Coq au Vin (Chicken Braised in Red Wine)

Recipe By : Pampille’s Table
Serving Size : 4 Preparation Time :0:00
Categories : Beef French

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 chicken — cut 9 pieces
2 tbsp unsalted butter
10 oz pearl onions — peeled
4 slices bacon — cut 1″ pieces
1 Tbsp all-purpose flour
3/4 c chicken stock
1 bouquet garni (parsley, thyme, bay leaf)
— garlic optional
2 c red wine
salt and pepper
1 Tbsp red wine vinegar

Brown the chicken in the butter in a frying pan over moderate heat. Place
chicken in a heavy casserole.

Brown the onions and bacon in the frying pan and add to the chicken.

Remove all but 2 T ft from the pan. Add the flour and stir well.

Add stock, bouquet garni, wine, salt and pepper. Stir and pour over the
chicken. Cover and simmer 30 minutes.

Add the red wine vinegar. Degrease the sauce before serving.

Shared by Sherilyn Schamber

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TENNESSEE CORNMEAL MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Cornmeal
1 t Baking soda
1 t Sugar
1 t Salt
2 Eggs beaten
2 c Buttermilk
3 tb Lard, melted

Combine cornmeal, soda, sugar, and salt. Combine
remaining ingredients; add to dry ingredients, mixing
well. Heat greased muffin pans in a 400 degree oven
for 3 minutes or until very hot. Spoon batter into hot
muffin pans, filling 3/4 full. Bake at 400 for 25
minutes or until lightly browned.

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PUREE OF GARLIC SOUP WITH CHICKEN DUMPLINGS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
2 tb Olive oil, divided
1 lb Garlic *
2 md Onions, coarsely diced
7 c Chicken broth or water
1 Lemon, halved
4 Bay leaves
4 Sprigs fresh thyme or:
1 tb Fresh, chopped thyme or:
1/2 ts Dried thyme
2 c Mixed diced vegetables **
Chicken Dumplings:
1 lb Boneless, skinless chicken
-pieces
1 tb Finely minced garlic
1/2 ts Salt
1 t Ground white pepper
1/2 c Madeira or dry sherry
2 Egg whites
1 sm Onion, finely diced
12 sl French bread, cut from
-baguette, toasted

*(about 8 medium garlic heads), separated into cloves
but unpeeled ** (such as zucchini, yellow
squash,eggplant and green beans)

To prepare Garlic Soup: Heat 1 tablespoon olive oil in
2-quart pan over medium heat. Add garlic and cook,
stirring occasionally, until skins start to turn
golden, 15 to 20 minutes. Add onions and cook until
soft, another 5 minutes. Add broth, lemon, bay leaves
and thyme. Increase heat to high and bring to boil,
then lower heat to medium and simmer 30 minutes.

Meanwhile, heat remaining 1 tablespoon oil in small
pan over medium heat. Add vegetables. Cover and cook
until soft, about 10 minutes. Set aside.

To prepare Chicken Dumplings: Cut chicken into 2-ounce
pieces and place in food processor along with garlic,
salt, pepper, Madeira and egg whites. Pulse on and off
until mixture is coarsely chopped. Scrape into bowl.
Add onion and mix well. Set aside.

Remove soup from heat. Discard bay leaves and lemon.
Puree mixture in food processor or blender. Strain
soup through strainer or pass through food mill into
clean pan. Return to a simmer.

Use a tablespoon to drop dollops of Chicken Dumplings
into simmering garlic soup, creating 12 dumplings.
Cover and cook 8 minutes.

Ladle soup into serving bowls at the table. Garnish
soup bowls with reserved vegetables and toasted bread.

Per serving, without bread: 355 calories (28 percent
from protein, 46 percent from carbohydrate, 25 percent
from fat), 26 grams protein, 37 grams carbohydrate, 10
grams fat, 36 milligrams cholesterol, 243 milligrams
sodium.

Exchanges: 6 1/2 vegetable, 2 1/2 meat, 1 fat.

Michael Roberts writing in the Oregonian FOODday,
1/12/93.

Posted by Stephen Ceideburg

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Title: LIME-PINE MARMALADE
Categories: Condiments, Jam/jelly, Preserves, Fruit
Yield: 7 servings

1 Grapefruit
2 Limes
1 lg Pineapple
Approximately 5 cups water
Approximately 5 cups sugar
-(2 1/2 pounds)
2 tb Freshly grated orange rind

Makes about 7 half-pints. Wash and remove the seeds of the limes and
the grapefruit and dice or put them through a meat grinder. Pare,
core and chop the pineapple. Measure all the fruit including the
juice, and add 1 1/2 cups of water for each cup of fruit; let this
stand overnight. The next morning, simmer the fruit and water,
uncovered, over low heat until the fruit is tender, about 1 hour.
Measure the mixture again and add the orange rind and 1 cup of sugar
for each cup of pulp. Cook over medium heat until sugar has
dissolved, stirring constantly. Then cook over high heat until your
jelly thermometer reads 220 – 222 F, or the syrup sheets (2 drops
falling from the side of a spoon and forming 1 large drop). Ladle
into hot, sterilized jars and seal immediately.

To seal: Fill to within 1/2-inch head room, being sure to first wipe
the rim and threads of the jars with a hot damp cloth to remove all
particles of food, seeds or spices. While contents are hot, cover
with a 1/8-inch layer of paraffin. When paraffin has set, add
another layer of melted paraffin, tilting and rotating the jar to
seal completely.

Jams and Jellies – 1975 Charrin’ off the Ol’ Point..from the O
:-): (149) COOKING

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Title: SICHUAN CRISPY SKIN DUCK
Categories: Chinese, Poultry, Ceideburg 2
Yield: 4 servings

1 Fresh Duck, 4 1/2 pounds
3 Or 4 Star Anise
2 ts Sichuan peppercorns
1 Two-inch cinnamon stick
1 1/2 tb Coarse salt
1 One-inch cube ginger,
-smashed
1 Scallion
Dark soy sauce
1 tb Dry sherry or Shaoxing wine
1 tb Cornstarch
1/2 ts Sugar
1 Egg white, beaten until
-foamy
Oil for frying

Rinse the duck and dry thoroughly. Combine the star
anise, Sichuan peppercorns, cinnamon and salt in a
skillet; heat, shaking the skillet, until the spices
begin to smoke and the salt starts to turn a light
golden color. Cool.

Sprinkle some of this mixture into the cavity of the
duck including all the star anise and the cinnamon
stick. Add the ginger and scallion to the cavity and
skewer closed. Rub the outside of the duck with the
rest of the seasoned salt mixture and hang the duck by
a string (around the neck if the duck has a head or
under the wings if not) overnight in a cool, airy
place.

The next day, steam the duck on a plate in a large
steamer or covered wok for an hour to an hour and 15
minutes. Cool and rub all over with a small amount of
dark soy sauce. Wrap in foil and refrigerate until
ready to cook. (It’s fine this way for a day or two.)
Several hours before cooking, take the duck out of the
refrigerator and make a light batter: Mix the sherry
with the cornstarch and sugar until well blended then
stir in the egg white. Rub thoroughly over the duck
and allow to sit.

Heat a large quantity of oil until nearly smoking in a
16-inch or larger wok or in a large deep fryer.
Immerse the duck in the oil and fry until golden,
about 15 minutes, spooning the oil continuously over
the exposed part of the duck. You might want to turn
the duck during this time. If so, carefully remove it
with a large slotted spatula or skimmer and drain the
cavity into a bowl before adding it again to the hot
oil. When the duck is done, drain it on paper towels.
Let the duck rest for 5 to 10 minutes, then carve it
Western-style or cut into pieces, Chinese-style. A
suggestion is to serve it on a bed of watercress that
has been sprinkled very lightly with sesame oil. The
juices from the duck will blend with the sesame oil to
make a sauce.

TEA-SMOKED DUCK; Follow the steps above and steam the
duck only 1 hour. Before refrigerating, line a large
wok with aluminum foil and spread 1 cup of uncooked
rice, 1 cup of sugar and 1/2 cup of Chinese black tea
over the bottom. Put the duck on a metal rack
suspended over the tea mixture; cover with the wok
lid. Moisten paper towels and press them around the
edge of the wok lid forming a seal. Turn the heat to
medium high and allow the duck to smoke for 15 to 20
minutes. Turn off the heat and let the duck sit for
another 45 minutes. Uncover, wrap the duck and
refrigerate. Then proceed as in the master recipe.

Posted by Stephen Ceideburg Feb 1 1990.

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MIXED GREEN SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Red wine vinegar
1/4 ts Minced garlic
1 tb Dijon mustard
6 tb Vegetable oil
Salt and pepper to taste
1 Small red onion
– thinly sliced
10 c Watercress, red-leaf lettuce
And Belgian endive,
– bite-size, loosely packed

Combine vinegar, garlic and mustard in mixing bowl. Blend well.
Add oil and salt and pepper to taste; blend well with a wire whisk.
Place onion rings and salad greens in a bowl and toss well with
dressing. Makes 4 to 6 servings.

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Title: Cold White-Cut Pork Slices with Garlic Sesame Sauce
Categories: Chinese, Pork, Ceideburg 2
Yield: 8 servings

8 To 10 cups water
1 1/2 lb Boneless leg of pork, pork
-butt or loin
2 Green onions, crushed
3 qt Slices fresh ginger, crushed
2 Garlic cloves, crushed
1/4 c Shao-Hsing rice wine, or
-dry sherry
Fresh coriander sprigs for
-garnish

MMMMM——————–GARLIC SESAME SAUCE————————-
1 ts Finely minced garlic (about
-2 small cloves)
1/2 ts Fresh minced ginger (about
-2 quarter-sized slices)
1 tb Dark soy sauce
1 tb Light soy sauce
1/2 ts Hot pepper oil, or to taste
1 ts Asian sesame oil
1 1/2 ts Sugar
2 ts Rice vinegar
2 tb Minced fresh coriander or
-green onion

Joyce Jue comes through again! You owe it to yourself to try this
method of cooking if you like pork, Chinese food or both. It’s an
absurdly simple way to produce delicious foods. If you don’t like
pork, fix this using a chicken.

Fresh ham or a fairly fat cut of pork is traditionally used for this
recipe, but boneless lean pork loin makes a delicious and leaner
substitute. For a nontraditional presentation, serve the pork with
grilled asparagus spears, Asian eggplant and/or zucchini slices. Or,
arrange the slices on a bed of watercress with strips of roasted
pepper and serve as a first course salad. Or, simply alternate the
pork with thin rounds of chilled cucumber.

Bring the water to a boil in a large pot, then add the pork, green
onions, ginger, garlic and wine. Bring to a boil again. Skim off
the scum that rises to surface. Cover, reduce heat low and simmer
for 45 minutes.

When the meat is done, half fill a large pan with cold water and ice
cubes. Remove the meat from the pot and immediately plunge it into
the ice water; let sit for 20 minutes to firm up the meat and juices.
Remove pork, pat dry, cover and refrigerate until thoroughly chilled,
at least 2 to 3 hours, or overnight.

GARLIC SESAME SAUCE: Mix together all ingredients.

To serve: Cut the meat crosswise into paper-thin slices (no thicker
than 1/8 inch) and arrange in a circular pattern on a plate. Serve
sauce on the side or drizzle it over the pork. Garnish with fresh
coriander leaves.

Serves 8 to 10.

PER SERVING: 120 calories, 14 g protein, 1 g carbohydrate, 6 g fat
(2 g saturated), 41 mg cholesterol, 250 g sodium, 0 g fiber.

Joyce Jue writing in the San Francisco Chronicle, 6/9/93.

Posted by Stephen Ceideberg; October 6 1993.

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Title: LEMON CHICKEN B1
Categories: Chinese, Poultry, Main dish
Yield: 6 servings

6 Chicken breasts
-(boneless, skinless)
Salt
Pepper
3 c Oil; for frying
1 c Self-rising flour
1/2 c Chestnut flour
-OR cornstarch
1/2 ts Baking powder
1 Egg
1 1/3 c Water
1/2 c Sweet orange marmalade
1/2 c Lemonade concentrate

Trim the chicken breasts of any fat and sinew. Season
each piece with salt and pepper. Prepare the batter.
Combine the flours and baking powder in a bowl. Beat
the egg with the water, and quickly beat these liquid
ingredients into the dry ones. In a double boiler,
combine the marmalade and lemonade concentrate to make
a sauce. Mix until smooth. Heat. Heat the oil to 375 F
in a shallow frying pan. Dip chicken breasts in the
batter and place them in the oil. Reduce the heat to
325 F and fry the breasts, turning frequently, for 2-3
minutes, or until golden brown. Pour the heated sauce
over the chicken breasts and serve at once.

Temperature (s): HOT Effort: AVERAGE Time: 00:25
Source: CHRISTINE LEE’S Comments: THUNDERBIRD HOTEL
COLLINS AVE, Comments: MIAMI BEVERAGE: TEA

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PUREED LENTIL SOUP – SHAWRBAT "ADAS MAJROOSHA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

I Tablespoon olive oil 2 large onions, chopped 1 small
hot pepper, finely chopped 8 cups water I cup split
lentils, rinsed 2 teaspoons salt 1 teaspoon cumin 1
teaspoon ground coriander seeds 1/2 teaspoon pepper
Pinch of saffron 2 Tablespoons white rice, uncooked
1/4 cup lemon juice Heat oil in a saucepan and sout6
onions and hot pepper over medium heat for 1 0
minutes. Add remaining ingredients, except lemon
juice, and bring to boil. Cover and cook over medium
heat for 25 minutes. Puree; then return to saucepan
and reheat. Stir in lemon juice; then serve. Try this
hearty soup.

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Title: Salted Eggs
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 12 eggs

1 1/2 c Rock salt
4 c Fresh water
12 Fresh eggs, preferably duck
-eggs

Bring water and rock salt to a boil; cool. Place eggs in a crock or
glass jar. Pour salt-water mixture over eggs to cover. Cover crock
and let stand in a cool place (not refrigerator) for three weeks.
Remove eggs from salt bath and store them in the refrigerator if not
ready to use immediately. Yolks should be a bright yellow-orange
color and quite firm. The white should be slightly cloudy and still
runny. Eggs without a firm yolk should be discarded. To hard cook,
cover with fresh cold water and simmer for 20 minutes. Shell an
quarter. Serve with hot rice or congee.

NOTE: Salted duck eggs may be purchased in mud-pack form or in brine
in Oriental markets. If in mud pack, scrape off mud, wash well and
proceed with recipe.

From “The Regional Cooking of China” by Margret Gin and Alfred E.
Castle, 101 Productions, San Francisco, 1975.

Posted by Stephen Ceideburg September 7 1990.

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