French Fridays with Dorie Despite having a rather simple ingredient list I would have to imagine that chopped liver and onions is one of those emotionally connected dishes that will not only taste significantly different depending on who is making it, but also depending on who is eating it. Even the most subtle seasoning variances […]
French Fridays with Dorie Its not often that I am at a complete loss for what I should expect from a recipe but this Chestnut Pear Soup was quite a surprise to me as it was something I quite enjoyed. Usually as I read through a recipe I can pretty much make a good go […]
Thank goodness this delicious rice pudding with caramelized apples is nothing like the sticky paste sort a homophobic bastard once threw at me in high school. It’s sublime!
French Fridays with Dorie Delicious meals such as this one featuring Veal Chops with Rosemary Butter always remind me that it was just this type of preparation which first lead me to my place in the kitchen. To my way of thinking there is simply no better meal type one can cook for ones self […]
French Fridays with Dorie. “Floating Island” is the English name for the French dessert “île flottante” or “œufs à la neige” . It uses a French custard dessert sauce called “crème anglaise” which when you translate it means “English creme”. Oh those crazy French. In my family Floating Islands was a storied dessert. One which we […]
Tzadziki is now finding its way onto French tables, Dorie’s included, as a sauce for sandwiches, tartines, and even as a dressing for fresh vegetables and salads. A dollop of this stuff on a few slices of tomatoes given to us by a friend was the culinary highlight of my week. Just sayin’.
Another French Friday’s with Dorie written entirely in haiku. This one featuring Duck Breasts with Fresh Peaches which surprisingly was a a perfect dish for an evening of dining in, alone.
Dorie Greenspan calls it "Dieter’s Tartine". I call it "stuff on toast." Evidently some Parisian restaurant somewhere calls it ‘The Lunch Special" and has convinced the local ladies who lunch (and Dorie) that some chopped up salad veggies and a dollop of used dairy makes a chic lunch worthy of a dozen or more euros. I say it makes a worthy home dinner that should cost only pennies.
French Friday’s with Dorie – This Grilled Swordfish with Parsley Herb Salad (prepared and presented here as part of our French Friday’s with Dorie project) is exactly the type of dish I seek out to add to our weeknight menu planner. The preparation has all of the simple panache of a restaurant entrée but with […]
French Fridays with Dorie Despite the appearance of this Whole Cherry Clafoutis, when an already less-than-prolific food blogger observes a posting schedule even more sparse than usual it might give off the mistaken impression that he or she has decided to pack it in and move on to other projects. This has not been […]
Socca is a thin, unleavened flat pancake type bread made from chickpea flour. Evidently it is quite ubiquitous along the Mediterranean coast. For some reason it has escaped me.
Give me a glass or two of wine and a few slices of of this “Back of the Card” Cheese and Olive Bread ffrom Dorie Greenspan and then why even bother with cooking dinner?
French Fridays with Dorie Just call it ‘tartine‘ That makes everything fancy …Just more stuff on toast Armed with a baguette – Nothing should be off limits From tartine jewels Sweet fruit with pepper Goat cheese and some balsamic: Effortless starter Just keep bread handy Then put any food on it There! You have […]
French Friday’s with Dorie I was unprepared for the blasphemy that Rick was about to utter in my dining room. Some things should not be said even among friends. It might be ok to think them. I am not in favor of a Culinary Thought Police state but Rich was about to cross the line. […]
A Food Revolution — French Friday’s with Dorie – In addition to it being Friday someone somewhere has also declared today “Food Revolution Day”. I thought calling it “Friday” was good enough really as Friday’s have always a cause for celebration in their own right. They don’t need the extra help but this particular Friday […]