Monday, April 21, 2014

Chicken and Red Wine (Coq au Vin)

Chicken and Red Wine (Coq au Vin)

Last week, I spent in bed, recovering from a bad cold and being rundown.  Once I felt better, I decided to try making coq au vin because we had a partially opened bottle of LMR Ranch House Red.  Also, because I watched the Barefoot Contessa while in bed and she talked about the off-putting purple color, at least to some people.

Since I don't think I have ever made coq au vin --- I looked up what Jacques Pepin and Julia Child had to say about it -- and then went with Jacques.  But I added pancetta for the lardons ---which Julia thought were key.

It doesn't take very long to make. For some reason, I thought coq au vin was a dish you braised for hours.

The hardest part for me was cutting up the chicken --- but you could just buy parts, and skip this step. Just be sure to remove the skin.

Yes, the color is strange.  But it tastes very, very good.

Chicken and Red Wine (Coq au Vin)
(Jacques Pepin's Table)

1 chicken, cut into parts
2-3 ounces of diced pancetta (or lardons)
fresh or dried thyme, about 1/2 t. dried or a sprig of fresh
salt and pepper
mushrooms -- about a pint or 8 large ones, cut up
bottle of good red wine, dry and fruity
pearl onions, about 12, cleaned and peeled
3 cloves of garlic, finely chopped (2 t.)
1/2 cooking onion, chopped
a pinch of sugar
2 bay leaves
gravy flour (or potato starch)
2 T. butter
fresh chives (or parsley)

Cut up the chicken into parts, and reserve the unused parts for soup stock.  Remove the skin from all the parts but the legs.  Dry well with a paper towel.  Season with salt and pepper.
In a skillet large enough to hold the whole dish, brown the pancetta and the pearl onions for a few minutes.
Push them to the side and then add all of the chicken, except the breasts, to brown. Keep scraping up all of the brown bits in the bottom of the pan.
Add the sliced or chopped onion and continue to brown, to keep developing flavor. Add a pinch of sugar.
Add the chopped garlic, thyme, then lay the chicken breast on top, then add as many mushrooms as you can, then the bay leaves.  And cover with red wine.  The breasts will poach in the liquid and be delicious and tender.

Cover and cook for 15 minutes or until the meat is fully cooked but not overcooked.
Remove the meat to your serving dish. Remove the bay leaves.
Then, add 1-2 T. of gravy flour mixed with 1 - 2 T. of butter, to thicken the sauce and reduce it until glossy and thick.
Pour over your chicken and garnish with fresh chives or parsley.
We served it over smashed potatoes.

B







Friday, April 11, 2014

A Sip of Zen

April Showers Bring May Flowers by Emily Beverly

Wednesday, April 9, 2014

Thai Chicken and Rice by Tom

Thai Chicken and Rice by Tom

This is a simple, easy to make meal.  All in, it took me about 30 minutes to pull together.  Not spicy, but the right amount of Thai flavoring.  This will be a new "go to" meal for us.

      ---Tom

Thai Chicken and Rice
(Cooking Light)

Serves 4

1-2 tablespoons olive or canola oil
1 sweet onion, cut into 1/4" wedges
1 can coconut milk
1 teaspoon red curry paste
1/8 teaspoon black pepper
1 - 1 1/2 lb. boneless chicken thighs or breasts, cut into bite size pieces
3 tablespoons chopped cilantro
1 tablespoon fish sauce
1 small bottle roasted red bell peppers, drained and coarsely chopped
salt to taste
1 cup basmati or jasmine rice prepared per the directions on the package

Slice up the onions into small wedges.  These will break apart when you sauté them.

Trim the excess fat from the boneless chicken thighs, and cut into bite sized pieces.

On a separate cutting board, drain the roasted red peppers and coarsely chop them.  Coarsely chop the cilantro as well.  It is important to not use the same cutting board that you chopped the chicken on for food safety reasons.
Heat the oil over medium-high heat in a large skillet.  Meanwhile start the rice, which will be the base that the Thai-style chicken will be served on.  Sauté the onions until they start to turn golden in color.  This requires that you stir them often so that they do not burn.  This will take about 7-10 minutes.
Now add the coconut milk, curry paste and the black pepper.  Stir this up and bring to a near boil.

Now add the chicken and stir into the mixture.  Make sure all of the chicken is covered.  Bring the mixture to a simmer and cook for about 8-10 minutes or until the chicken is thoroughly cooked through.
Finally add the roasted red peppers, the fish sauce and the cilantro and cook for another minute or two.  At the end of this step, taste to determine if it needs some salt.  I added about a quarter teaspoon of salt to my concoction.
Put the rice into the bottom of a large bowl or pasta dish, and ladle the Thai-style chicken mélange over the rice.  Be sure to add some of the liquid to the bowl for added taste.

       ---Tom


Monday, April 7, 2014

A Sip of Zen

High Flying by Emily Beverly

Friday, April 4, 2014

Beef Stroganoff with Onions and Mushrooms

Beef Stroganoff with Onions and Mushrooms

A yummy version of the traditional beef stroganoff.  The onions and beef are slow cooked --- in a crockpot or oven ---  then you saute the mushrooms with some thyme and add the sour cream to make a velvety sauce.  

Beef Stroganoff is a Russian dish, from the 18th century, named after the Stroganoffs, a wealthy merchant family, but the cook who developed it was French.

Beef Stroganoff with Onions, Mushrooms and Sour Cream

1.5 lbs. sirloin, round or other stew beef
salt and pepper
1 large onion, sliced in rounds
2 T. tapioca
1-2 T. of dried bread crumbs
1 14 ounce can of beef broth

12 ounces of sliced mushrooms
1-2 T. of butter
dried thyme, about 1 - 2 t.
salt and pepper
1 cup sour cream
1/4 cup chopped parsley

rice or egg noodles, cooked per the package


Preheat the oven to 325 degrees.
 In a 2 qt. casserole with a cover, add the stew beef  (seasoned with salt and pepper). Slice an onion on top.
Add 2 T. of tapioca.  Tapioca is added to the pot along with the beef broth to give it some body. 

Sprinkle bread crumbs on top.
Pour in a can of beef broth.
and put it in the oven - - covered -- for 3 hours on 325 degrees.  Or in a crockpot.    Then remove and keep warm while you prepare the mushroom and sauce.

Melt 1 - 2 T. of butter in a pan large enough for everything, then saute the mushrooms with a little thyme until they were soft and browned but not mushy.  You want some texture.

Add a little salt, and pepper to taste.

Mix in the contents of the casserole -- the onions and beef mixture.
Then add the sour cream , gently heating until warm.
Stir in sour cream and gently heat.  Toss in lots of chopped parsley --- don't skip the parsley --- we used 1/4 cup or more.  
Serve immediately over rice.  Or egg noodles.

B

Wednesday, April 2, 2014

Yankee Maple Corn Muffins

The key to a good muffin is to gently fold the wet into the dry ingredients -- just until mixed.  

This is an old-fashioned corn muffin sweetened with maple syrup.  Definitely not a cupcake if that's what you are looking for.  It is best served warm with more butter or a favorite jam.  

Yankee Maple Corn Muffins
(Muffins by Elizabeth Alston)

2 cups flour
1 cup yellow corn meal
1 T. baking powder
3/4 t. salt
2 large eggs
1/4 cup light brown sugar
1 cup milk
1/3 cup maple syrup
4 T. butter, melted
plus
2 T. butter, melted to brush tops after baking

Heat oven to 350 degrees.  Grease muffin cups. Get all of your ingredients out.  Eggs are best for baking at room temperature.  
Thoroughly mix flour, corn meal, baking powder, and salt in a large bowl.
Whisk eggs and brown sugar in another bowl until smooth.  
Add milk and maple syrup and whisk to mix.
Pour over dry ingredients and add 4 T. of the melted butter.
Fold in with a rubber spatula just until dry ingredients are moistened.
Scoop batter into prepared cups.  Bake 25 minutes or until golden brown and firm in center.
Let cool in pan 5 minutes.
Brush tops with remaining melted butter.

B

Monday, March 31, 2014

A Sip of Zen

Lake Thoughts by Emily Beverly

Saturday, March 29, 2014

Chicken Fingers for Adults


 Panko Chicken Fingers with Hoisin Sauce

When we last visited our grandkids, they were served chicken fingers in case they didn't like the meal which was corned beef.  Two out of three chose the chicken fingers.

Have to admit I was a little bit jealous of the simplicity of their meal.   They got to eat with their fingers and have fun dipping them in the ketchup.

So, while Tom was traveling this week, I made some for myself.  A grown up version.
Panko crumbs make them extra crispy on the outside and the buttermilk egg batter make them moist on the inside.

They are really good!

Chicken Fingers

1.5 lbs chicken tenders
1 egg
1 T. Dijon mustard
1/2 cup buttermilk
salt and pepper
Panko bread crumbs -- about 1 1/2 cups

Preheat the oven to 350 degrees.  Add a non-stick cooling rack to a baking sheet.
Mix together the egg, buttermilk, and Dijon mustard.
Add a little salt and pepper.
Lightly salt the chicken tenders --- dip them, then coat them in the panko crumbs.
Place them on the non-stick rack.
Bake in the oven for 30-35 minutes.
Until well browned.
Serve with a dipping sauce of your choice.  I chose hoisin sauce, which I thinned with a little water and heated up in the microwave.  You could use ketchup, BBQ sauce or make a honey Dijon sauce.

They freeze and reheat well.

B