The advantages of working full-time

So I recently started a new full-time gig. Despite the obvious bonus of a regular paycheck, I haven't had as much the time as I'd like to experiment with recipes, find new ingredients, and so forth. C'est la vie right?

One unexpected advantage however is that the girl has really stepped up to the plate so to speak in the dinner department. An occasional cook, mostly she's infamous for her specialty of cold pasta sauce on capellini. Originally I thought I was being clever when I challenged her to make 3 consecutive meals in 'pie-form' (basically hoping to secure 3 nights of dinner). Not only did she do it, but she's continued to cook a few times a week... without incitement!

Although it's pretty sweet to come home to a cooked meal once in a while, I fear that if I don't get back in there that I'll soon be writing for her. Here's a streamlined coq au vin she whipped up last week. I know, I don't get it either.

Here's what you need:

- 1 bottle of red wine (Burgundy)

- 1 medium onion, chopped

- 4 cloves garlic, minced

- A handful of button mushrooms, chopped

- A piece (or 2) of chicken per person - thighs or drumsticks, with skin

- 5 or 6 pieces of bacon, chopped

- All purpose flour

- About 1/2 a liter of chicken stock

- Thyme, parsley (fresh if possible)

- Tablespoon of butter

- Olive oil

- Salt and pepper

* In a plastic bag, marinate the chicken in enough wine to cover the meat. This can be done overnight or even a couple hours before cooking

* In a large pan or dutch over, saute the bacon until crispy, set aside

* In the same pan, cook the chicken skin side down until browned, set aside

* Saute the onion and garlic until translucent, add about a tablespoon of flour and brown lightly

* Deglaze the pan with a good splash of wine, and add pinches of thyme, parsley, salt and pepper

* Once simmering, add the marinating liquid with equal parts chicken stock, return the chicken to the pot, and simmer until the sauce thickens. Like with boeuf bourguignon, if you find that the liquid is evaporating too quickly, reduce the heat or cover the pot

* In a separate pan, saute the button mushrooms with a bit of butter or olive oil and set aside

* Towards the end of cooking, add the mushrooms and bacon to the mix and simmer further

* You'll probably need to simmer for an hour or so, turning the chicken occasionally

Not bad for a Wednesday night!

GG

Mashed Potatoes à la Française

Mentioning Aligot in my last post really got my thinking about it. When people ask me what about French cuisine they should experience, Aligot is definitely right up at the top of the list. It's also one of the dishes that I insist on my visiting friends trying. In the Auvergne region of France, Aligot often prepared in huge pots and sold in town.

So what is Aligot exactly?

It's basically mashed potatoes, but with a delicious twist. These potatoes are pureed with crème fraiche, garlic, and Tomme cheese to become dense, silky, and flavorful. Aligot is the right consistency when it can literally be cut with a knife.

Here's what you need:

- 2 pounds of potatoes, peeled and cut

- 2 or 3 cloves of garlic, mashed or minced finely

- 1/2 a stick of unsalted butter

- 2 cups of crème fraiche - thicker and less sour than sour cream - can be made at home with buttermilk and heavy cream

- Tomme cheese in thin slices, about half of the amount of potatoes - can be substituted for Cantal, or other semi-hard strong cheeses

- 1 cup, approximately, of skim or 1% milk

- Salt and pepper

* Boil the potatoes in salted water until fork tender, drain and return to the pot

* Mash the potatoes on low heat until fluffy with the butter, garlic, and salt and pepper to taste

* Incorporate the crème fraiche and mix evenly

* Raise the heat slightly and add the Tomme, a little at a time, until it's all mixed and melted evenly

* Stir regularly while trying not to break up the cheese strands. If the mix becomes too thick, add milk, a few tablespoons at a time

* The final product will be smooth like mashed potatoes and slightly stringy, serve immediately!

For a traditional Auvergne dish, pair it with sausage, duck confit, or steak, and garnish with parsley or chives.

GG