Try Bistro Cooking for a Change of Pace

Now that the summer is winding down and most of the outdoor chores are on hold I’ve had time to get back into the kitchen. Now seemed like a good time to refresh my recipe repertoire. In searching some cookbooks and magazines I found an article in the Fine Cooking magazine, March 2007 #84 titled “Bistro Cooking at Home”. I have always been a big fan of bistro style cooking so it was off to Michael’s market for the needed ingredients.

The first dish we tried was “Chicken with Vinegar & Onions” or “Poulet au Vinaigre”. My short review of this recipe; I now have a new favorite chicken dish. This dish is fancy enough for a traditional Sunday dinner but simple enough for a weeknight. In fact the recipe gives some hints for fixing this a day or two in advance. The remainder of the meal made great leftovers the following night. This recipe takes chicken to new level.

There is nothing in this recipe that I feel needed to be changed and the most exotic ingredients were; depending on your pantry, fresh tarragon or Champagne vinegar. Try this recipe it could become a new hit in your kitchen.

Chicken with Vinegar & Onions

Poulet au Vinaigre

Fine Cooking March 2007 #84

Serves four to six.

3 Tbs. unsalted butter

2 medium-small yellow onions, thinly sliced (about 2cups)

Kosher salt and freshly ground black pepper

3 Tbs. Champagne vinegar.

1 4-lb. chicken, cut into 8 pieces.

½ cup all-purpose flour.

2 Tbs. extra-virgin olive oil.

½ cup dry white wine, such as Sauvignon Blanc

2 tsp. chopped fresh tarragon leaves

2 Tbs. heavy cream or creme fraiche

In a 12-inch skillet, melt 2 Tbs. of the butter over medium heat. Add the onions, sprinkle with a couple of big pinches of salt and a few grinds of pepper, and stir to coat the onions. Cover, reduce the heat to medium low, and continue to cook, stirring occasionally, until the onions are tender and lightly browned, about 20 minutes. Scrape them into a small bowl and set the skillet over medium-high heat. Add 1 Tbs, of the vinegar and stir with a wooden spoon to dissolve any browned bits on the bottom of the pan. Pour the vinegar into the onions and set the skillet aside.

If using chicken parts, cut each breast crosswise into two equal-size portions and trim any excess fat or skin from the thighs. Rinse and pat dry.

Spread the flour in a pie plate, and season the chicken pieces with salt and pepper. Set the skillet over medium-high heat and add the olive oil and the remaining 1 Tbs. butter. While the butter melts, dredge half of the seasoned chicken pieces in the flour, shaking off the excess. Set them skin side down in the skillet. Brown, turning once, until the skin is crisp and the chicken is evenly browned, 6 to 8 minutes total. Lower the heat if the chicken or the drippings threaten to burn. Transfer the chicken pieces to a pan or platter and repeat with the remaining chicken.

When all the chicken is browned, pour off all of the fat. Return the skillet to medium-high heat, add the wine, and scrape the bottom of the pan with a wooden spoon to dissolve the drippings. Add the remaining 2 Tbs. of vinegar, the sauteed onions, and 1 tsp. of the tarragon. Return the chicken pieces, skin side up, to the skillet, arranging them in a single snug layer. Partially cover, leaving a small gap for the steam to escape, and lower the heat to maintain a low simmer. Continue to simmer gently, turning every 10 minutes, until the chicken is tender and cooked through, about 30 minutes total.

Transfer the chicken to a platter. Increase the heat to a more rapid simmer, and stir in the creme fralche (or cream); the sauce may appear broken at first, but it will come together. Taste for salt and pepper. Add the remaining 1 tsp. tarragon and spoon over the chicken to serve.

 

The second recipe we tried was the beef classic “Beef Stew with Red Wine & Carrots” or “Daube de Boeuf aux Carottes” This simple but savory dish was also easy to fix, the recipe called for a few more ingredients with the most exotic being. herbes de Provence. In fact this is one area I would make a change, the recipe calls for 2 tsp of the herb mixture. I will try just 1 tsp the next time I make this, I found the herbs to on the edge too much, but this mixture, varies greatly depending on who put the mix together and how fresh the mix is. One other thing I might change is the cooking time, at 45 minutes the carrots were still a bit crunchy if you like a softer carrot you might extend the oven time to 60 minutes.

This dish goes well with garlic mashed potatoes; I served mine with wide egg noodles, which also went well. As the days get cooler it’s time to move back into the kitchen and you won’t go wrong with either of these dishes.

Beef Stew with Red Wine & Carrots

Daube de Boeuf aux Carottes

Serves 6

1 3-lb. boneless beef chuck roast

2 Tbs. extra-virgin olive oil

2 slices thick-cut bacon, cut into 1/2-inch pieces

Kosher salt and freshly ground black pepper

8 oz. shallots (8 to 10 medium), thinly sliced (about 2 cups)

2 Tbs. brandy, such as Cognac

2 Tbs. tomato paste

2 to 3 cloves garlic, finely chopped (2 to 3 tsp.)

2 tsp. herbes de Provence

2 cups hearty red wine, such as Cotes de Provence or Cotes du Rhone

1 14.5-oz. can Whole, peeled tomatoes

4 strips orange zest (2 -3 inches long, removed with a vegetable peeler)

1 lb. slender carrots, peeled and cut into ¾”to 1-lnch chunks (about 2 cups)

1/4 cup coarsely chopped fresh flat-leaf parsley

Using your fingers and a thin knife, pull the roast apart along its natural seams. Trim off any thick layers of fat. Carve the roast into 1-1/2- to 2-inch cubes and arrange them on a paper towel-lined tray to dry.

Position a rack in the lower third of the oven. Heat the oven to 325°F.

Heat the oil and bacon together in a 7- or 8-qt. Dutch oven over medium heat, stirring occasionally, just until the bacon is browned but not crisp, 5 to 6 minutes. With a slotted spoon, transfer the bacon to a small plate.

Season about one-third of the beef with salt and pepper, and arrange the cubes in a sparse single layer in the pot to brown. Adjust the heat so the beef sizzles and browns but does not burn. Cook until all sides are a rich brown, a total of about 10 minutes. Transfer to a large plate or tray, and season and brown the remaining beef in 2 more batches. When all the beef chunks are browned, pour off all but about 1 Tbs. of drippings, if necessary.

Set the pot over medium-high heat, add the shallots, season with a large pinch of salt and several grinds of pepper, and saute until they just begin to soften, about 1 minute.

Add the brandy and let it boil away. Add the tomato paste, garlic, and herbes de Provence, stirring to incorporate, and saute for another 1 minute.

Add the wine, stirring and scraping the bottom of the pan with a wooden spoon to dislodge the caramelized drippings, and bring to a boil. Pour in the liquid from the tomatoes, holding the tomatoes back with your hand. Then one by one, crush the tomatoes with your hand over the pot and drop them in.

Add the orange zest, and return the beef (along with accumulated juices) and bacon to the pot. Finally, add the carrots, bring to a simmer, cover, and slide into the oven.

Cook the stew, stirring every 45 minutes, until the meat is forktender (taste a piece; all trace of toughness should be gone), 2 to 3 hours. Before serving, skim off any surface fat (if there is any), taste for salt and pepper, and stir in the parsley. Serve.

The one recipe left to try in this series is “Braised Lamb Shanks with Garlic & Vermouth” or Souris aux Aulx” I will add this post as soon as I am able to prepare this dish, It looks very savory.

Kickoff Party

Campus Green Gourmet Club held their kickoff party Saturday September 15th at the Price's home in Naperville. Details of the rules and some menu items were discussed. The highlights of the evening were the appetizers and the selection of wines provided by the club.
The Schedule of Meals for 2007 - 2008

November 17 Parmesan Chicken with sage Butter

Orzo, pine nuts
squash, mushrooms
Apple Pizza

January 19 Beef Tenderloin

Vegetables & Spinach gratin
Crab cakes
Chocolate soufflé

March 15 Veal Chops

Cheese & artichoke dip
Zucchini soup
Asparagus risotto
Cannoli

May 17 Seared Tuna with Sesame

Thai beef salad wraps
Warm new potatoes with green beans and cherry tomatoes
Key lime cheesecake

July 19 Gourmet Club Barbecue

November Dinner
As the advertisement tagline goes…”Beef, It’s what’s for Dinner”, and in our case, that was dinner for the Campus Green Gourmet Club at the November event.

Pecan crusted beef tenderloin with juniper jus, shallots and garlic served as the anchor for a hearty dinner that began with French onion soup followed by a salad of escarole, apples and pomegranates. The main course was beef tenderloin garnished with shallots and paired with garlic mashed potatoes and chives. The evening was concluded with a dessert of chocolate-mint brownie cake.


Soupe A l'Oignon
6 cups of thinly sliced yellow onions
4 tablespoons butter
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon sugar (helps the onions to brown)
3 tablespoons flour
2 quarts boiling beef stock
1/2 cup dry white wine or dry white vermouth
Salt and pepper to taste
3 tablespoons cognac
Rounds of hard-toasted French bread
1 to 2 cups grated Swiss, Gruyere, or Parmesan cheese

Cook the onions slowly with the butter and oil in a heavy-bottomed, 4-quart covered saucepan for 15 minutes. Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown. Sprinkle in the flour and stir for 3 minutes. Off heat, blend in the boiling beef stock. Add the wine, and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning. Set aside uncovered until ready to serve. Then reheat to the simmer. Just before serving, stir in the cognac. Pour into a soup tureen or soup cups over the rounds of bread, and pass the cheese separately.

Escarole and Fresh Herb Salad with Apples and Pomegranates

3 tablespoons fresh lemon juice
2 tablespoons plain whole-milk yogurt
1 tablespoon soy sauce
1 garlic clove, minced
6 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 heads escarole, tough dark leaves discarded, inner leaves torn
1 cup flat-leaf parsley leaves
1/3 cup snipped chives
1/4 cup tarragon leaves
2 tablespoons small mint leaves
2 scallions, white and light green parts only, cut into 1 1/2-inch lengths and thinly sliced lengthwise
2 Granny Smith apples - quartered, cored, and thinly sliced
1 cup pomegranate seeds (from a fresh pomegranate)

In a large salad bowl, whisk the lemon juice, yogurt, soy sauce and garlic until blended. Whisk in the olive oil in a thin stream and season the vinaigrette with salt and pepper. Add the escarole, parsley, chives, tarragon, mint, scallions and apples and toss until evenly coated. Sprinkle the pomegranate seeds on top and serve right away.

Pecan-Crusted Beef Tenderloin with Juniper Jus

Two 2 1/2-pound well-trimmed center-cut beef tenderloins, not tied
Salt and freshly ground pepper
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/4 cup ketchup
1/4 cup Dijon mustard
4 large egg yolks
1 cup pecans, very finely chopped
3 shallots, thinly sliced
1 garlic clove, thinly sliced
1 carrot, thinly sliced
1 tablespoon tomato paste
2 teaspoons dried juniper berries, crushed
1 1/2 cups full-bodied red wine, such as Syrah
1 cup beef demiglace (see Note)
Preheat the oven to 425°. Season the tenderloins all over with salt and pepper. In each of 2 large deep skillets, melt 1 tablespoon of butter in 1 tablespoon of olive oil. Add the tenderloins to the skillets and cook over high heat until browned all over, about 8 minutes. Transfer to a rack and let cool slightly.
In a small bowl, combine the ketchup, mustard and egg yolks and brush the mixture all over the tenderloins. Transfer the meat to a large roasting pan. Sprinkle the pecans all over and press to help them adhere. Roast in the middle of the oven for about 25 minutes, until an instant-read thermometer inserted in the thickest part of each tenderloin registers 125° for medium-rare. Cover the roasts loosely with foil if the coating browns too quickly. Transfer to a cutting board and let stand for 10 minutes.
Meanwhile, pour off the fat in one of the skillets used for browning the meat. Add 1 tablespoon of the butter. Add the shallots, garlic and carrot and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 6 minutes. Add the tomato paste and juniper berries and cook, stirring, for 2 minutes. Add the wine and cook over moderate heat, scraping up any browned bits stuck to the bottom of the skillet, until the sauce is slightly thickened and reduced to 1/2 cup, about 10 minutes. Add the demiglace and bring to a boil. Strain the sauce through a fine sieve into a small saucepan, pressing hard on the solids. Season the jus with salt and pepper and stir in the remaining 1 tablespoon of butter.
Carve the roasts and serve with the juniper jus on the side.

Garlic Mashed Potatoes with Chives
1 head of garlic1 tablespoon olive oil
2 1/2 pounds red-skinned potatoes, peeled, cut into 1-inch pieces1/2 cup whipping cream1/4 cup (1/2 stick) butter2 tablespoons sour cream1/4 cup chopped fresh chives
Preheat oven to 425°F. Cut top 1/4 inch off head of garlic to expose tops of cloves. Place in small baking dish. Spoon oil over; sprinkle with salt and pepper. Cover dish tightly with aluminum foil. Bake until garlic cloves are tender, about 45 minutes. Squeeze garlic cloves from skins and mash in small bowl.
Cook potatoes in heavy large pot of boiling salted water until very tender, about 18 minutes. Drain; return to pot. Stir over low heat to allow excess water to evaporate. Add whipping cream, butter, sour cream, and roasted garlic and mash together. Season to taste with salt and pepper. Stir in chives and serve.

Chocolate- Mint Brownie Cake

A layer of white chocolate-peppermint icing is sandwiched between the chewy brownie cake and a thick chocolate ganache glaze. To make this treat, you'll need an eight-inch square metal cake pan and parchment paper, sold at cookware stores and well-stocked supermarkets. For convenience, prepare the dessert a day ahead.
Cake2 ounces unsweetened chocolate, chopped1/2 cup (1 stick) unsalted butter, room temperature1 cup sugar2 large eggs1 teaspoon vanilla extract1/2 cup all purpose flour1/4 teaspoon ground cinnamon
Icing6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped3 tablespoons whipping cream3/4 teaspoon peppermint extract
Glaze6 tablespoons whipping cream6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
White chocolate curls (optional) Fresh mint sprigs (optional) Halved strawberries (optional)
For cake: Preheat oven to 350°F. Butter and flour 8-inch square metal cake pan. Line bottom of pan with parchment paper. Butter and flour parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until chocolate is melted and smooth. Remove from over water. Using electric mixer, beat butter in medium bowl until smooth. Gradually add sugar and beat until well blended. Beat in eggs 1 at a time, blending well after each addition. Beat in melted chocolate and vanilla. Add flour and cinnamon; beat just until blended. Spoon cake batter into prepared pan; smooth top.
Bake cake until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool cake in pan on rack 20 minutes. Run small knife between edge of cake and pan to loosen. Turn cake out onto rack; remove parchment paper. Cool completely.
For icing: Stir white chocolate and whipping cream in top of double boiler set over simmering water until melted and smooth. Remove from over water. Stir in peppermint extract. Spread icing evenly over top of cake. Place cake in freezer until icing is firm, about 30 minutes, or refrigerate cake 1 hour.
For glaze: Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool chocolate until lukewarm but still pourable, about 5 minutes.
Place cake on rack set over baking sheet. Pour half of glaze over top of cake. Spread glaze evenly over top and sides of cake. Freeze until glaze is set, about 10 minutes. If necessary, rewarm remaining glaze just until pourable. Pour remaining glaze over cake; spread glaze smoothly over top and sides of cake. Refrigerate cake until glaze is firm, about 2 hours. (Can be made 1 day ahead. Cover and keep chilled.) Let cake stand at room temperature at least 3 hours before serving.
Transfer brownie cake to platter. Top cake with chocolate curls and garnish platter with mint sprigs and strawberries, if desired.