And I present you my version of floating islands for this weekend! ¡Hola Palomino!
The creme anglaise of the actual floating island recipe for this week’s FFwD went the way of white chocolate strawberry popsicles. I’m still intrigued by the possibility of poaching meringue in milk – strange as it may sound – so don’t be surprised if it pops up somewhere in here. For French Fridays purposes, this is a catch up post of fairly recent vegetable based sides and appetizers.
Last week, I roasted some corn, Boulevard Raspail style. Dorie’s story was the perfect reminder that sometimes the vendors in our farmers market stalls are full of great ideas for preparing their produce. One of ‘my’ farmers, Daniella from Siembra Tres Vidas, told me a great secret for using spicy radish tops. A friend of hers dehydrates the radish tops and grinds them into a powder used for seasoning. That’s probably one of the more original ideas I’ve ever heard!
Unfortunately my ears of corn did not come from the market. They came from the produce section from the supermarket – unfortunately imported and only half husked. They roasted up nicely though, and were just fine with butter, salt and pepper.
Next up, Anne LeBlanc’s pistachio avocado…
I made this as an impromptu appetizer a couple of weekends ago to snack on before our seafood loaded anniversary dinner. I still had some almond oil left over from the quinoa and dried fruit salad from two years ago, so it didn’t make sense to rush to buy pistachio oil. The logic? Aren’t many ‘pistachio’ baked goods made with almond extract and a couple of food coloring drops? I figured using the almond oil and adding a few crushed pistachios on top of the avocado would be a good substitute. And it was, we inhaled this little salad.
Finally, this week I got around making Dorie’s version of tzatziki to top some arugula/chickpea patties.
I made the mistake of not draining the yogurt or drying out the cucumbers before, so it turned out on the watery side. Lessons learned, I guess! I was in a hurry to get the sauce put together and skimped on those steps.
Have a great Labor Day weeekend if you celebrate it in September and a tres jolie French Friday!
French Fridays with Dorie is an online cooking group where we work our way through Dorie Greenspan’s Around My French Table. All links to the recipes will lead you to the pages where my fellow Doristas posted about them a few weeks ago.