BACON AND LEEK WARM POTATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place potatoes in a pot and cover with water. Bring to a boil, salt water and cook until just tender 10 minutes.
- Heat a medium skillet over medium high heat. Add a liberal drizzle of extra-virgin olive oil and the bacon. Cook bacon until crisp.
- Reserve bacon on paper towel lined plate, removing it from the pan with a slotted spoon. Drain some of the fat, leaving about 3 tablespoons in the pan. Add celery and carrots to the pan. While the vegetables cook, cut leeks lengthwise then into half moon slices 1/2- inch thick. Run the leeks under cold water and separate every layer to release the trapped grit. Drain well. Add leeks to sauteed veggies and cook another 4 to 5 minutes until tender. Deglaze the pan with wine and pick up any pan drippings. Reduce heat to low and add chicken stock and thyme.
- Drain potatoes and return to hot pot to cook off water then transfer the potatoes to the skillet with the vegetables and stock. Carefully combine the potatoes and vegetables, add bacon back to the pan then season the warm salad with salt and black pepper, to taste.
BLT: BEEF, LEEK AND TOMATO SALAD - WITH BACON DRESSING - AN EXTRA "B"!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a grill pan or grill to medium-high heat.
- Bring steaks to room temperature, drizzle with extra-virgin olive oil and season with salt and pepper on both sides.
- Place the steaks on the grill, cook meat 10 to 12 minutes for pink centers. Turn twice and let meat rest 5 minutes before slicing.
- While meat cooks, brown bacon in a drizzle of extra-virgin olive oil in a medium to large skillet over medium-high heat.
- Chop the leeks then soak in a large bowl of water or separate the chopped leeks by running under water. Dry the leeks in a kitchen towel.
- Place cooked bacon on paper towels to drain. Pour off all but about a tablespoon of bacon drippings then add leeks and wilt down. Season cooked leeks with salt and peppe, to taste.
- Transfer the cooked bacon to a food processor and add Worcestershire, vinegar, mustard, some black pepper and a splash of water. Turn processor on and stream in 1/2 cup extra-virgin olive oil.
- On each dinner plate, arrange a bed of shredded romaine and thickly sliced tomatoes. Slice meat against the grain of the steak. Arrange the steak over the sliced tomatoes. Scatter the leeks over the sliced steaks and pour bacon dressing down over the top.
LEEK, CHEESE & BACON TART
This tart looks as impressive as it tastes. Leftovers are great for lunchboxes too
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan, then gently fry the leeks until soft, about 5 mins. Cool. Unroll the pastry onto a baking sheet. Spread the soft cheese over the pastry to within 3cm of the edges. Scatter over the leeks, bacon and grated emmental.
- Flip the edges of the pastry over the filling. Bake for 20 mins until golden.
Nutrition Facts : Calories 637 calories, Fat 49 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 2.2 milligram of sodium
SAVORY LEEK AND BACON BREAD PUDDING
Bread pudding has a sweet image, but you gotta try the savory version! It's amazing. Savory bread puddings are so easy to make and they're inexpensive, tasty, and comforting. I hope you like this one -- you can leave the bacon out if you just want a veggie version and/or add other veggies, too.
Provided by Diana71
Categories Meat and Poultry Recipes Pork
Time 1h10m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place baguette cubes onto a baking sheet.
- Bake in the preheated oven until dry, about 15 minutes. Remove bread and set aside. Keep oven on.
- Meanwhile, warm oil in a skillet over medium heat. Add leeks and cook until softened but not brown, 2 to 3 minutes. Remove from heat.
- Whisk milk and eggs together in a bowl. Season with salt, pepper, and nutmeg. Grease a casserole dish with cooking spray; sprinkle a thin layer of Gruyere cheese on the bottom.
- Top Gruyere with 1/2 of the toasted bread cubes. Spread leeks over bread cubes and sprinkle diced bacon on top. Top with more cheese, reserving about half. Ladle 1/2 of the milk mixture over bread, leeks, bacon, and cheese. Slightly press bread cubes down into the milk. Layer remaining bread across the top, and continue layering leeks and bacon. Ladle remaining milk on top. Sprinkle the rest of the cheese over the casserole. Slightly press bread cubes down into the milk.
- Let casserole sit for 15 minutes.
- Cover casserole very loosely with aluminum foil so cheese does not melt against it. Place casserole dish on a baking sheet.
- Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until cheese and bread cubes are well browned on top, 10 to 15 minutes more.
Nutrition Facts : Calories 803.3 calories, Carbohydrate 59.7 g, Cholesterol 288.2 mg, Fat 41.6 g, Fiber 2.8 g, Protein 47.2 g, SaturatedFat 19.1 g, Sodium 1607.6 mg, Sugar 10 g
LEEK AND BACON SALAD
This is quick as a wink to make and is good as a light lunch with a crusty loaf of bread or as a side dish to a larger meal.
Provided by Bokenpop aka Mad
Categories South African
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut bacon into small strips.
- Place bacon and leeks into a glass dish, cover and microwave for 10 minutes on full power stirring twice during cooking.
- Whilst this is cooking, make a vinaigrette by mixing the remaining ingredients and pour over the hot vegetables.
- Leave to cool down before serving warm.
Nutrition Facts : Calories 234.6, Fat 21.8, SaturatedFat 5.1, Cholesterol 17, Sodium 217.2, Carbohydrate 6.5, Fiber 0.8, Sugar 1.8, Protein 3.6
BACON AND LEEK QUICHE
This bacon and leek quiche is great served with a side salad for an afternoon brunch. Feel free to try different cheese as desired.
Provided by Melissa
Categories Quiche
Time 1h40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until brown and crispy, about 10 minutes. Remove bacon to a paper towel-lined plate and crumble when cool enough to handle.
- Saute leeks in the bacon fat over medium heat until soft, 4 to 5 minutes.
- Place pie crust in a glass, deep-dish pie pan. Spread leeks over the bottom of the crust, then sprinkle bacon crumbs over top.
- Whisk half-and-half and eggs together in a medium bowl. Toss Cheddar cheese, mozzarella cheese, and flour together in a small bowl. Mix cheese mixture into the egg mixture, then pour into the pie crust. Top with tomato slices and season with salt and pepper.
- Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 563.6 calories, Carbohydrate 24.5 g, Cholesterol 236.5 mg, Fat 40.3 g, Fiber 1.9 g, Protein 26 g, SaturatedFat 18.7 g, Sodium 823.1 mg, Sugar 2.5 g
BEEF, LEEK AND TOMATO SALAD WITH BACON DRESSING
Another luscious creation from Rachael Ray. I have used turkey bacon; substituted one bunch of scallions for leeks, and cider vinegar for the red wine vinegar with great results. This one is perfect in summer, when these veggies are in season and you don't want to fire up the stove.
Provided by MaryMatt1016
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a grill pan or grill to medium-high heat.
- Bring steaks to room temperature, drizzle with extra-virgin olive oil and season with salt and pepper on both sides.
- Place the steaks on the grill, cook meat 10 to 12 minutes for pink centers. Turn twice and let meat rest 5 minutes before slicing.
- While meat cooks, brown bacon in a drizzle of extra-virgin olive oil in a medium to large skillet over medium-high heat.
- Chop the leeks then soak in a large bowl of water or separate the chopped leeks by running under water. Dry the leeks in a kitchen towel.
- Place cooked bacon on paper towels to drain. Pour off all but about a tablespoon of bacon drippings then add leeks and wilt down. Season cooked leeks with salt and peppe, to taste.
- Transfer the cooked bacon to a food processor and add Worcestershire, vinegar, mustard, some black pepper and a splash of water. Turn processor on and stream in 1/2 cup extra-virgin olive oil.
- On each dinner plate, arrange a bed of shredded romaine and thickly sliced tomatoes. Slice meat against the grain of the steak. Arrange the steak over the sliced tomatoes. Scatter the leeks over the sliced steaks and pour bacon dressing down over the top.
Nutrition Facts : Calories 309.7, Fat 21.8, SaturatedFat 7, Cholesterol 30.8, Sodium 499.8, Carbohydrate 21.6, Fiber 8.6, Sugar 8.4, Protein 10.7
POTATO-LEEK FILLING WITH CANADIAN BACON
Provided by Molly O'Neill
Categories dinner, weekday, casseroles, main course
Time 35m
Yield Four servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Spray 2 baking sheets with olive oil and divide the potatoes between them, in a single layer. Roast until tender, about 20 minutes.
- Meanwhile, heat oil in a large nonstick skillet over medium heat. Add leeks and onion and cook until soft, about 7 minutes. Add garlic and mushrooms and cook for 5 minutes longer. Remove from heat and toss in potatoes, salt, pepper and parsley. Assemble the pie as above, sprinkling bacon over the top before baking.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 4 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 746 milligrams, Sugar 7 grams, TransFat 0 grams
WARM GRAIN SALAD WITH BACON, LEEKS & SPINACH
This versatile salad of nutty farro, smoked pancetta, rosemary and wilted leafy greens makes a hearty side dish or satisfying supper
Provided by Giancarlo Caldesi
Categories Buffet, Dinner, Lunch, Side dish, Starter
Time 30m
Number Of Ingredients 9
Steps:
- Boil the farro or quinoa in the stock in a lidded pan until soft to the bite, then drain. Meanwhile, use a pair of scissors to cut the bacon into small strips. Wash the leek and chop finely. Melt the butter with the oil and fry the bacon, leeks and rosemary gently over a medium heat until soft.
- Add the farro to the pan, and stir in the green leaves and chestnuts, if you like. Put the lid on the pan and keep over a low heat until the leaves wilt and the chestnuts warm through. Serve warm or at room temperature.
Nutrition Facts : Calories 275 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1 milligram of sodium
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