Calling all Francophiles! Our latest installment of “Fast & Fabulous” features a classic French recipe adapted with weeknight simplicity in mind: Quick Coq au Vin. This hearty, comforting dish is perfect for taking the chill off a dreary Winter’s night and is so delicious it will quickly make it into your regular recipe rotation.
Coq au Vin is a French dish that’s been around since the days of Julius Caesar. Since then it has experienced various incarnations but it wasn’t until Julia Child featured the recipe in her legendary 1961 cookbook, Mastering the Art of French Cooking, that it reached its current level of popularity. While “coq” technically refers to a cock or rooster, today the recipe is prepared using a chicken or capon which is braised in red wine (typically Burgundy) along with bacon, mushrooms and thyme. Braising the chicken can be a time intensive process, relegating this recipe to a weekend or special occasion dish. This “quick” version substitutes boneless, skinless chicken thighs for the whole chicken which cook much faster, making it a suitable selection for weeknight enjoyment.
The initial recipe was given to me a few years ago by one of my favorite wine writers and friends, Tony Ventura. I have made it countless times since then and have made some changes which I think enhance the dish a bit such as adding fresh thyme, increasing the amount of sauce and using pre-sliced cremini mushrooms to enhance the flavor and cut down on the prep time. This Quick Coq au Vin is particularly delicious served over buttered egg noodles and accompanied by a glass of red Burgundy, we like the Vincent Girardin Pommard “Les Vignots” 2011 ($49) or a Cru Beaujolais like the Domaine du Pavillon de Chavannes Côte de Brouilly Cuvée des Ambassades 2012 ($20) – a tremendous value for the price!
I hope you enjoy this recipe as much as we do and if you have a favorite quick Winter recipe I’d love to hear about it! Please let me know in the comment section below.
Cheers,
“Quick Coq au Vin”
Adapted from Debra F. Weber, Your Guide to French Cuisine
Serves 4-6
1/3 cup all purpose flour
2 Tablespoons fresh thyme, chopped
1 teaspoon Kosher salt
8 boneless, skinless organic chicken thighs
2 Tablespoons good olive oil
1 lb. Cremini mushrooms, trimmed & sliced
6 oz. Canadian bacon, diced
1 cup dry red wine
2 cups organic chicken broth
1 1/2 Tablespoons tomato paste
Egg noodles cooked according to package directions
1/3 cup Italian flat leaf parsley, chopped
1.) In a large zip-lock plastic bag (1 gallon or larger), add the flour, thyme and salt and shake the bag to mix well. Add the chicken and shake to coat thoroughly.
2.) Heat oil in a large, deep skillet over med-high heat. Add chicken and cook on both sides until golden brown – approximately 10 minutes. Remove chicken to a plate.
3.) To the same pan add the mushrooms and bacon and saute for 5 minutes.
4.) Stir in the wine, broth and tomato paste. Bring mixture to a boil and then reduce heat and simmer for 10-15 minutes.
5.) Return chicken to the pan and cook for 10 minutes.
6.) Serve chicken over a bed of egg noodles and garnish with the chopped parsley
I have an enduring penchant for soup and Potato Leek has always been one of my favorites. While not the most figure-friendly option, it's delightfully hearty and warming, the perfect comfort on a chilly Winter day like we've been experiencing lately in South Florida - seriously, it really HAS been cold!I recently came across this recipe for Celery Leek Soup with Bacon & Croutons which sounded very similar except it didn't call for the starchy potatoes or heavy cream found in most Potato Leek Soup recipes - well, the good ones anyway. The Celery Leek Soup recipe swapped the potatoes for celery and the heavy cream was replaced with a scant 1/2 cup of crème fraîche. My husband had also been on a celery kick lately and whether slathered with peanut butter or accompanied by a Bloody Mary he couldn't get enough of it! It seemed like the perfect time to give this recipe a try but could celery possibly make an adequate substitute for potatoes? There was only one way to find out.I must admit, halfway through the recipe I was a little doubtful. As the veggies cooked down it didn't seem like the celery was going to cut it as a replacement for rich, creamy Yukon Golds. I forged on, however, and I'm so glad I did! The Soup Gods were definitely smiling on me that day - this celery-based soup was creamy, flavorful, and delicious! The puree of celery, leeks, onions, and garlic is deliciously enhanced by the addition of crème fraîche and then studded with smoky, crunchy bits of bacon and croutons - what's not to love about that? A few tips though, be sure to season the soup generously with salt and pepper, sampling often to adjust to your taste. Feel free to puree the soup to your desired level of consistency. If you prefer it super silky, strain it through a sieve after you puree it, we enjoyed the soup with some texture though.To pair with the Celery Leek Soup with Bacon & Croutons I recommend the 2009 Pillar Box White ($16) from Padthaway, Australia. This blend of Sauvignon Blanc, Verdelho, and Chardonnay has delightful notes of pear and tangy citrus with a food friendly acidity that pairs so nicely with the soup. If you're more of a red wine person, the 2011 Paul Cluver Pinot Noir ($20) from South Africa will also pair nicely, highlighting the smoky bacon aspect of the dish. I hope you enjoy this pairing as much as we did - I'd love to hear what you think!Cheers,
"Celery Leek Soup with Bacon & Croutons" Adapted from Food & Wine Magazine, January 20156 tablespoons butter3 medium leeks, halved & thinly sliced2 medium onions, finely chopped3 large garlic cloves, thinly sliced12 large ribs of celery, trimmed & thinly sliced4 ounces bacon slicesThree 1/2-inch-thick slices of country or French bread, cut into 1/2-inch dice1/2 cup crème fraîche or sour creamKosher salt & freshly ground black pepper1.) In a large saucepan, melt 4 tablespoons of the butter. Add the leeks, onions, garlic and a generous pinch each of Kosher salt and pepper and cook over moderately high heat, stirring, until softened but not browned, about 12 minutes. Add the celery and cook, stirring, until just starting to soften, about 3 minutes. Add 8 cups of water and bring to a boil, then reduce the heat to moderate. Simmer, stirring occasionally, until the vegetables are very tender, 35 to 40 minutes.2.) Meanwhile, in a large skillet, cook the slices of bacon over moderate heat, until browned and crisp, 8 minutes. Using a slotted spoon, transfer the bacon to half of a paper towel–lined baking sheet to drain. Melt the remaining 2 tablespoons of butter in the bacon fat. Add the diced bread and cook over moderately high heat, stirring, until lightly browned and crisp, 8 minutes. Transfer to the other side of the prepared baking sheet; season with salt and pepper. Chop or crumble cooled bacon slices into bite size pieces.3.) Using an immersion blender, puree the soup in the pot until it gets smooth or you reach your desired texture. If you don't have an immersion blender, puree the soup in batched in a blender and return to the saucepan. Once blended, whisk in the crème fraîche and season generously with Kosher salt and pepper.4.) Serve the soup hot, topped with the chopped bacon and croutons and wine pairing if desired.
I have an enduring penchant for soup and Potato Leek has always been one of my favorites. While not the most figure-friendly option, it’s delightfully hearty and warming, the perfect comfort on a chilly Winter day like we’ve been experiencing lately in South Florida – seriously, it really HAS been cold! I recently came across this recipe for Celery Leek... Read More
The post Which Wines to Pair With: Celery Leek Soup with Bacon & Croutons! appeared first on The Glamorous Gourmet.
I have an enduring penchant for soup and Potato Leek has always been one of my favorites. While not the most figure-friendly option, it’s delightfully hearty and warming, the perfect comfort on a chilly Winter day like we’ve been experiencing lately in South Florida – seriously, it really HAS been cold!
I recently came across this recipe for Celery Leek Soup with Bacon & Croutons which sounded very similar except it didn’t call for the starchy potatoes or heavy cream found in most Potato Leek Soup recipes – well, the good ones anyway. The Celery Leek Soup recipe swapped the potatoes for celery and the heavy cream was replaced with a scant 1/2 cup of crème fraîche. My husband had also been on a celery kick lately and whether slathered with peanut butter or accompanied by a Bloody Mary he couldn’t get enough of it! It seemed like the perfect time to give this recipe a try but could celery possibly make an adequate substitute for potatoes? There was only one way to find out.
I must admit, halfway through the recipe I was a little doubtful. As the veggies cooked down it didn’t seem like the celery was going to cut it as a replacement for rich, creamy Yukon Golds. I forged on, however, and I’m so glad I did! The Soup Gods were definitely smiling on me that day – this celery-based soup was creamy, flavorful, and delicious! The puree of celery, leeks, onions, and garlic is deliciously enhanced by the addition of crème fraîche and then studded with smoky, crunchy bits of bacon and croutons – what’s not to love about that? A few tips though, be sure to season the soup generously with salt and pepper, sampling often to adjust to your taste. Feel free to puree the soup to your desired level of consistency. If you prefer it super silky, strain it through a sieve after you puree it, we enjoyed the soup with some texture though.
To pair with the Celery Leek Soup with Bacon & Croutons I recommend the 2009 Pillar Box White ($16) from Padthaway, Australia. This blend of Sauvignon Blanc, Verdelho, and Chardonnay has delightful notes of pear and tangy citrus with a food friendly acidity that pairs so nicely with the soup. If you’re more of a red wine person, the 2011 Paul Cluver Pinot Noir ($20) from South Africa will also pair nicely, highlighting the smoky bacon aspect of the dish. I hope you enjoy this pairing as much as we did – I’d love to hear what you think!
Cheers,
“Celery Leek Soup with Bacon & Croutons”
Adapted from Food & Wine Magazine, January 2015
6 tablespoons butter
3 medium leeks, halved & thinly sliced
2 medium onions, finely chopped
3 large garlic cloves, thinly sliced
12 large ribs of celery, trimmed & thinly sliced
4 ounces bacon slices
Three 1/2-inch-thick slices of country or French bread, cut into 1/2-inch dice
1/2 cup crème fraîche or sour cream
Kosher salt & freshly ground black pepper
1.) In a large saucepan, melt 4 tablespoons of the butter. Add the leeks, onions, garlic and a generous pinch each of Kosher salt and pepper and cook over moderately high heat, stirring, until softened but not browned, about 12 minutes. Add the celery and cook, stirring, until just starting to soften, about 3 minutes. Add 8 cups of water and bring to a boil, then reduce the heat to moderate. Simmer, stirring occasionally, until the vegetables are very tender, 35 to 40 minutes.
2.) Meanwhile, in a large skillet, cook the slices of bacon over moderate heat, until browned and crisp, 8 minutes. Using a slotted spoon, transfer the bacon to half of a paper towel–lined baking sheet to drain. Melt the remaining 2 tablespoons of butter in the bacon fat. Add the diced bread and cook over moderately high heat, stirring, until lightly browned and crisp, 8 minutes. Transfer to the other side of the prepared baking sheet; season with salt and pepper. Chop or crumble cooled bacon slices into bite size pieces.
3.) Using an immersion blender, puree the soup in the pot until it gets smooth or you reach your desired texture. If you don’t have an immersion blender, puree the soup in batched in a blender and return to the saucepan. Once blended, whisk in the crème fraîche and season generously with Kosher salt and pepper.
4.) Serve the soup hot, topped with the chopped bacon and croutons and wine pairing if desired.
With the indulgence of the holidays behind us (literally!), January is the perfect time to renew our dedication to living a healthful existence. I'm a strong believer that breakfast is crucial to starting your day off right and this deliciously healthy recipe for Blood Orange, Grapefruit, & Mint with Acacia Honey is perfect for getting your metabolism going! There's no cooking or advance planning required other than purchasing the ingredients; simply slice, arrange, and drizzle and it's ready to go.Blood oranges are named for the color of their flesh which is a gorgeous, deep, crimson-red. Most varieties look just like a regular navel orange we're used to seeing here in Florida; it's not until you cut into the fruit that the differences are readily apparent. The blood orange originated in Italy where it is still the primary orange grown and has a delicious tart, citrusy, herbal flavor that tastes like Aperol, the Italian liqueur (for more on Aperol, click here). As indicated by their rich color, blood oranges are higher in antioxidants than regular oranges and are also chock full of vitamin C, vitamin A, and fiber making them a very healthy and flavorful option. They can be served simply sliced in recipes like this one or used to make marmalades, compotes, cocktails, and granitas as well.
In order to slice the citrus you'll need to remove the skin first which is much easier to do if the fruit has spent about a half hour in the fridge. Start by slicing off the top and bottom of the fruit, giving yourself a firm base to work with. Then, using a sharp knife, start at the top of the fruit and slice from top to bottom, following the curve of the fruit in order to remove only the skin and white, bitter pith. It may take a few passes to get it all and once you're done slice the fruit crosswise and you'll have beautiful, jewel-like slices which you can then arrange on a platter. Once arranged, scatter the mint leaves over the citrus and drizzle with the acacia honey. The light taste and delicate sweetness of acacia honey really lets the wonderful flavor of the citrus to shine through (for more on acacia honey, click here). I really hope you enjoy this recipe and what are some of your favorite healthy breakfasts options? Please let me know in the comment section below!Cheers,
"New Year, New You: Blood Orange, Grapefruit, & Mint with Acacia Honey"
Recipe Type: Breakfast
Cuisine: Healthy
Author:
Serves: 2-4
Ingredients
With the indulgence of the holidays behind us (literally!), January is the perfect time to renew our dedication to living a healthful existence. I’m a strong believer that breakfast is crucial to starting your day off right and this deliciously healthy recipe for Blood Orange, Grapefruit, & Mint with Acacia Honey is perfect for getting your metabolism going! There’s no... Read More
The post New Year, New You: Blood Orange, Grapefruit, & Mint with Acacia Honey! appeared first on The Glamorous Gourmet.
With the indulgence of the holidays behind us (literally!), January is the perfect time to renew our dedication to living a healthful existence. I’m a strong believer that breakfast is crucial to starting your day off right and this deliciously healthy recipe for Blood Orange, Grapefruit, & Mint with Acacia Honey is perfect for getting your neurons and metabolism going! There’s no cooking or advance planning required other than purchasing ingredients; simply slice, arrange, and drizzle and it’s ready to go.
Blood oranges are named for the color of their flesh which is a gorgeous, deep, crimson-red. Most varieties look just like a regular navel orange we’re used to seeing here in Florida; it’s not until you cut into the fruit that the differences are readily apparent. The blood orange originated in Italy where it is still the primary orange grown and has a delicious tart, citrusy, herbal flavor that tastes like Aperol, the Italian liqueur (for more on Aperol, click here). As indicated by their rich color, blood oranges are higher in antioxidants than regular oranges and are also chock full of vitamin C, vitamin A, and fiber making them a very healthy and flavorful option. They can be served simply sliced in recipes like this one or used to make marmalades, compotes, cocktails, and granitas as well.
In order to slice the citrus you’ll need to remove the skin first which is much easier to do if the fruit has spent about a half hour in the fridge. Start by slicing off the top and bottom of the fruit, giving yourself a firm base to work with. Then, using a sharp knife, start at the top of the fruit and slice from top to bottom, following the curve of the fruit in order to remove only the skin and white, bitter pith. It may take a few passes to get it all and once you’re done slice the fruit crosswise and you’ll have beautiful, jewel-like slices which you can then arrange on a platter. Once arranged, scatter the mint leaves over the citrus and drizzle with the acacia honey. The light taste and delicate sweetness of acacia honey really lets the wonderful flavor of the citrus to shine through (for more on acacia honey, click here). I really hope you enjoy this recipe and what are some of your favorite healthy breakfasts options? Please let me know in the comment section below!
Cheers,
“Blood Orange, Grapefruit, & Mint with Acacia Honey”
Serves 2-4
1 Blood Orange, peeled and sliced crosswise
1 Grapefruit, peeled and sliced crosswise
1 Meyer or regular lemon, peeled and sliced crosswise
Handful of fresh mint leaves
Acacia honey for drizzling
Arrange citrus slices on a platter overlapping the different colors. Once arranged, scatter fresh mint leaves over the citrus and then generously drizzle with the acacia honey. Enjoy!
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