Posted on August 15, 2014 by Anne Milneck | 0 comments
Salty, smoky bacon and sweet figs make a great pair in this quick and easy pizza. \We finished off this pizza with our sweet Fig Balsamic. This pizza makes for lovely entree, or cut it into slivers as an appetizer. Either way, it's de-lish.
Posted on June 23, 2014 by Anne Milneck | 2 comments
Convenience products like Hamburger Helper are a mainstay in many homes. Beau's revamped version is better than anything that comes in a box. He employs classic béchamel to make a creamy cheese sauce and uses lots of aromatics and sharp cheddar for rich flavor, and it's topped off with bacon. Nuff said.
Posted on April 15, 2014 by Anne Milneck | 0 comments
When writing the intro for this recipe, we considered: "Bacon. Brown Sugar. Cinnamon. That is all." That's because this dish doesn't need much more of a description. Make this and then prepare yourself for accolades, compliments and quite possibly a marriage proposal.
Posted on April 15, 2014 by Lori Zachary | 0 comments
Tender, flaky crust and a filling with the right ratio of veggies to egg and cheese--that's the combination for a perfect quiche. And Theresa over at Island Vittles has nailed it. We love this short crust. It's easy to work with and it makes a sturdy base for the hearty quiche filling. Thanks for another keeper, Theresa!
Ingredients for the Short Crust:
2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cut in ½” cubes
1 egg yolk
1/4 cup ice water
Ingredients for the Quiche Filling:
1/2 lb Asparagus
2 sliced thick cut bacon
1/2 Onion finely diced
1/2 tsp dried whole leaf Thyme
1 tsp minced preserved lemon or the zest of one lemon
2 large eggs
1 egg white (leftover from the short crust recipe)
1/2-2/3 cup heavy cream
1/2 cup shredded Parmesan cheese
Salt & Pepper to taste
Directions for the Short Crust:
Stir together the flour and salt in a large bowl. Rub the cubed butter into the flour with your fingertips, until the butter is reduced to small pea-sized lumps, and the flour is the color of cornmeal.
Whisk the yolk together with the ice water, then add it to the bowl and use your fingertips to bring the dough together into a “shaggy ball” — add additional water, 1 tablespoon at a time , if necessary. The goal is to add just enough water to hold the dough together – it should not be too soft.
Place the dough ball on the counter, pour any loose flour left in the bowl onto the dough. Lightly knead the remaining flour into the dough to form the dough into 1 or 2 smooth-surfaced discs, cover tightly with plastic wrap and refrigerate for at least ½ hour.
Preheat the oven to 375° F. Lightly dust the counter with flour. Roll the short crust dough out to an 11-12” disc about ⅛” thick, loosening and turning the dough occasionally. Roll the dough lightly over the rolling pin and transfer to a 9-10” tart pan. Lightly press the dough into the pan and trim the crust to a ¼” above the top of the pan.
Fold the excess dough over, toward the pan, and press the dough into the side of the pan, so that it sits approx ¼” above the top of the pan (see notes). Prick holes all over the bottom of the crust with a fork.
Blind bake the crust by lining the crust with parchment paper and filling the pan with pie weights or uncooked dry beans. Blind bake the crust for 10-15 minutes. Remove the pie weights and parchment and return the crust to the oven for 10 more minutes, until dry and lightly colored. Cool slightly on a rack.
Directions for the Quiche:
Trim the woody ends from the asparagus, then cut into ½” pieces, leaving the tips whole.
Heat a heavy pan over medium heat. Add the bacon, and cook slowly to render the fat. When the bacon is golden, add the asparagus and onion, and cook until the onion is translucent, about 3-5 minutes. Remove from the heat and set aside.
Whisk together the eggs, egg white and cream. Season lightly with salt and pepper.
Sprinkle half of the parmesan on the par-baked crust. Spread the asparagus, bacon and onion mixture evenly on top, then pour the egg and cream mix over that. Sprinkle the remaining parmesan on top and bake for 25-30 minutes, or until the custard is set firm and the top is golden.
Cool on a rack for at least 15 minutes before serving warm or at room temperature with a side salad.
Tips from Theresa:
Posted on November 04, 2013 by Anne Milneck | 0 comments
This customer favorite is our go-to for ribs. Sweet Pecan Rub's combo of sweet, smoky and spicy make it a perfect compliment to baby backs. But what else? Read on...
Posted on February 06, 2013 by Anne Milneck | 0 comments
Candied bacon...subtle smoky spice...roasted tomato flavor. A customer shared this soup recipe, and we're really glad she did! It has layer upon layer of complex flavors, and the best part is that it comes together in about an hour. Oh, and did we say Candied Bacon?
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