Marc and I took the long drive from Nashville to Charlotte (via Atlanta due to rock slides on I-40). We love getting the opportunity to crash into our friends lives on a random weekday and throw them all into a tizzy. Nothing like two extra people and two large (and rowdy) dogs to make a relatively nice sized apartment feel like a small cramped loony bin. I am so glad that we were afforded the chance to see Matt and Creech, and of course Matt's new house with a big back deck to die for! I really want an invite to a BBQ next summer.(Hell by that time I may be a master at some form of backyard culinary abilities!) And of course getting to spend time with Blaire and seeing the dog we rescued Maggie. With the exception of certain dysfunctional family mis-communication with my cousin (who's house I didn't get to see) our night in Charlotte was a success.
The next morning we nursed our hangovers with the ever healthy Chic-fil-A #1 Breakfast combo and prepared for the 4 hour drive home. The GPS route we were given was quick, slightly off the radar and had many things to look at. As we arrived at my mothers the dogs practically held there breath...the same way a 5 year old will at the gates to Disney land. For those of you who have never been to my mom's you should know that the Disneyland reference is pretty spot on in the doggy amazement department. 5 1/2 acres with trees and a plant nursery, a green house, and cats to chase and tons of room to run. They love running the puppy 500 (which is what I call the 20 minutes of laps around the house and yard chasing each other at top speed...only ceasing for a short hydration pit-stop before continuing) through the rows of plants and around the trees. We always watch them when they do this. Screw the latest reality TV show, this is the most entertaining thing I have ever witnessed. Then...as if the light bulb just came on in his head...Beau races to the center of the nursery and jumps face first into the fish/water plant pond. We always know this will happen, but the ignoramus that we are, we are amazed each time he remembers it is there. Then there is the ever flowing stream of people at mom's house. The customers. The family members and friends that are always around and the few that make a special trip to come see me. I felt bad that due to blistering cold winds I did not take them to the beach...then realized that they probably never missed it with this much excitement.
So...we are home...let the EATING begin!
"Don't ever admit you know a thing about cooking or it'll be used against you in later life." These wonderful words spoken by Mama to a young Siddalee in the Rebecca Wells Book Little Alters Everywhere already holds true in my young 29 year life. This of course makes me a little afraid of my 60's and 70's. Anyway, my reputation had preceded me and I was on board to cook. Of course there was the usual Wednesday night International meal for 5 that turned into a meal for 10. Then there was the dinner for my fathers side of the family, which I am thankful that I only ended up making a salad, since only 2 out of the 40 guests showed up to eat. I relish in the fact that I am still not the top generation and I can enjoy some amazing southern specialties without stepping foot into the kitchen. Plus the restaurants back home...you could eat at a different place every day for a year and still never hit the same place twice. To this I say I am thankful to return home albeit bloated and a few pounds heavier, to get back to my normal healthier way of eating. Now onto the purple chicken!
About a week before the trip Marc's mother used her magical crone powers to will my hand to... yet again...pull the exact country she wanted me to pull out of the box. She had been pretty adamant about having Coq Au Vin and she got what she wanted! Since my dear family is from the south and Coq Au Vin was pronounced as Coke and Can or Coke and Beans...my mother called it purple chicken the rest of our time home. This way she could brag about my culinary prowess without having to mispronounce the name and sound foolish. I was already sweating bullets about the difficulty of the Coq Au Vin and Salad Nicoise that I had signed on for, but then we were given an amazing Christmas miracle. Paula (Marc's sister) and her entire family was cruising through to spend the night on their way from Virginia to Florida, before returning back to the beach for Christmas. Needless to say this added a little stress to the mix. New Recipe + New Family members (whom I completely adore David and the boys now having met them) + Doubling the Recipe + The Pan is too small= I am so glad we bought those 6 bottles of wine!
I apologize for the lack of pictures. I was not only doing a large amount of socializing, but I was also enjoying the role of head chef. Paula and Nance (bless them) were so great in helping me prepare this meal! And when you see the salad you will know that it is Paula's doing and not mine...I do not make pretty food!
FRANCEMarc's Mother purchased all of the ingredients for these two meals ahead of time. My only decision making and/or monetary contribution was on the wine. We used a bit more of a few things because the guest count was higher than the recipe served. These are the recipes I followed, but understand that the pictures will give you an off idea of the portion/serving size.
If you are making this recipe please note that there are actually three here. The sides of Brown Braised Onions and Mushrooms are listed below. Make sure you have ALL of the ingredients. Also make sure you read the directions fully so that you can time all three properly.
COQ AU VIN
INGREDIENTS2 1/2 to 3 pounds cut-up frying chicken, skin on and thoroughly dried
4 ounces lean thick-cut bacon
2 tbsp olive oil
Salt and pepper (did not use either...this is merely to taste)
1/4 cup cognac We opted to ignore this part because Nance said I was not aloud to set anything on fire in her kitchen
2 cups red wine (Pinot Noir, Burgundy, Beaujolais or Chianti) I used a delicious Pinot Noir
2 cups low-sodium chicken stock or broth Opted for the boxed Swanson's brand
1 tablespoon tomato paste I will now be purchasing my tomato paste in tubes!
2 cloves garlic minced
1 bay leaf
1/4 teaspoon thyme
3 tablespoon all-purpose flour
2 tablespoons butter, softened
Parsley sprigs
Method: Wash and dry your chicken.In a large heavy frying pan, casserole dish, or electric skillet over medium heat, heat olive oil until moderately hot. Add the bacon and saute slowly until they are lightly browned. Remove bacon to a side dish. Place chicken pieces into the hot oil (not crowding pan), and brown on all sides. Return bacon to the pan, cover pan, and cook slowly for 10 minutes, turning chicken once. I loved the ability to cook with olive oil and bacon drippings! Yummy!
After browning the chicken, uncover pan, pour in the cognac. Flambé by igniting with a lighted match. Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover. This is the part that I was not allowed to do, but if you would like to flambe your chiken this would be how.
Pour the red wine into the pan and add just enough chicken broth to completely cover the chicken pieces. Stir in tomato paste, garlic, bay leaf, and thyme. Bring the liquid to a simmer, then cover pan, and simmer slowly for about 30 minutes or until the chicken meat is tender and with a meat thermometer registers 165 degrees F. You will need a meat thermometer because the wine turns the chicken a purple color and you will not be able to distinguish its completion with the naked untrained eye.
While the chicken is cooking, prepare the Brown-Braised Onions and the Mushrooms.
When the chicken is done cooking, remove from the pan to a platter, leaving the cooking liquid in the pan. Increase heat to high and boil the cooking liquid rapidly until approximately 2 cups of liquid remains.
While the liquid is boiling, in a small bowl, blend the 3 tablespoons flour and 2 tablespoons softened butter into a smooth paste.
Beat the flour/butter mixture into the approximately 2 cups hot cooking liquid with a whisk. Simmer and stir for a minute or two until the sauce has thickened (the result will be a sauce thick enough to lightly coat a spoon - just thick enough to coat the chicken and vegetables lightly). If sauce is too thin, boil down rapidly to concentrate; if sauce is too thick, thin out with additional spoonfuls of chicken stock. Taste the final sauce, adding more salt and pepper if necessary.
Brown-Braised Onions
1 bag of pearl onions
1 to 2 tablespoons olive oil
Method: While the chicken is cooking, Parboil the pearl onions. I did not fully read this part and peeled all of the onions with heavy tears in my eyes...until Nance awoke from her nap and took over when I had maybe 10 left. To Parboil: Drop onions into boiling water, bring water back to the boil, and let boil for 1 minute. Remove from the heat and drain. Cool the onions by placing them in ice water. Shave off the two ends (root and stem ends) of each onion, peel carefully, and pierce a deep cross in the root end with a small knife (to keep onions whole during cooking).
Now that you have all of your onions peeled, In a large frying pan over medium heat, heat the olive oil, add parboiled onions, and toss for several minutes until lightly browned (this will be a patchy brown). Add water to halfway up onions this should be around 1 1/2 cups depending on your pan. Add 1/4 to1/2 teaspoon salt to taste if you like. Cover pan and simmer slowly for 25 to 30 minutes or until onions are tender when pierce with a knife.
NOTE: Onions may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.
Mushrooms
1/2 pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
1 tablespoon butter
1/2 tablespoon olive oil
Prepare mushrooms. In a large frying pan over medium heat, heat butter and olive oil; when bubbling hot, toss in mushrooms and saute over high heat for 4 to 5 minutes or until lightly browned. Remove from heat.
NOTE: Mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.
Also they are completely delicious on their own! I will make these to top a steak or chicken on a regular dinner night.
To go along with this insanely decadent meal I decided that we needed some greenery. One can only eat so much of the bacon and butter deliciousness without your body crying out for something that it A) Recognizes and B) Can offset the insurmountable amount of pure lard and fat that you just consumed. So I oversaw (since Nance and Paula took this horse by the reins) the making and construction of a Vegetarian Salad Nicoise to which my only contribution was the making of the dressing for the top. I found this (vegan) recipe on a blog. This recipe in its original state is supposed to be served with Tuna, Sardines or Anchovy's. Since I 100% followed this recipe I have provided the link to it below in hopes that it may lead you to other fabulous food ventures.
http://veganplanet.blogspot.com/2008/08/colorful-twist-on-salade-nicoise.html
I did take these two pictures. First of all I love the primitive way of making green beans. While it is far more work, the taste is far superior to anything that comes out of a freezer bag or a can. And the potatoes! Look at that color!Paula however is far more creative, and artsy than the person who made these salads pictured in the blog. The Meeker (and future Meeker) Women's Salad Nicoise was a work of Art! And a meal that not only did we enjoy as left overs a few days later, but a salad that I WILL make again! A true triumph in this cooking project! I may be completely biased since she is my future SIL whom I love dearly, but LOOK at this thing! Beautiful!
Combined with French Camembert Cheese as the Main attraction on a cheese and smoked salmon appetizer platter decorated with the most delicious multi-grain crackers and apples, our meal was a true success!
Oh yeah...and that's my glass of wine! Maybe I should mention that you should drink a nice red wine with this. I almost forgot that part since I drink red wine with everything.Dinner was delicious, the company divine, and we all got to crawl through the ass of Thomas the Train! Liam my dear future nephew (he's almost 3) got a pop-up tent like play toy which we ALL had to take turns climbing into. No matter you age, weight, or arthritic excuses...you were getting in to Thomas whether you liked it or not! Wednesday December 16 was a true Christmas miracle. The air thick with conversation and laughter and the inhabitants of the home on the Lake drunk with love, and awaiting their beckoning to climb into the train.
Happy Holidays! May they be safe, warm and with the ones you love!
It was nuts and wonderful, wasn't it? Good job nailing the atmosphere of the meal. We had such a good time and thank you so much for sharing one of your Wednesday Miracles with us. Great to know there's a better way with the pearl onions. Merry Christmas to all four of you!
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