The elements of Coq au Vin are fairly simple. And her Coq au Vin? It’s like a trip to France right there in your little kitchen. Her recipes, I imagine, are tested and tested and tested and that’s why they’re so flawless. Of course, I’m a sucker for anything braised, especially when the recipe comes from the book whose praise I sing almost weekly here on the blog: Molly Stevens’s “All About Braising.” Cookbooks don’t get much better than this–I’ve never trusted a cookbook author more than I trust Molly Stevens. And what a loss that would’ve been because this dish, this French classic of chicken braised in red wine, may be one of the best dishes I’ve ever cooked. And it’s almost June! I understand you have your peculiarities, that you’re grappling with a diminishing ozone and toxic emissions, but I bought some cute new short sleeve shirts from UniQlo in SoHo (what a deal!) and I want to wear them, ok?īut in the meantime, I forgive you because if it weren’t for your unseasonable chill, would I have tried my hand at Coq au Vin, a traditional cold weather dish? The answer, I think, is no. I am so happy that I made it! This Coq Au Vin Blanc is at the top of all our favorite dishes.Dear New York Weather: it’s almost June, and yesterday I was wearing a sweatshirt and I had the heat on. To create a velvety and thickened sauce, make a Beurre Manie`, a blend of butter and flour into a smooth paste. The alcohol under pressure will not disappear, and the food will taste bitter and take on some of the metal flavors. Do not ruin a great dish with a less expensive and not soo good wine.Įnsure the wine has the alcohol evaporated before closing the lid and starting the pressure cooking mode. The rule of thumb: you drink it, you cook with it. Cooking tips to make this wonderful dish from Eliane: And, yes, I could use dried mushrooms instead of fresh ones. After a long hour of conversation, she shared the recipe and all I needed to do. The internet is beautiful, and I called her in Amsterdam with no further ado. However, I had alternatives that would not compromise the dish’s flavor. But to make matters even more interesting, I was missing a couple of main ingredients. Most recipes I searched use red wine and not in the pressure cooker. Cooking with wine is a bit tricky and needs a small step further to achieve the perfect sauce. When you cook with a pressure cooker, a few things are different. I could taste all the flavors and could not wait to tackle Coq Au Vin Blanc. Like a kid in a candy store, I wanted to make it. Since being back, I have had a craving for it. Unfortunately, we never had the opportunity to prepare it together. My ears were listening to the magic sound of the pressure cooker, less time cooking, white wine. One dish that we often spoke about during that week was Coq Au Vin, the classic French dish.Įliane said she enjoyed it with white wine and the pressure cooker. I spent one wonderful week cooking, eating, learning, cooking, eating, learning. You have no idea what it feels like to talk food all day with someone who has close to 30 years of experience in the big kitchens under the watchful eye and training under a Michelin Star chef, had her kitchen that she ran as well as her very successful cooking school in Cannes. Last summer spending a whole week with my beautiful friend Elaine, chef and owner of La Serviette Blanche and Born to Taste Amsterdam learning new dishes was a genuinely pinch-me moment.
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