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

ffwd – two tartines

Dorie's recipe recalls a favorite cafe of hers in Paris, La Croix Rouge. The recipe is for "tartines", or open-faced sandwiches - in this case two different combinations: rare roast beef and cornichons (the saint germain), and the other smoked salmon with capers (the norvegienne). Of course, on some beautiful bread. In Phoenix, we have … Continue reading ffwd – two tartines

Honey Rosemary Roasted Nuts

This recipe is for one of my favorite spiced nut treats. I've had many over the years, and have enjoyed them, but this is the one I like best. The original recipe suggests four types of nuts (2 c each) almonds, macadamias, cashews and walnuts. Over the years, I've substituted what I've had on hand, … Continue reading Honey Rosemary Roasted Nuts

ffwd – dressy pasta “risotto”

WOW! This was an unexpected surprise. Maybe it was the concept or the multiple "bonne idee"s that threw me. Once started, I had my reservations about the long cooking time. The two things that really stuck with me when I read the other ideas were: wine. and truffles. I thought that those items would definitely … Continue reading ffwd – dressy pasta “risotto”

ffwd – mme. maman’s chopped liver

This is one dish that I was happy to try. I actually like chicken livers - it was always a treat to have rumaki at a party or chicken liver pate (that I sometimes still make) that one of my folks' friends would bring over when I was a kid. This is simple enough, if … Continue reading ffwd – mme. maman’s chopped liver

ffwd – goat cheese and strawberry tartine

Now THIS is an amazing combination of four simple things! I was pretty sure that it was going to be fantastic, but then again, I've been wrong before. Not this time. A fresh baguette, soft goat cheese, flavorful strawberries and a balsamic reduction. OK, so I threw in a little fresh black pepper. This is … Continue reading ffwd – goat cheese and strawberry tartine

ffwd – anne leblanc’s pistachio avocado

Avocado, a squeeze of meyer lemon juice, pistachio oil, freshly ground pepper, Hawaiian red salt. Based on comments I've read as people have made when trying to source the pistachio oil, this may make others "fall in love", as it did Dorie Greenspan ten years ago when she first made this dish. I went with … Continue reading ffwd – anne leblanc’s pistachio avocado

ffwd – chicken liver gateaux with pickled onions

Chicken livers always make me think of the early '70s when my folks and their friends had cocktail parties where they served fancy Rumaki and chicken liver pate. At the time, it all seemed so sophisticated (especially for a small town in the midwest). I couldn't tell you the last time I had Rumaki, though … Continue reading ffwd – chicken liver gateaux with pickled onions

ffwd – cheese-it-ish crackers

This is one of those recipes I've planned on making for a long time. It even made my "official" Thanksgiving menu last year, but didn't actually get prepared. Then I was planning on making them on time this year and serving them over the Christmas holiday. That didn't happen either. But I finally made these, … Continue reading ffwd – cheese-it-ish crackers

ffwd – herbed olives

This is a delicious melange of flavors. After making fougasse with our ffwd group, I knew that this would be a fun combination - olives, herbs and a bit of orange for the citrus note. This is a great do-ahead recipe (and is probably better if it has a chance for the flavors to blend). This was … Continue reading ffwd – herbed olives