Tartiflette

Is there any better combination than bacon, cheese, and potatoes?

Tartiflette

INGREDIENTS:

  • 2 1/2 lbs potatoes, peeled
  • 2 tablespoons oil
  • 1 medium onion, thinly sliced
  • 1/2 lb slab bacon, cut into small dice
  • 3/4 cup white wine
  • salt and pepper
  • 1 lb Reblochon cheese

METHOD:

  1. Preheat oven to 350 degrees F.

  2. Place the potatoes in the large pot, cover with water, and bring to a boil. Cook for about 20 minutes, or until the potatoes are easily pierced with the pairing knife. Remove from the heat, drain, and let sit until they are cool enough to handle. Cut the potatoes into a small dice and set aside.

  3. In the large saute pan, heat the oil over high heat and add the onion. Cook over high heat for about 5 minutes, until golden brown, then add the bacon and cook for another 5 minutes, stirring occasionally. Add the potatoes and wine and season with salt and pepper. Cook for 10 minutes over medium heat, stirring occasionally.

  4. Remove the mixture from the heat and place half of it in the round, ovenproof dish. Spread half the Reblochon atop the potato mixture. Cover this with the other half of the potato mixture. Top with the remainder of the cheese. Bake in the oven for 20 minutes, or until golden brown and bubbling. Serve hot.

Coq-au-vin

I made Coq-au-vin.

INGREDIENTS:

  • 1 bottle /1 liter plus 1 cup/225 ml of red wine
  • 1 onion, cut into a 1-inch/2.5 cm dice
  • 1 carrot, cut into 1/4-inch/6-mm slices
  • 1 celery rib, cut into 1/2-inch/1-cm slices
  • 4 whole cloves
  • 1 tbs. /14g whole black peppercorns
  • 1 bouquet garni, (2 sprigs thyme, 1 sprig parsley, 1 bay leaf wrapped in cheesecloth and tied with a string)
  • 1 whole chicken, about 3.5 lb/1.35 kg, – trimmed – meaning guts, wing tips and neckbone removed
  • salt and freshly ground pepper
  • 1 tbs. /28g olive oil
  • 6 tbs. /75g butter, softened
  • 1 tbs. /14g flour
  • 1/4 lb /112g slab or country bacon, cut into small oblongs (lardons) about 1/4 by 1 inch/6mm by 2.5 cm
  • 1/2 lb. /225 g small white button mushrooms, stems removed
  • 12 pearl onions, peeled
  • pinch of sugar

METHOD:

  1. DAY ONE: The day before you even begin to cook, combine the bottle of red wine, the diced onion (that’s the big onion, not the pearl onions), sliced carrots, celery, cloves, peppercorns, and bouquet garni in a large deep bowl. Add the chicken and submerge it in the liquid so that all of it is covered. Cover the bowl with plastic wrap and refrigerate overnight.

  2. DAY TWO: Remove the chicken from the marinade and pat it dry. Put it aside. Strain the marinade through the fine strainer, reserving the liquids and solids separately. Season the chicken with salt and pepper inside and out. In the large Dutch oven, heat the oil and 2 tablespoons/28 g of the butter until almost smoking, and then sear the chicken, turning it with the tongs to evenly brown it. Once browned, remove it from the pot and set it aside again. Add the reserved onions, celery, and carrot to the pot and cook over medium-high heat, stirring occasionally, until they are soft and golden brown. That should take about 10 minutes.

  3. Sprinkle the flour over the vegetables and mix well with the wooden spoon so that the vegetables are coated. Now stir in the reserved strained marinade. Put the chicken back in the pot, along with the bouquet garni. Cook this for about 1 hour and 15 minutes over low heat.

  4. Have a drink. You’re almost there.

  5. While your chicken stews slowly in the pot, cook the bacon lardons in the small saute pan over medium heat until golden brown. Remove the bacon from the pan and drain it on paper towels, making sure to keep about 1 tablespoon/14 g of fat in the pan. Saute the mushroom tops in the bacon fat until golden brown. Set them aside.

  6. Now, in the small saucepan, combine the pearl onions, the pinch of sugar, a pinch of salt, and 2 tablespoons/28 g of butter. Add just enough water to just cover the onions; then cover the pan with the parchment paper trimmed to the same size of the pan. (I suppose you can use foil if you must.) Bring to a boil, reduce to a simmer, and cook until the water has evaporated. Keep a close eye on it. Remove the paper cover and continue to cook until the onions are golden brown. Set the onions aside and add the remaining cup/225 ml of red wine along with salt and pepper and reduce over medium-high heat until thick enough to coat the back of the spoon.

  7. Your work is pretty much done here. One more thing and then it’s wine and kudos.

  8. When the chicken is cooked through – meaning tender, the juice from the thigh running clear when pricked – carefully remove from the liquid, cut into quarters, and arrange on the deep serving platter. Strain the cooking liquid (again) into the reduced red wine. Now just add the bacon, mushrooms, and pearl onions, adjust the seasoning with salt and pepper, and swirl in the remaining 2 tablespoons/28 g of butter. Now pour that sauce over the chicken and dazzle your friends with your brilliance. Serve with buttered noodles and a Bourgone Rouge.

Coq au-vin

Coq au-vin

INGREDIENTS:

  • 1 bottle plus 1 cup of red wine
  • 1 onion, cut into a 1-inch dice
  • 1 carrot, cut into 1/4-inch slices
  • 1 celery rib, cut into 1/2 inch slices
  • 4 whole cloves
  • 1 tbs. whole black peppercorns
  • 1 bouquet garni, (2 sprigs thyme, 1 sprig parsley, 1 bay leaf wrapped in cheesecloth and tied with a string )
  • 1 whole chicken, about 3.5 lb, ‚trimmed meaning guts, wing tips and neckbone removed
  • salt and freshly ground pepper
  • 1 tbs. olive oil
  • 6 tbs. butter, softened
  • 1 tbs. flour
  • 1/4 lb slab or country bacon, cut into small oblongs (lardons) about 1/4 by 1 inch by 2.5 cm
  • 1/2 lbs. small white button mushrooms, stems removed
  • 12 pearl onions, peeled
  • pinch of sugar

METHOD:

DAY ONE:

The day before you even begin to cook, combine the bottle of red wine, the diced onion (that’s the big onion, not the pearl onions), sliced carrots, celery, cloves, peppercorns, and bouquet garni in a large deep bowl. Add the chicken and submerge it in the liquid so that all of it is covered. Cover the bowl with plastic wrap and refrigerate overnight.

DAY TWO:

Remove the chicken from the marinade and pat it dry. Put it aside. Strain the marinade through the fine strainer, reserving the liquids and solids separately. Season the chicken with salt and pepper inside and out. In the large Dutch oven, heat the oil and 2 tablespoons of the butter until almost smoking, and then sear the chicken, turning it with the tongs to evenly brown it. Once browned, remove it from the pot and set it aside again. Add the reserved onions, celery, and carrot to the pot and cook over medium-high heat, stirring occasionally, until they are soft and golden brown. That should take about 10 minutes.

Sprinkle the flour over the vegetables and mix well with the wooden spoon so that the vegetables are coated. Now stir in the reserved strained marinade. Put the chicken back in the pot, along with the bouquet garni. Cook this for about 1 hour and 15 minutes over low heat.

Have a drink. You’re almost there‚

While your chicken stews slowly in the pot, cook the bacon lardons in the small saute pan over medium heat until golden brown. Remove the bacon from the pan and drain it on paper towels, making sure to keep about 1 tablespoon of fat in the pan. Saute the mushroom tops in the bacon fat until golden brown. Set them aside.

Now, in the small saucepan, combine the pearl onions, the pinch of sugar, a pinch of salt, and 2 tablespoons of butter. Add just enough water to just cover the onions; then cover the pan with the parchment paper trimmed to the same size of the pan. (I suppose you can use foil if you must.) Bring to a boil, reduce to a simmer, and cook until the water has evaporated. Keep a close eye on it. Remove the paper cover and continue to cook until the onions are golden brown. Set the onions aside and add the remaining cup of red wine along with salt and pepper and reduce over medium-high heat until thick enough to coat the back of the spoon.

Your work is pretty much done here. One more thing and then it’s wine and kudos.

When the chicken is cooked through‚ meaning tender, the juice from the thigh running clear when pricked, carefully remove from the liquid, cut into quarters, and arrange on the deep serving platter. Strain the cooking liquid (again) into the reduced red wine. Now just add the bacon, mushrooms, and pearl onions, adjust the seasoning with salt and pepper, and swirl in the remaining 2 tablespoons of butter. Now pour that sauce over the chicken and dazzle your friends with your brilliance. Serve with buttered noodles and a Bourgone Rouge.

Transylvanian Stockpot

For dinner, I made the Transylvanian Stockpot from The Primal Blueprint Cookbook. The recipe is on page 44.

I made a few changes to the recipe. First, I used uncooked polish kielbasa and just fried them up in lard (and left the lard in the pot). Second, I love cabbage so I put more in than the recipe called for. Finally, because of all the cabbage, I used a little more liquid. I added an extra cup of chicken broth, and about 2 cups of water. I wanted the make sure that the liquid completely covered all the meat and vegetables.

Like most traditional stews/soups, this one has everything that makes these recipes so good, and it’s dead simple to make. Lots of fat and protein, and just the right amount of vegetables to round out the flavors. I will definitely be making this again.