Coq Au Vin

Coq Au Vin - Candy Coated Culinista

Coq Au Vin – Candy Coated Culinista

This recipe has been on my “to-do list” for a year now, and I was only recently reminded by a fellow blogger Maiu at Toronto Cooks that I need to finally make a coq au vin. We both are a part of a couple cooking clubs and this is how I stumbled upon and now follow her blog. This classic French dish is chicken braised in a red wine sauce giving the chicken a purple “wine” stained colour.

Yield/Serving: 6
Prep Time: 20 min.
Cook Time: 30 min.
Difficulty level is: Medium

Ingredients
• 25 baby red skinned potatoes, halved
• 1 large sweet potato, peeled and cut into cubes
• 3 bacon slices, thinly sliced
• 1 tsp Herbes de Provence
• 2 tsp kosher salt
• ½ tsp black pepper
• ½ tsp rosemary
• 2 bay leaves, crushed
• 1 tsp parsley
• 1 tsp thyme
• ¼ tsp cumin
• ½ tsp cayenne pepper
• 8 chicken pieces (thighs and drumsticks) skin on
• 3 tbsp Dijon mustard
• 20 pearl onions 284g (10 oz)
• 3 celery stalks, chopped
• 3 small carrot, peeled and chopped
• 5 cloves of garlic, peeled and diced
• Button mushrooms, sliced
• 4 tbsp extra virgin olive oil
• 2 cup chicken stock
• 2 cups red wine
• 2 tbsp unsalted butter
• 2 tbsp flour

Assembly
1. On high heat boil at pot of salted water and fill with the baby potatoes and sweet potato. (Cook until they are firm as they will be cooked more later on).
2. In a large frying pan, on medium-high heat, fry the bacon.
3. Pour all the herbs and spices into a pessel and mortor and grind.
4. Rub Dijon mustard over chicken and pour half of the herbs and spices over the chicken and rub in.
5. In the frying pan with the bacon fat add the onions, celery, carrots, garlic and mushrooms and brown, about 5 minutes stirring frequently.
6. Remove from pan set aside in a bowl.
7. The potatoes should be done at this point, strain in a colander and set aside in another bowl, and place pot back on the stove. (it will be used in a moment)
8. Using the same frying pan place in the chicken along with the olive oil and sear and brown, about 5 minutes on each side.
9. Using the large pot on medium-high heat pour in the chicken stock, red wine, butter and whisk in the flour.
10. Finally place chicken on the bottom of the large pot and place the potatoes and sweet potatoes over top and then all the vegetables and bacon.
11. Add the remaining spices on top.
12. Stir occasionally, but try not to disrupt the chicken below.
13. Serve

Tips
• Make sure baby potatoes and sweet potatoes are cut to the same size to ensure they cook at the same rate.
• If your bacon is salty, adjust the salt content accordingly.

Please Enjoy

My thoughts
Coq au vin seems to be peasant’s dish to me with its simple and humble ingredients. I had a theory when I thought of placing the chicken at the bottom in my assembly. The chicken was only partially cooked so they needed to be closest to the heat, then the potatoes as they were a little hard and finally the veggies as they were pretty much cooked. The potatoes stayed firm, the veggies were crunchy and the chicken was great. I wish I could get the chicken to be more wine stained, but that would entail me marinating it for 4 hours or more. As I made this on a whim thanks to Maiu, I didn’t really have any for-thought to making this and i still think it turned out and looked scrumptious.

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Macaron Diaries – Loblaws Patisserie

Loblaws Patissserie - Candy Coated Culinista

Loblaws Patissserie – Candy Coated Culinista

Happy Macaron Day and the first day of Spring! Today is Macaron day and I had intended to have my 2nd attempt Macaron post up but I just somehow got side tracked with other recipes and holidays (St. Patrick’s Day) C’est la Vie. Macaron Day has been celebrated for the last nine years now, and it was created to get people to try my most favourite treat and also give money to a local charity. In Toronto they are supporting the Red Door Family Shelter and various children related causes like the Sick Kids Hospital. Spread the love to today and get your self a Macaron and support this cause. For more information about Macaron Day T.O. click here.

Place: Loblaws @ Maple Leaf Gardens
Location: 60 Carlton Street, Toronto, Ontario

I was in Loblaws on a search for Anchovy Fillets, for the Roasted Turkey Breast with Olive Salsa Verde I was going to make. As I passed the Patisserie section to my great excitement I saw Macarons and Portuguese Custard Tarts. I was in a rush that day so I decided to come back another day to partake. When I went back there were cases and cases full of cakes, cupcakes, bon bons, tarts and much more. Let me tell you this patisserie takes pride in their product from beginning to end. I placed my order and the patissier gently placed the macarons in a cellophane bag and then transferred them into a paper box, and put a sticker on it with directions. It said its best served 30-45 minutes after removing it from the fridge. She was about to tell me to be careful as these are very delicate and we both said “delicate” at the same time and laughed. I had previously learned how delicate they are from holding them for 3 hours on Quest #2 La Bamboche. There is no safe place in a movie theatre to rest my precious delights without worry so set them on my lap.

I needed to take a picture of all their offerings but was feeling a bit awkward. Then a man to my right was approaching and saying “you to eh”, to which I replied “yes I love these things there my quest” to which he said “they’re all so so yummy and beautiful”. So we both just took our pictures and smiled.

When I tasted these I immediately noticed the difference from the other two macarons I have tasted. The meringue was made very differently; the interior of the shell had air pockets in it. I believe they used the Italian meringue method versus the French meringue method I recently tasted. It tended to crumble more as there was no body to the shell to keep everything together. The fillings were pretty good but the shell made it hard to enjoy my macaron experience.

Loblaws Patissserie Case - Candy Coated Culinista

Loblaws Patissserie Case – Candy Coated Culinista

Liebster Award – Discover New Blogs

Liebster Award Picture

Today I was nominated to be a part of the Liebster Award – Discover New Blogs. Until I saw the comment in my inbox I had never heard of this; granted I haven’t been blogging a year yet and I’m still a newbie. I of course did a little digging and found that the Liebster Awards is a blogger to fellow blogger award to help recognize and discover new blogs, and I really like this idea. There are so many blogs out there that we miss and so many great ones amongst the few that are so popular and are well-known. We all work so hard at this and it’s nice to give that “good job nod, and the I appreciate what you’re bringing to the table” I feel it’s always great to know people are reading and enjoying your hard work, love and passion. I also like that it helps to stimulate readership, additional followers and lets us learn a little bit more about each other.

The It’s Tidy Time blog nominated me and was created by sisters Sandra and Erin. They write about all things organization and even do in-home professional organizing. There are tips for how to stay organized from your wedding day; to de-cluttering your life and my favourite; knowing when to just say goodbye to those things you are hanging onto for dear life.

The Rules:
1. Thank the blogger who nominated you.
2. Answer the questions you were given.
3. Nominate other blogs with less than 500 followers.
4. Post questions for your selected nominees to answer.
5. Tag and link the nominees and post a comment to let them know you have nominated and appreciate their hard work.

My Questions:
1. Where do you like to blog? I like to blog at home and during my lunch hour. I am also constantly jotting down ideas and notes through-out the day wherever I am.
2. Who is your main inspiration in life? My parents. They instilled a lot of good morals and taught me to be a realist and to never be afraid to speak my mind and to always say what’s on your heart.
3. How do you feel about winter? I was born in the winter (January baby), but other than that I’m not too keen on winter this year. Toronto has been so cold with little sign of letting up.
4. What was the happiest day of your life? Graduating from College, as I was the first in my family to do so and getting married to the man I love.
5. Which movie makes you laugh out loud, literally? Five-Year Engagement, and recently About Last Night.
6. What’s your favorite candy? As I am the Candy Coated Culinista, needless to say I Love Candy. My favourites included: Sour Keys, Wine Gums, Coke Bottles and any Allan’s or Maynard’s candy except for the Squirts line (I don’t like my candy, chocolate or gum filled or oozing).
7. If you could be any animal, what would it be and why? Since I was a kid I have loved the Cheetah. It is the fastest land animal and reminds me of my track & field days as a kid. (I was quite fast and even beat the boys)
8. Android or iPhone? Both. I currently have an iPhone, but I have had two Android’s prior. They are both great for different reasons.
9. What would be your favorite country to visit? I have my Top Five: I would love to visit Australia, New Zealand, Hawaii, Spain, & Sweden. Close behind are Paris for the Macarons and the Island of Santorini for how picturesque it looks. The vibrant blue water and the white-washed stone houses overlooking the ocean.
10. Coffee or tea? Neither, I prefer juice, smoothies and slushies in the summer, but if I have to choose tea, the fruity flavoured kind.
11. What would your dream retirement scenario look like? With my family, my cat(s) and the Frenchie I have been promised I can have once we are retired and have more time to dedicate to a dog.

Sandra thanks for this. I had so much fun and now to get some of those organization tips. Spring is just around the corner and we all could use a little guidance.

My Nominations:
Bakering
Charismatic baking
Chocolate & Marrow
Churros ‘n’ Chai
Dairy Free Baking
E-Jo
Hey Natural Beauties
Linzers Kitchen
Miles For Thought
Sweet Eats and Crafts
Toronto Cooks

Questions to My Nominees:
1. If you could live one other place in the world, besides where you currently reside where would it be and why?
2. What book(s) are you reading right now?
3. Something you achieved that you thought could never happen (it can be simple or major)?
4. How would your friends describe you?
5. What is your go to song to put you in that happy mood?
6. One thing you would like to try that you have never before?
7. What makes you laugh?
8. What food always takes you back to your childhood and why?
9. The one thing you can’t live without?
10. One goal you are working to achieve?
11. A food you can’t live without and a food you can’t stand?
12. What is one thing you wished you continued when you were younger that you didn’t, and are kicking yourself about today?

I hope some of my fellow bloggers have fun with this and join the fun.

Candy Coated Culinista

DIY Brown Sugar and Rose Lip Scrub

DIY Brown Sugar and Rose Lip Scrub - Candy Coated Culinista

DIY Brown Sugar and Rose Lip Scrub – Candy Coated Culinista

My lips get extremely dry in the winter and I have been through so many lip balms, lip therapy, lip repair it’s not even funny. It makes me feel like I am wasting my money on these products, so I am hoping this will help fight my winter lip issues.

Yield/Serving: 100 ml
Prep Time: 5 minutes
Cook Time: 5 minutes
Difficulty level is: Easy

Ingredients
• ½ tsp agave nectar
• 2 ½ tsp extra virgin olive oil
• 3 tbsp demerara sugar
• 1 tsp granulated sugar
• 1 ½ tsp rose extract
• Mixing bowl
• Small container

Assembly
1. In a mixing bowl combine agave nectar and olive oil together.
2. Gradually mix in the brown sugar, granulated sugar, and then add the rose extract.
3. Spoon into a container and apply a small amount to lips and scrub for 25 seconds.

Tips
• Apply lip balm after exfoliating lips.
• Use honey if you don’t have agave nectar.
• Store in the fridge.

Please Enjoy

My thoughts
Nothing feels better than my lips after I apply this lip scrub and apply a layer of moisturizing lip balm.

Guinness Cake with Caramel Bailey’s Black Currant Buttercream

Guinness Cake with Caramel Bailey's Black Currant Buttercream - Candy Coated Culinista

Guinness Cake with Caramel Bailey’s Black Currant Buttercream – Candy Coated Culinista

The recipe is a year overdue. I had hopes of making this a year ago for my Irish fella (Mr. C.); but once again time got away from me and next thing you know the snow has melted and I missed St. Patrick’s Day entirely. Well that’s not happening this year, we still have tons of snow and I made my Guinness Cake. See my picture here for the cooking club.

Yield/Serving: 6-8
Prep Time: 30 min.
Cook Time: Cupcakes 15 – 20 min, Cake – 35-40 min.
Difficulty level is: Medium

Ingredients
Cake
• 1 cup all-purpose flour
• 2 tbsp cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 4 tbsp unsalted butter
• 60g chopped good quality 70% cacao dark chocolate, chopped
• 1 cup granulated sugar
• 1 cup Guinness
• 1 tsp vanilla extract
• 1 large egg
Frosting
• 1 cup (2 sticks) unsalted butter, softened
• 3 ¼ cups confectioners’ sugar
• 4 tbsp Caramel Bailey’s
• 2 tbsp black currant jam

Assembly
Cake
1. Grease one 6” round cake pan with cooking spray and place 3 cupcake liners in a cupcake pan.
2. Preheat oven to 350°F.
1. In a microwave safe bowl, melt butter and chocolate. (Stop the microwave at 30 second intervals and stir as to not burn the chocolate).
3. Once chocolate has melted, stir in sugar and remove from heat and let cool for 5 minutes.
4. Whisk in Guinness along with vanilla extract until smooth.
5. Beat in egg until combined and then whisk in dry ingredients until smooth.
6. Pour batter into prepared pan until almost full, about ¾ of the way and bake for 10-15 min for the cupcakes and 30-40 minutes for the cake, or until a cake tester inserted in the center comes out clean.
7. Let cool in pan until completely cooled, and then transfer to cake plate and frost.

Frosting
1. Using an electric stand mixer with the whisk attachment cream butter on high until light and fluffy.
2. Add Bailey’s Caramel Cream and beat until combined.
3. Add confectioners’ sugar one cup at a time until well combined.
4. Add in the jam and combine.
5. Transfer frosting to a piping bag, and pipe along the top of the cake.
6. Serve immediately or store in an airtight container for up to 3 days.

Tips
• Remove all fruit bits from the jam before putting into the batter, or it will clog the piping bag.

Please Enjoy

Reviews
“The cake that you made is ammmaazzing! It’s rich and complex. I could taste the Bailey’s. I’ve never had Guinness so not sure if the taste came out, but the blend of everything is so nice. The icing goes perfectly.”

My thoughts
I overcooked the cupcakes by 4 minutes, but the inside was still moist. My only problem was the cupcake top pulled away from the cupcake wrapper when peeled. When I put the extra into the cupcake wrappers I totally forget that the cupcakes would be finished faster as I had no intention of making cupcakes. The cake centre was still a little sunken in the middle, but I will figure that out next time. This was the first time my cake actually rose as my cupcakes tend to stay on the flatter side unless I use the box mix and C.C. it up. The Cake came out moist and had a shiny look to it once it came out of the pan and it smelt like Guinness to me. It turned out so well I surprised myself; but that wasn’t my only goal I had to try to properly pipe a cake for the first time and that worked also…another shocker. Until this post I hadn’t actually put a piping bag together. I have one I bought and never used (made of a lined cloth, but it just didn’t seem right), so with some new supplies I quickly googled how to fastening the tips to the bag and I was off. I couldn’t believe how well this turned out. It makes my cake decorating on the pink ombre cake look like a child did it. I know it looked bad when I did it but looking at it now it really did look childish. Now I can say I am a teenager in my decorating skills and I look forward to growing up into an adult someday. I was hoping for the buttercream to have a more berry flavour, but I was afraid to keep adding the jam as this was my first buttercream frosting from scratch. Next time I will add more jam and some purple food colouring to give it the extra oomph. Bottom line this was my best cake yet. Over all I had a great experience and am so stoked to do another cake. Mr. C. & I enjoyed the cupcakes and I gave away my cake to a friend.

Guinness Cake with Caramel Bailey's Black Currant Buttercream - Candy Coated Culinista

Guinness Cake with Caramel Bailey’s Black Currant Buttercream – Candy Coated Culinista

Guinness Cake with Caramel Bailey's Black Currant Buttercream - Candy Coated Culinista

Guinness Cake with Caramel Bailey’s Black Currant Buttercream – Candy Coated Culinista

His & Her’s Guinness Whiskey Floats

His & Her’s Guinness Whiskey Floats - Candy Coated Culinista

His & Her’s Guinness Whiskey Floats – Candy Coated Culinista

Mr. C. loves a good milkshake and Guinness is his drink of choice. This may be a new match made in heaven for him and might become a St. Patrick’s Day favourite.

Yield/Serving: 1 -2
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 1 pint glass
• 1 whisky glass
• 3 scoops of good quality vanilla bean ice cream
• 1 bottle (341 ml) Guinness Extra Stout, chilled
• 2 tsp Whisky (Canadian Club)
• A few dashes Angostura Bitters
• Whipped cream, for topping
• Rolo syrup, for topping (The chocolate candy bar)

Assembly
1. Fill pint glass with two scoops of vanilla bean ice cream.
2. Slowly pour in the Guinness along with the whisky.
3. Shake a few dashes of bitters.
4. Top with whipped cream and drizzle rolo syrup.
5. Fill whiskey glass with one scoop of vanilla bean ice cream.
6. Slowly pour the remaining Guinness along with the whisky.
7. Shake a few dashes of bitters.
8. Top with whipped cream and drizzle rolo syrup.

Tips
• Use chocolate syrup if you can’t find Rolo syrup as Rolo syrup may be a Canadian thing.

Please Enjoy

My thoughts
This was a great dessert treat and I could distinctly taste the Guinness, bitters and the Rolo. I am not used to the bitter qualities of the Guinness and was hoping for a little more sweetness; but Guinness fans will love this as Mr. C. did. I found the whisky and the bitters enhanced the Guinness flavour. “Thanks for the float hun, it was quite tasty”

Lemon Tart

Lemon Tart - Candy Coated Culinista

Lemon Tart – Candy Coated Culinista

Tarts were on my list of recipes that I was apprehensive to make. I love the look of tarts but thought this was hard to make; but after this simple recipe I will be making a lot more tarts. I am already thinking of flavour pairing as I type. The cooking club the challenge was lemons and I could make a lemon tart, lemon mascarpone cheesecake or lemon glazed loaf. As I already have a lemon glazed loaf of my own with a twist, I thought I should probably break in that tart pan begging to be used. See my picture in their gallery here.

From Chatelaine

Yield/Serving: 8
Prep Time: 25 min.
Cook Time: 50 min.
Difficulty level is: Easy

Ingredients
Crust
• 1 ¼ cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp lemon zest, about 1 lemon
• ½ cup cold unsalted butter, cut into small cubes
• 1 egg yolk
Filling
• 2 eggs
• 5 egg yolks
• 1 cup granulated sugar
• 1/3 cup 35% cream
• 2/3 cup lemon juice, about 3 lemons
• Confectioners’ sugar, for dusting

Assembly
1. Preheat oven to 350°F.
2. In a food processor combine flour, sugar and lemon zest until mixed.
3. Add in butter and egg yolk and combine until crumbs start to clump together.
4. Pour mixture into a 9” tart pan with a removable bottom.
5. Press mixture down and up the sides of the tart pan with your fingertips.
6. Line the tart pasty with parchment paper and pour pie weight or dried beans on top and bake for 25 min on a baking sheet.
7. In a large bowl whisk eggs, egg yolk and sugar until well combined.
8. Slowly whisk in cream followed by the lemon juice through a sieve.
9. Once tart crust has baked, remove parchment paper and pie weights and pour the filling into the tart through a sieve.
10. Place back on the baking sheet and bake for 30 minutes, or until the edges start to bubble and the centre looks smooth.
11. Let cool completely on a wire rack and then refrigerate for at least 1 hour to let the filling set.
12. Unmold tart and sift confectioners’ sugar overtop and serve.

Tips
• I use a mini processor I was saving for my macarons and used the chop setting and it did the job.
• The filling should jiggle a little once it comes out of the oven.
• My tart didn’t bubble at the sides and I baked it for 30 minutes exactly.
• Will keep refrigerated for up to 2-3 days.
• Use the bottom of a ramekin to evenly press the dough crust down.
• A trick to unmold the tart is to rest the pan on an overturned bowl and let the rim slide away. Then loosen tart from the base using a thin butter knife. (I was surprised how easy this was)

Please Enjoy

My thoughts
This was perfect; it was tangy, sweet and tart. I was pleasantly surprised that this came out so well on my first attempt, as I usually have setting issue with my recipes that move from oven to fridge. I think this will be another easy simple recipe for my repertoire when I have to make a recipe in short order.

Ancient Grain Breakfast

Ancient Grain Breakfast - Candy Coated Culinista

Ancient Grain Breakfast – Candy Coated Culinista

The journey the put more gluten-free and ancient grains into my diet continues. I bought this book after I made my bulgur wheat and black lentil salad, only to find this pairing in this book also I love when I think like the cookbook, it means I am on the right path and my food pairing process is true. I usually have smoothies for breakfast or toast or cereal, but I wanted to mix up my breakfast routine.

Altered from Grain Power

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: 15-20 min, then overnight in fridge
Difficulty level is: Easy

Ingredients
• 1 cup mason jar
• 2 tbsp steel-cut oats
• 1 tbsp amaranth seeds
• 1 tbsp red quinoa
• 1 ½ tbsp sultan raisins
• 1 tsp chia seeds
• Cinnamon, pinch
• ¾ cup boiling water
• 2 tbsp milk
• 1 tsp pure maple syrup
• 1 tbsp walnuts
• 1 tbsp, dried apricots
• 3 raspberries
• 3 blackberries
• 5 blueberries

Assembly
1. Pour oats, amaranth seeds, red quinoa, raisins, chia seeds and cinnamon into a mason jar.
2. Fill with boiling water.
3. Screw on lid and shake and let set for 15 to 20 minutes on the counter.
4. Shake again and place in fridge for 7 or more hours.
5. In the morning remove from the fridge and reheat in the microwave or in a saucepan until warmed.
6. Stir in milk to your desired consistency, maple syrup and sprinkle with walnuts, apricots and fruit.

Tips
• Ensure mason jar has a little more space, then you can add the nuts, and fruit to the jar in the morning and enjoy your breakfast at work.

Please Enjoy

My thoughts
This smelt great making this before bed. It took no time at all and I was hoping for great results in the morning. When I warmed it up it tasted good, I just have to get used all these grains. I was expecting it to taste like oatmeal with a twist, but I will put in more oats if I want it to be more like the traditional oatmeal. Over time I will learn to love this with some more tweaking.

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