Half Coq’ed: Chicken and Mushrooms in Red Wine

I, like most foodies, speak of Julia Child only in hushed, reverent tones. I would venture to guess that most American food bloggers would list her as one of the culinary influences in their lives. (Do you think it’s mere coincidence that her initials are also J.C.?) Let’s face it, the woman is an icon. And I certainly appreciate her dedication to gastronomy – she was a consummate researcher. But be honest (and I swear, I’m whispering as I say this) – a couple of the recipes are a little overblown, don’t you think?

I have made her Coq au Vin recipe from start to finish a couple of times. It is absolutely out of this world! It also dirties almost every cooking vessel I own, takes hours, and completely tries my patience (seriously – blanching bacon and peeling pearl onions are some of the most tedious things I’ve ever done).

Now it’s confession time (Don doesn’t even know this one): I had avoided eating coq au vin since I was a child. If I saw it on a menu, I wouldn’t consider ordering it. I couldn’t believe someone would want to eat that concoction. Want to know why? Because I had no idea what I was talking about.

I guess I’d never seen an episode of The French Chef where she made the dish. I had never seen the name written down. The only thing I was able to pick up was that it was a chicken dish. Also, I don’t speak French. When someone says, “Coq au Vin,” it sounds exactly like “Cocoa Van. “ Putting together the little tidbits that I had gleaned, I couldn’t understand how anyone would want to eat chocolate covered chicken (that I assumed was somehow prepared in a moving car)! I won’t tell you how old I was, but you can not imagine how stupid I felt when I found out the truth (and never let on to anyone that I was so off-base.)

This is all by way of telling you about the dinner party I threw this weekend. My friend, Catherine, is great - a southern belle, through and through. She has this phenomenal home that looks like a French chalet from the outside. Inside, it’s decorated with wonderful French Provencal influences. The kitchen is a complete masterpiece (shameless self-promotion, since I’m the one who designed it). She is a Master Gardener, and has this weakness for all things chocolate. When I say that she’s a serious chocoholic, I’m not kidding. She once brought back cocoa hulls from Hershey, PA to use as mulch around her garden.

So when we decided to have an intimate birthday dinner for Catherine, what else could I make but French chocolate chicken? (OK, I’ve obviously figured it out by now, but this is still what I call it in my head). There was no way I was tackling the Julia Child method - I wanted to simplify it and make it a little less expensive to prepare. I got it all down to a single pot and about an hour’s worth of active cooking time. If you can taste the difference, more power to you – I certainly can’t.

I gave up on cooking with expensive wine long ago, but I still avoid anything labeled ‘cooking wine’ (yuk). I keep a $4 bottle of white wine on the fridge door that I cook with, and I picked up a $5 bottle of Zinfandel to make this dish this weekend. Honestly, you cook the bejeezus out of the wine for this dish, so I just can’t see spending $15 or $20 for something that isn’t recognizable in the end anyway. If you want to, have at it. I also dirtied only one pot for the whole meal, and skipped the stinking pearl onions.

The payoff was completely worth it. Catherine loved the meal, and I found a Chocolate Orange Cappuccino Cake from my buddy, Megan, over at Foodalution that is over the top stupendous! It doesn’t exactly fit into the category if Inexpensive Eating, but you have to splurge once in a while, right?

So I was able to cut out half the steps, ¾ of the pans, and about an hour’s worth of work. Not bad for going off half coq’ed.

Recipe: Chicken and Mushrooms in Red Wine

My Blue(berry) Heaven: Grilled Salmon with Blueberry Dijon Sauce

The blueberries are starting to roll in from the Florida fields, and I once again have the opportunity to cook with fresh berries. (Yea!)

For some reason, it seems like I eat healthier when I can incorporate fresh berries into my diet: berries for breakfast, berries for dessert, and berries seem to find their way onto my dinner plate as well. It’s like a gateway food to healthy eating. I realized that I eat more fish and fewer starches when I cook with fruit. And the blueberries are coming just in time – my pants have been getting a little tight over the past couple of weeks. READ MORE

Cheap Mediterranean Vacation with Saffron Lamb Ragu

Ah, Sardinia – Island breezes. Blue Mediterranean waters. Laidback culture. What bliss.

OK, so I’ve never been to Sardinia. In fact, it’s been almost two years since we’ve been able to get away at all. But once in a while you have to have a little mental holiday, even if it’s only for a meal. This month’s Gathering for Get Together Gourmets gave us the opportunity to experience a little faux-retreat for an evening.

Get Together Gourmets is the cooking club we formed a couple of years ago. It’s been great fun – we’ve made some new friends and had the opportunity to experience some wonderful food. It really runs the gamut, we have some professional culinarians (so I made up the word – get over it): a trained chef, a professional baker, food writers, etc.; some folks who are terrified of the kitchen (you know who you are); and a host of people who fall in between. The one thing we all have in common is our love of food. It’s a good time. If you’re interested in more information, here’s a link.

This month’s Gathering theme was The Island of Sardinia. The concept is really a subset of the Mediterranean Diet: lots of seafood, olive oil, etc. The one exception is that a large portion of Sardinia’s way of life revolves around shepherding (so I’ve read). That means lamb, and I noticed that no one had chosen a lamb dish when they signed up.

I love lamb. It is one of my all-time favorite flavors. Of course, the best cuts are out of my price range right now. I started researching some Sardinian lamb recipes and came across a recipe for a saffron roasted leg of lamb. It sounded good, so I improvised. I took the flavor components of the dish and turned it into an appetizer: a ragu with ground lamb, saffron, tomato paste, and red wine. I served it with another island staple, Sardinian Parchment Bread, called Carta Musica.

I adapted the parchment bread from some recipes I found online, so I don’t know if I can completely call it my own, even though I tweaked it (especially the rolling. Holy cow! How did they do that everyday?!), but the Saffron Lamb Ragu is an original. It went over well with the group (I, personally, have never had a lamb dish that I didn’t like), and the parchment bread is certainly going to make a return appearance at a future cocktail party. There is so much that I can do with flavor components to make it a stand alone dish – I’m sure you’ll see some future recipes on that.

So don’t despair if your budget doesn’t allow for international travel. Whip up a dish that’s out of the ordinary. Sardinia really is within your grasp.

Wine Find

My friends know that I am not a real wine aficionado, but I know what I like. I tend to like big, bold reds that have a real earthy quality to them – lots of smoke and chocolate and tobacco notes are what I gravitate towards – my favorite varieties being Malbec, Shiraz/Syrah, and Pinot Noir.

Turns out that not being a wine snob is a positive thing when you’re on a budget: I’m not afraid to try really cheap wines. Most of the time, I get exactly what I expect – fairly bad, raw stuff whose only good quality is that you taste it less on the second or third glass. But once in a while I come across something that’s acceptable. I really lucked out this time. Not only is this one acceptable, it’s actually good. And only $4.75 a bottle at my local Albertsons!

It’s a 2009 Pinot Noir from Crane Lake, a California vintner. (I just did a quick Google search, and looks like you can find it all over the place.) It has a wonderful, smooth texture and finishes pretty well (not that acidic after-burn you find in most cheap wines). Goes great with the more robust meals I cook.

If you find something that’s both a steal and tastes great, let me know: I’d love to try it out.

I should point out that I intend to post an entry like this any time that I come a cross a really great find. It’s not an advertising ploy – I’ve never met (or talked to) the Crane Lake people, their distributor, or the Albertsons people. Any advertising that I do will be more overt – ads down the side and such – you will definitely be able to tell the difference.