I have made the King’s cake version for the 6th of January and it is always a hit.
This is easy to make and we all love it. I have hidden an almond in the cake so the person finding the almond is the king or queen for the day.
This one is from last year and as you can see I´m getting better.
Looks beautiful on my new Le Creuset plate.
This came together with out a problem and did not take much time. I have a mandolin and it makes life so much easier.
What a difference, the slices are all the same thickness and are ready in no time.
I did not have a 8 inch square baking pan so I used a 8 inch round pan.
I baked the squares for close to 50 min to make sure it was baked in the middle.
I tried it soon after it came out of the oven it was not all that great. When my DH came home from work we had some for dessert and it was so much better at room temperature. I was out of confectioner’s sugar much to my surprise. We had some coffee and calvados.
We are making this one again when we need something very good.
I made this one in the South of France when visiting my mother in law. We do not get those lovely fruits here so I took the recipe with me in case I got a chance to make it. I have never before baked in this much heat before, our summer is arround 50°F now the heat was close to 90°F. No at easy as one would think the butter would not stay cold very long. It is always harder to work in other people’s kitchen but I did find a scale and other items I needed.
The recipe calls for stale Brioch but I used a stale quatre-quarts bought at Carrefour. I was not sure how to arrange the apricots they did not stand upright, but I think I did ok.
We had this one with whipped cream and it looked very delicious and perfect for summer. I got great reviews on the crust. In France you just buy the crust specially for the quische which is no where as good as making it yourself. If I was to do it again I would use the almond cream on page 432. I found this to be a bit dry and not as sweet as I would have liked it. I would have to go to France again for the apricots and raspberries so not a bad deal.
I got to know Dorie through Julia Child and I got to know Julia through the movie Julie and Julia. I have Julia Child’s book Mastering the art of French cooking and I have made some of the classics from her book.
When I discovered the website French Fridays with Dorie (http://www.frenchfridayswithdorie.com/) I had to have her book so I ordered Arround my French table on Amazon and boy was I happy. I love love love her book and so does my family. I see a recipe I like and then go to the website and get reviews and intel. I have only made so many recipes but here are five of my favorite I do not have a picture of them all since I have not been blogging so long. They are not in a special order and there are many more I wanted to put on the list.
1. Bubble-top brioch page 496. This was just like in France. We do not get Brioch over here so I was very glad and proud when this was such a success, and that smell mmm.
2. Lamb and dried apricot page 284. I have made this a few times. I made also the couscous salad page 136.
3. Lentil soup orange-scented page 90. I love every thing with lentils after this book. I did not cook lentils before. I brought some back from the US when I was there and again when I went to Paris this Christmas. Here it is with Dorie’s scones.
4. Clafoutis, whole-cherry page 452. I did this one with frozen whole cherries but unfortunately the grocery stores do not carry them any more. At the moment we do have fresh ones so I might try that. Keep you posted
5. Éclairs vanilla page 473. Husband chose this one and says it is by far the best thing I have ever made from this book. He loves everything with vanilla pastry cream. This was very delicious. I loved Marie-Héléne’s apple cake
So this is my list. I have still many recipes to finish and will look at FFWD as my guide. I love to see other people’s list to help me see what I should focus on.
If you want to see how the others voted go to:
I loved this one easy to make and so flavorful. I’m big on fish. I also made the aioli on page 490 to go with it. I used 2 garlic cloves and it was a bit too much for my taste but it was perfect to put in your soup.
I was not sure about this one since we do not have sardines here. Then I read bonne idée so I replaced the sardines with shrimp.
First I sautéd the shrimps and arranged them on the gratin dish then cooked all the vegetables.
The vegetables cooking
The shrimps all nicely arranged. I uesed the oil-packed sun-dried tomatoes,
Here it is all nicely prepared with a baguette after an overnight rest in the fridge.
I was surprised at how much my folks liked this one. They would like it even more with fat fish such as mackerel, they are not all that big on shrimp. I promised to make this again at the end of summer when the mackerel is back in our waters.