8383 3 outer leaves Savoy cabbage, rolled AND cut IN 1/2" strips 6527
Bringing rustic comfort home
Recently, IN San Francisco, I reconnected with THE pleasures OF this rustic kind OF French cooking. THE reminder came from dinner braised IN a brick oven at Zuni Cafe, a California bistro dedicated TO French AND Italian country AND regional cooking. It made me crave THE earthy, one-dish dinners I had made IN Paris. Seeing duck on THE menu, AND THE flavorful roast chicken FOR which this restaurant is famous, sparked an idea. 4752 7422 9411 6100
French Country Bean Soup
Serves 86034 Per serving: 19g carbohydrates; 4g dietary fiber; 5g protein; 4g total fat (less than 1g saturated fat), 464mg sodium; 123 calories. 3577 French onion soup AND other one-pot meals?3603 1. Heat oil IN medium Dutch oven or large, deep saucepan. Saute carrot, celery, onion, leek, AND cabbage until leaves are bright green AND other vegetables start TO soften, about 3 minutes. Add broth. Cover AND simmer FOR 15 minutes. 8837 1 small leek, chopped IN bite-size pieces 480 1 garlic clove, chopped 2896 1 rib celery, sliced 8303 2082 1 can (15 oz.) chickpeas or white beans, rinsed AND drained 8089 2. Add thyme, garlic, squash AND beans. Cover AND simmer 15 minutes. 3. Stir IN chicken, if using. Ladle soup into deep bowls AND serve accompanied by toasted slices OF whole-grain French bread or other rustic bread. (This soup reheats well. It keeps up TO 5 days, covered, IN refrigerator.) 2723 1 small onion, chopped IN bite-size pieces 6166 1 carrot, cut IN half-moons 8490 Ingredients 6207 5713 4539
More one-pot meals
Quick AND healthy one-pot meals 8063 1 cup cooked chicken cut IN bite-size pieces (optional) 7489 2 cups squash (e.g. butternut), peeled AND diced 1868 8730 Diced winter squash, particularly Kabocha, which as has a creamy quality reminiscent OF egg yolk, helps replace THE richness OF THE duck fat. Using THE dark green outer leaves from sweet Savoy cabbage, as Judy Rogers does at Zuni, will enhance THE flavor, too. SO would making a supply large enough TO serve it several times, which concentrates THE flavors OF this country soup every time you reheat it. 800 1935
The comfort OF soups AND stews
During a winter I spent IN Paris, I cooked hefty soups AND stews constantly TO drive OUT THE damp chill, AND because they were easy TO assemble IN my so-called kitchen, truly a closet where THE stove consisted OF a double electric hot plate. Complete dinners made IN one pot, they also let me take advantage OF THE seasonal vegetables available at a local market, which keep us connected TO THE seasons AND THE earth.1187 1 tsp. dried thyme 3430 One-pot meals FOR autumn http://www.sheknows.com/articles/90105.htm6701 Directions: 6888 During THE heat OF summer, THE simple clarity OF Italian food, THE sweet-sour pungency OF Southeast Asian dishes, AND THE spicy yet cooling effect OF Indian food are especially refreshing. When THE weather cools down, THE flavors AND mood OF another kind OF cooking come TO mind FOR me.
Why not reinvent garbure, a duck with cabbage AND bean soup from southwestern France that I made often IN Paris. I later slimmed it down, making it more suited TO ingredients readily on hand, by using roast chicken AND canned chickpeas IN place OF THE duck AND white beans that, IN THE original version, are cooked IN duck fat. 4005
