Mushroom Bacon Risotto

Mushroom Bacon Risotto
Print Recipe
    Servings Prep Time
    3 people 10 minutes
    Cook Time
    43-45 minutes
    Servings Prep Time
    3 people 10 minutes
    Cook Time
    43-45 minutes
    Mushroom Bacon Risotto
    Print Recipe
      Servings Prep Time
      3 people 10 minutes
      Cook Time
      43-45 minutes
      Servings Prep Time
      3 people 10 minutes
      Cook Time
      43-45 minutes
      Ingredients
      Servings: people
      Instructions
      1. In a large skillet fry bacon over medium heat until crisp tender and most of the fat has rendered. Remove to a paper towel lined plate and reserve fat. Once bacon has cooled enough to handle, coarsely chop.
      2. Using same skillet, increase heat to medium high and add 1 tbsp of bacon fat. Add sliced mushrooms and cook until starting to brown and moisture has evaporated, about 8 minutes. Remove from pan and set aside.
      3. In same skillet over medium heat add 1 tbsp of bacon fat and chopped shallot and sauté until starting to soften but not brown, about 2 minutes. Add minced garlic and continue to cook for 1 minute, stirring often.
      4. Stir in rice and continue to sauté and stir until rice is coated, about 1 minute. Add wine, stirring to combine and scraping up any bits stuck to the pan. Allow to be mostly absorbed, about 1 minute.
      5. Adjust temperature to medium and add 1/2 cup of broth, stirring to combine and allowing broth to absorb. Continue adding broth by the 1/2 cup, allowing each portion to be mostly absorbed before adding more, stirring often.
      6. When down to the last cup of broth, test for texture and add more broth if desired, saving 1/4 cup for finishing. When the rice is al dente and the last addition of broth has been absorbed, stir in mushrooms and bacon. Add remaining 1/4 cup of broth, parmesan cheese, butter and parsley. Season with salt and freshly ground pepper. Serve immediately.
      Recipe Notes

      Makes approximately 4 1/2 cups of risotto, enough for 3 main dish servings or 6 side dish servings.

      Braised Celery and White Beans


      Braised Celery and White Beans
      Print Recipe
        Servings Prep Time
        4 servings 20 minutes
        Cook Time Passive Time
        75 minutes 45 minutes
        Servings Prep Time
        4 servings 20 minutes
        Cook Time Passive Time
        75 minutes 45 minutes
        Braised Celery and White Beans
        Print Recipe
          Servings Prep Time
          4 servings 20 minutes
          Cook Time Passive Time
          75 minutes 45 minutes
          Servings Prep Time
          4 servings 20 minutes
          Cook Time Passive Time
          75 minutes 45 minutes
          Ingredients
          Servings: servings
          Instructions
          1. Preheat oven to 350℉. In a large sauté pan, cook bacon until just starting to crisp and most of the fat has rendered. Remove bacon to a paper towel lined plate using a slotted spatula. Reserve approximately 2 tbsp of bacon fat in pan.
          2. Over medium heat, add sliced shallots and garlic to bacon fat and sauté for 1-2 minutes until the shallots are starting to soften. Add celery and sauté for an additional 2 minutes.
          3. Stir in broth and allow to simmer over medium low heat for 5-7 minutes, stirring occasionally. Whisk cornstarch into canned tomato juice until dissolved. Add to pan along with canned tomatoes. Heat until mixture comes to a simmer and thickens. Stir in cannelloni beans, smoked paprika, fresh herbs, salt and pepper.
          4. Divide equally between 4 individual coquette dishes or ramekins. Place on a large baking sheet and cover with foil. Bake for 45 minutes. Top each with 1/4 cup of grated cheese and broil until cheese has melted and is golden. Serve with crusty bread if desired.

          Wilted Spinach Tomato Salad


          Wilted Spinach Tomato Salad
          Print Recipe
            Servings Prep Time
            6-8 people 25 minutes
            Cook Time
            25 minutes
            Servings Prep Time
            6-8 people 25 minutes
            Cook Time
            25 minutes
            Wilted Spinach Tomato Salad
            Print Recipe
              Servings Prep Time
              6-8 people 25 minutes
              Cook Time
              25 minutes
              Servings Prep Time
              6-8 people 25 minutes
              Cook Time
              25 minutes
              Ingredients
              Crutons
              Salad
              Servings: people
              Instructions
              Croutons
              1. Preheat oven to 350℉. In a large bowl toss together bread cubes, dill, salt and pepper. Drizzle with oil and toss until evenly coated. Spread out in a single layer on a large baking sheet. Bake for 15-18 minutes, turning once. Remove from oven and set aside until ready to use.
              Salad
              1. Place spinach in a large bowl. Whisk together mustard, apple cider vinegar and olive oil in a small bowl and set aside.
              2. In a medium size skillet fry bacon until starting to crisp and most of the fat has rendered. Scoop out bacon with a slotted spatula to a paper towel lined plate, leaving approximately 3 tbsp of bacon fat in the pan. In same pan over medium heat sauté garlic in bacon fat until fragrant, about 1 minute. Add red onion and sauté for 1 minute. Stir in cherry tomatoes and cook, tossing often for 1 minute. Pour in dressing and add bacon, stir to combine Pour over spinach while hot and toss to coat the spinach. Season with sea salt and cracked black pepper. Garnish with shaved cheese, croutons and fresh dill. Serve immediately.
              Recipe Notes

              Add grilled shrimp or chicken for a complete meal.  Makes 6-8 side servings or 4 main course servings.

              Sautéed Brussels Sprouts

              Sautéed Brussels Sprouts is a delicious side of shredded brussels sprouts, bacon and pine nuts.
              Sautéed Brussels Sprouts
              Print Recipe
              Wispy shreds of brussels sprouts sautéed with shallots, bacon and pine nuts.
                Servings Prep Time
                6 people 15 minutes
                Cook Time
                15 minutes
                Servings Prep Time
                6 people 15 minutes
                Cook Time
                15 minutes
                Sautéed Brussels Sprouts is a delicious side of shredded brussels sprouts, bacon and pine nuts.
                Sautéed Brussels Sprouts
                Print Recipe
                Wispy shreds of brussels sprouts sautéed with shallots, bacon and pine nuts.
                  Servings Prep Time
                  6 people 15 minutes
                  Cook Time
                  15 minutes
                  Servings Prep Time
                  6 people 15 minutes
                  Cook Time
                  15 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Using a food processor fitted with a thin slicing blade, add brussels sprouts a few at a time, creating thin wispy slices. Set aside.
                  2. Heat a large skillet over medium heat and cook bacon until most of the fat has rendered and the bacon is starting to crisp. Scoop out bacon onto a paper towel lined plate, leaving approximately 2 tbsp of fat in the skillet. Over medium heat add shallots and cook stirring frequently until starting to soften, about 3 minutes. Add minced garlic and continue to cook for 2 minutes. Stir in brussels sprouts and continue to cook until starting to soften, about 7-8 minutes. Add lemon juice, apple cider vinegar and pine nuts. Toss to combine. Season with salt and pepper. Serve immediately.

                  Smoked Gouda Mac and Cheese

                  Smoked Gouda Mac and Cheese is creamy, loaded with cheese and topped with crispy bacon crumbs.
                  Smoked Gouda Mac and Cheese
                  Print Recipe
                  A slightly smoky mac and cheese that's loaded with cheese and topped with crispy bacon crumbs.
                    Servings
                    6-8 people
                    Servings
                    6-8 people
                    Smoked Gouda Mac and Cheese is creamy, loaded with cheese and topped with crispy bacon crumbs.
                    Smoked Gouda Mac and Cheese
                    Print Recipe
                    A slightly smoky mac and cheese that's loaded with cheese and topped with crispy bacon crumbs.
                      Servings
                      6-8 people
                      Servings
                      6-8 people
                      Ingredients
                      Bacon Crumbs
                      Smoked Gouda Mac and Cheese
                      Servings: people
                      Instructions
                      Bacon Crumbs
                      1. Chop bacon into medium dice and cook until just starting to crisp and most of the fat has rendered. Scoop out bacon onto a paper towel lined plate, reserving bacon fat. Allow bacon to cool to room temperature before proceeding.
                      2. In a mini food processor combine half of the bread crumbs, bacon, pepper and smoked paprika. Pulse until crumbly and bacon has broken down into bits. Add remaining bread crumbs and melted butter. Pulse until just combined. Set aside.
                      Smoked Gouda Mac and Cheese
                      1. Cook macaroni in salted water until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
                      2. Preheat oven to 350℉. In a large sauce pan, heat reserved bacon fat. Add flour and stir to combine. Cook over medium heat for 1 minute stirring often. Add 1 cup hot milk, continue to whisk until smooth and the mixture starts to bubble. Whisk in another cup of hot milk and whisk until smooth. Add remaining milk, whisk until smooth and allow to come to a boil. Reduce heat to medium low and simmer for 10 minutes, stirring often. Whisk in dry mustard, salt, Worcestershire sauce, thyme, white pepper, cayenne and nutmeg.
                      3. Toss together 1/2 cup shredded smoked gouda, 1/2 cup shredded white cheddar and 1/4 cup parmesan. Set aside.
                      4. Add remaining 4 cups of cheese to the sauce, stir until melted. Add cooked macaroni and stir to combine. Divide equally into individual cocotte dishes or a 9"x13" pan sprayed with non stick spray. Top with remaining cheese and then bread crumbs. Bake for 20-25 minutes until golden.
                      Recipe Notes

                      Top up reserved bacon fat with butter to make 1/4 cup if there's not quite enough.  Cook pasta at the same time as cooking the bacon.