This week on French Fridays with Dorie we are making Veal Marengo (page 264) or in my case beef marengo. This was a tasty dish and I was glad to finally get to use cipolline onions in a recipe. I have often eyed those cute little onions but have never used them. On the…
Author: Diane Zwang
Roasted Salmon and Lentils
The rest of French Fridays with Dorie are making Riviera Fish Soup (page 92). We love fish but I was not sure about a fish soup with a tomato base. I am not a fan of Manhattan Clam Chowder so I was worried about this one. I look forward to see how it comes out for…
Pink Grapefruit Tart
This week on Tuesdays with Dorie we are making Pink Grapefruit Tart page 138 from Baking Chez Moi. I voted for this one because my husband loves grapefruit and I thought it sounded different. Armed with my 10-pound bag of Texas Red Grapefruit, I was ready to start baking. My sweet tart dough turned out…
Vanilla Butter Braised Lobster
Happy Valentine’s Day from French Fridays with Dorie. We had a lovely dinner thanks to Dorie and the Doristas. Vanilla Butter Braised Lobster (page 324) was the star. We bought lobster tails which my husband was in charge of cooking. He had trouble getting the lobster to 160 degrees in the butter. We thought this…
Chicken Couscous
On fishy Fridays, I mean French Fridays with Dorie, we made a chicken dish! Chicken couscous page 214. I love chicken and couscous so I was looking forward to this dish. Since I was making 1/2 recipe I did not want to buy a whole chicken so I bought 2 pounds of legs. First you…
Marquise au Chocolat
We are diving into chocolate this week on Tuesdays with Doire. Marquise au Chocolat (page 357 in Baking Chez Moi) is a frozen chocolate mousse. To make, melt 13 ounces bittersweet chocolate with 1/2 cup butter. I used my microwave which I thought was easier than over simmering water. Beat 4 egg yolks, I used…
Croquants and Curried Shrimp
This week on French Fridays with Dorie we are finally making a dessert! Dorie says “named for its texture (croquant means crunchy), the cookie is so crisp that there’s no way to eat it silently.” Dorie gave a few suggestions on nuts and I went with hazelnuts and almonds. This cookie had very few ingredients;…
Brown-Butter-and-Vanilla Weekend Cake
This week on Tuesdays with Dorie we made Brown-Butter-and-Vanilla Weekend Cake (page 6) from Baking Chez Moi. Brown butter is still a technique that I am learning. I usually don’t cook it long enough because I am afraid I am going to burn it but I am getting practice as Dorie has a few recipes with…
Beggars Linguine
This week on French Fridays with Dorie the group is making Spice Crusted Tuna (page 304). Since tuna is not our preferred fish we opted to make something else. My husband picked Beggars Linguine (page 370). These ingredients don’t scream pasta; pistachios, almonds, dates, raisins, orange rind and butter, lots of butter but it…
Navarin Printanier
This week on French Fridays with Dorie the group is making curried mussels (page 314). Since I do not like mussels I opted to do a make-up instead. My sous chef picked Navarin Printanier (page 281) because we had lamb in our freezer. Even though this was a Spring dish, I was able to find…
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