Archive for the ‘Wine’ Category

Cooking Club – Wine

31 Oct

The very definition of inevitability, Cooking Club – Wine hit the table on Sunday night.  The smell of Jeanette preparing her  Coq Au Vin had been haunting my senses for the better portion of the weekend, thankfully that sweet torture was abated when a load of wine inspired foods finally hit the table. Here are a couple hundred thousand words worth of pictures for your taste buds to savor.

Paul – Stuffed Mushrooms

Jessica – Salad

Desiree – Red Wine Currant Bread

Greg – Leeks in Red Wine Sauce

Coq Au Vin (Chicken in Wine) over Homemade Egg Noodles – Jeanette

John – Various California wines from our Napa Anniversary Trip: William Hill Unfiltered Chardonnay, Sterling Diamond Mountain Syrah, Kunde Estates Cabernet Sauvignon, V. Sattui Muscat and V. Sattui Madiera (Fortified Port)

Jason – Momma’s Wine Cake


Red Wine Currant Bread

01 Jan

Brought to us by Desiree

14.25 oz bread flour
3.5 oz rye meal or wheat bran
1.8 oz sugar
.33 oz salt
.5oz instant yeast (rapid rise, bread machine, quick rise)
1 egg
9.7 oz red wine (Desiree used a Malbec)
3oz unsalted butter, softened
7oz chopped walnuts or dried currants

Sift/ mix the dry ingredients together. Whisk the egg and then whisk in the red wine. Add that to the dry ingredients and mix. You can do this either by hand on the counter top or in a stand mixer. After all of the ingredients have been incorporated, work in the softened butter. Once the dough has been kneaded/mixed enough to have developed the gluten a little (it should still be a little sticky), fold in the walnuts or what ever you’re using.

Turn the dough, shape it into a ball, and place it into a lightly greased bowl and cover with plastic for the fermentation. After about an hour (at least), Turn the dough out onto the counter, divide it in half, lightly shape each half into round balls and cover them with plastic. Let them relax for about 15 to20 minutes, then shape them into batards (pat the dough down, use a rolling pin to roll it out to a 1/2 inch sheet, roll it up like a sleeping bag except length-wise, seal the seams). Dab some water on the top of the loaves and dip them in flour.

Preheat your oven to 430°F and prepare your method for getting steam into the oven.

Cover the shaped loaves and let them proof for about 45 minutes. Cut a slash into the top of each loaf. Put the loaves into the oven, make some steam, and bake for about 15 minutes. Then checkyour loaves, and if they need more time go ahead and turn them before giving them a few(probably 10) more minutes.

Makes two small loaves or one large loaf


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Posted in Bread, Wine


Coq Au Vin over Homemade Egg Noodles

01 Jan

Brought to us by Jeanette

24 to 30 pearl onions
4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup all-purpose flour
2 tablespoons water
6 ounces salt pork, slab bacon, or lardon, cubed
8 ounces button mushrooms, quartered
1 tablespoon unsalted butter
2 (750-ml) bottles red wine, preferably pinot noir
2 tablespoons tomato paste
1 medium onion, quartered
2 stalks celery, quartered
2 medium carrots, quartered
3 cloves garlic, crushed
6 to 8 sprigs fresh thyme
1 bay leaf
2 cups chicken stock or broth

Cut off the root end of each pearl onion and make an “x” with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.

Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.

Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.

In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.

Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.

Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.

The next day, preheat the oven to 325 degrees F.

Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.

Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.

Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.

Cook’s Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.

Source: Food Network – Alton Brown

Here’s a link to the Good Eats episode this recipe comes from. I got some good tips and explanations from the video.

Serves 4-6


Homemade Egg Noodles

2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter

In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.

On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.

Allow to air dry before cooking.

To cook fresh pasta, in a large pot with boiling salted water cook until al dente.