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FFWD: Waffles and Cream

Waffles and Cream

Happy French Friday!  I am going to keep this short and sweet because I am busy packing for a Spring Break trip to Seattle and we leave tomorrow morning. This week for French Fridays with Dorie, we made a tasty dessert called Waffles and Cream.

I decided to really go for it, and not only made the waffles, but I also made the ice cream and the caramel sauce.  I used the Vanilla Ice Cream and Warm Caramel Sauce recipes from the “Fundamentals and Flourishes” chapter of Around My French Table. The group isn’t officially trying to complete those recipes, but I am giving them a try when I have the chance to pair them with other recipes from the book.

Waffles with Ice Cream and Caramel Sauce

What a tasty and decadent dessert!  I loved the waffles, they were light and crisp and rich all at the same time.  The vanilla ice cream and caramel sauce topped them off nicely.  I would like to try these waffles for breakfast some time too.  They would be wonderful with berries and whipped cream.

I will try my best to read the rest of your FFWD posts, but it is always tricky when you’re out of town. I hope you all have a wonderful weekend and week!

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Catching Up…

Happy 4th of July  to my American readers!  Happy Friday to the rest of you!  I hope everyone has a wonderful weekend.

This week’s French Fridays with Dorie recipe was a delicious sounding tomato recipe.  I did not make it.  In a few weeks we can start harvesting garden tomatoes, so I will wait until then to make this dish.

Instead, I am catching up on some recipes from May and June that I hadn’t gotten to yet.  Actually, I made two of these back in May but just haven’t written about them.  The fish I made this past week.  Let’s get to catching up!

Smoked Salmon Waffles

Smoked Salmon Waffles

Smoked Salmon Waffles are a savory waffle meant to be served as a starter or a snack.  The concept is pretty simple:  basic waffle batter enhanced with smoked salmon, green onions, and chives.

Smoked Salmon Waffles

These were good!  Though they would have been better served as a starter rather than a main dish.  These would be wonderful for brunch!  In fact, the next day I reheated a leftover waffle and put a fried egg on top of it.  Yum!

Pipérade Stir-Fry

Piperade Stir-Fry

Pipérade Stir-Fry is really just a dish inspired by the Basque Pipérade.  Colorful bell peppers are sauteed until tender, then coated with red wine vinegar.  After cooling to room temperature, the peppers are seasoned with thinly sliced red onions, garlic, piment d’Espelette, and salt and pepper.  Dorie suggests these peppers are great with any kind of grilled meat.

Piperade and Steak

I served Pipérade Stir-Fry with our first grilled steaks of the year (remember, I made this back in May).  So delicious!  The peppers really did go well with the grilled beef and we enjoyed this side dish very much.

Skate Halibut with Capers, Cornichons, and Brown Butter Sauce

Halibut with Cornichons and Capers

So, this dish was supposed to be prepared with skate.  I knew there was no way I was finding skate here in Reno, so I decided to see what looked good when I hit the fish counter.  The wild-caught halibut looked good to me!  (Actually, I tried making this dish a week earlier, but got seduced by the fresh and wild Copper River sockeye, and I didn’t want to mask the wonderful flavor with this sauce…)

This is a very quick and easy recipe.  After the fish is cooked in butter on the stove, a sauce is made by browning butter and adding sherry vinegar, grainy French mustard, thinly sliced cornichons, and a few capers.  Spoon it over the fish and eat!

This sauce was wonderful with the halibut.  Don’t be afraid to try this recipe if you can’t find skate.  I am sure it would work with any firm, white fish.

All of these recipes can be found in Dorie Greenspan’s wonderful book Around My French Table.

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