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.
This week’s theme is the AHA moment. Mary and Betsy want us to share our favorite, most loved recipe and the reasoning behind it. The entire Around My French Table run has been one “AHA” moment after the other. If we are to define those as lessons learned, one of my lightbulb episodes has to be the papillote technique. It’s simply priceless for anyone who is short on time and still wants to put a great meal in the table. Standouts for this technique include the salmon with tomatoes and this week’s makeup recipe, the curried chicken with peppers and peas. We loved it! Since my inclusion of lemongrass and coconut oil change the intended flavors, I chose to reprint the recipe with my modifications below.
Other “aha’s” and lessons?
- A well stocked pantry is the remedy against weekday boredom. Turns out we can justify buying all those tasty oils and vinegars! Same goes for cognac, port, and a good dark rum.
- Our guts are meant to be trusted. We all can come up with those bonne idees and make every dish our own. That’s Dorie’s gift to everyone who embraces her recipes.
However, if the AHA moment is that favorite, most loved, and most repeated recipe… well, I’ll save that for the week after next. I’m not spoiling that one just yet. Or I’m making you guess which one of my Top 5 will have that honor.
My top 5 have become dinner party staples. I don’t tweak them – and that separates them from those honorable mentions in my short list. They are perfect as they are and I know they will be in my repertoire for years to come. In no particular order:
Or how I learned to make choux dough.
Party dip and sandwich filling. I loved all rillette recipes but the combination of smoked and poached salmons was my favorite.
Universally loved by everyone who tastes them, starting with the cook.
Sweet and salty – my favorite combination of flavors – and just plain fun to eat.
Few things make me happier than sharing a huge bowl of mussels with E. We go together like seafood and pork fat.
Next week? More lessons from Mme. Greenspan and my fellow Doristas. We will go over those times where we just had to take a deep breath and trust the recipe. Want more AHA moments and Top 5 recipes? Click here.