French Fridays with Dorie: Lyonnaise Garlic and Herb Cheese

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.

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

27 Responses to “French Fridays with Dorie: Lyonnaise Garlic and Herb Cheese”

  1. May 25, 2012 at 8:23 am #

    The cheese in the salad looks perfect with the anchovies. You put together a whole meal! The fish looks yummy.

  2. May 25, 2012 at 8:54 am #

    Andrea, Bienvenue and welcome back. I have checked your site several times, thinking I have missed your Posts. But, I am registered and you just weren’t there. I am positive I am not the only one who missed your comments and participation. First, what fish did you use with your almond meal? I liked the fish dish also. My spread looked very much like yours although I thought it needed more kick. I added more salt. Just would have loved for it to be a tad creamier. I am anxious to read other comments and will tinker with this. Don’t be a stranger and hang in there with us.

    • May 25, 2012 at 10:46 am #

      Hi Mary! I am sorry I was away for so long and definitely missed interacting with my fellow Doristas. Can’t wait to get home from work tonight to check everyone’s posts. I have plenty of pictures and notes standing by, and this weekend will be perfect for writing them up.

      As for the fish, I used mahi-mahi, which I usually have on hand. I liked the cheese so much better this morning, though! The flavors really melded through. I might have added a little too much salt – although it seemed fine yesterday, it was definitely saltier this morning. Grating the shallot and garlic also helped infuse the cheese better with flavor – it’s probably my favorite Rachael Ray trick.

  3. May 25, 2012 at 9:24 am #

    Good to see you back this week.
    I hope things are moving into a better place for you – those kinds of things can be very tough and definitely energy zapping.
    Your spread, fish & salad all look lovely.
    Have a great weekend.

  4. May 25, 2012 at 11:50 am #

    Nice to see you again! The cheese looks fabulous… especially in that top photo. And the fish? I want a piece for lunch today! Beautiful job.

  5. May 25, 2012 at 4:51 pm #

    the ricotta cheese that I get hardly has any extra moisture to it so I skipped all of the straining and just went and mixed stuff right in. It worked out just fine 🙂 Yours looks great though, very tasty!

  6. May 25, 2012 at 8:44 pm #

    beautiful pics – your cheese looks amazing

  7. May 25, 2012 at 9:18 pm #

    I love how you dolloped the cheese on top of salad. Great idea! And the fish looks great. Is that the Dorie fish from a few weeks back or your own creation? Hope things at work settle down soon. It’s so nice to see you back this week, Adriana. I’ve missed your French Friday posts.

    • May 25, 2012 at 9:38 pm #

      It is Dorie’s fish indeed! I hope to make the most of this long weekend to catch upon the rest of the May recipes.

  8. May 25, 2012 at 9:25 pm #

    Yay! Welcome back! Hopefully you are headed into a quieter period that will allow you to blog a little more. We’ve missed you. Your late night salad platter looks wonderful!

  9. May 25, 2012 at 10:15 pm #

    You’ve been missed. All your photos are beautiful, enjoyed your post as always. Glad to see that fish again…it is good isn’t it? You reminded me to make it again…I froze extra pieces so I could but forgot about them. All your dishes turned out nicely. Hope things are not so hectic for you this week.

  10. May 25, 2012 at 10:33 pm #

    Welcome back, Adriana!

    What a wonderful idea to use this cheese in such a flavorful salad! I think it’s really versatile.

    I had to laugh at your comment about the ground almonds – because I did the same thing! I had one failed attempt at Macarons. I could not believe how labor-intensive they were!

    Have a wonderful, well-deserved holiday weekend!

  11. May 25, 2012 at 11:53 pm #

    It’s so good to have you back, Adriana! I am sorry that things have been so unsettling for you at work and hope things are getting back to normal for you. I love that first photo of your cheese spread on the cracker. Beautiful! I am trying to fix fix more often and will have to try the almond meal and browned butter. It just sounds so delicious. Have a great weekend!

  12. May 26, 2012 at 12:10 am #

    It looks fabulous!

  13. May 26, 2012 at 5:03 am #

    Adriana, what lovely photos of both the Herb Cheese and the Mahi-Mahi Meunière. Both your dishes look so delicious and I am glad that you enjoyed them. I am particularly impressed with the bed of arugula for the fish – a very nice way to present this lovely dish.

    I hope that things will slow down a bit for you in the days to come so that you will be able to catch your breath.

    Have a nice and hopefully relaxing weekend!

  14. May 26, 2012 at 8:03 am #

    Andrea, So good to see you back! I love the addition of this spread to your lovely salad! Such a creative and perfect way to use it! Your Mahi-mahi looks wonderful, too! Have a great weekend!

  15. May 26, 2012 at 10:24 am #

    Your cheese looks fabulous…what wonderful photos! But the real winner is your fish…what a spectacular recipe 🙂

  16. May 26, 2012 at 10:36 am #

    Not one, but TWO gorgeous dishes. Making the cheese for my picnic tomorrow and the fish is on my hit list for the coming week. Sounds wonderful!

  17. May 26, 2012 at 2:26 pm #

    Everything looks so delicious! My mouth is watering looking at your fish, and the salad with cheese…

    I know what you mean – “at work” is the new overnight. Hopefully all of that work-ish stress is behind you. Excited to see another post from you!!

  18. May 26, 2012 at 3:36 pm #

    Great post, but I’m drooling over your swordfish!

  19. May 27, 2012 at 1:48 am #

    Your cheese looks good, but what I really want is the fish – mmm….

  20. May 28, 2012 at 12:38 pm #

    Good to see you again! I also really liked this cheese and have been munching it on bagel chips for the last couple of days. Yum!

  21. May 29, 2012 at 4:51 am #

    Andrea, I have nominated you for The Food Stories Award for Excellence in Storytelling
    Award. Please go to my site to pick it up. Congratulations. Mary/

  22. June 2, 2012 at 11:15 am #

    Girl – I feel you about being too busy to blog! But this was a great little recipe wasn’t it? Everything looks delicious!

  23. June 11, 2012 at 10:39 am #

    I’m sorry about the craziness at work and the restructuring – it must be so stressful. It’s fun to see you back. Glad you enjoyed both recipes. Your photos are great – I especially like the first one!

Trackbacks/Pingbacks

  1. French Fridays with Dorie: Meyer Lemon Olive Oil Ice Cream - October 19, 2012

    […] and hollow, um, almond meringue cookies.  I’ll probably save the rest of the almond meal to coat fish filets. “Scrambled” Olive Oil Ice Cream – EPIC FAIL! Second time’s the […]

  2. French Fridays with Dorie: Monkfish with Double Carrots - Great Food 360˚ - October 10, 2014

    […] I have to admit this neither E nor I were wowed by this recipe.  Maybe I should have cooked down carrot juice sauce more, or deglazed the crusted bacon fat and scallop liquids with some carrot juice for extra flavor… The fish was bland, despite the bacon fat crust.  I probably rushed through the preparation, and the sauce needed time to come on its own.  Oh well.  They can’t all be almond crusted, brown buttered magic mahi mahi. […]

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