{"id":689,"date":"2014-10-02T09:37:13","date_gmt":"2014-10-02T14:37:13","guid":{"rendered":"http:\/\/pcandres.com\/?p=689"},"modified":"2015-11-06T11:09:50","modified_gmt":"2015-11-06T17:09:50","slug":"cuckoo-for-coq-au-vin-the-soup","status":"publish","type":"post","link":"https:\/\/thesoupblog.com\/?p=689","title":{"rendered":"Cuckoo for Coq au Vin: The Soup"},"content":{"rendered":"<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none\"><iframe src=\"http:\/\/www.facebook.com\/plugins\/like.php?href=https%3A%2F%2Fthesoupblog.com%2F%3Fp%3D689&amp;layout=button_count&amp;show_faces=true&amp;action=like&amp;font=arial&amp;colorscheme=light&amp;width=450&amp;height=30\" scrolling=\"no\" frameborder=\"0\" allowTransparency=\"true\" style=\"border:none; overflow:hidden; width: 450px; height: 30px;\"><\/iframe><\/div><div id=\"attachment_692\" style=\"width: 159px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/thesoupblog.com\/wp-content\/uploads\/2010\/10\/CuckooForCocoaPuffsPink.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-692\" class=\"size-full wp-image-692 \" title=\"CuckooForCocoaPuffsPink\" src=\"https:\/\/thesoupblog.com\/wp-content\/uploads\/2010\/10\/CuckooForCocoaPuffsPink.jpg\" alt=\"\" width=\"149\" height=\"180\" srcset=\"https:\/\/thesoupblog.com\/wp-content\/uploads\/2010\/10\/CuckooForCocoaPuffsPink.jpg 149w, https:\/\/thesoupblog.com\/wp-content\/uploads\/2010\/10\/CuckooForCocoaPuffsPink-124x150.jpg 124w\" sizes=\"auto, (max-width: 149px) 100vw, 149px\" \/><\/a><p id=\"caption-attachment-692\" class=\"wp-caption-text\">Wait a Minute!  This Bird&#39;s Not Braised.  It&#39;s Stewed!<\/p><\/div>\n<p>Back when I was single and first learning how to cook, I would invite friends over to my Valley Village apartment, cook all day, drink lots of wine, and wind up smoking cigars on the roof of my garage.\u00a0 Unlike today, the menu was never static.\u00a0 I made pesto lasagna from Marcella Hazan, chocolate mousse cake from the Moustache Caf\u00e9 (something my brother dubbed a big brownie), and yes, Chicken Marbella from the Silver Palate Cookbook.\u00a0 But the one recipe that stuck with me, the one that I made again and again, was coq au vin.<\/p>\n<p>I am married now, still learning how to cook and continuing to enjoy entertaining. So, aside from the twin facts that my garage\u2019s roof\u00a0 is not very conducive to cigar smoking and I no longer have any friends (moo-moo-moo-moo), not much has changed.<\/p>\n<p>Especially the part about coq au vin.<\/p>\n<p>The recipe I cut me teeth on (not literally), one that I still enjoy making, came from a cooking class I took at a now defunct Brentwood store called Montana Mercantile. It is not Julia Child\u2019s recipe, although, except for Julia\u2019s <a href=\"http:\/\/www.epicurious.com\/tools\/fooddictionary\/search?query=lardons&amp;submit.x=0&amp;submit.y=0&amp;submit=submit\">lardons<\/a>, it\u2019s pretty close. \u00a0Chicken, mushroom, onions, stock, wine, garlic, thyme, butter and <a href=\"http:\/\/www.epicurious.com\/tools\/fooddictionary\/search?query=beurre+manie&amp;submit.x=0&amp;submit.y=0&amp;submit=submit\">beurre manie<\/a> cooked low and slow.\u00a0 It\u2019s called braising, people, and the result is a classic taste that\u2019s been around for centuries.<\/p>\n<p>As you have probably guessed, it\u2019s a taste I co-opted for this week\u2019s soup recipe.<\/p>\n<p>Coq au vin is pretty labor intensive, so I\u2019m not asking you to make that recipe first, although that\u2019s where this soup originated.<\/p>\n<p><em>Coq au vin + stock = Instant Soup\u00a0 \u00b1 \u00a0the day of cooking the first part requires.<\/em><\/p>\n<p>Instead, I have adapted the recipe into a direct to soup proposition. (Not to be mistaken for the direct to video phenomenon for films that aren\u2019t good enough to be released in theatres.)\u00a0 Although, because there is no braising involved, I suggest that you prepare the soup at least one day before serving it so the flavor can fully develop.<\/p>\n<p>It really makes a difference.<\/p>\n<p>As proof, when I made the soup this week, I served it the same night I made it.\u00a0 It was still good, but by the next day it was much better.\u00a0 The same was true about the coq au vin I made on Saturday to celebrate mine and my niece\u2019s and brother-in-law\u2019s birthdays (Happy Birthday Olivia &amp; Charles).<\/p>\n<p>On the other hand, the coq au vin at the party might have been less than ideal because I neglected to add any garlic.\u00a0 (Don\u2019t let that happen to you!)<\/p>\n<p>That\u2019s another thing that\u2019s happened since I\u2019ve been married (with children)\u2014I forget things a lot more.<\/p>\n<p><strong>Coq au Vin Soup<br \/>\n<\/strong>(serves 6-8)<br \/>\n1-2 T olive oil<br \/>\n1 \u00bd lbs brown or yellow onions, chopped<br \/>\n1 \u00bd lbs button mushrooms, sliced<br \/>\n1-2 cloves garlic, minced<br \/>\n1 cup red wine (a burgundy or similar)<br \/>\n5 cups chicken stock<br \/>\n1 T thyme<br \/>\nSalt &amp; pepper, to taste<\/p>\n<ol>\n<li>Heat the oil in a 3 quart pot, add the chopped onions      and mushrooms and saute over medium to high heat until they\u2019re soft.<\/li>\n<li>Add the garlic and continue to cook the mixture for 3-5      minutes.<\/li>\n<li>Add wine, stock, thyme and seasonings, bring the soup      to a boil, then reduce it to a simmer for 30-40 minutes.<\/li>\n<li>Remove the soup from the heat, cool and refrigerate over      night.<\/li>\n<li>Reheat and serve.\u00a0      Believe me, it\u2019s better this way.<\/li>\n<\/ol>\n<p><em>Image Credit: <a href=\"http:\/\/www.mrbreakfast.com\/cereal_detail.asp?id=82\">Sonny the Cuckoo<\/a>, mascot for General Mills Cocoa Puffs since 1963.\u00a0 And yes, he\u2019s \u201cCuckoo for Cocoa Puffs.\u201d<\/em><\/p>\n<p><strong>Coq au vin literally means \u201ccock (rooster) in wine.\u201d It\u2019s supposed to be a capon, which is an emasculated rooster, but that seemed a little harsh for a birthday dinner.\u00a0 If you leave a comment, I promise to let you keep your dignity too.\u00a0 I\u2019ll be reading <span style=\"text-decoration: underline;\">and<\/span> responding.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Back when I was single and first learning how to cook, I would invite friends over to my Valley Village apartment, cook all day, drink lots of wine, and wind up smoking cigars on the roof of my garage.\u00a0 Unlike today, the menu was never static.\u00a0 I made pesto lasagna from Marcella Hazan, chocolate mousse [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[126,64,82,8],"tags":[],"class_list":["post-689","post","type-post","status-publish","format-standard","hentry","category-no-dairy-products","category-herbs","category-mushrooms","category-poultry"],"_links":{"self":[{"href":"https:\/\/thesoupblog.com\/index.php?rest_route=\/wp\/v2\/posts\/689","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thesoupblog.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thesoupblog.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thesoupblog.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thesoupblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=689"}],"version-history":[{"count":2,"href":"https:\/\/thesoupblog.com\/index.php?rest_route=\/wp\/v2\/posts\/689\/revisions"}],"predecessor-version":[{"id":1310,"href":"https:\/\/thesoupblog.com\/index.php?rest_route=\/wp\/v2\/posts\/689\/revisions\/1310"}],"wp:attachment":[{"href":"https:\/\/thesoupblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=689"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thesoupblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=689"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thesoupblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=689"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}