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: Dressy Penne Pasta

Dressy Penne Pasta

It’s the first French Friday of 2014!  Mon Dieu, where does time go?

Today’s French Fridays with Dorie recipe is a Dressy Pasta Risotto, a take on macaroni and cheese where small-shaped pasta is cooked with chicken stock and aromatics and finished with a cream and Parmesan and Mascarpone cheeses.  Instead of a side dish, I prepared two main dish servings of dressy penne pasta with mushrooms, sun-dried tomatoes, and a dash of truffle oil.  We eat a lot of pasta on weeknights and this technique creates a lot of depth in the taste.  That is no small feat when cooking whole wheat pasta. Read More…

French Fridays with Dorie: Muenster Cheese Soufflés

If you would like to order the soufflé, please notify your server forty five minutes in advance.

Muenster Cheese Soufflé

Forty five minutes?  This restaurant maxim and looking at many golden Muenster cheese soufflés at the crack of dawn inspired me to step away from the computer and head to the kitchen at 6am.   Turns out I had a real French Friday in me today after all.   The forty-five minute estimate, however, only applies to restaurant kitchens with all their ingredients already set up and ready to go.  It took me about ten more to make the soufflé start to finish.  Today’s breakfast was a big departure from the cereal/coffee routine.
Read More…

French Fridays with Dorie: Pastry Blues and Almond Pastry Cream

Pull up a chair and grab a drink.  I hope you are in the mood for the blues… the pastry blues.

Cracked Tart Shell and toppings for Almond Pastry Cream

Lady placed a tart ’round her French table.
Another tried the same but wasn’t able.
One more messed up tart shell…
Nothing you haven’t heard before.
But I’m skipping pie recipes
’til I find good crust at the store

Read More…

Harina de Maiz – Breakfast Cornmeal Cereal

Harina de Maiz Breakfast Cereal

Back in the late eighties, before the Internet and Wikipedia, most facts and figures were collected in almanacs or books like the Guiness Book of World Records. Through one of these unforgettable book club flyers, I bought a copy of the Second Kids World Almanac when I was an impressionable nine year-old. I credit (blame?) that book for turning me into a trivia and general knowledge junkie. How did I know that this book was to be trusted as a veritable source for listings of popular haircuts, the true name of pop stars and the origins of unusual animals? In the food chapter, it featured popular breakfast foods around the world. Under Puerto Rico, the listing said something akin to “oatmeal or cooked cornmeal with milk poured over it, coffee”. Clearly these people knew what they were talking about.

Read More…

UA-20793997-4