rustic dishes

Coq Au Vin is a French dish of chicken braised with wine, lardons, mushrooms, and garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as Coq au vin jaune (Jura), Coq au Riesling (Alsace), Coq au pourpre or coq au violet (Beaujolais nouveau), Coq au Champagne, etc. Various legends trace the dish to ancient Gaul and Julius Caesar; the recipe was not documented until the 1900′s, it’s generally accepted that it existed as a rustic dish long before that. A similar recipe, Poulet au vin blanc, using white wine, appeared in an 1864 cookbook. 

Although the word “coq” in French means “rooster”, most modern recipes call for female chicken. Standard recipes call for red wine (Burgundy) for braising, lardons (salt pork or bacon), button mushrooms, onions, garlic, and sometimes brandy. The chicken is seasoned, sometimes floured, seared in fat and slowly simmered in wine until tender. The usual seasonings are salt, pepper, thyme, parsley, and bay leaf, usually in the form of a bouquet garni. The juices are thickened with a roux.

I feel like if someone ever did an episode by episode breakdown of Chopped this is what they’d find.

  1. Chefs of color are far more likely to have their culture brought up and to be told directly or indirectly to cook from their culture by judges. White chefs will be far more free in what they make 
  2. Women chefs will be judged more harshly for presentation. Chefs who are men will be allowed to make rustic dishes, but 9 times out of ten if presentation is brought up it’s about a woman’s dish.
  3. Women chefs are far more likely to be personal chefs or caterers, men are more likely to be head-chefs. 
  4. Even once the numbers are balanced for race and gender, I would bet good money white men still tend to win by a substantial margin,


New York based design studio Sagmeister & Walsh have created the brand identity for Otium, a contemporary restaurant developed by American chef and restaurateur Timothy Hollingsworth. It is located in downtown LA and has a menu of rustic dishes made from sustainable ingredients grown on its mezzanine level and cooked over a wood fire. 

tuck everlasting cutthroat kitchen au. winnie is alton prob and the fam are the contestants. jesse wastes all his money in the first round and gives miles literally All of the sabatoges n miles just. looks into the camera like hes in the office, mae is the one thats all like “looking down at my basket i realize i didnt get literally any key ingredients but its Fine were gonna make it work i can do this” and prob describes her dish as rustic or deconstructed, angus is the one thats all like “i make this dish all the time i got this imma w i n” but then he ends up loosing that round even tho he doesnt get any sabatoges


etsyfindoftheday | 6.27.15

STEAL OF THE WEEK: speckled mug duo // stoneware with white glaze by storicaboutique

this little pottery mug duo is calling my name … probably because the black-and-white speckled glaze reminds me of cookies ’n cream ice cream <3 nom nom nom. they’re a steal at just under $19!