Braised Bacon and White Bean Crostini Chef Chad Lumbra A family favorite, this crowd pleaser can be made in advance and reheated. Braised Bacon (recipe follows) White Bean Puree (recipe follows) 1 baguette, thinly sliced and toasted Braised Bacon Ingredients Olive oil 1 medium onion cut in julienne 3 medium bay leaves 1 Tbsp peppercorns 11⁄2 cups sauvignon blanc 2 quarts chicken broth 2 lb bacon butts and ends (you can find them at The Co-op)
Directions 1. Put a little olive oil in a saucepan. Add the onion and sweat over low heat until soft and translucent. Add the wine, peppercorns, and bay leaves; raise the heat and bring to a simmer. Add the chicken broth and bring to a simmer again. 2. Put the bacon in a deep casserole dish. Pour the hot braising liquid over the bacon, cover the dish with foil, and bake at 325° for 11⁄2 hours. 3. While still warm, remove the bacon from the braising liquid and transfer to the bowl of a stand mixer. Remove the bay leaves and reserve the braising liquid. 4. Beat the bacon with the paddle attachment until it breaks up and falls apart. White Bean Puree Ingredients 1 lb dry white beans 1 small celery root 3 shallots Liquid from the braised bacon
Directions 1. In a medium bowl, cover the beans with water by at least 1 inch and leave them in the refrigerator for 6 hours or overnight. Drain. 2. Put a little olive oil in a large saucepan. Add the celery root and shallots and sweat over low heat until the onion is soft and translucent. Add the white beans and
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