It took a quick “I cannot not make this” snack to bring me back from this longer than expected blogging hiatus. Work has been crazy. The heightened fiscal year-end close workload and the aftermath of a (very upsetting) bout of corporate restructuring zapped my desire to spend more time than needed in front of a computer. Between that and the fortunate onslaught of culinary events in the island, I haven’t spent much time in the kitchen. This week’s French Fridays with Dorie recipe, Lyonnaise Garlic and Herb Cheese, was simple enough to make and enjoy during the week.
I did not even bother looking for the fromage fraiche suggested by the recipe, and decided to buy whole milk ricotta cheese. I normally use the reduced fat version, but since the cheese was the dish itself, it made sense to use the richer one. As suggested by the recipe, I placed the cheese on a strainer with a bowl underneath in the fridge during the day (“while at work” has become the new “overnight”, hasn’t it?). By the time I got back. it didn’t feel the cheese had released the excess moisture: only about a teaspoon or two of the whey-like liquid sat at the bottom of the bowl.
For flavor, I blended in half a grated shallot, about a quarter minced shallot, one large clove of garlic, basil and parsley. I can imagine the chive/tarragon version was fantastic as well. Late night that it was, I assembled two salad platters with arugula, tomato, anchovies, and mounds of the Lyonnaise garlic and herb cheese. I loved all the flavors together: it’s a combination that works well either on a salad, a pizza, or a pasta dish.
On to the fish… crunchy, buttery, lemony swoon-inducing fish…
I’ve made this twice already this month. The bag of almond meal I purchased with the intention of making macarons has dwindled down to half thanks to this delicious recipe. The ground almond coating, plus the browned butter turns a simple sautéed fish filet into a decadent dish fit for company. What especially won me over was how easy, quick, and tasty it is to pull off on a weeknight. Bring out the arugula, lemon juice, and olive oil and dinner is ready in fifteen minutes. I might have to buy another bag of ground almonds soon.
French Fridays with Dorie is an online cooking group where we work our way through Around My French Table, Dorie Greenspan’s award winning cookbook. To check out what the rest of the group thought about the Lyonnaise garlic and herb cheese, click here! For their posts on the Almond (White Fish) Meuniere, click here.