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FFwD: Quiche Maraichère

FFwD: Quiche Maraichère

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.

FFwD: Quiche Maraichère

FFwD: Quiche Maraichère

FFwD: Quiche Maraichère

FFwD: <span style= . . . → Read More: FFwD: Quiche Maraichère

Harissa-Stewed Butternut Squash

Harissa-Stewed Butternut Squash

For Christmas, I received the Toro Bravo cookbook and although there are many pages ear-marked, this is the first recipe I’ve made from it. And I have to say, although I deviated a bit from the recipe (and took some shortcuts), this was delicious!

I did add some yellow bell pepper and (full disclosure) I used a bag of cubed Trader Joe’s butternut squash (because I had some and I needed to use it). I can only imagine how awesome this would be with freshly cubed squash. If you use a big squash and you have more than 12 oz cubed, just use extra cream and harissa, or straight-up double the rest of the ingredients.

This is great on the side of some grilled fish or chicken. Or just add a huge salad and make it a vegetarian meal. Also, definitely get the book for the original recipe — it will be even better! (Spoiler: there’s butter involved).

* Ingredient note: The original recipe calls for Rose Petal Harissa, which you can find at PastaWorks if you live in Portland. I used the Harissa paste in the yellow tube. That worked great, although, it is a bit . . . → Read More: Harissa-Stewed Butternut Squash

FFwD: Vegetable Barley Soup with the Taste of Little India, with Cilantro Pistou

FFwD: Vegetable Barley Soup with the Taste of Little India

This, like all of the French Fridays with Dorie Indian-influenced recipes this was good, but I wanted a little more…something. It was a very nice rainy, cold weather meal though. The only substitutions I made were hul-less barley for the pearl barley and a sweet potato for the parsnip – only because these were the ingredients I had and I didn’t want to go out and get pearl barley and a parsnip. Lazy.

The recipe for the soup can be found online here at the Chicago Tribune.

I decided to give mine a little more ooomph. One of my favorite French soups are the ones with a pistou on top – so that’s what I did here. The verdict: it was really good. We ate the rest of the pistou with some crackers (which is how most pistou/pesto leftovers come to their end here).

Here’s a link to everyone’s vegetable barley soups this week. And the Cilantro Pistou recipe is below.

FFwD: Vegetable Barley Soup with the Taste of Little India

FFwD: Vegetable Barley Soup with the Taste of Little <span style= . . . → Read More: FFwD: Vegetable Barley Soup with the Taste of Little India, with Cilantro Pistou

FFwD: Scallop and Onion Tartes Fines

FFwD: Scallop and Onion Tartes Fines

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

Chicken with Red Curry and Saffron

Chicken with Red Curry and Saffron

One of my new favorite combinations is saffron and curry. I first came across it in the cookbook,
50 Great Curries of India by Camellia Panjabi (I believe it was a shrimp curry), but then, a couple of weeks ago I found this keeper online – Chicken with Red Curry and Saffron.

One of my favorite parts of this dish (in addition to the ease it comes together with), is the nut, rice, and curry leaf garnish. In Portland, sometimes you can find curry leaves at New Seasons, but I’ve had a lot luck lately with getting them at the market attached to the new Bollywood Theater on SE Division. If you can’t find curry leaves by you, this dish will still be great without them – but try to find some.

So, before it gets all spring-like, take advantage of the chill in the air and make a bowl of this comforting meal. Leftovers will, of course, make a great lunch.

Chicken with Red Curry and Saffron

Chicken with Red Curry and Saffron

Chicken with Red Curry and Saffron

. . . → Read More: Chicken with Red Curry and Saffron