Instructions
Crusty White Bread
Step #2 - First make a proof by combining one and half cups of All Purpose flour with Honey, active yeast, warm water and salt.
Step #3 - Let sit 30 minutes, should start to get bubbly if yeast is good.
Step #4 - Add 2 1/2 to 3 cups of All Purpose Flour, one half cup at a time to your proof, using a spatula combine. When you get the desired consistence, something not to loose, stop adding flour.
Step #5 - Pour out onto well-floured surface, sprinkle with more flour.
Step #6 - Knead dough for five minutes, until dough starts for bounce back when pressed on.
Step #7 - Pour a little olive oil into a large bowl and allow it to coat the edges of the bowl, add dough then drizzle a little olive oil over the top.
Step #8 - Put damp towel in microwave for 3 minutes, to get it nice a steaming, be careful handing towel, the steam can burn. Place the towel over bowl and set in a warm place to rise.
Step #9 - Allow to rest for 2 hours, it should nearly double in size.
Step #10 - Preheat oven to 450. Pour the dough out onto well-floured surface and using a knife or food scrapper, divide the dough in half.
Step #11 - Sprinkle corn meal onto baking sheet.
Step #12 - Form the two dough balls into loaf type shapes and place on baking sheet.
Step #13 - Using a sharp knife, cut a few slits across the top of each loaf. The slits can be diagonal lines or crisscrossing.
Step #14 - Allow to rest again for another 30-45 minutes.
Step #15 - Fill a small oven proof tray or loaf pan with water and place it on the lower rack of the oven. This will create steam, helping the bread form its outer crust. Give it 10 or 15 minutes to get nice and steamy, before placing your baking sheet on the top rack. Before careful open the oven as the steam will escape in your face. Bake for 20-25 minutes. Remove from oven and allow to cool.
Coq Au Vin
Step #17 - Prepare vegetable by washing them.
Step #18 - Chop Onions, Carrots, Garlic and Mushrooms, ensuring to divide Mushrooms into two different containers.
Step #19 - Measure out your Wine, Stock and Brandy.
Step #20 - Add Olive oil to large Dutch Oven and set heat to medium high.
Step #21 - Gather your bacon and a pair of kitchen shears or sharp knife.
Step #22 - Cut Bacon into small pieces.
Step #23 - Add Bacon to Dutch Oven.
Step #24 - Allow to cook until crispy. About 8 to 10 minutes.
Step #25 - Remove to plate covered with paper towels.
Step #26 - Make sure the skin on your Pheasant is dry, then hit it with a little cooking spray.
Step #27 - Sprinkle pheasant all over with salt, pepper and ground thyme, including the cavity.
Step #28 - Add whole pheasant to hot Dutch oven, so it can start browning in the rendered bacon fat.
Step #29 - You just want to brown the skin, then turn it. Making sure to brown all sides. We arent trying to cook the Pheasant.
Step #30 - Remove to pheasant to plate.
Step #31 - Add onions, carrots and half the mushrooms to the Dutch Oven.
Step #32 - Cook for 8-10 minutes until Onions are soft and translucent.
Step #33 - Add in minced Garlic and cook for another minute.
Step #34 - Sprinkle in a generous amount of salt and pepper.
Step #35 - Add in Brandy, being sure to have a long neck lighter available.
Step #36 - Light the Brandy with lighter. Making sure everything is clear of the dutch oven. This will burn itself out pretty quickly.
Step #37 - Allow the fire to die down.
Step #38 - Add whole Pheasant to Dutch Oven.
Step #39 - Pour in red wine.
Step #40 - Pour in Pheasant Stock.
Step #41 - Tie the Thyme sprigs together with butchers twine. This will make it easier to remove after cooking.
Step #42 - Add Thyme and Bay Leaves to Dutch Oven.
Step #43 - Allow to reach a low simmer and walk away. Let cook one to one and half hours. Until your temperature probe reads about 160 inserted into breast meat.
Step #44 - Remove Pheasant to plate or bowl. Be very careful moving Pheasant, it will be tender and will fall apart easily. I used two utensils, sticking a long spoon into the birds cavity and using another underneath the bird to lift it out.
Step #45 - Turn up heat and bring what’s left in the Dutch oven to a boil.
Step #46 - Allow the sauce to simmer for another 20-30 minutes, then remove thyme and bays leaves.
Step #47 - Melt 3 tablespoons of butter in a measuring cup, then add three tablespoons of All-purpose flour and combine. Pour butter and flour mixture into Dutch oven and allow to thicken. Turn up heat and bring what’s left in the Dutch oven to a boil. Let boil a few minutes, then reduce heat to a slow boil. Allow excess liquid to evaporate until you get desired thickness
Step #48 - Add pheasant back in sauce. Allow to warm through.
Step #49 - In another skillet, add 2 tbsp butter or Olive Oil and allow to get hot on high heat.
Step #50 - Add remaining mushrooms.
Step #51 - Cook until crispy. Theyll release a lot of water, allow it to cook off, then sprinkle with salt.
Step #52 - Chop up from fresh carrot tops or parsley.
Step #53 - Add chopped carrot tops, bacon and crispy mushrooms as a garnish.
