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…
Tag: French Fridays with Dorie
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…
Veal Marengo
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…
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…
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…
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;…
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…
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…
CafeMomCooks 