Originally, this French Fridays with Dorie recipe called for veal. I haven’t really eaten veal since becoming an un-vegetarian (uh, 1994 1995?) and I didn’t really see the need to use it here. Not when there’s…PORK! So, yeah, I subbed the veal for pork shoulder. And I also made mine more broth-y by using a little bit less meat and adding some wine to de-glaze the pan.
There are a number of steps to this and it’s kind of a big production, so it’s probably best for a weekend project. It’s very light and spring-ish for a stew. And as another surprise, jwa really liked this, which was surprising, since he’s not really a fan of the stew.
So, the next somewhat chilly weekend day before summer really kicks in, you may want to consider this one!
Here’s a link to all the French Friday with Dorie posts so you can see how nice this also works with the veal!
. . . → Read More: FFwD: Green-as-Spring Pork Stew
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.
. . . → Read More: FFwD: Quiche Maraichère
This post is fairly short and sweet and to the point. Do you want to win a $10 Whole Foods giftcard? And why wouldn’t you – it’s a free $10 to spend on hummus, bagels, rhubarb, wine (may I suggest a malbec?), or even put towards some fancy steak, salmon, or tuna for dinner.
I recently attended a fun and free Malbec wine tasting last week and I got the $10 card from Whole Foods to give away on my blog. At this event, myself, a couple other food bloggers, and some unsuspecting shoppers got to sample seven malbecs at the Hollywood Whole Foods (that’s the neighborhood in Portland, not LA). They were priced from $9.99 – $21.99 and, I thought, all were quite good. My favorites were probably the Marchiori & Barraud ($21.99), Waterbrook – from nearby Washington ($12.99), and the Don Valentin ($9.99).
Here’s how to win: Leave a comment below letting me know your favorite wine (can be as simple as “red” or “white”, to an exact producer and year) before Friday, April 4th at noon, Pacific Time. I’ll pick a winner at random, email you, get your . . . → Read More: Win a $10 Whole Foods Giftcard, also Malbecs!
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.
. . . → Read More: FFwD: Vegetable Barley Soup with the Taste of Little India, with Cilantro Pistou
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