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cmd2012
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Post subject: Re: Julia Child's coq au vin Posted: Sat Jan 26, 2013 9:06 am |
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Joined: Thu Oct 06, 2011 7:53 pm Posts: 946
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I've never found frozen pearl onions here either (or artichokes, must be a Canadian thing), and I too hate peeling fresh.
The coq au vin sounds great. Maybe buy one of those frozen but not baked baguettes and bake it up? Not any work, and gives that lovely fresh baked smell to the house. Or no knead also goes well with coq au vin. For a while that was a fav. combo around here. Mmmmmm, must make coq au vin.....
_________________ Carey
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JesBelle
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Post subject: Re: Julia Child's coq au vin Posted: Sat Jan 26, 2013 11:01 am |
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Joined: Fri Jan 16, 2009 7:50 pm Posts: 2062
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I've never made Coq au Vin. Maybe I'll make it for Valentine's Day. Geekboy loves pearl onions and it appears to be one of those "more work than cash" type dishes. I can actually get the frozen pearl onions here, but I'll be good and suffer through the peeling. Can I get by with 2-buck Chuck?
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pepperhead212
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Post subject: Re: Julia Child's coq au vin Posted: Sat Jan 26, 2013 11:11 am |
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Joined: Fri Dec 19, 2008 7:58 pm Posts: 1206
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Usually, when I make things such as this or beef bourguignon (sp.?) For myself, or when appearance doesn't really matter, I cheat, and get some large onions, with thick layers, and cut them into about 1" squares. Better flavor than frozen pearl (only used those once, and wasn't crazy about them), and incredibly easy.
_________________ Dave
Last edited by pepperhead212 on Sat Jan 26, 2013 11:37 am, edited 1 time in total.
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Amy
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Post subject: Re: Julia Child's coq au vin Posted: Sat Jan 26, 2013 11:20 am |
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Joined: Thu Dec 18, 2008 7:37 pm Posts: 3404 Location: Telluride, CO
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Frozen pearl onions just don't survive the freezing part so well. The cellular structure just doesn't hold up. JB, you mean $2.49 Buck Chuck...price just went up. And while I've told the story on this board about Julia and this wine, I'd not recommend it for a dish as lovely as Coq au Vin. Amy
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JesBelle
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Post subject: Re: Julia Child's coq au vin Posted: Sat Jan 26, 2013 1:04 pm |
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Joined: Fri Jan 16, 2009 7:50 pm Posts: 2062
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Amy,
It's always been 3-buck Chuck here in the hinterland, anyway.
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jim262
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Post subject: Re: Julia Child's coq au vin Posted: Sat Jan 26, 2013 1:51 pm |
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Joined: Wed Apr 27, 2011 3:27 pm Posts: 526 Location: Finger Lakes Wine Country
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My theory on cooking with wine is that at the end of a three hour braise, most of the nuances that separate a $20 Côtes du Rhône from Almaden Mountain Burgundy have cooked away leaving the acid and the alcohol..
While the $3 per liter vin ordinaire is simmering away in the oven true to the peasant roots of the dish, the better stuff is in the blender being turned in "vin extraordaire" for the table.
_________________ Jim Weights of Baking Ingredients
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phoenix
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Post subject: Re: Julia Child's coq au vin Posted: Sat Jan 26, 2013 2:12 pm |
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Joined: Sat Jan 08, 2011 6:33 pm Posts: 954 Location: Northern California
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Hi all, Thanks for weighing in. Amy, I would love the bread recipe for another day...Am forgoing the bread baking idea but really want to get into the bread thing (Be forewarned, I will be asking for input: Jim, Amy, Dave etc. ). For the wine, I found a relatively inexpensive burgundy from our local chain liquor store, with a rating of 90 out of 100 (fwiw, by one of the wine rating guys though not wine spectator). Yeah, I guess I took this venture waaay too seriously About the onions, after the 8th one (out of 40) I figured out a faster way to peel them though they still took awhile I cut both ends off and cut a slit down the side and peeled away the outer layer. Before that I was trying to get off the thin papery skin only. A few cuss words later my technique evolved a bit It was exciting to see how all of the elements came together. DH's job is to make the mashed potatoes and green beans. I feel like smacking him for complaining about all of Julia's steps... Nancy
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marygott
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Post subject: Re: Julia Child's coq au vin Posted: Sat Jan 26, 2013 4:39 pm |
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Joined: Fri Jan 09, 2009 4:34 pm Posts: 2011
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Nancy, Try the balancing method next time. Cut an x in the (root or top, someone help me here) and drop into boiling water for a minute or 2. The onion pop right out of the skin, like a giant pimple fest. I haven't made coq au vin for years. Might be the thing to do.
Mary
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phoenix
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Post subject: Re: Julia Child's coq au vin Posted: Sat Jan 26, 2013 8:18 pm |
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Joined: Sat Jan 08, 2011 6:33 pm Posts: 954 Location: Northern California
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Great idea Mary! I'll do that next time. Nancy
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marygott
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Post subject: Re: Julia Child's coq au vin Posted: Sun Jan 27, 2013 3:39 am |
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Joined: Fri Jan 09, 2009 4:34 pm Posts: 2011
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Blanching, not balancing. Unless you do it on one foot.
Mary
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