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We’re Cooking the Book! #MyParisKitchen

We are engaging in a new cookbook project!
(Insert fist-pumping and Carlton dances.)

Cook the Book

Gear ready for Cook the Book Fridays!

The Dorista alumni and dozens other bloggers have jumped in the band wagon to cook their way through David Lebovitz’s My Paris Kitchen through Cook the Book Fridays.  My Paris Kitchen is filled with Americain en París stories, ingredient intelligence, and most importantly, delicious and totally do-able recipes to bring French Flavors (back) home.  My Paris Kitchen for Kindle and Kindle reading apps is currently available at Amazon.com for a mere $1.99 for a limited time only.  How could I resist?   And hey, if you don’t already have a copy… how could you?

cook the book fridays

Artichoke tapenade on five-grain sourdough bread from Levain Artisan Breads (straight out of Aguadilla, PR via the Old San Juan Saturday Farmer’s Market)

Cook the Book… on Social Platforms

At this time, my posts for Cook the Book Fridays will be available through the Great Food 360˚ Instagram and Facebook pages.  I’m definitely not writing off blog posts!  When some of the recipes pose a challenge and require culinary creativity/ingenuity/chutzpah, I’ll share those workarounds with more detail.

While we have a bit of catching up to do – nothing insurmountable – we started with last week’s recipe for the Artichoke Tapenade.

 

These are the recipes we need to complete in order to be fully caught up with the Cook The Book Fridays crowd:

  • Belgian Beef Stew with Beer and Spice Bread
  • Dukkah Roasted Cauliflower
  • Steak with Mustard Butter and Fries
  • Winter Salad

Next up in the roster is fried ham and cheese sandwiches… le croque monsieur!  Bon appetit, and remember to check your Instagram or Facebook feeds every other Friday.

Cook the Book Fridays is an online group of home cooks working their way through David Lebovitz’s My Paris Kitchen.  We respect M. Lebovitz’s wishes and don’t post the recipes – that said, if the recipe is available elsewhere, we’ll link it up.  Here is the recipe for the Artichoke Tapenade, as published in the Washington Post.

GreatFood360˚ is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  We would be earning a small percentage of Amazon.com store credit for each good purchased through the provided links.

FFwD Epilogue: Around My Franco Rican Table

Four years and three months ago – I was blogging using Posterous, a platform that doesn’t exist anymore.  Foodbuzz was the place for sharing pictures of food and loading up blog posts.  And every Friday, French Fridays with Dorie posts took over their feed.  My curiosity got the best of me and in a matter of a few clicks I secured a copy of Dorie Greenspan’s Around My French Table.  My Dorista journey began with pancetta green beans on February of 2011.  While it doesn’t wrap up today for me (too many recipes to make up for), today we bid farewell to this weekly ritual. 

Cooking through Around My French Table has taken me many places.  I’ve been to all corners of France through Dorie’s recipe collection: from Paris to Alsace, Lyon, Nice, and the Basque country.  Other recipes were transportable to the flavors of Puerto Rico.  A tostón will always be at home next to a pot of mussels or that crab and grapefruit salad.  Guava sauce will be ready to top off crepes and rice pudding.  And without modification, some of those dishes surprised me for how much they just tasted like home.  That speaks volumes of the influence of French cookery in the Western world – and of the blessing of growing up around my Mother’s table. Read More…

The Never-Doubt-Dorie Moment: Mme. Maman’s Chopped Liver

Mme Maman's Chopped LIver

The French Fridays with Dorie Celebrations continue!  This week we go over those Never-Doubt-Dorie moments.  FFwD cooks will reminisce about those recipe that made us raise our eyebrows while we went along for the ride.  I looked for the scariest ingredient I hadn’t worked with yet – chicken livers.  Here’s the account of my experience whipping up Mme. Maman’s Chopped Liver.   

(Law & Order style ‘Dun Dun!’)

Thursday June 4, 2015
8:00am

Green spots?

Veins?

It’s not the same to face the deep-sea creatures of the food world when they are breaded, fried or smothered in delicious sauces. And plated and prepared by professionals that bring out the best of these ingredients.   Read More…

French Fridays with Dorie: Curried Chicken with Lemongrass, AHA Moments and my Top 5

curried chicken with lemongrass and vegetables

The fearless Doristas have met their goal.  Last Friday, Mardi of Eat Live Travel Write and Cher The Dabbler cooked and blogged all 300+ recipes of Dorie Greenspan’s Around My French Table.  Most members of the group are a handful of recipes away from reaching this milestone.  While my participation in the group was inconsistent (to put it mildly), I rejoice and join the rest of them and toast to this accomplishment.  The following four weeks will allow us to reminisce and recap some of the lessons learned in these four years of cooking and friendship. Read More…

French Fridays with Dorie: Caramel-Topped Semolina Cake

caramel topped semolina cake flan de farina

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 gist of it is that it is not a recipe I can pull off for breakfast on the same day the post is due.  I’m happy there are a few more recipes I can rationalize preparing and serving before the sun is fully up.

Read More…

FFwD Christmas Card Exchange: Almond Toffee Bark

almond toffee bark

I just had E snooping over at my laptop screen, and he noticed that I abbreviated the ‘French Fridays’ into our shorthand FFwD for this post’s title.

“FFwD… its Freaky Friday!”

“Uh-huh.”

“Freaky Friday!”

“Okay!”

“Freeaky Friiiday!”

And then it hit me.  It WAS Freaky Friday with Doristas!

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…

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…

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…

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…

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…

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…

French Fridays with Dorie: Leek and Potato Soup

Leek and Potato Soup Dorie Greenspan

While the rest of the Doristas are showing today’s French Fridays with Dorie recipe, Jerusalem artichoke soup with parsley coulis, I’m going playing catch-up with a classic leek and potato soup.  The group prepared this soup back in December of 2010.  Given the similarities between potatoes and sunchokes, I figured this throwback recipe would fit in nicely with the rest of the group’s soups.

Leek and potato soup is also known as potage Parmentier, after Antoine-Augustin Parmentier.  Parmentier was a French agronomist and scientist that championed for the use of potatoes in the French diet after subsisting on them as a POW in Prussia.  It’s hard to imagine French cuisine without potato gratins, mashed potatoes, and frites. Read More…

French Fridays with Dorie: Osso Buco à l’Arman

Osso Buco a l'Arman

This week’s French Fridays with Dorie recipe, Osso Bucco a l’Arman, is a light braised dish that combines mild tasting veal, tomatoes, carrots and onions with a citrus based sauce.

If you had asked me before this week about making a dish with an orange and tomato sauce, I would have raised a skeptic eyebrow.  If we had been talking about braising osso buco without wine, I would have gone full Knope: Read More…

Happy French Friday Birthday Dorie! – Cannelés

Baking Chez Moi

Today is a very special French Friday for our FFwD group.  First, we couldn’t be more excited about the release of Dorie Greenspan’s newest tome, Baking Chez Moi.  Imagine the beautiful section on desserts at the end of Around My French Table and super size it.  Or that AMFT and Baking from My Home to Yours had a baby.  Or… yes, you get it.  Wonderful recipes with easy to follow directions, and the stories about the people and places that inspired them.    Read More…

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