All posts by Sharon

Bacon

September 9, 2011 Sharon Leave a comment

1 pound bacon

Cooking methods are listed from messiest to neatest.

To fry: Heat skillet over medium high heat. Lay bacon slices in bottom of pan without overlapping. You will have to do at least a couple batches to cook the whole package. Cover with a lid to prevent getting splattered with hot grease. Flip bacon over and cook on other side until browned nicely. Place cooked bacon on a layer of paper towels to drain.

To bake: Heat oven to 400. Place bacon on broiler pan without overlapping slices. Bake for 15 minutes, flip then bake approximately another 5 minutes until crispy. Place cooked bacon on a layer of paper towels to drain.

To microwave: Layer 5 paper towels on microwave turntable. Place 5 slices of bacon on top without overlapping. Place 2 paper towels over top. Microwave on high for 3 minutes and check for done-ness. Add more time if needed. Place cooked bacon on a fresh layer of paper towels to drain.

Cook the entire package and place unused slices in a ziplock bag and keep in freezer until ready to use. To make bacon bits, place cooked bacon in a food processor and pulse until chopped, or crumble by hand when cooled.

8 Servings

Breakfast, Vegetarian

Asiago Bagel Breakfast Bake

September 9, 2011 Sharon Leave a comment

8 eggs

1/4 teaspoon salt

2 cups milk

1 tablespoon chopped fresh tarragon (or 1/2 tspn dried tarragon)

1/4 teaspoon paprika

6 ounces grated monterey jack cheese (or medium Cheddar cheese)

6 ounces grated asiago cheese

4 asiago cheese bagels (or plain bagels)

This dish must be prepared the night before you plan to bake it.

In a large mixing bowl, beat together the eggs, salt, milk, tarragon and paprika. Add fresh ground pepper to taste. Mix the grated cheeses together in a bowl. Cut the bagels into small bite-size pieces.

Grease a 2-quart souffle or casserole dish and, starting with the bagel pieces, place them in the dish in alternating layers with the grated cheese. Pour the egg mixture evenly over all, cover the dish, and place it in the refrigerator overnight.

Bake it uncovered, in a pre-heated 350 degree oven for 1 hour, until the top is golden brown.

8 Servings

Soups, Vegetarian

Tuscan Tomato Soup

September 9, 2011 Sharon Leave a comment

1 teaspoon olive oil

1 clove garlic, minced

2 cups country bread, cubed

3 pounds tomatoes, ripe, each cut into quarters

1/4 cup fresh basil leaves, loosely packed, chopped, plus additional for garnish

1 teaspoon sugar

salt

In small skillet, heat oil on medium until hot. Add garlic and cook 1 minute, stirring. Remove skillet from heat. In food processor with knife blade attached, pulse bread until coarsely chopped. Add tomatoes and garlic; pulse until soup is almost pureed. Pour into saucepan. Stir in chopped basil, sugar and 1/2 teaspoon salt. Simmer on low for 20 minutes. Garnish with additional basil leaves.

4 Servings

Soups, Turkey

Turkey Tortilla Soup

September 9, 2011 Sharon Leave a comment

1 pound turkey, cooked, cubed

1 celery stalk, diced

1/2 cup onions, chopped

1/2 cup carrots, chopped

salt and pepper

4 cups water

1 (15 oz.) can cream of mushroom soup

1 teaspoon poultry seasoning

6 flour tortillas, (8″) cut into 3 inch pieces

1/2 cup frozen petite peas

Boil turkey, celery, onion, carrot, salt and pepper in water. Add soup and poultry seasoning. Bring to a boil. Add tortilla pieces and frozen peas. Cook for 2 minutes. Turn off heat; cover and let stand 5 to 10 minutes before serving. Great make ahead dish to be reheated.

*You may use your choice of cream soups. Cream of chicken and cream of celery are also excellent choices.

6 Servings

Soups

Three Onion Soup

September 9, 2011 Sharon Leave a comment

4 tablespoons unsalted butter

2 pounds red onions, thinly sliced

2 pounds yellow onions, thinly sliced

1/2 pound shallots, thinly sliced

1 tablespoon plus 2 teaspoons chopped fresh thyme

4 cups beef stock or low-sodium canned broth

1/4 cup dry sherry

1 log (4 oz.) soft mild goat cheese, softened

3 tablespoons extra-virgin olive oil

10 slices (1/4 inch thick) French baguette

Melt 2 tablespoons butter in each of 2 large skillets over moderate heat. Divide onions, shallots, and 1 tablespoon thyme between pans and cook, stirring occasionally, until onions are golden brown (do not burn), about 1 hour. Add 1/2 cup stock to each skillet and simmer, stirring occasionally, until liquid reduces to a glaze. Transfer both onion mixtures to a 5-quart pot; stir in 4 cups water and remaining 3 cups stock. Simmer soup, uncovered, until reduced to 6 cups. Add sherry; salt and pepper to taste. Remove from heat; keep soup hot, covered.

Meanwhile, stir together goat cheese, 2 tablespoons oil and remaining 2 teaspoons thyme; salt and pepper to taste. Preheat broiler. Brush bread slices on one side with remaining 1 tablespoon oil and broil, turning, until golden brown. Spread toasts with goat cheese mixture. Serve soup ladled into bowl with cheese toasts on side.

Makes 6 servings.