Pumpkin Bisque With Bacon And Smoked Gouda Recipes

PUMPKIN BISQUE WITH SMOKED GOUDA

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Add garlic; cook 1 minute longer., Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and, if desired, additional cheese.

PUMPKIN AND SMOKED GOUDA BISQUE

Steps:

• 1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 Tbsp. drippings. Sauté onion in drippings until tender. Add garlic; cook 1 minute longer. 2. Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Cool slightly. 3. In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and additional cheese if desired.

BACON ROASTED CHICKEN BREAST SMOTHERED IN SMOKED GOUDA

Steps:

• Preheat oven to 375°F.
• In an oven-safe skillet (NOT cast iron), cook bacon over medium heat or until crispy and fat-rendered. Set bacon slices aside on a paper towel to drain. Once cooled, crumble and set aside. Do not drain bacon fat from skillet.
• While bacon is cooking, season chicken breasts on both sides with thyme, garlic powder, onion powder, salt and pepper. Then dust both wides of each breast with 1 tbs. flour each.
• Bring skillet to medium-high heat. Lightly brown both sides of chicken breasts for approximately five minutes each side. Don't worry if they don't cook through. Remove breasts to a clean plate, cover and set aside.
• Remove skillet from heat and deglaze with white wine. Remove from heat.
• Return breasts to skillet, arrange crumbled bacon evenly over both and arrange gouda slices atop bacon layer.
• Roast in oven for 10 minutes or until chicken is cooked through, and cheese has melted and begun to brown.

SMOKY PUMPKIN BISQUE

Steps:

• Heat olive oil in a heavy-bottomed skillet over medium heat; stir in onion. Cook and stir until onion has softened and browned, about 5 minutes. Add bacon crumbles; cook for 1 minute. Stir in sweet vermouth, ancho chile powder, chipotle powder, and cinnamon. Reduce heat to low and stir in pumpkin; simmer for 5 minutes. Stir in half-and-half until smooth.

SMOKED GOUDA AND BACON BURGERS

Steps:

• Heat the grill as directed.
• Cook the bacon in a skillet over medium heat until crisp; remove with a slotted spatula and place on paper towels to drain. Crumble.
• Using your hands, mix the beef, parsley, cheese, onion, Worcestershire, salt, pepper and cooked bacon in a bowl until well blended; do not overmix. Using a light touch, form into 6 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready.
• Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 7 minutes, flipping after about 4 minutes, for medium-done (150°F, slightly pink). Add a minute per side for well-done (160°F).
• To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking.
• If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.

PUMPKIN BISQUE WITH BACON AND SMOKED GOUDA

Steps:

• Render the fat from the bacon in a large saucepan add the onion and sauté until tender. Add the garlic and sauté a few seconds more. Add the pumpkin and chicken broth season with salt and pepper. Stir to combine, and simmer until the flavors meld and the soup thickens slightly, about 5 minutes. Stir in the cream and heat through. Remove from the heat and stir in the cheese and parsley, until the cheese melts. Serve immediately. Do not heat the soup after the cheese is added. Serve hot.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.