I've never eaten skate before, though I've seen it on a few menus, mainly in coastal cities. To be honest, I still haven't. While we can get a surprising variety of fin fish and shell fish at the better markets in the desert southwest of the US, skate isn't one of them. So when I … Continue reading ffwd – skate (tilapia) with capers, cornichons and brown butter sauce
Author: dulceshome
ffwd – avocado-crab ravioli
This is a combination of flavors that I think is fabulous. And while I thought that the method would likely get a little fussy, this preparation seemed like a fun idea. This is really a simple crab salad layered between thinly sliced avocado. The trick is how the chef that showed Dorie to make it … Continue reading ffwd – avocado-crab ravioli
ffwd – salmon rillettes
As I looked through this recipe, and did a little research, I decided that I would veer slightly off-path with my salmon, but loved the description of Dorie's poaching method, so wanted to keep that. This is essentially a rough spread combining poached salmon and smoked salmon. I've written before about my tightly held opinions … Continue reading ffwd – salmon rillettes
CCC – the Cottage Cooking Club, cooking with River Cottage Veg: inaugural post
I've been participating with another cooking group - French Fridays with Dorie for the past 4 (!) years. One of our members, the amazingly talented Andrea Mohr, invited some friends to cook along through a new book, River Cottage Veg, by Hugh Fearnley-Whittingstall, and I asked to join in. In my family, I'm usually the … Continue reading CCC – the Cottage Cooking Club, cooking with River Cottage Veg: inaugural post
ffwd – smoked salmon waffles
I have been wanting to make these waffles for some time. Mind you, I'm not even a fan of smoked salmon (at least the lox-ish variety), but I have a number of people who are, who will almost always choose that given the opportunity. And the photo of the dish in around my french table … Continue reading ffwd – smoked salmon waffles
#FRD2014 – part trois – chinese chicken salad
I have been making this salad for, well, decades (!), A number of years ago, I was fortunate enough to spend several Julys on Coronado Island. One of the very fun things to do was to listen to the San Diego Pops and watch fireworks. At the venue, you could bring a picnic dinner and … Continue reading #FRD2014 – part trois – chinese chicken salad
#FRD2014 – part deux – stovetop chicken pot pie
For the 2014 French (Food Revolution) Friday, I prepared Dorie Greenspan's classic roast chicken recipe roast chicken for les paresseux. In my post, I suggested several ideas for what to do with the leftover chicken. In this case, I also had some nice juices, some roasted potatoes and onions left over as well. One of my suggestions was … Continue reading #FRD2014 – part deux – stovetop chicken pot pie
ffwd – a French (Food Revolution) Friday
As we did last year, the French Fridays with Dorie cooking group is participating in the international Food Revolution Day. This year, Jamie Oliver is asking people “get kids excited about food” To that end, we are all choosing recipes from around my french table that we think every child should know how to make. I guess that I was really fortunate … Continue reading ffwd – a French (Food Revolution) Friday
ffwd – leeks vinaigrette with mimosa
This dish was simply fabulous! In early spring, when asparagus first starts arriving at the market, I make something similar. I can make a meal of that (well, maybe with a crust of bread).This recipe is a similar one - perfectly cooked leeks with a vinaigrette of sherry vinegar and walnut oil (along with a … Continue reading ffwd – leeks vinaigrette with mimosa
ffwd – tuna rillettes
One of the bigger challenges with this week's recipe was to come up with the right tuna to use. It's suggested that light vs. albacore tuna is the better choice, and of course, it's supposed to be in oil. I ended up with a few choices: I thought that it would be fun too, to get … Continue reading ffwd – tuna rillettes
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