French Flamme Bacon Cheese Pizzapie Food

FLAMMKUCHEN AKA TARTE FLAMBéE (AUTHENTIC RECIPE)

Steps:

• Sift the flour. Combine the yeast, sugar and water in a bowl and let the yeast activate.
• Add the flour, salt and oil and mix until a dough forms.
• If using a stand-up mixer, let it work on the dough for a couple of minutes.
• If kneading by hand, knead actively onto a floured surface for 5 minutes.
• Cover the dough and let rest in a warm spot for about 1 hour.
• In the meantime cut the bacon into small, thin strips and thinly slice the onions.
• Heat the clarified butter or cooking oil over medium heat and cook the bacon until it just begins to get crispy. Move it to drain over a paper towel.
• In the same pan with the grease left from the bacon, saute the onions. When translucent move away from the heat and let them cool off.
• Mix the creme fraiche or sour cream with the yolk, salt and pepper, nutmeg.
• Heat the oven to 425 F.
• Knead the dough for a minute and divide it into portions (8 for appetizer sized or 4 for bigger flammkuchen).
• Roll out the dough pieces thinly and place then onto parchment paper lined baking sheets.
• Spread creme fraiche mixture over each tart, top with onions, bacon and sprinkle with caraway seeds. Bake for 20 minutes or until the edges begin to darken.
• Serve right away.

THREE-CHEESE BACON PIZZA

Steps:

• Put a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 475 degrees F for at least 15 minutes. Meanwhile, roll out the dough into a 9-inch round on a lightly floured surface. Lightly dust a pizza peel or another inverted baking sheet with flour; lay the round of dough on top and set aside. Cook the bacon in a large skillet over medium heat, stirring, until crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Combine the tomato sauce, olive oil, garlic and oregano in a medium bowl; season with salt and pepper. Slide the dough directly onto the hot stone or baking sheet and bake until lightly golden and puffy, about 7 minutes. Remove from the oven and let cool slightly, then carefully slice the crust in half horizontally with a serrated knife to make 2 thin crusts. Turn the crusts cut-side up. Spread with the sauce mixture, then top evenly with the mozzarella, cheddar and bacon. Slide the pizzas back onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, about 8 more minutes. Sprinkle with the parmesan.

BACON CHEESEBURGER PIZZA

Steps:

• Heat oven to 400°F. Cut bread loaf horizontally in half. Cut bread halves crosswise in half to make 4 pieces (to fit on cookie sheet). Arrange on large ungreased cookie sheet; set aside.
• In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in pizza sauce. Spread beef mixture over bread. Sprinkle with tomato, bacon and cheese.
• Bake 12 to 15 minutes or until pizza is hot and cheese is melted.

FLAMMEKUECHE (THIN-CRUSTED CHEESE, ONION AND BACON TART)

Steps:

• Combine the water, yeast and one cup of the flour in a large mixing bowl. Stir until thoroughly blended and set aside to proof the yeast, about five minutes.
• Once proofed, add the salt, then begin adding the remaining flour, little by little, until the dough is too stiff to stir. Place the dough on a lightly floured work surface and begin kneading, adding additional flour if the dough is too sticky. Knead until the dough is smooth and satiny, about 10 minutes.
• Once kneaded, place the dough in a bowl, cover, and let rise at room temperature until double in bulk, about one hour.
• Punch down and let rise again, covered, until double in bulk, about one hour.
• Preheat the oven to 450 degrees.
• Combine the onions, cheese, creme fraiche, salt and pepper and let sit for 15 minutes to soften the onions.
• Roll the dough on a lightly floured surface into a rectangle to fit a large baking sheet, measuring about 12 1/2 by 15 inches. Place the dough on the baking sheet.
• Spread the onion mixture over the dough right to the edge. Sprinkle the bacon evenly over the top, then sprinkle generously with pepper.
• Bake just until the dough is crisp, 15 to 20 minutes. Serve immediately.

BACON & CREAM CHEESE-STUFFED FRENCH TOAST RECIPE

Steps:

• Use sharp knife to make horizontal cut in the side of each bread slice to make pocket, being careful to not cut completely through.
• Fill pockets with cream cheese spread and bacon; press cut edges of pockets together to seal.
• Heat large heavy nonstick skillet sprayed with cooking spray on medium heat. Whisk eggs, milk and Parmesan in pie plate until blended. Dip stuffed bread slices, 1 at a time, in egg mixture, turning to evenly coat both sides. Add to skillet, in batches if necessary; cook 4 to 5 min. or until golden brown on both sides, turning after 3 min.
• Serve topped with syrup.

CREAM CHEESE, ONION & BACON TART (FRANCE DOES PIZZA!)

Steps:

• Preheat oven to 475F (220C). Roll out dough as thinly as possible & use it to line a lrg oblong cookie sheet (16 x 12 in).
• Prick the dough base w/the tines of a fork to within 1/2-in of the edges & bake blind for 10 minutes. Allow to cool for at least 10 minutes. DO NOT turn off the oven.
• Combine cream cheese (or ricotta if using) w/the creme fraiche, flour, salt & oil to form a thick paste & spread it over the dough.
• Crisp bacon in a lrg frying pan, remove w/a slotted spoon & set aside, reserving 2 tbsp of bacon fat & discarding any excess. Peel & chop onions & brown them in the reserved bacon fat.
• Scatter bacon & onions over the cheese topping. Season w/pepper to taste pref. Return to the oven, cook for 2 min & serve immediately.
• NOTE: Feel free to use a pizza pan if you have 1 equivalent in size (192 sq in).

FRENCH FLAMME. BACON- CHEESE PIZZA/PIE

Steps:

• Preheat oven 200°C.
• Put the puff pastry sheet on wax paper, on a cookie sheet or pizza pan (i don't know how to say that in english, sorry).
• Spread le fromage blanc (don't use too much, you don't want it to overflow, so maybe you'll need less than 6 tablespoons).
• Bake the lardons or canadian bacon slices, with the onions, in a skillet, until crispy (bacon) and tender (onion).
• Spread the onion mixture over fromage blanc, and add some pepper.
• Bake for 10 or 15 minutes, until dough is golden.
• Enjoy it with some salad :).

MOM'S FRENCH CHEESE PIE - QUICHE LORRAINE

Steps:

• Preheat oven to 375 degrees F.
• Cook the bacon until it is crisp, remove it from the pan and set it aside, then drain the fat while reserving 1 tablespoon of it in the pan.
• Add the onion and gently cook it until it is tender, but is not browned.
• In a bowl, combine the eggs, light cream or half & half, salt, and pepper.
• Crumble or roughly chop the bacon to your preference.
• Place the pie shell in a pie plate.
• Place the bacon, onion, and cheese in the bottom if the pie shell/crust, then pour the egg mixture over.
• Bake in the preheated 375 degree F oven for about 45 minutes, or until the quiche is firm and lightly browned.
• Let rest for 5 minutes, then serve immediately. Makes 6 servings.

LOADED BACON AND CHEESE FRIES

Steps:

• Bake the french fries according to package directions.
• Meanwhile, prepare the cheese sauce. In a small saucepan, melt the butter. Whisk in the flour. Cook and continue to whisk for a minute. Slowly add the milk. Continue to cook and stir until the mixture thickens slightly - about 5 minutes. Remove from the heat and stir in cheese until completely melted and thoroughly combined. Season with salt and pepper.
• After the fries come out of the oven, immediately drizzle with cheese sauce. Sprinkle with bacon. Drizzle with sour cream. Sprinkle with green onions.
• Serve immediately!

CREAM CHEESE AND BACON STUFFED FRENCH TOAST

Steps:

• Spread cream cheese spread onto 2 bread slices and sprinkle with bacon; cover with remaining bread slices to make 2 sandwiches.
• Whisk eggs, milk and vanilla in pie plate until blended.
• Melt butter in large nonstick skillet on medium heat. Add apples, sugar and cinnamon; stir to evenly coat apples. Cook 4 to 5 min. or until apples are tender, stirring frequently. Spoon into bowl; cover to keep warm.
• Dip sandwiches, 1 at a time, in egg mixture, turning to evenly moisten both sides of each. Add to same skillet; cook on medium heat 2 to 3 min. on each side or until sandwiches are golden brown on both sides. Serve with apples.

TARTIFLETTE (FRENCH POTATO, BACON, AND CHEESE CASSEROLE)

Steps:

• Boil unpeeled potatoes with salt in water over high heat; reduce heat and simmer until potatoes are easily pierced with a knife but are not too soft, 15 to 25 minutes depending on size. Remove potatoes from water to cool.
• Preheat oven to 375 degrees F (190 degrees C).
• Cook bacon in a skillet over medium to medium-high heat until cooked but not quite crisp and most of the fat is rendered out, 5 to 7 minutes. Push bacon to one side of the pan and blot up some of the fat with a wadded paper towel. Add onion slices. Season with kosher salt and freshly ground black pepper and cayenne. Cook and stir over medium heat until onions are soft, sweet, and golden, about 6 minutes. Add white wine; cook for 2 minutes and deglaze pan. Remove from heat.
• Cut wheel of cheese into 2 semi-circles. Place each half cut side down and split in half to form 2 more semi-circles, each with a rind side and creamy cheese side.
• When potatoes are cool enough to handle, peel off the skin. Slice into fairly thick slices, about 1/3 inch thick.
• Place a little over half the potato slices onto bottom of a 2-quart shallow baking dish. A little overlapping is fine. Sprinkle with a bit of salt. Pour in bacon/onion/wine mixture and spread over potatoes in an even layer. Arrange the remaining potato slices over the top, overlapping as needed. Spread creme fraiche over the potatoes. Place down cheese pieces, rind side up. Transfer pan to a baking sheet. Bake in center rack of preheated oven until browned and potatoes are tender, 45 to 50 minutes.

GRILLED CHEESE FRENCH TOAST WITH BACON

Steps:

• Heat a griddle melt 1 tablespoon butter.
• Mix eggs with buttermilk.
• Quick dip bread to cover with egg mixture and place on hot griddle, brown one side, and turn place 1 slice of cheese and 2 slices of bacon on cooked side of 3 slices of bread.
• Place other 3 slices of bread cooked side down on bacon.
• Flip when bottom is browned.
• Using the other tablespoon of butter as needed.
• Garnish with Syrup or raspberry jam if you want.

BACON CHEESE FRIES

Steps:

• Cook French fries according to package directions. Place fries on a broiler-proof dish or platter. Sprinkle with cheese, onions and bacon. Broil for 1-2 minutes or until cheese is melted. Serve with ranch dressing.