Michael Ruhlman wrote about weekday coq a vin, arguing that we should stop treating food as medicine, stuff we eat because it’s good for us while always keeping an eye one for allergic reactions.
It was Friday, but Friday’s sort of a weekend. And it worked well!
- An interesting twist here is that the onions are cooked with the bacon, and then the flour is mixed in to make a fast ersatz roux. It's backward, but it saves a pan!
- I used Niman Ranch bacon; if I’m going to use bacon at all, I want to use the good stuff. But it's too lean for this task, or needs more help rendering. I wound up adding some olive oil.
- The sauce was really good, but a bit too thick. I should’ve added stock, not water: Ruhlman was surely thinking “don’t scare people by asking for stock here,” but I’ve got a quart of stock sitting in the frig and it’s not getting and younger. Think!