French Fridays with Dorie

French Fridays with Dorie officially ended with the completion of the book Around My French Table in June.  The last 4 weeks of the group including many ten ten lists and favorite recipes.  I wrote down everyone’s favorites and vowed to keep cooking on my own.  I took a hiatus from the book this summer mostly due to the heat but now that the weather is cooperating I am ready to dive in.

First up Creamy, Cheesy, Garlicky Rice with Spinach (page 380).  Not to be compared to risotto which I have not had. This dish was a winner with us.  We used it as a side dish for both chicken and salmon and it paired well.  I think as an entree it would be too rich but that’s just me.

The group made this back in September of 2011 and you can see  their responses here.

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57 Comments Add yours

  1. Mary Hirsch says:

    Some of my favorite recipes from AMFT are those made with duck. Have you made the duck breasts with peaches yet? So delicious. I cannot figure out why your potatoes didn't have the rich flavoring of the duck fat. The spinach with lemon will be a stable in your repertoire, I'm betting. I had some fresh spinach in my fridge and made it also this week. Just love it.

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  2. Anonymous says:

    We've loved the duck recipes and my husband has also become the duck cooker in our house, he's just so good at it. I've never made the official goose fat potatoes before, but I have eaten them and they are insanely delicious. The reason I've never made them is that, from what I've read, they require quite a bit more fat and a VERY hot oven. I would suggest googling Nigella Lawson's recipe.

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  3. Yes, this book has made me a fan of duck at home. Re; The potatoes – take about 12 oz of baby potatoes (you want small ones) and toss them with a tablespoon of olive oil and some salt an pepper. Poke them in a couple places with a fork. Place them in a covered (lightly covered) microwave safe dish and microwave on high for about 5-7 minutes – until the potatoes are softened (they need to be \”squishable). Drain the potatoes well. Heat the duck fat in a heavy skillet. Place the potatoes in the skillet once the fat and skillet are hot. Use a sturdy spatula to press down on the potato. Cook for a few minutes on each side until the potato skin is crispy. Salt and pepper to taste…Whew – long comment 🙂

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  4. Anonymous says:

    Until FFWD, I only ordered duck breasts in restaurants. Now I make them at home (and do still order at restaurants, but mine is equally good). For cooking potatoes in duck fat, here's my method, similar, but different than Cher's:Preheat baking sheet in oven @ 425F. Cut 1 lb small unpeeled potatoes in half (or larger ones to the size they would be if small and halved). Place 2 Tbsp duck fat, potatoes, 3 sprigs rosemary, 6 sprigs thyme, and 2 cloves garlic, sliced thin, in the pan and toss to coat with fat. Bake 25-30 minutes. Stir once or twice so it doesn’t brown too much.I made the chicken parmentier too. Delicious! Howard didn't love the curry, so I can't wait to play with other seasonings.

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  5. Guyla Mayo says:

    I think I made this one with pork. I haven't made any of the duck recipes using duck. Gary's not a big fan but I should try it once at home. I have used duck fat for potatoes and I just roast them using duck fat instead of olive oil. They get crispy and are really, really good!

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  6. Oooh, that everyday dorie dish looks wonderful! I'll have to try it after reading this! Diane, I totally love that duck recipe that you made. It is so upscale, or at least it feels like it is. You got a great make up done this week!For duck fat potatoes, I also just roast them with the duck fat (sometimes melt it in the microwave first) and then season them with s&p or whatever fun seasoning you like. So good and nice and crispy!

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  7. Jora says:

    What a lovely Monday night meal! I'm so happy that Dorie has introduced me to cooking duck. I had never tried before, but it isn't nearly as scary as I imagined.

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