Tag: bacon

Salted Christmas star cake with smoked bacon

Salted Christmas star cake with smoked bacon

The salted Christmas star cake with smoked bacon It is a special rustic to serve during the Christmas and New Year's Christmas buffet as an appetizer, or as an extra dish to enrich and complete your Christmas menu. It can also be used as a centerpiece! The recipes include a friable base of puff pastry, Which you can also buy ready, and a rich filling to prepare with baby spinach, leeks, pancetta, robiola and brie.

You can cook it well in advance and serve it as well as warm or lukewarm even cold. There salted Christmas star cake with smoked bacon of Salt and pepper will leave your guests open-mouthed for its beauty but above all for its simple goodness!

The savory pies they are very popular preparations for their versatility. They can be done in many different ways with puff pastry or with pasta brisee to be used as an appetizer, as a side dish or as a second course: they adapt to any occasion or need! The salted Christmas star cake you can prepare it with other types of stuffing: for example with a filling of zucchini and salmon or with the most classic, ricotta and spinach, but also simply with the ingredients you already have at home and which you love the most.

Prepare the salted Christmas star cake with smoked bacon for the Christmas Holidays and you will amaze your guests with simplicity and taste. A guaranteed success!

How to prepare the salted Christmas star cake with smoked bacon

1) Prepare the filling. Slice i leeks and make them jump in cooking pan with 2 tablespoons of extra virgin olive oil, half of the bacon, minced, and an intake of salt; fades with the White wine and add 1 handful of new spinaches clean; make them dry well on the fire, stirring. Leave it to cool and incorporate it robiola.

2) Prepare the savory cake. Unroll a disk of puff pastry and spread the mix of leeks and spinaches up to 3 cm from the edge, then arrange the remaining slices of bacon and the Brie in slices. Cover with the second disc of dough and seal the outer edges. Place one bowl (about 12 cm) in the center of the stuffed pasta and, starting from the edge of the bowl towards the outside, cut it into 16 cuts. Turn the portions obtained e twice coupled 2 to 2; seal the tips, pinching them with moistened fingers. Stempera the yolk with the milk and brush the surface. Cut the center of the pastry with a star motif with the tip of a knife. Cool in freezer for 15 minutes.

3) Cook and serve. Cook the star in the lower part of the oven already hot a 220 ° C for 10 minutes; cover with baking paper, lower the temperature to 200 ° C and cook for others 25 minutes about. If you want to brown it, at the end remove the paper for a few minutes and put the ventilated oven. Serve the salty cake star of Christmas with bacon smoked hot, cold or warm.


Coq Au Vin – Rock Out with Your Coq Out

Some recipes just shouldn’t be translated to English. It’s not that telling your guests they’re having “Cock with Wine,” sounds so bad, it’s just that after dinner I want them tweeting about how great the dish tasted, not how funny/inappropriate the name was.

 The other issue would be one of false advertising, since I have no idea where you get an old rooster these days. I like to use bone-in, skin-on chicken thighs instead, which I think work perfectly here. Like all braised dishes, tougher cuts with lots of connective tissue work best, and on a chicken that would be the thigh/leg section.

Of course, someone will ask if they can use chicken breasts, and technically you can, but please don’t. They just will not add that sticky goodness to the braising liquid that the thighs will.

This really is a simple recipe, and all gets done in one pan, but there are several steps, as you build up fond after fond. Before any wine or stock hits the pan, we want a thick, gorgeous layer of caramelization, which is where much of this recipe’s flavor comes from.

I don’t want to sound cocky, but this really was delicious, and as I say in the video, the mushroom, bacon, and onion mixture alone is worth making this for. I hope you give it a try soon. And please, use the French name. Enjoy!

Ingredients for 2 large portions:
8 oz sliced bacon
6 bone-in, skin-on chicken thighs
salt and pepper to taste
*note: after cooking bacon and browning chicken, discard all but 1 tbsp of the fat before cooking the vegetables
2 shallots, sliced
1/2 large yellow onion, diced (traditionally they use pearl onions)
10 large button mushrooms, quartered
2 tsp butter
2 tsp flour
1 1/2 cups red wine
1 cup chicken broth
6 springs thyme
– Braise for about 1 hour 375, or until the thighs are tender

Salad Lyonnaise – A Super Salad from a City of Meat

How great is Salad Lyonnaise? Lyon is considered the meat
capital of France, and yet the city’s most famous, and reproduced dish is
probably this simple frisee salad. Now that’s some delicious irony.

worry…this salad is far from vegan. The mildly bitter greens are dressed in a
shallot and Dijon dressing, it’s spiked with a generous handful of crispy
lardons, or bacon in my case, and topped with a runny egg.

By the way, unless you’re some kind of crazy person, you’re
going to need some crispy croutons or crostini to finish this masterpiece off.
Here’s a link to the ones I used for this, sans Parmigiano-Reggiano. You’ll
also want to taste and adjust the dressing to your liking. I use a 2-to-1, oil
to vinegar ratio, as I think you need some acidity to cut the richness of the
bacon and egg yolk, but you may not want it as sharp.

As I joked about in the video, this is so tasty, it may be the only salad
that has a chance to be picked as someone’s last meal. There’s good, and then
there’s death row good. Anyway, I’ve been dying to film this old favorite, and
I really hope you give it a try soon. Enjoy!

For 4 generous portions:
2 heads frisee lettuce, aka curly endive, or use arugula
8 oz bacon (or pancetta if you want to experience something
closer to real lardons)
4 large eggs
1 tbsp chives
For the dressing (makes extra, about 1 1/2 cups total):
1 generous tbsp minced shallots
1 generous tbsp Dijon mustard
salt and pepper to taste
1/2 cup sherry vinegar
1 cup lightly flavored olive oil

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