Coq au vin rouge is one of the world's most famous dishes and, as far as
I am concerned, also one of the most overrated. It is incomparably
better made with (and accompanied by) white wine. I posted an Alsatian
version of coq au Riesling before; this one is made with chardonnay and
is very nice indeed, too. Instead of a jointed whole chicken I used
chicken legs and thighs; instead of butter flavoured with Oregon black
truffles I used Italian-produced butter flavoured with summer truffles;
instead of pearl onions I used small shallots, peeled but not blanched.

Victor

Pairings: Coq au Vin Blanc
By FLORENCE FABRICANT

Just as Oregon borrows from Burgundy in vineyards planted with pinot
noirs and chardonnays, that region also inspires dinner. The iconic
boeuf bourguignon would not be the best choice with chardonnay, but this
version of coq au vin, replacing Chambertin with chardonnay, couldn't be
better. I went light with it, omitting the bacon lardons. And I gave a
nod to Oregon's truffle crop by finishing the sauce with a gloss of
black truffle butter. It's a modest investment that elevates the dish.
A generous slab of unsalted butter (especially if it's high-fat
European-style) could also bolster the sauce, though with less foxy
intrigue.

Coq au Vin Blanc
Time: 1 hour 20 minutes

1 tablespoon grape-seed oil
1 3 1/2-pound chicken, in 10 pieces without backbone, dried
Salt and ground white pepper
8 ounces white pearl onions, blanched 3 minutes and peeled
1 medium onion, finely chopped
1/4 cup finely chopped celery
4 cloves garlic, sliced
9 ounces oyster mushrooms, trimmed, clumps separated
3/4 cup chardonnay
1 tablespoon lemon juice
2 tablespoons butter (unsalted or black truffle)
1 tablespoon minced tarragon

1. Heat the oil on medium-high in a 4-quart stovetop casserole or sauté
pan. Add the chicken, skin side down, as many pieces as fit
comfortably. Cook until lightly browned, season with salt and pepper
and turn to brown other side. Remove to a platter when done and repeat
with the remaining chicken.

2. Add the pearl onions to casserole and toss in fat until lightly
browned. Remove to a dish. Reduce heat to low. Add the chopped onion,
celery and garlic, cook until softened, and stir in the mushrooms. When
they wilt, add the wine, bring to a simmer and season with salt, pepper
and lemon juice. Return chicken to casserole with any accumulated
juices, baste, cover and cook 30 minutes, basting a few more times.
Remove the chicken to a platter.

3. Increase heat to medium-high and cook the sauce and mushrooms about
5 minutes, until sauce thickens slightly. Lower heat, add the pearl
onions and butter. When butter melts, check seasonings, return chicken
to casserole, baste and simmer a few minutes. Serve from casserole or
transfer to a deep platter. Scatter the tarragon on top before serving.

Yield: 4 servings.

On Mon, 31 Dec 2012 00:06:53 +0100, (Victor Sack)
wrote:

> I gave a
> nod to Oregon's truffle crop by finishing the sauce with a gloss of
> black truffle butter. It's a modest investment that elevates the dish.
> A generous slab of unsalted butter (especially if it's high-fat
> European-style) could also bolster the sauce, though with less foxy
> intrigue.
>
> Coq au Vin Blanc
> Time: 1 hour 20 minutes
>
> 1 tablespoon grape-seed oil
> 1 3 1/2-pound chicken, in 10 pieces without backbone, dried
> Salt and ground white pepper
> 8 ounces white pearl onions, blanched 3 minutes and peeled
> 1 medium onion, finely chopped
> 1/4 cup finely chopped celery
> 4 cloves garlic, sliced
> 9 ounces oyster mushrooms, trimmed, clumps separated
> 3/4 cup chardonnay
> 1 tablespoon lemon juice
> 2 tablespoons butter (unsalted or black truffle)
> 1 tablespoon minced tarragon
>
> 1. Heat the oil on medium-high in a 4-quart stovetop casserole or sauté
> pan. Add the chicken, skin side down, as many pieces as fit
> comfortably. Cook until lightly browned, season with salt and pepper
> and turn to brown other side. Remove to a platter when done and repeat
> with the remaining chicken.
>
> 2. Add the pearl onions to casserole and toss in fat until lightly
> browned. Remove to a dish. Reduce heat to low. Add the chopped onion,
> celery and garlic, cook until softened, and stir in the mushrooms. When
> they wilt, add the wine, bring to a simmer and season with salt, pepper
> and lemon juice. Return chicken to casserole with any accumulated
> juices, baste, cover and cook 30 minutes, basting a few more times.
> Remove the chicken to a platter.
>
> 3. Increase heat to medium-high and cook the sauce and mushrooms about
> 5 minutes, until sauce thickens slightly. Lower heat, add the pearl
> onions and butter. When butter melts, check seasonings, return chicken
> to casserole, baste and simmer a few minutes. Serve from casserole or
> transfer to a deep platter. Scatter the tarragon on top before serving.
>
> Yield: 4 servings.

Thanks, that looks good enough to give a try and I just happen to have
some of that truffle butter on hand. Tarragon is another matter,
fresh or dried. Not that I don't like tarragon, but I am not French
and don't have enough uses for it to replace the stale bottle of dried
tarragon that I finally threw out, but this recipe looks good enough
that I'll buy tarragon.... not sure what form it will be in yet, but I
can always freeze "fresh" tarragon.



--
Food is an important part of a balanced diet.

On Sun, 30 Dec 2012 22:52:24 -0800, sf > wrote:

>Thanks, that looks good enough to give a try and I just happen to have
>some of that truffle butter on hand. Tarragon is another matter,
>fresh or dried. Not that I don't like tarragon, but I am not French
>and don't have enough uses for it to replace the stale bottle of dried
>tarragon that I finally threw out, but this recipe looks good enough
>that I'll buy tarragon.... not sure what form it will be in yet, but I
>can always freeze "fresh" tarragon.

Great with poultry and fish. One of my 'staple' herbs. I always add it
to a roast chook, along with half a lemon.

"sf" > wrote in message
...
> On Mon, 31 Dec 2012 00:06:53 +0100, (Victor Sack)
> wrote:
>
>> I gave a
>> nod to Oregon's truffle crop by finishing the sauce with a gloss of
>> black truffle butter. It's a modest investment that elevates the dish.
>> A generous slab of unsalted butter (especially if it's high-fat
>> European-style) could also bolster the sauce, though with less foxy
>> intrigue.
>>
>> Coq au Vin Blanc
>> Time: 1 hour 20 minutes
>>
>> 1 tablespoon grape-seed oil
>> 1 3 1/2-pound chicken, in 10 pieces without backbone, dried
>> Salt and ground white pepper
>> 8 ounces white pearl onions, blanched 3 minutes and peeled
>> 1 medium onion, finely chopped
>> 1/4 cup finely chopped celery
>> 4 cloves garlic, sliced
>> 9 ounces oyster mushrooms, trimmed, clumps separated
>> 3/4 cup chardonnay
>> 1 tablespoon lemon juice
>> 2 tablespoons butter (unsalted or black truffle)
>> 1 tablespoon minced tarragon
>>
>> 1. Heat the oil on medium-high in a 4-quart stovetop casserole or sauté
>> pan. Add the chicken, skin side down, as many pieces as fit
>> comfortably. Cook until lightly browned, season with salt and pepper
>> and turn to brown other side. Remove to a platter when done and repeat
>> with the remaining chicken.
>>
>> 2. Add the pearl onions to casserole and toss in fat until lightly
>> browned. Remove to a dish. Reduce heat to low. Add the chopped onion,
>> celery and garlic, cook until softened, and stir in the mushrooms. When
>> they wilt, add the wine, bring to a simmer and season with salt, pepper
>> and lemon juice. Return chicken to casserole with any accumulated
>> juices, baste, cover and cook 30 minutes, basting a few more times.
>> Remove the chicken to a platter.
>>
>> 3. Increase heat to medium-high and cook the sauce and mushrooms about
>> 5 minutes, until sauce thickens slightly. Lower heat, add the pearl
>> onions and butter. When butter melts, check seasonings, return chicken
>> to casserole, baste and simmer a few minutes. Serve from casserole or
>> transfer to a deep platter. Scatter the tarragon on top before serving.
>>
>> Yield: 4 servings.
>
> Thanks, that looks good enough to give a try and I just happen to have
> some of that truffle butter on hand. Tarragon is another matter,
> fresh or dried. Not that I don't like tarragon, but I am not French
> and don't have enough uses for it to replace the stale bottle of dried
> tarragon that I finally threw out, but this recipe looks good enough
> that I'll buy tarragon.... not sure what form it will be in yet, but I
> can always freeze "fresh" tarragon.
>
>
>
> --
> Food is an important part of a balanced diet.

On 12/31/2012 1:52 AM, sf wrote:
>Tarragon is another matter,
> fresh or dried. Not that I don't like tarragon, but I am not French
> and don't have enough uses for it to replace the stale bottle of dried
> tarragon that I finally threw out, but this recipe looks good enough
> that I'll buy tarragon.... not sure what form it will be in yet, but I
> can always freeze "fresh" tarragon.

If rosemary grows and survives in your neck of the woods, then tarragon
should survive, too! Heck, the tarragon plant planted in my front
yard some years ago still survives to this day - dang, but it's
resilient :> Er, as does the mint patch, too.

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Mon, 31 Dec 2012 03:05:16 -0500, Sky >
wrote:

>On 12/31/2012 1:52 AM, sf wrote:
>>Tarragon is another matter,
>> fresh or dried. Not that I don't like tarragon, but I am not French
>> and don't have enough uses for it to replace the stale bottle of dried
>> tarragon that I finally threw out, but this recipe looks good enough
>> that I'll buy tarragon.... not sure what form it will be in yet, but I
>> can always freeze "fresh" tarragon.
>
>If rosemary grows and survives in your neck of the woods, then tarragon
>should survive, too! Heck, the tarragon plant planted in my front
>yard some years ago still survives to this day - dang, but it's
>resilient :> Er, as does the mint patch, too.

I would venture to say its tougher than Rosemary. We have severe
frosts here and I've lost many Rosemary bushes... the Tarragon always
dies back in winter but come springtime, it always regrows.

"Jeßus" > wrote in message
news
> On Mon, 31 Dec 2012 03:05:16 -0500, Sky >
> wrote:
>
>>On 12/31/2012 1:52 AM, sf wrote:
>>>Tarragon is another matter,
>>> fresh or dried. Not that I don't like tarragon, but I am not French
>>> and don't have enough uses for it to replace the stale bottle of dried
>>> tarragon that I finally threw out, but this recipe looks good enough
>>> that I'll buy tarragon.... not sure what form it will be in yet, but I
>>> can always freeze "fresh" tarragon.
>>
>>If rosemary grows and survives in your neck of the woods, then tarragon
>>should survive, too! Heck, the tarragon plant planted in my front
>>yard some years ago still survives to this day - dang, but it's
>>resilient :> Er, as does the mint patch, too.
>
> I would venture to say its tougher than Rosemary. We have severe
> frosts here and I've lost many Rosemary bushes... the Tarragon always
> dies back in winter but come springtime, it always regrows.

But it should be divided aobut every 3 years to keep it vigourous. I love
tarragon - one of those swoon worthy herbs.

On Mon, 31 Dec 2012 22:49:34 +1100, "Farm1" >
wrote:

>"Jeßus" > wrote in message
>news
>> On Mon, 31 Dec 2012 03:05:16 -0500, Sky >
>> wrote:
>>
>>>On 12/31/2012 1:52 AM, sf wrote:
>>>>Tarragon is another matter,
>>>> fresh or dried. Not that I don't like tarragon, but I am not French
>>>> and don't have enough uses for it to replace the stale bottle of dried
>>>> tarragon that I finally threw out, but this recipe looks good enough
>>>> that I'll buy tarragon.... not sure what form it will be in yet, but I
>>>> can always freeze "fresh" tarragon.
>>>
>>>If rosemary grows and survives in your neck of the woods, then tarragon
>>>should survive, too! Heck, the tarragon plant planted in my front
>>>yard some years ago still survives to this day - dang, but it's
>>>resilient :> Er, as does the mint patch, too.
>>
>> I would venture to say its tougher than Rosemary. We have severe
>> frosts here and I've lost many Rosemary bushes... the Tarragon always
>> dies back in winter but come springtime, it always regrows.
>
>But it should be divided aobut every 3 years to keep it vigourous. I love
>tarragon - one of those swoon worthy herbs.

That's something I should do... will do today.
Thanks

On Mon, 31 Dec 2012 19:15:13 +1100, Jeßus > wrote:

> On Mon, 31 Dec 2012 03:05:16 -0500, Sky >
> wrote:
>
> >On 12/31/2012 1:52 AM, sf wrote:
> >>Tarragon is another matter,
> >> fresh or dried. Not that I don't like tarragon, but I am not French
> >> and don't have enough uses for it to replace the stale bottle of dried
> >> tarragon that I finally threw out, but this recipe looks good enough
> >> that I'll buy tarragon.... not sure what form it will be in yet, but I
> >> can always freeze "fresh" tarragon.
> >
> >If rosemary grows and survives in your neck of the woods, then tarragon
> >should survive, too! Heck, the tarragon plant planted in my front
> >yard some years ago still survives to this day - dang, but it's
> >resilient :> Er, as does the mint patch, too.
>
> I would venture to say its tougher than Rosemary. We have severe
> frosts here and I've lost many Rosemary bushes... the Tarragon always
> dies back in winter but come springtime, it always regrows.

Frost isn't the issue here.

--
Food is an important part of a balanced diet.

On Mon, 31 Dec 2012 03:05:16 -0500, Sky >
wrote:

> On 12/31/2012 1:52 AM, sf wrote:
> >Tarragon is another matter,
> > fresh or dried. Not that I don't like tarragon, but I am not French
> > and don't have enough uses for it to replace the stale bottle of dried
> > tarragon that I finally threw out, but this recipe looks good enough
> > that I'll buy tarragon.... not sure what form it will be in yet, but I
> > can always freeze "fresh" tarragon.
>
> If rosemary grows and survives in your neck of the woods, then tarragon
> should survive, too! Heck, the tarragon plant planted in my front
> yard some years ago still survives to this day - dang, but it's
> resilient :> Er, as does the mint patch, too.
>
How much water does it get? It won't get watered if it doesn't fall
from the sky and IMO, if mint survives in your yard - it's either
because of rain or you're watering it.


--
Food is an important part of a balanced diet.

sf wrote:
> On Mon, 31 Dec 2012 00:06:53 +0100, (Victor Sack)
> wrote:
>
>> I gave a
>> nod to Oregon's truffle crop by finishing the sauce with a gloss of
>> black truffle butter. It's a modest investment that elevates the
>> dish. A generous slab of unsalted butter (especially if it's high-fat
>> European-style) could also bolster the sauce, though with less foxy
>> intrigue.
>>
>> Coq au Vin Blanc
>> Time: 1 hour 20 minutes
>>
>> 1 tablespoon grape-seed oil
>> 1 3 1/2-pound chicken, in 10 pieces without backbone, dried
>> Salt and ground white pepper
>> 8 ounces white pearl onions, blanched 3 minutes and peeled
>> 1 medium onion, finely chopped
>> 1/4 cup finely chopped celery
>> 4 cloves garlic, sliced
>> 9 ounces oyster mushrooms, trimmed, clumps separated
>> 3/4 cup chardonnay
>> 1 tablespoon lemon juice
>> 2 tablespoons butter (unsalted or black truffle)
>> 1 tablespoon minced tarragon
>>
>> 1. Heat the oil on medium-high in a 4-quart stovetop casserole or
>> sauté pan. Add the chicken, skin side down, as many pieces as fit
>> comfortably. Cook until lightly browned, season with salt and pepper
>> and turn to brown other side. Remove to a platter when done and
>> repeat with the remaining chicken.
>>
>> 2. Add the pearl onions to casserole and toss in fat until lightly
>> browned. Remove to a dish. Reduce heat to low. Add the chopped
>> onion, celery and garlic, cook until softened, and stir in the
>> mushrooms. When they wilt, add the wine, bring to a simmer and
>> season with salt, pepper and lemon juice. Return chicken to
>> casserole with any accumulated juices, baste, cover and cook 30
>> minutes, basting a few more times. Remove the chicken to a platter.
>>
>> 3. Increase heat to medium-high and cook the sauce and mushrooms
>> about 5 minutes, until sauce thickens slightly. Lower heat, add the
>> pearl onions and butter. When butter melts, check seasonings,
>> return chicken to casserole, baste and simmer a few minutes. Serve
>> from casserole or transfer to a deep platter. Scatter the tarragon
>> on top before serving.
>>
>> Yield: 4 servings.
>
> Thanks, that looks good enough to give a try and I just happen to have
> some of that truffle butter on hand. Tarragon is another matter,
> fresh or dried. Not that I don't like tarragon, but I am not French
> and don't have enough uses for it to replace the stale bottle of dried
> tarragon that I finally threw out, but this recipe looks good enough
> that I'll buy tarragon.... not sure what form it will be in yet, but I
> can always freeze "fresh" tarragon.
>
>

I like buying dried spices and herbs at Target because they carry a variety
of sizes. I can get small bottles of things I don't use much of. Some of
the grocery stores here also have small jars but not all.

On Monday, December 31, 2012 12:52:24 AM UTC-6, sf wrote:
>
>
> Thanks, that looks good enough to give a try and I just happen to have
>
> some of that truffle butter on hand. Tarragon is another matter,
>
> fresh or dried. Not that I don't like tarragon, but I am not French
>
> and don't have enough uses for it to replace the stale bottle of dried
>
> tarragon that I finally threw out, but this recipe looks good enough
>
> that I'll buy tarragon.... not sure what form it will be in yet, but I
>
> can always freeze "fresh" tarragon.
>
It looks great to me too, except for the tarragon, and that's heavier on the wine than I'd prefer. Also, the idea of buying grape seed oil to use one tablespoon is absurd. It's a crappy oil that's prone to rancidity.
http://rense.com/general85/grapeseed.htm
If you have grapeseed oil, throw it out.

--Bryan

Bryan wrote:
>
> If you have grapeseed oil, throw it out.

I looked at website recently that recommended grape seed oil for being
healthy. I even thought it was one that you recommended in the past.

Tell me again, Bryan....What is good oil to use.

I don't agree with you often but I pay attention to and respect your food
research.

Gary

Gary wrote:

> > If you have grapeseed oil, throw it out.
>
> I looked at website recently that recommended grape seed oil for being
> healthy. I even thought it was one that you recommended in the past.

OMG! Look what that site has -- the dirty little secret of the deadly
grapeseed oil:

"Grapeseed oil with 2 double-bonds... has a reactive unpaired Electron! "

aaaieeeee!! Run!!!

On Sat, 5 Jan 2013 07:39:31 -0800 (PST), Bryan
> wrote:

> On Monday, December 31, 2012 12:52:24 AM UTC-6, sf wrote:
> >
> >
> > Thanks, that looks good enough to give a try and I just happen to have
> >
> > some of that truffle butter on hand. Tarragon is another matter,
> >
> > fresh or dried. Not that I don't like tarragon, but I am not French
> >
> > and don't have enough uses for it to replace the stale bottle of dried
> >
> > tarragon that I finally threw out, but this recipe looks good enough
> >
> > that I'll buy tarragon.... not sure what form it will be in yet, but I
> >
> > can always freeze "fresh" tarragon.
> >
> It looks great to me too, except for the tarragon, and that's heavier on the wine than I'd prefer. Also, the idea of buying grape seed oil to use one tablespoon is absurd. It's a crappy oil that's prone to rancidity.
> http://rense.com/general85/grapeseed.htm
> If you have grapeseed oil, throw it out.
>

Type of oil is something I routinely ignore unless it's there
specifically for flavor and I can't think of a single recipe I've made
where it would make any difference other than salad dressing and even
that is iffy, AFAIC. I have a tiny bottle of grapeseed oil lying
around that I should taste for rancidity and throw out if it is. I
bought it (gawd knows how long ago) because someone here kept raving
about how great it was for high heat cooking. Apparently I don't cook
at high heat often enough to merit caring about a special oil for it
because I haven't used it any more than the time I cracked the bottle
open and didn't use more than a couple of tablespoons of it then.


--
Food is an important part of a balanced diet.

On Mon, 31 Dec 2012 00:06:53 +0100, (Victor Sack)
wrote:

> Coq au vin rouge is one of the world's most famous dishes and, as far as
> I am concerned, also one of the most overrated. It is incomparably
> better made with (and accompanied by) white wine. I posted an Alsatian
> version of coq au Riesling before; this one is made with chardonnay and
> is very nice indeed, too. Instead of a jointed whole chicken I used
> chicken legs and thighs; instead of butter flavoured with Oregon black
> truffles I used Italian-produced butter flavoured with summer truffles;
> instead of pearl onions I used small shallots, peeled but not blanched.
>
> Victor
>
> Pairings: Coq au Vin Blanc
> By FLORENCE FABRICANT
>
> Just as Oregon borrows from Burgundy in vineyards planted with pinot
> noirs and chardonnays, that region also inspires dinner. The iconic
> boeuf bourguignon would not be the best choice with chardonnay, but this
> version of coq au vin, replacing Chambertin with chardonnay, couldn't be
> better. I went light with it, omitting the bacon lardons. And I gave a
> nod to Oregon's truffle crop by finishing the sauce with a gloss of
> black truffle butter. It's a modest investment that elevates the dish.
> A generous slab of unsalted butter (especially if it's high-fat
> European-style) could also bolster the sauce, though with less foxy
> intrigue.
>
> Coq au Vin Blanc
> Time: 1 hour 20 minutes
>

Okay, I'm going to make this tonight. Now for what to serve with it.
I see noodles or "steamed" potatoes are traditional... I have both on
hand, so I'll decide later which one appeals. But I'm stuck on what
vegetable would go with it. Something green, like baby spinach
sauteed in olive oil and garlic? Or maybe a gratin? I have butternut
squash on hand for that.

I need some guidance. TIA

--
Food is an important part of a balanced diet.

On Sat, 05 Jan 2013 09:18:53 -0800, sf > wrote:

> On Mon, 31 Dec 2012 00:06:53 +0100, (Victor Sack)
> wrote:
>
> > Coq au vin rouge is one of the world's most famous dishes and, as far as
> > I am concerned, also one of the most overrated. It is incomparably
> > better made with (and accompanied by) white wine. I posted an Alsatian
> > version of coq au Riesling before; this one is made with chardonnay and
> > is very nice indeed, too. Instead of a jointed whole chicken I used
> > chicken legs and thighs; instead of butter flavoured with Oregon black
> > truffles I used Italian-produced butter flavoured with summer truffles;
> > instead of pearl onions I used small shallots, peeled but not blanched.
> >
> > Victor
> >
> > Pairings: Coq au Vin Blanc
> > By FLORENCE FABRICANT
> >
> > Just as Oregon borrows from Burgundy in vineyards planted with pinot
> > noirs and chardonnays, that region also inspires dinner. The iconic
> > boeuf bourguignon would not be the best choice with chardonnay, but this
> > version of coq au vin, replacing Chambertin with chardonnay, couldn't be
> > better. I went light with it, omitting the bacon lardons. And I gave a
> > nod to Oregon's truffle crop by finishing the sauce with a gloss of
> > black truffle butter. It's a modest investment that elevates the dish.
> > A generous slab of unsalted butter (especially if it's high-fat
> > European-style) could also bolster the sauce, though with less foxy
> > intrigue.
> >
> > Coq au Vin Blanc
> > Time: 1 hour 20 minutes
> >
>
> Okay, I'm going to make this tonight. Now for what to serve with it.
> I see noodles or "steamed" potatoes are traditional... I have both on
> hand, so I'll decide later which one appeals. But I'm stuck on what
> vegetable would go with it. Something green, like baby spinach
> sauteed in olive oil and garlic? Or maybe a gratin? I have butternut
> squash on hand for that.
>
> I need some guidance. TIA

PS: would someone please read through that recipe for me? I have to
be missing something. It looks like the onions and mushrooms are
cooked on the stovetop and then they go into the oven with the chicken
in step 2, but the recipe wants you to cook them even more after they
come out of the oven. That part doesn't make any sense to me. I can
understand thickening the sauce and making sure the onions are cooked,
but I can't understand cooking mushrooms to death.

Also, what's the point of limiting tarragon to a garnishment? Why not
cook it with the chicken and use a little more for fresh color at the
end if you want to see a bright green?

--
Food is an important part of a balanced diet.

On Sat, 05 Jan 2013 10:22:03 -0800, sf > wrote:

>On Sat, 05 Jan 2013 09:18:53 -0800, sf > wrote:
>
>> On Mon, 31 Dec 2012 00:06:53 +0100, (Victor Sack)
>> wrote:
>>
>> > Coq au vin rouge is one of the world's most famous dishes and, as far as
>> > I am concerned, also one of the most overrated. It is incomparably
>> > better made with (and accompanied by) white wine. I posted an Alsatian
>> > version of coq au Riesling before; this one is made with chardonnay and
>> > is very nice indeed, too. Instead of a jointed whole chicken I used
>> > chicken legs and thighs; instead of butter flavoured with Oregon black
>> > truffles I used Italian-produced butter flavoured with summer truffles;
>> > instead of pearl onions I used small shallots, peeled but not blanched.
>> >
>> > Victor
>> >
>> > Pairings: Coq au Vin Blanc
>> > By FLORENCE FABRICANT
>> >
>> > Just as Oregon borrows from Burgundy in vineyards planted with pinot
>> > noirs and chardonnays, that region also inspires dinner. The iconic
>> > boeuf bourguignon would not be the best choice with chardonnay, but this
>> > version of coq au vin, replacing Chambertin with chardonnay, couldn't be
>> > better. I went light with it, omitting the bacon lardons. And I gave a
>> > nod to Oregon's truffle crop by finishing the sauce with a gloss of
>> > black truffle butter. It's a modest investment that elevates the dish.
>> > A generous slab of unsalted butter (especially if it's high-fat
>> > European-style) could also bolster the sauce, though with less foxy
>> > intrigue.
>> >
>> > Coq au Vin Blanc
>> > Time: 1 hour 20 minutes
>> >
>>
>> Okay, I'm going to make this tonight. Now for what to serve with it.
>> I see noodles or "steamed" potatoes are traditional... I have both on
>> hand, so I'll decide later which one appeals. But I'm stuck on what
>> vegetable would go with it. Something green, like baby spinach
>> sauteed in olive oil and garlic? Or maybe a gratin? I have butternut
>> squash on hand for that.
>>
>> I need some guidance. TIA
>
>PS: would someone please read through that recipe for me? I have to
>be missing something. It looks like the onions and mushrooms are
>cooked on the stovetop and then they go into the oven with the chicken
>in step 2, but the recipe wants you to cook them even more after they
>come out of the oven. That part doesn't make any sense to me. I can
>understand thickening the sauce and making sure the onions are cooked,
>but I can't understand cooking mushrooms to death.
>
>Also, what's the point of limiting tarragon to a garnishment? Why not
>cook it with the chicken and use a little more for fresh color at the
>end if you want to see a bright green?
The way I see it, you are browning first the chicken and then the
pearl onions for added flavor and appearance. Remove. Then add the
flavoring veggies -- chopped onion, celery and garlic -- they are
going to cook down during the chicken and mushroom cooking process.
After cooking, the chicken is removed while the sauce and mushrooms in
pan reduce a bit. Now the pearl onions are added back in to finish
cooking. Adding the pearl onions at this point means they will still
be whole in the finished dish and not falling apart -- they are part
of the presentation. Scattering the tarragon on top of the hot dish
means that the air surrounding the dish will be perfumed for the
diner. The recipe writer didn't want the actual flavor cooked into
the dish. (My take)
Janet US

On Sat, 05 Jan 2013 12:43:48 -0700, Janet Bostwick
> wrote:

> On Sat, 05 Jan 2013 10:22:03 -0800, sf > wrote:
>
> >On Sat, 05 Jan 2013 09:18:53 -0800, sf > wrote:
> >
> >> On Mon, 31 Dec 2012 00:06:53 +0100, (Victor Sack)
> >> wrote:
> >>
> >> > Coq au vin rouge is one of the world's most famous dishes and, as far as
> >> > I am concerned, also one of the most overrated. It is incomparably
> >> > better made with (and accompanied by) white wine. I posted an Alsatian
> >> > version of coq au Riesling before; this one is made with chardonnay and
> >> > is very nice indeed, too. Instead of a jointed whole chicken I used
> >> > chicken legs and thighs; instead of butter flavoured with Oregon black
> >> > truffles I used Italian-produced butter flavoured with summer truffles;
> >> > instead of pearl onions I used small shallots, peeled but not blanched.
> >> >
> >> > Victor
> >> >
> >> > Pairings: Coq au Vin Blanc
> >> > By FLORENCE FABRICANT
> >> >
> >> > Just as Oregon borrows from Burgundy in vineyards planted with pinot
> >> > noirs and chardonnays, that region also inspires dinner. The iconic
> >> > boeuf bourguignon would not be the best choice with chardonnay, but this
> >> > version of coq au vin, replacing Chambertin with chardonnay, couldn't be
> >> > better. I went light with it, omitting the bacon lardons. And I gave a
> >> > nod to Oregon's truffle crop by finishing the sauce with a gloss of
> >> > black truffle butter. It's a modest investment that elevates the dish.
> >> > A generous slab of unsalted butter (especially if it's high-fat
> >> > European-style) could also bolster the sauce, though with less foxy
> >> > intrigue.
> >> >
> >> > Coq au Vin Blanc
> >> > Time: 1 hour 20 minutes
> >> >
> >>
> >> Okay, I'm going to make this tonight. Now for what to serve with it.
> >> I see noodles or "steamed" potatoes are traditional... I have both on
> >> hand, so I'll decide later which one appeals. But I'm stuck on what
> >> vegetable would go with it. Something green, like baby spinach
> >> sauteed in olive oil and garlic? Or maybe a gratin? I have butternut
> >> squash on hand for that.
> >>
> >> I need some guidance. TIA
> >
> >PS: would someone please read through that recipe for me? I have to
> >be missing something. It looks like the onions and mushrooms are
> >cooked on the stovetop and then they go into the oven with the chicken
> >in step 2, but the recipe wants you to cook them even more after they
> >come out of the oven. That part doesn't make any sense to me. I can
> >understand thickening the sauce and making sure the onions are cooked,
> >but I can't understand cooking mushrooms to death.
> >
> >Also, what's the point of limiting tarragon to a garnishment? Why not
> >cook it with the chicken and use a little more for fresh color at the
> >end if you want to see a bright green?
> The way I see it, you are browning first the chicken and then the
> pearl onions for added flavor and appearance. Remove. Then add the
> flavoring veggies -- chopped onion, celery and garlic -- they are
> going to cook down during the chicken and mushroom cooking process.
> After cooking, the chicken is removed while the sauce and mushrooms in
> pan reduce a bit. Now the pearl onions are added back in to finish
> cooking. Adding the pearl onions at this point means they will still
> be whole in the finished dish and not falling apart -- they are part
> of the presentation. Scattering the tarragon on top of the hot dish
> means that the air surrounding the dish will be perfumed for the
> diner. The recipe writer didn't want the actual flavor cooked into
> the dish. (My take)
> Janet US

Thanks, Janet... so I'd just the mushrooms just turn to mush?

--
Food is an important part of a balanced diet.

On Sat, 05 Jan 2013 13:54:50 -0800, sf > wrote:

>On Sat, 05 Jan 2013 12:43:48 -0700, Janet Bostwick
> wrote:
>
>> On Sat, 05 Jan 2013 10:22:03 -0800, sf > wrote:
>>
>> >On Sat, 05 Jan 2013 09:18:53 -0800, sf > wrote:
>> >
>> >> On Mon, 31 Dec 2012 00:06:53 +0100, (Victor Sack)
>> >> wrote:
>> >>
>> >> > Coq au vin rouge is one of the world's most famous dishes and, as far as
>> >> > I am concerned, also one of the most overrated. It is incomparably
>> >> > better made with (and accompanied by) white wine. I posted an Alsatian
>> >> > version of coq au Riesling before; this one is made with chardonnay and
>> >> > is very nice indeed, too. Instead of a jointed whole chicken I used
>> >> > chicken legs and thighs; instead of butter flavoured with Oregon black
>> >> > truffles I used Italian-produced butter flavoured with summer truffles;
>> >> > instead of pearl onions I used small shallots, peeled but not blanched.
>> >> >
>> >> > Victor
>> >> >
>> >> > Pairings: Coq au Vin Blanc
>> >> > By FLORENCE FABRICANT
>> >> >
>> >> > Just as Oregon borrows from Burgundy in vineyards planted with pinot
>> >> > noirs and chardonnays, that region also inspires dinner. The iconic
>> >> > boeuf bourguignon would not be the best choice with chardonnay, but this
>> >> > version of coq au vin, replacing Chambertin with chardonnay, couldn't be
>> >> > better. I went light with it, omitting the bacon lardons. And I gave a
>> >> > nod to Oregon's truffle crop by finishing the sauce with a gloss of
>> >> > black truffle butter. It's a modest investment that elevates the dish.
>> >> > A generous slab of unsalted butter (especially if it's high-fat
>> >> > European-style) could also bolster the sauce, though with less foxy
>> >> > intrigue.
>> >> >
>> >> > Coq au Vin Blanc
>> >> > Time: 1 hour 20 minutes
>> >> >
>> >>
>> >> Okay, I'm going to make this tonight. Now for what to serve with it.
>> >> I see noodles or "steamed" potatoes are traditional... I have both on
>> >> hand, so I'll decide later which one appeals. But I'm stuck on what
>> >> vegetable would go with it. Something green, like baby spinach
>> >> sauteed in olive oil and garlic? Or maybe a gratin? I have butternut
>> >> squash on hand for that.
>> >>
>> >> I need some guidance. TIA
>> >
>> >PS: would someone please read through that recipe for me? I have to
>> >be missing something. It looks like the onions and mushrooms are
>> >cooked on the stovetop and then they go into the oven with the chicken
>> >in step 2, but the recipe wants you to cook them even more after they
>> >come out of the oven. That part doesn't make any sense to me. I can
>> >understand thickening the sauce and making sure the onions are cooked,
>> >but I can't understand cooking mushrooms to death.
>> >
>> >Also, what's the point of limiting tarragon to a garnishment? Why not
>> >cook it with the chicken and use a little more for fresh color at the
>> >end if you want to see a bright green?
>> The way I see it, you are browning first the chicken and then the
>> pearl onions for added flavor and appearance. Remove. Then add the
>> flavoring veggies -- chopped onion, celery and garlic -- they are
>> going to cook down during the chicken and mushroom cooking process.
>> After cooking, the chicken is removed while the sauce and mushrooms in
>> pan reduce a bit. Now the pearl onions are added back in to finish
>> cooking. Adding the pearl onions at this point means they will still
>> be whole in the finished dish and not falling apart -- they are part
>> of the presentation. Scattering the tarragon on top of the hot dish
>> means that the air surrounding the dish will be perfumed for the
>> diner. The recipe writer didn't want the actual flavor cooked into
>> the dish. (My take)
>> Janet US
>
>Thanks, Janet... so I'd just the mushrooms just turn to mush?
I've never had mushrooms turn to mush. I don't think they will.
Janet US

On Mon, 31 Dec 2012 00:06:53 +0100, (Victor Sack)
wrote:

>Coq au vin rouge is one of the world's most famous dishes and, as far as
>I am concerned, also one of the most overrated. It is incomparably
>better made with (and accompanied by) white wine. I posted an Alsatian
>version of coq au Riesling before; this one is made with chardonnay and
>is very nice indeed, too. Instead of a jointed whole chicken I used
>chicken legs and thighs; instead of butter flavoured with Oregon black
>truffles I used Italian-produced butter flavoured with summer truffles;
>instead of pearl onions I used small shallots, peeled but not blanched.
>
>Victor
>
> Pairings: Coq au Vin Blanc
> By FLORENCE FABRICANT
>
>Just as Oregon borrows from Burgundy in vineyards planted with pinot
>noirs and chardonnays, that region also inspires dinner. The iconic
>boeuf bourguignon would not be the best choice with chardonnay, but this
>version of coq au vin, replacing Chambertin with chardonnay, couldn't be
>better. I went light with it, omitting the bacon lardons. And I gave a
>nod to Oregon's truffle crop by finishing the sauce with a gloss of
>black truffle butter. It's a modest investment that elevates the dish.
>A generous slab of unsalted butter (especially if it's high-fat
>European-style) could also bolster the sauce, though with less foxy
>intrigue.
>
> Coq au Vin Blanc
>Time: 1 hour 20 minutes
>
>1 tablespoon grape-seed oil
>1 3 1/2-pound chicken, in 10 pieces without backbone, dried
>Salt and ground white pepper
>8 ounces white pearl onions, blanched 3 minutes and peeled
>1 medium onion, finely chopped
>1/4 cup finely chopped celery
>4 cloves garlic, sliced
>9 ounces oyster mushrooms, trimmed, clumps separated
>3/4 cup chardonnay
>1 tablespoon lemon juice
>2 tablespoons butter (unsalted or black truffle)
>1 tablespoon minced tarragon
>
>1. Heat the oil on medium-high in a 4-quart stovetop casserole or sauté
>pan. Add the chicken, skin side down, as many pieces as fit
>comfortably. Cook until lightly browned, season with salt and pepper
>and turn to brown other side. Remove to a platter when done and repeat
>with the remaining chicken.
>
>2. Add the pearl onions to casserole and toss in fat until lightly
>browned. Remove to a dish. Reduce heat to low. Add the chopped onion,
>celery and garlic, cook until softened, and stir in the mushrooms. When
>they wilt, add the wine, bring to a simmer and season with salt, pepper
>and lemon juice. Return chicken to casserole with any accumulated
>juices, baste, cover and cook 30 minutes, basting a few more times.
>Remove the chicken to a platter.
>
>3. Increase heat to medium-high and cook the sauce and mushrooms about
>5 minutes, until sauce thickens slightly. Lower heat, add the pearl
>onions and butter. When butter melts, check seasonings, return chicken
>to casserole, baste and simmer a few minutes. Serve from casserole or
>transfer to a deep platter. Scatter the tarragon on top before serving.
>
>Yield: 4 servings.

I think I'll try this -- I just happen to have both black and white
truffle butter on hand. I just bought 25 pounds of chicken breasts
(bone in skin on) on sale for $.89. Although I always have mushrooms
on hand, I don't have oyster mushrooms so I will have to buy those.
Sounds good.
Janet US

On Sat, 05 Jan 2013 10:38:44 -0700, Janet Bostwick
> wrote:

> I think I'll try this -- I just happen to have both black and white
> truffle butter on hand. I just bought 25 pounds of chicken breasts
> (bone in skin on) on sale for $.89. Although I always have mushrooms
> on hand, I don't have oyster mushrooms so I will have to buy those.
> Sounds good.

Good! We can trouble shoot it together then.

I'm probably not going to go to any trouble buying oyster mushrooms
though, because I have so many different kinds in my refrigerator as
it is. This recipe seems like a good excuse to use at least part of
the "melange" of mushrooms I'd bought with the original intent of
making mushroom soup.

--
Food is an important part of a balanced diet.

On Sat, 05 Jan 2013 10:27:44 -0800, sf > wrote:

>On Sat, 05 Jan 2013 10:38:44 -0700, Janet Bostwick
> wrote:
>
>> I think I'll try this -- I just happen to have both black and white
>> truffle butter on hand. I just bought 25 pounds of chicken breasts
>> (bone in skin on) on sale for $.89. Although I always have mushrooms
>> on hand, I don't have oyster mushrooms so I will have to buy those.
>> Sounds good.
>
>Good! We can trouble shoot it together then.
>
>I'm probably not going to go to any trouble buying oyster mushrooms
>though, because I have so many different kinds in my refrigerator as
>it is. This recipe seems like a good excuse to use at least part of
>the "melange" of mushrooms I'd bought with the original intent of
>making mushroom soup.
are you just winging the mushroom soup or did you have recipe in mind?
I've never made mushroom soup and am semi interested.
Janet US

On Sat, 05 Jan 2013 12:31:37 -0700, Janet Bostwick
> wrote:

> On Sat, 05 Jan 2013 10:27:44 -0800, sf > wrote:
>
> >On Sat, 05 Jan 2013 10:38:44 -0700, Janet Bostwick
> > wrote:
> >
> >> I think I'll try this -- I just happen to have both black and white
> >> truffle butter on hand. I just bought 25 pounds of chicken breasts
> >> (bone in skin on) on sale for $.89. Although I always have mushrooms
> >> on hand, I don't have oyster mushrooms so I will have to buy those.
> >> Sounds good.
> >
> >Good! We can trouble shoot it together then.
> >
> >I'm probably not going to go to any trouble buying oyster mushrooms
> >though, because I have so many different kinds in my refrigerator as
> >it is. This recipe seems like a good excuse to use at least part of
> >the "melange" of mushrooms I'd bought with the original intent of
> >making mushroom soup.
> are you just winging the mushroom soup or did you have recipe in mind?
> I've never made mushroom soup and am semi interested.

Just winging it. Maybe I'll write it down as I do it so I'll know
what I did if it turns out.


--
Food is an important part of a balanced diet.