The holidays sure flew by, didn’t they? My last post was right before Thanksgiving, and now here it it New Year’s Eve! I hope you all enjoyed whichever holidays you celebrate. We had a lovely time, but I am looking forward to life getting back to normal.
While I wasn’t able to find time to blog over the last 6 weeks or so, I did manage to keep up with my French Fridays with Dorie cooking. I like the idea of closing out the year caught-up, so without further ado, I present my “Big Ol’ French Fridays Catch Up”!
We love olives so I knew we would like this one. I had fun selecting a variety of olives from the olive bar at Whole Foods, and I rounded them out with some leftover Niçoise olives I had on hand. After a week marinating in olive oil with a variety of herbs and spices, the olives really had a lot of flavor. We enjoyed dipping bread in the resulting oil too. This is an easy one to have on hand for the holidays. A real winner!
Beef Cheek Daube with Carrots & Elbow Macaroni
Like pretty much everyone, I was unable to find beef cheek, so this really should be called “Beef CHUCK Daube”. Regardless of whether you use cheek or chuck, this is a hearty, warming meal perfect for a cold winter day. The macaroni adds a level of comfort and familiarity to this dish that is inspired.
Creamy Cauliflower Soup Sans Cream
I have to confess I didn’t manage to get a picture of this one. I did make it. I swear! I just wasn’t feeling inspired by the lack of natural light the night I made it. We liked this soup. It was creamy and flavorful (without cream!). I think I would like it better as a starter soup rather than as a main course, which is how I served it. Starter soups just don’t fit in to my lifestyle, unless I’m at a restaurant.
Chicken, Apples and Cream à la Normande
This is an elegant, yet easy dish that my whole family enjoyed. I love chicken dishes that include mushrooms, and the apples added an unexpected (in a good way!) touch of sweetness. This only needs a simple side dish, such as the broccolette tossed with olive oil I served.
Yummy! I modified the recipe slightly: I substituted 1/2 cup of whole wheat flour, and I used cheddar cheese (not one of Dorie’s suggested cheeses, but a delicious choice). These are more like a savory cookie than a cracker, but they are quite tasty and addictive. I love that the dough can be rolled into a log and frozen – it makes entertaining a breeze!
Go-with-Everything Celery Root Puree
This was a fun one! I have never cooked with or eaten celery root before (as far as I know). I was a little unsure how to trim the knobby roots, so I just kind of chopped them off and smoothed them out with the peeler. The resulting puree was creamy and delicious. It was like mashed potatoes, but creamier and with a slightly different flavor. We really liked this one! Even my daughter who doesn’t usually eat mashed potatoes ate a decent amount. I served it with BBQ Meatballs, but this puree really would “go with everything”. Give this recipe a try!
I look forward to another year of FFWD cooking! January will be an interesting month…
Best wishes to all in the New Year!