Poached Eggs Bourguignon
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Cooking time: 90 minutes cooking time for menu Cooking schedule: see below for "menu" instructions |
Poached Eggs Bourguignon Time: 25 minutes
Don't be intimidated - this is incredibly easy
2 cups red wine - full bodied such as a Cotes du Rhone (never cook with a wine you wouldn't
drink) We're making a bit of extra sauce to use in the Pie on Monday
2 shallots
1 carrot
2 tbs cornstarch dissolved in 2 tbs water
1/4 cup red wine vinegar
4 eggs
Peel and finely chop the shallots and carrots. Put shallots, carrots and red wine into a small saucepan and bring to a boil. Boil over medium-high heat for 5 minutes. Wine will reduce slightly. Strain the sauce into a bowl, discarding solids. Put the wine back into the pan and return to heat. Dissolve cornstarch in water and add to wine, stirring until thick and clear. Cover and keep warm. Fill a large skillet with water. The water should be at least 1 1/2 inches deep, 2 inches (5 cm) would be better. Heat water over medium-high. Add vinegar. When water is boiling poach eggs: one at a time break egg into a small saucer. Swirl a spoon in the water where you will put the egg - off to one side. When water is swirling drop egg into center. With slotted spoon try to keep the white together. Do next egg. With regular spoon scoop some hot water over tops of eggs. Poach for 3 - 4 minutes, until done to your liking. Remove eggs, drain and put into a soup plate or flattish bowl. Spoon sauce over top and serve, salt & pepper on the side. You should have 3/4 cup (or so) sauce left. Refrigerate for Monday
Roast Chicken with Lemon Time 5 minutes - cooking 80 minutes
This is the easiest chicken recipe I have ever seen.
1 whole roasting chicken
2 small lemons, preferably thin-skinned and juicy
for a thicker sauce:
1 cup chicken stock
2 tbs cornstarch (maizena)
Clean the chicken. Roll the lemons on the counter with your hand a few times, pressing lightly. With a toothpick prick the lemons all over, 20 - 25 times. Put the lemons inside the chicken. With kitchen string (or whatever) tie the legs together. Twist the wing tips around so they are tucked under the back (if you don't do these last two it won't affect the recipe - only the appearance.) Do not salt, butter, oil or anything else. Put breast side DOWN in a roasting pan and roast at 350F for 30 minutes. Turn the chicken over and roast for 30 minutes. Turn the oven to 400F and roast for 20 - 25 more minutes. Skin should be golden brown and puffy. Remove, carve and serve with pan juices.
For a thicker sauce: Pour 1/2 cup chicken stock into the roasting pan. Scrape up any brown bits and pour it all into a small saucepan. Bring to a boil over medium-high heat. Stir in 1 - 2 tbs cornstarch dissolved in 1/2 cup chicken stock. Stir until thickened to your liking. Serve with chicken.
Note: Remove the lemons from the chicken before refrigerating. We'll be using the carcass in the soup tomorrow.
Mashed Potatoes with Leeks Time: 45 minutes
I always make enough to use in another meal - patties, or Shepherd's Pie, or something....
4 - 5 medium potatoes, depending on size.
1 1/2 - 2 leeks depending on what's left from Friday
1 tbs butter
1/4 cup milk or cream
1/2 tsp salt
Peel potatoes. Put potatoes in medium saucepan and add just enough water to cover. Add salt and cover. Bring to a boil over medium heat. When boiling (and pay attention or they will boil over) reduce heat and take cover partially off. Continue cooking until done, 20 - 25 minutes. They should be very done, easily coming apart when poked with a fork. When done, drain and put back on the heat 10 seconds or so to evaporate any excess moisture. Mash with a potato masher (or fork if you don't have one) Add enough of the leek/milk mixture to get your desired consistency. If, after adding all of it, the potatoes are still too stiff just add more milk. Save the rest for Monday for the Shepherd's Pie
Leek Milk
While potatoes are cooking clean and thinly slice the leeks. Heat butter in a small pan over medium-low heat. Sauté leeks until soft being careful not to let it brown. When tender add the milk. Cover and keep warm until ready to use in the potatoes.
Carrot Coins Time: 20 minutes
2 large carrots
1/4 cup chicken stock
1 tsp Balsamic vinegar
1 tsp brown sugar
2 tsp butter
Slice the carrots very thinly. In small skillet heat the stock, vinegar, sugar and butter. When simmering add the carrots, cover, reduce heat to low and simmer for 10 minutes. Uncover and cook off any remaining liquid. Serve.
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Cooking Schedule: 90 minutes |
Bring water and vinegar to boil in skillet for eggs |
Cooking for Two? Or more?
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