This week’s French Fridays with Dorie was a fairly straightforward soup – Chestnut and Pear. In fact, the hardest part was finding the jar of chestnuts (New Seasons, but I also saw them at Cost Plus). Like I do for a lot of the FFwD recipes, I cut this one in half and we still ended up with about three generous bowls of soup.
Honestly, I was a little unsure about this one. In a jar, chestnuts just look really, really unappetizing (at least to me). But, once you add the onions, rosemary, broth, and garlic (if there wasn’t garlic in the original recipe, I’m sure I added some), it was really good! Mostly savory, with just a little sweetness from the pear.
My photos are below and everyone’s posts are here. And like always, French Fridays recipes are in the cookbook, Around my French Table by Dorie Greenspan.
. . . → Read More: FFwD: Chestnut and Pear Soup
This week’s French Fridays with Dorie is Apple Compote Two Ways or as the French would say half of it, Compote de Pommes Two Ways. I made mine the second way — basically I kept cooking it until it was super think. Then added some butter. I was expecting something like dark apple butter, but it was really just more like thick applesauce. And unfortunately, I’m not a huge fan of applesauce. So, I decided to use it to make muffins, which is something I typically do when I have applesauce around.
Notes: I did make a half recipe, so I used three apples. Empire apples to be specific. And, also because I knocked this one and next week’s Chestnut and Pear Soup out at the same time, I had a little extra rosemary and put a small sprig in with the apples for the initial cooking time. The half recipe gave me a bit more than a half cup of apple compote.
Here’s a link to everyone’s apple compote posts and my photos (and the muffin recipe) below.
. . . → Read More: FFwD: Compote de Pommes Two Ways and Apple Compote Buckwheat Muffins with Hazelnuts, Raisins, and Molasses
This French Fridays with Dorie post is late. I had meant to bake these soufflés Thursday night for dinner, but then when jwa came home, he was all, “Let’s go out. Oh, and I’ve already had about four eggs today.” So, yeah, more eggs didn’t sound like a great idea and I am always easily able to be talked into going out to eat. So, I covered the unbaked soufflés with plastic wrap, popped them in the fridge, and was prepared to hope for the best.
1. A 2-3 hour rest in the fridge is not the end of the world. I baked two soufflés when we got home (just in case they were completely hosed in the am) and they seemed to rise fine. Of course, after baking and cooling to room temperature, they went back in the fridge. The two soufflés I baked Friday morning, while still tasty, did not rise as much. Science!
2. I love cumin, so I loved the cumin flavor in these souffles.
3. My muenster was not fancy, French muenster, but normal, everyday, run-of-the-mill muenster. This is one of the reasons I didn’t feel too bad about not baking . . . → Read More: FFwD: Muenster Cheese Soufflés
Ratatouille is one of those recipes that I’ve been making for years. I used to make it all the time in grad school, fairly often when I lived in California, and still make a pot every so often now. And one of my favorite times of year to make ratatouille is fall. Sure, you’ll probably need to used canned (or tetra-pak) tomatoes, but who really wants to simmer vegetables on the stove top for an hour in summer anyway (not me!)? Plus, in fall, a big bowl of vegetable stew is exactly what a person wants – especially when you have discovered the best possible ratatouille recipe, which this is!
Another plus to making a big pot of this is everything you can do with the leftovers (if you have any) — I recently slathered ratatouille on a piece of what pita bread, topped it with some smoked mozzarella, and gave it a few minutes in the toaster oven for a delicious pizza-for-one kind of meal.
Another idea? Take your ratatouille and poach some eggs on top of the simmering stew – completely out of this world. That’s one you don’t . . . → Read More: A Recipe for Fall Happiness: Ratatouille
This will be a fairly short French Fridays with Dorie post. Basically, it’s Salad Niçoise. What’s not to like?
I’ve made a Salad Niçoise version before with fresh tuna, which was delicious. This version was too. We used cherry tomatoes from the garden (we still have a few), and everything else called for in the recipe. A great dinner!
Here’s a link to everyone’s posts and my (brief) photos below.
. . . → Read More: FFwD: Salad Niçoise