Food--My Guilty Pleasure

Shadow Hill, my latest Geneva Chase Mystery, is in the hands of my copy editor at Poisoned Pen Press.

No sooner had I hit the Send button, that same copy editor sent me a version of my very first Geneva Chase novel, Random Road.  Before Shadow Hill is launched in 2021, Random Road is due to be rereleased and I need to read through it to see if I want to make any changes.

At the same time, I’m preparing for my next Creative Writing course that starts on June 22 at our community college. And oh yes, I have a day job, mostly working from home these days.

Along with all of that, I’m bombarded by news of the pandemic, the protests about racial disparities, the broken economy, and politics making it very difficult to concentrate.

So, as a distraction, I turn to food. The supply chain at our grocery stores here on the coast has fits and starts.  Like the rest of the universe, for a long time, you had to hunt for elusive paper products. Then when meatpacking plants were hit hard with the virus, I had to be creative when it came to preparing dinners.

There were times when the only protein in the meat section of the store was ground chicken.  Lo and behold, I discovered this recipe.

I’ve made chicken coq au vin before and it can be a real production.  But the recipe below it a whole lot easier and it’s really tasty.

I hope you enjoy as much as I do.

Coq au vin chicken meatballs.

•         1 1/4 pounds ground turkey or chicken
•         1 egg
•         1/3 cup bread crumbs
•         1/3 cup grated parmesan cheese
•         kosher salt and black pepper
•         2-3 slices thick-cut bacon, chopped
•         1 yellow onion, chopped
•         4 cloves garlic, minced or grated
•         4 carrots, chopped
•         2 cups cremini mushrooms, sliced
•         2 tablespoons tomato paste
•         1 1/2 cups dry red wine, such as Cabernet Sauvignon
•         1 cup low-sodium chicken broth
•         2 bay leaves
•         4 thyme sprigs
•         1/2 cup fresh parsley, chopped
•         mashed potatoes

INSTRUCTIONS
1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.

2. Add the turkey, egg, bread crumbs, parmesan, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil and roll the meat into tablespoon-size balls (will make 15-20 meatballs), placing them on the prepared baking sheet. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.

3. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. In the skillet, add the onion and cook for 5 minutes, until softened and fragrant. Stir in the garlic, carrots, and mushrooms. Cook another 5 minutes, until the vegetables are caramelizing on the edges. Add the tomato paste. Cook 1 minute.

4. Add in the red wine, chicken broth, bay leaves, and thyme. Season with salt and pepper. Stir to combine, bring the sauce to a boil, cook 10 minutes or until the sauce thickens slightly. Stir in the meatballs, cover and cook 5 minutes, until the meatballs are coated in the sauce. Remove the bay leaves and thyme and discard. Stir in the parsley and reserved bacon.

4. Serve the meatballs and sauce over mashed potatoes.

Food and Mood

Since Rick has us exploring recipes, I’m going to add one at the end of this blog.

First off, I do all the cooking around in our household. I enjoy cooking. I find it relaxing and I only prepare meals that I truly enjoy eating.

Cooking was one of those things Cindy, my wife, found attractive in me when we were dating. She doesn’t like cooking. Period.

I’m pretty sure it’s why she married me.

So, when I’m writing, food is an important ingredient (yes, pun intended) to particular scenes. The protagonist in my mystery series is Geneva Chase, a female reporter with a drinking problem who makes bad life decisions. In my first book, Random Road, the only time you caught Geneva in the kitchen was to get ice cubes and a glass and to pull a bottle of Absolute out of the freezer.

Thinking I’d tone that down a smidge, in the second book, Darkness Lane, I started the book with Geneva making a pot of chili. My editor (and rightly so) flatly told me, “What are you thinking? Geneva is boring. You’ve made her too suburban.”

So, no more cooking for Ms. Chase. Now the only food you see in her kitchen is take-out from a local restaurant.

But that doesn’t mean I can’t write some good meals into a storyline. For example, in Darkness Lane Geneva goes to the home of a well known actor and his writer wife where they’re having an emergency meeting with the key players of a Broadway play in development. A teenage actress is missing, feared kidnapped by her high school teacher.

The actor’s cook brings in a porcelain tureen of steaming coq au vin and warm bread fresh from the oven. I could have just given them BLTs on toasted whole wheat, but the day outside had a crisp October chill to it and Geneva savors the deliciously earthy scent.

Why coq au vin? It sounds snooty and how many of us actually have it for lunch…brought in by our live-in cook?

Oh, plus I had prepared it in my own kitchen for the first time just the weekend before. So true to the recipe challenge, here’s mine for coq au vin...oh, and Happy Thanksgiving.

INGREDIENTS

• 2 tablespoons vegetable oil, divided
• 5 skin-on, bone-in chicken legs (thigh and drumstick)
• Kosher salt and freshly ground black pepper
• 12 ounces thick-cut bacon, cut crosswise into 1/3-inch slices
• 3 carrots, peeled, chopped
• 3 celery stalks, minced
• 1 onion, minced
• 4 cups dry red wine, such as Burgundy, divided
• 1/2 cup tomato paste
• 1 quart low-sodium chicken broth
• 12 sprigs thyme
• 6 sprigs rosemary
• 1 pound assorted wild mushrooms, such as oyster and maitake, cleaned, cut into bite-size pieces (about 8 cups)

RECIPE PREPARATION

• Preheat oven to 350°. Heat 1 tablespoon oil in an ovenproof pot over medium-high heat. Season chicken with salt and pepper. Cook chicken in batches until browned, 5-6 minutes per side. Transfer to a plate.
• Add bacon to pot; cook until rendered. Add carrots, celery, and onion; cook until onion is translucent, 7-8 minutes. Stir in 1 cup wine and tomato paste; simmer for 2-3 minutes. Add remaining 3 cups wine. Boil until wine is reduced by half, 15-20 minutes. Return chicken to pot.
• Add broth. Tie thyme and rosemary sprigs together; add to pot. Bring to a boil and cover pot. Transfer pot to oven and braise until chicken is tender, about 1 1/4 hours.
• Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes.
• Transfer chicken from sauce to pot with mushrooms; keep warm. Simmer sauce over medium heat until reduced by 1/3, about 20 minutes. Season with salt and pepper.
• Add mushrooms and chicken to sauce. DO AHEAD Coq au vin can be made 3 days ahead. Chill uncovered until cold. Cover; keep chilled. Re-warm before serving.