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Tag: ★★★★★

Coq Au Vin-guine

Coq Au Vin-guine

Coq Au Vin-guine

 

1/2 cup olive oil, divided

1/4 pound pancetta, chopped

1 pound cipollini onions, peeled and sliced in 1/2

1/2 cup all-purpose flour

Salt and freshly ground black pepper

1 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces

1 pound crimini mushrooms, sliced

2 cloves garlic, chopped

2 T. tomato paste

1 bottle medium-bodied Italian red wine

3 sprigs fresh thyme, leaves removed

1 T. unsalted butter

1 pound linguine

Fresh parsley leaves, roughly chopped

 

Heat 1 T. olive oil in a large skillet over medium heat. Add the pancetta and cook until brown and crispy about 8 minutes. Remove with a slotted spoon to a plate lined with a paper towel. To the same skillet add the onions and cook until they just start to caramelize, about 10 minutes. Remove from the pan and set aside on a baking sheet. While the onions cook, add the flour to a glass baking dish and season with salt and pepper. Add the chicken and toss to coat. To the same skillet add 3 T. olive oil, add the mushrooms and season with salt and pepper, to taste. Sauté the mushrooms until browned, about 8 minutes and remove to the baking sheet with the onions. Shake off any excess flour from the chicken and put on a plate. Add 3 T. olive oil to the skillet and add the chicken. Cook the chicken until browned, about 6 minutes and transfer to the baking sheet. Turn the heat to medium and add the garlic and tomato paste. Cook for 2 minutes and deglaze the pan with 3/4 of the bottle of wine, making sure to scrape the brown bits from the bottom of the pan. While the wine comes to a simmer, add the thyme, chicken, mushrooms and onions and let simmer for 3 minutes. If sauce is too thick add remaining red wine. Add butter, taste and adjust seasonings, if necessary. Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook until al dente about 8 to 10 minutes. Drain the pasta, transfer to a large serving bowl and top with the chicken and wine sauce. Garnish with the parsley, pancetta and a drizzle of the remaining olive oil.

 

Heirloom Tomato and Ricotta Tart

Heirloom Tomato and Ricotta Tart

Heirloom Tomato and Ricotta Tart

Not worth making this unless you have good, home grown, lovely tomatoes. It is too simple not to use the best ingredients.

1 sheet frozen puff pastry (thawed)

1/2 C. ricotta cheese (fresh homemade is perfect here!)

5 heirloom tomatoes (it is gorgeous with multiple colors, but that’s not required)

Flaky sea salt (Maldon, for example)

Fresh thyme

Preheat oven to 400F.  Place puff pastry on a sheet of parchment paper and gently roll with a rolling pin to even out pastry. Place parchment with puff pastry on a baking sheet and evenly spread puff pastry with ricotta leaving a 1-inch perimeter of puff pastry as you go. Sprinkle ricotta with salt and fresh thyme leaves. Bake pastry for 15 minutes. While the pastry bakes, slice your tomatoes into 1/4 slices (you will need 3-4 slices of each color, depending on the size of your tomatoes). Remove pastry from oven and let cool at room temperature for about 10 minutes. Top pastry off with tomato slices and sprinkle tomatoes with salt and thyme leaves. Slice and serve.

Smoked Salmon Dip with Dill & Horseradish

Smoked Salmon Dip with Dill & Horseradish

Smoked Salmon Dip with Dill & Horseradish

¾ C. Sour Cream

¾ C. Mayo

3 oz. Smoked Salmon

2 tsp. Lemon Juice

1 tsp. Horseradish

2 tsp. minced Fresh Dill

Salt & Pepper

Process first 5 ingredients in food processor until smooth and creamy. Transfer to serving bowl, mix in dill and salt and pepper to taste. Cover with plastic wrap and refrigerate until flavors are blended, at least 1 hour, and up to 3 days.

Salted Olive Crisps (Croquets Sales Aux Olives)

Salted Olive Crisps (Croquets Sales Aux Olives)

Merry Christmas!

 

Salted Olive Crisps (Croquets Sales Aux Olives)

½ C. all-purpose flour

½ C. whole wheat flour

1 tsp. granulated sugar

½ tsp. dried thyme

½ tsp. sea salt

½ tsp. baking soda

½ tsp. black pepper

1 C. buttermilk

â…“ C. almonds, coarsely chopped

â…“ C. pitted olives, coarsely chopped

Preheat oven to 350 degrees Fahrenheit. Lightly oil a 9-inch loaf pan and line with parchment paper. Whisk flours, sugar, thyme, sea salt, baking soda, and black pepper in a large bowl. Stir in buttermilk. Fold in almonds and olives. Pour batter into prepared loaf pan. Bake for 30 minutes. Remove from oven. Decrease oven to 325 degrees Fahrenheit. Slice loaf into ¼ inch thick slices or thinner, if possible. Lay the slices in a single layer on a parchment lined baking sheet. Bake for another 30 minutes, flipping halfway through, or until both sides are golden brown. Let cool on a wire rack.

Chef John’s Beef Stroganoff

Chef John’s Beef Stroganoff

Too many of the meals I’ve seen on menu plan sites call for using canned products like beef gravy, or canned soups, and so on.  I was pleasantly surprised to find this Beef Stroganoff recipe on emeals that called for making a roux to thicken the wine and stock sauce.  I liked the flavor and thickness from creme fraiche instead of sour cream as well.  Of course, I often meddle, and I added fresh thyme and a tablespoon or so of tomato paste (the kind in the tube, so I can squeeze out just what I want and not have to use or waste an entire can).  Hunting down the recipe online it appears they took it from allrecipes.  Or vice versa.  I liked this a lot.  The meat was tender, but mine was saucier than the pic below.  I prefer it saucier!

1 tablespoon vegetable oil (I used EVOO)

2 pounds beef chuck roast, cut into 1/2-inch thick strips

salt and pepper to taste

1 tablespoon butter

1/2 medium onion, sliced or diced

8 ounces sliced mushrooms

2 cloves garlic, minced

1 1/2 tablespoons all-purpose flour

1/2 cup white wine

2 cups beef broth, divided (I used 2 1/2 because I wanted a saucier… sauce)

(1 T. Tomato Paste, my addition)

(Fresh Thyme from 2-3 sprigs, my addition.

3/4 cup creme fraiche

1 tablespoon fresh chopped chives

salt and pepper to taste

Season beef generously with salt and pepper. Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. (I wanted nicely browned beef, so I browned mine in 3 batches for less crowding and steaming of the beef) Remove meat from the pan and set aside. Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned.  Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated. (The butter and oil were absorbed by the mushrooms, so I added a little more butter, and melted it and used that to make my roux with the flour).  Stir in wine and 1 cup of stock (I added the tomato paste here), scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens. Return beef to the pan. Stir in remaining cup of stock (added the thyme here); bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes. Stir in creme fraiche. Stir in chives (I sprinkled on top only, because the kidlet v.2 wouldn’t have eaten it.  Still didn’t, but wanted best shot!). Season with salt and pepper to taste.

Kristen’s Linguine with White Clam Sauce

Kristen’s Linguine with White Clam Sauce

Kristen’s Linguine with White Clam Sauce

8oz. Linguini, cooked, drained and kept warm

2  6 1/2 oz. Can Minced Clams, drained, reserve juice for 1 can.

Light Cream

1/2 C. Onion, chopped

2 Cloves Garlic, minced

2 tsp. Butter

1/2 C. Flour

1/2 tsp. Oregano

1/4 tsp. each: Salt, Pepper

1/4 C. each: Parsley, White Wine, Parmesan Cheese

 

In medium saucepan, cook onion and garlic in butter until tender.  Stir in flour and spices.  Add cream to reserved juices to make 2 C.  Add this to saucepan all at once, and cook, stirring, until thick and bubbly.  Cook 1 minute and then stir in clams, parsley, and wine.  Heat through and serve over pasta.

Marinated Zucchini & Mozzarella

Marinated Zucchini & Mozzarella

Marinated Zucchini & Mozzarella

 

3 Zucchini, sliced quite thin in long ribbons

30 celingine mozzarella balls

1 T. Coriander seeds

1 mint bouquet

1 head Garlic

1 – 1 ½ C. Olive oil

 

Peel and wash the mint, dry it thoroughly. Wash the zucchini and cut them into thin ribbons with mandolin or a knife. Drain the mozzarella balls and wrap each one in a ribbon of zucchini. Store them in a single layer at the bottom of a large jar. Add a few garlic cloves, a few mint leaves and a few coriander seeds. Continue filling the jar. Pour oil at height and close the jar. Store in the refrigerator. To be consumed within 3 days.

Clam Dip with Bacon & Scallions

Clam Dip with Bacon & Scallions

Clam Dip with Bacon & Scallions

 

4 slices Bacon, cut into ¼” pieces

¾ C. Sour Cream

¾ C. Mayo

1 tsp. Lemon Juice

1 tsp. Worcestershire

1 6.5oz. cans minced Clams, drained

2 Scallions, sliced thin

Salt & Pepper

Cayenne Pepper

 

Cook bacon in 8 inch skillet over medium heat until crisp, 5-7 minutes. Transfer to paper towel lined plate. Whisk together sour cream, mayo, lemon juice, and Worcestershire in medium bowl. Stir in clams, scallions and bacon. Season with salt, pepper and cayenne to taste. Transfer dip to serving bowl, cover with plastic wrap and refrigerate until flavors are blended, at least 1 hour, and up to 2 days.

Sabrina’s Fruit Cobbler

Sabrina’s Fruit Cobbler

Sabrina’s Fruit Cobbler

2 to 3 cups of your favorite fruit (blackberries, peaches, blueberries, cherries (you can use fresh or frozen)

1 1/2 cups of sugar, divided

1 stick of sweet butter (NOT margarine)

juice of one lemon

2 cups self rising flour, sifted

2 cups heavy whipping cream

 

Mix the fruit, 3/4 cups of sugar, and the lemon juice in a bowl and set aside. Be sure to stir well! Melt the stick of butter in a deep casserole baking dish in the oven. Mix the flour and remaining sugar together and stir in the whipping cream. Pour the batter over the melted butter in the casserole dish and then pour the fruit mixture on top of the batter. DO NOT STIR after either step!  Bake your cobbler at 350 degrees until the cobbler rises to the top and is golden brown and firm to the touch.