Coq au Vin- My all time fave!

I cannot believe that I've never posted this recipe before. It was only when someone asked for it the other day that I realized it wasn't here yet.

At any rate, this is my signature dish. My personal favourite. I got it years ago, when I just started cooking, from Canadian Living Cooks on the food network. The link is here. I've added some comments to the instructions based on the dozens of times I've made it.

It is unique in that most coq au vin is made with red wine while this one is white wine. On a cold winter night there's not much that's better than this. It is elegant enough that you can serve it to guests but easy enough that you can make it for yourself.

I like to serve it with either roasted parisian potatoes or mashed potatoes.

Ingredients
Servings: 6
3-1/2 lb (1.75 kg) chicken pieces
2 onions
2 slices bacon, chopped
3 cloves garlic, minced
1 lb (500 g) mushrooms, quartered
3 carrots, cut in bite-size pieces
1 tsp (5 mL) each dried thyme and salt
1/2 tsp (2 mL) pepper
1/4 cup (50 mL) all-purpose flour
1-1/2 cups (375 mL) dry white wine
1 cup (250 mL) chicken stock
1 bay leaf
Chopped fresh parsley

Directions:

• Open the bottle of white wine, perhaps a French wine. Pour yourself a glass and have a good sip or two. Contemplate the setting this wine was made in just to get yourself in the mood. If the wine doesn't do the trick put on a baret and carry a baguette under your arm.
• Separate chicken legs at joint. If breasts are large, cut diagonally in half. Cut onions in half lengthwise; thinly slice crosswise.
• In Dutch oven, cook bacon over medium heat until crisp; using slotted spoon transfer to plate (taste the bacon to make sure it's delicious). Increase heat to medium-high; brown chicken, in batches if necessary, about 10 minutes. Add to plate.
• Add onions and garlic to pan; cook over medium heat, stirring, for 5 minutes, adding up to 2 tbsp (25 mL) of water if sticking to bottom.
• Add mushrooms, carrots, thyme, salt and pepper; cook, stirring often, for 10 minutes or until almost all liquid is evaporated.
• Stir in flour for 1 minute.
• Stir in wine(have a sip while you're at it), stock and bay leaf; bring to boil.
• Nestle chicken into vegetable mixture; sprinkle bacon over top. Reduce heat, cover and simmer for 20 minutes. Uncover and simmer for about 20 minutes or until juices run clear when chicken is pierced.
• Transfer chicken to platter; cover and keep warm. Discard bay leaf. Bring sauce and vegetables to boil; boil, stirring often, for 5 to 10 minutes or until reduced by half. Pour sauce and vegetables over chicken. Sprinkle with parsley.
• Have some more wine and share it with friends and family.

Cola Braised Pulled-Pork Carnitas

This is another Crock pot recipe that I got from the October issue of Canadian Family. The butter chicken went so well that I must try this one.


Ingredients
1 tbsp salt
1/2 tsp pepper
6 cloves garlic, minced
1 onion, chopped
2 cups cola (not diet), I've also heard of this being done with Root Beer
1/4 cups brown sugar
2 cinnamon sticks
1 tsp cumin
2 tsp chili powder
2 tsp dried oregano leaves
2 bay leaves
3 lbs boneless pork shoulder

Directions

• Add everything but the pork to the slow cooker. Stir to mix.
• Cut pork in half horizontally to lie flat. Season with salt and pepper. Transfer pork to slow cooker and set it to low for 8 hours or high for 5 hours.
• When done, carefully remove pork from cooker and keep warm.
• Separate the grease from the cooking liquid. Reduce liquid in a pot over high heat until thickened, about 10 minutes.
• Using two forks, pull the meat apart into shreds. Mix in some of the thickened cooking liquid until just moistened, then season with salt and pepper.
• Serve on warm soft tacos with salsa, avocado slices, chopped cilantro, and a squirt of lime juice.

Now, if you're going all out you might want to accompany this with some kicked up cole slaw and a Corona and have yourself a real fiesta.

Herbed Beef and Tomatoes

This is one of our favourite crock-pot (slow cooker) recipes, provided to us by our good friend Little Chris. It can also be done on the stove. We usually serve this with rice or mashed potatoes for a hearty fall or winter meal.

Ingredients:
1 medium onion thinly sliced
2 lb stewing beef
2 tbsp oil
1 cup beef broth
1 clove minced garlic
1 tsp Worcestershire sauce
1/2 tsp rosemary
1/2 tsp salt
1/8 tsp paprika
1/8 tsp pepper
2 tsp cold water
2 tsp soya sauce
3 tsp cornstarch
1 can plum tomatoes

Directions:
- separate onions into rings and place in an even layer on the bottom of the slow cooker.
- Trim fat from meat
- Brown meat in a skillet with hot oil
- Stir into slow cooker: broth, garlic, Worcestershire sauce, rosemary, salt, paprika, and pepper
- Cover and cook on low for 8 to 10 hours
- After 8-10 hours turn cooker to high setting
- Skim off fat
- Blend water and soya sauce into cornstarch, stir into slow cooker.
- Add tomatoes to the the slow cooker
- Cover and cook until bubbly (about 20 minutes)
- Enjoy with some rice or potatoes and a nice glass of red wine.

Kicked up Cole Slaw

I got this recipe from Guy's Big Bite on the food network. It's easy and really good. The horse radish and dijon adds some nice kick.

Ingredients:
Cabbage (I bought a bag of cole slaw mix from the grocery store)
3 tbsp Mayo (I used lite mayo to save some calories)
3/4 tbsp horseradish (I love horseradish- if you're not a big fan you can keep it to 1/2 a tbsp)
3/4 tbsp Dijon mustard
2 tbsp white vinegar
1 tbsp sugar
2 grated carrots
1 tsp salt
1 tsp pepper

Directions
Mix all the wet ingredients
Poor over the cabbage and carrots and mix well.
Enjoy!

Slow Cooker Indian Butter Chicken

Since it's the fall and I'm short on time the slow cooker is the solution. A bunch of people have been talking about it over the last few days. So I'll be adding a couple of my favourite slow cooker recipes over the next few days.

I found this recipe in the October issue of Canadian Family. I hope you enjoy it.

Ingredients:
2 tbsp butter
1 tbsp ground cumin
2-3 tbsp yellow or red curry paste
1/2 tbsp ground cardamom
1 tbsp fresh ginger, minced
3/4 cup coconut milk
8 skinless, bone-in chicken drumsticks and thighs (approx 3 lbs)

Directions
1. Melt butter and pour in slow cooker. Stir in all ingredients except chicken.
2. Season chicken with salt and pepper and add to slow cooker. Turn to coat.
3. Cook on high setting for two and a half hours or low for 5 hours.

I suggest serving it with some naan bread, rice and perhaps some roasted veggies.

Turkey Pot Pie

Turkey Pot Pie

I love Turkey and certainly don't think it should be reserved for Christmas and Easter. I don't know much about Turkey Pot Pie but threw this one together not too long ago and it isn't half bad. However, it is very easy. All the measures are approximate so throw in as much or as little as you like.

Ingredients
A bunch of cooked turkey (probably 2-3 cups but feel free to add more)
3/4 cup water (more if you're using condensed soup)
1 can Cream of mushroom soup
1 cup carrots diced
1 medium onion diced
1 cup celery diced
Feel free to throw in whichever other veggies you really like
1 ready made pie crust
A splash or two of white wine (if you can spare it)

Directions
Throw everything except the pie crust and water into your casserole dish. Stir to make sure everything is coated in the soup. If it doesn't seem to have enough liquid toss in some water or perhaps some nice white wine. Stir some more to make sure the liquid is evenly distributed. This would also be a good time to throw in some aromatics. Perhaps some thyme or rosemay would be nice. Don't forget to add salt & pepper. If you have left over gravy from cooking the turkey you could add some of that as well. Carefully place the pie crust on top and press the crust to the sides of the casserole dish. Be sure to vent the pie crust (poke some holes in it to let the hot air out). If you want to brush the crust with an egg wash please feel free to do so. If you want to mark if with S for Stu, knock yourself out. Bake the pie at 350 until the crust is cooked nicely and looks delicious.

Football Food superBOWL

The table is set! The division champions will chow down against each other in the Football Food superBOWL this Sunday afternoon. The winner of the Snack Division, with 50% of the votes, Chicken Wings beat Nachos & Salsa and Chip & Dip handily. Meanwhile in the Meat Division - Ribs beat out Pulled Pork to make it to the big meal.

So here's the matchup- What is your favourite Football food- Chicken Wings or Ribs? Tell your friends and be sure to vote.

Football Food Playoffs

Once and for all, here on Stu's Cooking Club, the debate will be settled- what is the ultimate gameday food? Much like the NFL Playoffs, we'll have eliminations leading up to the big day- February 1st- Superbowl Sunday.

Until Sunday Jan 25th you'll be able to vote in the division championships. At 4:30pm the winner of each division will be determined. The division winners will then do ultimate battle to determine what's in your superBOWL. You get to vote for your favourite in each division so unlike the Canadian federal election, you're actually encouraged to vote twice.

Snack Division
Chicken Wings
Potato skins
Chip & Dip
Nachos & Salsa

Meat Division
Burgers
Chili
Ribs
Pulled pork

Montreal Culinary Event Not to be Missed

Some of the best restaurants in the Old Port will be offering Prix Fixe menus at drastically reduced prices from January 12-31. I took advantage of Happening Gourmand last year and tried Méchant Boeuf for the first time. It was great. I've already reserved two restaurants for this year. Check out the press release below.

Second Annual Happening Gourmand Features $17, $22 or $27
Prix-Fixe Menus at Eight Old Montreal Restaurants

MONTREAL, QC, January 7, 2009 – Back by popular demand, the second
annual Happening Gourmand will run January 12 to 31, 2009. Inspired by
New York’s famed Restaurant Week, Happening Gourmand offers restaurant goers the chance to enjoy $17, $22 or $27 prix-fixe dinners at eight diverse
establishments throughout Old Montreal. Additional details and restaurant
menus are available at www.happeninggourmand.com.

“Response to the first Happening Gourmand was so overwhelming, we
decided to extend the second edition by an extra week,” said Dimitri
Antonopoulos, Vice President of Marketing, Hotels and Restaurant
Development for the Antonopoulos Group. “And as guests save more than 40
per cent off the bill, now is the perfect time to explore some of Old Montreal’s
exceptional trendy and fine dining options.”

For three weeks in January, diners may take advantage of $17 dinner menus
at Galianos, Narcisse Bistro + Bar à vin, and Suite 701; $22 menus at
Méchant Boeuf Bar & Brasserie, Modavie Restaurant Wine Bar and the
Restaurant du Vieux-Port Steakhouse; and $27 menus at Aix Cuisine du
Terroir and Verses Restaurant.

The tempting three-course menus will showcase the specialties of each
restaurant—from Roasted Quebec Duck Breast or Beef Bavette with Bordelais
Sauce to Striped Bass with Lemon Sauce or Deer Spare Rib with Barley
Risotto. Menus will feature a choice of at least two entrées, three main
courses and two desserts. Beverages, taxes and gratuities are extra.

Reservations are strongly recommended. Paid parking is accessible near all
participating restaurants, with valet parking available at Aix Cuisine du
Terroir, Méchant Boeuf, Narcisse, the Restaurant du Vieux-Port Steakhouse,
Suite 701 and Verses upon request. For additional restaurant contact details
or menus, please visit www.happeninggourmand.com.

Gluten-Free Pizza

I have a few friends that are allergic to gluten and so had to post when I saw this recipe on another blog. It seems like you need a lot of special ingredients but I know my gluten-averse friends would probably do just about anything to get some good pizza right about now. Here's the link but if ever it doesn't work the details are below.


INGREDIENTS

For tomato sauce

• 1 (15-ounce) can crushed tomatoes with added purée
• 4 1/2 teaspoons extra-virgin olive oil
• 1/2 teaspoon sugar
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon dried oregano

For pizza crust

• 3/4 cup tapioca flour
• 1/2 cup white rice flour*
• 1/3 cup chickpea flour
• 1/3 cup sorghum flour
• 1 teaspoon xanthum gum
• 1 teaspoon fine sea salt
• 1/2 cup whole milk
• 2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package
• 2 teaspoons sugar
• 2 large egg whites, lightly beaten
• 3 tablespoons plus 1 teaspoon extra-virgin olive oil

For topping (of course you can do what you want here. Please be creative.- Stu)

• 4 teaspoons extra-virgin olive oil
• 8 ounces fresh mozzarella, coarsely grated (about 1 1/2 cups)
• 1/4 ounce Parmigiano-Reggiano, finely grated (about 1 tablespoon)
• 4 large fresh basil leaves, roughly torn

*Be sure to use white rice flour; brown will result in gritty pizza dough.

Special equipment:

• Special equipment: pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper

Preparation

Make tomato sauce
In a 4-quart nonreactive saucepan over very low heat, stir together tomatoes and oil. Bring to simmer, cover partially, and continue simmering, stirring occasionally, until sauce is reduced to 1 cup, 20 to 25 minutes. Stir in sugar, salt, and oregano, cover. Keep warm or refrigerate, covered, up to 5 days.

Make pizza crust
In bowl of electric mixer, whisk together tapioca flour, white rice flour, chickpea flour, sorghum flour, xanthum gum, and salt.

In small saucepan over moderate heat, stir together milk and 1/4 cup water and heat until warm but not hot to the touch, about 1 minute (the mixture should register between 105°F and 115° F on candy thermometer). Stir in yeast and sugar. Add milk–yeast mixture, egg whites, and 2 tablespoons oil to dry ingredients and, using paddle attachment, beat at medium speed, scraping bowl occasionally, until dough is very smooth and very thick, about 5 minutes.

Remove racks from oven, set pizza stone or heavy upturned baking sheet on bottom of oven, and preheat to 400°F. (Preheat at least 45 minutes if using pizza stone or 20 minutes if using baking sheet.) (My pizza stone stays on the racks and requires that you don't preheat the oven- Stu)

Have ready two 12-inch squares parchment paper. Scrape half of dough onto each square and form each half into a ball. Coat each ball with 2 teaspoons oil, then use oiled fingertips to pat and stretch each ball into 9-inch-diameter round, 1/4 inch thick, with a 1/2-inch-thick border. Loosely cover rounds with plastic wrap and let rise in warm draft-free place until each pizza is about 10 inches in diameter, about 20 minutes.

Using baking peel, transfer 1 crust with parchment to preheated pizza stone and bake until top is puffed and firm and underside is crisp, 5 to 10 minutes. Using baking peel and discarding parchment paper, transfer baked crust to rack to cool. Bake second crust in same manner. (Baked crusts can be made ahead and frozen, wrapped in plastic wrap, up to 1 month. Thaw in 350°F oven until hot, 4 to 5 minutes, before topping and broiling.)

Top and broil pizzas
Preheat broiler. Transfer baked crusts to 2 large baking sheets. Brush 1 teaspoon olive oil over each crust. Spread each with sauce, leaving 1/2-inch border bare, then sprinkle each with mozzarella and Parmigiano-Reggiano. Drizzle remaining 2 teaspoons olive oil over pizzas.

Broil pizzas about 4 inches from heat, rotating as needed for even browning, until cheese is bubbling and browned in places and crust is golden brown, 4 to 8 minutes. Scatter with basil, slice, and serve immediately.(Enjoy gluten-free pizza heaven!- Stu)