Monthly Archives: September 2010

Friday Hot Dish- 9/3

Welcome to the Friday HOT DISH!

This week we are quietly lamenting the unofficial end of summer: Labor Day.  Make the most of this 3 day weekend, so we’ll keep it quick with this week’s HOT DISH!  Enjoy!

1. Yes, summer is over.  Don’t try argue with me about autumn not starting until September 21st. (For you non-nerds, that’s the autumnal equinox.)  It’s officially fall.  You know how I know??  Because I can get Pumpkin Spice Latte at Starbucks!  Pumpkin Spice Latte

2. I stumbled across this an article about an awesome food blog from here in Flyover county. “Lost Recipes Found” is hunting down and recreating vintage recipes from favorite Midwestern restaurants and cookbooks.  All the Marshall Field’s recipes are particularly bittersweet.  (You know what you did, Macys!!)  She is currently researching State Fair blue ribbon winning recipes of the past for her August issue.    I just hope she skips the Jell-O salads…..Lost Recipes Found

3. As your scarfing down the last of the summer ice cream/sorbet/drumsticks/popsicles/gelato/bomb pops you’ll no doubt encounter the temporary yet painful brain freeze.  Like all weird phenomena…there is an scientific explanation.  Brain Freeze

4. When turning 30, one can’t help but consider the physical damage caused during the poor judgment of youth:  fake tanning, high school athletics, not wearing sunscreen, and, well, all four years of college.  I feel like I can at least check one thing off the list.  This might be the best news we’ve gotten in awhile.  Drinkers Live Longer.

Now you can happily enjoy a few more beers in the sun this last week of summer!

I know.  You’re welcome.

xoxo Flyover Foodie

Coq Au Vin

“Why not make daily pleasure out of daily necessity?” – author Peter Mayle

Coq au vin, contrary to my initial impression, is not “fancy” French food.  It actually developed as a way to use the old rooster (the um, coq) in a dish after he was past his prime on the farm.  It’s actually an old and rustic dish and much more of a everyday dish than a fancy indulgence.

And, unlike the soufflé, it won’t judge you for not being able to speak French or asking directions to the Eiffel Tour.  It’s friendly French.

While the traditional recipe calls for a rooster, most contemporary ones, including the recipe I used, substitute a chicken.  Although, I kept thinking of Tom Colicchico on Top Chef in an episode where he kept saying that Casey had NOT made coq au vin because she used a chicken.  Sorry, Tom, but our flyover grocery was out of rooster.

Start by cooking your bacon in the bottom of a large, heavy pot or a dutch oven.  Remove the bacon after its cooked and put the chicken pieces in.  I bought chicken quarters and then broke them down.  Tip: Chicken quarters are insanely inexpensive, so if you get comfortable cutting up chicken, you can be very budget savvy.

The chicken gets browned and removed and in go your chopped veggies to brown in all that yummy flavor.  After the carrots, celery, and garlic are browned the chicken and bacon go back in the pot with the chicken stock, thyme, and dry, red wine.

Half a bottle of dry red wine.

Cooking with wine....a lot of wine.

At this point in the recipe, you can cover the pot and put it in the oven for 30 minutes.  BUT- I didn’t do this.  I just let it simmer away on the top of the stove on low heat while the liquid reduced and let the chicken cook in a bath of wine. See?  So much more easy going than a soufflé!

A bath of wine. Which sounds terribly relaxing.

Continue reading

What once was lost…

We looked everywhere.

Keeping an eye out....

And after checking the couch cushions, all over my car, emptying our hall table, dumping out 3 different purses, and digging through my kitchen drawers (hey, it seemed possible) the wayward memory card was found!!  Of course, it was in a totally logical place.

The pocket of a pair of jeans. 

(Shaking my head) 

BUT- there is no time to celebrate.  We have photos and a big “to do” list!  So check back later today…we have a new post in the works.  Thanks for hanging with me!

Happy face,

xoxo Flyover Foodie