Marie Rama's Blog, page 14
May 11, 2013
Lentil Salad with Seared Yellowfin Tuna and Bacon-Scallion Garnish
I made this recipe the other night and really enjoyed it. I usually only eat lentils in soup so having the warm salad was different for me. It took me 45 minutes in prep/cooking time but I think it will take a little less time now that I am familiar with the recipe. I loved the bacon-scallion garnish on top of the dish. The flavors really go well together and I had enough left over to eat the next day! I just microwaved the dish for a short time to warm it up. This way the tuna did not cook very much more ( we like it sushi style-rare). I would definitely make this dish again.
May 10, 2013
How to Cut up Slab Bacon and Remove the Rind
I am one of those home cooks who doesn’t like to throw anything away, especially if I can find a use for it in the soup pot. The rind from slab bacon should be removed before the slab is cut and cook, but don’t discard it once you’ve removed it. Instead, toss it into a boiling homemade broth or stock to add a touch of meatiness and smoke. Removing the rind is not difficult; these pictures will help you grasp the technique in no time.
Start in one corner and pull back the rind, slipping the blade of a sharp chef’s knife between the rind and the layer of bacon.
Keep pulling off the rind as you work the knife under it. The knife will help you loosen the rind from the meat layer. If you are strong enough, you might be able to tear off the rind without needing the knife for help.
You’re almost there!
Once the rind is removed, cut the bacon into long 1/2-inch thick strips.
Then you can stack the strips and ...
… cut them into cubes or
… into lardons, which are 1/2-inch thick by 1 to 2-inch long bacon strips.
Lardons are perfect for tossing into roasted vegetables like this medley of pearl onions and mushrooms. Because they take longer to brown and cook than diced bacon, they slowly release their marvelous bacon drippings into the dish, adding flavor and retaining their soft chewiness.
The French traditionally use lardons in Coq au Vin, and we were lucky to be guided by D.C. Chef Robert Wiedmaier, who shares his personal recipe for this classic dish in Bacon Nation.
May 7, 2013
Bacon and Shellfish
Wrap a shrimp with it, dice and add it to a stuffing for clams, sprinkle some browned bits into a pot of steaming mussels — these are just some of the ways we call for combining bacon and shellfish in Bacon Nation.
Bacon Stuffed Clams …
Stuffed Clams with Bacon, bring me back home to thoughts of my parents who were restauranteurs in upstate New York. Stuffed clams, mussels steamed in white wine with garlic and butter, and jumbo shrimp wrapped in strips of crispy bacon were dishes their clientele (and my sister and brothers) couldn’t get enough of. From my father, who valued his light touch in the kitchen, I learned that the bread crumb topping should never mask or overpower the briny flavor of the clam. Our Bacon Nation recipe works to create a balance between the onion, bacon, lemon, fresh-bread crumb stuffing, and the lovely clam that’s nestled beneath it.
Need a little bacon in your life?
I’m on QVC tomorrow, May 8th, in the 8 to 9 p.m. hour, displaying Bacon Nation dishes, on “In the Kitchen with David.” Join me!
Today's the Day!
It’s now official! You can buy Bacon Nation for your dad, buy it for your grandmother, your sister, your kids, your boyfriends or yourself. Just buy it and enjoy the best bacon recipes you’ll ever find anywhere. For bacon and non-bacon lovers alike!
May 5, 2013
May 3, 2013
Bacon and shrimp risotto with spinach
I just purchased the Bacon Nation book and couldn’t wait to make a recipe. I chose the above recipe because I love shrimp. The instructions were easy to follow, the portion size was accurate and the flavors were delicious. At first I was afraid the bacon flavor would be overwhelming but just the opposite happened. It was very subtle! As an added flavor, I sprinkled some truffle sea salt on the dish after I served myself. I knew I was going to do this so I did not salt the dish while cooking. The truffle salt created a very lovely taste if you like truffles. I can not wait to make another recipe from the book.
For a deliciously different breakfast or brunch recipe from our new cookbook Bacon Nation,...
For a deliciously different breakfast or brunch recipe from our new cookbook Bacon Nation, that’s perfect for Mother’s or Father’s Day, click the link below.
April 30, 2013
Mmmm, I am so excited to finally have this book on it’s way to my
kitchen. Can’t wait...
Mmmm, I am so excited to finally have this book on it’s way to my
kitchen. Can’t wait to try these mouth watering recipes.
Regina in New Paltz
