List of recipes using Small pieces of bacon: 22 recipes (gluten free)

Alsatian-style salad

This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.
January 3^rd 2014277 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 10^th 2023263 K5 1 hour 50 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 6^th 202219 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 21^th 2011347 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 27^th 2020117 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 4^th 2020292 K 24.6 2 hours 5 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 31^th 202046 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 23^th 2011176 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 21^th 2011403 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 12^th 201751 K3.8 3 hours 55 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 15^th 2011183 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 12^th 202136 K 1 hour 55 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 25^th 201562 K4.1 1 hour 9 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 15^th 2012159 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 21^th 201874 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 11^th 2023141 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 24^th 202218 K 35 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 21^th 201757 K4.6 55 min.

Röstis

Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated.
February 21^th 2011260 K4.2 40 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 5^th 2020165 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 12^th 202157 K4.3 1 hour 10 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 21^th 2011377 K 44.8 15 min.