First off, sorry for the double post today. I didn't start this blog to be a culinary blog. However, I decided to give it elements of the culinary. I am going to post my weekly menu (which i'm kind of obsessive about planning) and occasionally I'll throw out a recipe or photo or two if I get inspired. The photo to the bottom is a picture of my gnocchi (sorry for the eaten state). The photo on the top is my apple cake. I am not a good food photographer so please forgive me!
This week I want to share with you 3 recipes that I love dearly. Two of these recipes are ones I have used for a while and consider oldies but goodies. The 3rd is a new recipe shared with me by my mother in law this weekend.
Recipe #1 for the week:
Alton Brown's Coq Au Vin (from Food Network)
I have used this for a few years now. It's the easiest and tasiest version of coq au vin I've tried.
I serve it over garlic mashed potatoes. Yum,yum!
Ingredients
24 to 30 pearl onions
4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup all-purpose flour
2 tablespoons water
6 ounces salt pork, slab bacon, or lardon, cubed
8 ounces button mushrooms, quartered
1 tablespoon unsalted butter
2 (750-ml) bottles red wine, preferably pinot noir
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
1 bay leaf
2 cups chicken stock or broth
Directions
Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.
Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.
Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.
In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.
Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.
Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.
The next day, preheat the oven to 325 degrees F.
Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.
Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.
Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.
Cook’s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat if necessary.
24 to 30 pearl onions
4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup all-purpose flour
2 tablespoons water
6 ounces salt pork, slab bacon, or lardon, cubed
8 ounces button mushrooms, quartered
1 tablespoon unsalted butter
2 (750-ml) bottles red wine, preferably pinot noir
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
1 bay leaf
2 cups chicken stock or broth
Directions
Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.
Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.
Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.
In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.
Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.
Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.
The next day, preheat the oven to 325 degrees F.
Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.
Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.
Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.
Cook’s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat if necessary.
Recipe #2 Gnocchi Alla Sorrentino
This is my adapted version from my friend Chad's recipe. I have never been able to make mine quiet as tasty as his. This used to be a staple in our house but we have gotten away from eating it so much because it is so rich and carby. I usually prepare it 3 or 4 times a year now.
1 package of vacum sealed gnocchi (usually found with the Italian food or pasta)
1 28oz can of crushed Italian tomatoes
1 small yellow onion, diced
6 cloves of garlic, finely minced
10-15 fresh basil leaves cut chiffonade style
a splash of dry red wine ( I usually add this to all my red Italian sauces)
sea salt (adjusted to your taste)
fresh ground black pepper (adjusted to your taste)
a touch of red pepper (to your preference of heat)
fresh mozzerella to top the gnocchi
Extra Virgin Olive Oil for sauteing onion and garlic
Prepare the gnocchi according to package directions. I get my salted water boiling in a large pasta pot. Add the gnocchi carefully as they can splash easily. Let them cook until they begin to float to the top. Using a slotted spoon take the gnocchi out as they float to the top. Layer the prepared gnocchi in a glass casserole dish.
Now prepare the sauce.
Saute the onion in olive oil until transluscent, add the garlic and saute until very lightly browned. Add the can of tomatoes, a splash of wine. Let the sauce come to a simmer. At this point add the chiffonaded basil, salt, and pepper. Let simmer 10 more minutes. Pour prepared sauce on gnocchi. Top with grated mozzerella. Bake at 350 until bubbly and mozzerella is melted throughly.
Recipe # 3 Fresh Apple Cake with Cream Cheese icing
from the Imperial Sugar Bag (given to me by my mother in law)
I made this Sunday and it is extremely tasty. I 'm not a big cake person but this is yummy. If you leave off the cream cheese icing you can even make this healthy with some adapting.
FRESH APPLE CAKE WITH CREAM CHEESE FROSTINGFOR THE CAKE:1 1/3 cups Imperial Granulated Sugar1 cup (2 sticks) margarine2 eggs2 teaspoons vanilla1/2 cup cold coffee2 3/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon cinnamon1 teaspoon nutmeg1/2 teaspoon salt2 cups grated raw apple1 cup raisins1 cup chopped pecans or walnuts (plus additional for garnish)FOR THE CREAM CHEESE FROSTING:1 (3 ounce) package cream cheese, softened1/4 cup butter or margarine3 cups Imperial Powdered Sugar1 teaspoon vanilla extractTO MAKE THE CAKE:Preheat oven to 375 degrees F. Combine Imperial Granulated Sugar, margarine, eggs and vanilla in a mixing bowl. Beat until smooth and well blended. Add coffee alternately with dry ingredients. Stir in apple, raisins and nuts. Spread batter in a greased and floured 9x13-inch pan. Bake until a pick inserted in center comes out clean, about 30-35 minutes. Cool completely before frosting.TO MAKE THE CREAM CHEESE FROSTING:Beat-cream cheese and butter or margarine together. Add Imperial Powdered Sugar and vanilla, beating until smooth and creamy. If necessary add a few drops of milk or cream for proper spreading consistency.Frost cooled cake and garnish with additional chopped nuts.Makes 1 (13x9-inch) cakeFrom: Recipelink.comSource: Imperial Sugar Bag
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The Courtney Weekly Menu
Sunday, February 15, 2009
Prepared by Julie
Coq Au Vin (Alton Brown recipe)
Garlic Mashed potatoes
Garden Salad
Homemade Southern Buttermilk Biscuits
Monday, February 16, 2009
Prepared by Julie:
Gnocchi Alla Sorrentino (see above recipe)
Sweet Italian Sausage and peppers
Baked Caprace (tomatoes, mozzerella, and basil)
Italian bread
Tuesday, February 17,2009
Prepared by my Mom,Debra
Oven BBQ beef ribs and brisket
Oven BBQ beef ribs and brisket
homemade potatoe salad
pinto beans
Wednesday, February, 18, 2009
Prepared by Julie
Lean Beef Burritos
Black Bean Salad (black beans, red onion, corn, tomatoes)
Green Mexican Rice ( seasoned rice, cilantro, green chiles, a touch of cumin)
Homemade Guacomole
Thursday, February 19,2009
Prepared by Debra
Lean Hamburger steaks with brown gravy
brown rice
baby peas and carrots
Friday, February 20,2009
Jointly prepared by Julie and Debra
Southern fried shrimp
Baked waffle fries
Dilled Cucumber Tomatoe Salad
Saturday, February 21, 2009
Prepared by Julie
Cajun gumbo (chicken,sausage,shrimp mix)
Rice
Southern cornbread
Special surprise chocolate cupcakes
You made me hungry!!!
ReplyDeleteAnd WOOOT Pictures!!!! :-D
I need to get back into cooking again, I feel like a slacker :-).
<3