Coq Au Vin. It does sound exotic doesn’t it? The literal French translation is “Cock of the Wine” or more like “Cock cooked in wine”. When I think of coq au vin, Julia’s name pops to mind. Julia Child, was an American author, chef and television personality. She moved to France and enrolled in a cooking school where she developed a penchant for French cuisine. It was her wish to simplify some of the French dishes and bring them across the pond, thus making it less fussy for American cuisines.
A Happy New Year to all the readers out there. May 2017 be filled with lots of yummy dishes in your kitchen. It was a busy holiday season, so unfortunately my blog took a seat on the back burner so to speak. But I’m back again, ready to share some of my own creations and read a lot of yours.
I’ll have to say the season I enjoy cooking most is the winter time. Soups, stews, chillis, and curries all so satisfying and warming when the weather outside is frightful. I usually make large batches and freeze some for a later date. The slow cooker tends to be my best friend around these months too. Nothing quite so satisfying than a hearty and aromatic dinner that you didn’t have to slave over. In our busy lifestyles, shortcuts are definitely the way to go. These days I just seem to gather recipes that sound and look comforting. This one pan roast chicken with fresh herbs, wine, vegetables and bacon was just the ticket when the temperatures plummeted this week. It is definitely a time saver too as it is all cooked in one pot.
With so many eye-catching Christmas posts out there, I thought I’d reflect on saying goodbye to autumn. Autumn is my second favorite season, after spring. It signals an end to the long dog days of summer. It’s a season where everything transforms in the garden. The season also known as “fall” in North America, is a time of year when the deciduous trees shed their leaves, but not before displaying a fiery exhibit which illuminates the sky.
I’d say a few meals are more satisfying and eye-appealing than a hearty and warm tagine. The name tagine is given to the conical shaped, earthenware vessel in which the food is cooked. From the stove top to the table, this decorative vessel with its fragrant stew forms the basis of traditional Moroccan cooking. Most authentic tagines have a small hole at the top of the conical lid to release some of the steam.
What could be more rewarding than having a meal cooking away in your crock pot (slow cooker) when you’ve had a busy day? Do you love Indian cuisine, but don’t have the time to make it from scratch? The crock pot method makes it all happen in one big pot, melding the flavors and spices and cooks it to perfection. Imagine the aroma as you walk in. You’ll know that warm, comforting feeling, it’s as if your kitchen is beckoning you in to a dish that you didn’t have to slave over.
I’ve used a slow cooker for many soups and stews but it was only recently that I discovered that cooking curry in a crock pot, was not only feasible, but it makes clean up a cinch! I did my happy dance when I first discovered it, as there’s nothing quite as heartening as an irresistible curry when the weather turns.
A fellow Canadian blogger, Johanne, @ French Gardener dishes recently posted a gorgeous dish that caught my eye. If you are new to Johanne’s blog, I urge you to visit and take a look around. She’s a creative cook and gardener and her blog definitely reflects that. We bonded over just that….our love of food, gardening and entertaining. I’ve also had the pleasure of meeting Johanne in person. She’s just a wealth of information when it comes to those areas.