Time for another French Fridays with Dorie? Yep, it sure is! This week: Buckwheat Blini with Smoked Salmon but even though I work at a place that uh, actually mills flours and I have access to all kinds of flours I don’t even know what to do with, I didn’t manage to get some buckwheat flour in time before I needed it for this recipe. Doh!
I had to use regular whole wheat flour for the buckwheat flour. Even so, these were really delicious!
1. I let my batter sit in the fridge overnight, it got all bubbly.
2. I used a scalloped biscuit cutter to give the blini pretty edges. Plus, this way I also got to snack on the trimmings while waiting for jwa to get home!
3. I didn’t have dill on hand, so I garnished each with a cilantro leaf and also some finely diced red onion.
4. I held mine in a 200 degree F oven for about 30 minutes, I think it made them firmer. They were no problem to pick up and eat like a cracker.
5. I think these will definitely be an appetizer at Thanksgiving!
You can see everyone’s posts . . . → Read More: FFwD: Just Wheat Blini with Smoked Salmon
I recently purchased an angel food cake pan and had to decide on its maiden voyage. This was it and hey, I think it was a huge success. The lime and pistachios were a great combination and the cake was nice and spongy and not at all too sweet. I’m kind of embarrassed to admit there’s only about half of it left. After one day. Hmm, well, it is very good, and also very photogenic so there’s a number of photos!
I think I’ve been kind of tentative to make an angel food cake due to all the atrocities that you-know-who has committed against the store bought variety. Well, I say LET’S TAKE BACK THE ANGEL FOOD CAKE!!
Lime Glazed Angel Food Cake with Pistachios
Adapted from a recipe in Bon Appetit Magazine. 10 to 12 servings.
1 cup cake flour
1 1/2 cups superfine sugar, divided
1/4 tsp salt
10 large egg whites, room temperature
2 tsp finely grated lime zest (2 limes will probably give you 3 tsp lime zest)
1 tsp vanilla extract
1 tsp cream of tartar
Lime Syrup & Lime Glaze
1/2 cup sugar
4 tbsp fresh lime juice, divided
1 tsp lime zest
1/2 cup unsalted raw pistachios
1/2 cup powdered sugar
10-inch-diameter angel food . . . → Read More: Lime Glazed Angel Food Cake with Pistachios
This week’s French Friday’s with Dorie is quite delicious, but then I’m already a pretty big fan of game hens. In fact, that’s the current plan for Thanksgiving this year (again). Seeing that it was just a Thursday night and we’re both currently fighting colds, colds are winning, I opted to just make one hen and jwa and I split it.
If it had been a weekend, however, we’d have each had our own hen. And probably there’d have been another side. Especially if we’d have both been feeling better. Stupid colds. Grrrrr.
Anyway. Notes/Things I Learned:
1. I made the tapenade in the cookbook but I used anchovy paste.
2. I carefully measured out 1 teaspoon of tapenade into a separate bowl to slip under the hen’s skin (no cross-contamination here!) but I think I could have used a bit more.
3. I roasted my hen on a small rack set over a rimmed baking sheet at about 480 degrees F for 34-35 minutes. I haven’t cleaned my oven in awhile and I was a little apprehensive to go to 500F.
4. Wow! Crispy, awesome skin!
5. We had some broccoli on the side with some of the leftover tapenade . . . → Read More: FFwD: Olive Olive Cornish Hen
Recently, a coworker (thanks, Kevin!) gave jwa a cooler full of cleaned crab from a crabbing expedition in Tillamook. He then sent me an email during the day warning me of the impending crab that he would be bringing home, which gave me a little bit of notice to come up with something tasty to do with it. This is what I found and yes, it was quite tasty. I really liked the mango sauce. In fact, I have some leftover that I have to figure out what to do with. I don’t think it will be a problem.
After pulling all the crabmeat off, we ended up with a half a pound. I halved the original recipe, which gave us two crabcakes each — perfect. If you want more than 4 crab cakes, double what I have written below and that will give you the amount of the original recipe and 8 crab cakes.
I added the lime and cilantro to the sauce — I think it really brightened that up. I also swapped green onions for chives and added garlic. I used a light hand with the siracha, but that’s just . . . → Read More: When Life Gives You Crab, Make Crab Cakes