If you’d like a magnificent, hearty alternative to what many people consider “fancy French food,” consider some of the earthier dishes France has to offer. This is peasant food – the meals French housewives make when they look around their kitchens, find the best ingredients and use them in creative ways. You’ll find no haute cuisine here, just very tasty, stick-
Real Spanish food is outstanding in its ability to take commonplace ingredients and combine them in a way that makes them as exotic as they are flavorful.
The following recipes include a classic paella, a refreshing sangria and a chicken and rice dish, all of which incorporate classic Spanish style.
Whether you want to plan something delightful for your next St. Patrick’s Day celebration or just want to enjoy a different kind of cuisine, you can’t go wrong with a taste of Ireland.
While many so-
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In a soup kettle, melt the butter or margarine and combine with the oil. Add the onions and seasoned salt and cook over low heat, stirring occasionally for about 45 minutes or until the onions are cooked down and become a golden brown color. Sprinkle in the flour and cook for about five minutes, stirring constantly. Add the stock and simmer, partially covered, for about 45 minutes.
If you want to dress up your creation even further, take about six one-
PORK CHOPS PROVENCAL
• 1/4 cup olive oil
• 1 large onion, coarsely chopped
• 1 green pepper, coarsely chopped
• 3 stalks celery, chopped
• 4 cloves finely chopped garlic
• 1/2 lb. fresh mushrooms, sliced
• 1 16-
• 1 cup dry vermouth
• 1/4 cup chopped fresh basil, or 2 T dried
• 1/4 cup fresh chopped parsley, or 2 T dried
• 1 tsp. Salt
• 1/2 tsp. black pepper
In a large frying pan, brown the chops in the olive oil, then put them in a large casserole. Sauté the onion, green pepper, celery, garlic and mushrooms in the remaining oil for about five minutes or until the onion is limp and tender. Stir in the tomato puree, wine, basil, parsley, salt and pepper and simmer for about five minutes, then pour over the pork chops in the casserole. Cover and bake in a pre-
• 3 lbs. lean beef chuck, cut into 1 1/2-
• Salt and pepper
• 1/2 cup butter
• 1/2 cup cooking oil
• 8 slices bacon, chopped into small pieces
• 2 cloves fresh garlic, minced
• 5 carrots, chopped into 1 1/2-
• 2 large onions, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 cups burgundy wine
• 1 tsp. dried oregano
• 2 bay leaves
• Dash paprika
• Dash fresh celery seed
• 1 T butter
• 1/2 lb. frozen pearl onions
• 18 small whole mushrooms
Coat the beef in flour that has been seasoned with salt and pepper and brown in a stew or soup kettle on all sides in the melted butter and oil. In a large fry pan, cook the bacon until crisp. To the bacon, add the garlic, carrots, onion and parsley and sauté until the onion is golden brown. Drain off the grease and add to the beef. Add the two cups of burgundy, using more, if necessary, to cover the meat, then add the oregano, bay leaves, paprika and celery seed and stir well. Cover and simmer atop the stove for two hours, stirring occasionally to prevent sticking. Melt butter in a fry pan and add the pearl onions, sautéing until golden, then add the onions to the stew. In the liquid remaining in the fry pan, add the mushrooms and cook until limp. Add mushrooms to the stew and continue to simmer for about 1/2 hour more, or until the onions are tender. Serve over rice.
If you’d like a magnificent, hearty alternative to what many people consider “fancy French food,” consider some of the earthier dishes France has to offer.
This is peasant food – the meals French housewives make when they look around their kitchens, find the best ingredients and use them in creative ways.
You’ll find no haute cuisine here, just very tasty, stick-
The fun thing about these dishes is that you get to use the same wonderfully fresh ingredients as French home cooks, but you don’t have to go through all the fuss that traditional haute cuisine demands.
Below you’ll find a magnificent French onion soup, whose secret is a blend of both beef and chicken stock.
The pork chops will bring to your palate the flavor of summer and fresh, ripe tomatoes along with the magnificence of fresh herbs.
The boeuf Bourguignon may be a bit more complicated to prepare,
Staff Writer for Living Well 60+ Magazine Sept/Oct 2016
but the result is well worth the effort.
Part of the beauty of simple French cooking is that you not only can improvise, but are encouraged to do so. You can throw in a handful of basil in place of parsley or put in four instead of two cloves of garlic. Let your culinary imagination run amok. Bon appetite!
FRENCH ONION SOUP
• 4 T butter or margarine
• 2 T olive oil
• 3 lbs. thin-
• 1 tsp. seasoned salt
• 4 T flour
• 1 quart beef stock
• 1 quart chicken stock