Tuesday, April 7, 2009

French Bistro recipes: Coq au vin, leeks and chocolate mousse

Kim Resnik from The International Culinary School at The Art Institute of Atlanta was kind enough to send me an online version of the exact recipes we used in our French Bistro class there. I highly recommend trying these out, both the leeks and the coq au vin were a revelation to me, and I'll definitely be making them again soon.

There are more great classes coming up there this spring. Check out the full list here. I'm contemplating the brunch or cupcake class. I've not yet mastered breakfast classics and I can always use new baking inspiration!

Leeks with Dijon Vinaigrette
Poireaux à la moutarde

From Food Network Kitchens
4 servings

  • 6 medium leeks, dark green tops trimmed
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon water
  • 3⁄4 teaspoon kosher salt, plus additional for salting water
  • 1⁄2 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 to 2 teaspoons chopped fresh tarragon (optional)
  1. Bring a large pot of water to a boil over high heat, then salt it generously. Trim the root end of the leeks, leaving enough to hold the leaves together, and halve lengthwise. Rinse very well under running water to flush out any grit trapped between the leaves. Add the leeks to the boiling water and cook until tender, 7 to 10 minutes. Transfer the leeks to a paper towel-lined plate to drain. Pat dry and lay them on a serving platter.
  2. Meanwhile, whisk the vinegar, mustard, water, and the 3⁄4 teaspoon salt in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Drizzle the vinaigrette evenly over leeks, turn them to coat, and scatter the parsley and the tarragon, if using, over the top. Serve immediately or up to 2 hours later at room temperature.
Recipe courtesy Food Network Kitchens Making It Easy, Meredith Press, 2004

Classic Chicken in Red Wine Coq au Vin
From Food Network Kitchens
6 servings

  • 8 slices bacon, cut crosswise into thin strips
  • 6 quarter chicken pieces (legs and thighs)
  • 1-1/2 teaspoons kosher salt, plus more for chicken
  • Freshly ground black pepper
  • 1 (1 pound) bag frozen pearl onions, thawed
  • 8 cloves garlic, smashed
  • 1 pound cremini mushrooms, halved
  • 3 russet potatoes, peeled and cut into large rounds (thirds)
  • 3 carrots, peeled and cut into 2-inch pieces
  • 1/3 cup all-purpose flour
  • 4 sprig fresh thyme
  • 2 bay leaves
  • 2 1/2 cups full-bodied red wine
  • 2 cups low-sodium chicken broth
  • 1/2 cup fresh parsley leaves, roughly chopped
  • 3 tablespoons red wine vinegar
  1. Cook the bacon over medium heat in a large Dutch oven until crisp, about 8 minutes. Remove with a slotted spoon and set aside. Season the chicken pieces generously with the salt and pepper and brown the pieces in 2 batches in the bacon drippings. Set aside. Pour off about half of the pan drippings then add the onions, garlic, and mushrooms. Cook over medium-high heat until browned, about 8 minutes. Stir in the potatoes and carrots. Add the 1 1/2 teaspoons salt and the flour, stir to coat the vegetables.
  2. Pour in the wine and chicken broth, stir until you don't see any lumps of flour. Add the chicken, thyme, bay leaves, and half of the bacon to the stew. Bring to a boil then reduce to a simmer. Cover and braise until the chicken and vegetables are almost tender, about 40 minutes. Uncover and cook until sauce thickens, about 10 more minutes.
  3. Stir in the parsley and vinegar. Adjust seasoning with salt and pepper to taste and serve with the remaining bacon.

Chocolate Mousse Mousse au Chocolat From Food Network Kitchens
4 to 6 servings

  • 1 cup heavy cream
  • 6 ounces semi-sweet chocolate
  • 1 large egg
  • 2 large egg yolks
  • Pinch salt
  • 2 tablespoons dark rum (or liqueur of choice), or 1 tablespoon water
  • 1/2 teaspoon instant espresso powder
  • 1/3 cup sugar
Serving Suggestion: Cookies

  1. In a cold non-reactive bowl, whip the cream to soft peaks. Refrigerate.
  2. Fill a saucepan about a third of the way with water, then bring to a simmer.
  3. Chop the chocolate with a cook's knife. Put the chocolate in a medium-large heatproof bowl, and place over the water. Stir the chocolate occasionally until melted and smooth. Set the chocolate aside. Keep the pot of water hot.
  4. In a small bowl, stir the espresso powder into the rum or water, to dissolve.
  5. Put the egg, yolks, and pinch of salt in heatproof bowl. With a hand-held electric mixer whip the eggs until light, about 1 minute. Slowly add the sugar to the eggs, while continuing to beat. Add the rum mixture.
  6. Set the bowl of eggs over the simmering water, increase the heat to bring the water to a rapid simmer. Whisk the egg mixture constantly over the heat, until pale yellow, very fluffy, and hot to the touch, about 2 to 3 minutes. Remove from the heat and whip until cool and thick, and the mixture “holds a ribbon.”
  7. Fold about a quarter of the egg foam into the chocolate to lighten. Fold in the remaining egg. Fold in the whipped cream, taking care to keep the mixture light. Pour the chocolate mixture into 4 to 6 serving dishes and refrigerate for at least 2 hours.



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