I'm off work today. Cooking Julia Child's coq au vin. 1st course: green salad topped with bacon. Then Coq au vin served with basmati rice, green peas, and mujadara (for the vegan in the bunch) Finishing with bosc pears poached in spiced wine.
I'm posting here to share my solutions. Grow and Behold bacon, they sell chunk bacon that is easily cut for lardons. I'm using rendered chicken fat everywhere Julia used butter.
But I am also compelled to post this because I want to say that filling my home with the aroma of browning bacon lardons is really, truly weird. Does anyone else feel this way? will I get used to it?
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