Since this was a very meat heavy meal Chef said that I could make a vegetable dish – so I decided on Ratatouille and Polenta - which we did in a previous week.
Our table did Korean Braised Short Ribs, Ratatouille, Polenta, and Steamed Rice
Coq au Vin serves 4-6
Bouquet garni:
1 Carrot stick, 4 in.
1 Leek, split, 4-in.(piece
1 sprig Fresh thyme
1 Bay leaf
3 C. Red wine
6 Garlic cloves, peeled and crushed
2 ea. Chickens, 2 lb. 8 oz.-3 lb.
AP Flour, for dredging
Salt and pepper TT
2 oz. Clarified butter
4 oz. Brandy
1 C. Chicken stock
4 oz. Bacon lardons
18 Pearl onions, peeled
10 Mushrooms, medium, quartered
Beurre manié as needed
8 Large triangular croutons
3. Remove Chicken from Marinade. Save marinade.
4. Rinse Chicken and pat dry. Dredge in flour seasoned with salt and pepper.
5. Heat the clarified butter in a braising pan; brown the chicken.
6. Add the brandy and ignite. When the flame dies, add the marinade with the bouquet garni and garlic. Add the chicken stock. Bring to a boil, then reduce to a simmer.
7. Cover the pan and simmer until the chicken is tender, approximately 40 minutes.
Adding small amounts of stock as needed.
8. In a separate pan, sauté the bacon until the fat begins to render. Add the onions and saute until they begin to brown. Add a bit of olive oil if necessary. Cook the bacon and onions covered, over low heat, until the onions are tender. Add the mushroom and cook them until tender.
9. Remove the chicken from the pan and adjust the sauce's consistency with the beurre manié. Strain the sauce through a china cap and adjust the seasonings.
10. Add a very small drizzle of red wine and a monter of butter.
Return the chicken to the sauce to reheat gently.
11. Spoon the bacon, onions and mushrooms onto a serving platter, leaving any fat behind, place the chicken over them and ladle the sauce over the finished dish.
Serve with triangular croutons.
NOTES: If you cook the chicken too quickly, it will come out stingy.
You will know if its cooked just right because it will melt in your mouth.
The "croutons" should be triangular shaped pieces of toast. The chicken may turn purple from wine marinade.
Chicken Pot au Feu
Serves 4 to 6
Garnish Vegetables: (see preparation notes below)
Mirepoix: (Use trim from Garnish vegetables!)
Bouquet Garni:
2 ea. Bay leaves
Tied in leek leaves, celery stalks or carrot slices.
1. Place chicken in a small stock pot and pour in cold water to cover. Bring just to a boil, skim, and pour out chicken into a colander. Rinse quickly with cold water and shock in an ice bath.
2. Using trimmings from garnish vegetables, wrap all of the mirepoix into cheesecloth to be easily separated when chicken is finished.
3. Season chicken with salt and place back into a clean stock pot. Cover with cold chicken stock or water and bring to a simmer. Add mirepoix and bouquet garni, skim as needed. Cook over very low heat for 1 hour or until chicken is very tender and pulls away from the bone.
4. Very carefully remove chicken from the pot and cool slightly. Discard mirepoix. Place garnish vegetables, each in its own cheesecloth wrap, into broth and continue to simmer until each is tender but not falling apart. Remove vegetables from cheesecloth and cool when done.
5. Strain broth and adjust seasonings. Reheat chicken and garnish vegetables in broth and transfer to a large bowl or platter. Serve broth on side with Dijon mustard and toasted bread.
Garnish Vegetables:
· Tourne carrots, turnips, and potatoes. Save carrot trimmings for mirepoix.
· Trim leek and celery hearts so that the base holds layers intact, halve or quarter depending on size. Save trimmings for mirepoix.
· Cut cabbage into 1 1/2 inch squares.
NOTES – I have mentioned this thing called a tourne before – it is defined as a 7-sided football shape – that is approximately 2 inches long and has blunt ends. For this dish this table had to make something like 80 tournes of carrots, turnips, and potatoes. As other classmates finished prepping their meals they helped with the tournes.
Pot au Feu translates into Pot of Fire.
In French cuisine it is classically done with a beef short rip.
Korean Braised Short Ribs (Kalbi Jim)
serves 4
5 Tbsp sugar
6 Tbsp soy sauce
2 Tbsp Mirin (Japanese rice wine)
4 cloves garlic, finely chopped
1/2 onion, grated
3 scallions, finely chopped
1 Tbs. sesame seeds, crushed or whole
1 Tbs. dark sesame oil
1/2 Asian pear, peeled and finely chopped
3 # English-cut short ribs (sometimes called thick-cut), rinsed in cold water
2 small potatoes, (waxy-type best) cut up into large chunks
2 medium carrots, cut into 2-inch lengths or ½ cup baby carrots
1. Cook the potato chunks starting in cold water, until just tender. Drain and leave out to cool.
2. Cook the cut carrots in rapidly boiling salted water until tender. Shock and set aside.
3. Score the ribs so that they absorb more of the braising liquid.
4. Mix all the marinade ingredients (spices and liquids) together.
5. In a large pot over high heat, put in the ribs and pour the braising liquid over them. Mix well, making sure all the ribs are covered. The liquid should come to about one third to half the level of the ribs in the pot.
6. Cover pot with a tight-fitting lid and turn on the flame.
When it begins to boil, turn to a low simmer.
7. Cook for at least 1 hour (90 minutes – 2 hours is better), stirring occasionally, until the all the water is coked away, and the juices form a glaze all over the ribs. Add in potatoes and carrots at end of cooking time to reheat. With tongs, remove the ribs and veggies from the pan. The goal is for meltingly tender meat that is almost falling off the bone.
Short Ribs marinating
NOTES- These were relatively easy to make. On Wednesday when we cooked them we first seared them on each side and then put them in a big pot with the braising liquid. We cooked them on top of the stove – It was easier to handle this way. Then covered the pan with parchment paper and let me cook!
I did try a tiny piece of this dish and the flavor was excellent! (I wasn’t a huge fan of the meat, but as most of you know I don’t eat red meat – I didn’t like the texture)
**I have already shared with you the recipe of Ratatouille, Steamed Rice and Polenta – but here are some photos of the tomatoes cooking for the Ratatouille:
Italian Braised Pork
serves 4
2 pounds pork butt, cut into large, 3-inch diameter slabs, to be sliced after braising
2 ounces pancetta, minced
½ # onion, medium dice
Salt and ground black pepper TT
1. In a bowl, combine 1/4 cup olive oil with the mirepoix. Add the salt, crushed garlic cloves, bay, rosemary, juniper berries, and the red wine. Add the pork and cover with the marinade. Marinate overnight, or up to 3 days, refrigerated, turning twice a day if possible.
2. Remove the meat from the marinade. Pass the marinade, saving the liquid, and tying the solids into a cheesecloth “sachet” for use later in the recipe. Set everything aside.
3. In a large casserole, heat the remaining olive oil, then add the pork pieces and cook to sear on all sides, working in batches, and removing the meat once it is seared, setting it aside.
4. Add the pancetta to the pan and sauté until golden. Remove the pancetta and place it with the cooked pork.
5. Add the diced onion and chopped garlic to the pan, and cook until just softened.
6. Add the marinade vegetable “sachet” and liquid and deglaze the bottom of the pan. Add the white wine and the cooked pork and pancetta and bring to a simmer. Loosely cover, and cook over low heat for 90 minutes to 2 hours, or until the meat is very tender.
7. Remove the meat and keep warm on the side. Reduce the liquid to sauce consistency.
8. In a small saucepan, heat the sugar over high heat until it melts and just turns golden. Remove from the heat and add the vinegar to make a “gastrique”. Pour this mixture into the sauce and heat through.
9. Make it gently sweet and gently sour with a bit more vinegar and a tiny bit more sugar if needed. Degrease the sauce well and adjust seasonings. Slice meat and pour the sauce over it.
NOTES: Braising is done on top of the stove or in the oven. The liquid should be ¾ of the way up the pan. When covering the meat, there should be no space for air to get in – other wise you will be essentially steaming the meat instead.
NOTES – Poached chicken should be clean, and beautiful. It is really good cold to - Really good in chicken salad.
When cooking this dish you want to make sure to cook it presentation side up, tarragon side down.
Make sure it is on medium heat – not boiling. Cover with parchment with a hole in the center to release the steam.
For the sauce use equal parts flour, butter, and cream.
This week I also went to the Santa Monica Farmers Market! If you haven't been you are missing out! Here is a picture of everything i got all for about $15!
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