Coq au Vin

I've talked about my culinary fears before and this was one of them.  It is a classically French dish (which is a huge part of why it scares me) and some of the recipes out there look pretty intimidating.  But my husband really wanted this for his birthday so I put on my big girl pants and gave it a shot.  Let's just say it was a good birthday.  He could not get enough of this (in fact he said it should serve 2 instead of 4) and is already trying to make plans for us to make it for company.  And unlike most meals, this is actually even better the second day.  Hooray for leftover night!

Coq au Vin

Number of Servings: 4
Time to Prepare: 1 hour

• 1/2 cup bacon cut into 1/4" strips
• 2 Tbsp olive oil
• 4 to 5 chicken legs (about 2.5 lbs)--with bone and skin, preferably
• 1/4 cup brandy
• salt
• pepper
• 1 bay leaf
• 1/4 tsp thyme
• about 20 frozen pearl onions
• 3 carrots, chopped
• 3 Tbsp flour
• 2 cups red wine (like Burgundy)
• 2 cups chicken broth
• 2 cloves minced garlic
• 2 Tbsp tomato paste
• 1/2 pound sliced mushrooms

Sauté bacon in oil in a deep skillet or a dutch oven until lightly browned, about 2 minutes. Transfer the bacon to a small bowl, leaving the drippings in the pan.

Heat the drippings over medium-high heat. Add the chicken and cook until nicely browned on both sides. Carefully pour the brandy into the pan, then ignite it with a long lighter or match.  Let it flame for a minute, tilting the pan by its handle and swirling the sauce to burn off alcohol.

Season the chicken with salt and pepper. Add the bay leaf and thyme to the pan and place the onions and carrots around the chicken. Cover and simmer gently, turning the chicken once, for about 10 minutes.

Uncover the pan, sprinkle the flour over everything, and turn the chicken and onions so the flour is absorbed by the sauce. Cover and cook, turning once, for 4 minutes more.

Slowly pour in the wine and chicken broth (the liquid should almost cover the chicken). Add the bacon, garlic, and tomato paste to the pan and stir to combine (don't worry about making sure the tomato paste gets completely incorporated).  Cover and gently simmer for 25 to 30 minutes, then check to make sure the chicken is done and the onions are tender.  If needed, cook for a few more minutes.  Add the mushrooms and simmer 4 to 5 minutes. The sauce should be just thick enough to lightly coat the chicken and vegetables. If it is too thin, boil it down rapidly to concentrate; if it is too thick, thin it with spoonfuls of broth. Serve immediately over egg noodles, rice, or similar.

Source: adapted from Leite's Culinaria
Produce Used: Carrots, garlic, mushrooms

Blue Cheese Green Bean Almondine

I absolutely love green beans, especially fresh picked from the garden at my mom's house (though I usually have to settle for frozen ones from the grocery store).  Just cooking them up with a little butter, salt, and pepper is heavenly to me.  The problem with that is that my husband does not love them, especially when they are simply cooked so the lovely green bean flavor really comes through.  So I am always on the lookout for different ways to cook them that will let me enjoy my lovely beans but that my husband will still like.  This zingy version of the classic green bean almondine fits the bill perfectly.  The almonds give it a great crunch and the garlic and blue cheese give it that extra something that will convince your less-than-enthusiastic green bean eaters that maybe beans aren't so bad after all.

Blue Cheese Green Bean Almondine

Number of Servings: 4-6
Time to Prepare: 15 minutes

• 1 Tbsp plus 1 tsp butter
• 1/3 cup sliced almonds
• 6 cloves minced garlic
• 1 pound green beans (fresh or frozen)
• kosher salt
• black pepper
• pinch of cayenne pepper
• 2 oz crumbled blue cheese

Preheat oven to 400 degrees.

In a small frying pan over medium heat, melt 1 tsp butter.  Add sliced almonds and stir to coat.  Cook, stirring frequently, until lightly browned.  Scrape into a small bowl.

In the same pan, add the 1 Tbsp butter and melt.  Add the minced garlic and cook, stirring occasionally, until golden brown and very fragrant.  While the garlic cooks, steam the green beans for 5 to 7 minutes until crisp tender.

Stir the garlic and almonds into the green beans and season with kosher salt and black pepper to taste.  Add a pinch of cayenne and the blue cheese and stir to combine.  Pour into a 2 quart baking dish and bake for about 5 minutes, until the cheese is melty.

Source: adapted from Allrecipes
Produce Used: Garlic, green beans

Vanilla Bean Custard Fruit Tart

Each separate part of this tart is finger-licking good so you can just imagine how incredible it is when it all comes together.  I may or may not have taken a few (large) tastes of the custard before putting it into the crust.  Speaking of the crust, it has this little bit of sweetness to it that complements the custard perfectly.  Use whatever fruits tickle your fancy or whatever is in season at the time.  And not only does it taste great, it looks really pretty too. 

Vanilla Bean Custard Fruit Tart

Number of Servings: 8
Time to Prepare: 2 hours 15 minutes

• 1 1/4 cups milk
• 1 vanilla bean
• 3 egg yolks
• 1/4 cup sugar
• 2 Tbsp flour
• 2 Tbsp cornstarch
• 1/4 cup half and half
• 1 1/2 cups flour
• 1/2 cup butter
• 1/4 cup sugar
• 1 egg, lightly beaten
• ice water
• 1/2 cup strawberry jam
• 1 Tbsp water
• 3 cups fruit (peaches, kiwi, strawberries, blackberries, blueberries, raspberries, etc.)

In a medium stainless steel bowl, mix the sugar and egg yolks together with a wooden spoon.  Sift the flour and cornstarch together and then add to the egg mixture, mixing until smooth.

Meanwhile, in a saucepan combine the milk and vanilla bean on medium heat until boiling.  Remove from heat take the vanilla bean out.  Pour the hot milk slowly into the egg mixture, whisking constantly to prevent curdling. Slice the vanilla bean lengthwise and scrape the seeds out into the egg mixture.

Place the egg mixture back into the saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk constantly for another 30 – 60 seconds until it becomes thick like pudding.

Remove from heat and immediately whisk in the half and half. Pour into a clean bowl and immediately cover the surface with plastic wrap (touching the surface of the custard). Cool. If not using right away refrigerate until needed, up to 3 days.

Put the 1 1/2 cups flour in a medium bowl and cut in the butter until it resembles coarse meal.  Gradually add the beaten egg, beating just until incorporated.  Add ice water slowly, as needed, until the dough comes together.  Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 20 minutes or until firm.

Roll our the dough about an inch larger than your tart pan.  Gently lay in pan and lightly press pastry into bottom and up sides of pan.  Cut off any excess.  Cover and refrigerate for 20 minutes.

Preheat oven to 400 degrees. Line unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights, rice, or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake crust for 20 to 25 minutes until crust is dry and lightly golden brown. Remove weights and bake 5 more minutes until the crust is completely cooked.  Cool crust on wire rack.

Stir the jam and 1 Tbsp water together in a small bowl.  Heat in the microwave until smooth, then let cool slightly.  Brush glaze on cooled crust and let dry for 20-30 minutes.  Spread the custard into the crust. 

Slice strawberries, kiwi, peaches, etc.  Arrange fruit on top of the custard in overlapping concentric circles, making sure to cover as much of the custard as possible.  Brush fruit with remaining glaze and serve.

Source: adapted from Karen in the Kitchen
Produce used: Peaches, kiwi, strawberries, blackberries, blueberries, raspberries

Thai Chicken Crunch Wraps

The first time we had these, my husband was working late.  My four-year-old son told me, "Send daddy a message.  Tell him this is the greatest dinner we ever had--I hope you enjoy it when you get home."  Score!  And let me tell you, he is not far from the truth.  These wraps are awesome.  I could not get enough.  The crunch of the lettuce and carrots, the briny tang of the cucumbers, the sweet spiciness of the sauce...they all work together to produce this incredible combination of tasty goodness.  Wait, it gets better.  You can prep all the parts in advance so the whole thing comes together in two minutes.

Thai Chicken Crunch Wraps

Number of Servings: 3
Time to Prepare: 20 minutes

• 1/4 cup rice vinegar
• 1 1/2 tsp sugar
• 1/4 tsp kosher salt
• half a cucumber, halved lengthwise and cut into thin strips
• 1/3 cup mayo (preferably mayo with olive oil)
• 2 Tbsp Thai sweet chili sauce
• 2-3 tortilla wraps
• romaine lettuce, shredded
• 2 small chicken breasts, cooked and thinly sliced
• 3/4 cup matchstick carrots
• 1/4 cup chopped cilantro

Whisk together the vinegar, sugar, and salt in a shallow dish.  Add the cucumbers, tossing to cover with the liquid.  Let them stand for 10-15 minutes while you prepare the other ingredients (these can also be made several days in advance and covered in the refrigerator).

Stir together the mayo and sweet chili sauce in a small bowl.  Spread a couple tablespoons evenly on the tortillas. Top with lettuce, chicken, cucumbers, carrots, and cilantro. Roll the tortilla up tightly so the ends are enclosed. Serve immediately.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Cucumber, romaine lettuce, carrots, cilantro

Chicken Enchilada Soup

This soup is absolutely loaded with veggies, but possibly the best part about that is that they get blended up so your kids won't even know you're filling them with vegetable-y goodness.  Not to mention, the flavors are fantastic.  I made this for my in-laws and my father-in-law (who is not generally a huge eater) had three servings.  Now that's what I call a big win.

Chicken Enchilada Soup

Number of Servings: 8
Time to Prepare: 1 hour 15 minutes

• 2 Tbsp olive oil
• 1 medium onion, chopped
• 5-6 cloves garlic, minced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and diced
• 1 1/2 tsp chili powder
• 1 heaping tsp cumin
• 1 heaping tsp ground coriander
• 1 tsp oregano
• 3/4 tsp paprika
• 6 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, divided
• 1 cup water
• 6 (6") corn tortillas
• kosher salt
• pepper
• 2 chicken breasts, cooked and shredded
• 1/2 cup cream
• chopped green onion
• shredded cheddar cheese
• tortilla chips

Heat the olive oil in a large pot over medium heat. When hot, add the onion, garlic, carrots, celery, and bell pepper, and saute until fragrant and the vegetables are tender.

While the vegetables are cooking, combine the chili powder, cumin, coriander, oregano, and paprika. When the vegetables are tender, add the spices and stir to combine.  Add the chicken broth, 1/2 cup diced tomatoes, and water and then blend until smooth using an immersion blender.  Bring to a boil; tear the tortillas into pieces and add them to the soup.  Cover, turn the heat down, and simmer 30-45 minutes or until the tortillas are breaking apart.  Remove from heat and blend again until smooth. Add the remaining tomatoes, the shredded chicken, and the cream and stir until combined. Season to taste with salt and pepper. Serve immediately, topped with green onions, shredded cheese, and tortilla chips.

Source: slightly adapted from Our Best Bites
Produce Used: Onion, garlic, carrots, celery, red bell pepper, jalapeno, green onion

Mushroom Barley Risotto

I mentioned last month that I had recently gotten into barley in a big way.  If you've never tried barley and you're feeling a little on-the-fence about the idea, make this recipe.  It is incredibly creamy with the perfect amount of softness and bite.  The flavor is just subtle yet strong enough that this is great on its own but can also work well as a base for a nice saucy dish.  You can even make it heartier by adding chicken and serve it as a main dish.  It is just an all-around great dish.

Mushroom Barley Risotto

Number of Servings: 4
Time to Prepare: 1 hour 15 minutes

• 3 cups chicken broth
• 2 cups water
• 1 Tbsp olive oil
• 1/2 yellow onion, diced
• 1/2 red onion, diced
• 1-2 cloves garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 1/2 cups sliced mushrooms
• 3/4 cup milk
• 1/2 cup evaporated milk
• 1 cup pearl barley
• 1 Tbsp butter
• 1 tsp balsamic vinegar
• 1/2 cup grated Parmesan cheese

Place chicken broth and water in a large microwave proof container and heat on high for 5-6 minutes (or heat to boiling in a saucepan on the stove and then remove from heat).

While the broth & water heat, heat the olive oil in a large saucepan over medium-high heat.  Add the onion and garlic.  Cook and stir until the onion begins to brown slightly on the edges.  Season with salt and pepper, then add mushrooms and cook until mushrooms are tender.

Add the milk and evaporated milk to the saucepan with the mushrooms and heat for two minutes.  Stir in the barley and reduce heat to medium.

Stir in one cup of the broth/water mixture and continue stirring until most of the liquid has been absorbed.  Continue adding the broth/water mixture one cup at a time, stirring until liquid is mostly absorbed after each addition.  This will take about 45-60 minutes.  After the last addition, keep stirring until liquid is absorbed and mixture is creamy.  The barley should be tender but still slightly firm (al dente).  Stir in the butter, balsamic vinegar, and Parmesan and serve warm.


Source: adapted from Allrecipes
Produce Used: Onion, red onion, garlic, mushrooms

Fire Roasted Mac and Cheese

I mentioned in my last post how I try to sneak spinach into foods where I won't be able to taste it.  This is another one of those recipes and let me tell you, it is a winner.  My four-year-old LOVES this stuff, even though he generally doesn't like feta (he does, however, love spinach, asparagus, and broccoli....he's weird).  I kid you not, every time I make this for guests, they want the recipe.  And my husband definitely can't get enough of this.  Really, you can't lose.

Fire Roasted Mac and Cheese

Number of Servings: 8 to 10
Time to Prepare: 1 hour

• 1 lb orzo pasta
• 3 Tbsp butter
• 3 Tbsp flour
• 2 1/2 cups milk
• 10 oz sharp white cheddar cheese, shredded
• 4 oz Monterey Jack cheese, shredded
• 1 1/4 cups feta cheese, divided
• 1 1/2 tsp oregano
• 1 tsp salt
• 1/2 tsp pepper
• 1 (14 oz) can fire roasted diced tomato
• 4 to 5 cups packed spinach, roughly chopped

Preheat the oven to 400 degrees.  Lightly coat a 9x13 pan with cooking spray and set aside.

Bring a large pot of salted water to a boil and cook the orzo pasta until al dente.  Drain and set aside.

While the pasta is boiling, prepare the sauce.  Melt butter in a large saucepan over medium heat. Whisk in the flour until smooth and let the mixture cook for 1-2 minutes, stirring constantly.  Gradually stir in the milk, whisking constantly, and let it cook at a very gentle simmer for 4-5 minutes until it has thickened considerably.

Remove from heat and stir in the cheddar and Monterey Jack cheeses, 1/2 cup at a time, making sure each addition has melted before adding the next.  Stir in 3/4 cup of the feta cheese (it won't melt all the way).

Stir in the oregano, salt, and pepper.  Add the tomatoes (undrained) and the spinach.  Stir the mixture well to allow the spinach to wilt.

Stir in the cooked orzo. Spread the pasta mixture into the prepared baking dish and sprinkle with remaining 1/2 cup feta cheese. Bake for 15-20 minutes until golden and bubbly.
Let sit for 5-10 minutes before serving.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Spinach