I really tried to like this week’s French Fridays with Dorie recipe for Boeuf à la Ficelle. I did! But, no, and I wasn’t the only one that didn’t quite care for it. To begin with, neither of us are big meat-and-potatoes eaters. And my general feeling is that if I’m going to make steak, I want to make it count. Poaching a piece of beef tenderloin (I only used a half of a pound because there were only two if us and I had an inkling of how this was going to go), does not in any way, shape, or form count. This one was kind of doomed in our house from the start, I suppose.
That said, this is really only one of a handful of recipes from this cookbook that I haven’t enjoyed – so, that’s a pretty good track record for Around my French Table, actually.
Also, we have been in the middle of an out-of-the-ordinary SNOWPOCAPLYSE! here in Portland, so I couldn’t get all over town to find oxtail (although – marrow bones were no problem), so I made due with a packaged beef broth that I then added . . . → Read More: FFwD: Boeuf à la Ficelle
Just the other day, we got teased with about 10 minutes worth of snow. It didn’t stick or anything, but during a winter that so far has been extremely mild*, it was a nice 10 minutes. The kind of 10 minutes that make you want to go roast a chicken. And if you don’t want to roast a whole chicken, then at least maybe some chicken thighs.
A very nice aspect to this recipe (no matter what season you choose to make it) is that it is fairly one-dish. Especially if you marinate in a freezer bag. The honey in the marinade should give you a nice, darkened crust to your chicken.
And, like I mention below, the brussels and potatoes aren’t going to get that dark – if you want more color, just pop them under the broiler while the chicken rests.
. . . → Read More: Winter Comfort Food: Roasted Chicken Thighs with Potatoes and Brussels Sprouts
Everyone seems to have loved this week’s French Fridays with Dorie recipe and I was no exception. Although, as someone who kind of feels like they over-indulged a bit during the holidays, I was not super enthusiastic about making a pasta dish filled with cream, cheese, and well…pasta. So, I changed it a bit.
The easiest swap was wheat pasta for the regular (a substitution that I make a lot), the second was skipping the cream – and not just because I was too lazy to go to the store. There’s already marscapone cheese in there, so I thought that, along with the Parmesan would be enough to make it creamy. Not to mention that this pasta dish is cooked kind of like a risotto (hence the name) and the liquid is not drained, so the starchy pasta broth would help it all bind together as well.
I also added some chopped kale and a bit more cheese (hey! because I skipped the cream!) and I think it turned out fairly well. It’s still extremely creamy, cheesy, and satisfying, if a little less French, I guess.
Here’s a link to everyone’s Dressy Pasta Risotto . . . → Read More: FFwD: Dressy Whole Wheat Pasta-Kale “Risotto”
Is it too early for a sensible post yet? Sensible as in a recipe that isn’t drenched in cream, butter, cheese, and other holiday food extravagances? Sure, there’s some honey and brown sugar in this, but compared to what we’ve all probably been eating lately, this is a pretty healthy meal. Especially if you add some sauteed chard and just a little bit of creamy polenta on the side.
This is a great, relatively quick and inexpensive meal to have in your repertoire. And there’s no need to use fancy balsamic here, just a cheap bottle will do fine as you’re reducing it later. I have a huge bottle of the Safeway brand I keep specifically for marinades and reductions.
You could also easily make this with chicken thighs (should be about the same time, but check with a thermometer) or whole legs (add a few minutes).
Also, hey — Happy (Almost) New Year, everyone!
Balsamic-Glazed Chicken Drumsticks
Adapted from a recipe by Giada De Laurentiis; serves 3-4
1/2 cup Balsamic Vinegar
1/2 . . . → Read More: Balsamic-Glazed Chicken Drumsticks
I have a confession – I usually have to go ask a produce person if the item I’m holding in my hand is a turnip or a rutabaga. Up until about 10 years ago, I thought a parsnip was a turnip. In fact, before I even posted this, I double-checked to make sure that I used rutabagas when I made this dish. Yep. It’s all good. Whew!
Last year, the cookbook, Roots: The Definitive Compendium with more than 225 Recipes by Portland-based Diane Morgan came out and I was very excited to get a copy right away. This is one of those cookbooks where every other page will be folded down or have a post-it on it marking a recipe that you just NEED TO TRY. It’s seriously such a great fall and winter cookbook to look through and make stuff from – if you don’t already, you should really try to get yourself a copy! Need more convincing? Two words: carrot margarita.
In addition to a unique root vegetable cocktails, there’s also many, many recipes for the . . . → Read More: Cooking with Roots: Rutabaga Hash with Onions and Crisp Bacon