Coq au Vin

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At our house, we do a lot of adapted recipes, even the most traditional ones. We substitute a little of this, add a little of that, combine these two ideas, or even entirely make stuff up. (See the entire tag on our blog – Twisted Traditions). But sometimes you just can’t do that. Coq au vin literally just means “cock {rooster ⇒ chicken} of wine,” which, if you were speaking French, you’d understand to mean chicken cooked in wine. So you’d think this would be wide open for interpretation. But hearing the phrase ‘coq au vin,’ doesn’t just make most people think vague thoughts of wine + chicken; it makes most minds immediately jump to this specific dish, Julia Child, and her famous cookbook. So for this, we went to the penultimate source: Julia Child’s Mastering the Art of French Cooking. The recipe we’re sharing is 99% true to hers – with two differences. One, we skipped the cognac and lighting it on fire, solely because I didn’t feel like going out and buying some. We’ll definitely do it next time, because I really want to light cognac on fire. And two, instead of portioning the mushrooms like Julia instructs, I chopped them fairly finely, because I don’t really like the texture of mushrooms, although I do love their flavor.

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Coq au Vin

(Recipe from Julia Child’s Mastering the Art of French Cooking)
Ingredients: 
  • Chicken
    • 3-4oz bacon, sliced into lardons
    • 2 + 2 tbsp butter
    • 2 1/2 – 3 lbs bone-in, skin-on chicken
    • Salt & pepper
    • 3 cups dry, full-bodied red wine
    • 1-2 cups beef stock
    • 1/2 tbsp tomato paste
    • 2 cloves minced garlic
    • 1/4 tsp thyme
    • 1 bay leaf
    • 3 tbsp flour
  • Mushrooms
    • 2 tbsp butter
    • 1 tbsp olive oil
    • 1/2 lb mushrooms
  • Onions
    • 20-25 pearl onions, peeled
    • 1 1/2 tbsp butter
    • 1 1/2 tbsp oil
    • 1/2 cup beef stock
    • 1/4 tsp thyme
    • 1/2 bay leaf
Instructions: 
  1. Bring 2 quarts of water to a simmer and submerge the lardons of bacon. Simmer for 10 minutes.
  2. In a large dutch oven, heat 2 tbsp butter until melted.
  3. Once bacon has simmered, transfer it to the dutch oven. Saute for a few minutes over medium heat until lightly browned, then remove to the side.
  4. Pat chicken pieces dry. Top with 1/2 tsp salt and a few turns of pepper. Brown each piece on all sides in the hot butter/bacon fat.
  5. Return the bacon to the dutch oven and cook over low-medium for 10 minutes, flipping the chicken once.
  6. Pour wine into the dutch oven. Scrape the bottom of the dish to remove any stuck brown bits.
  7. Add additional stock until the chicken is just covered. Stir in the tomato paste, garlic, and herbs.
  8. Cover and simmer for ~30 minutes.
  9. While the chicken is cooking, prepare the onions and mushrooms.
  10. For the onions: In a skillet, heat butter and oil together over medium heat. Once warm, add the onions. Saute for 10 minutes, rolling the onions around frequently. Pour in the stock and add herbs. Braise, covered, simmering lightly for ~40 minutes.
  11. For the mushrooms: In a skillet, heat butter and oil together over medium heat. Once the butter has foamed and subsided, add the mushrooms. Saute for 6-8 minutes, shaking the pan frequently. Once lightly browned, remove to the side.
  12. After 30 minutes, remove the chicken from the dish.
  13. Increase heat and boil the braising liquid until it has reduced to ~ 2 1/4 cups. [Julia’s very specific suggestion, not mine.] Discard the bay leaf and adjust salt and pepper as needed. Remove from heat.
  14. In a small bowl, whisk together the remaining 2 tbsp butter and flour. Once combined, whisk into the braising liquid.
  15. Return liquid to a slow simmer. Return the chicken to the dish, along with the mushrooms and onions.
  16. Simmer for just a few additional minutes, basting the chicken.
  17. Julia would serve with potatoes, but you can do whatever you want 🙂
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Strawberry Streusel Bars

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As we’ve mentioned before (see Mint Chocolate Bars), we like to bring a treats in for the staff when we finish a rotation. It’s the least we can do for the people who spend their time and effort training us! We’re not the only one’s who do this – but we do try to have the best treats! This means a little bit of variety from the standard brownies and chocolate chip cookies. It also mean a little bit of thinking, because I’m like everyone else – when I think of easy treats that everyone loves, my mind also immediately jumps to brownies and chocolate chip cookies! I’ve never made anything remotely like this before. (See previous comments about being intimidated by baking.) I found them to be fresh and summer-y. I think they’d be a great addition to a summer-time picnic or BBQ.

And they were a hit at the hospital today. I got rave reviews from everyone who tried them – hopefully they weren’t just being nice 😉😉 Side note – I ate mine chilled as they were after being cut, but I was informed by a few people that they warmed theirs back up before eating and highly recommended it!

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Strawberry Streusel Bars

(Adapted from this recipe here)
Ingredients: 
  • Base layer
    • 8 tbsp butter, softened
    • 1/4 cup sugar
    • 1 cup flour
    • 2 tsp cornstarch
    • 1 tsp vanilla extract
    • 1/4 tsp salt
  • Strawberry layer
    • 2 cups chopped fresh strawberries
    • 1 tbsp sugar
    • 2 tsp cornstarch
  • Streusel layer
    • 4 tbsp cold butter, chopped into small cubes
    • 1/3 cup brown sugar
    • 1/2 cup flour
    • 1/2 tsp cinnamon
    • Pinch of salt (omit if using salted butter)
Instructions
  1. Preheat the oven to 300 degrees.

  2. Line an 8×8 inch square baking pan with aluminium foil or parchment paper. Spray lightly with a cooking spray.

  3. First make the base layer: Using a hand mixer, cream together the butter and sugar until well combined in a large bowl.

  4. Now slowly add the flour, cornstarch, vanilla, and salt until combined. (It may look a little crumbly, but it’ll be

  5. Press the mixture firmly into the bottom of the pan using your hands.

  6. Bake for 15 minutes.

  7. While the bottom layer is baking, make other two layers.

  8. For the strawberry layer: Stir together all ingredients for this layer and set aside.

  9. For the streusel topping: Using the hand-held mixer, mix all of these ingredients together. The mixture will be uneven.

  10. Once the bottom layer is done, remove the pan from the oven and turn up the oven to 350 degrees. Let it sit for just a few minutes before topping.

  11. Using a large spoon, layer the strawberry layer evenly over the base.

  12. Top with the streusel layer. This should look a bit messy/uneven.

  13. Bake for 30-35 minutes.

  14. Refrigerate until all the way cooled prior to slicing and serving.

Southwest Summer Corn Chowder

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I love so much of the produce in the summer… Berries, stone fruit, fresh veggies… But the summer corn might just be my favorite! The corn I saw this week was huge and beautiful! I tried to take it home by the armful, but restrained myself and only took home 8 ears. Mind you, there’s only two of us, so that’s a fair amount of corn for the week. But it allows us to create delicious corn chowder! Now, I know our last recipe also had “southwest” in the title, but y’all are just going to have to deal with that theme for the week.

This chowder recipe really highlights the delicious summer corn. If you’re wary of spice, and are looking skeptically at the jalapeno and poblanos in this recipe, don’t worry! They just serve to add a nice smoky depth of flavor to the dish. This isn’t a spicy dish. When you eat it, all you’ll be noticing is the sweet corn!

(Also. Please don’t judge the recipe on its unappealing photo. I know it’s not very pretty. If we’re being honest, when it was almost done simmering, I got all pout-y and grouchy, because I thought it was ugly. Selim had to remind me that taste > image – and he’s right. The chowder tastes good, and still tastes good even though it’s not pretty. Hopefully you agree!)

Southwest Summer Corn Chowder

(Adapted from this recipe)
Ingredients:
  • 1 tsp + 1 tbsp oil
  • 2 large poblano pepper
  • 1 medium onion, chopped
  • 1 medium jalapeno, diced
  • 5 cloves garlic, minced
  • 2 cans (16oz) white beans
  • 4 ears of corn, kernels removed
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 4 cups vegetable stock
  • 1 cup milk
  • Salt & pepper
  • Optional toppings: lime, cheese, sour cream, cilantro, jalapenos, crushed tortilla chips, etc
Instructions: 
  1. Preheat oven to 450 degrees.
  2. Slice poblano peppers in half and scrape out the seeds. Rub the outside with 1 tsp of oil.
  3. Roast peppers for 20 minutes and then remove to the side to cool.
  4. In a large pot, heat 1 tbsp oil over medium heat.
  5. Once hot, add the onion, garlic, and jalapeno. Top with a few shakes of salt and pepper.
  6. Cook, stirring occasionally, until softened – about 5 minutes.
  7. Once cooled enough to handle, coarsely chop poblano peppers. (A lot of people prefer to remove & discard the skins at this stage too – we don’t, but feel free to do so!)
  8. Add peppers, white beans, corn, spices, and stock to the pot. Bring to a boil, and then lower heat to a light simmer.
  9. Simmer over this low heat for at least an hour.
  10. Remove 2 cups of soup to a food processor. Combine with the cup of milk. Blend until smooth.
  11. Return this mixture to the pot. Stir to combine. [You can do more or less depending upon how thick you’d prefer your chowder.]
  12. Simmer another few minutes, and then serve. I’ve been eating it without any toppings, but surely a little cheese or something can only improve things.
Makes 8 servings

Southwest Steak Chopped Salad

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We eat massive salads for dinner many nights. We never share them, because usually they’re not all that organized – it’s usually a look in the fridge, pull out some vegetables, and top them with a protein kind of adventure. Since it’s Monday and the beginning of the week, we were a little more coordinated. Also, we accidentally created a gorgeous plate of colors! Nutritionists have been telling us to “eat our colors,” and we have you covered here! This salad, while not exactly low calorie, is healthy and filling. The way this is written makes two large salads, meant to be eaten as a stand-alone meal. Don’t worry – you’ll be so full, you even notice that you only ate salad for dinner.

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Southwest Steak Chopped Salad

Ingredients: 
  • Salad
    • Mixed greens, ~1 1/2 cups per plate
    • 1/2 cup carrots per plate
    • 1 ear of corn, divided between plates
    • 1 can of black beans, divided between plates
  • Steak
    • 1 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/2 tsp chili powder
    • 1/2 tsp chipotle powder (substitute smoked paprika for less heat)
    • 1/2 tsp oregano
    • 1/2 tsp salt
    • 1/4 tsp cumin
    • 3/4 lb steak
  • Dressing
    • 2 tbsp olive oil
    • 2 tbsp honey
    • 3 tbsp lime juice
    • 1 tsp red wine vinegar
    • 1/2 tsp oregano
    • 1/4 tsp paprika
    • 1/8 tsp cinnamon
    • Pinch of salt & a few turns of fresh black pepper
  • Optional additional toppings
    • Cheese
    • Tortilla strips
    • Jalapeno slices
Instructions:
  1. Cook corn in boiling water for 5 minutes. Remove to cool when complete.
  2. (Heat black beans if you prefer. We just rinsed and ate them cold.)
  3. Stir all steak seasoning together. Liberally coat both sides of the steak.
  4. Prepare steak as you normally would – we like to broil it briefly on both sides, for a medium-rare finish – but we know many people prefer their steak on the grill.
  5. Whisk together all of the salad dressing ingredients.
  6. Assemble salad with a base of chopped greens and topped with chopped carrots, chopped bell peppers, black beans, and corn, sliced off the ear.
  7. Add your dressing over the vegetables and top with your steak, sliced. Finish with any additional toppings you desire!
Makes two large, dinner portion salads

Chicken Saltimbocca Rollups

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Saltimbocca is a traditional Italian dish, likely originating in Rome. The original dish is made with a veal cutlet, prosciutto, and sage. More recently, Italian-Americans have made the chicken version a tradition in and of itself. This Americanized recipe still traditionally uses sage, but we like to use our own fresh herbs from our mini balcony herb garden. We don’t have sage, but I thought basil would go well with the dish as a whole. It worked. We liked it. Not going to lie though, the best part is the cooking liquid. Make sure to spoon a little bit over your chicken portions and sop it up with each bite.

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Chicken Saltimbocca Rollups

(Adapted from this blog post)
Ingredients: 
  • 4 thin-cut chicken breasts
  • 4 slices of prosciutto
  • 8oz mozzarella, sliced
  • 4 fresh basil leaves, chopped
  • 1 tbsp olive oil
  • 1 cup dry white wine
  • Salt & pepper
Instructions: 
  1. Preheat oven to 350 degrees.
  2. Place the chicken breasts between two pieces of plastic wrap. Using a meat mallet, gently pound the chicken, working from the middle out.
  3. Layer the prosciutto and mozzarella on each piece of chicken. Sprinkle chopped basil on top.
  4. Roll the chicken over on itself and secure each rollup with a toothpick.
  5. Season with pepper and salt.
  6. Heat the olive oil over medium heat.
  7. Brown all of the chicken rollups on all sides. Remove from the pan to a glass baking dish.
  8. Deglaze the pan with the wine. Simmer for a few minutes and then pour over the chicken in the baking dish.
  9. Bake for 30 minutes.
Four servings.

Roasted Grape & Prosciutto Flatbread

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Ok. Obviously when we share recipes on here, we think they’re pretty good and that you should make them. But this one… I’m multiplying that sentiment by a million! These flatbreads are amazing!! Plus they are just a little bit fancy… Makes you feel like a fancy person, having fancy dinner. But the secret is, they’re easy and fairly quick to make.  We devoured them whole for dinner tonight, but they would also be perfect sliced into smaller slivers as an appetizer.

Let’s talk about our ingredients. Each one adds something to the flatbread, building to a huge depth and variety of flavor in each bite. We love Trader Joe’s naan for the base of our flatbreads, but you certainly could make your own or use something similar. We like these because they have great texture, the edges crisp up a bit in the oven, and are reasonably priced! (Trader Joe’s doesn’t pay us to say this – we really just love that place.) The next layer of Boursin herbed cheese makes for a creamy, sauce-like coating to the bread. The caramelized onions add a fragrant smokiness and the fresh rosemary, a pungent, almost piney, herbaceous taste and aroma. The roasted grapes are amazingly sweet, but in an entirely different way than you’re used to. (Even if you don’t make this flatbread, go out and roast some grapes.) And then prosciutto… I mean really… Prosciutto makes everything that much more delicious. The last drizzle of honey balances out all of the sweet and savory elements.

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Roasted Grape & Prosciutto Flatbread

(Adapted from Spices in My DNA blog)
Ingredients: 
  • 1 cup red or black grapes
  • 1 tbsp + 2 tsp olive oil
  • 1 medium onion, sliced
  • 1 package Boursin cheese (you won’t use it all)
  • 2 slices of prosciutto
  • Fresh rosemary
  • Honey
  • Salt & pepper
  • 2 pieces of pre-made naan or other flatbread (we like Trader Joe’s)
Instructions: 
  1. Preheat oven to 400 degrees.
  2. Warm 2 tsp olive oil in a pan over medium heat. Add the sliced onion and stir to coat in the oil. Top with several turns of fresh ground black pepper and 1 tbsp chopped fresh rosemary.
  3. Cook onions, stirring occasionally, for at least 30 minutes until caramelized. Lower heat slightly after first ten minutes.
  4. Meanwhile, toss grapes with 1 tbsp olive oil and a sprinkle of salt & pepper.
  5. Spread grapes out on foil-lined cookie sheet and roast for ~15 minutes.
  6. Lower oven heat to 350.
  7. Assemble flatbread: spread Boursin liberally on the naan, top with caramelized onions, and grapes.
  8. Place flatbreads directly on the oven rack. Bake for 15 minutes.
  9. Remove flatbreads from the oven. Top with prosciutto, additional chopped rosemary, and a drizzle of honey.
Serves 2.

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