Entree Du Jour

Coq Au Vin

1 split chicken
2 C Cabernet Sauvignon
Salt and pepper
1 package of bacon, sliced into 1/2 inch pieces
3 T olive oil
1 onion, finely chopped
8 garlic cloves, thinly sliced
1 bag of frozen pearl onions
2 cups white button mushrooms, chopped
3 T flour
1 T tomato paste
2 T Cognac
2 bay leaves
5 fresh thyme sprigs
2 t herbs de Provence

Place chicken in a large bowl, and add wine. Cover, and let sit for 2 hours to overnight. Preheat oven to 325 degrees. Remove chicken from wine, and pat dry; reserve wine.

Season chicken with salt and pepper.

Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot, add olive oil. Raise heat to medium-high.

Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate.

Add onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in flour and tomato paste, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.

Return bacon and chicken to pot. Pour in reserved wine, and add herbs. Bring to a simmer. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour.

I cannot tell you how much this dish is worth the effort. It's classic, it's simple in it's preparation, just lots of steps and time. Perfect for that fall day inside where there's nothing better to do than watch a movie, get up, do a few things, and let this simmer. I make it while doing laundry and chores.

By the way, I know there are a million rules of thumb about the type of wine to get for cooking - i.e. "only use wine you would drink"...NOPE! Get the cheapest stuff you can. It's FINE!

You need a good hearty bread for this. I know french bread is the obvious choice, but ciabiatta is actually a fantastic change up here. or a sturdy sourdough. Depending on your number of guests I sometimes put fresh green beans and roasted potatoes with this.

For the roasted potatoes, just quarter (skin on) potatoes into a greased 10x13 pyrex. Sprinkle them with olive oil, salt and pepper (and herbs de provence if you feel especially French!) Turn the oven to 400 degrees and let them go until they are cooked through (at least 30 minutes).

Need more? Oui!

Aye...Aye...Aye Aye....

Posole

1-1/2 pounds pork stew meat, cubed
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons canola oil
3 cups beef broth
2 cans (15-1/2 ounces each) hominy, rinsed and drained
2 cans (4 ounces each) chopped green chilies
1 to 2 jalapeno peppers, seeded and chopped, optional
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup minced fresh cilantro

In a soup kettle or Dutch oven, cook the pork, onion and garlic in oil over
medium heat until meat is no longer pink; drain. Stir in the broth, hominy,
chilies, jalapeno if desired, salt, cumin, oregano, pepper and cayenne.

Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat
is tender. Stir in cilantro. Serve with tortilla chips.

This soup is fantastic for a crowd! Add some crusty french bread and a few Mexican farmer's cheeses. It's not crazy spicy and can't be adjusted as necessary with more or less fresh jalapenos. It's also good with a little fresh crema (or some sour cream thinned with milk) on top.

A Taste of Thai

Gang Ga Lee (Yellow Curry)

4 red potatoes, quartered
2 yellow onions, sliced and halved
3 carrots, chopped into 1 inch pieces
4 chicken breasts, cubed
1 can of coconut milk
2 Tbsp vegetable oil
4 Tbsp yellow curry powder
4 C. Jasmine Rice, cooked

Boil potatoes and carrots until soft. In oil, saute chicken and onion until cooked through and soft. Add carrots and potatoes. Add coconut milk and curry powder. Heat on low for 20 minutes until combined. Serve over rice.

This was my first Thai curry ever. If you aren't an Indian fan, and we'll get to those recipes one day, Thai might still work for you. It's a little less of a stretch flavor-wise. As you can see, most of these aren't your "exotic" ingredients.

I love this dish for comfort food on a wintery night. You can adjust the spice as necessary. Salt and pepper aren't insanely necessary here, but change at will. This is also, for a strange twist, good over pasta as well, omit the rice.

Have fun, try new things -- you may never know!

Fall is Here

Apple Butterscotch Pie

1 refrigerated pie crust
1 can of Apple pie filling
1 jar of Butterscotch Sundae Topping
1 small package of pecan halves

Mix all ingredients and pour into pie crust. Bake at 350 for 35 minutes. Let cool and set up before slicing.

This is an easy peasy recipe. I was inspired by one of the signs of the fall holiday season - the bake center appearance at Walmart. (See photo). This always inspires me to get to baking and taking places! (I can't have those calories sitting at home).

This one is sugary sweet, but reminds me of the Halloween candied apples that everyone likes to make. It's fantastic with a cup of coffee or after a rich Sunday dinner of roast and potatoes. Enjoy!

Poor Man's Cobbler

1 can of crushed pineapple
1 can of cherry pie filling
1 box of yellow cake mix
1 stick of margarine

Grease a deep round casserole dish. Dump pineapple on the bottom, followed by the pie filling and cake mix. Cut butter into pats and dot the top. (Do not mix!). Bake at 350 for 35-45 minutes until heated through.

This is one of my favorite dessert in the whole world as a kid. It's cheap, it's fast, it's done. It's a sugar rush and super sweet. So I warn you, you gotta be "in the mood" for sweetness when you make it.

I make this for office parties - it works as a sugary side to a good strong cup of coffee just as much as it compliments a dinner at someone's house. It's easy, homey and comfort food-y enough. I've tried it with peaches instead of cherries and fruit cocktail instead of pineapple and spice cake, it's not as fabulous (I'm nostalgic I guess) but it's still different!

Both warm or cold, leftover or right out of the oven, this dessert lasts awhile. A la mode? A la YES.

Haluski

1 package bacon
1 whole head of cabbage, chopped
1 onion, chopped
1 package of wide egg noodles, boiled and drained
1 stick of butter

Cut bacon into small pieces and fry in a large frying pan. Add butter and onion. Fry until onion is soft. Add cabbage and continue to cook until cooked through. Toss with noodles. Add salt and pepper to taste.

This is Polish food. My parents hail from a small town south of Pittsburgh, PA. My dad is Polish and my mom is Czech and this recipe, while not either sides family version, is a typical Polish food - starch plus fat and if you can, cabbage of some sort.

I truly like this dish next to a plate of fried or grilled chicken. It looks heavy at first (that's what bacon fat and butter will do to you) but it's really actually quite sweet and goes well with a lighter meat. Add some green beans or peas in on the side and it's quite a nice home style meal. Think macaroni and cheese for the Polish soul.

Making Friends at the Office

Kahlua Vodka Cake

1 box yellow cake mix (the kind that says it has pudding in the mix)
1 small box instant chocolate pudding mix
4 eggs
1 cup vegetable oil
3/4 cup water
1/4 cup vodka
1/4 cup Kahlua
For the icing:
1 cup confectioner's sugar
1 stick of butter
2 tablespoons Kahlua or other coffee-flavored liqueur

In a mixing bowl, combine cake mix, pudding mix, eggs, oil, water, vodka and Kahlua; beat for 10 minutes by hand or 5 minutes with electric mixer.

Bake at 350 in a greased and floured bundt pan 55 to 60 minutes.

Icing: In small pot, stir confectioner's sugar and butter. Stir until sugar is dissolved. Remove from heat. Just before pouring over the cake, stir in Kahlua. Once cake has cooled, drizzle icing over the cake.

This cake is to die for. It's absolutely amazing. It starts off as your basic yellow cake mix - but it morphs into this delicately moist chocolatey heaven! I wouldn't opt for icing, I would use the glaze above, it is a bit sweet and the kahlua adds a nice richness that I think buttercream or any other frosting would just tip the scales on "too much".

This cake travels well because of the lack of frosting though, it's good for coffee cake in the morning, good for a fun thing to bring to parties. It can be broken off just as well as it can be sliced. The longer you let the icing ooze into it, the richer it gets. Although just after you make it and it's warm and gooey is fabulous as well.

Who doesn't love the sound of a cocktail and cake? This is always a hit!!