Here in Missouri, fresh sea food isn’t readily available (there’s plenty of frozen stuff, which just goes “rubbery” more often than not in a beautiful broth), so we decided on the latter.Ĭoq Au Riesling is a classic French dish and it’s essentially chicken braised in wine. So finally I recruited Mr K’s help in deciding and eventually it came down to her Thai Hot and Sour Soup and the Coq Au Riesling.
She captures stunning pictures of all the delicious and healthy dishes she features on her blog and I spent hours combing through her recipes and couldn’t decide on one to make. So I get assigned one blogger, mine gets assigned to someone else, and so on.Īubrie, the blogger behind The Blonde Chef, has a passion for food and photography and it shows in her work. I made this dish as part of a really fun Blog Hop challenge that also involved several other food bloggers, where we each make another blogger’s dish/recipe according to a pre-determined list. It’s no surprise that this beautiful creamy Coq Au Riesling (Coq Au Vin Blanc) is such a classic! It looked delicious in her pictures and then when she describes it as “basically the best thing I’ve ever tasted”, that settled it for me. This recipe from The Blonde Chef is one I made an exception for.
I would love to say that I do indeed find the time to make them all, but that would be a big fat lie, wouldn’t it? Whether I’m researching for a post or just plain gawking on food photo sharing sites, I routinely come across recipes that look just too darn good to pass up on and they almost always end up in a list or on a Pinterest board for future reference. It also means that I have a “list of things to cook/bake” that’s several feet long. Being a food blogger means that I’m part of a fantastic community.
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