Category: Food

Tasty Thursdays: Coq au Vin

Posted on by Marcia Mayne

Solange, my almost-mother-in-law, used to make coq au vin (chicken in wine) quite often. Stylish, beautiful, generous and funny, she was a stay-at-home mom, long before the term came into vogue, to eight children. Her home was inviting and warm and almost always full of people.

With Mom and Dad

Mom had a habit of “spicing up” everything she made — it just wasn’t done until she added her own flavors and seasoned it with love. She was a stickler for attractive food presentation. “La nourriture doit plaire a l’oeil avant de plaire a l’estomac. (Food must please the eyes before it pleases the stomach.),” she’d always say. And her coq au vin was legendary.

Mom shared her recipe for coq au vin with me several years ago. I’m kicking myself now because I can’t find it anywhere. I’m hoping it’s with my own mother’s recipe for the fruit cake she used to bake every Christmas (we were all given chores — mine was to chop the fruits). She had written it in her own hand on the back of an envelope and given it to me when I was dating Mom Solange’s son. Now they’re all gone and I can’t find either the coq au vin or the Christmas cake recipe anywhere.

Epicurious.com to the rescue! I found something similar to Mom’s coq au vin which I’m sharing with you. It doesn’t have her secret spices but I think you’ll like it.

Ingredients

  • 1 750-ml bottle of dry red wine
  • 2 medium carrots, sliced
  • 2 onions, coarsely chopped
  • 3 celery stalks, coarsely chopped
  • 6 large fresh thyme sprigs
  • 2 bay leaves
  • 6 whole chicken legs with thighs
  • 1 1/2 cups pearl onions
  • 5 tablespoons butter, room temperature
  • 12 ounces large mushrooms, quartered
  • 4 bacon slices, chopped
  • 1 tablespoon vegetable oil
  • 1 1/2 cups Port
  • 2 tablespoons all-purpose flour

Preparation

Stir first 6 ingredients in heavy large nonreactive pot. Add chicken, submerging completely. Cover; chill overnight.

Cook pearl onions in large pot of boiling salted water 3 minutes. Drain and cool. Peel. Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add pearl onions and mushrooms and sauté until mushrooms are tender, about 10 minutes. Transfer to bowl. Add bacon to same skillet and sauté until brown and crisp. Transfer bacon to paper towels to drain. Wipe skillet clean.

Using slotted spoon, transfer chicken from marinade to strainer (reserve marinade in pot). Pat chicken dry with paper towels; sprinkle with salt and pepper. Heat 1 tablespoon oil in same skillet over medium-high heat. Add chicken and sauté until skin is brown, turning once, about 10 minutes. Transfer chicken to pot of marinade; bring to boil. Reduce heat; simmer uncovered until chicken is very tender, about 1 hour 15 minutes. Strain chicken and cooking liquid over large bowl. Transfer chicken to medium bowl; discard vegetables in strainer. Return liquid to pot. Add Port and bring to boil. Combine flour and remaining 2 tablespoons butter in small bowl. Whisk into cooking liquid. Boil over medium heat until sauce thickens and is slightly reduced, about 15 minutes. Return chicken to pot. Add pearl onions, mushrooms and bacon to sauce in pot. Simmer until heated through and flavors blend, stirring occasionally, about 10 minutes.

Recipe courtesy of epicurious.com

Enjoy!

 

 

Tasty Thursdays: Sorbet

Posted on by Marcia Mayne

When the temperature turns warm, we reach for cooling foods. Sorbets and ice cream are delicious ways to help beat the heat.

I love the flavors of sorbet, especially mango, which reminds me of home. I love how light sorbet is, how it feels on my tongue, at the back of my mouth and how refreshing and clean-tasting it is.

Lemon and Raspberry Sorbet – Maynefoto

I found this recipe of one of my favorites, Lemon Sorbet, on allrecipes.com. I’ve never made sorbet (or ice cream) but I think I might try to this summer.

Try it and let me know what you think.

 

Ingredients

1 lemon’s peel, finely diced

1 cup water

1/2 cup sugar

1/2 cup lemon juice

1/2 cup carbonated mineral water

6 strips of lemon zest, for garnish

 

Directions

In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.

In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer’s instructions. Garnish each serving with a twist of lemon peel.

If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer

 

Enjoy!

Tasty Thursdays: Gazpacho

Posted on by Marcia Mayne

When the weather turns hot, all I want to do is drink – water, mostly – and eat light, very light.

One of my favorite light meals is gazpacho, a cold soup that I was introduced to in Spain, that is made from fresh tomatoes and chopped raw vegetables.

It’s my summer meal lifesaver. This recipe that I found on spain-recipes.com comes closest to the way I make mine.

Traditional Gazpacho Soup

Cold tomato soup
Cold tomato soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

21 oz. of tomato (chopped)

2 cloves of garlic

2 onions (chopped)

2 red and green peppers

1 cucumber (optional)

7 tablespoons of oil

2 tablespoons of vinegar

1 1/2 tablespoon of water

Cumin (optional)

2 tablespoons fresh parsley to garnish

Preparation

In a big mortar mash cumin and garlic. In a plastic bowl, mix the chopped onion, chopped tomato, oil, vinegar, salt and the contents of the mortar. Pour half of the chopped mixture in a food processor (or blender) add very cold water and blend. Add salt and the remaining chopped mixture, mix and pour into a glass or other non-metal, non-reactive container. Keep it in the refrigerator for at least 2 hours (longer is better) to let the flavors blend. Garnish with parsley. Serve chilled.

Can be served with diced, toasted bread or avocado wedges.

Note: I prefer to use a mortar but a blender or food processor works as well. If you like it chunky like I do, set it to chop, not puree or liquefy.

Buen provecho!

Five Things to Do in Newark, NJ

Posted on by Marcia Mayne

Located across the Hudson River, Newark is the largest city in New Jersey and the third oldest of the major cities in the United States. Not a typical or popular tourist destination, Newark has plenty to offer.

With a population of more than 270,000, it is one of the state’s most ethnically diverse cities with African-Americans, Hispanics, Native Americans, Asians, etc. A significant Brazilian and Portuguese population is concentrated in the Ironbound district, also called “Little Portugal.” Ironbound is known for its European feel, restaurants and the annual Portuguese Festival which is held in June.

Basilica of the Sacred Heart

Five Things to Do in Newark –

  • New Jersey Performing Arts Center (NJPAC) – Home of the New Jersey Symphony Orchestra, NJPAC is the sixth largest performance arts center in the U.S.
  • Newark Symphony Hall – the oldest and largest showcase for the arts in New Jersey. (I saw a concert there sometime ago. Tickets for the same show at Rockefeller Center in NY was way more expensive!)
  • Newark Museum – New Jersey’s largest museum of the arts and natural sciences
  • Institute of Jazz Studies – Located at the Newark campus of Rutgers University, it is the largest and most comprehensive library and archive of jazz and jazz-related materials in the world
  • Cathedral Basilica of the Sacred Heart – the fifth largest cathedral in the U.S., it is an impressive looking building.

Getting there –

Newark is approximately only 8 miles from New York City and easily accessible via New Jersey Transit. By train to Newark’s Penn Station or Newark Liberty International Airport if you fly in.

Where to Stay –

Enjoy Newark!

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Sources

Wikipedia
NJPAC
Newark Museum

Tasty Thursdays: Street Food

Posted on by Marcia Mayne
Popular cart
Image by J-Blue via Flickr

When the weather’s good, few of us want to stay indoors, especially at lunch time. And in New York City, vendors with food carts make it easy for those of us who wish to, to enjoy the sun and an inexpensive meal at the same time.

Food trucks are not just around construction sites these days, they’re everywhere. And they’re offering more than just coffee and bagels.

Some offer gourmet food, pastries or desserts.

And some of the more savvy owners go online to let their customers know what’s on their menus, where they will be and at what time.

My introduction to street food (or street meat as a co-worker called it) was from a truck near Rockefeller Center. My chicken and rice rivaled any I could have bought in a restaurant and wasn’t very expensive. In the block around my office, I can buy coffee and bagels for breakfast. For lunch, peas soup, fried fish, curried chicken or oxtail from the mobile extension of a Jamaican restaurant that’s located in Brooklyn. Sometimes before I go down, I check how long the line is or arrange to meet a friend and we catch up while we wait.

I love getting my a meal on the go from a truck, especially when the weather’s good.

Here are a few trucks to check out –

  • World’s Best Sandwich, 20th Street & Broadway
  • Super Tacos, 96th & Broadway
  • Steak Truck, 47th & Park
  • Yvonne’s, 71st & York
  • Trini Paki Boys, 43rd & 6th Ave
  • The Mudtruck East, Astor Place
  • Desi Food Truck, 50th St & 6th Ave

Bon Appetit!

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Tasty Thursdays: Bananas Foster

Posted on by Marcia Mayne
Bananas Foster
Image by stu_spivack via Flickr

I had Bananas Foster a few years ago when a friend brought it to a party. I couldn’t believe how good it was but then again, I should have. I love bananas. And the best part, it’s so easy to make!

Ingredients

1/4 cup butter

2/3 cup dark brown sugar

3 1/2 tablespoons rum

1 1/2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

3 bananas, peeled and sliced lengthwise and crosswise

1/4 cup coarsely chopped walnuts

1 pint vanilla ice cream

Directions

In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

Thanks to allrecipes.com for this recipe.

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Tasty Thursdays: Fresh Strawberry Pie

Posted on by Marcia Mayne
tasty homemade strawberry pie
Image by soozums via Flickr

My almost mother-in-law and second mom was a fabulous cook who hosted elaborate parties. She was a stickler for attractive food presentation.  She’d always say that food should please the eyes first before it pleased the stomach.

I spent a lot of time at her home the summer following our meeting, getting to know the family. I ate a lot and discovered several dishes that have become favorites. She always prepared them for me whenever she’d visit.

There’s one dessert she used to make that I love for its simplicity, its elegance and the combination of textures and flavors. It’s Fresh Strawberry Pie. I make every summer and look forward to making it again this year.

Hope you like it.

Ingredients

9″ pie crust

2 pints fresh strawberries (hulled and halved)

Whipped cream

Directions

  • Remove pie crust from packaging and bake following baking directions.
  • Select about 20 strawberries as close to the same size as possible. Wash, hull and cut in half. Leave one whole, including the stem, for garnishing.
  • Once the pie crust cools, arrange the strawberries back to back, stem side down around the edge of the pie.
  • Spoon whipped cream into the center of the pie crust. Chill until whipped cream is set, about 3 or 4 hours.
  • Garnish with a whole strawberry before serving.

What’s your favorite dessert?

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Tasty Thursdays: Shepherd’s Pie

Posted on by Marcia Mayne

After my first visit to London, I returned home and cooked Shepherd’s Pie almost every week! I couldn’t get enough of it. It’s quite simple to make and very tasty.

Shepherd's pie

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Here’s a recipe I found on epicurious.com

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 1 pound ground lamb (or substitute half with another ground meat)
  • 1 cup beef or chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon chopped fresh or dry rosemary
  • 1 tablespoon chopped Italian parsley
  • 1 cup frozen peas
  • 2 pounds russet potatoes, peeled and cut into chunks
  • 6 tablespoons unsalted butter
  • 1/2 cup milk (any fat content)
  • Kosher salt to taste

Instructions

1. Preheat oven to 375°F.

2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.

4. Pour the mixture into a 1 1/2-quart baking dish; set aside.

5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

6. Mash the potatoes with the butter, milk, and salt.

7. Spread them over the meat mixture, then crosshatch the top with a fork.

8. Bake until golden, 30 to 35 minutes.

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Tasty Thursdays: Steak and Ale Pie

Posted on by Marcia Mayne

As I might have mentioned in previous posts, I’ll try anything. My tour of Stonehenge came with lunch so we stopped at the George Inn in Lacock. Even though I’d never had it before, I selected the steak and ale pie. It seemed pretty straight forward and most importantly, hearty. It was an all day tour and I had no idea when my next meal would be.

George's Inn Steak and Ale Pie
Steak and Ale Pie

Since we’d pre-ordered lunch, we were served as soon as we found our tables. The steak and ale pie was delicious!

I wasn’t sure how it was made but an Australian couple at the adjoining table explained that the meat was cooked first in ale — at least, that’s how it’s done in Australia — then baked.

A Little About The George Inn

The George Inn has been used as a pub since 1361. Though it’s been renovated and modernized, the George still maintains some of the vestiges from its past, such as the large open fireplace with a dog-wheel that once used for spit roasting.

I forgot to ask for a recipe but found this one on Allrecipes.com. If you try it, let me know what you think.

Ingredients

  • 1/2 (17.5 ounce) package frozen puff pastry, thawed
  • 1 tablespoon lard
  • 1/2 pound cubed beef
  • 1/4 pound carrots, diced
  • 1/4 pound turnips, diced
  • 1/2 pound peeled and cubed potatoes
  • 1/4 pound onions, diced
  • 1 cup water
  • 1 cup bitter ale
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • salt and pepper to taste

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat a large skillet over high heat. Add lard, then meat. Toss to coat meat, and saute just long enough to brown meat on all sides. Remove from heat. Place meat in a 1 quart baking dish. Add carrots, turnip, potatoes, and onion. Mix well.
  3. Place 1 cup water and ale in a small saucepan. Bring to a simmer. Mix cornstarch with 1/4 cup cold water until smooth. Slowly pour cornstarch mixture into simmering ale mixture, whisking constantly. Continue to simmer until mixture has thickened. Add salt and pepper to taste. Pour mixture over meat and vegetables. Trim puff pastry to fit over top of filling.
  4. Bake in preheated oven for 45 to 50 minutes, until pastry is deep golden brown.
Enjoy!


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Tasty Thursdays: Steak and Fries

Posted on by Marcia Mayne

I can count on one hand the number of times I’ve had steak. Once when I saw Ella Fitzgerald in concert in Toronto, and the other at Le Relais de l’Entrecôte in Paris.

I wouldn’t have known about Le Relais de l’Entrecôte but for my friend, Karen, who’d been working in Paris for a few months before I arrived. Karen and I had tried to meet for dinner in New York but couldn’t seem to synchronize our schedules. Then we found out we were going to be in Paris at the same time, we knew we had to meet.

When Karen mentioned Le Relais, admittedly, I was hesitant. Steak is never my first choice for a meal and the idea of having steak in a country that is known for its delectable cuisine seemed, well, pedestrian. But she sold me and since I’m always ready to try something different – who wouldn’t want to try steak and fries in Paris? – I relented.

At Le Relais de l’Entrecôte, steak and fries are the only things on the menu. I guess the only difference in each order is how the steak is prepared – rare, medium or done.

Steak & Fries from Le Relais de l'Entrecôte
Steak and Fries

We decided on 7 p.m., an early dinner, by Parisian standards, and there was still a short wait for a table.

Each plate arrived with steak doused in a lovely greenish gravy backed up by a side of fries. I wish I had the recipe to share but believe me when I tell you, it was good. When I finished, the only thing left was the plate. Yes, and the flatware. Neither Karen nor I even looked at dessert.

Our server was pleasant and efficient. Although I speak enough French, it was great to know that our server spoke some English.  There was constant turnover during the time we were there and a line outside when we left.

Although I’m a steak novice, I’d give the steak and fries at Le Relais de l’Entrecôte a thumbs up.

If you ever make it to Paris, be sure to check them out. You’ll not be disappointed.

Le Relais de l’Entrecôte
20 Bis Rue Saint-Benoît
Paris
Metro:  Saint-Germain-des-Prés