Category Archives: Food
It’s been super cold here the last week or so, and it’s finally feeling more like February than spring. Not that I’m complaining about our sporadic days of warm weather, those are much appreciated! I made this recipe a few weeks ago when we were having one of those cold winter days, and it really does hit the spot. It sounds super intimidating, but I promise you it’s fairly easy to make and it really is amazing.
- Olive Oil- 1 tbsp.
- Pancetta – 1/2 lb.
- Chicken thighs and legs- 8-10 pieces
- Onion- 1 large diced
- Carrots- 2 medium peeled and chopped
- Garlic – 1-2 cloves, minced
- Brandy – ¼ cup
- Red Wine (your pick) -1/2 bottle
- Chicken Stock- 1 cup
- Thyme- 8-10 springs
- Butter- 1 tbsp.
- Flour- 1½ tbsp for thickening
- Mushrooms- ½ lb. sliced thickly
- Salt and Pepper to taste
Preheat oven to 250F°.
Heat a tablespoon of olive oil in a large pot that is oven safe. If you have a Dutch oven, that’s even better. Fry the pancetta for 8-10 minutes until browned and remove them to a plate lined with paper towels.
Season your chicken pieces with salt and pepper and place them in the same pot a few at a time so that there is enough space between them. Brown the chicken by cooking it a few minutes on each side to give it that nice brown color. Take them out and place them with the pancetta.
Dice up your onions and carrots and add them to the pot with salt and pepper, cooking over medium heat for 10 minutes, add the garlic to the pot and cook for 1 minute longer and getting a few stirs in. Add the brandy and scrape all the burned bits, and then add back the bacon and chicken , pour in your wine, chicken stock and thyme sprigs and bring to a boil. Once boiling, cover with a lid and put it in the oven for 40 minutes.
Take out the pot and make sure that the chicken is cooked through. Melt the butter and using a whisk, incorporate the flour into the butter slowly while mixing. Take about a 1/4 of a cup of the sauce and incorporate it into the flour butter mix. Stir the mixture into the sauce as well as the mushrooms. I would try the sauce and see if you are okay with the taste and adjust accordingly. Put back in the oven with the lid off for 10-15 minutes to allow the sauce to thicken. I served ours over rice but bread would be great too.
Two of the wedding presents that I don’t get to use too often, but I very much appreciate are the Kitchenaid Mixer (thanks Abuela!) and the ice cream maker attachment for the mixer (thanks Margaret and Dave!). Bill requested this a few days ago, being one of his favorite kinds of ice cream. I’ve never been keen on rum raisin, but after having this version, I think I might have been won over.
Adapted from Bon Appétit
- 1 cup (packed) raisins
- 2/3 cup Goslings Bermuda Rum
- 8 large egg yolks (I used eggs from a local farm in Jamestown)
- 1 cup turbino sugar
- 3 cups milk (do not use low-fat or nonfat)
- 1 1/2 cups whipping cream
Combine raisins and rum in small bowl. Cover; let stand at room temperature at least 2 hours. I soaked mine overnight. Combine in same bowl.
Whisk egg yolks and sugar in large bowl until blended. Bring milk and whipping cream to boil in heavy large saucepan over medium heat. Gradually whisk into yolk mixture. Return mixture to saucepan; stir over medium-low heat until custard thickens, about 15 minutes (do not boil). Strain custard into bowl to even out consistancy. Cool down. Add raisin mixture to custard. Refrigerate until cold.
Transfer custard to ice cream maker and process according to manufacturer’s instructions. With my attachment, the bowl is put in the freezer for several hours at first. The attachment is put onto the mixer, and then you would churn the custard at low speed for about 30 minutes. Freeze ice cream in covered container until firm, about 4 hours. (Can be prepared 3 days ahead.)