Category Archives: Recipes to Rival

Coq au Vin

Coq au Vin

I’m a bit late posting since we had a minor emergency yesterday when I planned to put this post together and didn’t get a chance to finish it. First, the emergency: my daughter’s school called to let us know that she had gotten hit in the eye with a softball and that she was having trouble seeing. I rushed to the school expecting the worst and was pleasantly surprised to find that she wasn’t that badly hurt after all. I did end up taking her to the optometrist just to make sure her eye is ok. The eye was not damaged from getting hit, but she ended up needing glasses so we went ahead and got her fitted for one. She’ll get her first pair in a couple of weeks. By the time we got all that done, it was time for dinner and I was exhausted. Funny how a little scare like that can drain you.

So today, it’s back to business it is. This Coq au Vin was cooked up for Recipes to Rival which, this month, was hosted by co-founder Temperance of High on the Hog. Coq au Vin, literally means Cock of the Wine, meaning cock that has been cooked in wine. I’ve made several ‘drunken’ dishes before but have never attempted this dish of all drunken dishes. All I can say is, this will be cooked again in our kitchen. Everyone loved it and the girls got a kick out of eating something that had so much wine in it. lol!

Here’s the recipe with additional notes as presented for Recipes to Rival. Notes in red are my comments.
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Steak Diane sans Flambe’

OK, so this is the sans Flambe’ version of this months Recipes to Rival because I don’t have any liquor in the house besides red wine and I wasn’t sure if my husband will let me experiment to see whether I can set his wine on fire or not.

Steak Diane

Flam·béed or not, this made for a great weekday meal. I usually reserve my challenge recipes for the weekends so I have more time to cook them but this was so easy and fuss free that I was able to have this great looking meal on the table in less than an hour!

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Gruyère Cheese Gougères & Galatoire’s Oysters en Brochette

December was a month of French terms and recipes in our kitchen starting with the French Yule Log we did for Daring Bakers and continuing with the Recipes to Rival challenge which is this duo of Gruyère Cheese Gougères & Galatoire’s Oysters en Brochette appetizers.

Gougères Oysters en Brochette

Our hosts for December were Temperance of High on the Hog and Jen of Delightful Delicacies. who actually chose three appetizers for the Recipes to Rival challenge but since my family aren’t too crazy about blue cheese which was the main element of the last recipe, we opted to do the two that are featured here. These were perfect for noshing on New Year’s Eve but they would also be perfect for anytime you want some unique and easy appetizer to serve. To see all three recipes, check out the Appetizer Trio on the Recipes to Rival Blog.
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Beef Rendang

My gosh, I think I can blog again! Some people blogged all through election night but I couldn’t do anything all night but stare at the TV; first, holding my breath and waiting for the results then when it came, just sitting, stunned that we have a new president and the first black president at that! What a night!

Anyway, I was supposed to post this last night. Well, I was supposed to post it over the weekend, but it was Halloween and Homecoming weekend, and well, it just didn’t have a chance of getting done then. So here it is… (sorry, my final photo turned out a little dark).

Our host for Recipes to Rival for October were Rayrena of Happy Cows and Belita of Culinary Adventure and they chose BEEF RENDANG for this month’s challenge. Here’s another recipe that’s been sitting in my ‘to-cook’ list and I finally got a chance to cook it. So I actually had this cooked up a couple of weeks ago and I really thought I’d have it all written up and scheduled to post on time, but, you know life… it just likes to mess with you that way. So without further ado, here’s the recipe and my thoughts (in red).
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Shrimp Dumplings

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I was so glad to finally see a challenge that I was familiar with. This month’s challenge for Recipes to Rival is shrimp dumplings! No big deal, right? WRONG! We’ve made potstickers, shumai and eggrolls, sure. But have we ever made our own wrappers? That’s where the challenge comes in. This was the first time we’ve ever made our own wrappers and it was fun and challenging and even exasperating at times.
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Recipes to Rival: Thank George’s Bank

Fish Cake & Poached Egg with Hollandaise Sauce

This is the dish for July’s Recipes to Rival challenge chosen by our hostesses, Belita of Culinary Adventures and Lori of Lipsmacking Goodness. Recipes to Rival is a monthly food blogging event conceived in the spirit of The Daring Bakers where the host or hostess chooses a recipe and everyone in the group makes it and posts about the experience at a prearranged date.

According to Belita’s introduction of the recipe, “Thank George’s Bank”, from The Black Dog Summer on the Vineyard Cookbook, “is to honor George’s Bank, a bank on the outer continental shelf of the Gulf of Maine.” This recipe consists of three parts, a fish cake base, poached egg and hollandaise sauce.

We just happened to have grilled some trout for our Fourth of July cookout, so I had some leftover fish. So while the recipe calls for cod, I substituted with trout and it was delicious! We will certainly be cooking this recipe again so maybe next time I will use cod as the recipe called for. Making this dish presented a couple of ‘firsts’ for me. It was the first time I poached an egg and it was also the first time I made hollandaise sauce. I had my doubts at first because the one and only time I had poached egg with hollandaise sauce, I didn’t like it. The sauce was yellow and gross and the egg was tough and rubbery. I see now how badly cooked that was.

Following this recipe, with only slight modifications, I ended up with something short of sublime. The Hollandaise was rich and buttery, slightly tangy from the lemon and just a hint of tabasco in the background. The hollandaise is, in my opinion, what carries this whole dish together. Since I am scared of raw eggs, I used the second version of heating the sauce over a double boiler. I thought the amount of butter was a bit much, so I reduced it by half (about 6 tablespoons). The sauce started to get too thick for me so I added more like a couple of tablespoons of hot water rather than just drops. I noted the changes I made in brackets on the recipe below.

Check out how other Recipes to Rival members cooked this dish by visiting the Recipes to Rival Blogroll. If you’d like to join in the fun, visit the Recipes to Rival Forum to learn how.

The original challenge recipe is now posted here and reposted below with my changes.
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Ratatouille

I just found out about a new food blogging event called Recipes to Rival which is similar to Daring Bakers but for savory dishes instead of sweet. Recipes to Rival was founded by Lori of Lipsmacking Goodness and Temperance of High on the Hog. Sign up and visit the Recipes to Rival forum where the monthly challenges are announced, where you can get help making the recipes or just interact with other people who love cooking as much as you do.

June’s challenge was for Confit Byaldi which is supposed to be the recipe used in the movie Ratatouille, which the girls and I just love. This was such a photogenic dish because of all the colors from the vegetables. This dish is our new favorite and with the zucchini and summer squash explosion presently going on in our backyard, this recipe is just in time.

Ratatouille

Here’s the full recipe with more photos. It looks long, but really, once you start you’ll realize how easy it is.
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