Small group tours
for food lovers
Jumping Cow Culinary Tours
6279 N.E. Carillion Dr.
Suite 104
Hillsboro, OR 97124
ph: 503-708-8096
info
Recipes
Coq au vin
(Arlene’s version)
If I have a signature dish, this is it. I change the recipe slightly every time I make it – which is often – but this is the basic version that I always start with.
8 chicken thighs and legs
¼ lb bacon, pancetta, or prosciutto (any combination of these three or only one)
1-2 carrots, peeled and chopped
1 small onion, chopped (You can also use some onions with some shallots)
1-3 garlic cloves, finely chopped
½ pound mushrooms, sliced
1 cup red wine
1/3 cup brandy or orange liquor (optional)
1 cup beef or chicken broth
1 tablespoon Dijon mustard
1 tablespoon beef or veal demi glace
Salt to taste
Brown bacon until crisp on medium heat. Remove from pan. Add chicken to pan and brown on all sides. Remove. Add carrots and onion to pan, cook until translucent. Add garlic at last minute (it has a tendency to burn). Remove. Add mushrooms and cook until browned. (You could also add a tad of butter, if you like.) Remove.
Add red wine and brandy, if using, to deglaze pan. Reduce wine by half or so. Add mustard and whisk so it is mixed in well. Add broth and demi glace. Use whisk to mix well. Bring to boil.
Add all the other stuff back in. Bring to boil, then cover, reduce heat and simmer for about ½ hour to 40 minutes. You can turn the chicken so the gravy saturates all of it. Taste to see if you need to add salt.
Remove the chicken and keep warm. If the gravy isn’t thick enough, turn up the heat to thicken. Also taste to see if you need to add salt.
Serves 4.
Chiles en nogada
Chiles en nogada is a traditional dish that depicts the colors of the Mexican flag: the green poblano chile, the white cream sauce and the red pomegranate seeds. The name “nogal” comes from the Spanish word for walnuts.
Chiles en nogada is a seasonal dish that’s usually only available August through October when the ingredients are fresh.
Many think the dish was born from the French influence during the time when Austrian Archduke Ferdinand Maximilian ruled over parts of Mexico. No matter its origin, the dish is a many textured, multi-flavored treat that’s sure to please most palates.
Chiles en Nogada
This dish is most often served room temperature. This recipe makes 12 chiles en nogada.
12 poblano chiles, roasted, peeled and deveined (see Cook’s Notes)
½ cup vegetable oil
3 garlic cloves, peeled and finely chopped
1 large white onion, peeled and minced
2 pounds lean beef chuck, or pork, ground or finely chopped
1 small can tomato puree
Salt and pepper, to taste
½ cup almonds, blanched and slice vertically into slivers
½ cup chopped walnuts
1 cup raisins
1 cup peaches, apples, pears, all chopped
1 two-inch canela stick, or a one-inch cinnamon stick
6 bay leaves
½ teaspoon dried thyme
Meat Stuffing
Heat oil in a heavy skillet. Add the onion and garlic. Brown lightly. Add the meat and cook, breaking up any lumps, until it is well done. Stir in tomato puree. Season with salt and pepper.
Add the nuts, raisins, fruit, canela and herbs. Reduce the heat to a strong simmer, stirring occasionally, for 30 minutes. Remove the canela stick and bay leaves. The meat may be cooled and refrigerated up to 48 hours.
Walnut or Pecan Sauce
2 cups finely chopped walnuts, or pecans2 cups crème fraiche or sour cream
6 ounces goat cheese or cream cheese
¼ cup white wine or dry sherry
2 cups crème fraiche or sour cream
6 ounces goat cheese or cream cheese
¼ cup white wine or dry sherry
Salt and pepper to taste
Mix all ingredients together in a large bowl until well blended. The sauce may be prepared up to 24 hours in advance and refrigerated.
Garnish
1 fresh pomegranate, peeled and seeded (reserve the seeds)
¼ cup coarsely chopped walnuts or pecans
Reheat the meat mixture, if necessary. When the beef mixture is hot, fill the chiles. Just before serving, cover the chiles with walnut sauce (if you do this step too far ahead, the sauce will liquefy on the hot chiles). Sprinkle with pomegranate seeds and chopped walnuts. Serve at once.
Cook’s Notes: To prepare the chiles, sear them on over a flame until the skin is blackened. Alternatively, you can broil in the oven. Place in a plastic bag for a few minutes and then rub off the charred skin and rinse. Slice the chile lengthwise, making sure the stem is kept intact. Remove the seeds and veins.
Jumping Cow Culinary Tours
6279 N.E. Carillion Dr.
Suite 104
Hillsboro, OR 97124
ph: 503-708-8096
info
