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…
Granola Energy Bars
This week on Tuesdays with Dorie we are making Granola Energy Bars (page 328) from Baking Chez Moi. This is a healthy start to the new year. Has this ever happened to you? You find little pieces missing from your baked goods. I enjoyed this recipe mostly because I had all the ingredients. Filled with…
Vegetable Barley Soup with the Taste of Little India
This week on French Fridays with Dorie the rest of the Doristas are making Arman’s Caviar in Aspic (page 29). This recipe was not going to fly in my house so I decided to do a make-up. I handed my husband the cookbook and said pick something. He picked vegetable barley soup with the taste…
Simplest Breton Fish Soup
We made a healthy start to the New Year with Simplest Breton Fish Soup (page 96) for French Fridays with Dorie. Almost everything about this soup was new to me. I haven’t made a fish soup before and never eaten mussels. I made a half recipe which made a lot of soup. I was worried…
Buche de Noel
We dove deep into holiday cakes on Tuesdays with Dorie with the Buche de Noel. This is a multi-layer cake that definitely needs a day to do. The eggs and sugar were cooked over a water until 110-120 degrees then whipped with a mixer until doubled in size. This was a new technique for me…
Jerusalem Artichoke Soup with Parsley Coulis
My foodie friend and neighbor Tracy who runs the food blog tiny cook Big Appetite bought me some sunchokes at the farmers market. Having never found the elusive sunchokes for French Fridays with Dorie I was pleasantly surprised. Tracy decided to make roasted sunchokes and I decided to make soup (page 76). As you can see the…
Lamb and Dried Apricot Tagine
This week on French Fridays with Dorie we are making lamb and dried apricot tagine (pages 284-285). We love Moroccan food so we were looking forward to this dish. Everyone loved this dish. It was soft and flavorful and couscous was the perfect side dish. I would make a few adjustments next time. I…
The Rugelach That Won Over France
This week on Tuesdays with Dorie we are making rugelach and not just any rugelach but the rugelach that won over France from Baking Chez Moi (page 301). After reading the discussion thread on the website I decided to make a few adjustments before baking. I made the dough and chilled it in the refrigerator for…
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