So, like probably every food blogger on the planet, I made Boeuf Bourguignon last night. It was for my birthday dinner with friends, and we had some great french onion soup planned, so that seemed like an appropriate main dish. We also watched Julie and Julia, while it cooked. A great evening, and a fantastic dish. I actually did a double batch, for 12 people, so the amounts you will see are doubled. It’s not an extremely difficult dish, exactly, it’s just a very LONG one.
First, preheat the oven to 450°F, then you need to take 6 ounces of bacon and remove the hard rind. I’m honestly not sure this actually matters unless you’re getting unchopped bulk bacon, so use your discretion. Then chop the bacon into lardons, which are sticks 1/4 inch thick and 1 1/2 inches long.
Blanch the bacon and rind (I used two separate pots because you use them in different ways) in boiling water for 10 minutes. Drain and dry the bacon.
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