Well it has been a while since we posted and I suppose an explanation is due. Quite simply put, we have been busy. I think in this industry, free time is very limited and then on top of that we are currently full time students. As you can imagine, our days are very packed. The days we have off are just usually spent recovering or doing homework. I can hear my mother’s voice “there is always time.” And she is right, we just have to make time for our blog. So here we are making time in the middle of finals week. We might be insane. We might also be in this mode where you are faced with an insurmountable amount of work in a very short amount of time. And some how you just manage to get it done. Those are the days I feel most accomplished oddly enough. Panic can be a very large motivator.
Keeping with the idea of soigné, we made the commitment to always put our best foot forward. Soigné is a French adjective for carefully made, well produced, meticulous or as defined by Michael Gibney in his book Sous Chef: 24 Hours on the Line “Soigné: cared for, looked after, loved.” He paints the word in a more romantic light, but the idea is the same. Soigné to me is about having respect and love for what ever you do and for Nicole and I that is food. Now how does that relate to the blog? Quite simply, we do not want to post some terrible recipe because we needed something to post for the week. If we post something it is going to be a well crafted recipe that we are proud of. Something that we want share with all of you. It has taken time and effort to produce and countless amount of testing and most importantly, eat. Yes we are serious but that doesn’t mean we can’t have fun in the kitchen, in fact, that is where all of the fun happens in our apartment.
That being said and out of the way, I should probably get to what you all came here for:
Nicole really likes Coq Au Vin (chicken with red wine) and polenta. So here we used that as an inspiration and decided to use mushrooms as our “meat”. It’s quite a simple dish but full of flavor. These types of dishes are fantastic for when you are short on time and it’s more or less a two pot dish (depends on how crazy you get with your garnishes).
In our apartment we also like to “compete” with plating styles. Its a fun and although they are similar, they are different. I mean really the only difference is that I put my mushrooms down first and separated out the onions. She on the other hand just placed them down onions and all, but made sure her garnishes were more perfect. I must say though, hers looks better.
Anyhow, here’s the recipe so you can plate however you’d like, it’s part of the fun. It’s almost like a signature.
Okay, that’s that. Now back to work. Enjoy all!