Poached Eggs Bourguignon
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Cooking time: 60 minutes 40 until first course Cooking schedule: see below for "menu" instructions |
This is a very Burgundian dinner: both the Eggs Bourguignon and the Coq au Vin are classics of the Dijon area. And both are easy to make. Get decent but inexpensive red wines for both these dishes, from Burgundy or the Rhone if possible, but if not, use a good, full-bodied wine. We'll be using the leftover Coq au Vin on Monday. Save any leftover sauce from the eggs to use as well.
Poached Eggs Bourguignon Time: 25 minutes
This is a simple dish to make. The bright yellow egg mingling with the deep red sauce is visually appealing and indescribably delicious. If you have never poached an egg, don't worry, it's easier than you think. Or, if you have an egg poacher among your kitchen gadgets, use that. Try to use nice, fresh eggs: they are easier to work with and make a nicer presentation. Use a full-bodied Burgundy or Cote de Rhone (or equivalent) for this. Not expensive, but drinkable. Do not use 'cooking wine'.
1 1/2 cups red wine
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, uncovered, 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 heat. Add vinegar. When water is softly 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 4 minutes or until white is set but yolk is still very soft. Remove eggs with a slotted spoon, drain and put into a soup plate or flattish bowl. Spoon sauce over top and serve, salt & pepper on the side. Save any leftover sauce.
Coq au Vin Time: 90 minutes plus marinating
Chicken in red wine. Traditionally this would use a cock (rooster) and cook for several hours (as the coq would tend to be a tough old bird - but full of flavor). You can use a whole, cut-up chicken, (broiler-fryer) or, do what I did, use skinless breasts and thighs. Without the skin the flavors get deeper into the meat and we eliminate a lot of the fat. Use a full-bodied Burgundy or Cote de Rhone (or equivalent) for this. Not expensive, but drinkable. Do not use 'cooking wine'. The secret to this dish is the cocoa - it gives an amazing richness and depth of flavor.
4 chicken thighs, skinless
3 chicken breasts, boneless, skinless
OR 1 whole chicken, cut up
1 onion
1 carrot
3 cloves garlic, peeled
1 bouquet garni - or 1 bay leaf, 1/2 tsp rosemary, 1/2 tsp thyme, 1/2 tsp parsley
1 bottle red wine
2 tbs olive oil
3 slices bacon
4 oz mushrooms
6 - 8 shallots (the recipe calls for pearl onions but I normally have to buy a huge bag to get the few I
want, so I use shallots...plus I like the taste better)
1 chicken stock cube or 1 tsp granular or paste chicken base, optional
pinch of nutmeg
1 tbs cocoa
2 tbs cornstarch dissolved in equivalent amount of water (you may not use it all)
To marinate: Roughly chop the onion and carrot. Smash the garlic lightly. Put the chicken, onion, carrot, garlic and bouquet garni in a deep bowl. Pour the wine over and refrigerate at least 4 hours or overnight.
To cook the chicken: Remove chicken from marinade and drain well (over marinade). Reserve marinade. Heat oil in heavy, deep pot over medium-high heat. Brown chicken on all sides, a few pieces at time, about 10 minutes. Return all chicken to pan and pour over reserved marinade and vegetables. Add nutmeg and chicken base (if using). Cover, bring to a simmer, reduce heat and simmer for an hour.
To cook the vegetables: Clean mushrooms and shallots, leaving both whole. In nonstick skillet sauté bacon until crisp. Remove and crumble (don't eat!) Add shallots to pan with 2 tbs water, cover and cook for 10 minutes. Uncover and cook off liquid. Add mushrooms to skillet and sauté over medium heat until both are nicely browned on all sides about 15 minutes. When done, cover until time to add to chicken.
To finish:
Remove chicken from pan and cover to keep warm. Strain sauce, discarding solids. Return sauce to pan removing 1/2 cup. Bring sauce to a boil over medium heat. Put cocoa into a small bowl. Slowly whisk in 1/2 cup reserved sauce. Slowly whisk cocoa mixture into simmering sauce. Continue whisking until it returns to a boil. Reduce heat to a simmer and allow to reduce slightly, about 5 minutes.
Dissolve cornstarch in water. Use to thicken sauce to desired consistency if needed. (The cocoa will thicken it slightly.)
I used about half - the sauce is supposed to be a bit thick but not gluey. Return chicken to pan along with mushrooms, shallots and bacon. Allow to heat through over low heat, 10 - 15 minutes. Arrange chicken, mushrooms and shallots on a small platter. Spoon some sauce over and serve the rest on the side. Save all leftovers
Potato and Garlic Gratin Time: 70 minutes
Simple ingredients but complex tastes. Yes, there is a lot of garlic, but it bakes with the potatoes, turning soft and sweet and giving a wonderful flavor to the dish. Don't eat the bay leaves.... This is based on a recipe from Provence the Beautiful
2 medium potatoes, enough for 2 people
2 tbs olive oil
10 cloves of garlic
3 bay (laurel) leaves
boiling water as needed
sea salt
Boil some water. Peel the garlic and cut cloves in half. Slice potatoes as thinly as possible with a sharp knife. Put the potatoes into a large bowl. Add olive oil and mix well. Use your hands, separating the slices to get each one coated. Spread half of the sliced potatoes in the bottom of small baking dish - just big enough to hold everything. Sprinkle with the garlic and add the bay leaves. Spread the remaining potatoes slices on top. Pour enough boiling water over to almost, but not quit cover. Sprinkle with sea salt. Bake, 400F (200C) uncovered, until potatoes are tender, about 60 minutes. If the top starts to get too brown cover with foil to finish. Remove and serve.
Roasted Brussels Sprouts Time: 20 minutes
Roasting Brussels Sprouts in a bit of oil and some herbs results in slightly crunchy, not over-cooked, lovely green sprouts, certain to please even the reluctant diner.
12 - 16 Brussels sprouts I normally serve 6 - 8 per person
1 tbs olive oil
1 tsp Herbes de Provence
Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored. Cut them in half, the long way, through the stem end. Put sprouts in a baking dish just large enough to hold them comfortably. Drizzle with oil, sprinkle with herbs. Stir to coat evenly. Roast in 400F (200C) oven for 25 - 30 minutes, just until tender. Remove and serve.
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Cooking Schedule: 90 minutes plus marinating time |
Remove bacon, add shallots, water, cover, cook |
Cooking for Two? Or more?
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