EP 60 Coq au Whatever: Mastering an Iconic French Provincial Dish

<h4><strong> </strong><span>Grab your favorite glass of Burgundy and settle in as Leigh and Kim discuss what Leigh learned about making an iconic dish that epitomizes the warmth, hospitality, and culinary traditions of French culture. Leigh even shares what she discovered about herself when making </span><em>coq au vin</em><span> from Mastering the Art of French Cooking while Kim talks about the traditional wine used in making this dish.</span></h4><h2><span>Cook with any wine you have</span></h2><p><span>We’ve talked at length about how Mastering the Art of French Cooking is a cookbook based on technique. Techniques that make the art of French cuisine and cooking available to the general public. And though there are prescriptions for iconic dishes, there is also some freedom granted by Julia and Co. </span></p><p><span>Coq au vin - rooster in wine - is traditionally made with red wine, but I love the fact that in the introduction of the recipe Julia notes that you can use whatever wine you cook with. This comes from a lady who painstakingly tested, re-tested, and re-tested all of the 524 recipes in the book. She understood that in order for people to cook these dishes, it was important to grant some ownership in the creative process.</span></p><h2><span>On being intentional</span></h2><p><span>This recipe is not for the faint of heart. Within the recipe for </span><em>Coq au Vin </em><span>there are an additional 3 recipes for ingredients used. But rather than look at the recipe with trepidation, I chose to recall a visit to France where I learned to understand the importance and intention that the culture places not only on ingredients but meal-times and community. </span></p><p><span>This is a country where businesses and schools shutter for two hours each day during lunch so that citizens can enjoy a meal with family and friends. Where suppers last well into the late evening hours. And where conversations are considered entertainment.</span></p><p><span>So, to dedicate a full day of intentional cooking wasn’t