As we finish up our French Fridays with Dorie journey of cooking through Around my French Table, we are asked this week to offer the recipe or recipes that we’ve made most often from the book. Not necessarily a favorite, but something that we’ve made a number of times.
In no particular order, please consider:
my go-to beef daube. Before ffwd, I didn’t really like anything braised. “Boiled Boot” was just something that didn’t appeal. Sure, we had an occasional pot roast growing up, but this version, with wine, cognac and vegetables, is one that is both easy, and elegant all at the same time. It certainly satisfies for when you want something warm and comforting – or, maybe you just need something that can be made ahead. I have another recipe for short ribs that maybe I like better, but this always turns out perfectly and is the opposite of fussy. (as with all of those early recipes, the pictures are horrible!) Now that I look at this picture it reminds me that I first served this for one of my Dad’s birthdays! 🙂
dressy pasta “risotto”. Dorie calls this is a recipe for a faux risotto. Not rice, but pasta. And very delicious. It’s also something that you can make just about any time – though I have to say that the marscapone is pretty key to the dish. It’s easy enough to dress up a bit, but fine as it’s written. And a bit of truffle oil certainly does not go amiss.
creamy, cheesy, garlicky rice with spinach. Michael, Dorie’s husband, is right – this is really good! I’ve made this countless times when I want something really yummy, in one pot, and only really have spinach for a vegetable on hand. It is super easy, but makes for a delicious meal. And sorry, but I’m just fine with it leftover, too.
And my final choice for a play it again recipe is compote de pommes two ways. This is really a fancy way of saying applesauce. But apples prepared at home this way are a far cry from what you get in a jar. This is the easiest of recipes, and results in a really wonderful dish. It’s a great way to use up apples, or to have on hand for a dollop on top of yogurt – or even ice cream. The “two-ways” really is about how long you cook the apples. The longer version produces a thicker, jammier dish. Oh, and did I mention that you add some good vanilla at the end, and perhaps a bit of butter? Warm or cold, smooth or chunky, made with the whole apple and sieved, or peeled and chunked up – it’s worth making this dish. Are there other recipes I’ve repeated? Sure. But these are the ones I’ve made most often, and are most likely to be something I repeat again. I’m sure that just like our other challenges this month, others will have different choices. Look to the French Fridays with Dorie site to see what they come up with!