One of the most classic dishes of French cuisine is coq au vin, that famous stew of rooster braised in red Burgundy wine. Really it does not have to be made from rooster, capon or chicken are just as much called
for in traditional recipes. The practice of stewing meat in wine is
very much ancient. Coq au vin traces its history back to Roman times
when France was a part of Gaul, which combined most of western Europe.
This dish doesn't rely on one type of wine. It can be made with any
wine, and regions throughout France do make it with their local wines.
The two best-known versions are made with Pinot Noir or Riesling.
The region of Alsace specializes in coq au Riesling. Food from this
area has a slight German slant, since the province once belonged to
Germany. Alsace is a very important wine-producing region, specializing
in Riesling, recognized as some of the best all over the world. The
wine is used in many traditional dishes such as baeckeoffe
and of course coq au Riesling. Braising the meat in wine for a long
period not only thoroughly flavors the meat, but it also helps make it
particularly tender, especially if your using a tough old rooster.
Comfort Foods and Indulgences
Comfort Foods and Indulgences
GOLDBELY! Beyond Guilty Pleasure
This site is Foodie Porn!
(You do not want your friends to know about Goldbely...honestly. And, word of warning, do not check out this site unless you have TUMS at your fingertips)
I tripped on this awesome web site today and scrolling down the imagery, it became obvious that there was nothing...N*O*T*H*I*N*G on this site that comes under the heading of “healthy.” About time!
Goldbely declares, “We are on a mission to discover all things delicious… seeking out the legendary local restaurants, amazing artisans and great gourmet food purveyors that produce amazing regional products…Our vision is an online marketplace that connects curious eaters with America's best gourmet food purveyors. We are creating an alternative to the food conglomerates.”
Their goal - “To make the world a yummier place.”
The Last Golden Light of Edgartown
I love the sunrises in Edgartown. Our bedroom faces East on the Harbor, and the sunrises are breathtaking - quite powerful. (Red in the Morning; Sailor’s Warning)
But, as a Californian, I am truly addicted to the Golden Light of Sunset, or as some say, Magic Light. The Sun at that short but delicious time of day rests on the horizon line, offering a perfect warm, golden light. Portraits and landscapes become truly magical, but I also love that light as it fades to darkness… It becomes poetic and a bit sad.
I got the End of Summer Blues.
People in Edgartown are always friendly and polite - ditto the dogs, So Bill and I (and our dog Charlie) awaken with the pleasant thought of our walk to town. Our neighbor, Lucy, across the street has two labs (The Black Dogs of Martha’s Vineyard) and we visit on occasion. Today was one of those days. The usual chatter about the lack of rain and the end of summer. I asked our neighbor where her home was off-season and she replied Los Angeles. Where? I demanded! Hancock Park she replied. I went to school in Hancock Park I responded happily. I used to live there... bla bla bla. It finally got down to who do you know and a name - Amy Ephron – came up. Yes I know Amy … I sometime write articles for her E-zine OneForTheTable. (Wait… are you ready for this) So do I she said. So, for the lovely Lucy Dahl, I dedicate my end of summer Vineyard Recipe.
Evan’s Caramelized Apple Gallette
Sometimes you want a gallette instead of a pie. You’re shocked hearing that from me? Well, don’t be. Apparently I enabled a gallette to be the winning “pie” at the last pie contest. And you know why? Because of the increased caramelization possibilities of more exposed crust and the ability to make a really big one for a wow presentation.
Like this one here which served almost 20. Also, I find that for bakers who are nervous about the whole cooking fruit inside a crust + thickener thing, cooking the apples separately can be an easy anxiety fix.
To size up the recipe just use more dough to make a bigger circle for your gallette and prep more apples. For this gallette that was 14″ across I made my Ratio Dough using 15 oz of flour. I used 10 small apples. You actually don’t need to use many more apples than for a regular pie, they’re just spread out in a much thinner layer.
Hummus 3 Ways
Hey everyone...another great party trio. This is really fun to serve all of them, at once. Each one has a unique flavor and all are top notch flavors. I have to admit my favorite was the Buffalo Wing, it's also the spiciest.
I served these with plain Kettle Style chips, they were the perfect vehicle for delivering the yumminess. And by incorporating your favorite fatty foods in hummus, there is no reason to deprive yourself (2 Tablespoons average about 40 calories). I love it.
Apparently there is a restaurant in Baltimore (The Desert Cafe) that has a rotating menu of a 175 versions of hummus...even sushi and banana-split flavors. They even ship their hummus nationwide.
Here are three of their recipes they shared with Food Network....they are must trys...
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