Ina’s Caramelized Bacon

I found this recipe in Ina Garten’s Barefoot Contessa Foolproof cookbook. The first time I made it was for an annual New Year’s Day party a few years ago. It has now become so popular among my friends that I get so many requests to make it that now I am becoming known for my bacon. Thank you, Ina.  I have made some small modifications to her recipe, such as less salt.

 

My instructions here show the quantities I make. I use Wrights Brand Applewood Thick Cut Bacon—Real Wood Smoked. Our Harris Teeter carries it. (Ina uses Nodine’s.) I think the important thing is that you use bacon that is thicker than typical bacon.

 

3/4 pound of bacon.  Remove from refrigerator in advance.  Use 9 slices of bacon. Cut into thirds. So 27 pieces, total.

1 cup light brown sugar, lightly packed

1 cup pecans

1 tsp salt

2 tsp freshly ground black pepper

1/4 tsp cayenne pepper

4 tablespoons pure maple syrup

 

Preheat oven to 375 degrees.  Line a baking sheet pan with aluminum foil (for easy cleaning—Do this!) Place a wire baking rack on top. (I have one that is the same dimensions as the baking sheet…approx…12 x 17.  If you don’t have one, Amazon sells a set for $10.99. Search Half Sheet Baking and Cooling Rack Set.)

 

Combine the brown sugar, pecans, salt, pepper, cayenne in a food processor. Pulse until combined. Add the maple syrup to moisten the crumbs.

 

Line the bacon pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. 

 

Bake for 25 to 30 minutes. Check at 28.  For my oven 30 minutes is good. The Wright’s bacon is so thick it will not look crispy. No worries. It will still be delicious. Some of the sugar mixture will melt and fall onto the pan…that’s why you need to use foil.

 

Ina says to put the bacon on a plate lined with paper towels, but some say that the bacon sticks to the paper. I just let it cool on the racks. When cool, I serve it on a platter.

 

Serve at room temperature.  Be prepared for the compliments.

 

 

 

 

Potato Chip Cookies

Potato Chip Cookies

I found a recipe for potato chip cookies in my file. (I have hundreds of recipes I have saved over the years.)  I thought this recipe would have to be really bad or really good. I had all of the ingredients, so I decided, “Why not?” Turns out they are really good. Like REALLY good. The sweet, slightly salty taste combined with the crunchy texture of the nuts and chips, and a crispy bottom where the sugar caramelizes….mmmmm.

I think the original recipe was in Real Simple magazine. This is the recipe for a full batch. I cut it in half for us.

1 cup butter, room temperature

1/2 cup granulated sugar, plus more for coating

1 teaspoon vanilla extract

2 cups flour

1/2 teaspoon cinnamon

3/4 cup crushed potato chips*

1/2 cup chopped pecans (I used more)

(*Before measuring, place potato chips in a ziplock bag and crush with a rolling pin.)

Heat oven to 375 degees.

Cream butter and 1/2 cup sugar in a large bowl. Directions say to use a mixer, but I found it easier just to use a heavy spoon. I don’t have a powerful mixer.  (Tip: my butter was really cold and hard to begin with. I put in the microwave for about 5-7 seconds to soften it. Be careful, you don’t want it to melt.)

Add the vanilla. Then the flour and cinnamon. Fold in the potato chips and pecans.

Form into balls approximately 1-1/2 inch in diameter. Roll the balls in the remaining sugar. Place on parchment lined baking sheet, 2 inches apart. Flatten slightly.

Bake until gold brown around the edges… about 13 minutes. Let cool on the cookie sheets for 5 minutes, then transfer to wire racks.

Salad Nicoise

Niçoise Salad with Grilled Tuna

This falls into the category of No-Fail Recipes you can prepare again and again!

I originally found this recipe in the Williams-Sonoma cookbook, Casual Outdoor Dining. It is a traditional recipe from Nice, on the French Riviera, and it has become a staple in our recipe repertoire.  You cannot go wrong if you have some fresh tuna available. Serve at room temperature. I use the Lemon Vinaigrette from the Ina Garten Family cookbook.

For six people:

1 lb. boiling potatoes

8 whole anchovies packed in olive oil (optional)

¾ tsp salt

1 lb. thin green beans

2 cups mixed lettuces

5 tomatoes, sliced

1 English cucumber, thinly sliced, optional

4 hard-boiled eggs, peeled and thinly sliced

1 lb green beans, steamed until tender

½ cup black Kalamata olives (packed in oil)

1 T capers (optional)

Dressing:

½ cup olive oil

¼ cup red wine vinegar

1 clove garlic, minced

½ tsp sale

½ tsp pepper

1-1/3 lb. tuna fillet about ½ inch thick

¼ tsp salt

¼ tsp pepper

Combine water with potatoes to cover by 2-3 inches. Add ½ tsp salt. Bring to a boil, reduce heat, cook 20 minutes. Drain rinse under cold water.

Prepare the dressing and reserve.  Plate all ingredients before you grill the fish: lettuce, potatoes, tomatoes, eggs, green beans, eggs, olives.

Cut tuna into 6 serving pieces. Sprinkle with salt and pepper. Place on grill… do not overcook. The fish should be a bit pink. Place fish on plate and pour dressing over.

Chicken Picatta

This is one of my all-time favorite recipes. You can find a number of variations, but this one is from Giada De Laurentiis, Everyday Italian cookbook.

• 4  skinless boneless chicken breasts, halved crosswise

  ½ tsp salt,  ½ tsp freshly ground black pepper

  All-purpose flour for dredging

  4 T butter, divided

  5 Tbsp olive oil, divided

  ½ cup chicken broth

  1/3 cup lemon juice (about two lemons)

  ¼ cup capers, rinsed

  
  

  Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

  
  

  In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

  
  

  Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

  
  

  
  

  
  

  
  

Lemon Chicken with Mushrooms and Olives

Lemon Chicken with Mushrooms and Olives  (Serves 2)

I adapted this Weight Watchers recipe which originally was made with veal instead of chicken.

2 chicken breasts
Flour, salt and pepper
A few Tbsp olive oil

2 Tbsp Lemon juice
2 Tbsp olive juice
2 Tbsp dry white wine
2 cups sliced white mushrooms
12 large pimiento-stuffed green olives
2 Tbsp butter
Lemon slices for garnish

1. Pound chicken breasts to make them thinner.

2. Dredge chicken in flour that has been seasoned with salt and pepper.

3. Warm olive oil in a non-stick pan.  Sautée the chicken until lightly browned on both sides. Remove to a plate and cover loosely with foil.

4. Add:  lemon juice, white wine, olive juice. Stir to loosen browned bits.

5. Stir in mushrooms and olives. Add butter to melt. Serve over chicken breasts.

I serve with white rice on the side. And steamed asparagus. Garnish with lemon slices if desired.