Coq au vin

Before the tart last night, there was coq au vin. Much more my kind of cooking. A big pot, some chopping, a sip of wine, lots of butter, music in the background, browning meat, the smell of the fat, steaming windows, and then flambé! Like a real cook! But to be serious – because this is a serious dish, and I faithfully followed Julia Child, a serious woman – this is a beast of a stew. Salty bacon and savoury stock, inky wine and garlic and herbs and sweet onions and earthy mushrooms, layered, slowly – browned and braised and simmered and skimmed and reduced – to coat the back of a spoon – and, finally:



Leave a comment

Filed under Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s