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Post by janetnj on Nov 25, 2012 12:20:58 GMT -5
I discovered Lardons on my recent trip. Enjoyed them in salads, omelets, pasta, etc.
Does anyone know if you can purchase them in the US? Or have a recipe? I saw some recipes from England online, but I think the bacon is different from what we call bacon in the US.
I tried cutting up extra thick bacon but it's just not the same.
Thanks!
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Post by Jody on Nov 25, 2012 12:52:19 GMT -5
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Post by Happygoin on Nov 25, 2012 15:54:42 GMT -5
Also, what we know as pancetta is basically lardons. Lardons are pork belly, the same cut as bacon, but bacon is smoked and lardons and pancetta are not. The problem with pancetta though is that you can buy it sliced very thinly, which lardons are not, or you can buy it in a rather large unwieldy roll, which needs to be cut. This is what I use, but cutting it into lardons is a pain. I do it, mind you. But it's a pain. I also cut some up into 1/2" dice and freeze it. It finds its way into lots of good things from beef bourgignon to soups. Oh, and whenever I need it for a recipe, I take out a handful more than I need from the freezer. It's waaaay yummy when it's cooked up crisp. Keeps the cook happy  . |
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Post by janetnj on Dec 1, 2012 21:00:56 GMT -5
I found diced pancetta at Wegman's today. Doesn't look exactly like lardons but the butcher said it's the closest thing they have. Can't wait to try tomorrow in my omelet.  |
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Post by Happygoin on Dec 1, 2012 22:01:32 GMT -5
Janet, funny you should post... It's been a snowy, cold day here in New England. I decided it was a good day to make Coq Au Vin. I cooked up a handful of diced pancetta. Then sweated out some celery, carrots and onions with four cloves of minced garlic. Browned up some chicken thighs, browned up some tomato paste, then deglazed the pan with a bottle of Cotes du Rhone. Added a cup or so of chicken stock. I took the last of my rosemary and thyme from the garden, and tied a few sprigs of each with some kitchen twine and plopped it in the pot. Brought it to a boil, then into a slow oven for a couple of hours. Oh how nice the house smelled! Enjoy your omelet...but watch out for that pancetta...it's habit-forming!  |
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Post by geordy on Dec 2, 2012 10:55:30 GMT -5
Thanks Happy.....I was wondering what to cook for supper! Off to the store for thighs!   Alas the herbs will not be from the garden..well not mine! Now potatoes, noodles, or just a baguette?  |
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Post by Jody on Dec 2, 2012 12:21:51 GMT -5
I've been hungry for coq au vin ,you've inspired me!!!
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Post by Belladonna on Dec 2, 2012 13:31:02 GMT -5
mmmmmmm, happy you're killing me here!!!!! My mouth won't stop watering  |
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Post by janetnj on Dec 2, 2012 16:38:05 GMT -5
Happy - that sounds delicious! Are we all invited to dinner? ;D
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Post by Happygoin on Dec 3, 2012 10:11:39 GMT -5
I'm happy to report that the Coq au Vin came out excellent. Next time, don't ask what time dinner is served...just show up. That's what my friends do. Geordy, I served mine over a baked potato, because the spuds I had were fresh from the garden and soooo good. Normally though I'd prefer Coq au Vin over polenta. Makes it a nice multi-national meal |
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Post by Jody on Dec 3, 2012 11:27:22 GMT -5
I don't feel like going to store what wine that I have should I use?have merlot,pinot noir, cabernetSauvignon and burgundy!!
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Post by Happygoin on Dec 3, 2012 12:02:31 GMT -5
Jody, use the Burgundy. It'll be terrific!
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Post by Jody on Dec 4, 2012 4:36:32 GMT -5
Thanks , I will do it tonight
Happy
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Post by Happygoin on Dec 4, 2012 8:49:52 GMT -5
Jody, you might want to strain the veggies out of the sauce or leave them in for a more rustic dish. Or thicken the sauce, or leave it thin. Either is perfectly fine. What I do depends on my mood.
On Saturday, I strained the veggies out, and thickened the sauce with a beurre manie. If you want to do this, take 3 tablespoons of softened butter, and 3 tablespoons of flour. Mix them together to a paste with your fingers. Whisk in to the sauce by the tablespoon, over high heat (so the flour works its magic as a thickener), until it's the consistency you want.
Et voilà..bon appetit!
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gertie
Full Member
Paris je t'adore!
Posts: 225
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Post by gertie on Dec 4, 2012 9:30:51 GMT -5
If you go to a real butcher, ask for a bit of side meat sliced thick. Side meat is bacon before it has been smoked. It is also lovely rolled in a little flour and fried up in a skillet, though I'm sure terrible for you. If you can't find a butcher, call your county farm agent or the FFA head at the local schools.
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Post by geordy on Dec 4, 2012 18:29:13 GMT -5
I had cut my veggies....onion, carrots,celery , garlic small so left in sauce. I also had some left over pearl onions in cream sauce so threw those in! I had some diced prosciutto so used that instead of pancetta/lardons. Wine was Shiraz I happened to have. Served first two nites with just a wonderful Eric Kayser Baguette. Tonite will be mashed red skins. Yummy!
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Post by Happygoin on Dec 5, 2012 9:00:55 GMT -5
That's what I love about a braise, geordy. It's sort of like soup...you throw in whatever you have and then re-name it.
Ex: Yours was Coq au Vin avec Oignons à la crême ;D
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Post by geordy on Dec 5, 2012 20:43:44 GMT -5
That's what I love about a braise, geordy. It's sort of like soup...you throw in whatever you have and then re-name it. Ex: Yours was Coq au Vin avec Oignons à la crême ;D Wow! I made a fancy meal..all out of stuff I had in the house and a few thighs...and a suggestion from Happy! ;D |
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Post by carsonmccul on Jun 29, 2013 4:28:57 GMT -5
Cruises used to be all inclusive, but these days they are finding more and more ways to implement additional charges such as specialty restaurants. This article goes into some detail as to why you might want to consider dining in one of these restaurants even through there is an additional cost.
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.
Alas the herbs will not be from the garden..well not mine! 
hahahha