Hi, Does anyone have the recipe for the Coq au vin served at the F&W this year in France??? It was one of our favorites!! Also the Fishermans pie in Ireland!
Thanks!!
It's a little tricky to know what's been posted because I don't think the index is being updated (though I could be wrong). Anway, the Fisherman's Pie was posted in many places last year and is easy to find with a basic Google search.
Lobster and Scallop Fishermans Pie
Ireland Kiosk, Epcot ® International Food & Wine Festival
Serves 8
Lobster Bisque
2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups chopped onion
2 cups chopped celery
1 1/2 cups chopped fennel
2 lobster shells, meat removed
1/2 cup tomato purée
2 tablespoons flour
1 tablespoon cognac
4 cups fish or chicken stock
2 cups heavy whipping cream
1/4 teaspoon cayenne pepper
1 teaspoon crushed garlic
1 teaspoon chervil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
Mashed Potatoes
4-6 large potatoes, peeled and cubed
4 tablespoons butter
1/2 cup heavy whipping cream or milk
Lobster and Scallop Fishermans Pie
2 tablespoons butter
1 tablespoon olive oil
1 cup diced onion
1 cup diced celery
1 cup diced carrot
3 1/2 tablespoons flour
2 tablespoons brandy
1 pound bay scallops
1 quart lobster bisque (recipe below)
1 pound lobster meat, cooked and chopped
1/2 teaspoon tarragon
1/8 teaspoon hot pepper sauce
2 cups shredded Irish cheddar cheese
For lobster bisque:
1. Place butter and olive oil in a large heavy bottomed saucepan over medium heat. Sauté the onions, celery, and fennel for 6-7 minutes or until they are tender. Add the lobster shells and tomato purée and continue to cook for 1-2 minutes. Add the flour and stir until combined and continue to cook for another 1-2 minutes.
2. Add the cognac and stock and continue cooking for 30 minutes. While cooking, stir and scrape the bottom of the sauce pan with a wooden spoon to loosen any brown bits.
3. Add the heavy whipping cream and bring mixture to a boil and continue cooking for 15 minutes. Add the cayenne pepper, garlic, and chervil and stir to combine.
4. Remove the lobster shells and carefully place mixture in a blender and blend on medium for 15-20 seconds, or until combined and smooth. Stop the blender to scrape the sides and blend for another 5 seconds.
5. Pour the bisque through a fine strainer lined with cheesecloth to remove any shell pieces.
6. Pour the bisque back into the saucepan over medium heat and bring it back to a boil. Season to taste with salt and pepper. Set aside.
For mashed potatoes:
1. Place the potatoes in a large stockpot of boiling, lightly salted water over high heat for 15 20 minutes or until the potatoes are soft.
2. Drain the water and whip the potatoes with a hand held mixer on low speed until soft.
3. Add butter and heavy whipping cream and mix until combined. Season to taste with salt and pepper. Set aside.
For lobster and scallop fishermans pie:
1. Preheat the oven to 350º.
2. Place butter and olive oil in a large stockpot over medium heat. Sauté the onions, celery, and carrots for 6-7 minutes or until they are tender. Add the flour and stir until combined and continue to cook for another 1-2 minutes.
3. Add the brandy and stir while cooking for 1-2 minutes to cook off the alcohol.
4. Add the scallops and lobster bisque and stir to combine. Continue to cook for another 8-10 minutes or until the mixture comes to a boil.
5. Add the cooked lobster, tarragon, and hot pepper sauce and stir to combine. Season to taste with salt and pepper.
6. Carefully pour the mixture into a 3 quart baking dish. Top with the mashed potatoes, covering the entire dish and sprinkle with the Irish cheddar cheese.
7. Place the baking dish in the preheated oven and cook for approximately 25 minutes, or until bubbling and the cheese is completely melted.
Cooks Notes: If you cannot find Irish cheddar cheese, you may substitute your favorite cheddar cheese.
Coq Au Vin Du Beaujolais
Epcot Food and Wine Festival, FRance (from F & W Festival cookbook)
Serves 4.
2 pounds bone-in chicken parts (breasts, wings, drumsticks, thighs)
½ tsp coarse salt
½ tsp freshly ground pepper
1½ ounces salt-pork fat
2 tbsp butter
6 pearl onions, peeled
¼ pound whole mushrooms, washed and stems trimmed
2 tbsp flour
1 garlic clove, peeled and crushed
1 750 ml-size bottle of Beaujolais wine
2 sprigs fresh thyme or 2 tsp dried
2 sprigs fresh parsley or 2 tsp. dried
2 dried bay leaves
1 to 1½ cups chicken stock
Season the chicken with salt and pepper and set aside.
Cut the pork fat into ½ -inch cubes and place in small skillet. Cover with cold water and bring to a simmer over medium heat. Reduce heat to low and simmer for 5 minutes. Drain and pat the cubes dry with paper towels.
Preheat oven to 350 degrees.
In a large, ovenproof pan, heat butter, pork fat, and pearl onions over medium-high heat on the stove top. When onions are golden brown, remove them and the pork fat with a slotted spoon and set aside.
In the same butter, cook the mushrooms over high heat until slightly brown. Remove with a slotted spoon and set aside with the onions.
Saute the chicken in the same pan, over high heat until brown, about 3 minutes on each side until brown. Sprinkle the chicken with flour and place uncovered in the oven for 5 minutes.
Remove chicken from the oven and reduce heat to 250 degrees. Add the garlic to the chicken and stir for 1 minute.
Return to the stove top, add wine, and bring to a boil, stirring continuously.
Add herbs, onions, pork fat, and mushrooms. Add stock if necessary to cover the meat completely. Cover the pan with a lid or foil and bake in oven for 1½ hours.
Remove from oven, place chicken in a serving dish, strain sauce to remove vegetables, discard fresh herbs, and set aside. Taste sauce, adding salt and pepper if desired. If you prefer a thicker sauce, return to stovetop over medium heat. Knead together 1 TBSP butter and 1 TBSP flour and stir into sauce, whisking for 4 to 5 min.
Serve the chicken, onion and mushrooms with the sauce and vegetables poured over it, accompanied by potatoes, rice or hot buttered noodles.