Thyme For Cooking, the Blog

Coq au Vin Blanc; why I love boot-sucking mud

Coq ua Vin Blanc

Someone, who shall remain nameless, suggested that mon mari had a, hmm, shall we say, a long learning curve....

It may have been a comment regarding him, inadvertently, closing the bathroom door with himself on the inside....  And no handle on the door.

For the second time.

Does it make me an evil bitch if I tell you that he got stuck in the mud at Vlad's house for the second time?

It's really not that he's a slow learner...

He just thinks that the sheer force of his will can overcome any obstacle thrown in his path.

The fact that he is, so often, right does rather add a certain poetic justice to the times when he's not:

There is no driveway to get to Vlad's house.

There is a boot-sucking, ankle deep, muddy path on which we drive drove the car.

We stopped using it about a month ago because it was such a mess.  We started driving up to the house over the grass, through the adjacent field, around the grapes, whatever way we thought we could safely get there without being too destructive. 

We varied the path every day except for one spot through the trees that we couldn't avoid..  That's where we got stuck last week.

When we had the neighbor pull us out with her tractor. 

She said not to worry, she's pulled lots of renters out of the muddy morass surrounding Vlad's house.

She kindly suggested that perhaps we might like to not drive up to the house again.  (She's British.  That's a polite way of saying: You stupid idiots!!! Can't you see it's MUD?!?  Park on the road and walk in for God's sake!!! Lazy Americans, HARRUMPH!)

The reason we prefer to drive closer to the house is that we are always carrying crap: the computer, groceries, wood for the stove...

Mon mari decided that if he didn't have all the weight in the back, ie: 2 fat-ass dogs, he would be less likely to get stuck.

I decided that if he foolishly insisted on driving in and got stuck, I would not be the one knocking on the neighbor's door.

We started using the drive again (you're looking for a reason here, aren't you... right!)  After unloading the car, he would drive it back to the road and leave the car there.  It's only 150 meters (170yrds) or so.  In the morning we would walk out to the car. 

The new system worked just fine... Until yesterday.

I had stayed home in the morning to do laundry (5 hours to wash the bedding... Wash, not dry...)

When he came back around noon he drove up to the house.  He had a valid reason, he'd brought enough wood for a few nights.

On the way out he got stuck.

I did not go to the neighbors' and ask for help.  No, not because I'm an evil bitch; because they weren't home.

We were on our own.

After a few minutes of placid contemplation on the part of mon mari, and kind suggestions on the part of me, he set about to get the car out.

It merely sunk deeper and deeper into the sucking mud.

Let me take a moment to admit that if I have to be in dire circumstances, mon mari is pretty handy to have around.

Do NOT tell him I said that...

He found a couple of boards, used one to support the jack, which he then used to raise the car up high enough to put the other board under the tire.

He got the car out.

A discussion ensued of the usual type between married couples under such circumstances.

Then blessed silence reigned for the duration of the drive. 

I went to do the weekly shopping.

Mon mari went to wash the car.

Since I have been rather limited in the kitchen at Vlad's house, I have been playing with variations on traditional dishes that I can make on the cook top in my 'oven'.

Coq au Vin is made with red wine, button mushrooms and shallots and has a dark, rich, silky sauce.

This iteration is made with white wine and morels.

Coq au Vin Blanc

1 whole chicken, cut up, skin removed
1 bottle dry white wine
1 bouquet garni
1 tbs olive oil
8 - 10 medium shallots
10 - 12 morels, dried
1 chicken stock cube or 1 tsp granular or paste chicken base, optional
pinch of nutmeg
2 tbs cornstarch (corn flour, maizena) dissolved in 3 tbs water (you may not use it all)

To marinate: Pour the wine over the chicken, add the bouquet garni and marinate 2 - 3 hours in the refrigerator.
To cook the chicken: Remove chicken from wine and drain well (over wine). Reserve wine. Heat oil in heavy, deep pot over medium-high heat. Brown chicken on all sides, a few pieces at time, about 10 minutes. Return all chicken to pan and pour over all but 1 cup of reserved wine. Add nutmeg, bouquet garni and chicken base (if using). Cover, bring to a simmer, reduce heat and simmer for 45 minutes.
To cook the vegetables: Soak morels in reserved 1 cup of wine plus enough water to cover if needed,  for 30 minutes. Clean shallots. In a medium skillet sauté shallots until light brown.  Add shallots to chicken.  Remove morels from wine, drain and add to chicken. Allow sand and grit to settle in wine used to soak morels, then carefully add the soaking  liquid, without the grit, to the chicken.  Cover and simmer 30 minutes longer.
To finish: Remove chicken from pan and place on a platter.  Discard bouquet garni.  Arrange morels and shallots around the chicken, cover to keep it all warm. Bring sauce to a boil over medium heat. Dissolve cornstarch in water. Slowly add to sauce, stirring until thickened to desired consistency.  You may not use it all.  Spoon some sauce over the chicken, serve the rest on the side.

Uh-oh!

The sun's shining.  He may want to try the drive again.  He's persistent! 

Pork Tenderloin with Brussels Sprouts; the Weekly Menu

Pork Tenderloin with Brussels Sprouts

I had the most astonishing thing happen yesterday morning....

The phone rang, which, in itself, is a rare occurrence.

I answered and was told to wait on the line for someone.

At least, I think that's what I was told.  One can hardly ask a recorded message to repeat itself. 

Well, one can ask...

A few seconds later a voice comes on the line, speaking rapidly in French, and asks me if I'm having any trouble with the internet.

Since it was such a bizarre question, I asked him to repeat it, certain that I had missed something.

No, that was the question.

As it turned out, for the last day or two it had gone off and on occasionally, for 4 or 5 seconds at a time.  It was irritating, but didn't really cause any problems.

I explained that to him as best I could.

Then I panicked, thinking now I've gone and done it; it's someone trying to sell me a different internet service and I've just given them ammunition!

Wrong again.

The voice on the other end said:  'We'll send a technician right out'.

Then he hung up.

I was so astounded I stood for a minute with the receiver in my hand.

Apparently the technician came and fixed it (they rarely have to actually come to the house, just the nearest 'box') as it's been working perfectly ever since.

It was rather an eerie feeling, a bit too much like Big Brother (no, not the stupid reality shows), until I realized it was likely because of the storm last Saturday.

At least, that's what I'm going to believe.

One challenge I have, cooking at Vlad's house, is that I have 1 skillet, 2 saucepans, but only 1 with a lid, and 1 dutch oven.  (Yes, I know I could unpack, but it's the principle!)

The other challenge is they don't all physically fit on the cook top at the same time without hanging half off.

So, I've gotten rather good and combining foods to cook.

And, in case you're wondering, for some reason, at my local grocery store, I can only buy Brussels sprouts prepackaged in 1 kilo boxes.... so I tend to get creative there, too.

Pork Tenderloin with Brussels Sprouts
Sliced pork tenderloin and Brussels sprouts cooked together in a brown sugar and hot mustard sauce. Serve over brown rice for a healthy, one-dish dinner.

14oz (400gr) pork tenderloin
1 onion
2 tsp olive oil
14 - 16 Brussels sprouts
1 tbs brown sugar
1 tbs Dijon-style mustard
1 cup (8oz, 250ml) beef stock
1 tbs maizena dissolved in 2 tbs water

Roughly chop onion. Heat oil in a large skillet. Add onion and sauté until tender, about 5 minutes.
Slice tenderloin into 1" (2.5cm) thick rounds. Move onions to the side of the skillet and add pork. Brown about 2 minutes per side.
Add sugar, mustard, and stock; stir to combine, cover and simmer.
Trim Brussels sprouts: slice a bit off of the stem end and peel away the outer leaves - any that are damaged, wilted or discolored. Cut in half. Lay the Brussels sprouts around the pork, cut side down. Simmer until sprouts are fork tender, about 10 minutes longer. Dissolve cornstarch in water. Move pork to the side, stir in cornstarch mixture, stirring until thickened.
To serve: Put rice on a small platter. Arrange pork in the center and Brussels sprouts around the pork. Spoon sauce over and serve.

In addition to the above, for the week of January 30 we have Hot and Sour Soup, Red Sauced Shrimp and Fried Rice for Chinese New Year, Chickpea, Shallot and Tuna Salad, Roast Cornish Hens, Meat Loaf Florentine....

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Pasta with Turkey, Leeks and Peas; make your TV worth your time

Pasta with Turkey, Peas and Leeks

Looking for something entertaining to while away these last few winter evenings?

Would you like to watch something fun and fascinating on your TV?

And, dare I say it, perhaps, just maybe, learn something?

I have a suggestion.... or two...

No, you haven't ended up at the Twilight Zone version of this blog; the alternate reality where all is good...

And there are knobs on bathroom doors.... Not yet.... 

We've spent the last 4 months without broadcast television.  Instead, we've been revisiting old friends on the VCR. 

Yes, VCR, not DVD.

I'd forgotten how good television could be:

Cosmos, by and with Carl Sagan

Yes, it's 20 years old and a lot has happened in our exploration of the universe in that time.  But his articulate and easy to understand explanation of the Doppler Effect, his tour of the great library of Alexandria, his stroll through a neuron-firing brain and his visit to 'Flatland' to explain dimensions are timeless. 
Find out what a 'googal' is.
Learn who first figured out the world was round (Ancient Greece) and how he did it. 
Have a look at a simple, mathematical formula for calculating the chances of intelligent life in our universe.  
Follow the timeline from the beginning of the universe to the very, very late appearance of humans.
"If you want to bake an apple pie from scratch you must first create the universe."

Connections, Connections 2, and Connections 3, by and with James Burke

I'm not a big fan of "2", which we don't own.  It consisted of half hour segments, and I think they were rushed.  But the original and "3" were hour long segments and are excellent.
The premise is to take an item, like a credit card or gun powder, and trace it's history.
Not the history of the item, but the long, convoluted chain of events and people that led to its invention, in most cases starting a few thousand years ago.
What does a woman recovering from small pox, the tulip craze of the harem at Topkapi, Byron's favorite mistress, Gallileo being imrpisoned by the church and the sale of indulgences have to do with the laptop I'm typing on?  
He manages to pull it all together, with humor, wit, and a healthy dose of history.

The Day the Universe Changed, by and with James Burke

Similar to 'Connections' but different.  Again, he takes a particular topic, but this time explores the events leading up to it and how it changed the lives of humans forever. 
The stirrup. 
As in riding a horse.
As in being able to stay on the horse in war.
Major thing that; changed the lives of every human forever.
As did the discovery of perspective.
Yes, we did not always have persepective... At least, not as something we knew about, or were able to use.
And 0. (That's a zero)
When the scribes in the Alhambra we're translating ancient Greek texts from Arabic into Spanish for the backward Christians, they had a bit of a hard time with this concept.
  "Zero?  What is zero?  It's an empty space?  How do I write an empty space?"  That's how the word, 'zero' came from Arabic to English.

The bad news is my, much-loved, VHS versions are wearing out.  We've probably watched these all a dozen times over the years.... and always pick up something new.

The good news is they have all been converted and digitally remastered (whatever that means) to DVD. 

Well good news for you in the US... They're not yet available here.

If you have kids.... They'll watch them, they'll love them, and they'll learn stuff!

Good stuff!

So will you!

See, that wasn't too bad, was it.  I shall now step off the soap box.  (And, Mr. Burke... Checks can be made payable to....)

How about some pasta to enjoy whilst watching your new programs?

This week, Presto Pasta Nights, founded by Ruth, of Once Upon a Feast is being hosted by Erin, of The Skinny Gourmet.  Be sure to visit her blog on Friday for lots of great pasta recipes.  

Pasta with Turkey, Peas and Leeks

Frozen peas are a vastly underused vegetable. They're hard to find fresh and,with peas, frozen is better, anyway. The leeks add a mild onion flavor to the pasta and a sprinkle of shredded cheese finishes it.

2 medium leeks - about 1 1/2" diameter (3.5cm) each
6oz (180gr) fresh or frozen peas (more or less) naked - not sauced
10oz (300gr) turkey
2 tsp dried tarragon
2 tsp olive oil
1/4 cup (2oz, 60ml) chicken stock
1/4 cup (2oz, 60ml) white wine
1/2 cup (2oz, 60gr) shredded cheese
1 1/4 cup pasta, bite-size, penne, farfalle

Cook pasta according to package directions.
While pasta cooks: Clean leeks and slice thinly. Slice turkey into strips. Heat oil in a large nonstick skillet. Add leeks and sauté until starting to get tender, about 5 minutes. Add turkey and sauté 5 minutes longer. Add chicken stock, wine, tarragon and peas. Cover, reduce heat and simmer until peas are done and tender, about 10 minutes.
To finish: Add the drained pasta, and cook, stirring until heated through and the liquid has either been reduced a bit or absorbed by the pasta. Sprinkle with shredded cheese, stir to combine and serve.

It's almost spring-like, isn't it... (the peas and leeks)

BTW, the above shows were on Public Television and The Learning Channel.  Are either of these still in existence?  Or replaced by cheap 'reality tv'?

Beef Barley Soup; gaining respect

Beef Barley Soup

We have electricity again, as of last night.

I have a new, profound respect for people who have suffered at the whim of nature.

We were without electricity for almost 3 days. 

That shouldn't be a big deal.

Before it happened to me, I didn't think it was a big deal.

You know:  Light some candles and get over it!

But yesterday, as we were leaving our house, where we work, and heading back to the rental house, where we live, the thought of spending another 14 hours in the dark was very, very depressing.

It might have been different if we had been in our own house rather than a cold, primitive rental....

It might have been different in the summer, with only 6 hours of darkness to face.

We were lucky, we didn't loose anything, bodies and property are all intact.

I was a little surprised at myself, actually.... I thought I was made of tougher stuff.

I don't flinch at the daily invasion of the flies...

.

This was the kitchen window at Vlad's House on Friday morning.

The flies are on the inside..... 

We don't know where the flies come from, but every day they appear...

Here, on the kitchen window, and in our bedroom; break dancing across the floor and table tops.

There were actually a lot more flies, but it's damn hard getting them to sit still for a photograph.

Also, please notice the mud.

That was before the storms of Saturday...

We have very little in the way of physical progress to show you this week.  Most of what mon mari has been doing is the plumbing, in the cellar. 

In order to have photos I would actually have to go into the cellar.

I am taking his word, and you will have to take mine:  The new hot water heater is hooked up and there are lovely pipes going all over the place down there.  As soon as he finds the leak we'll have water!

I can show you the progress in the kitchen, though:

Sedi, busy, pointy-nose little bitch that she is, is heading in to inspect the electrical work being done. 

Just imagine:  Someday there will be outlets and lights over and under cabinets there!

And then imagine a fragrant pot of beef stock simmering on the back burner.....

Beef Barley Soup

The Stock:

2 - 3 pounds beef short ribs, chuck roast (with bone) or soup meat
1 onion, quartered
1 carrot, cut into large chunks
2 stalks (ribs) celery - or the tops from a bunch of celery, cut into large chunks
1 bouquet Garni
3 bay leaves
1 tbs olive oil

Heat oil in large pot. Brown the beef very well on all sides over medium high heat, about 20 minutes. Add the remaining ingredients and enough water to just cover the meat, or 10 cups, whichever is more. Cover and simmer over low heat for several hours. Remove meat and chill until needed. Strain soup and chill at least 2 hours - this allows the fat to congeal on the surface for easy removal. Once fat is removed, stock is ready for soup.

The Soup:

the beef left from making stock, taken off the bone, trimmed and cut into small pieces
1 large or 2 smaller onions
3 ribs celery
4 carrots
8oz (250gr) flat or regular green beans
15oz (450gr) whole tomatoes
6 - 10 cups beef stock or more, depending on how thick you like soup
1/2 cup pearl barley or 3/4 cup quick cooking barley    this is a tough one - the size varies. Mine was quite small and cooked in 10 minutes- so I started with 1/2 cup and added another 1/4 cup. It didn't expand nearly as much as traditional pearl barley - which I can't get... In the US I used 1/2 cup pearl...
1 tsp thyme
1 tsp marjoram
1 bay (laurel) leaf
1 tbs oil

Heat stock in soup pot.
Chop onion. Slice carrots into 1/4" (.6cm) rounds - cutting in half if too big. Slice celery the same size as the carrots. Cut beans into 1/2" (1.25cm) lengths if using fresh. If using frozen beans, rinse under hot water and cut if needed. Chop tomatoes reserving all juices.
Add all ingredients, including beef, to stock as they are prepared. Add barley and herbs and bring to a boil. Cover, reduce heat and simmer for 30 - 40 minutes, until vegetables are tender and barley is done. Serve.

I have to add, that after the water heater at the rental had a chance to do its job, I had the loveliest shower I've had in recent memory.... It feels soooo good to be clean!

It would have also been the longest shower in recent memory...  but mon mari was waiting his turn.

No, there is not enough room to shower together in a shower stall that's 27" square (70cm)

Addendum:  Mon mari just locked himself in the bathroom again.... I'd better go let him out...

Brussels Sprouts, 2 Ways; Struggling to find the Bright Side

Brussels Sprouts

If anyone saw me at BricoDepot (big DIY store)in Bordeaux yesterday....

I usually look better than that...

Living by candlelight is really not nearly as romantic and 'special' as one might think.

And I'd been up since 5am so I was a bit tired.

That 's when the girl dogs woke me.

Admittedly, a gale force wind and freezing rain pouring into the bedroom would have eventually woken us, even without the benefit of frantic paws on the face.

Having the huge, double-hinged windows that are standard in most of Europe allows you to throw them open and lean out... Like Juliet swooning over Romeo.

You can't do that with a window that needs to be cranked open or lifted up.

Of course, the likelihood of the latter type of window blowing open in a storm isn't very great, either.

Here's how it all played out...

I'm sleeping.  There's a gentle nudge of a cold nose on my hand.  I open my eyes and see a flash through the window.

Ah, a storm, I thought, listening to the wind and waiting for the thunder. 

I saw another flash, heard no thunder, and realized that the power had just gone out.

I got smacked with a paw just as I heard a huge gust of wind.  I started being grateful for sleeping in a big, stone house when the bedroom windows crashed open and the shutters came loose and started banging.

I struggled, unsuccessfully, to get the windows closed, leaning into the wind and rain.

Mon mari finally got out from our toasty bed, most reluctantly, leaned out and grabbed the shutters.  After fastening them closed, he got the windows closed. 

No more rain, but we'd never know if and when the sun came up.

By this time the wind was howling ever more ferociously, more doors and shutters were banging and the rain was pounding.  

I went into the hall and there was a tornado coming up the stairs and the flat door into the attic was elevated about 3 inches.

I found a flashlight and made my way down the stairs, barefoot.

The main door was standing open, the wind howling and the rain blowing across the kitchen in sheets.

It took all of my strength and weight to get the door closed.

I turned away, and it crashed open again...

You get the picture....

Once we got everything as secure as we could, we went back to bed.

I had 2 terrified girl dogs trying to get in with me. 

They were finally content with just leaning on the side of the bed.... But they were panting so hard it was like being in a cheap hotel...

You know (or maybe you don't...)the kind with a vibrating bed?

We gave up.

With no power at either house, we loaded up the girls and went shopping... for plumbing supplies and candles.

Dinner by candlelight is romantic.

Cooking by candlelight is a challenge.

Brushing one's teeth and getting dressed by candlelight is a pain in the ass.

We still have no power at Vlad's House.

Which means no hot water.

Which means no shower.

If you thought I looked bad yesterday.....

We do have power, again, at our house, so we can work today.

On a serious note: there has been a lot of local flooding but mainly vineyards, farm fields and low roads, plus a lot of trees down and sheds blown apart.  Not having a television, we only know about what we have actually seen. 

On a less serious note: the Travelers (gypsy camp) by the river are gone.  We figure they saw the waters rising and headed off for drier, sunnier places. 

Smart.

Lest you think we are not smart enough to eat our winter veggies.... Here are two favorite Brussels Sprouts recipes:

Sautéed Shredded Brussels Sprouts with Leeks

 12 - 15 medium Brussels sprouts
1/2 medium leek
1 tbs olive oil
sea salt

Slice off stem end of sprouts and remove any wilted or damaged leaves. Thinly slice the sprouts, cutting the larger ones in half first. Trim the leek, cut in half the long way. Thinly slice half of the leek, reserving the rest for another use.
Heat oil in a medium nonstick skillet over medium-high heat. Add leeks and sprouts. Sauté until they start to develop brown spots but are still crisp tender, about 7 minutes, stirring often. Remove, sprinkle with sea salt and serve.

Sweet and Sour Brussels Sprouts

12 - 16 Brussels sprouts
2 tsp olive oil
2 tbs water
2 tbs red wine vinegar
2 tbs brown sugar

Trim and quarter sprouts. Sauté in oil for 5 minutes. Add water, cover and simmer 5 minutes longer. Uncover and cook off water. Add vinegar and sugar, stir until sugar is dissolved and simmer 2 - 3 minutes longer.

Remember, the key to good Sprouts is to cook quickly!

And my new head light works great - for reading.

Not for chopping vegetables.  There's a fingernail loose somewhere in last night's stew....

Wait!!!!!

I just found the bright side!!!!

It's cold enough in the house that I don't have to worry about the food in the fridge spoiling!

See?  One just has to look!

Poached Egg with Fried Gnocchi; He's a good boy! (apparently)

Poached Egg with Fried Gnocchi

Remember last week when I was (in someone's opinion, obviously) a good girl?

This week, mon mari was (in someone's opinion, obviously) a good boy.

One more shameless plea for votes:  Have you voted yet?  For me?  in the Food Blog Awards?  Please?

This morning, whilst I stayed home to do laundry (remember:  the washing machine cycle is 2 hours long... Laundry is serious business at Vlad's house.  It takes 2 loads to do the bedding and I can't run the washer and dryer at the same time without blowing a fuse.  You figure it out.)

Back to mon mari...

He was over at our house by himself, no me to translate, no girl dogs to bark, and 2 young men pulled up in a big, beat-up van.

He explained that he didn't speak French.

They ignored him.

Apparently they had spotted the huge, metal radiator that we had hauled out of the kitchen... With great effort I might add.

In my mind I'm picturing all of the gesticulating going on....

They wanted the metal.

They wanted all of the metal mon mari   could give them.

He spent a very happy morning watching these two, very brawny, young lads, hauling all the metal crap out of every nook and cranny in our house, barn and basement.

For those who have never bought an old French farmhouse, let me explain that they are not left, um, clean.  We borrowed a huge farm trailer to clear out the house in the Vendee...  We've already hauled many trailer loads of lighter stuff from here.  They wanted the big, heavy metal stuff.

To give you an idea: they took an old water tank, an old water heater, a dozen or so barrel hoops, a load of old rusty pipe, a load of copper pipe, rabbit hutches, and more out of the basement;  radiators and broken farm implements out of the barn; huge metal troughs out of the garden.... 

Mon mari figures that he would have had to cut both the water tank and water heater into pieces in order to get them out.

Mon mari figures they saved him 2 or 3 days of heavy labor.

He keeps saying:  Those guys were really strong!

I couldn't help but point out that they were collecting metal... Not plastic....

Mon mari is a very happy guy today.

So I'll make him something nice for dinner.

The starter is always his favorite part of the meal - and this is one of his starters:

Poached Eggs with Fried Gnocchi

24 fresh gnocchi about 1/3 of a package of fresh gnocchi
2 slices Prosciutto, 1.5oz (50gr) or other dry-cured ham
2 eggs
1 tbs butter
1/2 tbs olive oil
1 tbs wine vinegar, any flavor

Gnocchi: Heat water in a medium pot for gnocchi. When boiling, add the gnocchi and cook just until they all float, 1 - 2 minutes. Drain and rinse lightly with cool water. Heat butter and oil in a medium nonstick skillet. Add gnocchi and sauté until light brown, stirring and turning occasionally. Roughly chop Prosciutto and add to skillet when gnocchi is first starting to brown. `
Eggs: Fill a medium skillet with water. The water should be at least 1 1/2 inches deep, 2 inches (5 cm) would be better. Heat water over medium-high heat. Add vinegar. When water is softly boiling, reduce heat and poach eggs: one at a time break egg into a small saucer. Swirl a spoon in the water where you will put the egg - off to the side. When water is swirling drop egg into center of swirl. With slotted spoon try to keep the white together. Do next egg. With regular spoon scoop some hot water over tops of eggs. Poach for 3 minutes or until white is set but yolk is still very soft. Remove eggs with a slotted spoon.
To finish: Arrange gnocchi and Prosciutto on small plates. Top with a poached egg, salt and pepper, if desired. Serve.

In addition to the above, for the week of January 23 we have Salmon en Croute with Tarragon Sauce, Veal Marsala, Pasta Amatriciana, no-crust Cheesy Beef and Potato Pie, Stir-Fried Chicken with Peanuts....

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Beef and Mushroom Lo Mein; warm weather woes....

Beef and Mushroom Lo Mein

The weather turned warm last week.  I have no place to keep my food.

Before I go further... Have you voted yet?  For me?  in the Food Blog Awards?  Please?

Shameless begging out of the way...

Have I complained about the refrigerator in Vlad's House yet?

I realize that I was going to stop complaining...

But, then I realized that I may not have expressed my opinion about the refrigerator.

I certainly wouldn't want the poor, pathetic, refrigerator to feel neglected, or picked on.

It's small enough as it is.  That kind of treatment might make it shrink right into oblivion!

There's nothing particularly unusual or noteworthy about it.  It's a typical, under the counter, refrigerator.

It has a freezer just large enough for an ice cube tray, or 2 of those cute little ice cube baggies so popular here. (Think of a cross between a sandwich bag and bubble wrap that you put water in to freeze).

The refrigerator can easily hold a 6-pack of Coke Light, a 12 pack of yogurt, milk, juice, 1 or 2 small packages of meat (2 chicken breasts, 6 sausages) and, if I squeeze, a head of cauliflower and a chunk or Parmesan.  And, I think, a jar of pickles....

If we weren't living out in the middle of nowhere it would be fine.

If we really wanted to go out of our way to stop at the local Shopi every night on the way back from working on our house it would also be fine.

If the weather stayed cold it would be fine - but, then, I'd have that to complain about....

You see, when the weather is cold, I can store a lot of food in the living room (lounge), also known as the 'big fridge'.  It's cold enough in there, well below 40F (4C), that I can confidently keep any leftovers for a day or three, as well as juice, yogurt, cheese, produce, etc.  

I got careless; some might say I was in a rut.

Not like the ruts of mud surrounding Vlad's House, but that's another story...

During the 2 weeks of miserably cold weather, I grew accustomed to being able to buy freely at the supermarkets, confident that all would be properly chilled in the living room. 

I made food that generated leftovers: soup, the Beef Provencal, lasagne.

Panic set in last night when I realized that the temperature in that room was approaching 50F (10C).  A veritable heat wave!

Fortunately, it didn't last.  It's cold again today.

Which clearly presents a dilemma: 

Do I hope for warm weather so mon mari can finish the plumbing but I have to figure out what to do with the food?

Do I hope for cold weather so we don't waste the food but I don't get the shower in our house hooked up...

You're right:  No dilemma here.  Feed the food to the dogs...

This, however, will not go to the dogs: Beef and Mushroom Lo Mein

One of the tenants of most Asian cuisines is that the food should be attractive: pleasing to the eye as well as the palate. One way to achieve this is to make certain that your ingredients are colorful; another is to cut the ingredients into varied shapes. This Lo Mein is as delicious as it is pretty. 

This week, Presto Pasta Nights, founded by Ruth, of Once Upon a Feast is being hosted by Haalo, of Cook (Almost) Anything, at Least Once.

Be sure to visit her blog on Friday, for the complete Pasta round-up - and to see some of her gorgeous photos....

Beef and Mushroom Lo Mein

10oz (300gr) beef flank steak or any beef suitable for stir-frying
1 leek
2 cloves garlic
1/2 green bell pepper
1 tbs minced ginger
1 stalk celery
1 medium carrot
4oz (125gr) mushrooms
4oz (125gr) spaghetti, about 1" (2.5cm) circle
1 tbs sesame oil
1 tsp soy sauce
1 tbs olive oil
1/2 cup beef stock
2 tbs sherry
1 tbs cornstarch (corn flour, Maizena) dissolved in
1 tbs soy sauce plus 1 tbs water

Cook pasta according to package instructions.
While pasta water heats:
Cut the beef at an angle across the grain into bite-size strips. Mix 1 tbs sesame oil with 1 tsp soy sauce. Toss with beef and set aside to marinate.
Clean and thinly slice leeks. Mince garlic. Mince ginger (peel first). Cut the pepper into matchsticks. Slice the celery and carrot thinly, at an angle. Clean and thickly slice the mushrooms.
While pasta cooks:
Heat 2 tsp olive oil in large nonstick skillet over medium-high heat. Add mushrooms and sauté 3 - 5 minutes, until they start to brown. Remove to a plate and set aside. Add 1/2 tsp oil and leeks to skillet, stir-fry for 3 minutes. Add garlic and ginger, stir-fry another 2 minutes. Remove leeks/garlic to plate with mushrooms. Add 1/2 tsp oil, carrot, pepper, celery to skillet and stir-fry 3 minutes. Remove to plate with the other vegetables. Add beef to skillet and stir-fry 3 minutes, until browned. Return vegetables to skillet. Add stock and sherry. Bring to a boil, cover and simmer for 2 - 3 minutes.
To finish:
Drain pasta. Dissolve cornstarch in soy sauce. Uncover skillet and add cornstarch mixture, stirring until thickened. Put pasta into a large bowl. Pour beef mixture over top, toss to combine and serve. 

Oh... and go vote for me.... Pretty please?

I've been Nominated!!!!

For the Best Food Blog - Humor!

The Well Fed Network has nominated me for an award:  Best Food Blog in the category of Humor!

I like being nominated.

Is it bad form to ask you to vote for me?

No?  Okay,  vote here! 

It only takes a second....

I'd be ever so grateful!

For those of you who are not bloggers.... Yes, this is a BIG deal!

And.....

While I really like being nominated....

If you all go over and vote for me.....

Dare I say it.....

Could I win?

Maybe...

If enough of you voted for me.

To use the old Chicago saying:

Vote early and Vote often!

(I don't think that actually works... the 'often' part.

Okay, now the shameless begging is getting to be 'bad form'....

I'm just so excited.....

Oh, and while you're there, check out the rest of the categories and vote for your favorites... I could give you suggestions....

Chicken Divan; A toilet? INSIDE the house?!

Chicken Divan  

How did I ever get to 600? (posts)

Here's what Emma thinks of that accomplishment:

She's rendering her opinion from the other side of the kitchen table.

Yes, she's that big.

That also describes her thoughts on spending an hour stuck in the mud on flat ground at Vlad's house this morning.

Mon mari wasn't particularly pleased about that one, either.

For those of you who have been waiting on pins and needles to see what we've accomplished in the last week:

Not only can I now pee inside the house... I can do so inside an actual room with an actual door inside the house.

I knew you'd be thrilled.  The neighbors are.

Don't you love the way the wires are draped?

Mon mari was so happy with the door that he immediately locked himself in the bathroom.

Something about it closing accidentally and not having a knob...

Yeah, right....

I played stripper in the kitchen over the weekend.

It's ready for new wall paper.  Paint is expensive here so the walls will be papered again, with a white textured paper; one wall in blue.

At least they hadn't papered the ceilings in this house!

The biggest accomplishment was getting the water hooked up.

He wouldn't let me drive the backhoe.....

But I got this cute little 'Dynamo' head lamp when we went shopping so I'm happy. 

You just wind it for a minute and it shines for 40!

It may look weird, wearing a flashlight (torch) on my head, but now I can read in bed!

And in my reading....

I saw that 'retro food' is in....

I believe this qualifies.

Chicken Divan

2 chicken breasts, boneless, skinless
1/2 head broccoli
2 shallots
1 clove garlic
1 tbs olive oil
3/4 cup (6oz, 180ml) chicken stock
1/2 cup (4oz, 125ml) white wine
2 tbs cornstarch (maizena) dissolved in 2 tbs water
1/2 cup (4oz, 125ml) Greek yogurt or sour cream
1/2 cup (2oz, 60gr)  Gruyere, shredded
1/4 cup (2oz, 60gr) Parmesan
1/4 cup breadcrumbs
1 tsp paprika

Put chicken stock in saucepan or skillet just large enough to hold chicken breasts. Cut breasts in half (the short way) and add to stock. Cover pan and poach over medium heat until done, about 15 minutes.
Cut broccoli into small florets (with some stem), put into a steamer basket and steam over medium heat until just tender, 10 - 15 minutes.
Finely chop shallots and garlic. Heat oil in medium saucepan over medium heat. Add shallots, garlic and sauté. Add white wine and simmer. When chicken is done, remove from stock and add stock to white wine/shallot mix. When simmering nicely thicken with dissolved cornstarch. Add yogurt and shredded cheese and remove from heat.
Ladle 1/3 of the sauce into a baking dish. Arrange drained broccoli on top. Put 1/3 sauce over broccoli. Arrange chicken on top, and pour remaining sauce over all. Mix the Parmesan, breadcrumbs and paprika and sprinkle on top. Bake in a 400F (200C) oven 15 - 20 minutes, until hot and bubbly, Serve directly from the dish. 

Back to work... Where's David Rose when you need him?

Oh La La!!! The Bread Baking Babes do France!

Well, they do croissants, anyway....

And as many variations thereof as there are Babes in the kitchen.

It was my bright idea to do croissants.  I've always wanted to, you see....

One day I saw this incredibly easy recipe in a magazine.  I was a little embarrassed to propose something to the Bread Baking Babes that was so simple (according to the article)...

But it was after the busy holidays and I thought everyone deserved a break. 

Rumor has it that the actual making of the croissants wasn't  quite as easy as the recipe author indicated.

Quelle surprise!

First, let me show you my croissants: 

 

They're inside my oven....

Which is inside the box....

They're perfect.  You'll just have to trust me on this.

You see.... I don't actually have a kitchen yet. 

There had been hope back in September when I said: "I'd love to be the Babe Host in January!!! The timing will be perfect!  I'll be all settled into my new kitchen!"

So,  along with the recipe that started it all, I'll just show you some photos of other Babes' Bread....
(I'll be adding photos as they are posted...)

To see variations on the this recipe - and to read about the trials and tribulations of croissant making check out the other Babes.

Bake My Day, I Like to Cook, Living on Bread and Water, Lucullian Delights,  My Kitchen in Half Cups, Grain Doe, Notitie van Lien, The Sour Dough, Cookie Baker Lynn

That's also how you'll find out what pic belongs to which Babe...

The Dough, for Croissants, Pain au Chocolat, etc....

Copied fairly accurately from an article in France Magazine, 'Pastry from Heaven', by Michelin-star chef, Michel Roux.
Croissant dough is somewhat similar to puff pastry, in that a slab of butter is incorporated into the mixture and the dough is rolled and turned, but it actually belongs to the family of yeasted doughs, like brioche.

This classic dough is used to make various sweet and savory pastries. You can freeze unbaked croissants and Pains au Chocolat, after shaping but before brushing with egg, for up to 2 weeks. Separate with waxed or parchment paper so you can remove as many as you like.

Ingredients (I only have weights)
Yield: 1.1kg dough, enough for 14 - 16 croissants Time: 9 - 13 hours

25g fresh yeast
250ml whole milk
500g plain flour
12g fine salt
50g sugar
275g butter, cold but not too hard
Egg Wash - 1 egg yolk mixed with 1tbs milk

Dissolve the yeast in the milk. Put flour, salt and sugar in the bowl of an electric mixer with dough hook and mix on low. Gradually pour in the milk/yeast mixture.

Stop working the dough as soon as it comes away from the sides of the bowl. It should not become too elastic.

Cover the bowl with cling film and leave to rise in a warm place (24C, 75F) until doubled, 45 - 60 minutes.

Punch down dough by flipping it over with your hand, but do not overwork it. Cover the bowl again and refrigerate for at least 4 hours but not more than 8.

Punch down dough by flipping again and place on lightly floured surface.

Shape the dough into a ball and cut a 3cm (1 1/4") cross in the center. roll out the 4 sides to make flaps. Bash the butter with a rolling pin to make a rectangle and place in the center of the dough. Fold the flaps over to completely enclose the butter.
First Turn: Lightly flour the work surface, roll the dough out to a 60 X 30cm (24 X 12") rectangle. Fold in thirds, wrap in cling film and refrigerate 30 minutes.
Second Turn: Give the chilled dough a quarter turn, roll out into the rectangle, fold, wrap and refrigerate as above, 30 minutes.
Third Turn: Roll the dough in the opposite direction as before, into the rectangle, fold wrap and refrigerate at least 30 but no more than 60 minutes.

The dough is now ready for use.

Croissants

Cut a cardboard template, 9cm (3.5") base, 18cm (7") to the point. Lightly flour work surface and roll dough out to 65 X 40cm (26 X 16") rectangle. Lift it slightly off the surface to aerate it to keep it from shrinking. Trim sides with a sharp knife to make straight edges, then cut in half, lengthwise. Using the template as a guide, cut into triangles.

Lay 1 triangle on the work surface. Make a 1cm (1/3") cut in the middle of the base and pull the 2 base points slightly to separate; then pull the top point slightly. Roll the croissant from the base to the point. Place on a baking sheet and turn the base points to form a crescent (You could lay a piece of ham on the base before rolling for a savory croissant) Repeat with the rest of the triangles.

Lightly but thoroughly brush with egg wash.

Put the croissants, on a baking tray, in a warm, preferably slightly humid, place (24 - 30C, 75 - 86F) to rise for 2 hours, or until almost doubled.

Brush with egg wash again, and bake in a preheated oven (170C, 340F) oven for 12 - 14 minutes.

Remove, slather with lots and lots of butter and eat... (That last bit isn't actually part of the instructions - just my own idea... Depending on time of day, consume with either hot chocolate, coffee or red wine. Sharing optional)

Pains au Chocolate

40 - 44 sticks of dark chocolate, 4g each

Roll dough into 52 X 46cm (21 X 18") rectangle (It will be a bit thicker than for croissants) Trim rectangle to make straight sides then cut, lengthwise into 4 long strips, about 11cm (4 2/3") wide. Cut across every 7cm (2 3/4") to make small rectangles.

On 1 rectangle, place 1 stick of chocolate on the short end, about 4cm (1 1/2") from the edge. Roll the dough over the chocolate once. Place another stick at the edge of the roll and roll the dough over again. Roll over again. Place on try and brush with egg wash. Let rise, brush again and bake as for croissants.

When done, cool on a wire rack, without touching, before serving. (The chocolate would be very, very hot)

Croissant Baguette with Pesto

480g croissant dough
100g pesto
10g pine nuts
Egg Wash

Roll dough into 40 X 20cm (16 X 8") rectangle and trim. Place on greaseproof paper, with long side facing you. Brush a 4cm (1 3/4") border of egg wash around edges on short sides and 5cm (2") on the long side away from you.

Spread pesto within border of egg wash. Using the paper to help, lift the dough and roll into a baguette shape. Roll onto a baking sheet, brush with egg wash and leave to rise in a warm place for 45 - 60 minutes.

Brush with egg wash again, then, with sharp knife, make eight 1cm (3/4") incisions, on the diagonal, along the length of the baguette. Sprinkle with pine nuts and bake for 20 minutes at 180C (350F). Reduce the oven temperature to 160C (325F) and bake another 15 minutes.

Allow the baguette to rest on the baking sheet for 15 minutes before serving. Remove to cutting board and serve, slicing with serrated knife at the table. It is very fragile and best served warm (His words, not mine).

If you would like to join us being a Bread Baking Buddy this month here’s how:

You have until Feb. 2 to make the croissants (or one of the 2 variations) and post about it on your blog with a link back to this post.

Send an email to me: thyme2.kate at gmail dot com with a link to your post.  I will send you the the Bread Baking Babe Buddy badge to include with your post....
Which you then include with your post.

I will do a round-up of all of the Buddies' Croissants on the 3rd or 4th of Feb.

If you don't have a blog, send me a photo and a few words and I'll include you in the round-up.

Now, go forth and admire all the perfect croissants being gobbled up enjoyed by the Babes!

Except for this Bad Babe, who is now going to sit in the corner... (But the corner by her new stove where it's warm)
Regularly scheduled house update tomorrow.