Warm Chicory Salad With Sweet Garlic Croutons Bacon Roqu Recipes

GARLIC CROUTONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
• Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.

CREAMY CHEESY HAM AND PASTA

Steps:

• Bring a pot full of water to a boil. Meanwhile add butter to skillet and melt. Once melted, add onion, garlic and ham. Sauté until onion is soft or ham is slightly browned.
• Once water starts to vigorously boil, add pasta. Meanwhile add flour to mixture one tablespoon at a time stirring constantly. Add in milk 1/2 cup at a time. (Add more or less to suite your tastes for sauce consistency.).
• Once sauce consistency is a little runnier than you like, add cheese and salt. Reduce heat to simmer while you drain pasta.
• Mix drained pasta together with sauce and serve with salad and bread for a complete quick meal!
• This meal is very versatile and you can change the quantities of the pasta or type of pasta to suite your own family's needs.

WARM CHICORY SALAD WITH SWEET GARLIC, CROUTONS, BACON & ROQU

Steps:

• To Prepare the Sweet Garlic: Place the garlic and milk in a heavy saucepan over medium-high heat, and bring the milk to a boil.
• Boil for 3 minutes.
• Remove from the heat.
• Discard the milk, reserving the garlic.
• Combine the sugar and butter over medium heat.
• Add the garlic and cook until the cloves are soft and lightly caramelized.
• Season with salt and pepper.
• Set the sweet garlic aside.
• To Prepare the Croutons and Bacon: Preheat the oven to 350°F.
• Meanwhile, fry the bacon in a skillet until it is crisp but not dry.
• Remove from the heat and place the bacon on paper towels.
• Pour off all but 3 to 4 tablespoons of the rendered bacon fat.
• Add the cubed bread to the pan and toss to coat.
• Season with salt and pepper and transfer the bread cubes to a baking sheet.
• Bake for 5 minutes, or until they are lightly browned.
• Set aside.
• To Make the Dressing: Mix the shallots, mustard, and vinegar together.
• Gradually whisk in the olive oil until the liquid is well blended.
• Season with salt and pepper.
• Set aside.
• To Serve: Tear the chicory leaves into small pieces.
• Place them in a serving bowl and set aside at room temperature.
• Heat the bacon in a small, heavy-bottomed skillet over medium-high heat.
• Add the croutons and then the dressing.
• Toss for 2 seconds, pour it over the salad greens, and toss thoroughly.
• (Don't overcook the dressing or the mustard will lose its flavor.) Serve the salad on individual plates, topped with crumbled Roquefort cheese, sweet garlic, and freshly ground pepper to taste.

WARM SALAD OF FRISEE AND BABY SPINACH ,MUSHROOMS, BACON, SWEET SHALLOTS AND CHEWY CROUTONS; SHERRY VINAIGRETTE

Steps:

• Wash the frisee well, trim the root end but leave it attached, and cut the heads in half.
• Remove the rind from the bacon. Cut bacon into thick lardons, slowly render the fat, drain and dry lardons on paper toweling.
• Peel the shallots, slice them into 1/4-inch rings, toss them in the mixture of hot balsamic vinegar and grenadine and reserve.
• Clean and trim the mushrooms. Toss them with olive oil, kosher salt, cracked pepper and fresh thyme then roast them and reserve.
• Cut the ficelle into 16 thick little slices
• To Assemble:
• Warm plates in a low oven.
• Have all components prepped in advance.
• In a separate pan or lightly oiled baking dish lay the seasoned bread for croutons in a single layer. Sprinkle lightly with oil and toast quickly in a 425 degree oven. Place in the warming oven. In a large pan sear seasoned halves of frisee in a scant amount of soy or canola oil. Transfer them to the warm oven. In the same pan add the bacon, shallots, roasted mushrooms and half of the vinaigrette. Heat thoroughly.
• Remove plates and frisee from the warming oven. Spoon hot mushroom mixture across frisee.
• In that same pan again lightly wilt spinach with a splash more vinaigrette and plate it in a separate little >pile next to the mushroom braise.
• Arrange croutons over the salad. Garnish with coarsely chopped herb confetti

CHICORY SALAD WITH GIANT GARLIC CROUTONS

Steps:

• Heat oven to 350 degrees.
• Combine garlic and parsley in a small bowl. Using a total of 2 to 3 tablespoons olive oil, brush both sides of bread. Sprinkle one side liberally with the garlic-parsley mixture. Season with salt. Arrange on a baking sheet, and toast in oven until golden and crisp, 15 to 18 minutes. Set aside.
• Discard tough stems of chicories. Tear into bite-size pieces, and place in serving bowl. Combine lemon juice and remaining olive oil. Drizzle over greens, and season with salt and pepper. Serve salad with reserved croutons.

WARM CHICKEN & CHICORY SALAD

Steps:

• Heat oven to 160C/140C fan/gas 3. Rub the chicken all over with butter and season well, inside and out. Sit it in a small roasting tin, pour the Sherry vinegar around, and cover with foil. Roast for 2 hrs.
• Meanwhile, get all of the remaining ingredients ready. Boil the peas for 1 min until just tender. Drain well, plunge into cold water to quickly cool, then drain again and set aside.
• Once your chicken has roasted for 2 hrs, remove from oven. Pour the juices into a jug, then increase oven temp to 220C/200C fan/gas 7. Roast for a further 20-30 mins (without foil) until golden.
• Skim the fat from the juices, then boil until you have about 100ml of juices left. Stir in the extra tbsp of vinegar, olive oil and caster sugar, taste, then tip onto your serving dish with the raisins.
• When the chicken has finished its second roasting, leave until cool enough to handle (or pop on a pair of clean rubber gloves), then tear the meat in large pieces from the carcass, onto the serving dish. Add the dill, chicory, salad leaves, pine nuts and peas, then toss together with your hands. Serve straightaway with some crusty bread.

WARM ARUGULA SALAD WITH GARLIC CROUTONS

Steps:

• For vinaigrette:
• Preheat oven to 350°F. Place garlic in small baking dish. Drizzle with 2 tablespoons oil. Cover dish tightly with foil; bake until garlic is tender, about 50 minutes. Cool. Squeeze roasted garlic from skins into medium bowl. Mash with fork. Add 3/4 cup oil, shallots, 3 tablespoons vinegar, and thyme. Whisk to blend well. Season with salt and pepper.
• Increase oven temperature to 375°F. Oil large rimmed baking sheet. Arrange onion rings on sheet. Sprinkle with salt and pepper. Drizzle with remaining 2 tablespoons oil; toss to coat. Roast until tender and brown, stirring occasionally, about 30 minutes. Drizzle with remaining 1 tablespoon vinegar; toss to coat. Add onions to vinaigrette in bowl. Maintain oven temperature.
• For salad:
• Melt butter in heavy medium ovenproof skillet over medium heat. Add chopped garlic and sauté 30 seconds. Add bread cubes and rosemary and toss to combine. Transfer to oven and bake until croutons are golden and crisp, about 10 minutes. Place arugula in large bowl. Add cheese and toss to combine. Transfer vinaigrette to medium saucepan. Stir over medium-low heat until hot. Pour hot dressing over arugula salad and toss to combine. Season to taste with salt and pepper. Top with croutons and serve.

NEW ORLEANS CAFE AU LAIT

Steps:

• Mix the coffee and chicory.
• Using your favorite coffee maker (a manual drip model is traditional in New Orleans), brew the coffee mixture with 1 1/2 cups water heated to the point just below boiling.
• Pour the coffee equally into 3 eight-ounce coffee cups or 2 twelve-ounce coffee cups and fill each with the same amount of cream (the ratio of coffee to cream should be 1:1).
• Serve immediately with sugar, if desired.

GARLIC CROUTONS

Steps:

• Preheat oven to 350°F. Melt 2 tablespoons butter with olive oil and garlic in small saucepan. Place bread cubes on baking sheet. Pour butter mixture over and toss well. Bake until bread cubes are golden brown and crisp, about 20 minutes. Season with salt and pepper. Cool completely. (Croutons can be prepared 1 day ahead. Store at room temperature in airtight container.)

AUSSIE BREAKFAST FRY-UP

Steps:

• Put baked beans in a medium pot, over medium heat and bring to a boil; reduce heat and simmer til serving time.
• Meanwhile, fry the bacon until desired crispness and drain on paper towels.
• Fry the eggs in the same pan used to fry the bacon.
• Toast the bread and spread with butter.
• Place one egg on top of each slice of toast and serve with bacon and beans on the side.

SHRIMP, ARUGULA, AND CHICORY SALAD

Steps:

• Heat the olive oil in a large nonreactive saucepan.
• Stir in the garlic and scallions, and cook over medium heat for about 3 minutes, stirring frequently.
• Add shrimp, parsley and cilantro and cook for another 1 or 2 minutes, or until the shrimp is heated through.
• Remove from the heat and add the lemon juice.
• Taste and correct the seasonings, if necessary.
• Arrange arugula and chicory on a serving platter, pour shrimp mixture over greens, toss lightly and serve.