Coq Au Vin

Coq au vin (/ˌkoʊk oʊ ˈvæn/; French pronunciation: ​[kɔk o vɛ̃], "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used,^[1] though many regions of France make variants using local varietals, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), coq au Champagne, etc.

Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century;^[2] it is generally accepted that it existed as a rustic dish long before that.^[1] A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook.^[3]

Julia Child featured coq au vin in her breakthrough 1961 cookbook Mastering the Art of French Cooking,^[4] and she frequently prepared it on the PBScooking show The French Chef. This exposure helped to increase the visibility and popularity of the dish in the United States, and coq au vin was seen as one of Child's signature dishes.^[5]

~wikipedia~

This is another dish that I have been making for years, from The Chicken and The Egg Cookbook.

This recipe came from a youtube.com site that Jim found.  I've been making this version lately... 

Scott Rea Project:

Coq Au Vin

4 Drumsticks, 4 thighs

12 Shallots

1 lb Mushrooms

1 Tbs flour

2 cloves garlic, chopped

Bacon, extra thick, 1/4 lb.

Pinot Noir, 1 bottle

Brandy, to flambe

Oil

Butter - 1/8 of a lb.

1 Tablespoon Sugar

Salt 

Pepper

Heat oil and butter in braiser.  Salt and Pepper the chicken on both sides.  Fry quickly to get some color. Do in two batches.  Drain.

Put shallots and bacon in pan until bacon is crispy.

 Add chicken.  Turn up heat.  Add brandy.  Flambe.  Wait till flames go down and pour in the bottle of wine,  until it is almost covered.  Put in garlic.  Salt and Pepper.  Bring up to a boil.  Sprinkle a Tablespoon of sugar (I put in a teaspoon instead). 

Cover and put in 325 oven for 1-2 hours.  Sautee mushrooms in butter in separate pan.  Add to Coq Au Vin.  Cook 20-30 more minutes. 

 Mix butter with flour.  drop in tiny bits into the broth, stirring constantly until thickened. 

Motorhome Fire Safety and Prevention

[I will link this post to the right "side-bar" of this Blog, for future reference., Sheila]

FMCA: Enhancing the Motorhome Lifestyle

Published on Feb 9, 2017

Gary Bunzer, the RV Doctor, discusses fire prevention tips for motorhome owners, the various types of fire extinguishers, and the types/classes of fires. This is a must-see video for the entire RVing family to reduce the chance of a fire in a motorhome.

https://youtu.be/KI0iX7PviOw

Brownies Cockaigne

From The Joys of Cooking
Rombauer, Irma von Starkloff
Becker, Marion Rombauer


I used to make these often when the kids were growing up.  I just gave 1/3 of the brownies away to some neighbors/friends.
I have to say it is important to follow all directions (making sure the eggs are light in color, and foamy in texture, sifting the flour, folding in the chocolate, and flour with a "few swift strokes".  Also, use an electric mixer because it takes a while to get those eggs light in color and foamy.  The less you mix it once you add the flour, the lighter the brownie.
The picture isn't much, until you start to see the details.  A paper thin crunchy upper crust, a combination of cake-like and chewy, moist, these brownies have it all.  

Here's the recipe:

"Almost everyone wants to make this classic American confection.  Brownies may vary greatly in richness and contain anywhere from 1 1/2 cups of butter and 5 ounces of chocolate to 2 tablespoons of butter and 2 ounces of chocolate for every cup of flour.  If you want them chewy and moist, use a 9 x 13-inch pan; if cakey, a 9 x 9-inch pan.  We love the following:

Preheat oven to 350
Melt in a double boiler:
  1/2 cup butter
  4 oz. unsweetened chocolate

>>Cool this mixture.  If you don't, your brownies will be heavy and dry.
Beat until light in color and foamy in texture:
  4  eggs at 70 degrees
  1/4 teaspoon salt

Add gradually and continue beating until well creamed:
  2 cups sugar
  1 teaspoon vanilla

With a few swift strokes, combine the cooled chocolate mixture and the eggs and sugar.
>>Even if you normally use an electric mixer, do this manually.  Before the mixture becomes uniformly colored, fold in, again by hand:
  1 cup sifted all-purpose flour

And before the flour is uniformly colored, stir in gently:
  1 cup pecan meats

Bake in a greased 9 x 13-inch pan about 25 minutes.  Cut when cool, as interiors are still moist when fresh from the oven.

Ham and Swiss Casserole

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This is from the book "Taste Of Home~Volume 2~Casseroles"

This recipe was very tasty and I can make it while we are "on the road" very easily.

1 package (8 ounces) egg noodles, cooked and drained
2 cups cubed fully cooked ham (I used a ham steak)
2 cups (8 ounces) shredded Swiss cheese
1 can (10 3/4 ounces) condensed cream of celery soup
1 cup (8 ounces) sour cream
1/2 cup chopped green pepper
1/2 cup chopped onion

In a greased 13x9 baking dish, layer half of the egg noodles, ham and cheese.

In a large bowl, combine the soup, sour cream, green pepper and onion, spread half over the top.  Repeat layers.  Bake uncovered, at 350, for 40-45 minutes or until heated through.

Zuppa Alla Paesana (Lentil Soup)

I found myself some info on the name of this recipe, Zuppa means Soup.

Any time you see Italian dishes described as alla contadina, alla paesana, alla campagnola………do we really know what is meant by these terms?

These all translate as of the peasantry – peasant style –  and as those who live on the land would cook these dishes. They imply to be dishes that are healthy, nourishing, unsophisticated, hearty, country-style and as cooked at home.

This recipe came from a cookbook called The Chicken and the Egg Cookbook.  It has been my go to cookbook for the last 37 years.  I used it constantly the first 10 years.  I was so happy to see that you can still purchase it.  At Amazon, I see they have a "used" one (1981 copyright) for $0.01 plus $3.98 for shipping....and they have a new on for $76.18!!.  Funny.  I am on my second one, as I used up my first one to the point where it was falling apart.  But I replaced it a good 12 years ago now, with a used one.    

I changed up the recipe a bit, my changes are in blue font

1 pound of dry lentils, rinsed, soaked in water for 5 hours, drained, then cooked covered, in salted water at a simmer for 45 minutes, or until tender.  (I just simmered my lentils with the cover vented, in my homemade chicken broth (1 1/2 qts.) for 20 minutes, no soaking at all.  I only put in 3/4 lb. of lentils, as I thought 1 lb. was too many.).

1 Tbs. olive oil
1 Tbs. butter
8 anchovy fillets, drained and mashed
2 celery ribs (with leaves) scraped & chopped
1 clove garlic, minced
1 Tbs. chopped broadleaf parsley
4 tomatoes, seeded and diced
1 1/2 quarts of chicken broth
2 cups of water (I only added 1 cup)
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup small pasta shells, cooked, al dente and drained (next time I'll cook up 3/4 cup instead)
1 cup grated Asiago or Parmesan cheese

In a large pot, over medium heat, heat the olive & butter.  Stir in the anchovies, celery, garlic and parsley.  Cook for 4 minutes, or until celery is soft.  Add the tomatoes, broth, water, salt & pepper.  Bring to a boil, lower heat and simmer, uncovered for 25 minutes.  Add the lentils and simmer for 10 minutes.  Stir in the pasta.  Serve in heated bowls and pass the grated cheese.

(so I cooked my lentils in my homemade chicken broth.  Sauteed the anchovies, celery, garlic and parsley and put it into the broth when the lentils were cooked thru, then added tomatoes, water, salt & pepper.  Added the cooked pasta.)

For the Chicken Stock, I had collected 4 small Chicken carcasses, and I had about 4 neck bones in a separate bag, that had not been cooked)
The recipe I followed is from Cook's Illustrated

MAKES ABOUT 3 QUARTS

This stock is great to use in our recipe for Matzo Ball Soup (see related content) or in any of our recipes calling for chicken broth. You can freeze chicken carcasses one at a time until you have the 2 1/2 pounds needed for this recipe; three to four rotisserie chicken carcasses or one 6-pound roaster carcass will weigh about 2 1/2 pounds. This recipe was developed using bones from cooked chicken.

INGREDIENTS

• 3quarts water
• 2 1/2pounds roasted chicken bones
• 1onion, chopped
• 2carrots, peeled and cut into 1-inch chunks
• 2celery ribs, chopped
• 1teaspoon black peppercorns
• 1teaspoon salt
• 1bay leaf

INSTRUCTIONS

 

1. 1. Place all ingredients in slow cooker. Cover and cook on high for 8 to 10 hours.

   2. Let stock cool slightly, then strain through fine-mesh strainer set over large bowl. Use immediately or let cool completely, then refrigerate until cold. (When cold, surface fat will solidify and can be easily removed with spoon.) Stock will keep, refrigerated, for up to 5 days, or frozen for up to 2 months.

Chicken Vesuvio, Chicago Style

Jim cooked dinner tonight.  A meal fit for a King & Queen and so easy!
The website can be found here

Chicken Vesuvio

1 Whole chicken, cut into pieces

Russet Potatoes (4) or Red (6)

White Wine   1 1/2 C  Pinot Grigio

Chicken Stock  1 1/2 C

Garlic Cloves  10

Dried Oregano

Granulated Garlic

Frozen Peas

Season chicken on both sides with salt pepper, dried oregano, thyme, sage, red pepper flakes,  granulated garlic. 

In a large heavy skillet & coat with olive oil, season  potato wedges with oregano, granulated garlic, salt, pepper & red pepper flakes before and after browning.   Brown potato wedge's and chicken pieces till nicely browned then remove and place in a roasting pan.

Put garlic in pan and fry until golden.  Put in roasting pan.

Deglaze pan with the wine, and boil for a few minutes.  Add the chicken broth,  & potatoes.  Bake at 375 for an hour.   Do not cover.  Put in frozen peas.  Cook another 15 or until chicken is done.

7 Layer Dip and Jim's Special BBQ Rib's

We are heading over to some friends' for Superbowl Sunday.  I made my 7 layer dip and Jim made his wonderful Ribs on the BBQ.  We are going to be eating their wonderful "Italian Beef" along with what we bring.  It's gonna be a great night!  You could cut this recipe in half and make it in an 8x8 dish....which is probably what I should have done for just the four of us.  Oh well...too late now!!

7 Layer Dip

7 Layer Dip

1 1/2 lbs. ground beef

1 (16 oz) can refried beans

4 cups shredded Mexican-style cheese, divided

1 (8 oz) container soup cream

1 cup guacamole

1 cup salsa

1 (6 oz) can black olives, chopped

1/2 cup chopped tomatoes

1/2 cup chopped green onions

In a large skilled brown ground beef.  Set aside to drain and cool to room temperature.

Spread the beans on to the bottom of a 9x13 serving tray that is about 1 1/2 inches deep.  Sprinkle 2 cups of shredded cheese on top of beans.

Sprinkle beef on top of cheese.  Spread sour cream on top of beef.

Spread guacamole on top of sour cream.  Pour salsa over guacamole and spread evenly.

Sprinkle remaining shredded cheese.  Sprinkle black olives, tomatoes and green onions on top.

Serve immediately or refrigerate it overnight and serve cold.  It tastes better at room temperature.

Best Guacamole

2 avocados

1/2 lemon, juiced

2 Tbs. chopped onion

1/2 tsp. salt

2 Tbs. olive oil

Cut the avocados into halves.  Remove the seeds and scoop out the pulp into a small bowl.

Use a fork to mash the avocado.  Stir in lemon juice, onion, salt and olive oil.  Cover the bowl and refrigerate for 1 hour serving.

For Jim's great Ribs, it is from Weber's Cookbook.  I have found the recipe on the Web.  You will need to scroll down to see the recipe.  It is about half way down the website, and is called:  "Slow Good Baby Back Ribs With Soo-Wee Sauce' 

http://www.postandcourier.com/food/cooking-cheaper-cuts-of-meat-can-be-kind-to-budget/article_d24d56b9-3443-5f2e-b8b5-ce934b2207a2.html