Coq au Vin is traditionally made with red wine but this version with white is especially delicious because of the unique addition of Dijon, which adds a bit of a kick. Don’t be daunted by the French name, this dish is really easy to whip up and hits the spot when cold weather comfort food is what your crowd is craving.
Serves 6
- 2 tbsp unsalted butter, softened
- 2 tbsp vegetable or olive oil
- 3 whole chicken breasts (3-3 1/2 lbs total), split in half
- 3 cloves garlic, minced
- 3 shallots, minced
- 1 1/2 tsp dried thyme
- 1 tsp ground marjoram
- 3/4 cup chicken stock
- 2 cups white Burgundy table wine, or other chardonnay
- 1/2 lb baby carrots, peeled
- 24 pearl onions, peeled
- 13 ounces artichoke hearts, drained
- 1/3 cup imported Dijon mustard
- 3 tbsp brandy
- 1/2 cup minced fresh parsley
- Sea salt and freshly ground black pepper to taste
Heat 2 tablespoons of the butter and the oil in a very large skillet over medium-high heat. Add the chicken breasts, skin side down and sauté until nicely browned, 8 to 10 minutes. Season the chicken with salt and pepper while it cooks. Turn over and brown the undersides as well. Once browned, move the chicken breasts to a platter.
Add the garlic and shallots to the skillet and sauté until softened, 2 to 3 minutes. Add the thyme and the marjoram and cook 1 minute more. Pour in the chicken stock and wine, stirring to scrape up any bits that may be clinging to the bottom of the pan. Return the chicken to the pot, cover, and braise over medium heat, basting occasionally with the pan juices, until the meat is nearly tender, 20 to 30 minutes. Add the carrots, onions, and artichokes, tucking them in and around the chicken pieces. Continue cooking, covered, until the vegetables are tender, 15 to 20 minutes more.
Using a slotted spoon, transfer the chicken and vegetables to a platter and keep warm. Whisk the mustard and brandy into the liquid remaining in the skillet and bring to a boil until it thickens slightly. Taste and add more salt and pepper if necessary. Return the chicken and vegetables to the pot and stir to coat with the sauce. Sprinkle with the chives or parsley and serve at once.
 
This healthy and hearty bread was inspired by an old camp breakfast bread that I remember. With the added wheat germ and hemp seeds, this loaf packs a much higher protein and fibre punch than your average whole wheat variety! This bread is so versatile you can enjoy it with sweet butter and Home Made Strawberry Vanilla Jam, or serve alongside a creamy soup like our Roasted Fennel for delicious dipping!
Makes 1 loaf
- 30 mL active dry yeast
- 750 mL warm water
- 5 mL sugar
- 500 grams whole wheat flour
- 250 grams wheat germ
- 250 grams hulled hemp seeds
- 250 grams pumpkin seeds
- 55 mL molasses
- 60 mL vegetable oil
- 10 mL sea salt
Mix the yeast and 250 mL of warm water and sugar and set aside for 30 minutes or until the mixture begins to froth.
Mix the remaining ingredients in a large bowl. Add the yeast and remaining warm water and mix well. Add more water if necessary. The mixture should be a thick droppable consistency.
Place in a well greased 1Kg bread pan. Sprinkle a few pumpkin seeds on top and leave to rise in a warm place for 30 minutes. Preheat oven to 375 degrees F. and bake bread for 60-90 minutes or until risen, firm, and golden brown. Remive from the pan and cool on a wire rack.
Nothing says comfort like a bowl of warm and creamy soup on a cold Autumnal day! This soup adds a touch of elegance by first roasting the fennel to bring out the natural sugars and bring a more subtle level of complexity to the flavours. Perfect for mid-week lunches or an elegant starter for a winter dinner party.
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- 1 Large bulb fennel, quartered
- 2 Tbsp. extra virgin olive oil
- 1 shallot, sliced thin
- 1 cup potatoes, peeled and cubed
- 2 cups chicken or veggie stock
- 2 Tbsp. white wine
- 1/2 cup heavy cream
- 1 Tbsp. fennel leaves to garnish
- grated asiago or Parmesan Reggiano (optional)
- sea salt & fresh ground pepper to taste
Preheat oven to 400 F. Toss fennel with 1 tablespoon olive oil and roast fennel on a baking sheet until tender and golden brown, about 15-20 minutes.
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While fennel is roasting, heat remaining oil in a heavy, medium sized pot over medium-low heat. Add shallots, stirring until soft and translucent. Add white wine and stir for an additional minute until reduced. Add potatoes and stock. Bring to a boil. Reduce heat and simmer until the potatoes are fully cooked, about 20 minutes. Add roasted fennel and then cool to room temperature.
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Puree mixture with a blender – wait until COOL. Never blend hot liquids unless using an immersion wand blender. Season to taste with salt and pepper.
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To serve, reheat soup and ladle into warm bowls. Garnish with fennel leaves and grated cheese.
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Enjoy!
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The gluten free/wheat free movement seems to be going strong these days and, while I don’t have a problem with wheat myself, I can understand that many people have dietary restrictions and others are making food choices around what works best for them. It’s why we introduced our Oat Crisps, to offer people a healthy and delicious alternative to our traditional varieties. These cookies are much the same: a super tasty alternative where flavour and texture don’t have to be sacrificed. I’ve used almond butter in this recipe, but any of the nut or seed butters will work.
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Makes 2 dozen cookies
- 1 egg
- 1 cup golden brown sugar
- ½ tsp sea salt
- ½ tsp pure vanilla
- 1 cup toasted almond butter
- 1/3 cup Chocolate chunks
Oven 350 degrees
Beat egg and sugar together. Add the salt and vanilla. Mix in the almond butter. Add in the chocolate.
Scoop tablespoons of the cookie dough on to a baking sheet lined with parchment. Bake 7 – 8 mins or until just set as they keep baking when they come out of the oven.
Enjoy!!
Well there seems to be a lot of controversy about the Momofuku Noodle Bar in Toronto not fulfilling expectations, however I think many of the negative comments are out of context. I had the opportunity to eat there recently after the fanfare and frantic buzz of its opening had calmed down, and the initial kinks that come with any restaurant opening have been resolved. David Chang may have a formula, but it is one that, in my eyes, works.
Firstly it is a Noodle Bar, the concept of which is fast & fresh with a limited menu. Patrons are seated at communal tables making it very easy to spy on your neighbour’s dishes and take notes, as well as enjoy the buzz of people all enjoying a common shared experience. This isn’t the restaurant to go to for a quiet, intimate evening out – but if it’s fun and camaraderie you’re after, this is definitely the place!
Three of us were eating here for the first time and were all eager to try a variety of dishes, starting with the the Seven Spice Sour Slushie…WOW, that was a kick! Love the cool fat short glasses and straws.
As the food arrived we happily yucked in to all three versions of the steamed buns: melt-in-your-mouth pork, rich and earthy shitake mushroom slopping out of the bun, and the tower of shredded chicken with crispy skin. Thumbs up to all choices here! Rice cakes followed: delicious, spicy and chewy, although if I had to be critical anywhere, these could have been cooked just a tad more. Next up was the Kimche Stew with tender chunks of pork shoulder, a spicy rich broth, kimche, and rice cakes; this dish was right on target and executed beautifully – flavourful, filling, and homey. We also shared a ginger scallion noodle bowl that was packed with shitakes, cabbage, and cucumber: not earth shattering but light and comforting at the same time.
We had a happy time here! We were seated within 15 mins of arrival and attended to by prompt, knowledgable service staff. The pricing at momofuku may be slightly steep for a noodle bar, but it is about the whole experience and ours would definitely draw us back the next time we’re in town!
noodle bar (to) | momofuku
Ground Floor
190 University Avenue
Toronto, ON M5H 0A 3
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