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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 30th, 2012%
I am somewhat obsessed with rosemary. I will put it in anything. Exhibit A: these waffles here. Add rosemary? Why not. It actually went really well with the maple syrup and crisp prosciutto (exactly what I was hoping for). And as an added bonus, it came together very quickly on a chilly Sunday morning.
As long as you have buttermilk (or can make a substitute with milk and lemon or vinegar), you should have everything to throw these waffles together. Especially if you have a 4-foot rosemary plant growing steps from your front door like we do. Okay, yes, you would also have to have a waffle iron, smarty.
Rosemary Buttermilk Waffles with Crisp Prosciutto
Adapted from a recipe in Gourmet magazine.
Vegetable-oil cooking spray
1 cup AP flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 Tbsp Melted butter + 2 Tbsp olive oil
1 cup well-shaken buttermilk
1 . . . → Read More: Rosemary Buttermilk Waffles with Crisp Prosciutto
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 May 23rd, 2011%
Ah, Oregon! Where it’s pancake weather until at least mid-June! This was a very nice brunch after our return from vacation and it was honestly very awesome to cook in my own kitchen again. Sigh. I missed you kitchen!
These pancakes are very light and flavorful, with just a hint of nutmeg and a good, lemony flavor. This recipe will make 2-3 servings (okay, maybe one serving if you really like pancakes).
They also go really well with mimosas. I’m just saying.
Lemon Ricotta Pancakes with Blueberries & Toasted Walnuts
Adapted from a recipe by Bobby Flay
3/4 cup AP flour
1 tbsp baking powder
1/4 tsp ground nutmeg
1/4 tsp salt
2 tbsp granulated sugar
1 cup ricotta cheese
2 eggs
2/3 cup fat free or low fat milk
1 lemon, zested and juiced
Butter, for pan or griddle
1/2 pint fresh blueberries, washed
1/4 cup toasted walnuts, broken up into pieces
Maple Syrup
Preheat a nonstick griddle or large . . . → Read More: Lemon Ricotta Pancakes with Blueberries & Toasted Walnuts
By mlb, on May 21st, 2011%
Oh, this French Fridays with Dorie is so late! I knew we would be on vacation when it was due but my plan was to post about it while on vacation. Yeah…didn’t do that. So here it is, 2 weeks later. I guess better late than never?
A link to everyone’s quiches. And here are my notes below:
1. I made the tart crust as written in the book, but I subbed 1 tbsp of the flour for 1 tbsp parmesan cheese.
2. I added sauteed mushrooms to my quiche, so good!
3. Oh yeah, this was funny. I didn’t have quite enough cream for the quiche so I used marscapone cheese for the missing amount of cream (I think it was about half). Hey…I was cleaning out my fridge before vacation 
4. This was delicious! We had ot for brunch the day before we . . . → Read More: Really Late FFwD: Bacon, Mushroom & Spinach Quiche
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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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