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Tuesdays with Dorie BCM: Granola Energy Bars

I’ve liked granola bars for as long as I can remember.  Could it be the candy-like wrappers?  The combination of sweet and salty?  Their magic hunger killing powers when enjoyed with ...

mofongo

How to Make Mofongo

Mofongo is of Puerto Rico’s signature dishes.  It can be found in every corner of the island, from the humblest cafeteria to white tablecloth establishments.  This mash is traditionally prepared with ...

semolina cake flan de farina

French Fridays with Dorie: Caramel-Topped Semolina Cake

Today’s French Fridays with Dorie recipe is not the Caramel Topped Semolina Cake.  There’s a little more backstory as to why I chose not to make Arman’s Caviar in Aspic, but the ...

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GF360˚ Top 5 Posts of 2014

Un año que viene y otro que se va… I love putting ...
Puerto Rico

Puerto Rican Christmas Recipe Roundup

I think I have quizzed you on this important fact.  What country ...
almond toffee bark

FFwD Christmas Card Exchange: Almond Toffee Bark

I just had E snooping over at my laptop screen, and he noticed ...

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Tuesdays with Dorie: Gingerbread Bûche de Noël

gingerbread buche de noel dorie greenspan

Buzzing Holidays!

Oh boy, am I frazzled!  Our holiday schedule kicked off last Saturday with a bang and at this point brunch with friends on Sunday is looking like the end of the rainbow.  We are lucky and blessed to have this whirlwind of activity, family and friends to spend this time of year.  I’m also thankful for this recipe – labor intensive for sure – but oh so delicious.  Baking Chez Moi’s Gingerbread Bûche de Noël, our pick this week for Tuesdays with Dorie, was the perfect way to cap our holiday dinner with our in-laws last Sunday.  A soft, spongy gingerbread cake is rolled with a cream cheese and candied pecan filling and frosted with soft vanilla flavored meringue.  Read More…

French Fridays with Dorie: Orange and Olive Salad

Orange Olive Salad

A New Years Resolution

Christmas is not here yet, and I’m already thinking of New Years’ resolutions.  Food resolutions, that is.  Although I try to eat well at least 70% of the time, I know I still need to increase the amount of fruits in my diet.  I’ve already figured out a way to do it.

No more boring fruit salads.

Nothing totally against you, good old mix of cantaloupe, honeydew, pineapple and the odd strawberry or grape in the buffet or plastic container at the supermarket.  Just think how much better you would be with a pinch of salt, little dressing, a sprinkling of herbs, or the crisp bite of red onion. Read More…

Great Food Reads: Provence, 1970

Provence, 1970

Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste is a non fiction account compiled by Luke Barr, the grand-nephew of iconic food writer MFK Fisher, of a series of meetings and correspondence between some of the most influential food people of the time.  The setting?  The Provence region in southeastern France – a counterpart to the burgeoning Northern California food scene. Much of the book is written from M.F.K. Fisher’s perspective, based on her journals and exchanges with these food personalities. Read More…

Puerto Rican Roast Chicken

Puerto Rican Style Roast Chicken

Last week, after a late night at the office, I found myself scrambling to get to the supermarket on time to grab a rotisserie chicken.  At one of the grocery stores I shop at, if you get there after 8pm chances are you’ll find the chickens no one wanted – if you are lucky.  Burnt wings, torn skin, just sad looking chickens that have been sitting around for a while.  Although everyone needs a good standby place to go grab one, many publications and renowned chefs agree that learning to roast a chicken is an essential kitchen skill. Read More…

French Weekends with Dorie: Lamb and Apricot Tagine

lamb and apricot tagine

This week’s French Fridays with Dorie recipe, Lamb and Apricot Tagine, combines seared lamb chunks with a sweet and sour spiced sauce.  Inspired by Moroccan tagines, I cooked the lamb in an onion and tomato based sauce in a Dutch oven for an hour.  The result: a fragrant dish with plenty of sauce and onion chunks to sop up with white rice. Read More…

Tuesdays with Dorie: The Rugelach that Won Over France

Rugelach that Won over France

Today’s Tuesdays with Dorie: Baking Chez Moi recipe, the Rugelach that Won over France, is a soft cookie filled with a mixture of nuts, cherries, and semi sweet chocolate.  While the main ingredient in Dorie’s original recipe is coconut, I had plenty of nuts that needed to be used.  My version combines the chocolate and cherries with  walnuts, pecans, and a bit of coconut oil for a nuttier version. Read More…

French Fridays with Dorie: Tartine de Coppa

Tartine de Coppa

French Fridays for Les Paresseux

Right after you return from a trip, you want things to go easy… to run smoothly so you can hold on to that vacation glow.  I won’t say my happy vacation glow is gone, but it has faded.  Much like a tan that starts as a red sunburn and mellows into a lightly bronzed look, I’ve been catching up with routines and a flurry of activity at the office while basking in the memories of our days in Washington DC and Cambridge.  This week’s French Fridays with Dorie recipe, the Tartine de Viande des Grison was the perfect recipe to come back home to.    A tartine is a French open-faced sandwich, or as our fellow Dorista Trevor likes to remind us, stuff on toast.  The Viande des Grison – also known as Bündnerfleisch – is an air-dried beef cold cut of Swiss origin.   What a good recipe to “rest with” after the Thanksgiving kitchen acrobatics many of us did during the holiday weekend! Read More…

Mofongo Mashing

Necessity is the mother of invention.  Or at least of managing your kitchen with what you have.

While mortars and pestles – pilones as they are known in Spanish – are essential kitchen equipment, sometimes even your best meaning friends do not have one in their house when those cravings for mofongo hit.  Mofongo – one of Puerto Rico’s signature dishes – consists of fried plantain chunks that are smashed with fresh garlic, olive oil, a little bit of chicken stock, and crackly pork rinds or bacon. Read More…

French Friday with Dorie: Desserts with a French Accent

dorie greenspan smithsonian

I will be upfront: I made the bonne idee for this week’s French Fridays with Dorie selection, Beatrix’s Red Kuri soup.  Instead of making soup with red kuri squash, I used the suggested cubed butternut squash and chestnuts substitution. I didn’t care much for the soup.  In hindsight, it could have used a punch of spice because otherwise, it felt like pumpkin-peanut butter soup.  I wish I had tried the real thing, though.

But I did have a wonderful, true French Friday with Dorie Greenspan last week.

We spent almost a week in DC, taking in all the history, culture and great food we were able to handle.  One of the highlights of our visit was coinciding with a Baking Chez Moi event sponsored by the Smithsonian Associates – Desserts with a French Accent.  Joe Yonan, food and travel editor for the Washington Post, interviewed Dorie for about an hour.  Having listened to her keynote address at last year’s IFBC and some her most recent podcast interviews (thanks to Betsy and Teresa), I was especially happy when the following the following tidbits surfaced during the talk: Read More…

Tuesdays with Dorie: Cranberry Crackle Tart

cranberry crackle tart

Today is our second Baking Chez Moi Tuesdays with Dorie outing, and after the easy peasy Palets de Dames Lille Style, it’s time to show off our first tart.  The selection for November is the very seasonal and fantastic cranberry crackle tart.  The crackle part comes from the meringue topping that crisps up in the oven. Read More…

Arroz con Maiz – Puerto Rican Style Rice with Corn

Arroz con maíz puerto rican style

On the blog’s homepage mini slide show, you may have noticed a new tag floating with the pictures of the recent posts.  Domingo Criollo is a new section I am developing to share some of my favorite Puerto Rican or Puerto Rico influenced recipes.  These recipes are easy and a great introduction to the flavors of the island.  Truth be told, you can add sofrito to many of your own favorites soups and stews and they will instantly warm up with that touch of onion, garlic, peppers, cilantro and recap that’s so distinctive to the island’s cooking.  Puerto Rican food is not spicy, but rather savory and bursting with the taste of all those delicious aromatics. Read More…

French Fridays with Dorie: Storzapretis

storzapretis

“I’m melting.  I’m melting”

Guess the Wicked Witch of the West was not the only green thing capable of disintegrating at the touch of water.  If the storzapretis – Corsican spinach, herb and cheese dumplings reminiscent of gnocchi – I made for this week’s French Fridays with Dorie recipe could talk, the very same words would have escaped them.  It was automatic: the quennelles hit the water, they swelled up, and the spinach bits wanted to escape the dumpling. Read More…

Plantain Spiders – Arañitas de Platano

plantain spiders arañitas de platano

Food is a feast for the senses.  The first point of attraction is the way a dish looks and how it is presented.  Smell wafts through the nose.  Fingers and mouth take on texture and temperature.  Before the taste buds can have their way, it all explodes with a deafening CRUNCH.

I love plantain spiders – aka. arañitas de platano.  They are bites that truly engage all five senses.  Eating them is a loud experience.  That crunch, the hit of salt, the unmistakable smell of fried plantain. Read More…

French Fridays with Dorie: Sangria Chicken

sangria chicken

The best kind of challenge

Every so often, a French Fridays with Dorie recipe pops up that makes you wish you had access to great ingredients. This week’s recipe, Seared Duck Breasts with Kumquats, is one of those. Duck breasts?  Not on my radar unless I call “my” friendly restaurant supplier.  Kumquats?  If my fellow Doristas couldn’t find them state/Canada-side, you can imagine there’s little hope for this island girl.  Not that it bothered me.  Au contraire, it was time to improvise and have fun with this challenge.

What do we always have on hand?  Boneless, skinless chicken thighs.  The dark chicken meat will never be an apples to apples substitute for gamey duck breasts, but it is as close as it gets.  Orange zest syrup replaces the not-yet-in season kumquats.  A bottle of $4 merlot fills the fruity wine quota.  If the recipe from Around My French Table is your woo-food, dinner date at home recipe, this is the weekday version for whenever the cravings hit for citrus and wine sauce.  This is no impostor fragrance version of the recipe.  It’s good on its own merits. Read More…

Tuesdays with Dorie: Palets de Dames Lille Style

Palets de Dames Lille Style

I am officially stepping out of my comfort zone.

I love cooking and I am confident in the skills I have built since I was a college junior with an actual kitchen. A baker? Not so much. There are plenty of exhibits I can pull out for your reference, worthy of the #PinterestFail label.  Some of them have even made it to the blog.

Read More…

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