Coq au Vin

Coq au Vin:

We had one of those rare but prized visits from my sister, last night. I made a dish whose recipe allegedly dates to Julius Caesar and his invasion of Gaul. Though no documentation confirms that tale, if a dish so fine were as old as that it would be small wonder!



The knife my sister is holding, used frequently for butchering duties here, is a Kabar Next Generation. It's also a good swimming knife.

There are lots of recipes for the dish online, so I won't bother to type it out. The bread was also fresh made. It's essentially a simple white bread, but with milk substituted for the water; less 1/4 cup of the liquid, for which I substituted an egg. That gives it a much richer flavor and crispy golden brown crust, which is ideal for dinner rolls.

A good time was had by all.