Coq au Vin, Chicken Braised in Red Wine, is a French Classic.
Doing it in white wine, less so.
Doing it in a slow cooker is, well, shall we just say it’s something new.
When I first made it, braised as one should, I used morels.
When I decided to adapt this to the slow cooker I went in search … Continue reading.....
Veal in white wine sauce is a classic French dish.
It’s also a simple dish to make and an easy one to expand for a dinner party.
Both veal and vegetables are braised, then finished with a white wine cream sauce.
The Greek yogurt is not traditional, but we have to make some effort to keep things moderately health, … Continue reading.....
The road to hell is paved with good intentions.
Or so they say.
I say if they are right I must be well on my way.
But I really do try.
Really.
First the food…. I need sustenance.
Pork and mustard go well together.
It makes a lovely, quick, mid-week dinner, yet ‘gourmet’ enough for unexpected (or expected) guests! If … Continue reading.....
The following is a Guest Post.
I couldn’t miss the chance to discuss my favorite tipple and cooking ingredient…..
White white and red wine differ in taste, color, and texture. But aside from drinking it, one of the best things about wine is that it can make your usual dishes into remarkable meals. In fact, white wine is normally used … Continue reading.....
I have done lots of slow-cooked beef dishes with red wine.
This is with white wine.
It’s based on a French recipe from the Alsace region and calls for Riesling or Sylvaner.
Beef cooked in red wine has a hearty, wine-y flavor. This was a bit lighter and the wine taste was much less intense.
This is one of those long-cooking dishes that I love doing during the winter.
For those of you not fond of pork, be warned…. This is a double pig dish.
For those of you who love pork… This is a melt-in-the-mouth, chock-a-block with flavor dish.
The best part is… It’s a 15 minutes of prep and then ignore it … Continue reading.....
I started going through my blog posts, getting my thoughts organized for my book. (Ok, for years readers have told me I should write a book, so I am. Hope those same readers buy it)
Anyway, one of the things that quickly became obvious is the poor quality of some of the early photos. (Ok, I know that almost … Continue reading.....
It's been a strange spring, very wet and cool.
My herb garden has reflected the weather: strange.
The thyme is still dormant (or dead) but the sage is thriving.
And that's why, in May I made braised pork – because it's cold.
It's flavored with sage – because the sage has never looked nor tasted so wonderful.
Add some white … Continue reading.....
