Coq Au Vin

Today is National Coq Au Vin Day! For those who don't know Coq Au Vin is a traditional French dish of braised chicken in red wine, traditionally Burgundy. It's a dish Julia Child cooked frequently and helped increase the dish's exposure and popularity.

In honor of the late, great Julia Child I'm using her recipe to make Coq Au Vin for the family tonight.

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Ingredients

• 1/2 cup lardons (4 ounces -- 1-by-1/4-inch strips of blanched slab bacon or salt pork - see Special Note below)
• 2 1/2 to 3 pounds frying chicken parts
• 2 tbs. butter
• 1 tbs. olive oil (or good cooking oil)
• Salt and freshly ground pepper
• 1 or 2 large cloves of garlic, pureed
• 1 imported bay leaf
• 1/4 tsp or so thyme
• 1 large ripe red unpeeled tomato, chopped, (or 1/3 cup canned Italian plum tomatoes)
• 3 cups young red wine (Zinfandel, Macon or Chianti type)
• 1 cup chicken stock (or more)
• Beurre manie, for the sauce (1 1/2 tbs. each flour softened butter blended to a paste)
• Fresh parsley sprigs (or chopped parsley)
• 1/3 cup good brandy (optional)
• 12 to 16 small brown-braised white onions
• 3 cups fresh mushrooms, trimmed, quartered and sautéed

Cooking Directions Browning and simmering the chicken. Before browning the chicken, sauté the blanched bacon or salt pork and remove to a side dish, leaving the fat in the pan. Brown the chicken in the pork fat, adding a little olive oil, if needed. Flame the chicken with the brandy, if you wish -- it does give its own special flavor, besides being fun to do. Then proceed to simmer the chicken in the wine, stock, tomatoes and seasoning as directed in the master recipe.

Finishing the dish. Strain, degrease, and finish the sauce, also as described. Strew the braised onions and sautéed mushrooms over the chicken, baste with the sauce, and simmer a few minutes, basting, to rewarm the chicken and to blend flavors. Special note: To blanch bacon or salt pork: When you use bacon or salt pork in cooking, you want to remove its salt as well as its smoky flavor, which would permeate the rest of the food. To do so, you blanch it -- meaning, you drop it into a saucepan of cold water to cover it by 2 to 3 inches, bring it to the boil, and simmer 5 to 8 minutes; the drain, refresh in cold water, and pat dry in paper towels.

Table Manners: Lulu Powers

“Fun, colorful and chic.” They’re three words Los Angeles caterer and event planner Lulu Powers uses to describe her work and—as you’ll realize after spending just one minute with her—they’re a spot-on characterization of the woman herself. A bundle of creative energy, Powers always has a wealth of ideas on tap that she is quick to share with her clientele when dreaming up their latest fête. She gets it, she says, from “my parents, and especially my mom. She has an almost instinctual knack for tablescapes; she can make anything look good.” Having segued from private chef-to-the-stars to high-profile event planner, mentor (Powers teaches private cooking classes) and book author, the inventive yet practical Powers—a favorite table setting involves personal notes etched across colorful construction- paper placemats—tackles it all with the same carefree, no-hassle approach. “So many people are scared of entertaining, but it’s easy to be a good host,” she says. “You just need to make people feel special; that’s what they’ll remember.”

LX: I got started...

LP: As a private chef when I was 15. I was working for cookbook author Sarah Leah Chase, who had a fantastic takeout shop on Nantucket (I spent my summers there), and when a client told her he needed a chef, she said, “Oh, one of those Powers girls can do it.”

LX: Greatest influences:

LP: My mother and father, definitely. They were both really good cooks and incredible hosts, and they taught me that nothing you do in the kitchen is wrong. My mom always says, “Fear is like fire—you either cook with it or you let it burn you.” Can you imagine?

LX: Favorite color:

LP: I love orange! It’s cheerful and goes with just about everything.

LX: Go-to host gift:

LP: Either a batch of cookies, some new food product I’ve found that I can’t live without—I’ve recently discovered a great non-alcoholic beverage called 12NtM that you can mix with practically anything— or Peter Luger steak sauce.

lulupowers.com 323.935.1337

The Trail Mix Bar

One of my favorite things to do at events is set up a snack station of some sort, whether it's for candy or in this case trail mix. People love making their own creations and packing their own goody bags of treats. Plus it makes things so much easier for you as a hostess. With a snack station you just have to set it up and then it does all the work for you! You can walk away.

One of my favorite snack stations is a Trail Mix Bar.

It's super easy. On a banquet table set up glass jars or tin buckets. Then fill each one with every possible trail mix ingredient. Think nuts, chocolate chips, dried fruit, shredded coconut, M&Ms, mini marshmallows, etc! Be sure to label each jar or bucket. Then set out brown paper bags for guests to create their ideal mix. It's as easy as that. Your guests will be going back for seconds and thirds. Everyone loves munching on trail mix!

Like what you see? Create your own Trail Mix Bar with the below products.

1. Asst. of 3 11" Number Tin Baskets, Onekingslane.com

2. Georgina Ornate Chalkboard, WorldMarket.com

3. Chalkboard Picks, Set of 12, WorldMarket.com

4. Round 3-Tier Wire Stand, Blue, Onekingslane.com

5.  Regency Apothecary Jar, Onekingslane.com

Happy Mother's Day!

Happy Mother's Day to all. Especially to my friends and sisters who are mothers and to my mom Patty P!! These recipes are great for a spring brunch, whether it be Mothers day, Fathers day, a baby shower or just a get together with friends.  Pick up a few of these to make the day even more special:

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1. King Cube Silicone Ice Cube Trays, Set of 2, William-Sanoma

2. GlassDharma - 5 Piece Glass Straws Brush Set - 12mm x 8in (Pack of 5),  Greencuboards.com

3. Kaiser LaForme Springform Pan, 8", William-Sanoma.com

4. Reed & Barton Serveware, Heritage Collection Banded Bead Small Cake Stand, Macys.com

5. Martha Stewart Collection Whiteware Scalloped 12" Cake Stand  http://rstyle.me/~20kmz, Macys.com

Lulu’s Mothers Day Vegetable and Chicken Apple Sausage Frittata

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12 eggs

1 package of chicken apple sausage, sliced 1 cup Gruyere or asiago, grated 1/4 cup milk 1 cup “day old” bread, cut into chunks 1 8 ounce package of cream cheese, cut up 1/2 cup chopped basil 1/4 cup chopped dill 3 cloves minced garlic 2 tablespoons white sugar 1 tablespoon Tabasco 1 red pepper, sliced 2 zucchini, sliced 1 red onion, chopped 1 cup mushrooms, sliced 1 cup raw spinach 1 cup thinly sliced red potato 1 teaspoon pepper 2 teaspoons salt

1. Preheat oven to 350°. Spray the bottom and sides of a 10-inch springform pan with non stick spray. 2. In a large bowl, combine all the vegetables, cubed bread, and potato slices. 3. In a medium bowl, whisk together the eggs and remaining ingredients. 4. Pour the egg mixture into the vegetable mixture and stir to combine. 5. Pour the mixture into the pan and place the pan on a tinfoil-covered baking sheet (this will keep the over clean). 6. Bake for about 1 hour. Cover the top with foil and bake for 30 minutes more. When done, the frittata should puff up like a cake and be golden brown. 7. Let the frittata cool for a few minutes before slicing. The frittata can be served hot, at room temperature or even cold.

Strawberry Tart

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8” Crust:

1 cup flour

½ cup (4 oz) butter

3 Tablespoons powdered sugar

12” Crust:

1 ½ cup flour3/4 cup (6oz) butter

4 ½ ablespoons powdered sugar

In Food Processor, pulse all ingredients eight times. Then run until a ball forms. Wrap in

plastic wrap and put in the refrigerator for 20 minutes. In springform, pan push dough on

bottom and sides to form shell. Prick crust. Bake 350 ̊ for 15 min. Cool.

8” Filling:

3 oz cream cheese

1 tablespoon lemon juice

1 teaspoon lemon rined

½ cup sugar

1 cup heavy cream

12” Filling

4 ½ oz cream cheese

1 ½ tablespoon lemon juice

1 ½ teaspoon lemon rind

¾ cup sugar

1 ½ cup heavy cream

Soften cream cheese. Beat all ingredients in mixer and pour into crust. Refrigerate. Put strawberries on top.

Glaze:

Mix ½ cup (4oz) currant jelly, melted, and 2 tablespoon Kirsch or Triple Sec. Brush over Strawberries

Lulu's Berry Spritzer

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3 oz champagne 1/2 oz Aperol 1/2 oz St. Germaine 1/2 oz Meletti amaro 1/2 lime squeezed

Pour champagne over ice. Add Aperol,St. Germaine,Meletti and lime

Top off with: Frozen cranberries, a homemade ice cube, or frozen grapes

Happy Cinco de Mayo: The biggest Sneeky Day of the year!

This is the biggest Sneeky Day of the year.  I love all of these recipes!  It’s a simple way to treat your friends to a Cinco de Mayo Fiesta. You can't have a fiesta without the proper table attire, so I've put together this quick list of Cinco ready decor to make it easy for you! [show_shopthepost_widget id="30664"] Guacamole (makes 3 cups)

• 2 plum tomatoes, seeded and chopped
• 1/2 cup chopped onion
• 1/3 cup chopped cilantro
• 1 small jalapeno, seeded and chopped
• 3 avocados, peeled, pitted and chopped
• 2 tbsp fresh lemon juice
• Salt and pepper to taste

In a bowl combine tomatoes, onion, cilantro and jalapeno. With fork coarsely mash avocado; add to tomato mixture. Stir in lemon juice, salt and pepper. Place plastic wrap directly on surface until ready to serve.

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SWEET AND SPICY TACO MEAT

• 1 MEDIUM RED ONION, FINELY CHOPPED
• 5 CLOVES MINCED GARLIC
• 2 TABLESPOONS OLIVE OIL OR BUTTER
• 2 LBS GROUND TURKEY
• 1 POUND GROUND BEEF
• 1 PACKAGE SWEET ITALIAN SAUSAGES
• 2 BUNCHES SCALLIONS, THINLY SLICED
• 1 BUNCH CILANTRO, FINELY CHOPPED
• 3 TABLESPOONS CUMIN
• 2 TABLESPPONS LAWRY’S SALT
• 1 TABLESPPON GROUND PEPPER
• 1 TABLESPPON TOBASCCO
• 1 TABLESPOON CAYENNE
• 1 JALAPENO, FINELY CHOPPED
• 2 CUPS ORANGE JUICE

IN A LARGE SKILLET SAUTE ONION AND GARLIC IN 2 TABLESPOONS OLIVE OIL OR BUTTER, OVER MEDIUM HEAT, FOR ABOUT 3-5 MINUTES, STIRRING FREQUENTLY. ADD GROUND TURKEY, BEEF, SWEET ITALIAN SAUSAGES AND COOK STIRRING UNTIL BROWNED. ADD SCALLIONS, CILANTRO, CUMIN, SALT, GROUND PEPPER, TOBASCCO, CAYENNE, JALAPENO, ORANGE JUICE AND COOK UNTIL LIQUID EVAPORATED. REMOVE SKILLET FROM THE HEAT.

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Infante -  sshhhhhh! (pictured above)

•  2oz reposado tequila
• 1/4oz orgeat
• 1/2oz fresh lime juice

Shake and strain over fresh ice. Spritz with rose water. Grate fresh nutmeg on top.

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Oscar Inspired Cocktails

In honor of the 86th Academy Awards this Sunday, March 2nd, I'm serving up sneekys inspired by each Best Picture Nominated film. Host a viewing party with easy appetizers and these sneekys. With all the great films nominated, there's sure to be a sneeky that speaks to everyone. Cheers!

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12 Years a Slave : Blackberry Royale

In 12 Years a Slave, Solomon Northup tries to fashion a pen and ink out of wood and blackberries in a desperate attempt to reach his family in the North. I'm serving up a refreshing pitcher starring blackberries.

• 1 cup fresh blackberries
• 2.5 oz créme de cassis
• 1 lemon
• 1 bottle (12 ounces) ginger beer, chilled
• 4 cups ice
• 1 bottle (750 ml) chilled dry sparkling wine

1. In a large pitcher, combine blackberries, créme de cassis, and 1 tablespoon from half the lemon. Stir to combine, lightly pressing on berries to release juices.
2. Add ice to pitcher. Fill with ginger beer and sparkling wine and stir gently to combine. Slice remaining half of lemon in thin slices and add to pitcher as garnish.

Gravity : Kahlua White Russian

For a movie that has audience members thrilled and on the edge of their seats, George Clooney provides some comic relief by saying he knows where the Russian stash their vodka on board the Russian satellite. Inspired by the small role vodka plays in the movie, I'm serving up White Russians.

• 2 oz Kahlua
• 1 oz vodka
• 1 oz cream or milk

Philomena : Buck's Fizz

There are several food moments through Philomena as Philomena proves to be enthusiastic about food and drinks. The one that stood out to me is when she is offered a Buck's Fizz cocktail on the flight to Washington D.C.

• 1 (750 ml) bottle champagne
• 0.5 liter squeezed fresh orange juice

Chill your Champagne & Orange Juice. Select a tall and elegant shaped champagne glasses! Pour about one third of orange juice into the glass first and then top up with champagne.

Nebraska : No Frills Beer

Beer plays a big role in the film Nebraska. Bruce Dern consumes a great deal of beer throughout the movie and is drunk once or twice. For beer buffs I recommend a good American craft beer such as Brooklyn Lager.

Her : Grand Cosmo

This movie was a little difficult to come up with a sneeky. I was ultimately inspired by how sentimental and romantic it was so I'm serving up this sweet, classic cosmo.

• 0.5 oz grand marnier
• 0.5 oz Belvedere Vodka
• 0.5 oz cranberry juice
• 0.25 oz fresh lime juice

Dallas Buyer's Club : Skinny Man Margarita

A skinny margarita for Ron Woodruff, an AIDS patient who smuggled unapproved pharmaceuticals into Texas when he found they improved his symptoms and distributed them to fellow patient. Cheers to you Ron!

• lime wedge
• 1/2 cup kosher salt
• 3 oz. (90 ml) tequila
• 1 oz. (30 ml) lime juice, freshly squeezed
• 1 oz. (30 ml) agave nectar
• ice

Combine the silver tequila, lime juice and agave nectar in a cocktail shaker. Add ice to the cocktail shaker and replace the lid. Shake the drink until the ingredients are well combined. Pour the drink into salted  glasses.

The Wolf of Wall Street : Money Maker Martini

A lavish twist on a classic martini to accompany a movie based on a beyond lavish lifestyle.

• 1.5oz Vodka
• 0.5oz Chambord
• 0.5oz pineapple juice
• 0.5 oz champagne

American Hustle : After Party (pictured above)

• 6oz Basil Hayden’s Bourbon
• Juices of 1 lime
• 4 slices jalapeno
• 4oz pomegranate juice10oz. agave nectar or simple syrup
• Seltzer on top

Muddle lime juice, jalapeno, and simple syrup. Add pomegranate juice, bourbon, and shake well. Strain into ice filled Collins glasses. And top with seltzer. Garnish with lime wheels and pomegranate seeds.

*Recipe courtesy of Huffington Post

National Margarita Day

If you're like me, you probably don't need an excuse to lift a celebratory sneeky. Still, even this classic margarita gets its own holiday. So Happy National Margarita Day! I'm serving up these refreshing Clementine Margaritas on this beautiful California day. Cheers!

Clementine Margarita

2 oz. Tequila 2 oz. Clementine juice (You can also use orange or grapefruit. Whatever is in season) 1 Freshly squeezed lime 1/2 oz. Cointreau

Shake, shake, shake. Pour over ice. Adorn with a clementine slice and sprig of rosemary.