If you read this blog or any of those written by my fellow Doristas as of late, you must be wondering if you have stumbled upon one of the most protracted goodbyes in literary history. We posted our “final assignment” more than three weeks ago. Yet here we are still wading through our memories, posting […]
French Friday’s with Dorie When I read the French Friday’s with Dorie recipe some weeks I often jump to the conclusion that I just might delay cooking the recipe until, well, forever. Then, after a day or two I will either get struck by a lightning bolt of silly inspiration, a giant pang of guilt for letting […]
French Friday’s with Dorie [I’m doubling up on French Fridays with Dorie this week since I still have many assignments for which I just haven’t had the time to sit down with a plan and share with you. I’m hoping it will be more palatable going forward if I just double up on Friday whenever […]
French Fridays with Dorie The choice to select these Scallop and Onion Tarte Fines to once again jump back in to the French Friday with Dorie milieu is as puzzling to me as the tarts themselves. While reading this recipe I could tell even then that these odd little pizza-like creatures would be somewhat unremarkable. […]
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 […]
You don’t need to be dining at Yves Camdeborde’s Le Comptoir to enjoy these Ahi Tuna Pizzas with Mozzarella and Basil lifted from his menu. You don’t even need puff pastry! Just toast. And with stuff on toast like this you can’t go wrong.
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 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 […]
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 […]
French Friday’s with Dorie If I were going to write a cookbook entitled “Around My Childhood Table” filled with all the stuff I ate as a kid I would certainly include a dozen different versions of this dish. All of mom’s versions, no matter the ingredients, were always referred to as “Stuff on Toast”. Each […]
French Fridays with Dorie – Haiku I love puff pastry Miracle in the freezer Won’t be without it. Makes easy desserts Appetizers are a snap It works like magic Tomato bounty Calls out for mozzarella Caprese on puffs! 30 seconds less than burn ‘Was worried but remembered: Toasty puffs taste great. Tomato Cheese Tarts Once […]
I recently attended a special housewarming for Belinda, the lady across the street. The first time I ever saw Belinda she was wearing her bathrobe and dragging a heavy trash bag down the street to a neighbor’s construction dumpster. In her high heels. Brad’s infamous party had come and gone without many injuries or any severe […]
French Fridays with Dorie Meh. The Sis Boom dictionary defines “rillettes” as lovely bits of pork chopped and slowly cooked in its fat for up to several hours. Mmm. Pork Fat. Duck fat is good too so duck rilletes are too. The bits are then shredded and suspended in that very fat before being […]
Just my luck. Today this blog thing is set to be featured on the CNN’s “Eatocracy” Blogger Spotlight and what did I have scheduled to dazzle the world with? Toast. (Albeit toast with White Bean Garlic-Rosemary Mash.) Had the gods smiled on me I’m sure I would be featuring a mouthwatering cocktail or an impressive desert all lined […]