|Pearls before wine: This coq au vin recipe had many steps, |
all of them worth the effort!
It's not entirely true that I have never made coq au vin before. In my misspent youth, I attempted it from a recipe in a cookbook that came with a CD of ersatz French cafe tunes, seduced by the knowledge that cooking with wine sounded like a very grownup thing to do. I remember going through two or three bottles of a cheap red from Trader Joe's (there are very good "cheap reds" at TJ's, but this wasn't one of them!) and ending up with some indistinguishable bits of purple, overly salty chicken in the bottom of a charred Dutch oven.
|No more wasted cans of tomato paste: Trader Joe's Italian|
Tomato Paste in a tube provides just enough for a recipe, and can
be stored in the fridge for another use.
It's ironic that I am a mad collector of cookbooks, vintage or contemporary, because I never seem to cook from them. The internet is my oyster, I shall not want for guidance via Food Network, Martha Stewart, or the thousands of talented cooks, writers, and photographers online.
The trouble with depending on the Web for recipes is that as when using Google Maps, one often finds steps missing. While it is easy for me to backtrack through faulty driving directions, I've had less experience - and success - with retracing my steps when cooking. So I went back to the search engines and found a recipe on Leite's Culinaria, which was adapted from Julia Child's version. Any connection to Our Lady of Land O' Lakes was enough for me to trust in the recipe, so I compiled my shopping list and hunted and gathered.
Preparing the coq au vin turned out to be way easier, and the results much better than I could have imagined. The dish was met with rave reviews, and I decided it was okay to share my cockiness (I've a million bad puns - it's a disease) in serving a dish that I hadn't practiced before. With a simple salad and a surprisingly good baguette from Yellow Vase, it was like having my own French bistro. All I needed was the amorphous crew of tableware from "Beauty and the Beast" singing about my "culinary cabaret."
|Be our guest: Coq au vin minus the singing teapots or candelabra.|