Many years ago Mr. Little Sis and I were fortunate enough to enjoy a few cooking classes at an excellent cooking school. Our culinary skills improved, our foodie horizons expanded and evolved, and we both were forced to admit our undying affection for French cuisine. Play a little Edith Piaf and we both begin drooling and placing our napkins in our laps… okay it’s not that bad, but you get the drift.
Many of the classic dishes that we learned to make during our cooking school days are not exactly on the menu in this food era of ours, but they need not be cast aside. There are ways to apply those fantastic flavor profiles, scratch that culinary itch. Mr Little Sis’s most frequent Frenchie cravings involve chocolate croissants (I’m not even going to think about it), French bread (he’s done that one), and coq au vin (chicken and wine). While tripping around the internets looking for culinary inspiration for dinner, I came across this recipe which gave me hope that we could approach this classic in our own meatless way. Continue reading