My husband and I have really been enjoying some bistro-esque meals.
-Red Wine Braised Pork Shoulder with Carrots over Buttered Egg Noodles
-Lamb Burgers with Onion Jam
-Pasta tossed with Cherry Tomatoes, Mozz, Basil and Carmelized onions.
Anyone else have any Bistro style recipes or menus? I am especially looking for a great moule frites recipe.
-french onion soup
-chicken liver pate or sauteed chicken livers with leeks vinaigrette
-chicken with tarragon
fry off chicken thighs until golden, put in baking dish with lots of fresh tarragon. roast until done. take chicken out of dish, put dish on hob (may need to siphon off some fat), deglaze with white wine or noilly prat, add creme fraiche, black pepper salt to taste.
-coq au vin
fry off chicken joints, put in casserole dish. fry bacon lardons and chopped garlic, add to chicken. fry whole shallots until browned (not cooked through), add to chicken. add some thyme or bay, black pepper, salt. pour over a LOT of red wine - say 1 bottle for 4-6 people - and put in the oven for about 45 mins to an hour. add some whole little mushrooms about 10-15 mins from the end. I like to serve with mashed potatoes and green beans.
and the classic - steak frites with bearnaise sauce. traditionally onglet - i think this is hanger steak in the US?
Man, I havnt had tarragon chicken in years. You're right - an absolute classic of some years back of any bistro with even vaguely French leanings. Time it made a comeback.
And, in the same vein, I know this dish in Belgium as Vlaaamse Rundsstoverij (Flemish Stew) - but seeing as we're being French - Carbonnades Flamand - which is how it always used to appear on the menus. .
mamachef gives the classic moules mariniere recipe (except for the butter, whcih isnt classic). Serve them and the frites in the Flemish style - with mayo to dip the frites into.
You might also want to try a Provencal-esque style - onion, garlic, tomato.
Mussels are so easy - and such a ridiculously cheap dinner.
The moules part is easy; buy de-bearded, cleaned mussels and steam them open in an inch of white wine w/ a few peppercorns, a sprig or two of parsley, and a bayleaf. It's seriously that easy. We like to stir a touch of butter into the broth, and serve it with french bread, and dip and slurp away. And the frites? Cut matchstick potatoes and heat your fryer to 340; blanch potatoes (not too many at a time: go in batches). Let potatoes cool. Up fryer to 375, and again not using too many potatoes at a time, fry until golden-brown. Salt and pepper.