This week’s French Fridays with Dorie is Corn Pancakes. Delicious, right? But here’s the catch — they were supposed to be made with canned corn. Seeing that it’s the end of June I just couldn’t do it. I confess, I used fresh corn (2 ears for a half recipe). I think if this recipe had been assigned a non-Summer month, I totally would have tried it with canned or frozen corn.
1. I also threw about 5 basil leaves in the blender because I love corn and fresh basil together.
2. I got about 12 pancakes with a half recipe (I used a tablespoon to measure).
3. I thought they were really good! I had some for lunch the next day with some braised kale and chicken.
4. I drizzled the top with some smoked balsamic vinegar I picked up in Santa Fe last month.
Okay, here’s a link to everyone’s posts and my pictures.
Two ears of fresh corn gave me about 8.5 oz of kernels.
In the blender with the egg, flour, salt, and basil.
Sauteing in olive oil.
About twelve pancakes . . . → Read More: FFwD: Corn Pancakes
I am always on the lookout for easy recipes that I can make at night and then use the next day for work lunches. So when I saw this recipe at Serious Eats recently, I was really excited because Sweet & Sour anything is kind of an old school guilty pleasure for me. But, then I actually read through the whole recipe and realized it was deep fried. Now, I know that’s totally delicious, but it seems like deep fried foods are not great idea to make the night before with the sole purpose of being lunch leftovers.
But, hey, I thought, “What if I didn’t do that part? And what if I added a whole bunch of these mini bell peppers that I have in the fridge and I need to use up?”
Well…this is what happened and spoiler alert!!! — it was very good! I also like that you could pretty much use this as a base recipe for sweet & sour anything — chicken or shrimp or even just vegetables.
Sweet & Sour Pork
Inspired and adapted from a recipe in Serious Eats by Chichi Wang. Serves about 4.
1 lb pork tenderloin, sliced . . . → Read More: Sweet & Sour Pork
Okay, ya’ll — seaweed cookies for French Fridays with Dorie. I’m actually okay with that, in fact, I thought I would even like them. But, I just thought they were too salty. One thing I did do was add a mix of black and white sesame seeds to about half of them and I thought those were kind of good, jwa did too.
But really, this is not one I would probably make again. In fact, just tonight I asked jwa if he wanted another cookie and he was all, “No, that’s okay, I had one at lunch.” When was the last time you skipped an evening cookie (a super small one, even) because you had one at lunch? Exactly. Anywho…
1. I halved the recipe (yes, I halved the egg yolk too) and I only got about 15 cookies. I don’t see how a full recipe could possibly make 70 cookies? Did anyone get even close to that?
2. Like I mentioned above, I added sesame seeds to the tops of about half before baking. Those weren’t too bad.
3. My dough was very crumbly (even after refrigerating for a few hours). I’m assuming I just . . . → Read More: FFwD: David’s Seaweed Sablés
This is super exciting: I got my second shipment of Copper River Salmon this past week. This time it was King Salmon and it was so beautiful! I almost hated to eat it (okay, not really). King, also known as Chinook Salmon, is utterly delicious and has unusually high levels of heart-healthy omega-3 fatty acids. Yay, healthy!
I once had salmon and lentils at 2nd Street Bistro in Livingston, Montana and I remember thinking at the time, “wow, salmon and lentils, who knew?” And then I also thought, “oh, I should make that at home some time.” And then I promptly forgot all about it. Flash forward about three, four uh, six years and here we are — with a big plate of delicious salmon and creamy, buttery lentils.
You should definitely give this one a try. Oh and here’s a short cut — one of my favorite things at Trader Joe’s is their Steamed Lentils (kept by the refrigerated produce). Those work really well in this recipe, just use them in place of dried lentils and start that part at cooking the leeks. Use a little chicken or vegetable broth for . . . → Read More: Copper River Salmon: King Salmon with Lentils and Mustard-Herb Butter
This was a wonderful meal and although not a predictable Summer-type dish, if you have a cooler, maybe even a rainy day this season, this could just be the perfect meal. In my case, since we are in the Pacific Northwest, there’s a good chance I’ll even be able to make this a couple more times this Summer.
I found my initial garlic cloves got a little dark, so I ended up fishing a lot of them out of the oil, as they got to the point where I thought they were getting close to burning. I’m assuming that’s why you keep the peel on those, to aid in protecting them from the pan’s heat.
Spanish Garlic Chicken (Pollo al Ajillo)
Adapted from a recipe in The New Spanish Table by Anya von Bremzen.
2 lbs boneless, skinless chicken thighs
Kosher or sea salt
1/4 cup AP Flour, for dusting the chicken, plus 1 tsp for the sauce
12 whole unpeeled medium size garlic cloves, lightly smashed, and 10 large garlic cloves sliced
1/2 dried small red chile, such as arbol, crumbled
2/3 cup dry white wine
1/3 cup chicken stock or broth
2 tsp White Balsamic Vinegar
3 tbsp minced fresh flat leaf or . . . → Read More: Spanish Garlic Chicken (Pollo al Ajillo)