Cooking with Leeks: Chicken In Riesling & Lombo di Maile Coi Porri

Just thinking of this recipe gets the salivary glands going... So simple, yet such developed flavors. It reminded me of one of my standard dishes, Lombo di Maile Coi Porri or Pan-Roasted Pork Roasted with Leeks. I'll just have to post that recipe tomorrow. (Photo and recipe from Gourmet) At Central Market,  I found an Alsatian wine that changed my mind about Rieslings... Such a great spring dish!

Event: Yummy Can Happen Any Old Night
Menu: Chicken in Reisling (Gourmet, March 2008)


Chicken in Riesling
1 whole chicken (about 3 1/2 lbs), backbone discarded and chicken cut French style into 8 pieces (French style: yields 2 breast halves with wings attached, halved crosswise for a total of 4 breast pieces, 2 drumsticks, 2 thighs. You could also use pre-cut chicken pieces.)
1 tbsp vegetable oil
3 tbsp unsalted butter, divided
4 medium (or three large) leeks, pale green and white parts only, finely chopped (2 cups)
2 tbsp shallot, finely chopped
4 medium carrots, peeled and halved on a diagonal
1 c dry white wine (preferably an Alsatian Riesling)
1 1/2 lbs small red potatoes
2 tbsp finely chopped flat leaf parsley
1/2 c creme fraiche or heavy cream (heavy cream is less expensive)
fresh lemon juice, to taste


PH oven to 350 with rack in middle.
Pat chicken parts dry and sprinkle with 1 tsp salt and pepper. Heat oil w/ 1 tbsp butter in a large, deep oven-proof skillet (with cover) over med-hi heat until foam subsides. Brown chicken in batches, turning once, about 10 mins total per batch. Transfer to a plate.
Wash leeks by submerging in a bowl of cold water. Skim leeks from top- sediment will sink to the bottom. Pat dry.
Pour off fat from pot, then cook leeks shallot, with 1/4 tsp salt and pepper in remaining 2 tbsp of butter, stirring occasionally, until leeks are golden and tender, 5-7 min. Add chicken, skin sides up, with any juices, carrots, and wine and boil down until liquid is reduced by half, 3-4 minutes. Cover pot and braise chicken in oven until cooked through, 20-25 mins.
While chicken braises, peel potatoes then cover with cold water in a saucepan. Add 1/2 tsp salt. Bring to a boil, then simmer until potatoes are just tender, about 15 mins. Drain in a colander, then return to pan. Add parsley and shake to coat.
Stir cream/creme into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes. Serve immediately with steamed green beans or fresh steamed peas.

Dining Alfresco: Grilled Balsamic Skirt Steak

Everybody took part in preparing this fresh, flavorful meal. Our toddler helped make the marinade and salad dressing, I chopped veggies, and the hubby grilled. From this month's Cooking Light Magazine (with some modifications) it is the perfect meal for easy outdoor entertaining. 

Wine Note: I paired our steak with Marcus James Merlot. Purchased at Sprout's Farmers Market- 3 for 10 bucks! It's full bodied, balanced, and easy on the palate, as well as the wallet. 


Event: Family Dinner Alfresco
Menu: Grilled Balsamic Skirt Steak, Sauteed Baby Spinach, Chopped Salad


For the Steak~
1/4 c balsamic vinegar
1 tbsp Worcestershire sauce
2 tsp brown sugar
1 garlic clove, minced
1 lb skirt steak, cut into 4 inch pieces (I would recommend sirloin or a better cut of beef, thin cut for quick grilling)
1/2 tsp kosher salt
1/4 tsp black pepper


Combine first 4 ingredients in a ziploc or large bowl. Add steak and turn to coat. Marinate at room temperature for 25 minutes. Remove steak; discard marinade. (Prepare spinach and salad while marinading meat.)
Heat grill to high temp. (400-500 degrees) Sprinkle steak with salt and pepper. Grill quickly, 3 minutes per side or to desired doneness. Remove from grill. Set aside on platter and tent with foil. Let stand 5 minutes and cut steak diagonally across grain into thin slices. (4 servings)


For the Sauteed Baby Spinach~
2 tsp butter
3 cloves garlic, sliced thinly
kosher salt
black pepper
1 10oz pkg fresh baby spinach


Melt butter in a large skillet over medium heat. Add garlic and saute one minute. Sprinkle with salt and pepper. Add spinach in batches, tossing frequently, until leaves just barely wilt.

For the Chopped Salad:
1 tbsp olive oil
1 1/4 tsp white (or red) wine vinegar
kosher salt
black pepper
2 1/2 c grape tomatoes, halved
1/3 c sweet (or Vidalia) onion, sliced paper-thin
1 large Hass avocado, cut into chunks
3 tbsp good blue cheese


Combine oil, vinegar, salt and pepper in a medium bowl. Add vegetables and toss. Sprinkle with blue cheese and additional black pepper to taste.

Wine Not?

Keep your wine corks in a big, fun container. We started last year and have almost filled our giant hurricane lamp. Now, what to do with them once it's full? Hmmm...

I'm White Burgundy?

Sorry, bad Will Ferrell joke... Well, his joke is funny. Mine is just bad.

Wanted to share a new favorite wine. A Chard from Burgundy. Had it with our Supremes the other night and thought it should be noted, before it is recycled. Domain de Rochebin Vin. Not very many white wines capture my fancy, but this one is quite nice.

Vin de Table de Choice

 The perfect "Let's Just Drink Some Wine" wine. In the 1.5 liter size, ya know.

Gourmet Tribute: Lentil Soup with Italian Sausage and Escarole

Another dish that took me by surprise. While it is warm and filling, it is by no means heavy. The flavor profiles are distinct, yet they all work together. We enjoyed this soup out on the patio, with a bottle of Palo Alto Reserve, a very affordable Chilean wine that holds its own against the fennel in the sausage, and the bitter greens. Plus, it sports a very autumnal bottle design!
We left off the croutons and subbed Collards for the Escarole (not sold at our HEB).
Lentil Soup with Italian Sausage and Escarole is an excellent addition to your recipe file... PLUS! It only takes 20 mins... not quite quick enough to qualify for the 15under15, but hey!
Thanks, Gourmet!