Subj : St. Timothy 04
To   : All
From : Dave Drum
Date : Mon Apr 05 2021 12:28:06

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Timothy Hollingsworth
 Categories: Pork, Pastry, Vegetables, Herbs, Mushrooms
      Yield: 4 Servings
 
MMMMM----------------------BACON MARMALADE---------------------------
     12 sl Bacon; fine chopped
    1/4 c  Oil
      3 md Shallots; minced
    1/2 c  Red wine vinegar
    1/2 c  (packed) light brown sugar
      1 c  Chicken stock or broth
           Salt & pepper

MMMMM---------------------------CRUST--------------------------------
      1 c  All-purpose flour
      1 tb Sugar
           Salt
      4 tb Melted butter
      1 lg Egg; beaten

MMMMM--------------------------EGG WASH-------------------------------
      1 lg Egg
           +=BEATEN WITH=+
      1 tb Milk

MMMMM--------------------------TOPPING-------------------------------
    3/4 lb Chopped mixed mushrooms
    1/2 lb Small brussels sprouts;
           - halved
      4 oz Pearl onions; peeled
      2 tb Oil
           Salt & pepper
      1 c  Torn tender escarole leaves
      1 c  Torn Swiss chard leaves
      1 c  Shaved carrot
      1 c  Torn radicchio
 
  MAKE THE MARMALADE: In a large skillet, cook the bacon in
  the oil over moderately high heat, stirring occasionally,
  until browned and crisp, about 8 minutes. Using a slotted
  spoon, transfer to a paper towel-lined plate to drain.
  
  Pour all but 2 tablespoons of the fat from the skillet
  into a heatproof bowl. Add the shallots to the skillet
  and cook over moderately low heat, stirring, until
  softened but not browned, about 3 minutes. Add the
  vinegar and brown sugar and cook over moderately high
  heat, stirring occasionally, until the vinegar is reduced
  by half, about 2 minutes. Whisk in the chicken stock and
  cook until reduced to a thick syrup, about 5 minutes.
  Stir in the bacon and whisk in 1/3 cup of the reserved
  bacon fat. Let cool until thickened slightly, then season
  with salt and pepper.
  
  MAKE THE CRUST: Set the oven @ 350+|F/175+|C.
  
  In a stand mixer fitted with the paddle, combine the
  flour, sugar and a generous pinch of salt. At medium
  speed, gradually add the melted butter and the egg until
  a dough forms. Turn the dough out onto a lightly floured
  work surface, gather up any crumbs and press the dough
  into a disk. Working on a sheet of parchment paper, roll
  out the dough to a 12" by 10" oval, about 1/8" thick.
  Slide the dough on the parchment onto a large baking
  sheet; brush with the egg wash and top with another sheet
  of parchment paper and another baking sheet. Bake for
  about 10 minutes, until just set. Remove the top baking
  sheet and parchment paper and bake the crust for 10
  minutes more, until browned and crisp. Transfer to a rack
  to cool.
  
  MEANWHILE, MAKE THE TOPPING: On a large rimmed baking
  sheet, toss the mushrooms with the brussels sprouts,
  pearl onions and oil. Season generously with salt and
  pepper. Bake for about 35 minutes, until the vegetables
  are tender and lightly browned. Let cool slightly.
  
  Transfer the crust to a platter and spread half of the
  bacon marmalade on top. In a large bowl, toss the roasted
  vegetables with the escarole, Swiss chard, shaved carrot
  and radicchio; season with salt and pepper. Pile the
  vegetables on the crust
  
  Serves : 4
  
  RECIPE FROM: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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