SCALLOPS BONNE FEMME AND SPINACH WITH CRISPY PROSCIUTTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
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.
SALAD BONNE FEMME
Make and share this Salad Bonne Femme recipe from Food.com.
Provided by SweetSueAl
Categories Low Cholesterol
Time 3h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine first four ingredients in salad bowl. Combine remaining ingredients, blend well. Pour over potato mixture. Chill.
Nutrition Facts : Calories 372.7, Fat 14.8, SaturatedFat 4.6, Cholesterol 21.6, Sodium 277.5, Carbohydrate 51, Fiber 6.3, Sugar 4.2, Protein 11.2
POULET BONNE FEMME
This old French classic is well worth cooking. Start to finish in about 1 hour. The potatoes are cooked along with the chicken, to save time and washing up !!!! For a dinner party sub the chicken with four poussins, and have a bird each. If you use thin skinned potatoes there is no need to peel them.
Provided by Brian Holley
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 869.2, Fat 56.4, SaturatedFat 20.7, Cholesterol 206.6, Sodium 555.8, Carbohydrate 34.8, Fiber 3.2, Sugar 3, Protein 48
POMMES DE TERRE SAUTE BONNE FEMME (POTATOES WITH MUSHROOMS)
Provided by Pierre Franey
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Peel the potatoes and cut them lengthwise into half-inch-thick slices. Stack the slices and cut them lengthwise into half-inch-thick strips. Cut the strips into half-inch cubes. There should be about four cups. Add water to cover.
- Cut the mushrooms into quarters. There should be about three cups.
- Drain the potatoes.
- Heat the oil in a heavy skillet. When it is quite hot, add the potatoes. Cook over high heat, stirring occasionally to prevent sticking, eight to 10 minutes until lightly golden.
- Add the mushrooms and continue cooking, shaking the pan and stirring over high heat, about two minutes.
- Add the butter and scatter the onion over all. Add salt and pepper. Reduce the heat to medium and continue cooking about five minutes. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 744 milligrams, Sugar 4 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #healthy #salads #easy #beginner-cook #summer #dietary #low-sodium #low-cholesterol #seasonal #healthy-2 #low-in-something #3-steps-or-less #4-hours-or-less
You'll also love