Reducing red wine adds depth to these duck legs oven-braised with shallots, carrots, parsnip, garlic and thyme. Recipe below.
I ATE A LOT OF DUCK IN OMAHA. When we told friends about our plans to spend several days in Nebraska on our recent road trip, everyone told us to be prepared to eat a lot of beef. Nobody mentioned duck. The first night, I ate a duck leg in red wine that inspired this week’s recipe. Continue reading “French cuisine, by way of Nebraska: Red Wine-braised Duck Legs”
Shrimp roasted with garlic, scallions and tarragon tops French green lentils for a quick, satisfying, quintessentially French meal. Recipe below.
For all the complex, multi-stepped recipes that give French cuisine its daunting reputation, everyday French home cooking is filled with countless utterly simple dishes as perfect and impressive in their own way as the hautest restaurant cuisine.
Wini Moranville’s new book, The Bonne Femme Cookbook: Simple, Splendid Food That French Women Cook Every Day, proves this with recipe after recipe. La bonne femme is French for “the good wife,” the introduction tells us, but in French cuisine, “it refers to a style of cooking—namely, the fresh, honest, and simple cuisine served at home, no matter who does the actual cooking, femme, mari (husband), or partenaire domestique (significant other).” Continue reading “Everyday French made easy: Roasted Shrimp and Green Lentils”