This French Friday’s with Dorie is seemingly pretty healthy but also quite delicious! I’ve actually had this twice so far just this week. I did make a few substitutions (of course). Instead of tomato and cucumber, I used finely diced zucchini and red bell pepper. I also added a bit of diced red onion and right on top of the cottage cheese and yogurt, I sprinkled some dried dill.
Let’s see, what else? Oh and I used toasted spelt bread instead of white bread.
The original recipe can be found here at Bon Appétit. My photos are below and everyone’s posts are here.
. . . → Read More: FFwD: Dieter’s Tartine
The other night, jwa and I were just hanging out, minding our own business and watching The Daily Show, when he got a text asking if we wanted some tuna. At first, I was a little jealous because I’m usually the one who gets contacted about receiving free food.
But, I got over that pretty quickly because less than a half hour later, jwa’s co-worker Kevin (who has gifted us with seafood before – thanks, Kevin!) stopped by with a cooler full of tuna loin pieces from a fish he had caught near Newport, just the day before. And just like that, we were the lucky recipients of two beautiful pieces of albacore loin. I froze one for eating next week and the other one became this meal.
I tweaked the relish recipe from one in The Sonoma Diet, a cookbook I think I picked up at a garage sale a number of years ago. I hadn’t made anything from it before, but this turned out really well so I’m sure I’ll reach for it again.
Notes: For this, I really like using the Northwods Seasoning Mix from Penzeys . . . → Read More: Oregon Albacore Tuna with Zucchini Relish and Cumin-Toasted Quinoa
A Yogurt Adventure: A few weeks ago I was invited to a yogurt tasting with Liberté Yogurt and Chef Vitaly Paley at his restaurant, Imperial. I jumped at the chance, as we had just had an amazing meal at Paley’s Place and this sounded like a very fun event. Also, if there’s one thing I’ve learned from having a food blog — if someone offers you a free tasting — you go! This is an even more obvious decision when:
1. it’s a food you enjoy, and
2. it’s at a restaurant/with a chef you are a fan of. So, done and done.
From the press release:
James Beard Award-winning Portland chef and restaurateur Vitaly Paley is partnering with Liberté yogurt to introduce the yogurt to the market and create a variety of unique food pairings, combining the yogurt with his taste for local fare. Chef Paley’s appreciation for regional Pacific Northwest flavors and ever-evolving interest in distinctive food pairs well with Liberté’s dedication to clean flavor and pure taste.
Liberté uses a blend of cultures = to create two smooth, creamy varieties and several delicious flavors. Méditerranée is Liberté’s signature, whole-milk . . . → Read More: Portland Yogurt Tasting with Liberté, Chef Vitaly Paley, and Bananas Foster Parfait
French Fridays this week was a light, summery, simple fish dish – Swordfish with Frilly Herb Salad. Except, I used halibut instead of swordfish. I probably could have found some swordfish if I had put more effort into it, but really, I am all about the medium-sized effort. That and there was some really beautiful Alaskan halibut that I could very easily get, so there’s that. Aside from the swordfish and halibut, I think this would also work very well with tuna.
For the herb salad, I picked fresh parsley from out in the garden, and also used some dill and cilantro. Oh and I could have sworn we had capers but when I looked through the fridge, I couldn’t find them anywhere! So, I used some mixed Mediterranean olives, along with the liquid from that jar in the marinade. Even with all my substitutions, I thought this recipe was a great, light dinner!
The full recipe is in Around my French Table, but you basically marinate the fish in lemon zest, olive oil, smoked paprika, capers (or chopped olives) and a little juice from the jar. Grill and then serve . . . → Read More: FFwD: (Not) Swordfish with Frilly Herb Salad
In reading through the recipe for this last week’s French Fridays with Dorie, I was skeptical about leaving the cherry pits in. “That sounds dangerous,” I said to myself. So, I made the decision to pit my cherries. I know a lot of people left them in, and I respect that, but I just couldn’t do it. The result, I thought, was good (generally, I’m not a fan of egg-y cakes). Perhaps, it would have been more flavorful with the pits left in, who knows?
One other change I did make, only because I was too lazy to go to the store, was to use 1% milk for the full fat milk and buttermilk for the cream. I think the result was pretty good! I also sprinkled some finely chopped almonds on the top before baking.
Oh and this is obviously fairly late. I was out of town Friday through Tuesday and the before-Friday time just got away from me. And as always, the FFwD recipe is in the cookbook, Around my French Table by Dorie Greenspan.
Okay, my photos are below and links to everyone’s posts are here.
. . . → Read More: FFwD: Whole Cherry (Buttermilk) Clafoutis