Tag Archives: French Fridays with Dorie

French Fridays with Dorie: Monkfish with Double Carrots

 

monkfish double carrots

This week’s French Fridays with Dorie recipe, Monkfish with Double Carrots, comes with a warning.  Monkfish is an ugly, ugly fish.  Not even sunglasses can make this guy attractive to me.

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French Fridays with Dorie: Celery-Celery Soup

Celery-Celery Soup Dorie Greenspan

“I’m doing the Friday recipe today!”

“Cool.  What is it?”

“It’s soup.  A celery root and green celery soup. But it has apples in it.”

“Okay.”

“I can go the criollo route and do it with garlic and sofrito and cilantro if you want.”

“Whatever way you choose is fine.  But the recipe says it has apples you should probably make it as it is written.”

“Yeah… I guess.”

And that’s how I ended up cooking the recipe, exactly as written.  Two Fuji apples joined a mountain of onions, a couple of stalks of celery, and chunks of the root vegetable we call apio, which translates to celery. Read More…

French Fridays with Dorie: Vanilla Vegetable Salad

Vanilla Vegetable Salad Dorie Greenspan

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French Fridays with Dorie: Visitandine

Visitandine Recipe adapted from Dorie Greenspan's Around My French Table

I received the call around 2pm yesterday.

“I think you went overboard with the almond extract”

“There was no almond extract in this recipe.  It was the brown butter”. Read More…

Shrimp and Onion Tartes Fines

shrimp and onion tartes fines

The 6am chef strikes again.

I’m still not sure what part of shrimp and onion tartes screams breakfast, but I found myself working on a French Fridays with Dorie recipe before sunrise.  There are some things that just need to get done before 7am sometimes: runs, the odd laundry load, and the odder soufflé or dessert.    Read More…

French Fridays with Dorie: Christine’s Simple Pepper Soup

simple pepper soup

I’m trying to make up my mind about this week’s French Fridays with Dorie recipe: Christine’s Simple Pepper Soup (nee, Party Soups).  Simple is an understatement.  All this soup requires a quart of vegetable (bouillon) broth, a pound of peppers, extra seasoning to taste, and a simmer of twenty minutes.  In the hardware department, a blender and a strainer.  Adding to the simplicity, it can be served either warm or cold.  Dorie Greenspan’s friend Christine, a pro of turning the simplest ideas into chic, serves these soups in tumblers, wine glasses, and dainty coffee cups.  Read More…

French Fridays with Dorie: Baked Apples filled with Fruits and Almonds

baked apples stuffed with fruits and almonds

I like a good apple.  I love a great apple.  A bad apple could almost ruin my day.

My hopes weren’t too high for this week’s French Fridays with Dorie recipe, baked apples filled with fruits and nuts.  It had nothing to do with the recipe and everything to do with the apples.  By this time of the year, many of the apples in the supermarkets in Puerto Rico have been sitting out for a while.  The odds of finding a good one amidst the mealy ones are definitely stacked against us! Read More…

Gougères (de Queso del País)

Gougeres de queso del pais

Feliz día de Reyes!  Happy Epiphany Day!

One of my New Year’s blogging resolutions is to continue incorporating Puerto Rican ingredients into my posts.  While some times these flavors will be shown in their traditional preparations, it’s also fun to integrate them into dishes from other cuisines.  Today’s recipe, gougères, is a traditional French cream puff that can be enjoyed as as sweet treat or as a savory snack or appetizer.  Instead of using Gruyére or Cheddar cheese, I made these with queso del país – Puerto Rican white cheese. 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: Hurry-Up-and-Wait Chicken

Hurry Up and Wait Chicken

I have become a fan of roasting whole chickens in no small part thanks to Around My French Table. While growing up, roasted chicken came in from one of two popular rotisseries near my home: Fuentes BBQ in Altamesa or Nieves BBQ (before it moved to another location in neighboring town Bayamón). My mother would bake whole chicken legs or cook with chicken breasts but she left the roasting to the pros. When I have cravings for good PR style roast chicken, I almost always go to El Guateque in Cupey. Right by my work, the friendly folks at Pagán BBQ greet us by name on a weekly basis and have our usual orders committed to memory.
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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.
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Arborio Rice Pudding with Guava Sauce

Arborio Rice Pudding with Guava Sauce

Guava season is here!  A couple of weeks ago, I stopped at Freshmart, the local health food/market chain to pick up a few items on the way back home.  Once I stepped into the store, the smell of ripe guavas stopped me on my tracks. It’s no coincidence these sweet, fragrant fruits were placed right by the entrance… and that I fell prey to the supermarket’s logistics game.
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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

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French Fridays with Dorie: Boeuf à la Mode

Boeuf a la Mode

The picture in front of you is my textbook definition of comfort food: fork tender eye round, white rice, and mushy carrots.  When I get cravings for Mama food, this is what I want.  This week’s French Fridays with Dorie recipe, Boeuf à la Mode, was one mustard rub away from leaving me misty eyed.

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French Fridays with Dorie: Salade Niçoise

Salade Niçoise

There’s a lesson, as usual, in today’s French Fridays with Dorie recipe, salade Niçoise.

You don’t mess with classics.
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