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
For Christmas, I received the Toro Bravo cookbook and although there are many pages ear-marked, this is the first recipe I’ve made from it. And I have to say, although I deviated a bit from the recipe (and took some shortcuts), this was delicious!
I did add some yellow bell pepper and (full disclosure) I used a bag of cubed Trader Joe’s butternut squash (because I had some and I needed to use it). I can only imagine how awesome this would be with freshly cubed squash. If you use a big squash and you have more than 12 oz cubed, just use extra cream and harissa, or straight-up double the rest of the ingredients.
This is great on the side of some grilled fish or chicken. Or just add a huge salad and make it a vegetarian meal. Also, definitely get the book for the original recipe — it will be even better! (Spoiler: there’s butter involved).
* Ingredient note: The original recipe calls for Rose Petal Harissa, which you can find at PastaWorks if you live in Portland. I used the Harissa paste in the yellow tube. That worked great, although, it is a bit . . . → Read More: Harissa-Stewed Butternut Squash
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