Amy's Food Room

Lyonnaise Garlic and Herb Cheese (aka boursin's mama) w/FFwDorie

noreply@blogger.com (Amy Andrews) — Sat, 26 May 2012 03:33:00 +0000

Bellwether fromage blanc and a surprise find of green garlic from Bi-Rite, plus some shallots, chives, parsley, olive oil, vinegar, s&p, and (oops...forgot the tarragon...anyway!), and voilà! A virtually instant hors d'oeuvre. (Nice. I can use that for tomorrow. Thanks French Friday gang!)

As an option, Dorie suggests thinning this creation with a little milk or cream to make a salad dressing. I'm thinking buttermilk and then you have yourself a rather gourmet ranch dressing. Yummy!

Recipe for Lyonnaise Garlic and Herb Cheese, pp. 20 - 21, from Around My French Table, by Dorie Greenspan

Double Chocolate and Banana Tart w/FFwDorie

noreply@blogger.com (Amy Andrews) — Sat, 19 May 2012 04:36:00 +0000

Does Maldon Salt make absolutely everything 100x better or what? And this tart started out divine. Wow. Sweet, salty, crispy, creamy...if you like bittersweet chocolate, it doesn't get much better than this.

Made a rectangle, so I could ship off 1/3 chunks to lucky neighbors, easily keep 2/3 of 1/3 banana free (for my freaky children), then enjoy exactly 1" of divine chocolatey, carmelized banana-y goodness.

Recipe for Chocolate Banana Tart, pp. 48 - 50, from Around My French Table, by Dorie Greenspan

Pecan Sticky Buns w/TwDorie

noreply@blogger.com (Amy Andrews) — Tue, 15 May 2012 16:34:00 +0000

How to get home baked pastries out-of-the-oven fresh, for breakfast, without getting up at 5am? Do the final, in-pan rise the evening before, then cover & pop in the fridge overnight. How civilized.

These buns are a project (i.e. step 1 of at least 6 is, "make brioche"...), but most of the time is for your mixer to churn or simply for you to be patient as the yeasts do their work. Start the morning before you want to enjoy these buns and you'll be fine. Enjoy!

Recipe for Pecan Sticky Buns, pp. 190-192, from Baking with Julia, by Dorie Greenspan

Provençal Olive Fougasse w/FFwDorie

noreply@blogger.com (Amy Andrews) — Sat, 12 May 2012 04:09:00 +0000

I'm working on two different yeast breads this week -- this fougasse, which is extremely user friendly and fun, and the other, well, I'm not done yet. One rise for this dough and then you pop it in the fridge overnight (or up to 3 days!) before baking. As one of my fellow Doristas suggested, this is a perfect homemade bread for guests -- take a piece from the fridge, roll, slash, sprinkle with salt, rest 15 minutes and you have it baking. Delicious with wine for a snacky dinner - we enjoyed prosciutto and melon, tomatoes and burrata.

This was the maiden voyage for my precious sea salt from Mendocino Sea Salt and Seasoning Company - thank you, MLS! ;)

Recipe for Provençal Olive Fougasse, pp. 48 - 50, from Around My French Table, by Dorie Greenspan

Almond Flounder Meuniére w/FFwDorie

noreply@blogger.com (Amy Andrews) — Fri, 04 May 2012 23:39:00 +0000

Absolutely fabulous Friday lunch with my beau from Montana...must call this Petrale Sole Meuniére to be precise. A simple, delicious preparation for exquisitely fresh fish. No wonder it's a classic.

So happy the French Friday group lead me on my adventure to find the Crystal Springs Fish & Poultry Market -- check it out if you are in San Mateo.

Recipe for Almond Flounder Meuniére, from Around My French Table, by Dorie Greenspan

Navarin Printanier w/FFwDorie

noreply@blogger.com (Amy Andrews) — Fri, 27 Apr 2012 23:41:00 +0000

A delicate medly of lamb and spring vegetables. This is a delicious way to prepare the assortment of veggies you find at the spring market - turnips, onions, carrots, and peas are the classics. (note: I did find the cooking time was a bit too much for the veggies and will add them during the last 20-30 minutes next time around.) Enjoy with a crusty baguette and glass of wine, bien sûr!

Recipe for Navarin Printanier pp. 281-282, from Around My French Table, by Dorie Greenspan

Coconut Friands w/FFwDorie

noreply@blogger.com (Amy Andrews) — Fri, 20 Apr 2012 14:03:00 +0000

I wasn't terribly exited about the recipe this week, but wow! Am I ever glad I played along with the French Fridays with Dorie gang. These are the best mini cakes I've ever eaten -- tender, buttery, and coconutty with a crisp, lightly sweet top crust that magically forms somehow during baking.
And talk about easy to make...you don't even need to get out the mixer: just whisk the egg whites, add in the unsweetened coconut, sugar, flour, vanilla, salt and melted butter, then spoon heaping tablespoons into mini muffin tins. Bake and you have a basket of lovelies in 20 minutes.

Recipe for Coconut Friands p. 456, from Around My French Table, by Dorie Greenspan

Lemon Loaf Cake w/TwDorie

noreply@blogger.com (Amy Andrews) — Tue, 17 Apr 2012 04:12:00 +0000

This little loaf cake from Baking with Julia is what you need when you want something shortcakey, as in strawberry shortcake, or really, a partner for any fruit. But it is also good plain, and probably good toasted, as the recipe suggested, but I can't report on that with authority...I got distracted with my multi-tasking sometime after popping a nugget into the toaster. (At least the nugget was small enough to only start a teeny tiny, mini fire...I still love you, Dualit.)

This is a nice, basic cake, but I like a little more lemon flavor and will make sure I have LOTS of zest the next time I make it.

Recipe for Lemon Loaf Cake, pp. 252-253, from Baking with Julia, by Dorie Greenspan

Sardine Rillettes w/FFwDorie

noreply@blogger.com (Amy Andrews) — Sat, 14 Apr 2012 02:22:00 +0000

Mash up a few sardines with a dab of cream cheese, herbs, shallots and lemon and you are ready for cocktails! Happy Friday everyone.

Recipe for Sardine Rillettes p. 25, from Around My French Table, by Dorie Greenspan

Asparagus and Bits of Bacon w/FFwDorie

noreply@blogger.com (Amy Andrews) — Fri, 06 Apr 2012 21:15:00 +0000

April. Asparagus. Montana. Snow. Hmmm...a potentially challenging week for me and the French Fridays with Dorie schedule. This recipe, no doubt the simplest to-date, had this California girl thinking about a possible bye. But! Bozeman Community Food Co-Op to the rescue! A quick cruise through the less than abundant, albeit thoughtfully selected, produce section, left me a tad sullen, but as I resigned myself to the situation, I quite literally stumbled upon a special display featuring...asparagus! Beautiful, fresh stalks of asparagus standing in a tub of water, even sporting super fresh cuts. Happy days! No bye for me this week, and another way to enjoy bacon. All is good.

Recipe for Asparagus and Bits of Bacon p. 330, from Around My French Table, by Dorie Greenspan

Pizza Rustica w/TwDorie

noreply@blogger.com (Amy Andrews) — Wed, 04 Apr 2012 00:33:00 +0000

"Pizza" is not going to give you the right mental image for this recipe. I'd call it a savory tart; a healthier than quiche, quiche-like something to serve alongside lightly dressed greens for a brunch, lunch or dinner. The real star of this recipe is Nick's magic pastry dough, the pasta frolla; a springy-smooth, easy to work with pastry dough -- just what you need if you're a beginner with rolled pastry, or just tired of working with finicky pastry doughs. Hallelujah!

Recipe for Pizza Rustica, pp. 430-431, from Baking with Julia, by Dorie Greenspan

Crab and Grapefruit Salad w/FFwDorie

noreply@blogger.com (Amy Andrews) — Fri, 30 Mar 2012 05:05:00 +0000

Nice combo of flavors here, but the fussy quest for dry grapefruit segments does not yield a great differential, imho. Crab (or shrimp or lobster) are delicious with fruit -- grapefruit, as Dorie does here, or mango if you want something more rich and velvety, instead of crisp, tart-sweet. A good "ladies who lunch" salad (sadly, I have no such tales this week, just good food!)

Recipe for Crab and Grapefruit Salad, pp. 134-135, from Around My French Table, by Dorie Greenspan

Cocoa Sablés w/FFwD

noreply@blogger.com (Amy Andrews) — Sat, 24 Mar 2012 04:42:00 +0000

Sablés. The French butter cookies never disappoint, well, except for at the beginning when you're faithfully "not overmixing" and trying to get the hill of dough crumbs pressed into a slice-and-bake log. Trust tradition and press (literally) on and you'll wonder why you ever buy cookies.

Recipe for Cocoa Sablés, pp. 402-403, from Around My French Table, by Dorie Greenspan

Irish Soda Bread w/TWDorie

noreply@blogger.com (Amy Andrews) — Wed, 21 Mar 2012 00:45:00 +0000

I was going to skip this week, because I was busy and because why waste carbs on something like this: flour+baking soda+salt+buttermilk...? So glad I worked up the energy to stir the four ingredients with a fork. That's just about all the effort this handsome loaf took and it was surprisingly tasty too! (Of course, it did sit on a cutting board next to some Dubliner cheese, butter and Maldon salt, a trio that can make almost anything irresistible.) Good, simple bread though.

Recipe for Irish Soda Bread, p.214, from Baking with Julia, by Dorie Greenspan

Cheese Soufflé with FFwDorie

noreply@blogger.com (Amy Andrews) — Sat, 17 Mar 2012 00:12:00 +0000

A very French Friday, indeed: Gruyère Soufflé with lightly dressed greens and a crisp, yet pear-sweet sauvignon blanc from Mark Carter. Thank you FFwD'ers!

Timing is of the essence with the soufflé, but it really doesn't deserve its experts-only reputation. I was, however, afraid that I had cooked the béchamel too long, because it was quite thick and looked as if I was whisking a set custard when I started with the egg yolks. But, a dollop of cream, and the no-turning-back commitment of inviting two friends over for cheese soufflé lunch "At 1:00 PM", kept me bravely driving forward with Dorie's instructions. Once I added the half pound of shredded Gruyère, I knew things were going to be ok, because, well, Gruyère. I folded the egg whites into the questionably firm, cheesy base, popped it into the oven, distracted myself for 45 minutes, then let out a happy and excited "ooo!" when I opened the oven and saw...A Soufflé! It was no beauty, didn't rise above the rim of my probably too large dish, but it was puffed, stood for its quick photo (below) and was an absolutely delicious way to spend a rainy Friday lunch.

Recipe for Cheese Soufflé, pp. 150-151, from Around My French Table, by Dorie Greenspan

Saint-Germain-Des-Prés Onion Biscuits w/FFwDorie

noreply@blogger.com (Amy Andrews) — Sat, 10 Mar 2012 05:22:00 +0000

This Friday's French Friday recipe was for onion biscuits...quite something when you have pasta planned for dinner. Oh well...wine, prosciutto and some extra butter and Maldon salt made these quite delicious! I patted the dough into a square then used a pizza wheel to cut into 20 mini biscuits

Recipe for Saint-Germain-Des-Prés Onion Biscuits, pp. 8-9, from Around My French Table, by Dorie Greenspan

Rugelach w/TwDorie

noreply@blogger.com (Amy Andrews) — Wed, 07 Mar 2012 01:48:00 +0000

These petite pastries are sweet in a dried-fruit, natural tasting way -- not too sweet, but enough going on to carmelize the edges...absolutely scrumptious! A labor of faith on my first run through the recipe (I misread and mismeasured, resulting in a batch of burned prunes and a somewhat freestyle filling...), but in true Dorie form, the pastry was awesome and the guardrails were secure, so everything still turned out great. When I make them again (labor of love), I think I'll simplify by using only walnuts in the filling and cinnamon-sugar, no nuts, on the outside.

I have been experimenting with coconut palm sugar, which worked great in the prune lekvar and as the filling and topping for the rugelach. For the lekvar ("prune butter"), I used 1/4 cup coconut palm sugar w/the 3 cups prunes and found it plenty sweet. For the filling and topping, I probably used 1 cup coconut palm sugar and 1/2 cup light muscovado, but this is where I accidentally freestyled and I wasn't keeping notes. On the dried fruit front, I used equal quantities of very soft dried apricots, figs and medjool dates, and would do it again.

Recipe for Rugelach, pp. 325-327, and recipe for Prune Lekvar, p. 448, from Baking with Julia, by Dorie Greenspan

Roasted Salmon and Lentils w/FFwDorie

noreply@blogger.com (Amy Andrews) — Sat, 03 Mar 2012 00:51:00 +0000

After making this dish, I'm left wondering why I don't make lentils more often...tasty little nuggets they are! I couldn't resist checking what a 2 minute cook did for them, as Dorie directs, (and I'm still unsure why she does this...anyone know?), and they were so deliciously nutty and crunchy-chewy that I'm thinking they would be great sprinkled on top of a salad instead of nuts or croutons...anyway, back to this preparation. Dorie's method of blending part of the cooked lentils and adding them back to the remaining whole ones produces a rich, earthy, creamy base for the salmon -- with no added fat. The veggies that flavor the lentils provide another bonus at serving time. I kept them whole for photo aesthetics, but they were also fun to eat that way, especially the soft onion rings. All around great recipe.

Recipe for Roasted Salmon and Lentils, pp. 300-301, from Around My French Table, by Dorie Greenspan

Onion Soup, Cheese Topped w/FFwD

noreply@blogger.com (Amy Andrews) — Fri, 24 Feb 2012 22:06:00 +0000

Oh no. Hours for browning onions?? The upside of starting my recipe Friday morning was I had the distinct advantage of peeking at some of my fellow FFwDers' posts. With only a 2 hour window to make this soup happen, I went to my old standby to do some recipe comparison, French Onion Soup from Julia Child's The Way To Cook; decided to take Julia's advice on the onion browning part - I had dark "walnut brown" onions in 40 minutes. No kidding. And they tasted rich and sweet, not bitter or "onion-y".

Here's Julia's trick: Start the onions out in 3 tablespoons butter (what d'ya know? more butter!) and 1 tablespoon olive oil and put them on medium heat with the lid on for 10 minutes to soften them up. At 10 minutes, remove the lid and sprinkle on 1/2 teaspoon each sea salt and granulated sugar - this is the key, the sugar helps get the color going on the onions. Stir frequently over medium heat for 30 more minutes, being careful not to burn things. You will be amazed -- I was! (And relieved!)

Recipe for Cheese-Topped Onion Soup, pp. 56-57, from Around My French Table, by Dorie Greenspan

Chocolate Truffle Tartlets w/TwDorie

noreply@blogger.com (Amy Andrews) — Tue, 21 Feb 2012 15:00:00 +0000

A visit to my parents' new place tempted me away from my kitchen over the long weekend, so this Tuesday we have...more mobile food! Dorie's Chocolate Truffle Tartlets were worth every effort to take them on the road. I made the dough early last week, popped it in the freezer until departure morning, then tucked it into my road bag with the eggs, butter, chocolates, mini tart pans, and, of course, Baking with Julia.

I made 16 mini tarts out of the recipe, set them on a quarter sheet pan and baked them just until set, but still a bit jiggly. The contrast of the ever so slightly sweetened cookie-like crust with the truffle filling was delicious -- especially the bite with the sea salt flake that found its way onto my dessert plate somehow. The tarts were even better on day 2, after an overnight rest in the refrigerator. (I did not add the amaretti, but am excited to hear results from the TwDers!)

Recipe for Chocolate Truffle Tartlets, pp. 382-383, from Baking with Julia, by Dorie Greenspan

Mussels and Chorizo w/FFwD

noreply@blogger.com (Amy Andrews) — Fri, 17 Feb 2012 08:22:00 +0000

We stopped at seconds. It took great restraint. The. Most. Amazing. Dinner!! The flavor combination of chorizo and mussels in the tomato-pepper-onion sauce is pure genius. Thank you, Dorie!

I had to stage things a bit to get my photo in natural light, transport the works to my friends' place for dinner, and post along with the French Friday gang, but this recipe was no problem to make in advance and is very portable. I prepped and cooked the veggies with the chorizo (I sliced the onions instead of diced -- I just prefer ribbons in dishes like this) and held off adding the mussles and wine until after I was mid-cocktail in my friends' kitchen. When hunger hit, we set the pot to simmer, gave the mussels a final rinse, and popped them into the pot with an extra splash of wine. After a few minutes, all the mussels had opened up and we served them in bowls with the sauce and fresh pappardelle from Jay's place in San Mateo. And bread. (naughty! pasta AND bread. ...gosh, it was good!)

Recipe for Mussels and Chorizo with or without Pasta, p. 316, from Around My French Table, by Dorie Greenspan

White Loaves with TwD

noreply@blogger.com (Amy Andrews) — Tue, 07 Feb 2012 15:45:00 +0000

I hadn't made actual bread loaves in yeeeeeaaaaars...thank you TwDers! Enjoying the aroma was almost better than eating a buttered, toasted slice -- mostly because the "white bread is evil" brainwashing has really started to take hold in me. But, let me just say, possibly evil (from a nutrition standpoint), but certainly deelish. And there is something very down-home and satisfying about making bread -- the kids responded to it right away too, and want me to "make fresh bread every day please, Mommy!" (Sweet, but now they know there is bread other than Ezekiel sprouted wheat...sigh...)

I used King Arthur unbleached bread flour, but after attending a meeting with my Bakers Dozen Bay Area group yesterday, I'm thinking I'll seek out some bleached flour for my next go around. It seems that unbleached flour tends to produce a more densely packed, tight crumb, and bleached, more of a springy, fluffy crumb -- but that was with pound cake, so I need to experiment with bread.

I found the dough from this recipe (White Loaves, pp. 81-82 from Baking with Julia book) rather "heavy" and quite dry...wondering how the rest of you fared. I'm used to a much softer dough from making yeasted doughs for rolls. Also, I found the instruction to mix using the dough hook somewhat ineffective. I prefer to mix using the paddle attachment until the dough comes together, then I switch out to the dough hook. The recipe did produce tasty loaves though, and it was good fun to give bread baking a try -- I think I'll keep baking! :)

Gorgonzola-Apple Quiche w/FFwD

noreply@blogger.com (Amy Andrews) — Fri, 03 Feb 2012 01:08:00 +0000

As the recipe says, there are a couple suprises in this quiche: a "mild-sweet-salty pow of the Gorgonzola" and a "slight crunch of the lightly tart apple". I never would have thought to put apples in a quiche, but what a great idea! I haven't tasted it yet, but blue cheese, apples and pastry? What's not to like?? One thing I can tell you I like for certain is how beautifully Dorie's tart dough comes together and how easy it is to handle. What a dream! (I'm going to bake the little scraps for cinnamon sugar "cookies" for tea time this afternoon.)

I'm making this recipe ahead of time so I can take it with me on an early flight to Montana on Friday, our posting day for French Fridays with Dorie (FFwD). After the quiche clears the SFO TSA security checkpoint and, hopefully, survives being stashed in the overhead bins of two planes, I'm thinking it deserves to be served alongside some dressed bitter greens, like treviso, endive or arugula. Hmmm...greens I take for granted in January, in California. I wonder what I will find in Bozeman??? By chance, I did stumble across Gallatin Valley Botanical in an Edible magazine this morning. I'm thinking I need to meet Matt & Jacy.

Recipe for Gorgonzola-Apple Quiche, p. 157, from Around My French Table, by Dorie Greenspan

Broth-Braised Potatoes with FFwD

noreply@blogger.com (Amy Andrews) — Fri, 27 Jan 2012 15:41:00 +0000

Today we have broth-braised potatoes, my week two with the French Fridays with Dorie (FFwD) cooking group. Why bother doing anything but boiling potatoes in water? (That is, unless you are going to roast them in the oven with sea salt and a generous glug of olive oil.) Leave it to Dorie, or probably The French, to discover that a wee bit more effort takes a dinner table basic and makes it extra yummy.

When I made these potatoes, my potatoes were small, but still bigger than I wanted -- just couldn't find the real babies at the market this week. I also used one of my favorite pans, that held the potatoes close in a single layer, but it had too broad of a bottom and I ended up cooking away all of my broth. Lucky for me, the potatoes were perfectly done at the final evaporation point, but when I make these again I'll adjust the liquid to suit the pan and the particular potatoes. The important take-away from this recipe is not the precise cooking liquid amount, but to flavor the cooking liquid of your potatoes with a nice stock and a little citrus zest and herbs.

(I can't help but add...I bet these would be fabulous smashed and then roasted in the oven with sea salt and a generous glug of olive oil!)

from Around My French Table, p. 358, by Dorie Greenspan

Quatre-Quarts and FFwD

noreply@blogger.com (Amy Andrews) — Fri, 20 Jan 2012 16:03:00 +0000

What the what??? A simple french cake from Dorie Greenspan. One I was inspired to bake after listening to Dorie on NPR three days ago and immediately joining the French Fridays with Dorie (FFwD) cooking group.

What fun! Baking Thursday night to post on Friday and getting a Friday after school snack for the kids in the process. Bingo! This is the "cooking school" for me: once a week try something new from a superb cookbook -- very doable -- with the group accountability that seems to deliver the "stick to it" factor. I'm very happy to find you TWDers and FFwDers.

The cake. Very easy to stir together. I put mine in a 6 inch round and baked it for 40 minutes. Taste: a super buttery madeleine without those pesky molds. A simple cake that is perfect solo but would stand beautifully beside baked sliced pears, berries and cream or a fruit compote.
From Around My French Table, by Dorie Greenspan (she has links on her site to buy from many booksellers, including indies -- cool!)