Thursday, August 22, 2013


400 grams good-quality bacon, chopped into lardons
200 grams fresh rhubarb, finely chopped
200 grams of onion, finely chopped
4 garlic cloves, minced
1/2 cup packed brown sugar
1/2 cup strong espresso
1/4 cup maple syrup
1/2 cup cider vinegar
1-2 tablespoon(s) grainy mustard

Fry bacon over medium-high heat until crisp, but not overdone(fat will be rendered); transfer to paper towel-lined plate. Drain fat, if you have too much; add rhubarb and onions to bacon fat and saut√© until onions are translucent and rhubarb begins to soften (no more than 5 minutes). Add garlic and saut√© 30 seconds; stir in brown sugar, espresso, syrup, vinegar, and add bacon back into the pan; bring to a simmering boil and cook, uncovered 30 to 45 minutes until reduced to a thick jam-like texture. Add grainy mustard to taste (complement the flavour balance with the mustard, as needed: start small). Store in jar(s) in the fridge or freezer and use as desired: great hot, or cold.

bacon recipe courtesy of: Valerie Lugonja, A Canadian Foodie, June 21, 2013

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