L is for Luxembourg: Coq au Riesling

Chicken cooked in a Riesling sauce, served over potato dumplings.  Yeah, I'd go to Luxembourg.

Chicken cooked in a Riesling sauce, served over potato dumplings. Yeah, I’d go to Luxembourg.

In our latest expedition for Around the World, I was excited to be back in Europe.  Yes, the whole point of this experiment is to try new cuisines, but at the same time I was happy to recognize all of the ingredients being discussed.  For those who don’t know, Luxembourg is a tiny country — about 1,000 square miles, or roughly half the size of Delaware.  Bordered by France, Germany, and Belgium, it takes the best aspects of these cuisines and rolls it up into a ball of tasty.  And knowing how much I loved cooking French and German foods, you’ll understand how eager I was to get going on Luxembourg.

When I started researching, the first thing to jump out at me was the amount of Riesling used in the recipes.  After a Google search or two highly scientific study, my dad determined that Riesling goes with everything.  And our follow up experiments, which involved pairing Riesling with all sorts of foods, seemed to confirm his conclusion.  So cooking with it had to end well!

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