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Home Page > Food and Beverage > Recipes > Chicken Pepperoni – Aurora’s recipe

Chicken Pepperoni – Aurora’s recipe

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Chicken Pepperoni – Aurora’s recipe

By: shopzeus

About the Author

Jack Botticelli

You can read more Italian recipes here

(ArticlesBase SC #2778629)

Article Source: http://www.articlesbase.com/ – Chicken Pepperoni – Aurora’s recipe

Remember the movie Seems Like Old Times with Chevy Chase and Goldie Hawn? The Governor is invited over for his favorite dinner, chicken pepperoni, made by the maid, Aurora. But Aurora has to have her feet scrapped and cannot be there to cook the meal. That’s when the fun starts. After I saw the movie, I had to try the dish and over the years I have hopefully improved on the original recipe I found. See what you think of my chicken pepperoni.

Ingredients (6 servings):
3 tablespoons – extra virgin olive oil
1 – large onion, chopped
2 cloves – garlic, minced
1 28-ounce can – diced tomatoes (I like Hunt’s brand)
1 6-ounce can – tomato paste (Hunt’s brand preferably)
8 ounces – button mushrooms, sliced
2 tablespoons – fresh basil, chopped
9 ounce – pepperoni stick (remove cover around the pepperoni if it has one) cut into 1/4–inch slices and then quarter the slices (see photo 2)
1/3 cup – all purpose flour
1 tablespoon – fresh oregano
1 teaspoon – salt
1 teaspoon – pepper
2 pounds – skinless boneless chicken breasts cut into ½-inch cubes
2 tablespoons – extra virgin olive oil
1/3 cup – white wine (e.g., chardonnay)
1 pound – pasta (I prefer rotini noodles for this dish)

Preparation:

Heat the 3 tablespoons of olive oil in a large skillet over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for one minute. Add the tomatoes, tomato paste, mushrooms, and basil and simmer over low heat for about 5 to 10 minutes (mix well). Set aside.

Tomato sauce

Meanwhile, place the pepperoni in another smaller frying pan and cook over medium heat for about 10 minutes to cook the fat off. With a slotted spoon, remove the pepperoni and add it to the sauce. Discard the oil.

For health reasons, I like to cook off the oil in the pepperoni.

Add the flour to a small bowl along with the oregano, salt, and pepper and mix. Add the chicken to the flour mixture to coat. Add any remaining flour mixture directly to the sauce.

Heat the 2 tablespoons of olive oil in a large Dutch oven over high heat and brown the chicken, about 15 minutes. Add the white wine to the chicken and cook off the alcohol, about 2 minutes. Add the tomato sauce and pepperoni to the chicken and wine, cover and simmer on medium-low heat for 15 minutes. Stir periodically

Meanwhile, cook the pasta in salted boiling water for about 10 minutes.

Spoon the sauce over individual servings of the pasta. Enjoy!

Chicken pepperoni.

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shopzeus -
About the Author:

Jack Botticelli

You can read more Italian recipes here

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Home Page > Food and Beverage > A Chef’s Knife or a Santoku Knife: Which is Right for You?

A Chef’s Knife or a Santoku Knife: Which is Right for You?

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A Chef’s Knife or a Santoku Knife: Which is Right for You?

By: Brandon Luison

About the Author

Brandon Luison is the editor in chief of the Socratic Foodies @ ReviewFoods.com

As a passionate foodie and a doctoral philosophy student, he dedicates his time to provided informed, unbiased and socratic reviews and recommendations for avid cooks and food lovers.

www.reviewfoods.com 

(ArticlesBase SC #756280)

Article Source: http://www.articlesbase.com/ – A Chef’s Knife or a Santoku Knife: Which is Right for You?

Brandon Luison

Editor in Chief

www.reviewfoods.com

The fact that santoku knives are skyrocketing in popularity is without doubt. Each year these Japanese-style knives have been growing more and more popular with home cooks and chefs. An avid cook need only  turn on the Food Network to see evidence of this cooking culture phenomenon in action – there he will undoubtedly see a celebrity chef, santoku knife in hand, slicing his way through a mound of vegetables and explaining how easy it is to achieve culinary perfection. This trend away from traditional (read French) chef’s knives begs the question: If santokus are used by celebrity chefs does that mean it they are right for you? The answer to this question is extremely important because it depends not only on the physical attributes of a cook but also on his lifestyle and social self.         

Which kind of knife to buy is the one question that every serious cook must ask. Why? Because a cook’s knife (whether it be a traditional Western chef’s knife or a santoku) is the single most important purchase that a burgeoning chef will make. Every other knife and every other cooking product is just an accessory (except perhaps the skillet and the Dutch oven). The cook’s knife is the utilitarian workhorse of the kitchen.  A cook will use his knife for more than eighty percent of his tasks – chopping, slicing, and dicing his way towards his finished product. In essence, the cook’s molds into the cook’s hand and transforms into a unique entity. Without a quality knife that he finds comfortable to use, the cooking experience greatly suffers. Thus, the importance of choosing the right kind of knife cannot be understated.

Physically Comparing the Santoku and the Chef’s Knife

A santoku is one to five inches shorter than the traditional chef’s knife, which typically measures between 8 -10” in length while the santoku is traditionally 5-7”.  Its shorter length equates to a lighter knife and a reputation for nimble movements and swift chopping on the cutting board. The santoku’s blade is also straight and is level with the handle instead of dropping down as is so commonly found in traditional chef’s knives, which also happen have curved blades. Finally, santoku knives made of harder steel than their Western counterparts.

Now that a basic sketch of each knife’s physical specs has been made, you must decide if the lighter, shorter knife with the harder, flat blade (the santoku) or the longer, heavier knife with the softer, curved blade (the chef’s knife) is right for you. This is where your cooking history and your physical/personal characteristics come into play.

Your Cooking History

Is this the first time you are looking into a buying a cook’s knife?  Or do you have a lot of experience with one of the types of knives, are in need of replacing it, and thinking about switching types? Or do you have a high quality santoku or chef’s knife in good condition and are thinking about purchasing the other kind to compliment the one you already own? These three questions lead to two different answers. A first time knife buyer or a cook that wants to compliment the knife he already owns by adding his knife’s “cousin” to his collection need not worry about his history and can skip ahead to the next section of this article. However, if you are looking to replace the knife you already own because it is either poorly constructed and delivers less than optimal performance or because its blade was accidently chipped, then you should reconsider switching types. A cook who has spent a lot of time cooking with a particular cook’s knife style becomes very accustomed to its performance attributes. A santoku displays a markedly different behavior on the cutting board than that displayed by the chef’s knife. Switching from one to other might frustrate a cook for a long while. Re-training your hand and cutting techniques is not impossible but will certainly take time. And there is always the slight possibility that you will not change your technique and the new knife’s qualities will be wasted. If you have the patience to reeducate your hand and to put with uncomfortable use for a short while, you should proceed with the article. If not, I suggest that you stick with type of knife you have. Nevertheless, if your hands are either large or small, or if you are either a vegetarian or eat a meat-based diet, than I suggest you also continue reading because you might be using the wrong kind of knife and should think about switching regardless of inconvenience.

The Size of Your Hand

As you can imagine the size of your hand is a very important factor. A cook with larger hands will find the santoku uncomfortably short and light if he is not used to using one and should consider switching if the need to replace his current knife ever arises. The reverse is also true – a chef’s knife will seem ungainly to a chef with slight hands.

Do You Rock? Or Do You Chop?

The curve of the blades found on traditional chef’s knives is prized because it enables the subtle rocking motion so often employed to mince ingredients. This smooth back and forth motion is quite difficult, if not impossible, to achieve with a santoku. If you like to rock the santoku might disappoint.

Conversely, the santoku excels at chopping which is the prepping technique of choice in Japanese kitchens. If you like to rock, in other words, the chef’s knife might be the one to disappoint. This is because the santoku is light, nimble and has a flat blade. While chopping vegetables, the beauty of the santoku in action makes a chef’s knife look like an elephant on ice.

Do You Finger Your Blade?

Many cooks (including your correspondent) like to hold their knife almost as if they are shaking a hand. They finger the top of the blade (which is thankfully also the non-lethal part). The santoku is perfect for this holding technique because its blade and handle meld into a seamless line. Fortunately, chef’s knives with a blade than is level with the handle can be found. If you, like me, like to finger the blade and decide on a chef’s knife, you simply need to search out those Western knives with the Eastern-styled handles.

Fries with That Burger? Or Salad with Those Fries?

Believe it or not, your diet lifestyle should play a significant factor in deciding between a santoku or a chef’s knife. It is probably more important than the size of your hands, your cooking history or even your cutting technique. This is because the Brinnel, Vickers, and Rocknell ratings (these are the various tests that determine the hardness of steel) are much higher the steel that santokus are constructed of. This harder blade leads to a sharper blade when compared to the softer chef’s knife. The sharper santoku is not always to the home cook’s advantage though. This is because it is more easily chipped and harder to maintain sharp than a chef’s knife (whose slightly softer blade is more forgiving when subjected to a sharpening stone). Therefore, a cook should avoid using santokus while cutting meat and should never use it to cut through bone.

The santoku was created in the culinary culture of Japan where the diet consists almost entirely of vegetables and fish. It is somewhat marginalized in the United States by the Western diet. Many people who purchase santokus (chef’s included) become disenchanted with them the moment their blade becomes chipped – which will happen if you use it cut through a lot of red meat and poultry. They were simply not designed for our caveman-like diet and our caveman treatment of food on the cutting board. American’s thrash through their ingredients while the Japanese tend to skate through it.

Yet, if you are vegetarian, there is simply no better cook’s knife option than the santoku. Its sharp blade will dance through your veggies for years and years. You will be amazed at its nimbleness – how the food you are chopping just dances off the blade, and the precision that its physical characteristics afford.

In Summary

The traditional chef’s knife is probably your best option if you have big hands, like to rock your blade on the board, and eat (and thus prepare) a lot of meat. Most importantly, if you are only going to have one knife and your prepare meat than the chef’s knife is for you. However, if you are a vegetarian, than the santoku is probably the right knife.  The santoku outshines the chef’s knife with vegetables but is just not hardy enough to be the sole knife in a meat-eating cook’s cutlery repertoire.

Postscript

You still might be wondering why so many TV chefs use santokus. This is because the only “prepping” they actually is always vegetable related. They chop a lot of soft stuff. Believe me when I tell you that their off-camera serfs did not use santokus to get those steaks you are watching the chef sauté off of the bone. Also, even if some TV chef’s cut meat with their santokus, there are hundreds of free new knives waiting for use when the one being used is chipped.

Postscript Jr.

 For your information, your correspondent uses a traditional chef’s knife. Why? Because I eat a diet that includes meat and right now I can only afford to have one premium knife. Although I finger my blade, I am also a rocker. In the end, I guess you can say that I have headed my own advice. Yet, I am planning on buying a santoku as soon as I can afford a really good one. Since vegetables take up the largest percentage of my diet, a santoku would really be handy and get a lot of good use in my kitchen.

Brandon Luison

Editor in Chief www.reviewfoods.com

Retrieved from “http://www.articlesbase.com/food-and-beverage-articles/a-chefs-knife-or-a-santoku-knife-which-is-right-for-you-756280.html”

(ArticlesBase SC #756280)

Brandon Luison -
About the Author:

Brandon Luison is the editor in chief of the Socratic Foodies @ ReviewFoods.com

As a passionate foodie and a doctoral philosophy student, he dedicates his time to provided informed, unbiased and socratic reviews and recommendations for avid cooks and food lovers.

www.reviewfoods.com 

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Home Page > Home and Family > Beef Recipes for All Seasons

Beef Recipes for All Seasons

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Beef Recipes for All Seasons

By: Patrick Carpen

About the Author

If you’re looking for recipes, take a look at the Platinum Recipes Collection.
The Platinum Recipes Collection is the Internet’s Most Comprehensive Recipes Collection.

(ArticlesBase SC #1573218)

Article Source: http://www.articlesbase.com/ – Beef Recipes for All Seasons

There is never a bad time for beef! Whether you want a nice hardy meal to get you through the cold weather months, or if you want a nice steak to grill up on a sunny evening, this article has a recipe to suit! Read on to learn some excellent recipes for each season of the year. I hope you enjoy them!

Spring – Orange Beef Stir Fry with Broccoli

Ingredients:
1 1/2 lbs beef sirloin, thinly sliced
8 broccoli florets, lightly steamed or blanched
2 tbsp frozen orange juice concentrate
1 tbsp soy sauce
1/3 cup white sugar
1/3 cup rice wine vinegar
2 tsp orange zest
3 tbsp grated fresh ginger
1 tsp salt
1 cup long grain rice
2 cups water
1/4 cup cornstarch
1 1/2 t tbsp minced garlic
2 tbsp peanut oil for frying

Directions:
In a bowl, blend together the orange juice, sugar, rice vinegar, soy sauce, and salt. Set mixture aside. Pour the water and rice into a medium-sized sauce pan and bring to a boil. Reduce heat to a medium-low setting and cover. Allow the rice to simmer for about 20 minutes. Heat the oil in a wok or large skillet over a medium-high heat. Toss the beef in the cornstarch. Ensure it has an even coating, then fry in the oil in small batches until golden brown. Set the beef aside. Using about 1 tablespoon of oil, fry the orange zest, garlic, and ginger until it becomes fragrant. Add the soy sauce/orange juice mixture to the wok/skillet and bring the mixture to a boil. Cook (while stirring constantly) until the mixture thickens. This usually takes about 5 minutes. Add the beef and heat through. Make sure all beef pieces are thoroughly coated. Serve the beef over steamed rice with broccoli.

Summer – Steak with Bloody Mary Sauce

Ingredients:
4 (6-oz) boneless beef sirloin steaks
1 tbsp orange juice from concentrate
1 1/2 cups extra spicy Bloody Mary mix
2 tbsp olive oil
2 tsp celery seed
2 tsp chopped garlic
16 pitted green olives
3 tbsp cold butter (unsalted)
4 tsp cracked black pepper

Directions:
Mix together the celery seed and cracked pepper. Brush the steaks with olive oil on both sides, then sprinkle with some of the celery seed and cracked pepper mixture. Cook the steaks on a grill set to a medium heat. In a sauce pan, bring the Bloody Mary mix and orange juice from concentrate to a boil. Reduce the heat to medium and allow it to simmer for about 5 minutes. Puree the olives, butter, and garlic together until smooth. To serve, slice each steak into about 5 even slices. Poor a bit of the Bloody Mary mixture into the center of the plate, then arrange the steak slices on top. Add a bit of the olive butter on top of the steak slices or to the side.

Autumn – Country Fried Steak

Ingredients:
4 (4-oz) cube steaks
1 cup flour
1/4 tsp salt
2 eggs, lightly beaten
1 cup milk
1/4 cup lard
1/4 tsp ground black pepper

Directions:
Sprinkle 1/4 teaspoon each of salt and pepper onto the steaks, then set aside. In a shallow bowl, mix together the flour and 1 teaspoon of pepper. Dip each steak into the flour, then dip into the beaten egg. Coat them in the flour mixture again. Heat the lard in a skillet of a medium-high heat and fry each steak until golden brown. Drain the excess grease with paper towels. Top with white pepper gravy.

Winter – Oven Stew

Ingredients:
3/4 pound boneless stewing beef
2 tbsp flour
3/4 tsp salt
1/8 tsp pepper
1 tbsp vegetable oil
2 medium potatoes, peeled and cut
2 medium carrots, cut into 1-in pieces
1 can condensed tomato soup
3/4 cup chopped onion
1/4 tsp dried basil
1 1/4 cups water

Directions:
Add the flour, salt, and pepper into a large Ziploc bag. Add the beef (a bit at a time) and shake to coat well. Using a Dutch oven, brown the meat in oil, then add the soup, water, basil, and onion. Cover and bake for an hour at 350 degrees F. Add the chopped potatoes and carrot slices, then bake for an additional hour (or until all of the ingredients are tender).

Retrieved from “http://www.articlesbase.com/home-and-family-articles/beef-recipes-for-all-seasons-1573218.html”

(ArticlesBase SC #1573218)

Patrick Carpen -
About the Author:

If you’re looking for recipes, take a look at the Platinum Recipes Collection.
The Platinum Recipes Collection is the Internet’s Most Comprehensive Recipes Collection.

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Home Page > Food and Beverage > Recipes > Rich Italian Tomato Sauce

Rich Italian Tomato Sauce

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Posted: Aug 22, 2010
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Rich Italian Tomato Sauce

By: Darren Judd

About the Author

My love of cooking started when I was 15, and since then I have enjoyed cooking Italian, Barbecue and Spanish cuisine and developed a great enthusiasm for creating new, and unique dishes. If you enjoy great recipes that you can use at home, then visit Barbecue Party, where you will find a wide selection of delicious barbecue recipes as well as an invaluable barbecue smoker buying guide.

(ArticlesBase SC #3101782)

Article Source: http://www.articlesbase.com/ – Rich Italian Tomato Sauce

Ingredients

2 − 28 ounce cans diced or ground tomatoes or whole
tomatoes NOT packed in puree or sauce
3 tablespoons high−quality olive oil
1 large, thick pork chop or 1−1/2 pounds beef chuck,
steak preferred
1 medium onion, peeled and finely chopped
1 medium carrot, peeled and finely chopped
4 garlic cloves, peeled and crushed
1/2 cup red wine
1−1/2 teaspoons salt
3 tablespoons fresh basil or Italian parsley, chopped
Freshly ground black pepper to taste

Preparation

If you are using whole tomatoes, drain them, reserving the liquid and chop. Reserve tomatoes and juice in a bowl. In a nonreactive Dutch oven, heat the olive oil. Season the chop with salt and pepper and brown over medium−high heat on both sides, about 8 minutes total. Remove meat and set aside.

Reduce heat to medium−low, and then add the onion and carrot and saute until softened, 8 to 10 minutes. Add the garlic and saute for 1 minute.

Return the meat and any of the residual juices to the pot and add the wine. Bring the liquids and meat to a simmer, and cook uncovered for 3 minutes. Add the reserved tomatoes (if using crushed or minced tomatoes, just add them directly from the can) and the salt and bring back to a simmer.

Reduce the heat to low to maintain a slow simmer, partially cover, and cook until the meat is tender, about 45 to 55 minutes, depending on the thickness of the meat.

Remove the meat and keep warm. Raise heat to medium and continue cooking sauce for about 5 minutes, or until sauce has thickened. Mix in the basil and/or parsley and add freshly ground black pepper to taste (the sauce will taste a little salty at this point; it will taste fine once added
to pasta). Slice the meat and serve with pasta and sauce.

Retrieved from “http://www.articlesbase.com/recipes-articles/rich-italian-tomato-sauce-3101782.html”

(ArticlesBase SC #3101782)

Darren Judd -
About the Author:

My love of cooking started when I was 15, and since then I have enjoyed cooking Italian, Barbecue and Spanish cuisine and developed a great enthusiasm for creating new, and unique dishes. If you enjoy great recipes that you can use at home, then visit Barbecue Party, where you will find a wide selection of delicious barbecue recipes as well as an invaluable barbecue smoker buying guide.

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italian recipe, tomato sauce, italian sauce, cook, cooking, oven, bbq chicken, southern, chicken, poultry, grill, smoke, bbq, barbecue, barbeque, recipe, food, eat, easy, simple, fast, quick

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Home Page > Food and Beverage > Recipes > Chicken & Andouille Smoked Sausage Gumbo

Chicken & Andouille Smoked Sausage Gumbo

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Chicken & Andouille Smoked Sausage Gumbo

By: Matt Cutts

About the Author

I don’t get that much time out of the kitchen, but when I do I like to share some of my favorite recipes. You will love the collection of superb BBQ recipes that Barbecue Party has to offer, and if you should visit, you may also like to read their handy table top BBQ grills guide.

(ArticlesBase SC #3126980)

Article Source: http://www.articlesbase.com/ – Chicken & Andouille Smoked Sausage Gumbo

Ingredients

1 chicken, cut up
Garlic powder
Cayenne pepper
1 c. chopped onion
1 c. chopped bell pepper
1 c. chopped celery
1 1/4 c. flour
1/2 tsp. salt
1/2 tsp. cayenne pepper
Vegetable oil
300 Chicken Recipes
7 c. chicken stock
1/2 lb. Andoville sausage or Polish kielbasa in 1/4″ cubes
1 tsp. minced garlic
2 c. okra (optional)
Hot cooked rice

Preparation

Remove excess fat from chicken pieces. Rub on garlic powder and cayenne. Let stand 30 minutes. In a bowl combine onions, pepper and celery. Set aside. Combine flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon cayenne in a plastic bag. Add chicken pieces and shake. Reserve 1/2 cup flour. In a heavy skillet heat 1-inch oil to very hot. Fry chicken until brown (5-8 minute side).

Drain on paper towels. Pour cooled oil into glass measuring cup. Scrape pan bottom and return 1/2 cup oil to the pan. Place pan over heat; whisk in remaining 1/2 cup flour.

Cook; whisk constantly until roux is red brown (3-4 minutes). Don’t scorch. Remove from heat and add vegetables. Cook until vegetables are soft. Scrape pan bottom. Place stock in large Dutch oven.

Bring to boil. Add roux mixture tablespoons at a time. Reduce heat to simmer; stir in Andoville sausage and minced garlic. Simmer 45 minutes.

Bone cooked chicken; cut meat into 1/2 inch chunks. Stir in chicken. As a main course, serve 1/3 cup rice in soup bowl with 1 1/4 cups gumbo.

Rice cooking tip

Cooked rice will increase in volume by 300% of the original raw rice. So if you’re cooking one cup of rice, make sure that your pot can hold at least four cups, preferably five. Otherwise you could end up with a mess as the water spills all over the kitchen top.

Retrieved from “http://www.articlesbase.com/recipes-articles/chicken-andouille-smoked-sausage-gumbo-3126980.html”

(ArticlesBase SC #3126980)

Matt Cutts -
About the Author:

I don’t get that much time out of the kitchen, but when I do I like to share some of my favorite recipes. You will love the collection of superb BBQ recipes that Barbecue Party has to offer, and if you should visit, you may also like to read their handy table top BBQ grills guide.

]]>

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chicken recipe, chicken recipes, poultry recipe, chicken, turkey, poultry, duck, poisson, quail, easy, cook, dinner, meal, prepare, quick, cooking, culinary, bake, baking, oven, grill, bbq, barbecue

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Home Page > Food and Beverage > Recipes > Coq au vin – Recipe

Coq au vin – Recipe

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Posted: Aug 03, 2010 |Comments: 0

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Coq au vin – Recipe

By: shopzeus

About the Author

Jack Botticelli

You can read about the Coq au vin

You can read more Delicious recipes here

(ArticlesBase SC #2950361)

Article Source: http://www.articlesbase.com/ – Coq au vin – Recipe

Classic French:

I have been trying to present cuisines from a variety of countries, and the recipe below is no exception. Coq au vin literally means “rooster in wine” en Français. I use chicken in my recipe, but this classic French stew is typically made with old rooster. Old roosters apparently create a rich broth for what eventually becomes the gravy/sauce. There are hundreds of variations throughout France, but I think you will find the recipe below to be fit for special occasions.

Ingredients (serves 5):

1 bottle (750 milliliters) – dry red wine (preferably a French wine like Beaujolais)
1 – large onion, chopped
1 – large carrot, chopped
4 sprigs – thyme
5 sprigs – Italian parsley
1 – bay leaf
5 to 6 pounds – chicken legs, breasts, wings, and backs (leave skin on) – about 2 of each part
8 ounces – bacon slices, cut into ½ inch pieces
2 tablespoons – butter
3 cloves – garlic, minced
2 tablespoons – unbleached all purpose four
1 – shallot, chopped
1 pound – button mushrooms cut into quarters
Salt and pepper to taste
10 – French baguette bread slices 1-inch thick

Preparation:

Gently mix the wine, onion, carrot, parsley, thyme, and bay leaf in a large bowl. Immerse the chicken pieces in the mixture, cover, and refrigerate for 24 hours.

Chicken and vegetables ready to marinate

The next day, remove the chicken to a bowl or plate. Strain the wine from the vegetables and set both aside. In a large Dutch oven, cook the bacon for about 10 to 15 minutes over medium heat until it is crispy. Remove the bacon with a slotted spoon to a plate covered with a paper towel to drain.

Sliced and cut bacon

Place 2 tablespoons of the bacon fat from the pot into a small bowl and pour off the rest. In the same pot, add 1 tablespoon of bacon fat and 1 tablespoon of butter and allow the butter to melt over medium-high heat. Add half the chicken pieces to the pot and cook until they have browned, about 5 minutes per side.

Chicken parts browning.

Remove and repeat with the second half of the chicken pieces. Once all the chicken has browned and been removed, add the vegetable reserve and cook until browned, about 12 minutes.

Vegetables browning

Make sure to scrape the bits off the bottom of the pot when stirring the vegetables. Add the garlic and cook for one minute stirring. Add the flour and stir for an additional 2 minutes (do not allow the flour to burn). Add the red wine reserve to the pot and stir to remove bits and cooked flour from the bottom of the pot. Turn the heat to medium low and simmer covered for 45 minutes.

In a frying pan, add 1 tablespoon of butter and 1 tablespoon of bacon fat and allow the butter to melt over medium heat. Add the shallots and cook until browned, about 10 minutes. Add the button mushrooms and continue to sauté the mixture for an additional 10 minutes (the mushrooms should turn golden brown but not completely lose their moisture).

Meanwhile toast the bread on a baking sheet in the oven at 350 degrees F for about 10 minutes, until brown. Once the vegetables and chicken in the pot have simmered until the chicken is cooked, remove the chicken to a bowl. Once again, strain the liquid and discard the vegetables. Let the oil separate from the strained liquid and discard (see photo).

Remove the oil from the sauce

Place the liquid back into the pot and boil until the liquid is reduced to a sauce, about 10 minutes. You can boil longer if you want a thicker sauce. Add salt and pepper to taste and then add the bacon, shallots, and mushrooms to the sauce and cook over medium heat until the ingredients are heated, about 5 minutes.

Meanwhile, remove the skin from the chicken pieces. Place one or two pieces on each of five plates along with 2 slices of the toasted bread. Cover both the bread and chicken with the sauce and serve hot.

Retrieved from “http://www.articlesbase.com/recipes-articles/coq-au-vin-recipe-2950361.html”

(ArticlesBase SC #2950361)

shopzeus -
About the Author:

Jack Botticelli

You can read about the Coq au vin

You can read more Delicious recipes here

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Cast iron is one of the most efficient and durable metals you’ll be able to find, especially for cookware. It is very dense, making it last a lot longer. Because these are so versatile, many professional chefs prefer to use this kind of cookware. Food that needs to be cooked for long periods of time will do great on cast iron cookware. Braised dishes and stews often require you to simmer the mix for a few hours. Some kinds of cookware will get damaged, especially as the hours go by. Heat is spread evenly throughout the pot so the meat easily and quickly gets tender, and the soup, stew or braises cooks thoroughly.

Some people are surprised to find that cast iron cookware has some health benefits as well! Every time you use the cast iron pot to cook, it leeches a small amount of iron into your food. This is just enough to supply you with all of the minerals you need. This is ideal for people who are anemic or have blood deficiency problems. Another benefit is that it has a naturally non-stick surface, as long as it is properly seasoned. This means you won’t have to use that much oil in order to cook your food.

Seasoning is an important part of caring for your cast iron cookware. When you first buy your set, it’s especially important to season them as it bakes on and helps to build up the natural oil in the porous surface of the pot. This creates the naturally non-stick surface cast iron pots and pans are so famous for. Seasoning your pan is very easy. All you need is a small amount of oil or grease (vegetable shortening works well as well) and a clean, soft towel. You need to wipe the interior of the pot and bake it in a hot oven. If you’re dealing with a Dutch oven, you will have to coat the lid with oil and bake it in the oven as well. Once it is done, you should wipe it clean and let it dry on a rack somewhere.

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Using your imagination

It is common for Italians to sit down to a large bowl of pasta for lunch or as a starter. For quick dinners or lunch, I enjoy mixing up various types of pasta dishes (I cannot make it long without a pasta fix). The recipe below has endless varieties. First try the recipe and then the next time you make it, add any number of other delights including sun dried tomatoes, artichokes, fresh mozzarella, meatballs or Italian sausage, etc.

Ingredients (4 to 5 servings):

1 pound fresh button mushrooms sliced (could use portabella mushrooms)
½ cup dry red wine
2 tablespoons butter
1 pound penne (fresh if you can make or find it)
3 tablespoons extra virgin olive oil
1 pound grated parmesan cheese
4 garlic cloves
1 teaspoon fresh basil (you can substitute an equal amount of dry if you don’t have fresh)
1 teaspoon fresh oregano (you can substitute an equal amount of dry if you don’t have fresh)
½ teaspoon red pepper flakes
1 teaspoon black pepper
1 teaspoon salt

Preparation:

Rinse the mushrooms and place them in a frying pan. Add the wine and butter and cook on high until all the liquid is gone – about 20 minutes. Set them aside. Meanwhile, cook the penne in a Dutch oven containing a few quarts of boiling salt water for about 10 minutes. Drain through a colander once the penne has cooked and make sure most of the water is gone but the pasta is still hot. Put the pasta back in the Dutch oven along with the olive oil, parmesan, garlic, basil, oregano, pepper flakes, salt, and pepper and mix. Now if you would like, try some of the other ingredients I mention in the introductory paragraph. My family and I will eat this as a main course for dinner sometimes we like it so much.

Enjoy.

Mushroom penne pasta

There are a few conditions that you do have to meet when using cast iron.  One of these is seasoning the new cast iron items that you buy or maintaining the seasoning of the ones you already own.  Seasoning of cast iron is required to promote a non-stick surface on the cookware and make it easier to clean.  Another consideration when dealing with cast iron cookware is maintaining the items in an environment where they will not begin to rust.  Rust is one of the true enemies of the otherwise durable product.  If these two conditions are met, then the cast iron cookware that you buy today, could still be in everyday service a hundred years from now.

The first aspect of seasoning cast iron is to start with a clean pan.  Take the newly purchased item and remove any adhesive from stickers, and any other foreign material that does not belong.  Washing the pan with warm soapy water and then drying it completely is normally sufficient.  Next, pre-heat your oven to about 250 to 300 degrees Fahrenheit.  The next step is to use lard or some other animal fat like bacon grease to start the seasoning process.  Avoid vegetable oils as they tend to get very sticky and can ruin a brand new pan.  Coat the inside of the pan with the lard and place it into the pre-heated oven for about 20 to 30 minutes.  You will want to keep an eye on it to make sure the grease doesn’t get too hot and start to smoke during this process.  Once time has passed remove the pan and get rid of the excess grease inside the cast iron pan.  Then, put the pan back in the oven for another 20 minutes or so to finish the seasoning process.  A new cast iron pan may require several treatments like this to establish a good “layer” of seasoning.  What I mean is that you may have to do this a couple of times before the pan starts to become really non-stick and easy to use for everyday cooking jobs.  Afterwards, you can use the cast iron to cook and it wouldn’t hurt to use it to fry bacon or something fatty every once in a while to help maintain good seasoning on the pan.

As mentioned before, rust is one of cast irons true weak points.  Rust can quickly turn a beautiful, well seasoned pan into a useless eyesore that you aren’t quite sure what to do with.  Preventing cast iron from rusting is simple if you remember a few guidelines.  Always store your cast iron in a dry place.  Do not keep it under the kitchen sink or hanging above your stove where it will be exposed to a steady supply of steam.  Never put your cast iron away without thoroughly drying it.  An easy way to dry cast iron is to place it in a hot oven for about five minutes or put it on a stove burner on high for a minute or so.  This will burn off any excess water left over from when you washed it and will almost guarantee the avoidance of rust.  If you do discover that your cast iron treasures have become rusted over time, there are steps to reclaim them.  You may even come across a beautiful historic piece of cast iron at a yard sale or flea market and decide to revive it.  Check out my article on restoring rusted cast iron cookware for more tips on reviving your rusty cast iron.

With a proper knowledge in seasoning and caring for cast iron cookware, you can enjoy all of the benefits of cast iron without all of the drawbacks that are inherent to it.  With the proper care, the cast iron pans that you buy and use today can be handed down to your children and grandchildren for them to enjoy.

Literally translated, the name is fish soup, but it is so much more. It has calamari, scallops, red snapper, mussels, and shrimp with a wonderful tomato-based broth.

Ingredients (serves 6):

Soup stock

2 28-ounce cans – whole plum tomatoes (I recommend San Marzano tomatoes)
6 cups – water
1 ½ cups – dry white wine (e.g., chardonnay)
2 – leeks, white part only cut into ½-inch slices
2 – carrots, peeled and cut into ½-inch pieces
1 – large onion – cut into ½-inch slices
8 sprigs – thyme
zest – from ½ lemon, use vegetable peeler to remove in thin long pieces
½ teaspoon – saffron threads, do not pack
¼ cup – extra virgin olive oil
½ teaspoon – salt

Soup

¼ cup – extra virgin olive oil
8 cloves – garlic, minced
2 – leeks, white part only cut into ½ slices
1 – large onion, cut into thin slices
1 ¼ pounds – calamari (I recommend using rings cut from the body only)
12 ounces – scallops cut in half
12 ounces – red snapper cut into bit size pieces (about 1-inch cubed)
24 – live mussels (make sure you buy only those that are closed and alive). Have them put on ice with holes in the bag if you will not get home within a ½ hour. Once you get them home, take them out of the bag and place them in the refrigerator until you are ready to clean them.
8 ounces – shrimp, each peeled and deveined and cut in half
¼ cup – Italian parsley, chopped
½ teaspoon – pepper

Leeks

Preparation:

The first thing you will want to do is scrub the mussels with a brush (make sure that you throw out any that do not close after you tap them). Remove the beard from the mussel by tearing it away toward the base of the mussel and not where it opens. Otherwise you can tear the mussel apart and kill them.Once they have cleaned take them out and dry them. Place back into the refrigerator until you are ready to use them.

Cleaning the mussels – some will float and others will sink.

Add the cans of tomatoes to a large Dutch oven and use a potato masher to crush the whole tomatoes. Add the water, wine, leeks, carrots, onion, thyme, zest, and saffron to the tomatoes and bring to a boil. Once the contents boil, reduce the heat to medium and simmer for 45 minutes mixing occasionally. When the stock is finished simmering, add ¼ cup oil and salt and simmer for an additional 20 minutes.

The soup stock before it has been strained.

Next, strain the soup stock into a large sauce pan and keep warm on low heat. Throw away the solids.

Heat ¼ cup oil in another large Dutch oven over medium heat. Add the garlic, leeks, and onion and cook for about 4 minutes, stirring frequently. Add the calamari and cook for an additional 4 more minutes. Meanwhile, remove 1 cup of the soup stock and set it aside. Place the rest of the soup stock in with the onion and calamari mixture and bring it to a boil. Once it boils, turn the heat to medium low and cook for an additional 5 minutes.

Meanwhile, place the 1 cup of soup stock you removed back into the large sauce pan and bring it to a boil. Add the mussels, cover, and steam for about 3 minutes – until they open, shaking the pan occasionally. Add the entire contents of the sauce pan (mussels and sauce) to the soup along with the shrimp, parsley, and pepper. Add salt to taste and serve immediately. I suggest toasted Italian bread to serve with the soup.

Enjoy.

Zuppa di Pesce in the pan.

A serving of Zuppa di Pesce