- Coq Au Vin
- Potatoes Provençal
- Steamed Fresh Green Beans
- Crescent Rolls
- Strawberry Pretzel Squares
Claude Monet, Luncheon, c. 1873
Coq Au Vin
Serves 6 to 8
1/2 c unsalted butter
1 c diced lean bacon
12 pearl onions
1 boiling fowl (about 5 pounds), cut into serving pieces
1 garlic clove
1 bouquet garni
6 c mushrooms
4 T brandy
2 c burgundy
2 T flour
Fried 1/2 inch croutons
Melt half the butter in a Dutch oven or flameproof casserole with a lid and sautè the bacon pieces and pearl onions until the onions are transparent. Remove and reserve the bacon and onions. Sautè the chicken pieces, turning them several times as they cook. Add the garlic clove, bouquet garni, and the mushrooms (if any are rather large, slice them in half). Cover the casserole and cook for 15 minutes.
Skim off the surface fat.
Add the brandy and flame. Add the burgundy. Cover the casserole and cook for another 35 minutes.
To check whether the chicken pieces are cooked, prick them with a fork. If the juice runs clear, they are cooked; if the juices are pink, continue cooking. When the chicken is cooked, drain it over the casserole and keep it warm.
Combine the rest of the butter with the flour until you have a smooth paste. Break off bits of it, and stir them into the sauce, stirring until each has melted before adding the next. As soon as the sauce is thick and smooth, return the pieces of chicken to it. Garnish the chicken with the fried croutons.
From "Monet's Table, The Cooking Journals of Claude Monet" by Claire Joyes
1 garlic clove
3 med potatoes, sliced thin
3 lg tomatoes
3 sprigs fresh parsley
2 t salt
1/4 t crumbled tarragon leaves
1/4 t crumbled basil leaves
1/4 t ground nutmeg
3 med red onions
1/2 c sliced black olives (imported preferred)
2 T butter
1/4 c or more shredded Swiss cheese
Preheat oven to 400F. Cut garlic in half lengthwise.
With cut garlic, rub inside of 1 1/2 quart shallow baking dish; set aside. Peel potatoes; cut into 1/4 inch
slices. Place in bowl of cold water and set aside.
Peel tomatoes. Cut into 1/2 thick slices; set aside.
In a small bowl, combine the parsley, 1 tsp salt, tarragon, basil and nutmeg.
Peel and thinly slice the onions.
Drain potatoes well; pat dry with a paper towel.
Place half the potatoes into a greased casserole dish.
Sprinkle with half the parsley mixture, half the onions, half the tomatoes, and half the olives.
Sprinkle tomatoes with salt.
Repeat layering procedure.
Cut butter into small pieces and dot onto casserole.
Cover loosely with foil.
Bake 45 minutes or until potatoes are tender.
Sprinkle top of casserole with cheese, and bake uncovered for 5 minutes or until cheese is melted and lightly browned.
Strawberry Pretzel Dessert
2 c finely crushed pretzels
1/2 c sugar, divided
2/3 c butter or margarine, melted
12 oz. (1-1/2 --8-oz. pkgs.) cream cheese, softened
2 T milk
1 c thawed whipped topping
2 c boiling water
1 pkg. (8-serving size) strawberry gelatin
1-1/2 c cold water
1 qt. (4 cups) strawberries, sliced
Preheat oven to 350°F. Mix pretzels, 1/4 cup of the sugar and the butter.
Press firmly onto bottom of 13x9-inch baking pan.
Bake 10 minutes. Cool completely.
Mix cream cheese, remaining 1/4 cup sugar and milk until well blended.
Fold in whipped topping. Spread over crust. Refrigerate until needed.
Stir boiling water into gelatin in large bowl until completely dissolved.
Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
Stir in strawberries. Spoon over cream cheese layer.
Refrigerate 3 hours or until firm. Cut into 20 squares to serve.
Store in refrigerator.