Simple French Food: Recipes and Hints

As a part of my tribute to simple cooking, I am re-publishing our own recipes from years ago. I realized that the "search" feature on Blogger does not work for posts older than one year. So, here are my favorites again: 

What to eat with your beautifully cooked chicken: (those instructions below)? How about green beans, or maybe zuccini? Here is a simple way to cook up a vegetable

Millionth Vegetarian Clam Chowder

Once upon a time, I had a fantastic recipe for a soup that the whole family loved. Everywhere this soup was brought, it made taste buds happy. And I could bring it anywhere; it was vegetarian! Then, the cooking website I always found it on no longer had it there; just like that. I searched through every single option offered on every food and recipe network/website and blog available; nowhere. So I had to re-make it up, and it took me this long. Tonight, after months of it turning out "OK," I tasted it; success? I think so...I had my mate and taste-tester with no compunctions about telling me; "eh, so-so," try it too. His verdict: "Success!" So I will share it, below. It's more or less my millionth attempt to get it right.

Do everything exactly as I say and it will turn out to be a treat, I promise. But tell me you substituted skim milk for the cream or celery salt or chili powder for the real things and all bets are off.  Bon appetit!

Millionth Vegetarian Clam Chowder

Oyster mushrooms (10 oz. fresh) (1.5 oz. dried)
4 cloves of garlic
1/2 cup chopped celery stick
1T Better than Bouillon (vegetable flavor) (or for a non-vegetarian, delicious version: beef)
2-3 red potatoes
1 cup frozen corn
1/4 of a dried chipotle pepper
1 1/2 c whole whipping cream
1/2-1 sheet of dried seaweed, ripped to tiny shreds 

For fresh mushrooms: chop and saute in olive oil with chopped celery and minced garlic until tender; 5 minutes. (For dried, see below.) Continue to simmer for 20 minutes or so to reduce. Boil a quart of water.

Add bouillon to boiling water. Add potatoes and mushroom mix. Cook 10 minutes. Add corn and chipotle pepper. Adjust salt to taste. When corn is hot (5 minutes or so), add the whipping cream and seaweed. Warm through and serve hot. 

For dried mushrooms: soak for 20-30 minutes (you can use the broth you've made with the bouillon.) Remove from water with a slotted spoon and add to the pan with the olive oil. 

Serve with a chilled Chardonnay or a dry Riesling. Homemade bread or a nice, crisp baguette goes well with it too. Now I'm making myself cry. If you find that baguette, drop one off here on your way home, will you? Enjoy!

Chevre Aubergine (Dairy-Free, Gluten-Free)

Boy does it smell good in my kitchen...I have a little glass of a moonshine, Port-type wine and dinner in the oven. I made up a variation on Parmesean Aubergine, one that I can eat.

Ingredients: 1 egg plant, 1/2 a good tomato, 1-2 cloves of garlic, chevre; 2 sorts; one fresh, one aged, salt and pepper, olive oil 

I sliced an egg plant in half, dug out a little of the center, and filled it with a mix of fresh tomatoes and garlic I had reduced over a low flame for a little while, in a little olive oil. Salt, pepper to taste and slices of fresh and medium aged goat cheese topped it off. It will cook for a little over an hour at about 300, and be served with our evening's grilled selection. No, I do not expect or hope that the children will have anything to do with it, this is an adult dish, it can just stay that way!