Tuesday, September 15, 2009

Julia's Coq Au Vin - Slightly Modified & Gluten Free

WHEN I WAS 12 YEARS OLD MY BEST FRIEND'S MOTHER TAUGHT ME HOW TO MAKE THIS DISH - STEP-BY-STEP - IN HER KITCHEN. SHE WROTE THE RECIPE DOWN, AND I BROUGHT IT HOME AND COOKED IT FOR MY FAMILY. I WAS SO PROUD! LIKE SO MANY RIGHT NOW, I'M RE-INSPIRED BY JULIA CHILD. S. AND I COOKED THIS UP ON SUNDAY AFTERNOON. ALL I HAD TO DO TO MAKE IT GLUTEN FREE WAS MAKE THE BEURRE MANIE TO THICKEN THE SAUCE WITH POTATO FLOUR INSTEAD OF WHEAT FLOUR. MY FAVORITE PART WAS THE FRIGHTENING IGNITION OF THE COGNAC!
(Thank you Janelle Branneky!)

3 comments:

pRiyA said...

that looks very appetizing.
here the weather is dull and rainy, and seeing you set home made yoghurt in the oven, i now do that too ( i eat it everyday like most people do here). i just put it in at the lowest temp for about half an hour in the oven at night and it sets so beautifully the next day!
:-)

GREEN KEY said...

Hi Priya! Now that makes me smile - knowing that my yogurt technique is being used in India - that's pretty cool! :-)

Deborah said...

I'm so hungry now!