Coq au Vin

There is nothing like a birdie bathed in red wine to usher in the fall season. This. Dish. Is. Spectacular. It’s homey and cozy and complex and redolent of all good things that simply take time — the perfect marriage of meat and mushrooms and herbs and wine.

Not only is this dish just delightful to savor, but it makes the house smell wonderful. If I was trying to sell my home, I would have a pot of this bubbling away — sell your house AND have a long-simmered classic French dish to enjoy. Bonus!

Yes, Coq au Vin does take some time, but it’s well worth it. I followed the recipe almost exactly (yes, it’s important to stand there and brown every piece of chicken), but I did decrease the fat content without skimping on flavor. I poured off the fat after browning all the chicken and also poured off all the bacon fat after rendering. The result was a silky rich sauce without all the oil and grease.

So, get yourself a fresh baguette and get to dunking. What are you waiting for?

DDcoqauvinplated

Moo Shu Pork

INGREDIENTS:

1 to 2 pounds boneless pork from a loin or chops, chopped

1 TBSP canola oil

1 chunk of fresh ginger, peeled and minced

1 to 3 garlic cloves, minced

1 TBSP soy sauce

1 TBSP rice vinegar

1 tsp sesame oil

Canned straw mushrooms or fresh shiitakes, chopped

3 to 4 cups of julienned vegetables: cabbage, carrots, etc.

Moo Shu wrappers, hoisin sauce, chopped peanuts, chopped cilantro and chopped green onions for serving

PREPARATION:

Heat oil in a large skillet. Add garlic and ginger and cook until golden brown. Add pork and continue to cook until well browned. Add soy sauce, vinegar and sesame oil and stir to coat. Dump in veggies and cook until just crisp-tender. Serve with wrappers, hoisin sauce, peanuts and fresh herbs. Roll and eat.

Oh for the Love of Barn-yard Funk!

I woke up this morning with the taste of hoof in my mouth. Normally, this would be unwelcome, perhaps even somewhat offensive.

However, when the taste of sheepy/goaty/heifery goodness lingers after a night of big-time cheese eating, you know you tucked into the good stuff. And that we did. Oh how I do love my cheese with a firm slap of barn-yard funk.

My husband and I, along with another couple, enjoyed a self-guided “walking food tour” of Baltimore’s Harbor East last night. If you haven’t tried this yet, it’s high time. Simply pick a restaurant as a starting point, grab a few seats at the bar, order some nibbles and then move on. The sheer number of restaurants in close proximity to one another in Harbor East makes this a prime location for a foodie jaunt.

We started with oysters at Oceanaire and ended with a selection of gorgeous cheeses at Charleston.  In between, we indulged in ceviche at Talara, charcoal-grilled langoustines and calamari at Ouzo Bay and a buttery pile of salumi at Cinghiale.

It’s tough to come up with a favorite, but I do have a love affair going on with Cinghiale’s prosciutto de Parma. I also can’t wait to get my hands on another drippy spoonful of the funkified French cheese, Epoisses. Thank you, dear Epoisses, for the stinky bloom on my tongue.

Epoisses

Epoisses

Weekly Menu — 10/26/2013

Week of October 26th

Saturday:

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Sunday:
  • Coq au Vin
  • Roasted farmer’s market vegetables: squash, cauliflower, shallots, parsnips … whatever looks good

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Monday:

 

  • Asian cabbage salad: shred cabbage and dress with minced garlic, lime juice, sesame oil and minced Thai red peppers.
  • Moo Shu Pork

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Tuesday:

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Wednesday:
  • Leftover Coq au Vin (this is even better as leftovers)
  • Arugula salad with lemon juice and olive oil

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Thursday:
  • HALLOWEEN — BOO!

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Friday:
  • DATE NIGHT!

Weekly Menu — 10/19/2013

Week of October 19th

Saturday:

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Sunday:

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Monday:

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Tuesday:
  • Moo Shu seafood. Yum, I love this dish. It’s a much lighter and healthier version then what you would typically get at a restaurant. Recipe to come. 
  • Roasted mushrooms and peppers

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Wednesday:
  • Leftovers: chicken or Moo Shu
  • Green salad

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Thursday:
  • Out on the town this evening with friends

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Friday:
  • Date Night!