The term “bistro” suggests a style of dining as much as it does a type of restaurant, a spot that is given more to easy-going conversation than elegant display. For the French, it is an integral part of the everyday dining scene, a welcome alternate to the more formal restaurant experience.
Stateside, it connotes a similar mindset, one that clearly says, “simple and casual.” These are qualities that can exist at home as easily as in restaurants, a truth that plays out in the following recipes. Imbued with French spirit, each is a lesson in ease.
Arugula salad with goat cheese, tomatoes and lemon vinaigrette
Seared steaks, tarragon-shallot butter
Chive mashed potatoes
Sauteed green beans
Beaujolais
ARUGULA SALAD WITH GOAT CHEESE, TOMATOES AND LEMON VINAIGRETTE
Preparation time: 10 minutes
Yield: 2 servings
3 cups lightly packed arugula leaves
8 cherry tomatoes, quartered
1 ounce soft goat cheese, crumbled
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon Dijon mustard
Salt, freshly ground pepper
1. Divide arugula between 2 salad plates; scatter tomatoes and goat cheese over top.
2. Combine oil, lemon juice, mustard and salt to taste in small bowl. Drizzle over salads; top with freshly ground pepper to taste.
Nutrition information per serving:
Calories ………. 180 Fat ……….. 17 g Sat. fat …….. 4 g
Cal./fat ………. 81% Chol. ……… 7 mg Sodium …….. 80 mg
Carb. …………. 5 g Protein …….. 4 g Fiber ……… 1.3 g
SEARED STEAKS WITH TARRAGON-SHALLOT BUTTER
Preparation time: 10 minutes
Cooking time: 7 minutes
Yield: 2 servings
2 small rib-eye steaks, 5-6 ounces each
1 clove garlic, split
Salt, freshly ground pepper
2 tablespoons unsalted butter, softened
1 small shallot, minced
3 teaspoons fresh minced tarragon or 1 teaspoon dried
1. Rub steaks with cut side of garlic; discard garlic. Season with salt and pepper. Grill or broil until medium-rare, about 7 minutes, or until cooked as desired.
2. While steaks are cooking, combine butter, shallot, tarragon and pepper to taste in small dish. Place a dollop of the butter mixture on each steak.
Nutrition information per serving:
Calories ………… 340 Fat ………… 24 g Saturated fat … 12 g
% calories from fat .. 64 Cholesterol .. 115 mg Sodium ……… 75 mg
Carbohydrates ……. 1 g Protein …….. 30 g Fiber ………… 0 g
CHIVE MASHED POTATOES
Preparation time: 5 minutes
Cooking time: 20 minutes
Yield: 2 servings
1/2 pound small yellow-fleshed potatoes, scrubbed, quartered
Salt
1/4 cup plain yogurt
2 teaspoons snipped fresh chives or green onions
1 teaspoon unsalted butter
1. Heat water to boil in large saucepan; add potatoes. Cook until tender, 10-12 minutes.
2. Drain well; return to pan. Mash with potato masher; add yogurt, chives, butter and salt to taste. Mix thoroughly.
Nutrition information per serving:
Calories ………… 120 Fat ………… 3 g Saturated fat .. 1.9 g
% calories from fat .. 22 Cholesterol … 9 mg Sodium ……… 18 mg
Carbohydrates …… 21 g Protein …… 2.9 g Fiber ………. 1.8 g
