|Franck Vervial.Photo by|
So instead of telling you more things about Lorraine and Alsace, France (if you missed the info you can check out the last entry), I'm just going to dive right into what I cooked:
Coq a Riesling
- 3 1/2 pound chicken, cut into pieces
- 1/3 cup unsalted butter
- 4 shallots
- 4 garlic cloves
- 1 cup Riesling wine,
- 1/2 cup chicken stock
- 1/2 lb large mushrooms, quartered
- 1/4 cup brandy
- 1/2 cup heavy cream or creme fraische
- 1 1/2 tbsp all purpose flour
- Pinch freshly grated nutmeg
- Salt and pepper to taste
- 1 puff pastry sheet, thawed
- 1/2 cup whole-milk cottage cheese
- 1/4 cup sour cream
- 1/4 tsp salt
- 1/4 tsp black pepper
- 6 bacon slices, cut crosswise into 1/2-inch pieces
- 1/3 cup onion, thinly sliced
- 1 tbsp freshly grated Parmesan cheese
(also from Interfrance)
For the dough:
- 1 1/3 cup all purpose flour,
- 1/2 cup cold margarine,
- 1 tbsp vegetable oil
- 1 tbsp baker's sugar
- 1/4 cup cold water
- Pinch of salt.
- 2 lbs Golden Delicious apples, peeled, cored and quartered
- 2 eggs
- 1/3 cup bakers sugar
- 1 tsp vanilla extract
- 4 pinches cinnamon
- 3/4 cup heavy cream or half and half
OK now take the chicken out of the pan with a slotted spoon and place it on a serving platter. Turn up the heat and let the cooking liquid boil. When it has reduced down to about a half cup, add the cream and stir until the sauce thickens a little. You can also add a tablespoon of melted butter mixed with some flour if it doesn't thicken up enough. Serve the chicken over egg noodles and top with the sauce.
OK now for the cheese tart:
First heat your oven to 400 degrees. On a lightly floured surface, roll out the pastry sheet until it is about 12 inches square. Place on a baking sheet (I also crimped the edges of the dough so the cheese mixture would stay put).
Now cook the bacon over a medium flame until it begins to brown. Don't let it get crispy. Remove from heat and set aside.
Spread the cheese mixture over the pastry like you would with a marinara sauce if you were making a pizza. Leave about 1 inch around all four edges.
First blend all the pastry ingredients except the water with your fingers until the mixture looks like fine bread crumbs.
Preheat the oven to 425 and butter a 10 inch tart pan. Lightly flour a surface and the roll the dough out until it's a large circle. Line the pan with the dough and prick it all over with a fork. Return to the fridge for another 10 minutes.
Whisk the eggs together with the sugar, vanilla and cinnamon. Add the cream. When the tart has finished baking for 15 minutes, pour the filling over the top of it and return to the oven.
Anyway I liked the chicken, and yes I would probably choose it over frog's legs in the future. It had a sweet flavor from the Riesling and like many French dishes, was pretty mild in flavor, but quite rich. The cheese tart was yummy--I guess it was basically just a French pizza--but my kids missed the red sauce. And cottage cheese isn't really their thing, even though it was cleverly disguised.
The apple tart was yummy and looked very pretty when it was done. Again, not really different than a lot of other apple desserts I've had, but still yummy.
Next week: Lithuania