Boeuf Bourguignon with Short Ribs
Chicken-Comté Spinach Salad with Apples
Duck with Raisins, Petits Oignons, and Madeira
Homemade Chocolate Sauce Tout de Suite
Roast Chicken Breasts with Chèvre et Trois Oignons
Rosemary-Prosciutto Chicken with Roasted Garlic Sauce
Shrimp and French Green Lentil Salad
Strawberry-Caramel Crêpes with Mascarpone Cream
[…] authentic French cookbook, The Bonne Femme’s recipes are not fussy, but are a perfected method of cooking that allows the home cook to take part in the […]
[…] Most of her recipes are unfussy affairs that can come together in a rapid manner. For example, there’s a 50-some page chapter called “Sauté, Deglaze and Serve.” A surprisingly varied list that all follow the basic pattern. Throw stuff in hot pan, take stuff out of hot pan, throw liquid into hot pan and make sauce. Everything from Chicken Calvados to Filet with Cherry Sauce to Poisson Meuniére. She has a pretty well developed website to support the book, and a ton of the recipes are online. […]
[…] The Bonne Femme’s recipes – Recipes » Chez Bonne Femme – […] authentic French cookbook, The Bonne Femme’s recipes are not fussy, but are a perfected method of cooking that allows the home cook to take part in the […] […]