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Welcome

Welcome to the new Lobel’s Culinary Club.

In the years since we launched our Web site and online butcher shop, the Lobel’s Culinary Club has become the cornerstone of our communications with our customers old and new. Our e-mails span the latest news about products and promotions to help you plan peak dining experiences for family meals, special events, and casual entertaining.

A fundamental part of the Culinary Club content comes from our unique perspective as butchers on meat handling and preparation. And while there are many recipes to share, we want to help you go beyond specific recipes to a wider world of in-depth explorations of cooking techniques. When you understand the fundamentals, you are free to invent your own culinary masterpieces.

We believe the more you know about preparing the finest meat money can buy, the more you will enjoy serving it to your family and friends.

With the launch of our expanded Culinary Club, we’ve created a living archive of knowledge that is gleaned from past e-mails and will grow with future e-mails.

Within the Culinary Club, we hope you’ll find numerous and useful resources to enhance your confidence in preparing the finest and freshest meats available, and ensure your absolute delight with the results.

For your dining pleasure,

lobels Signature

Stanley, David, Mark, and Evan Lobel

Lobel Family at the Carving Station

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Articles by Subject:

  • 175th anniversary
  • about lobel's
  • ask the butcher
  • autumn
  • bacon
  • barbecue
  • beef
  • braising
  • christmas
  • cinco de mayo
  • cooking tools
  • culinary classics
  • culinary diy
  • cut of the month
  • easter
  • entertaining
  • food history
  • food pairings
  • grilling
  • guide to meat
  • ham
  • hanukkah
  • holidays
  • lamb
  • lobel's prime meats in manhattan
  • new products
  • new year
  • passover
  • pork
  • poultry
  • recipes & techniques
  • recipes & techniques
  • roasting
  • sausage
  • seafood
  • seasons
  • smoking
  • social media
  • spring
  • stewing
  • summer
  • super sunday
  • thanksgiving
  • t-roy cooks
  • turkey
  • valentine's day
  • veal
  • videos
  • winter
  • yankee stadium

Coq au Vin: From Humble Origins to Haute Cuisine

On March 14,2012 In culinary classics , food history , recipes & techniques , braising , poultry

Born of frugality, Coq au Vin is a slow-cooked classic French recipe that combines poultry and wine into a braised dish of delectable proportions. Traditionally, the recipe is highlighted by its inclusion of button mushrooms, pearl onions, and lardons—matchstick-sized pieces of bacon.

Coq au Vin is the second cousin to Boeuf Bourguignon, which is essentially the same recipe, except that cubes of beef are used instead of pieces of poultry.

coq_au_vin_shutterstock_307617452

Regional Variations

Coq au Vin is most closely associated with the Burgundy region of France, so many recipes call for Burgundy wine. However, there are many regional variations of this dish in many parts of Europe that substitute local wine and may even change some of the ingredients.

For example, in the Alsace region of France, near the German border, the coq au vin recipe calls for Riesling, a white wine.

In the Jura region in eastern France, Coq au Vin Juane is the predominant recipe variatio. It uses Vin Juane, a wine made from late-harvest grapes so it has a very similar flavor profile to Sherry, although Juane is not a fortified wine as is Sherry. This recipe also calls for the addition of crème fraiche and a substitution of morel mushrooms for the button mushrooms. Unlike the rustic heritage of the traditional dish, this version is sometimes referred to as the “king” of coq au vin variations, presumably because of such expensive ingredients as the Vin Juane, morels, and crème fraiche.

How To Make Lardons
Start with thick, pre-sliced bacon strips, or, if using unsliced bacon, cut strips about 1/8 to 1/4 of an inch thick. Lay the bacon strips on a flat surface and cut across the strips into 1/4-inch pieces.

Origins

Coq is the French word for cock or rooster. Originally, coq au vin was a way to use older roosters that had outlived their usefulness as breeders. Being several years old, the roosters were tough old birds and need long and slow moist-heat braising to render them palatable.

The specific origins of the recipe are not clear, and some stories associate Napolean and Caesar with its invention, but historical records are not conclusive. Commonly accepted belief holds that the recipe is about 400 years old and came from rustic beginnings, poverty, and thrift.

Within the last 100 years, the dish has been elevated to the ranks of fine cuisine with fresh chicken and premium wine substituted for such humble ingredients as an old rooster and old wine.

In the Lobels’ book, Meat and Wine, you can find recipes for Chicken in Red Wine (Coq au Vin) on page 158 and for Chicken in Creamy Riesling Sauce (Coq au Riesling) on page 156.

 

Have you ever made Coq au Vin? Have you enjoyed it at a fine restaurant? We’d love hear all about it! What’s your favorite variation of this classic dish?

 

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