Sunday, March 27, 2011

The sauce was like an Orange Marmalade

This was one of the last recipes we made for the March French Friday's with Dorie, the two that we didn't make was the Beggar's Linguine and the Savory Cheese Bread.  The Savory Cheese Bread was the first recipe I made from this fabulous cookbook back in October.  The linguine although it sounded yummy, with the pistachios and figs, these are two ingredients that aren't necessarily on hand in my house.

However when I left the cookbook open on the page of the Scallops with caramel orange sauce one morning.  I got a call at work from my husband Robing telling me he had already bought the scallops so don't get them on the way home.  We used a couple of remaining oranges off our orange trees and went to having a great dinner of scallops, green beans and some rice.  I really thought there would be some left over but we both went back for seconds.  A friend who is also cooking along with the book also made the candied orange zest to add to the sauce.  Next time.

Friday, March 25, 2011

Salty Butter Break-ups sounds like a bad date

Finsished product  Salty Break-ups with Fruit Terrine

Break ups before the break-up

Fruit Terrine with oranges and grapefruit

Two other recipes from Around my French Table by Dorie.
ever since I tried my first terrine a couple of months ago.  
wanted to try this fruit terrine and since it was right next to 
the Salty break-ups I thought now was my chance and they
were a perfect match.  The colors in the terrine and the natural
sweetness were a gentle contrast to the cookie that had an
ever so slight salty taste.  Can hardly wait to do this one again.

Wednesday, March 23, 2011

Cooking and Posting Again

I have taken less of a hiatus from cooking than I have from writing about my cooking and my experiences from Dorie Greenspan's cookbook, Around my French Table.  From January through March the recipes have been as follows:

January- Paris Mushroom Soup, Gnocchi a la Parisienne, Michael Rostang's Double Chocolate Mousse Cake and Chicken b'stilla.

A little late but the two recipes I was able to make were the Paris Mushroom Soup and the Chicken bastia.  Both are keepers.  The Paris Mushroom Soup was a special delight as it called for creme fraiche (optional) for serving.  Creme fraiche is never an option for me but a necessity.