California Wine Country Cooking
CALIFORNIA WINE COUNTRY COOKING is a collection of traditional, classical and contemporary recipes using wine. The book contains information about California wineries, restaurants, lodging and tourist sights. California sketches by artist Gordon Evans add to the attraction of this book.
INTRODUCTIONCOOKING WITH WINE CHEERS TO MARY FRANCES KENNEDY FISHER, PICKLED SEEDLESS GRAPES
APPETIZERSHARASZTHY HUNGARIAN CHEESE SPREAD, GENERAL VALLEJO GUACAMOLE, VINELAND STUFFED GRAPE LEAVES (Dolmas) , HOLIDAY TACO TART, PICNIC SPINACH PIE
SOUPSWINE LACED SPLIT PEA SOUP, MISSION ALBONDIGAS SOUP, NAPA VALLEY MINESTRONE, WINE FLAVORED ONION SOUP, VENETIAN CELERY, RICE AND SAUSAGE SOUP, RUNNING STREAM WATERCRESS SOUP
FISHSPRING SALMON WITH CUCUMBER SAUCE, SEA BASS IN AN EASY WINE SAUCE, PARTY FISH KEBABS, SOLE WITH FRESH GRAPES, VALLEY TROUT WITH MUSHROOMS,
POULTRYNAPA CHICKEN CACCIATORA, CHICKEN IN RED WINE SAUCE (Coq au vin), FIESTA CHICKEN ENCHILADAS, DINNER PARTY ROMAN CHICKEN, NANA'S GUMBO,
MEAT DISHESWINE BRAISED BEEF ROAST, CLASSIC BEEF BURGUNDY, YOSEMITE CAMPFIRE CHILI, RUSSIAN RIVER CABBAGE ROLLS, ROMAN PICNIC FLAT MEATBALLS, CARNITAS WITH SALSA, CHOUCROUTE GARNI (Sauerkraut garnished with sausages and meats)
PASTA AND RICECHICKEN AND PASTA CASSEROLE, SYLVIA SEBASTIANI'S SPAGHETTI SAUCE, RICE WITH SOUR CREAM AND CHILES, WHITE WINE MACARONI AND CHEESE, SICILIAN EGGPLANT SAUCE FOR PASTA
SALADSSTERLING VINEYARDS BABY ROMAINE SALAD with parmesan curls, SUNSHINE ORANGE SALAD, HOLLYWOOD COBB SALAD, PROVENÇAL ONION SALAD, WINTER PEAR AND ENDIVE SALAD, SYLVIA SEBASTIANI'S BEAN AND TUNA SALAD
VEGETABLESRHINELAND RED CABBAGE, DELICATO VINEYARDS BROCCOLI, BURBANK WINE SCALLOPED POTATOES, CALIFORNIA CARROTS, DELICATO'S MARINATED ONIONS
DESSERTSLAKE COUNTRY POACHED PEARS, GUENOC BROWNIES from Karen Melander-Magoon, GUENOC BROWNIES from Jackie, R.L. STEVENSON OATMEAL COOKIES, JENNY'S WHITE WINE WEDDING CAKE,
VISITING CALIFORNIA WINE COUNTRYVISITING WINERIES, CALIFORNIA WINE COUNTRY SIGHTS, PLACES TO SPEND THE NIGHT, CALIFORNIA WINE COUNTRY RESTAURANTS
CHICKEN IN RED WINE SAUCE(Coq au vin) Red wine is what makes this dish so flavorful and lusty, in contrast to delicate white wine poultry recipes. The chicken pieces are slowly baked in the red wine sauce, and the flavor will improve if it's made a day ahead. This is a perfect dish for a party, served with boiled potatoes to soak up the juices and a fresh green salad. A Merlot or burgundy is a good choice for the cooking and may also be served with the dinner.
2 chickens, about 3 lbs each, cut in serving pieces flour for coating the chicken 6 T butter plus Ž T cooking oil 1/4 lb. diced ham (or lean uncooked bacon) 1/4 lb. fresh mushrooms, sliced 18 small boiling onions, peeled 1 tsp thyme, dried or fresh salt and pepper to taste 1 bay leaf 1/4 cup brandy or cognac 4 cups dry red wine, plus more if neededPat the chicken dry and dredge in the flour. Heat the butter and oil in a large oven casserole. Add the chicken pieces and lightly brown a few at a time, adding more butter or oil if necessary. Return all pieces to the pot and add remaining ingredients except the wine and brandy. Pour the brandy or cognac over the chicken and light with a match. Do not get your face too close to the flame. When the flame dies out, add the wine. Stir and cover casserole. Bake in a 325° oven for an hour and a half, or until chicken is tender. Stir now and then during the baking, adding more wine if necessary. This will serve 8.