What are you cooking today?
I'm doing the cooking today and not doing Mommys of America cheap 'n easy - I am making Julia Child's Boeuf Bourguignon for the kids. I browned the meat, carrots and pearl onions (doubled the amount of onions because I love them) and prepped the lardons last night. Also threw in some porcinis because I hate a meat stew without them, and a couple of dashes of ground clove. I do it the French way - large chunks of meat (2 1/2" or 3" x 3" - they shrink) and large chunks of carrot. It's meant to be about the stewed meat. I used a Chianti Classico because I had a glass last night and an open bottle, but should have used a Cab I think. Why not a Burgundy, as the name says? I don't know. I used a 3-pound chuck roast instead of venison, and cut it into large hunks. I don't know why I used the pearl onions because big old onions work just as well, or better.
Then it all goes into the big new crock pot for 7 or 8 hours, adding the pearl onions near the end. Since we old folks are going out to dinner tonight with friends, I hope the kids appreciate my efforts and will leave us some leftovers. I'll have egg noodles for it. They are the best thing for beef stews.
The only real hassle with Julia's recipe is having to drain the stew and reduce the sauce instead of just ladling it out of the pot. Worth the trouble, though.
But this is a post on lardons. Or was. While catching up on the subject of lardons, I noticed this country-style French bread: Fougasse de Foix. Baked into it is Gruyere cheese, creme fraiche, and lardons. How good does that sound?
