By Wini Moranville
Here's real French cooking with no fuss or worry. after we contemplate French cooking, we'd photograph a very good eating place with a small military of cooks soaring over sauces for hours at a stretch, crafting dependent dishes with detailed utensils, hard-to-find parts, and architectural ability. yet this sort of cooking bears little courting to the best way that genuine French households eat-yet they devour rather well certainly. Now that the common French girl (the bonne femme of the name) works outdoor the house like her American counterpart, the emphasis is on effortless innovations, uncomplicated nutrients, and quick practise, all refrained from sacrificing style. In a voice that's instantaneously grounded within the knowledge of classical French cooking, but playful and lighthearted by way of the opportunity of enjoyable and having fun with our daily lives within the kitchen, Moranville bargains three hundred recipes that target basic, clean components ready good. The Bonne Femme Cookbook is filled with information and methods and shortcuts, plenty of neighborhood colour and perception into actual French domestic kitchens, and notably, a great deal of superb meals. It provides French cooking an available, pleasant, and informal spin.
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Bring to boil. Add remaining mole, if desired, and salt, pepper, and garlic powder to taste. Simmer 1 hour, stirring occasionally. Saute remaining onions and peppers. Add to pot, along with drained beans. Add final chili powder to taste. Finish heating and serve with favorite fixings. Makes 6 servings. SOUPS AND STEWS 33 CAPE COD FISH CHOWDER * Representative Patrick Kennedy, RHODE ISLAND 2 pounds fresh haddock 2 ounces salt pork, diced (or 2 tablespoons butter or margarine) 2 medium onions, sliced 1 cup celery, chopped 4 large potatoes, diced 1 bay leaf, crumbled 1 quart milk 2 tablespoons butter or margarine 1 teaspoon salt Freshly ground pepper to taste S immer haddock in 2 cups of water for 15 minutes.
Combine cabbage mixture and noodle mixture 2 hours before serving. DRESSING Mix together soy sauce, sugar, vinegar, and oil. Pour over salad 15 minutes before serving. Stir. Serve. Makes 4 servings. SALADS SOUTHWEST POTATO SALAD * Representative John Boehner, OHIO 10 to 14 large red potatoes, washed and unpeeled 2 cups mayonnaise or salad dressing 1 medium ripe tomato, chopped 112 green pepper, chopped 2 green onions, chopped 2 cloves garlic, minced 2 tablespoons fresh cilantro, chopped 1 tablespoon Dijon mustard 2 tablespoons lime juice 1 teaspoon salt 112 teaspoon pepper 112 teaspoon (or more to taste) cayenne pepper 1 pound bacon, fried and chopped (optional) 4 hard-cooked eggs (optional) P lace potatoes in pot and add cold water to cover by about 2".
Drain off and reserve broth. Remove skin and bones from fish. Saute diced salt pork in a large pot until crisp. Remove cooked salt pork. Saute onions in pork fat or butter until golden brown. Add fish, celery, potatoes, and bay leaf. Measure reserved fish broth plus enough boiling water to make 3 cups liquid. Add to pot and simmer for 30 minutes. Add milk and butter and simmer for an additional 5 minutes or until well heated. Add salt and pepper to taste. Makes 8 servings. Enjoy this hearty New England favorite of mine and my father's!