Cooking with Red Wine! (vlog)
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- Dr Patrick Farrell, aka Wineking Patrick, Medical doctor and Master of Wine cooks Coq au vin and includes a vegan version as well.
Instagram: @plrfarrell and @bernadettewroblak
Low fat Coq au Vin and Tofu au Vin Recipes
These are variants of the traditional recipe that would use a whole, cut-up, unskinned rooster or chicken. I’ve omitted bacon or lardons found in many recipes as I’m avoiding saturated fat. The tofu version was for Jackie’s foray into being a vegan.
Ingredients
Unoaked, pleasant, yet inexpensive red wine. I usually use a Cote du Rhone.
Chicken parts (breast for low fat, legs/thighs for richness)
Extra-firm tofu
Herbs (thyme, lavender, rosemary, sage)
Extra virgin olive oil
Yellow and pearl Onions, garlic, button and shitake mushrooms
Salt and black pepper
Place several towels on a plate and lay down your tofu. Cover with a few more paper towels and a fairly heavy fry pan to serve as a tofu press to remove liquid.
Skin the chicken pieces with cooking shears
Dice a couple of onions and several garlic cloves
Slice off root ends of pearl mushrooms
Chop up a big handful of cleaned, fresh herbs.
Remove stems from shitake mushrooms and slice. Cut button mushrooms in half.
Add chopped onion, garlic, herbs, red wine, EVOO, salt, and black pepper to an oven-friendly bot, casserole dish, or pot. Add either chicken or tofu and marinate, covered for 2-12 hours.
Take your marinated pot/bowl out and let warm on the countertop.
Preheat oven to 425 F
Boils a medium pot of water, add pearl onions for about 5 minutes and turn off. Let sit for 5 more minutes and drain. When cool, slip skins off pearl onions.
Remove chicken or tofu from the marinade.
Add each marinade to the pot and cook over medium-plus heat until you smell little or no alcohol coming off the pot. Takes about 12-15 minutes.
Add all ingredients, except mushrooms to pot/bowl and place, partially covered with an oven-friendly lid, in the oven for 20-30 minutes. Add mushrooms and reduce heat to 350 F. Remove after 10-15 minutes. Adjust salt and pepper. Serve as is or over noodles or rice. Enjoy with some red or rose wine!
#redwine #cookingwithredwine #patfarrell #patrickfarrell #wine #masterofwine #vegancoqauvin #coqauvin #wineking Patrick
Since it is a recipe from doctor, I think it is more healthy which is amazing
And those ingredients are not too rare even in Korea(except pearl onion🥴)so I might try this too as well - and I like the subtitles pop in time to time. Kinda cute🤣
Could you please write your comment and this one in Korean as well? Our translator/ambassador was up very late last night waiting for Jackie to finish the video so he will probably be translating comments for me later today.
@@dr.patfarrellmasterofwine1496 Of course :)
의사가 만드는 요리이다보니 더 건강한 요리법 인거 같네요! 그리고 사용된 요리재료들이 한국에서도 그다지 희귀한 재료들이 아니다보니(펄어니언을 제외하고) 저도 시도 해볼 수 있을 것 같아요 - 가끔씩 뜨는 자막이 귀엽고 좋아요
@@dr.patfarrellmasterofwine1496 Wooooww😱😱 what an honour!!🥳Thanks!!
Looks delicious Patrick!
Thank you!
Fun! One trick with tofu to help provide a meatier texture is to put it into a colander and put some sort of weight evenly distributed across the tofu. The tofu liquid will leech out, leaving a firmer tofu. Then brown the surfaces in a sauté pan before brining and cooking and it’ll retain its shape better during extended cooking.
I’ll use a colander next time. Thanks.
Looks yummy… expecting the next video matching the wine and delicious coq au vin!
great video pat and Bernadette. I thoroughly enjoyed it!
Thank you for sharing this recipe. I had no idea how to use lavender in my cooking. It's my favorite essential oil to calm my anxiety, now I will use some of my plants to cook with. I like the scissor technique on the chicken.
See you just shared valuable cooking tips and I'm glad you did. Looks Delicious!🍇🍷🍇
Lovely !
Wow!!! Fantastic! I'm encouraged to attempt this as it's a wonderful step by step. And love that you guys have all the herbs growing so plentifully at your home. I imagine you have some tasty dishes on a regular basis. Thanks for sharing!
We try, every day, to eat delicious and healthy food. I’ve found that substituting extra virgin olive oil for butter still gives richness while being healthier.
Lucky to see Patrick do liposuction on that chicken with minimal loss 🤣 Thank you for showing the precious video you are cooking!!
Too funny.
Looks amazing!!!
Great video! Very inspiring and I wish I was there to taste this.
Thanks for another great video in your series. Many wine related videos err on the side of too much detailed information and can be a bit boring. You guys are striking a nice balance between casual/fun and informative. I hope you have the time to keep these going every week. I think you are going to gain a huge following.
I am sure you are getting lots of requests, but please put “natural wines” on the schedule (minimal intervention/minimal sulfites). These are becoming more popular and thus available in the Bay Area with some wine bars completely focused on them. It seems many people are interested in them including myself.
Do you know of any bars in SF that are focused on them? I will be judging a wine competition there this summer and could check it out.
@@dr.patfarrellmasterofwine1496
Thanks for the reply Patrick. I haven’t been to any natural wine bars up in SF yet (I’m in Santa Clara), but it looks like Terroir, Verjus, or Tofino might be good places to do a little natural wine tasting if you have time.
Last weekend, I planned to go to Salvaje in Palo Alto, but we ended up doing a tasting at Barebottle Brewery. Even though the emphasis is beer, they make a few wines and claim native fermentation, minimal intervention, and minimal sulfites. Overall, we thought the wines were fairly good.
Several years back I tried a few natural wines in France. I didn’t like the few that I tried at that time; however, it seems they are getting better and better.
I have a love-hate relationship with “natural” wines. When done well, they shine with a purity of fruit that’s hard to replicate. Unfortunately, these are the minority of “natural” wines that I’ve tasted on several continents. All too often, the wines are overtly flawed, being oxidized, volatile or refermenting in the bottle. We’ll do a session sometime in the future. Thanks for the nice comments.
In two weeks Pat will discuss organic and biodynamic wines with the owners of Holus Bolus and Joy Fantastic in Santa Rita Hills. Hope you enjoy the honest discussion.
@@bernadettewroblak9371
That's great - I'm looking forward to the video!
오늘은 요리사시네요 ㅎㅎ 다양한 매력이 넘치는 패트릭~♡
항상 본인이 요리하시는것 같아요 ^^
Looks SO delicious!
Love the step by step details!!
We’ll cook it soon and enjoy ot together!
오늘의 나는야 코코방 요리사~!! ㅎㅎ 언젠가 해먹어보고싶네요 ㅎㅎ
한번 해드세요!! 다음 에피소드도 기대해주세요 :)
자막하고 카메라 너무 좋은데요~ 알아두면 좋을 영어 표현이랑 식재료 이름을 영어로 캡션 달아주셔서 좋아요!! 카메라가 클로즈업해서 조리 과정 보여주는 것도 좋고요. 따라해보고 싶은 레시피 소개 고맙습니다~
나중에 한번 꼭 만들어보세요:)
Now youtube has recommended me to watch a wine master cooking with wine lol
Love the video! I’m a huge fan of coq au vin! Just made some and had it with a second label wine (which I just found out is a thing) would be able to do a video on second label wines? I never really knew about them until recently!
코코뱅(Coq Au Vin)은 한국에서는 한번쯤은 들어보면서도 절대로 보지는 못하는 음식이어서 이름만 알고 알지 못하는 음식이었는데, 이런 음식이었군요! 개인적으로 이번 영상에서 가장 좋았던 점은 패트릭이 닭을 수술(?)해버리는 부분이었던 것 같습니다 정말 능숙하시군요!
패트릭이 요리하는 영상 보는것도 재밌는것 같습니다 :)
sooooo yummy 😋😍
포브스 선정 한국인이 가장 좋아하는 외국인 멘트 1:00
ㅎㅎ 마늘 많이 넣어야 저희한테 맛있죠
Looks great Patrick! Gives me shivers when you say that you are using a ‘surgical’ technique to remove the skin😅😅
Nice job as always Dr. Pat. I can’t wait to try this recipe. What mushroom variety do you like to use?
Button mushrooms are classic and were used along with shitake mushrooms.
@@dr.patfarrellmasterofwine1496 Thank you Patrick.
Life is good! Kudos to great video recording by Bernadette :) Other than Cote du Rhone- Unoaked, pleasant, inexpensive red wine reminds me of Beaujolais... does tannin matter for cooking with red wine? Would love to see how it tasted!
Thanks! But the kudos go to Jackie for good editing. I forgot to get the part where Pat puts the mushrooms in the oven. Oh well ...
You’re right. Any pleasant tasting red would be fine, even one with a little oak. The key is that by boiling off the alcohol, and reducing volume, one increases flavors. Great if the flavors are pleasant. Not so good if the flavors are unpleasant! The other favors here, herbs, garlic and onion, are so potent and delicious, they would probably overpower those from a crappy wine....but life is too short taking that risk!
@@bernadettewroblak9371 Will only get better from here ;) My wife and I had started a TH-cam channel for food and travel before and we stopped several months ago... so much work!
@@travioh It is and we are only uploading once a week. Do you still have videos uploaded on TH-cam?
@@bernadettewroblak9371 It's been a long time since uploading anything but here's my separate channel (most of it is in Korean but I'm trying to create English CCs for all videos, if I ever get back to it): th-cam.com/channels/-AndNIpvsQKt9TwEmVeR1A.html
This is my personal/professional account for my students so I don't upload other things ;)
요리도 잘하시는 요색남이시군요 ^^ 멋지세요!~
요리도 잘하세요 멋진 분입니다 ㅎㅎ
집에 남는 와인으로 해봐야겠네요 ㅎㅎ
맛있게 드세요:)
1:00 soul of Korean
제가 만들면 마늘 많이넣어서 와인삼계탕 될것 같아요 ㅎㅎ
Now this is what I want!
I have hole mountain of horrible red wine🍷
Time to use it ㅎㅅㅎ
요섹남 패트릭 스승님 정말로 멋있어요!!!~😍😍😍😍😍
정말 멋있으십니다 :)
Surgical technique?? Oh my..
Wine pairing???? :P
Next video!
It would have been even more authentic if you smoked a Gauloise during cooking (and no more worries about saturated fat).
True, but not for me.
That's why people call alcoholic beverage spirits! 08:55
오븐이 없으면 계속 끓이면서 졸여야겠네용ㅜ ㅜ 오븐사고프네요 흑흑
영상감사합니다 :)
요리한번 도전해 보세요 ^^
요리할땐 의사랑 와인 마스터가 제격이군요!
맞습니다 손재주가 좋으세요🤗
@@k90yjrlaify 집에 와인마스터랑 외과의는 필수로 구비해야겠군요
이 요리 한번 도전해 보세요 :)
꼬꼬댁!
맛있는 닭껍질을 못 드신다니 슬프네요 ㅠㅠ 😭
그니까요 그게 맛있는데 ㅠ
What's the issue with saturated fat? I'm reminded of this: pubmed.ncbi.nlm.nih.gov/11584104/ and other works like it which links carbs with elevated serum triglyceride levels. I ask because chicken skin is my only weakness...
I’ll have to start making a few videos from a medical perspective to address questions such as your.
I desperately desire a video on a wine subject that gets far too little attention: the bottle-to-bottle inconsistency in wine. I find this this especially true with French wine. For whatever reason, I have found that Italian wine is much more consistent. Californian wine seems to be somewhere in between.
It is very demoralizing to buy a case of wine based on an evening's taste from a bottle only to find when the case arrives that it takes very different from the bottle I had sampled earlier. This applies to the exact same wine and vintage. Often the bottles in the case taste different from one another. This is led me to almost give up on French wine entirely.
We discussed bottle variation, though not in great detail, in our vlog where I shop at the wine exchange for bubblies and in the previous video discussing reds from Costco. Have you watched them?
@@dr.patfarrellmasterofwine1496 Oh, yes. I watch all of your videos. It was your mentioning this in these videos that led to my comment. I really think that this subject gets far too little attention. I struggle to think of any other mass-produced consumer product that simultaneously receives such focus on flavor and aroma whose consistency is this unreliable. It suggests a lack of concern or understanding of the relevant variables during the production, transportation, and storage of the product. The Italians seem to be doing something that the French have just not mastered. Every bottle of Verdicchio I have ever tasted fell within is very narrow range of flavor profiles. It is never a great wine, but it is always quite good. I don't think I have ever had a bad bottle. The best bottle of wine I ever tasted was a Grand Cru Chablis (Le Clos), and I have spent the last 30 years trying to repeat the experience with no luck. The quality is all over the place, ranging from the very good to the barely drinkable.
Sorry but this was painful to watch. Stick to wine, Pat 😋