FFWD: Chicken in a Pot – the Garlic and Lemon Version

We have come to the end of our book..... :)

Today for our FRENCH FRIDAY'S WITH DORIE, we are making the very last recipe in the wonderful cookbook entitled "Around My French Table" by Dorie Greenspan. We will be making and enjoying Chicken in a Pot – the Garlic and Lemon Version (p206). My family loves this recipe, the only difference is that we now prefer our veggies baking separate from the Chicken. We have tried it both ways, love it both ways, but since we are trying to be good on our low salt diets, we have started baking it our way. You can find the link to our Veggies here

FFWD: Food Revolution Day / Savory Cheese & Chive Bread

 

Today we are celebrating the fourth annual Food Revolution Day. For those who are not familiar with this day, it is a day of global action created by Jamie Oliver and the Jamie Oliver Food Foundation to engage and inspire people of all ages to learn about food and how to cook it. For the past several years, we as part of the French Fridays with Dorie crew has joined Mardi, one of our favorite Dorista and Food Revolution Embassador to help to bring awareness to nutritional eat

       This year our challenge was to pick a recipe or French technique that we have learned this past year that we feel is a "must know" and would like to share with the children around us. I feel very strongly that bread and bread techniques are some of the most important things we can teach our children. Like I have said before "Bread is the Staff of Life" 

        Back on March 4, 2011, we missed the challenge recipe of "Savory Cheese & Chive Bread", so we decided in honor of today's revolution challenge we would make this very yummy, easy to make bread.

FFWD: Sardines Escabeche

Another "Fishy" French FRIDAY with Dori and my friends. Today our challenge was to make: "Sardines Escabeche". Even though I am a big fan of sardines it took me a while to find the desire to make this recipe when it first posted. Then I decided it would be good served with my leftover Matzos from Tuesday. Next problem was finding the fresh sardines here at the canyon... So we used canned. Those of us who tried this dish actually really enjoyed it, most here at the pantry were not that adventurace. I would definitely make this again. :)

FFWD: Côte d’Azur Cure-All Soup

We are making our way through the last ten recipes in our "French Friday's with Dorie" challenges and I can't think of a better way to kick off spring than with a spring style soup. Côte d’Azur Cure-All Soup is a very tasty soup that will do just what it says it will... CURE ALL!!!!!. It is a full flavored, robust soup that is packed with lots of health stuff.

FFWD - Beef (Veal) Marengo

DINNER IS SERVED!

Our "French Friday's With Dorie" dish for this week was Veal Marengo. I have made different versions, using a variety of meats, many times in the past, but never quite like this recipe. It was kind of a cross between Beef Bourgogne, Osso Bucco and Swiss Steak.  I thought it was very tasty, if you would like to try it, you can find the recipe in Dorie Greenspan's "Around My French Table" cookbook. Tonight we served ours with steamed cauliflower.

If you are interested in joining our group... check us out at  http://www.frenchfridayswithdorie.com/

FFWD - Cabbage & Foie Gras Bundles

Our "French FRIDAY with Dorie" challenge today was "Cabbage and Foie Gras Bundles”. Now I am not a lover of Foie Gras, but I have had it. The problem with this recipe for me is where I live Foie Gras is nigh-on impossible to get. So the creative chef in me decided that I would make my own using ham. Even though I know it is not technically Foie Gras, the bundles were divine.....


If you are interested in joining our group... check us out at  http://www.frenchfridayswithdorie.com/

"FFWD" - Pan-Seared Duck Breasts with Kumquats.

        Our "French Friday's with Dorie" Group challenge this week was pan-seared duck breasts with kumquats. Never could find any kumquats here at the beach, so we used mandarin oranges. This dish was sooooo yummy and will be making it again very soon.
       We really liked the taste a fruity smoothness of the orange sauce. I think the next time we make it we may use a blend of mulling spices instead of the coriander, no particular reason only to see the difference in flavors. 
      This particular recipe can be found in Dories Greespan's cookbook, “Around My French Table” or here at Epicurious where it has been published. You can also check us out on the FrenchFridays web-page. 

"FFWD" - Jerusalem Artichoke Soup with Parsley Coulis

I love traveling during the week because that means that I am back home for "French Friday's with Dorie". This week we are kicking our November month off with Jerusalem Artichoke Soup with Parsley Coulis. This soup is very hearty and thick. It is great as the whole meal with some yummy homemade bread or sweet potato biscuits. If you are interested in the recipe, you can find it in Dorie Greenspan's cookbook "Around My French Table" on page 76 or come join our cooking blog and cook with us all at http://www.frenchfridayswithdorie.com


Also if you would like more information about these yummy little tubers visit our Wordless Wednesday Challenge post entitled Jerusalem Artichokes

"French Fridays with Dorie" - Cannelés

We are doing a little french baking today in honor of a wonderful chef and her new cookbook coming out this week. Even though, we have not yet met Dorie Greenspan in person, I love her creativity and yummy goodness that comes from her kitchen through her books and the wisdom she shares with our group.

I chose to make the Cannelés, these are new for us here at the pantry. They turned out very classy and yummy... Since we don't cook with rum, My little twist on these sweet treats is I replaced the dark rum with some new coconut balsamic that I just acquired. Yummy....... 

Happy Birthday Dorie!

"French Friday's with Dorie" - Roasted Jerusalem Artichokes with Garlic”

My guys don't really care much for Jerusalem Artichokes, we have tried them many different ways because I enjoy them. Also they are very hard to get in different parts of the country. I looked at Dorie's recipe and knew that I had to add a few more veggies to mine that my family would also eat, so here is my take on the recipe...

• 1 small sweet potatoes
• 2 large Jerusalem Artichokes
• 2 peeled parsnips, sliced
• 1/2 small cauliflower
• 3 tablespoons minced fresh parsley
• 6-8 small button mushrooms
• 1/2 medium onion, sliced 1/4 inch thick
• 2 garlic cloves 
•  1/8 cup olive oil
•  1/2 teaspoon salt
• 1/4 cup chicken broth

 

Directions

• Peel and cube sweet potato and Jerusalem Artichokes. Add cauliflower, parsnips, mushrooms. Coated with olive oil and place in 13 x 9 inch baking dish. Sprinkle with parsley, salt and pepper. For moister vegetables you can add 1/4 cup of chicken broth. Pour broth over all. Top with onions and garlic. Cover and bake at 350° for 1 hour or until vegetables are crisp-tender. Uncover; bake 10-15 minutes longer or until vegetables reach desired tenderness. Yield: 8 servings.

Also if you would like more information about these yummy little tubers visit our Wordless Wednesday Challenge post entitled Jerusalem Artichokes

 Nutrition Facts: 1 serving (3/4 cup) equals 136 calories, Total Fat 7.3, Carbohydrate, 17.6, Sodium 31.4, Fiber 3.6g, Protein 1.9, Sugar 3.8.

"French Fridays with Dorie" - Curried Chicken, Peppers & Peas en Papillote"

So excited for "French Friday's with Dorie" today... That means dinner will be ready on time or at least early, lol! The recipe featured today can be found in Dorie Greenspan's "Around My French Table" on page 221.
Our group seemed to have had fun with this one this morning and it tasted very yummy. In French the term "En Papillote" mean to cook "in parchment" or "in a pouch". So, its super easy with no hassle clean up, great for a back to school dinner, for when there is lots of homework or extra activities... :)


Another way we like to fix this yummy dish is to make it just like the recipe describes only placing it all together in a baking dish and then making a "Curry Cream Sauce" to pour over the top to bake it in.

CURRY CREAM SAUCE RECIPE

• Salt and pepper
• 1/4 cup flour
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 cup chicken broth
• 1/4 cup dry white wine
• 1/4 cup chopped fresh garlic
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 1/2 teaspoons curry powder, or to taste
• 3/4 cup heavy cream

 Heat oil and butter in a large skillet over medium heat. Stir in flour as if you were making a rue for gravy. Add the chicken broth, wine, garlic, and curry powder. Bring to a boil; reduce heat to medium-low and simmer, uncovered, for 5 minutes. Cover and simmer for 5 to 10 minutes longer. Stir in sour cream, mayo and heavy cream, add salt, to taste. Heat through. If sauce is kept chilled, it will be good for up to a week.

"French Fridays with Dorie" - Roasted Peppers

Yum.... I never get tired of the wonderful aroma of a pan full of roasting sweet peppers. They make an excellent side dish to compliment any protein or just a simple afternoon snack. These tasty treats are easy to make and have a great shelf life if kept smothered in olive oil and chilled.


If you are interested in the recipe or joining our group, we are cooking from Dorie Greenspan's cookbook entitled "Around My French Table"

"French Fridays with Dorie" - Tuna Confit with Black Olive Tapenade & Tomato Salsa

So today for our "French Friday's with Dorie" we are making...

Tuna Confit with Black Olive Tapenade & Tomato Salsa   

This is one of those recipes that you have to prepare ahead of time for. I started marinading my Tuna early this morning, knowing that my family are not fish lovers and also being fully aware of all the bold flavors that we are working with today, I choose not to marinade my fresh tuna for the full 2 days. My tapenade is chilling and my salsa is melding. I am so excited, I can't wait for dinner to see how all the flavors come together. Another little secret about this recipe is that you can keep the cost down by making your own preserved Lemons. Here is the recipe...  Preserved Lemons 

If you are interested in the recipe or joining our group, we are cooking from Dorie Greenspan's cookbook entitled "Around My French Table"

"French Fridays with Dorie" - Guacamole with Tomatoes and Bell Peppers

Dinner is served...
My husband makes very VERY yummy guacamole, so I was really hesitant to make this recipe, but since I am enjoying a chick-flick sort of evening, I got thinking this would be a great low-cal dinner. I love my guacamole chunky and I added cucumber. This is a very tasty recipe and will make it again. It makes a lot and would be great for a party starter...
I love the surprisingly bold flavor of all the fresh veggies.

Dorie´s Guacamole recipe calls for ripe Hass avocados, chopped red onion, diced grape tomatoes, red bell peppers, diced jalapenos, coriander, freshly squeezed lime juice, fine sea salt, freshly ground black pepper and some hot sauce. You can find all the details in her cookbook entitled "Around My French Table"