The post Bacon Lardons appeared first on CIA Foodies.
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Lardons are 1/4-inch thick pieces of bacon cut from a thick slab that are typically cooked until crisp.
Commonly used in French cooking, lardons add flavor and texture to a variety of dishes, from salads and quiches to stews, potatoes, and vegetable dishes. Lardons can only be made from slab bacon. They are more substantial than minced bacon bits and deserve a little care in preparation if they are to be enjoyed at their best.
Apart from adding a rich flavor, lardons are also cooked in the early stages of preparing a number of dishes to release their flavorful fat, a procedure known as rendering.
To make lardons, first cut the rind away from a piece of slab bacon. Some butchers may have done this for you already. Slice the bacon into 1/4-inch thick slices, then turn these slices 90 degrees and cut into 1/4 inch pieces, so each piece contains layers of fat and lean meat.
Place the lardons in a large heavy-bottomed pan with a bit of olive oil. Set the pan over medium-low heat and cook gently, stirring to let the lardons brown and crisp evenly. Keep the heat gentle to release the fat into the pan.
When the lardons are crisp and golden, lift them out of the pan with a slotted spoon. Drain them briefly on paper towels.
If using in a cold dish, the lardons can be added right away. If being added to a hot dish, they should be added as garnish at the very end, so they remain crisp. Reserve the fat to use in place of oil or butter in another dish.
If you cannot find slab bacon, you can make lardons using thick-cut bacon from your market or butcher, though they will be slightly less substantial than those made from slab bacon.
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]]>The post New England Clam Chowder appeared first on CIA Foodies.
]]>Ingredients
- 3 dozen chowder clams
- 2 1/2 cups bottled clam juice, or as needed
- 2 slices bacon, minced
- 1 1/4 cups diced onion
- 2 tablespoons all-purpose flour
- 4 cups diced yellow or white potatoes
- 3 cups heavy cream or half and half
- 6 tablespoons dry sherry, or as needed
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- Tabasco sauce, as needed
- Worcestershire sauce, as needed
- Oyster or saltine crackers, as needed
Directions
- Scrub the clams well under running water. Shuck the clams, reserving the juices. Cut the larger clams in half. Mix the reserved juices with enough bottled clam juice to equal 3 cups.
- Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 7 minutes. Add the onion and cook, stirring occasionally, until the onion is translucent, about 4 to 6 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2 to 3 minutes.
- Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the potatoes and simmer until tender, about 20 minutes.
- Meanwhile, place the clams and cream or half and half in a saucepan and simmer together until the clams are cooked, 5 to 8 minutes.
- When the potatoes are tender, add the clams and cream to the soup base. Simmer for 5 minutes. Stir in the sherry. Season to taste with salt, pepper, Tabasco and Worcestershire sauce. Serve in heated bowls with crackers on the side.
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]]>The post Quiche Lorraine appeared first on CIA Foodies.
]]>Ingredients
- 1 tablespoon unsalted butter or vegetable oil
- 4 slices thick-cut bacon
- 1 1/2 cups heavy cream or crème fraîche
- 3 large eggs
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- One 9-inch Pie Crust, pre-baked
Directions
- Preheat the oven to 350°F.
- Heat the butter or oil in a sauté pan over medium heat. Add the bacon and sauté until browned, 2 to 3 minutes. Remove the bacon with a slotted spoon and drain on absorbent paper towels.
- In a medium bowl, whisk together the cream and eggs until blended. Season with salt and pepper.
- Roll out the dough and line a quiche or pie pan. Crumble the bacon evenly over the dough. Pour in the egg mixture gradually, stirring it with a fork to distribute the bacon evenly.
- Set the quiche pan on a baking sheet and return the quiche to the oven. Bake until a knife blade inserted in the center comes out clean, 40 to 45 minutes. Serve the quiche hot or at room temperature.
- The quiche can be cooled, wrapped, and stored in the refrigerator for up to 2 days. Reheat in a 325 F until hot, about 15 minutes.
The post Quiche Lorraine appeared first on CIA Foodies.
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