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SMASHED POTATOES
COOK: 3 min; BAKE: 1 hr Makes 6 servings
When roasting the garlic for this potato dish, roast an extra bulb to use as a spread for bread and crackers or to toss with hot cooked pasta. <>
6 medium Yukon Gold or russet
potatoes (2 pounds)
1 bulb garlic
2 tablespoons olive or vegetable oil
1 teaspoon chopped fresh or 1/4
teaspoon dried oregano leaves
1/2 teaspoon salt
1/3 to 1/2 cup milk
1/4 cup chopped fresh chives
1. Heat oven to 375°. Pierce potatoes with fork to allow steam to escape. Cut 1/4-inch slice from top of garlic bulb to expose cloves. Carefully remove most of the paperlike skin, leaving bulb intact and cloves unpeeled. Wrap garlic in aluminum foil. Bake potatoes and garlic about 1 hour or until potatoes are tender.
2. Heat oil and oregano over medium heat 2 to 3 minutes or until oregano is fragrant; remove from heat.
3. Open garlic packet to cool. Cut potatoes in half; carefully spoon potatoes into large bowl. Save skins for another use or discard. Separate garlic cloves and press the cloves slightly to squeeze garlic out into potatoes; discard skin. Add oil mixture and salt to potatoes.
4. Mash potatoes until no lumps remain. Beat in milk in small amounts (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes). Beat vigorously until potatoes are light and fluffy. Stir in chives.
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Coq Au Vin
This takes a bit of time and effort, but I promise you it is worth it! I recommend you make the brown sauce a day ahead. Makes the work of preparing this dish eashier.
1 Chicken, 3 lbs (8 pcs)
2 slices Celery tied to contain Thyme, Bay Leaf, Basil, Chervil and Parsley
1 cup flour
3 tbsp Butter
1 TBSP Butter
2 ounces Cognac
2 Shallots
5 Onions
2 Garlic Cloves (crushed)
½ lb. Mushrooms
1 cup of red wine
1 TBSP Parsley
1½ Cup Brown Sauce (recipe follows)
Heat oven to 350 degrees.
Clean chicken and dredge in flour shake off excess flour. Melt butter in a stove top pan, add chicken and brown on each side, add salt & pepper to taste. Remove chicken to roaster.
Add a bit more butter to the frying pan, then add
shallots and garlic, add wine, cook on high and reduce to half. Place on chicken in roasting pan.
In a separate pan, heat cognac to boiling, put on chicken and flame.
Add brown sauce, celery (with herbs), salt and pepper to chicken in roaster. Bring to a boil, cover and place in oven for 30 minutes.
Melt 1 tbsp. Butter, add onions, mushrooms and parsley. Cook for 2 minutes. Add salt and pepper.
When chicken has cooked for approximately 30 minutes add mushroom mixture and cook for an additional 15 minutes.
BROWN SAUCE
4½ tbsp. Butter 1 bay leaf
1 carrot ¼ tsp. chervil
½ celery stalk, cubed 4½ tbsp. flour
1 onion cubed 4½ cups beef bouillon ( 2 cans canned beef bouillon)
1 dash thyme
Oven @ 250 degrees. Melt butter, add veggies, cook 7 minutes. Add spices cook 2 minutes. Add flour to veggies, mix well. Put veggies in oven, stir occasionally until golden. Remove from oven and let rest. Add 1 cup of bouillon to mixture, stir well. Cook on low flame, add rest of bouillon, 1 cup at a time stirring constantly. Cook on high, add salt and pepper. Reduce heat to low, cook for 30 minutes.
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