I have had this huge canvas sitting in our spare bedroom for months. Finally, I got the time and inspiration to use it! I decided I needed some new art above the mantle, so this is what I did:
You like? I think it turned out cute, plus it looks perfect with our new furniture!
I have always wanted to know how to use my camera (a Nikon d3000 DSLR) without just putting it in one of the "auto" modes. So....I ordered a book and got busy! I am still figuring some things out, but I know how to make a correct exposure in Manual mode. Pretty fun...Here are some of my favorite shots so far.
Now...let's get down to the real business of this post:
Last night I made my very first Coq au Vin!! It took a solid 3 hours, but it was well worth it. I mean, anything cooked in wine is wonderful in my book! Plus, I got to light some cognac on fire!!! (another first) I made some garlic mashed potatoes and toasted some french bread to serve alongside the chicken. It was heaven...warm, rich, delicious!! Perfect on a chilly fall night.
The classic Coq au Vin, or Rooster in Wine, is made using a big, old rooster. These are impossible to find in modern American grocery stores...so, a regular farm-raised chicken must do. (Another reason I will have my own chickens someday!) The recipe I used also suggested using a Capon...a bird I have neither heard of nor seen at my local Kroger! Chicken it is!!
I had originally intended to use Julia Child's recipe, but after some research on the necessary modifications of her fancy, French recipe; I decided to use this one from Anne Burrell. (she is the fun, platinum blonde on "Secrets of a Restaurant Chef") I also looked at Ina Garten's and Tyler Florence's recipes. This one looked like the simplest one for a first attempt. I plan on trying the others eventually...working my way up to Julia's!
Here is the link to the recipe from www.foodnetwork.com
Coq au Vin: Anne Burrell
My only modifications: I omitted the fingerling potatoes and made mashed potatoes instead...because they are my favorite! I used cognac instead of brandy...because I felt like it, okay?!
Chicken's all browned-up!
Look at that flame! Awesome!
I peeled all those little babies...
Ready to eat!
Lots of work, but sooo worth it. Just ask my Mama, she got to eat with us!!
More recipes on the way...
Love your new painting!!!! I am still so jealous of your cooking...I wish I had the love for it like you do! My problem is I just love the eating part...not the cooking part =)
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