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Sunday, 15 February 2009

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Comments

stephen

That looks great. The recipe doesn't look difficult at all.

janfrederick

I love making this stuff. It's funny, when I was a kid, at one point my Mom shifted from making dishes with cream of mushroom soup to French classic like this. It was nice growing up with both.

Yours looks great and good idea with the Demi Glace. Where do you get yours by the way (I'm guessing you didn't spend 3 days making it yourself). ;)

Carol

Wow, we must have been on the same wavelength. I was thinking of coq au vin all week long but ended up doing a chicken in the pot in the end (no wine). The coq au vin looks might tasty! I like the idea of using the demi glaze!

Lynnea

yummy! I've always wanted to try making coq au vin.

stephen

I've seen demi glace in several stores. Henry's has it.(I think they call it soup base). I think Ralph's has it, probably Whole Foods. If you have a butcher shop nearby,(like Iowa Meat Farm) they have it. Check prices, sometimes it can be kinda spendy. Beats spending an entire day or two making it from scratch, though.

Kirk

Hi Stephen - It was pretty easy. Easier than it usually is....don't know why...

Hi Jan - What a great way to grow up! This is what I used:

http://www.lobels.com/store/main/item.asp?item=354

I had some left.

Hi Carol - It was already thick enough, but needed a lift in flavor.

Hi Lynnea - It's pretty easy, huh?

kat

looks great!

tina marie

Yum! Never had or tried this dish. But it looks doable for a novice like myself. What was the Mrs.' and her co-workers verdict on it? :)

Kirk

Hi Kat - Thanks!

Hi Tina Marie - It is pretty easy to make. I think it may be a bit strong for the Asian palate; the Missus enjoyed the sauce and mushrooms, Her co-workers loved everything.

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