The Bonne Femme CookBook ~ Simple, Spendid Food That French Women Cook Every Day

Tuesday, January 17, 2012

Looking for fresh, fabulous food to cook?  This book is for you!  Intimidated to cook like the French?
Please don't be.   It is not as hard nor intimidating as I thought it was when I first started cooking  French Cuisine. I love cooking French and it is my preferred and favorite way to cook.
I am all about using butter and cream but it's not all about the richness that one associates with French cuisine.

I have made so many recipes from this book and one recipe that I want to share with you is Ratatouille.
A gorgeous medley of vegetables in this Provencal dish.
I chose Ratatouille because it is something you can make for the whole family including your infant who is starting solids.  Just don't add salt if you want to share with your infant.  Salt is not recommend in baby's food as it is too hard for their little kidneys to process.
Packed with fresh tasty vegetables it is also friendly on our waist lines.  As  a mom I know some of struggle with baby weight and eating more vegetables is a nice way to help shed pounds.

I have eaten Ratatouille with eggs in the morning, last night after Charlie went to bed I pulled my left overs out and had them with pita chips.
When I made my first batch I thought how lovely this would be to serve as an appetizer or cheese platter.
I pictured olives, Lappi Cheese, feta, crackers, nuts, some nice thin slices of german cured meats...... Mmmm...
Or just get a fabulous baguette and serve it as first course or side dish.

Okay here's the recipe:
6 tbsp of Olive Oil
2 Medium thinly sliced onions
2 Red Bell peppers, cored and cut into 1-inch chunks
4 cloves of garlic, minced
Salt & pepper to taste
5 Medium-size tomatoes (about 1 pound) cored, seeded and chopped
1 Bouquet Garni (fresh Herbs de Provence) or teaspoon of the dried herbs, crushed
* use a kitchen string to tie together 3 sprigs of fresh thyme, 1 sprig of fresh rosemary, and 1 sprig of fresh Sage (or tie these herbs in a piece of cheese cloth)
2 Small Eggplants cut into 1-inch cubes
2 Medium Sized Zucchini's cut int 2 1/2 or 1/2 inch strips

1. In a Dutch Oven heat 2 tbsp of the oil over medium-low heat. Add the onions and cook, stirring occasionally until tender and starting to turn golden, 15-20 minutes.  Add the bell peppers, garlic, salt and pepper and cook, stirring occasionally until the peppers soften a bit, about 10 minutes.
Add the tomatoes and bouquet garni(I just used Herbs de Provence and sprinkled it in). Increase the heat to medium-low and cook stirring occasionally.

2. Meanwhile heat 3 tbsp of oil in a 12-inch skillet over medium heat.  Add the eggplant and cook, stirring, for 8 minutes. Add the zucchini and remaining 1 tbsp on oil.  Cook, stirring occasionally, until the eggplant and zucchini are crisp-tender, about 5 minutes.  Season with salt and pepper.

3.  Add the eggplant and zucchini mixture to the tomato mixture and simmer gently until the liquid is reduced to a tablespoon or two, 5-10 minutes. Check the seasoning, adding more salt and pepper if needed. Remove and discard the bouquet garni.

4. Serve warm or at room temperature.  Or chill overnight and bring to room temperature to serve.

Visit Chez Bonne Femme on the internet {here}

250 recipes that focus on simple, fresh ingredients prepared well.

Wini Moranville draws on years of traveling to and living in France and serves up a hip, user-friendly volume that brings a wealth of up-to-date French recipes and time-saving techniques seamlessly into the American kitchen. Two main-dish chapters, "Saute, Deglaze, and Serve" and "Roast, Stew, or Braise," show readers how to turn out robust and delicious entrees in a genuine French style with ease. Soups that range from light to substantial; salads, both simple and complex; and, of course, desserts round out the picture. In her recipes, wine suggestions, tips and shortcuts, and sidebars brimming with local color, Moranville gives French cooking an accessible and casual spin.
Read more about this cook book {here}


MamaHunfy said...

^That!!!!^ YUM!

Vashti M
hun423 at

Lisa Smith said...

I would love to have the French Roasted Beet Salad

Kathy T said...

This looks delicious - Roast Chicken Breasts with Chèvre et Trois Oignons

mean green mom said...

French Butter Cookies, yummmmm! Oh how I crave these, but I'm taking a break from sweets to loose that 10lbs I gained over the holidays, still I sure do crave them :) Would love to win, I've never cooked french and think it would be wonderful.

Lisa KH said...

I crave the Floating Islands recipe!! mmmmm

weezi_k (at) hotmail (dot) com

Anonymous said...

French Roasted Beet Salad! YUMMO!
Kristina S.
kristina_ann_scott at hotmail dot com

marlibu said...

I learnt that wini's goal is to spread the word about the fresh, vivid, easy-to-master appeal of good home French cooking. For my cookbook, my goal is to offer 250 recipes that I’ve discovered, created, or perfected over the last 15 years.

Belinda M said...

I would love to try the Boeuf Bourguignon with Short Ribs


Kelly said...

The Roast Chicken Breasts with Chèvre et Trois Oignons looks amazing!


Kathy said...

This is one of my favorite cookbooks as well. It is amazing that my three yr old daughter and 1 yr. ild son clear their plates when I make one of the recipes. No more chicken nuggets for dinner!

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