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Menu Plan for Winter I: Week 5, Saturday
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Daily Recipes:
Warm Leek Salad with Prosciutto
Coq au Vin
Mashed Cauliflower & Potato Medley
Cooking time: 60 minutes for menu Cooking schedule: see below for instructions
This makes enough Coq au Vin for 2 meals or would be perfect for a dinner party. Marinate the chicken earlier in the day or the night before.
Warm Leek Salad with Prosciutto
Total time: 20 minutes
Leeks belong to the onion family but are much milder.
Ingredients:
- 3 medium leeks
- 2 thin slices Prosciutto
- 3 cups chicken stock save the chicken stock to use another day
- Vinaigrette:
- 1 tsp Dijon-style mustard
- 1 tbs white Balsamic vinegar
- 1 tbs dried chives
- 2 tbs good olive oil
Instructions:
- Heat chicken stock to a simmer in a large skillet. It should be at least 1/2" (1.25cm) deep. Add water if necessary.
- Cut root end off leeks. Cut tops leaving 2 - 3 inches (5 - 7.5cm) of pale green. You should have 6 - 7 inches (15 - 17.5cm) of leek. Cut leeks in half the long way and discard outer leaves.
- Rinse under cool running water fanning the layers a bit to get out any remaining sand.
- Lay leeks in a row in the simmering stock. Cover and cook gently for 10 minutes.
- Uncover and remove leeks with a tongs, draining and trying to keep them together. You may not be able to, but do the best you can.
- Divide the leeks and arrange on two plates.
- Drizzle the vinaigrette over the top and garnish with Prosciutto.
- To make Vinaigrette: Combine mustard and vinegar in a small bowl.
- Slowly whisk in olive oil.
- Stir in chives.
Coq au Vin
Total time: 1 hour 30 minutes plus marinating
Chicken in red wine. Traditionally this would use a rooster (rather than a hen) and cook for several hours (as the coq would tend to be a tough old bird - but full of flavor). 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.
Ingredients:
- 4 chicken thighs, boneless, skinless
- 2 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 (.75L) red wine
- 1 tbs olive oil
- 3 slices bacon, 100gr, 3.5oz
- 4oz mushrooms, 125gr, 4oz
- 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 often 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 pure cocoa not a 'hot chocolate' mix
- 2 tbs cornstarch (corn flour, maizena) dissolved in 3 tbs water (you may not use it all)
Instructions:
- 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 shallots and small mushrooms whole; slice large mushrooms in half.
- 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.
Mashed Cauliflower & Potato Medley
Total time: 30 minutes
The addition of puréed cauliflower to mashed potatoes adds a lovely flavor and sweetness.
Ingredients:
- 1/3 head cauliflower
- 2 medium potatoes
- 1/8 - 1/3 cup milk
- 1 tbs butter
- 1 tbs dried parsley
Instructions:
- Cut cauliflower into large florets.
- Peel potatoes and cut into quarters.
- Cook potatoes and cauliflower in barely boiling water until very tender, about 30 minutes.
- When done, drain and put into a bowl.
- Add 1 tbs butter, parsley and mash with a potato masher or fork. A few lumps are good....
- Add milk, 1 tbs at a time, and stir / mash until you get the consistency you like.
- Mound into a bowl, put remaining 1 tbs butter on top and serve
Note: Can be put into an oven proof serving dish, covered with foil and kept warm in 200F (100C) oven for 15 minutes.
Cooking Schedule: 90 minutes plus 5 earlier |
Trim, slice leeks |
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