Last night was Chicken Coq Au Vin! Challenging in a few ways: 1st: Cooking with wine
2nd: Making mushrooms (ew) - I've never really like mushrooms. So why did I choose to cook them? Who knows.
3rd: There were 3 recipes going on at the same time
I started off strong when I stumbled across this line in the opening paragraphs, "In a heavy large heavy bottomed casserole or Dutch oven." What in the world does that mean!?! Luckily I had 2 versions of the recipe at my disposal, the experienced chef's version with fancy words, and the one I actually used. Once I figured out that "heavy large heavy bottomed casserole" means "pan" (stupid...) I was ready to go.
Next stumble - wrong type of bacon. Truthfully I didn't really even know that you could buy bacon in a way other than the strips. I still don't really know if you can. But I think you can, and I think that's what I was supposed to use. I need recipe cliffnotes.
Luckily, I barely noticed these mistakes because of my new, awesome apron! I've never had an apron. Suddenly I felt like a real cook (and also like a housewife... didn't like that feeling too much...). But thank you, Will! Excellent birthday present. And double points for not picking a pattern with mini cupcakes or watermelons.
I'd never used the tiny onions before, but they were DELICIOUS! To cook them, I sauteed them in butter and was supposed to fill a cheesecloth with herbs. Unfortunately, I have never once heard of this so called "cheesecloth." And why it is not holding cheese? I used a coffee filter and a twist tie - it worked fine.
The best moment was mixing in the flour to the left over wine and stock that the chicken was cooking in. IT THICKENED! I was so excited. Then I actually tried it and it was actually delicious.
I would recommend serving the dish immediately and not leaving left overs. I reheated some for a midnight snack and it was a weird texture. Looked kind of like blueberry yogurt... mixed with chicken and mushrooms... I didn't take a picture of that for obvious reasons. It was still good the second time around, but not as appealing.
Overall, a success!! Though I think we're throwing out the leftovers... only because of the texture. It still smells delicious... but texture is the same reason I don't eat oysters, so I don't feel too bad.
The recipe is far too long to post on here, but feel free to check it out at the Food Network site (for the easier to understand version, go to What's Cooking America?)
Bon App-Alysse!
Hi, Alysse. I really enjoyed hearing about your first adventure in cooking! Now, about those leftovers -- Never throw out good stuff!!!!!!!!
ReplyDeleteAs everyone will tell you, appearances aren't everything. Wonderful meals can be made from parts or all of a previous effort; I've been making healthful lunches for Ben for years out of our dinners. And as a bonus -- lots of dishes taste way better the second or third day. Love, Aunt M (with one "l" )
Hi, Alysse. As you may have guessed, I haven't figured out enough of the computer stuff to make a profile. And I'm pretty sure that ending with "Love, Aunt M" isn't too anonymous. (heavy sigh, with derisive laughter from your cousins echoing in my head....) Love, Aunt M
ReplyDeleteMy cooking skills limit my recommendations to how to make a recipe less healthy. That said, I have found almost any saucy dish benefits from a little cream cheese when reheated. Reheating a dish often results in an accidental change in texture, and some flavors, most notably garlic, getting stronger. Reheating a dish and then mixing in a little cream cheese allows you to alter the flavor and texture purposefully. You risk drawing fire from purists, but I've used this technique repeatedly on old Indian food.
ReplyDeleteRob
Alysse! I'm SO happy you're doing this!
ReplyDelete1. Who knew that my brother would have freaking COOKING advice for you? (He makes saucy dishes?)
2. My MOM is commenting on a BLOG?
3. I'm learning! I always skipped over the "large heavy bottomed casserole or Dutch oven" recipes because I thought you had to have some kind of special pan. I'm SO HAPPY that I could just use a REGULAR old pan! (Dutch oven? WTF?)
Keep it up! You rock the house!
Love, Jen
Thanks, Dutcher family!
ReplyDeleteAunt Michele - I'm normally so good about keeping leftovers and not letting big Will throw anything away. For some reason the yogurt texture just did it in for me. I will try to resist in future recipes!
Rob - Cream cheese - genius! Cream cheese in curry could be delicious... I'll have to experiment the next time I make my 'currrayyy."
Jen - YOU rock the house! Also, you should put little Will in a big bakers hat and send me the picture :) He could be my mascot.