Tag Archives: charcuterie

Steamed leeks with bacon-mustard sauce and hard-boiled eggs

Serves 4

  1. 2 eggs
  2. 8 4oz leeks, cut down the middle up to the root end, swished in water until clean and dried
  3. 8oz bacon
  4. 1tb red wine vinegar
  5. 1tb dijion
  6. 3tb vegetable oil
  7. 2tb olive oil
  8. 2tb parsley
  • Add a few inches of water to a pot with a steamer basket and bring to a boil. Add 1-2, cover and cook for 12 minutes. Add eggs to ice bath and set aside; if a knife slides easily near root end of leeks, set aside on paper towels to dry, or continue steaming uncovered for a few more minutes.
  • Meanwhile, cook bacon and set aside to cool. Mix 4-5 and whisk in 6-7. Chop bacon into pea-sized pieces and add 2/3 to mixture along with half of parsley. Set aside.
  • Peel eggs under running water and finely chop. Slice roots off of leeks and top with eggs, mustard mixture and remaining bacon and parsley.




Bacon, onion and cheese omelette

Serves 4

  1. 8oz bacon
  2. 1 small onion
  3. 2 scallions
  4. 12 eggs
  5. 4tb butter, 2tb divided into 4 pieces and remaining melted
  6. 3/4 cup shredded cheese
  • Cook bacon in a 10in skillet and set aside. Remove all but 2tb fat and cook onion for 5 minutes. Add to bacon along with scallions and wipe out skillet.
  • Beat 3 eggs. Add 1/2tb butter to skillet on medium heat and add eggs; after a few seconds, stir in a spiral motion until thickened slightly, about 10 seconds. Drag edges toward center and tilt skillet to let uncooked egg flow back to edges. Continue until just set but still most, about 20-30 seconds. Remove skillet from heat.
  • Add 3tb of cheese and a fourth of bacon/onion mixture to center of skillet. Fold one third of both ends of omelette over center, brush with melted butter and serve. Repeat 3 more times.

Bacon-onion tart

Serves 6-8

  1. Pie crust fitted in a 9in tart pan
  2. 4oz bacon
  3. 1-1/2lb onions, cut into 1/4in slices
  4. 1 spring thyme
  5. 2 eggs
  6. 1/2 cup half-and-half
  • Cover and weigh down crust and bake in the middle of a 375 degree oven for 30 minutes. Remove cover/weights and continue baking for 5-10 minutes. Set aside.
  • Meanwhile, cook bacon and set aside. Discard all but 2tb fat and add 3-4 for 10 minutes. Cover and continue cooking on low heat for about 20 minutes. Set aside and let cool for 5 minutes.
  • Whisk 5-6 and mix in onions. Fill tart shell, top with bacon and bake for 20-25 minutes or until center firms up. Rest for 10 minutes and serve.

Skillet paella

Serves 4-6

  1. 1/2tsp saffron
  2. 12oz boneless chicken thighs, cut into thirds
  3. 8oz spanish chorizo, halved and cut into 1/4in pieces
  4. 1 red bell pepper
  5. 1 onion
  6. 9 cloves garlic
  7. 1-1/4 cupĀ  paella rice
  8. 1 14-1/2oz can diced tomatoes, drained
  9. 2-1/4 cups chicken stock
  10. 4tb white wine
  11. 12 mussels
  12. 12oz 21-25 count shrimp
  13. 1/2 cup peas
  14. Garlic aioli
  15. 2 lemons, cut into wedges
  • Combine saffron with 1tb of boiling water and set aside. Cook chicken in a 12in skillet for about 6 minutes and set aside.
  • Cook 3-5 for 5 minutes. Add 6-7 for 1 minute. Add tomatoes for 3 minutes or until darkened/thickened. Add 9-10 and saffron mixture, bring to a simmer, add back chicken and cover for 15 minutes or until most of the liquid is absorbed.
  • Add 11-12, cover and cook 5-8 minutes or until shrimp is pink and mussels have opened.
  • Add peas, rest off-heat for 5 minutes and serve with 14-15.

For fish-only version, replace chicken/chorizo with 1lb cod cut into 1in pieces/12 clams and chicken stock with fish stock. Omit browning in first step and add clams along with mussels and shrimp.


Serves 8

  1. 8oz bacon, cut into 1/2in pieces and crisped OR 2 leeks in 1/2in pieces cooked for 5-7 minutes
  2. 2 eggs + 2 yolks
  3. 1 cup milk OR 3/4 cup if using leeks
  4. 1 cup cream OR 3/4 cup if using leeks
  5. 1/2tsp salt
  6. 1/2tsp pepper
  7. 4oz gruyere OR goat cheese if using leeks
  8. 9in warm, par-baked pie crust
  • Whisk together 2-6. Add cheese and bacon or leeks to pie crust, add to middle of a 375 degree oven and pour in egg mixture until it reaches 1/2in from top. Bake for 32-35 minutes and set aside to cool. Serve warm or at room temperature.

Bacon-wrapped chicken breasts

Serves 4

  1. 4 6-8oz boneless chicken breasts
  2. 1tsp rosemary
  3. 8 slices thin-cut bacon
  4. 4tb brown sugar
  • Season chicken with rosemary and s&p. Wrap with bacon and sear in a 12in skillet for 3 minutes.
  • Do not flip. Divide sugar over bacon and transfer to a 350 degree oven 6in away from broiler for 15-20 minutes or until internal temperature reaches 155 degrees.
  • Turn broiler on for 4-5 minutes. Remove and let rest for 5 minutes. Serve.

Maple bacon bread pudding

Serves 8

  1. 1lb thick cut bacon, cooked and cut into 1/4in pieces
  2. 1 loaf brioche, crust discarded and sliced 1in thick
  3. 9 eggs
  4. 6tb sugar
  5. 1/2 cup creme fraiche
  6. 1tb vanilla extract
  7. 1 cup milk
  8. 1 cup cream
  9. 1/4tsp salt
  10. 2/3 cup maple syrup
  11. 1/2 cup pecans, toasted and chopped
  • Layer bacon and brioche in 6 alternating layers in a 9in x 5in loaf pan, beginning with bacon and ending with brioche. Whisk 3-9 with 7tb maple syrup and pour slowly into pan. Mixture may take a few additions with rests in between to fully soak into bread. Wrap and chill for 1 hour or overnight.
  • Bake at 325 degrees for 70 minutes. Warm remaining maple syrup with pecans in a small saucepan, pour over pudding and serve.