List of recipes using Small pieces of bacon: 42 recipes
List of recipes using Small pieces of bacon
- Starters : 11 recipes
- Sea food : 2 recipes
- Meat : 4 recipes
- Miscellanous : 18 recipes
- Baking : 6 recipes
- Tips and tricks : 1 recipe
Alsatian-style salad
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.January 3rd 2014278 K4.4 1 hour 15 min.
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...May 10th 2023264 K5 1 hour 50 min.
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.June 12th 201986 K 45 min.
Bistro-style cabbage salad
This salad, inspired by French bistro cuisine, combines cabbage with fried potatoes and lardons, and hard-boiled eggs in a vinaigrette dressing.April 6th 202220 K 40 min.
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.February 21th 2011348 K4.3 1 hour
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!April 27th 2020118 K4.5 35 min.
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.March 4th 2020293 K 24.6 2 hours 5 min.
Salad lyonnaise
Salad lyonnaise conjures up the cuisine of the French city of Lyon and the region around: traditionally a salad of dandelion leaves with croutons, lardons and poached eggs. Here is a slightly simpler version with shredded lettuce instead of dandelions.December 29th 202123 K 45 min.
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.September 7th 2018354 K5 1 hour 25 min.
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.October 20th 2013144 K4.3 1 hour 25 min.
Warm haricot bean salad
Melt-in-the-mouth haricot beans, pan-fried lardons and croutons with chives and a good vinaigrette dressing.November 28th 201848 K 40 min.
Creamy "terre et mer" pots
Diced fish (la mer), boiled vegetables and fried lardons (la terre), with all the delicious flavours of land and sea brought together in a creamy sauce.May 31th 202047 K 2 55 min.
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...January 23th 2011177 K4.7 1 hour 40 min.
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).February 21th 2011404 K5 2 hours 4 min.
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.March 12th 201752 K3.8 3 hours 55 min.
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...May 10th 202393 K4 15 hours 20 min.
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.May 15th 2011184 K4.9 2 hours 9 min.
Bourguignon potatoes
Potatoes cooked "bourguignon" (or Burgundy) style is a delicious twist on a classic potato gratin. The potatoes are cooked in milk, with added flavour from lardons and fried onions. A tasty topping of cream with Époisses cheese is poured over just before the dish goes in the oven.August 12th 202138 K 1 hour 55 min.
bread-crust quiche
Use quiche filling mixture to transform a dry loaf into a spectacular bread-crust quiche. It can be enjoyed on its own or is ideal as an aperitif snack. The bread crust will crisp up when it is baked a second time, the perfect foil for the soft quiche filling.April 20th 202224 K4 60 min.
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.October 25th 201563 K4.1 1 hour 9 min.
Chicken pie
Apart from the obvious chicken, this pie's puff pastry "lid" also conceals mushrooms, bacon, hard-boiled eggs and leeks.May 10th 2023113 K4.3 2 hours 30 min.
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.March 18th 2013134 K5 1 hour 40 min.
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.April 17th 202266 K 1 hour 40 min.
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.July 15th 2012160 K3.8 30 min.
Gratin du Nord
This gratin combines the flavours that are so characteristic of France's northern region: endives (chicory), beer and Maroilles cheese.January 21th 201875 K5 1 hour 35 min.
Green beans with tomatoes
Cut green beans simmered with tomatoes and mixed with onions and lightly fried lardons (or small pieces of bacon).August 11th 2023142 K 14.7 1 hour 35 min.
Langres-style spinach
Spinach in a creamy sauce with Langres cheese and lardons, served with hard-boiled eggs.April 24th 202219 K 35 min.
Maroilles cheese quiche
Traditional recipe from northern France, using a typical and tasty regional cheese. But this can be replaced by another (see below).April 17th 2022248 K 34.7 2 hours 30 min.
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.May 21th 201758 K4.6 55 min.
Pasta with mustard-cream sauce
Simple and quick to make, this is a delicious pasta recipe using lardons with a mustard-flavoured cream sauce.June 14th 202047 K 20 min.
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.April 17th 2022148 K4.9 1 hour 5 min.
Röstis
Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated.February 21th 2011261 K4.2 40 min.
Spaghetti Carbonara
A very famous Italian pasta recipe: egg yolks, cream, bacon, Parmesan and lemon juice.February 21th 2011334 K 24.8 25 min.
Split peas "à la française"
To cook fresh peas à la française (French style), they are first blanched in boiling water, then combined with fried lardons and onion. This idea can also be used with split peas, but they need cooking for much longer.February 5th 2020166 K 55 min.
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...August 12th 202158 K4.3 1 hour 10 min.
Aperitif rolls
These are small, bite-sized, soft bread rolls made with bacon bits and topped with grated cheese.October 24th 2017119 K4 2 hours 35 min.
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.October 24th 201761 K4.6 3 hours 40 min.
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.October 24th 201751 K4.1 2 hours 50 min.
Fougasse with bacon and Comté
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).October 24th 2017333 K4.1 3 hours 9 min.
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.May 10th 2023113 K5 3 hours 45 min.
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.October 24th 201775 K5 3 hours 55 min.
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.February 21th 2011379 K 44.8 15 min.