About this Blog Portland, Oregon food blog with over seven years worth of recipes, restaurant features and food photos. Dig in!
|
By mlb, on May 23rd, 2013%
Hey! I finally got it together to get my French Fridays with Dorie post up on time! This week it was a fairly simple and straightforward Asparagus Soup. I added a little dried dill to mine and also some extra garlic.
Not much to say about this, it was pretty tasty. And, in usual soup fashion, it seemed to be even more flavorful the next day. Want the recipe? Go buy Around my French Table by Dorie Greenspan, silly! On the top, I drizzled a little olive oil and added a few chopped arugula leaves for color.
Okay, my photos below and here’s a link to everyone’s posts.
Apropos of nothing — listening to music on shuffle while posting. Random lyric: “I’d say you were within your rights to bite the right one and say, what kept you . . . → Read More: FFwD: Asparagus Soup
By mlb, on April 26th, 2013%
I almost didn’t make this French Fridays with Dorie. In fact, I really wasn’t going to make it at all but at 9:00pm on Thursday night I looked to see what the assignment was…it was Swiss Chard Pancakes. I had really wanted to make those. And I didn’t have any chard. Because I was lazy and I absolutely did not want to go to the store, I used what I did have — arugula. Dorie even suggests these pancakes are very good with spinach instead of chard, and is arugula really that far away from spinach? No. Especially not at 9:00pm on a Thursday.
The nice thing is these came together so quickly! I was all done by 9:30-ish. And we had a nice breakfast all ready for the following morning (Friday). I just rewarmed them in a 350 degree F oven (in foil) for about 10 minutes. I served the pancakes with some Greek yogurt and finely diced red onion.
The few changes I made: made a half recipe, added about 1 tsp Dijon mustard to the batter, and sprinkled a tiny bit of Parmesan cheese on each pancake before . . . → Read More: FFwD: Swiss Chard Pancakes (but really Arugula Pancakes)
By mlb, on April 20th, 2013%
This week’s French Fridays with Dorie was a very interesting thing indeed — so interesting, in fact, that I am a day late in getting the post up.
Cod and Spinach Roulades — a spinach and onion filling, wrapped up in fish mousse, steamed and served with tomato sauce and pesto. Kind of like an Italian-French fish tamale?
I don’t see the recipe officially online, so I can’t link to it, but it can be found in the cookbook, Around my French Table by Dorie Greenspan.
Notes:
1. I did not use plastic wrap. I know that it is probably fine, but I just don’t like the idea of wrapping plastic around food and then heating it. So…I used parchment paper. And it was moderately successful. It did let some steam/condensation in while steaming, but the fish still held together fine.
2. No cream on hand and didn’t want to go buy some for such a small amount, so I used a mixture of full-fat Greek yogurt and non-fat milk for a substitute. It seemed to work. I also substituted some plain lemon zest for the preserved lemon zest.
3. Plating was not as . . . → Read More: FFwD: Cod and Spinach Roulades
By mlb, on April 5th, 2013%
This week’s French Fridays with Dorie is a strange, little cookie. Grated egg yolk. Kalamata olives. Powdered sugar. Potato starch. So strange and yet so delightful — it’s Pierre Herme’s Olive Sables.
I really was a little skeptical about these and they are certainly not the type off cookie you necessarily want to dip in milk or anything, but we both really liked them. I think they’d work well paired with some cheese and fruit for a light dessert. They are a little salty and a little sweet.
Notes:
1. I actually already had potato starch that I had bought for a different recipe, so that was good.
2. I made a 1/3 of a recipe (used the rest of the hard boiled egg chopped up on a big dinner salad), because it did sound a little strange (and there are only two of us).
3. Lemon zest! I added a little to the dough. I was originally thinking orange zest (which I still think would be really great here), but I only had lemons.
Here’s a link to everyone’s French Fridays posts and my photos below.
 . . . → Read More: FFwD: Pierre Herme’s Olive Sables
By mlb, on March 21st, 2013%
French Friday’s with Dorie this week was Ispahan Loaf Cake, which is Persian, very time consuming (what with the egg separating, whites beating, raspberry placementing, etc,…) but quite delightful when it was all done. Perhaps it wasn’t the best project for a Thursday night, but we were having tasty, slightly-warm slices of cake by 8pm, so that’s not too bad.
I really didn’t change too much here: I added a pinch of salt and used almond extract for the rosewater extract. However, I was able to find rose syrup at a Middle Eastern market not too far from my house (the one next to Ya Hala), so that worked out. I found that mine took about 1 hour and ten minutes to produce a clean test knife.
An addition: I did take my extra raspberries, some chambord, a little sugar and made a quick raspberry sauce to accompany the cake. As usual, the recipe is in Dorie Greenspan’s cookbook, Around My French Table.
Here’s a link to everyone’s French Friday posts this week and my photos below.
 . . . → Read More: FFwD: Ispahan Loaf Cake
|
|
