Bacon Wrapped Petite Filets with Herb Butter

Recipe from Caroline Fey @ Mariposa Kitchen. Serves 8

This is from the Everything's Better with Bacon cooking class I took.
Ingredients:

8 petit filet
8 strips bacon
salt
pepper
toothpicks for securing

Butter:
1/2 cup (1 stick) butter, softened
1 tablespoon shallots, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon thyme leaves, finely chopped
1/2 tablespoon rosemary, finely chopped
2 teaspoons tarragon, finely chopped
1 teaspoon lemon zest

Preparation:

Butter: Mix all of the ingredients together in a bowl. Let sit for as long as possible before using to allow flavors to develop.

Steaks: In a medium saute pan, cook 6 strips of bacon for just a minute or two, until half cooked and still pliable. Let cool.



Wrap the filets in the bacon strips and secure with toothpicks. Sprinkle with salt and pepper.



Make sure the steaks are room temperature before grilling. Oil grill over medium heat for 8 to 10 minutes for medium-rare. Top with herb butter while still hot.

Maple-Bacon Ice Cream with Bacon Brittle

Recipe from Caroline Fey @ Mariposa Kitchen. Makes 1 quart

Ingredients:

Ice Cream
2 cups heav cream
1 cup whole milk
1 cup pure maple syrup
1/8 tsp salt
6 large egg holks
1/2 tsp maple extract
1/2 cup bacon bits

Bacon Brittle
1 cup water
1 cup sugar
1/2 cup bacon bits

Preparation:

Ice Cream: In a heavy saucepan bring the cream, milk, maple syrup, extract and salt to just a boil, stirring occasionally. In a bowl, beat the yolks until smooth. Add the hot cream mixture to yolks in a slow stream, constantly whisking, then pour the whole mixture back into the saucepan. cook over moderately low heat, stirring consistently until the custard coats the back of a wooden spoon. Turn off the hat and immediately pour through a strainer into a small metal bowl. Cover the surface with plastic wrap and chill until it's cold.

Freeze in an ice cream maker. When the ice cream is the consistency of soft serve, remove from maker and stir in bacon bits. Freeze until hard.

Bacon Brittle: Line a sheet tray with parchment paper. Heat the water and sugar in a small saucepan over high heat until the sugar dissolves. Do not stir. Once the sugar begins to turn a shade of amber, start to swirl it until it is medium amber brown. Stir in the bacon bits and immediately pour it onto the parchment paper. Let it cool, then break it into pieces.

Bacon, Sweet onion, Goat Cheese and Potato Galettes

Recipe from Caroline Fey @ Mariposa Kitchen. Serves 8

Ingredients:
1/2 cup bacon, cooked and roughly chopped
1/2 cup goat cheese, crumbled
1 cup parmesan cheese grated
1/2 cup sweet onions, very thinly sliced

2 russet potatoes, scrubbed and very thinly sliced on a mandolin
2 cloves garlic minced
1 tablespoon thyme leaves
1/2 cup (1 stick) butter, melted
2 teaspoons salt
2 teaspoon pepper



Preparation:

Preheat oven to 375 F. Brush a nonstick saute pan with a generous amount of melted butter. Mix the remaining melted butter, garlic, thyme, salt and pepper with the potatoes and toss gently.

Arrange one layer of potato slices in the bottom of the pan, overlapping each slice by about half, like fish scales. Top the potato layer with half of the bacon, onions and cheeses. Repeat with the potatoes, the filling and end with a third layer of potatoes. Press the top layer with your hands to compress the ingredients.





Cook the galette on top of the stove for about 15 to 20 minutes on medium heat until the potatoes are crispy on the bottom and the sides begin to pull away. Using a baking sheet, flip the galette out of the pan. Slide it back in the pan on the uncooked potato side and cook for another 15 minutes, until the potatoes are brown and crispy.



Put the pan in the oven to finish cooking for about 10 minutes or until you can easily slide a knife into the wedge. Let it rest for a few minutes. Invert the galette onto a plate and cut into wedges. Serve hot.

Bacon, Cheddar and Chive Gougeres

Recipe from Caroline Fey @ Mariposa Kitchen. Makes 24 pieces

1 cup water
3 tablespoons butter, diced
3/4 teaspoons salt
1 cup unbleached flour
4 eggs, chilled plus 1 egg for egg wash
1 cup grated cheddar cheese (about 4 0z)
1/4 cup bacon, finely chopped
2 teaspoons chives, finely chopped
1/4 teaspoon paprika
Pinch of smoked paprika

Preparation:

Preheat the oven to 400F. Position one rack in the top third and one rack in the bottom third of the oven. Line two baking sheets with parchment paper.

Bring the water, butter and salt to a boil in a heavy, medium saucepan, over medium heat until the butter melts. Add the flour and stir rapidly with a wooden spoon until the flour mixture forms a ball, pulling away from the sides of the pan. Keep cooking the mixture for a minute or two longer. There will be a light brown crust on the bottom and sides of the pan.

Remove from heat and scrape the mixture into the bowl of the electric mixer. Beat on medium speed for about two minutes to cool the mixturedown. Add the eggs, one at a time. Make sure that each egg is fully incorporated before adding the next one. You may not need all of the eggs.



Test the batter by pulling your finger through the batter. If a well forms and then slowly closes, it's perfect. Then add the cheese, bacon, chives and paprika and blend to combine.

Fill a piping bag fitted with a size 6 piping tip with the dough. Using a little bit of dough as glue, pipe a teaspoon at each corner of the baking sheet. Press the parchment into the dough to "glue" it down. Pipe quarter size balls, about 3 inches apart, onto the baking sheet.



Or, using a wet spoon, drop tablespoons of dough onto baking sheets, about 3 inches apart.

Crack the extra egg into a bowl with a pinch of salt and, using a pastry brush, brush the tops of the dough with a little egg wash. Bake gougeres until golden brown, about 30 minutes, reversing the pans half way through baking.

Serve hot or warm.

Butter Lettuce Salad with Peppered Bacon, D'Anjou Pears, Candied Walnuts and Gorgonzola Vinaigrette

Recipe from Caroline Fey @ Mariposa Kitchen. Serves 8

Ingredients:

1 head butter lettuce, torn into bite-size pieces
1 D'Anjou pear, sliced
2 strips of peppered bacon, cooked and chopped into pieces
1/2 cup candied walnuts

Dressing:

1 clove garlic
1 teaspoon thyme leaves
1 small shallot
1/4 cup crumbled gorgonzola
1/4 cup apple cider vinegar
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground pepper

Prepareation:

Put all of the salad dressing ingredients in a blender and blend well.

Toss the greens with half the dressing, then add the walnuts, bacon and pear slices. Taste. If the salad needs more dressing, add a little bit at a time. Gently toss one more time and serve.