friederike's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title 
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French Provincial Cooking
By Elizabeth David
Penguin - 1998
Coq au Vin de Bourgogne : page 399
It was fine, but not as good as my two go-to-recipes - the long one and the short(er) one.
Part of the problem was that the filets had dried out while the chicken legs were still slightly undercooked; might have been our fault, but I can't yet spot why, especially as we didn't have this problem with any other recipe. Also, the sauce was slightly sour, and I'm not sure whether that was due to the red wine, or due to reducing the red wine that much - or due to both.
Last, the recipe tells you to fry the bacon and the onions, and then to add the chicken pieces - as opposed to frying one after the other. However, as it was virtually impossible to fry all chicken pieces in one batch, the bacon and onions started to burn before all chicken pieces were done.
useful (0)
I wasn't too impressed. We had packed it for a picknick, and it came out all soggy, even though we had let it cool completely before packing it. Additionally, it completely lacked flavour. It was really easy to prepare, but looking at the final result, the Empanadillas, I'd much rather eat the Empanadillas.
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I really wasn't sure what to expect of this soup. I was afraid that it would be expensive, and it couldn't imagine what it would be tastewise. It turned out to be similar to a lobster bisque, but less thick, really delicious, and not even expensive compared to most other fish or meat dishes. I was really happy. It was a bit extra work, though, peeling all those shrimp.
DH was less convinced. He disagreed about cooking the shrimps for 10 minutes ("until they're all dried out!"), about pounding them instead of leaving them whole, and about adding bread crumbs - but then again, he added bread cubes which might have been a mistake (I actually didn't even notice).
useful (1)