Showing posts with label mushrooms. Show all posts
Showing posts with label mushrooms. Show all posts
A Modern Twist on Culinary School Staple
11/08/09: Coq Au Vin-guine
Meal Details: The famous French dish, Coq Au Vin, was made this week but it was done with a modern, Italian twist. This new recipe includes chicken breast, Italian red wine, mushrooms, onions, tomato paste, and pasta; hence the "guine" addition to the title.
Defining moments: First time for me to do a Coq Au Vin-like recipe. (By the way, Coq Au Vin translate as "cock with wine.")
Recipe sources: The recipe, that can be found here, was created by Brian Boitano (yes, the ice skater) for his show on Food Network called What Will Brian Boitano Make? I chose this recipe because I am part of the Food Network Chefs Cooking Challenge that is being hosted by the writer of the I Blame My Mother blog. (Learn more about this fun challenge by visiting this page.) I had a rather difficult time deciding to make this dish or not. It included a lot of ingredients and from what I got from the directions, it sounded like it had a lot of steps. I've never seen Brain's show yet so I didn't know at the time if his recipes are that easy to do. But I forgot that I am part of a cooking challenge, and so I took a deep breath and went with it. :)
What I learned: Yes, the recipe directions sounded intense but I learned that this recipe isn't all that hard. The first time around may be a little hectic at times so give yourself extra time; just don't worry, the second attempt will be a whole lot easier. I did not, however, like cubing the chicken breast before it was cooked. I just don't like working with squishy, drippy, raw meat. Ah, another challenge to overcome. :) To help with the cleanup (probably the worst part of dealing with chicken), I cut the chicken on two layers of wax paper that I taped to the counter using masking tape. I use this wax paper/masking tape method a lot when I am kneading dough. So when you are done cutting or kneading, just remove tape and throw away the paper. Fast cleanup!
Any modifications? Yes, I made a lot of ingredient substitutes and amount changes. Here is the ingredient list for two times the recipe with my notes:
How about a 2nd time? Yes, without a doubt.
A couple hours before I tied on my apron, me and my siblings went for a walk around the lakes. Here are some shots.
Had to do the traditional "V" of course! ;)
Meal Details: The famous French dish, Coq Au Vin, was made this week but it was done with a modern, Italian twist. This new recipe includes chicken breast, Italian red wine, mushrooms, onions, tomato paste, and pasta; hence the "guine" addition to the title.
Defining moments: First time for me to do a Coq Au Vin-like recipe. (By the way, Coq Au Vin translate as "cock with wine.")
Recipe sources: The recipe, that can be found here, was created by Brian Boitano (yes, the ice skater) for his show on Food Network called What Will Brian Boitano Make? I chose this recipe because I am part of the Food Network Chefs Cooking Challenge that is being hosted by the writer of the I Blame My Mother blog. (Learn more about this fun challenge by visiting this page.) I had a rather difficult time deciding to make this dish or not. It included a lot of ingredients and from what I got from the directions, it sounded like it had a lot of steps. I've never seen Brain's show yet so I didn't know at the time if his recipes are that easy to do. But I forgot that I am part of a cooking challenge, and so I took a deep breath and went with it. :)
What I learned: Yes, the recipe directions sounded intense but I learned that this recipe isn't all that hard. The first time around may be a little hectic at times so give yourself extra time; just don't worry, the second attempt will be a whole lot easier. I did not, however, like cubing the chicken breast before it was cooked. I just don't like working with squishy, drippy, raw meat. Ah, another challenge to overcome. :) To help with the cleanup (probably the worst part of dealing with chicken), I cut the chicken on two layers of wax paper that I taped to the counter using masking tape. I use this wax paper/masking tape method a lot when I am kneading dough. So when you are done cutting or kneading, just remove tape and throw away the paper. Fast cleanup!
Any modifications? Yes, I made a lot of ingredient substitutes and amount changes. Here is the ingredient list for two times the recipe with my notes:
- 1 cup olive oil, divided
- 1/4 pound pancetta, chopped (I used two tablespoons of leftover bacon grease we have. Brian really only wanted the bacon fat to saute the veggies in.)
- 2 pound cipollini onions, peeled and sliced in 1/2 (I just used three medium sized Sweet Spanish onions that we grow on the farm.)
- 1 cup all-purpose flour
- Salt and freshly ground black pepper
- 2 1/2 pounds boneless skinless chicken breast, cut into bite-size pieces
- 2 pounds crimini mushrooms, sliced (I used 24 oz. of fresh button mushrooms)
- 4 cloves garlic, chopped
- 4 tablespoons tomato paste (I used 6 oz. of tomato paste.)
- 2 bottles medium-bodied Italian red wine
- 6 sprigs fresh thyme, leaves removed
- 2 tablespoon unsalted butter
- 2 pound linguine (I used egg noodless)
- Fresh parsley leaves, roughly chopped (Didn't use this herb, I garnished it with the thyme instead.)
How about a 2nd time? Yes, without a doubt.
A couple hours before I tied on my apron, me and my siblings went for a walk around the lakes. Here are some shots.
Had to do the traditional "V" of course! ;)
They Were Good, Both Inside and Out.
9/13/09: Inside Out Burgers and White Out Sweet Corn
Meal details: Burgers that are stuffed with mushrooms, onions, bacon, and cubes of swiss cheese. We had our White Out sweet corn for a side dish.
Defining moments: First time for making burgers from scratch! And also the first recipe for the Food Network Challenge, hosted by I Blame My Mother blog. Click here to learn more. And finally: my first ever attempt using fresh button mushrooms! (I regularly use canned.)
Recipe sources: Aaron McCargo, Jr. from Food Network who hosts Big Daddy's House. See the recipe here.
What I learned: I learned that it takes about two and a half days to thaw out a frozen package of ground beef. So if I am working with it Sunday afternoon, I would place it in the refrigerator Friday morning. I also learned that mushrooms can be cleaned by rinsing them under a faucet. I heard from chefs on T.V. that they should be only cleaned with a soft brush; never have them touch water or they'll wind up being soggy. But after watching a Good Eats show I learned that the mushrooms, which are very close to being sponges, soak up only 1.5% of their weight. Hardly anything to worry about! I would much rather give them a thorough cleaning, they are grown in manure you know. Lol!
I also discovered that I don't need to make as much filling as the recipe calls for. I really tried to stuff the burgers (maybe too much) in order to use everything up. I think they'll turn out better if I go easier on the filling.
Any modifications? Yes, I made smaller burgers because not everyone in my family has big of appetite as Aaron! His burgers are huge! I used 2.65 pounds of ground beef to make 8 medium sized burgers.
How it tasted? They were the best burgers I ever had! The family liked them immensely.
How about a 2nd time? Yes.
Swiss cheese delightfully oozing out of my first ever burger. Gotta love that!
Meal details: Burgers that are stuffed with mushrooms, onions, bacon, and cubes of swiss cheese. We had our White Out sweet corn for a side dish.
Defining moments: First time for making burgers from scratch! And also the first recipe for the Food Network Challenge, hosted by I Blame My Mother blog. Click here to learn more. And finally: my first ever attempt using fresh button mushrooms! (I regularly use canned.)
Recipe sources: Aaron McCargo, Jr. from Food Network who hosts Big Daddy's House. See the recipe here.
What I learned: I learned that it takes about two and a half days to thaw out a frozen package of ground beef. So if I am working with it Sunday afternoon, I would place it in the refrigerator Friday morning. I also learned that mushrooms can be cleaned by rinsing them under a faucet. I heard from chefs on T.V. that they should be only cleaned with a soft brush; never have them touch water or they'll wind up being soggy. But after watching a Good Eats show I learned that the mushrooms, which are very close to being sponges, soak up only 1.5% of their weight. Hardly anything to worry about! I would much rather give them a thorough cleaning, they are grown in manure you know. Lol!
I also discovered that I don't need to make as much filling as the recipe calls for. I really tried to stuff the burgers (maybe too much) in order to use everything up. I think they'll turn out better if I go easier on the filling.
Any modifications? Yes, I made smaller burgers because not everyone in my family has big of appetite as Aaron! His burgers are huge! I used 2.65 pounds of ground beef to make 8 medium sized burgers.
How it tasted? They were the best burgers I ever had! The family liked them immensely.
How about a 2nd time? Yes.
Swiss cheese delightfully oozing out of my first ever burger. Gotta love that!
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