Sunday Dinner

 

Menu:

• Coq Au Vin
• Potatoes Provençal
• Steamed Fresh Green Beans
• Crescent Rolls
• Strawberry Pretzel Squares

Claude Monet, Luncheon, c. 1873

Coq Au Vin
Serves 6 to 8
Printable Recipe

1/2 c unsalted butter
1 c diced lean bacon
12 pearl onions
1 boiling fowl (about 5 pounds), cut into serving pieces
1 garlic clove
1 bouquet garni
6 c mushrooms
4 T brandy
2 c burgundy
2 T flour
Fried 1/2 inch croutons

Melt half the butter in a Dutch oven or flameproof casserole with a lid and sautè the bacon pieces and pearl onions until the onions are transparent. Remove and reserve the bacon and onions. Sautè the chicken pieces, turning them several times as they cook. Add the garlic clove, bouquet garni, and the mushrooms (if any are rather large, slice them in half). Cover the casserole and cook for 15 minutes.

Skim off the surface fat.

Add the brandy and flame. Add the burgundy. Cover the casserole and cook for another 35 minutes.

To check whether the chicken pieces are cooked, prick them with a fork. If the juice runs clear, they are cooked; if the juices are pink, continue cooking. When the chicken is cooked, drain it over the casserole and keep it warm.

Combine the rest of the butter with the flour until you have a smooth paste. Break off bits of it, and stir them into the sauce, stirring until each has melted before adding the next. As soon as the sauce is thick and smooth, return the pieces of chicken to it. Garnish the chicken with the fried croutons.

From "Monet's Table, The Cooking Journals of Claude Monet" by Claire Joyes
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Potatoes Provençal
Serves 6

Printable Recipe

1 garlic clove

3 med potatoes, sliced thin

3 lg tomatoes

3 sprigs fresh parsley

2 t salt

1/4 t crumbled tarragon leaves

1/4 t crumbled basil leaves

1/4 t ground nutmeg

3 med red onions

1/2 c sliced black olives (imported preferred)

2 T butter

1/4 c or more shredded Swiss cheese

Preheat oven to 400F. Cut garlic in half lengthwise.

With cut garlic, rub inside of 1 1/2 quart shallow baking dish; set aside. Peel potatoes; cut into 1/4 inch

slices. Place in bowl of cold water and set aside.

Peel tomatoes. Cut into 1/2 thick slices; set aside.

In a small bowl, combine the parsley, 1 tsp salt, tarragon, basil and nutmeg. 

Peel and thinly slice the onions. 

Drain potatoes well; pat dry with a paper towel.

Place half the potatoes into a greased casserole dish.

Sprinkle with half the parsley mixture, half the onions, half the tomatoes, and half the olives.

Sprinkle tomatoes with salt.

Repeat layering procedure.

Cut butter into small pieces and dot onto casserole.

Cover loosely with foil.

Bake 45 minutes or until potatoes are tender.

Sprinkle top of casserole with cheese, and bake uncovered for 5 minutes or until cheese is melted and lightly browned.

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Strawberry Pretzel Dessert
Printable Recipe

2 c finely crushed pretzels
1/2 c sugar, divided
2/3 c butter or margarine, melted
12 oz. (1-1/2 --8-oz. pkgs.) cream cheese, softened
2 T milk
1 c thawed whipped topping
2 c boiling water
1 pkg. (8-serving size) strawberry gelatin
1-1/2 c cold water
1 qt. (4 cups) strawberries, sliced


Preheat oven to 350°F. Mix pretzels, 1/4 cup of the sugar and the butter.
Press firmly onto bottom of 13x9-inch baking pan.
Bake 10 minutes. Cool completely.
Mix cream cheese, remaining 1/4 cup sugar and milk until well blended.
Fold in whipped topping. Spread over crust. Refrigerate until needed.
Stir boiling water into gelatin in large bowl until completely dissolved.
Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
Stir in strawberries. Spoon over cream cheese layer.
Refrigerate 3 hours or until firm. Cut into 20 squares to serve.
Store in refrigerator.

Chocolate Warning: Just Because I Care

Scharffen Berger Chocolate Makers
America's Finest Dark Chocolate



Who am I to contend with the almighty chocolate manufacturer?
They really may have the best chocolate going.

All I can do is my civic duty and pass on this little tidbit;

Don't try to eat the 82% Cacao Extra Dark and expect to live to tell about it.
Do yourself a favor and don't go over 65% cocoa maximum if you don't want to look like you accidentally swallowed a lemon...whole.

I bet they added sugar to that 82% bar. Really. I'm SURE they did. Otherwise they'd have to bill it as unsweetened baking chocolate, right?

Don't ever spend nearly $6 on a 3 oz. bar of chocolate. Okay? That'll teach me.
Guess who is going to have the most expensive chocolate cake for dessert after dinner sometime very soon?

Morning Muffins

Yesterday morning I needed to come up with a breakfast that would feed everyone that wasn't cold cereal. I had a couple bananas in the freezer (yes, I put them there when they are overripe and if I won't be using them right away-they work FINE) and half a jar of hot fudge sundae topping that I had been eyeing for some time and trying to find a use for.

So, these yummy muffins were born. The fudge falls right to the center of the muffin as they bake and is a wonderfully warm and gooey surprise. The kids asked for thirds.

Sorry, another "Anne" photo :o)



Fudge Filled Banana Muffins
Makes 12 regular sized muffins

1 stick margarine
1/2 c sugar
2 eggs
1 tsp. vanilla extract
3T milk
2 small overripe bananas

Mix together until well blended and add:

2 c flour
2 tsp. baking powder
1 tsp. baking soda

Blend well.

1/2 c hot fudge sundae topping-cold.

Fill greased muffin cups 3/4 full. Drop a teaspoonful of fudge on the top of each muffin. Bake at 350 about 20-25 minutes or until muffins are puffy and slightly browned. Let cool slightly since the fudge center can be dangerously hot if you eat them too soon out of the oven.

Recipes for R,S,C #12

From Ian, The Gallumphing Gourmand
Ian's Marinated Tuna Salad

¼ C balsamic vinegar
¼ C dark soy sauce
1 tbsp honey mustard
½ tsp cumin
½ tsp coriander
freshly ground black pepper

1 6oz can tuna, drained
¼ C mayonnaise
1 shallot, diced
1 medium cucumber
red leaf lettuce
extra virgin olive oil

In a medium-sized mixing bowl, combine the first six ingredients. Transfer
to resealable freezer bag, add the tuna, and toss to coat. Marinate
overnight in the fridge, turning occasionally.

Remove the tuna from the bag, and discard the marinade.
Cut the cucumber in half, and peel and dice one half of it.
Combine the tuna, the mayo, the diced cucumber and the diced shallot in a
mixing bowl.

Peel the remaining half of the cucumber and cut into about ¼ inch slices.
Arrange the cucumber slices on a plate. Drizzle a little balsamic vinegar
on each slice. Cover each with a piece of lettuce that’s just a bit larger
than the cucumber slice.
Spoon a generous dollop of the tuna mixture on top of the lettuce leaf, and
drizzle each salad with little extra virgin olive oil.
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From Dalene our Compulsive Writer:
The New Tuna Sandwich

6 slices Tuscan bread
1 6 oz can tuna
1 medium cucumber--freshly picked, of course
a few tablespoons balsamic vinegar
a few tablespoons of a good extra virgin olive oil

Thinly slice cucumber. Layer slices over half of the bread slices.
Grind sea salt over cucumbers as desired. Mix tuna with your favorite
fresh mayonnaise or salad dressing. Season as desired. Spread over the
cucumbers. Top sandwiches with remaining slices of bread.

Stir together balsamic vinegar and olive oil.

Dip sandwiches into oil and vinegar mix bite by bite.
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My recipe:
Tuscan Tuna Salad

1/2 (10-ounce) package Italian blend lettuce -- (4 cups)
1 large tomato -- coarsely chopped (1 cup)
1 (15-ounce) can great northern beans rinsed and drained
1 medium cucumber peeled, seeded and diced
1 (6-ounce) can tuna in water -- drained
3 T chopped red onion
2 T olive or vegetable oil
1 T balsamic or red wine vinegar
1 T Dijon mustard
1 t chopped fresh dill weed
OR
1/4 t dried dill weed

Gently toss lettuce, tomato, beans and tuna in large bowl. Mix remaining
ingredients; toss with tuna mixture just until coated. Serve
immediately. 4 servings.

Ready, Set, Cook #12

It's that time of week again. If you have not played Ready, Set, Cook! with us yet, please go here to read the rules of play.

Our three ingredients today are:

1 -6oz can tuna
balsamic vinegar
1 medium cucumber

If you don't know what balsamic vinegar is, check it out here. It has a fascinating history and the flavor, to me, is just out of this world.

Yes, I am playing today!
***************

On a side note, I will be updating the recipe links today to finally include all of March and April for easier searching. If you have contributed to R,S,C those recipes are there also!

Aprons on...get cooking!