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Ophelia[_9_]

"Janet Bostwick" > wrote in message
...
> On Sat, 05 Jan 2013 13:54:50 -0800, sf > wrote:
>
>>On Sat, 05 Jan 2013 12:43:48 -0700, Janet Bostwick
> wrote:
>>
>>> On Sat, 05 Jan 2013 10:22:03 -0800, sf > wrote:
>>>
>>> >On Sat, 05 Jan 2013 09:18:53 -0800, sf > wrote:
>>> >
>>> >> On Mon, 31 Dec 2012 00:06:53 +0100, (Victor
>>> >> Sack)
>>> >> wrote:
>>> >>
>>> >> > Coq au vin rouge is one of the world's most famous dishes and, as
>>> >> > far as
>>> >> > I am concerned, also one of the most overrated. It is incomparably
>>> >> > better made with (and accompanied by) white wine. I posted an
>>> >> > Alsatian
>>> >> > version of coq au Riesling before; this one is made with chardonnay
>>> >> > and
>>> >> > is very nice indeed, too. Instead of a jointed whole chicken I
>>> >> > used
>>> >> > chicken legs and thighs; instead of butter flavoured with Oregon
>>> >> > black
>>> >> > truffles I used Italian-produced butter flavoured with summer
>>> >> > truffles;
>>> >> > instead of pearl onions I used small shallots, peeled but not
>>> >> > blanched.
>>> >> >
>>> >> > Victor
>>> >> >
>>> >> > Pairings: Coq au Vin Blanc
>>> >> > By FLORENCE FABRICANT
>>> >> >
>>> >> > Just as Oregon borrows from Burgundy in vineyards planted with
>>> >> > pinot
>>> >> > noirs and chardonnays, that region also inspires dinner. The
>>> >> > iconic
>>> >> > boeuf bourguignon would not be the best choice with chardonnay, but
>>> >> > this
>>> >> > version of coq au vin, replacing Chambertin with chardonnay,
>>> >> > couldn't be
>>> >> > better. I went light with it, omitting the bacon lardons. And I
>>> >> > gave a
>>> >> > nod to Oregon's truffle crop by finishing the sauce with a gloss of
>>> >> > black truffle butter. It's a modest investment that elevates the
>>> >> > dish.
>>> >> > A generous slab of unsalted butter (especially if it's high-fat
>>> >> > European-style) could also bolster the sauce, though with less foxy
>>> >> > intrigue.
>>> >> >
>>> >> > Coq au Vin Blanc
>>> >> > Time: 1 hour 20 minutes
>>> >> >
>>> >>
>>> >> Okay, I'm going to make this tonight. Now for what to serve with it.
>>> >> I see noodles or "steamed" potatoes are traditional... I have both on
>>> >> hand, so I'll decide later which one appeals. But I'm stuck on what
>>> >> vegetable would go with it. Something green, like baby spinach
>>> >> sauteed in olive oil and garlic? Or maybe a gratin? I have
>>> >> butternut
>>> >> squash on hand for that.
>>> >>
>>> >> I need some guidance. TIA
>>> >
>>> >PS: would someone please read through that recipe for me? I have to
>>> >be missing something. It looks like the onions and mushrooms are
>>> >cooked on the stovetop and then they go into the oven with the chicken
>>> >in step 2, but the recipe wants you to cook them even more after they
>>> >come out of the oven. That part doesn't make any sense to me. I can
>>> >understand thickening the sauce and making sure the onions are cooked,
>>> >but I can't understand cooking mushrooms to death.
>>> >
>>> >Also, what's the point of limiting tarragon to a garnishment? Why not
>>> >cook it with the chicken and use a little more for fresh color at the
>>> >end if you want to see a bright green?
>>> The way I see it, you are browning first the chicken and then the
>>> pearl onions for added flavor and appearance. Remove. Then add the
>>> flavoring veggies -- chopped onion, celery and garlic -- they are
>>> going to cook down during the chicken and mushroom cooking process.
>>> After cooking, the chicken is removed while the sauce and mushrooms in
>>> pan reduce a bit. Now the pearl onions are added back in to finish
>>> cooking. Adding the pearl onions at this point means they will still
>>> be whole in the finished dish and not falling apart -- they are part
>>> of the presentation. Scattering the tarragon on top of the hot dish
>>> means that the air surrounding the dish will be perfumed for the
>>> diner. The recipe writer didn't want the actual flavor cooked into
>>> the dish. (My take)
>>> Janet US
>>
>>Thanks, Janet... so I'd just the mushrooms just turn to mush?
> I've never had mushrooms turn to mush. I don't think they will.
> Janet US

When I am not too sure, I just go back to Bob Pastorio's Cream of "Anything"
soup. Never fails

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