• A Six Year Old Makes Lardo & Rat Creature Quiche {Charcutepalooza}

    by  • December 1, 2011 • charcutepalooza, Family, Meat, Recipes • 15 Comments

    The eleventh Charcutepalooza challenge is curing. Alex and I have cured and dried many meats including saucisson sec, fermented chorizo, and coppa.

    I asked my daughter Lillian to complete this challenge with me. She’s been around hanging meat for most of her life. Curing requires minimal skill and can be left for days at a time, perfect for the distractable mind of a six year old. Watch how Lil cures lardo:

    While the lardo cured and dried, our family began reading Columbus-native Jeff Smith’s iconic juvenile comic series Bone. One character in the book, an adversarial rat creature, is so mesmerized by quiche that he wants to cook the protagonist Bones into quiche, dreams about quiche, and even argues so adamantly about quiche that the Bones repeatedly escape capture. For the rest of the series, the Bones call the quiche-loving, negligent soldiers ‘stupid, stupid rat creatures’.

    unbaked lardo bacon quichechild eating lardo quiche
    As Lil says in the video, she doesn’t like lardo raw but loves it cooked like bacon. We cooked some salted, dried back fat into a quiche that a Lil’ rat creature might like – no green stuff or spice. We arranged a few strips of lardo into a star pattern on the center, another recurring theme in Bone.

    Alas, our lardo-making daughter did not like the quiche. Alex and I, however, think the the stupid rat creatures were right on: quiche is a great way to enjoy cured meat.

    baked lardo quiche

    [print_this]

    Stupid Rat Creature Quiche
    Makes: 6
    Time: 20 minutes preparation, 40-50 minutes baking

    4 ounces lardo, diced, plus several slices for garnish if desired
    5 eggs, beaten
    3/4 cup whole milk
    1/2 teaspoon salt
    10 grinds fresh black pepper
    1 cup shredded cheddar
    single pie crust (my recipe here)

    1. Preheat oven to 350 degrees F.
    2. Cook lardo in a skillet until lightly browned, drain fat.
    3. In a mixing bowl, beat together eggs, milk, salt and pepper.
    4. Line a 9-inch quiche or pie pan with crust. Tuck under edges and finish with a fork or fingers.
    5. Scatter lardo and cheese on the bottom of the crust.
    6. Pour egg mix over the top.
    7. Bake in oven for 40-50 minutes or until top is browned.
    8. Cut into six slices and serve.

    [/print_this]

    This post is a part of the year-long Charcutepalooza challenge. Read below for our other meat-curing adventures and reflections.

    Modern Mistletoe: Meat, Marriage, & Duck Prosciutto Pizza
    Waste Not, Want Not Squirrel Rillettes
    English Pork Pie Photojournal
    Almost All-Ohio Mouselline
    How to Make Hot Dogs Like a Girl
    Mint Lamb Sausage Inspired by Jorgensen Farms
    Taco Truck Chorizo Sopito
    Red’s Canadian Bacon or Why I Had to Kill a Pig To Eat Meat Again
    The Story of the Rachel
    Salt Cure Old and New
    Cider Syrup Bacon

    Added to Simple Lives Thursday.

    About

    I live to eat and eat to live, planning every meal to include as much local and seasonal abundance as possible. I often wear purple and never refuse a drink.

    http://www.harmonioushomestead.com

    15 Responses to A Six Year Old Makes Lardo & Rat Creature Quiche {Charcutepalooza}

    1. December 1, 2011 at 10:49 am

      My favorite Charcutepalooza post ever. Lil Rocks.

      • December 1, 2011 at 4:46 pm

        Thanks so much Janis! I agree that Lil is an awesome girl.

    2. December 1, 2011 at 11:13 am

      My kids and I just watched this together. We all love it. Your daughter is incredible. We’ll all get to say we saw her way back when.

      • December 1, 2011 at 4:46 pm

        How cute that you shared it with your children! Thanks!

    3. Pam
      December 1, 2011 at 1:43 pm

      I knew I was going to love this! Great job to you and Lil :)

      • December 1, 2011 at 4:46 pm

        Thanks for watching, Pam.

    4. Jana
      December 1, 2011 at 10:24 pm

      Words cannot convey how happy this post made me. Not only do I see someone who can survive a zombie apocalypse or any other fall of of humanity by their own curing meat, but you’re passing it on to such a young chef. Cheers!

    5. December 2, 2011 at 12:25 am

      Fantastic happy-making post. If Lil ever needs an auntie, or a fly-fishing teacher, or a fairy god mother, I volunteer :-)

    6. December 2, 2011 at 11:50 pm

      What a great kid. My son is 7 and he likes to help me with all sorts of kitchen tasks. Rolling out pasta is his favorite. When he saw me cut down the bresaola, he rushed over and said “Is it ready? I want some!” He regularly demands duck prosciutto sandwiches.

      • December 3, 2011 at 9:58 am

        Yes! The flip-side of sharing charcuterie with our children is that they want to eat more and more. We talk about moderation a lot.

    7. December 4, 2011 at 12:44 pm

      Oh my goodness, how cute is that darling Chef Lil?!? I want to make lardo too, so I can be just like her.

      Great job, Lillian!

    8. December 6, 2011 at 12:07 am

      I have to agree with you and the rats, Quiche goes well with cured meats. Is Lil getting tired of eggs? Maybe it’s more the egg issue and not so much the Quiche – though it’s not quiche without eggs, so it is the quiche too then?

      I don’t think I could hang stuff in my basement, the cats would figure out a way to get to it.

    9. December 10, 2011 at 1:07 am

      Just thought you should know… I think you’re awesome.

      • December 10, 2011 at 3:21 pm

        Aw, thanks Meredith!

    10. Pingback: Lardo bacon | Trusteesalesol

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