Salade Lyonnaise

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Ingredients:

Vinaigrette:

1/2 teaspoon salt
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
6 tablespoons canola oil
1/4 teaspoon pepper

Salad Components:

1 tablespoon unsalted butter
1 cup cubed French bread
1/4 teaspoon sea salt
4 large eggs
1/4 cup white vinegar
6 slices bacon, cut into matchsticks
6 cups spring mix lettuce or frisée

Preparation:

Prepare vinaigrette - Combine salt and red wine vinegar in a bowl.  Whisk until salt dissolves.  Stir in mustard then whisk in the oil gradually until emulsified.  Season with pepper, 

Make croutons – Melt butter in small skillet then add salt.  When it foams, add bread cubes and cook, stirring frequently, until golden (3 to 5 minutes).

Fry the lardons – In a dry skillet over medium heat, cook the bacon, stirring frequently, until browned, about 5 minutes.  Scoop into a bowl lined with paper towels.

Poach the eggs – Break each egg into individual ramekins.  Bring a large pot of water (at least 4 inches deep) to a gentle simmer with the white vinegar.  Stir the water to create a gentle whirlpool in the center.  Immediately and carefully drop an egg into the center of the whirlpool.  Cook 3 minutes, until the white looks set.  Carefully lift the egg with a slotted spoon, run it under a gentle stream of cold water, and transfer it onto a paper towel. Repeat with the other eggs. 

Assemble Salad – Divide the lettuce among salad bowls forming nests.  Top with the poached eggs, sprinkle with bacon strips and croutons.  Drizzle each salad bowl with he vinaigrette and serve immediately.

Potato and Bacon Soup

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Ingredients:

12 ounces bacon, chopped

2 stalks celery, chopped

1 onion, chopped

3 cloves garlic, minced

6 to 8 potatoes, peeled and cubed

4 cups chicken stock

1 cup heavy cream

Salt and Pepper to taste

Preparation:

In a Dutch Oven, cook the bacon over medium heat until done.  Remove bacon from pan and set aside.  Drain off all but 1/4 cup bacon grease.  Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes.  Stir in garlic and continue cooking for 1 to 2 minutes.  Add cubed potatoes and toss to coat.  Sauté for 3 to 4 minutes.  Add chicken stock to cover potatoes and simmer until potatoes are tender.

Purée soup in batches in blender.  Return to pan.  Whisk in cream, add bacon, salt and pepper to taste.

Smalec (Polish Bacon Lard Spread)

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Ingredients:

2 pounds pork fat back

1 pound fatty bacon

2 cups finely diced sweet onion

1 Granny Smith apple

1 large garlic clove, finely minced

1/2 teaspoon black pepper

1 teaspoon salt

Preparation:

Cut fat back into half inch cubes and spread out on a cookie sheet.   Chop bacon into half inch pieces and place on another cookie sheet. Place both into freezer until partially frozen (about 45 minutes).  Remove from freezer and place in small batches into food processor and chop into small pieces 1/4 inch or less. Be sure to keep bacon separate from fat back.

 

In a Dutch kettle or large pan over medium heat add just the pork fat.  Cook slowly rendering until all shite fat turns to liquid and and bits (cracklings) start turning  brown (roughly 60 minutes).  Add bacon pieces and continue rendering until bacon bits start browning, 30 minutes or so.

Peel and shred apple and finely chop onion.  When bacon bits start to brown, add onions and apple and continue to saute until onions are golden brown.  Add minced garlic, pepper and salt.  Stir well for a few minutes more.

Transfer mixture to clean ramekins or clean canning jars.  Stir occasionally while cooling to prevent cracklings from going to bottom.  Mixture will solidify when cold.  Refrigerated, Smalec will keep several weeks.

Spread Smalec on rustic bread or spread on thin sliced rustic bread and toast under the broiler until browned.  I really like sautéing potatoes in Smalec or add a tablespoon or so to green beans.  YUM!

Quiche Lorraine

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Ingredients:
1 unbaked pie crust
6-8 slices of cooked and crumbled bacon; or 6 ounces bacon bits crisped in a skillet
2 small onions, chopped
2 to 4 Tbs. butter
3 eggs
3/4 cup cream

6 oz. Gruyere cheese, grated
1 1/2 Tbs. flour
1/8 tsp. nutmeg
Salt & pepper to taste

Preparation:
Place parchment inside pie crust, line with beans and bake 10 minutes on 400 degrees.

Sauté onions in butter until soft but not browned. Remove from stove and place in a bowl. Add flour to onions. In separate bowl, whip eggs. Blend in the cream, salt, pepper and nutmeg. Set aside. Mix bacon and onions together.  Place grated cheese in pie crust. Put onion mixture over cheese then pour cream mixture into pie crust over cheese and bake at 350°for 45 minutes or until light brown in color.

Variation:
Add a few pieces of Prosciutto or sausage for a variation.