Tuesday, November 06, 2007

Coq au Vin

Short story: Cook's Illustrated is offering their recipe for "Modern Coq au Vin" (as part of a menu for a full meal with salad and dessert) for free on their website now. This is a great, fairly easy recipe to make--go check it out if you like to cook!

Long story: I don't get to cook as much as I used to when I was a student; I just don't get home early enough any more to cook dinner. But I try to cook once a week, on Sunday evening, when I cook something big enough to generate lots of leftovers for me and GPG to take for our lunches during the week. For one thing, I think homecooked food just tastes better than most things you can buy at a restaurant/deli. For another, I like having something nice and hot to warm up for lunch at work, instead of going out to grab an overpriced cold-cuts sandwich.

This week I made "Modern Coq au Vin" from, as always, Cook's Illustrated. I got the idea after reading a post about it on Two Sheep. June of Two Sheep is also a Cook's Illustrated fan, and she had good things to say about the recipe, so I decided to try it out this week.

GPG loved it. He said it was "great" when he usually says things I make are "good" or "really good." (It's not that GPG doesn't like my food; he's just not effusive about it. At least, I think.) It was also fairly easy to make, and I don't think my substitutions made a big difference for the taste, while they made my life easier: I used dried thyme instead of fresh (and strained the wine/broth mixture) and a whole onion, chopped, instead of pearl onions. The recipe calls for a whole bottle of wine, but I bought the Three Thieves' Bandit Cabernet Sauvignon for about $9 and it worked perfectly.

(If you can find Bandit in your grocery/liquor store, it's worth checking out--the Three Thieves' shtick is that they sell their "Bandit" wine in a tetra-pak box to lower the price. The box is admittedly not the classiest way to buy your wine, but you get a full liter of wine (equivalent to 1 1/3 bottles) and it's quite drinkable, to boot. I'd buy it again just to drink, but it also works well for a high-wine-content recipe like Coq au Vin.)

Anyway, Cook's Illustrated's website regularly offers a few free recipes that change every couple of days. They're offering "Modern Coq au Vin" as one of their free recipes at the moment, so I wanted to post a link to it so that non-subscribers can snag a copy of the recipe while it's available. I made up some mashed potatoes to go with it and the full recipe generated at least 9 meals for me and GPG. It's a great cold weather dish to make and will give you lots of leftovers (or serve lots of people), if that's your thing!


Anonymous caitlyn said...

Oooh, thanks for sharing! It sounds delicious, and I'm all for tons of leftovers.

11/06/2007 1:14 PM  

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