Geek Chef

I cook, I talk, I geek

mmmm bacon June 23, 2009

Filed under: Food — geekchef @ 10:25 am
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I think I’ve mentioned I love bacon.  Here is a quick breakfast recipe with bacon, but not exactly in the fashion one usually expects. Bacon inside a waffle. Yes, I said inside. Like the prize inside a box of crackerjacks, but better!

This bacon waffle concept works just was well with waffle/pancake mixes and since there is absolutely nothing healthy about this meal, there is no reason to feel bad for not making the batter from scratch.

Enjoy!

Bacon Waffles

1 3/4 cups flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 3/4 cups whole milk
2 large eggs
6 tablespoons (3/4 stick) butter, melted
1 package of bacon

Whisk flour, sugar and baking powder in large bowl. Add milk, eggs and melted butter and whisk until blended. Let batter sit while cooking the bacon.

Prepare bacon in your preferred method, try to press pieces to keep flat. I cook mine on the stove, but the over works too.

Heat waffle iron and brush with oil or leftover bacon fat. Pour enough batter onto each waffle grid to cover generously and lay cooked bacon across the batter, the bacon will settle to the middle and the batter will cook around it.  Close waffle iron and cook until waffles are golden brown and crisp on both sides, 5 to 6 minutes.

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Bacon is a vegetable April 20, 2009

Filed under: Food — geekchef @ 10:37 am
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No it’s not, but is has a special place on the food pyramid in my heart.

Saturday I participated in an “Iron Chef” type competition, with the secret ingredient being apple. I knew that the key to first place was bacon… Here is the appetizer I entered, enjoy

Bacon Wrapped Apples

2 Apples cored and sliced in wedges
1 cup rum
1/2 cup amaretto
1 cup sugar
2 tablespoon cinnamon
1 tablespoon vanilla
1lb bacon
8 oz. feta cheese

Mix rum, amaretto, cinnamon, sugar and vanilla into a wide pot. Place apples in and let soak for a few min, then heat pot and cook off some of the alcohol. Cook for about 10 min. Remove apples and cool. Preheat over to 500.

Take an apple slice, press some feta along the side and wrap a slice of bacon around the apple, pinning the edge with a toothpick.

Place the wrapped bacon in a pan and bake for 15min or until bacon is cooked, then broil for 5 min to crisp the bacon.

 

Fall Harvest October 29, 2007

Filed under: Food — geekchef @ 12:37 pm
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My next delivery of organic produce is coming on Wednesday and it is root tastic! It really reflects the season and I’m looking forward to my starchy, earthy meals.

Here’s whats in the ‘bullpen’
Acorn Squash
Bagged Baby Spinach
Collards
Crimini Mushrooms
Dandelion Greens
Delicata Squash
Globe Eggplant
Parsnips
Purple Top Turnips
Rapini
Sweet Potato
Varietal Mixture Summer Squash

The starting lineup:

Braised Turnips

1 lb. turnips, peeled and cut into 1/2″ cubes
1/4 lb. bacon
1/4 c. onion, minced
1 tbsp. unsalted butter
1/4 c. chicken stock
pinch of sugar
pinch of salt
1 tbsp. parsley, minced
Juice of 1/2 lemon

Blanch the turnips in boiling salty water for 1 minute. Drain the turnips in a colander, run them under running cold water and pat them dry. In a large skillet, saute diced bacon until crisp and drain. Add to the skillet onions and butter and cook until onions are soft. Add the turnips, chicken stock, sugar and salt. Toss the mixture cook covered, over moderately low heat for 15 minutes or until turnips are tender. Cook the mixture uncovered, stirring until the liquid is gone. Add bacon, parsley, lemon juice, and salt and pepper to taste.

Chicken Celery and Parsnip Stew

1 lb. chicken breast – cut into chunks
1/2 lb. parsnips
2 med. onions, chopped
3/4 lb. celery, chopped
2 tbsp. butter
1 tbsp. flour
1 c. chicken stock or low-sodium bouillon, or water
2 tsp. dried parsley
1 bay leaf
1/2 to 3/4 tsp. thyme
Freshly ground pepper to taste

Start chicken cooking in stock or bouillon on medium heat with parsley, bay leaf and thyme for about 15 to 20 min – depending on the thickness of the chicken pieces. Peel the parsnips and chop into 1/2 to 1 inch pieces. Melt the butter in a large saucepan; add the onions and celery, sauteing until golden but not browned. Mix in the flour, let cook for 2 minutes, and add parsnips, carefully add soup. Stir, cover and cook over medium-low heat, stirring frequently. Cook for 10 to 15 minutes or until tender. Remove the bay leaf, season with pepper to taste and serve.

Sweet and Sour Dandelion Greens

1 lb. dandelion greens
1/2 lb. sliced bacon
1/3 c. + 3 tbsp. sugar
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/4 c. cider vinegar
1 raw egg
2-3 hard boiled eggs

Thoroughly wash dandelion greens and tear in half. Set aside. In skillet, saute bacon until crisp. Drain on paper towels. Reserve 4 tablespoons bacon drippings and put in medium saucepan. Stir in sugar, flour, salt and pepper until smooth. Gradually stir in 1/2 cup water and vinegar. Cook over medium heat, stirring constantly until mixture is thickened and comes to a boil.

In small bowl, with wire whisk or fork, beat egg well. Gradually beat in some of hot mixture. Return to rest of mixture in saucepan. Bring to boiling, stirring constantly. Boil gently for 4 minutes. Break crisp bacon into bite sized pieces and slice hard boiled eggs. Add with dandelion greens to boiling mixture. Stir several times or until greens are slightly wilted. Serve immediately.

I also harvested 2 lbs of kumquats. I plan on making more bread, it was so tasty… and maybe some marmalade?