Cog au vin, or chicken in wine sauce, is a classic French recipe that doesn't require a lot of fuss. If you're intimidated to begin cooking French cuisine, start with this simple but delicious cog au vin, and you'll surely enjoy the results.

PROCESSING METHOD

Prepare the Cog au Vin Bacon
* So my version of this fabulous dish starts with some bacon. I have 4 slices cut in 1/4-in pieces. On medium heat we're going to crisp that up and reserve it.
* Then in the same pan, we're going to leave 1 tbsp of the bacon fat, and put in 10 mushrooms quartered. I like the brown ones.
* And a pinch of salt, which will help draw out the water and in about 10 minutes those will be nicely browned. Then we're going to reserve those.

Prepare the Chicken
* I have 8 chicken thighs, bone-in, skin on. Salt and pepper both sides well. On med-high heat in 2 tbsp of vegetable oil, we're going to sear those skin side down until they are browned, about 10 minutes.
* I turned them over and cooked the other side for a couple minutes. Then reserve the chicken thighs.

Add the Vegetables
* In the same pan, remove all the excess fat and put in 2 tbsp butter, 1 onion, large dice, and 2 sliced shallots. Give it a pinch of salt. We're going to saute that until the shallots get nice and dark brown, which will help color the sauce. It's going to take about 5 minutes.
* When the shallots are brown, add 2 tbsp of flour.

 
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Beef : How To Make Beef And Oyster Sauce

 
Italian Food : How To Make Puttanesca Sauce

A delicious tomato and olive Italian sauce served with pasta of your choice. Has to be experienced to fully appreciate.

SERVING : 2

Preparation Time : 10 minutes
Cooking Time : 10 minutes

INGREDIENTS
4 tbsp olive oil
6 garlic cloves, minced
quarter tsp chilli flakes
1 tin of chopped tomatoes
1 1/2 tbsp black olives, chopped
1 tbsp small capers
2 tbsp basil, chopped
250 g fresh pasta, for example Pappardelle
30 g parmesan, grated
salt
pepper

2 saucepans
1 wooden spoon
1 colander

PROCESSING METHOD

Preheat the water
* Bring a pan of water to the boil and once boiling season with salt and then transfer onto the back burner.

Make the sauce
* Place a second saucepan under a medium high heat and add the olive oil and garlic. Stir in and quickly sweat it for a few seconds
* Add the tomatoes and stir them in well with your wooden spoon.
* Let it all cook for a few minutes whilst occasionally stirring.
* Add the pepper flakes, capers and black olives. Season with a little salt and pepper, mix it again and allow it to cook for a few minutes before turning off the heat.

Cook the pasta
* Bring the pan of water back to the boil and once boiling, add the pasta. Fresh pasta should take about two to four minutes (check the instructions on the package).
* After roughly two minutes, place a colander into the sink and allow to drain for a few minutes.

Mix the pasta into the sauce
* Add the cooked pasta into the sauce and mix well.
* Then add the basil and parmesan and combine well.

Serve
* With any tomato based dish it, is nice to drizzle over some olive oil; place a generous helping of the pasta into a serving bowl, drizzle with olive oil.
* Garnish with a sprig of basil.

 
Classic : How To Make Pan Gravy

This traditional gravy will add a range of subtle flavours to your roast dinners.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 25 minutes

INGREDIENTS
1 carrot
quarter of a large onion
2 stalks of celery
250 ml beef or veal stock
50 ml Madeira, Marsala or red wine
1 knob of butter
salt
pepper

1 sieve or chinois
1 saucepan
1 cutting board
1 knife
1 roasting tin (which the meat was cooked in)

PROCESSING METHOD

Prepare the vegetables
* Peel, wash, dry and roughly chop the vegetables. Professional chefs refer to vegetables prepared in this way as a "mirepoix".

Prepare the roasting tin
* Remove the roast meat from the roasting tray and set aside to rest. Tip the excess fat from the tin, leaving just a thin layer of the dark juices.

Fry the vegetables
* Place the tray onto a medium heat. Add a little fresh oil, the vegetables and herbs. Fry the vegetables until they start to colour, stirring occasionally.
TIP : The longer you cook the vegetables, without burning them, the more flavour will be released.

Add the wine
* When the vegetables are golden brown, after about 4-5 minutes, add the wine.
* Scrape the bottom of the pan to release any sediment. The wine will also help remove it.

Add the stock
* When the wine has reduced by about half of the original amount, add the brown stock and carry on boiling.

Season
* When the sauce has boiled for about 3-4 minutes taste it and season with salt and pepper to your liking.

Finishing touches
* Strain the liquid into a clean pan and add a knob of butter. Mix well and the sauce is ready to accompany the roasted meat of your choice.
TIP : If you want a slightly thicker sauce, mix a teaspoon of cornflower with water and blend into the sauce. Any that you have left over, place in a container and freeze for another time or place into an ice cube tray and freeze. Once frozen remove from the tray and put into a plastic bag.

Serve
* Pour over the meat and vegetables of your choice, serve and enjoy!

 
Sauces & Condiments:How To Make Peanut Dipping Sauce

This delicious peanut dipping sauce is the perfect accompaniment to Satay dishes.

Preparation Time : 15 minutes

INGREDIENTS
2 cloves of garlic
1/2 small onion
2 Tbsp fresh lime juice
1 Tbsp brown sugar
1/2 tsp curry powder
1/2 tsp crushed hot red chilli pepper flakes
140 g crunchy peanut butter
180 ml canned coconut milk
some fresh coriander
2 Tbsp crushed salted peanuts

knife
chopping board
food blender
tablespoon
teaspoon
cup
serving bowl

PROCESSING METHOD

Chop
* Peel and dice half a small onion. Peel two cloves of garlic, and crush using a either a large knife or a garlic press.
* Add the garlic and onion to the blender.

More Additions
* Add 2 tablespoons of freshly squeezed lime juice, 1 tablespoon of brown sugar, half a teaspoon of curry powder, half a teaspoon of red chilli flakes and a few sprigs of coriander to the blender.

Blend
* Blend for about 30 seconds, or until the mixture is of an even consistency.

Final Additions
* Add 140 g of peanut butter and 180 millilitres of coconut milk.

Blend
* Put the lid on firmly, and blend until smooth.
* Transfer the blended mixture into a small serving bowl.

Crush the peanuts
* To garnish, crush 2 tablespoons of peanuts using a pestle and mortar and sprinkle over the sauce.

Serve
* Peanut dipping sauce should be served at room temperature.

 
Salad : How To Make Fruit Salad With Two Sauces

A colourful, refreshing, healthy dessert with two delicious options for sauces. You can use any kind of seasonal fruit to make the salad and vary between the two sauces to give them that extra special flavour.

SERVING : 4

Preparation Time : 35 minutes

INGREDIENTS
2 peaches
Half pineapple
1 orange
2 bananas
Half melon
A few strawberries
Mixed berries
A few mint leaves

For The Caramel Vanilla And Lemongrass Sauce
120 g sugar
75 ml water
Half vanilla bean
1 lemongrass stalk, chopped
1 lime, juiced

For The Orange Brandy Sauce
1 orange, juiced
2 Tbsp brandy
1 Tbsp sugar
1 chopping board
1 knife
1 bowl
2 saucepans
2 spoons
1 small bowl
1 sieve

PROCESSING METHOD

Cut the peaches
* Take one of the peaches and chop off one side, then the other and discard the centre part with the stone. Slice each half into fairly thick chunks. Then repeat with the other peach and put them into a bowl.

Cut the pineapple
* Work your way around the edge of the pineapple with a sharp knife to remove the skin. Then cut off any remaining bits of skin before chopping. Now, cut around the stalk and discard it.
* Begin cutting the slices of pineapple into smaller pieces and then into triangular chunks. The shape really doesn't matter here, but try and keep all the fruit relatively chunky. When you finish add the pineapple to the bowl along with the peaches.

Chop the orange
* Cut both ends off the orange and place it upright. Now slice around the sides to remove the peel. Cut down the centre of the orange and finally into slices. Add to the bowl with the other fruit.

Chop the bananas
* Peel the bananas and then, slicing at an angle, cut them into chunks. When you finish both, add them to the rest of the fruit.

Cut the melon
* Spoon out the centre of the melon to remove the pips, then turn it over and remove both ends. Now stand the melon up and slicing downwards, remove the peel. Finally, slice it widthways into moonshapes and lengthways into smaller chunks, and add them to the bowl.

Chop the strawberries
* Remove the stalks and leaves from each strawberry, chop each one in half and put them in the bowl.

Slice the mint
* Layer the mint leaves on top of one another, slice them finely and sprinkle them into the bowl.
TIP : You can prepare the fruit to this point ahead of time. Like any other salad it should be dressed at the last minute to serve it as fresh as possible.

Prepare the vanilla bean
* Split open the vanilla bean and scrape out the pulp with a knife. Then put the pulp back on top and leave aside ready to use in the sauce.

Make the caramel sauce.
* Heat the saucepan over a medium heat then add the sugar, followed by half a tablespoon of water. Don't mix it just yet: wait until the sugar begins to caramelise and then start to stir very slowly.
* When it completely caramelises, pour in the water very carefully as it may splatter. Mix together well and then add the vanilla bean and the lemon grass. Lower the heat and continue stirring constantly.
* After about a minute, stir in the lime juice, then bring it back to a boil and remove from the heat.
* Let it sit for 10 minutes so that the flavours infuse, then strain it through a sieve and allow to cool completely.

Make the orange brandy sauce
* Add the orange juice, brandy and sugar to a small saucepan and warm them up. Stir while it warms so that the sugar melts, then take it off the heat and let it cool down

Serve
* Just before serving, spoon the sauce of your choice over the fruit and stir well.
* Then for a finishing touch of colour, sprinkle the berries on the top.
* Serve immediately with cream, ice cream or creme fraiche.

 
Sauces & Condiments : How To Make Cheese Sauce

This is ideal for brightening up vegetables ( best for broccoli or cauliflower ) and is a great complement to many other dishes.

Preparation Time : 2 minutes
Cooking Time : 15 minutes

INGREDIENTS
120 g cheddar cheese
600 ml milk
40 g plain flour
40 g butter 
1/2 tsp freshly grated nutmeg
salt and pepper

1 whisk
1 saucepan

PROCESSING METHOD

Heat the milk
* Place a pan on a low heat. Add the milk, butter and flour. Whisk continuously until it comes to a simmer.

Turn the heat down
* Once simmering, turn the heat down and keep whisking for a further five minutes until it becomes a thick, smooth sauce.

Add the cheese
* When the sauce is smooth, add the cheese. Stir it in, add a pinch of nutmeg and season with salt and pepper.
* Whisk constantly for a further five minutes until everything is thoroughly combined.

Serve
* Take the pan off the heat and serve immediately.

Beurre blanc, or white butter, is a classic and delicious French wine and butter sauce. Versatile and simple to make, beurre blanc has a light texture and rich flavor that goes great with different types of seafood.

INGREDIENTS
Alright, so beurre blanc means "white butter." It's a white butter sauce that begins with white wine.
1 cup of white wine
1/4 cup of white wine vinegar
2 tbsp finely minced shallots
8 oz of cold unsalted butter, which is 1 cup or 2 sticks, cut in cubes

PROCESSING METHOD

Heat the Beurre Blanc Ingredients
* Into a saucepan we're going to add the wine, vinegar and shallots. Over medium heat we're going to bring that to a simmer and reduce it down by about 75-80%. Don't walk away from it because it will burn quickly, so watch it reduce, until it gets down to this.
* Now at that point we would turn the heat to low and whisk in our butter, if we were a very old school chef. But, what we're going to do is add 2 tbsp of heavy cream.

Now, there is no cream in real beurre blanc, I want that to be clear. But if you add the cream you have a much higher success rate as the cream will stabilize the emulsification and will help incorporate the butter. So, it's not a must, but it does make it easier for the home cook in my experience.

Whisk in the Butter
* If you choose to add the cream let it reduce for 2 minutes, and then turn the heat down to low and begin whisking in the butter, 5 or 6 pieces at a time. I like to wait until about half the butter disappears before adding the next few chucks. Keep doing that until all the butter is gone. It will probably take 6 or 7 additions, and all that butter will be incorporated. Remember this was on the lowest heat setting you have.

Season the Beurre Blanc
Once it's all incorporated, season with salt to taste, maybe 1/4 to 1/2 tsp, and your beurre blanc is ready to serve. This is going to make just about a cup of sauce. It is an incredible combination of light and rich - nice and tangy from the reduction.

Now, don't be afraid of this sauce breaking. To prove it I'm going to bring this up to a rolling boil, breaking all the beurre blanc making rules and this isn't going to break - partially because of the cream we added. So that's why people sneak it in, even though the purist don't. It just makes it more stable. And there we go.

Serving Beurre Blanc
We're going to serve that with some seafood usually, I have some delicious scallops here, shrimp is good, any kind of light fish, people use it on chicken and veal. It's really easy to customize with herbs or different vinegars. Anyway, that's how you make beurre blanc. Very simple, very delicious. I hope you give it a try. Enjoy.

 
Sauces & Condiments : How To Make Pesto

It's classic, it's easy, and best of all, there's no cooking involved! Follow our expert led guide to whipping up this delicious Italian sauce.

SERVING : 4

Preparation Time : 10 minutes

INGREDIENTS
50 g pine nuts
50 g pecorino cheese
100 ml extra virgin olive oil
1 garlic clove
handful fresh basil

1 cheese grater
1 pestle and mortar

PROCESSING METHOD

Crush
* Tear the basil leaves off the stems and place into the mortar. Crush them with the pestle.
* Add 50 grams, which is about a handful of pine nuts, and grind.
* Crush the garlic with the knife blade, chop off each end and peel.
* Add to the mortar and continue crushing. Keep going until the mixture is reduced to a paste.

Mix
* Grate 50 grams of pecorino cheese, and add to the mortar. While you are stirring, gradually pour in the extra virgin olive oil.
* Have a taste, and add a touch of salt and pepper if you think it needs it.

Serve
* Stir through some freshly cooked pasta, and garnish with some grated pecorino cheese.

Hi, I'm Rachel Edelman for About.com Food. Today I'm going to show you how to make linguine with clam sauce. Strapped for time but don't want to order take-out again? With a few simple ingredients, you can have delicious, homemade linguine with clam sauce.

INGREDIENTS
12 ounces uncooked linguine
2 teaspoons olive oil
1/2 cup chopped onion
2 teaspoons minced garlic
1 teaspoon dried oregano
2 10-ounce cans of whole baby clams, drained
salt
pepper
8 ounces bottled clam juice
1/2 cup chicken broth
1/2 cup dry white wine
1/4 cup grated Parmesan cheese

PROCESSING METHOD

Cook the Linguine
* First, in a large pot with boiling water, cook the linguine according to package directions.
* When it is ready, drain the pasta, set it aside, and cover it to keep it warm.

Combine the Clam Sauce Ingredients
* Next, pour oil in large skillet over medium heat.
* Once it is hot, add the onion and the garlic. Saute for about two minutes.
* Now add the baby clams and mix it in, cooking for another two minutes.
* Then season the mixture by adding the oregano, salt, and the pepper. Mix this all together.
* Next, add the clam juice, the chicken broth, and the wine. Bring the mixture to a boil.
* Then, reduce the heat and simmer for about five minutes. You will see that it will reduce a little.

Serve the Linguine With Clam Sauce
* Now, stir in the Parmesan cheese and simmer for one more minute, so the cheese melts.
* Arrange the linguine into the serving dish.
* Pour the clam sauce over the linguine and toss it to combine everything.

Hi, Lea Elleseff here for About.com Food. Today I'm going to show you how easy it is to make tahini sauce. Tahini sauce is a very popular addition to many Middle Eastern foods. It is a topping for falafel, and an ingredient in baba ganoush and hummus. Learn how simple it is to make tahini sauce, a popular Middle Eastern topping for falafel, and an ingredient in both baba ganoush and hummus.

INGREDIENTS
4 c. white sesame seeds
1/4 c. olive oil
blender
1-2 baking sheets

PROCESSING METHOD

Prepare the Sesame Seeds
* Begin by spreading the sesame seeds over the baking trays. Place the trays into an oven that has been preheated to 350 degrees for at least 10 minutes. Stir with a spatula from time to time, making sure they get golden but not brown.

Blend the Tahini Mixture
* Pour the toasted sesame seeds into a blender and add the quarter cup of olive oil.
* Blend them together until the mixture is smooth and pour-able, adding more oil in if the mixture is too thick to pour easily.

Storing and Using Tahini
* And just like that your tahini sauce is ready to be served or stored. The great thing about this sauce is that it can be kept fresh in the refrigerator for up to a month.
* Today I'm going to use it right away, as a dressing on a simple tomato and cucumber salad. Maybe tomorrow I'll use it as a sandwich spread. The possibilities for using tahini sauce are numerous, so don't hesitate to experiment.

Hi, I'm Rachel Edelman for About.com Food. Today I'm going to show you how to make a shrimp cocktail sauce. Shrimp cocktails are perfect for parties or as an easy weeknight treat. Watch how to make tangy shrimp cocktail sauce.

INGREDIENTS
1 1/2 cups of ketchup
1 1/2 tablespoons horseradish
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 1/2 teaspoon sugar
1 squeeze of hot sauce
pinch of salt and pepper

PROCESSING METHOD

Combine the Shrimp Cocktail Sauce Ingredients
* In a blender or mixer, pour in 1 1/2 cups of ketchup.
* Next, add 1 tablespoon of Worcestershire sauce, 1 1/2 tablespoons of horseradish, and 1 1/2 teaspoons of sugar.
* On a cutting board, roll a lemon to help get the juices flowing. Cut the lemon in half, and squeeze one piece over the blender. If you hold it with the cut side up, you can help prevent the seeds from falling into the sauce.
* Then add the hot sauce and the salt and pepper. Remember, you can always add more hot sauce or salt and pepper if you would like.

Blend the Shrimp Cocktail Sauce Ingredients
* Put the lid on the blender. Turn the blender on, and blend on low. You can see how fast the blender mixes it all up.
* Use a spatula to scrape the sides of the blender, and then turn it on one more time.
* Once the mixture becomes very thick, turn off the blender and pour the sauce into a serving bowl.

Serve the Shrimp Cocktails
* I am pouring the cocktail sauce into a candy dish to make a fancier presentation.
* Use cooked and shelled jumbo shrimp with the tails still on.
* Hang the shrimp on the side of the bowl.
* Place it all on a few pieces of lettuce for a beautiful serving platter.

 
British Food : How To Make Mushroom Sauce

A rich, distinctive mushroom sauce which makes a great complement to many a vegetarian dish - such as nut roast.

SERVING : 600 ml / 1 pint

Preparation Time : 2 minutes
Cooking Time : 50 minutes

INGREDIENTS
40 g dried mushrooms
250 ml red wine
250 ml vegetable stock
1 tbsp corn flour
salt
pepper

1 wooden spoon
1 saucepan
1 small bowl
1 fork

PROCESSING METHOD

Cover with water
* To the bowl of mushrooms, pour in enough boiling water to cover them and briefly stir in with your wooden spoon. Leave to absorb for 5 minutes.

Reduce the wine
* Place the saucepan on a high heat and add the red wine. Leave it to reduce by half which will take approximately 5 minutes.

Add the stock
* Once reduced add the vegetable stock, pour in the bowl of mushrooms and water, stir well and bring to the boil.
* Once boiling, turn down the heat to a simmer. Leave to cook for half an hour.

Add the corn flour
* Add a little cold water to the bowl of corn flour and mix in with a fork. Bring the pan back to the boil. Add the corn flour and stir well. Season with salt and pepper, stir again and remove from the heat.

Serve
* Transfer the sauce into a jug and serve hot. Try it with a mixed nut roast.

Hi, I am Gretchen Siegchrist for About.com Food, and I am going to show you how to make bolognese sauce. This is a delicious, hearty sauce that is great on all types of pasta. Transform a big bowl of pasta into a hearty and delicious meal with this easy recipe for Italian Bolognese sauce.

INGREDIENTS
4 tablespoons olive oil
1 cup finely chopped onion
1 tablespoon finely chopped garlic
3/4 cup finely chopped carrots
3/4 cup finely chopped celery
2 tablespoons tomato paste
1 pound ground meat (A mix of one third beef, one third pork and one third veal is best, but you can also use all ground beef)
1 cup of whole milk
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/8 teaspoon nutmeg
1 cup of dry white wine
1 twenty-eight-ounce can of whole tomatoes

PROCESSING METHOD

Cook Liquid Bolognese Ingredients
* Heat the oil in a large stockpot over medium high heat.
* Add the onion, garlic, carrots and celery and cook them for about two minutes, stirring constantly.
* Add the tomato paste, mix it in, and cook the ingredients for another minute or so.

Add Meat & Milk to Bolognese Mixture
* Now we will add the meat and cook it, stirring constantly, for about five minutes or so until it browns.
* Add the milk, salt, pepper and nutmeg to the mixture and cook it, stirring constantly, until most of the milk is evaporated. This should take about ten minutes or so.

Last Steps- Tomatoes and Wine
* Now add the wine and stir it in. Cook this for another ten minutes or so, stirring occasionally, until all of the liquid is evaporated.
* Meanwhile, pour the tomatoes into a blender and puree them for just five or ten seconds until they are coarsely chopped.
* Add the tomatoes to the sauce and bring it to a simmer.
* Turn down the heat down to low and let the sauce cook for about an hour and a half uncovered.
* Then you can toss it with your favorite pasta and enjoy.

 
Main Dish : How To Make Duck In Orange Sauce

Rich duck in orange sauce accompanied by colourful seasonal vegetables.

SERVINGS : 4

Preparation Time : 30 minutes
Cooking Time : 1 hour

INGREDIENTS
2 duck breasts
salt
freshly ground pepper
8 tbsp soy sauce

Orange Sauce
4 oranges - to produce the juice from 4 and zest from 2
180 ml white wine
180 ml chicken stock

1 sharp knife
1 cutting board
1 tray or plate
2 large frying pans
1 wooden spoon
1 spoon
1 fork

PROCESSING METHOD

Prepare the duck
* Season the duck breasts with salt and pepper and set aside on a tray or plate.

Make the orange sauce
* In one of the pans, mix the orange juice, stock, wine and orange zest. Bring to the boil and reduce.
* If you like a sweeter taste add 3 tbsp of sugar now.

Cook the duck
* In the other frying pan, cook the duck for 12 minutes, skin-side down. At this point, the duck will be medium cooked. If you prefer well done, leave for longer.
* Remove the fat and add the soy sauce. Now turn the duck to the other side and let it sit in the pan for 10 minutes on the stove without any heat. Spoon the soy sauce over the duck.

Put it all together
* After this resting period, cut the duck breasts into half, lengthwise.
* Place the 4 pieces into the frying pan with the reduced orange sauce. Heat gently on low heat till thoroughly warmed.
* When the sauce is reduced check the consistency.

Garnish the meal
* Place the breasts on a plate and pour some of the sauce over each one.

Serving Suggestions
* The duck with orange sauce needs to be served as soon as it is cooked.
* It is very rich and only needs steamed vegetables to complete it.
* Garnish with a spring of parsley to add to its brown and orange colour.