TORRANCE TRIBUNE May 22, 2014 Page 7 VALENTINO♥ S Pizza, Pasta & More 1 LARGE 16” PIZZA with one topping $1399 Plus Tax. Extra toppings additional cost. No substitutions, please. Please mention coupon when ordering. One per customer. Expires 6/5/14. Catering Available bakery – imported groceries italy – argentina – mexico – peru & other latin countries TRY OUR ARGENTINIAN EMPANADAS! select from: BEEF (ONION, OLIVES, EGG, BELL PEPPERS) SPICY BEEF (ONION, BELL PEPPERS, CHILE HABANERO) CHICKEN (ONION, BELL PEPPERS) SPINACH (ONION, MOZZARELLA CHEESE, BECHAMEL SAUCE) POMO (TOMATO, BASIL, MOZZARELLA CHEESE) PEPPERONI (PEPPERONI, MARINARA SAUCE, MOZZARELLA CHEESE) % OFF! 10 IN STORE PURCHASE ONLY. MINIMUM OF $20 OR MORE. Please Present Coupon to Cashier at either Lomita or Hawthorne Market Locations. TWO LOCATIONS! lomita 25600 Narbonne Ave. (near PCH) 310.530.3213 hawthorne 12921 S. Prairie Ave. (near W. 129th St.) 310.676-5444 CONTINENTALGOURMETMARKET.COM have been reading a book about The I Cordon Bleu School of Cooking in Paris and how it got started. Did you know it was a result of a magazine that was published about cooking? The editor thought it would be a great idea to have local chefs teach classes to promote sales of the magazine. Of course the school gained worldwide notoriety when Julia Child went there and when it was featured in the movie Sabrina in 1954. It reminded me of my own classical French training and also my time worked in Europe. One of my favorite dishes was “Coq au Vin” or “chicken cooked in wine” This is my rendition of the classic dish. Hope you like it. The Chef and how to bang them by Chef Sha fer “A Taste of Brooklyn” EL SEGUNDO 150 S Sepulveda Blvd. 310-426-9494 MANHATTAN BEACH 976 Aviation Blvd. 310-318-5959 Now Open Sundays Ample Seating DELIVERY IN LIMITED AREA AT BOTH LOCATIONS Coq au Vin a la Chef Shafer Ingredients: 2 pounds boneless skinless chicken thigh meat 1/4 cup olive oil 3 to 4 cloves garlic, chopped Salt and pepper 1 large onion, diced 1/2 pound thick cut bacon, or pancetta, diced 1 pound sliced mushrooms 2 carrots, peeled and diced 2 cups red wine (use a good but cheap one) 1 teaspoon thyme 1 each 15 oz. can diced tomatoes 2 cups chicken stock or more to cover chicken and veggies 3 tablespoons unsalted butter • Take 1/2 the oil and mix in a bowl with the chicken, garlic, and salt and pepper. • Pre-heat a large sauté pan. • Add the remaining oil and brown the chicken on each side for about a minute. • Remove chicken from pan and set aside in a large casserole dish that can go in the oven later. • Add the bacon to the sauté pan and cook till brown, and then sprinkle over the chicken without the fat in the pan. • Use the fat in the pan to brown the onion, carrots and mushrooms. • Add the diced tomatoes and cook for 5 minutes. • Add the wine and let simmer for 5 minutes. • Pour over the chicken and bacon; add the thyme and chicken stock. Bake in a 350° oven for 20 to 30 minutes or till chicken is tender. • Remove chicken from casserole and place on a platter and keep warm. • Take the sauce and vegetables and reduce by 1/2 in a saucepan. Finish with 3 tablespoons of unsalted butter. Season with salt and pepper to taste. Pour over the chicken and serve over butter noodles or mashed potatoes. As Julia would say “bon appetite!” •
Torrance 05_22_14
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