Morels With New Potatoes And Bacon Total time: 45 minutes 1 pound small new, fingerling or Yukon Gold potatoes 2 ounces slab bacon, cut into lardons 1 small onion 3 tablespoons olive oil Coarse sea salt and freshly ground pepper to taste 6 ounces morels 1 tablespoon unsalted butter 2 tablespoons chopped Italian parsley.
Put in the bacon cut into strips.
The frisée salad tastes like it is supposed to, with good quality slab bacon cut into thick lardons, and a warm vinaigrette.
If using bacon, cut it into 1/4-inch bits, and render it with 1 tablespoon olive oil over medium high heat in a large skillet, which can later be covered.
They also enjoy chunks of flavored bacon cut from a slab to eat with crusty bread and slices of raw onion or -- as Peter Szucs, the owner of Yorkville Packing House on the Upper East Side, described -- with whole cloves of raw garlic.
SKEWERED MONKFISH WITH BACON AND CHERRY TOMATOES Time: 30 minutes or less 1 1/2 to 2 pounds monkfish, cut in 1 1/2-inch chunks 6 to 8 thick slices bacon, cut in half 20 cherry tomatoes Salt and pepper 1. Prepare a charcoal or wood fire or start a gas grill; you will want medium, even heat, but not great heat.
LEEK CASSEROLE Adapted from Nina Liu Time: 1 hour 10 medium leeks, white and light green parts only, cut into 1/2-inch-thick slices 7 slices bacon, cut crosswise into 1/2-inch pieces 4 tablespoons butter 1/3 cup all-purpose flour 2 cups whole milk Salt and freshly ground black pepper 4 large eggs 1/3 cup freshly grated Parmesan.
Heat a little olive oil in a large baking dish, put in the rest of the bacon cut in strips, put the meat on top, sprinkle it with salt, pepper and thyme or marjoram, surround it with the potatoes, peeled and cut into small squares, and put the dish, uncovered, into a hot oven for 20 minutes.
4 thick slices bacon, cut into small pieces 2 garlic cloves, peeled and finely chopped or crushed through a garlic press 1 15-ounce can diced tomatoes in juice (preferably fire-roasted) 2 15-ounce cans pinto beans (do not drain) 1 or 2 canned pickled jalapeños, more to taste Salt ½ cup chopped cilantro.
1teaspoon minced garlic Kosher salt 4thick slices bacon, cut into 1/4-inch-thick matchsticks 1ball pizza dough (see above) Flour, for dusting 6cooked artichoke hearts, quartered 4to 6ouncesliceded semisoft Asiago cheese 2tablespoons fresh oregano, roughly chopped Extra-virgin olive oil, to drizzle Freshly cracked black pepper.
