Tuesday, October 29, 2013
However, since we aren't at the end of the world and I do have more options than cockroaches, I've decided to make chicken in a white wine, garlic, and thyme sauce. The smells coming from the kitchen actually remind me of a farmhouse in Burgundy. I think that's probably the right level of combination for me. A little homey and a little exotic, all mixed up in my own kitchen. Now, I think I'll enjoy my glass of American Chardonnay and pet my French Bulldog while I wait for dinner to be done.
Chicken in Wine in a Slow Cooker
1 C wine (or 2 cups, start with 1 for yourself)
1/3 C flour
1 1/2 t thyme
4 garlic cloves
4 chicken breasts
1T olive oil
Salt and pepper chicken. Make sure the wine is the right level of slightly oaked and slightly grassy. Taste again just to make sure. Brown the chicken in olive oil. If your slow cooker has this function too, use it. I'm all for keeping cooking juices in the same pot. Are you sure the wine is right? Better check again. Take the chicken out. Lay onion, garlic, and thyme on the bottom of the slow cooker. Put the chicken on top. Mix the wine and the flour together and pour on top of the chicken. Put on the lid and set to cook for a few hours. Maybe until its dinner time. Taste the wine again. Freak out that you forgot to change the setting from "brown" to "slow cook for a long time." Adjust to slow cook. Take a couple sips of wine while you try to figure out when you husband will come home and want to eat. Decide that you should cook it for 5 hours so it will be ready you want to eat. Take another sip of wine. Make sure you have an extra bottle in the fridge, because its always nice to drink what you cooked the meal in.
Tuesday, February 26, 2013
Recipes to come when I have some free time....... Perhaps in a few years........
Tuesday, November 20, 2012
So its a wine tasting, which means the food needs to go well with wine. I kind of took the attitude that with enough wine the food will taste fine. Plus, how do you match food with wine described as "well, it sat around in our cellar for so long that the label fell off and we aren't sure what it tastes like so we'll let our new friends be the guinea pigs." We actually did open some pretty good bottles from our cellar. And a couple interesting ones. And I think the food went pretty well. Here's what the menu evolved into:
Wine Braised Short Ribs
Spicy Chicken Kebobs
Mushroom Truffle Soup
Feta Stuffed Mini Peppers
Wine Braised Short Ribs
4 lbs. trimmed beef short ribs
1 bottle wine plus a glass
T olive oil
3T veal Demi glacé
Heat olive oil in a big-ass braising pan (yes, they do come in that size, just ask the prissy lady at Williams Sonoma, and tell her I sent you). Brown the ribs on each side, about 4 min per side. Remove from pan and set on a plate. Sauté onions and carrots until crisp-tender, add garlic and sauté an additional 2 min. Pour yourself a glass of wine to make sure it will go well with the meat. Add about a cup of wine to the pan to de glaze. Add another cup and a half plus 2 cups of stock. Whisk to combine and place ribs back into pot in 1 layer, making sure they aren't completely covered in liquid. Put the top back on and place into the oven. Bake for 3-4 hours, checking the meat about every time you refill your wine glass. Remove ribs from braising liquid and st aside. Strain the braising liquid and return to the pot. Reduce for about 20 min, adding the veal Demi glacé and stirring. Return the ribs to the pot and serve.
More to come when I have another break from bottles, babies, and bath time.
Saturday, March 17, 2012
- Blood Mary's
- Croissants, with butter and jam
- Sticky Buns (made with croissant dough)
- Ham and guyere quiche
- Waffles (for the kids)
- Fresh fruit (so we could all pretend like we ate something healthy)
Preheat oven to 375. Bake pie crust for 8-10 minutes until golden brown. Cool pie crust but leave oven on. Saute onion in butter until golden and caramelized. Whisk eggs, pepper, and nutmeg. Stir in ham, cheese, and caramelized onions. Pour the mixture into the prepared pie crust and put back in the oven. Check part way through and cover crust with aluminum foil if it becomes too dark or dry. Bake for a total of 1 1/4 to 1 1/2 hours or until center is set. Serve warm or room temperature.
One note about sourdough bread. People will think you are crazy. Apparently it was standard in California kitchens about a century to century and a half ago that you could always find sourdough starter bubbling. However, in this modern day of making sure everything is hermetically sealed and preserved beyond recognition, having something bubbling, growing, and smelling sour on your countertop will make people worry about your sanity and the cleanliness of your kitchen. Perhaps talking to it and feeding it periodically doesn't help the matter........ But really, its the best way to get good sourdough. And there is nothing better than hot sourdough straight from the oven with a good smear of butter. Real butter.
San Francisco Sourdough Bread
Tuesday, March 6, 2012
It's getting cold. And rainy. Yes, yes, go ahead and get your "world's smallest violins" out to go along with my whining. I like winter, when it's crisp cold and I don't have to go outside much. Right now it's just wet cold and I have to walk to work. What better thing to make me feel better than to steal some of Trey's apples that he keeps around for healthy snacks and turn them into a butter-laden, caramel-topped spice cake. That's right. Call me the grump who stole the healthy snacks. But I did make a very nice dark, spicy, rich and utterly perfect apple cake. Especially when you pour caramel over the top part way through baking so it comes out a little more like sticky toffee pudding than actual cake. Even Charlotte liked the cake. Of course she called it "big cookie" and demanded it for breakfast. But if I was eating it for breakfast its kind of hard to tell her no.
Well, I'm sitting here watching the movers pack up my kitchen for what I really hope is the last move for a very very very VERY long time. I'll let you know how the new Wolf stove works out. Perhaps I'll even get to make pancakes this weekend.
Man I'm hungry. Too bad we finished the apple cake yesterday. Well, I suppose it's time to put something in my stomach before I get so hungry the packing paper starts looking good. Next post from the new house!
Saturday, December 24, 2011
My big accomplishment for the party was my mom's chocolate coconut balls and a completely invented eggnog cheesecake in chocolate cups. Trey's big accomplishment was cleaning up the enormous mess I left in the kitchen from above mentioned treats. I also made the savory cheesecake with caramelized onions that I think I've blogged about before. The rest was pretty standard crudites with a garlic and dijon dip, ham with sandwich fixings, cheese plate, meat plate, cookies, a few more cookies, and last but not least more cookies. As a matter of fact, I think there are so many cookies, cakes, pies, and candies in this house that I'm getting a sugar high through osmosis.
And then follow that up with family in town so of course I had to make a gingerbread cake with cream cheese icing. Its pretty sad when the cashier at the grocery store recognizes you, looks in your basket, and shakes her head disapprovingly. And then you remember that she was the one that checked you out earlier in the week, when you again had 5 lbs. of sugar and 2 lbs. of butter in your cart. Sigh. Even the cashier at the grocery store thinks I have too much sugar in my house.
So, here are some of the recipes I've made lately. Please, please, please come take some of this off my hands! And when you do, could you bring a candy thermometer? My bourbon caramels just aren't coming out right......
Eggnog Cheesecake Candies
Pre-made chocolate shells (about 2 dozen)
1/2 C Store Bought Eggnog
3/4 C Cream Cheese, room temperature
1/4 C Powdered Sugar
Place eggnog, cream cheese, and sugar into a bowl. Pour an extra glass of eggnog. Whip eggnog, cream cheese, and powdered sugar until thick. Refill glass of eggnog. Stiff peaks should appear and hold their shape. If too wet, add more cream cheese and powdered sugar. If too thick, add more eggnog, and refill glass of eggnog. Pipe into chocolate shells. Chill. Contemplate the amount of eggnog you just drank. Wish it had more alcohol in it. (or if you aren't pregnant, drink the stuff with alcohol)
Mom's Coconut Chocolate Balls