Coq Au Vin Quotes

So I wanted to make you a nice French meal,” she said. “Coq au vin.” She said it with her best Bad French accent, caca van, and a very small lightbulb came on in my head. “Caca van?” I said, and I looked at Astor. She nodded. “Poop van,” she said.

linens and sixty-dollar chickens, but a wide bright world in which value was ascribed to food made not for sustenance, not out of obligation or need, but out of love: real food. One day, I’d believed, I would, having proven my worth, arrive at my own space in a city capacious enough for coq au vin and truffle fried rice too, those New Yorks and Londons and San Franciscos. But

Rognons de Veau à la Bordelaise is simplicity itself to make; no different, essentially, from Poulet Sauté, and no different, especially, from Bifteck Sauté Bercy. In fact, making it that night felt like falling into a time warp- I stood before the stove, melting butter and browning meat and smelling the smells of wine deglazing and shallots softening- but the dishes changed before my eyes, and I heard Julia warbling, "Boeuf Bourguignon is the same as Coq au Vin. You can use lamb, you can use veal, you can use pork....

RECIPIES A Coq au Vin of a Different Color The red-wine casserole Julia Child sold us on was just one take on the classic dish. This pale-gold variant offers a je ne sais quoi all its own. By Gail Monaghan | 741 words

Aunt Ibby’s Slow Cooker Coq au Vin

Perfect (spontaneous, multilingual, six foot three) boyfriend who worked in the ER and knew how to make coq au vin.

Come-se, brinda-se e, em meio às palavras polidas, confirma-se que um homem bater em uma mulher não é motivo para se desperdiçar um coq au vin!

Eden plates the shrimp stew and adds a bit of orange zest on top for a hit of refreshing citrus. The shrimp--- now a beautiful bright red amidst roasted garlic and fennel--- radiates steam. The soup itself is more of a sauce, hearty and thick and zesty. Next is the coq au vin. She's prepared a smaller batch in light of the fast serving time. It's as traditional as they come, but Eden honestly can't think of any way to make it 'her rendition.' She's added a side of white rice and places a savory chicken thigh atop of the mound, broth soaking into each individual grain. The mousse is a pain in the ass, but Eden doesn't give up. As much as she loves to eat desserts, she has a hell of a time preparing them. Eden just doesn't have the patience. Mousse itself takes forever to whip up to the right consistency, and considering the fact that she has a million other things to worry about, she can't get it quite the way she likes. She tops it off with a healthy dose of whipped cream, sprinkling bits of hard chocolate overtop to cover up the fact that it isn't the prettiest thing to look at.

My first boyfriend was a nayfish named Roger. I sat next to him in Miss Barton’s first-grade class. One day Roger said to me, “Malvina is my girlfriend. I like Malvina.” I looked at Malvina, the most beautiful first-grader in America. “Frankly, I don’t see what you see in her,” I lied. “Why don’t you like me instead?” “Okay,” he agreed, and I took him home with me for lunch. Louise made coq au vin that day, as I recall. Roger asked for a peanut butter sandwich, which he dipped in that divine sauce. A chaloshes! I dropped him at recess the next day and gave him back to Malvina.

She was such a scrawny, ugly little thing, and anyway she was sick; her crystalline blue eyes were watery, and she complained a lot. Father tried to point out that 'all' Bernice's Siamese complained a lot, and they all looked ugly to the untrained eye: skinny as snakes, with peevish, triangular faces, ears all out of proportion. Vivian thought J.C. just needed to fill out a bit. She took the cat to the kitchen and let her perch on the kitchen stool, fed her little tidbits as she went about her work. J.C. developed an eclectic and discriminating palate over the next few weeks. She liked goat cheese but not feta, she accepted slivers of toasted garlic but not raw, she ate ratatouille and minced coq au vin and went ecstatic over chicken in aspic.

Sorrel watched fascinated as Delphine set out a row of glass bowls and filled them with all the ingredients for her meal. On one wonderfully scarred baking sheet she placed all the chopped and minced vegetables she needed: carrots and celery, onions, shallots, and leeks, mushrooms and minced garlic. On the next she arrayed two cut-up chickens and on the third were beakers of wine and stock, saucers of softened butter and herbs, stripped and cleaned from their stems. Finally, a mortar of finely ground salt beside two bowls of coarse ground pepper and flaky Maldon sea salt. "Coq au vin, only with white wine," Delphine announced. "It is too warm for red, and we are too busy to be made drowsy with heavy food.

Depuis les siècles des siècles, les rillettes sont du Mans, le piment d’Espelette, le cassoulet de Castelnaudary, la poularde de Bresse, les escargots de Bourgogne, l’andouille de Vire, la saucisse de Strasbourg, la potée est limousine, l’aligot auvergnat, le poussin au riesling alsacien, la bouillabaisse de Marseille, le coq au vin du Berry, la quiche lorraine, la tête de veau sous la mère de Corrèze, l’huître de Marennes, la sole est dieppoise, la mouclade est de La Rochelle, le saucisson chaud de Lyon, les tripes de Caen, le morteau de Morteau et le camembert de Camembert. Chaque petit Français apprend cela plus sûrement que l’orthographe.

Come on, let's get you an apron." There probably wasn't any real point in making him wear something over his fur and ragged clothes. Still, she tied a tablecloth up and around his neck, trying not to make him look ridiculous. Actually, if the thick white cloth had leather straps, he could easily be Hephaestus or one of his titan helpers working the forge on Olympus. But they were going to make ratatouille, not swords for heroes. "...And buckwheat crepes, and an onion tart, and coq au... um... Riesling, in a skillet," she added thoughtfully, looking at the time. The clock in the kitchen didn't talk, thankfully. "We don't have time for a true coq au vin or cassoulet. Oooh, and a tarte tatin for dessert!

Sundays, we would spend three or four hours at a huge brunch at the Sofitel Hotel, which offered an oasis of food not to be found on the local market: rosettes de Lyon, knuckle of ham, blanquette de veau, brioches, gravlax, cremes brulees, oysters, cassoulet, coq au vin, baba au rhum, sauteed foie gras, langoustines, Paris-Brests, tarte Tatin , a platter with a thousand cheeses. . . . .