Archive for the ‘French Fridays with Dorie’ Category


French Fridays with Dorie (Rewind): Slow-Roasted Tomatoes

September 9, 2011

A few weeks ago, the French Fridays with Dorie group made Slow-Roasted Tomatoes. My garden wasn’t quite in sync with the recipe schedule, but when it got going, it really got going, and I had two pints of cherry tomatoes ready to roast.

After a long, slow roast in the oven with olive oil, garlic, and rosemary, the tomatoes looked a little funny, but tasted so sweet. We ate these topped with a little crumbled goat cheese the first night. The next day, I made a wrap* with turkey, goat cheese, slow-roasted tomatoes, lettuce, and herb vinaigrette. The sweet tomatoes made it the best wrap I’ve had in a long time! They were also great tossed on a salad.

If you have a lot of tomatoes in your garden or from the farmer’s market, open your copy of Around My French Table to page 342 and get roasting!

* Have you tried Flatout flatbreads? I’m addicted to them! My favorites are Light Original and Light Garden Spinach. [This isn’t an advertisement – I’m just telling you about them because I love them!]


French Fridays with Dorie: Mustard Batons

April 22, 2011

Mmmmm….mustard! Aaaah….puff pastry! Put the two together, and what do you get? Delicious Mustard Batons!

Mine look nothing like the ones in the book, but they were tasty!

I’m a long-time mustard fan, so much so that I was planning to make these before they were selected for the French Fridays with Dorie group. Weeks ago, I asked Michele to bake these with me, and then I saw that the group selected this recipe for April. Perfect timing! We decided to wait to post until today. I made these with the last bit of homemade puff pastry that I had in my freezer and Grey Poupon Country Dijon mustard. They were easy to make and were a lovely buttery, mustardy accompaniment to big bowls of soup for dinner.

And for dessert, how about some Cinnamon Torpedoes? I took some puff pastry trimmings, brushed them with egg, and sprinkled them with cinnamon sugar. Delicious!

The French Fridays with Dorie group is not publishing recipes. We all have a copy of Around My French Table by Dorie Greenspan and you should too! You can also find the recipe here on Dorie Greenspan’s website (you can see what they’re supposed to look like too!).


French Fridays with Dorie: Garlicky Crumb-Coated Broccoli

April 8, 2011

Broccoli! I have professed my love for raisins many times, but you may not know that I also love broccoli. I love it so much that if the house was on fire, it’s quite possible that I would pull the broccoli out of the fridge on the way out! After getting off to a great start with the French Fridays with Dorie group last October, I took a very long break. Broccoli brought me back.

Butter, garlic, and bread crumbs are toasted, a little parsley is tossed in and then steamed broccoli joins the party. Lemon zest is added to the mix if you’re so inclined (but I wasn’t). I usually eat broccoli with a little butter and seasoned salt, so this was an extra-special side dish.

I laughed when I read the comments about this recipe; some FFwD members were talking about how hard it was to style the broccoli for a photo. I tossed it on my plate and snapped a couple of shots. Even unstyled broccoli is beautiful!

The French Fridays with Dorie group is not publishing recipes. We all have a copy of Around My French Table by Dorie Greenspan and you should too! Open your copy to page 334 for this recipe.

Dorie on the web:


Provencal Olive Fougasse

April 6, 2011

I enjoyed the Herbed Fougasse so much that I decided to try out another fougasse recipe. This time it’s from Dorie Greenspan’s Around My French Table and it’s studded with Kalamata olives and fresh rosemary.

I am hooked on fougasse now! We couldn’t pick a favorite between this one and the first recipe I made. They are both delicious and will both be made again! This fougasse was soft and tender; the tangy, moist olives added excitement to every bite.

Note to French grammar and spelling experts: I know that my title should say Provençal Olive Fougasse, but I don’t know how to add symbols in the title of my posts.

Recipe notes

  • Dorie isn’t kidding when she says that this is a soft and sticky dough. Next time I’ll shape the dough directly on the parchment-lined baking sheet rather than trying to transfer it to the sheet after shaping. I also found that a rolling pin wasn’t very helpful – I just used my hands to shape the dough.
  • The recipe calls for oil-cured black olives; I used Kalamata olives.
  • What I really like about this recipe is that you can prepare the dough one day and then refrigerate it overnight (it has to chill for at least 6 hours and up to 3 days). Not a lot of time is required on baking day: just stir the dough, shape it, give it a rest while the oven heats, and bake.

Shopping tip

Trader Joe’s sells jars of pitted Kalamata olives for a much lower price than I can get them in my usual grocery store. I always stock up when I’m there. They sell oil-cured (which are called for in this recipe) as well as regular (brined?) olives. I didn’t even realize that until I bought a jar of the oil-cured without realizing it. Thanks to my shopping mistake, I had the oil-cured to use in this bread, but I think you could use either type.

I couldn’t wait for the French Fridays with Dorie group to pick this, so I went ahead and made it. I’m not posting the recipe, though, since the group is not posting recipes. If you want to try before you buy, see if your library has a copy of Around My French Table, or just dive in and buy a copy. The recipe is on page 48.


French Fridays with Dorie: Spicy Vietnamese Chicken Noodle Soup

October 15, 2010

Welcome to week trois of French Fridays with Dorie. This week’s recipe, selected by Dorie herself, is Spicy Vietnamese Chicken Noodle Soup. Why Vietnamese? Vietnam is a former colony of France, so it’s not uncommon to find Vietnamese restaurants in France. So what’s in the soup? Onion garlic, ginger, whole spices (those are removed before serving), fish sauce, coconut milk, lime juice, Chinese egg or rice noodles, and chicken that’s been poached in the broth and then shredded. That’s not the whole ingredient list, but you get the gist.

This soup was awesome! It also wasn’t difficult to make. I’m not a huge fan of shredding chicken, but even that step didn’t take that long. The combination of flavors was delicious; if you like Asian flavors, you’ll probably like this soup. We did!

My Notes

  • I improvised on some of the spices, according to what I had on hand.
  • I did not use cilantro, but I did add some chopped flat-leaf parsley at the end of cooking.
  • I used light coconut milk.
  • I used rice noodles.
  • I served this with basil and hoisin sauce. Finally a use for the jar of hoisin sauce that was sitting in my pantry!

The French Fridays with Dorie group is not publishing recipes. We all have a copy of Around My French Table by Dorie Greenspan and you should too!

Just so you know…I’m not going to make the next two FFwD recipes, but I will be back in November with more!


French Fridays with Dorie: Gerard’s Mustard Tart

October 8, 2010

Bonjour mes amis! It is week two of French Fridays with Dorie, and this week’s recipe, selected by Dorie herself, is Gerard’s Mustard Tart. This is a savory tart, made with two kinds of mustard, eggs, and cream, and topped with matchstick-thin carrots and leeks. We ate it as a side dish one night and an hors d’oeuvre the next night.


Are you getting tired of seeing this plate?


My notes

  • I made half the recipe in a 6″ tart pan.
  • I used whole milk instead of cream (and it worked fine as far as I can tell).
  • I cooked the vegetables in the microwave, which is my usual method. They smelled delicious cooking with the rosemary!
  • The leeks that were not pressed into the liquid got overly browned in the oven; next time I would make sure not to have them perched on top.

I love mustard, and already had Dijon and grainy mustard in the refrigerator.

This was delicious! Really mustardy, which I think is awesome. My husband was skeptical, but after I assured him that it wasn’t dessert and he tried it, he liked it a lot. I reheated the leftovers in the toaster oven the next day; the tart did dry out a little, but it was still delicious.My husband liked it just as much the second day and declared that I should make it for guests. This is the second savory tart I’ve made; the first was David Lebovitz’s French Tomato Tart earlier this summer. That tart also features mustard and it’s delicious.

The French Fridays with Dorie group is not publishing recipes. We all have a copy of Around My French Table by Dorie Greenspan and you should too! You’ll find the recipe on page 154 of the book.


French Fridays with Dorie: Gougeres

October 1, 2010

Bonjour and welcome to French Fridays with Dorie! FFwD is a new group that is cooking our way through Around My French Table by Dorie Greenspan. Read all about it on the FFwD site. Join us! The rules are easy to follow!

The recipes for October were selected by Dorie herself. How cool is that? (Answer: extremely cool.) I’m so excited about the first recipe, which is gougères. These cheesy puffs have been on my radar for a long time, but I’ve never made them (or eaten them) before. This recipe, found on page 4, is also the first recipe in the book. It’s in the Nibbles and Hors d’oeuvres chapter, which is the chapter I’m most excited about – there are so many delicious-looking recipes to try.

A little about the recipe: gougères are made with pâte à choux, which you might know as cream puff dough. But these take a savory route by adding shredded cheese (I used sharp white cheddar) to the dough before baking.

Oh my, these were delicious! I made half the recipe and baked half of those, which we ate with vegetable chowder for dinner. These were a melt-in-your-mouth delight. My husband loved them and said the look and taste was “100% pro.” I think that’s the highest rating in his unofficial food rating system. The unbaked ones are in the freezer, ready to be baked the next time we’re in need of delicious cheesiness.  These would be so impressive to make for guests.

The French Fridays with Dorie group is not publishing recipes. We all have a copy of Around My French Table by Dorie Greenspan and you should too!

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