coq au vin - leftovers
Replies: 14 - Last Post: Oct 31, 2012 7:20 AM Last Post By: Fieldgate
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coq au vin - leftovers
So*), I've got coq au vin leftover (both the liquid with vegs and parts of the cock). I could use it as it is, or as a base for a soup or something else.From the previous thread, I understand I could add cream and make a soup. what else?
*) an opening phrase I'm trying to adopt. A two letter phrase.
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Actually Nutrax's suggestion for using it as a filling in a pie was indeed one of the suggestions I found. Pies with crust on top are not common in France, but it could work if you remove most of the sauce and just keep enough liquid to keep it moist.4
Perfect for making a rolled oats pottage/porriage by adding a few tablespoons of rolled oats,a cup of chicken/veg stock and tiny pinches of what ever spices/herbs you fancy,a drizzle of balsamic vinegar,(optional) a dollop of honey,and a sprinkle of toasted sesame seeds.Simmer for a few minutes in a saucepan/claypot over a stove or zap in microwave oven for3 to 4 minutes.
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Fieldgate wrote:
So*), I've got coq au vin leftover (both the liquid with vegs and parts of the cock). I could use it as it is, or as a base for a soup or something else.
From the previous thread, I understand I could add cream and make a soup. what else?
*) an opening phrase I'm trying to adopt. A two letter phrase.
I wouldn't make something else with it. It will actually improve by mellowing for a day or so. I think bjd has the right idea of just serving it with something different...You could cut up the chicken & veggies pretty small and top it with pastry for a pieSo*), I've got coq au vin leftover (both the liquid with vegs and parts of the cock). I could use it as it is, or as a base for a soup or something else.
From the previous thread, I understand I could add cream and make a soup. what else?
*) an opening phrase I'm trying to adopt. A two letter phrase.
I agree...Coq au Vin -when cooked properly- does not save well... It's the LEEKS! And,as we all know,w/out the freshest of leeks in the mix, there can be no Coq au Vin.
A certain mixture of a cream source is already built in to this dish's core; as is the vino... the flour based chicken et. Al does not= to my pallate, lend itself to any other presentation than "that of the moment."
So..."leftovers" seems more than an oxymoron to me when discussing Coq au Vin, My best advice is to use a lightly oakey, fruity chardonney for your dish, as well as the freshest leeks available. And then... savor every morsel and moment of it!
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Um, where did the leeks come into the discussion? No leeks in a coq au vin, although if someone wants to add them, with or without calling the dish coq au vin au poireaux , that is certainly within the cooking bylaws. I agree with those who voted for just eating the leftovers the next day(s) or putting it in the freezer. This is a dish that gets better as the flavors deepen over the next day or two.8
Um, where did the leeks come into the discussion? No leeks in a coq au vin, although if someone wants to add them, with or without calling the dish coq au vin au poireaux , that is certainly within the cooking bylaws.
A couple of days ago, I made a version with leeks, mainly because I had some I wanted to use up, and I didn't want to the trouble of coping with peeling those tiny onions. I figure it's coq-a-leekie au vin. Haven't eaten it yet. I had a whole large chicken that would have had us eating chicken leftovers for days if I used it for one meal. I cut it up, used the wings, back & giblets for stock, roasted the whole breast for that night, and made the coq-a-leekie au vin from the thighs & drumsticks for later. I'm not sure how the leeks will fare with the red wine I used. (I couldn't freeze part of the chicken for later use because it had already been frozen & thawed.)
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The coq-a-leekie au vin didn't really work. The leeks were overwhelmed by the red wine, bacon, garlic etc. There was also something missing without the regular onion contribution. The final result was "not bad," but I've made a lot better.I think the leek would work a lot better in a less robust version. Chicken lightly browned & braised in white wine with leek, carrot and celery maybe.
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If you have leeks, Nutrax -- a nice thing to make is leek tart. Clean and cut up the leeks, cook them just a bit (I do it in water, but some recipes fry them in butter) so that they are softened up. Make a bechamel sauce, add the leeks, salt, pepper, put them in a pie dough (pâte brisée) in a dish, sprinkle with grated cheese and bake for about 40 minutes or until it looks done.
