This may not seem like a spring recipe, but it is, at least in our house. It’s still cool enough to convince mon mari that we can cook inside and I have to wait for the tarragon to come up.
It needs lots of fresh tarragon.
This is a classic French dish made with the DOC chickens from Brest.
There … Continue reading.....
Warning – disgusting country life bit after the recipe… Read at your own risk.
I don’t have a slow-cooker – I did, a long, long time ago.
To be honest, I never could get into doing the prep before I left for work….
Plus I never wanted to eat the minute I walked in the door after working all … Continue reading.....
I have been making Coq au Vin for years. It's always been a delicious family favorite but never quite achieved the same wonderful glossy, rich sauce of the bistro.
This was brought home once more the last time we were in Paris. At Chez René we had the best Coq au Vin ever created by human hands; but how did … Continue reading.....
Coq ua Vin Blanc
Someone, who shall remain nameless, suggested that mon mari had a, hmm, shall we say, a long learning curve….
It may have been a comment regarding him, inadvertently, closing the bathroom door with himself on the inside…. And no handle on the door.
For the second time.
Does it make me an evil bitch if I … Continue reading.....