Caramelized Bacon

This incredibly simple recipe always gets rave reviews from our guests!

Ingredients:
1½ cups packed brown sugar
1 pound bacon

Method:
1. Preheat oven to 375°. Place sugar in a shallow pan. Add strips of bacon to pan and coat completely with sugar, shaking off excess to even coat.

2. Transfer bacon to a broiler pan or rack set over baking sheet lined with aluminum foil. Bake bacon until dark golden brown, turning once, about 10-15 minutes per side. Using tongs, transfer to rack to cool. Serve warm.

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Mushroom Risotto with Fromage Blanc

Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

Ingredients:
1½ cups Arborio rice
4-5 cups warm chicken stock
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
½-1 cup Porcini mushrooms, reconstituted (see method) and sautéed until golden brown in butter
8 tablespoons butter or olive oil (can use a mixture)
½ cup grated Grana cheese
½ cup Cherry Valley Dairy fromage blanc
2 tablespoons chopped Italian parsley
White truffle oil, for finishing
Fresh ground pepper to taste

Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the onions or shallots until soft but not brown.

2. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice. Stir for about one minute.

3. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring—repeat until all the stock is gone and the rice is creamy and tender.

4. Stir in the remaining butter, sautéed mushrooms, fromage blanc and grated Grana cheese until melted. Sprinkle with fresh parsley and finish with a drizzle of white truffle oil. Season to taste with pepper, and serve immediately.

Wild Rice with Sautéed Shiitake Mushrooms

This hearty, robust dish is excellent warm or made ahead and served at room temperature.

Ingredients:
2 cups wild rice
¼ pound Shiitake mushrooms, sliced
3 to 4 cups Farm & Larder chicken stock
2 tablespoons olive oil
¼ cup dry white wine
3 tablespoons butter
1 sweet onion onions, finely chopped
2 tablespoons Italian parsley, chopped
¼ cup toasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
F&L white truffle oil

Method:
1. Heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the onion and about a teaspoon of salt and cook, stirring often, until softened, 3 to 5 minutes. Add the rice and cook, stirring, for 30 seconds. Add 3 cups of chicken stock, stir to combine and bring to a boil. Reduce to a low simmer, cover and cookfor about 20 minutes, adding more chicken stock if needed, until rice is fully cooked.

2. Meanwhile, heat the oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms, plus a dash of salt and pepper. Cook, stirring occasionally, until browned, 6 to 8 minutes. Add the wine and cook, scraping up the brown bits, until evaporated, 1 to 2 minutes.

3. Fluff the rice and fold in the mushrooms, parsley, and remaining tablespoon of butter. Top with chopped hazelnuts and a drizzle of our house white truffle oil.

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Sausage & Arugula Breakfast Frittata

Spicy, tender arugula brings a pleasant bite to this baked dish with savory sausage and potato rounds.

Ingredients:
10 eggs
8 ounces breakfast sausage
½ pound fingerling or baby potatoes, washed and thinly-sliced into rounds
4 cups packed arugula
½ cup Grana-style cheese, grated
¼ cup milk
2 tablespoons olive oil
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 350°. In a large bowl, lightly whisk together the eggs, cheese, milk, salt and pepper. Set aside.

2. In an ovenproof fry pan over medium-high heat, warm 1 tablespoon of the olive oil. Toss potato rounds into the pan and sauté until tender, seasoning generously with salt and pepper Add sausage meat to pan and cook, breaking up the meat into small pieces, until nicely browned and cooked, 3-4 minutes. Add the arugula and stir just until evenly wilted, about 1 minute. Add the sausage-potato mixture to the bowl with the egg mixture.

3. Wipe the pan clean and return it to medium-high heat. Add the remaining 1 tablespoon olive oil and spread to coat the pan bottom. When the oil is hot, pour the egg mixture into the pan and smooth the top, making sure the potato slices lay flat.

4. Transfer the pan to the oven and bake until the frittata is set in the center and slightly puffed, 25 to 30 minutes. Let cool for 5 minutes in the pan. Carefully run a paring knife or sharp-bladed spatula around the inside edges to release the frittata. Cut into wedges and serve warm or at room temperature.

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