Taste of Auburn Hills comes to Oakland Community College - FOX 10 News | fox10phoenix.com

Taste of Auburn Hills comes to Oakland Community College

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(WJBK) -

Get this recipe courtesy of Chef Susan Baier from the Culinary Studies Institute at Oakland Community College.

To learn more about the 15th Annual Taste of Auburn Hills, log on to auburnhillschamber.com.

Ingredients:
12 slices Bacon-Garnish
12 slices Bacon -crisp cooked crumbled

Greens Mix
1 1/2 pounds, Baby Spinach
1 head, Frissee (bite size)
1 pound, Russet potato, small dice
1/4, Red onion, fine julienne
12 slices, White  Bread -sliced
1/2 pound, Melted butter (option Garlic, 1 tbsp.)
12 Eggs
For garnish Fresh Chives, snipped
Hot Bacon Dressing (see recipe below)

Method:
1. Trim bacon lean to be 6" in length.  Wrap around foil sticks to make a curl. Roast in oven until crisp.  
2. Wash greens, spin dry. Very dry. Hold.
3. Peel and dice potatoes. Toss with canola oil and standard seasoning. Oven roast until golden brown. Hold warm.
4. Caramelize onion in 1 tbsp. oil.
5. With circle cutters cut rounds of bread the same size as ramekin bottoms. Brush with butter. Oven toast to golden.
6. Crack eggs in buttered ramekins, top with cream.  Bake in water bath in oven for 10 to 12 minutes.
7. Prep ingredients as stated above. At time of service toss greens with potatoes, onions  and bacon dressing. Place bacon as shown.  Place greens. Place egg on top of crouton & garnish with mayonnaise verte, and chives.

Hot bacon dressing

Ingredients:
1/2 lb. Onion, minced
1 lb. Bacon, small  dice
2 cups Water
2 cups Vinegar-cider, white or sherry
2 cups Sugar
1/4 oz. Salt
1/2 tsp. Pepper

Slurry:
2 oz. Cornstarch
8 oz. Water, cold

Method:
1. Prepare slurry ahead. Blend the cornstarch, and cold water
2. Sauté bacon till crisp in pan that can accommodate dressing ingredients. Remove bacon from pan when crisp and reserve for finish.
3. Lower heat on pan; add onions sauté till clear in the bacon fat.
4. Add water and vinegar and heat to a simmer. Add sugar, salt, and pepper
5. Cook on low about 8 to 10 minutes.
6. Add only enough of the slurry mixture to thicken. Add crisp bacon and remove from heat and hold in a bain-marie (water bath) on stove top.
Note: It may not need all the slurry mixture. This should lightly coat a spoon.
7. Pour warm dressing over salad greens, spinach or shredded cabbage just before serving.

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