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
Well, I think this French Fridays with Dorie is one of my favorites! But, I did change a lot of things. This was mainly due to what I had on hand and what I didn’t want to go buy specifically for this recipe (cream, brioche).
I used some roasted garlic ciabatta that I had in the freezer and instead of cream, I added a little marsala wine to the mushrooms. It just seemed that with butter and egg yolks, the cream really wasn’t necessary. What is it with the French and cream?
I would love to make this sometime for brunch, with two slices of toast and two eggs per person and potatoes on the side. And mimosas.
Oh and as an endorsement that will mean nothing to anyone that doesn’t live in the Portland area, these eggs from Champoeg Farm are the best eggs I have ever used. I can usually find them at the New Seasons on Division (but not other New Seasons for some reason). And I just found out they do farm tours on Sunday. I am so doing that this summer.
Oh and one more note. I was not . . . → Read More: FFwD: Creamy Mushrooms and Eggs
This was a recent meal at our house and even though I accidentally made two “errors” with it, the meal was still delicious. So, I think we’ll call this one both forgiving and versatile.
Error number one was not realizing this recipe made two cake pans worth of polenta (not a big deal as the other polenta is safely in the freezer awaiting a dinner soon) and error number two was baking the polentas in the cake pans. Also not a big deal since, as far as I can tell, it worked out fine. Lessons learned: if you’re just trying to feed two, just make a half recipe of the below and for possibly crispier polenta, turn them out onto a baking sheet. But you know, no big deal.
That all said, the versatility comes in by really being able to top these pizzas with anything you might normally put on a pizza. Mushrooms, bell peppers, zucchini, lamb sausage, feta — it’s completely adjustable to the season and whatever you’re in the mood for eating!
. . . → Read More: White Polenta with Sausage, Chard and Fresh Mozzarella
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)
This is a salad that is directly from the gods of delicious things. I used to work right by the Whole Foods in Bridgeport and oh man, I would buy a little containers of this salad at least once a week. It’s so good! It’s also a dangerous salad because it is made up of broccoli, so you can easily kid yourself into thinking that it’s healthy. But, oh no, if you are doing it right, it is not.
We recently went through a whole bowl of this. It’s very addictive, as well as being unbelievably tasty, crunchy, bacony, oniony and sweet.
I think this is pretty close to what Whole Foods sells. A lot of the other recipes on the subject that I’ve seen don’t include the bacon or the candied cashews but, in my opinion, both are crucial. If you wanted a vegetarian version, you could of course skip the bacon, but that’s your decision. My personal preference is to very briefly steam the broccoli so that it is crisp-tender, to be honest, I’m not sure if Whole Foods uses raw or lightly steamed broccoli in their version, but that is . . . → Read More: Broccoli Crunch Salad (à la Whole Foods)