How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Wednesday, December 16, 2015

Coq au Velouté

Note: The Hayes-Bohanans met in French class, when we were Hayes and Bohanan, respectively. Pam went on to some level of competence in the language while James was not a stellar student and was lucky he remembered to switch to the Pass?Fail option just before the deadline. We both gained a lot in the long run though, namely each other, as the New York Times has reported. All of which is to say that I can barely pronounce the title of this blog post, though I did prepare the dish.

Its more pedestrian title in the Tabasco Cookbook is Chicken Hash, but the rich sauce makes that seem like rather an unworthy label. It is a fairly basic hash, except that it is baked with a complicated sauce. In other words, it is a dish with relatively few ingredients that will use every dish in the kitchen.

A velouté sauce in the book is similar to Emeril's version, except that the good people of McIlhenny call for a bit of their pepper sauce and the use of TWO saucepans. The hash itself simply requires boiling and chopping a couple of chicken breasts and potatoes, and then adding them to sliced mushrooms, chopped onion and yellow bell pepper, and parsley cooked in butter. The velouté  is poured over this and baked.

The result was amazingly delicious for a chilly evening. Sadly, a week has passed by before I got a chance to write, so we are not exactly sure which Malbec we had with it!

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