Water conservation and ecology are at the utmost concern to beverage makers like Great Raft Brewery and Cakebread Cellars. Andrew Nations has gone to great lengths to figure out ways to change the taste profile of Shreveport's water, and Bruce Cakebread has helped organize a group of winemakers to ensure that their family businesses will survive the ongoing drought in California. We'll join each of them on site as they focus their attention towards these environmental issues.
And once you hear Molly Kimball's advice about the benefits of a daily glass of wine, you'll be glad these beverage makers are so disciplined. New research suggests that a little alcohol is great for a healthy heart: a perfect pairing, if you will. Should that not be enough for a perfect pairing, then turn to Scott Gold for his take on what makes a bowl of chili great, a great companion on a cold winter night.
Plus food writer Jason Wilson joins the show and Poppy shares her recipe for Coq Au Vin.
Coq Au Vin (Serves 6)
6 strips of thick cut bacon, cut into 1/2 inch strips
2 – 4 tablespoons olive oil (if needed)
1 whole chicken, cut into pieces
Salt and pepper
1 onion, chopped
2 carrots, chopped
1/2 pound button mushrooms, cleaned and trimmed
1 1/2 tablespoons tomato paste
2 cups brown chicken stock
2 cups red wine, preferably Burgundy
2 garlic cloves, minced
2 teaspoons thyme
2 bay leaves
1 – 8 oz. jar pearl onions, drained
2 tablespoons flour
2 tablespoons butter
Cooked rice
Brown the bacon in a heavy Dutch oven. Remove the bacon and reserve. Season the chicken with salt and pepper. Brown the pieces in the bacon drippings and additional olive oil as needed. Remove the chicken and reserve. Saute the onions and carrots in the Dutch oven till softened. Add the mushrooms and sauté until cooked. Stir in the tomato paste and sauté it for a couple of minutes. Return the chicken and bacon to the pot and add stock, wine, garlic, thyme and bay leaves. Bring all to a boil, then cover and reduce to a simmer. Cook on stovetop or in a 325 degree oven until the chicken is tender. Add the pearl onions. Make a beurre manie by mixing the flour and butter together with a fork till combined. Whisk into the sauce to thicken, cooking for just 2 minutes. Remove from heat and serve coq au vin over rice.
