Coq Au Vin

•November 24, 2015 • Leave a Comment

Coq Au Vin

  • 50g butter
  • splash of olive oil
  • 2 onions, finely chopped
  • 125g bacon/pancetta, sliced into thin strips
  • 4 garlic cloves, thinly sliced
  • 8 chicken pieces on the bone (I used 4 thighs and 4 drumsticks)
  • 250g portabellini mushrooms, sliced
  • 500ml Riesling (or dry white wine of your choice)
  • 250ml cream
  • salt & pepper to taste
  • handful chopped parsley
  1. Melt the butter and oil together in a large pan.
  2. Brown the chicken pieces all over and remove from the pan.
  3. Add the onions and bacon and allow to fry until the onions are soft and translucent and the bacon has rendered it’s fat.
  4. Add the garlic and allow to saute for another 30 seconds before removing the mixture from the pan (leaving the fat behind).
  5. Add the mushrooms and allow to fry for 5 minutes.
  6. Add the onion and bacon mixture along with the browned chicken back to the pan.
  7. Pour in the wine and allow to come up to a boil. Turn down the heat and cover. Allow to simmer for 15-25 minutes or until the chicken is cooked through.
  8. After 15 minutes, uncover, turn up the heat and add the cream. Allow to cook for another 10 minutes.
  9. Add the chopped parsley and season to taste.
  10. Serve with rice, pasta or crusty bread.

Apple Cranberry Stuffed Pork Roast

•November 21, 2015 • Leave a Comment

Cran Apple Stuffed Pork Roast



  • 1/2 cup apple cider
  • 1/2 cup dark rum or whiskey
  • 1/2 cup cider vinegar
  • 3/4 cup packed light brown sugar
  • 1 large shallot, peeled, thinly sliced
  • 1 1/2 cups apple slices
  • 1/2 cup fresh cranberries
  • 1 Tbsp grated fresh ginger
  • 1 Tbsp yellow mustard seeds
  • 1/8 teaspoon each; cinnamon, ground clove and nutmeg
  • 1/8 to 1/4 teaspoon cayenne pepper

Pork Roast

  • 2 1/2 pound boneless pork loin roast
  • Salt and Pepper


1 Bring all the filling ingredients to simmer in medium saucepan over medium-high heat. Simmer about 20 minutes. Strain through a fine-mesh sieve, reserving the liquid. Use a rubber spatula to press against the apple mixture in the sieve to extract as much liquid out as possible. Return liquid to saucepan and simmer over medium-high heat until reduced to 1/2 cup, about 5 minutes. Set aside to use as a glaze. Puree apple mix.

2 Preheat oven to 350°F. Slice roast to 1/2 inch thickness and pound with a meat hammer to even thickness.

3 Season both sides of the roast well with salt and pepper. Spread out the filling on the roast, leaving a 1/2-inch border from the edges. Starting with the short side of the roast, roll it up very tightly. Secure with kitchen twine.

4 Place roast on a rack in a roasting pan, place in oven, on the middle rack. Cook for 45 to 60 minutes. Brush with half of the glaze and cook for 5 minutes longer. Tent it with foil to rest for 15 minutes.

5 Slice into 1/2-inch wide pieces, removing the cooking twine as you cut the roast. Serve with remaining glaze.


•November 18, 2015 • Leave a Comment

I added garlic and cheese to this and it was still blah. Maybe if served with some stroganoff or something with gravy, it’d be better.



  • 4 large eggs
  • 3/4 cup plus 2 tablespoons low-fat milk
  • 1 1/2 tablespoons whole-grain mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 cups all-purpose flour
  • 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided


  1. Whisk eggs, milk, mustard, salt and pepper in a medium bowl. Add flour and stir with a wooden spoon until smooth; it will be thick.
  2. Bring a large saucepan of water to a bare simmer. Fill a large bowl with ice water and set it near the stove. Pour the batter into a squeeze bottle with a 1/4-inch hole in the tip or into a pastry bag fitted with a 1/4-inch tip. (You can also use a colander with 1/8- to 1/4-inch holes or a spaetzle maker.)
  3. If using a squeeze bottle or pastry bag, hold it directly over the surface of the simmering water and squeeze about one-fourth of the batter in short, 1/2-inch-long “squirts” into the water. If using a colander or spaetzle maker, pour about one-fourth of the batter into it and press through the holes with a rubber spatula.
  4. Stir to release the spaetzle from the bottom of the pan and cook until they float to the surface, 1 to 2 minutes. Using a slotted spoon, transfer them to the ice water to stop them from overcooking. Repeat with the remaining batter in three more batches. Once all the spaetzle has been cooked, drain well, transfer to a bowl and toss with 1 teaspoon oil.
  5. When ready to serve, heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the spaetzle and cook, stirring gently, until lightly browned, about 12 minutes.

Chicken Noodle Soup

•November 17, 2015 • Leave a Comment

Chicken Noodle Soup


2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped

Chicken Stock:
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns


Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
Chicken Stock:

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts

Recipe courtesy of Tyler Florence

Bizarre Foods Monday: Vietnamese Frog Legs

•November 16, 2015 • Leave a Comment

I actually used a recipe from Andrew Zimmern himself this time and wow was it a winner. We’ve tried frog legs before and been disappointed. The first time was fried at a carnival and the other at a high end restaurant. Both times the frog legs were fishy tasting and tough. My husband vowed he was done but I wanted to give them one last shot because so many people claim to love them so much. Prepared like this, out of your mind good. My hubby said it completely changed his mind on frogs; “I thought they were nasty little hunks of mud-meat, but these aren’t fishy at all!”

Vietnamese Frog Legs

Ingredient List

  • 2 pounds jumbo frogs legs
  • 1 tablespoon kosher salt
  • 3 egg whites, lightly beaten
  • 1 cup corn starch
  • 5 cups peanut oil
  • 1 bunch each mint and basil
  • 2 tablespoons reserved oil (see recipe)
  • 12 scallions, cut in 2 inch lengths
  • 3 pieces lemon grass, sliced
  • 1 cup of finely sliced fresh ginger ‘needles’
  • 1 tablespoon coarse grind sea salt
  • 1 teaspoon ground white pepper
  • 3 tablespoons sugar
  • 5 dried red chiles


    SERVINGS: 4 TO 6

    Clean and dry the frog legs. Toss with kosher salt and let sit for 15 minutes refrigerated. Press gently in a dry towel to remove moisture.

    Heat peanut oil to 375 over high heat in a large wok.

    Toss frog in egg whites, then dredge in corn starch. Shake free of any excess corn starch and fry until crisp in several batches.

    Next, fry the basil and mint leaves to garnish and dry on a paper towel, reserve.

    Carefully tip off the oil, leaving 2 tablespoons behind, and increase the heat to high under the wok. When smoking, add the scallions, lemon grass, ginger and the chiles. Toss quickly, scorching just a tad.

    Add the frog back to the wok, toss to coat, adding the sea salt, pepper and sugar as you rotate the food across the wok surface.

    Toss and serve quickly with the fried rice. I like garnishing this dish with the fried basil and fried mint leaves


Mississippi Pot Roast

•November 15, 2015 • Leave a Comment

This is a hybrid I made out of a traditional pot roast and the ever popular Mississippi roast recipe, that has become a go to cold weather recipe in our house. I added some potatoes and vegetables to round out the roast into a meal.

Mississippi Pot Roast


chuck roast
1 pkg hidden valley ranch dressing mix
1 pkg mccormick au jus mix
1 stick butter
5 pepperoncini peppers
3 potatoes, cubed
2 carrots, sliced


1 Place chuck roast in crock pot on top of vegetables
2 Sprinkle dry Hidden Valley Ranch dressing mix, add packet of dry McCormick Au Jus mix, a stick of butter and 5 pepperoncini peppers. DO NOT ADD WATER!
3 Cook on low 7-8 hours.

Prosciutto, Mozzarella & Sage Pesto Stuffed Pork Tenderloin

•November 14, 2015 • 1 Comment

This took more like an hour in the oven since I actually rolled mine rather than the original recipe where she basically halved the meat.

Prosciutto, Mozzarella & Sage Pesto Stuffed Pork Tenderloin

  • One pork tenderloin, about 1½-2 pounds
  • 1 bunch fresh sage
  • 6 sprigs fresh rosemary
  • 15 sprigs fresh thyme
  • 4 cloves garlic
  • 6 TBS olive oil, divided
  • sea salt and pepper
  • 6-8 thin slices of prosciutto
  • 6 thin slices fresh mozzarella
  1. Butterfly the tenderloin – slice the tenderloin in half down one of the long sides, stopping a ½ inch before you’ve cut all the way through. Open the tenderloin like a book. Use a meat mallet or rolling pin to pound the tenderloin until it has a thickness of ½ inch all over.
  2. Remove the leaves from the sage, rosemary, and thyme. Place the herb leaves in a food processor with the garlic and 3 TBS of the olive oil. Pulse the herbs until a finely minced rub is formed. Season the herb mixture with salt and pepper.
  3. Rub one half of the herb mixture on the inside of the prepared pork tenderloin. Top with slices of mozzarella, slightly overlapping, and then with slices of prosciutto. Carefully roll the pork tenderloin up as you would a jelly roll, tucking the filling back in as needed. Use butcher’s twine to tie the pork into a roll, using 1 piece of twine every two inches. Rub the remaining half of the herb mixture on the outside of the pork and marinate the pork in the fridge for at least 8 hours.
  4. Preheat the oven to 375 degrees F. Heat the remaining 3 TBS of olive oil in a dutch oven or other oven-proof skillet. Brown the pork on all sides, then place the dutch oven in the preheated oven. internal temperature reaches 145°F when an instant-read thermometer is inserted into the thickest part of the meat (not the filling), about 20-30 minutes. Remove the pork from the oven and let rest for 10 minutes, then slice and serve.

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