Lesson #8 : Coq au Shiraz

A Shiraz will tarry on your tongue—even after your palate has been cleansed with water.

The only coq au vin recipe I’d known was the one so dearly hailed by Julia Child. Its origins begin in Bourgogne, and its base ingredient: a swig (or three) of Burgundy.

I buy a $5 bottle of Australian Shiraz.
First notes: chocolate, cherry, and coconut.
Second notes: vanilla, berry, and spice. It is like the pain d’épices of wine—which is as close as a wine which is not Burgundy can get to a bottle of full-bodied Burgundy.

             My heart bleeds like wine,
             although I never drink it,
             dripping blithely;
             the slow-cooked chicken
             under a smoky oven
             drunk-tender with
             pearl onions.

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Lesson #3: An educated woman…

 

                You admit that your first love has nothing to do with baking;
                that you wanted to be
                like Louise Bourgeois, like Tracey Emin,
                like Virginia Woolf, like Sylvia Plath
                before you wanted to be like Julia Child, like Nigella Lawson.

People ask you why you quit University                                                                                           In order to slave away at a hot oven.

                Didn’t you learn about feminism?
                Why do you choose to wear an apron?

As far as I know, a chef is predominantly a “man’s job”, and the professional kitchen is no place for a woman.
As far as I’m concerned, a man who insists that cooking is a man’s job
is the sort of man I am only too willingly happy to accept.