Coq au Vin
Well, we (as in the hubby) did a thing this week. On request, recipe provided, Coq au Vin was made. Hubby FOLLOWED ALL THE DIRECTIONS. Which, if you know him at all, never happens. But this was a special request and the pressure was on. (The recipe did call for chicken, not rooster, which is the original Coq in a Coq au Vin. If we had thought of this, there was a rooster right outside a house we stayed at recently on vacation and I know someone who would not have thought twice….)
15 (yes, FIFTEEN) small white onions were located. A bouquet garni was made. A roux was added precisely when it was called for. I was in the kitchen at the same time baking one thing or another so I took photos but mostly I marveled at the recipe-following husband. In all honesty I marvel more regularly that he can continuously make us delicious food without consulting recipes, but him following a recipe, to the letter, was pretty funny to witness.
Because the truth of the matter is, he was NERVOUS. In his own words, ‘we owned a restaurant for 13 years and I’ve never been more nervous about cooking a meal’. (Well, and I’ll tell you this whole story sometime – if he’d actually known that he was cooking for Thomas Keller that morning he cooked Mr. Keller’s breakfast, this might have rivaled that moment.)
This particular request was being delivered to a Frenchman, a Parisian who has a long history of speaking his mind. He would be appreciative and never less than polite. But we’d be sure to know if this wasn’t quite right. If it was a disappointment.
I tried to get photos of the flaming Cognac, but that was beyond my photography skills. The house smelled divine.
The meal was delivered the next day (because any and all stew-type dishes only get tastier with time).
And the call came in that evening.
Better than a 5-star Yelp review any day.