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 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!