This adaptation of the classic French stew, Coq Au Vin, plays with the traditional flavors by using a brighter fortified wine— dry vermouth — to simmer the chicken and vegetables in.
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We made Piri Piri Roast Chicken, Garlic and Turnip Greens Rice, and Vinha d’alhos Style Vegetables. It was a delicious feast!
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This recipe for Chicken with mushrooms in a delectable cognac-cream sauce is rich and sumptuous. Lovely with a bright side salad of marinated green beans and classic German braised red cabbage with apples.
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Karaage, Sesame Green Beans, Fried Smelt, and Garlic Edamame, and of course had an assortment of our favorite beers
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Basque-style chicken thighs in a rich tomato and sweet pepper sauce, fresh green salad, creamy fava beans, and smoked paprika roasted potatoes.
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For the Mexico race we made Chicken with Mole Verde Sauce, Mexican Rice, Asparagus, and for dessert Mexican Chocolate Pot de Creme. The Mole Verde sauce was the star of this meal. We all determined that we would eat just about anything if it came in this sauce. Rich, vibrant, creamy, savory, so good.
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“If this were a still life its title could be ‘Chicken with Two Lemons’ "
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This year I am continuing working through Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek. Waterzooi and a Salad from the Ardennes made up our dinner for this year's Belgian GP.
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For this year’s race, we made some Hungarian classics from a local library find, an excellent 1970's Hungarian cookbook: Flavors of Hungary by Charlotte Slovak Biro.
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For this meal we went simple summertime with some grilled chicken kebabs, chopped veg salad, and dolmas with grape leaves from my Mom's garden.
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Hope you enjoyed the race as much as we did. It was made even better with the meal of authentic Chinese dishes from All Under Heaven, a fantastic tome of traditional Chinese cooking.
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These dishes would warm anyone's bones. Both of Catalonian origin, the rice dish is emblematic of a common Catalonian cooking style where they freely mix meat and seafood, apparently this even has a name: mar y montaña (sea and mountain). And the greens were a perfect complement, though an "everyday first course" they added a special element to the meal. Followed up by a Vermouth Cocktail, this was a great foil to any poor weather.
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This year was the last F1 race in Malaysia at the Sepang International Circuit. A farewell of sorts as F1 has been racing in Malaysia for 19 years. I suppose the world keeps spinning and things change, but it will be sad to say goodbye to a great race, and that also made this my last chance to make some great food!
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Part of the fun of cooking new recipes from around the world is discovering new flavors. Often I lean toward quintessential dishes. Sometimes even "the dish" of a country. And sometimes I just want to be inspired by the flavors, the scents, the look, or feel of a place and its food.
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This year we finally did it. We made our own Chinese food! And because I can't resist a cooking challenge we made three dishes, two of which were fried and none of which I had ever made before.
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We didn't get a chance to make Schnitzel last year, too much summer travel to fit in all the recipes. I hadn't even planned to make it this year, thinking it would be complicated or take too long. I was wrong! So easy, so quick, so delicious.
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This race is all about the food and drink, though for me they all are. Paella and Sangria are like a match made in heaven. Easiest Sangria recipe ever, plus Paella covered in all the yummiest things: shrimp, clams, and mussels. And tapas to start off this food love affair.
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