What have you been up to in the kitchen?

Saturday, October 30, 2010

Coq au Vin

I've been thinking about it a lot lately, and decided today was the day to make it. I read a bunch of different recipes, and sorta mixed them together for what fit me best. I was skyping with Alison while I was making it, and her request, here is the recipe:

1 package chicken thighs (4-6 thighs), salt & peppered
4 slices bacon, chopped into little bits.
1 sliced carrot
1 sliced celery stalk
6-8 shallots, peeled and cut in half, long ways
1 package of small mushrooms, cleaned and half or quartered
1-2 cloves garlic, thinly sliced
Bay Leaf
2 Tbsp flour
2 c. Dry Red Wine

Melt 2-3 Tbsp butter in a dutch oven or cast iron skillet.
Fry up your bacon until its hella crispy. Use a slotted utensil to remove the bacon, set aside.
In two batches, to keep the chicken from getting claustrophobic, brown the thighs in the buttery bacon grease. Yummmm. 3ish minutes per side should be fine. Put chicken with bacon.
Dump the shallots, garlic, celery and carrot into the grease. Get them all nice and caramelly soft. Remove and put with chicken and bacon.
Dump flour, parsley, thyme, marjoram, salt, pepper, and bay leaf into grease. Stir vigorously for a minute or two.
Pour in the 2 c. wine. Stir to mix.
Dump the chicken, veggies and bacon back in. Cover and simmer for an hour. While simmering, cook egg noodles (if you want. Alternately, you can serve with crusty bread. Or rice).
5-10 minutes before you are ready to chomp this deliciousness, add in the mushrooms and let them soak up some of the goodness (I'm not real well versed in mushroom cooking. There is a chance they would have been better served being cooked with the veggies in the beginning and simmer for the entire hour. I'll leave this decision to you).
Serve over noodles, with bread, or rice. Whatever floats your boat. Effing bomb.

Monday, March 29, 2010

Doughnut French Toast- AKA Joy in my mouth

From Nigella......

I made it with whole wheat bread and skipped the 5 minute soaking. Came out great- and I served it with bacon. MMMMM good!


  • 2 eggs
  • 1/2 cup full fat milk
  • 4 teaspoons vanilla extract
  • 4 slices from a small white loaf or 2 slices from a large white loaf, each large slice cut in half
  • 1-ounce butter, plus a drop flavourless oil, for frying
  • 1/4 cup sugar


Beat the eggs with the milk and vanilla in a wide shallow bowl.
Soak the bread halves in the eggy mixture for 5 minutes a side.
Heat the butter and oil in a frying pan/skillet, fry the egg-soaked bread until golden and scorched in parts on both sides.
Put the sugar onto a plate and then dredge the cooked bread until coated like a sugared doughnut.