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By mlb, on January 19th, 2012%
Oh, hello French Fridays with Dorie! Nice to see you again. This week: it’s a cake. Yay! I Like Cake! Anyway, this is sort of like a French Poundcake, called quartre-quarts. Sounds good to me. Let’s go have some cake.
Notes:
1. My springform pan was a little smaller in diameter (but deeper) than what was suggested in the recipe. Because of this, mine took longer to bake — about 45 minutes. And I got that split open top that sometimes happens on cakes. That’s okay. Did not bother me at all!
2. I kind of mixed it up and used 2 tsp dark rum and 1 tsp vanilla. Maybe it was the rum, but it kind of reminded me of those alcohol-soaked cakes you can find around the holidays.
3. I loved the crackled brown sugar on top.
4. The cake is all gone now (it didn’t take long). Very dense, pretty . . . → Read More: FFwD: Quartre-Quarts
By mlb, on May 21st, 2011%
Oh, this French Fridays with Dorie is so late! I knew we would be on vacation when it was due but my plan was to post about it while on vacation. Yeah…didn’t do that. So here it is, 2 weeks later. I guess better late than never?
A link to everyone’s quiches. And here are my notes below:
1. I made the tart crust as written in the book, but I subbed 1 tbsp of the flour for 1 tbsp parmesan cheese.
2. I added sauteed mushrooms to my quiche, so good!
3. Oh yeah, this was funny. I didn’t have quite enough cream for the quiche so I used marscapone cheese for the missing amount of cream (I think it was about half). Hey…I was cleaning out my fridge before vacation 
4. This was delicious! We had ot for brunch the day before we . . . → Read More: Really Late FFwD: Bacon, Mushroom & Spinach Quiche
By mlb, on April 7th, 2011%
Ah, Spring! Rain, freak hail storms with thunder, mud…asparagus! This was a tart that I was very happy to make because I was super excited to try out my new, skinny, rectangular tart pan and also because I love asparagus. My expectations were met as this was a very good tart and honestly, it could be a much simpler meal if you used pre-made pie crust and skipped the roasted garlic and Parmesan chips.
But, if you want to go all out and you have some time, make your own crust and do the garlic and Parmesan! You won’t be sorry.
Asparagus Tart with Roasted Garlic and Parmesan Chips
Adapted from Bon Appétit Magazine
1 ready-to-use pie crust (or your favorite pie crust recipe made and ready to go. Mine is this one by Dorie Greenspan. When I use it for a savory pie or tart, I replace the 1/4 . . . → Read More: Asparagus Tart with Roasted Garlic and Parmesan Chips
By mlb, on September 6th, 2010%
Yeah, Summer is almost over. Normally, I am a fan of the end of Summer, but this year it’s a little sad because hardly any of our tomatoes have turned red. Maybe five. Total. I’m going to have to use up SO MANY green tomatoes this year. *sigh*
Another reason I know that Summer is almost over is because this will probably be the last frozen dessert of the year. I made it for jwa’s birthday dinner and it turned out lemony, creamy and delicious. I was a little sneaky and put it all together Sunday afternoon and then left it in the freezer for a day — worked perfectly. This is also a half recipe, as I used a small dish about half the size of a traditional loaf pan. If you want to use a loaf pan, double the recipe below.
I also made some lavender . . . → Read More: Goodbye Summer: Lemon Semifreddo
By mlb, on July 5th, 2009%
This was truly an experiment and it was a good one. I generally have mediocre success with poaching eggs and I have never made hollandaise before. But here, everything seemed to turn out pretty well. I think this was mainly due to my sitting down and planning out how to make all this so everything was done around the same time. I did some stuff early (the bell peppers and the Canadian bacon) and made sure I mise en placed!!! it all. Ha!
I took my eggs out of the fridge about an hour before using, so they would be room temperature-ish. This may have helped. I also just accepted the fact that my whites might get a little messy. They did. There was still a little yelling. But, mimosas helped take the edge off all the poaching egg related stress (PERS).
The blender hollandaise sauce might be cheating a . . . → Read More: Bell Pepper Eggs Benedict with Amazing Blender Lemony Hollandaise Sauce
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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