Cooking with Karli: Comfort foods to keep you warm on cold days

Recipes
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Data pix.

KANSAS CITY, Mo. -- Cold weather and dreary days can leave us craving comfort foods. FOX 4's Karli Ritter was joined in the kitchen by Matt Chatfield and together the two whipped up some of their favorite comfort foods.

Coquilles St Jacques

Ingredients

  • 1 pound bay scallops
  • 1 small onion, sliced
  • 1/2 lemon, sliced
  • 1 bay leaf
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 3 tablespoons unsalted butter
  • 2 tablespoons minced shallots
  • 1/2 teaspoon minced garlic
  • 6 ounces baby mushrooms
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • Pinch cayenne
  • 2 tablespoons minced parsley
  • 2 tablespoons minced green onions
  • 1/2 cup heavy cream
  • 1/2 cup shredded Gruyere
  • 1/2 cup fine dry bread crumbs
  • 1 tablespoon melted butter
  • 1 teaspoon Old Bay Spice
  • 1/4 cup grated Parmesan

Directions

Preheat the broiler. Lightly butter the insides of 4 large ramekins and place on a baking sheet. Set aside. In a large skillet or sauté pan, combine the scallops, onion slices, lemon slices, bay leaf, wine, and water. Bring to a simmer and gently poach the scallops until just firm, about 3 minutes. Remove with a slotted spoon. Strain the scallop cooking liquid into a clean container. Reserve the scallops on a plate.

In a clean large sauté pan or medium saucepan, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms and cook, stirring, until tender, about 4 minutes. Remove with a slotted spoon.

Add the remaining 2 tablespoons of butter to the pan the mushrooms were cooked in and melt over medium heat. Add the flour and cook, stirring constantly for 2 minutes, to form a light roux. Slowly add the strained poaching liquid, whisking constantly, and cook until thick, about 2 minutes. Add the milk, lemon juice, salt, pepper, and cayenne, and whisk well. Bring to a boil and cook for 1 minute. Add the parsley and green onions, and simmer for 1 minute. Add the cream and Gruyere, stir well, and remove from the heat. Fold in the scallops and mushrooms, and pour into the prepared ramekins.

In a small bowl, combine the bread crumbs, butter and Old Bay. Sprinkle over the scallop mixture and top with the Parmesan. Run under the broiler until just crisp and brown, being careful not to overcook, 1 to 2 minutes. Remove from the heat and serve immediately.

Data pix.

Coq au Vin

(Chicken with Wine)

Ingredients

Servings: 5-6

  • 2 tablespoons vegetable oil, divided
  • 6 boneless skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 6 ounces thick-cut bacon, cut crosswise into 1/2-inch slices
  • 1 tablespoon chopped garlic
  • 1 onion, diced
  • 3 cups dry red wine, such as Burgundy, divided
  • 1/2 cup tomato paste
  • 3 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 pound assorted mushrooms (about 8 cups)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, 3-4 minutes per side. Transfer to a plate.Add bacon to pot; cook until rendered. Add onion; cook until onion is translucent, 7-8 minutes, then add the garlic and cook 1-2 minutes. Stir in wine and tomato paste. Return chicken to pot and add broth. Add thyme to pot. Bring to a boil and cover pot. Transfer pot to oven and braise until chicken is tender, about 1 hour.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 and thicken with roux to sauce consistency. 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. Rewarm before serving.

Tracking Coronavirus

More Tracking Coronavirus

Popular

Latest

More News