Tag Archives: pot-au-feu

FFWD: Seafood Pot-au-feu + Cheesecake Tart

Happy French Friday!  It’s hard to believe how close we are to finishing Around My French Table. Just one more new recipe and four retrospective posts left to go!

This week I will be talking about two week’s worth of recipes: Seafood Pot-au-feu and Cheesecake Tart.

Seafood Pot-au-feu

Seafood Pot-au-feu

Seafood Pot-au-feu is the perfect dish for Spring! Light and healthy, and pretty too. This recipe is a lighted-up version of the classic French dish.

This light stew consists of a bright combination of vegetables and seafood.  The veggies include small potatoes, spring onions (which I actually found!), carrots, leeks, and sugar snap peas.  I left out the mushrooms because certain family members don’t care for them, and while I like mushrooms, they didn’t sound good to me in this particular recipe. For seafood, Dorie recommends mussels, salmon, and sea scallops. Due to family tastes, I used only salmon, and included three scallops just for me. Luckily, we all like salmon! I served the optional pesto as a garnish.

Reactions to the recipe were mixed.  I really liked it, but wished I had cooked the carrots and potatoes a bit longer. My husband enjoyed the salmon and veggies, but overall felt it wasn’t very cohesive (I think he specifically said it lacked “synergy”). We both agreed the pesto was a nice addition. My daughter ate her salmon as long as she had ketchup to dip it in.

Cheesecake Tart

Cheesecake Tart

Our final dessert, Cheesecake Tart, was kind of a dud for me. It’s basically a tart shell filled with a cheesecake-like filling and dried cranberries.

There was nothing particularly wrong with this recipe (except I felt the filling was a little rubbery), it’s just that I like some of the other desserts in the book so much better. The best thing this recipe has going for it, is that it gave me a chance to enjoy that wonderful Sweet Tart Dough recipe again. I may or may not have scraped away some of the filling to enjoy the shell unadulterated.

This post participates in French Fridays with Dorie, an online cooking group that has nearly finished cooking our way through Dorie Greenspan’s book Around My French Table.

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