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By mlb, on February 5th, 2012%
This week’s French Fridays with Dorie was for a very interesting quiche — Apple & Gorgonzola. And, as is my way, I changed it quite a bit. I actually feel a little bad, it seems like I’m always fiddlin’ with these Around My French Table recipes, which I know would be very good great made exactly as written. I just…can’t help myself.
Actually, I usually make changes based on what I have at home or what I maybe don’t like. Take for instance Gorgonzola shudder. I am just not a fan of the blue cheeses, so I swapped that out for some feta and a little cheddar.
Here’s what else I changed this week (and some notes):
1. We went out to dinner Tuesday night and last night, and I just couldn’t make a (delicious!) butter-laden crust in good conscious. So, I made this Whole Wheat Olive . . . → Read More: FFwD: Apple, Feta & Baby Kale Quiche
By mlb, on January 19th, 2012%
Oh, hello French Fridays with Dorie! Nice to see you again. This week: it’s a cake. Yay! I Like Cake! Anyway, this is sort of like a French Poundcake, called quartre-quarts. Sounds good to me. Let’s go have some cake.
Notes:
1. My springform pan was a little smaller in diameter (but deeper) than what was suggested in the recipe. Because of this, mine took longer to bake — about 45 minutes. And I got that split open top that sometimes happens on cakes. That’s okay. Did not bother me at all!
2. I kind of mixed it up and used 2 tsp dark rum and 1 tsp vanilla. Maybe it was the rum, but it kind of reminded me of those alcohol-soaked cakes you can find around the holidays.
3. I loved the crackled brown sugar on top.
4. The cake is all gone now (it didn’t take long). Very dense, pretty . . . → Read More: FFwD: Quartre-Quarts
By mlb, on October 16th, 2011%
Wow, these are so good. In fact, I think they are my most favorite muffins that I have ever made. Seriously. And, I made them quite a bit healthier than the original. That recipe had 12 tablespoons of melted butter, which is kind of insane, imho. I used 4 tablespoons instead, subbing in some low-fat yogurt for the rest. I also added some whole wheat flour and some flaxseed meal. You wouldn’t even know they were kind of healthy if I wasn’t telling you. So go ahead and make some and be amazed! They are super moist and very buttery tasting.
If you don’t have any ground flaxseed meal, you can just use 2/3 cup of whole wheat flour. But you really should get some — it’s very good for you and pretty easy to incorporate into baked goods. Okay, so go make some…I’ll . . . → Read More: I Can’t Believe They’re Kind of Healthy Muffins!
By mlb, on October 9th, 2011%
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.
Cake
1 cup cake flour
1 1/2 cups superfine sugar, divided
1/4 tsp salt
10 large . . . → Read More: Lime Glazed Angel Food Cake with Pistachios
By mlb, on September 22nd, 2011%
So, at first I was kind of sad for this French Fridays with Dorie as I don’t currently have a Madeleine pan and thought I’d have to sit it out. Then, I started poking around the interwebs looking for ideas on how to get around that and I found two great ones — a mini-muffin pan (which I have) and spoons (which…I also have).
The spoons, imho, are a great idea but when I tried it out with just two spoons (pilot project!) I learned that you absolutely can not over-fill the spoons. As in you have to severely under-fill them to not wind up with a mess (which I did wind up with). The cookies kind of puff up around and over the edges of the spoon unless you have a great deal of self-control and discipline (which I don’t have), when applying the batter to . . . → Read More: FFwD: Honey Spiced (not)Madeleines
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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