Friday, April 19, 2013

FFWD - Cod and Spinach Roulades

This was a very interesting dish!  I was not sure what to think about a fish mousse!!  I am glad I made it because it was definitely out of my comfort zone.  I love using preserved lemons, they always add so much to  whatever you are using them in.  They were delicious in the tomato sauce and the spinach filling.  The dish had a few steps ... but every thing came together pretty easy.

 Started out making the tomato sauce.  Cook tomatoes and garlic in a little butter until the tomatoes were softened.
 Next puree them and then add the preserved lemon.

 The filling was spinach, finely chopped onion, and garlic.  Cooked until spinach wilts and softens.
 OK ... this is the weird part ... cod cut up into small chunks, 2 large egg whites, and cold heavy cream.  Mix it a food processor until it looks like mousse!

 Then spread a quarter of your mouse mixture on plastic wrap...

 Add a fourth of your spinach mixture down the middle and roll up!

 Place your rolled roulades into a steamer basket and steam for 10 minutes.

And the finished meal ...  It was very tasty but I think it might end up being one of those things I make only once!

The recipe can be found in the cookbook Around My French Table on page 292-293 by Dorie Greenspan.

Friday, April 12, 2013

FFWD - Financiers

These little cakes go perfect with tea time!  They were easy to put together, butter (lots), sugar, almond flour, egg whites and all-purpose flour.  You need to plan ahead and make the batter a day ahead and let it rest in the refrigerator. 

Dorie suggested adding a raspberry - I really like the added color to this rich little cake.
Already for tea time! 
Have a great weekend.  Looking forward to our Cod and Spinach Roulades next week!   My hips don't any more sweets for awhile :)

The recipe can be found on page 454 in the cookbook Around My French Table by Dorie Greenspan.

Friday, April 5, 2013

FFWD - Pierre Herme's Olive Sables

These cocktail "cookies" are a real treat!  The only bad thing about them's hard to stop eating them!  The ingredients were a little odd, hard-boiled egg (using only the yolk), flour, potato starch, butter, olive oil, confectioners' sugar, and pitted black olives.  After finding the potato starch (went to three grocery stores) the dough mixed up nicely.  Then into the refrigerator to chill for a few hours.  I baked one roll and will freeze the other two to use later.  They smelled so good baking!

These were the black olives I used ... Olive Cured Black Ripe Olives "Herbs De Provence."  I was very pleased with the olive and the herbs!

Potato starch was not to be found in my regular grocery stores... was happy to find it at a great speacilty store in our area called A Southern Season.

Sliced and ready to bake!

Cocktail cookies all baked!

 All ready for a treat to celebrate the weekend....we are suppose to have a sunny 70 - 75 degrees on Saturday and Sunday!! 
This recipe can be found in Around My French Table by Dorie Greenspan on page 12,

Friday, March 29, 2013

FFWD - Lemon Steamed Spinach

This was a great, easy way to have the most amazing spinach you have ever eaten!

Start with a BIG bowl of spinach, add olive oil, grated zest of a lemon, and freshly ground pepper and salt.
Add all of your seasoned spinach to a pot with a steamer basket; cover pot and steam for 3 minutes.

I will definitely be making this a lot this spring!
This recipe can be found in the cookbook, Around my French Table page 331.
Happy Easter ~ Have a great weekend.

Friday, March 22, 2013

FFWD - Ispahan Loaf Cake

I was excited to make this cake, it was my first time using almond flour, and after making a small investment in rose syrup and rose extract I was hoping it was going to be a winner!  IT WAS!  I didn't tell my husband what was in it, I wasn't sure that he would want rose anything in his cake!  But he really liked it!! 

Dorie said the cake would be a pink color...the only pink for me was the raspberries!  But the taste was just as she described it...haunting, with a soft crumb, and very moist!

This is the first layer of raspberries...another layer of batter was added...then another layer of raspberries...
Finally the last layer of batter...I almost didn't save enough batter, but worked at it a little and I was able to cover the cake.
All baked and cooling...I was very anxious to cut into it to see the berries!

I love the way it looks...a perfect cake to go with tea!  I have to admit it is even good for breakfast with coffee!

So glad I made the investment in the rose syrup and rose extract...I look forward to making this again!

Friday, March 15, 2013

FFWD - Orange Scented Lentil Soup

I'll start out saying this is NOT a visually pretty dish, I did TRY to make is pretty, but that color is REALLY hard to disguise!  BUT this soup is amazing!  What a great taste.  The ginger and tangerine peel added such a wonderful flavor.

I did add a little yogurt and crumbled bacon...but it would have been fine without it!

To make the soup... cook onions, celery, carrots in a little olive oil until softened.

Next add, chicken broth, French green lentils, and tangerine peel.  I had to laugh when adding the spices ... 6 black peppercorns, 3 coriander seeds, 1 clove... Just because I like to live on the edge, I added 6 coriander seeds, and 3 cloves!!

Dorie talked about blanching her bacon... this was a first for me. 

After cooking for one minute, take the bacon out and pat it dry.
Next saute your bacon.  I am not sure what the blanching really did... a little less greasy while cooking the bacon?  Think I'll skip the blanching in the future... Who needs another pan to wash?!!

Orange-Scented Lentil Soup
from the cookbook
Around my French Table by Dorie Greenspan
Page 90

Friday, March 8, 2013

FFWD - Cheesy Creme Brulee

This was the perfect starter to my husband's birthday dinner this week.  He loves cheese, so I knew he would like this!  I have never made creme brulee, for some reason I thought it was too much work to make.  But this cheesy creme brulee was pretty easy, and I LOVE anything that can be made in advance! 

The topping is so good...kinda like when you make a grilled cheese and some cheese runs out on the grill and you pick it off the grill and pop it into your mouth :-)

I used sharp white cheddar and Parmesan for my cheeses.

Butter six ramekins and divide the "teensy" cubes of cheese. 

Add a mixture of cream, milk, and egg yolks.

Ready for the oven!

The perfect starter for a special dinner! 
This was a hit in our house!!
The recipe can be found in the cookbook, Around My French Table, page 148.