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FFwD: Just Wheat Blini with Smoked Salmon

By mlb, on October 13th, 2011%

Buckwheat Blini with Smoked Salmon

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!

Notes:
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 . . . → Read More: FFwD: Just Wheat Blini with Smoked Salmon

14 comments   Appetizers, Breads, Cookbooks, Fish & Seafood, Food Blogging Event

Risotto All’Arancia Con Carote (or Orange Carrot Risotto)

By mlb, on May 1st, 2011%

Orange Carrot Risotto

This was sort of a happy accident in that I had no idea what to make for dinner and then I absentmindedly pulled a magazine from my desk drawer and came across this recipe. After doing a mental inventory of the fridge and cabinet I discovered that yes, I had all the stuff at home and yes, this is what I would be making for dinner. Happy! Accidental? Hmm, well, maybe not.

Anyway, this was very good! Creamy and orangey and cheesey. With healthy carrots on top.

And yeah, you can have fun with the leftovers too. Although, I did bake rather than fry my risotto balls but still quite delicious. Okay, let’s go with the recipe.

Risotto All’Arancia con Carote (or Orange Carrot Risotto)
Adapted from a recipe in La Cucina Italiana Magazine — about 3-4 servings)
3 medium carrots, diced
1 large orange
3 tbsp olive oil (divided)
1 shallot, . . . → Read More: Risotto All’Arancia Con Carote (or Orange Carrot Risotto)

2 comments   Appetizers, Cheese, Comfort Food, Italian, Rice & Grains, Risotto

FFwD: Mustard Batons

By mlb, on April 21st, 2011%

Mustard Batons

French Fridays with Dorie again. So, here’s what I made last week — yeah, I have to pay closer attention to the schedule! But regardless, these were delicious!

Things I learned/notes:

1. Super easy to make a half recipe here.
2. I used a mix of mustards — a stone ground one and a double dijon.
3. I also used a mix of poppy seeds on some and sesame seeds on the others. I liked both but I kind of loved the sesame seeds.
4. Next time I must try this with olive tapenade. And maybe some Parmesan cheese. Ohhh, or roasted garlic. Okay, lots of options here! I know what I’d doing with that other sheet of puff pastry in the freezer.
5. These are almost embarrassingly easy for how wonderful they are!

Here’s a link to all the Mustard Baton posts! And below, my pictures.

Mustard <span style= . . . → Read More: FFwD: Mustard Batons

14 comments   Appetizers, Baking, Cookbooks, Food Blogging Event, French

FFwD #1: Gougeres

By mlb, on October 1st, 2010%

Gougeres

Okay, so here it is — post number one of French Fridays with Dorie. The recipe: Gougeres. The cookbook: Around My French Table by Dorie Greenspan. Go!

To start, here are a few notes from my Gougeres-making experience:

1. Cheese + butter + flour + eggs + heat = delicious!
2. Don’t set the speed of your stand mixer too high, or you could end up with dough on the floor…not that I would know of course…la la la la la.
3. Remember to turn the oven down, or your gougeres will be a little darker on top (but still delicious)!
4. Freeze some for later!
5. I want to try making these with Manchego next.
6. Using a small ice cream scoop (a tiny bit bigger than a tablespoon) was a great help!

gourgeres
The main ingredients.

gougeres
Making the Pâte à choux.

gougeres
Mixing the dough & eggs in the . . . → Read More: FFwD #1: Gougeres

9 comments   Appetizers, Baking, Cookbooks, Food Blogging Event, French

Awesome Vietnamese Salad Rolls

By mlb, on February 3rd, 2009%

title

First off, this is funny — my friend Christy just posted about her salad rolls too! The ones she made look great and she has much better pictures of her “rolling station” than I do. The main difference seems to be that some of her sauce type ingredients are on the inside as well, tossed with the noodles, which sounds like a great idea. My inside ingredients are just plain but wow — this dipping sauce is really tasty!

I’ve actually made these twice in the last month — once with shrimp and once without. I deviated from the original recipe by not using pork and by using spinach instead of a different type of lettuce. I also omitted the bean sprouts. This is one of those recipes where (if you’re not trying for authenticity), you could probably put a lot of different combination in the wrappers . . . → Read More: Awesome Vietnamese Salad Rolls

4 comments   Appetizers, Asian, Cookbooks, Salads, Vegetables
 
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