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From: Dave Drum (1:3634/12)
To: All
Date: Thu, 21.01.21 15:38
St. Timothy 02
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 @ 350ºF/175ºC.

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

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