Tuesday, October 30, 2012

Coq au Vin

Holy moly I whipped up some lovely Coq au Vin this weekend.  Quite a while ago I made this dish in my crock pot and I was totally disappointed.  And I had to take the dish to a potluck.  I wasn't very 'gourmet goddessy' that day!  This version redeems me.  I had to refrain from licking the dish.  (I was having leftovers at work)

Be sure to use a red wine that you would drink.  Something light and fruity goes well here.

Coq au Vin
Serves 4 - 6

  • 2 Tbsp each, butter and olive Oil
  • 2 slices of bacon, diced
  • 5 chicken thighs and 2 breasts, bone in and skin on is best.  I remove any fat clumps I find just to lighten it up a bit.
  • 1 large onion, diced
  • 2 - 3 cups chopped cremini mushrooms
  • 1 large clove of garlic, chopped
  • 1 tbsp fresh thyme or 1 tsp dried
  • 1/2 tbsp fresh sage or 1/2 tsp dried
  • 1/4 tbsp fresh rosemary or 1/4 tsp dried
  • 3 tbsp flour
  • 2 cups red wine
  • 1 1/2 cups chicken broth
  • 1 tbsp tomato paste

  1. Heat the butter and oil over medium high heat in an ovenproof shallow saucepan with a lid or dutch oven.
  2. Add the bacon and saute until crispy. Remove from pan and set aside
  3. Place the chicken in the pan and cook until brown on all sides. Remove from pan and set aside.
  4. Add the onions to the pan and cook until softened and lightly brown.
  5. Toss in the mushrooms and garlic, cook for 2 minutes.
  6. Stir in the thyme, sage and rosemary and cook for 30 seconds
  7. Add the flour and whisk until fully mixed in
  8. Slowly pour in the wine, whisking to blend it with the flour mixture
  9. Stir in the chicken broth and tomato paste.
  10. Place the chicken and bacon back in the pan
  11. Cover the pan and place in oven.
  12. Bake (actually you are braising at this point) for 1 1/2 to 2 hours until the chicken starts falling apart. Serve with potatoes and something green like brussel sprouts or steamed broccoli. 

Thursday, October 11, 2012

Thai Coconut Shrimp Soup

I whipped this up the other night.  I LOVE leftover soup for lunch and it needs to be interesting, tantalizing, and full of flavour because I work around some of the best restaurants here in Halifax.  The temptation to go out for lunch is full on most days. But this soup could go up against the best out there. 

Thai Coconut Shrimp Soup still in the pot!
Thai Coconut Shrimp Soup
Serves 4 -6

  • 1 tbsp veg oil
  • 2 ribs celery, diced
  • 1 medium onion, diced
  • 1 1/2 tbsp chopped garlic
  • 2 tsp grated ginger
  • 1 tsp ground coriander
  • 3 cups seafood or veggie broth (you can make your own seafood broth by taking the shrimp shells and boiling them for 15-20 minutes, drain and there you go - seafood broth!)
  • 14oz can coconut milk
  • 1 tbsp brown sugar
  • 2 tsp fish sauce
  • 2 tsp red curry paste
  • 1 tbsp tomato paste
  • 1 tsp garlic chili sauce
  • 1/2 roasted red pepper chopped
  • 2 cups edamame (without the shells)
  • 3 cups chopped green onions
  • 3/4 lb shrimp, shelled and deveined
  • 2 tbsp fresh cilantro
  • 2 tbsp lime juice

  1. In a large saucepan heat the oil over medium high heat
  2. Saute the celery and onions until soft, about 5 minutes
  3. Add the garlic, ginger and coriander and saute for 30 seconds until fragrant
  4. Pour in the seafood broth and the next 6 ingredients through to the garlic chili sauce. 
  5. Heat until simmering. 
  6. Toss in the red pepper, edamame, green onions, and shrimp.
  7. Simmer until the shrimp are opaque.
  8. Stir in the cilantro and lime juice.