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#269 - On Rue Tatin Cookbook author Susan Herrmann Loomis joins Carol to demonstrate irresistible tastes from her cookbook, On Rue Tatin, stories and recipes from living and cooking in a French town. For more information, please visit Susan's website at: www.onruetatin.com. Braised Chicken in White Wine and Mustard 6 Servings 1 cup / 250ml light, perfumed white wine such as a Sauvignon Blanc 2 tablespoons Dijon mustard 2 tablespoons extra-virgin olive oil One 3 1/2 to 4 pound / 1.5 to 2kg chicken with giblets, cut in serving pieces 2 medium onions, cut in paper-thin slices Sea salt and freshly ground black pepper Flat-leaf parsley, for garnish Preheat the oven to 475° F / 245° C / gas 9. In a small bowl, whisk together the wine and the mustard. Reserve. Heat the olive oil in a large, flameproof baking pan or skillet over medium heat and brown the chicken on all sides, 6 to 8 minutes. Remove each piece of chicken from the pan as it browns. Add the onions to the pan, stir, and cook until they are tender and turning slightly golden at the edges, 4 to 5 minutes. Return the chicken to the pan along with the giblets, and season it and the onions with salt and pepper. Pour the wine mixture over the chicken and place the pan in the center of the oven. Bake until the chicken is golden on top, about 25 minutes, turn each piece, then continue baking until the chicken is baked through, an additional 20 to 25 minutes. Transfer the chicken to a serving platter. Place the pan over low heat, and, using a wooden spatula, stir the cooking juices in the pan, scraping up any browned bits that have stuck to the bottom. Taste the sauce for seasoning, then pour it evenly over the chicken. Garnish the platter with the parsley and serve. Mamy Jacqueline's Chocolate Cake 6 to 8 Servings 3/4 cup / 100g cake flour Sea salt 7 ounces / 200g bitter chocolate, such as Lindt 70% 8 tablespoons / 125g unsalted butter, softened 1 cup / 200g sugar 4 large eggs, separated Confectioners' sugar Butter and flour a 9 1/2-inch / 24-cm round cake pan. Preheat the oven to 375° F / 190° C / gas 5. Sift the flour and a generous pinch of salt onto a piece of parchment paper. Melt the chocolate in the top of a double boiler over medium-high heat. Transfer the chocolate to a medium-size bowl and whisk in the butter until the mixture is smooth. Vigorously whisk in all but 1 tablespoon of the sugar, then add the egg yolks and whisk until the mixture is smooth. Using a wooden spoon, stir in the flour mixture 1 tablespoon at a time until combined. In a large bowl whisk the egg whites with a pinch of salt until they are foamy and begin to thicken. Add the remaining tablespoon of sugar and continue whisking until they form soft peaks. Fold the egg whites into the chocolate mixture, then turn it into the prepared baking pan and bake in the center of the oven until the cake springs back, 20 to 25 minutes. Remove the cake from the oven and let it cool to lukewarm in the pan, then turn it out onto a rack to cool thoroughly. To serve, sprinkle it with confectioners' sugar. >Recipes from On Rue Tatin by Susan Herrmann Loomis (Broadway Books) |
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