Originally, this French Fridays with Dorie recipe called for veal. I haven’t really eaten veal since becoming an un-vegetarian (uh, 1994 1995?) and I didn’t really see the need to use it here. Not when there’s…PORK! So, yeah, I subbed the veal for pork shoulder. And I also made mine more broth-y by using a little bit less meat and adding some wine to de-glaze the pan.
There are a number of steps to this and it’s kind of a big production, so it’s probably best for a weekend project. It’s very light and spring-ish for a stew. And as another surprise, jwa really liked this, which was surprising, since he’s not really a fan of the stew.
So, the next somewhat chilly weekend day before summer really kicks in, you may want to consider this one!
Here’s a link to all the French Friday with Dorie posts so you can see how nice this also works with the veal!
. . . → Read More: FFwD: Green-as-Spring Pork Stew
This week’s French Fridays with Dorie is for Quiche Maraichère, which is basically a vegetable-filled quiche, but with the cheese on top. The recipe can be found online here, but of course, it’s also in Around My French Table.
My tart crust was my favorite whole wheat crust and although it shrank quite a bit during the par-baking, it turned out just fine.
I used carrot, onion, garlic, and some artichoke hearts for my vegetables (I did not use the celery or the leeks) – mainly because I did not have those things, but I did have the onion and artichoke hearts. Also, I threw a little goat cheese on top (along with the white cheddar). Delicious!
Here’s a link to everyone’s posts for this week.
. . . → Read More: FFwD: Quiche Maraichère
Well, this French Fridays with Dorie was a little different — but in a really good way. I didn’t quite know what to expect but it seemed sort of like a scallop pizza to me. And what does pizza need? A little cheese. I know some people do not like to mix cheese with seafood but — I am not one of those people.
I also decided to add a little color to the top, by way of some chopped arugula leaves. The pop of green was exactly what was missing, I thought, plus the peppery greens added a nice contrast to the buttery scallops.
This recipe is also easily halved for two people – just cut the puff pastry dough in half, roll that out a bit, and save the remaining dough in the refrigerator for another use. And really, who can’t find something to do with a little puff pastry dough?
You can of course, find the original (and no doubt superior) recipe in the cookbook, Around my French Table by Dorie Greenspan. Check out how the whole FFwD group did this week – here’s a link to . . . → Read More: FFwD: Scallop and Onion Tartes Fines
This week’s French Fridays with Dorie is Paris-Brest, which is a particular Parisan pastry that was created in the olden days (the 1890s) to commemorate the Paris–Brest bicycle race. It’s pâte à choux dough (like for cream puffs or gougères) piped out in circles, baked, sliced in half, and filled with an almond praline vanilla pastry cream. I opted to make a half recipe and instead of one big eight-inch pastry, I made four small ones.
1. I think my pastry tip was on the small side, so I got more pastries than I was expecting.
2. I used English muffins rings to pipe my rings inside of, but I think I could have skipped this. Next time, I’ll try it without and see what happens.
3. I added coffee liqueur to my vanilla pastry cream.
4. Almost all of my sliced almonds fell off the tops of my pastries after baking.
5. I had enough pâte à choux leftover to make two cream puffs.
6. I decided to cover my puffs with melted chocolate and since my almonds mostly fell of the Paris-Brests, I covered two of those with chocolate too. The other two got the powdered sugar.
Check . . . → Read More: FFwD: Paris-Brest