List of recipes using Small pieces of bacon: 34 recipes

small pieces of bacon
[Alsatian-style salad]
Alsatian-style salad
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.
80,3784.4/5 for 20 ratings 1 hour 11 min.
[Artichoke hearts forestier ]
Artichoke hearts forestier
This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just...
76,3025/5 for 1 ratings 2 hours 11 min.
[Baby spinach salad]
Baby spinach salad
It might not be obvious, but spinach can be eaten raw, as in this salad, where the leaves are shredded and mixed with croutons, lardons (bacon bits) and hard-boiled eggs.
550 42 min.
[Cocotte eggs with Comté]
Cocotte eggs with Comté
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.
108,2424.3/5 for 20 ratings 1 hour
[Eggs en Cocotte à la Française]
Eggs en Cocotte à la Française
Eggs cooked in small ramekins with a tasty mix of peas, bacon, onion and cream - even more French than the classic version!
15,5854.6/5 for 14 ratings 31 min.
[Ramekins of duchess potatoes]
Ramekins of duchess potatoes
Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon.
83,625 24.6/5 for 14 ratings 2 hours 47 min.
[Small cheese and bacon rolls ]
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.
78,6615/5 for 13 ratings 1 hour 23 min.
[Vol-au-vent]
Vol-au-vent
The classic vol-au-vent of French cuisine consists of a very light puff pastry case (supposedly so light that it could fly off in the lightest puff of wind) with a cream-based filling. There are many different recipes for fillings. This version uses bacon, chicken, mushrooms and leeks.
26,7884.4/5 for 19 ratings 1 hour 23 min.
[Warm haricot bean salad]
Warm haricot bean salad
Melt-in-the-mouth haricot beans, pan-fried lardons and croutons with chives and a good vinaigrette dressing.
1,419 36 min.
[Fillet of pollack cooked in two stages]
Fillet of pollack cooked in two stages
This pollack fillet is cooked in two stages: first pan-fried briefly to seal it and colour the outside, then baked gently in the oven in a parcel (en papillotte) on a bed of melting onions, julienne carrots and peas. This double cooking will give you a fish that's lightly crisped on the outside and...
50,5684.7/5 for 10 ratings 1 hour 40 min.
[African style chicken]
African style chicken
This is a sort of smoked chicken, cooked in a tomato-coconut sauce, and served with kidney beans and plain rice. It's quite a simple recipe, with ready-made ingredients, but which needs a long cooking time on low heat (one hour).
82,5905/5 for 11 ratings 2 hours 4 min.
[Beef braised in reduced red wine]
Beef braised in reduced red wine
In classic recipes of this kind, the meat is simply cooked in the wine as it comes. This version is different: the red wine is reduced first separately on low heat with herbs, onion and carrot, then the meat is cooked long and slow in this. This method gives the meat a richer, more intense flavour.
3,3903.8/5 for 17 ratings 3 hours 53 min.
[Rabbit civet]
Rabbit civet
Rabbit civet is a classic dish of French cuisine. The word "civet" comes from "cive", an old word for onion. These days, the name refers to chunks of meat, marinated then cooked slowly in red wine with bacon, mushrooms and onions. This tasty stew or casserole, with its very tender meat, is like my...
10,5804/5 for 1 ratings 15 hours 20 min.
[Rabbit with mustard]
Rabbit with mustard
This recipe uses boned rabbit. This is sautéed in mustard then cooked in the oven. It is served with broad beans, bacon and mushrooms, and a sauce made with reduced white wine.
40,2244.9/5 for 20 ratings 2 hours 9 min.
[Breton Pie]
Breton Pie
This unusual pie from Brittany is made with piled-up layers of buckwheat pancakes (galettes), sandwiched with a filling of onion and bacon mixed with a little cream. The whole thing, assembled in a baking tin, is then browned in the oven.
7,0194.1/5 for 16 ratings 1 hour 9 min.
[Chicken pie]
Chicken pie
Apart from the obvious chicken, this pie's puff pastry "lid" also conceals mushrooms, bacon, hard-boiled eggs and leeks.
23,2934.3/5 for 12 ratings 2 hours 29 min.
[Crispy spinach rolls]
Crispy spinach rolls
These are rolls of brik pastry (or filo), filled with a mixture of spinach, hard-boiled eggs, bacon and onions. They are served here accompanied by rice with cashew nuts.
26,4915/5 for 1 ratings 1 hour 40 min.
[Deep leek and potato quiche]
Deep leek and potato quiche
The French make a "tourte" that is smaller and deeper than a normal quiche. This recipe makes the most of this difference: it has plenty of texture and flavour, with bacon, potatoes, leeks, two different cheeses, and an egg and cream filling poured over.
583 1 hour 36 min.
[French-style peas]
French-style peas
A traditional French recipe, "Petis pois à la Française", with a personal twist, but very easy to prepare. It is an ideal accompaniment for meat, poultry or even a grilled fillet of fish.
22,5633.8/5 for 17 ratings 28 min.
[Gratin du Nord]
Gratin du Nord
This gratin combines the flavours that are so characteristic of France's northern region: endives (chicory), beer and Maroilles cheese.
3,1095/5 for 1 ratings 1 hour 33 min.
[Green beans with tomatoes]
Green beans with tomatoes
Cut green beans simmered with tomatoes and mixed with onions and lightly fried lardons (or small pieces of bacon).
26,723 14.7/5 for 20 ratings 1 hour 38 min.
[Maroilles cheese quiche]
Maroilles cheese quiche
Traditional recipe from northern France, using a typical and tasty regional cheese. But this can be replaced by another (see below).
72,979 34.6/5 for 14 ratings 2 hours 27 min.
[Oven omelette]
Oven omelette
For this omelette with a difference, we'll fry sliced potatoes, bacon (lardons) and onions, then pour the beaten eggs over and finish cooking everything together in the oven. The French sometimes call this an "Omelette of Moyenmoutier" after a village in the Vosges.
3,2694.6/5 for 14 ratings 52 min.
[Quiche Lorraine]
Quiche Lorraine
Quiche Lorraine is a recipe that is both simple and delicious. This savoury tart combines bacon and grated cheese with an egg and cream filling in a short-crust pastry case.
17,8264.9/5 for 11 ratings 1 hour 5 min.
[Röstis]
Röstis
Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated.
75,6214.2/5 for 10 ratings 40 min.
[Spaghetti Carbonara]
Spaghetti Carbonara
A very famous Italian pasta recipe: egg yolks, cream, bacon, Parmesan and lemon juice.
82,194 24.8/5 for 11 ratings 24 min.
[Truffade]
Truffade
Truffade is a traditional dish from France's Auvergne region. It is made with potatoes and local cheese. Truffade originated in the mountains and is a proper winter dish, quite rich and delicious. This recipe, like with all traditional food, comes in many versions: different cheeses, ways to cook...
6,3204.3/5 for 18 ratings 1 hour 10 min.
[Aperitif rolls]
Aperitif rolls
These are small, bite-sized, soft bread rolls made with bacon bits and topped with grated cheese.
25,0544/5 for 18 ratings 2 hours 31 min.
[Bacon rolls]
Bacon rolls
These tasty little rolls are enriched with bacon bits and toasted sesame seeds. The slightly flaky texture comes from lard, folded in like for puff pastry. Served sliced, these make an ideal savoury snack to share with friends over a drink.
3,4244.6/5 for 14 ratings 3 hours 38 min.
[Dipping bread with cheese]
Dipping bread with cheese
In France, "pain trempette" (dipping bread) is a loaf made to be broken easily into bite-sized morsels, perfect for serving with any dip. The dough is fairly soft and I have added shallots and fried bacon bits. The dip shown here is a hot box Mont d'Or, but there are plenty of other possibilities.
4,2454.1/5 for 16 ratings 2 hours 50 min.
[Fougasse with bacon and Comté]
Fougasse with bacon and Comté
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).
80,8904.1/5 for 16 ratings 3 hours 9 min.
[Lumberjack turnovers]
Lumberjack turnovers
These are small stuffed bread turnovers (similar to calzone), made with fougasse dough and filled with bacon, mushrooms, onions, cheese and tomato sauce. Lovely and golden-brown after baking, they are best eaten hot or while still warm.
24,1045/5 for 13 ratings 3 hours 45 min.
[Special Cheese and Walnut Sticks]
Special Cheese and Walnut Sticks
These crusty mini-baguetttes are generously dotted with diced Comté cheese, toasted walnuts and fried bacon bits. They are ideal for slicing and serving as an aperitif snack.
5,0135/5 for 2 ratings 3 hours 51 min.
[How to cook bacon and remove excess fat]
How to cook bacon and remove excess fat
To prevent excess fat in a recipe using bacon, you can "blanch" it before use, leaving most of the fat in the pan with the water.
53,238 44.8/5 for 5 ratings 14 min.

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