There’s not much to say about this week’s French Fridays with Dorie recipe, Lemon-Steamed Spinach. It is a very simple side dish of lightly scented steamed spinach.
The interesting thing about this recipe is the technique; it is quite ingenious. Instead of flavoring the spinach after it is steamed, Dorie has you do it first. Baby spinach leaves are tossed with olive oil, lemon zest, salt, and pepper, much like tossing a salad. Then it is steamed and served immediately.
The end result is a lovely, simple side dish. I served mine with Chicken Piccata and the two dishes went perfectly together.
Ispahan Loaf Cake
Last week’s French Fridays with Dorie recipe was a very unique cake called Ispahan Loaf Cake. The word “Ispahan” is the name of a type of rose, and indicates that the cake is rose-scented.
This is one of those dishes I would never have made if not for French Fridays with Dorie. I would not have taken the time or shelled out the money to buy rose syrup and rose extract. But, in the name of FFWD I did!
I did not make any altitude adjustments while making this cake. It already contained 4 eggs, including whipped egg whites, so I wasn’t sure I would need to add any more. There also wasn’t any baking soda or baking powder to reduce. It turns out I should have added an egg. This is what a cake without altitude adjustments looks like:
It wasn’t pretty, but the cake still tasted good and was nice and moist.
I liked this cake! The rose flavor was very subtle. Perhaps it was the rose syrup I used, which wasn’t very strong. The cake is studded with raspberries. They aren’t a favorite of mine, and my favorite bites were the ones without raspberries in them.
I would like to try making this cake again without the raspberries and with an extra egg. I may add a little extra rose extract to amp up the flavor. I also need to find other ways to use my bottle of rose extract. I have an idea for rose cupcakes…