Burgundy, France: Coq au Vin

Marinating chicken
1 750-ml bottle French Burgundy or California Pinot Noir
1 large onion, sliced
2 celery stalks, sliced
1 large carrot, peeled, sliced
1 large garlic clove, peeled, flattened
1 teaspoon whole black peppercorns
2 tablespoons olive oil
1 6-pound roasting chicken, backbone removed, cut into 8 pieces (2 drumsticks, 2 thighs, 2 wings with top quarter of adjoining breast, 2 breasts)

Cooking chicken
1 tablespoon olive oil
6 ounces thick-cut bacon slices, cut crosswise into strips
3 tablespoons all purpose flour
2 large shallots, chopped
2 large garlic cloves, chopped
4 large fresh thyme sprigs
4 large fresh parsley sprigs
2 small bay leaves
2 cups low-salt chicken broth

4 tablespoons (1/2 stick) butter
1 pound assorted fresh wild mushrooms (such as crimini and stemmed shiitake)
20 1-inch-diameter pearl onions, or boiling onions, peeled

Chopped fresh parsley

Preparation

For marinating chicken:
Combine wine, onion, celery, carrot, garlic, and peppercorns in large pot. Bring to boil over high heat. Reduce heat to medium and simmer 5 minutes. Cool completely; mix in oil. Place chicken pieces in large glass bowl. Pour wine mixture over chicken; stir to coat. Cover and refrigerate at least 1 day and up to 2 days, turning chicken occasionally.

For cooking chicken:
Using tongs, transfer chicken pieces from marinade to paper towels to drain; pat dry. Strain marinade; reserve vegetables and liquid separately.

Heat oil in heavy large pot (wide enough to hold chicken in single layer) over medium-high heat. Add bacon and sauté until crisp and brown. Using slotted spoon, transfer bacon to small bowl. Add chicken, skin side down, to drippings in pot. Sauté until brown, about 8 minutes per side. Transfer chicken to large bowl. Add vegetables reserved from marinade to pot. Sauté until brown, about 10 minutes. Mix in flour; stir 2 minutes. Gradually whisk in reserved marinade liquid. Bring to boil, whisking frequently. Cook until sauce thickens, whisking occasionally, about 2 minutes. Mix in shallots, garlic, herb sprigs, and bay leaves, then broth. Return chicken to pot, arranging skin side up in single layer. Bring to simmer; reduce heat to medium-low. Cover pot and simmer chicken 30 minutes. Using tongs, turn chicken over. Cover and simmer until tender, about 15 minutes longer.

Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat. Add mushrooms; sauté until tender, about 8 minutes. Transfer mushrooms to plate. Melt remaining 1 tablespoon butter in same skillet. Add onions and sauté until beginning to brown, about 8 minutes. Transfer onions to plate alongside mushrooms; reserve skillet.

Using tongs, transfer chicken to plate. Strain sauce from pot into reserved skillet, pressing on solids in strainer to extract all sauce; discard solids. Bring sauce to simmer, scraping up browned bits. Return sauce to pot. Add onions to pot and bring to simmer over medium heat. Cover and cook until onions are almost tender, about 8 minutes. Add mushrooms and bacon. Simmer uncovered until onions are very tender and sauce is slightly reduced, about 12 minutes. Tilt pot and spoon off excess fat from top of sauce. Season sauce with salt and pepper. Return chicken to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.) Rewarm over low heat.

Arrange chicken on large rimmed platter. Spoon sauce and vegetables over. Sprinkle with parsley.

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Shitake Mushrooms with Young Pecorino Cheese

• 7 teaspoons fresh lemon juice, divided
• 2 teaspoons Dijon mustard
• 8 tablespoons extra-virgin olive oil, divided
• 1 lemon, peel cut into long thin slivers (yellow part only)
• Coarse kosher salt
• Nonstick vegetable oil spray
• 1 pound fresh shiitake mushrooms, stemmed, cut into 1/2-inch-wide slices or left whole if smaller than 1 1/2 inches in diameter
• 1 garlic clove, peeled, flattened
• 6 ounces young pecorino cheese (pecorino fresco) or Monterey Jack cheese, cut into 1/2-inch cubes
• 1/4 cup fresh Italian parsley leaves

Preparation

Whisk 5 teaspoons lemon juice and mustard in small bowl. Gradually whisk in 6 tablespoons olive oil. Stir in lemon peel slivers. Season dressing to taste with coarse salt and pepper.

Preheat oven to 425°F. Spray rimmed baking sheet with nonstick spray. Toss mushrooms, remaining 2 teaspoons lemon juice, and 2 tablespoons oil in large bowl. Transfer to prepared baking sheet. Sprinkle mushrooms with coarse salt and pepper. Roast 15 minutes. Using spatula, turn mushrooms over and roast until soft and beginning to brown around edges, about 10 minutes longer.

Pour half of dressing over hot mushrooms on sheet. Add garlic and toss to coat. Let cool on sheet.

Combine mushrooms, cheese, parsley, and remaining dressing in medium bowl. Let marinate at least 1 hour and up to 2 hours. Discard garlic clove. Serve mushrooms and cheese with toothpicks, if desired.

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Apple Soju Cocktails

Makes 8 drinks

• Active Time:10 min
• Start to Finish:40 min

RECIPE BY DAVID CHANG

This refreshing aperitif, a brainchild of David Arnold of the French Culinary Institute, bathes crisp matchsticks of Pink Lady apple with soju (a Korean spirit) and a little sparkle.

• 1 Pink Lady or Granny Smith apple
• 2 cups soju or sake
• 5 cups chilled tonic water (40 fluid ounces)
• 8 lime wedges

• Equipment:

  an adjustable-blade slicer fitted with 1/4-inch julienne blade

• Cut apple into matchsticks with slicer, discarding core, then put in a pitcher and stir in soju. Let macerate, covered and chilled, at least 30 minutes.
• Fill 8 (12-ounce) double Old Fashioned glasses with ice. Strain about 1/4 cup soju into each glass, then add some apple pieces to each glass. Top off drinks with tonic and serve with lime wedges.

Cooks' note: Apples in soju can be chilled up to 2 hours.

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Kataifi with Candied Pumpkin and Yogurt

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2000s Recipes + Menus

Serves12

• Active time:45 min
• Start to finish:1 hr

November 2005

A refreshing way to finish the meal, this Greek-inspired dessert features kataifi, a seductively crisp, light Middle Eastern dough.

• 1 1/2 cups plain yogurt (14 oz; not nonfat)
• 1 cup plus 1 1/2 tablespoons mild honey
• 2 cups water
• 1/3 cup granulated sugar
• 3 (3- by 1/2-inch) strips fresh lemon zest
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon cinnamon
• 1 3/4 lb sugar pumpkin or butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
• 3/4 stick (6 tablespoons) unsalted butter, melted and cooled slightly
• 3 tablespoons confectioners sugar
• 1/4 lb kataifi (shredded phyllo dough) from a 1-lb box, thawed
• 1/2 cup sliced almonds (2 oz), coarsely chopped

• Special equipment:

  a nonstick muffin tin with 12 (1/2-cup) muffin cups

• Drain yogurt in a sieve lined with a dampened paper towel or coffee filter and set over a bowl 1 hour, then discard liquid and stir drained yogurt and 1 1/2 tablespoons honey together in a small bowl until honey is dissolved.
• While yogurt drains, bring water, granulated sugar, lemon zest and juice, cinnamon, and remaining cup honey to a boil in a 3- to 4-quart heavy pot over moderately high heat, stirring until sugar is dissolved, then add pumpkin and bring to a boil. Reduce heat and simmer pumpkin, covered, until tender but not falling apart, 15 to 20 minutes. Transfer pumpkin to a bowl using a slotted spoon, then boil syrup until reduced to about 1 1/2 cups, 5 to 8 minutes.
• Put oven rack in middle position and preheat oven to 375°F. Stir together butter and confectioners sugar until combined well. Gently pull apart strands of kataifi in a large bowl to loosen, then toss with butter mixture and almonds until coated well. Divide kataifi among 12 muffin cups and press into bottoms and halfway up sides of the muffin cups, creating nests. Bake kataifi until the outsides are golden, 12 to 18 minutes (check by gently lifting one out of a muffin cup with a paring knife or small offset spatula), then cool completely in tin on a rack.
• Transfer kataifi nests to serving plates. Just before serving kataifi, spoon about 1/3 cup pumpkin into each nest, then drizzle each with about 1 1/2 tablespoons syrup and top with a tablespoon of yogurt.

Cooks’ notes:

• Yogurt can be drained 1 day ahead and chilled in an airtight container.
• Pumpkin in syrup can be cooked 3 days ahead and cooled completely, then chilled (together) in an airtight container. Bring to room temperature before proceeding.
• Kataifi nests can be made 1 day ahead and kept in muffin tin, covered tightly with plastic wrap, at room temperature.

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Pumpkin Cake with Sage Ice Cream and Pumpkin Cherry Compote

Serves12

• Active time:1 hr
• Start to finish:5 hr

ADAPTED FROM PASTRY CHEF ELISSA NAROW, BLACKBIRD, CHICAGO

The Spanish pumpkin syrup that tops this dessert is equally good drizzled on an aged cheese like Manchego or a fresh cheese like ricotta. If you decide to use fresh pumpkin purée for this cake, be sure you drain it for the full eight hours we recommend in the procedure.

For sage ice cream

• 2 cups heavy cream
• 2 cups half-and-half
• 1/3 cup coarsely chopped fresh sage
• 4 (2- by 1/2-inch) strips lemon zest
• 9 large egg yolks
• 3/4 cup granulated sugar
• 1/4 teaspoon salt

For pumpkin cake

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons ground allspice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups packed light brown sugar
• 4 large eggs
• 1 cup safflower or canola oil
• 1 1/2 cups fresh pumpkin purée or canned solid-pack pumpkin

For compote

• 1/2 cup dried tart cherries
• 2 tablespoons unsalted butter
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 2 lb fresh pumpkin (preferably sugar or cheese pumpkin), peeled, seeded, and cut into 1/4-inch dice (2 cups)

• Accompaniment:

  arrop (Spanish candied pumpkin) syrup*

• Garnish:

  confectioners sugar

• Special equipment:

  an instant-read or candy thermometer; an ice cream maker; a 3-inch cookie cutter

Make ice cream:

• Bring cream, half-and-half, sage, and zest to a boil in a large heavy saucepan over moderate heat. Remove from heat and steep, covered, 10 minutes.
• Whisk together yolks, granulated sugar, and salt in a large bowl. Whisk in half of hot cream, then whisk egg mixture into remaining cream in saucepan. Cook custard over moderate heat, stirring constantly with a wooden spoon, until it coats back of spoon and reaches 170°F on thermometer, about 5 minutes (do not let boil).
• Pour custard through a fine sieve into a bowl and cool, stirring occasionally. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours.
• Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden.

Make cake:

• Preheat oven to 350°F.
• Butter a 13- by 9- by 2-inch metal baking pan. Line bottom with wax or parchment paper, then butter paper.
• Sift together flour, cinnamon, allspice, baking soda, and salt. Whisk together brown sugar and eggs in a large bowl, then whisk in oil and pumpkin purée.
• Add flour mixture and whisk just until smooth. Pour batter into baking pan and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, 25 to 30 minutes.
• Cool cake in pan on a rack 10 minutes, then run a knife around edge and invert onto rack. Peel off paper and cool cake completely.

Make compote:

• Soak cherries in hot water to cover until softened, about 15 minutes, then drain.
• Melt butter in a large skillet over moderate heat. Add sugars, lemon juice, cinnamon, and salt, then cook, stirring until smooth. Add pumpkin and drained cherries and simmer, covered, stirring occasionally, until pumpkin is tender, 8 to 12 minutes.

Assemble dessert:

• Cut out 12 (3-inch) rounds from cake with cutter. Halve each round horizontally, then put bottom halves on 12 plates and top with scoops of ice cream. Spoon compote on and around cakes, then tilt tops against ice cream.

Cooks’ notes:

• To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled.
• Custard can be chilled up to 24 hours before making ice cream.
• Pumpkin cake and sage ice cream keep, frozen separately, 1 month. Wrap cake tightly in plastic wrap and foil. Thaw cake (in wrapping) at room temperature.

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Devil’s Food Cake with Brown Sugar Buttercream

Serves10

• Active time:1 hr
• Start to finish:2 hr

The flavor of this rich chocolate cake is terrific the day it’s baked but becomes even deeper over time; we suggest making it at least one day ahead. And it works particularly well as cupcakes, as shown.

• 1 cup boiling water
• 3/4 cup unsweetened cocoa powder (not Dutch-process)
• 1/2 cup whole milk
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, softened
• 1 1/4 cups packed dark brown sugar
• 3/4 cup granulated sugar
• 4 large eggs
• Brown sugar buttercream or chocolate sour cream frosting

• Garnish:

  chocolate curls tipped with gold leaf

• Preheat oven to 350°F. Butter 3 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
• Whisk together boiling water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla.
• Sift together flour, baking soda, and salt in another bowl.
• Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Beat in flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
• Divide batter among pans, smoothing tops. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean and layers begin to pull away from sides of pans, 20 to 25 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, remove wax paper, and cool completely.
• Put 1 cake layer, rounded side up, on a cake plate and spread with about 1 cup buttercream. Top with another cake layer, rounded side up, and spread with another cup buttercream. Top with remaining cake layer and frost top and sides of cake with remaining buttercream.

Cooks’ notes:

• Cake layers may be made 2 days ahead of assembling and kept, wrapped well in plastic wrap, at room temperature or frozen up to 1 week.
• Cake may be assembled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap (use toothpicks to hold wrap away from frosting). Bring to room temperature before serving.
• This batter can be baked in 2 (9- by 1-inch) round cake pans 25 to 30 minutes; in a 13- by 9- by 2-inch pan 35 to 40 minutes; in a 12-cup bundt pan 35 to 40 minutes; or in 24 (1/2-cup) muffin cups 20 to 25 minutes.

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Salted Chocolate Caramels

Makesabout 64 candies

• Active time:45 min
• Start to finish:3 1/2 hr

It’s the sprinkle of sea salt that really takes these caramels over the top, teasing out the creamy richness of the buttery chocolate candies.

• 2 cups heavy cream
• 10 1/2 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
• 1 3/4 cups sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter, cut into tablespoon pieces
• 2 teaspoons flaky sea salt such as Maldon (see cooks' note)
• Vegetable oil for greasing

• Special equipment:

  parchment paper; a candy thermometer

• Line bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment.
• Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.
• Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved. Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes. Tilt pan and carefully pour in chocolate mixture (mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 255°F on thermometer, about 15 minutes. Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to bottom or side of saucepan). Let caramel stand 10 minutes, then sprinkle evenly with sea salt. Cool completely in pan on a rack, about 2 hours.
• Carefully invert caramel onto a clean, dry cutting board, then peel off parchment. Turn caramel salt side up. Lightly oil blade of a large heavy knife and cut into 1-inch squares.

Cooks’ notes:

• If desired, additional sea salt can be pressed onto caramels after cutting.
• Caramels keep, layered between sheets of parchment or wax paper, in an airtight container at cool room temperature 2 weeks.
• Caramels can be wrapped in 4-inch squares of wax paper; twist ends to close.

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Google acrescenta "respostas enlatadas" ao Gmail

A Google disponibilizou para usuários de seu serviço de correio eletrônico Gmail mais uma aplicação interessante: "canned responses" (ou, em português, "respostas enlatadas"), que como o nome indica permite criar respostas automatizadas para diferentes tipos de mensagem.

Ativando o recurso, explicou o site The Inquirer, o usuário verá um link sob o campo Subject (Assunto) enquanto escreve um email, e poderá salvar diferentes respostas que serão ativadas a qualquer momento.

Em um artigo no blog oficial do serviço, o engenheiro Chad Parry explica que o recurso é destinado àquelas pessoas que precisam enviar emails repetitivos.

A novidade insere uma opção sob o painel de Filtros, permitindo um recurso inédito no serviço até então: respostas automáticas.

O recurso está disponível apenas para clientes da versão em inglês do serviço. Usuários interessados podem testá-lo mudando suas configurações de conta sob o grupo idioma na aba Geral, e depois escolhendo "Enable" em Canned Responses, na aba Labs.


Revista Geek

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Sopa de lentejas

Actualizado 21-10-2008 15:50 CET

• 300 g de lentejas
• 1/2 cebolleta
• 1 zanahoria
• 1 diente de ajo
• 100 g de tocineta ahumada
• 15 cucharadas de nata
• 3/4 l de caldo (podemos emplear agua hervida con una pastilla de caldo)
• Sal

xumet (Flickr)

Cubrir las lentejas con agua justo al ras, en una cazuela amplia y añadir una pizca de sal, la tocineta y las verduras enteras.

Cubrimos con una tapa y arrimamos a fuego suave, hasta que comprobemos que las lentejas estén tiernas, aproximadamente unos 50 minutos. Deben quedar un poco secas, es decir, como hemos echado el agua justa, quedarán ligeramente apelmazadas.

Entonces retiramos la tocineta, e introducimos en la cazuela el brazo de una batidora, accionando la máxima potencia. Añadimos el caldo caliente y la nata. Seguimos batiendo enérgicamente y rectificamos el sazonamiento.

Según como nos guste de espesa la sopa, añadimos más o menos caldo. La tocineta la partimos en dados y los introducimos junto con unos costrones de pan en los platos o tazas sobre los que serviremos la sopa.

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Homenajean al 'Schindler español'

20MINUTOS.ES. 27.10.2008 - 10:48h

Ampliar foto

Placa que recuerda al diplomático español en la madrileña calle de Velázquez donde vivió (WIKIPEDIA ).

• El diplomático Sanz Brinz salvó a 5.200 judíos de los nazis.
• Se ha colocado una placa en la embajada española en Budapest.
• En 1991 fue nombrado "Justo entre las Naciones".
  

Cuando los alemanes invadieron Hungría en marzo de 1944, Ángel Sanz Brinz (Zaragoza, 1910 - Roma 1980) era el encargado de negocios de la embajada española en Budapest. Como diplomático de un país con buenas relaciones con la Alemania nazi pudo haber mirado a otro lado y vivir tranquilo. No lo hizo y salvó a 5.200 judíos del Holocausto.

Este lunes, dos de aquellos judíos Húngaros, Jaime Vándor, profesor de Historia del Judaísmo de la Universidad de Barcelona y István Harsanyi, profesor de la Universidad de Hungría, participarán, junto al Ministro de Asuntos Exteriores, Miguel Ángel Moratinos, en el homenaje que se realizará en recuerdo de Sanz Brinz en la embajada de Budapest. En ese edificio se colocará una placa en recuerdo del diplomático español.

Salvó a 5.200 judíos

Los alemanes ocuparon Hungría e implantaron las leyes antisemitas con las que iniciaban deportaciones de judíos a los campos de concentración de Auschwitz y Birkenau.

El Gobierno húngaro le dio permiso para dar pasaporte español a 200 judíos sefardíes

Al frente de la legación española Sanz Brinz solicitó al gobierno español facilitar protección a los afectados, pero nunca tuvo respuesta. Recurriendo a una ley de 1924, que no estaba vigente, pero que daba la oportunidad a los judíos de origen sefardí a solicitar la nacionalidad española, este diplomático logró obtener un permiso del gobierno húngaro para dar 200 de estos visados. Arriesgando su vida, se lo concedió a 5.200. Sólo 200 tenían raíces españolas.

Para facilitarles su salida, Sanz Brinz alquiló con su propio dinero varios pisos por la ciudad para acoger a los nuevos españoles y alimentarlos. Calificó estos "albergues" como anexos a la embajada y por tanto, territorio extranjero.

En diciembre de 1944 el gobierno le pide que regrese a España pero él deja encargada su red de evasión a un amigo suyo.

El Ángel de Budapest

No es la primera vez que se homenaje a el "Ángel de Budapest" como se le ha nombrado alguna vez. En 1995, el gobierno húngaro, con la presencia de la viuda del diplomático, descubrió placas en los edificios donde estuvieron los pisos en lo que escondió a los judíos que salvó.

Sanz Brinz fue nombrado Justo entre las Naciones

El Museo del Holocausto Yad Vashem de Israel le declaró Justo entre las Naciones en 1991. Sanz Brinz también es el primer diplomático que apareció en un sello de Correos en España.

En colaboración con el diplomático sueco Raul Wallenberg (del que se dice que salvó a 40.000 judíos húngaros), Sanz Brinz evitó que 5.200 personas pasaran a engrosar la lista de más de 600.000 judíos de aquel país que perecieron en el Holocausto. El archifamoso Oskar Schindler, internacionalmente conocido salvó a 1.200 judíos.

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