Tres Bon

I am a huge fan of classic traditional dishes that have been around for years.
Coq au Vin is one of them. This French dish has been around for centuries.
Everybody has a different version and this is my spin on it. I prefer to use white wine instead of red as I find the red overpowers the delicate taste of the chicken.

This dish pairs beautifully with mashed potatoes and a warm baguette.


Coq au Vin Blanc
(Braised Chicken in White Wine)

• ~olive oil
  
• 1 onion diced
• 1 celery rib diced
• 2 carrots sliced
  
• 1 head of of garlic peeled and diced
• 3 slices of bacon diced
• 1 chicken cut into 8 pieces with skin removed if you wish
  
• 3/4 bottle of white wine
• 1 cup of chicken broth
• 3 bay leaves
• 1 tsp each of rosemary, thyme and parsley
• 3 bay leaves
  
• salt and pepper

In a dutch oven heat the oil and add the first 5 ingredients. Cook until bacon is starting to brown and vegetables are soft.
Add the chicken and brown on all sides.
Add the remainder of the ingredients and bring to a low boil , reduce heat to medium. Cover partly with a lid and cook for about an hour and half. The liquid should be reduced by at least half.
Remove bay leaves and serve

Wine Suggestion: Chardonnay

Cheers!

The Mexican Way

Another weekend, another snow storm.
It is a crazy winter this year, one day it feels like spring the next day we get a foot of snow.
I am envious of all who are going south for March Break.
I would love to go somewhere like Mexico or the Caribbean but it was not in the stars for us this year due to our schedule and budget.
So, like they say "when life hands you lemons, make lemonade!"
I took advantage of being snowed in yesterday to create a slow cooking dish that filled my house with the aroma of Mexican cuisine.
This is a variation of Beef Chili but with cubed pork instead of the ground beef. You can use boneless chops or a boneless blade or loin roast diced , the cheaper cuts work well here because of the long cooking time.
The addition of salsa, cumin and coriander give this stew a Mexican flair.
Serve over steamed brown rice.
So for those of you who can't get away, throw a Gipsy Kings CD on the stereo and get cooking and bring a bit of the sunny south to you!

Mexican Spicy Pork Stew

• ~olive oil
  
• 1 pound of cubed pork
  
• 1 each onion and green pepper diced
• 4 garlic cloves minced
• 2 dried hot chili peppers minced
• 2 tbsp of cumin
• 1 tbsp of oregano
• 1 tsp of coriander
  
• 1 can of black beans
• 1/2 a jar of salsa
• 1 can of tomato paste
• sea salt and pepper to taste
  

In a dutch oven heat the olive oil and add the onion and green pepper. Cook until softened.
Add the cubed pork and brown on all sides. Add remaining ingredients and bring to a boil, reduce heat, cover and simmer for 2 to 2 1/2 hours until pork is fork tender.
Serve over steamed hot brown rice.

Wine Suggestion: Gewürztraminer

Cheers!

Lighten Up!

At this time of year a lot of you may be giving up on your New Years weight loss resolutions. That is not hard to do in the middle of a cold dreary winter when all you want to do is eat carb rich hearty comfort foods and are perhaps fighting those nasty viruses going around.

I have previously mentioned how much I adore making pasta sauce.
There is a bit of a twist to this one. Here I given the traditional ground beef style a healthy makeover.
I have replaced beef with extra lean ground turkey which is much lower in fat and higher in protein and regular canned tomatoes with the salt free.
I also have added red chilies which boost the metabolism, lots of fresh garlic and oregano which all strengthen the immune system, anchovy fillets which contain Omega fatty acid rich fish oil and fresh tomatoes to add extra Lypocene.
Replace the white pasta with whole wheat for extra fibre and complex carbohydrates.

Finally pour a glass of heart healthy red wine and add a slice of whole grain high fibre baguette.

There you have it, great tasting comfort food that is good for you.

Healthy Pasta Sauce

• ~olive oil
• 1 pound of extra lean ground turkey
• 1 onion diced
• 1 red pepper diced
• 4 large cloves of garlic minced
• 1 can of unsalted tomatoes
• 2 tbsp each of basil and oregano
• 1 dried hot chili minced
• 5 anchovy fillets sliced
• handful of cherry tomatoes
• pepper and sea salt to taste
• whole wheat pasta of choice

In a large deep pan heat the olive oil and add the onion, garlic and red pepper. Cook until softened. Add the ground turkey and cook until brown.
Add remaining ingredients and bring to a low boil, reduce heat and simmer for 1 hour.
Meanwhile cook pasta according to package.
Ladle sauce over hot pasta and serve.

Wine Suggestion: Syrah

Cheers!

A Taste of Summer

Oh joy of winter...
Our barbecue is somewhere buried under a huge pile of snow on our patio.
What's one to do when a craving of grilled summer style steak hits?
Why I just pull out my cast iron stove top grill of course!

Cast iron is an excellent way to cook food. The iron transfers from the pan into the food which is better than getting it in supplement form. If you don't have an indoor grill you can use the barbecue or use an ordinary pan. The steaks could also be cooked under the broiler.

Portobello mushrooms are so meaty they can be used in place of the steak for a vegetarian meal. Rosemary is one of my favorite herbs as it so flavourful and is also very high in calcium and iron.
Either dried or fresh work well here.

This dish will have you feeling like you are sitting on a patio on a warm summer night somewhere in the Mediterranean.

Grilled Rosemary Steak with Marinated Portobello Mushrooms

• 4 eye of round steaks
• 4 very large Portobello mushrooms cleaned and sliced
• 1/2 cup olive oil
• 1/2 cup balsamic vinegar
• 1/2 cup red wine
• 1/4 cup of Worcestershire sauce
• 2 tsp ground pepper
  
• 2 tbsp rosemary
  

Between two shallow glass dishes divide the olive oil, vinegar, wine, pepper and Worcestershire sauce. Add the rosemary to the one that will hold the steaks. Mix both well.
Place Mushrooms in one and Steaks in the other.
Coat well and marinate for 1 hour turning frequently.

Brush a large cast iron stove top grill and cast iron pan with olive oil and heat to medium.
Remove steaks from marinade and place on grill. Cook until desired. (For rare it should feel soft when pressed, firm for medium and very firm for well.)
Pour mushrooms with marinade into the frying pan and cooks until soft and marinade is reduced.


Wine Suggestion: Yellow Tail Shiraz

Cheers!

Super Fish

Fish is one of the "superfoods" and is one of the most nutritious form of protein you can neat.
It is full of Omega 3 fatty acids which is one of the hottest supplements right now.
Food manufacturers are adding it to just about everything like orange juice , bread, milk and yogurt.

In my ongoing effort to try new types of fish, I came across this one on sale this week.
It is called Steelhead Trout. It looks a lot like Salmon but with the richer flavour of Rainbow Trout.

I simply baked it in the oven and made a simple, spring like sauce to drizzle over top.
Serve small boiled potatoes and green beans along side.

How can something taste this delicious and yet be so good for you?




Steelhead Trout with a Lemon Butter Herb Sauce.

• 4 Steelhead Trout portions
• salt and pepper or lemon pepper (optional)
• lemon juice
  
• 1/4 cup of butter
• 1 tsp each of chives and basil
• 1/4 cup pf white wine
• 4 tbsp of lemon juice
• 2 tbsp of cream

Preheat oven to 350F
Spray a glass baking dish with oil and place fish fillets in skin side up. Drizzle lemon juice over top.
Place in the oven and cook until skin peels off easily in one piece.
Remove skin and discard.
Season with salt and pepper or lemon pepper if using.

Meanwhile in a small saucepan melt the butter add remaining ingredients and bring to a low boil.
Reduce heat to medium low and whisk until slightly thickened. Pour into a gravy boat and pass along side with the fish.

Wine Suggestion; Sauvingon Blanc

Cheers!

Comfort & Joy

I have to admit I am getting tired of winter and all that goes along with it.
The illnesses that have gone through our household, the freezing temperatures and dry winter air all has me yearning for spring.

I have been seeking refuge in my kitchen as hovering over a warm stove creating comfort food for my family chases away the winter blues for me.

This dish is comfort food at it's best. You can use any cut of chicken you wish, I used breasts here.

The sunny flavours of the Tuscany region all come together here with the tomatoes, olives and Italian herbs. You can serve this on its own with warm ciabatta bread or add herbed boiled potatoes and a spinach salad for a heartier meal.

Lets hope spring arrives really soon..meanwhile keep warm in the kitchen!


Chicken Tuscany

• ~olive oil
• 8 skinless bone in chicken pieces such as breasts, thighs or drumsticks.
• 3 cloves of garlic minced
• 1 each large carrot, celery rib and onion diced
• 1/2 cup of grape tomatoes
• 2 bay leaves
• 1 can of white kidney beans drained and rinsed
• 1 tbsp parsley
• 1/2 cup of pitted black olives (optional)
  
• 2 tbsp Italian herb seasoning
• 1 cup of white wine
  

In a large wide pan heat the oil and add the onion, celery and carrot.
Cook until softened.
Add the chicken and brown on all sides.
Add remaining ingredients and bring to a low boil then reduce heat, cover, and simmer for 30 to 40 minutes until chicken is no longer pink in the centre.
You can remove the cover for the last 10 minutes to thicken sauce if needed.

Wine Suggestion: Chianti

Cheers!

Long Lost Love

There is one appliance in my kitchen that I don't use often enough, and every time I do I ask myself...Why don't I use this more often?

It is my slow cooker. You know the thing you stashed in the cupboard or basement years ago?
Go dust it off because for the busy family it truly is a blessing.
You can toss the ingredients in the morning before you leave for work and when you walk in the door it smells like your own personal chef has been cooking for you all afternoon.
It is also wonderful on the weekends as well. While you are out skiing or tobogganing or just running errands, dinner is done when you return home.

This dish is a spin on the traditional spaghetti dinner. The pork becomes so tender as it simmers throughout the day that it literally falls apart . No knives needed with this meal!

I think once you make friends with your crock pot it will be a match made in heaven!


Italian Pork Loin In Tomato Sauce.

• 1 - 2 to 3 pound boneless pork loin
• 1 each green pepper and onion sliced
• 1 large can of plain tomato sauce
  
• 2 tbsp of red wine vinegar
• 2 tbsp Italian seasoning mix
• 3 minced garlic cloves
• 1 tsp each of fennel, basil and thyme
• 2 bay leaves
• salt and pepper to taste

Place peppers and onions in the bottom of the crock pot.
Coat pork loin with seasonings and place on top of the peppers and onions.
Add the tomato sauce, bay leaves and vinegar.
Cover and cook on low for 8 to 10 hours.
Remove pork loin and slice (unless it falls apart!) return to crock pot to warm.
Serve over hot cooked pasta of your choice.


Wine Suggestion: Merlot

Dream Dream Dream...

Here we are, smack in the middle of the dreary cold days of winter.

Are you dreaming of warm summer weather and craving a fruity summery type meal about now?
Unfortunately it is going to be a long time until those days are here.
Don't despair , this dish will have you thinking you are in the sunny region of Morocco with the sweet apricots, honey and exotic spices.

You can use chicken breasts or legs instead of the thighs if you prefer.
Cous Cous is a very tiny pasta grain made from wheat available in the rice section of your supermarket. It comes in white or whole wheat, I prefer the latter.


Moroccan Style Apricot Chicken with Vegetable Cous Cous.

• ~ olive oil
  
• 1 package of chicken thighs
• 1 tsp garlic
• 1 small onion diced
• 1 tbsp honey
• 1 tsp each of cumin, coriander and cinnamon
  
• 1 cup of dried apricots cut in half
  
• 1 cup of chicken broth

In a large frying pan heat the oil and add the onion and garlic.
Cook until softened.
Add the chicken and brown on all sides.
Add the apricots, broth, honey and seasonings.
Combine well and bring to a low boil.
Reduce heat to medium, cover and cook for about 20 minutes and then remove cover and cook until chicken juices run clear when pierced and sauce has thickened.




Vegetable Cous Cous

• ~ olive oil
  
• 2 cloves of garlic minced
• 1 small onion diced
• chopped vegetables of your choice (carrot, red bell pepper or peas)
• 1 cup of cous cous
• 1 1/2 cup of chicken broth
• 1 tsp parsley
• salt and pepper
  

In a pot heat the oil and add the garlic, onion and vegetables.
Cook until softened.
Add the broth and heat to boiling.
Remove from heat.
Stir in the cous cous, cover and let stand for 5 to 10 minutes.
Fluff with a fork and add the parsley.
Mix well season to taste and serve .





Wine Suggestion: Pinot Grigio

Cheers!

All Glazed Over

One of our favourite things to do on the weekend is to go for long family hikes with our dog.
We go in all kinds of weather with the exception of rain.

Wintertime I like to put a beef or pork roast in the oven before we head out, on our arrival back we are delighted with the most wonderful aroma as we open the door. I even have put them in frozen!
For this recipe you can use just about any cut of pork roast, boneless or bone in loin, shoulder or sirloin end.
Using a citrus reamer will ensure you get the most juice and pulp from the orange.
It is easy to assemble and tastes like you have been hovering over it all day instead of enjoying a beautiful winters walk in the forest.

Simplicity at best!

Orange Cranberry Glazed Pork Roast with Thyme Savory Brown Oven Rice.

• 1 2 to 4 pound pork roast
• 1 tsp of allspice
• 1 tbs minced garlic
• 1 can of cranberry sauce
• juice and pulp of one orange
  
• salt and pepper

Preheat oven to 300F .
Place the roast in a casserole that has a lid.
Combine remaining ingredients in a bowl and combine.
Spread 1/3 of the mixture evenly over the roast.
Cover and place in the oven for 2 hours if frozen or 1 if thawed.
Remove cover and baste with additional sauce for an additional 1/2 to 1 hour until thermometer reads 155-160F.
Remove from pan and let stand covered in foil.
Skim fat from drippings in pan and then pour into a saucepan and heat to boiling with any remaining cranberry sauce mixture.
Reduce heat and let simmer until thick and syrupy.
Serve roast with sauce on the side.




Thyme Savory Brown Oven Rice

• 1 cup of brown rice
• 1 cup of apple juice
• 1 1/2 cups of chicken broth
• 1 tsp each of savory and thyme
• salt and pepper
  

Preheat oven to 300F.
In a large casserole dish with lid combine rice and liquids .
Add spices and mix well.
Cover and place in oven.
Bake for 1 hour or until all broth is absorbed.
Fluff with a fork.

Serve both with steamed string beans.

Wine Suggestion: Mission Hill Syrah

Cheers!

Last Hurrah

One of the things I enjoy most about making a large chicken or turkey is making my own soup stock from the bones.

It is so easy that it will make you wonder why you ever bought the store bought kind.
The stock can be used as a base for soup, in casseroles or to make gravy.

The first recipe is for the stock and the second is my homemade turkey soup.
This hearty soup makes a great light meal on a cold winter night when served with warm rustic bread.


Fragrant Turkey Stock

• 1 turkey carcass
• 1 carrot and onion roughly chopped large
  
• 3 celery ribs roughly chopped large
  
• About 10 cups of water to cover
• 3 bay leaves
• small handful each of coriander seeds, fennel seeds, salt and peppercorns
  

In a large stock pot place the turkey carcass. Cover with water and add the seasonings.
Bring to a boil then reduce heat to medium low and simmer for 2 hours. Skim any foam that forms on the top.
Pour through a strainer and refrigerate overnight. The next day you will see a layer of solid fat on the top. Simply remove and discard.
Your stock is now ready to be made into soup.

Hearty Turkey Vegetable Soup

• ~olive oil
• 1 small red or white onion diced
• 1 celery rib diced
• 2 carrots diced
• 2 garlic cloves minced
• 1 cup of rice
• 1 can of navy beans
• diced turkey meat
• handful of frozen peas
  
• 8 cups of turkey stock
  
• 1 tbsp each of parsley , thyme and basil
• salt and pepper to taste

In a large soup pot heat the oil and cook the onion, carrot, garlic and celery until softened. add the seasonings and mix well.
Add the stock and bring to a boil.
Add the rice cover and reduce heat to medium and cook until rice is tender.
Add the peas, beans and turkey meat and simmer for about 30 minutes.
Adjust seasonings to taste.
Ladle into bowls and serve with warm bread.

Cheers!