Bacon Potato Torte Food

POTATO-BACON TORTE

Steps:

• Make the crust: Pulse the butter, flour and fine salt in a food processor until the mixture looks like wet sand. Add 8 to 10 tablespoons ice water, 1 tablespoon at a time, pulsing after each addition, until the dough just begins to clump together. Divide the dough between 2 resealable plastic bags and pat into disks. Refrigerate at least 30 minutes.
• Roll out 1 disk of dough into a 10-inch round on a floured surface. Fit the dough into a 9-inch pie plate and refrigerate.
• Make the filling: Preheat the oven to 375 degrees F. Cook the bacon in a skillet over medium heat until crisp; drain on paper towels. Let cool, then crumble.
• Bring the cream and thyme sprigs to a bare simmer in a saucepan over low heat. Remove from the heat; let steep 5 minutes. Remove the thyme.
• Slice the potatoes in half lengthwise, then thinly slice crosswise. Remove the pie plate from the refrigerator. Add a layer of potato slices over the dough in a circular pattern, overlapping; season with kosher salt and pepper and sprinkle with about one-quarter of the bacon. Continue layering until the pan is nearly full. Top evenly with the gruyere. Gently pour the cream over the torte, allowing it to seep down between the potato slices.
• Roll out the remaining disk of dough into a 10-inch round on a floured surface. Lay the dough over the filling; press the edges of the 2 crusts together and crimp them closed. Beat the egg yolk with a splash of water and brush on the top crust. With a sharp knife, cut a few slits in the center of the crust to let steam escape. Put the torte on a baking sheet and bake until the crust is browned and the potatoes are cooked through, 50 minutes to 1 hour. (Cover the edges with foil if they brown too quickly.) Let rest at least 15 minutes before cutting into wedges. Top with thyme leaves.

BACON AND POTATO WAFFLES

Steps:

• Preheat the oven to 250 degrees F and place a rimmed baking sheet in the oven to keep the cooked waffles warm.
• Preheat a square waffle iron. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on paper towels, crumble and reserve.
• Whisk together the eggs, milk and melted butter in a large bowl. In a second bowl, sift together the flour, sugar, baking powder, smoked paprika, baking soda and 1/2 teaspoon salt. Stir the dry ingredients into the wet ingredients, taking care not to overmix (it's okay if there are some lumps). Stir in the crumbled bacon.
• Put the hash browns in a large bowl and sprinkle with 1/2 teaspoon salt. Brush the preheated waffle iron with vegetable oil. Sprinkle a quarter of the hash brown mixture evenly across the surface of the waffle iron, making sure it reaches the edges. Close the waffle iron and cook until potatoes are crisp, 3 to 4 minutes.
• Spread one quarter of the batter over the potatoes, close and cook until the waffle is golden and crisp, 3 to 4 minutes more. Remove the waffle to the preheated sheet pan in the oven to keep warm. Repeat with the remaining potatoes and batter. Serve the waffles with butter and maple syrup.

POTATO-BACON TORTE BY MELISSA D'ARABIAN

Steps:

• 1. Preheat the oven to 375 degrees F.
• 2. In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
• 3. Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
• 4. Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
• 5. Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
• 6. For the Pie Crusts: Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

POTATO-BACON TORTE BY MELISSA D'ARABIAN

Steps:

• Preheat the oven to 375 degrees F.
• In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
• Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
• Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
• Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
• For the Pie Crusts:.
• Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.
• Yield: 2 (9-inch) pie crusts.

BACON CHEDDAR POTATO TART (MICHAEL SMITH)

Steps:

• Preheat oven to 325 degrees.
• Line a 6-inch non-stick fry pan with bacon slices, arranging them in a radial pattern and starting with one end of bacon in the centre of the pan and the other end draped over the edge. When the entire surface of the pan has been covered, sprinkle with pepper and add a layer of sliced potatoes to cover the bottom. Sprinkle with grated cheese, salt and pepper and repeat layers until they are slightly above the top of the pan.
• Fold the bacon, one slice at a time up and over the potato mound toward the centre. Carefully overlap each slice and repeat until the top is completely and neatly covered with bacon. Press down and cover with a lid.
• Place tart on a baking sheet, which will catch any drips during cooking. Bake for 3 hours. It has to cook low and slow so the potatoes cook and the bacon doesn't burn. The lid will eventually come down and sit on the pan as the food cooks.
• Turn pan over and invert tart onto a serving plate. Cut into 6 slices.

POTATO TORTE

Steps:

• Preheat oven to 325 degrees.
• Place potatoes in a large pot, and add enough cold water to cover, bring to boil and lower heat.
• Simmer until tender but firm, about 5-7 minutes, drain and return to hot pan to dry out.
• Melt butter in a cast iron skillet over medium heat.
• Saute shallot in butter for about 5 minutes.
• Season with salt and pepper and turn off heat, set aside to cool.
• In a bowl, beat the eggs.
• Add the shallots mozzarella and 3/4°C Parmigiano, mix to combine.
• Make sure your Cast Iron Pan is buttered all around and on the sides.
• Place 1 layer potatoes in the bottom of the pan, Top with 1/4 of the egg mixture, add another layer of potatoes and 1/4 of the eggs, repeating until all of the ingredients are used.
• Be sure to end with a layer of potatoes.
• Top with remaining Parmigiano and bake 40-50 minutes until tender and knife inserted in center comes out clean.