Coq au Vin - Chicken in Wine Sauce

This was part of my French Food Week in November 2016 that I had tried from SAVEUR - a gourmet, wine, food and travel magazine at saveur.com. I believe this winey chicken braise with pearl onions and button mushrooms is the first French dish many outside France try. It surely is that simple and delicious too! 

https://www.saveur.com/article/Recipes/Classic-Coq-au-Vin/

Serves 4 - 6

Ingredients

• 4 cups red wine
• 1 large onion, halved and thinly sliced lengthwise
• 1 bouquet garni (12 sprigs thyme, 5 sprigs parsley, and 3 bay leaves tied together with kitchen twine)
• 2 tbsp. olive oil
• 275 g peeled pearl onions
• 325 g white button mushrooms, quartered
• 275 g bacon, cut into ½ " pieces
• 3 tbsp. unsalted butter
• 1 (1.5 kilo - 1.75 kilo) chicken, cut into 8 pieces
• 2 tbsp. flour
• 1 cup chicken stock
• Salt and freshly ground black pepper, to taste
• Finely chopped parsley leaves, to garnish

Preparation

• Combine wine, chicken, onion, and bouquet garni in a bowl; cover with plastic wrap, and let marinate in the refrigerator at least 4 hours or overnight. Drain chicken, onions, and bouquet garni, reserving wine, and set aside. Dry chicken thoroughly with paper towels.
• Heat oil in a stock pot over medium-high heat. Add pearl onions, and cook, stirring often, until lightly browned and tender, about 8 minutes. Using a slotted spoon, transfer to a bowl and set aside. Add mushrooms to pot, and cook, stirring, until they release all their moisture and brown lightly, about 8 minutes. Transfer to bowl with pearl onions; set aside. Add bacon to pot, and cook, stirring, until it renders its fat and is crisp, about 10 minutes. Using a slotted spoon, transfer to paper towels to drain; set aside. Add 1 tbsp. butter to pot, and then season chicken with salt and pepper, and add to pot; cook, turning once, until browned on both sides, about 10 minutes. Transfer to a plate, and set aside. Add drained onions to pot, and cook, stirring, until soft, about 10 minutes. Add flour, and cook, stirring, until smooth, about 2 minutes. Stir in reserved wine and stock, and then return chicken to pot along with bouquet garni; bring to a boil. Reduce heat to medium-low, and cook, covered and stirring occasionally, until chicken is tender, about 15 minutes.
• Remove from heat, and stir in pearl onions and mushrooms. Divide among serving bowls, and garnish with rendered bacon and parsley.

Bourride – Fish Stew with Aïoli

I was looking for authentic French recipes for my French Food Week in Novemebr 2016 when I came upon this Marseille-Style Fish Stew with Aioli in SAVEUR - a gourmet, food, wine and travel magazine at www.saveur.com. This recipe had appeared in the March 2014 issue with the story, The City by the Sea. https://www.saveur.com/article/recipes/classic-french-fish-stew-with-aioli/

The recipe was pretty strightforward and simple and without doubt, yummy. It was quite a filling whole meal that we enjoyed for lunch.

Serves 6 to 8 as appetizer or 2 to 3 people as whole meal for lunch or dinner

Ingredients

For the Aïoli

• 2 tsp. fresh lemon juice
• 1 clove garlic, minced
• 1 egg yolk, at room temperature
• Salt, to taste
• 1 cup olive oil

For the Soup

• ½ cup olive oil
• 1 tsp. fennel seeds
• ¼  tsp. cayenne pepper (chilli powder)
• 2 cloves garlic, crushed
• 2 leeks, white parts only, roughly chopped
• 2 onions, roughly chopped
• 2 plum tomatoes, quartered
• 1 bay leaf
• 1 ½ cups dry white wine
• 4 cups seafood stock
• 900g skinless firm white fish (I used sea bass) pin bones removed
• 275 g medium shrimp, peeled and deveined, tails removed
• ½ tsp. saffron threads
• Salt and freshly ground black pepper, to taste
• 2 tbsp. minced parsley
• Toasted baguette, for serving (I used toasted bread)

Instructions

To make the aïoli: 

• Whisk lemon juice, garlic, egg yolk, and salt in a heatproof bowl set over a saucepan of simmering water until thick, 2–3 minutes; transfer to a blender. With the motor running, drizzle in oil until sauce is emulsified. Transfer aïoli to a bowl; set aside

To make the soup:

• Heat oil in a saucepan over medium heat. Add fennel, cayenne, garlic, leeks, onions, tomatoes, and bay leaf; cook until soft, about 15 minutes. Add wine; simmer until reduced by half, 4–5 minutes. Add stock and 2 cups water; boil. Reduce heat to medium; cook until broth is slightly reduced, 12–15 minutes. Strain broth; return to saucepan over medium heat. Add fish, shrimp, saffron, salt, and pepper; cook until fish is firm and shrimp are pink, 2–3 minutes. Using a slotted spoon, divide fish and shrimp between 6 bowls.
• Whisk 1⁄2 cup broth into aïoli; return to pan. Cook until slightly thick, 4–5 minutes; ladle over fish. Garnish with parsley; serve with toasted bread.

Shrimp and Yuca Gratin Appetizer

Yuca also known as cassava is called tapioca in India though Tapioca ususally refers to the starch of cassava. I did this as part of my Brazilian Food Week in November 2016 but found time to post the recipe only now. I found this authentic recipe by a Brazilian Cynthia Presser at http://www.cynthiapresser.com/recipe-blog/appetizers-a-starters/109-shrimp-and-yuca-gratin-appetizer-escondidinho-de-camarao. This is apparently bar food in Brazil but it served as main course dinner for me. Turned out to be delicious and I loved it!

Serves 4

Ingredients

• 650 g yuca root, cut into small chunks
• ¼ cup milk
• ¼ cup butter, softened
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• ½ onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh rosemary, finely chopped or ½ tsp dried
• 12 oz large shrimp, cleaned and deveined, cut crosswise into 4 parts
• 2 tablespoons brandy or cognac (I used red wine)
• 2 large tomatoes, chopped
• 4 tablespoons catupiry or mascarpone cheese (I used cheddar cheese)
• 2 tablespoons fresh scallions, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons grated parmesan cheese

Shrimp and Yuca Gratin Appetizer - baked in individual dish

 

Preparation

• Place the yuca in a steamer and add enough water to the bottom. I steam it in the Pressure cooker for about 15 minutes or until cooked.
• Remove from heat and let it cool for 10 minutes. Transfer to a large bowl.
• Add the milk and butter and smash with the help of a potato masher until all ingredients are incorporated and smooth. Season with salt and set aside.
• In a medium skillet, heat the olive oil until shimmering. Add the onion and garlic and cook stirring for 3 minutes, or until the onion is translucent.
• Add the rosemary and shrimp and cook for about 2 minutes or until the shrimp starts to curl. Stir in the red wine and season with salt and pepper. Remove the shrimp from the skillet and set aside.
• To the same skillet, add the tomatoes and cook stirring occasionally until they are soft, about 5 minutes.
• Turn off the heat and return the shrimp to the skillet. Fold in the cream cheese, scallions, and parsley.
• Preheat the oven to 350˚F. Place the shrimp sauce on the bottom of 4 medium individual glass or any ovenproof dishes. Top them with the mashed yuca and sprinkle with parmesan cheese. Bake the individual dishes for about 10 to 15 minutes, or until the top is golden brown. Carefully remove from the oven and let stand for 5 minutes before serving.

Note

The original recipe calls for broiling the individual dishes for 3 to 4 minutes or until the top is golden brown. But as I have only a conventional microwave oven, I used the baking option instead and it turned just fine and yummy!

Thai Banana in Sticky Rice (Khao Tom Madt)

I love sticky rice and it always tastes heavenly to me. I came across this recipe in 

ImportFood Authentic Thai Recipes. It was pretty straightforward and very easy to make. I tried this in April 2013 before going on a visit to Singapore to my brother's place. And sure enough I did pick up some authentic Thai ingredients from there such as sticky rice, Pandan essence, etc.!

Serves 10

Ingredients

• 2 cups sticky rice
• 1 ½ cups coconut milk (I used 2 cups)
• ½ cup sugar
• 1 tsp salt
• 5 ripe bananas (small variety), halved lengthwise
• 10 pieces aluminum foil or banana leaf, 6 x 6 inches. See note below.

Preparation

• Soak the sticky rice in water overnight, then drain and set aside.
• Combine coconut milk, sugar and salt in a separate bowl and stir until ingredients are dissolved. Put this mixture in a large pan or wok and then add the rice. Over medium low heat, stir constantly until the rice becomes tender and all the coconut milk is absorbed (about 15 minutes). Remove from heat and leave to cool.
• On a piece of foil, place a tablespoon of rice. Place a sliced banana on top of the rice and then cover it with another tablespoon of rice to form a small "roll" with the banana in the middle.
• Wrap the foil and then place in a steamer. Steam for 45 minutes with the lid on. Remove and enjoy hot or warm.

Note

I did not have aluminium foil or banana leaf and used the leaf of Pisonia alba tree (known as Lachakottai tree லச்சக்கொட்ட in Tamil) and also known commonly as the lettuce tree. The leaf is braod and is at least 20 cms in length and since it is edible and is cooked as greens, it made a perfect wrap for my dessert.

Pisonia alba tree - Lachakotta 

 

Thai Sticky Rice Cake (A Thai dessert with the unique Pandan flavour)

This sticky rice dessert is easy to make and is a healthy low-fat treat (both gluten and lactose free!). The coconut milk contains good fats that actually lower cholesterol. I found this recipe at https://www.thespruceeats.com/sticky-rice-cake-with-coconut-3217367

Serves about 8

Calories: about 90 per serving

Ingredients

• 2 cups white sticky rice (புட்டரிசி in Tamil)
• ½ tsp salt
• ¾ cup coconut milk, plus 1 cup or more for sauce (I actually used 1 cup for the rice)
• ½ cup or more sugar, plus some for sauce
• Pandan essence as required. See note below.
• Little oil for greasing pan
• 2 tsp cornstarch (corn flour) dissolved in 1 tbsp cold water (2 tsp for every 1 cup cocnut milk)

Preparation

• Soak sticky rice for about an hour or more or overnight. (The longer it soaks the better)
• Drain and steam it for 30 minutes or until cooked. (It took about 50 minutes for me)
• While rice is steaming, keep a pan aside greased with a little cooking oil.
• After rice is done, remove the lid and add ½ cup sugar, ¾ cup coconut milk stirring them well into the hot rice. Taste test rice for sweetness and add more sugar if required.
• Now scoop 1/3 of the rice and press it into the bottom of the greased pan with a greased spoon. Spread it as smoothened and even as possible. (Keep the lid of the rice pot on through the next two steps so as to keep the rice hot.)
• Next take another 1/3 of the rice into a mixing bowl, add about 3 to 5 drops of Pandan essence  and stir it to blend into the hot rice to make it light green. Gently spread this above first layer.
• Now take the last 1/3 rice into the mixing bowl and add about 8 to 10 drops of Pandan essence as required to get a distinct dark green shade. Then spread this as the final layer over the second layer.
• Cover the pan with aluminium foil and refrigerate it overnight.
• To make the coconut sauce, place 1 cup coconut milk as required to serve in a sauce pan and warm it up. (Do not boil). Add sugar to taste and stir to dissolve. Add cornstarch dissolved in cold water and stir over medium heat till sauce thickens. Then remove from heat.
• To serve, cut into squares with a greased serrated knife and place on serving plates. Then pour coconut sauce over and garnish with any fruit of choice.

1st Note

1. Pandan essence is a very important Thai ingredient. It is the greenish essence of the Pandan tree. It has a very unique nutty flavour.
2. As an alternative, green food colouring can be used to get the green colour but the flavour will be missing, though!

2nd Note

I tweaked the recipe a little to make it in the Indian Tricolour for a cooking competition for teachers on our Independence Day years ago. Turned out to be pretty colourful! Just follow the steps given below instead of steps 5 to 7 in the given Preparation above: 

• Now scoop 1/3 of the rice into a mixing bowl and add green colouring as required. Then press it into the bottom of the greased pan with the greased underside of a flat spoon. Smoothen it as evenly as possible. (Keep the lid of the rice pot on through the next two steps so as to keep the rice hot.)
• Next take another 1/3 of the rice and spread it above the green layer.
• Now take the last 1/3 rice into another mixing bowl and add orange colouring to it as required. Then add this as the final layer. Cover the pan with aluminium foil and refrigerate it overnight. 

This is Thai Sticky Rice Cake in Indian Tricolour!

Brazilian Beef and Cheese Enchiladas

This recipe was part of my Brazilian Food Week in November 2016. Turned out to be very yummy after all the elaborate process involved! Found this at Olivia's Cuisine. 

Serves 2 to 3

Ingredients

For the tortillas:

• 1 large eggs
• 1 cup milk
• 1 cups flour
• 1/2 cube beef bouillon

For the filling:

• 1/2 lb ground beef
• 1 small onion, chopped
• 2 cloves of garlic, minced
• 2 tbsp olive oil
• 1 small tomato, cubed
• 1/8 cup milk
• 1/2 tbsp flour
• 1/2 cup sliced green olives, chopped
• Chopped parsley to taste
• Salt and pepper to taste

For the sauce:

• 1 tbsp olive oil
• 2 cloves of garlic, minced
• 1 small onion, chopped
• 1 1/2 cups crushed tomatoes
• 1/2 cube beef bouillon
• Pinch of sugar if needed (I did not use it)
• Salt and pepper to taste

For the assembling:

• 1 cup shredded mozzarella
• Parmesan cheese to taste
• Chopped parsley to decorate

Preparation

To make the filling:

• In a large skillet, heat the olive oil over medium heat and sauté the garlic and onion until translucent.
• Add the ground beef and cook until the meat has browned, about 10 minutes.
• Add the tomato, the olives and season with salt and pepper. Cook for about 5 minutes.
• In a cup, mix the flour and the milk and add it to the skillet along with the chopped parsley.
• Let this mixture cook for 5 more minutes. Reserve.

To make the sauce:

• In a saucepan, heat the olive oil and sauté the onion and garlic until translucent.
• Add the crushed tomatoes and the beef bouillon and cook over medium/low heat for about 20 minutes. Season with salt and pepper and reserve. (Use sugar here if needed)

To make the tortillas:

• Put the milk, flour, beef bouillon and eggs in the blender and blend everything together until you have a very smooth batter, similar to pancake batter.
• In a medium skillet (sprayed with non stick spray), preheated over medium high heat, add a ladle of the batter and tilt the skillet so the batter coats the whole surface. Cook for 1 or 2 minutes and turn to cook the other side. Reserve the cooked tortillas. The batter makes 3 or 4 tortillas.

To assemble the enchiladas:

• Preheat oven to 375 degrees.
• Cover each tortilla with cheese and then add the filling to 1/4 of the disc. Roll the tortilla, forming an enchilada, and place it, seam side down, in a baking dish. Continue until you've used all the tortillas or filling.
• Pour the sauce over the enchiladas and grate the desired amount of Parmesan on top.
• Bring it to the oven for about 20 minutes or until the cheese has melted.

Garlic and Cilantro Soup with Poached Egg and Croutons

This Garlic and Cilantro Soup with Poached Eggs and Croutons is a diabetes-friendly version of a classic Portuguese-influenced Brazilian soup created by Brazilian chef Leticia Moreinos Schwartz as part of the American Diabetes Challenge. I found this at The Latin Kitchen, which had recreated this diabetes friendly version. Makes an excellent and filling dinner or even lunch! Recipe taken from My Rio de Janeiro: A Cookbook. 

Serves 4

Ingredients

• 2 cups whole wheat bread, cut into 1/2 inch cubes
• 2 tbsp extra virgin olive oil
• Freshly ground black pepper
• 1 tsp white wine vinegar
• 4 eggs
• 3 garlic cloves, finely minced
• 5 cups low-sodium chicken stock
• 2 to 3 cups packed fresh cilantro leaves (can be substituted with Parsley)

 

Preparation

• Preheat oven to 350˚F. Place the bread cubes in a bowl and drizzle 1 tablespoon of olive oil on top. Season with pepper and toss. Toast in the oven until it just begins to get crunchy, about 15 minutes, mixing once during baking time. Remove from oven and reserve.
• Prepare a bowl of iced water. Bring a pot of water to a simmer. Add the vinegar and mix well. Break each egg into a cup, and gently pour the egg from the bowl into the simmering water, coming as close as you can to the water. Poach the eggs until the whites are set but the yolks remain runny, about 3 minutes. Using a slotted spoon, remove each egg from the simmering water and transfer to the iced water bath for just a few minutes. Transfer to a plate lined with paper towels. Cover loosely with foil.
• In a pot, warm the remaining 1 tablespoon of olive oil and add the garlic; cook over low heat until it just starts to get golden and develops a fragrance, about 3 minutes. Add the chicken stock and stir slowly with a wooden spoon. Season with pepper. Add the cilantro leaves just when ready to serve.
• Distribute the cubed bread and egg among each soup bowl, ladle the soup on top and serve.