Friday, November 26, 2010


Ok this was my least favorite of all the recipes that we did this month with French Friday's with Dorie.  The chicken was very moist and tender but perhaps I was just not in the mood for chicken.  I definitely will try it again when I am inclined to eat chicken.

Friday, November 19, 2010

Next Chapter of French Fridays with Dorie

Tuesday was an ambitious day as I made the next two recipes of French Friday's with Dorie one was moderately successful and the other I never achieved the coloring on the chicken that I would have liked.  The Pommes Dauphinois (Potatoes au Gratin) were a big hit with my husband but any combination of potatoes and cheese is his favorite.  The exciting part of this recipe was getting to use our new mandoline slicer We recently just purchased one and my husband asked why it had taken us over 30 years to have one of these gadgets in the kitchen.  Perhaps it was the price as they are not cheap.

The recipe said that I could use different cheeses a way to use cheese that you might want to finish off that would go well together.  This statement I took great liberty with and used leftover fondue mixture of emmental and gruy√®re.  This didn't spread on top like the recipe called for so I added some other cheese that was in the fridge (unknown in name).  The finished result can be viewed below.

Looks aside all was eaten and enjoyed by all.  With this we did the roast chicken but this one I am going to try again before posting about it next Friday.

Friday, November 12, 2010

Carmel Topped Semolina Cake

Finished Product

Last Friday/Saturday was my first post about my French Friday's Cooking with Dorie.  After the first Friday I realized that I didn't have to cook and post on the same day.  My AHA moment.  Therefore on Sunday with one more hour in my day I made the Carmel Topped Semolina Cake from Dorie Greenspan's cookbook "Around my French Table".  My husband's only comment about choosing this cake to make for Sunday's dessert was that it didn't contain any chocolate.

While making the cake there were only  a couple of incidents.  One our ridiculous dog thought that golden raisins would be good and sometime Saturday night she ate them from the kitchen counter.  The second as I was thickening the cream of wheat I was unsure how thick was thick.  Lastly while making the carmel topping I wasn't sure when it was done.  The greatest tip I learned while making this cake was to heat the pan so that the carmel sauce spread more easily.  What a great tip!

Carmel not quite done!

When the cake was done and ready to serve my husband's only comment now was what were other people going to have for dessert!

Saturday, November 6, 2010

Friday's with Dorie "Pumpkin-gorgonzola flan"

This was my first Friday posting about the recipe that I tried from the cookbook "around my french table" by Dorie Greenspan. What I didn't realize about the Fridays with Dorie program is that I needed to post on Friday about my experience not necessarily cook and try to post (silly me).  Therefore I cooked on Friday and am posting on Saturday.

After getting home just after 6:30 I frantically was trying to get the flan in the oven.  Robin thought this recipe had to be good as anything with gorgonzola had to be delicious.  The flan was in the oven by 7:15 and dinner served by 7:45.  I believe my oven has to run a little hot as the flan was to cook for 35-40 minutes but it suggested checking it at 25 minutes.  Our flan was done at 25 minutes.

We couldn't wait for the flan to come to room temperature and it was great warm.  I wasn't sure what I thought at first about the combination of cheese and pumpkin but in the end I took bread and made sure I got every morsel of pumpkin-gorgonzola flan. Now that we have eaten two what do I do with the rest.