I have a friend who has a chicken, who I have named Coq Au Vin. She’s a big orange chicken, and she is going to live a nice long life in my friend’s yard, with plenty of food, water and melon treats. Coq Au Vin even recognizes me when I go and visit with her. Why did I name her that? Well, when she is quite old, and not laying eggs anymore, then she will have the glory of becoming a real Coq Au Vin. It will be a good day for her to die because she will know that she is going to make a wonderful dinner.
Well, until that time, I’m not waiting to eat chicken. I bought a chicken, some nice boiling onions, and large mushrooms, most of which became Bacon Spinach Stuffed Mushrooms. I buy most of my produce at the local Armenian store, and they don’t usually have the kind of wine I would need to make Coq Au Vin, but I did have some Marsala in the pantry. I also had some dried leeks in my pantry, which also went into my dish.
Whole vs Precut Chicken
A word about whole chickens vs precut chicken. You know, you pay more for the meat-packing company to cut the chicken, and you don’t even know if it’s all coming from the same bird. When you purchase a whole chicken, you know everything is from the same bird, and you save money by cutting it up yourself. It takes about a minute, and you can find plenty of videos on Youtube showing exactly how to do it. Here’s my chicken, all ready to go.
Whilst at the local grocery store this morning trying to figure out what I was going to make with the defrosted chicken in my refrigerator, I came across some lovely large mushrooms, perfect for stuffing. I don’t know about you, but I love mushrooms, and stuffed ones even more.
The Braised Chicken with Onions and Mushrooms that I am making for dinner also calls for bacon, so it was just a matter of cooking off a bit more to add to my stuffing. You will love the way these taste, I had fun eating the little bit of stuffing that was left in the bowl!
Again, just as on the 1st of the New Year, when I made Ascencia Salad, there was no guest chef, and The Good Plate again came to the rescue. When I looked for what was on hand, there was still a lot of pasta in the pantry, so I made my list to make Pasta Carbonara. I wanted everyone to have a well balanced meal, so the green choice was brocolli instead of salad.
Luckily, there were two large bags of French rolls, perfect for my Garlic Cheese Rolls. We also had a wonderful salad of peas, pepper jack and celery made by guest chef Jerome. A good and healthy time was had by all.
I don’t eat a lot of fried food, but sometimes, you have to fry. I wanted to make Avocado Fries, and considering that there was already going to be a pan of hot oil, why not throw some other things in as well?
Last night was Spane’s Chorus performance at John Muir Elementary School. Spane has been in the chorus since first grade, and he really likes it. He’s in the third grade now. It brought tears to my eyes seeing those children all dressed up in their best white shirts and black bottoms, most with red Santa Claus hats. The kids were just wonderful, lead by the talented chorus directory, Mrs. Melano. Those children worked very hard practicing and they did a really good job.
When we got home, I wanted to make something was easy, but a little celebratory. Spane has always liked Pasta alla Carbonara – it’s easy and flavorful.
I’m very grateful to the U.S. troops who brought bacon and eggs to Italy in the Second World War. Some Italian cook got the idea to combine the two and put them over pasta. We’ll never know the true origin of the dish, except that it does not appear in any cookbooks until after World War II.
The funny thing is, even though this is a quick dish to make, Spane had fallen asleep by the time it was finished. He was really tired. I had a little, and we wound up eating the rest for breakfast. Hey, bacon and eggs, right?
We’re going to have good pirate themes food for Spane’s Eighth Birthday Party on November 19, 2011. Just as I did for Spane’s seventh birthday, I have loaded up my Lotus Organizer and started my recipes and grocery list. I thought I would share the menu and recipes. Note that all of these recipes can be used for other occasions.