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,