Artwork by Jacob

Artwork by Jacob

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.  

Friday, September 5, 2014

Curried Chicken, Peppers, and Peas en Papillote

The last en papillote we made for French Fridays was baby bok choy, sugar snaps, and garlic which I loved so I was looking forward to trying the same technique with chicken.  The prep for curried chicken, peppers and peas (page 221) could not have been easier.  Place cut up chicken breasts, sliced red onion, diced red bell pepper and peas into a bowl add olive oil, curry powder, salt and pepper. Divide into foil packages and cook.

Cooking in these foil packages makes for such easy cooking and clean up.
Everything came out perfectly cooked.
I served this along with wild rice which was not a hit with my son.  My husband and I liked this dish and would definitely make again.
These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan.   The recipe was published and you can find it here.  

Friday, August 29, 2014

Gerard's Mustard Tart

Since mushrooms do not go over well in my house, I decided to do a make-up for French Fridays with Dorie.  I have seen many rave reviews about Gerard's Mustard Tart (page 154) so I decided to make that.
This was delicious.  Dorie's tart dough is fool proof and I like her ratio of ingredients.  I did my best trying to matchstick my vegetables.  I ended up with too many vegetables and I was not able to fit them all in. I enjoyed this but I liked quiche maraichere slightly better.  I agreed with other Doristas that the leeks cut in matchsticks made them a bit stringy and hard to eat.  I would also dice them next time.

If you would like to see how others liked Gerard's Mustard Tart go here.
If you would like the recipe for chanterelles with Napa and nuts go here.

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

Friday, August 22, 2014

Couscous Salad

This week on French Fridays with Dorie, we made couscous salad (page 136).  This was very reminiscent of another recipe I make called grilled lemon chicken with cilantro and almond couscous. Since we liked that recipe we were pretty sure we would like Dorie's.



This ramped up couscous salad was a hit with me and my husband.  My son does not like couscous. The addition of all the vegetables and other ingredients made this a wonderful recipe.  I paired it with lemon grilled chicken and it made a great meal.  I will definitely be making this one again.

These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan.  You c an see what other members of this group thought here.  

Friday, August 15, 2014

Roasted Peppers

This week on French Fridays with Dorie was roasted peppers (page 112) something we are very familiar with in our house.  We often have roasted peppers as part of our roasted vegetable sandwiches we make for dinner though we make our roasted vegetables on the BBQ.
Dorie's version has you roasting peppers in a 425 degree oven, then peeling the skin off and serving with olive oil and fresh herbs.  I cooked my peppers for 45 minutes but I think it was too long.  My peppers were too soft for my liking.  I also did not enjoy having to peel the skin off, a messy job.  I will stick with our current method of cutting first, putting olive oil on and then grilling on my BBQ.  It is less mess, work and keeps a bit of crunch to the pepper.
I also did a make-up this week.  I made beef daube (page 244) because I had an open bottle of red wine I wanted to use up. Looks like the group made this back in 2010 and enjoyed it.  We certainly liked it and would make it again.

These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan.  You can read Dorie's post on roasted peppers.