Tuesday, October 13, 2009

White Dishes and Coq Au Vin

I love white dishes. My everyday dishes are white ones from Pier 1.

I love the soft square shape of them. White also makes food look great. It truly is the star of the show. I also like these dishes cause you buy them by the piece. My tribelettes have a tendency to break things. I know shocking huh? I am always finding the coffee cups in the Chief of our tribes truck. Or in the yard. Or in the garage. You get the point.

Also, they are porcelain. I found out that stoneware when it is heated can leech lead into your food. So even if you put hot food on it you may get some lead. We also have well water. Anything white turns orangey. With these, when they start to get bad I just dowse them with "The Works" and run them through the dishwasher. They are once again snowy white!

Alot of you asked if the soup tureen was piece 1 in my new collection. Really it is piece 2. I've had this platter for years. I got it for 5.00 and it is nothing of value. I just got it for our first Thanksgiving dinner for something to put a turkey on. I just recently started using it on a daily basis since I just love it. Love the mix of the old, new and vintage.

Isn't it pretty?!

Now for a special treat.... a recipe! My super easy cheater Coq Au Vin. I made this and everyone just loved it. I tweaked the recipe a bit though. Did you know how Coq Au Vin originated? The French created it so they could use the old cranky roosters that got too old to cock-a-doodle anymore. Since they were old the meat was tough. This helps to tenderize the meat. I am such a plethora of useless knowledge! So... without further ado....

Maggie's Easy Peasy Coq Au Vin

2 lbs chicken tenderloins or legs (if using tenderloins you will need to skewer the meat)
1/4 lb chopped bacon
2 tablespoons olive oil
1 carrot peeled and chopped
1 clove garlic peeled and minced
1 small onion peeled and chopped
2 tablespoons flour
1 tsp marjoram
1 tsp thyme
1 bay leaf
2 cups Marsala wine (or any dry wine you may have)
1 small bag Egg noodles
8 oz mushrooms

Skewer your meat if using tenderloins and set aside. In a large deep sided skillet heat the olive oil. Add bacon, carrot, garlic and onion. Cook til onion is transparent over med heat, about 2 minutes. Push veggies over to side and add chicken. Cook chicken until light brown. Remove chicken and set aside. In a small bowl mix flour, marjoram, thyme and wine. Add to skillet. Add bay leaf. Return chicken to skillet and simmer til chicken is done turning atleast one time.

Boil egg noodles in pot of salted water until tender about 7 minutes. When chicken is done, remove and set aside. Drain pasta and add to skillet. Add mushrooms. Toss pasta to coat. Raise heat to medium and cook til mushrooms are tender. About 5 minutes.

Arrange pasta on a platter when done. Arrange chicken on top of pasta and serve.

Bon Appetit!



Mrs. P. said...

Oh, this looks so good (and easy peasy, lol). I agree with you on white dishes. I just love them and too think that food is best showcased on white.


Jacqueline said...

I only have white crockery. As you said, food looks the best on white.
.... and thanks for the recipe XXXX