Polish Lowland Sheepdog - pons - pon the dog




Nizinny Z Mazurow ( Buzia in France)






International Recipe Exchange


We are featuring French bistro recipes this month







Classic Roast Chicken with Fries
Poulet Rôti Avec Frites

Makes 4 servings


Poulet Rôti

One 3-1/2 to 4 pound chicken
1-1/2 teaspoons minced garlic
1/4 teaspoon salt
2 tablespoons salted butter, softened
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground pepper
1 small onion, halved
1 cup white wine
1 cup reduced-sodium chicken broth
1 tablespoon cornstarch


1 quart peanut oil
1 pound russet potatoes, peeled and cut into even,
     3/8-inch-thick strips

For the roast chicken, preheat the oven to 375 degrees F.

Rinse the inner cavity of the chicken to remove any pooled blood; pat dry. Place the chicken on a rack in a medium-sized, shallow roasting pan. Mash the garlic and salt together with the tines of a fork on a cutting board to form a paste. Stir the butter, thyme, pepper, and mashed garlic together in a small bowl to combine. Using your fingers, rub half the butter mixture under the skin and over the breast meat of the chicken. Rub the remaining butter mixture over the outer surface of the chicken. Place the onion in the cavity of the chicken. Pour the white wine and 1/2 cup of the broth into the roasting pan. Roast for 1 hour 20 minutes to 1-1/2 hours or until a thermometer registers 180 degrees F when inserted in the thickest portion of the thigh and the juices run clear. Remove the chicken to a platter. Remove the rack.

Mix 2 tablespoons of water with the cornstarch in a small bowl; set aside. Add the remaining 1/2 cup of broth to the roasting pan along with 1/2 cup of water. Scrape the bottom to combine the drippings; tilt the pan and skim off some of the surface fat with a spoon. Bring the liquid to a boil over medium heat. Whisk in the cornstarch mixture; cook until thickened, about 1 minute. Serve with the chicken.

Meanwhile, for the fries, heat the peanut oil to between 350 degrees F and 360 degrees F in a large frying pan. Add the potatoes, in 3 to 4 batches, and fry until just beginning to color, maintaining the oil temperature, 3 to 5 minutes per batch. Drain on paper towels.

When ready to serve, reheat the peanut oil to between 375 degrees F and 380 degrees F. refry the potatoes in 3 to 4 batches until browned and crisp, maintaining the oil temperature, 2 to 3 minutes per batch. Drain; salt and serve immediately.


The Classic French Bistro Sandwich - Croque Monsieur


8 slices white bread
4 ounces butter, softened
4 slices ham
4 slices gruyere cheese
2 eggs, slightly beaten
1 tablespoon water
fresh ground black pepper

  1. Spread the bread with some of the softened butter, make 4 sandwiches, each with one slice of ham and one slice of cheese. Press them firmly together.
  2. Beat the eggs with the water, add the salt and pepper to taste, and dip the sandwiches into the egg mixture, coating all sides well.
  3. Heat the rest of the butter in a heavy- bottomed frying pan/skillet, when it has melted and is very hot - but not brown, fry the sandwiches for about 5 - 8 minutes, turning once.
  4. Serve immediately.
  5. If you prefer, although it is not traditional, you may place the croque-monsieur into a very well-buttered baking pan and bake in a moderately hot oven - 175C/350F - turning once, for about 10 to 15 minutes. It is easier to prepare a larger number this way and keep them warm until you are ready to serve them.       4 Servings

Croque Madame




Two slices of rustic sourdough bread.

Four slices of good quality Gruyere cheese.

Four equally good quality slices of Black Forest Ham or your favorite ham, thinly sliced.

2 or more tablespoons room temperature butter.

One egg.

Salt and pepper, to taste.

Two skillets.

I like using a cast iron skillet, but it's not mandatory. Over medium heat, melt a tablespoon of butter in the skillet while generously buttering one side of each piece of bread.

Place the bread buttered side down in the pan and arrange one slice of cheese on each bread slice. On top of the cheese, add the ham and then the remaining cheese. Place one slice of the bread on top of the other, sandwich style. Cook for about three minutes on both sides for a wonderful golden crisp sandwich.

While the sandwich is cooking, melt a tablespoon of butter in the other skillet. Once the butter has melted, crack the egg into the pan, being careful not to break the yolk. Allow the egg to cook for about a minute and then add a tablespoon of water, cover with a lid, and allow to cook for two minutes more for a soft egg.Take the finished egg and arrange it on top of the cooked cheese sandwich.

Onion Soup Gratinée

1/2 cup butter, 2 cloves crushed garlic, 2 pounds onions, 5 tablespoons flour, 6 slices French bread, 2/3 cup grated Gruyère cheese, salt and pepper.

Melt the butter over medium heat. Add garlic and onions; fry until golden brown; add flour and fry until golden; add 10 cups hot water; season with salt and pepper; cook at a rolling boil until the onions are tender; skim off any fat.

Place a slice of bread in the bottom of each of six soup bowls and sprinkle the grated cheese over; pour on the boiling soup and let stand six minutes.

4 servings


Bistro Chicken with Port-Mushroom Sauce


1/2 cup cracker or crouton crumbs (Pick your favorite flavor.)
1/2 cup grated parmesan cheese
3 Tbl chopped fresh parsley
Salt and pepper to taste
4 boneless chicken breast halves
1/2 cup melted butter
2 tsp olive oil
1/2 lemon

You'll want to make cracker crumbs. If you've had a bad day, just take crackers and put them in a baggie and smash them. I use a full can of soup or broth if I don't have a handy rolling pin. Croutons make good crumbs for this dish too. Take out your aggressions on the crackers. What flavor of crumbs you choose will make a slight difference in the dish, but why limit yourself to soup crackers? If you are doing low-carb, use whole wheat crackers. You choose.

Mix the cracker crumbs, cheese, parsley and salt and pepper on a large plate. Put the first half cup of melted butter on a smaller plate. You are setting up an assembly line.

One at a time, place each chicken breast in a plastic bag. Use the same soup can or a meat mallet to flatten the chicken breast to less than one-half inch in thickness. Just squish down the fattest parts so it will cook faster and spread it out. Try to keep the extra piece (the tenderloin) that sticks off still attached, but don't worry if it falls off. When one breast is squished, take it out of the bag, roll it in the butter and then put it in the crumb mixture and turn it over. You want to coat both sides. Press it down so you get crumbs and cheese mixture all over. Then do the next breast, and then do it again until you get all 4 ready to go.

Now heat the olive oil in your large saute pan. Put in all 4 breasts. Cook on Medium High just 3 to 5 minutes until you get the first side nicely browned. Turn over. Brown the second side. When all 4 breasts are browned on both sides, you're ready for the oven. If your saute pan is okay to put in the oven, you can just pop them in. If the handle is not oven proof you'd better put them in another pan. A 9 by 13 oven-proof pan will do just fine. Squeeze the lemon over the chicken and pop the pan in the oven. You'll finish baking the chicken with the potatoes. The chicken will only take 15 to 20 minutes at 425 degrees to cook because you've already partially cooked it in the saute pan and because you flattened it to make it cook faster.

4 servings