 Makes approximately 45 pieces
4 -¼ inch thick slices of smoked bacon, cooked crisp and minced 2½ teaspoons smoked paprika ½ teaspoon sea salt Scant ½ teaspoon baking soda 1¼ cups sugar 3 tablespoons maple syrup ¼ cup unsalted butter (½ stick) ⅓ cup cold water, plus a small jar full Candy thermometer 13”X 18” baking pan with lip Parchment paper or silicone baking mat
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 Makes: 1¾ cups
3-5 slices bacon 2 cups chopped fresh rhubarb 2 cups finely chopped red onion ⅓ cup pure Connecticut maple syrup 3 tablespoons apple cider vinegar 1 lemon (1 teaspoon zest; 1 tablespoon juice)
NOTE: Recipe can readily be doubled.  Serves: 6 to 8
½ pound thick sliced bacon, diced 3 pounds boneless lamb shoulder, well-trimmed and cut into one-inch cubes 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper ⅓ cup all-purpose flour 2 medium onions, cut into ½ inch pieces 3 cloves garlic, pressed or minced ¾ cup white wine 2½ to 3 cups beef broth 4 medium carrots, diced 1 lb. small whole potatoes 4-5 sprigs fresh thyme 2 bay leaves minced fresh parsley 1 tablespoon fresh lemon zest
 Serves: 4 for lunch
1 recipe of your favorite pre-baked piecrust 2 tablespoons good green olive oil 3 medium leeks, white parts cleaned and sliced 1 lb. Shitake mushrooms, cleaned, trimmed and sliced 1 teaspoon fresh thyme leaves 16 ounces cream cheese, room temperature 8 ounces soft goat cheese, room temperature, divided 6 & 2 4 eggs, room temperature and slightly beaten 2 tablespoons heavy cream Salt and fresh pepper to taste 3 thick slices of bacon, cooked crisp but still pliable and then diced
 Serves:
2 cups heavy cream ¾ cup whole milk ⅓ cup maple syrup 1 teaspoon vanilla extract 3 to 4 slices of thick bacon, cooked crisp and crumbled
 Recipe by Anna Gill
Serves 6 1½ lb. green beans, trimmed and cut diagonally into 2 to 3 -inch pieces 3 slices bacon 3 tablespoons shallots, minced 1. Set a large pot of salted water on medium high heat to bring to a boil. 2. Meanwhile cook the bacon slices in a sauté pan (not the microwave) until crisp. Place bacon on paper towels to drain. Set aside. 3. Drain all but 1 tablespoon of the bacon fat out of the pan. 4. Add the shallots to the sauté pan with the remaining bacon fat and sauté until translucent. 5. Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 to 7 minutes. The exact timing depends on the size of the beans, so test them. You want them to still be firm to the bite with a bit of crunch. 6. Drain well in a colander. 7. Crumble the bacon into bits 8. Transfer to a serving bowl. Add the shallots and the bacon. Toss gently and serve.  Recipe by Anna Gill
Serves: 4 2 teaspoons vegetable oil 4 slices thick bacon, cut crosswise ¼ inch thick 1 garlic clove, minced or pressed 2 small jalapeno chilies 24 large shrimp, shelled and deveined Salt and freshly ground pepper ¼ cup dry white wine ¼ cup plus 2 tablespoons coarsely chopped mint 1. Sauté bacon in a large skillet over moderate heat, stirring occasionally, until the fat has been rendered. 2. Spoon off all but 2 tablespoon of the fat from the skillet. Stir in the garlic and whole chilies and cook until fragrant, about 1 minute. 3. Add the wine and cook about 1 more minute. 4. Add the shrimp, season with salt and pepper and cook over moderately high heat, stirring occasionally, until they are pink and curled, about 3 minutes. 5. Stir in the mint. Transfer to plates and serve.  Recipe by Anna Gill
Serves: 4 2 slices bacon, diced 3 large leeks, thinly sliced ¼ cup dry white wine 5 to 7 medium shitake mushrooms 3 large firm meaty tomatoes – more pulp than juice, diced and drained 24 jumbo shrimp, shelled and deveined ½ cup minced parsley Salt and pepper to taste 1. Heat a large skillet on medium. Cook the bacon until crisp, but not beyond. Remove the bacon from the pan with a slotted spoon and drain on a paper towel, retaining the bacon drippings. 2. Extract all but 2 tablespoons of the bacon drippings from the pan and set aside. 3. Maintaining a medium heat, add the leeks to the skillet and sauté until translucent. 4. Add the wine and reduce by half. 5. Add the mushrooms and sauté until they release their own moisture, about 5 minutes. Continue to cook until the mushroom’s moisture is reabsorbed by all the other ingredients. 6. Add the tomatoes and heat through. 7. Add the shrimp, covering them, to the extent possible, by the other ingredients. After a minute or 2, turn the shrimp and cook for another minute or 2. 8. Move the shrimp and vegetables to a serving dish. Sprinkle with parsley and serve. Recipe by Anna Gill
Serves 6 1 dozen eggs 12 ½” slices of ripe tomato (use smaller tomatoes, like plums) ½ to ¾ cup of heavy cream ¼ cup of chopped chervil, plus 12 sprigs for garnish* ½ cup crumbled bacon or ham Freshly ground black pepper 12 cup non-stick muffin tin 1. Preheat the oven to 350◦. 2. Place 1 slice of tomato in the bottom of each muffin cup. 3. Sprinkle bacon on top of the tomato 4. Sprinkle bacon and tomato with chopped chervil. 5. Spoon 1 to 2 tablespoons of heavy cream into each cup. 6. Top all with a grind of black pepper. 7. Crack one egg into each cup on top of all before and top with a drizzle of cream. 8. Place muffin tin in the oven and bake for approximately 15 minutes, until yolk is set. 9. Remove the tin from the oven and using large serving spoons, scoop 2 eggs onto each serving dish. 10 Garnish with sprig of chervil and serve. Recipe by Anna Gill
Serves: 5 5 to 6 fresh ramp bulbs 20 oz. Shitake mushroom, cleaned and sliced ¼ inch thick 5 thick slices of bacon (non-flavored), diced 1. Clean, trim and slice the ramp bulbs like a scallion or leek. Slice them on the diagonal and set aside. 2. Place bacon in a large skillet over medium high heat. Cook until the bacon is almost done but not overly crisp. Remove the bacon with a slotted spoon to a small bowl. 3. Lower the heat under the skillet. Place the mushrooms and the ramps in the same skillet with the remaining bacon fat and sauté them, stirring gently until the mushrooms begin to release their own moisture. 4. Add the bacon back to the mixture and season with salt (remember the bacon) and freshly ground pepper. 5. When the mushrooms have reclaimed their moisture, place mixture in a serving dish and serve. NOTE: Baby Portobello or white button mushrooms will work as well, but the unique flavor of the ramp is a good match for the dense Shitake.  Recipe by Anna Gill
Serves: 4 1 tablespoon fresh lemon juice ¼ cup extra-virgin olive oil ⅓ cup fresh mint, shredded, plus 6 or 8 small whole leaves 4 slices bacon 2 cups pea shoots 3 cups mixed baby mesclun Coarse salt and freshly ground pepper, to taste 1. Place lemon juice in a small heavy bowl. Add oil in a slow, steady stream, whisking until emulsified. 2. Add shredded mint to vinaigrette. Let stand at room temperature for 1 hour. 3. Cook bacon until crisp in the microwave and drain on paper towels. Crumble and hold on the side. 4. Strain vinaigrette through a fine sieve into a small, clean bowl, pressing on mint to extract liquid. 5. Gently toss pea shoots, mesclun, and remaining whole mint leaves together in a bowl. Arrange on serving plates and drizzle vinaigrette over greens. 6. Distribute the crumbled bacon among the servings, season with salt and pepper, and serve.  Recipe by Anna Gill
Serves: 6 2 tablespoons vegetable oil 8 cups sliced yellow onions 6 medium garlic cloves, minced or pressed 6 cups low-salt chicken broth 15 sprigs thyme, tied into a bundle 1½ cups cubed crust-less day-old bread 3 slices thick-cut bacon, cooked crisp, chopped or crumbled ½ cup minced chives 1. Pour the oil in a large wide pot or a Dutch oven and heat over a medium high burner. 2. Add the onions and cook, stirring frequently, about 20 minutes until transparent. 3. Add the garlic and continue to cook and stir until the onions are golden brown and caramelized. 4. Add the chicken broth and the thyme bundle. Bring the whole to a boil; reduce the heat and simmer for 20 minutes. 5. Remove from the heat and add the bread cubes. Allow the bread to be saturated with the soup and let stand for about 10 additional minutes. 6. Remove the thyme bundle and discard. Let the soup cool to room temperature. 7. Working in batches, puree the soup in a blender. Return the soup to the pot and bring to a low steady simmer. If it is too thick, you can add additional chicken broth. 8. Ladle into serving bowls. Top each bowl with bacon pieces and chives and serve.  Recipe by Anna Gill
Serves: 8 2 lbs. whole marble potatoes, washed 1 lb. shitake mushrooms, wiped and cut into 2 inch pieces 2 tablespoons extra-virgin olive oil 2 tablespoons butter 2 garlic cloves, minced 4 sliced thick bacon, cooked crisp and diced ½ cup minced parsley Sea salt and freshly ground pepper 1. Pre heat oven to 350 degrees. 2. In a large bowl, toss potatoes, mushrooms, oil, butter and garlic. Let sit for an hour. 3. Place potato and mushroom mixture in a ceramic baking dish. 4. Roast in oven for approximately 30 minutes, turning once. 5. Remove baking dish from the oven. Season lightly with the salt and pepper 6. Sprinkle with the parsley and bacon bits, toss gently and serve in the baking dish.  Recipe by Anna Gill
Serves 4 1 honeydew melon cut into four wedges 1 cup fresh ricotta or farmer’s cheese 4 strips of crisply cooked bacon, drained and crumbled 1. Place a wedge of melon on each for four plates. 2. Top each wedge with ¼ cup of the cheese. 3. Sprinkle each wedge with bacon and serve. NOTE: The freshness of the cheese really counts in this dish. Fresh cheese is lighter than the commercial brands and is a better match for the delicacy of the melon.  Recipe by Anna Gill
Serves: 4 For the dressing: ⅓ cup mayonnaise ⅓ cup buttermilk 2 tablespoons minced basil 2 tablespoons minced chives Juice of ½ lemon Salt Freshly ground pepper For the salad: 8 slices of thick bacon 2 tablespoons light brown sugar ⅛ teaspoon cayenne pepper 1½ lbs. Vidalia onions, cut into wedge shaped pieces and skewered on grilling skewers 2 large ripe peaches, cut into eighths and skinned Crisp lettuce leaves Good green olive oil for basting 1. Preheat the oven to 325°. 2. Prepare a grill. 3. In a small bowl, whisk the mayonnaise with the, buttermilk, basil, chives and lemon juice. Season with salt and pepper and refrigerate. 4. Line a baking sheet with parchment paper. Arrange the bacon slices on the sheet and sprinkle with the brown sugar and cayenne. 5. Bake for about 20 minutes, until caramelized (the bacon will crisp as it cools). Let cool, then cut the bacon into bite-size pieces. 6. Brush the onions with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until softened and charred, 10 minutes. 7. Brush the peaches with olive oil and grill over moderately high heat until tender, 2 minutes. 8. In a medium bowl, toss the onions with the peaches and bacon. Add the buttermilk dressing and toss to coat. 9. Arrange the lettuce leaves on four plates. Top with the peach onion mixture and serve Recipe by Anna Gill
Serves: 4 ¾ lb. transparent Chinese rice noodles 1 lb. fiddlehead ferns, cleaned, whole if small, otherwise halved lengthwise 3 slices bacon, cooked, drained and cut into 1 inch pieces 3 tablespoons butter 1 tablespoon fresh tarragon, minced 1½ teaspoon olive oil Salt & freshly ground black pepper 1. Bring a pot of salted water to a boil. Blanche the fiddleheads for about 4 minutes then drain thoroughly. And rise immediately in ice water. 2.In a large bowl, soak the Chinese noodles in hot water while preparing the fiddleheads. 3.Melt the butter in a large skillet. Add the fiddleheads and cook for 3 to 4 minutes. 4.Add the tarragon and the bacon, toss well. Season with salt and freshly ground pepper. 5.Drain the Chinese noodles. Toss the noodles with the olive oil. 6.Arrange the noodles in four bowls and spoon the fiddleheads over each one.  Recipe by Anna Gill
Serves: 7 - 8 2 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 3 large leeks (about 2 cups, coarsely chopped 4 cups chicken broth 2 ½ pounds parsnips, peeled and cut into 2-inch chunks 2 large sprigs of fresh thyme ½ cup half and half 1 cup milk Salt and freshly ground pepper 4 slices thick bacon, pan-cooked or microwaved crisp, drained and crumbled 3 heaping tablespoons minced chives 1. Melt the butter in a large soup pot with one tablespoon of olive oil over low heat. Add the leeks and cook gently until softened, about 5 minutes. 2. Add the broth, parsnipsand thyme to the soup pot, bring to a boil. Reduce the heat to a steady simmer and cover. Cook for approximately 30 minutes, until the parsnips are very tender. 3. Remove thyme sprigs 4. Working carefully and in batches with the hot liquid, puree the soup in a blender or processor until very smooth. Transfer each batch of soup to a single clean soup pot. 5. Whisk in the half and half and the milk. Bring to a simmer over low to moderate heat, stirring frequently. 6. Season the soup with salt and pepper and ladle into bowls. Garnish with the bacon and chives before serving. ADVANCED PREP: The soup can be refrigerated overnight. Reheat gently. Recipe by Anna Gill
Serves 5 1 bottle medium bodied red wine 2 cups low sodium chicken broth 10 sprigs fresh parsley PLUS 2 tablespoons minced parsley leaves 2 sprigs fresh thyme 1 bay leaf 4 ounces unflavored thick-sliced bacon, diced 2½ pounds chicken thighs, trimmed of excess fat (If you need to feed white meat only people, you can add a quartered breast on the bone.) Salt & Pepper 5 Tablespoons sweet butter 48 pearl onions, about 2 cups (if using frozen onions: thaw, drain and pat dry) 8 ounces cremini or button mushrooms, halved or quartered if large 2 medium garlic cloves, minced or pressed 1 tablespoon tomato paste 2 tablespoons super fine flour dissolved in a little cold water 1. Bring all but 1 tablespoon of wine (reserve for later use), broth, parsley sprigs, thyme, and bay leaf to simmer in a large sauce pan over medium high heat. Cook until reduced by half, about 3 cups, and about 25 minutes. Discard herbs. 2. Cook bacon in large Dutch oven over medium heat until browned, 7 to 8 minutes. Transfer bacon to paper towel lined plate. Reserve 3 tablespoons bacon fat in small bowl. Discard remaining fat. 3. Lightly season chicken with salt & pepper. Heat 1 tablespoon of bacon fat in Dutch oven over medium-high heat until just smoking. Add half the chicken in a single layer and cook until lightly browned, about 2 minutes per side. Transfer to plate and repeat with remaining chicken and remaining tablespoon of bacon fat. 4. Melt 3 tablespoon of butter in Dutch oven over medium-high heat. When foam subsides, add pearl onions and mushrooms; cook, stirring occasionally, until lightly browned, 5 to 8 minutes. Reduce heat to medium, add garlic and cook about 30 seconds. 5. Add the dissolved the flour to the onion and mushroom mixture stirring frequently until well combined. 6. Add reduced wine mixture, scraping the bottom of the pot with a wooden spoon to loosen all the browned bits. Add ¼ teaspoon pepper. Return chicken, bacon and accumulated juices to the pot. Increase the heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer until chicken is tender, about 25 minutes, stirring about halfway through the cooking time. 7. Using a slotted spoon, transfer the chicken to a large bowl. Tent with foil to keep warm. Increase heat to medium-high and simmer sauce until thick and glossy and measures 3 ¼ cups, about 5 minutes. Turn off the heat, stir in remaining 2 tablespoons of butter and reserved wine. Return chicken to the pot, top with minced parsley and serve immediately.  Recipe by Anna Gill
Serves: 4 2 extra thick bacon slices 1 medium shallot, finely chopped 1 lb. small Brussels sprouts (about 3-4 cups), halved from stem end Sea salt and freshly ground black pepper ¼ cup golden sultanas 1 tablespoon unsalted butter ½ to ¾ cup low-sodium chicken broth 1. Heat a large sauté pan, add the bacon and cook turning once or twice. When crisp but not dark, place the bacon on paper towels to drain. 2. Bring the sauté pan to a medium heat. Add the Brussel Sprouts to the hot drippings in the pan and season with sea salt and fresh pepper. Stirring often, cook until the sprouts begin to take on a deep golden brown color about 7 or 8 minutes, depending on the size of the sprouts. 3. Add the shallots and continue to cook until the shallots are translucent, between 6 and 8 minutes more. 4. Add the chicken broth gently to the pan. Raise the heat and bring the liquid to a boil, scraping up and incorporating any browned bits. Reduce the heat to a simmer and continue to cook until the liquid has evaporated. Remove from the heat. 5. Crumble the cooled bacon. 6. Place the Brussel Sprouts in a serving bowl. Add the bacon and the Sultanas. Toss gently and serve.  Recipe by Anna Gill
Serves: 4 There may be as many potential toppings for baked potatoes as there are potato varieties. My personal favorite is the classic sour cream and chive combination. But it is being marginalized lately by the blend of bacon bits and Fontina cheese. On the other hand, those crispy fried shallots are pretty close to perfection. The real point is that the topping permutations are nearly endless. A few short years ago, no one would have believed that there would be kale chips to crumble. So once again the message is to play with your food. It’s fun. Potatoes 4 large baking potatoes, thoroughly washed with a brush Kosher salt Aluminum foil Toppings Unsalted butter Sour cream Grated Swiss, gruyere, cheddar, Monterey Jack, Fontina or blue cheese Minced chives, thinly sliced scallions or grated sweet onion Fried shallots Chopped bacon Crumbled potato or kale chips Crumbled gingersnaps Finely shredded parsley Salsa Wilted spinach 1. Preheat oven to 350°F. 2. Place one oven rack on the lowest level and place a sheet of aluminum foil on it to catch any drippings. Place another rack higher but still in the lower third or half of the oven. 3. Pat the potatoes dry with paper towels. 4. Using a sharp fork, poke a few holes in the potato skins and sprinkle lightly with the Kosher salt. 5. Bake approximately 1 to 1¼ hours, until the skin is crisp but a toothpick inserted into the middle will meet with no resistance. 6. Make a lengthwise slit in each potato and serve with the toppings of choice  Recipe by Anna Gill
Serves: 4 to 5 Unsalted butter for pan 2 large potatoes, peeled and sliced thin Salt and freshly ground black pepper 6 thin slices slab bacon, about 6 ounces 8 ounces Gruyere cheese, shredded. 1. Preheat oven to 425 degrees. 2. Lightly butter a 6 inch oven proof dish. 3. Pat potatoes dry on paper towels, place in a bowl and season with salt and pepper. 4. Line the buttered dish with bacon slices. The shape of the dish can determine the way you lay in the bacon. If it is square dish you can make a lattice work like a pie crust (allowing the edges to hang over the top). If the dish is round, you can arrange the bacon like a pinwheel across the bottom (allowing the edges to hang over the edge). Or you can forget the design and simply line the bottom of the dish leaving enough of the slice left hanging over the edge to cover the top when the layering is complete. 5. Arrange one-half of potatoes in pan in an even layer. 6. Top with half the cheese. Add the remaining half of the potatoes, then the rest of the cheese, then the rest of the potatoes. 7. Fold overhanging bacon strips back over top in whatever design you wish. 8. Place on lowest rack in oven and bake for approximately 45 minutes, until potatoes offer no resistance when pierced with point of a sharp knife. 9. Use a spatula to compress cake a few times during baking. 10. Cool cake on a rack for a few minutes. Place serving plate over cake and invert. 11. Serve in slices or wedges as suits the chosen shape.  Recipe by Anna Gill
Serves: 6 8 slices extra thick slab bacon slices, cut into ½ pieces 4 tbsp. unsalted butter 2 medium yellow onions, halved, then thinly sliced Sea salt and freshly ground black pepper, to taste 1½ cups flour 2 tsp. dry mustard 1¼ cups milk 3 eggs, lightly beaten 1. Preheat oven to 425o. 2. Heat bacon in a skillet over medium-high heat, and cook, stirring occasionally, until fat renders and bacon is crisp, about 12 minutes. Transfer bacon to a paper towel with a slotted spoon. Pour the rendered fat into a 9”X11” baking dish and set aside. 3. Return skillet to medium-high heat, and add butter, onions, salt, and pepper. Cook, stirring, until lightly caramelized, about 10 minutes. Remove from heat and set aside. 4. Mix flour, mustard and pepper together in a large bowl. Add the milk and eggs. Stir until smooth. Let the batter rest for 10 minutes. 5. Meanwhile, place baking dish with bacon fat in oven and let heat for those 10 minutes. Remove baking dish from oven, carefully pour in batter. 6. Spread the bacon pieces and caramelized onions over the top of the batter and return the dish to oven. Bake until puffed and golden brown, about 30 minutes. *The new plane-type zesters are wonderful for this job. |