However, in real day to day life, I think we all just want to feed our people flavorful, amazing food without spending all day doing it while toddlers climb our legs and lego directions wait impatiently to be deciphered. I have a deep respect for the authentic method of cooking a traditional dish in the traditional way. The recipe is exacting with steps like, “with a paring knife, make an X in each pearl onion, soak them in water and then peel off the outer layer of each pearl onion.” Followed by the peeling of the mushroom caps, blanching of finishing vegetables and straining and reducing of sauces. I think by the time I finished cooking though, we ate around 10pm. A week long immersion experience at their cooking school is high on my bucket list. There are photos and stories of their quaint little shop, cooking school, their local market and their suppliers. Almost all of them can be made completely in advance so you can relax and enjoy spending time with your people.⠀⠀⠀įor my first attempt at Coq Au Vin, I used a recipe from the Cooks Atelier, a drool worthy cookbook written by an expat mother daughter team currently living in the Burgundy region of France. In our new Gather section, you will find recipes worthy of feeding your loved ones when you gather them around your table. Memories are made, adventures planned and relationships cemented when we break bread with the people that are important to us. When we gather around the table, we nourish not only our bodies, but our souls. But simply time to gather around a table, sit down and share a meal. When you see your friends in passing, how often do you say “We want to have you over for dinner”, “We should get together.” We miss you!” Life moves fast, and it’s hard to take the time and effort for dinner parties. Our easy Coq Au Vin is the first of several recipes we’re adding to the new “Gather” section of the Live Life Love Food Site found right at the top right of the home page. Our Easy Coq Au Vin still serves up all the comforting goodness of the traditional dish with big, bold flavors, but it skips a few steps. I’m a sucker for spending all day in the kitchen, but life rarely allows for it with busy little boys. But classic, true, authentic Coq Au Vin ala Julia Childs or the Cooks Atelier takes exactly 100 hours to prepare. When the weather turns chilly, it begs to be eaten in front of a fire. Juicy chicken, simmered and braised in wine with carrots, onions, garlic and shallots.
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