Yes! The Bonne Femme Cookbook is out, and if you pre-ordered from Amazon, it shipped and it should be on its way to you. In fact, some people have already told me they received it. (If you want to order one, as of today, they still have six left in stock. Go here.)
Some readers have asked what recipes they should try first. Well, I suggest you follow the lead from one reader, Karen from Philadelphia, who said, “I have read your introduction, and like any good bonne femme, I’m picking my first recipes to try based on what I already have in my kitchen: Chicken breasts. Pork roasts.”
Karen, that’s exactly what I suggest! Here are some of my favorite recipes for either. Recipes that are underlined are on this site—just click to view. All other recipes are in the book:
1. Chicken Francese: I love this classic lemony-garlicky dish. The Italians, for some reason, give the French credit for it, but it would be at home in either country. My version calls on chicken breasts dredged in flour and sautéed, then finished with about a five-minute pan sauce of wine, lemon juice, garlic, and some butter. Other versions have you coat the breasts in egg before dredging in flour, but I like it better without that eggy side to the dish: The crazy-good, sprightly-bright lemon-wine-garlic edge really shines through.
2. Chicken Calvados: A great autumn dish with sauteed chicken breasts. Add shallots. Deglaze the pan with Calvados or apple brandy (or use the option of apple cider and white wine), and finish with just a touch of heavy cream and fresh chives.
3. Chicken Nouvelle Veronique. You saute the chicken breasts; add shallots. Deglaze the pan with wine and broth and finish with a touch of balsamic vinegar, honey, and grapes.
With any of the above recipes, I beg you to try the Any-Night Baked Rice. It’s just a wonderful side dish. Get the rice cooking before you start the rest of the meal.
5. Chicken, Comté, and Spinach Salad with Apples: For a fun weekend lunch or a light dinner, roast the chicken breasts and serve them in a spinach salad with Comté cheese and apples. Great with a good soup, such as Roasted Vegetable Soup Maison, a pureed soup of roasted veggies, garlic, chicken broth and some French flavorings.
Now, onto the pork recipes:
1. Pork Medallions with Apricot-Sage Sauce: Cut pork tenderloin into medallions; saute. Add shallots and deglaze the pan with chicken broth, white wine. Add apricot preserves and fresh sage leaves. If you’ve never tasted apricot and sage together, you’re in for a “wow.” This recipe also works beautifully with pork chops.
2. Roast Pork with Honey-Cider Vinegar à l’Ancienne: Roast a pork loin over a bed of onions, carrots, and garlic. Use the veggies—with apple cider and honey—to create a deeply flavored sweet-tart sauce.
Enjoy! I’d love to hear from people and find out what you’re making from the book—or any questions you have about the recipes. Post here, or contact me directly.