Friday, October 17, 2014

Tuna Rillettes, Salmon Rillettes and Smoked Salmon Waffles

Per Tricia~
The week of anniversaries continued as Hubby and I celebrated 
our 25th this week. With a busy week of family and friends, I was 
thankful to find an easy recipe - even if it did not involve Jerusalem 
artichokes. We are set to pick those up in the morning at the local farmer's
market, along with the veal shanks that I ordered from a local artisan 
cheese/dairy farmer we met at the recent farm to table event. After checking
 multiple stores this week and last, Nana and I decided to do a makeup
 week and not fight nature and the oncoming season of "sunchokes".
  Like Nana, I chose a make up rillette recipe - going for the tuna. 
The first thing I liked about this recipe is that the ingredients are
 items that I always have on hand. If no crème fraîche, 
Dorie explains that you can use heavy cream.
 Tuna, a few spices and a whir through the Cuisinart and you have
 a "company worthy" little treat. I think that I unfortunately
 gave mine a whir too much (or perhaps a dollop too much of the
 crème fraîche) because it was a bit smoother than I had hoped for. 
But consistency aside, the taste was fabulous. Curry is not a spice 
I would have added without Dorie's suggestion and it was fabulous.
This made a perfect addition to a cheese platter we noshed on 
one night and my son polished off the leftovers as a snack. Yum. 

Per Nana ~
I am posting two recipes, both using smoked salmon, which I prepared
 a while back but did not post. The first is salmon rillettes.  
We have made three different rillettes recipes while participating in
 "French Fridays with Dorie" and each one was made with a different 
ingredient to bind it together.   The tuna had crème fraîche, the sardine 
used cream cheese, and now this smoked salmon version called for butter. 

I loved the combination of the poached salmon mixed with the smoked - it gave
 it a wonderful, chunky texture. Perfect on crackers with a glass of wine. 

My second make up recipe is the smoked salmon waffles. 
Unfortunately, I do not own a waffle machine.
 Then I remembered that we had some old items in the basement
 that had belonged to Hubby's mother. 

I came across this 1950/1960 vintage Toastmaster Waffler. 
It originally had a two year warranty on it. No lights, buzzers, directions, etc. 
I cleaned it, gently plugged it in and hoped for the best.

I was really surprised that it actually worked. I tested the machine with
 three waffles before actually adding the salmon to the batter. 
The end result was a perfect little snack that we enjoyed.

Happy French Friday ~

Friday, October 10, 2014

Monkfish and Double Carrots

This is a big week for us. 
And not just because this recipe was so wonderful. 

Nana and Grandpa Jim,taste tester extraordinaire, 
celebrated their 60th wedding anniversary !  
Congratulations ~

Per Nana~
Monkfish is also known as the "poor man's lobster". 
The first time I heard that expression, many years ago,  
I thought my friend was joking. 
When Dorie used the same wording I decided there must be 
something to it. Not knowing what to expect, I purchased a 
small filet to try. For some reason I did not think Hubby 
was going to like it and I was right. 
Cooking carrots in carrot juice is also something new to me
 and I was amazed at the results. The flavors were exceptional. 
Serving the fish with the carrots and topping it with the prepared 
sauce was simply delicious. I did add the bacon to the dish but
 I am not sure it was needed. 
Even though Jim did not care for the fish, I loved it and found 
that it does have the texture of lobster.  Instead of a salad I 
served baby spinach sautéed in olive oil, with a 
touch of garlic and red pepper flakes. 
Per Tricia ~
I originally thought the title of the recipe referred to an abundant 
amount of carrots added to the fish. I was surprised and delighted 
with the suggestion of cooking the carrots in carrot juice, providing
 us the "double carrots". This is precisely the type of tip I have 
enjoyed getting as we journey through "Around My French Table". 

The results did not disappoint. I had no idea monkfish was so lovely 
since I don't think I have prepared it before. But my taste testers loved it. 
Bacon is a welcome addition to any savory dish in our house, so you
 will not find me saying I don't care for it... but in honesty this recipe 
could have survived quite well without that addition. 

A winner no matter how you slice it, I will be enjoying both monkfish 
again as well as using the "double carrots" technique for sauces and sides. 

Now, on to party. 
 Happy French Friday ~

Friday, October 3, 2014

Celery-Celery Soup

Per Nana~
Soup is a perfect comfort food, great on a chilly winter day, and it can be made 
from just about anything you find in your refrigerator. This week's choice of 
celery-celery soup was no exception. The flavor from a celery root is absolutely 
wonderful and when added to celery stalks, onions and apples- it is amazing. 

The preparation was easy, except for trying to peel the celery root, it all 
went together nicely and cooked to perfection in about 45 minutes. 

I am on a fig and goat cheese kick so I prepared a lovely salad of mixed baby
 lettuce topped with the sweetest figs you have ever tasted. I served the soup 
with a dollop of sour cream and a side of dark bread made from spelt grain 
that Tricia gave to us from her farm to table dining experience last week. 

Simply delicious. 
Per Tricia~
The cooler temperatures have hit so I was delighted to be making a soup this 
week. This is my second foray into cooking with celery root and we loved the
 first, which was the celery root puree - also from "Around My French Table".  
I have to admit that each time I prepare that gnarly, tough looking root 
the same thought crosses my mind - "Who on earth first thought this 
root would be great to cook with ??".  But great it is. 
And pairing it with the apples, celery, onions and spices was just lovely. 
I used my immersion blender to finish it off in a snap. Quick and easy- 
this got rave reviews from my taste testers when I served it with
 the crème frâiche on top. It will be a repeat for sure. 

Happy French Friday ~

Friday, September 26, 2014

Vanilla Vegetable Salad

Per Nana~
Our recipe selection for this week is vanilla vegetable salad. 
Dorie suggests using mixed greens or mesclun and topping it with thinly 
sliced curls of summer squash and carrots. The dressing is a combination 
of fresh lemon juice, olive oil and a touch a vanilla. 
I used my mandoline to slice the squash and a vegetable peeler for the carrot. 
Whenever I have to use the mandoline I make Hubby do the work, I am so afraid 
of those blades. It does a wonderful job and was perfect for this salad. The salad 
was very pretty and made a lovely presentation but unfortunately I did not care
 for the dressing because of the vanilla flavor. I did like the slivers of summer 
squash. They are quite tasty and I will definitely add them to other salads.

Per Tricia~
I was intrigued by this recipe since I adore vanilla but do not use it for savory dishes. 

The taste and the aroma is a favorite of mine but I couldn't get my head
 around using it as a vinaigrette in a salad. As expected, the aroma was
 fantastic- fresh and light when mixed with the lemon juice and olive oil.  

The verdict on taste ?  
Unfortunately none of us cared for it. 
My husband stated it looked fabulous but was "not something I would
 serve at a dinner party". It was bland with a strong perfume. That said, 
we enjoyed the adventure - even if this will not be a repeat. 

Happy French Fridays ~

Friday, September 19, 2014

Tuna & Mango Ceviche

Or shall we say "shrimp and mango ceviche" ~
Per Nana ~
I decided to skip the tuna version of this week's recipe and use Dorie's 
"bonne idee" of seared shrimp. The ingredients for this dish did not 
impress me at all. I am not a fan of mangoes, lime or ginger. I could
 not even imagine pairing mango with avocado, onions and lime 
so I made half the recipe and decided Jim could enjoy it all. 

How very wrong I was. 

I sprinkled salt and pepper and a few drops of Tabasco sauce on the shrimp 
and then seared them for a few minutes. That few drops of hot sauce really 
gave it a great flavor.  After I plated the salad mixture I added the shrimp
 and a bit more of the vinaigrette and garnished it with cilantro leaves. 
A perfect appetizer. 

After four years of cooking with Dorie, I don't know why I ever 
doubt her combination of ingredients. She fools me every time. 

Per Tricia ~
I also opted out of the sushi grade tuna and went with shrimp instead.
I tried a type of domestic avocado - a "slimcado" from Florida which I 
do not recall seeing before and I will definitely buy again. The taste, 
size and texture were wonderful and they were a breeze to prepare.

The actual recipe, however, was not such a breeze and took a bit of prep
 work to get the ingredients chopped and ready to go. The results were 
absolutely delicious but my poor fingers had a few cuts and the intensive 
lime prep - zesting, de-segmenting, chopping and then juicing was a bit rough. 

That said, we all went nuts for the results.  The combo was unlike anything I had 
prepared at home and the well balanced sweet and savory, crunchy and
 soft textures were delightful.  I would make this again in a heartbeat.

Happy French Friday ~

Friday, September 12, 2014

French Lentils & Baby Bok Choy, Sugar Snaps and Garlic en Papillote

But the lentils are not in that "papillote".  We have a lentil recipe and a 
make up recipe this week ~ 

French Lentils
Per Nana~
This week's selection is a basic recipe for cooking  french lentils.  
I didn't find the green lentils so I used regular lentils, and with the 
exception of Cognac, everything else is in there. I prefer to chop the 
vegetables into small pieces as in a mirapoix.  I cooked the veggies a little 
bit and then added the lentils and the chicken broth.  I also added a bit 
of diced up ham to the pot.  For serving, a drizzle of extra virgin olive
 oil was used, and a dash of red pepper flakes.  The only thing missing 
was a loaf of french bread. This is one of our favorites and
 Hubby and I enjoyed it on a pleasant cool September day.
Per Tricia~
I did a side by side of two green lentils found locally, neither of which was
 the famed "du puy". The first were green lentils from Wegmans, which I
 had originally thought came close to fitting the bill (granted I realized 
they were likely not imported from France....) but when I showed them
 to Nana she responded that she didn't think they looked like the real McCoy. 
 I had come across some "organic French Lentils" in one of our local whole 
food markets but again I figured they would simply be a nice substitute. 
They were much smaller and darker than the others so I was intrigued.  
The verdict ? 
organic french on left, Wegmans on right
The lighter shade had a lovely aroma when cooking but became bland. 
All taste testers (Hubby, younger son and myself) agreed the smaller 
darker lentils were far superior and tastier, with a better texture. 
The others were more bland and mealy.  Ah yes, and Dorie's actual recipe. 
This basic lentil prep was of course delicious and she provided a few great 
suggestions for fill in. The actual prep I will be looking to streamline in
 the future and likely cook the additional veggies already chopped, rather 
than cooking them down and then chopping them after fishing them out 
of the draining lentils. I will also likely not pre-boil my lentils as I had 
nothing to skim off when doing so and would like to keep this easy recipe
 as easy as possible. I will be back at that market SOON for more of 
those green lentils and look forward to adding ham or bacon next time.

Baby Bok Choy, Sugar Snaps and Garlic en Papillote

Per Nana~
I am adding a make up selection this week, another "papillote", 
this time with baby bok choy, sugar snaps and garlic. 
Bok choy and sugar snaps were totally new vegetables to me. 
 I have eaten them in Chinese food but never purchased them for cooking. 
I actually had to research how to prepare both and found it quite interesting. 
I couldn't find baby bok choy so I bought one regular stalk and used the inner 
section whichlooked so tender.  I used the rest of the vegetable for a stir fry. 
The fact that this can be prepared ahead of time is a treat for anyone on a busy 
schedule. This was a delicious new recipe for us, one that I will definitely make again.
Per Tricia~
I also knocked out the Baby Bok Choy & Garlic en Papillote recipe 
to keep our double posts (we have a lot of make ups to do) in synch.
 Coming off last week's use of this cooking method I was more than happy 
to use it again. I have not prepared the bok choy at home before but was 
struck by how beautiful and tender it was, and will be looking for more recipes. 
We enjoyed this one but unfortunately I think mine got a bit too cooked 
so I likely did a disservice to the gentle texture of the bok choy.
 I will be revisiting the en Papillote method but not with this filling. 

Happy French Friday ~

Friday, September 5, 2014

Curried Chicken, Peppers & Peas en Papillote

Per Nana~
This week's recipe of curried chicken was a nice surprise. 
I did not think I would enjoy the curry flavor, but it was really very 
mild tasting. I loved the peas, red pepper and red onions, and when 
added to the chicken really enhanced the overall flavor of this dish.
 I think that using foil in this way is a great way to cook the chicken and 
I would like to try this method using other spices in place of the curry.
 All in all this was a nice recipe and, unfortunately, I only prepared 
a half portion and was looking for more.

Per Tricia~
This recipe was as remarkably quick and easy as Dorie
 promised. Adding curry, a spice I don't often use, made it a nice
 change to the standard chicken options we typically enjoy. 
 The biggest takeaway for me this week was not just how 
delicious Dorie's combination of ingredients was (and
 it was) but instead a reminder of how easy, versatile 
and enjoyable the results from baking "en papillote" are.
 Simply take some meat or fish, add veggies and 
spices and then bake in foil or parchment wrap
 for a short time to have a great meal. Voilà. 

Happy French Friday ~