Bacon/8 recipes

Gulyassuppe: a Viennese-style goulash soup with paprika, caraway, marjoram, stewing beef, potatoes, bacon, and sliced frankfurters. Hearty Central European soup finished with lemon juice.

Classic Quiche Lorraine with crisp bacon, sweet sauteed onion, Swiss cheese, and a half-and-half custard. The bacon drippings saute the onion for an extra layer of smoky depth.

New England clam chowder made with 12 cans of minced clams, potatoes, bacon, and whole milk, never boiled and aged three hours for peak flavor. Creamy, old-fashioned big-batch chowder that ripens as it rests.

New England fish chowder with bacon, potatoes, onion, and milk. No cream, no flour, no thickener. The bacon drippings and breaking fish do all the work in this pared-down one-pot classic.

These bacon tarts can be made in two ways. The dough base is always the same, however, the topping is different. From the Ries area.

Shrimp and bay scallops tossed with crispy bacon, shallots, and sun-dried tomato cream sauce over pasta. A rich, restaurant-worthy seafood dinner at home.

Farmer's strata: overnight breakfast casserole layered with bacon, ham, potato, cheddar, and a custard of eggs, milk, and mustard. Assemble the night before, bake in the morning.

This easy version of the classic pepper sauce clearly illustrates why some old-time combinations just cannot be improved upon. Serve this with beef or game, especially pheasant.

Roasted squab with corn and chili sauce: juniper-scented birds roasted rare, served with a smoky bacon, chili, and corn-cob sauce sweetened with maple syrup.

Brigitte's sauerbraten marinates beef for three days in buttermilk and red wine, then braises it in bacon drippings with tomato and carrots into a tender German pot roast finished with a rich cornstarch gravy.

Bacon-wrapped chicken breasts baked low and slow on a bed of chipped beef, smothered in a creamy mushroom and sour cream sauce. Old-school comfort food at its finest.

German-style filled cucumbers stuffed with seasoned ground beef, tied together, and braised with bacon and onion in a cornstarch-thickened gravy.

Try something new for dinner with this savory beef wellington made with ground veal and crescent roll dough.

Classic quiche Lorraine with bacon, Swiss cheese, and thyme-sauteed onions in a homemade butter crust. Five whole eggs plus two yolks create an extra-rich, silky custard filling.

Pureed red lentil soup with bacon and leek, finished with cream and served with poached chicken liver dumplings. A refined European soup with old-world elegance.

Western beans and franks slow-baked with two kinds of beans, molasses, brown sugar, bacon, and diced orange. A hearty, smoky bean pot with citrus sweetness.