There are a lot of cookbooks in the bookstores these days, it is no longer a matter of choosing between “The Joy of Cooking” and “Mastering the Art of French Cooking”. Now we buy cookbooks for pleasure, not just to learn new recipes or techniques but to be inspired or go on a journey. Here we will share recipes from new cookbooks that might otherwise get lost under the barrage of celebrity chef titles.
Simple, hearty bistro food is something we all crave during the winter months. Stews and braises are ideal comfort food and “The French Country Table” doesn’t skimp on recipes for either. The photographs in Laura Washburn’s book are beautiful and evocative of a French country kitchen while the recipes comes straight from the cozy French bistro. This recipe is so simple yet it sums up the feeling of this book. Make this the next time you plan to serve pork or wild boar for dinner.
Braised Red Cabbage with Chestnuts and Apples
1 red cabbage
3 Tbsp butter
1 onion, halved and thinly sliced
3 oz. bacon lardons
3 apples, peeled, cored and chopped
7 oz. vacuum-packed whole peeled chestnuts
2 tsp coarse sea salt
1 cup Reisling
1 cup water
1 Tbsp sugar
- Cut cabbage into quarters, then core and slice thinly.
- Melt 2 Tbsp butter in saute pan. Add onion and lardons, cook until soft.
- Add the remaining butter along with the cabbage, apples and chestnuts. Stir well.
- Season with salt and add wine, sugar and water.
- Bring to a boil, boil for one minute then cover and simmer gently for 45 minutes until cabbage is tender.
- Serve this with roast pork tenderloin, braised chops or wild boar sausage.