http://smittenkitchen.com/2006/12/magnificence-au-vin/ Sat, 11 Feb 2012 20:58:11 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://smittenkitchen.com/2006/12/magnificence-au-vin/#comment-1298666 mew Thu, 15 Dec 2011 00:28:03 +0000 http://smittenkitchen.com/2006/12/magnificence-au-vin#comment-1298666 *beurre (not buerre) *beurre (not buerre)

]]> http://smittenkitchen.com/2006/12/magnificence-au-vin/#comment-862315 Jillian Sat, 27 Aug 2011 15:12:38 +0000 http://smittenkitchen.com/2006/12/magnificence-au-vin#comment-862315 I am making this for a hurricane-y weekend in NY, I've made the bourgingon before - perfection - but I forgot the pearl onions for the coq au vin in my haste and I decided regular onions would do if I cut them in thick rings... but now, now I'm tempted to drive in the rain for pearl onions. I am making this for a hurricane-y weekend in NY, I’ve made the bourgingon before – perfection – but I forgot the pearl onions for the coq au vin in my haste and I decided regular onions would do if I cut them in thick rings… but now, now I’m tempted to drive in the rain for pearl onions.

]]> http://smittenkitchen.com/2006/12/magnificence-au-vin/#comment-737893 Meredith Wed, 22 Jun 2011 19:23:52 +0000 http://smittenkitchen.com/2006/12/magnificence-au-vin#comment-737893 I too suspected that the bacon boiling step could be skipped, and did it the second time around (with beef bourguignon). I wouldn't do it again, though, I found the smokiness of American bacon overpowers the elegant winey beefiness of the original! I'm sure it depends on what brand of bacon you use, though. I used homemade unboiled bacon the next time and it was perfect. I too suspected that the bacon boiling step could be skipped, and did it the second time around (with beef bourguignon). I wouldn’t do it again, though, I found the smokiness of American bacon overpowers the elegant winey beefiness of the original! I’m sure it depends on what brand of bacon you use, though. I used homemade unboiled bacon the next time and it was perfect.

]]> http://smittenkitchen.com/2006/12/magnificence-au-vin/#comment-685437 Mamaof4 Sat, 28 May 2011 00:29:51 +0000 http://smittenkitchen.com/2006/12/magnificence-au-vin#comment-685437 I am in the process of making this now!! Read the recipe but had no picture so I looked it up online while I am waiting for it to finish... You encourage my enthusiasm!! hahaa.... Hope the family likes it, I already know I will. I am in the process of making this now!! Read the recipe but had no picture so I looked it up online while I am waiting for it to finish… You encourage my enthusiasm!! hahaa…. Hope the family likes it, I already know I will.

]]> http://smittenkitchen.com/2006/12/magnificence-au-vin/#comment-647909 deb Mon, 09 May 2011 16:30:11 +0000 http://smittenkitchen.com/2006/12/magnificence-au-vin#comment-647909 If you cannot afford meat, you should make <a href="http://smittenkitchen.com/2009/01/mushroom-bourguignon/" rel="nofollow">Mushroom Bourguignon</a>. Similar flavors, meat-free! I would be HAPPY to fly to Paris. But I probably would be too busy eating those potatoes that drip under the rotisserie chickens they sell to-go to cook. :) If you cannot afford meat, you should make Mushroom Bourguignon. Similar flavors, meat-free! I would be HAPPY to fly to Paris. But I probably would be too busy eating those potatoes that drip under the rotisserie chickens they sell to-go to cook. :)

]]> http://smittenkitchen.com/2006/12/magnificence-au-vin/#comment-645004 Alex Sun, 08 May 2011 14:38:40 +0000 http://smittenkitchen.com/2006/12/magnificence-au-vin#comment-645004 I have an appartment in paris with a proper kitchen.... could you just fly in and stay here and cook me coq au vin? haha. Number one problem with living in paris as a student? affording rent and food. I love cooking... i just can't afford meat. I have an appartment in paris with a proper kitchen…. could you just fly in and stay here and cook me coq au vin? haha. Number one problem with living in paris as a student? affording rent and food. I love cooking… i just can’t afford meat.

]]> http://smittenkitchen.com/2006/12/magnificence-au-vin/#comment-593392 MCC Mon, 28 Feb 2011 16:45:32 +0000 http://smittenkitchen.com/2006/12/magnificence-au-vin#comment-593392 Am I the only one who found the color (a deep purple thanks to the wine/beef broth) unappetizing? My husband and I liked the flavors of the dish but the aesthetics were hard to get beyond. I googled pics of Coq Au Vin, most look like ours did, so perhaps we are the only ones bothered by it. Anyways, it was good but labor intensive and a little too rich for us. Won't make it again, sorry Julia. (great blog by the way) Am I the only one who found the color (a deep purple thanks to the wine/beef broth) unappetizing? My husband and I liked the flavors of the dish but the aesthetics were hard to get beyond. I googled pics of Coq Au Vin, most look like ours did, so perhaps we are the only ones bothered by it. Anyways, it was good but labor intensive and a little too rich for us. Won’t make it again, sorry Julia. (great blog by the way)

]]> http://smittenkitchen.com/2006/12/magnificence-au-vin/#comment-558411 deb Sun, 16 Jan 2011 15:44:10 +0000 http://smittenkitchen.com/2006/12/magnificence-au-vin#comment-558411 jenni -- Absolutely, if you can find them. jenni — Absolutely, if you can find them.

]]> http://smittenkitchen.com/2006/12/magnificence-au-vin/#comment-558285 jenni Sun, 16 Jan 2011 05:15:26 +0000 http://smittenkitchen.com/2006/12/magnificence-au-vin#comment-558285 Can I use frozen pearl onions? I didn't read that anyone else had.. but that could save on time? Can I use frozen pearl onions? I didn’t read that anyone else had.. but that could save on time?

]]> http://smittenkitchen.com/2006/12/magnificence-au-vin/#comment-477041 Monica Wed, 01 Dec 2010 18:57:04 +0000 http://smittenkitchen.com/2006/12/magnificence-au-vin#comment-477041 This recipe looks (like all the others) absolutely amazing! Two questions: how much time should a smart cook allow to make this? And, if an ambitious cook wanted to make this for a dinner party of 10-12 people, are there any recommendations you'd make for doubling or increasing the recipe? This recipe looks (like all the others) absolutely amazing! Two questions: how much time should a smart cook allow to make this? And, if an ambitious cook wanted to make this for a dinner party of 10-12 people, are there any recommendations you’d make for doubling or increasing the recipe?

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