This week’s French Fridays with Dorie is a very Fall recipe – Rice Pudding with Caramel Apples. Like so many of the French Fridays recipes, I made a half recipe here and that worked quite well for two fairly generous portions.
Here’s the thing though – while I loved the rice pudding (Oh! and I added 1/ tsp powdered ginger) and used my new IFBC vanilla, I was not super-super in love with the caramel apples. My caramel sauce actually seemed perfect until I added the apple cider. Then, it looked way too liquid-y. And yeah, I remembered to halve that part. So, I’m not quite sure what my problem was or what I did. It still tasted good, though.
I will probably make this pudding again (and jwa really liked it). Although, I think next time, I’ll just start cooking the arborio rice right in the milk — especially since I used 2%. It seems like it might have benefited from a little extra starchy creaminess if there’s a bit less fat.
Here’s a link to Dorie’s recipe at Epicurious. Give it a try and see what you think! . . . → Read More: FFwD: Rice Pudding with Caramel Apples
This post will be fairly short and sweet as I’m on location in Seattle for IFBC tonight. In fact, just now, coming back up to my hotel room, I walked right past Dorie in the lobby!
Anyway, I liked these peppers a lot. I ended up using a can of Trader Joe’s smoked trout for the tuna, but only because I had that and I didn’t have any tuna (and it seemed close enough). Plus, I think the smoked fish complimented the peppers quite well. The only other thing I did differently, is that I sprinkled my peppers with a little smoked paprika before putting them under the broiler.
Oh yeah, and I added garlic to the fish-olive-lemon-parsley mix. My photos are below and here’s a link to everyone’s posts.
And as always, recipe’s for French Fridays with Dorie can be found in the cookbook, Around my French Table by Dorie Greenspan.
. . . → Read More: FFwD: Tuna Packed Piquillo Peppers
This week’s French Fridays with Dorie was originally Veal Chops with Rosemary Butter, but I decided to use pork instead for something I like to call: “Pork Chops with Rosemary Butter.” If you want the original recipe, it is online here: Veal Chops with Rosemary Butter.
Now that we’ve got that intro out of the way, I’d also like to add that I am extremely excited for the International Food Bloggers Conference next week in Seattle and meeting up with a bunch of FFwD people there (as well as seeing Dorie Greenspan, who is the keynote speaker at the conference)! Here’s my post about the one I attended last year in Portland. As you can see, I’m expecting this year to be just as delicious.
But back to FFwD: Aside from the pork for veal swap, I stuck mostly to the recipe, we did have some roasted delicate squash (from our garden) on the side. All in all, a pretty wonderful Thursday night dinner by any standards!
My photos are below and a link to everyone’s posts are here.
. . . → Read More: FFwD: Pork Chops with Rosemary Butter, plus Delicate Squash with Maple & Dijon
This week’s French Fridays with Dorie is one of my favorites – Fresh Tuna, Mozzarella, and Basil Pizza and the recipe is even online here. So delicious!
I did change some things though — I made individual sized pizzas (8-inch) rather than the appetizer-sized 4-inch ones. Also, instead of puff pastry, I made actual pizza dough. This recipe, which is a favorite (with half AP flour and half spelt flour). And, let’s see….oh yes! I added the mozzarella and onions to the top of the dough for the initial 15 minutes it was baking. Because, come on, you need bubbly, golden mozzarella and roasted onions on a pizza, right? Right.
I also added artichoke hearts (because I had some I needed to use). But that’s really all I changed. I thought the 2-3 minutes after adding the tuna was even a bit too long — on the first one the tuna got a bit more done than I wanted, but I gave the second pizza closer to 1-1/2 minutes back in the oven and that seemed to be good. Both jwa and I thought the fresh ginger gave it a surprising kick. And as . . . → Read More: FFwD: Fresh Tuna, Mozzarella, and Basil Pizza
Wow, I can’t ever remember a summer in Portland being so humid. Because of that (and also just because I love — LOVE– fall), I seriously can’t wait for the weather to get colder. Until then, there’s gazpacho. Yes, it’s usually made with tomatoes, cucumber, and peppers, and while that version is completely delicious, there’s something to be aid about the version with bread, almonds, and garlic. And that something is, Mmmmm.
You can use plain old white bread, but if you live by a Trader Joe’s you may want to get a loaf of the round, small rosemary bread and use that. Or just add some rosemary leaves while blending. While not exactly traditional, the flavor of that herb is really good in this gazpacho.
Green grapes are the typical garnish, but I found diced mango or grilled fig halves to be just as tasty. Also, some crumbled, crisp prosciutto, using this recipe.
The gazpacho recipe is from one of my most favorite cookbooks of all time — The New Spanish Table by Anya von Bremzen. If you don’t have it, I highly recommend it. I have made so many amazing recipes from . . . → Read More: Almond Gazpacho (Ajo Blanco) with Mango & Crispy Prosciutto