So in 3 months, I'm packing up my best boots and poodle and moving to Spain, and 6 months ago I made Coq au Vin. That's right, 6 months ago, as in January. And I'm just posting it now, because 8 month ago I started the application process for the program that's sending me to Spain, and after that there was Thanksgiving and Christmas and Miss Xpose Prelims and Miss Xpose finals and lots and lots of boozin' and jackassery in between. Sue me.
So back in January when I tried my hand at Mastering the Art of French cooking, I learned a few things along the way, that I will now list in order of importance:
1. Any dish the requires the presence of three bottles of alcohol is clear win-win situation. #Realtalk.
2. Julia Child is a God send of a woman, to whom I am thankful for her dedicating her life to Mastering the Art of French Cooking, because French cooking is certainly more art than science, is a detail oriented pain in the ass, but it is damn good and well worth the effort.
3. I should really make a habit of reading a recipe in its entirety several times before starting the cooking process. On that note, it would appear that I have mastered the art of convincing my dinner guests, my roommate and my sister in this instance, to happily wait 2 hours while I prepare their dinner, after 8pm and on a weeknight. Shazaam!
4. Everything is done for a reason. So no matter how sacrilegious it sounds to boil the exactly 4oz of bacon, if Julia says so, you boil the damn bacon.
5. Because if you don't boil the bacon, its flavor will be too strong and overpower the other flavor elements. Besides, that boiled bacon goes on to be sauteed in butter, and the aroma that results from this is nothing short of intoxicating, and could probably be bottled and sold as an aphrodisiac. True story.
7. And last but not least. Pearl onions+mushrooms+butter+wine+herbs=indescribably delicious. No ifs, ands, or butts about it.
The end result doesn't look like much, but it taste fucking fantastic. No edit necessary, recipe found here.