Sorry for being late……fellows were here cleaning the windows and we were also shopping…but here we go.
- 3 oz. pancetta, chopped
- 2 tbsp. butter
- 2 – 1 1/2 lb. butternut squash. halved lengthwise, peeled, seeded and cut into 1/4 inch pieces
- 1/2 cup water
- 3 tbsp. maple syrup
- pinch of salt
- 1/4 cup unpeeled miniature clementines, cut in 1/2 inch wedges
- 1/2 cup orange juice
In a large skillet, cook the pancetta over a medium heat for about 6-7 minutes until crisp. Transfer to a paper towel, drain and set aside. Reserve any drippings.
Add butter to the pan with the drippings. Add the squash and cook for 5 minutes until it just begins to soften. Carefully, add water, maple syrup and salt. Reduce the heat and simmer for 8 minutes, covered. Stir in the orange juice and clementines.
Increase the temperature to medium-high and cook, uncovered, for 6 minutes, until the squash is tender and the orange juice has reduced a little.
Remove from heat. Transfer to a serving dish and sprinkle the pancetta over the top.
This dish would be totally awesome with pork. And just in time for dinner. Hurray for me!
Pancetta Cups With Pickled Pear And Stilton Cheese
This one will make your guests go “Wow!”. Not difficult to make but certainly raises your status as hostess/host with one and all.
- 1 cup unseasoned rice vinegar
- 1/2 cup water
- 1 tbsp. kosher salt
- 1 tbsp. sugar
- 2 inch cube of fresh ginger, sliced really thin
- 1 tsp. coriander seed
- 1/2 tsp. pink peppercorns
- 1 large unripe Anjou, cored and cut in 1/2 inch cubes
- 24 slices pancetta
- 1 cup frisee lettuce, washed and dried
- 1/3 cup Stilton cheese
In a small pot on high heat, stir the vinegar, water, salt, sugar, ginger, coriander and peppercorns to make a pickling liquid. Bring to a boil, reduce heat and simmer for about 5 minutes. Remove the pot from the hear and let cool down to just lukewarm. Place the pear in a glass bowl and pour the lukewarm liquid overtop. Let cool completely to room temperature before placing in the refrigerator for at least 4 hours.
When ready to proceed, heat the oven to 400 degrees. Press a slice of pancetta into each cup of a mini muffin tin. To help keep the shape, place a ball of tin foil and place in each cup. Bake now for 12 minutes. CAREFULLY remove the pancetta from the muffin tin and throw away the tinfoil balls. Place the cups on a paper towelled rack to completely cool. Just before serving set them on a serving platter. Fill each cup with some frisee lettuce and a small spoonful of the pears and a sprinkling of Stilton.
Oh, by the way, did I mention it would be perfect if served with a Pinot Noir?
Pancetta Crisps With Chevre And Fresh Figs
To die for! Yup, these would melt the coldest heart in seconds. The pancetta takes the place of bread and makes snack time a dream.
- 12 thin pancetta slices
- 12 argula leaves
- 12 tsp. soft fresh goat cheese
- Homemade fig jam (store bought if you must)
- 6 fresh figs, cut in half
- fresh thyme, chopped
Preheat oven to 400 degrees. Place pancetta on a parchment lined cookie sheet, baking until crisp – up to 15 minutes. Cool for 15 minutes.
Top each slice with 1 argula leaf, 1 tsp. goat cheese, 1/4 tsp. jam and 1 fig cut in half. Sprinkle with thyme and a light touch of freshly ground pepper.
Pour the wine, crack a beer. Yum!
Fresh Salmon Fillets in a Pancetta Cream Sauce
Serves 4
- 1 lb. fresh salmon fillets about 1/2 inch thick and cut into 4 equal portions
- Olive oil for brushing
- 1 medium julienned carrot (1/2 cup)
- 1 small zucchini and
- 1 small yellow squash, julienned
- 2 oz. pancetta (make sure it has lots of fat)
- 3/4 cup whipping cream
- 2 tbsp. julienned fresh basil
Steam the vegetables until crisp-tender (about 3 minutes)
To make the sauce, fry the pancetta, reserving any liquid. Coarsely crumble and set aside. Using the reserved liquid, stir in the whipping cream. Boil gently, uncovered until it thickens slightly. Stir in the basil. Remove from heat, but keep warm.
Rinse the salmon and rinse dry. Place the fish on a greased, unheated boiler pan, tuck the thin end of the fish underneath and brush with olive oil. Broil about 4 inches from t he broiler for 4-6 inches until the fish flakes easily.
To serve, divide the sauce on four plates, place the fish over the sauce and pile the vegetables on top. Add the crumbled pancetta over all. In this recipe you could also use bacon, but it will give an entirely different flavour.
Chowder with Champ Fleury cheese
This cheese is to die for and when you put it in this soup…OMG!
Serves 4
- 1/2 cup Pancetta, cooked and crumbled (fattier, the better)
- 4 medium potatoes (Yukon gold is best), chopped
- 1/4 small onion, finely chopped
- 2 cups water
- 3 cups cream style corn
- Salt and pepper to taste
- 2-2 1/2 cups whipping cream
- 1/2 wedge Champ Fleury cheese (this is THE best ever)
- 1/2 cup Chardonnay wine
Preparation: Saute pancetta until crisp and then crumble. In a saucepan, add chopped potatoes and onions, and the crumbled pancetta. making sure not to burn the pancetta. Add everything except the cream. Cook until the potatoes are done, slowly add the cream, stirring constantly. Cut the soft rind off the cheese and add this along with the wine, to the soup, stirring until completely melted. Do not boil.
My mouth drools just putting this on. I kid you not. Being a lover of “thick” soups, this is one of the best you can make. When you have completed the task, sit down with a glass of wine and exclaim loudly “damn I did this”…..ME!
Corn Chowder
Oooh this is so good. You will love it, I know.
Serves 4
- 1/2 cup Pancetta, cooked and crumbled
- 4 medium potatoes (Yukon gold is best), chopped
- 1/4 small onion, finely chopped
- 2 cups water
- 3 cups cream style corn
- Salt and pepper to taste
- 2-2 1/2 cups whipping cream
- 1/2 wedge Champ Fleury cheese
Preparation:
Saute pancetta until crisp and then crumble. In a saucepan, add chopped potatoes and onions, and the crumbled pancetta. making sure not to burn the pancetta. Add everything except the cream. Cook until the potatoes are done, slowly add the cream, stirring constantly. Cut the soft rind off the cheese and add to the soup, stirring until completely melted. Do not boil.
I love a thick chowder and this one fills the bill for comfort food.