What Would Brian Boitano Make?
Well, Brian Boitano would make Coq au Vin-guine, but as I am famously allergic to chicken, I am making Dinde au Vin-guine per his recipe from his Food Network show. Hint, dinde is turkey in french.
I went to Wally World (WalMart) today and, thus had to make a couple of substitutions. I subbed pearl onions for the cipollini onions and bacon for the pancetta. Sigh, guess that's what I get for slumming it.
I also have:
flat leaf parsley
turkey cutlets (on sale!)
This was set aside in the refrigerator until needed.
Then I brushed clean the crimini mushrooms and sliced about half of them for the dish. The Foodie Daughter does not like mushrooms, so I opted to leave the rest for another meal.
And then it was time to get emotional. The package directed me to drop the onions in boiling water for a couple of minutes before rinsing under cold water. Honestly, I found it just as easy to simply peel the things as is. However, nothing stopped the tears. It got so bad that I couldn't see what I was doing. Tears were streaming down my cheeks and I was in pain. I was beginning to wonder if this dish was worth all this misery.
All right, fast forward a bit. The bacon has been cooked and drained and now the onions are cooking. The cat was busy being cute, so the Foodie Daughter had absconded with my camera for a while.
Then the mushrooms and the turkey were browned.
The garlic and tomato paste were cooked for a couple of minutes before the wine was added to the pan. This was allowed to reduce for a few minutes before the rest of the ingredients were added back in.
This goes into the recipe rotation, but I will definitely be halving the recipe as it makes a lot of food.