A strange thing in the cooking world!

K

karennoca

Well-known member
Ina Garten did a very pretty presentation yesterday; a large platter with Loin of pork with Green Peppercorn Sauce down the middle of a large, white platter, young steamed potatoes on the side and fresh roasted asparagus on the other side. I loved the look.

So as I was pulling the recipe for an unusual way to prepare the young potatoes, I also noticed her roasted asparagus recipe, very simply done with olive oil, s&p. one I have done dozens of times. What is strange is that such a simple recipe got over 300 reviews, each person saying how wonderful it is. OK, so I can see a few reviews for a recipe with only two main ingredients, but 300+!

 
Some people have grown up only having been exposed to Canned Asparagus

so roasting may have been a real eye-opener. (My guess)

 
Speaking of Ina, I made her Coq au Vin last night. I have 12 recipes, have made several and I think

this was the best yet. I used half a chicken but the full amount of veggies, about 3/4 of the liquid. We ate it with my favorite recipe for garlic mashed potatoes, not Ina's.

I know I'm making one of her recipes when it calls for good olive oil, or good chicken stock or good whatever, lol.
* Exported for MasterCook 4 by Living Cookbook *

Coq Au Vin 4


Serving Size : 3
2 Tbs good olive oil
4 oz good bacon or pancetta, diced
1 3- to 4-lb chicken, cut in 8ths
kosher salt and freshly ground black pepper
1/2 lb carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 tsp chopped garlic
1/4 cup Cognac or good brandy
1/2 375-ml bottle good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 sprigs fresh thyme
2 Tbs (1/4 stick)unsalted butter, at room temperature, divided
1 1/2 Tbs all-purpose flour
1/2 lb frozen small whole onions
1/2 lb cremini mushrooms, stems removed and thickly sliced

1. Preheat the oven to 250 degrees F.

2. Heat the olive oil in a large Dutch oven. Add the bacon and cook over
medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to
a plate with a slotted spoon.

3. Meanwhile, lay the chicken out on paper towels and pat dry. Liberally
sprinkle the chicken on both sides with salt and pepper. When the bacon is
removed, brown the chicken pieces in batches in a single layer for about 5
minutes, turning to brown evenly. Remove the chicken to the plate with the
bacon and continue to brown until all the chicken is done. Set aside.

4. Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the
pan and cook over medium heat for 10 to 12 minutes, stirring occasionally,
until the onions are lightly browned. Add the garlic and cook for 1 more
minute. Add the Cognac and put the bacon, chicken, and any juices that
collected on the plate into the pot. Add the wine, chicken stock, and thyme
and bring to a simmer. Cover the pot with a tight fitting lid and place in
the oven for 30 to 40 minutes, until the chicken is just not pink. Remove
from the oven and place on top of the stove.

5. Mash 1 tablespoon of butter and the flour together and stir into the
stew. Add the frozen onions. In a medium sauté pan, add the remaining 1
tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10
minutes, until browned. Add to the stew. Bring the stew to a simmer and cook
for another 10 minutes. Season to taste. Serve hot.

Recipe Source: Ina Garten

- - - - - - - - - - - - - - - - - -

 
I find her use of "good" this and "good" that so pretentious and annoying. Not a fan of hers anyway,

although she has some really "good" recipes. I just can't stand to watch or listen to her.

 
I love it when she says, give it a BIG stir, then grabs one of those huge metal spoons of hers!

I do enjoy her shows though. We all have our little quirks! LOL

 
I get a red wine vinegar imported from France at Harris Teeter Supermarkets, but they use their

own label from one of their 3 lines, ie, HT Traders. I like this vinegar a lot - much more than the U.S. national brands I've tried, such as Pompeian, Heinz, and Regina - although Pompeian is good, but not as good as the HT Traders. Meanwhile, that won't help you, since you don't have a Harris Teeter where you are, but see if you can find some brands imported from France, and try them out. I had the best red wine vinegars when I lived in Paris (not to mention all the other incredible food and food products).

 
I think she means overall not the crappy cheap imatation whatever when she says that.

As in don't buy some weird off brand at the dollar store, remember she is speaking to all types of different people.

That said, I love her recipes, but sometimes she comes off rather pretentious. Not as much as Martha for sure, but still - a little bit tra-la-la-laaa-la.

 
CI published a taste test in Jan 2011

REC OMMENDED
Laurent Du Clos Red Wine Vinegar
“Good red wine flavor” won the day for this French import. Tasters liked the “nicely rich,” “well-balanced,” and
“fruity” flavor that came through in the pickled onions, and they praised the “clean, light, pleasant taste” and
“subtle zing” it added to the vinaigrette.
$3.99 for 16 fl. oz. (25
cents per oz.)
RECOMMENDED
Pompeian Gourmet Red Wine Vinegar
Tasters were enthusiastic about this “very mild, sweet, pleasant” red wine vinegar with “tang” that was in
“harmonious balance.” It was “not harsh at all,” but had a “bright, potent taste” with “really pleasing red wine
flavor.”
$5.99 for 16.9 fl. oz. (35
cents per oz.)
RECOMMENDED WITH RESERV A TIONS
Spectrum Naturals Organic Red Wine Vinegar
Tasters praised our former favorite supermarket brand’s “winy” and “fruity” taste with “buttery” and “briny”
undertones, but it stumbled in the pickled onions, inspiring remarks about its “watery,” “thin,” and “wimpy”
flavor.
$3.99 for 12 fl. oz. (33
cents per oz.)
RECOMMENDED WITH RESERVATIONS
Heinz Gourmet Red Wine Vinegar
Tasted on its own, this domestic red wine vinegar was deemed “bright and sweet with good red wine flavor.”
Once cooked, however, a few tasters noticed a “sour, almost fermented taste” that was “too harsh” to let the
wine flavor through.
$2.89 for 12 fl. oz. (24
cents per oz.)
REC OMMENDED WITH RESERV A TIONS
Holland House Red Wine Vinegar
Some tasters liked its “tart,” “fruity,” and “cherry/nectarine” notes, but this vinegar also received the most
complaints about its “acetone” or “nail polish remover” smell and taste.
$2.49 for 12 fl. oz. (21
cents per oz.)
RECOMMENDED WITH RESERVATIONS
Regina Red Wine Vinegar
Distinguishing itself with its perceived sweetness, this vinegar with “berry” and “floral” notes didn’t offend, nor
did it wow tasters, whose comments included “middle-of-the-road quality” and “no zip or zing.”
$2.99 for 17 fl. oz. (18
cents per oz.)
RECOMMENDED WITH RESERVATIONS
Colavita Red Wine Vinegar
Some tasters appreciated this vinegar’s “winy and sweet” flavor and “nice balance” with “just the right tang.”
Others, however, found it “harsh,” “sour,” and “sharp” with a “saccharine aftertaste.”
$2.39 for 12 fl. oz. (20
cents per oz.)
RECOMMENDED WITH RESERVATIONS
Star Red Wine Vinegar
This vinegar had a “bright and zippy” presence in vinaigrette and a “refreshing bite” in the pickled onions, but
its lack of “real red wine taste” allowed the acidity to prevail, making it harsh for some.
*PRICES SUBJECT TO CHANGE
$9.99 for 8.5 oz. ($1.18 per
oz.)
RECOMMENDED WITH RESERVATIONS
Lucini Pino Noir Italian Wine Vinegar
“Pucker city!” wrote one taster about this “strong” and “punchy” Tuscan import, the most acidic vinegar we
tasted. But one taster in the vinaigrette round claimed, “It’s the first time … I’ve picked out red wine flavor.”
$3.99 for 16.9 fl. oz. (24
cents per oz.)
RECOMMENDED WITH RESERVATIONS
Monari Federzoni Red Wine Vinegar
This “strong, pungent, and jarring” Italian vinegar garnered little praise from our tasters because of its
overwhelming acidity. One wrote, “I’d like the sample better if it wasn’t so harsh. It has nice sweetness and
flavor.” A few tasters liked its “robust, aged flavor” and thought it was “tangier than the others” in a vinaigrette.

 
I love the line of Sparrow Lane vinegars? Anyone familiar with these?

I order their Champagne and Cabernet Red Wine vinegar, also the Golden Balsamic vinegar by the case and get 10% off, from our local kitchen shop. I go through the Champagne vinegar fast.

 
Do you know where it's made? I used to buy Wooden Valley vinegars but then they started selling >>

all theirs to bulk producers so none was available at the tasting room anymore. Wooden Valley is up in Cordelia/Fairfield/Suisun area.

 
No, our kitchen shop carries it, but it sells out so quickly that they were always out

of the champagne vinegar when I wanted it. So I order by the case from the store and they give me the discount. 6 bottles in a case. I have never seen it in any grocery stores here. I bet if you go to the website they will have a store locator button.

 
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