Coq Au Vin

INGREDIENTS

1 whole chicken, cut up
1 or more cups chick stock (homemade preferred)
2 slices pancetta or thick bacon
1/2 cup flour
2 tbsp butter
kosher salt and freshly cracked pepper
1 bulb fennel, sliced
2 cups mushrooms
2 cloves garlic, chopped
2 cups pearl onions, peeled
2 carrots, cut in 2-inch pieces
1 large potato, cubed
2 1/2 cups Burgundy or pinot noir wine
5 sprigs fresh thyme
Fresh parsley, chopped, for garnish

DIRECTIONS
Heat the olive oil in a large Dutch oven or cast iron pan. Add the pancetta and cook over medium heat until lightly browned. Remove the bacon to a plate.

Lay the pieces of chicken out on paper towels and pat dry. Rub the chicken with salt and pepper. When pancetta is set aside, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, potatoes, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add mushrooms and cook until lightly browned. De-glaze the pan with the Burgundy. Stir in the chicken stock and add the fresh thyme. Bring to a simmer. Cover and simmer for 30 to 40 minutes, until the chicken is tender.

Combine 1 tbsp of butter and 1/4 cup of flour together and stir into the mixture. If needed, combine remaining butter and flour to thicken coq au vin. Add more wine if more liquid is required. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

Rasam Soup

INGREDIENTS:
1 tsp mustard seeds
2 garlic cloves
1 small tomato, diced
1 tsp cumin
1 tsp curry
1 tsp turmeric
1/2 tsp cumin seeds
1/2 tsp whole cloves
1/2 tsp fresh cracked pepper
1/2 tsp red pepper flakes
1/2 tsp salt
1 tsp tamarind paste
1 cup dry lentils
4 cups chicken broth
1 cup fresh cilantro, chopped
1 tbsp olive oil
1 tbsp butter
1 cup water

DIRECTIONS
In a sauce pan, add a small amount of oil and butter, add mustard seed and cover on medium high heat. Listen until the mustard seeds splutter or pop like popcorn. They will turn black. Remove from heat temporarily and allow to cool. Return to heat and add garlic, spices and tomatoes. Saute until a paste. Add chicken broth, water and lentils. Stir in cilantro. Boil for 20 minutes or until lentils are soft. Ladle into bowls or thali dishes and garnish with cilantro to serve. Serve like soup or eat it with rice. Serves 4.

Braised Short Ribs - Parisian-Style

This is the first time I've tried to cook short ribs. This is a combination of a couple of recipes but mainly comes from Tyler Florence's Bistro-Style Short Ribs recipe from the Food Network. I replaced the celery with fennel. I also didn't have the fresh herbs, and so they were omitted. I also added the pancetta to the recipe. I have to say that this may be one of my favorite dishes yet. I will definitely try this again.








INGREDIENTS
4 short ribs (angus beef)(approx. 1.5 lbs)
1 small onion, chopped
½ fennel, chopped
2 carrots, chopped
1 small tomato, quartered
3 cloves garlic, quartered
1 slice pancetta or bacon
1 tbsp extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tsp ground thyme
1 glass good, dry, red wine (I used a Cotes-du-Rhones)
1 cup beef bouillon (or 1 cup water and 1 beef bouillon cube)


DIRECTIONS
In small food processor chop onions, fennel, carrots, garlic and tomato until achieving a thick pulp. Set aside.

In a dutch oven, fry pancetta/bacon until slightly brown. In a plate, season short ribs with salt, pepper and ground thyme. With tongs, sear short ribs with pancetta and drippings and drizzle of olive oil until browned on all sides. Set aside and drizzle lightly with olive oil.

Add the vegetables pulp and saute in the pancetta and drippings from the ribs. Cook on medium about ten minutes. Add wine and beef stock. Bring to a boil. Gently place short ribs in liquid (to cover), reduce heat and cover with a lid leaving a small corner to steam. Simmer for 2 hours on medium-low or until the beef falls off the bone. Serve with garlic mashed potatoes or rice.

Gaspacho

This is my little French twist on a traditional gazpacho (or gaspacho). Instead of traditional onion and celery, I substituted leeks and fennel. Gaspacho is served cold. In this version, I used the Pomi marinara instead of the crushed tomatoes. Using regular tomatoes might require extra salt and pepper. Enjoy.



INGREDIENTS
1 can crushed San Marzano tomatoes or box Pomi marinara sauce.
2 tbsp red wine vinegar
2 large garlic cloves, pressed
1/4 cup good extra virgin olive oil, preffered Portuguese Saloio Olive Oil
half leek, diced
2 scallions, finely chopped
1/2 cup fennel, finely chopped
2 tbsp fennel fronds, minced
3 tbsp basil, finely chopped
1/2 English cucumber, finely diced (unpeeled)
1 small tomato, finely diced
4 tbsp greek yogurt
Hot sauce, preffered Crystal brand (Lousiana or Tobasco will work fine)
kosher salt and freshly cracked pepper
juice 1/2 lemon

DIRECTIONS
In a large tupperware container, pour Pomi tomatoes, olive oil, vinegar and garlic. Let sit for 3 minutes. Shut cover of tupperware, shake vigorously. Place in refrigerator for 10 minutes.

Chop rest of vegetables, add to tomato mixture. Add 3 tbsps greek yogurt and salt and pepper. Add hot sauce and lemon juice. Stir thoroughly. Shut container, shake vigorously. Refrigerate 30 minutes.

Serve in small bowls. Garnish with freshly cracked pepper and dollop of greek yogurt.

Yield 6 servings.

Tilapia Ceviche

I happened to have some tilapia on hand and someone mentioned ceviche. So, here is my take on a traditional ceviche.








INGREDIENTS
2 fillets tilapia, cut into 1/4 inch cubes
1/2 red onion, finely chopped
1/2 cup freshly squeezed lemon juice, (about 4 lemons), plus 3 tbsp lime juice
1 tsp minced garlic
1 tbsp garlic chives,
1 tsp minced ginger
1 tsp dried cilantro

1 tomato, seeded, cut into 1/4 inch cubes
1/2 avocado, cut into 1/4 inch cubes
1 small seedless cucumber, cut into 1/4 inch cubes
1/2 mango, peeled, cut into 1/4 inch cubes

Kosher salt and freshly ground pepper
Dash of paprika
Tortilla chips, for serving (optional)

DIRECTIONS
Combine fish, onion, garlic, ginger and lemon and lime juice in a large bowl. Mix together. Add dash of salt, paprika and freshly ground pepper. Cover with plastic wrap, and marinate for about 1 hour. Meanwhile, in a separate bowl, mix together remaining ingredients, with some lemon juice. Add dash of salt, paprika and freshly ground pepper. Remove the fish mixture, drain, pressing into strainer to remove excess liquid. Serve immediately. Top with avocado, tomato and mango mixture. Garnish with parsley or cilantro and lemon wedges. Serve with chips. Serves 4.

Fennel Soup

This soup is delicious and comforting and originally from Paul Rankin from the BBC with some minor variations

INGREDIENTS
2 tbsp butter
3 green onions, finely chopped
3 cloves garlic, sliced
2 large idaho potatoes, peeled and chopped
½ large fennel bulb, chopped
8 cups chicken broth or water with bouillon cubes
salt and freshly ground black pepper
small handful fresh dill, chopped

DIRECTIONS
1. Heat the butter in a pan on low heat and gently fry the green onion until softened but not colored. Add the garlic towards the end before the green onion is cooked.
2. Add the potatoes, fennel and dill and sauté for 2-3 minutes.
3. Add the stock and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until the vegetables are tender. Season, to taste, with salt and freshly ground black pepper and allow to cool slightly.
4. With an immersion blender, blend until smooth. If necessary, gently reheat the soup before serving.
5. To serve, pour the soup into a serving bowl.
6. Garnish with additional dill and a dollop of sour cream, if desired.

Vegetable Soup

INGREDIENTS

2 medium white onions, chopped
5 garlic cloves, minced
3 carrots, sliced thinly
2 stalks celery, sliced thinly
1 stalk fennel, sliced thinly (include part of the bulb)
2 tsp kosher salt
fresh cracked pepper to taste
1 tsp dried parsley
1 medium zuchinni, cut in matchsticks
1 medium sweet potato, cut in matchsticks
1 tsp ginger, minced
3 32-oz. boxes chicken broth
1 14-oz. can diced tomatoes (preferably San Marzano)
1 cup fresh spinach
1/4 cup pasta stars (or alphabets or orzo)
2 tsp olive oil

DIRECTIONS

In a large soup pot (5 qt or larger), saute onions on low heat until translucent (about 10 minutes). Add garlic and saute for about 3 minutes. Add carrots, celery and fennel and saute on low for about 8 minutes. Add salt, pepper and parsley. Stir. Add chicken broth, set heat to medium and bring to a boil. Add sweet potato and zuchinni and simmer for 30 minutes on medium low. Add ginger, spinach and tomatoes. Stir. Add pasta stars. Stir (and make sure they don't stick to bottom of pot). Simmer on medium low for another 30 minutes. Serve.

VARIATIONS

You can add different vegetables like rutabaga or regular potatoes. Cut them in matchsticks and add after broth starts to boil. You can serve the soup with pistou or garnish with chopped chives or shallots.

Bow-tie pasta with meatballs

INGREDIENTS

Sauce
2 28-oz cans San Marzano tomatoes, crushed
1 yellow onion, finely chopped
4 cloves garlic, finely chopped
4 tbsp tomato paste (from a tube, I used Amore)
1 cup red wine (I used Shiraz, Penfolds)
1 cup grated parmigiano reggiano cheese, fresh
1/4 cup fresh basil, minced
1 cup red wine
olive oil
salt and fresh cracked pepper to taste


Meatballs
1 lb ground sirloin
1/4 lb ground Italian sausage
1/2 tsp Montreal steak seasoning
1/2 tsp beef bouillon powder
1/2 medium yellow onion, grated
1/2 cup grated parmigiano reggiano cheese
1 egg, lightly beaten
1/2 cup flour
salt and fresh cracked pepper
pinch paprika
olive oil

pasta
1 package bowtie pasta, cooked al dente

DIRECTIONS
For the sauce, saute the onions in olive oil until soft, about five minutes. Add garlic and saute for about a minute. Add tomatoes and heat through for about five minutes. Stir in the grated cheese and chopped basil. Add salt and fresh cracked pepper to taste. Simmer for about 45 minutes.

In the meantime, fill a pasta pot with water and bring to a boil. Add salt and pasta, and boil until al dente.

While the sauce is simmering, using your hands, mix the ground beef, italian sausage, onion, steak seasoning, boullion, cheese and egg together until just combined. In a plate, combine flour, salt and pepper, and paprika. Using a melon baller or a scoop, shape the meatballs into small 1-inch balls. Dredge each meatball in flour and set aside. In a large sauce pan, heat olive oil until hot. Cook meatballs without flipping until brown on one side. Then flip and cook through until brown on all sides. Set aside.

Add wine to sauce. Stir in meatballs and simmer for another 10 minutes. Serve on top of pasta with grated parmigiano reggiano.