Early Summer Lasagne with Sweet Shelling Peas, Zucchini & Spring Onions

It was not my intention to only write two blog posts during the month of June.  I have had ideas to share…and recipes….  But as has been increasingly the case as the years have passed, June has been insanely busy.  So here we are and June is just about over.

I’m sad to see it go.  I love the farmers’ market in June…the end of the spring crops meet the beginning of the summer ones—making for inspiring abundance and variety.  The recipe I am sharing today takes advantage of that moment, combining the shelling peas of late spring/early summer with the first of the summer’s zucchini crop in a surprisingly light lasagne.

“Light” is probably not the first word that you associate with lasagne.  But I think on balance that this lasagne can be called light.  It doesn’t include tons of sauce…or heavy fatty meats….or gobs of stretchy cheese.  What it does include are loads of those aforementioned green vegetables of June…along with a whisper of béchamel, a touch of salty prosciutto (to bring out the flavor of the green vegetables) and just enough cheese to hold it all together.

I adapted the recipe from Frank Stitt’s Bottega Favorita.  I admit to reducing the cheese a bit—and adding the prosciutto—but by and large it is his delicious recipe, and I can’t take a lot of credit for it. 

What I can take credit for is the biggest change I made—changing from traditional dried lasagne noodles to no-boil noodles.  I have already sung the praises of “no-boil” on two previous posts so I won’t spend a lot of time on it here.  Suffice it to say I think they are fantastic.  It is unlikely I will ever make a lasagne using traditional dried noodles again.   If you have never used them this lasagne would be the perfect place to give them a try.

Early Summer Vegetable Lasagne

1 1/4 lb. (about 3) medium zucchini

Olive oil

Salt & freshly ground pepper, to taste

1 medium leek, halved, thinly sliced cross-wise and thoroughly rinsed

1 bunch spring onions, trimmed (use white and equal amount of green), or 1 sweet onion (like a Vidalia), halved—thinly sliced

2 T. butter, divided

2 oz. thinly sliced prosciutto, cut crosswise into 1/4-inch strips

1 c. (240 g) whole milk ricotta

1 oz. (1/3 c) finely grated Pecorino Romano

1 T. finely sliced chives

Zest of one lemon

1 clove garlic, finely grated with a microplaner or smashed to a purée with a pinch of salt

Pinch of cayenne

1 1/3 c. whole milk

2 T. flour 

Pinch nutmeg 

8 "no-boil" lasagna (half of an 8 oz. box)

1 c. peas, thawed if frozen, blanched until just tender (refresh under cold running water) if fresh

6 oz. Fontina or Fontal, coarsely grated

1 oz. (1/3 c) finely grated Parmesan

Top and tail the zucchini.  Slice lengthwise into 1/4-inch thick slabs (the widest setting on my Benriner slicer is perfect).  Spread the slabs in a single layer on a lightly oiled baking sheet.  Brush with oil and season with salt and pepper.  

Roast in a 450° to 475° oven until tender, beginning to brown in spots and most of the moisture has evaporated....about 10 to 15 minutes.  Set aside to cool.

Meanwhile, melt a half of a tablespoon of butter with a tablespoon of oil in a large sauté pan set over moderate heat.  Add the leeks and onions along with a generous pinch of salt and some freshly ground black pepper and toss to coat in the fat.  Cook until the leeks/onions begin to sizzle and steam in the pan.  Reduce the heat to low, cover with a tight fitting lid, and cook until the leeks have collapsed and are very tender—this will take about 15 minutes for early spring onions and leeks....maybe 30 minutes or more for storage leeks and onions.  Uncover and add the prosciutto and stir to distribute evenly.  Continue to cook for a minute or two.  If there should be a lot of liquid remaining in the pan, increase the heat and cook uncovered until the liquid has mostly evaporated.  Taste and correct the seasoning and set aside to cool.

Place the ricotta, pecorino, lemon zest, chives, garlic, and a pinch of cayenne in a medium-sized bowl.  Mix until well combined, seasoning to taste with salt and pepper.

Prepare the béchamel: In a small saucepan, bring the milk to a simmer; keep hot.  (Alternatively, heat the milk in a microwave proof container of some kind.)  In another medium saucepan, melt 1 1/2 T. of butter over medium heat.  When the foam subsides, whisk in the flour.  Cook stirring constantly for a minute or so—the roux will be bubbly and straw yellow.  Remove from the heat and pour in half of the hot milk, whisking constantly until smooth—it will thicken immediately.  Add the remaining milk.  Return to the heat and stir constantly until the sauce returns to a simmer.  Taste and season as desired with salt, pepper and nutmeg.

When you are ready to build the lasagne, oil a square 2-quart baking dish (an 8 1/2- by 8 1/2-inch Pyrex is perfect) and bring a shallow pan of water just to the boil and remove from the heat.  Arrange these two items...along with all the other components—on your work space so that you have easy access to everything.   Add two of the noodles to the pan of hot water.  Spread a couple of tablespoons of béchamel in the bottom of the oiled dish.  

Lift the noodles out of the pan. (They should not be soft or flexible at this point...you're just giving them a head start by soaking them briefly—less than a minute.)  Let the excess water drip back in to the pan and arrange them in a single layer in the prepared baking dish.  Add a couple more noodles to the pan of hot water (to soak while you build the first layer).  Spread/daub a third of the ricotta mixture over the noodles, 

followed by a third of the onion mixture, a third of the peas, 

and a third of the zucchini slices.  

Drizzle a scant third cup of béchamel over all and finish with a scattering of a quarter of the Fontina (1 1/2 oz).  

Beginning with the noodles, repeat this layering two more times.  Finish with the last two (soaked) noodles, the remaining third cup of the béchamel (spreading evenly)

and a scattering of the remaining Fontina mixed with the Parmesan.

Cover the pan with a piece of aluminum foil that has been brushed on the underside with olive oil (or sprayed with pan spray), tenting the foil slightly if possible so that it isn't touching the top of the lasagne.  Bake in a 350° oven until the Fontina on top has just melted—about 25 to 30 minutes.  Uncover and continue to bake until the lasagne is bubbling around the edges and the top is beginning to brown around the edges...another 10 to 15 minutes.  Let the lasagne rest for 10 to 15 minutes.  Cut with a sharp knife and serve.  Serves 6.

Notes: To make a 13- by 9-inch lasagne, increase the recipe by half.

(Recipe adapted from Bottega Favorita by Frank Stitt)

Printable Version

 

French-Style Baked Eggs (Oeufs en Cocotte) with Spring Onions

I love eggs.  I love them on things, in things…and all by themselves.  I can’t imagine a life without eggs.  They really are a perfect food.  Over the years I have written countless posts that feature eggs…from the simple (poached, fried, baked on a bed of vegetables)...to the more complex (frittatas, tortillas, quiche, savory bread pudding)…to desserts where eggs play a prominent and irreplaceable role (ice creams, custards, tarts, bread & butter puddings).  I am not alone in my feelings. Yesterday as I was reading some of the tributes written about Anthony Bourdain, I happened across his thoughts on eggs:  “An egg in anything makes it better.”  Quite so.

I have for years included a classic French egg dish (Oeufs en Cocotte) in my spring brunch class.  I have always intended to post a recipe for this dish, but have refrained for a couple of reasons.  The first is that versions of this recipe can be found everywhere….both in cookbooks and on line.  But this of course has not stopped me with other classic recipes when I thought I had something to add to the conversation.  So the main reason is really the second one.  And that is that this dish is deceptive in its simplicity.  It requires being engaged with your senses in a way that is difficult to describe.  I can give some guidelines…but you will have to practice getting it done just to your liking in your kitchen…with your equipment.  (As one writer said when describing how to know when an egg en cocotte is done:  It’s “…the egg dish that's done when it's done.”) The good news is that you will get to eat eggs while you practice.   And since Oeufs en Cocotte are fantastic for brunch…or lunch…or dinner—accompanied by all kinds of delicious vegetable and meat side dishes—you should be able to create lots of opportunities to practice. 

The nuts and bolts of method for Oeufs en Cocotte are easy to describe:  Butter a ramekin. Add a few cooked vegetables.  My favorite thing is softly cooked leeks or spring onions…and a little cream—but you could add almost anything:  cooked greens, a vegetable medley like ratatouille, mushroom duxelles, a bit of ham or smoked salmon, a thick tomato compote, etc…

When you place your garnish in the ramekin, make a little divot on the center.  This will help center the yolk.  Crack an egg into a small dish and then tilt the egg into the prepared ramekin, being careful to center the yolk as much as you can. 

Pour a little cream over the top…or add a dab of butter…and season lightly with salt and pepper.  Place the ramekins in a baking dish lined with a towel.  When you are ready to bake, add boiling water to the pan to come half way up the sides of the ramekins.  Cover with foil and bake, uncovering a couple minutes before you think they will be done.  When they are done, serve right away (with buttered toast).    

So what exactly is “done?”  To me these eggs are perfect when the white is just set—but still a bit delicate and trembly—and the yolks are a barely thickened liquid.  Some people like them when the whites are a bit more solid and the yolk is even more thickened.  But this difference is a narrow window—and either way is, as far as I am concerned, a successfully baked Oeuf en Cocotte.  Visually you can tell when the white is done—it will go from clear to white.  Even if you have poured a thin film of cream over the top, you will still be able to see when this happens.  The problem is that once this happens, the yolk will be well on its way to setting too.  (Whites begin to coagulate between 144° and 149° and yolks begin to coagulate between 149° and 158°.  From 160° to 180° the whole egg gets progressively firmer until it becomes fully coagulated and hard.)  Herein lies the rub—an uncooked white is unappetizing…and an overcooked yolk, while not unappetizing, is not the goal of this dish.  If you pull your eggs out of the oven too soon, the white will be undercooked…too late, and the yolk will be hard…and the length of time between these two outcomes might be just a minute or two.

I have given an oven temperature and a range of cooking time in my recipe below—but this is just to get you in the ball park.  You will need to look at the eggs....perhaps prod the surface of the egg with your finger…or jiggle the ramekin itself to see if the eggs are where you want them. When you are first getting started, inserting an instant read thermometer in the white (right next to the yolk…but not in the yolk, as this will cause the yolk to break before it gets to the eater) will tell you a couple of things.  It will give you a temperature—I think you should be around 155°—and it will give you the added visual clue that the egg is done because when the white is done, the tip of the probe will come out clean (you can use a paring knife to test this latter thing if you don’t have an instant read thermometer).   And of course it is important that you do all of this checking quickly so that your oven temperature doesn't drop drastically.

The eggs bake best in a moderate to moderately hot oven.   They will bake well at higher temperatures, but your window of time when they are just right will be narrower.  You will have a much wider window of time if the temperature is low—but too low and they will take a longer and much more unpredictable length of time to bake (you and your fellow eaters will be standing around, tapping your toes, while the toast gets cold as you wait).

It is for this latter reason that you want to make sure your water bath (the point of which is to stabilize the ambient cooking temperature—helping the eggs to cook uniformly, protecting the edges of the egg until the center bakes) is made with boiling water (not just tap water).  Loading a full pan of hot tap water into the oven will significantly lower the temperature of the oven and lengthen your cooking time by an unpredictable amount. 

By the same logic, if you are feeding a crowd…and perhaps putting a very large pan—or two or three smaller pans—of eggs into the oven, you might want to start out at a higher oven temperature (a sufficient volume of boiling water will still lower the oven temperature).  When I prepare 32 eggs in 4 to 6 pans (in two ovens) for my classes, I bump the oven temperatures up to a 450° to 500° starting point.  I am able to observe with an oven thermometer that the oven temperature drops almost immediately after I put the pans in the ovens to below 400°.   Some ovens recover well enough that you don’t need to alter the temperature for a large number…or be careful to heat your water to boiling.  All ovens are different.  If you bake/cook a lot, you probably already know if you will need to make some of these adjustments.  If you don’t know, then making Oeufs en Cocotte would be a great exercise in getting to know your oven better. 

One final observation.  I have seen several recipes that encourage you to put two eggs per ramekin for “larger appetites.”  This seems like a bad idea to me since it will necessarily put egg whites in the center of the ramekin….and not the yolks.  Since the center will be the last spot to come up to a coagulating temperature.  Keeping the yolks runny in this situation will probably mean that there will be undercooked white in the center.  While true that the yolks coagulate at a slightly higher temperature than the whites…and it might be technically possible to get the whites in the center set and still have two runny yolks…this would be a difficult thing to pull off.

If all of this is more detailed information than you like, I would encourage you to just print the recipe and jump in.  If you have difficulties in your first attempt, then return and read the above tips (which will make much more sense after you have some practice).  I would never want an excess of explanation to discourage anyone from trying to make Oeufs en Cocotte.  Once you have made them a time or two you will know that they are actually quite easy.  And they are a classic that belongs in everyone’s repertoire…perfect for a festive brunch…or a dinner for one when you are feeling under the weather…or just when you feel like pampering yourself.  

 French-style Baked Eggs with Spring Onions

1 c. thinly sliced spring onions (use roughly equal quantities of white and green)

1 to 2 T. thinly sliced green garlic (optional)

1 T. unsalted butter
6 T. Heavy cream
4 large eggs (room temperature)

Preheat oven to 375˚F.  Butter 4 4 oz. ramekins or custard cups.  Line a roasting pan with a kitchen towel or a double thickness of paper towels and place the custard cups in the roasting pan.  Set aside.
 

In a medium-sized sauté pan, melt the butter over medium heat. Add the spring onions and green garlic and toss to coat in the butter.  Add a pinch of salt, cover and cook over low heat until the onions are wilted and tender. If they release a lot of liquid as they cook, uncover during the last few moments of cooking to allow the liquid to evaporate.  Set aside briefly to cool.  (The onions may be cooked ahead.  Cover and refrigerate.  Bring to room temperature before proceeding with the recipe.) 

Divide the onion mixture among the buttered ramekins.  Spread the mixture out, mounding it up a bit around the edges—you are making a "nest" for the egg that will help center the yolk.  Drizzle 1/2 T. of cream into each ramekin.

One at a time, crack eggs into a small bowl and then transfer the egg to a ramekin, centering the yolk as much as possible as you do.  

Carefully pour a tablespoon of cream over each egg.  Sprinkle each sparingly with salt. 

Pour boiling water into the roasting pan until it comes up to the same level as the eggs in the ramekins.  Cover the pan with foil.  Bake for 10 minutes.  Uncover and continue to bake until the white is opaque and just barely set—the yolk should still be liquid—another 2 to 4 minutes. (If you like, you make carefully insert an instant read thermometer into the white right next to the yolk—be careful not to pierce the yolk.  (The temperature should read somewhere between 155° and 160° for jiggly white and liquid yolk.)  Remove the pan from the oven.  The eggs will hold in their hot water bath for a few minutes.  If you know you will need to hold them, undercook them slightly as they will continue to cook as they sit.  They should be served as soon as possible.  Sprinkle each with a bit of freshly ground black pepper and serve with buttered toast.

Serves 4

Notes & Variations:

• You will probably have to experiment with baking times in your oven. I have given what works in my oven. Classically, oeufs en cocotte are baked uncovered, but this produces a hard surface and an undercooked white in my oven. You will find some sources that recommend as little as 7 minutes baking time (Julia Child). The initial temperature of your eggs will also make a difference—if your eggs are refrigerator cold, consider allowing them to sit in a bowl of hot tap water for a few minutes before cracking them into the saucers. 
• If you like, sprinkle a bit of finely grated Parmesan or Pecorino over the egg before baking. 
• The onions may be omitted for the simplest of baked eggs. 
• Replace the onions with the same quantity of thinly sliced leek—one leek should yield a cup of thinly sliced leeks. 
• Instead of onions, any finely cut, cooked vegetable may be used—diced sautéed mushrooms, a spoonful of ratatouille, minced braised artichokes, a few cooked fresh peas, etc. 
• You may bake as many or as few ramekins at one time as you like (a French-style baked egg makes a wonderful lunch for one!). Simply adjust the size of the pan that you use for your hot water bath accordingly. For a baked egg for one, you could use a small oven-proof sauté pan or a metal pie pan. For two or three, a medium-sized sauté pan works well. Etc.

Printable Version

Asparagus with Ham & Pine Nuts…served two ways

Spring means asparagus.  Every year, I start enjoying it when the California crop begins to hit the stores in March.  It is always good, but when the local crop starts to come in I am always reminded of why I like to eat not just seasonally, but locally whenever I can.  The flavor and texture of the local crop can’t be matched.  I bring home bunches and bunches of it from the farmers’ market…stopping only when the crop does…usually sometime in early June.

One of my favorite things to eat with asparagus is ham.  Its salty, fatty—sometimes smoky—taste compliments the herbaceous and mineral-y asparagus perfectly.  We enjoy it on pizza, in pasta, with eggs (in a frittata/tortilla or quiche)…and in salads and sides.  It is a wonderfully versatile combo. 

Historically, this duo is a natural, seasonal pairing as well.  Hogs would have been butchered in the fall…and hams hung to cure.  They would have been ready to eat in the spring.  I can only imagine how delicious those first slices of the new ham would have tasted when eaten with the first few asparagus spears of the season. 

The simple, streamlined dish I’m sharing today is a great way to enjoy this springtime combination.   You can enjoy it as a side dish…or add a little arugula (also in season right now) and you have a salad.  If you don’t want to take the time to make the lemon-shallot vinaigrette, you can simply dress everything with a squeeze of lemon and a drizzle of olive oil.  Either way, this is springtime eating at its best.

  

Asparagus with Ham & Pine Nuts

1 to 1 1/2 lb. medium to large spears of asparagus, trimmed

1 T. olive oil

1/3 lb./150 g. diced (1/3-inch) ham

1/3 c. pine nuts, lightly toasted

2 T. minced Italian flat-leaf parsley

2 to 3 T. lemon-shallot vinaigrette

2 to 3 oz. arugula, trimmed, washed and spun dry (optional)

Salt & Freshly ground black pepper, to taste

Leave the asparagus spears whole or cut into 2-inch lengths on a short diagonal—as you prefer.  Bring a pan of well-salted water to the boil.  Drop in the asparagus and cook until just tender—about 3 to 5 minutes.  Drain and spread on towels.  (If you are cooking the asparagus ahead, rinse under cool running water before spreading on towels to dry.)  Reserve the pan.

Warm the olive oil in a small sauté pan set over moderate to moderately high heat.  When the oil is hot, add the ham.  Cook, stirring occasionally, until the ham is sizzling, hot through, and golden brown in spots—about 2 minutes.  Remove from the heat and add the pine nuts and parsley. 

If the asparagus spears were left whole, return them to the pan they were cooked in and drizzle with some of the vinaigrette, gently rolling the spears around to coat them.  If you would like the asparagus to be warm, do this while the pan is over a medium flame.  Season with salt & pepper.  Place the spears of asparagus on a platter or individual plates.  Spoon the ham and pine nut mixture over the asparagus.  If you like, you may arrange the asparagus and ham on a bed of arugula that has been seasoned with salt & pepper and dressed with the lemon-shallot vinaigrette.

If the asparagus spears were cut into short lengths, place the asparagus in a bowl with the arugula and the ham and pine nut mixture (let the mixture cool slightly or it will wilt the arugula).  Season with salt and pepper and drizzle with the vinaigrette.  Toss until all the components are coated with a light film of the vinaigrette and the ingredients are evenly distributed.  Pile on a platter or individual plates and serve. 

Serves 4 to 6.

Lemon-Shallot Vinaigrette: Place a tablespoon of finely diced shallot in a small bowl with 3 T. lemon juice and 1/2 t. salt.  Let sit 5 minutes.  Whisk in 5 T. olive oil.  Taste for balance and seasoning.  (Vinaigrette from Sunday Suppers at Lucques—Seasonal Recipes from Market to Table, by Suzanne Goin)

Notes:

• If the asparagus is very fat, take the time to peel the lower 2/3 of each stalk. 
• Any ham of good quality may be used. I like Niman Ranch’s Apple wood Smoked Ham. Black forest ham would be good too. This recipe also makes an excellent use for the “heel” of a prosciutto. 
• You may make the vinaigrette, or simply dress everything with a squeeze of lemon and drizzle of olive oil. 

 Printable Version

Variation using julienne Prosciutto and shaved Parmesan

A Spring Potato Salad with Peas ... that’s just a little bit different…

I suppose that having kept a blog for over eight years…and having posted over 600 recipes…it is inevitable that I will someday inadvertently and unknowingly post a recipe twice.   It almost happened today.

This particular potato salad has been in my repertoire for many years.  I recently brought the class (“spring brunch”) in which the recipe originally appeared out of retirement.  While preparing to teach it again, I remade all of the recipes at home so they would be fresh in my mind.  I was struck by how much I liked the potato salad.  Then, it turned out to be a big hit with the class...much more so than I remembered.  It has been two weeks since I taught the class and during that time I have already made this salad again at least twice.  I decided this was an indication that I should share the recipe here.

Then, this morning, as I sat down to type, I had this niggling feeling that I might have posted it before.  Just in case, I decided to take a minute to check.  Sure enough…  I had.   Oops.

Rather than give up on the idea of a post entirely, I thought I would post the variation of the salad that we have been eating.  The salad as originally posted—and as I teach it—uses sugar snap peas.  The one we have been eating at home during the past couple of weeks uses shelling peas.  It is a variation worth knowing about.  So, here it is.  Whether you make this one—or the original with sugar snap peas…or maybe your own variation with asparagus …or haricot verts—it is delicious.  Enjoy!

Spring Potato Salad with Peas & Arugula

1 1/2 lbs. small waxy potatoes (Yellow Finn, Yukon Gold, Fingerling or Creamer-type)

2 T. red wine vinegar, divided

1 small to medium shallot, finely diced

1 t. Dijon Mustard

Salt & Pepper

1/2 c. extra virgin olive oil

1 1/4 to 1 1/2 cups green peas

3 oz. Arugula, rinsed, dried & stemmed as necessary

2 T. (or more) minced fresh chives

1 or 2 chive blossoms, if available

Scrub the potatoes.  Steam over simmering water until tender to the tip of a knife—20 minutes or so, depending on their age and size.  (If you prefer, you may instead cook the potatoes in boiling, salted water until tender. Drain well.)  As soon as the potatoes are cool enough to handle halve or quarter them (depending on their size).  If using fingerling, cut into 1/2-inch thick rounds.  Place the potatoes in a bowl and pour 1 T. of vinegar over them along with salt & pepper to taste.  Toss gently to combine.  Set aside for 10 minutes or so to allow the warm potatoes to absorb the vinegar.  Pour 1/4 cup of olive oil over the potatoes and fold in carefully.

While the potatoes are cooking, combine 1 T. of vinegar and the shallot in a small bowl; let sit for a few minutes to allow the vinegar to soften the shallots.  Whisk in the mustard.  Season to taste with salt & pepper.  Gradually whisk in 1/4 cup of oil, adding it in a thin stream.  Taste and correct the seasoning and the vinegar balance—the vinaigrette should be fairly sharp. 

Blanch the peas in a pot of boiling salted water until just tender.  Drain and refresh under cold running water.  Pat dry and set aside. (If cooked ahead, refrigerate.  Bring to room temperature before proceeding.)

To serve the salad, place the arugula in a medium-sized bowl.  Season with salt & pepper and drizzle with a small amount of the vinaigrette.  Toss to coat.  Mound the dressed greens onto a serving platter.  Add the peas and herbs to the potatoes and toss.  Add a bit of dressing if necessary.  Taste and correct the seasoning.   Mound the potatoes and peas on top of the greens and scatter more herbs over all if you like (chive blossoms would be especially nice). 

Serves 4 to 6 as a side salad.  Serves 8 (or more) as part of a salad buffet.

Printable Version

Coq au Riesling (Sautéed Chicken in Riesling Sauce)

For many years now I have been teaching a couple of classes that feature what I consider to be typical French bistro food:  Beef Daube, French apple tart, pot de crème, profiteroles with strawberry ice cream, tarte flambée, etc.  In the spring, I like to teach a class that includes a classic from the Alsace region of France:  Coq au Riesling (or Sautéed Chicken in Riesling Sauce).  Although this dish does not include ingredients that I typically associate with spring, I think the floral and acidic character that the wine gives to the sauce goes particularly well with asparagus.  So even though it is probably more often served in its homeland during the winter months (with red cabbage and spaetzle), I find myself thinking about it during the early, cooler days of spring.

Chicken in Riesling is an example of the classic, regional sautéed/braised chicken dishes that one finds all across France.  The method or preparation—brown, moisten and simmer—is fairly universal.  What separates each from the others—giving each its unique character and flavor—is the use of local and traditional ingredients.  In this case the particular wine (a dry Alsace Riesling) and a sauce enhanced with bacon and cream. Almost every version of this dish I have ever encountered also includes mushrooms.  And all include onions of some kind—most often pearl onions or leeks…but you will also find versions that use sliced shallots, or even just diced yellow onions.  I have seen versions that include carrots, but this seems to me to be an anomaly…and not very much in keeping with the fact that this is a “white” stew and really should be made with all white, beige/brown and pale green ingredients.

A finished half recipe...

I have posted two other recipes for French chicken sautés:  Poulet Basquaise from Southwestern France…and Poulet Valléed’Auge from Normandy.  Comparing these three examples is instructive.  It of course shows the similarity of method (mentioned above)…but it also shows how the personality of each dish is affected by how and when the “garnish” ingredients are added.  In the Chicken in Riesling the mushrooms and leeks are added at the beginning so they are cooked with the chicken…and remain in the sauce for service.  This way of incorporating the garnish lends a slightly rustic quality to the dish…and results in a dish that is a harmonious blending of the flavors of all the ingredients.  

In the Basque recipe (at least the version of it that I made) the peppers and ham that are cooked with the chicken are strained out before the sauce is finished.  Freshly cooked peppers and ham are then added just before service.  This creates a complex and refined sauce for a dish where the chicken, peppers and ham all have a distinct voice in the final dish.  

The Norman dish is a great example of one that straddles these two styles.  The mushrooms and shallots are cooked with the chicken…and left in the dish.  Then, freshly sautéed apples are added at the end with the cream.  This method gives the apples a prominent place in the final dish. 

I imagine there are cultural and practical reasons that these dishes came together in their respective styles...unfortunately I'm not familiar with the "whys."  As a cook though, I am fascinated by the differences in the results.

Of course I can’t end this post without commenting on the wine.  All Rieslings are not appropriate for this dish.  Riesling is a German grape.  But it is also grown in Alsace (which touches Germany…and due to its history is a bit of a cultural and culinary crossroads of the two countries).  German Rieslings are almost always sweet.  French are always dry.  This dish is French and should be made with a French-style dry Riesling…not a sweet German-style. You don’t have to use a French Riesling as long as the one you use is dry.  To make sure you are getting a dry one, look for the following on the label:  “Qualitätswein Trocken” on German bottles, “Dry” from Washington State.  Any  Riesling from New York State should be fine…and most Australian Rieslings from Clare Valley or Eden Valley will be dry as well. (Ask your purveyor if you are unsure.)  And finally, whatever you purchase, make sure you purchase enough so that you will have plenty to drink alongside this delicious dish.  It is of course the perfect match.

Coq au Riesling

(Chicken in Riesling)

2 slices thick cut bacon (2 to 3 oz.), cut cross-wise in 1/2-inch pieces

2 to 3 T. butter, divided

8 oz. white button mushrooms, sliced 1/4-inch thick

2 leeks (one if they are very large), white and pale green parts only, halved, sliced cross-wise into 1/2-inch pieces and rinsed in several changes of water—you should have 2 cups prepared leeks

1 1/2 c. Alsace-style Riesling (see note)

1 T. vegetable oil

A 3 1/2 lb. chicken, cut up (see note) or 3 lbs. chicken parts of your choice

Several sprigs of thyme

1 bay leaf

3 or 4 parsley stems

1/2 c. heavy cream

2 T. minced Italian flat-leaf parsley

lemon, if necessary

Salt & Pepper

Ingredients for a half recipe...

In a straight-sided sauté pan or wide enameled cast-iron pot, render the bacon over medium-low heat until crisp.  Remove the bacon to a plate and increase the heat to medium-high.  Add enough butter to the pan to make 2 T. fat (if the bacon was very fatty, you will not need to add any butter).  Add the mushrooms and sauté until soft and browned—about 5 minutes.  Reduce the heat to low and season with salt.  If the pan seems dry, add a bit more butter.  Add the leeks to the pan, along with a pinch of salt and cook until wilted, stirring frequently.  Don't let the leeks brown.  When the leeks have softened a bit (after about 5 minutes), add about 2/3 of the Riesling (a cup) to the pan and reduce by a third.  Set aside.

While the bacon, mushrooms and leeks are cooking heat a tablespoon of butter along with the vegetable oil in a large sauté pan set over medium-high heat.  Pat the chicken dry and season generously with salt and pepper.  Add the chicken to the pan, skin side down, and brown all over, in batches if necessary to keep from crowding the pan.  Regulate the heat as necessary to maintain an active sizzle.  When the chicken is golden brown and the skin is crisp and well-rendered, transfer the chicken to a plate and pour off all of the fat.  Deglaze the pan with the remaining Riesling…bringing it to a simmer, reducing (by a third to a half), and scraping the browned bits off of the bottom of the pan as the wine reduces.

Add the deglazings from the pan the chicken was sautéed in to the pan with the leeks and mushrooms.  Return the bacon and the chicken (skin side up), along with any accumulated juices, to the pan.  Bring the contents of the pan to a simmer and add the thyme, parsley stems and bay leaf.  Cover the pan with a tight fitting lid.  At this point you may either reduce the heat or transfer the pan to a 325° to 350° oven.  With either method, the goal is the maintenance of a gentle simmer.  You will note that there is only a small amount of liquid in the pan—perhaps coming a quarter to a third of the way up the sides of the meat and no more. 

When the white meat pieces are cooked through (to 150° or 155°…after about 15 minutes), remove them to a plate.  Continue to cook the remaining chicken until very tender and cooked through (a skewer inserted in the meat will not encounter resistance going in, or “grab” coming out)—another 10 to 20 minutes or so.

Remove the dark meat pieces to the plate with the white meat.  Remove the thyme, parsley and bay and discard.  Add the cream to the pan and bring to a simmer.  Simmer until the sauce has thickened slightly.  Taste the sauce and correct the seasoning with salt and pepper and a little lemon, if necessary.  Reduce the heat to very low, swirl in the parsley and return the chicken to the pan.  Cover the pan and briefly allow the chicken to heat through. 

Coq au Riesling is traditionally served with Spaetzle, rice, noodles or steamed potatoes.

Serves 4 to 6

Notes: 

• Riesling is a German grape. In Germany it is almost always made into sweet wines. French Rieslings from Alsace are always dry wines. This dish requires a dry Riesling. French Rieslings can be very expensive…and, in the states, sometimes difficult to find. You may use any dry Riesling for this dish. When looking for a dry Riesling, choose one labeled as follows: Alsace, “Qualitätswein Trocken” from Germany, “Dry” from Washington State, any from New York State, and most Australian Rieslings from Clare Valley or Eden Valley. 
• The chicken may be cut into 4 or 8 serving pieces (or you may use parts, as noted in the recipe). For these "Sauté-style" stews, the French traditionally cut the chicken into 8 pieces—2 legs, 2 thighs and 4 breast pieces. The four breast pieces are obtained by taking each split breast and cutting it cross-wise into 2 equal pieces. You may also simply cut the chicken into quarters—2 leg-thigh joints and 2 breasts. For both methods, the first joint of the wing may be left attached to the breasts. My preferred way to prepare this dish is with 2 breasts plus 3 leg thigh-joints or 6 thighs. I remove the breast meat from the bone before returning it to the pan to reheat it for service. The dish will then serve 6, each person getting a third of a breast and one piece of dark meat. 

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