French Fridays with Dorie, Week 20: Orange-Almond Tart

A box of oranges appeared just in time for this week's French Friday with Dorie recipe, Orange-Almond Tart.  Nothing like a sweet treat with a little vitamin C to help pretend that winter has moved on...delusional, perhaps, but anything to help survive the arctic chill! 

Oranges & all of the other marvelous citrus fruits are great sources of vitamin C and important to include in a healthy diet.  The wonders of vitamin C include...

• increases the absorption of iron and folate
• protects from infection and damage to cells                             
• helps with the production of connective tissue that holds bones & muscles together
• protects your body from bruising by maintaining capillary and blood vessel health
• helps maintain gum health  

Translation:  orange-tarte aux amandes.

There was a sleepy pup keeping me company in the kitchen today.  Always so hopeful!

To take a peek at Dorie Greenspan's recipe for the orange-almond tart, click here.  Instead of preparing one tart, I did halve the recipe to prepare four individual servings using 4-inch tart pans.

French Fridays with Dorie Week 18: chicken b'stilla

An air of Morocco was competing with the cold winter drafts in the kitchen while the latest recipe for for French Fridays with Dorie, Chicken B'Stilla, was coming together.  Sweet meets savory and finds itself wrapped up in flaky phyllo dough with cinnamon and sugar sprinkled on top.  Isn't everything better with cinnamon and sugar sprinkled on top? 

Not a quick process, the chicken thighs marinated and then roasted with onion, garlic, ginger, coriander, cinnamon, and saffron seasonings until fall off the bone tender.  Additional texture and flavor in the dish came in the form of toasted almonds, honey, cilantro and parsley.  

If there is a better quality frozen phyllo dough out there, please spill the beans.  My only option quickly cracked at each seam. 

Translation:  b'stilla poulet
Listen to the pronunciation via Google Translate.

I must share a little Columbus love.  There seems to be a great restaurant, shop, or food related event popping up daily and it is exciting to have such enthusiasm for food and local ingredients in our happy little part of the world.  The Washington Post's Impulsive Traveler recently paid a visit & you should too!

French Fridays with Dorie, Week 15: Paris Mushroom Soup



The snow is falling in Columbus, Ohio, and the winter weather is calling for a hearty soup.  The button mushrooms combined with garlic, onions, butter, rosemary and parsley exude an earthy flavor so rich and filling, yet deceptively light! 


Composed 90% of water, mushrooms are very low in calories, yet are a great way to develop a meaty, rich flavor.  A source of B vitamins, selenium, and potassium, mushrooms are among the few plant sources of vitamin D. 


I served the Paris Mushroom Soup topped with a dollop of crème fraîche, minced parsley & chives along with a hearty, crusty bread.  I can't think of a better winter evening meal or a way to welcome January!


Translation:  paris soupe aux champignons
Listen to the pronunciation.  

Other interesting mushroom soup recipes...
Wild Mushroom Soup with Sherry & Thyme from Fine Cooking
Zingerman's Mushroom & Barley Soup from Epicurious
Barefoot Contessa's Cream of Mushroom Soup from Food Network
Creamy Mushroom Soup with Tarragon from Cooking Light

Next week:  gnocchi à la parisienne & catching up with weeks 13 & 14, fingers crossed!

French Fridays with Dorie, Week 12: Speculoos

Merry Christmas!!

My new favorite Christmas cookie, Speculoos.  Crisp texture with a sweet, cinnamon flavor. 

Perfect treat for Santa!

The original printing of Speculoos in Around My French Table included an error.  Please see the correct Speculoos recipe on doriegreenspan.com.

 

Happy Holidays!  Wishing you much happiness with family & friends!

French Fridays with Dorie, Week 11: My Go-To Beef Daube

I love beef stew and find myself delightfully surprised when I find an even better twist on the traditional recipe.  Browned cubes of beef chuck roast, bacon, onion, shallots, garlic, carrots, & parsnips with a bottle, yes a bottle, of red wine & bundle of fresh herbs: thyme, parsley, rosemary.  Simple.  Delicious.

Translation:  aller à mon boeuf daube
Listen to the pronunciation via Google Translate.

Other favorite beef stew recipes:
Beef, Barley, & Butternut Squash Stew from Fine Cooking.

My Favorite Beef Stew
Adapted from Wegmans Slow-Cooked Country-Style Beef Stew

2 lbs beef chuck roast, cut into 2-3 inch cubes

2 Tbsp olive oil
2 slices bacon, cut in 1/4-inch strips
4 carrots, trimmed, peeled & chopped

3-4 celery stalks, trimmed, peeled & chopped,

1 1/2 pound potatoes, quartered

1 onion, quartered & thinly sliced

6 Tbsp all-purpose flour
2 cups red wine
4 cups beef stock or broth
2 bay leaves
4 Tbsp tomato paste

2 Tbsp Herbes de Provence

Dust beef with pan-searing flour.
Heat oil on medium in large braising pan. Add beef; brown, turning to brown all sides, 8-10 min. Remove beef; place in slow cooker. Add bacon to pan and cook until crisp; set aside. Discard all but 1 Tbsp drippings from pan.
Add stew vegetables (minus potatoes) to pan. Cook, stirring occasionally, 4-5 min. Stir in all-purpose flour. Add wine, stirring to loosen browned bits on bottom of pan. Cook 3-5 min, until liquid is reduced by one-third, to a syrupy consistency. Add broth; bring to simmer.
Pour broth mixture over beef in slow cooker. Add potatoes, bacon, bay leaves, tomato paste, and herbes; stir slightly.
Cover; cook on HIGH for 4-5 hours or LOW 7-9 hours. Transfer beef and vegetable to serving platter. Discard bay leaves. Season to taste with salt and pepper. Pour sauce over beef; serve.

French Fridays with Dorie, Week 10: Sweet & Spicy Cocktail Nuts

This month has been a blurrrrrrrr.  Dear Dorie did not disappoint with the December line up of recipes from Around My French Table.  I just have not been able to keep up!  Here is a quick catch up of the last few weeks filled with way too many hours at work!

Our neighborhood bootcamp/workout group dressed up for a fun night out filled with good eats and holiday cheer.  The spicy cocktail nuts were a perfect addition to the gathering providing a deliciously, unique twist on the traditional cocktail fare!

I followed the recipe as written, using sugar, salt, chili powder, ground cinnamon, and cayenne & egg whites as the glue to adhere the seasonings to a blend of nuts from my favorite shop:  Krema Nut Company. 

Cheers!

Translation:  écrous cocktail sucré et épicé

Listen to the pronunciation via Google Translate.

Such a versatile recipe and treat.  Nuts are a perfect way to include a little fiber, protein, magnesium, niacin, zinc, selenium, folic acid, potassium, iron, calcium, and other important vitamins and minerals.  A little goes a long way though....  A significant source of fat, one ounce of nuts (about 1/3 cup) will provide between 160-200 calories. 

Here are some other favorite cocktail nut recipes:

Sugar & Spice Candied Nuts from Epicurious

Fire & Spice Nuts from Epicurious

Chile-Lime Peanuts from Eating Well

Spiced Pecans from Fine Cooking

French Fridays with Dorie, Week 9: Caramel-Topped Semolina Cake

My task list Wednesday evening included three desserts in just about as many hours.  The week had been busy and already included several visits to the grocery.  All, I might add, without full consultation of my pantry and shopping lists left elsewhere.  A dangerous combination, yes.

When I finally settled in to prepare this week's FFwD selection, Caramel-Topped Semolina Cake, I realized that I was missing several key ingredients:  Cream of Wheat or Farina, whole milk, and golden raisins. 

I was debating...do I go out in the lovely rain/sleet mix on the eve of Thanksgiving or stay tucked in at home and attempt to make this with a few modifications?  Challenge accepted and this is the route I chose:  cornmeal, half and half, skim milk and red wine plumped raisins in place of the missing ingredients.

The cornmeal, milk, and salt bubbled nicely and after the addition of the eggs and vanilla it was looking like a great modification.  

The sugar, water, and squeeze of lemon juice boiled into a deep amber caramel.



The caramel glazed the bottom of the cake pan and was topped with the cornmeal batter.  All looking great so far!

Out of the oven and filled the kitchen with a great aroma and then....

Unfortunately, the caramel topped pudding cake plopped out of the pan and into a mess.  But the cake easily turned into a delicious pudding treat, just served in a bowl. 

Translation: Carmel garni de gâteau à la semoule

Listen to the pronunciation. 

I am looking forward to what French Fridays Saturdays with Dorie has in store for December.