Stewed hens in a potGeorgeanne Brennan, Special to The Chronicle
Sunday, October 4, 2009
Poulet a la Crème
Serves 4 to 6
This dish is decadently rich and redolent of farmhouse cooking from the north of France, where cows feed on the abundant green grass, and milk and cream are plentiful. Granted, this is not a dish for once a week, but a few times a year it makes for a very special chicken in a pot. Serve this with mashed potatoes and fresh, crusty bread.
•1 chicken, about 3 pounds, cut into serving pieces
•1/2 teaspoon kosher or sea salt
•1/2 teaspoon freshly ground black pepper
•1/4 teaspoon cayenne pepper
•7 tablespoons butter
•1 1/2 cups heavy cream
•2 tablespoons flour
•-- Kosher salt and freshly ground pepper to taste
•2 tablespoons minced tarragon (optional)
Instructions: Season the chicken with the salt, pepper and cayenne. Melt 5 tablespoons of the butter in a saute pan or deep skillet over medium-high heat. When the butter foams, add the chicken pieces and saute until golden, about 10 minutes, turning often.
When chicken is golden, reduce the heat to low, cover the pan and cook until the chicken is tender and the juices of the thighs run clear when pierced with the tines of a fork, about 45 minutes.
Remove the chicken to a warmed platter and cover lightly with foil. Increase the heat to high, pour in 1/2 cup cream, and bring to a hard simmer, scraping up any food bits clinging to the bottom. After juices have thickened slightly, remove from heat and set aside.
Whisk together the remaining 2 tablespoons butter and the flour in a saucepan over medium heat, and cook slowly, stirring, until well blended and there is no taste of flour, about 1 minute. Pour in the remaining cup of cream and bring to a simmer. Pour the juices from the frying pan into the saucepan, and bring to a simmer again. Taste for salt and pepper and adjust as necessary.
To serve, pour the sauce over the chicken and sprinkle with tarragon, if desired.
Per serving: 526 calories, 25 g protein, 4 g carbohydrate, 46 g fat (25 g saturated), 189 mg cholesterol, 265 mg sodium, 0 g fiber.
Variation: For Poulet a la Crème et Champignons, follow the recipe, adding 1/4 pound thinly sliced fresh button mushrooms after the chicken has sauteed for 5 minutes. Substitute parsley for the tarragon.
Wine pairing: A wine with snappy acidity will cut through the cream and butter. A bright Blanc de Blanc sparkler will do just that. A still Chardonnay like the 2007 Cambria Katherine's Vineyard Santa Maria Valley Chardonnay ($19) will also work.
Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/10/04/FD0819QI9U.DTL#recipe1#ixzz0TP4lYRMP
Thursday, October 8, 2009
Coq au Vin
Stewed hens in a potGeorgeanne Brennan, Special to The Chronicle
Sunday, October 4, 2009
Coq au Vin
Serves 5 to 6
Since this classic dish comes from Burgundy, the wine used is traditionally a red burgundy, but a Zinfandel, which is what I use in California, works deliciously. At a traditional farmhouses, the old rooster - the coq - is used and the cooking time is much longer. I always want to skip the pearl onions that are part of the ingredients because they are tedious to prepare, but when I am eating the finished product, I am always glad I didn't omit them. Serve this with plain boiled potatoes or papardelle and lots of bread to soak up the unctuous, dark sauce.
•4 strips bacon, cut into pieces 1-inch wide
•12 pearl onions
•4 tablespoons butter
•1 chicken, about 4 to 5 pounds, cut into serving pieces
•1 tablespoon all-purpose flour
•2 tablespoons brandy
•1 bottle red burgundy or other full-bodied red wine
•3 fresh thyme sprigs
•3 fresh Italian parsley sprigs
•2 fresh or 1 dried bay leaf
•1 teaspoon freshly-ground pepper
•1/2 teaspoon kosher salt
•1/2 pound white mushrooms, whole if small, halved or quartered if large
Instructions: Place the bacon pieces in a saucepan, cover with 2 or 3 inches of water, and set over medium-high heat. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 10 minutes. Drain, then rinse the bacon under cold water and pat dry.
Fill a saucepan three-fourths full with water and bring to a boil. Add the pearl onions and boil for 10 minutes. Drain, let cool a bit, then cut off the root ends, slip off the skins, and trim off the stems, if you like.
Melt 3 tablespoons of the butter in a deep, heavy-bottomed pan with a lid. When it foams, reduce the heat to medium-low, add the bacon and onions, and cook, stirring, until lightly browned, about 10 minutes. Use a slotted spoon to transfer the bacon and onions to a plate, leaving the remaining butter in the pan.
Add the chicken pieces to the pan and raise the heat to medium. Cook, turning as needed, until the chicken begins to brown, about 10 minutes. Sprinkle with the flour and, turning from time to time, cook until the chicken and the flour are browned, about 5 minutes.
Pour the brandy over the chicken, carefully ignite with a match to burn off the alcohol, and let the flames subside. Return the bacon and onions to the pan. Pour in a little of the wine, turn the heat to high and cook until the liquid nearly evaporates, using a wooden spoon to dislodge any bits of food clinging to the bottom of the pan.
Pour in the remaining wine and add the thyme, parsley, bay leaf, pepper and salt. Bring to a boil, then reduce heat to low. Cover and cook, stirring occasionally, until the chicken is cooked through and begins to pull away from the bones, about 45 to 60 minutes.
While the chicken is cooking, melt the remaining 1 tablespoon of butter in a frying pan over medium-high heat. When it foams, add the mushrooms and saute until just lightly golden, 3-4 minutes. Remove from the heat and set aside.
About 15 minutes before the chicken is done, add the mushrooms to the chicken.
When the chicken is finished cooking, use a slotted spoon to transfer the chicken, onions, mushrooms, herb sprigs and bacon to a bowl. Skim off and discard the fat from the pan juices. Increase the heat to high and boil until the liquid is decreased by nearly half and has thickened, about 5 minutes.
Return the chicken, onions and mushrooms to the pan (and the bacon, if you wish). Reduce the heat to low and cook, stirring, until heated through, 3-4 minutes.
Transfer to a warmed serving dish or serve directly from the pan.
Per serving: 300 calories, 6 g protein, 7 g carbohydrate, 17 g fat (8 g saturated), 40 mg cholesterol, 177 mg sodium, 1 g fiber.
Wine pairing: Pour a Pinot Noir to keep with tradition. Otherwise serve a wine similar to what's used in the braising liquid (a good general rule of thumb). Try a Zinfandel like the 2006 Kunde Sonoma Valley Zinfandel ($18).
Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/10/04/FD0819QI9U.DTL#recipe1#ixzz0TP46qoK1
Sunday, October 4, 2009
Coq au Vin
Serves 5 to 6
Since this classic dish comes from Burgundy, the wine used is traditionally a red burgundy, but a Zinfandel, which is what I use in California, works deliciously. At a traditional farmhouses, the old rooster - the coq - is used and the cooking time is much longer. I always want to skip the pearl onions that are part of the ingredients because they are tedious to prepare, but when I am eating the finished product, I am always glad I didn't omit them. Serve this with plain boiled potatoes or papardelle and lots of bread to soak up the unctuous, dark sauce.
•4 strips bacon, cut into pieces 1-inch wide
•12 pearl onions
•4 tablespoons butter
•1 chicken, about 4 to 5 pounds, cut into serving pieces
•1 tablespoon all-purpose flour
•2 tablespoons brandy
•1 bottle red burgundy or other full-bodied red wine
•3 fresh thyme sprigs
•3 fresh Italian parsley sprigs
•2 fresh or 1 dried bay leaf
•1 teaspoon freshly-ground pepper
•1/2 teaspoon kosher salt
•1/2 pound white mushrooms, whole if small, halved or quartered if large
Instructions: Place the bacon pieces in a saucepan, cover with 2 or 3 inches of water, and set over medium-high heat. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 10 minutes. Drain, then rinse the bacon under cold water and pat dry.
Fill a saucepan three-fourths full with water and bring to a boil. Add the pearl onions and boil for 10 minutes. Drain, let cool a bit, then cut off the root ends, slip off the skins, and trim off the stems, if you like.
Melt 3 tablespoons of the butter in a deep, heavy-bottomed pan with a lid. When it foams, reduce the heat to medium-low, add the bacon and onions, and cook, stirring, until lightly browned, about 10 minutes. Use a slotted spoon to transfer the bacon and onions to a plate, leaving the remaining butter in the pan.
Add the chicken pieces to the pan and raise the heat to medium. Cook, turning as needed, until the chicken begins to brown, about 10 minutes. Sprinkle with the flour and, turning from time to time, cook until the chicken and the flour are browned, about 5 minutes.
Pour the brandy over the chicken, carefully ignite with a match to burn off the alcohol, and let the flames subside. Return the bacon and onions to the pan. Pour in a little of the wine, turn the heat to high and cook until the liquid nearly evaporates, using a wooden spoon to dislodge any bits of food clinging to the bottom of the pan.
Pour in the remaining wine and add the thyme, parsley, bay leaf, pepper and salt. Bring to a boil, then reduce heat to low. Cover and cook, stirring occasionally, until the chicken is cooked through and begins to pull away from the bones, about 45 to 60 minutes.
While the chicken is cooking, melt the remaining 1 tablespoon of butter in a frying pan over medium-high heat. When it foams, add the mushrooms and saute until just lightly golden, 3-4 minutes. Remove from the heat and set aside.
About 15 minutes before the chicken is done, add the mushrooms to the chicken.
When the chicken is finished cooking, use a slotted spoon to transfer the chicken, onions, mushrooms, herb sprigs and bacon to a bowl. Skim off and discard the fat from the pan juices. Increase the heat to high and boil until the liquid is decreased by nearly half and has thickened, about 5 minutes.
Return the chicken, onions and mushrooms to the pan (and the bacon, if you wish). Reduce the heat to low and cook, stirring, until heated through, 3-4 minutes.
Transfer to a warmed serving dish or serve directly from the pan.
Per serving: 300 calories, 6 g protein, 7 g carbohydrate, 17 g fat (8 g saturated), 40 mg cholesterol, 177 mg sodium, 1 g fiber.
Wine pairing: Pour a Pinot Noir to keep with tradition. Otherwise serve a wine similar to what's used in the braising liquid (a good general rule of thumb). Try a Zinfandel like the 2006 Kunde Sonoma Valley Zinfandel ($18).
Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/10/04/FD0819QI9U.DTL#recipe1#ixzz0TP46qoK1
Sugar Ray's Body Blow Ribs
Sugar Ray's Body Blow Ribs
Recipe courtesy Paula Deen, 2007
Ingredients
Dry Rub
1 1/2 cups dark brown sugar
1 1/4 cups sugar
1/2 cup salt
1/4 cup ground black pepper
1/4 cup paprika
2 slabs baby back ribs
BBQ Sauce
2 cups ketchup
2/3 cup brown sugar
1/4 cup cider vinegar
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 tablespoon paprika
2 teaspoons salt
2 teaspoons dry mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoons crushed red pepper flakes
Directions
Combine all the ingredients for the dry rub in a small mixing bowl. Rub the ribs with the dry rub. Wrap in plastic wrap and let marinate in refrigerator for 8 hours or overnight.
Preheat oven to 275 degrees F.
Place ribs on a large baking sheet lined with aluminum foil. Cover tightly with foil and place in middle rack of oven. Let roast for 2 1/2 hours.
For the BBQ Sauce:
Add all the ingredients to a medium saucepan. Bring to a boil then reduce to a low simmer. Let simmer for 25 minutes, on low heat, stirring occasionally.
Preheat grill to medium heat.
Take ribs out of the oven and place on grill to finish. Cook for 20 more minutes, turning and basting with sauce. Remove from grill and serve as either racks or cut into ribs.
*Cook's Note: 2 slabs of Baby Back Ribs equates to 4 racks of ribs
Recipe courtesy Paula Deen, 2007
Ingredients
Dry Rub
1 1/2 cups dark brown sugar
1 1/4 cups sugar
1/2 cup salt
1/4 cup ground black pepper
1/4 cup paprika
2 slabs baby back ribs
BBQ Sauce
2 cups ketchup
2/3 cup brown sugar
1/4 cup cider vinegar
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 tablespoon paprika
2 teaspoons salt
2 teaspoons dry mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoons crushed red pepper flakes
Directions
Combine all the ingredients for the dry rub in a small mixing bowl. Rub the ribs with the dry rub. Wrap in plastic wrap and let marinate in refrigerator for 8 hours or overnight.
Preheat oven to 275 degrees F.
Place ribs on a large baking sheet lined with aluminum foil. Cover tightly with foil and place in middle rack of oven. Let roast for 2 1/2 hours.
For the BBQ Sauce:
Add all the ingredients to a medium saucepan. Bring to a boil then reduce to a low simmer. Let simmer for 25 minutes, on low heat, stirring occasionally.
Preheat grill to medium heat.
Take ribs out of the oven and place on grill to finish. Cook for 20 more minutes, turning and basting with sauce. Remove from grill and serve as either racks or cut into ribs.
*Cook's Note: 2 slabs of Baby Back Ribs equates to 4 racks of ribs
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