An opinionated blog beginning with advice on how to create the ultimate French sauces
Intro: The Frittatas is a classic Italian dish that incorporates eggs and cream (or milk) and other ingredients together to make what (I think) resembles an open-faced omelette. This dish is often served warm or at room temperature.
Being the Francophile that I am, I made two changes to the frittata to give it both an Italian and French theme.
First, eliminate the extra liquids from the eggs. I believe adding cream or milk robs the eggs of their rich flavor and color and keeps the eggs from rising to their potential height and puffiness.
Second, serve the dish right from the oven. Instead of serving at room temperature, serve the dish piping hot, so the eggs do not have a chance to deflate as the air leaves them.
The result: An enhanced frittata with more egg flavor, a golden color, and a soufflé-like texture.
Making the Frittata
1) Fry the filling. Fry the mushroom and/or vegetables together until they are cooked through.
2) Add your eggs and cook everything. On a low flame, add the eggs and slowly heat the egg mixture, and from time to time tilt the cooked part of the frittata away from the sides of the pan to ensure that the raw eggs slide to the sides and cook evenly. Use your spatula to keep the cooked eggs in place. (See picture below).
Tilting the eggs so that the frittata cooks evenly.
3) Finish in the oven. When the bottom of the omelette is cooked, flip it, top it with cheese, and finish cooking it in a 400 degree oven.
4) Serve your frittata. After the eggs puff up nicely, remove form the oven and serve immediately.
Cheese is added on top
Intro: Chicken Coq au Vin means "rooster in wine" so it gives the cook a great opportunity to show off their favorite wine when they make their main course. (I personally love French burgundy).
For this dish I serve one half chicken per guest: each guest gets an airline chicken breast with the bone in and a de-boned chicken leg. Because of the large chicken portions, I do not add a starch, but the chicken is accompanied by bacon, mushrooms, Cipollini onions and carrots.
Preparing Chicken Coq au Vin
1) On ah medium heat, cook the bacon until it just begins to crisp, and remove the strips but leave the oil in the pan.
2) Add the chicken breasts and boneless legs (skin-side down and away from you) and sear them. Remove them and sear your Cipollini onions and mushroom caps.
3) Drain the oil, and add return the chicken and bacon back to the pan.
4) Add the burgundy and demi glace and place the pan in the oven until the chicken is done.
Removing from the oven
5) When the chicken is done, remove the ingredients from each pan and make your sauce. Do this by placing the pan on a high flame and add your baby carrots and thyme sprigs.
6) Let the sauce reduce (and simultaneously cook the carrots and capture the flavor of the thyme sprigs) until it is creamy in consistency. The sauce will be quite dark in color.
Reducing your sauce
Chicken Coq au Vin
Which is superior, the Rolled Omelette or the Folded Omelette?
Brent Littlefield has worked as a chef de cuisine, pastry chef, saucier, and sous chef, for more than 25 years in San Francisco, San Diego, and Las Vegas.