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      RECIPE TITLE "Potato, Leek, and Bacon Pan-Fry"
    Recipe from Think Like A Chef by Tom Colicchio. Copyright © 2000 by Tom Colicchio.

    ... more great recipes by Tom Colicchio on our GREAT CHEFS page!

    yields Serves 4time--- difficulty easy

    This recipes makes hash browns, only better. It works with everything, especially breakfast.

      RECIPE INGREDIENTS

    1/4 pound slab bacon
    4 leeks, white part only, trimmed and thinly sliced
    Kosher salt and freshly ground black pepper
    2 tablespoons peanut oil
    3/4 pound fingerling or other all-purpose potatoes, scrubbed and sliced 1/8 to 1/4 inch thick
    1 teaspoon unsalted butter
    1 teaspoon fresh thyme leaves
    2 tablespoons diced black truffle (optional)

      RECIPE METHOD

    1. Cut the bacon into thin strips about 2 inches long. Cook the bacon in a large skillet over medium heat until rendered but not yet crisp, about 2 minutes. Add the leeks, salt, and pepper and cook, stirring frequently, until the leeks begin to soften, about 5 minutes. Transfer the leeks and bacon to a plate.

    2. Wipe out the skillet. Add the oil and heat over medium heat until it slides easily across the pan. Add the potatoes, butter, salt, and pepper and cook until the potatoes are golden, about 3 minutes per side. Add the thyme and the leek mixture and continue cooking, stirring frequently, until the vegetables are tender, about 5 minutes more. If using the truffle, stir it in and serve.


     HOT! We recommend:

    Think Like A Chef Think Like A Chef
    With this book, Tom Colicchio, Chef at Craft and Gramercy Tavern, has set out not to record a restaurant menu but to entice you with the building blocks that are a cook's secrets. He starts with techniques-what is roasting, for example, and do you do it in an oven or on top of the stove? He also gets you comfortable with braising, sauteing, and making stocks and sauces. Next, he discusses useful ingredients-tomatoes for instance-and how to use them in a variety of ways. In a section called Trilogies, he takes three ingredients and puts them together to make one dish that's quick and then another that's a bit more complicated. In the final part of the book, Tom offers simple recipes for components that can be used in countless combinations. Written in Tom Colicchio's own warm and friendly voice, and illustrated with appealing, step-by-step photographs and glorious pictures of finished dishes, this book brings out the master chef in all of us.



     

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