Coq au Vin – My Way

I was hesitating what to call this meal that I have made with skinless-boneless chicken thighs, root vegetables and served over pasta. I had to come up with a meal whose main ingredient was chicken thighs. It was a case of checking what else is in pantry and vegie drawer in refrigerator. I didn’t want potatoes as a side and I didn’t feel for tomato based sauce either but wine based sauce sounded great. For vegetables, I picked carrot, celery, parsnip, shallots and garlic and as a side I wanted some dry pasta shapes. Coq au vin usually starts with rendering salted pork. I didn’t have any but I had bacon which I did use. The idea was to render the bacon, remove the crispy bits and use them as a garnish at the end. That was a plan, anyway. The problem was that this beautiful, crispy bacon was sitting next to the stove and every time I went by the stove, which was often, I had a nibble. Half way through cooking there were no bacon bits left for garnish. Next time I will hide the bacon in toaster oven. Even though only seasoning I used was salt and pepper the sauce has incredible depth from the vegetables and wine. I used Chardonnay.

This recipe is for 2 people using only 2 chicken thighs.

Ingredients

2 skinless and boneless chicken thighs, fat removed and seasoned with pepper and salt.
3 slices smoke bacon, roughly chopped
3 shallots or 1 small onion, chopped
2 cups sliced mushrooms
3 cloves garlic, chopped fine
1/2 cup chopped carrots
1/2 cup sliced celery
1/2 cup chopped parsnip
Salt and pepper
1 Tbs. olive oil
2 cups white wine

Directions

In sauce pan, render the bacon until crisp, remove the bits to paper towel and pour off bacon fat leaving only 1 tsp. Save the extra bacon fat for other use.
Brown the chicken thighs on all sides, remove and keep warm while you cook the vegetables. In the same pan cook onions and mushrooms until they start to brown and then add all the vegetables and sauté until they start to caramelize. Pour in a cup of wine and scrape all fond (food that browned and stuck to pan) from the bottom. Put the chicken back in pan and simmer until almost all the wine has reduced. Add remaining 1 cup of wine and keep simmering until sauce is thick, about 30 minutes. Just before serving add ice cold butter to the sauce, stir till all the butter is absorbed by the sauce, then cook for 3 minutes. Serve over cooked pasta and garnish with reserved bacon bits.

Oriental Chicken and Noodle Salad

Oriental noodle salad is my favorite food that I go for at any food court in a mall that has a Chinese fast food joint. It is so simple to make! The regular noodle salad has only chow mein noodles and julienned carrots, celery, red pepper and sprouts but I wanted something a wee bit more substantial so I have added cooked chicken thighs but I have also omitted sprouts for a simple reason – I didn’t have any.  And yes, it is fast food, 20 minutes from start to finish.

Ingredients

2 bundles of dry chow-mein noodles
2 boneless, skinless chicken thighs, cut into bite size pieces
Salt and pepper
1 Tbs. peanut oil
1 tsp. sesame oil
1 carrot, julienned
1 celery stick, julienned
2 green onions, julienned
1/2 red pepper, julienned

Dressing
1 Tbs. soy sauce
1 Tbs. Hoisin sauce
1 tsp. honey
1 tsp. Sesame oil

Coriander for garnish

Directions

Cook noodles till al dente, plunge in cold water to stop cooking, drain, cut into shorter pieces and set aside.
Cook the seasoned chicken pieces in hot frying pan with peanut and sesame oil for about 5 minutes or until done and set aside.
Mix all dressing ingredients in a mixing bowl then add vegetables, chicken and noodles and toss until everything is well combined.
Serve at room temperature garnished with chopped coriander.

Spaghetti with Lemon and Olive Oil (al Limone)

This is one of my favorite get-to meals when I don’t feel like spending a lot of time in front of a stove. It can be prepared in under half-an-hour.

Serves 4 to 6

Ingredients

Table salt

1 pound spaghetti

1/4 cup extra virgin olive oil , plus more for serving

1 medium shallot , minced (about 3 tablespoons)

1/4 cup heavy cream

2teaspoons finely grated zest and 1/4 cup juice from 3 lemons

1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving

Ground black pepper

2 Tbs. shredded fresh basil leaves

Directions

1. Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1¾ cups cooking water, drain pasta into colander, and set aside.

2. Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add shallot and 1/2 teaspoon salt; cook until shallot is softened, about 2 minutes. Whisk 1 1/2 cups of reserved pasta cooking water and cream into pot; bring to simmer and cook for 2 minutes. Remove pot from heat, return pasta, and stir until coated. Stir in remaining 3 tablespoons oil, lemon zest, lemon juice, cheese, and 1/2 teaspoon pepper.

3. Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water if necessary. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with oil and sprinkling with cheese.

Let the dish rest briefly before serving so the flavors develop and the sauce thickens.

From Cook's Illustrated

Baked Pasta with Eggs, Ham and Cheese

This is my take on traditional Schinkenfleckerln that is so popular in Bohemia (Czech Republic) and Austria. In original Schinkenfleckerln, pasta being used are short and flat flakes, sort of like broken wide noodles, or Fleckern. I used spaghettini instead because I had leftovers from my Salmon and Pasta dish that I cooked previous day. Also, instead of traditional baking pan or casserole I used large 8oz. non-stick muffin pan. The reason for this change was that it gave me 4 times more surface area that had a nice crunch, the best part of this meal, as far as I am concerned. My brother and I were always fighting for the corner portions because they were the crunchiest, we have shunned the middle, soft parts.

Another very easy meal to make, especially if you have leftover pasta on hand.

Ingredients

4 shallots or 1/2 medium onion
4 cups cooked pasta, room temperature
4 eggs
1 cup chopped ham
1/2 cup grated cheese
Salt and Pepper to taste

Directions

Preheat oven to 400 °F and place rack on middle shelf.
Sauté the shallots in little bit of butter until soft, about 5 minutes and let cool.
Chop the cooked pasta into 1/2 inch pieces.
In a mixing bowl beat the eggs until whites and yolks are well combined, add pinch of salt and pepper, cooked shallots, ham, cheese and pasta and mix so that all the pasta pieces are well coated with eggs and all ingredients are well combined. Pour into buttered muffin cups or casserole, cover loosely with aluminum foil and bake in oven for 30 minutes. Remove aluminum foil and bake additional 15 minutes or until top is golden brown. Remove pasta from pan by turning it over on a baking sheet and serve with pickles or/and lettuce. It can be served as a light lunch at room temperature.

Pasta with Salmon and Caper Sauce

This is another perfect mid-week meal because it is so easy to make and can be done in under half-an-hour. Since the salmon will be medium rare when served use only very fresh salmon. Of course, if you prefer, you can cook the salmon in the sauce before serving. However, I like my salmon rare (read “raw”). The salmon is so creamy that it completely changes texture of this dish.

Ingredients

1/2 Tbs. olive oil
1/2 Tbs. butter
4 shallots, peeled and finally chopped
1/2 cup dry white wine
1 Tbs. capers, roughly chopped; do not rinse
1/4 cup chopped parsley
1/3 cup 35% cream

Spaghettini

Directions

Cook the pasta according to packet instructions in a pan of salted boiling water, then drain and keep warm.
Meanwhile, heat the oil and butter in a frying pan, add the garlic and shallots and sauté   until the shallots have softened. Pour in the wine and reduce until less than 1 Tbs. remains.
Add the capers, parsley and cream and continue to cook over moderate heat until the sauce have thickened, about 5 minutes.
Stir in the drained pasta and season, to taste, with salt and freshly ground black pepper. Stir in the salmon and serve immediately.

Sauerkraut, Root Vegetables and Ham Soup

Depending on quantity of ham and vegetables, this soup can be complete meal. I personally prefer 2 to 1 ratio of stock to solids. I will not give quantity of each ingredient since everybody has a different preferences or availability. I am using my own home cured sauerkraut. Recipe is here. There is vast difference between homemade and store bought sauerkraut. Commercial kraut just doesn’t have enough crunch; they tend to be mushy.

Ingredients (all chopped)

Shallots or onion

Garlic

Carrots

Parsnip

Celeriac
Potatoes
Sauerkraut, divided into 2 equal portions
Cabbage (optional if using store bought sauerkraut)
Ham
Chicken stock
Caraway seeds
Pepper
Butter
Olive oil

Directions

If you are using store bought kraut, wash under cold running water and drain.
Sauté shallots and garlic in little bit of butter and olive oil until soft. Add all the vegetables, 1 part of sauerkraut, ham and stock and bring to boil. Season with caraway seeds and pepper and simmer, covered, for 30 minutes. Remove cover, add remaining sauerkraut and simmer additional 15 minutes. Serve hot with dollop of sour cream on top.

Home Cured Sauerkraut

Since I have discovered this recipe in Michael Ruhlman and Brian Polcyn book “Charcuterie” (must read for any serious cook) and made my first batch, I have not bought single jar or can of sauerkraut. The difference is amazing and it is so easy to make! I strongly recommend that you weight the salt rather than using volume measure.

Ingredients

4 liters water (4 quarts)

200 grams (3/4 cup plus 2 Tbs.)  Kosher salt

1 Green cabbage, about 3 pounds cored and finally shredded

 Directions

Combine water and salt in pot and bring to simmer, stirring to dissolve the salt. Remove from the heat, let cool and then chill.

Combine the cabbage and brine in non-reactive container. Cover the cabbage with piece of cheesecloth, place a plate on top pressing it down so that all the cabbage is submerged.

Cover container loosely with plastic wrap or container’s cover and set in cool place for 2 weeks (no warmer than 70°F – 75°F).

After 2 weeks drain the cabbage reserving the brining liquid. Refrigerate the cabbage while you prepare the brine. Bring the brining liquid to a boil, remove from heat, cool and then chill.

Pour enough of the cold brine over the sauerkraut to cover it completely; discard the extra brine. Store, covered, in refrigerator for up to 3 weeks.

Note: I find it better to cut the recipe in half unless you use a lot of sauerkraut. It does go mushy after 4 – 5 weeks.