I have been playing fast and loose with the French Fridays with Dorie schedule lately. Between being out of town for a week and trying to catch up on all my FFWD backlogs, I skipped a couple of recipes, but have two make-ups to share with you this week. I will catch up on the two skipped recipes later this month.
My daughter and I had a wonderful visit in Seattle last week. It was very relaxing and I enjoyed plenty of good food. A longer visit gave us lots of quality time with my parents, my sister, and my grandma. I even got to have a lunch\shopping visit with my good friend who I don’t get to see nearly often enough. My Mom is a great cook and she fed us well!
Boeuf à la Ficelle
Boeuf à la Ficelle (literally, “beef on a string”) is a recipe the FFWD group made in February. I waited to make it until I could collect some of the broth ingredients from my beef guy (yes, I have a beef guy!).
Boeuf à la Ficelle is an impressive recipe that is also perfect for company. Most of the steps can be completed before your guests arrive, making for easy entertainment.
The star of this dish is the beef tenderloin roast, second only to the home made bouillon (broth). Surprisingly, the beef is boiled for a short time in the broth. Tied to a long string, it is easy to remove from the pot.
This was good! I served it with the recommended fleur de sel, pepper, and grainy mustard. I found this wonderful mustard as a special purchase at Trader Joe’s. It tasted unlike any mustard I have tasted before, and the flavor really enhanced the meat. If you see this brand of mustard anywhere, I highly recommend it.
If you are looking for a dish to impress, make Boeuf à la Ficelle!
Paris-Brest
Paris-Brest is another dish the Dorista’s made earlier this year. I chose not to make it at the time because it was too big for my small family, and I wanted to share it with more people. I made it last week for my family in Seattle! Not only was it fun to make this dessert for them, but it was also fun to have a new place to take my photos.
Paris-Brest is kind of like a giant cream puff filled with vanilla pastry cream that has been enhanced with finely chopped caramelized almonds. Slivered almonds adorn the top, which is also dusted with confectioner’s sugar.
This was a huge hit! Everyone loved it. My daughter ate hers very enthusiastically and then had seconds. My 5 year old niece wasn’t sure she even wanted to try it, then ended up loving it so much she gave it “20 thumbs up”! I will be making this one again for sure.
Finally, I couldn’t resist sharing my Dad’s gorgeous daffodils:
Have a great weekend everyone!
From Scratch 
Your dishes and dessert both look wonderful. Great choices to make up. Love your photography too.
I know what you mean about being behind. Yummy. Thanks for sharing.
It looks like you made a very nice meal. The dessert looks delicious.
Great job:) I love the Paris Brest.
Both of these were my favorites so far this year. You did a fine job of them.
What a lovely and happy Post. I didn’t get the Boeuf à la Ficelle made but your Post has encouraged me to go back and try again. And, the Paris-Brest, too delicious, right?
What a great make-up week! I think I have about 4 I need to post about – some day! Sounds like a wonderful vacation in Seattle – we go in Sept. and I’m looking forward to the cooler temps.
Wooow, you made a Paris-Brest! It looks absolutely scrumptious!!!
Bravo 🙂
You’re doing great on the catchups. How nice to be able to share with your extended family. Both look terrific!
Those were both such great recipes – lovely job! (and how nice to share them with a new audience)
Love your make-up recipes! Paris-Brest, I have yet to make but the beef was FAB!
The fleur de sel that you used is produced in Slovenia! I have the same one and I live half around the world (in Croatia) how amazing is that?! Anyway both your dishes look wonderful! They were some of the best we have done in the past few months!
Wow, that is amazing! I looked at the label on my salt, and it was imported by a company based in Seattle, which is where my parents bought it for me.
Two really great dishes! Both done perfectly! The Paris Brest was one of my favorite desserts so far! Nicely done, Karen!
Wish I was there lol esp for that pastry! Love those kind of cream puff pastries! And next time, include a pic of your Dad’s garden! Also amazing..sounds like a great visit : )
Two good things to make-up. We enjoyed both of these. Beautiful daffs!
Great catch up! Those were two of my recent favourites and your Paris Brest puffed perfectly!