Coq au Vin

Coq au vin

2 tbsp olive oil Bonsecco

1 pat of butter

3.5 oz bacon

12 shallots, large pieces halved

2 cloves of garlic

1 carrot, sliced

1 cup chestnut mushrooms, large pieces halved

4 chicken legs

2-4 tbsp Vinaigre the Pommery vin rouge (red wine vinegar)

1 bouquet garni

1 bottle of red wine

1 cube chicken bullion

flour

butter

fresh parsley

side dishes:

2 lb potatoes, large pieces halved  (blanched)

4 tbsp Moutarde de Meaux Pommery or course grain mustard

2 tbsp olive oil bonsecco

1 lb Brussels sprouts

⅓ jar hollandaise sauce

grated cheese

nutmeg

Sprinkle the chicken thighs with pepper and sprinkle them with the flour. Also sprinkle all the vegetables with a layer of flour. Melt the butter and olive oil in a frying pan and fry the chicken until browned. Remove the chicken from the pan and set aside. In the remaining oil saute the shallots along with the bacon briefly. Then add the garlic, carrots and mushrooms and saute. Season with pepper and place the chicken back into the pan. Pour in the bottle of wine along with the bouquet garni, vinegar and crumble in the bullion cube. Let this simmer for 1.5 hour uncovered so the sauce can thicken. If the sauce is not yet sufficiently thickened, let it then thicken with a butter - flour mixture*. Garnish with fresh parsley .

(*Melt some butter in a pan. Add flour and stir until a nice smooth mixture. Add the thin sauce to the mixture. Let it thicken and transfer back back into the casserole.)

Heat the olive oil in a pan and add the potatoes. Cook for fifteen minutes covered with a lid. In the final minute add  the mustard and stir well. Cook the sprouts 10 minutes and drain . Spread them on a baking dish and spoon the hollandaise sauce through. Sprinkle with grated cheese and nutmeg to taste. Bake for 10 to 20 min. in the oven .

*items in bold are available at Oil & Vinegar

Fricassee de Poulet

 Fricassee de Poulet

3-4 tbsp olive oil Bonsecco

3 oz ham

3 shallots

2 cloves of garlic

12 oz chicken thigh filets

1-2 tbsp flour

5 tsp saveurade Frejus (substitute ingredients below)

8 oz chestnut mushrooms

1/2 cup cream

1 tsp white wine vinegar Muscat

25 Niçoise olives (or Kalamata olives)

small bunch of parsley finely chopped

1 tsp fleur de sel garlic

7 tbsp butter

additional: oven dish with lid Provence

Preheat the oven to 350 ° F. Heat the oven dish on the stove set on low to medium heat. Cut the ham into strips and saute in the olive oil until crispy. Finely chop the shallots and garlic and add to the ham. Cut the chicken into 1 1/2 inch pieces and sprinkle with salt, pepper and flour. Make sure the chicken is coated with the flour. Pour a bit more olive oil in the baking dish and add the chicken and saveurade. Fry the chicken until it turns slightly brown and add the mushrooms. Pour the cream and vinegar over the chicken mixture. Stir well until the sauce begins to thicken. Then add the olives. Put the lid on the dish and place it in the pre-heated oven for about 15 minuteson the middle rack until the chicken and the mushrooms are tender. Remove from the oven and sprinkle the parsley over the casserole. Blend the butter with the fleur de sel garlic. Serve the Fricassee with French bread and the salted butter mixture.

To substitute the Saveurade Frejus make a nice, thick paste with fresh parsley, garlic, onion and a bit of white wine in a food processor.

*items in bold area available at Oil & Vinegar

Bouillabaisse

Bouillabaisse

2 tbsp olive oil Bonsecco

1 small carrot

1 small leek

2 shallots

2 cloves of garlic

2 tsp piment d'Espelette (may substitute with smoked paprika)

1 large tomato or 1 cup cherry tomatoes

1 fennel bulb

1 glass of white wine

1 pot of fish stock + equal amount of water

1 bouquet garni

pinch of saffron

2 lb mixed fish (eg 3/4 lb cod , 3.4 lb salmon, 1/2 lb prawns)

cream
rouille à la sétoise

bread:

Mediterranean bread mix

piment d'Espelette

½ red onion

Prepare the dough according to the directions on the package. After 1½ hours rest: Shape the dough into an oblong loaf.  Make a number of notches with a knife in the top of the dough. Divide the chopped onion over the bread and sprinkle with piment d'Espelette. Let the dough rest for 30 minutes before baking. Cut the vegetables. Saute the shallots and garlic with 2 tsp piment d'Espelette in the olive oil . Add one at a time the carrot, leek and fennel. After 3 minutes add the tomato. Deglaze after 2 minutes with white wine and add the saffron, bouquet garni, fish stock and water. Let it simmer for at least 20 minutes on low heat. Then remove the bouquet garni. Cut the fish into pieces, pat dry and sprinkle with salt and pepper . Add the fish to the broth and leave to simmer, uncovered, until the fish is cooked (about 15 minutes). Finally add the prawns and cook until pink through. Before serving stir 4-6 tsp rouille à la sétoise (or more to taste) into the soup. Garnish with fennel and / or parsley and a dash of cream.

Serve with bread and rouille à la sétoise .

*items in bold are available at Oil & Vinegar

Hors-d'oeuvre Platter

Hors-d’œuvre Platter

Camembert from the oven
• 1 wheel of Camembert cheese (or brie)
• 2 tbsp olive oil Provencal herbs• 1 tbsp capperi salati optional ( capers in salt-optional ) , rinsed
• 2 tbsp walnut honey
• sprig of rosemary
• croquets de Provence
• cauliflower
• ½ apple into small wedges (sprinkle with lemon juice)


Additional : cloche à Camembert ceramic dish
 
Preheat the oven to 350 ºF. Cut the top of the Camembert and make several notches . Place the Camembert in the cloche à Camembert . Divide capers, olive oil, honey and rosemary sprig over the cheese . Put the top back on. Bake for 15-20 minutes in the oven . Serve with the apple, cauliflower and croquets with the cheese .
 
French herbed potato sticks
• 1 large potato, cut into long, thin strips • 2 tbsp mix for roasted potatoes french style • 1 tbsp olive oil Provencal herbs
 
Heat the olive oil in a pan and fry the strips of potato about fifteen minutes until almost done . Add the spices and cook for another 5 minutes.
 
Roquefort- ham rolls
• ½ cucumber • ham • chive • Roquefort cream ( Delice au fromage bleu )
 
Cut the cucumber lengthwise with a vegetable peeler or slicer. Cut slices of ham as wide as the cucumber slices. Spread with Delice and sprinkle with chives. Carefully roll up.
 
Present all the hors d'oeuvres together on a large board and serve with Provencal olives.

*Items in bold are available at Oil & Vinegar