Bistro Basics
Ahhh. The neighborhood bistro. That small café where the aromas of wonderful home cooking — rustic salads, simmering soups, bubbling gratins and savory soufflés — make your mouth water.
Feel like the chef in your own home bistro, even on a busy weeknight, when you make dishes with bold, passionate flavors and that unmistakable taste of "homemade." To save time, let the grocery store be your sous chef. Buy pre-washed and bagged salad greens, packaged diced ham, crispy cooked bacon and chopped vegetables from the salad bar, and shredded natural cheese blends that already contain great bistro-style ingredients such as roasted garlic, minced herbs, jalapeño peppers or sun-dried tomatoes.
Start with a classic bistro recipe — an easy three-step cheese sauce simply made in minutes from butter, flour, milk and shredded cheese. This sauce becomes the basis for a brunch soufflé, a savory chowder, a hearty pasta dish and many other meals — from macaroni and cheese to a special topper for steamed vegetables. Second helpings, anyone?
1 tablespoon plus ¼ cup butter, divided¼ cup all-purpose flour1½ cups 1 percent milk¼ teaspoon salt1¾ cups (7 ounces) shredded cheddar and Monterey Jack with tomato-cheese blend with jalapeño peppers½ cup crumbled crispy cooked bacon½ cup thinly sliced green onions6 large eggs, separatedOptional garnish:½ cup salsa¼ cup chopped cilantroCoat bottom and sides of 2½-quart round soufflé dish with 1 tablespoon softened butter.Melt ¼ cup butter in medium saucepan. Add flour; cook and stir over medium heat 1 minute. Stir in milk and salt; bring to simmer, stirring frequently. Simmer 2 minutes (mixture will be thick). Remove from heat; stir in cheese until melted. Stir in bacon and green onions.Beat egg yolks with wooden spoon; stir into cheese sauce. Beat egg whites in electric mixer until stiff peaks form. Gently fold Z\c egg whites at a time into cheese sauce using rubber spatula. Pour into prepared dish. Bake in preheated 350 degree oven 40 minutes or until puffed and deep golden brown. Serve immediately. If desired, combine salsa and cilantro to garnish; serve with soufflé.Makes 6 servings.
8 ounces linguini pasta, broken in half1 cup frozen baby peas, thawed1 red bell pepper, cut into short, thin strips1 cup cut fresh asparagus spears (1-inch pieces)2 tablespoons butter2 tablespoons all-purpose flour1½ cups 1 percent milk¾ teaspoon salt¼ teaspoon freshly ground black pepper1¾ cups (7 ounces) shredded mozzarella cheese blend with sun-dried tomatoes and basil2 cups chopped cooked chicken or turkey¼ cup chopped fresh basil or parsley (optional)Cook linguini according to package directions, adding peas, bell pepper and asparagus to cooking water during last 3 minutes of cooking.Meanwhile, melt butter in medium saucepan over medium heat. Add flour; cook 1 minute, stirring constantly. Gradually stir in milk; bring to simmer, stirring frequently. Stir in salt and pepper. Stir in 1¼ cups cheese until melted.Drain linguini and vegetables; return to pot over low heat. Add cheese sauce and chicken; mix well. Transfer to serving plates; top with remaining ½ cup cheese and, if desired, basil. Serve with freshly ground black pepper.Makes 4 servings.
¼ cup butter¼ cup all-purpose flour4 cups 1 percent milk½ teaspoon salt½ teaspoon crushed red pepper flakes or ¼ teaspoon freshly ground black pepper1 cup diced ham3 cups packed baby or torn spinach leaves1¾ cups (7 ounces) shredded mozzarella and asiago cheese blend with roasted garlic, divided½ cup herb or garlic croutonsMelt butter in large saucepan over medium heat. Add flour; cook 1 minute, stirring constantly.Gradually stir in milk; bring to simmer, stirring frequently. Stir in salt and pepper flakes; simmer 5 minutes, stirring occasionally. Stir in ham; heat through. Stir in spinach until wilted, about 2 minutes.Stir in 1¼ cups cheese until melted; ladle into shallow soup bowls. Top with remaining ½ cup cheese and croutons.Makes 4 to 6 servings.
