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Old 03-07-2014, 12:36 PM   #1
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Help adapting stove top recipe to oven

I have this recipe I want to make for cipollini onions & apples -

Cipollini and Apples with Bacon Recipe | MyRecipes.com

But I have a number of other dishes to prepare on the stove top and would prefer to roast this instead. What steps would you do or change?

For the sake of easiness I was wondering if this would work:

- Crisp the bacon on the stovetop and then remove from pan
- Add onions and cook for 2-3 minutes to brown, then add liquids, cover and roast until onions are halfway done
- Add apples and roast until they are done
- Add butter & thyme at the end

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Old 03-07-2014, 12:49 PM   #2
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You can cook your bacon in the oven too! I think the whole recipe can be done in the oven, roasted vegetables are so good that way.
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Old 03-07-2014, 12:55 PM   #3
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I agree with Dawg, except that I would cook the bacon on the stovetop, since you need the fat for the rest of the recipe, and I would stir it in at the end so it will stay crisp. The onions and apples will roast in about the same amount of time.

Also, I wouldn't cover it at all; that would be braising, not roasting, and the food won't brown. I think the liquid needs to reduce, too, and that won't happen in a covered dish.
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Old 03-07-2014, 01:41 PM   #4
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Quote:
Originally Posted by GotGarlic View Post
I agree with Dawg, except that I would cook the bacon on the stovetop, since you need the fat for the rest of the recipe, and I would stir it in at the end so it will stay crisp.
Unless you have a bacon fat can! I actually get plenty of rendered fat from baking the bacon, I put it on a bed of crumpled, then uncrumpled foil on a baking pan.
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Old 03-07-2014, 01:47 PM   #5
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This can all be done in the oven. The recipe in the link seems overly fussy.

Heat the oven a high temperature - 450F or thereabouts. Cook the bacon in a low-sided pan and cook it to crispy. Remove the bacon and toss the rest of the stuff with the bacon fat to coat. Roast until done. Garnish with crispy bacon.
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Old 03-07-2014, 01:58 PM   #6
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Quote:
Originally Posted by Dawgluver View Post

Unless you have a bacon fat can! I actually get plenty of rendered fat from baking the bacon, I put it on a bed of crumpled, then uncrumpled foil on a baking sheet.
So do I I just wanted to clarify that I wouldn't cook the bacon in the dish with everything else and I wasn't sure she wanted to cook a bunch of bacon at one time.
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