Coq au Vin Recipe

Coq au Vin Recipe

Coq au Vin is a classic French dish of chicken cooked in red wine, a surprisingly easy way to make delectable chicken. I consulted recipes from several sources to make this one. One tip in particular from Julia Child is to blanch the bacon slices first. We didn’t do this the first time we made it and the result was almost too salty. So, next time we blanched the bacon. It removes some of the saltiness from the bacon before you cook with it.

Coq au Vin Recipe

INGREDIENTS

• 1/2 lb bacon slices
• 20 pearl onions, peeled, or 1 large yellow onion, sliced
• 3 lbs chicken thighs and legs, excess fat trimmed, skin ON
• 6 garlic cloves, peeled
• Salt and pepper to taste
• 2 cups chicken stock
• 2 cups red wine (pinot noir, burgundy, or zinfandel)
• 2 bay leaves
• Several fresh thyme sprigs
• Several fresh parsley sprigs
• 1/2 lb button mushrooms, trimmed and roughly chopped
• 2 Tbsp butter
• Chopped fresh parsley for garnish

METHOD

1 Blanch the bacon to remove some of its saltiness. Drop the bacon into a saucepan of cold water, covered by a couple of inches. Bring to a boil, simmer for 5 minutes, drain. Rinse in cold water, pat dry with paper towels. Cut the bacon into 1 inch by 1/4 inch pieces.

2 Brown bacon on medium high heat in a dutch oven big enough to hold the chicken, about 10 minutes. Remove the cooked bacon, set aside. Keep the bacon fat in the pan. Working in batches if necessary, add onions and chicken, skin side down. Brown the chicken well, on all sides, about 10 minutes. Halfway through the browning, add the garlic and sprinkle the chicken with salt and pepper. (Note: it is best to add salt while cooking, not just at the very end. It brings out the flavor of the chicken.)

3 Spoon off any excess fat. Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through. Remove chicken and onions to a separate platter. Remove the bay leaves, herb sprigs, garlic, and discard.

4 Add mushrooms to the remaining liquid and turn the heat to high. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Adjust seasoning. Garnish with parsley and serve.

Serves 6. Serve with potatoes or over egg noodles. Peas make a good side for this dish.

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Chicken and Cheese Salad A Continental Recipe

Chicken and Cheese Salad A Continental Recipe

Ingredients

• 350 gm boneless chicken breast - cooked
  
  1 cup cheese - cubed
                                               
  1/4 tsp powdered black pepper
  
  1 tsp salt
  
  1/2 cup mayonnaise sauce
  
  
  For garnishing:
  
  Celery or parsley- chopped
  
  Lettuce or cabbage leaves for decoration and plating
•        

Method

                        Cut chicken into cubes.

                        Mix together chicken, cheese, salt and pepper.

                        Add enough mayonnaise and mix well.

                        Garnish, chill and serve.
• 
  

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Delicious and Presentable Scotch Eggs Recipe

Delicious and Presentable Scotch Eggs Recipe

A hard-boiled egg encased in sausage and bread crumbs and then deep-fried may seem like a product of modern pub culture, but the Scotch egg was invented by London department store Fortnum & Mason in 1738. This recipe comes from kitchen assistant Lucy-Ruth Hathaway, who hails from London, England.

SERVES 6

INGREDIENTS

6 whole eggs in their shells, plus 1, lightly beaten
1 lb. ground pork sausage
1 tbsp. Worcestershire sauce 
1 tbsp. English mustard
2 tsp. cornstarch
¼ tsp. ground mace
2 leaves sage, finely chopped
2 sprigs thyme, finely chopped
Kosher salt and freshly ground black pepper
Canola oil, for frying
¼ cup milk
½ cup flour
2 cups panko bread crumbs

INSTRUCTIONS

1. Place 6 eggs in a 2-qt. saucepan and cover by 1" with cold water. Place over high heat and bring to boil; cover, remove from heat, and let sit for 6 minutes. Drain eggs, and transfer to a bowl of ice water; let sit for 5 minutes. Drain eggs, and peel and discard shells; set aside.

2. Combine sausage, Worcestershire, mustard, cornstarch, mace, sage, and thyme in a bowl; season with salt and pepper and mix until evenly combined. Divide mixture into 6 equal portions, and form each portion around each cooked egg to cover completely. Place on a plate and refrigerate for 30 minutes.

3. Pour oil to a depth of 2" in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350°. Combine remaining beaten egg with milk in a bowl, and place flour and bread crumbs in separate bowls. Working in batches, coat each meat-covered egg in flour, shaking off excess, and then dip in milk mixture to coat. Dredge in bread crumbs, and then fry until golden brown and meat is cooked through, about 7 minutes. Transfer to paper towels to drain briefly, and let cool for 10 minutes before serving.

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Spicy tiffin eggs Recipe

Spicy tiffin eggs Recipe

Ingredients

• 7 large eggs
• 2 tbsp olive oil
• 1 onion, chopped
• 250g grated carrots
• 2 heaped tbsp Korma paste
• 200g granary bread crumbs
• 85g roasted cashews, finely chopped

Method

1. Put 6 of the eggs in a pan of cold water and bring to the boil. Boil for 5 mins, then cool quickly in cold water. Carefully shell. It's important to always use the egg size stated in the recipe.
2. While the eggs are cooling, heat the oil, fry the onion for 5 mins, then add the carrot and cook for 10 mins more until soft. Stir in the curry paste and fry for a few mins more. Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.
3. Divide the mixture into 6 and flatten with your hands (if the mixture you’re using to coat the eggs in is a little sticky and clinging to your hands rather than the egg, wet your hands a little, or rub with a drop of sunflower oil), then use to wrap round each egg – the mixture will seal well as you press it together. Roll in the cashews and chill until ready to cook. Rolling peeled eggs in a dusting of flour can help your coating mixture to stick if you’re having trouble. The prepared eggs can be kept in the fridge overnight.
4. Heat oven to 190C/fan 170C/gas 5, then bake the eggs for 15-20 mins. Cool for 5 mins, then carefully cut in half using a very sharp knife. Serve with a bowl of mango chutney and a salad to make a main meal.

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Italian Pasta Bolognese : Italian Recipes

Italian Pasta Bolognese : Italian Recipes

Italian Pasta Bolognese

1/4 cup extra-virgin olive oil
1 medium onion, finely diced
1 medium carrot, finely diced
1 medium celery rib, finely diced
2 ounces thickly sliced pancetta, finely diced
1/2 pound ground beef
1/2 pound ground veal
1/4 pound ground pork
2 large garlic cloves, chopped
3/4 cup dry white wine
One 28-ounce can peeled Italian tomatoes—seeded and finely chopped, juices reserved
1 cup chicken stock or canned low-sodium broth
1/2 teaspoon dried thyme
1 bay leaf
Salt and freshly ground pepper
1/4 cup heavy cream
2 pounds penne rigate
Freshly grated Parmesan, for serving




 





Heat 1 tablespoon of the olive oil in a large, heavy saucepan until shimmering. Add the onion, carrot, celery and pancetta and cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned, about 8 minutes. Scrape the vegetable mixture into a large bowl.
Add the remaining 3 tablespoons of olive oil to the saucepan and heat until just shimmering. Add the beef, veal and pork and cook over moderately high heat until just barely pink, about 5 minutes. Return the vegetable mixture to the saucepan. Add the garlic and cook over high heat until fragrant, about 1 minute. Add the wine and cook, stirring occasionally, until almost evaporated, about 8 minutes. Stir in the tomatoes and their juices, the chicken stock, thyme and bay leaf. Season with a generous pinch of salt and pepper and bring to a boil over high heat. Cover partially and cook over moderately low heat for 1 hour. Discard the bay leaf. Stir in the heavy cream and cook the sauce just until heated through.
In a large pot of boiling salted water, cook the pasta until al dente. Drain well, return to the pot and toss with the sauce. Serve the pasta in deep bowls and pass the Parmesan at the table.


MAKE AHEAD The sauce can be refrigerated for up to 3 days and frozen up to 1 month.

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Prawns Recipe with Indian flavours

 Prawns Recipe with Indian flavors

Prawns – a popular seas food. In America we eat very bland sea food recipes in the restaurant.But I prepare this recipe at home whenever I want some TA DA with prawns:) Lets start this simple straightforward recipe with few spices but with incredible taste.

De-veined prawns or shrimp
1 tbsp Salt
1/2 tbsp Red Pepper
1/4 tbsp Turmeric powder
2 tbsp lemon juice
2 tbsp Rice flour or corn flour
2 tbsp ginger garlic paste
1 tbsp cumin powder

Marinate the prawns in salt, red pepper, cumin powder , turmeric powder , ginger garlic paste ,lemon juice ,Rice flour and oil.Keep this mixture refrigerated for an hour.

Heat Oil in a pan and saute the prawn in this oil.Keep this prawn separated from each other.I always advise not to over cook high protein dishes otherwise it will be hard.

Toss all the prawn to other side if one side is cooked.

Close the pan with lid and let it cook for sometime

Garnish with coriander leaves.

Once cooked you can serve it hot as a appetizers or main dish .

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SPICY SWEET-AND-SOUR GRILLED CHICKEN

INGREDIENTS:

FOR THE SAUCE:

• 1 cup water
• 1/4 cup plus 2 tablespoons tomato paste (from a 6-ounce can)
• 1 cup soy sauce
• 1 cup distilled white vinegar
• 3/4 cup sugar
• 3/4 cup minced onion (about 1 medium)
• 1/3 cup minced serrano or jalapeño chiles with seeds
• 1/4 cup minced garlic (about 9 large cloves)

FOR THE CHICKEN:

• 6 large chicken drumsticks (about 1 1/2 pounds)
• 6 large chicken thighs (about 2 pounds), trimmed of any excess fat and skin
• Lime wedges for serving

EQUIPMENT:

• Instant-read thermometer

INSTRUCTIONS:

• Stir together water and tomato paste in a 2 1/2- to 3-quart heavy saucepan until smooth, then stir in remaining sauce ingredients. Bring mixture to a boil, stirring, then reduce heat and briskly simmer, stirring occasionally, until sauce is reduced to 2 1/4 cups, 50 to 60 minutes. Stir frequently toward end of cooking to prevent sticking. Reserve 1 cup sauce for serving.
• Prepare grill for indirect-heat grilling over medium-hot charcoal (medium-high heat for gas grills; see Grilling Procedure below).
• Pat chicken dry (do not season with salt and pepper). Lightly oil grill rack and place chicken, skin side down, on area with no coals underneath (over turned-off burner if using gas). Grill, covered, turning once, until chicken registers 165°F, 22 to 25 minutes. (Chicken may appear pale; no cause for worry.)
• Brush generously all over with some of sauce, then move chicken directly over coals (turned-on burners if using gas). Grill chicken, covered, turning and moving to area with no coals or heat underneath if flare-ups occur, until browned, 3 to 5 minutes more. (Add more charcoal during grilling if necessary to maintain heat.)
• Serve chicken with reserved sauce.

COOKS' NOTE:

• Sauce can be made 3 days ahead and kept refrigerated once cooled. Reheat before using.

INDIRECT HEAT GRILLING PROCEDURE

CHARCOAL GRILLING INSTRUCTIONS:

• Open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along two opposite sides of bottom rack, leaving a space free of charcoal in middle of rack equal to the size of the food to be grilled.
• When lit charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. How long you can hold your hand 5 inches above the grill rack directly over the coals determines the heat of your grill, as follows:
  

  • Hot: 1 to 2 seconds
  • Medium Hot: 3 to 4 seconds
  • Low: 5 to 6 seconds

GAS GRILLING INSTRUCTIONS:

• Preheat all burners on high covered, 10 minutes, then adjust heat according to recipe. Turn off one burner (the middle one, if there are three).

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Taiwanese Three Cup Chicken

Taiwanese Three Cup Chicken

This dish is called three cups because it is traditionally made with equal proportions of three main ingredients: soy sauce, sesame oil and rice wine.  It is a one pot dish that is flavourful and very easy to make.  Although the authentic version has thai basil in it, I have also made this dish without it and it still tastes great.

Three Cup Chicken Recipe

6 to 8 chicken drumsticks (Note: You could also any chicken parts that you like: wings, half or whole chicken cut into chunks, or the most popular – boneless skinless chicken breast or thighs cut into pieces.)

1/3 cup toasted sesame oil

1/3 cup shaoxing wine

1/6 cup soy sauce

1/6 cup dark soy sauce (or substitute with soy sauce)

1/4 cup water (Note: Omit this if using boneless chicken meat)

3 tablespoons Chinese rock sugar, chopped roughly (or substitute with white granulated sugar) – Note: Be careful handling the rock sugar as it can have sharp edges when cut

6 cloves garlic, roughly minced

3 slices of ginger cut into thin strips

1 to 2 small red chillies (or to taste), deseeded and sliced thinly (optional)

1 cup very loosely packed fresh thai basil (or substitute with green onions, green parts only cut into 2 inch pieces)

Heat a heavy bottomed pot or a large clay pot over medium high heat.  Add the sesame oil.  When the oil is hot, add the ginger, garlic, and red chillies if using, and saute for 30 seconds to 1 minute.  Then add the chicken drumsticks and the shaoxing wine, soy sauce, dark soy sauce, rock sugar, and water (omit water if using boneless chicken).  Cover the pot with a lid and bring the sauce to a boil.  Lower the heat to maintain a simmer while uncovered.  (If using boneless chicken, simmer covered.)  Mixing the chicken occasionally (to make sure that all of the pieces are covered in sauce and cooked evenly), cook for 15 to 25 minutes until the chicken drumsticks are just cooked through. (If using boneless chicken meat, cook for about 6 to 8 minutes.) About 3 to 5 minutes before the end of your cook time, add the thai basil and stir to combine.  Do not overcook the chicken.  Remove the pot from heat and serve hot with rice.

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Slider Images

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Summer Vegetables with a Green Herb Sauce

Summer Vegetables with a Green Herb Sauce

Ingredients

Vegetable Braise

• 2 tablespoon(s) extra-virgin olive oil
• 2 bay leaves
• 6 small onions, halved, or 2 large onions, cut into 2-inch pieces
• 7 clove(s) (large) garlic, peeled and halved
• 3 sprig(s) fresh thyme
• 6 fresh sage leaves
• 12 small (or 3 large) carrots, peeled and cut into 3-inch lengths
• 12 ounce(s) (small) new potatoes, scrubbed and cut into 1 1/2-inch wedges
• 8 ounce(s) yellow wax beans or a mixture of beans, trimmed and cut in half
• 5 medium tomatoes, peeled (see Tip), seeded and quartered, juice reserved
• 1 large yellow or orange bell pepper, cut into strips
• 1 pound(s) summer squash, cut into 2-inch pieces
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper

Green Herb Sauce

• 1/3 cup(s) packed fresh basil leaves
• 1/3 cup(s) flat-leaf parsley leaves
• 2 tablespoon(s) fresh marjoram leaves
• 1 clove(s) (small) garlic
• 3 tablespoon(s) extra-virgin olive oil
• 2 tablespoon(s) capers, rinsed
• 3 tablespoon(s) water, or more if necessary
• 1 pinch(s) salt

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Directions

1. To prepare vegetable braise: Heat oil and bay leaves in a large Dutch oven over medium-low heat until fragrant, about 1 minute. Stir in onions, garlic, thyme, and sage; cover and cook, without stirring, 3 minutes. Layer carrots, potatoes, beans, tomatoes, bell pepper and squash on top without stirring. Season with salt and pepper, and pour the reserved tomato juice over the vegetables. Cover and cook until the vegetables are tender and juicy, 40 to 60 minutes. After 30 minutes, if the pot seems dry, add a few tablespoons water.
2. ,To prepare green herb sauce: Purée basil, parsley, marjoram, garlic, and oil in a food processor or blender. With the motor running, add water and process until the sauce is smooth and creamy. Transfer the sauce to a bowl, stir in capers and season with salt.
3. Remove the bay leaves and thyme sprigs from the vegetables. Serve drizzled with the green herb sauce.
   
   Exchanges: 4 vegetable, 2 1/2 fat Carbohydrate Servings: 2 Nutrition Bonus: Vitamin C (178% daily value), Vitamin A (151% dv), Potassium (32% dv), Folate (24% dv), Magnesium (17% dv).

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Tips & Techniques

Tip: Make a small X in the bottom of each tomato and plunge into boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X.

Nutritional Information
(per serving)

Calories	250
Total Fat	13g
Saturated Fat	2g
Cholesterol	--
Sodium	352mg
Total Carbohydrate	32g
Dietary Fiber	7g
Sugars	--
Protein	6g
Calcium	--

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