My Menu Blog

• 1 bottle (1 liter) plus 1 cup (225 ml) of red wine
• 1 onion, cut into a 1-inch (2.5-cm) dice
• 1 carrot, cut into ¼-inch (6-mm) slices
• 1 celery rib, cut into ½-inch (1-cm) slices
• 4 whole cloves
• 1 tbsp (14 g) whole black peppercorns
• 1 bouquet garni
• 1 whole chicken, about 3.5 lb (1.35 kg) “trimmed”–meaning guts, wing tips, and neckbone removed
• salt and freshly ground pepper
• 2 tbsp (28 ml) olive oil
• 6 tbsp (75 g) butter, softened
• 1 tbsp (14 g) flour
• ¼ lb (112 g) slab or country bacon, cut into small oblongs (lardons) about ¼ by 1 inch (6 mm by 2.5 cm)
• ½ Ib/225 g small, white button mushrooms, stems removed
• 12 pearl onions, peeled pinch of sugar

DAY ONE

The day before you even begin to cook, combine the bottle of red wine, the diced onion (that’s the big onion, not the pearl onions), sliced carrot, celery, cloves, peppercorns, and bouquet garni in a large, deep bowl. Add the chicken and submerge it in the liquid so that all of it is covered. Cover the bowl with plastic wrap and refrigerate overnight.

DAY TWO

Remove the chicken from the marinade and pat it dry. Put it aside. Strain the marinade through the fine strainer, reserving the liquids and solids separately. Season the chicken with salt and pepper inside and out. In the large Dutch oven, heat the oil and 2 tablespoons/28 g of the butter until almost smoking, and then sear the chicken, turning with the tongs to evenly brown the skin. Once browned, remove it from the pot and set it aside again. Add the reserved onions, celery, and carrot to the pot and cook over medium-high heat, stirring occasionally, until they are soft and golden brown. That should take you about 10 minutes.

Sprinkle the flour over the vegetables and mix well with the wooden spoon so that the vegetables are coated. Now stir in the reserved strained marinade. Put the chicken back in the pot, along with the bouquet garni. Cook this for about 1 hour and 15 minutes over low heat.

Have a drink. You’re almost there …

While your chicken stews slowly in the pot, cook the bacon lardons in the small sauté pan over medium heat until golden brown. Remove the bacon from the pan and drain it on paper towels, making sure to keep about 1 tablespoon/14 g of fat in the pan. Sauté the mushroom tops in the bacon fat until golden brown. Set them aside.

Now, in the small saucepan, combine the pearl onions, the pinch of sugar, a pinch of salt, and 2 tablespoons/28 g of the butter. Add just enough water to just cover the onions, then cover the pan with the parchment paper trimmed to the same size as your pan. (I suppose you can use foil if you must.) Bring to a boil, reduce to a simmer, and cook until the water has evaporated. Keep a close eye on it. Remove the paper cover and continue to cook until the onions are golden brown. Set the onions aside and add the remaining cup/225 ml of red wine to the hot pan, scraping up all the fond on the bottom of the pot. Season with salt and pepper and reduce over medium-high heat until thick enough to coat the back of the spoon.

Your work is pretty much done here. One more thing and then it’s wine and kudos …

When the chicken is cooked through—meaning tender, the juice from the thigh running clear when pricked—carefully remove from the liquid, cut into quarters, and arrange on the deep serving platter. Strain the cooking liquid (again) into the reduced red wine. Now just add the bacon, mushrooms, and pearl onions, adjust the seasoning with salt and pepper, and swirl in the remaining 2 tablespoons/28 g of butter. Now pour that sauce over the chicken and dazzle your friends with your brilliance. Serve with buttered noodles and a Bourgogne Rouge.

For the vinaigrette…

½ cup EVOO
Juice of 1-2 med. lemons (about ¼ cup)
2 oz. finely grated Parmigiano-Reggiano cheese
¼ tsp. sea salt
½ tsp. freshly ground black pepper

1. Place oil in small bowl. Whisk in the lemon juice and cheese; season with salt and pepper.

For the salad…

1 tbs. EVOO
4 oz. porcini or cremini mushroom (or a combo), stemmed and cut into thick slices
Juice of ½ a med. lemon (about 2 tbs.)
Sea salt and fresh ground black pepper
6 thin asparagus spears, tough ends trimmed
2 oz. mache (about 4 cups; may sub. baby spinach or arugala)
2 oz. goat cheese

1.  Position the top oven rack 4-5 in. from the broiler elemen. Preheat the broiler.
2. Heat 1 tbs. oil in med. sauté pan or skillet over med. heat. Add the mushrooms and do not move or shake the pan for 2 min.; that will allowthem to take on some color.
3. Cook for about 7 min. total, turning them so they brown on all sides. Transfer the mushrooms to a bowl and squeeze the lemon juice over them. Sprinkle with salt and pepper.
4. Meanwhile, place the asparagus on a baking sheet or dish and drizzle with oil and a sprinkle of salt. Broil for 6-7 min., turning once or twice. Transfer to a cutting board to cool, then cut into 2-in. pieces.
5. Toss the mushrooms with 1-2 tbs. of the vinaigrette in a small bowl. In a separate med. bowl, toss the mache with 1 tbs. of the vinaigrette.
6. To serve, place the greens on a large plate. Top with the mushrooms and asparagus; crumble the goat cheese on top. Season with sea salt and pepper to taste.

¾ cup each chopped onion, celery and sweet red pepper
2 galrlic cloves, minced
2 tbs. Butter
2 cups chopped fresh spinach
½ cup egg subsitute
2 cups seasoned stuffing croutons, lightly crushed
6 bonelyess skinless chicken breast halves (6oz. Each)
2 tbs. Cornstarch
1 cup chicken broth
1 tsp. Lemon juice
½ tsp. browning sauce, optional
2 cups sliced fresh mushrooms
¼ tsp. Salt-free lemon-pepper seasoning, optional

1. Saute onion, celery, red pepper, and garlic in butter until tender.
2. Add spinach, stir until wilted.
3. Cool.
4. Add egg substitute and croutons. Mix well.
5. Flatten chicken to ¼ in. thickness.
6. Top each piece with spinach mix.
7. Roll-up and secure with toothpicks
8. Place in greased baking dish
9. Cover and bake 350° for 40-45 min.
10. In small bowl, combine cornstarch, broth, lemon juice and browning sauce until smooth.
11. Saute mushrooms until tender, gradually stir in broth mixture, bring to a boil, cook and stir for 1-2 min. or until thickened.
12. Serve roll-ups with mushroom sauce.

1 pound lean ground beef
¾ cup chopped onion
½ cup uncooked long grain rice
2 cups beef broth
1 can (4 oz) mushrooms drained
1 teaspoon curry powder or more to taste
1 teaspoon worcestershire sauce
1 16 oz can French style green beans drained

1. cook beef in a large skillet over medium-high heat until browned. drain
2. stir in onion and next 5 ingredients, bring to a boil
3. cover, reduce heat and simmer 20 minutes or until rice is done
4. add green beans, toss to heat thoroughly

Ingredients:
3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons crème fraiche or sour cream
1 tablespoon finely chopped fresh tarragon
12 slices Black Forest or Virginia Ham (without holes; 10oz)
12 large eggs

Garnish: fresh tarragon leaves
Accompaniment: buttered brioche or challah toast
Special equipment: a muffin tin with 12 (1/2 cup) muffin cups

Preheat oven to 400 degrees F.
Prepare mushrooms:
Cook mushrooms and shallot in butter with salt and pepper in a large, heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in crème fraiche and tarragon.

Assemble and Bake:
Fit 1 slice of ham into 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yokes are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.

Cooks’ Note:
* The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area.

1 red bell pepper
8 oz. baby portabella mushrooms (rinsed)
1 bag baby arugula salad
1/3 cup macadamia nuts
¼ cup goddess dressing
1/8 tsp. salt
1/8 tsp. pepper

1. Cut pepper in half and remove seeds. Slice pepper into thin strips
2. Cut mushrooms into halves and quarters. Place both in salad.
3. Add remaining ingredients; toss and serve.

1 1/2 pounds fresh tuna steak
2 cloves garlic, chopped
2 inches fresh ginger root, minced or grated
3 tablespoons tamari dark soy sauce
2 scallions, chopped
1/2 small red bell pepper, finely chopped
2 teaspoons sesame oil — eyeball the amount
2 teaspoons grill seasoning blend (recommened: Montreal Steak Seasoning by McCormick) or 1 teaspoon black pepper and 1/2 teaspoon coarse salt — eyeball it
1 tablespoon light-in-color oil, such as canola, safflower or peanut oil
1/2 pound shiitake mushrooms, coarsely chopped
Coarse salt
4 sesame kaiser rolls, split
1 jar, 8 ounces, mango chutney
4 leaves red leaf lettuce
1 jar, 8 ounces, wasabi mustard (recommended: Stonewall Kitchen brand) — Asian sweet-hot mustard, available on the condiment aisle as well as in Asian foods section of larger markets, may be substituted
Exotic root vegetable chips (recommended: Terra brand), to pass at table, optional
pickled ginger, optional plate garnishPreheat a nonstick griddle or a grill pan to high heat.

1. Cube tuna into bite size pieces and place in a food processor.
2. Pulse the processor to coarse-grind the tuna; it should take on the consistency of ground beef or turkey.
3. Transfer tuna to a bowl.
4. Combine ground tuna with garlic, ginger, dark soy sauce, scallions, red bell pepper, sesame oil, seasoning blend and black pepper.
5. Form 4 large patties, 1 1/2 inches thick.
6. Drizzle patties on both sides with light-in-color oil, such as canola, safflower or peanut oil.
7. Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes each side for well done.
8. Preheat broiler.
9. In a medium nonstick skillet over high heat, saute fresh shiitakes for 2 or 3 minutes in tablespoon light oil — 1 turn of the pan in a slow stream. Season mushrooms with salt and pepper
10. open up the rolls and lightly toast them under the broiler.
11. Spread mango chutney on the bottom of each bun. Top with tuna burger, shiitakes, red leaf lettuce. Spread wasabi mustard or sweet hot mustard on bun tops and set them in place. Serve with exotic chips and pickled ginger, if desired.

4-6 tablespoons unsalted butter
1 cup half and half
1 cup freshly grated parmesan
1/4 teaspoon salt
pinch nutmeg

1. melt butter in large saucepan (large enough to hold pasta later)
2. add half and half to melted butter and heat through
3. add cooked pasta, toss then remove from heat
4. add cheese, toss until cheese melts
5. add salt/pepper and nutmeg and toss

You can add chopped cooked chicken or sauteed mushrooms to finished dish.
You can also add broccoli or spinach to pasta while boiling.

1 lb. cubed boneless, skinnless chicken breast
1 package mushrooms, sliced
1 small onion
minced garlic, to taste
1 cup sour cream
paprika

1. sautee garlic and onion in olive oil
2. add chicken, salt and pepper, cook until done
3. add mushrooms, cook until soft
4. add paprikash and sour cream

serve over egg noodles or brown rice

¾ cup each chopped onion, celery, & sweet red pepper
2 garlic cloves
2 tbs. butter divided
2 cups chopped fresh spinach
½ cup egg subsitute
2 cups seasoned stuffing croutons, lightly crushed
6 boneless skinless chicken breast halves
2 tbs. cornstarch
1 cup chicken broth
1 tsp. lemon juice
½ tsp. browning sauce, optional
2 cups sliced fresh mushrooms
¼ tsp. salt-free, lemon-pepper seasoning, optional

1. Saute onion, celery, red pepper & garlic in 1 tbs. butter until tender.

2. Add spinach, cook and stir until spinach is wilted. Cool.

3. Add egg substitute and croutons. Mix well.

4. Flatten chicken to ¼ in. thickness.

5. Top each piece with spinach stuffing.

6. Roll up and secure with toothpicks.

7. Place in 13-in. x 9-in. x 2-in. coated baking dish.

8. Cover and bake at 350º for 40-45 min.

9. In small bowl, combine cornstarch, broth, lemon juice and browning sauce until smooth.

10. Saute mushrooms in remaining butter, until tender.

11. Gradually stir in broth mixture, bring to a boil, cook and stir 1-2 min. or until thickened.

12. Serve roll-ups with sauce.