TWD Baking with Julia: White Loaves

Tuesdays with Dorie is onto their second book - Baking with Julia by Dorie Greenspan.  I missed the first book, so I was excited to learn they are starting on a new book and I would get a change to bake along!

The first recipe chosen by our host and founder Laurie’s blog, slush and our group manager Julie’s blog Someone’s in the Kitchen.  Julie has posted the recipe or find it in the book on pages 81-82.

FFwD: Pommes Dauphinois

This month with French Fridays with Dorie we have a list of 4 recipes to try in whatever order we choose.  I decided to go with Pommes Dauphinois.  A famous French creamy potato dish known in the United States as Potato Gratin.  It gets its name from Dauphiné, a former France province.  A common staple of the skiing villages near French Alps. 

The potatoes were thinly sliced with a mandolin and layered with garlic cream that was simmered over a low heat and topped with grated Gruyere cheese.  I added a bit of fresh chopped parsley on top for color. 

My results seemed to be very similar to other "Doristas" (followers of Dorie)...I had to add extra cooking time to get my potatoes tender and the cream sauce to thicken.  Initially I cooked it for the recommended 45 minutes, checked and decided to go for 15 more minutes.  I removed it from the oven and let it sit for 15 minutes to absorb more sauce.  They were still a bit on the crunchy side.  I returned it to the oven - this time without a baking sheet underneath and covered in foil to keep the cheese from becoming darker.  It took another 15 minutes in the oven and another 15 minutes rest time.  I think I would like them made in smaller portion sizes to get more of the cheese topping in every bite!

Now to decide what to make for next week...

FFwD: Marie-Hélène's Apple Cake

This week with French Fridays with Dorie was an French Apple Cake which recommends "divers" apples (meaning different kinds).  I used Granny Smith, Golden Delicious, and Jonagold.  The recipe also called for an 8" springform pan.  I only had a 9" so I decided to do the recipe 1 1/2 times.  I probably could have doubled it since my pan is 3" tall.  1 1/2 times the apples would have been 6 apples but I decided to only use 5.  Unlikes some apple cake recipes that have a smaller ration of apples to cake batter...this one is mostly apples covered in some cake batter!  I used Captain Morgan's Spiced Rum for the dark rum.  I figured the "spices" would go well with apples. 

I was very hard to let this cool off before eating.  I have to admit, hubby and I had a slice while it was still warm.  I had planned to make some homemade ice cream but time didn't allow for that.  So I did the next best thing - I got some good premium French Vanilla ice cream and let it thaw just a bit and swirled in some cinnamon.

It was yummy!!



FFwD: Hachis Permentier

I had made this a week early because we were going to be on vacation the week this was to post.  I got the picture all ready to go in a draft and thought I would send it from the hotel.  I never got on the internet the whole time we were gone (gasp!!) hehehe!! 

My version of sheppard's pie has always consisted of hamburger, tomato soup, green beans, mashed potatoes topped with cheese.  This 'Hachis Permentier" was a grown-up version.  My meat portion came out a bit runnier than I wanted and expected.  I didn't have tomato paste so I used ketchup.  I think the tomato paste would have thickened it a bit better and I think I could double that amount (maybe since I am used to my tomato soup version).

I used chopped steak and sausage as the meat filler and although I didn't think that combination sounded right...it was great!  I was able to find some Gruyere cheese and I really enjoyed it's flavor.  I sprinkled a bit of parsley flakes on top of mine to give a little more color.

As many of the FFwD members commented - this dish did required lots of different pans/dishes but finally combining into one.  I didn't mind that too much because I was able to do clean-up while it finished baking.  

Apple Cake coming up next with FFwD!!

FFwD: Vietnamese Spicy Chicken Noodle Soup

It's that time again ...another recipe from Dorie Greenspan's book Around My French Table.  I was a bit surprised to find a Veitnamese soup recipe, but Dorie explains that because of France's history to Vietnam (a former colony) that it is not uncommon to find Vietnamese dishes in many French cooks' repertoires.

My husband and I enjoy a local Thai restaurant and we also like our food very spicy.  So I was excited to try this recipe.  There is a spicy version in the cookbook of adding curry, but I decided to try the regular recipe figuring we could spice it up ourselves if we wanted to.  My DH (dear hubby) found a bottle of "Mongolian Fire Oil"...that should give us some spicing up!

We added the optional garnishes of bean sprouts, basil, mint, and lime...along with a few shakes of the "Fire Oil".  We had the Hoisin sauce out but opted not to add that.  We enjoyed the soup and found it similar to some dishes we eat at the Thai restaurant.  We have some leftovers and ready to enjoy the soup again.   

FFwD: Gérard’s Mustard Tart

This is our second recipe from French Fridays with Dorie.  I have to say this recipe is probably not one I would have picked.  Our cooking "assignments" help us to be open and try something new.  I think mustard in the name - makes you think that it will be real sour and have a "wang" to it.  My mom lived in France and said it sounded wonderful to her!  I wish she lived closer so I could give her a slice!

I made the crust the night before and refrigerated.  Steaming the carrots and leeks with the rosemary - just filled the house with a wonderful aroma!   I used Grey Poupon dejon mustard and a course ground Grey Poupon version blended with the egg and cream.   The flavor was very mild - not what I expected. My husband and I were both surprised and pleased with the finished product.  Another hit!

Next Week: Vietnamese Spicy Chicken Noodle Soup

French Fridays with Dorie: Gougeres

This is my first blog post ever...(so hopefully I will learn a lot...fast!)

I wanted to start this blog to follow the baking group French Fridays with Dorie.  Gougeres is our first recipe in Dorie Greenspan's new book Around My French Table.  This recipe was picked by Dorie.

Gougeres are basically cheese puffs.  They are really easier to make than you would expect.  I made the full recipe, but it was too many for me and my husband.  I baked half the batch and froze the other half (scooped them onto a baking tray, froze until solid then packed them in a freezer bag).  It was easy to eat several of these cheesy puffs...but we were not able to eat all of the ones I baked.  The remaining ones we ate the following night - just warm back up in the oven.  They tasted just as good as fresh from the oven.  My husband loves food that is light and airy...these were a hit!

I also enjoyed reading Dories story connected with gougeres.  Of course we also had to have the full experience and try the recommended drink served with gougeres - Kir.