Thursday was a day at home and it granted me the time to observe National French Bread Day with a fresh trial of a French bread rolls recipe that turned out to be outstanding. They could have stolen the show but the accompaniment was a terrific pot of coq au vin.
A simple menu allowed a focus on the incredible chicken, balanced out with an abundance of French bread rolls with ample slathers and smears of butter. It's how we roll at the RoHo.
"Modern Coq au Vin," by Sandra Wu. In Cook's Illustrated, Number Eighty-Three (November & December, 2006), p. 18-19.
"Crusty French Bread Rolls," by Sabrina Snyder of DinnerThenDessert.com. [Published 03 March 2019 / Updated 24 September 2019]
No comments:
Post a Comment