Bistro Break - NY Strip With Bearnaise Butter & Haricot Vert

Let's talk steak. 

Today's recipe for this delicious cut of New York Strip is lightly adapted from Food & Wine Magazine's wonderful feature on NYC's newest French Restaurants. Included is Andrew Carmellini's casual bistro, Lafayette, which serves up this Strip Steak with Bearnaise Butter on the menu. Carmellini is amazingly talented and I've been following him ever since his days at A Voce. He also happens to be one of my inner circle of chef "boyfriends" :)

NY Strip With Bearnaise Butter & Haricot Vert, Photo: NK

I don't opt for strip too often because I am most partial to Ribeye. Skirt and Flank are my go-tos for everyday meals, but when I do reach for Strip, I am reminded that it really is delicious for Bistro-inspired meals (Edge of Eye and Hanger are excellent choices when you're looking for flavorful budget cuts).

For me, New York Strip is the better half of the Porterhouse (Filet comprises the other side of my favorite super-splurge cut). 

Medium Rare! Photo: NK

Since I was already going to be slathering in my steak in butter, I kept the rest of the plate modest with sauteed Haricot Verts with Shaved Rainbow Carrots. My changes to Carmellini's recipe were minor and mainly driven by necessity (AKA: the ingredients I had or didn't have on hand such as Tarragon Vinegar). The results were TO DIE... I don't know if I just got a particularly great cut of meat or whether the cook time was spot on but wow....

One thing I must insist you do:

Get yourself a good cast iron skillet. They are super affordable and cook meat, fish, even eggs, amazingly well. The secret is that cast iron evenly distributes heat. Our favorite brand is Lodge (9 or 10 inch is a great size to choose). Trust me, you will not regret it.

NOW...

Let me show you what Medium Rare is supposed to look like (pictured right).

And here's how you do it. Keep reading for the Bearnaise Butter recipe! 


Cooking a perfect New York Strip (for 2) is really simple:

What you need:
2 8-10 Ounce NY Strip Steaks, Kosher Salt, Pepper, and 1 Tablespoon Canola Oil

What to do: 
Season Steak on either side with Kosher Salt and Pepper.
Add the Oil to the pan and heat over medium-high flame.
Cook 3-4 minutes per side in a good, cast iron skillet.
Allow to sit uncovered for 5 minutes.
Spread with Bearnaise Butter* (at room temp) and serve!

Bearnaise Butter (Makes enough for up to 4 people)
Lightly Adapted From Food & Wine / Andrew Carmellini

Ingredients:
1/4 Cup Finely Minced Shallots
1/4 Cup Dry White Wine (we used Sauvignon Blanc)
1 1/2 Tablespoons Red Wine Vinegar
4 Ounces or 1 Stick Unsalted European Butter (such as Lurpak) at room temperature
1/4 Cup Minced Tarragon
Kosher Salt
Pepper

Method:
Divide the Minced Tarragon in half and drop half of it into a small bowl with the Vinegar. Allow to steep for at least 15 minutes. 

In another bowl, mash the Butter Up. Add the remaining Tarragon, Shallots, Wine, Tarragon and Vinegar mixture and combine. Sprinkle with Salt and Pepper and adjust as needed. 

You can utilize the Bearnaise Butter at room temperature or store it for future use rolled in Saran Wrap and kept in the freezer. Bring to room temperature before using. 

Spread Bearnaise Butter on Steaks before serving. Enjoy!

Test Kitchen Tuesday - Ina Garten's Bay Scallop Gratin

The first snowflakes of the season fell today and now BAM, we're in a deep freeze.  Sure, the winter's gonna be long, but there is reason to rejoice; warm, cozy dishes and comforting foods are in our future. Bathing suits, on the other hand, are many months away so we may, just may, use a little butter. Could you tell that was an understatement?

Heavenly Bay Scallops Gratin, Photo: NK 

Tonight's seemingly luxurious yet incredibly easy appetizer, Bay Scallops Gratin, comes to us from fellow butter hedonist and goddess of simplified domesticity, Ina Garten. It is just the thing if you're looking for an elegant seafood starter for your next party, or even just for a special night in. Here in the New York area, Long Island Bay Scallops are in season and as sweet as ever. Add some breadcrumbs (panko, in this case), parsley, lemon and of course, a lot of garlic, and something wonderful will emerge from your oven. 

As always, here are some pointers below.

Tips: 

If you don't have small, oval gratins in which to cook these individual portions, use any other oven-safe, earthenware bowl of a similar size. 

I've posted Ina's recipe exactly as it appears on her site, The Barefoot Contessa. In making this dish myself, I did make one or two slight changes, you guessed it, to increase ease and convenience (two of my favorite words). 

First, I subbed the Pernod out for Sambuca, which I purchased in a mini-airplane bottle size (since the recipe only calls for a few tablespoons of it). The result was still delicious.

Preparing the Gratins, Photo: NK

Secondly, I omitted the chopped Prosciutto. I'd just spent a pretty penny on those bay scallops, and didn't feel like dipping into my pockets again. Also, I reasoned that this recipe would be rich and lovely with the butter and breadcrumbs alone. I don't doubt Ina, though. I'll try it with prosciutto one of these days. Note: You may have to add a bit of salt at the end if you don't use naturally salty prosciutto. I found it salty enough as is, however.

Finally, in step one of the recipe where you are called to blend the breadcrumbs with the softened butter using a mixer, I simply stirred everything together slowly, by hand. Using Butter that's fully softened and cut into small pieces will make achieving this easier. And you can skip having to clean your electric mixer! I'm lazy, what can I say?

OK! Let's cook. Thank you, Contessa, for yet another winner. 

Bon appétit!   

Bay Scallops Gratin
Recipe by Ina Garten, from her Back To Basics cookbook Serves 6

Ingredients:

6 tablespoons unsalted butter, at room temperature 
6 large garlic cloves, minced 
2 medium shallot, minced 
2 ounce thinly sliced prosciutto di Parma, minced 
4 tablespoons minced fresh parsley, plus extra for garnish 
2 tablespoon freshly squeezed lemon juice 
2 tablespoon Pernod 
2 teaspoon kosher salt 
1 teaspoon freshly ground black pepper 
6 tablespoons good olive oil 
1/2 cup panko (Japanese dried bread flakes) 
6 tablespoons dry white wine 
2 pound fresh bay scallops 
Lemon, for garnish 

Method: 

Preheat the oven to 425 degrees. Place 3 (6-inch round) gratin dishes on a sheet pan. 

To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside. 

Preheat the broiler, if it’s separate from your oven. 

Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

No-Stress Elegance - Caramelized Onion & Olive Croustade

And just like that .... 'Tis the season! 

Photo: NK

November's barely over and already, calendars are filling up with holiday parties and events. 

Our hearts are soon to be filled thanks to all the family fun, and we're priming our bellies for the most diet unfriendly time of the year. Though festive, the stretch between Turkey Day and New Years can be both exhausting and nerve-frazzling. So when it comes time to balance our daily responsibilities with a whole lot of extra merriment, I like to have something predictable to rely on. Today, it's a go-to hors d'oeuvre. 

ln a season where you'll more than likely have to bring a dish or an appetizer to parties, I thought I would share a foolproof, easy, yet impressive pre-dinner bite. Eric Ripert's Caramelized Onion and Olive Croustade fits that bill. I'll be bringing this savory pastry to my mom-in-law's Thanksgiving Celebration. Cut into slices, the Croustade makes for the perfect universally likable portable finger food. 

Why it's great:
The recipe is simple - many of the ingredients will be in your pantry already, so to make this, you'll only need to buy about 5 or 6 other items, none of which are hard to find or exotic. 

Using Frozen Puff Pastry makes this even easier, and works for bakingphobes like me. 

Who doesn't love a sweet, salty and savory pastry hors d'oeuvre? 

What to know: 
Caramelizing Onions is very simple to do but not quick. Set aside about an hour and twenty minutes total for this recipe, 45 minutes of which will be dedicated to slicing and caramelizing the onions. Keep in mind, there is really only about 20 minutes of active time overall, so although the dish is not super quick, it really is quite easy.

Make sure to leave time to bring your Puff Pastry Sheets to room temperature before beginning this recipe. This should take about a half hour. To do this, you'll need to remove it from the package and separate the two sheets.

Caramelizing the Onions can be done a day in advance providing you store them in the fridge in an airtight container. 

The complete Croustade should be prepared the morning of and stored outside of the fridge. 

For serving, the Croustade is really best served fresh out of the oven, but also tastes just fine at room temperature. If you travel with it and your hostess has room in the oven, ask her to warm it up briefly. It can sit overnight if necessary as well. Store on a countertop and cover in foil.

You can experiment with the size and shape of this tart. Ripert's recipe yields two 6 inch round Tarts, but you can easily make one or even two larger round Tarts providing you double the amount of Caramelized Onions you prepare, as well as the amount of Olives you buy. If you do this, keep in mind that baking time may change, so just check your Croustade at about 14 minutes into cooking and keep an eye on it until it is flaky, golden, and cooked through. 

Here we go:

Caramelized Onion and Olive Croustade
Recipe by Eric Ripert 
Yield: Makes 2 Small Croustades and Serves 5 to 6 
Total Time: 1.5 hours or less, Active Time: 2O minutes 

Ingredients:
1/4 Cup Olive Oil 
1 Clove Garlic, very thinly sliced
2 Very Large White or Yellow Onions, very thinly sliced
2-3 Sprigs of Fresh Thyme
Fine Quality Sea Salt 
Freshly Ground Pepper
2 Sheets Frozen Puff Pastry Dough, defrosted fully and cut into 6 inch rounds*
1/2 Cup Black Olives, Pitted - preferably Nicoise or Kalamata Olives, sliced in half.
Freshly Grated Parmesan Cheese, a few pinches

*Cook's Tip - If you don't have an appropriately sized cookie cutter, use an inverted bowl or other round object to mark the dough, then trace the rounds with a sharp knife to create circles. 

Caramelized Onions, Photo: NK

Method: 
Preheat oven to 450.

Heat Olive Oil in a large skillet over medium heat.

Add the sliced-up Onion, Thyme Sprigs, and Garlic.

Cook the Onion, stirring once in a while, until soft - about 6 minutes.

Lower the heat to medium-low and continue to cook the Onions for about 30-35 minutes, stirring occasionally, until well caramelized.
Season to taste with a bit of Sea Salt and Fresh Ground Pepper. Remove onions to a plate lined with paper towel and lightly blot away some of the oil. 

Place Puff Pastry rounds on a non-stick baking sheet or baking sheet lined with Parchment. 

Assembling the Croustade, Photo: NK

Spread the Onion Mixture onto each Dough Round. 

Be sure to leave about a half inch or less 
of space around the edges.

Next, top the Onion Mixture with Black Olives and Parmesan.  

Bake the Croustade in the oven for 15 to 20 minutes. Make sure to check it at around the 15 minute mark.

When the Croustades are done they will be fully crisped, flaky, golden brown, and puffed. Let cool if storing or serve warm if presenting to guests right away. When ready to serve, cut Croustades into thin slices. 

Store outside of the fridge if not serving immediately.

Best served right away but the croustade is also good at room temperature or, more preferably, re-heated briefly. 

Caramelized Onion and Olive Croustade, Photo: NK 

Enjoy! 
Wishing you all a joyous Thanksgiving! 
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Easter Hors D'Oeuvres - French Cheese & Charcuterie Plate

Life comes with disappointments. Business deals fall apart, recipes don't work.

You know what's never let me down? A cheese plate.

I've mentioned cheese plates before on NK. I love them. So today, they'll be another one. They never get old. For a refresher of some principles for a winning cheese plate, go here: Cheese Plate How To

French Cheese and Charcuterie Plate Part 1, Photo: NK

For more Easter Dishes including some easy Sides, Salads, and Appetizers, visit NK's latest recipe collection HERE. 

I was bummed this past Friday. I had the day off to get ready for our Easter holiday but It didn't go as planned. My attempt to sleep late was unsuccessful, and I woke up to some stinky work news on my blackberry. Something that I'd been working on for months had fallen to pieces. Not out of the ordinary for my day job, but this was supposed to be my happy day!

Since my mother in law would be cooking for Easter, which happens to be my favorite holiday of the year, all I had to bring was hors d'oeuvres. Grumpy or not, ingredient shopping and prepping were to be the day's mission.

Lovely Easter Tablescape by Mr. NK's Mom! Photo: NK

More than any other culture, I associate the French with cheese, and France has been on my mind lately as the husband and I will be traveling there in May. It'll be my third time and his second. I went when I was ten and again at twenty. Seems that each decade I like to make a pilgrimage, although I am admittedly, a bit late. I loved France both visits, but I feel as if I will appreciate it even more now that I'm older. On the itinerary: a short stay in Paris, a day in Normandy, several days in a cute little town in the Loire Valley, and lots of fromage, to be sure. 

So it only stood to reason that my cheese plate, this year's hors d'oeuvre offering, should be French. As I headed out to buy the ingredients, my foul mood was soon turned upside down.

Seems our little town had come into full bloom just over night:

Photo:NK

Spring has definitely sprung! 

Some of the Cheese and Charcuterie Plate Ingredients, Photo: NK

Charcuterie, Part Deux - Pate, Pickles and Grainy Mustard, Photo: NK

French Cheese & Charcuterie Plate

Choose 3 or more types of cheese - Cow, Goat and Sheep

We used: 

Boucheron - Runny Goat, minimal tanginess & pleasant salinity

Ossau Iraty - Firm Mild Sheep's milk from the French Pyrenees

Saint Nectaire - Earthy Tasting Washed Rind Cow's milk

And now for the rest:

Saucisson Sec - French Dried Sausage similar to Soppressata, we like D'Artagnan Brand

Blackberry Jam - goes nicely with the Ossau Iraty, we prefer Bonne Maman brand

Country Pate, also known as Pate de Campagne, a rustic-style chunky pate

Pate Accompaniments:

Frisee is Pretty, Photo: NK

Cornichon Pickles, for the pate

Grainy Mustard, for the pate

Fruit, Starches, and Garnishes:

Grain Bread or Rye, for the pate

Dried Fruit, we used Turkish Apricots

Forelle Pears, because they are gorgeous 

Grapes - for taste, color and height

Crackers - nothing beats Carr's brand

Crusty French Baguette sliced thin

Frisee Lettuce and Parsley 



Design: Half the fun of a cheese plate is styling it. Experiment with varying heights and colors, and always be sure to let your creativity run wild. 


Next up, a delicious Tuna Tapenade Spread for alongside my cheese and charcuterie plate. With tuna, capers, and olives - a trinity of some of my favorite flavors - this spread reminds me of a the components of a very French Nicoise salad, or as my husband cutely pronounces it, A ni-co-ees salad. 

Ina Garten's Tuna Tapenade with Endives and Sliced Radishes, Photo: NK

Here's the link for the recipe: Crostini With Tuna Tapenade

We served this with endive leaves and sliced radishes because we already had a lot of bread and cracker action going on.


Voila!

I hope the joys of spring put a smile on all of your faces.

And when in doubt, just eat cheese!

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French-Inspired Sunday Supper - Duck Breast with Orange Chili Glaze

What better way to wrap up a weekend packed with family, friends, and our ever-present list of household chores, than with a great meal? Sunday supper is a tradition in our house, one that we indulge in these days if we are lucky enough to have a few hours to spare at the end of the weekend. For us, it's usually a slightly more involved meal than we would attempt on your average weeknight.


This custom of cooking fancier meals on Sunday came about when I was dating my now husband. Back then, we lived somewhat far from each other, so I'd really look forward to seeing him on weekends. As a way to send off what was always a good time, I'd create a menu that we would shop for and cook together each Sunday night. Then we'd say goodbye, and I'd get into my purple Saturn and drive home to Brooklyn, often with a bit of a lump in my throat because I wouldn't be seeing Mr. Wonderful for another three or four days. Or maybe I'd be teary eyed nine out of ten Sundays. There's always going to be a weekend when you think, "enough of that guy, I can't wait to see my cat!"


French-Inspired Sunday Supper Menu:
~Mache Salad with Beets
~Breast of Duck with Orange Chili Glaze
~Mashed Sunchokes 


SALAD:

Let's start with our simple salad. Mache, also known as Lamb's Lettuce, is a salad green that has enjoyed increased popularity here in America over the past decade. It's a milder tasting lettuce first cultivated centuries ago in France. Though due to its clean flavor and attractive look, it is often seen as a garnish or micro-green on haute cuisine plates, mache makes a lovely salad in its own right. 

Mache, Photo: NK

Here's an interesting article on mache: http://www.npr.org

Soon enough, I came across a recipe for mache salad that included other very french components like shallots and tarragon. When I saw that it also included beets, which I just love, I was sold. Here's my quicker interpretation of a salad featured in Food & Wine Magazine that was contributed by one of the kings of French Cuisine, Jacques Pepin:


Easier Mache Salad with Beets
Recipe Adapted From Food & Wine
Serves 3 


Ingredients:
2 Pre-Cooked Beets such as Love Beets Brand (Available in gourmet stores) or 2 whole beets from the can
Salt

1 1/4 Tablespoon White Wine Vinegar

Beet Matchsticks, Photo: NK

3/4 Tablespoon Dijon Mustard
1/2 a small Shallot, minced 
1 teaspoon minced tarragon 
1 Tablespoon of Peanut Oil
1 Tablespoons Extra Virgin Olive Oil
Fresh ground Pepper
1/4 Lb of Mache 


Method:
Cut the beets into matchsticks and transfer them into a bowl.

In another large bowl, whisk mustard with the vinegar, tarragon, and shallot.

Whisk in both the peanut and olive oil and season to taste with salt and pepper.

Add a drop of vinaigrette to the beets and toss to incorporate.

Add the mache to the remaining vinaigrette and toss well. 

Combine beets into the large bowl of mache and serve right away.


STARCH:

Next up, I wanted an easy, starchy side for our duck breast. Since I am not a huge potato fan, I thought it might be nice to try to make an easy preparation of Sunchokes, also known as Jerusalem Artichokes. Sunchokes aren't artichokes at all. They are actually the underground tuber of the sunflower itself. They look a lot like ginger root or funny looking, gnarled potatoes. 


Sunchokes are another ingredient most often seen in restaurant dishes, but thanks to increased marketing here in the US, they are more widely available to the everyday cook. Unlike potatoes, they can be eaten raw, and their taste, somewhere along the lines of a water chestnut with a hint of turnip-y flair, is actually quite pleasant, even before cooking. They have a more complex flavor than potato, another reason I really like them.

Sunchokes, Photo: NK

Sunchokes can be prepared in the same manner as potatoes, whether roasted, mashed, or even sautéed. Their skin is so thin that peeling is not necessary. What's French about the sunchoke? Not a heck of a lot, since sunchokes were actually first discovered here in the US after having been grown by the Native Americans and used as sustenance by the early American settlers.  


They are sort of French by association. When the French navigator, Samuel de Champlain, came to the US on expedition he made sure to bring this unique tuber back to France with him where it was further cultivated. For today's dinner, we mashed the sunchokes using a very easy recipe, but if you'd like to try them raw, here's a great way: www.foodandwine.com/shaved-sunchoke-salad. Sunchokes are somewhat difficult to get to a fine mash, so I chose to leave in some texture. If you would like them smooth I would recommend cooking them ten minutes longer and perhaps blending them with an immersion blender. 


Mashed Sunchokes
Adapted from Martha Stewart
Serves 3 


Ingredients:
1 Lb Sunchokes, cut into 1 inch pieces. You can peel them if you choose, but not necessary
1 Cup Whole Milk
Salt 
Water
1 Tablespoon Olive Oil 


Method:
Place sunchokes in a large saucepan. 
Add milk and extra water if needed, until chokes are covered.
Season with a good amount of salt and boil over a medium-high flame.
Once boiling, immediately reduce to a simmer and cook until sunchokes are tender - about 40 minutes, skimming off the milk skin periodically.
Drain, reserving cooking liquid.
Return sunchokes to saucepan and add olive oil (I used duck fat instead and it was delish!). 
Mash with a potato masher until desired texture is achieved.
Stir in a few tablespoons of reserved cooking liquid to moisten to desired consistency.
Serve right away or reheat before serving.


MAIN COURSE:
Let's be clear here, our duck recipe, though inspired by the French classic Duck A L'orange, is by no means a traditional dish. Duck A L'Orange is somewhat involved, and includes many more ingredients. It is supposed to be made with bitter oranges, so our use of bitter marmalade to cut down preparation time is somewhat similar. This recipe is so easy, impressive, and just tres magnifique. It's a great choice for a special Sunday supper or dinner party. The chili component, which is totally nontraditional, adds a bit of interest that makes this glaze really irresistible. Enjoy with my apologies to the great "traditional" French chefs out there. 

Duck Breast with Orange Chili Glaze

Adapted from Waitrose.com & Raymond Blanc Method for cooking duck breast 

Serves 2

Ingredients:

2 Duck Breasts

1 teaspoon Sherry Vinegar

1 Orange, Juice of one half set aside, the other half cut in segments for serving

4 Tablespoons Orange Marmalade

Pinch of Crushed Red Pepper Flakes 

Method:

Preheat the oven to 375.

Score the skin side of the duck breast by cutting on the diagonal across the breast, then turning the breast to cut again, creating diamond shapes.

Season the duck with salt and pepper. 

Render the fat by putting the duck breasts, skin side down, in a large frying pan on the stove top over medium heat. Cook for a total of 10 minutes, pouring off the fat every two minutes until the skin is crispy and a golden color. Reserve the duck fat for another use.

Next, turn the duck onto the flesh side and sear one more minute.

Golden and crispy Duck Breast ready for the oven, Photo: NK

In a small bowl, make the glaze by combining marmalade, red pepper flakes, sherry vinegar and orange juice. Season to taste with salt and pepper. 

Orange and Chili Glaze, NK

Line a baking sheet with sides using parchment paper. Place the duck fillets fat side up on the baking sheet and spread the glaze generously over the top of each one. Arrange orange segments around the duck and pop in the oven for 8-12 minutes. We cooked ours for 10 minutes, which is ideal for a perfect medium rare.

Check for desired doneness and let rest for about 5 minutes outside the oven. 

Transfer duck and orange segments to plate, drizzle more glaze on top, and serve.

Bon Apettit!!

Duck Breast with Orange Chili Glaze, Sunchoke Mash, and Mache Salad with Beets, Photo: NK

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Winter Warmers - Cold Weather Comfort Foods

Here in the Northeast, an unseasonably warm fall has regrettably come to a screeching halt just in time for the start of 2012. I am a summer girl, so it’s usually around this time of year that I add frigid weather and snow to my growing list of things to whine about. But if there’s one silver lining to the long New York winter, it’s hearty stews and cozy one-pot comfort foods. One of our old favorites is Ina Garten's wonderful version of a James Beard classic, Chicken with Forty Cloves of Garlic: Click HERE for the recipe.

Chicken with Forty Cloves of Garlic, Photo: NK

But as the New Year demands, it was time to try something different. 

In this same spirit, Mr. NK actually took it upon himself to cook up a delicious Beef Bourguignon for us last week - using Eric Ripert’s recipe, no less. Here's the link: 
Eric Ripert's Beef Bourguignon

This was a curious turn of events as I wouldn’t call Beef Bourguignon, a classic French comfort dish, particularly easy for a weeknight since it can take two days to prep. It wasn’t even as if we were celebrating a special occasion. Hmmm… perhaps he read my earlier post about Chef Eric being “real cute?”  Either way, I wasn’t asking questions. Here are some shots of my apparent Francophile's work. Few things are more annoying than your wife tailing you with a camera in the kitchen, but I couldn't pass up the chance to document my good fortune.  

Bourguignon Herbs, Photo: NK

Herbs tied in cheesecloth, Photo: NK

Marinating Overnight, Photo: NK 

Voila! Finished Beef Bourguignon, Photo: NK

Our yummy beef dinner inspired me to officially kick off the comfort food season. For me, the ultimate winter dinner is usually a long cooking one-pot meal. These can actually be wonderful and easy if you have a bit of time to spare. In searching for recipes to try, don't discount those that take 1-2 hours total time to cook - many of the best do, especially if they include slow-cooking meats like tougher cuts of beef or chicken on the bone. Even with a whopping 2 hours total time, many recipes will be comprised of largely inactive time, with just about 20 minutes of upfront, active prep before you leave your pot to simmer for the duration.


Such is the case with the Spanish classic, Pollo Al Vino Tinto (Chicken in Chorizo and Red Wine Sauce). The recipe I would be using for the dish served multiple purposes: it would make for a tasty reminder of our recent excursion to Spain, provide us with the type of stick-to-your-ribs meal we were looking for, and it would also allow me to finally christen my newest cookbook, Penelope Casas', The Foods and Wines of Spain.  All in all, a win win. 

Browned Chicken with Dry Ingredients
Ready for Wine and Broth, Photo: NK

A few things to note before trying this easy, elegant homestyle dish:                    

• This will take you a total of about 1 hour and 45 minutes, only 15 minutes of which is prep and active time. 
• Although I am sure this dish is excellent with the recommended addition of the Spanish Brandy, we did just fine adding two tablespoons of scotch, which is what we had on hand. 
• Buying a whole chicken that has been pre-cut into wings, legs, breasts and thighs is a huge timesaver that I never skip.
• I actually used dried parsley, which tasted fine, because it pains me to buy a whole bunch of parsley when I only need a pinch and have no other uses for it that week. 

Penelope recommends a "robust" wine to anchor this dish, particularly one of Spanish origin, such as Sangre de Toro. I did indeed buy a ten dollar bottle of said wine. It came with a handy twist-cap top which allowed me to pretend that I would reseal it and put it away for future use. We all know how that story ends...  The result was a superb, flavorful, fall-off-the bone chicken dish with a delicious sauce. 

Pollo Al Vino Tinto, Photo: NK

We didn't mind the extra wine either! Enjoy:


Pollo Al Vino Tinto - (Chicken in Chorizo and Red Wine Sauce)
Recipe Adapted from Penelope Casas' The Foods and Wines of Spain Cookbook
Serves 4

Ingredients:


One  3 to 3.5 pound chicken cut in serving pieces
Salt to taste
Fresh ground pepper to taste
Flour for dusting
4 tablespoons olive oil
1 large onion, chopped
1 clove garlic, minced
1 carrot, peeled and chopped finely
1 chorizo sausage, about 2 ounces, chopped
2 tablespoons Spanish Brandy or Cognac (we used Scotch - worked just fine)
1 pimiento (AKA one roasted red pepper. Book suggests making from scratch but a jarred red pepper was fine for everyday use)
1 tablespoon minced parsley or 1/2 tablespoon dried parsley
1 bay leaf
1/4 teaspoon thyme
1/2 cup chicken broth
1 cup dry red wine, preferably a full bodied Spanish wine. 


Method:


Sprinkle chicken liberally with salt and pepper and then dust it with flour. Heat olive oil in a large, shallow casserole or large high-sided non-stick pan. Add chicken and brown well on both sides. Add the garlic, onion, carrot and chorizo. Cook about 4 minutes over medium-low flame or until the onion has wilted and softened a bit. Add the brandy carefully as it could flame up. Stir in the pimiento (roasted pepper) and add parsley, a dash of salt and pepper, the bay leaf, thyme, broth and wine. Lower heat, cover the pot, and simmer about 1.5 hours until chicken is tender and fully cooked. Remove bay leaf and serve covered in sauce with crusty bread.