Artwork by Jacob

Artwork by Jacob

Thursday, October 30, 2014

Osso Buco a L'Arman

This week on French Fridays with Dorie we are diving into beef with osso buco a l'arman (page 270). All month long I have been checking the markets I shop at to see if they carried it and veal shanks proved to be hard to find.  My husband said we needed to find a butcher, something we never do.  My husband found a market that carried veal shanks in a neighborhood called little Persia.  I have to say that I was confused on the amount of veal to buy.  Jordon's market sold whole shanks so I bought one and they cut it for osso buco.  I ended up with 2 1/2 pounds of meat and more slices than I needed but I don't think they would have sold it by the slice.  I paid $18.99 a pound for the meat. Now with my $65 bag a meat I was determined not to screw up this meal, it would be an expensive mistake.


My husband was a big help with this meal, he is arguably the better cook when it comes to meat. He tied the beef up like Dorie suggested so it would stay together while cooking. I thought we dried the meat out but it was cooked perfectly.  All the vegetables were soft and flavorful.  We do eat all foods in our house but we are not big beef eaters so I don't think I would make this again. I do feel it was a badge of honor to make osso buco and it comes with bragging rights.  My book club came over to my house and saw Around My French Table out with the tagged dates.  One of my friends said "you made osso buco"?  Yes, yes I did.

These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan.  To see what others did with this recipe go here.  

Thursday, October 23, 2014

Palets des Dames, Lille Style

Today on French Fridays with Dorie we are celebrating Dorie's birthday with sweets from her new cookbook Baking Chez Moi.  With the release of her new cookbook, just 4 days away, Dorie has shared some baking recipes in advance.  Palets des Dames, Lille Style; Canneles; and Chocolate Cream Puffs with Mascarpone and Rose Filling.  My family picked  Palets des Dames, Lille Style for me to make.

This is a soft cake-like batter that needs to be chilled for a least an hour so planning is in order. Dorie suggests 2 teaspoons of dough per cookie.  I did not have this handy scoop size so I scooped 2 teaspoons and rolled into a ball.

The cookies cool to room temperature before icing.

Palets des Dames, Lille Style are very pretty cookies.  We enjoyed this vanilla cookie with a hint of lemon.  My son said that because they were so small that he could eat 8:)



See what others made from Baking Chez Moi.

Friday, October 10, 2014

Shrimp and Double Carrots

We are back to fish Fridays on French Fridays with Dorie.  After my husband read "monkfish is so popular that it costs more than lobster", we decided not to look for it and go with a substitution.  I am getting better about reading the Bonne Idee and so we went with shrimp.

Cooking carrots in carrot juice is a new technique for me.  We really enjoyed this one and will probably make this again.  It was a fairly easy and could be made on a week night which is always a plus.  My son still prefers raw carrot sticks, sigh.  Monkfish and double carrots page 294.

These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan.  To see what others did with this recipe go here.

Friday, October 3, 2014

Celery-Celery Soup

This week on French Fridays with Dorie we have stepped into Fall foods and made a soup, celery-celery soup (page 65).  I love the velvety texture of pureed soups so I was looking forward to this one.  When I bought the celery root, the produce guy said "making soup"?  I guess that is what it is most often used.


This soup includes celery stalks with leaves, onion, McIntosh apple, celery root, bay leaf, thyme and chicken broth.  Once everything has simmered and is soft enough to mash, it is pureed in a blender. Even though an immersion blender is easier I prefer using my regular blender to get the silky smoothness.  

I enjoyed this soup especially with addition of some heavy cream and croutons.  I think any soup needs crusty french bread as an accompaniment. My husband also liked it but made the comment that it tasted a little like applesauce.  I am not sure I want my soup to taste like applesauce.  

These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan.  To see what others did with this recipe go here.  

Friday, September 26, 2014

Vanilla Vegetable Salad

The heat wave is gone, the marine layer is back and my oven is back on.  But for this week on French Fridays with Dorie we did not need our ovens.  Vanilla vegetable salad (page 114) only needed a vegetable peeler, carrots, yellow summer squash, olive oil, lemon and a dash of vanilla extract.

I served my vegetables with some red lettuce I had and tossed it all together.

For our main entree I made chicken tagine with sweet potatoes and prunes (page 212).  We loved this one.  I did not have time to make couscous or rice but next time I will.  Such a delicious meal and was so happy to be able to turn my oven back on.


For dessert I made salted butter break-ups (page 400).  I have been wanting to make this cookie for a while.  I loved that I could roll it out all in one cookie.  I served it as Dorie suggested and let the family break off their own pieces.  This was a great day of cooking and looking forward to more!

For vanilla vegetable salad go here.
For chicken tagine with sweet potatoes and prunes go here.
For salted butter break-ups go here.
These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan. 

Friday, September 19, 2014

Cafe Salle Pleyel Hamburger

This week on French Fridays with Dorie is tuna and mango ceviche (page 178).  I have mentioned before that I don't like tuna that does not come out of a can and I also don't like raw fish or meat.  My husband dislikes mangoes and avocados so this recipe just wasn't going to fly in my house.  I still wanted to participate this week so I did a make-up.

So my edict for this week is that all meals needed to be made on the BBQ.  We are having a heat wave in California and I refused to turn on the oven.  We decided on cafe salle pleyel hamburger (page 240) as our French Friday make-up.

The onion marmalade was delicious.  I have caramelized onions many times but never this technique of cooking it with water.  These onions will also go on hot dogs planned later for this week.

This hamburger got thumbs up from the crowd.  I served it with a nice cold salad with heirloom tomatoes that one of my guests brought.  A delicious meal.

For tuna and mango ceviche go here.
For cafe salle pleyel hamburger go here.

These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan. 

Friday, September 12, 2014

French Lentils

This week on French Fridays with Dorie we prepared french lentils: a basic recipe (page 367).  I have never made lentils before, eaten them many times but never cooked them.  This was an interesting technique to keep the onion whole unless I missed something.  I managed to confuse the insertion of a clove into the onion with a garlic clove into the onion.  I fixed my mistake but the whole was quite large for a clove.

I was afraid I overcooked my lentils but my husband said they were fine.  I chopped and added the cooked vegetables back into the lentils.  It tasted great with the addition of carrots, celery and onion. We served this with salmon which my husband cooked perfectly on the BBQ.  I would definitely cook this again and try my hand at other lentil recipes.  Learning new techniques certainly helps my cooking confidence.

These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan.  To see what other Doristas thought go here.