I don't know about you, but like every student this time of year I am swamped with end of semester assignments, papers and finals; but the only thing I want to do is start baking for the holidays, blogging about my creations and beading while rewatching all the Harry Potter movies for the millionth time!
So, in the attempt to bring my schooling and studies to The Beader Chef (I hold an undergraduate degree in biochemistry and am pursuing a master's in pharmacology), I found this infographic on Shari's Berries explaining the science behind baking - because YAY SCIENCE!!! So please have fun reading this cute infographic and learn all about the Maillard Reaction, while I ask myself why I didn't go into food science. Happy Learning! :)
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Salut mes amis!!! Aujourd'hui nous allons... Talk a little french because today's recipe comes from France! This coq au vin recipe is one of my favorites and is usually the one of the first dishes that comes to mind when cooking for a friend or special someone for the first time. Ask a number of my lady friends or my boyfriend what I made the first time I cooked for them, 100$ goes to it being this dish. Side note: I also remember a funny story involving kaffir leaves, basil and bay leaves... let's just say one is not like the other and now my boyfriend will always have the little green leaves emoji next to his name in my phone, even almost two years after the fact (hehe)! However, back to the coq au vin :) This recipe is ideal for entertaining because it can simmer away as you mingle with your guests, or can be made ahead and heated in the oven. My favourite side is some roasted potatoes with heirloom carrots - I find that the potatoes are great for soaking up any remaining sauce on your plate! Also, I sometimes omit the mushrooms because to be frank they are not a favourite of mine - however leaving them in while cooking doesn't add mushroom flavour to the sauce, making it great for mushroom-haters like me and gives you flexibility serving your guests! Happy Cooking et Bon Appétit! :) Coq au Vin Adapted from CanadianLiving.com Servings: 8 Ingredients:
Directions:
Notes: If the sauce doesn’t thicken and the chicken is cooked through, mix 1 tbsp. of cornstarch with a bit of water and add to the pan while stirring – this should quicken the thickening process so that the chicken doesn’t dry out by cooking too long. This recipe is great to make ahead! Once cooked, transfer to a glass casserole dish and let cool. Cover and refrigerate for up to 2 days and reheat in the oven at 350F for about 30 minutes. I like to serve my coq au vin with roasted potatoes and heirloom carrots. What's better than a delicious meal that is easy to make and has very little clean up??? Absolutely nothing...except, maybe a good glass of wine. Luckily I had both the other night, but more importantly amazing company! Girls night in can be filled with pizza and junk food, but this past week a friend and I decided that a homemade dinner was the way to go. One catch, we didn't want to be stuck with a big production...SHEET PAN DINNER TO THE RESCUE! I love sheet pan dinners because everything is cooked on the same tray, and while it's cooking you can clean up any dishes and utensils you used for prep. Including grocery shopping and an oven that takes forever to heat up, we had this yummy meal in front of us in under 2 hours and it was AMAZING! Definitely worth keeping on the list as a weeknight dinner because of it's ease, but also great for larger groups as well - I think we can deal with two sheet pans. ;) Anywho... Let me know what you think! Happy Cooking! :) Sheet Pan Crispy Lemon-Garlic Chicken with Veggies Adapted from CafeDelites.com Servings: 4 Ingredients:
Directions:
Notes: *If they are on the small side, cut the potatoes into quarters, if larger, cut into wedges 6 to 8 per potato. ** If time does not permit, simply dip into the liquid mixture and move onto the next step. Letting the chicken marinate enhances the lemon-garlic flavor, but the recipe is just as good if this step is omitted. |
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March 2017
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