tag:blogger.com,1999:blog-78306640538164734022024-03-12T23:23:20.972-05:00Hon, please take me to Paris!Cooking adventures with French Fridays with Dorie and My World, My KitchenBevhttp://www.blogger.com/profile/06276798700947639659noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-7830664053816473402.post-62656231035875996532013-04-12T00:46:00.000-05:002013-04-12T00:46:16.405-05:00Financiers, Finley & spring.....<div class="separator" style="clear: both; text-align: center;">
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We have Brangus cows on our little ranch in Mckinney, Texas, and spring is always exciting with the new calves. Finley was quite unusual, because he was born red with black markings and the Brangus are usually born black. I had decided to bake my financiers early this week and actually get ahead of my game (which would be a departure for me). But my mind had been uneasy for several days with the observation that Finley simply was not thriving, despite his Mom's best efforts. Now, one of the admired characteristics of the Brangus breed is that the heifers (females of breeding age) are fierce and formidable "baby mamas".<div>
So I commence with this relatively simple recipe, between running out to the pasture to check on the baby. By late afternoon, as the financiers are chilling themselves in the fridge, I confirm that this little red calf is in serious trouble. Of course, my husband had gone into town for his weekly card game with the guys, and, Gary (our cow expert & caretaker) was nowhere to be found!</div>
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I am very tenderhearted about our livestock, despite my best efforts to be a tough cowgirl!</div>
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And, damn it all, the weather was turning cold and nasty- one of our Texas spring squalls for sure.</div>
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Let me insert here that, yes, I did get the financiers baked- as a matter of fact, they were a great diversion for me that evening and satisfied my hunger when dinner was put on the back burner.</div>
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My husband and I ended up bringing Finley into the laundry room & blanketing him to try to warm him back up and get some milk in his little belly. And, in a most heartwarming fashion- Bentley, one of my male Dachshunds, took over guardianship of this sick baby and stayed by him all night & the next day!</div>
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I wish I had a happy ending, but we lost Finley yesterday- he just simply could not gain his strength.....</div>
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Of course, this is the hard part of raising livestock, and we are reminded, that even on beautiful spring days when new life buds out & births itself, shadows and cold will sometimes steal into the pasture and bring sadness.<div class="separator" style="clear: both; text-align: center;">
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Oh, yes, butter!</div>
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My brown butter is speckled??</div>
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A bitty apple chunk & a dab of cinnamon on top</div>
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Little and tasty treats.</div>
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Bevhttp://www.blogger.com/profile/06276798700947639659noreply@blogger.com17tag:blogger.com,1999:blog-7830664053816473402.post-38857783695785842642013-01-12T14:26:00.002-06:002013-01-12T14:26:46.216-06:00FFWD- Long Slow Apples"Lord, please remind me not to start a Dorie recipe on a morning when I am pressed for time and have an appointment, thank you."<br />
And to relate this story, I have to tell you about the bread, also. Today was my sourdough bread baking day, and I prepared the starter last night. I will just get that kneaded first and then do the apples. Hop out of bed, get the coffee started, feed the dogs and run around doing little chores.<br />
Big oops, I neglected to put the coffee filter in, and, of course, it oozes all over the floor. My cat loves it when I do that, she just primly sits there and watches it drip everywhere- it totally fascinates her while it drives me bananas! My sweet husband helps me clean that disaster up- now I am in a bit of a tizzy.<br />
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On with the bread- with the slight humidity of today- the dough is sticky and clings to me, the mixer and everything else. Put in a little extra cleaning time there, ditto. But it's done and in to rise.<br />
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Peel, core, cut- get out food processor to cut them thin- butter little cups; yikes, I better cut out that parchment paper (damn it that stuff never stays flat!). Don't forget the sugar mixture & let's chop up some sugared orange peel to go on there. Oh, gee, I am running late!<br />
New Breville food processor- why the heck won't it fit properly; what am I doing wrong?? Crack, out flies a chip from under the bowl! Ok, just took the new off that one, huh? Luckily, it still works and we forge ahead and manage to get some lovely thin apple slices. <br />
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This recipe took a long time...</div>
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Prepped for the baking</div>
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Love it when that coffee goes everywhere!!</div>
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Pretty</div>
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Was it worth it?</div>
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Take your time and place them in nice layers in the bowls- now butter, sprinkle & do it all again. Oh, dear- look at the time.....throw them in the ramekins, toss on the sugar, cover them up in a flash and into that preheated oven. Minutes to spare; I am out the door. <br />
Later in the afternoon, I have the finished beautifully scented apples, and you know what, they are, as Dorie promised, quite simply divine.<br />
Please head over to http://www.frenchfridayswithdorie.com/?p=1415 and view all of the bakers' posts.Bevhttp://www.blogger.com/profile/06276798700947639659noreply@blogger.com11tag:blogger.com,1999:blog-7830664053816473402.post-83679022802534117282013-01-07T20:30:00.000-06:002013-01-07T20:30:03.585-06:00Herb speckled spaetzleHowdy, Doristas- I have missed you girls & guys, but I am ready to jump back into some Dorie cooking action! Hope everyone survived & enjoyed their holidays and has a grand start on 2013.<br />
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Just a few short notes on this first recipe for January (why oh why did it have to be my re-entry choice?) Let me say I am a huge believer in multi-tasking implements in the kitchen; BUT buy the damn spaetzle maker....holy moley, what a mess trying to urge this dough through an ordinary grater! Am I just a klutz or did anyone else have difficulty? I really thought I was going to have to throw that grater away, when I attempted to clean it....when I have to resort to toothpick cleaning of the dishes after dinner; well, let's just say No. I am not even mentioning the cleaning of the stove or various other pieces of equipment.<br />
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Mom; what is that stuff?</div>
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1st ever attempt at spaetzle-scary, huh?</div>
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How I adore my fresh farm eggs!</div>
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So, anyway, it was just OK in flavor- I did it, it was not pretty and will probably not be repeated.<br />
To see the other adventures (or misadventures) of my Dorista friends, please link to:<br />
http://www.frenchfridayswithdorie.com/?p=1408Bevhttp://www.blogger.com/profile/06276798700947639659noreply@blogger.com3tag:blogger.com,1999:blog-7830664053816473402.post-45831508873851533742012-09-21T21:08:00.003-05:002012-09-21T21:08:50.169-05:00FFWD- CHICKEN BASQUAISE<div class="separator" style="clear: both; text-align: center;">
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Nothing better....</div>
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Chop, chop & then slice!</div>
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Call me when this is done.</div>
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Oh my- nap time for me.</div>
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"In the Basque style"- I like the way that sounds.....</div>
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<span style="letter-spacing: 0px;">Well, the jury is still out on this one- um, it was ok, pretty good; very good? and my DH seemed to heartily enjoy it for supper. You see, I sometimes use this summary ratio of time spent in preparation compared to the 1-10 scale for the finished dish. I must have chopped for a solid hour (understand though that I do consider chopping and slicing foods as rather relaxing & always a certifiable practice of knife skills). And the finished rainbow array of veggies on the cutting board was most rewarding.</span></div>
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<span style="letter-spacing: 0.0px;">I had purchased a nice organic chicken that my husband cut up (no,no; I do not cut up chickens!) for me, and then it soaked in a mild salt/sugar brine for several hours. This has become a required step to our chicken recipes now, whether we are grilling out or however.</span></div>
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<span style="letter-spacing: 0.0px;">The pepper/onion/spices went together well & smelled wonderful. After simmering a while, I also just let it sit & absorb amongst itself while the chicken soaked. Then I proceeded with Dorie’s simple instructions for the rest of the recipe. I did modify on my wine; all I had available was a sorta disliked bottle of white zin that I had picked up God knows where- too sweet, yecch. So I added a little balsamic vinegar & chicken glace stock along with a smaller portion of the wine- the sauce was tasty.</span></div>
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<span style="letter-spacing: 0.0px;">The only other small hurdle was my “raised in the South” dispensation to fry that chicken up with a beautiful crunchy brown crust when it went into the frying pan. But I held off and did as directed.....ho hum.</span></div>
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<span style="letter-spacing: 0.0px;">My sweet husband prepared a perfect pot of rice; another thing I gave up on- it always ended up a sticky, gummy, stuck to the pan kinda thing.</span></div>
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<span style="letter-spacing: 0px;">I suppose I give it a 7, maybe a 7+? Was it worth all the time & prep work?? What do the rest of the Dorista ladies and gentlemen think?</span><br />
<span style="letter-spacing: 0px;">Please link to http://www.frenchfridayswithdorie.com/?p=1225 and read more delicious renditions of this recipe.</span></div>
Bevhttp://www.blogger.com/profile/06276798700947639659noreply@blogger.com8tag:blogger.com,1999:blog-7830664053816473402.post-31792900663900383672012-09-15T21:40:00.000-05:002012-09-17T13:49:21.732-05:00FFWD- Spice Poached apples<div style="font-family: Helvetica; font-size: 12px;">
<span style="letter-spacing: 0.0px;"> Have to admit when I first read over this recipe; I had visions of that awful fruit mixture that used to get passed around & you would stir & add more fruit....I can’t say, perhaps it was only prepared here in Texas, but, yuk!</span></div>
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<span style="letter-spacing: 0.0px;">Anyway, decided to give it a whirl- any recipe with vanilla beans & star anise has to be worth it. I went with one apple & some nectarines and pluots that needed a mission.</span></div>
<span style="font-family: Helvetica; font-size: 12px; letter-spacing: 0px;">The sauce was quite tasty and it made a pretty little dessert</span><span style="font-family: Helvetica; font-size: 12px; letter-spacing: 0px;"> </span><span style="font-family: Helvetica; font-size: 12px; letter-spacing: 0px;">for our dinner. </span><span style="font-family: Helvetica; font-size: 12px; letter-spacing: 0px;"> </span><span style="font-family: Helvetica; font-size: 12px; letter-spacing: 0px;">My only question was that the sauce needed much longer to reduce & it did not seem</span><span style="font-family: Helvetica; font-size: 12px; letter-spacing: 0px;"> </span><span style="font-family: Helvetica; font-size: 12px; letter-spacing: 0px;">thick enough.</span><span style="font-family: Helvetica; font-size: 12px; letter-spacing: 0px;"> </span><span style="font-family: Helvetica; font-size: 12px; letter-spacing: 0px;">Guess I could have doctored it up, but the taste was yummy! To see how our other marvelous cooks fared please link to </span>http://www.frenchfridayswithdorie.com/?p=1201.<br />
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How I love my copper pot!</div>
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Getting started.</div>
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Oh, so pretty....</div>
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Juicy for sure</div>
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Too busy hunting squirrels to cook!</div>
Bevhttp://www.blogger.com/profile/06276798700947639659noreply@blogger.com9tag:blogger.com,1999:blog-7830664053816473402.post-80750391247507223982012-05-18T16:52:00.000-05:002012-05-18T16:52:27.194-05:00FFWD- Double Choc. & Banana TartWow, does that name say it all? Even for me, a pretty hardcore chocolate addict- it was a real contention.<br />
After making several of these recipes with the choc. crust tart & enhanced choc. fillings- decision reached to use one or the other, not both.<br />
And what the heck happened to my ganache?? It sounded simple, but there was a snafu (could it have been because I did not have enough bittersweet choc. & had to sub in the cocoa/oil mixture??) Yowser, just take a gander at this picture- butter & oil oozing everywhere- a relative gusher.....<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgChuWI2hCo5tCOTXyStC2mfX-tx_DI71A6X3bP2POzHTrz6yxDa_S7zlc_rw0l73TsitQv6DaLm84mrmAYHCjzCQJCkoshFnA35jD723XhgwZWU1RQ5n56LmbI3Tv08yMNfyMj0fXcYa4/s1600/IMG_1584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgChuWI2hCo5tCOTXyStC2mfX-tx_DI71A6X3bP2POzHTrz6yxDa_S7zlc_rw0l73TsitQv6DaLm84mrmAYHCjzCQJCkoshFnA35jD723XhgwZWU1RQ5n56LmbI3Tv08yMNfyMj0fXcYa4/s320/IMG_1584.JPG" width="320" /></a></div>Moving on to the banana mixture- did those directions really mean 1/8 inch slices? My lovely little diagonal banana pieces simply melted in the butter/sugar caramel- tasted fine though. So, yes, in they went on top of the "bonne idea" nutella coated tart (luv that darn stuff). Check.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE9GOnsjBqgwDY7u1v0X-AnvKoGfSdx3T4R-PXDYueS1vC9oUuhTFLDuIJv69KySIMo4JxFnVuHj_uWQGTTYjqtUZk33DRge86HoP8WyDkCkT4WsXWYWrbUh6iawMIeg39FPZ0-RsXEKA/s1600/IMG_1585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE9GOnsjBqgwDY7u1v0X-AnvKoGfSdx3T4R-PXDYueS1vC9oUuhTFLDuIJv69KySIMo4JxFnVuHj_uWQGTTYjqtUZk33DRge86HoP8WyDkCkT4WsXWYWrbUh6iawMIeg39FPZ0-RsXEKA/s320/IMG_1585.JPG" width="320" /></a></div>Finally- this is a beautiful tart; best enjoyed in demurely sliced pieces & yes- do have that dollop of fresh whipped cream on top!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEveEhR0kG9sklf4txcknwTJRkpHuxTMcM40mBaSUXauwXVsUofiuSk_REu6aJ9Y9Rx9gKFcr8NcI12CVPTa-fuz7ROks_Khekc-q6MKfzSmR_eq8QBoisnz1OULjIaLr2wN_Y0mDqtvA/s1600/IMG_1587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEveEhR0kG9sklf4txcknwTJRkpHuxTMcM40mBaSUXauwXVsUofiuSk_REu6aJ9Y9Rx9gKFcr8NcI12CVPTa-fuz7ROks_Khekc-q6MKfzSmR_eq8QBoisnz1OULjIaLr2wN_Y0mDqtvA/s320/IMG_1587.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpTS4eomMLn9MENiVmfmO6888WF537qtJVRlk8ek1czGRPobzvBikjQsRnWPhgoa-VQKuBcJFVNlIWjScjYv1IvJeSIUmi-QusImuFtv4azafA70Bu0m4jIwUHyH1STYWQAuXis4Dh5HU/s1600/IMG_1588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpTS4eomMLn9MENiVmfmO6888WF537qtJVRlk8ek1czGRPobzvBikjQsRnWPhgoa-VQKuBcJFVNlIWjScjYv1IvJeSIUmi-QusImuFtv4azafA70Bu0m4jIwUHyH1STYWQAuXis4Dh5HU/s320/IMG_1588.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Please visit the French Fridays with Dorie site to view the other bakers' blogs & experiences with decadent tart baking. </div><span class="Apple-style-span" style="color: #555555; font-family: Cardo, Arial, serif; font-size: 12px; line-height: 18px;"><h2 class="title" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #222222; font-family: Georgia, serif; font-size: 1.8em; font-weight: normal; font: normal normal bold 24px/1.2em Nobile, Arial, serif; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; position: relative; vertical-align: baseline;"><a href="http://www.frenchfridayswithdorie.com/?p=1059" rel="bookmark" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #222222; font-size: 24px; font: normal normal bold 24px/1.2em Nobile, Arial, serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;" title="LYL: double chocolate and banana tart">LYL: double chocolate and banana tart</a></h2></span>Bevhttp://www.blogger.com/profile/06276798700947639659noreply@blogger.com14tag:blogger.com,1999:blog-7830664053816473402.post-81705520119269949772012-05-18T14:07:00.001-05:002012-05-18T17:00:13.445-05:00Wok Wed.- Stir Fried SpinachIt was appreciated that we started out with a simple one- I just love recipes with only 1 or 2 ingredients.<br />
With that being said, I will add that spinach is not my favorite vegetable, but, as I am trying to broaden my palate & eat more healthy- I surged ahead.<br />
My wok was about 6 months old & I could not remember how I had seasoned it, so I started over & used Grace's method from the beginning. It was a fun process & I enjoyed it- the frying of the onions & ginger smelled wonderful; although the 15 min. span did turn them extremely brown. Since I had to get nervous about something- I then worried if I had scorched the veggies!<br />
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Cooking the spinach dish was simple, of course....but led me to the decision to invest in one of the nice Rosle garlic presses that Grace recommends. I do enough garlic that it will be nice to have- we grow huge stalks of elephant garlic, and I use it liberally.<br />
The spinach stayed bright green in the stir frying & the pinch of salt & sugar was just right. Along with some pork tenderloin, it was a worthy accompaniment for a nice little supper.<br />
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Please visit the site http://www.greeneatsblog.com/2012/05/ww-stir-fried-garlic-spinach/ in order to view the other chefs' offerings.</div>Bevhttp://www.blogger.com/profile/06276798700947639659noreply@blogger.com1tag:blogger.com,1999:blog-7830664053816473402.post-16947297720675498752012-04-12T21:51:00.000-05:002012-04-12T21:51:41.419-05:00FFWD-Sardine RillettesOk, so I really thought this one over- I mean, it totally fell into the "I would never eat this, but I must try new things" genre.....my primary impulse was to run in the opposite direction & perhaps wimp out with some salmon croquettes or something similar. But I mulled it over, while reminding myself that my dear husband & a particular close friend love love luv any kind of smelly little fish prepared any which way.<br />
So....I decided to prepare it for them and not ME. I sorta appreciated the order of the recipe, as I could mix & have fun with all the other ingredients; then throw those sardines in at the last minute!<br />
So I pried open the cans (the cat was standing close by on duty); one of them had the little bones in the fish, but true to Dorie's instructions- they were quite easy to dismantle. I was working quickly, mind you, those little fish- well, you know.....So I mixed them all up and put the rillettes in a nice tidy bowl with some crackers on the side & proudly served them to my husband. The other half of the recipe went to my friend who also loves anything with sardines! Yes, he relished it also; so in that respect we have a winner! And truly one of the wonderful things about cooking is sharing things with those you love.<br />
My dear sweet Mom, bless her soul, would have been proud of me!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-SGdt7W92vKeOwihyQFmU-a1BfAyXju84cKDrhkDPbD9KQC0OyNq8kL8Hv2EAE_4fyHWBf_H81kBa17l7HmtVt6eyNA3i6RPXriAs7tXqiRd8ZkzXKcTcJgD4dAXcOaVn5r-dezleSJI/s1600/SDC10744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-SGdt7W92vKeOwihyQFmU-a1BfAyXju84cKDrhkDPbD9KQC0OyNq8kL8Hv2EAE_4fyHWBf_H81kBa17l7HmtVt6eyNA3i6RPXriAs7tXqiRd8ZkzXKcTcJgD4dAXcOaVn5r-dezleSJI/s320/SDC10744.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSSUs_iydMKrQK2kqt4YtblRyRP0jTUFsyo_ToP9muVATYzN73vdlDNiuD7WVEnOz-lFnX5pdMH0Y3qNWtieJW0YltS3hO6V-O9JJ-TgRgEuIj5H-6NeVVfJGiYJK8lfghI_jl8HM_5Q/s1600/IMG_1404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSSUs_iydMKrQK2kqt4YtblRyRP0jTUFsyo_ToP9muVATYzN73vdlDNiuD7WVEnOz-lFnX5pdMH0Y3qNWtieJW0YltS3hO6V-O9JJ-TgRgEuIj5H-6NeVVfJGiYJK8lfghI_jl8HM_5Q/s320/IMG_1404.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy38NVu8o5Frz7wQ_M_8CyYz3A_-cxCPoy9ol-vyUWumMYdYJcYLyzM3SpjplVU0qVZlplzVe9qPpKcK0toV9G64dbnIYBlj-Uvxw5ROZUHfUpEvPjq7fsnYDg2pKXR3RKdwzAy-Prj80/s1600/IMG_1547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy38NVu8o5Frz7wQ_M_8CyYz3A_-cxCPoy9ol-vyUWumMYdYJcYLyzM3SpjplVU0qVZlplzVe9qPpKcK0toV9G64dbnIYBlj-Uvxw5ROZUHfUpEvPjq7fsnYDg2pKXR3RKdwzAy-Prj80/s320/IMG_1547.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE6pMFe5o5hhmE3P5oOjBi_CUl_sEzmRpV6SUcV15jZwYHVFVARe5QfkaYFnWaHv-hs97M_Sr9lq7vPzp8XgXsaNOAarN9_FHQikPf8IIpFhkw0wjwcLJcsx05PBgHcM3bZnarCFRhYNY/s1600/IMG_1549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE6pMFe5o5hhmE3P5oOjBi_CUl_sEzmRpV6SUcV15jZwYHVFVARe5QfkaYFnWaHv-hs97M_Sr9lq7vPzp8XgXsaNOAarN9_FHQikPf8IIpFhkw0wjwcLJcsx05PBgHcM3bZnarCFRhYNY/s320/IMG_1549.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG2Rz5AtFyL4jax5ZmOjvqy0hrZj3WkU3Gicx3LtCQBTYnOo0BuYwSxpaBJGz7RsR8B8Q5R3J2C7JKG64tZZWBCZki2bZaIzzx1gn6cdXny_B67s4UIkf7y9r8GAIfE_JOZUWxXVL7FsQ/s1600/IMG_1550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG2Rz5AtFyL4jax5ZmOjvqy0hrZj3WkU3Gicx3LtCQBTYnOo0BuYwSxpaBJGz7RsR8B8Q5R3J2C7JKG64tZZWBCZki2bZaIzzx1gn6cdXny_B67s4UIkf7y9r8GAIfE_JOZUWxXVL7FsQ/s320/IMG_1550.JPG" width="320" /></a></div>So please link to http://www.frenchfridayswithdorie.com/?p=1033#comments, just in case you are curious about how others fared with this sardine concoction!Bevhttp://www.blogger.com/profile/06276798700947639659noreply@blogger.com16tag:blogger.com,1999:blog-7830664053816473402.post-74436229686059652592012-03-30T03:00:00.005-05:002012-03-30T08:20:37.320-05:00FFWD- Crab & Grapefruit SaladHonest as I am, I have to consign that my crab & grapefruit salad turned into a shrimp salad, although the recipe was followed faithfully besides that. If you kind Doristas will permit, I shall slightly diverge from cooking for a moment & widen the perimeter somewhat. You see, I just finished reading a book called<br />
<u>The American Way of Eating </u>by Tracie McMillan. This story is an examination of our way of procuring, selling and cooking food in restaurants from an undercover viewpoint. I won't bore you with the details, but it was very thought provoking and well worth the time to read.<br />
It does have an extensive focus on what we spend on food and what a lot of people simply can not afford to indulge in. When I went to the market to shop for my recipes this week (along with my TWD assignment "Pizza Rustica"); I found myself very carefully adding up prices & running questions through my mind.<br />
Now, I consider myself very blessed to be somewhat lenient with my food budget, especially since my husband & I have already raised our 2 sons & we are empty nesters. BUT when I approached the seafood counter & realized that lump crabmeat would be $26.00 a pound, I gulped & stepped back to ponder that.<br />
Then I moved on & chose to purchase the large shrimp, ever mindful that they were $10.99 per lb. I will end this line of discourse by saying that I spent $57.00 for, basically, the ingredients for 2 recipes- along with some extra fruit and herbs!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjptKCywFx8b2ITfbSUCNh4e4iLmmGjbKRSanMcaVW9q2KpYMMAZy2UD6oxZevengft-g7GzOz828H-pAshTV9J5NM6Ko6zCY-oMy1m3nQAspQ_hg0qmxW8e7hDTfNamxEgQeeIASj7Oh8/s1600/IMG_1532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjptKCywFx8b2ITfbSUCNh4e4iLmmGjbKRSanMcaVW9q2KpYMMAZy2UD6oxZevengft-g7GzOz828H-pAshTV9J5NM6Ko6zCY-oMy1m3nQAspQ_hg0qmxW8e7hDTfNamxEgQeeIASj7Oh8/s320/IMG_1532.JPG" width="320" /></a></div><div style="text-align: center;"> So pretty, so pink!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEB1ZM4JzQu_UTrdH0-IJjRbJvnSRBRq0bb5vhGs2MvK6Assph2DqyfHVSjED0ApBk_-ayHvY3yobxoSvYj4srroHTU9QtljmX3a81szsJ500OX6wHwMNNGcvywZ4qUDLuTWSPSSiLqw/s1600/IMG_1535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQEB1ZM4JzQu_UTrdH0-IJjRbJvnSRBRq0bb5vhGs2MvK6Assph2DqyfHVSjED0ApBk_-ayHvY3yobxoSvYj4srroHTU9QtljmX3a81szsJ500OX6wHwMNNGcvywZ4qUDLuTWSPSSiLqw/s320/IMG_1535.JPG" width="320" /></a></div><div style="text-align: center;"> Veggierific collection!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIwUE22IxjnwWfDUKR6pm8RAmhy1WRCKB_m-QBa2ykHb0L7SVf81T1V7N1DNVBLbyec-U0gGS29dfXKG3MmimWRTxYybisPQ4QlDhT1zmWcMAxL8vqGNhPLqXKgMmIoFs60yT30OtSAIw/s1600/IMG_1536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIwUE22IxjnwWfDUKR6pm8RAmhy1WRCKB_m-QBa2ykHb0L7SVf81T1V7N1DNVBLbyec-U0gGS29dfXKG3MmimWRTxYybisPQ4QlDhT1zmWcMAxL8vqGNhPLqXKgMmIoFs60yT30OtSAIw/s320/IMG_1536.jpg" width="320" /></a></div><div style="text-align: center;"> No cooking, Mom-I want to play!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiig1XZpHLBtOBmbvTaguDRilQpTpV5JqaHtfoPDey9umiDzgyYzpOFxAx6gVOiZOZWtkxP3QecTuDXPV1ZKgw3rxo6ki3HObd7RNQlJVqCebWrHXH-3GQS67gMA1iausrbwru_PwmS2aw/s1600/IMG_1537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiig1XZpHLBtOBmbvTaguDRilQpTpV5JqaHtfoPDey9umiDzgyYzpOFxAx6gVOiZOZWtkxP3QecTuDXPV1ZKgw3rxo6ki3HObd7RNQlJVqCebWrHXH-3GQS67gMA1iausrbwru_PwmS2aw/s320/IMG_1537.JPG" width="320" /></a></div><div style="text-align: center;"> Chop, chop- almost there.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixLfZJL1QECZL1YG_5gxFFG8xzaIoJfK8K_cIIvCO54vp0S8TDiff77rGj9hJjV2SBL73P7ZjVCWj-NES41Up720vD6tp45NFel1oxxGknxM2_5vV5JJgj3ZroQSkn3YSQ6Z0qGiw3mU/s1600/IMG_1538.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixLfZJL1QECZL1YG_5gxFFG8xzaIoJfK8K_cIIvCO54vp0S8TDiff77rGj9hJjV2SBL73P7ZjVCWj-NES41Up720vD6tp45NFel1oxxGknxM2_5vV5JJgj3ZroQSkn3YSQ6Z0qGiw3mU/s320/IMG_1538.JPG" width="320" /></a></div>I did fully enjoy working with the scrumptious ingredients in this recipe- living in Texas, we love our Rio Star red grapefruit, avocados & peppers....so I merrily chopped, scooped and mixed. The addition of a nice vinaigrette made from the grapefruit juice & olive oil greatly enhanced the lovely parts & pieces of this salad. We sat down to a delightful and very fresh meal with a cool glass of white wine & some simple saltine crackers with homemade butter.<br />
Please find your way to the French Fridays with Dorie site http://www.frenchfridayswithdorie.com/?cat=10 in order to browse all the posts. Thank you.Bevhttp://www.blogger.com/profile/06276798700947639659noreply@blogger.com17tag:blogger.com,1999:blog-7830664053816473402.post-33655170204024709542012-03-27T18:51:00.001-05:002012-03-27T19:14:23.433-05:00MKMW-Finnish Meat BallsI am already confused in my new journey with My Kitchen, My World- after realizing that I posted my link incorrectly before I even wrote this blog. And, secondly, for thinking that a simple sounding recipe would be quick & easy. Ha, the joke is on me. After my research on Finnish recipes, I chose to try this meatball selection, even though there many wonderful sounding bread recipes. Those are really my favorite, but I had just completed Irish Soda Bread for Tuesdays with Dorie.<br />
<br />
<span class="Apple-style-span" style="color: #434343; font-family: Helvetica, Arial, sans-serif; font-size: 17px;"></span><br />
<table border="0" cellpadding="0" cellspacing="0" class="hrecipe" style="font-family: Helvetica, Arial, sans-serif; font-size: 17px;"><tbody>
<tr><td align="LEFT" bgcolor="#FFFFCC" class="title" nowrap="" style="border-left-color: rgb(238, 238, 206); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(221, 221, 157); border-right-style: solid; border-right-width: 2px; border-top-color: rgb(238, 238, 206); border-top-style: solid; border-top-width: 1px; color: #8caa9e; font-size: 20px; padding-left: 10px; padding-right: 10px;"><span class="fn">FINNISH MEAT BALLS</span></td><td style="border-bottom-color: rgb(238, 238, 206); border-bottom-style: solid; border-bottom-width: 1px;"></td></tr>
<tr><td bgcolor="#FFFFCC" colspan="2" style="border-bottom-color: rgb(221, 221, 157); border-bottom-style: solid; border-bottom-width: 2px; border-left-color: rgb(238, 238, 206); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(221, 221, 157); border-right-style: solid; border-right-width: 2px; padding-bottom: 20px; padding-left: 20px; padding-right: 20px; padding-top: 20px;"><span class="tag"><span class="value-title" title="International"></span></span><br />
<div style="color: black; padding-left: 20px;"><span class="ingredient">1/2 c. bread crumbs</span><br />
<span class="ingredient">1/2 c. evaporated milk</span><br />
<span class="ingredient">1 lb. ground beef</span><br />
<span class="ingredient">1 med. onion, chopped</span><br />
<span class="ingredient">1 egg</span><br />
<span class="ingredient">2 tsp. salt</span><br />
<span class="ingredient">1/2 tsp. allspice</span><br />
<span class="ingredient">2 tbsp. butter</span><br />
<span class="ingredient">2 tbsp. flour</span><br />
<span class="ingredient">1 1/2 c. evaporated milk</span></div><br />
<div class="instructions" style="color: #772222;">Soak bread crumbs in 1/2 cup milk and combine with beef, onion, egg and seasonings. Form into small balls and brown in butter. Add flour to drippings in pan and make gravy, add 1 1/2 cup evaporated milk. Return meat balls to gravy and cover and simmer 30 minutes or bake in 350 degree oven for 30 minutes.</div><div class="instructions" style="color: #772222;"><br />
</div><div class="instructions" style="color: #772222;">This recipe is reprinted from the Cooks.com site.<br />
<br />
I followed the directions rather closely but did add more seasoning- as it seemed bland to me. We live in Texas & bland does not describe our eating habits!<br />
I am rather a novice with meatballs and found them just a little tricky to brown correctly on all sides- I know that sounds downright silly, but it is true!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKukM-QW2058plak9qglDH_oEls3d7db8TA7e4HEWNZN4bjxbtUhuH3smgX4xSxGDdN-iSfrr-OBGAC98JdkezOWkzzykMNpbGxCVUApQHP5SOSlzYSdF51NfefDTJYIbr3pJLaPldGU/s1600/IMG_1520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKukM-QW2058plak9qglDH_oEls3d7db8TA7e4HEWNZN4bjxbtUhuH3smgX4xSxGDdN-iSfrr-OBGAC98JdkezOWkzzykMNpbGxCVUApQHP5SOSlzYSdF51NfefDTJYIbr3pJLaPldGU/s320/IMG_1520.JPG" width="320" /></a></div><div style="text-align: center;"> The basics-meat & onion</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTAqrS6JFSKDzITA7vdFUmteKVDWeBkgYhmnrhXJiJiw26nfw3f249y2WDGOXnHQo8jOOBp8oziLHq8htBINbC95_JZXSJG4MziIoR6V2yIXhz1Dmh760QVqfg_gWUbG-ohwOFCLrAhA/s1600/IMG_1521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTAqrS6JFSKDzITA7vdFUmteKVDWeBkgYhmnrhXJiJiw26nfw3f249y2WDGOXnHQo8jOOBp8oziLHq8htBINbC95_JZXSJG4MziIoR6V2yIXhz1Dmh760QVqfg_gWUbG-ohwOFCLrAhA/s320/IMG_1521.jpg" width="320" /></a></div><div style="text-align: center;"> Everything needs a wee bit of this!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtcZHlynLmXOAmDL5io0LMIk-EO-qpvRgf1NNboCCGhKTLL1CBRGELctLPYq0dicRT5ENIouRklLWLLMMJ0DkYYKb0PdV63R-d_nNNXqBYZJ4jj1NzQCiQghOOnSGAHgmz7cp3b2fFdyQ/s1600/IMG_1525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtcZHlynLmXOAmDL5io0LMIk-EO-qpvRgf1NNboCCGhKTLL1CBRGELctLPYq0dicRT5ENIouRklLWLLMMJ0DkYYKb0PdV63R-d_nNNXqBYZJ4jj1NzQCiQghOOnSGAHgmz7cp3b2fFdyQ/s320/IMG_1525.JPG" width="320" /></a></div><div style="text-align: center;"> Dachs ready to help Mom</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCwT_ynVqSu_h7sn4ZlUOxF143AVWrwSUL2hJdLyRZvEK8OiCrBP68qjxhKtvUMonkM2_5BTXX-0rsv3WteC-KzSrqtVI96YfXG4NqhQXsUxuY2ujLCpG1YRgwVqeJ-iQEYtbNh6mmx80/s1600/IMG_1526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCwT_ynVqSu_h7sn4ZlUOxF143AVWrwSUL2hJdLyRZvEK8OiCrBP68qjxhKtvUMonkM2_5BTXX-0rsv3WteC-KzSrqtVI96YfXG4NqhQXsUxuY2ujLCpG1YRgwVqeJ-iQEYtbNh6mmx80/s320/IMG_1526.JPG" width="320" /></a></div><div style="text-align: center;"> Nicely browned finally</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw22rOlQKeilUj_d1cmTFLUsakYMjDQd5R3R6qH36V7-UjcMH-8Ub5UfIJnHisx266MyE7sVc5TfUJA8oEm2aRe_D-xX-mLxmSgpvLAdhPO70lAbTFHyakCZRuyb5Hf6oMsbiX7EYdrfg/s1600/IMG_1528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw22rOlQKeilUj_d1cmTFLUsakYMjDQd5R3R6qH36V7-UjcMH-8Ub5UfIJnHisx266MyE7sVc5TfUJA8oEm2aRe_D-xX-mLxmSgpvLAdhPO70lAbTFHyakCZRuyb5Hf6oMsbiX7EYdrfg/s320/IMG_1528.JPG" width="320" /></a></div><div style="text-align: center;"> Ahhh, the sauce.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCkKNc03Sy62fJjrTwSNFPzwtZTF5q6GjwZwoZ5MVFcvwiG8bRkrpm8vtXcAxUofn5dMzWg6ZM7y_8BxbqGF6LnsekB_iWF7sStJjhFJCzC06PVSRUc7S-rUc20zU2LrYVl6vIoU5EGc/s1600/IMG_1529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCkKNc03Sy62fJjrTwSNFPzwtZTF5q6GjwZwoZ5MVFcvwiG8bRkrpm8vtXcAxUofn5dMzWg6ZM7y_8BxbqGF6LnsekB_iWF7sStJjhFJCzC06PVSRUc7S-rUc20zU2LrYVl6vIoU5EGc/s320/IMG_1529.JPG" width="320" /></a></div>And then my gravy required the quick immersion blender save when it lumped up in a real jiffy. All in all, this was a nice, substantial meal- the meatballs were served on a bed of rice with a crisp, green salad on the side.</div></td></tr>
</tbody></table>Bevhttp://www.blogger.com/profile/06276798700947639659noreply@blogger.com4tag:blogger.com,1999:blog-7830664053816473402.post-76017025898079622432012-03-24T21:22:00.001-05:002012-03-27T19:21:54.818-05:00FFWD-Cheese Souffle-Better Late than Never.....Ok, so I was sorta edging towards working myself into a lather over this soufflé; but it ended up pleasantly surprising me. I mean, I have probably only constructed maybe 3 of these in my cooking years, but I took some deep breathes as I read Dorie's calming prologue to the recipe. Like the little engine that could, "I think I can, I think I can."<br />
If there is one huge lesson that I have learned from my recent FFWD & TWD kitchen endeavors, it would be these 3 words- "mise en place" or however you spell that. It is the fancy French way to say what Texans might term, "Get yer shit together before you start rattling the pans."<br />
So I did, I had even prepared the béchamel sauce the day before when I had some extra time- it was nice & smooth & thick. I could not find my soufflé dish (does anybody else's cupboards eat pans like mine do?), so I used a wonderful little clay pot that looked the right shape & size.<br />
With the Doxie sous chefs in place- the party started. My sweet husband grated the cheese, as I separated the eggs (only lost 2 when the yolks fell in my bowl of whites, coulda been worse!!). I get exquisite farm fresh eggs from my neighbor around the corner, and I luv luv using them in my recipes. I even enjoy doing whites by hand instead of the mixer- I just think it's really fun to watch them puff up.<br />
I mixed, folded & cajoled this baby into its little dish & ever so gently slipped it into the oven. Mind you, I was darn sure to follow Dorie's admonition not to peek at all until 25 min. had elapsed. After 30, I snuck that piece of tin foil over it & gave the beauty another 10 min.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4DAXeUpt2zOfLIfl4XkyUIri54rBNTFJBRXCsIwrVJCAwEGaAoG1lfPSl1oS4nE3UDCDqPCiPcJe9c7Ac8ffbx94ui6fFD5RS4tzWuOSFdRx7I9l-viLdYUBJ1se-4yA9fj8wFfF58Kk/s1600/IMG_1515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4DAXeUpt2zOfLIfl4XkyUIri54rBNTFJBRXCsIwrVJCAwEGaAoG1lfPSl1oS4nE3UDCDqPCiPcJe9c7Ac8ffbx94ui6fFD5RS4tzWuOSFdRx7I9l-viLdYUBJ1se-4yA9fj8wFfF58Kk/s320/IMG_1515.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZOokUW1wBnUP060-yI43F0Q3Lu0wmlvdlECfxtvymuYvkshv8Oh9K2wjdDT8W_cABFZK0tgD4a9ZPZiC6-geeN2y9yGPRg59q-RzbwbvRzq3SS5y96DRS3ZBy3cbUrghJyhHAFb6ow8U/s1600/IMG_1517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZOokUW1wBnUP060-yI43F0Q3Lu0wmlvdlECfxtvymuYvkshv8Oh9K2wjdDT8W_cABFZK0tgD4a9ZPZiC6-geeN2y9yGPRg59q-RzbwbvRzq3SS5y96DRS3ZBy3cbUrghJyhHAFb6ow8U/s320/IMG_1517.JPG" width="320" /></a></div>Ta dah, if I do say so myself- it came out very nicely browned & puffy and tasted delicious! A simple salad & some fresh fruit made a perfectly satisfying Sat. dinner.Bevhttp://www.blogger.com/profile/06276798700947639659noreply@blogger.com2tag:blogger.com,1999:blog-7830664053816473402.post-27053368911628909492012-03-10T22:15:00.001-06:002012-03-10T22:24:45.112-06:00FFWD-saint-germain-des-pres onion biscuitsWow, that's a really fancy name for a simple biscuit; albeit a bit of a fancy version. I elected to make these to serve with our chili on this cold, rainy evening here in N. Tx.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidrYysdSBVTICNifovzpmOD7T_CLpsrcOQ5p2tLhOkJn3hEJU70KbFvfkhkJZ-SGJky5-ZOdzByO0ryIp_KY-76wi8cypOGTJSltQuGG3kZ5Zy9dTxDYEr7BpwYAEOK9ZAfyWcl0XMBu8/s1600/IMG_1473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidrYysdSBVTICNifovzpmOD7T_CLpsrcOQ5p2tLhOkJn3hEJU70KbFvfkhkJZ-SGJky5-ZOdzByO0ryIp_KY-76wi8cypOGTJSltQuGG3kZ5Zy9dTxDYEr7BpwYAEOK9ZAfyWcl0XMBu8/s320/IMG_1473.JPG" width="320" /></a></div><div style="text-align: center;"> Yes, I teared up</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZiUQnqBE2VtMxDOXJtbF4jPBFDbYgIGVsU4NlBH229swcqDatA-qp4rj1bIYM3-cfbyb_xlYtt9IPWrShdkuKhvtnBWM29rUZ-IyquZGR5Yt6jCmX0qJn-zU9Zyjb1SRzkZl5ro9kzI/s1600/IMG_1479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicZiUQnqBE2VtMxDOXJtbF4jPBFDbYgIGVsU4NlBH229swcqDatA-qp4rj1bIYM3-cfbyb_xlYtt9IPWrShdkuKhvtnBWM29rUZ-IyquZGR5Yt6jCmX0qJn-zU9Zyjb1SRzkZl5ro9kzI/s320/IMG_1479.JPG" width="320" /></a></div><div style="text-align: center;"> Doxie sous chefs tussling-they get banished from the kitchen!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6PZenRqatMmPqSfiGJUMCVvdmM0bxfBX2FTG7cY2qGgtsPWQNQ-gehRt-_pI2ZfyEqaoHNcn-LNo4KJArEYZUuod7ilzyg4JM4ntiog-oKYpWgdy6jXIJZeDibAEWI2nRN6w8iEDGcbA/s1600/IMG_1481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6PZenRqatMmPqSfiGJUMCVvdmM0bxfBX2FTG7cY2qGgtsPWQNQ-gehRt-_pI2ZfyEqaoHNcn-LNo4KJArEYZUuod7ilzyg4JM4ntiog-oKYpWgdy6jXIJZeDibAEWI2nRN6w8iEDGcbA/s320/IMG_1481.JPG" width="320" /></a></div><div style="text-align: center;"> Ok- it is Sat. night- cocktail "thyme"</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3oOUsy7Jsgj2McWbbmM7Yda93yoW-itwo3uRtmdLa315QMJRSkj0usXPstQxfT8mc5-DJhVft1HkEwJWzf3J56n4a4y5kiesOgo2xiTv3CfwTbnBZtjr4LyrakgT_CPZYp4GhUzUbBZ0/s1600/IMG_1482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3oOUsy7Jsgj2McWbbmM7Yda93yoW-itwo3uRtmdLa315QMJRSkj0usXPstQxfT8mc5-DJhVft1HkEwJWzf3J56n4a4y5kiesOgo2xiTv3CfwTbnBZtjr4LyrakgT_CPZYp4GhUzUbBZ0/s320/IMG_1482.JPG" width="320" /></a></div><div style="text-align: center;"> Pleasing enough?</div><div style="text-align: center;">But barely puffy??</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSbW_iE2IliNfSMdaASndkBzHBNDoo3mvrN65gwkAmGL1zfpRDA1ncLQIBiU9LOpFlnQ30XLd5DA9wWwsUHJbrmRdR__VleQd63mBkWhgfYYh7kiHxZQzUArUry6wRKpwa4fID7xu9w0w/s1600/IMG_1483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSbW_iE2IliNfSMdaASndkBzHBNDoo3mvrN65gwkAmGL1zfpRDA1ncLQIBiU9LOpFlnQ30XLd5DA9wWwsUHJbrmRdR__VleQd63mBkWhgfYYh7kiHxZQzUArUry6wRKpwa4fID7xu9w0w/s320/IMG_1483.JPG" width="320" /></a></div>I did the onion thing & even minced up a little thyme to add in. All seemed to go pretty well with the mixing- I used a tiny smidge of extra milk to gather it up, patted it out in a rectangle & cut out some cute square biscuits with my pizza cutter. Yeah, that seemed pretty simple & ever so much quicker than the round cutters. I popped those little dudes in the oven & out they emerged 18 min. later- pretty much the same height as they were before baking?? I dunno.....I did like their crunch & very pleasing flavor, though.<br />
To read about the fun the other FFWD bakers had with this recipe please link to<br />
<span class="Apple-style-span" style="color: #555555; font-family: Cardo, Arial, serif; font-size: 12px; line-height: 18px;"><h1 class="title" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #222222; font-family: Georgia, serif; font-size: 2em; font-weight: normal; font: normal normal bold 24px/1.2em Nobile, Arial, serif; margin-bottom: 15px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; position: relative; vertical-align: baseline;"><a href="http://www.frenchfridayswithdorie.com/?p=1008" rel="bookmark" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #222222; font-size: 24px; font: normal normal bold 24px/1.2em Nobile, Arial, serif; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;" title="LYL: saint-germain-des-pres onion biscuits">LYL: saint-germain-des-pres onion biscuits</a></h1><div><br />
</div></span>Bevhttp://www.blogger.com/profile/06276798700947639659noreply@blogger.com9tag:blogger.com,1999:blog-7830664053816473402.post-12458226316401561772012-02-25T19:52:00.000-06:002012-02-25T19:52:36.850-06:00French Onion SoupLet me commence by declaring my affinity for this soup- I order it out constantly; if it's on the menu- I will most probably try it! But, that leads me to admit that I have never ever made it myself. So, it was with a slight trepidation that I nestled into my cooking space to change that.<br />
First off, I have discovered yet another cooking gadget that I believe will very soon go flying out the back door- a mandolin?? I had alway read that they were a must have kitchen item & I even received it as a requested Christmas gift last year. Well, in a nutshell, that damn thing & I don't work well together at all!<br />
Faced with 6 rather substantial onions- I decided to drag it out & go after it; egads, I had chunks of onion flinging everywhere along with a pitiful few very lovely slices. I know- technique, technique- any of you that know how to finesse one of these instruments, do tell, please.<br />
When I finally have my onion slices, they go in for the marathon browning session- no need to repeat what you all are aware of- "forever and a day".... Suffice it to say I began at 4PM and we dished up at 8!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRfqOyp81K0Sf83-gsf6vWpnJJ2a60euZtK7HRKtqFaMQJSuR8MgaXvWEdiZE7i88Uo7LcNyapTm7O2doY1qqZ15RKqyFLIDyKfN-1Zzl4CvbYVnBKwInAjO-yexsi_Ek2A7x6jQU8Vh8/s1600/IMG_1436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRfqOyp81K0Sf83-gsf6vWpnJJ2a60euZtK7HRKtqFaMQJSuR8MgaXvWEdiZE7i88Uo7LcNyapTm7O2doY1qqZ15RKqyFLIDyKfN-1Zzl4CvbYVnBKwInAjO-yexsi_Ek2A7x6jQU8Vh8/s320/IMG_1436.JPG" width="320" /></a></div> The bowls await the lovely concoction!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEW5NoI32dTZ_lubEPF0RAlJe66Hgl4V-uTRhtpxnS_bK_s4SmeSy2SunzmZiFNtJufQ4e6VEsCRMj1iIq6lfdUQR6iPJsuSisIuPGRp3TIEcuw0YG78GljaBuYvj_DXQTV9brEotMKdg/s1600/IMG_1437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEW5NoI32dTZ_lubEPF0RAlJe66Hgl4V-uTRhtpxnS_bK_s4SmeSy2SunzmZiFNtJufQ4e6VEsCRMj1iIq6lfdUQR6iPJsuSisIuPGRp3TIEcuw0YG78GljaBuYvj_DXQTV9brEotMKdg/s320/IMG_1437.JPG" width="320" /></a></div> Cheese & fresh, hearty bread- total yum!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxbuPLTeVxbScqHfViD5iGcKzkPjppsFCFNnmcGiE4zG0S5s2zIrR5FO_9xe4CaYzZz64vw5qdmYaNTpkRhNqAWm5q0gE8wuhEUlWwfSJbZaahjdpqsctkJrB-QpPyCuSAVXFFyzuBGk/s1600/IMG_1439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxbuPLTeVxbScqHfViD5iGcKzkPjppsFCFNnmcGiE4zG0S5s2zIrR5FO_9xe4CaYzZz64vw5qdmYaNTpkRhNqAWm5q0gE8wuhEUlWwfSJbZaahjdpqsctkJrB-QpPyCuSAVXFFyzuBGk/s320/IMG_1439.JPG" width="320" /></a></div> Finally, a somewhat caramel color<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGJc5cTwIxJfAWFje8W-_k2vvYgpvIjh_HzPlSm6YSQC1NtP8voYGSKJp33V5jIx4Lu8hFCjq5p5u6FqrRMMDLWBrIj7YAarOH5iyiOh-_X7KfbUz26sES8mDY0drADXuSBho7jVTwo_c/s1600/IMG_1441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGJc5cTwIxJfAWFje8W-_k2vvYgpvIjh_HzPlSm6YSQC1NtP8voYGSKJp33V5jIx4Lu8hFCjq5p5u6FqrRMMDLWBrIj7YAarOH5iyiOh-_X7KfbUz26sES8mDY0drADXuSBho7jVTwo_c/s320/IMG_1441.JPG" width="320" /></a></div> My smallest sous chef, Millie<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhza3pUnN2612AIAU5_Kb07VjyzoD0GohleFjS3Np9izn6bp6fsho_ywV3ev__ON4ZWKQ7Ze3_TKeGnWfRbIbeFOx1XkKJGz4IfBIcwUOCvBPKRXEpP24rX6lAqURY0c0iejTx6Rmptu9E/s1600/IMG_1442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhza3pUnN2612AIAU5_Kb07VjyzoD0GohleFjS3Np9izn6bp6fsho_ywV3ev__ON4ZWKQ7Ze3_TKeGnWfRbIbeFOx1XkKJGz4IfBIcwUOCvBPKRXEpP24rX6lAqURY0c0iejTx6Rmptu9E/s320/IMG_1442.JPG" width="320" /></a></div>I used 6 cups chicken stock & 2 cups of broth made with a mixture of chicken & veal glace that I had in the cupboard plus a dollop of the cognac in the pot. The flavor was superb, but I do have to ask- or I had always assumed that it was made with beef stock? It was most enjoyable and DH ate it with obvious relish and went back for seconds. I will definitely do a repeat with this one!Bevhttp://www.blogger.com/profile/06276798700947639659noreply@blogger.com6tag:blogger.com,1999:blog-7830664053816473402.post-43708429899240001802012-02-17T21:01:00.000-06:002012-02-17T21:01:15.828-06:00FFWD- Mussels with ChorizoFirst of all, let me say- I don't do shellfish & fish very willingly; frankly, they scare me. Cooking times are so very critical, not to mention, are they dead or alive?? But, my dear husband, loves anything form the ocean or waters, so here we go. I proclaimed to him that this week's recipe was composed of mussels & he was oh so pleased. I said, oh Lord, where do you even get them? Costco was his answer, every Friday; fresh, just waiting to be plucked. So he proudly brings home a little net 5 lb. bag of mussels and scrubs them for me to place in the lovely broth that I prepared.....I plopped them in, set the timer for 3 min.- then covered for another min or 2.<br />
He peeked under the lid- said they were all opened and ready to enjoy on their soft bed of pasta. I have to admit, they smelled very luscious. Husband dug in & consumed a bunch of them. I was a bit picky; why did some of them look just plain funky in those shells & some were nice & round??<br />
OK, so bottom line here is "did, done, experienced them- maybe not again, any too soon. " Get my drift?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbW3oWejG_o-ouv_2XjIPPTL_LyMoS6MLIi4ig3vPKmQsd0RfxldsRw3S_mgGpC8bGNwgLnF1aVAdbxEc4ri2nyO_cODx6Et33hyphenhyphenLzRUZPXtEfueX52M9Gu_Aev1y3FFDWrGY06qRYn04/s1600/IMG_0465.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbW3oWejG_o-ouv_2XjIPPTL_LyMoS6MLIi4ig3vPKmQsd0RfxldsRw3S_mgGpC8bGNwgLnF1aVAdbxEc4ri2nyO_cODx6Et33hyphenhyphenLzRUZPXtEfueX52M9Gu_Aev1y3FFDWrGY06qRYn04/s320/IMG_0465.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzD0Vg3bPaDqqZgXdsPmYYqivOZjhY-BeTAXb4LGQ7d1ODQOGjL7vvJtXIWmkDLECjamgPJKSAF9MXELrsoySE_N61cUMtol9ZcL8iCOePosiIQ27jEq0xncGBEhciDEV_RJXhXnBZJKM/s1600/IMG_0466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzD0Vg3bPaDqqZgXdsPmYYqivOZjhY-BeTAXb4LGQ7d1ODQOGjL7vvJtXIWmkDLECjamgPJKSAF9MXELrsoySE_N61cUMtol9ZcL8iCOePosiIQ27jEq0xncGBEhciDEV_RJXhXnBZJKM/s320/IMG_0466.JPG" width="320" /></a></div>Bevhttp://www.blogger.com/profile/06276798700947639659noreply@blogger.com5tag:blogger.com,1999:blog-7830664053816473402.post-31553099393232427052012-02-06T17:16:00.000-06:002012-02-06T17:35:28.695-06:00FFWD- apple gorgonzola tartOnce again, I baked this & rushed off to a Super Bowl gathering without taking pics! Ugh....<br />
But here are the details- I chose to use some very nice Bleu that I had on hand, and I did increase my amounts to 3-4 oz. on that. I also added extra apple and the walnuts and browned a few slices of pancetta to add in. Because I use farm fresh eggs that come in all different sizes; I went with 3 eggs & some very rich Guernsey milk that I had in the frig instead of the cream. <br />
Now, all of this made a scrumptious dish- but I have to talk about my crust. (Or should I say bemoan my crust?) I am a very experienced bread baker, and I generally have no problems with any yeast bread recipe, but the pie/tart crusts give me fits! I have done them both with the processor & by hand, and they are always too tough on the bottom and/or seem too dry. I am simply determined to figure this out; so any of your best & most successful hints would be cherished! Thank you, my Dorista friends.Bevhttp://www.blogger.com/profile/06276798700947639659noreply@blogger.com3tag:blogger.com,1999:blog-7830664053816473402.post-51382233685123656292012-01-18T16:20:00.000-06:002012-01-18T16:20:46.092-06:00The Bubble BriocheI had great fun making these brioche rolls; and, I will sheepishly admit- eating them. My prep seemed to go smoothly, although as others have posted- I was not sure if the dough was too wet or not. I did resist the call to add flour & popped them in the frig for their overnight rest.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUTn7sUy8D22wMmaSdl236jVl2O9U_FP2WsB2kwhF8jLbm-RTJ-Z3SvGrj12JYHHVv6r_zj4I8NKZ28vN-sT7UQ8ID3KosJTA6jqI5jZGBsmi9PJYGnSRHzxngsESD5hhrxiQ0MSsem80/s1600/IMG_0406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUTn7sUy8D22wMmaSdl236jVl2O9U_FP2WsB2kwhF8jLbm-RTJ-Z3SvGrj12JYHHVv6r_zj4I8NKZ28vN-sT7UQ8ID3KosJTA6jqI5jZGBsmi9PJYGnSRHzxngsESD5hhrxiQ0MSsem80/s320/IMG_0406.JPG" width="320" /></a></div>I used basic large muffin tins, and they were just fine. My honey loved them- he called them the "lunch room lady rolls" (which to him was a compliment!).Bevhttp://www.blogger.com/profile/06276798700947639659noreply@blogger.com1tag:blogger.com,1999:blog-7830664053816473402.post-9217318888164447902012-01-17T20:00:00.000-06:002012-01-17T20:00:22.051-06:00The Jacque chickenAlas, I forgot to take pictures before we dug in for dinner. This was a delicious meal; I did take some other Doristas' advice and add some extra seasoning; i.e.. fresh garlic and homemade veg./turkey stock for the liquid. Did not find the armagnac but I used a nice Cognac, and it was wonderful. I baked it all in my fave Staub chicken roaster (which seems to make magic out of whatever I put in it!); a bit over an hour- thickened the liquids a bit- voila! Satisfaction!Bevhttp://www.blogger.com/profile/06276798700947639659noreply@blogger.com2tag:blogger.com,1999:blog-7830664053816473402.post-80807223084637209232011-04-17T14:29:00.000-05:002011-04-17T14:29:52.898-05:00Vanilla Eclairs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh124jrl17TArq5fYUOu6EUxoCmoznTqkHtJSEOR89RDWMbCPZvLk_Mjd60oxZWR_0VOZ0bNMWaA7SqHdvl0dJvYsHTA5qO5QKVOGj64Awruvftq-fo3HEL8DYOtiEw8fxPnNlmMPzkr4k/s1600/IMG_0081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh124jrl17TArq5fYUOu6EUxoCmoznTqkHtJSEOR89RDWMbCPZvLk_Mjd60oxZWR_0VOZ0bNMWaA7SqHdvl0dJvYsHTA5qO5QKVOGj64Awruvftq-fo3HEL8DYOtiEw8fxPnNlmMPzkr4k/s320/IMG_0081.JPG" width="320" /></a></div>Ok, so it's pretty clear these are not beautiful (largely due to the fact that I am an inexperienced ninny with a piping bag); but they were darn sure yummy! I did the coffee version and seemed to have some of the similar problems a lot of you had- the eclairs deflated and, on top of that- my pastry cream became too thin when I added the suggested coffee flavorings! Even after an overnight in the frig. So I need to figure that one out- suggestions most certainly welcomed.....<br />
Also, I did a simplified version of the short ribs in port in my precious little Moroccan tagine, newly purchased. What a scrumptious dish; my dinner guests & DH loved it! I modified using a recipe provided with the tagine. Cheers to all my FFWD friends!Bevhttp://www.blogger.com/profile/06276798700947639659noreply@blogger.com7tag:blogger.com,1999:blog-7830664053816473402.post-74457317728923702012011-04-08T21:53:00.000-05:002011-04-08T21:53:44.699-05:00FFWDWow, I just realized next week is the vanilla eclairs- we are moving into divine territory! How will I hold to my Lenten discipline to give up desserts? Guess I could make them & give them to the neighbors- yuk yuk....NOT.Bevhttp://www.blogger.com/profile/06276798700947639659noreply@blogger.com3tag:blogger.com,1999:blog-7830664053816473402.post-26002297960328600492011-04-08T21:36:00.000-05:002011-04-08T21:36:25.573-05:00FFWDSo, I made 3 of the FFWD recipes in one fell swoop, as I was a bit behind. I did the scallops with orange sauce, quinoa fruit salad & crumbly broccoli all in one meal. I had made the quinoa dish ahead- 1st time I have ever cooked with this grain- it made a nice dish, especially with the nuts, fruit, herbs & sauce.<br />
The broccoli was tasty, although I noted that I would probably decrease the crumbs next time. And the scallops were superb, quite a splurge for an entree! My husband actually cooked them- I tend to be timid with seafood and/or fish- he did a great job & I enjoyed him helping me!<br />
A very nice meal for a Friday evening, indeed.Bevhttp://www.blogger.com/profile/06276798700947639659noreply@blogger.com2