Episode
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Streamlined versions of two classic French recipes.
Coq au vin’s appeal is timeless. A chicken stew flavored with a hefty dose of red wine, bacon, and onions, it is
eminently satisfying. But we almost never make the recipe at home—peeling all those baby onions takes time, the
sauce relies on veal stock, another time-consuming chore, and then the dish is often finished with a flambé of
cognac. We set out to make this dish a little less overwhelming—but still just as delicious as we remembered.
Pot de crème is a French-style chocolate custard with a satiny texture. Finding the right combination of
chocolate, eggs, and cream can be perplexing—some pots de crème can taste heavy or dull instead of complex and
rich. Preparing this French classic can also take some patience and time. We wanted to simplify the process without
compromising this decadent dessert’s rich flavor or ethereal texture.
Recipes
Equipment Center
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