Mushroom-Bacon Galette.

Dorie was absolutely correct when she said even first-timers can make a perfect galette dough.   This recipe came together so easily and when  rolled  out between two pieces of parchment paper, it was perfect.  I chilled it for a few hours while I prepared  the filling.

Using white mushrooms, and instead of leeks, I used  a large Vidalia onion that I had on hand.

After cooking the bacon and draining it,  I added oil to the pan and cooked the vegetables.    The white wine and cream were added to finish the cooking process, and I removed it from the heat.   I  added  the bacon, walnuts,  parmesan cheese, with the thyme to the mix.    It looked so good and the aroma was delightful.

After adding the mixture onto the dough and folding the edges, I was pretty pleased with the results.  I usually have a bit of difficulty when it comes to working with pastry dough, but, as I said earlier, this dough was a snap to work with.

I had to add a few minutes to the baking time to give it a little more browning and after taking it from the oven I sprinkled the additional cheese on top.

Now that I know how easy it is to make  galette dough, I’m looking forward to making a few more with fresh fruit for the summer.

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Braised guinea hen with figs

I knew going into this recipe that I would be using a chicken instead of a guinea hen having checked out the availability.  Surprisingly,  even Wegmen’s didn’t carry them.

Next up, I’m not a lover of figs.   That said, I did purchase a bag of dried figs for the recipe, but did not make the  honey-baked figs.  I will make that up, along with the mashed potatoes when I have a taste tester available.

Trying to brown a 4 lb chicken, the smallest I could find, was a little tricky.  However, I neither dropped it trying to turn it, nor did I burn myself in the process.  I call that success.

After browning the bird, I cooked all the vegetables, added the wine and the chicken stock and let it cook.  Because it was chicken rather than the guinea hen,  I was prepared to cook it for about 1 hour, and that was perfect timing for the size.

After removing the chicken from the pan and straining  the vegetables, I  returned  the liquid to the pan to reduce.   I sliced  the chicken  into serving size pieces, (sort of) and added them to the sauce with the figs to coat them and warm them.

This recipe was really tasty,  and preparing it with the vegetables this way, makes for a delicious meal.  I’m sure it would be perfect over the mashed potatoes.

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Parisian gnocchi

The very first time that I tasted this recipe was at David’s cooking demonstration and book signing at the DeGustibus cooking school,  located in the famous Macy’s 34th Street location  in Manhattan, New York.

Tricia and I made the trip into New York with plans to meet two other Doristas, Cher, of (crazyworldofcher)  and Kathy,  of (Bakeawaywithme).

We met for a quick cup of coffee  before the demo,  so naturally we had to take a photo.

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Unfortunately, Kathy is no longer with us,  having passed away in 2017.  Kathy was so much fun, and such a wonderful cook, baker,  blogger and photographer.   I’m so happy that I had the opportunity to get to know her after meeting her at the IFBC in Seattle, along with many of our group.

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We had such a fun time,  lot of laughs, and the food was spectacular.  I forget how many different courses were served but they all came with a different wine tasting,   but the Parisian gnocchi was definitely a big hit.

This is a photo of David as  he prepared many of the various courses,  each served with wine, of course.  What’s not to like….

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In the end, we had a book signing and photo op with David and lots of fun.

I made this recipe about four different times since then and each time I have perfected my technique. (In other words, I’m getting better at making these little dollops of deliciousness.)

This is my version of David’s Parisian Gnocchi.

So delicious.

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Warm chocolate cake with caramel sauce

 

We planned on celebrating Mother’s Day at my house so I decided to make the cakes for dessert.

David suggests using 4 oz. molds for this, but I only  had 4 ramekins,  each 7 oz.  that I buttered and dusted with cocoa.  On Saturday I prepared the cakes and refrigerated the batter for twenty-four hours.

On Sunday I made the Salted butter caramel sauce.   Sometimes when looking at a new recipe or technique, you often think it’s not going to work, but with David’s instructions the sauce came together perfectly.

After dinner I baked the cakes, adding a few minutes to the baking time to make up for the  size.  I let them cool for about 5 minutes and then turned them out for photos.   I were so pleased with the results, especially when the center of soft gooey chocolate came flowing out.

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Add to this delightful recipe some of the salted butter caramel sauce and you know we

enjoyed  a wonderful dessert.

Green-as-spring soup

Tricia and I  worked together on this week’s recipe,  Green-as-spring soup,   from “Everyday Dorie”  because it was entirely too much soup for one person.

The combination of leeks, asparagus and zucchini was perfect,  especially when shallots and garlic are involved.  We used vegetable broth and added in the basil sprigs.

Since the soup was portioned out,   we each served it in different ways.

The first night I enjoyed mine as a warm dish, but I did not add the optional basil-lime cream.  I found it to be very tasty and  thought that maybe some garlicky croutons would go well in it.  Unfortunately, I did not have any.

A few days later I served it cold with the basil-lime cream and found it just as delicious, however,  I enjoyed the warm soup more.

Preparing all the vegetables is a bit time consuming,  especially cutting up the leeks, and peeling the asparagus, but the cooking time goes so quickly and the aroma is delightful.

With summer coming  this is a wonderful recipe to use for all the vegetables that will be popping up soon.   Dorie does have some delicious soup recipes in her new book, and I look  forward to trying them all.

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Green olive, basil, and almond tapenade

In “My Paris Kitchen”,  David has a total of three recipes for tapenade, each one is delicious and quite easy to prepare.

Although I only prepared half of the recipe,  it was more than enough to snack on for a few days.

The combination of green olives, basil and almond is a little different but it did work well together.  Unfortunately when I chopped the almonds I think I over did it as they were not as crunchy as he suggests, but the flavor was still there.

Delicious, and perfect with chips or crusty baguette slices and a lovely glass of wine.

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Roast lamb with braised vegetables

The most difficult part of this recipe was finding the lamb shoulder.  Considering it is spring and there are many cuts of very expensive lamb,  I could not find a lamb shoulder.  I considered a leg of lamb but after checking the price, and knowing that I was not serving this for Easter, I gave that a pass.

Fortunately, I came across a very small piece of lamb called a leg of lamb chop, whatever.

Since it was quite inexpensive, and on sale to boot, I tried it.  As the old saying goes, you get what you pay for. I’m not sure what part of the animal it came from, but TOUGH, OMG!

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As for the actual recipe, I am not sure what it was supposed to be, a soup, or just braised veggies with some meat on top.

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I did not make the Salsa verde or the Panisse puffs simply because I have other things to prepare for the coming holiday.

I will say that I enjoyed the braised veggies which consisted of carrots, potatoes, and turnips, plus the frozen peas.  Cooked in the chicken broth did give them a nice flavoring, however, the meat was really tough, and I’m sure this was not what David had in mind when he planned this recipe.

That said, I’m glad I did not plan to make this for Easter dinner.

Salmon Burgers.

Absolutely delicious.    I knew the minute I saw the recipe in Dorie’s new book, “Everyday Dorie” that I would love it.   All the ingredients are things that I like, and it is such a nice change from my usual salmon recipes.

I chopped the salmon and added it to the rest of the ingredients, covered it with plastic and let it rest in the refrigerator until dinner time.

Making the burgers were a little tricky because the mix was very soft, but I managed to form four patties.  I fried them carefully so they would not break, using two spatulas to turn them.

Topping them with sliced tomatoes and onion, I served them with broccoli on the side.

My Grandson came by for a visit and I asked him if he would like to try them and he enjoyed the two that were leftover from dinner.  He raved about them, so I guess we can call this a winner.

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Dee’s fabulous cheesecake

Cheesecake is one of my favorite desserts, especially a New York style cheesecake.

When I saw this recipe in David Lebovitz’s book, I knew it would be  good.   The fact that it is prepared without a crust of any kind made it extremely interesting.  I normally use Graham cracker or Zwieback toast to make a crust.

When I was shopping I could only find (1)  container of Fromage blanc, so remembering that David said we could make our own with cottage cheese, I picked up a small container and using my food processor I whipped it into a smooth consistency.  It worked perfectly and when I compared the two,  you could not tell the difference.

After baking the cake for 70 minutes,   I turned the oven off and let it sit for 1-1/2 hours.  It looked good, but unfortunately it had a crack on the top, which for some reason I cannot avoid when making cheesecake.   Thankfully,  I had strawberries to rescue the cake and all turned out well.

I was lucky enough to have a few taste testers this week, and we all agreed this was the best cheesecake ever.

From now on, this is the only cheesecake recipe that I will be using.

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Pork and chard sausage

Unfortunately for me, this week’s  recipe turned into such a disaster.

I was really looking forward to making it because every ingredient in it is something that I truly enjoy.

To start with, I think I went a bit too far with my food processor when I mixed all the ingredients because you would never know that there was any chard in there.  Secondly, I could not get it to hold together at all.  I had hoped that when it was cooked it would tighten up, but no such luck.

On top of that,  I only had thick sliced bacon and it did not completely cook and crisp up.  After taking my photos I cooked the bacon in the microwave to finish it and then added it back on to the sausage when I was eating it.

fullsizeoutput_e1fIt reminded me of chopped chicken livers, something I have always enjoyed, however, the flavors in this were too intense for me.

I’m not sure where I went wrong, but I know that this is a recipe I will not repeat, and was really disappointed.fullsizeoutput_e37