May 12, 2009
Culinary School: Poultry (Wet Heat=Braising)
Coq Au Vin. Mattias was on his own with this one and he totally delivered. Salt pork, onions, garlic, mushrooms and tomato simmered with deep red wine. Hearty.
Chicken in vinegar sauce. Very tasty; basically a refined barbecue chicken. Sauce was comprised of garlic, shallots, champagne vinegar, Riesling, honey and tomato paste. Could easily be addictive served with collard greens and cornbread.
Chicken Fricassee. Krista and I rocked this simple chicken with a wine, cream and tarragon sauce. Super simple; it was a crowd pleaser.
Braised quail with figs over couscous. The figs were genius; the sweetness of them and the addition of sherry vinegar cut the richness of the quail and the buttery sauce.
Soy-braised cornish hens. Salty and anise scented (of which I am normally not a fan), the flavor was lovely, the hen tender and the rice perfectly cooked. A very comforting dish.