The Barefoot Contessa says,
"This book is all about saving you time
and avoiding stress."
What's not to love?
La Belle Cuisine cannot urge you strongly
enough to buy this jewel of a cookbook!

How easy is that? page 1
How easy is that? page 3
How easy is that? page 4

Lemon Chicken Breasts

"When I need to get dinner together in a hurry, this is about as easy
as it gets. White wine, garlic and oregano give this chicken great
flavor. I make some basmati rice or Couscous with Toasted Pine
Nuts [included in cookbook] to soak up all those delicious lemony
juices plus a vegetable like steamed haricots verts and I’m done."

Serves 4

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on
(6 to 8 ounces each)
1 lemon

Preheat the oven to 400 degrees F.
Warm the olive oil in a small saucepan over medium-low heat, add the
garlic, and cook for just 1 minute but don't allow the garlic to turn brown.
Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce.
Brush the chicken breasts with olive oil and sprinkle them liberally with
salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces
of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts,
until the chicken is done and the skin is lightly browned. If the chicken
isn't browned enough, put it under the broiler for 2 minutes. Cover the
pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle
with salt and serve hot with the pan juices.

Steakhouse Steaks

Serves 4

“What is it that makes the steak you get at a goof steakhouse so delicious?
Of course, it’s usually very good-quality meat that’s been aged well, but it’s
also that extra-crusty exterior that’s perfectly seasoned and not burnt, with
a tender, juice interior that tastes of nothing but great steak. The secret?
They’re pan-roasted, not grilled. My friends say these are the best steaks
they ever ate.” 

4 (2-inch thick) filets mignons, tied
(10 ounces each)
2 tablespoons vegetable oil
2 tablespoons fine fleur de sel
2 tablespoons coarsely cracked
black peppercorns
4 tablespoons (1/2 stick unsalted butter,
at room temperature
Roquefort Chive Sauce (recipe follows)