Recently searching through Around My French Table for recipes I came across Quiche Lorraine, a French classic I had not made yet. A quick inventory found I had both bacon and Swiss cheese in my refrigerator, a doable recipe.
Perfection, you can't miss with a classic. I have been making Dorie's tart dough so often now that I have it down to a science. Traditional ingredients call for Gruyere cheese and smoked bacon cut in lardons but I used regular bacon and Swiss cheese. With the addition of a caramelized onion, eggs and heavy cream this was the perfect dinner served with a salad.
Recipe available on page 157 of Around My French Table by Dorie Greenspan.
So far I have not made a recipe out of Jerusalem A Cookbook that I did not like and these Cod Cakes in Tomato Sauce are no exception.
As with many of the recipes in this book it is a labor of love. My husband said it was too much work but I thought the end product was well worth it. I loved all the spices in both the fish and the sauce. We served this with couscous and it made a nice meal.
Fall is in the air in Venice Beach. I have felt a chill in the air in the evenings and found dew on my windows in the morning. Before I say goodbye to Summer I wanted to make a corn dish. Corn was on sale at my local market and I decided on Dorie's Corn Soup from Around My French Table.
This soup is infused with corn flavor on many levels. After the corn is removed from the cobs, the cobs are then cooked in the milk to bring out more flavor. Other ingredients include onion, celery, carrot, garlic, thyme, rosemary and bay leaf. After all the cooking is done the cobs are fished out and the rest is pureed to a smooth soup. The reviews from the group were to include the salty toppings to off set this sweet soup. I included bacon and fresh corn pieces. It was delicious, my husband and I both liked it and would make it again.
I took Mardi Michel's advice and made ice cream balls instead of the pops for this week's Tuesday with Dorie recipe from Baking Chez Moi. This is a no cook ice cream in which I used a pasteurized egg and the grown-up part is the inclusion of alcohol. I used Chambord as my liqueur selection.
I made my ice cream and froze it overnight. Sorry for the portrait pictures, I don't know what I was thinking.
I put the frozen ice cream balls in the hard-crack chocolate sauce to coat.
Half recipe of both ice cream and hard-crack chocolate sauce made 10 balls with a 1 1/2 tablespoon scoop. As someone who thinks everything is better with chocolate, these were right up my alley. I served these as a treat for my book club and they were a hit.
Esqimaux Pops for Grown-ups page 386 and Hard-Crack Chocolate Sauce and Coating page 445.
My neighbor brought me over a bag of tomatoes from his garden, a nice summer surprise. My husband made a batch of marinara sauce but I had my eye on this tomato- mustard tart from Around My French Table by Dorie Greenspan.
I had made the other version of Gerard's Mustard Tart with carrots and leeks twice already. The reviews of the tomato version were good so I was looking forward to making it. It was delicious and I do like it better than the other one. The sweetness of the tomatoes pairs with mustard quite well. I think this will be a new summer favorite.
I am continuing on my journey of cooking my way through Around My French Table by Dorie Greenspan sans group. The recipe is available from NY Times.
I am an Olympic enthusiast. I enjoy seeing the best realize their dreams. This Philadelphia Blueberry-Corn Tart from Baking Chez Moi would do nicely for a patriotic dessert commemorating the start of the Olympic games.
I have burned many a crust, so I have learned to use a lower temperature 375 degrees and less time. I now have it down to a science and the crust was perfect. The cream cheese filling was easy and delicious. I think I could have cooked the blueberry mixture a little longer, it was a bit thin. I also thought the amount was too much, I would use less next time. But the combination of fresh and cooked ingredients was good. I enjoyed my patriotic dessert.
I received that commemorative medal while performing in the opening ceremonies of the 1984 Olympics. For those of you old enough to remember I was one of the dancers and balloon holders.
Tuesdays with Dorie is an international baking group working our way through Dorie's cookbooks. We do not publish the recipes instead we encourage you to buy the book. To see what others made this week head over to Tuesdays with Dorie.