Unique Spanish appetizer: Bacon bon bons

August 10, 2009 12:00:00 AM PDT
Make a unique appetizer at home from the Basque region of Spain using ingredients you wouldn't think of combining: prunes, bacon and goat cheese.

Recipe: Bacon Bon Bons

  • 2 lb Dried prunes pitted
  • 10 oz fresh goat cheese
  • 1/2 cup cream
  • 1 lb smoked bacon slab
  • 1 cup of veal demi-glace
  • 1 cinnamon stick
  • 2 anis star
  • 2 cup of port wine

Directions:

1- Open a whole in each prunes

2- Mix the goat cheese with the cream.

3- With a pastry bag fill each prunes with goat cheese mix.

4- Then slice the bacon thinly with a mandolin.

5- Wrap a slice around each prune.

6- For the sauce, reduce the port wine to half of its volume, add the demi-glace, cinnamon and anis star, reduce a bit more.

7- Sauté the bonbon in a pan and warm them in the oven

8- Serve them with the reduction on top.

For more information on Gitane:
Cafe Claude | Gitane Restaurant & Bar
425 Bush St, Suite 444
S.F.| Ca. 94108
(415) 392-3505 Tel
(415) 358-8888 Fax
(707) 235-5968 Cell
www.gitanerestaurant.com
www.cafeclaude.com

About Chef Lisa Eyherabide:
Lisa was born in the small town of Niort, France in 1978 and grew up mostly in Bordeaux until the age of 5 when her parents divorced. After the divorce, her mother took her on a travelling journey for five years across France, Italy, Spain, and Morocco. She did not attend a "real" school until age 10. Her time spent travelling was one of the most influential periods as she learned about life as somewhat of a gypsy child, being exposed to many different cuisines, flavors, and ingredients. It was during this time that Lisa began to form her palette that has now lent itself directly to Gitane's culinary approach. Her creations have a heavy focus on regional ingredients and traditional spices while incorporating a balance between color, taste and texture.

Lisa first decided upon a career in law and attended Poitiers University in 1998. By the end of her first year, she realized she wanted to pursue her passion for cooking, recalling the delicious meals her Basque grandmother prepared. She enrolled in culinary school and by 2000 she began her first apprenticeship under Bernard Loiseau at Hôtel de la Côte d'Or. Under his influence, she learned the importance of using fresh regional ingredients and allowing flavors to stand on their own. Lisa says the Loiseau apprenticeship gave her the technique and structure she still follows today in her kitchen.

She made her move to San Francisco in 2005 with stints at Le Charm and Piperade before finally coming to Café Claude as Sous Chef in 2006. In 2008 Lisa became Executive Chef at the new Gitane Restaurant on Claude Lane, where she earned her 3-star Chronicle review as well as being included in the Top 100 Bay Area restaurants.


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