Food Revolution Day Ambassador and Dorista, Mardi Michels states “Friday May 15th 2015 is the fourth annual Food Revolution Day – a day of global action created by Jamie Oliver and the Jamie Oliver Food Foundation to engage and inspire people of all ages to learn about food and how to cook it.” My son picked from the eligible recipes…
Author: Diane Zwang
Nutella Buttons
Tuesdays with Dorie. We are jumping into chocolate this week specifically Nutella. This recipe had techniques that were new to me so a learning experience all around. Dorie said the dough would resemble a paste which it did. Confectioners’ sugar, flour, baking powder and salt are combined. Then you add the egg yolks, vanilla, almond…
Almond Flounder Meuniere
This week the group is making Seafood Pot-Au-Feu (page 308) for French Fridays with Dorie. Since I do not like mussels and my husband does not like sea scallops we decided to make something else. My husband picked Almond Flounder Meuniere (page 290). I was not able to get flounder at my local market so I…
Cheesecake Tart
This week has been a sweet one for me, food wise and in life. To begin with French Fridays with Dorie we are making a dessert! Cheesecake tart page 469. Dorie’s sweet tart dough cooks up perfect every time. A partially baked tart shell is scattered with raisins. My son was wary of this dessert now…
Coconut Tapioca
This week on Tuesdays with Dorie we are making Coconut Tapioca from Baking Chez Moi. I like tapioca pudding and thought this would be a fun dessert to try Like many members I had trouble finding the large pearl tapioca so I ended up buying the small. My pudding started to thicken quite quick, even…
Fresh Orange Pork Tenderloin
This week on French Fridays with Dorie, the group is making Sardine Escabeche (page 188). When I read this recipe it reminded me of my Dad eating sardines from a can with crackers and the cat begging him for a taste. I love this memory but not sardines, I decided to do a make up….
Pork Roast with Mangoes
I am back from vacation, adjusting to life on land. I am getting used to cooking again and trying to lose the weight I gained from the food-fest cruise. Dinner this week included pork roast with mangoes (page 278) from Around My French Table. The pork is cooked with onion, garlic, red wine vinegar, white…
Limoncello Cupcakes
I have recently been on vacation so I am familiarizing myself with the inter-workings of a kitchen again. I found my assignment for the week, Limoncello Cupcakes (page 194) in Baking Chez Moi. When my son got home from school and wanted to know why the cupcakes were on a fancy dish. He said “Is…
Crispy-Topped Brown Sugar Bars
This week on Tuesdays with Dorie we are making Crispy-Topped Brown Sugar Bars (page 324) from Baking Chez Moi. Dorie’s cookbook states “This is what Rice Krispies Treats would have been had they been born in France.” My son still likes the original the best. Dorie gave the option of making caramelized Rice Krispies (page 428)…
Salmon and Tomatoes en Papillote
On my designated French Friday cooking day it was 90 degrees and the same was expected the next day. Soup did not sound appealing. My husband’s concern about Cote d’Azur Cure-all Soup (page 70) was the eggs. Since I still have 3/4 of the cookbook to do I thought it would be easy to find…
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