Sunday, June 1, 2008

Coq au Vin... day two.

Whether due to wine or exhaustion, my mind was buzzing with the various things that you could do with the Coq au Vin on its second and third and fourth days.
How about...
Slicing a baguette on the diagonal, so you have long slender platforms. Rub each piece with raw garlic. Both sides! Lay the slices on a baking sheet. Drizzle with olive oil (just a touch). And crisp slightly in a 250 - 350 F oven.

Use either as a garnish to a warm bowl of Coq au Vin. Or, use as a crostini and top with some of that meltingly tender chicken, mushroom and 'au jus.'
Make an open face sandwich. Using some nice bread, top with Coq au Vin (reserving the juices, so your bread doesn't become a sponge), cover with slices of brie or swiss or gouda or whatever cheese makes your mouth water. Set under the broiler or in the toaster oven for a few minutes, until the cheese is bubbling and, hopefully, colouring slightly.
What else??

0 thought(s):

Post a Comment

Related Posts with Thumbnails