The Magic of Winter at Canal House: A Celebration of Red Wine Vinegar

Winter at Canal House is all about getting our Franklin stove going first thing in the morning, taking the chill out of the studio air that's why we need that those brazes and stews and we really if we pack on a few pounds that's okay all the winter recipes that we're cooking today are all united by one thing our own own red wine vinegar that we make right here at Canal House. I could drink this well, that's just the thing about it you know the homemade vinegar you can actually take little sips it feels like nipping yes and you know it's very healthy for you that's delicious it really is.

The Making of Red Wine Vinegar: A Traditional Process

The first step in making our red wine vinegar is to create a friendly bacteria, known as a mother, which is essential for fermentation. This bacteria needs to be submerged in red wine and exposed to oxygen to turn the wine into vinegar. It's a process that nobody usually wants in their wine but when you want vinegar that's just what you want to happen. Our homemade vinegar is made using this traditional method, resulting in a delicious and healthy condiment.

A Quick and Delicious Chicken Dish

Our chicken dish is quite quick, meaning the whole thing can be assembled and cooked in under an hour. It's perfect for getting something on the table quickly, and we think that's fast for cooking something so well. Chicken looks good, chicken looks great, why don't I take another piece? The sauce used in this dish is a traditional one, using traditional methods to create a syrup by mixing sugar with vinegar. We add a demigloss, which is already a refined and reduced duck stock or ve stock, and then heavy cream to add silkiness.

A Luxurious Sauce: The Perfect Balance of Flavors

The sauce is the most luxurious one we've ever made, and it's a little bit magic. It's alchemy how it all comes together because it's such a velvety um consistency that's beautiful on State. When we do it on the brazed on D, it's also beautiful and has a sort of quality that butter and wine have always been traditional combinations in making a sauce. The vinegar adds an acid against the richness of the butter, creating a perfect balancing of flavors.

A Delicious Addition to Our Winter Menu

We'll just spoon that over beautiful steam spinach and enjoy. Why gild the Lily? Okay, is there spinach in my teeth? Mhm, mhm, it's good, tastes like my childhood. What does winter hold? We're just going to stay close to our fire, we're going to keep cooking all the wonderful things that we cook. You're always hungry, and it's also the other way that we keep the studio warm and smelling great. So, it's one of the best times that Canal House.

A Warm and Cozy Winter at Canal House

Winter at Canal House is about getting our Franklin stove going first thing in the morning, taking the chill out of the studio air that's why we need that those brazes and stews and we really if we pack on a few pounds that's okay. All the winter recipes that we're cooking today are all united by one thing our own own red wine vinegar that we make right here at Canal House. We'll keep cooking, and you're always hungry, and it's also the other way that we keep the studio warm and smelling great. So, it's one of the best times that Canal House.

"WEBVTTKind: captionsLanguage: engosh winter at Canal House is uh is really so much about getting our Franklin stove going first thing in the morning taking the chill out of the studio air that's why we need that those brazes and stews and we really if we pack on a few pounds that's okay all the winter recipes that we're cooking today are all United by one thing our own own red wine vinegar that we make right here at Canal House I could drink this well that's just the thing about it you know the homemade vinegar you can actually you know take little sips it feels like nipping yes and you know it's very healthy for you that's delicious it really is the first thing you need to have is a very good mother which is a friendly bacteria and when it is submerged in red wine and exposed to oxygen it will turn the wine to vinegar which is something that nobody usually wants in their wine but when you want vinegar that's just what you want to happen our chicken dish is quite quick I mean the whole thing can be assembled and cooked in under an hour and uh we think that's fast for getting something on the table chicken looks good chicken looks great why don't I take another piece okay and then it's almost time for the vinegar yes this is very traditional sauce that uses traditional methods to create the sauce you mix sugar in with vinegar which creates a syrup and then you add a demig gloss which is already a refined and reduced duck stock or ve stock and then you add heavy cream that adds this silkiness and it's the most luxurious sauce and it's a little bit magic it's Alchemy how it all comes together because it's such a it's like a velvety um consistency is beautiful on uh State and then also when we do it on um the brazed on D that's beautiful and that has a sort of that quality butter and wine have always are traditional uh combinations in making a sauce and then to have the the vinegar come in the acid again against that richness of the butter it's like a perfect perfect balancing of flavors look at look at it it's just it's just beautiful that is gorgeous sauce so we'll just spoon that over beautiful steam spinach and uh why gild the Lily okay is there spinach in my teeth mhm M that's good tastes like my childhood what what does the Winter Hold we're just going to stay close to our fire we're going to keep cooking all the wonderful things that we cook you're always hungry and it's also the other way that we keep the studio warm and smelling great so it's a it's one of the best times that Canal House the wintergosh winter at Canal House is uh is really so much about getting our Franklin stove going first thing in the morning taking the chill out of the studio air that's why we need that those brazes and stews and we really if we pack on a few pounds that's okay all the winter recipes that we're cooking today are all United by one thing our own own red wine vinegar that we make right here at Canal House I could drink this well that's just the thing about it you know the homemade vinegar you can actually you know take little sips it feels like nipping yes and you know it's very healthy for you that's delicious it really is the first thing you need to have is a very good mother which is a friendly bacteria and when it is submerged in red wine and exposed to oxygen it will turn the wine to vinegar which is something that nobody usually wants in their wine but when you want vinegar that's just what you want to happen our chicken dish is quite quick I mean the whole thing can be assembled and cooked in under an hour and uh we think that's fast for getting something on the table chicken looks good chicken looks great why don't I take another piece okay and then it's almost time for the vinegar yes this is very traditional sauce that uses traditional methods to create the sauce you mix sugar in with vinegar which creates a syrup and then you add a demig gloss which is already a refined and reduced duck stock or ve stock and then you add heavy cream that adds this silkiness and it's the most luxurious sauce and it's a little bit magic it's Alchemy how it all comes together because it's such a it's like a velvety um consistency is beautiful on uh State and then also when we do it on um the brazed on D that's beautiful and that has a sort of that quality butter and wine have always are traditional uh combinations in making a sauce and then to have the the vinegar come in the acid again against that richness of the butter it's like a perfect perfect balancing of flavors look at look at it it's just it's just beautiful that is gorgeous sauce so we'll just spoon that over beautiful steam spinach and uh why gild the Lily okay is there spinach in my teeth mhm M that's good tastes like my childhood what what does the Winter Hold we're just going to stay close to our fire we're going to keep cooking all the wonderful things that we cook you're always hungry and it's also the other way that we keep the studio warm and smelling great so it's a it's one of the best times that Canal House the winter\n"