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Post by sistereurope on Sept 7, 2009 19:16:16 GMT -5
Hi everyone,
Just wanted to share our dinner experience this evening. We had a nasty rooster among our gaggle of beautiful hens, and my husband (and daughter) put all of us out of misery yesterday by (humanely) slaughtering the crowing beast. They plucked and cleaned it for the chef, and I marinated him in some nice pinot for 24 hours...real coq au vin.
My husband picked up these great cookbooks in Paris in the 80's. They are a paperback series called, as the title says. La Cuisine A de Z (sorry, can't do accents on the laptop). They highlight recipes from various regions in France, and they are in French. Anyway, we found a great traditional coq au vin recipe in the Bourgogne - Lyon book. It was really fun to translate and cook at the same time (of course, doing as Julia does and drinking some Cotes du Rhone at the same time). I just wanted to share the cookbook series with you because the recipe was easy to follow, even with my limited French, and right now my kitchen is smelling heavenly. I plan to look for some more when we are in Paris next month.
I can post the recipe if anyone is interested. It may take me a few days to steal the time to type it, but I'd be happy to do so. And I'll let you know if it tastes as good as it smells. With wine, bacon, an organically fed free range rooster, pearl onions, mushrooms and herbs, I'm guessing it will!!
AND I will not wake up at 6 AM to the rooster crow - yea! ;D
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Post by PariS on Sept 7, 2009 22:48:39 GMT -5
AND I will not wake up at 6 AM to the rooster crow - yea! ;D LOL! So how'd it turn out? It sounds heavenly Those cookbooks do sound fun. Good luck finding more next month (Yay, it's NEXT MONTH!) ;D
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Post by Shoesy on Sept 7, 2009 23:54:27 GMT -5
Your dish sounds divine, Sis, and I'm waiting to hear how successful it was. However, at this point, I can't help wonder just how "nasty" that rooster was.
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Post by mossie on Sept 8, 2009 2:19:54 GMT -5
Interesting to see you use Cotes du Rhone as a cooking aid ;D It has been my favourite for years, but I said to my son the other day "I am going to have to move up to Bordeaux". I had just read an article on how French wine is being degraded by climate change, the harvest is being brought forward and the alcohol content is rising at the expense of taste. See here www.ft.com/cms/s/0/e46e37d6-996b-11de-ab8c-00144feabdc0.html?nclick_check=1Of course for those who know me, the lady's surname got my attention
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Post by Happygoin on Sept 8, 2009 7:01:21 GMT -5
If you post the recipe, does that mean Jim will travel to the cook's home to humanely kill the rooster??? Cuz I gotta tell you, that's the ONLY way this cook is making coq au vin with a live rooster... PS. Did you also do as Julia did and leave one hand clean while cooking to answer the phone with??
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