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French Fridays with Dorie – Quartre-Quarts

January 20, 2012 in cake, ffwd

If you haven’t already bought yourself a copy of Around My French Table, run out and get it right now so you can make this recipe!

This pound cake is our French Fridays with Dorie recipe this week and it has got to be the best pound cake in the world. In Around My French Table, Dorie mentions that it’s drier than the pound cake we’re used to in the US but I thought it was perfect. I happened to catch some strawberries on sale the day I made the cake and it made the best strawberry shortcake.

My favorite part of the cake is the brown sugar that is sprinkled on top before baking. I hated how it made the cake look on the top – it was just little dots of brown – but it added so much to the pound cake!

The recipe is definitely going to be my go-to when it comes to pound cakes from now on, but I’m definitely doubling the recipe next time around!

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French Fridays with Dorie – Cauliflower-Bacon Gratin

December 30, 2011 in ffwd

This week’s French Fridays with Dorie recipe came at a great time. What’s more perfect for Christmas dinner than a cheesy gratin?

I had tried Ina’s cauliflower gratin years ago (and actually took it to Christmas at the in-law’s) and was really disappointed in it. Shocking because it has 5 stars on Food Network and received rave reviews from all my blog friends. Well I had high hopes for this one because while it’s a very similar recipe, this one includes bacon. And let’s be honest, anything with bacon is going to be good.

I didn’t love the gratin hot out of the oven (and I don’t think any of my boys even touched it) – to me cauliflower and Gruyere are both very bland so it was kind of flavorless aside from the bacon. But after it sat overnight it became something very different and I happily finished off the leftovers by myself.

If I was going to make it again, I’d probably use a different cheese and I would double the cauliflower because mine was more custard than anything.

The recipe is on NPR’s website if you want to give it a go!

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French Fridays with Dorie – Potato Chip Tortilla

December 16, 2011 in eggs

I was so excited for this week’s French Fridays with Dorie because uhhh, it gave me an excuse to eat potato chips for dinner! Not just chips but my favorite plain, greasy, overly salty potato chips!

This tortilla is a take-off of the traditional which uses cubed, fresh potatoes. It’s just eggs pretty much – they’re whisked with some green onions, fresh herbs, and in this recipe, potato chips before being cooked on the stove until almost set and then finished off in the oven. Dorie says that this is best cooled to room temperature and served as finger food so that’s exactly what I did.

I really enjoyed the recipe (and so did everyone else in my house) but I didn’t think the potato chips added much overall. They got mushy and you could hardly tell they were there. I think I would rather just have scrambled eggs with a side of crispy chips! It was a fun recipe to try – and quite tasty – but I won’t be “wasting” my precious plain potato chips on it again.

As always, the members of French Fridays with Dorie won’t be sharing the recipe since we want to encourage you to check out Around My French Table but a google search might turn up a few blog posts featuring the recipe. ;)

Two years ago: Snickerdoodles

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French Fridays with Dorie – Chard-Stuffed Pork Roast

December 9, 2011 in pork

This week’s French Fridays with Dorie recipe was a very exciting one for me. Pork loins are one of my favorite meats and I especially love them when they’re stuffed with all sorts of yummy things. This one is stuffed with sauteed swiss chard, onions, garlic, and raisins. Can you imagine anything better?

The pork was so much easier than I imagined and I had dinner on the table about an hour before I had anticipated! The only issue I had was my own fault – I pulled half of a very large pork loin out of the freezer instead of buying a smaller one and had some trouble getting it cut and rolled thanks to the shape of it. That obviously didn’t affect the taste but I was hoping for a prettier loin. I did leave off the peppercorn/coriander crust because I didn’t feel like making a huge mess crushing the seeds and I won’t make that mistake again. I bet it would’ve been extra delicious with the crust!

We really enjoyed this one and I was shocked that all of my boys ate the chard! The raisins were definitely amazing with the pork and I’ll be on the lookout for my pork recipes that include dried fruit.

(The members of French Fridays with Dorie don’t share the recipes that we make because we want to encourage you to check out Dorie’s book Around My French Table.)

Two years ago: Peppermint Ice Cream

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FFwD – Bistrot Paul Bert Pepper Steak

April 29, 2011 in beef

I wasn’t super excited when I saw the choice for this week’s French Fridays with Dorie post was pepper steak. See, when I think pepper steak, I think of something like this and I just wasn’t in the mood for that. Once I realized it was an actual steak crusted with peppercorns, I couldn’t make it fast enough. To be completely honest, I made this 3 weeks ago. I couldn’t wait any longer.

It was so so so easy (which is quickly becoming a trend in my French Fridays with Dorie posts). It’s just a steak (I used NY Strip because it was a whole lot cheaper than the filet mignon the recipe suggests) with crushed peppercorns pressed into it and then cooked for a few minutes on each side. Just beef and pepper. Well, and a little butter. ;) The recipe includes a sauce but steak is the only thing that I don’t like sauce on. I ended up finishing mine in the oven because I like it cooked all the way through and it was perfection. I could’ve eaten one of these every day for a week without complaints. That good.

The recipe is located in Around My French Table but honestly, you don’t need a recipe. Just coat a steak in some crushed peppercorns and cook in a little butter and oil. It doesn’t get easier (or better) than that.

(My husband will be so jealous when he sees this post because he wasn’t home to enjoy the steak with me!)

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