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Having won the mystery box challenge, Christian was able to select the type of European cuisine that the rest of the contestants had to create a dish for. He selected French cuisine.
Derrick (Gougére) and Max (Poached Cod) had the best dishes and therefore became the team captains for the next challenge.
The bottom three were Angel (Fruit Tart), Erryn (Beef Carpaccio) and Mark (Peppercorn Crusted Filet), with Angel and Mark being sent home.
I honestly had no idea where to start with this one. I know next to nothing about french cooking but I knew I wanted to try and master a classic. I did some research and I just couldn’t decide between The Pioneer Woman’s Coq Au Vin or Julia Child’s Beef Bourguignon. Since I am still working full time, I decided to stick to the 2 hour dish instead of the 6 hour one, but I will definitely attempt some Julia Child soon!
To make sure I made the classic french dish correctly, I stuck completely to the recipe. The pictures below show the different stages of the dish as I compiled it prior to putting it in the oven.
The only thing I did differently from the recipe was make the noodles from scratch. I used my Mom’s egg noodle recipe. We usually use this recipe for chicken and noodles but I thought it would work well for this dish too. The ingredients I used to make the noodles were:
- 3/4 Cups of Flour
- Pinch each of Thyme, Oregano and Salt
- 1 Egg Yolk, beaten
- 3-4 Tablespoons of Ice Water
The instructions I used to make the noodles were as follows. The pictures below show the finished noodles before and after cooking.
- Stir flour, thyme, and salt together in a mixing bowl.
- Make a small well in middle of bowl and put egg yolk and water in there. Stir until well blended.
- Shape into ball. Place dough on lightly floured surface; flatten slightly.
- Knead 5 minutes or until dough is smooth and elastic, adding more flour to prevent sticking if necessary.
- Cover with plastic wrap. Let rest 15 minutes.
- Roll out dough to 1/8 inch thickness or thinner on lightly floured surface. If dough is too elastic, let rest several minutes.
- Let dough stand about 30 minutes to dry slightly.
- Cut strips into desired length and width.
- Boil in liquid until al dente. I usually use chicken stock but you can use any liquid you want.
The final dish turned out great. (See below). The chicken was tender and the vegetables and sauce were delicious. I’m not sure what Coq Au Vin is supposed to taste like but this was FANTASTIC! The noodles were a little thick (I really need to get a pasta maker), but overall I’d say this dish is a winner, especially with the hodgepodge the contestants created in this challenge.