Archive for May 4th, 2011

04
May
11

Coq Au Vin


I always liked cooking with wine, there is a certain elegant French flair that wine lends to whatever is made with it. In our quest to find delicious recipes, we came across what promised to be a very savory one on my recipes and it inspired us to make a kosher version:

Quick Coq au Vin

Photo from: myrecipes.com

Ingredients

  • 1/4 cup all-purpose flour
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 6 (4-ounce) skinless, boneless chicken breast or thigh
  • 1 tablespoon olive oil
  • 6 cups quartered baby portobello mushrooms
  • 2 cups (1/4-inch-thick) quarter sliced carrot
  • 1/2 cup (1/4-inch-thick) quarter sliced celery
  • 1/3 cup pastrami slices
  • 1 cup dry red wine
  • 1 cup chicken broth *
  • 1 tablespoon tomato paste
Directions
  1. Combine flour, rosemary, thyme, and salt in a zip-top plastic bag; add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 8 minutes or until browned, turning frequently. Remove chicken from pan.
  3. Add mushrooms, carrot, celery and pastrami to pan; sauté 2 minutes. Stir in wine, broth, and tomato paste; cook 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done.
Since I only use regular wine rather than “cooking” wine (why impact on the taste of a great recipe with wine you so bad you would’t drink it?!?!?), considering I have just enough left over, I’ll be using a very good Tishbi Cabernet Sauvignon 2006.

*(CS’ Chicken Broth

Yields about 6 cups

Ingredients
  • 2-1/2 pounds chicken pieces with bones
  • 1 large carrot, cut into chunks
  • 2 medium sized onions, quartered
  • 2 celery ribs with leaves, cut into chunks
  • 2 bay leaves
  • 1 teaspoon crushed, dried rosemary, 
  • 1/2 teaspoon dried thyme
  • 2 quarts cold water
Directions
  1. Put all ingredients in a soup pot. Bring to a boil slowly, then  reduce heat.  Skim foam. Cover and simmer for about 2 hours.
  2. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for later uses. Strain broth, discard vegetables and seasonings. Refrigerate overnight. Skim fat from surface. )*
I freeze the unused broth yields for up to 10 days (it will always get used up by then!)
Going through myrecipes.com, I see a nice amount of recipes that can be adpated to make them kosher or can already be made as they are. I plan to come back often for inspiration. Meanwhile… enjoy, gentle reader, enjoy!
CS
04
May
11

This Eve’s Radio Show


Last Wednesday, the 27th of April 2011, we featured Sara Lasry Leizerowsky. Mrs. Leizerowsky authored two cookbooks (The Dairy Gourmet and The At Home Gourmet, published by Israel Bookshop), for eight years she owned and successfully operated Tastebuds – a dairy restaurant in Lakewood, NJ. Charming and witty, if you missed our conversation when it aired, you can hear the whole conversation on BlogTalkRadio.

This evening’s guest will be Aron Ritter, founder and president of the Kosher Wine Society.

Aron Ritter started the Kosher Wine Society in 2005. KWS has, since then, risen to become synonymous with the best kosher wine workshops presenting potables from around the world, expert speakers and food and wine pairings, including at such venues as some of NYC’s most prestigious kosher restaurants.

We will talk about the development of the Israeli wine industry, from biblical times, to the beginning of modern development in the 19th century to today. Mr. Ritter will talk about some of the boutique wineries and some Israel’s international award winning wines. We will also discuss KWS‘ upcoming events.

Tune us in here. If you have any questions for Aron, or any comments, we invite you to call in at 714.333.3357.

Don’t forget, The Kosher Scene Radio Show, airs tonight from 8:00pm to 8:30pm, Eastern Time. It will be a very informative evening with a discussion of some of the best kosher wines on the market today. We hope your computers will be tuned in to us, as we look forward to hearing from you.

CS




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