quote:

Originally posted by EliseT
Do you really have to flambe coq a vin with brandy or is that just pretentiousness?

Oh my goodness! I don’t know! HAHAHAHAHA!! I’ve certainly never flambed mine! Too scary! [8D] I can just see me trying (unsuccessfully) to do this!! NO EYEBROWS! [:0]

I went to a demonstration cooking class, which is where I got my recipe from. The teacher didn’t flambe it either (and he was tres French). But he DID pull it off the bone before serving. Unlike some restaurants I’ve had it in. I think it is nicer that way.

Meowzart

I have to say—–I made a few chicken pot pies a week ago and they were delicious. It’s another thing that you just can’t find right ihn a restaurant around here. The enchilada soup as a stew does sound delicious and the cornmeal dumplings too although I just don’t know if they’d have the tenderness of regular dumplings. Interesting idea though! Maybe if they were made like the dough from tamales……

Chicken Pot-pie!!! Just cut some chicken and put it in a frying pan with a little bit of water and some saffron. When cooked thru just throw the chicken, some carrots, quartered potatoes, and celery in a pot with some chicken broth and minced parsley. Cook on med. heat. While that’s cooking make the noodles: 2 cups flour, 1/2 teaspoon salt, 2 eggs(mix together until stiff dough forms, add water as needed). Roll dough to 1/8 inch thickness and cut into 2 inch squares. When potatoes start to soften add dough and cook for 10-12 more min (until noodles are done).
I really enjoy this stuff, it’s great!! Try it sometime![:D]

Here is one of our favorites, especially in the winter (if we get one!) yum![:p]

CHICKEN ENCHILADA SOUP
1 tablespoon vegetable oil
1 pound chicken, cubed
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce ( I like to use Old Elpaso, medium)
16 ounces Velveeta (can use longhorn or other cheddar)
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

Garnish
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo (from recipe for Chili’s Nacho Burger)

1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
2. Add onions and garlic to pot and saut� over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo. Makes approx. 12 servings.

I vote for chicken and dumplings!

Elise, why not go snooty and make coq au vin? The classic chicken stew! The worst part, though, will be peeling all the pearl onions. Some green beans on the side, nice crusty buttered French bread….

No…….we’re just waiting for your SoCal cooking party![:D]

What about caccatore(sp?)easy, light, but yet filling, over some egg noodles, maybe a slice or two of garlic bread. Hmmm, sounds like what I’ll have for my Sunday dinner!