon.
  4. In a medium bowl, combine the heavy cream and eggs and whisk until frothy. Pour the cream mixture over the onion mixture, and sprinkle the cheese over top. Place the pie tin on a sheet pan and place in the oven. Bake until golden brown, and the custard has set, 35 to 40 minutes. Be sure to rotate the sheet pan after 15 to 20 minutes to ensure even browning.
    5. For the crust:
  5. 1 1/2 cups all-purpose flour
  6. 1/2 cup oil
  7. 1 teaspoon salt
  8. 2 tablespoons sugar
  9. 2 tablespoons milk
  10. Preheat oven to 400 degrees F.
  11. In a 9-inch pie pan, combine all ingredients and mix with a fork. After mixing well, use your hand to form a ball in the pan and then press into pan. Bring it up on the sides and pinch the top. Bake for 10 to 11 minutes or until golden brown.
  12. Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/caramelized-onion-mushroom-and-bacon-quiche-in-a-pat-in-pan-crust-recipe/index.html?oc=linkback
http://www.knowyourfarms.com/caramelized-onion-mushroom-and-bacon-quiche/

By |May 13th, 2013|Bacon, Bread, Breakfast, Entree, Mushrooms, Onions, Recipe Type|Comments Off
Read More

Braised Kale with Bacon and Cider

Print
Braised Kale with Bacon and Cider

Braised Kale with Bacon and Cider

http://www.myrecipes.com/recipe/braised-kale-with-bacon-cider-10000000577156/

Ingredients

  • 2 bacon slices
  • 1 1/4 cups thinly sliced onion
  • 1 (1-pound) bag chopped kale
  • 1/3 cup apple cider
  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups diced Granny Smith apple (about 10 ounces)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Place a Dutch oven over medium heat. Add bacon; cook 5 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside.
  2. Increase heat to medium-high. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Add kale, and cook 5 minutes or until wilted, stirring frequently. Add cider and vinegar; cover and cook 10 minutes, stirring occasionally. Add apple, salt, and pepper; cook 5 minutes or until apple is tender, stirring occasionally. Sprinkle with bacon.
http://www.knowyourfarms.com/braised-kale-with-bacon-and-cider/

By |May 9th, 2013|Bacon, Kale, Side Dish|Comments Off
Read More