Sunday, November 1, 2009
This morning I finished reading a book called Trauma Farm.
It’s a memoir of living on a farm on Salt Spring Island, but also a rambling treatise on what we eat and how it’s grown.
We still had some of those windfall Brussels sprouts I wanted to use, so the whole idea of foraged or pure foods gave me my theme. I must have had the sound of the clucking chickens from Salt Spring in mind, as I decided tonight was the night for one of the free-range birds from the freezer.
I wanted to make something different, so browsed through a couple of cookbooks. Coq au Vin sounded like a dish worthy of these special birds, so I set about compiling a reasonable facsimile of the ingredients and cleared out a jar of last year’s dried chanterelles in the process.
Two cups of wine sounded like a lot, but then I remembered a less-than-successful batch of port from a few years back – something I wouldn’t mind using as much as a bottle of drinkable wine. I figured that using it might also solve the problem of adding bourbon, as specified in the recipe I’d found.
And then wouldn’t you know it, rinsing out the empty bottle, I remembered helping with bottling it. Where else, but Trauma Farm.