kitchentravelling

[kitchentravelling]

If you know me, you know that I love not only wine in it of itself, but cooking with wine (or most alcohol really). I love setting the hella fortified wines up in flames, I love adding wine to my sauces or deglazing meat fond with them. I just. really,.madmlove wine okAY?@! So it’ll come to you as no surprise when I say that my favorite recipe of all time is, without a doubt, Coq au Vin. It’s literally a chicken that’s fried in pig fat, and then simmer in a bottle’s worth of wine until it’s fall off the bone tender. 

And, because I love you all, I will teach you this magical recipe, and if you love me, you’ll make this stuff, because it’s just so good for your soul tbh.

~

Coq au Vin (serves: 4, or one if you don’t want anyone else to share this beauty w/ u)

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Ingredients-

1 whole chicken, cut into ten pieces*

6 oz lardons (cut from applewood slab bacon)

2 fl oz brandy

1 oz

48 fl oz wine*

16-20 fl oz chicken stock

4 cloves garlic

2 bay leaves

5 sprigs thyme

6 oz beurre manie*

3 oz cremini mushrooms, thinly sliced

*The pieces should be 2 legs, 2 thighs, 2 wings, and 2 breasts that are both cut in half

*DON’T USE EXPENSIVE WINE. Go for some 9 dollar bottle and you’ll still get great results. I recommend using a cheap cabernet like Joshua or Nicholas

*Beurre Manie is basically butter and flour that’s mixed together till it’s kind of similar to sticky cookie dough. This works as a thickening agent for the stewing liquid so we get a nice sauce for our chicken.

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Procedure-

Marinate your chicken in 24 fl oz of the wine, 2 thyme sprigs and 1 bay leaf overnight. Dry a few minutes before browning on the pan. 

Take your slab bacon and cut about 6 oz worth of lardon cubes. Place it in a large sausier pan or rondeau and let the fat render for about 6 minutes, then set aside.

Season the chicken pieces with salt and pepper and brown in the same pan using the lardon fat. Cook for a few minutes till all pieces are browned a bit, then add the lardons back in and cook in low heat for about 10 minutes.

Deglaze and flambe the chicken with the brandy, then cover the pieces in the tomato paste. Add the garlic, herbs, wine and stock to the pan and simmer. Once it’s simmering, cover partially with the lid and let it simmer for over an hour, or until the thighs are almost fall off the bone tender.

4 minutes prior to the chicken being done, add the mushrooms and continute simmering.

Remove the chicken, lardons and mushrooms and reserve. Strain the stewing liquid till all solids are removed and place into a large/medium sized sauce pot. mix in the beurre manie until the sauce it thick enough to coat the back of the spoon, or is a bit thicker than heavy cream. Season with salt and pepper. 

Place chicken in a casserole pan and cover with sauce and then top with minced parsley. Serve with angel hair pasta and a crusty french bread. 

~

tbh real talk this recipe is so fancy that if you serve it to the person u like u’ll get laid literally that night no joke maybe even within the hour

like how do u think aph France gets so many babes it’s probs because he makes them this masterpiece like every night foreal

alright kids, hope you enjoyed this boozetastic french recipe ONLY ONE MORE TO GOOOO

[kitchentravelling]

Bacon beer cheese broccoli cheddar soup

[kitchentravelling]

Chicken tacos

For the soft shell: Knead all purpose floor in one table spoon yoghurt, pinch of baking soda, salt and water. Cover it and let it rest for 30 mins minimum. Make small balls of the dough and roll them into thin tortillas. Cook them on a pan on high heat and cover them.

For the dressing: Finely chop coriander, onion, tomato, carrot, cabbage, capsicum, green chillies and garlic. Add boiled corn kernels. Add one table spoon of thousand island dressing or mayonnaise and salt to taste.

For chicken I used ready made peri peri chicken, roasted it then shredded it.

For salsa: Finely chopped onion and tomato, add salt, cumin seed powder and red chilli powder, then add one teaspoon of lemon juice. You can add tomato ketchup if you have added mayonnaise in the dressing.

Assemble your tacos and enjoy!

[kitchentravelling]

Added spinach and corn kernels to my mushroom sauce pasta

Recipe: Heat a non stick pan. Add one tablespoon olive oil. Add one whole garlic finely chopped. Once the garlic starts turning golden add one small thinly sliced onion and immediately add salt and pepper. Sautez well. Once the onion softens add thinly chopped mushrooms and again add salt and pepper (you can also add a little oregano and a pinch of red chilli powder). Once the mushrooms turn golden brown add 1 cup heavy cream and two table spoons off boiled pasta water. Mix well, now add 10/12 leaves of blanched spinach and boiled corn kernels. Now add pasta and a pinch of salt. Toss the pasta well in the sauce.

Et voilà your pasta is ready!

PS: Do the entire cooking process on medium flame.

[kitchentravelling]

Sprouts breakfast

Take a pan on the stove. Add a little butter. Add 1/2 cup sprouts. Add black salt and one cup water. Let it cook on a medium flame. Let the water evaporate completely. Turn off the gas. Add finely chopped onions, tomatoes and coriander. Add one teaspoon of lemon juice.

[kitchentravelling]

Can I call this mushroom sauce pasta?

Recipe: Heat a non stick pan. Add one tablespoon butter or olive oil. Add finely chopped garlic. Add chopped mushrooms and boneless chicken pieces. Season it with salt and pepper. Cover it with a lid and let it cook for 10 minutes. Add boiled pasta and some of the pasta water. Add one and half tablespoon fresh cream and cheese (optional). Add mixed herbs. Simmer it for 3 mins. Let the sauce reduce a little bit. Add salt if needed.

Serve hot!

PS: You can add more veggies if you like (eg. broccoli) and instead of boneless chicken pieces you can add sausages.

[kitchentravelling]

Spicy Butter Garlic Calamari Spaghetti 🍝

Recipe: Heat a non stick pan add 2 tablespoons of olive oil and 2 tablespoons butter. When the butter melts add 1 finely chopped onion, wait until they are transparent. Then add minced garlic (1 small). Sautez well. Add chopped and cleaned calamari. Add salt, black pepper powder, paparika or peri peri powder as per taste. Add mixed herbs and add some pasta water and sautez well. Add boiled spaghetti and mix well. Cover the pan on low flame for two minutes.

Et voilà, your pasta is ready to serve!!

[kitchentravelling]

Tried making hummus today!

I know one eats hummus with pita bread but I got lot of nachos in the kitchen...

[kitchentravelling]

Cheesy Fries

For the fries:Peel and cut potatoes (I used sweet potatoes because I don’t like potatoes) put them in cold water for five mins drain them, add water and salt in it boil, for 3/5 mins, drain and dry them. Add one tablespoon cornflower, one tea spoon red chilli powder, salt and pepper, to taste then fry them using double fry method.

For cheese sauce: Add one tablespoon butter, once the butter melts, add fresh cream and garlic paste, then add cheddar and mozzarella cheese and finely chopped coriander and mint leaves then salt and pepper to taste. Simmer the sauce for 30secs to 1 min.

Et voilà!!!