|
|
By mlb, on February 5th, 2012%
This week’s French Fridays with Dorie was for a very interesting quiche — Apple & Gorgonzola. And, as is my way, I changed it quite a bit. I actually feel a little bad, it seems like I’m always fiddlin’ with these Around My French Table recipes, which I know would be very good great made exactly as written. I just…can’t help myself.
Actually, I usually make changes based on what I have at home or what I maybe don’t like. Take for instance Gorgonzola shudder. I am just not a fan of the blue cheeses, so I swapped that out for some feta and a little cheddar.
Here’s what else I changed this week (and some notes):
1. We went out to dinner Tuesday night and last night, and I just couldn’t make a (delicious!) butter-laden crust in good conscious. So, I made this Whole Wheat Olive . . . → Read More: FFwD: Apple, Feta & Baby Kale Quiche
By mlb, on January 26th, 2012%
Admittedly, I am not a big eater of potatoes. I think of them more as a vehicle for other things: cheese, sauces, crunchy. I don’t think I have ever boiled potatoes and just eaten them that way.
So, I was a little tentative about this French Fridays with Dorie. Surprisingly, I thought the broth gave these potatoes a lot of flavor. Unfortunately, it was mostly of the bay leaf, which I didn’t really like. If I make these again, I think I will omit that and maybe up the garlic? Yes. More garlic (the answer to every question, ever asked). YES IT IS.
Notes:
1. I halved the recipe, worked fine.
2. I used a mix of potatoes (like I did for the roasted chicken a couple of weeks back)!
3. We had the potatoes with some roasted broccoli and sauteed chicken, which was very good.
Here are my photos and a . . . → Read More: FFwD: Broth-Braised Potatoes
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 January 12th, 2012%
Hey, it’s the first French Fridays with Dorie of 2012 (for me, anyway)! And this week….M. Jacques Armagnac Chicken. This is a pretty easy and delicious weeknight dinner. I typically prefer roasted-type birds with golden, crackly skin, but to its credit, this was one helluva moist bird. And, with the new year’s resolutions and all, it’s probably best to not be tempted to eat all that tasty, golden, crackly skin.
Notes:
1. My bird was about 2.75 pounds and I roasted it for 55 minutes. It came out perfectly done and super moist.
2. I used a mix of gold, red and purple potatoes and two rosemary sprigs (no thyme).
3. I added garlic to the pot (duh).
4. I only had fairly cheap brandy. I used that, although, I did contemplate using some marsala wine instead. The cheap brandy seemed to work fine.
5. I wish I had salted . . . → Read More: FFwD: M. Jacques Armagnac Chicken
By mlb, on November 18th, 2011%
Oh geez, I have been so lazy. I’ve made a couple of really nice meals lately and been out to dinner twice and I’ve blogged about none of these things. I need to get my act together here. Let’s kick that off with this week’s French Fridays with Dorie, shall we?
I am a huge fan of lamb but almost every lamb stew I’ve attempted I’ve been disappointed with…until now. I loved this! I’m not sure even why this is the one lamb stew to rule them all, but it was. It just worked for me, you know? I used my sweet curry powder from Penzey’s and also ground cardamom seeds (I ground them in the coffee grinder), so the cardamom was very fresh tasting. I also added a pinch of dried ginger and extra garlic. Oh and a dash of cayenne for a little heat. . . . → Read More: FFwD: Braised Cardamon Curry Lamb
|
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.
|
