Posts tagged ‘apples’

Good morning sunshine!

1029091053I guess technically it’s afternoon now. Regardless, I love the early morning and I LOVE my great big mug – or bug as I shall refer to it from now on –  and I love tea with milk and honey! This morning was particularly lovely because not only did I get to enjoy a steaming bug of tea, but I also remembered I had a loaf of Whole Wheat Chocolate Zucchini Bread that I made and saved for a rainy day in my freezer. HOORAY!

So I defrosted a few pieces, sliced up an apple to enjoy with it and snuggled up on my couch to watch the Rachel Ray Show, which I do when I can in hopes of finding inspiration for an upcoming meal.

1029091052Delicious &
Nutritious

Anyway, this last week has been kind of lame for me. I’ve been working nights all week and have hardly had any time to cook anything at all. And that, my friends, makes me sad. 😦

In the upcoming weeks,however, I plan to take culinary journeys to Germany, Jamaica, England, and maybe even a brief trip to Texas. I’m also hoping to snag an interview with someone who – for the time being – shall remain nameless because I don’t know if I can get it. FINGERS CROSSED! So be on the lookout for new posts containing interviews and new, scrumptious recipes! I can’t wait to get cooking again!


October 29, 2009 at 1:33 pm Leave a comment

A French Feast: Coq au Vin & Apple Tartlets

This weekend, some friends and I took a trip to France thanks,
in large part (well, in all parts), to my kitchen!

After this summer’s film Julie and Julia, based on the book of the same name, Boeuf Bourguignon was the French dish on everyone’s mind.(Both the movie and book, I must say, were quite entertaining. Obviously, the book was better. Bet let’s move on…) I could have hopped on the bandwagon and made this classic dish. But no! Surely, there must be other classic French dishes out there. My choice?? Coq au Vin!

Essentially, Coq au Vin and Boeuf Bourguignon are the same thing. Their core ingredients – bacon, mushrooms, pearl onions, and red wine – are the same. Their core techniques – sautéing in bacon fat and braising in wine – are also the same. The main difference is the protein selection. Where Boeuf Bourguignon is made with beef, Coq au Vin is made with chicken. That was my selling point. 🙂

I decided in my attempt to make Coq au Vin
to use Tyler’s Ultimate Coq au Vin recipe.

Why?

I think Tyler Florence’s Coq au Vin was a version that stayed true to the classic recipe while still being simple enough for a first time French chef.

Also, Tyler Florence is hot and I dig him. ANYWHO!

Preparing Coq au Vin really was quite simple.

Start by rendering the fat from four strips of bacon.1010091624
(Those of you close to me know how I feel about bacon. Bacon and I, well, we don’t really like each other all that much. Unamerican? Perhaps. I find the flavor  of bacon to be extremely overpowering. But I wanted to capture the true essence of this dish. So the bacon stayed.)

Once the fat is rendered, remove the crispy bacon and brown the chicken.
1010091637

Remove the chicken and set aside, add the vegetables and sauté until soft.
1010091641

Remove from heat, add 1/4c cognac, take a step back and FLAMBE!
1010091644(Look at it! Flames! How exciting is that?! This was my first time flambe-ing a dish! You should be impressed because I still have my eyebrows. 🙂 )


Once the flames subside, add the chicken back to the pot,
2c chicken broth, and a whooooooole bottle of red wine.

Add some bay leaves and fresh thyme and let simmer, covered, for one hour.

I served mine with my homemade roasted garlic mashed potatoes.

I must admit, bacon and all, this traditional french dish
was ces’t magnifique!
1010091804 (more…)

October 14, 2009 at 3:54 pm 2 comments


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