Coq Au Vin

This took some time to make, but it was delicious!  Part 2 of my recipes from Mastering the Art of French Cooking by Julia Child.

 

Coq Au Vin

  • Servings: 4 to 6
  • Difficulty: moderate
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Ingredients

  • 4 ounces bacon
  • 2 tablespoons butter
  • 3 pounds chicken pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup cognac
  •  3 cups full-bodied red wine
  • 1/2 tablespoon tomato paste
  • 2 cloves garlic, mashed
  • 1/4 teaspoon thyme
  • 1 bay leaf
  • 12 to 24 brown-braised small onions, can be canned or jared
  •  1/2 pound sautéed mushrooms
  • 3 tablespoons flour
  • 2 tablespoons softened butter

 

Directions

  1. Cut the bacon into 1-inch pieces. Simmer in a quart of water for 10 minutes. rinse with cold water and dry.
  2. Sauté the bacon slowly i hot butter until lightly brown. Remove to a side dish.
  3. dry the chicken and brown in the bacon fat, Season. Return the bacon to the skillet. Cover and cook for 10 minutes, turning the chicken once.
  4. Uncover and pour in the cognac. Averting the face ignite the cognac with a match. Shake the pan several times until the flames subside.
  5. Pour the wine into the skillet, and add just enough stock to cover the chicken. Stir in the tomato paste, garlic, and herbs.  Bring to a simmer, cover and cook for about 30 minutes or until chicken is tender.
  6. Meanwhile, prepare the onions and mushrooms.
  7. If using canned onions, drain and dry in boiling water for 1 minute to take away the canned taste. The sauté them with 2 tablespoons of butter and 1/4 cup of beef stock, for about 15 minutes. Season to taste. Shake the pan often.
  8. In a 10-inch skillet heat 2 tablespoons butter and 1 tablespoon oil over high heat. As soon it starts to sizzle sauté the mushrooms for about 5 minutes or until lightly browned. Season to taste. Shaking the pan often.
  9.  Remove the chicken aside onto a dish. Bring the liquid to a boil to reduce to about 2 to 3 cups. Correct seasoning. Remove from heat.
  10. Blend the softened butter with the flour, until it forms a paste. Beat the paste into the liquid using a wire whip. Bring to a simmer, the sauce should be thickening. Simmer for a few minutes. Bring back the chicken, basting it with the sauce. Place the mushrooms and onions in pan. Cover and simmer for a few more minutes to heat through. Serve.

 

Boeuf a la Catalane

This dish was scrumptious! It does take time to make, but worth it.  A hearty meal from the Spanish-Mediterranean corner of France. Adapted from Mastering the Art of French Cooking from Julia Child.

 

Boeuf a la Catalane

  • Servings: 6
  • Difficulty: moderate
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Ingredients

  • 1/4 pound of bacon
  • 2 tablespoons olive oil
  • 3 pounds lean stewing beef, cubed
  • 1 1/2 cup sliced onions
  • 1 cup white rice
  • 1 cup dry white wine
  • 2 to 3 cups beef stock
  • salt to taste
  • 1/4 teaspoon pepper
  • 2 cloves garlic, mashed
  • 1/2 teaspoon thyme
  • pinch oc safron
  • 1 bay leaf
  • 1 pound ripe tomatoes, peeled, seeded, and chopped
  • 1 cup grated Swiss or Parmesan  cheese

 

Directions

  1. Preheat oven to 325F.
  2. Cut the bacon into 1 1/2 inch strips. Simmer in 1 quart water for 10 minutes. Brain, dry and brown lightly in oil in skillet. Remove with a slotted spoon to the casserole.
  3. Dry the meat on paper towels. Heat the bacon fat in the skillet until smoking and brown the meat. Place the meat in the casserole.
  4. Lower the heat to medium and brown the onions lightly. Remove with a slotted spoon and add to the casserole.
  5.  In the same skillet, stir the rice over medium heat for a few minutes until it turns a milky color. Scrape into a bowl and set aside.
  6. In the same skillet add the wine set over medium heat for a few minutes and pour into casserole.
  7. Add the beef stock to almost reach the height of the meat. Salt lightly. Stir in the pepper, garlic, and herbs. Bring to a simmer on top of the stove, cover tightly and place in the oven for 1 hour.
  8. Remove from the oven, stir in the tomatoes, and bring to a boil on the stovetop. Cover and return to the oven for an additional 1 hour.
  9. Remove from the oven, the meat should be very tender.  Raise the temperature of the oven to 375. Stir in the rice, and bring to a simmer on the stove, cover and set again in the oven for another 20 minutes. Don’t  stir the rice. At this point the liquid should be almost all gone. Remove from the oven, and correct seasoning.
  10. Just before serving gently fold in the cheese with a fork.

 

New York Fashion Week

More of my picks from NY Fashion Week!

 

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Marc Jacobs

 

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Sukeina

 

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Aliette

 

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Michael Kors

 

 

 

Bistro d’a Cote’s Chicken in Wine Vinegar

Easy and quick recipe adapted from Bistro Cooking from Patricia Wells.

 

Bistro d'a Cote's Chicken in Wine Vinegar

  • Servings: 4 to 6
  • Difficulty: easy
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Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 1 chicken cut into 8 serving pieces
  • salt and pepper
  • 1 cup best-quality red wine vinegar
  • 2 medium tomatoes, peeled core seeded and chopped
  • 3/4 cup chicken stock
  •  3 tablespoons minced parsley

 

Directions

  1. In a skillet heat the oil and 1 tablespoon of butter over medium-high heat. Brown the chicken on each side, 5 minutes per side. Set aside the chicken and pour out the cooking fat.
  2. Off the heat, add the wine vinegar very slowly. Set on medium-high heat to reduce. Add the chicken. Turn the chicken to coat with the vinegar.
  3. Add the tomatoes and chicken stock. Cover and simmer gently over medium-low heat, for about 20-30 minutes.
  4. Remove chicken to serving platter. Off the heat whisk in the butter and adjust the season. Pour over the chicken and serve.

 

 

Pretty in Pink Champagne Cake with Champagne Frosting — Rosemarie’s Kitchen

Sometimes I think we don’t spend enough time making desserts. Most of us, yours truly included, aren’t the best pastry chefs. It’s so easy to pick up a little something from the local bakery. So often, dessert after dinner is nothing more than a bowl of ice cream while watching T.V.

via Pretty in Pink Champagne Cake with Champagne Frosting — Rosemarie’s Kitchen

New York Fashion Week

My picks from New York Fashion Week!

 

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Pamela Roland 

 

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Monse

 

 

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Badgley Mischka

 

 

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Christian Siriano

Smokey and Sweet Turkey Chili

Great Super Bowl recipe!

 

Great weeknight recipe! Quick, easy, and delicious! It was adapted from Katie Webster’s cookbook, Maple. I did modify a couple of things. The recipe called for adding 3 tablespoons of chili powder, I only added 2, and I omitted ground chipotle. It depends how much heat you like.  I topped it off with shredded cheese but, you can also add avocado, cilantro and toasted pepitas or anything you like.

 

Smoky and Sweet Turkey Chili

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 tablespoons canola oil, divided
  • 1 pound lean ground turkey
  • 1 large Spanish onion, diced
  • 1 tablespoon finely chopped garlic
  • 1/2 teaspoon salt
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 teaspoon smoked paprika
  • 4 1/2 teaspoons red wine vinegar
  • 1 cup water
  • 1 28-ounce can crushed roasted crushed tomatoes
  • 1 15-ounce can dark red kidney beans, drained and rinsed
  • 1/3 cup dark pure maple syrup

 

Directions

  1. Heat 1 tablespoon of oil in a large heavy-bottom soup pot over high heat. Add the turkey and cook, breaking up with a wooden spoon and stirring occasionally, until completely browned. Transfer to a plate and set aside.
  2. Return pot to medium-high heat and add remaining oil. Add onion, garlic and salt. Cook, stirring often for about 6 to 10 minutes, until onion is soft and browned.
  3. Add chili powder, cumin, paprika, and cook stirring for 30 to 90 seconds, until the spices are fragrant and starting to toast and darken slightly.
  4. Add the vinegar and stir for 30 seconds to a minute, until the liquid is evaporated.
  5. Add water and bring to a simmer, scraping up any browned bits from the bottom.
  6. Add the tomatoes, beans, syrup, and browned turkey, stirring to combine. Increase  heat to high and bring to a simmer. Reduce the heat to a gentle simmer and cook stirring occasionally, for 10 to 14 minutes till onions and turkey are tender.