Bienvenue a la France!! So this week was my first challenge with
My Kitchen, My World.
Lauren chose French food! Exciting but semi-intimidating. Although my family and I visited France on our vacation to Europe last summer, I don't remember much about the cuisine other than the fast food type meals we had like crepes (YUM) and Croque Madame (ALSO YUM). All I remember from high school French is "Je t'aime mon petit chou chou," petit pois, pommes de terre and other random vocabulary.
The little I know about French food seems complicated and very rich. First thing that came to mind: Quiche. Totally predictable, but I haven't made one since I was in 9th grade or so. Then I thought of Coq au Vin. Never had it, but it sounds good..who doesn't like chicken and wine? I bought some green beans from the farmer's market and decided to make them...Not necessarily french, but if I cut them french-style does that count? Here's my plate....
I made the Quiche with Arugula and Bacon using this recipe from
epicurious.com. I made it as written, except I added some nutmeg to the custard, and I did not make a crust...trying to cut a few calories.
Arugula and Bacon Quiche- My style
Filling
6 bacon slices, cut into 1/2-inch pieces
1/2 cup chopped shallots
8 ounces arugula, stems trimmed, leaves coarsely chopped (about 5 1/2 cups)
2 teaspoons balsamic vinegar
1 cup whipping cream
3 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup shredded Gruyère cheese (about 2 1/2 ounces)
1tsp freshly grated nutmeg
For filling:Cook bacon in heavy medium skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer to paper towels and drain. Add shallots to same skillet and sauté until tender, about 2 minutes. Add arugula and sauté until just wilted, about 1 minute. Remove from heat. Add balsamic vinegar; toss to combine.
Sprinkle arugula mixture, then bacon over crust. Whisk cream, eggs, salt and pepper in large bowl to blend. Stir in cheese. Pour mixture into crust.
Bake quiche until filling is slightly puffed and golden, about 35 minutes. Let stand 10 minutes. Cut into wedges.
For the Coq Au Vin I used a
Julia Child Recipe on Food Network.com, but adapted it alot based on other recipes I skimmed.
Coq Au Jess
5oz Bacon
One chicken cut up
1/4 cup Brandy
3 cups red wine, I used Pinot Noir
1 can chicken stock (more if necessary)
3 cloves garlic, mashed and chopped
1/2 tbsp tomato paste
4 stalks thyme
1 bay leaf
12 Pearl or Boiler Onions
1 package mushroom blend
1 package baby bellas, sliced
salt and pepper
herbs de provence
Cut the bacon into bite size pieces. In large sautee pan with lid or casserole pot saute bacon until browned and crisp.
Meanwhile, blanch pearl onion for 1-2 minutes, cool, and skin will peel off easily.
Sprinkle chicken pieces with salt, pepper and herbs de provence. Sautee 3 min on each side. Remove chicken from pan. Add mushrooms to pan, sautee briefly. Remove mushrooms. Add brandy to deglaze pan, scraping bits off bottom with a wooden spoon. Ignite brandy, shaking pan back and forth until flames subside.
Return mushrooms, chicken and add onions to pan. Pour wine into pan and add enough chicken stock to cover chicken with liquid.
Stir in tomato paste, garlic, thyme and bay leaf.
Cover and simmer 25 minutes until chicken is cooked through.
Mushrooms in pot.
Semi-cooked chicken just after adding wine to pot.
Pearl Onions...Aren't they pretty?? I've really got to work on my photography skills...
Green Beans:
1lb green beans (Not sure how many I had, enough for 4 people....)
4 slices bacon, chopped
4 cloves garlic, chopped finely
1 tbsp olive oil
lemon zest
lemon juice
small handful parmesan cheese
Boil pot of water and blanch green beans for 2-3 minutes. Rinse with cool water.
Heat oil and bacon in med sized pan until bacon starts to crisp. Add garlic to pan. Simmer garlic 3 min or so. Add green beans to pan, mix to
coat with oil/garlic mixture. Add lemon zest and squirt of lemon juice, salt and pepper to taste, and parmesan cheese. Toss and serve!
Overall, the meal was incredible. My parents and the BF all ate it and raved about it, especially the Coq Au Vin. Make sure you don't overblanch the pearl onions like I did, mine kinda disintegrated after the 20 minute simmer into little wilted chunks of onion. Still tasty, but not as asestetically pleasing as the cooked round onions. The BF, who doesn't eat cheese, LOVED the quiche, even with the gruyere. The green beans were simple but good, I love their crunch and the brightness the lemon adds. We ate all but one small slice of quiche at dinner, and most of the chicken and green beans. It's just too bad I didn't have enough time to make a luscious French dessert!! Bon Appetit!
I LOVE Cuban food. YUMMM! I was sooo excited to see Cuban on our My Kitchen My World menu! I attempted to make a Vaca Frita I had at Alma de Cuba in Philadelphia. In the restaurant it comes on white rice with black beans and a tomato escabeche, so I set out to repeat! I ended up finding the recipe by the chef of Alma de Cuba- Douglas Rodriguez! You can find the recipe I used on Epicurious.com for the Vaca Frita and Red Onion Mojo. I read a couple recipes about escabeche so I ended up making my own. I'll have to post the recipe later though, I don't have it with me and I'm pressed for time. I sauteed some black beans and served it with it, but I forgot the beans for the photo shoot! Earlier in the week I also made a black bean soup using a recipe on Epicurious as a guide. I added a can of sliced jalapenos, juice of a lime and chipotles in adobo. It really bumped up the flavor quotient. 
