So, I am a participant in Saucy Mama’s Sliced Recipe Contest…hooray! If you haven’t heard of Saucy Mama, they are a Pendleton, Oregon company that makes wonderful mustards. I first heard of them last year, around the time of IFBC in Portland.
So, for this recipe contest, there’s the mustards (the new Dill, Creamy Garlic, and Hatch Chili), of course, and then a secret ingredient — bacon! I have tried all the mustards at this point and they are all delicious, so coming up with this first recipe was somewhat easy. First some photos and then the recipe!
It’s kind of like a cream cheese wonton only so much better because there’s dill mustard, bacon, and a little spinach to make it all healthy.
The wontons can be made ahead and then baked or fried before serving and the chutney can be made a couple of days ahead. So this appetizer is very easy to throw together for a party or . . . → Read More: Saucy Mama’s Sliced Recipe Contest: Cream Cheese, Dill Mustard & Bacon Wontons with Apricot Chutney Dipping Sauce
Wow, this French Fridays with Dorie was really good! And just like last week’s recipe, it is super, super simple. In fact, I don’t think I’m giving too much away if I type out: slice a baguette, toast it, spread it with goat cheese, top with sliced strawberries, give it a few grinds of black pepper, and then drizzle with balsamic vinegar. Done!
And I should probably mention that the strawberries are from our garden!
The only change I made was that I used slices of biscuit, as I didn’t have any baguette. It kind of ended up as an almost-savory, grown up, strawberry shortcake-type thing. Mmm!
Okay, here’s a link to everyone’s posts and my photos below.
. . . → Read More: FFwD: Goat Cheese & Strawberry Tartine
I had every intention of skipping this week’s French Fridays with Dorie because I didn’t think I’d have enough time to make it. Then I checked the schedule and saw that it was Cheesy Crème Brûlée and well, I found myself heading right to the store to pick up supplies.
I love crème brûlée and I love cheese, so this was quite the alluring combination for me. But, because it is all cheesy and creamy, I did opt to only make about a third of the recipe. This was roughly one egg yolk, 3/4 cup half and half (which I subbed for the whole milk and cream to make it a bit easier) and about 1.7 oz of cheese (a mix of Parmesan and cheddar). I used a very short, wide crème brûlée dish and it ended up being the perfect size to share.
Other changes I made: I added about 1/2 tsp of Dijon mustard to the custard and for the topping cheese, I mixed in a little smoked paprika and more freshly ground black pepper.
I had some troubles getting mine to set at such a low oven temperature (mostly due to . . . → Read More: FFwD: Cheesy Crème Brûlée
This week’s French Fridays with Dorie is all “knock knock.” And I’m all, “who’s there?” And it’s all, “Chicken liver.” “Chicken liver who?” I ask. And it’s all, “No, really. Chicken liver. Go buy some chicken liver and let’s do this.”
So, I bought chicken liver. I blended it up in my food processor with some egg yolk, half and half, garlic and herbs, etc…and I baked it. And it was pretty damn good.
Maybe it’s because I’ve gotten so used to ordering charcuterie (the dream of the 1890′s) when we go out and there’s always a delicious terrine or a pâté or what-not on the plate. Or maybe I was just feeling extra adventurous, but I did it. And I would do it again, too.
I loved the pickled onions (I also had some store-bought pickled peppers on the side) and we had it with a simple salad, some red wine and a long skinny baguette from Little T’s. A very delightful and very French meal. As always, the recipe is in the cookbook, Around My French Table by Dorie Greenspan.
I made a third of a recipe (1 egg, 1 egg . . . → Read More: FFwD: Chicken Liver Gâteau with Pickled Onions
When I think of Cheez-its, I don’t immediately think of France, but in the spirit of French Fridays with Dorie, I’m willing to go with it. Perhaps French people just looooove Cheez-its? Kind of like Jerry Lewis?
There’s also probably an intro to the recipe or something that explains this connection but the book is downstairs and I am up here and it’s 7:00 AM and I don’t plan on going downstairs again until leaving for work. So there’s that.
Okay, notes and stuff:
1. I have been making a lot of crackers lately. That is a lot of butter. I have been trying this new thing where I replace about 1/3 – 1/2 of the butter called for in cracker recipes with olive oil. That worked here!
2. For cheese, I used mostly cheddar with just a little manchego added in.
3. Speaking of all of my cracker-making of late, I have started using a shortcut where I roll the dough out on parchment, then use a pastry cutter (like a small pizza cutter with a decorative edge), to slice the dough into crackers, and then just bake them like that (not separating them out). That technique was moderately . . . → Read More: FFwD: Cheez-it-ish Crackers