Рецепт Laura Calder's Coq au Riesling
Given a chance to live a life other than my own, I would choose to live Laura Calder’s, the quirky yet charming host of Food Network Canada’s French Food at Home. Despite its ups and downs, I don’t often wish my life to be any different from what it is. What would be the point? I’m also one of the least jealous people around, but can I just tell you that this woman’s CV sends me into paroxysms of envy?
Although she is currently a popular television personality and a cookbook author, Laura Calder began her career trajectory in journalism and public relations, after studying linguistics as an undergraduate and acquiring a Master’s degree at the London School of Economics. Laura soon realized that this path was not for her and enrolled in a program at a well-respected culinary school in Vancouver. Her diploma led to work in the Napa Valley and subsequently France, where she worked for British cookery writer Anne Willan at her school in Burgundy.
Laura ended up staying in France for the better part of a decade, which is where she wrote her first cookbook and contributed to a variety of magazines such as Gourmet, Vogue Entertaining and Travel, and Gastronomica. Finally, she returned to Canada and began shooting for the Food Network.
What I find so fascinating about Laura Calder, and so many other well-known chefs and food writers, is that she achieved a high level of education and career success before considering a life in food. Ina Garten also has a Master’s degree and used to work on energy policy for the White House. Vogue food writer Jeffrey Steingarten was once a lawyer. Ruth Reichl, former restaurant critic for the New York Times and editor of Gourmet magazine, has an M.A. in Art History. When you have an all-consuming passion for food, it calls out to you. Food comes first. You cook it, eat it, read about it, talk about it, and spend all your money on it. It’s one of those passions that can’t be ignored. You may start off wanting to be an economist, a teacher, to work in banking, but sooner or later … food is going to get you.
So here I sit at forty, on the verge of my third career change, a career that has nothing to do with food, a part of me regretting that I hadn’t taken a different path. In the meantime, I have been writing about food: blogging, pitching magazines with a modicum of success–success I hope to build upon. I don’t know where it will lead, but hopefully somewhere. It’s always been my firm belief that when you work hard at something and have a passion for it, you can’t possibly fail. You just can’t give up too soon.
Laura Calder’s Coq au Riesling
Ingredients:
- 6 chicken legs, split at the joint
- salt and pepper
- 1 tablespoon each of butter and olive oil
- 4 shallots, minced
- 1 clove garlic, minced
- 2 tablespoons Cognac
- 1 cup Riesling
- 1/2 cup stock
- 1 tablespoon butter, more if needed
- 1/2 pound mushrooms, quartered
- 1/2 cup creme fraiche or sour cream
- chopped parsley or tarragon, for garnish
Directions:
1) Season the chicken legs with salt and pepper. Heat the olive oil and butter in a saute pan and brown the chicken on all sides, working in batches. Remove it to a plate and add the shallots and garlic to the pan. Cook for one minute.
2) Pour the Cognac in the pan to deglaze. Put the chicken back into the pan. Pour the wine and the stock over the chicken. Cover and cook until the chicken is tender–about twenty minutes-turning once.
3) In the meantime, melt a bit of butter in a frying pan and cook the mushrooms until golden. When the chicken is cooked remove it to a platter and keep warm. Boil the cooking liquid down to sauce consistency. Stir in the cream and mushrooms. Correct the seasonings. Pour the sauce over the chicken. Scatter with parsley and serve.
Chicken,
French,
poultry,
wine