With the holiday season in full swing, I got so wrapped up in working, shopping, visiting and meals out at restaurants that I was only in the kitchen to make coffee in order to keep myself awake for it all. I had a great time during the holidays though and hope you did too. I got a few new cookbooks, a silicone baking mat, subscriptions to both Gourmet and Bon Appetit, and Nike Fitness for my marathon training goals (by the way, you can track my progress on my sidebar with how many miles I’ve completed so far. It’s not very many yet, but it’s better than zero!).
Anyway, Butterscotch Pudding was chosen by Donna of Spatulas, Corkscrews & Suitcases. This turned out to be one of my favorite TWD selections so far. I wasn’t that crazy about making it for some reason, and that alone should have told me I would love it. It always seems to work that way. I’ve never been a huge butterscotch fan but I now believe brown sugar and butter are a good couple. Throw in a little Scotch Whiskey and it’s truly a match made in heaven.
Dorie knows what she’s doing with these types of desserts. I followed her recipe exactly (which can be found over at Donna’s) and it was perfect topped with fresh homemade whipped cream and crushed peanuts.
Next up is Tall and Creamy Cheesecake. Stay tuned….
I’ve fallen quite behind with my posting. I’ll catch up soon. Hope everyone had a great holiday!
According to Wikipedia: Coq au vin, a classic French stew, translates to “rooster in wine”.
This dish presented many new firsts for me. I had heard of it (sounded pretty fancy for my cooking skill), but never tasted it. Actually, I don’t think I’ve ever cooked a French dinner dish before. I know I’ve never cooked with such a large amount of wine! And I had never cut a whole chicken into pieces (It wasn’t easy for me, I felt absolutely terrible about it. I really renewed my appreciation for Perdue Short Cuts chicken today). I’d say this was a definite learning experience.
I saw a post over at Workout then Cook! about adapting this recipe for the crockpot. This was a perfect alternative for me as I realized I didn’t actually have the Dutch Oven that is needed. I put everything in the crockpot at one time (except the wine) and cooked on low for about 6 hours. I then added the wine and finished up on the stove for a little less than an hour. Side note: I’m kind of coming in late to this blog but I just recently found A Year of Crockpotting. The author’s 2008 New Year’s resolution was to cook a new recipe everyday in her crockpot and then blog about it. She’s kept up with it all year and has done pretty much anything you can think of (and stuff you’d never think would work). Wonder if she’ll continue through 2009??
Anyway, Coq au vin is not the most photogenic dish out there, but we liked the taste. I liked it more than my boyfriend, he had some issues with what he thought was a strong red wine flavor. I’m not much for red wine, but the taste didn’t bother me. The chicken fell right off the bone and actually got a little stringy when I stirred. This is one of the things Ina mentions in her new book Back to Basics that is avoided when using her reworked cooking method using the Dutch Oven. I guess I have to also put a Dutch Oven on my Christmas list… my list is getting LONG!
Ina Garten’s version of Coq au vin was selected by Bethany of this little piggy went to market for the December 11th recipe for the Barefoot Bloggers group. The recipe can be found here on the Foodnetwork site. Next up for the BB’s is Pappa al Pomodoro, an Italian tomato/bread soup. I’ve had my eye on it since I got Back to Basics.