Made two dishes last night: "New Coq au Vin" and "Crispy Cauliflower with Olives, Capers, and Parsley".  One hit, one miss.

The hit was the cauliflower.  The long cooking with oil in the pot – maybe you’d call it “non-stir-frying” or “pas de saute”-ing – made the cauliflower tender and crispy.  And the dressing was peppy enough to please Debbie and me.  Doesn’t look fantastic in this picture, but it was pleasant enough to the eye and tasty.

The dud was the chicken.  I don’t know – I’ve got a thing about braised chicken, and I had an unstoppable yen to do some kind of chicken braised in wine.

The recipe looked bland, but I kept hoping that the infallible Epicurious would prove itself again.  Guess what, it didn’t.  Maybe I’m getting better at translating in my mind from the (web) page to the table.  In any case, it was not obviously flawed in any way, but didn’t taste very… pronounced.