Summer Delicacies with Actress Jung Eun-chae: Coq Vin Infused with Riesling and Rich Macaroni Cheese

Actress Jung Eun-chae joined Jae-hyung Jung for a special culinary session designed to beat the summer heat. Inviting Jung, a close friend of two years with whom she has even traveled for commercial shoots, Jung prepared three distinct menus perfectly suited for a rainy, sweltering day. The feast began with a refreshing peach arugula salad, followed by an unconventional Coq au Vin made with Riesling, and concluded with a rich, indulgent macaroni and cheese.

An Unconventional Coq au Vin Infused with the Sweetness of German Riesling

The highlight of the day was the Coq au Vin, featuring Riesling, a famous wine from Germany. While Coq au Vin is typically prepared with a red wine base, Jung took a culinary risk by choosing Riesling, known for its sweet acidity, to create a unique flavor profile. The preparation was meticulous. He first used fermented salt to neutralize any odors in the chicken thighs before pan-searing them with thick slices of bacon until the skin was perfectly crisp. After sautéing the cooked chicken and bacon with garlic, carrots, and celery, he poured nearly a full bottle of Riesling into the pan to simmer the ingredients.

As the wine reduced and the sauce thickened, Jung added heavy cream, 20g of butter, and chicken powder to deepen the flavor. To balance the wine's acidity, he added a spoonful of honey and garnished it with rosemary to maximize the aroma. Tasting the finished dish, Jung Eun-chae remarked, "It's sweet, perhaps because of the wine." Jung explained, "Thanks to the Riesling, the sourness has vanished, leaving a lovely sweetness." Jung Eun-chae expressed her satisfaction, particularly admiring the texture of the thick bacon in the dish.

Rich Macaroni and Cheese and Refreshing Peach Salad

The second menu item was macaroni and cheese, the quintessential comfort food known for its rich flavor. Selected as a perfect dish to enjoy on a rainy day, Jung began the process by melting 40g of butter to create a Roux. Taking care not to burn the butter, he slowly incorporated the cheese before mixing in macaroni that had been boiled for 10 minutes with olive oil and salt to achieve a deep flavor. He added Mortadella, an Italian ham, to enhance the visual appeal. Jung Eun-chae could not hide her admiration upon seeing the finished macaroni and cheese.

The peach arugula salad, which kicked off the meal, perfectly captured the essence of summer. To stimulate an appetite dulled by the heat, Jung chose flat peaches as the primary ingredient. With a mix of anticipation and slight concern over whether the combination would work, the pairing of peaches and arugula delivered the refreshing zest craved during the summer months. Throughout the cooking process, Jung maintained a comfortable conversation with his friend Jung Eun-chae, successfully leading a refreshing feast that made them forget the summer heat.