Finn had an assignment for French class: make a French dish. So he chose the New York Times coq au vin recipe. Which, of course, had a million steps, including lighting the dish on fire (I was not part of this escapade; if I had been, I would have moved that wooden spoon!).
But let me tell you: it was so, so good! I've had my share of coq au vin in restaurants, and this one rivaled the best. The one thing that my husband and I agreed upon was the fact that the flavor wasn't quite as deep as we typically get, and I attribute that to the fact that we didn't use a robust-enough red wine. But no matter. It was still absolutely delicious.
Merci, Finn!
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