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
One of my new favorite combinations is saffron and curry. I first came across it in the cookbook,
50 Great Curries of India by Camellia Panjabi (I believe it was a shrimp curry), but then, a couple of weeks ago I found this keeper online – Chicken with Red Curry and Saffron.
One of my favorite parts of this dish (in addition to the ease it comes together with), is the nut, rice, and curry leaf garnish. In Portland, sometimes you can find curry leaves at New Seasons, but I’ve had a lot luck lately with getting them at the market attached to the new Bollywood Theater on SE Division. If you can’t find curry leaves by you, this dish will still be great without them – but try to find some.
So, before it gets all spring-like, take advantage of the chill in the air and make a bowl of this comforting meal. Leftovers will, of course, make a great lunch.
. . . → Read More: Chicken with Red Curry and Saffron
One of my most favorite restaurants on the Oregon Coast is Local Ocean in Newport*. And whenever we go there, even though I know I should order something new, I get the Grilled Halibut with Swiss chard, edamame, bacon, udon noodles, ponzu sauce – because it’s so good that I just can’t bring myself to order anything else.
Recently, I recreated it at home, using salmon instead of halibut and I think it turned out great. The thing with salmon is that you can get a nice crispy skin that just adds to the deliciousness of this plate.
Timing can be a little tricky, but if you’re up for it, after you cook the bacon, just get three burners going on the stove at once and you can get it all done about the same time. Or just set the noodles, chard, ponzu, and edamame aside with some foil while you cook the salmon. That works fine too!
. . . → Read More: Grilled Salmon with Chard, Bacon, & Udon Noodles
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