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FFwD: Chicken Tagine with Sweet Potatoes and Prunes (Figs)

French Fridays with Dorie Chicken Tagine with Sweet Potatoes and Prunes (Figs)

French Fridays this week features a tagine, which is a dish that I love. This one has chicken and sweet potatoes, along with prunes or…hmmm, let’s maybe just say figs. That’s what I had already, so that’s what I used for the dish (and these Around my French Table recipes do seem to be fairly forgiving ingredient substitution).

I do look forward to making tagines on account of my super-awesome Emile Henry tagine (the result of a gift card to Sur la Table), so this FFwD was an extra special treat for me.

Notes:
1. I replaced the 1/2 cup water with wine because, why not?
2. I deglazed the pan that I browned the chicken in with the stock and then added the saffron to that, before adding it to the tagine (for some reason, I think I’ve heard to add saffron to liquids first). Plus, I really didn’t want to waste any flavor from the chicken-browning pan.
3. There was garlic added (duh).
4. We had this with whole wheat couscous.
5. I liked the flavor a lot, but I’ve come to the conclusion that the French are just not . . . → Read More: FFwD: Chicken Tagine with Sweet Potatoes and Prunes (Figs)

Ninja Cooking System: Lemon Chicken with Rosemary

Ninja Cooking System Lemon Chicken with Rosemary

Last August, I attended the International Food Bloggers Conference* in Portland, OR (a short 20 block trip) and had a really wonderful time. Lots of interesting and useful sessions (some with wine!), met some new food people, reconnected with some food bloggers I mainly knew from the online world and….got a free Ninja Cooking System!

The Ninja Cooking System is sort of like a crockpot that also sears, steams and oven roasts food. You can set it for slow cooking or stove top cooking and I have to admit, I was a bit skeptical at first. But, I’ve tried it twice now and both times, it worked really well. The first experiment was for a traditional crock pot-like meal — African Peanut Stew and it performed exactly like a slow cooker would. So, good job, Ninja!

Ninja Cooking System Lemon Chicken with Rosemary

The second experiment was a bit more challenging — I tried a recipe that came in the accompanying recipe booklet for Lemon Chicken with Rosemary, which they categorize as steam-infused roasting. Now, in a traditional slow cooker, I would expect this to come out like a pale, . . . → Read More: Ninja Cooking System: Lemon Chicken with Rosemary

Cedar Plank Coho Salmon

Cedar Plank Coho Salmon

This recipe is really delicious and unique (is cedar planked salmon still unique? Let’s go with a yes). It was a bit of an experiment with the last, small piece of my awesome Copper River Coho Salmon. We were actually grilling a whole different meal (Pork Chops) and decided at the last minute* to throw a small piece of the salmon on the grill while the chops were resting. I just happened to have cedar planks and everything else so it worked out perfect.

I’ve used my cedar planks in the oven before, but this was the first time on a grill — wow, what a difference actual fire makes! Very cedar-y and aromatic.

And since this is my last Copper River salmon post, I wanted to mention how wonderful it’s been to blog about salmon over the Spring, Summer and now Fall. I’ve really enjoyed being a member of the Fresh Catch crew and I’m definitely a new fan of this salmon!

Note: This recipe is pretty easy to double or quadruple; just make sure your plank is big enough to fit the salmon and you should be fine.

Cedar Plank Coho Salmon
From from Gourmet magazine
1 . . . → Read More: Cedar Plank Coho Salmon

Grilled Pork Chops with Anise Seed Rub and Peach Mojo

Grilled Pork Chops with Anise Seed Rub and Peach Mojo

The end of summer, huh…then how come we are still in the 80′s? Hopefully, this will be the last week of that and we’ll start to see more proper fall weather (cool and sunny). But in the meantime, I guess it’s still nice to be able to haul the grill out of the garage and whip up some succulent pork chops with a sweet and spicy peach sauce. Especially when the pepper in the sauce came from your own garden.

If you do want to make this dish in the late fall or winter, you could use some frozen peaches or a mango for the sauce. And I think you could also use an indoor grill pan and after searing, just finish the chops in the oven.

Also anise seed? Very underrated seed…it is a superstar.

Grilled Pork Chops with Anise Seed Rub and Peach Mojo
Adapted from Gourmet magazine. Serves 2. Note: If you have the time, brush the anise seed rub on the pork and refrigerate 3-4 hours before grilling.
1 small peach, peeled and coarsely chopped
2 Tbsp fresh lime juice
1 large garlic clove
1/2 jalapeño pepper, diced
1/2 salt, or to . . . → Read More: Grilled Pork Chops with Anise Seed Rub and Peach Mojo

FFwd: Eggplant “Tartine” with Tomatoes, Olives, and Cucumber

Eggplant Tartine with Tomatoes, Olives and Cucumbers

Wow! Well, I think I have found my most favorite French Fridays with Dorie ever! And that’s so surprising because I didn’t think this would be anything special at all. Something about the eggplant and vegetables and shaved cucumber slices that all just really worked together. I dunno…maybe it’s just olive oil-vinegar-herb-grill pan magic.

Speaking of grill panning, that is one thing I did differently, as we’re having a bit of a heat wave and here’s just no way I could have turned on my oven. Not even for nachos, so no way I’m roasting eggplant slices. I’m just saying…

Notes: (and there are many because I changed a lot)
1. I grilled my eggplant slices for about 5-7 minutes per side and got really nice grill marks and my eggplant softened up quite a bit. I also sprinkled a little garlic powder on my eggplant slices just because. Why not?
2. The tomatoes (Romas) and cucumber were from our garden!
3. I made a smaller recipe, with two slices of eggplant and a fractions of the tomatoes, cucumber, onion, etc.
4. Instead of oregano, I used fresh basil (also from the garden)!
5. White balsamic instead . . . → Read More: FFwd: Eggplant “Tartine” with Tomatoes, Olives, and Cucumber