This French Friday’s with Dorie is seemingly pretty healthy but also quite delicious! I’ve actually had this twice so far just this week. I did make a few substitutions (of course). Instead of tomato and cucumber, I used finely diced zucchini and red bell pepper. I also added a bit of diced red onion and right on top of the cottage cheese and yogurt, I sprinkled some dried dill.
Let’s see, what else? Oh and I used toasted spelt bread instead of white bread.
The original recipe can be found here at Bon Appétit. My photos are below and everyone’s posts are here.
. . . → Read More: FFwD: Dieter’s Tartine
The other night, jwa and I were just hanging out, minding our own business and watching The Daily Show, when he got a text asking if we wanted some tuna. At first, I was a little jealous because I’m usually the one who gets contacted about receiving free food.
But, I got over that pretty quickly because less than a half hour later, jwa’s co-worker Kevin (who has gifted us with seafood before – thanks, Kevin!) stopped by with a cooler full of tuna loin pieces from a fish he had caught near Newport, just the day before. And just like that, we were the lucky recipients of two beautiful pieces of albacore loin. I froze one for eating next week and the other one became this meal.
I tweaked the relish recipe from one in The Sonoma Diet, a cookbook I think I picked up at a garage sale a number of years ago. I hadn’t made anything from it before, but this turned out really well so I’m sure I’ll reach for it again.
Notes: For this, I really like using the Northwods Seasoning Mix from Penzeys . . . → Read More: Oregon Albacore Tuna with Zucchini Relish and Cumin-Toasted Quinoa
This week’s French Fridays with Dorie was Socca, which, believe it or not, I’ve made before. And because of that, I already had some Bob’s Red Mill Garbanzo Fava Flour. I know the Dorie recipe calls for Garbanzo Flour only, but since I had the mix I decided to go ahead and use it. It worked just fine.
I liked this socca version better than my previous attempt as it turned out much thinner and crispier. I made a half recipe and used two small pans. Also, because I need to clean the oven, I only baked the socca at 475 degrees F (instead of 500).
Instead of leaving my Socca plain, I decided to add some chopped red onions to the top while cooking, and then added some halved cherries while it was under the broiler. I finished with a small sprinkle of Parmesan Cheese. These made a great snack for two before we headed out to see Much Ado About Nothing.
Okay, my photos are below and here’s a link to everyone’s French Fridays posts.
. . . → Read More: FFwD: Socca from Vieux Nice (with Red Onion & Cherries)
The trickiest part of this recipe is probably locating the halloumi cheese. I used Mt. Vikos brand, which I’ve found easily before at both New Seasons and Zupans. I’m sure places like Whole Foods have it as well (and also Barbur World Foods, no doubt). This cheese browns and crisps up nicely instead of just melting. And it is delicious.
In the summer, when asparagus is no longer plentiful, just substitute more zucchini, bell peppers, or some yellow squash. And for the next little stretch of time, when asparagus is still around — especially in the Northwest, where it’s still basically winter and we all have our flannel sheets on the bed until July — try to use the big, fat stalks, so you can just toss them in at the beginning with all the other vegetables. If they are skinnier, put them in after the other vegetables have roasted for 10 or so minutes.
We recently had this on the side with some halibut (sprinkled with a little cumin and smoked paprika and grilled) and whole wheat couscous. And before that it was a successful side dish for Chicken Tagine with Chickpeas and . . . → Read More: Moroccan Vegetables with Halloumi Cheese
This was a recent meal at our house and even though I accidentally made two “errors” with it, the meal was still delicious. So, I think we’ll call this one both forgiving and versatile.
Error number one was not realizing this recipe made two cake pans worth of polenta (not a big deal as the other polenta is safely in the freezer awaiting a dinner soon) and error number two was baking the polentas in the cake pans. Also not a big deal since, as far as I can tell, it worked out fine. Lessons learned: if you’re just trying to feed two, just make a half recipe of the below and for possibly crispier polenta, turn them out onto a baking sheet. But you know, no big deal.
That all said, the versatility comes in by really being able to top these pizzas with anything you might normally put on a pizza. Mushrooms, bell peppers, zucchini, lamb sausage, feta — it’s completely adjustable to the season and whatever you’re in the mood for eating!
. . . → Read More: White Polenta with Sausage, Chard and Fresh Mozzarella