Salad Bonne Femme Recipes

SCALLOPS BONNE FEMME AND SPINACH WITH CRISPY PROSCIUTTO

Steps:

• Place oven rack at center of oven and preheat broiler.
• Heat 2 tablespoons extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes. Add 2 tablespoons butter and flour to softened shallots and mushrooms and cook 1 minute then whisk in wine, reduce 30 seconds, add stock and bring to a bubble. Stir in cream and heat through. Season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low.
• While the sauce is working, cover cookie sheet with foil and place prosciutto on the sheet and crisp up 2 minutes on each side under the broiler. It will continue to crisp as it cools.
• In a small bowl, combine the remaining 6 tablespoons butter, garlic, thyme and basil. Spread over baguette and place under broiler until toasty. Switch oven to 400 degrees F.
• Heat a skillet or cast iron pan over high heat. Season the scallops with salt and pepper and dress with 1 tablespoon extra-virgin olive oil. Sear the scallops to caramelize 1 to 1 1/2 minutes on each side then cover them with sauce, bread crumbs and parsley and finish in oven about 6 to 7 minutes until brown and bubbly.
• While scallops cook, heat remaining 2 tablespoons extra-virgin olive oil over medium heat with crushed garlic, cook 1 minute and remove. Add spinach and wilt into skillet. Season greens with salt and pepper.
• Serve scallops with wilted spinach alongside and top with broken pieces of crispy prosciutto and toasted bread.

SOUPE DE BONNE FEMME OR OLD WIVES SOUP

Steps:

• 1.
• Cut off larger green endings of leeks and dispose. Wash tender white part of leeks well and cut into small circles.
• 2.
• Cook leeks for 1 minute with 1 Tablespoon of salted butter.
• 3.
• Add 1 Tablespoon of water and cook for 5 minutes more on low heat.
• 4.
• Peel potatoes and also cut them into circles.
• 5.
• Add them to leeks with 6 cups of water, salt and pepper to taste. Let soup boil very slowly for 45 minutes.
• 6.
• Butter the toast (with salted butter!) and put one piece in the bottom of each soup bowl.
• 7.
• Pour the soup directly on top of the toast and serve immediately.
• Make sure you use French bread with plenty of salted butter as this is whats gives such a fantastic flavour. You can also add some bacon just before the leeks are added and you can also add some green salad if serving as a main meal.

POULET BONNE FEMME

Steps:

• Melt the butter in a large pot, and, fry the chicken and potatoes till brown all over.
• Remove from pot and set aside.
• Add the shallots and bacon to the pot and fry gently till softened.
• Add the flour and stir well fry for 2 minutes.
• Add the stock and blend into the flour to make a sauce.
• Add the mushrooms, wine, bouquet garni.
• Add salt and pepper to taste.
• Bring to the boil, reduce heat, add the chicken and potatoes, then simmer for 40 mins or till chicken is tender.
• Remove bouquet garnis, serve the chicken with the sauce poured over, and garnish with chopped parsley.

FILLET OF SOLE, BONNE FEMME

Steps:

• Grease baking dish.
• Dust fillets with flour.
• Arrange fillets and sprinkle with lemon juice, sherry, onion, mushrooms and salt Add cream.
• Cover and bake at 350 degrees for 20 minutes.

CHICKEN BONNE FEMME

Steps:

• Pat chicken dry with paper towels & season with salt & pepper. Cook bacon in dutch oven over medium heat until crisp, 5-7 minutes. Using a slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tbs fat from pot. Heat fat over medium-high heat until just smoking. Add chicken & cook until thighs are well browned, 3-4 minutes per side; transfer to plate. When chicken is cool enough to handle, discard skin.
• Pour off all but 1-1/2 tbs fat from pot. Arrange potatoes cut side down in pot & cook over medium heat until golden brown, about 10 minutes. Stir in onion & cook until softened, about 5 minutes. Add garlic & thyme; cook until fragrant, about 30 seconds. Store in wine, broth, hot sauce, & half of bacon; bring to a boil.
• Return chicken & and juices to pot. Reduce heat to medium-low & cook, covered, until potatoes are tender & chicken registers 175 on thermometer, about 25 minutes. Sprinkle with scallions, parsley, & rest of bacon. Season with salt & pepper to taste and serve.

SALAD BONNE FEMME

Steps:

• Combine first four ingredients in salad bowl. Combine remaining ingredients, blend well. Pour over potato mixture. Chill.