This was so full of nice colors. I really liked pairing strawberries and avocado. I was in luck when I found the blood grape fruit it is not often in stores. My family is not use to having grape fruit so it was not a big hit.
I’m not a big fan of halibut so I used cod. We have fish almost every Monday so I loved to find a good fish recipe. I did marinade the fish and then boiled the marinade and used it as a sauce. It was just perfect. I did not fry the fish but put it in the oven with some garlic, coriander, ginger and chili. We all loved it and also the salsa.
This was so good and with Chantilly even better. I only have one size of loaf pan so I did use it, not paying attention to the text saying it was smaller than normal. I thought I over baked the cake after 45 min. but it was just fine more would have been over baking it. All the chocolate ended up at the bottom of the cake. I did not understand the issue with two baking trays, so I carried out as I have done before. I did put the cake on a baking tray when damping it with simple syrup. This cake was made in the food processor do not know why. It was not pretty after 6 min. It was all runny the egg and sugar did not bind together like when in the standard mixer. I was not sure if I could use the batter but it turned out fine. If I do this again I’m using the standard mixer to see if it makes a differece.
So I could not find any figs and no Italian plums. I did find some very nice dark grapes and plums. The plums were a bit too sour. This was an easy bake and a galette is always a success. I served the galette with chantilly, always good. You can use what ever fruit is in season so this is very versatile.
Well here we are, our last recipe from MPK. I have made close to 75% of the books recipes. There are a few I have made more than once like spiced meatballs with Srirach sauce on page 74 and Salt cod fritters with tartar sauce, specially the tartar sauce. I have marked a few to make again.
This one was not a success. I did not brown the meat well enough so the chicken did not look very yummy. Also I might have poured a bit too much of the white wine. So there was too much liquid. I think I have to make this one again with more attention to details.
I made the Baked Provencal vegetables on page 226 to go with it and it was a bigger success. Make it again.
Thank you all for the last 3+ years cooking and baking together. I´m glad that this is not a goodbye as we are cooking through Dorie’s book.
My son made me this rolling pin at school. I love it!
This was a straight forward tart. I love that it is not too sweat it is just perfect. It reminded everyone of a Bounty bar only better. I got good comments on how smooth the chocolate was just like store bought. I made all the components the same day I served the cake and Dorie is right. The tart shell is best the day it is made. Always trust Dorie.
Maybe not the best of pictures but was this ever good.
Every one loved it. We have profiterole as our Christmas Eve dessert. I was not sure the filling would be nicely received as it is not traditional but no complaints. I made the dark chocolate sauce to go with it.
All in all I would do this one again.
First time I make Gateau Basque and first time I make a pie with a cover.
I used apples, pears, pecans, oranges and dried cranberries for the filling and I also used the ginger.
The filling was on the stove for close to 20 min and the liquid did not evaporate, there was just more and more liquid so in the end I used a strainer.
My family would have liked some whipped cream with the gateau and I agree with them. My DH did not like it as he does not like spices in his cakes so note to self no ginger. The oldest complained that the cakes for this blog do not have enough frosting. Well we are baking french style and there is not much frosting.
I took this cake to work where it was appreciated!
This was easy to make and very delicious. I have said it before I only make cookies for Christmas so having cookies in July is a bit strange for me. Specially since I make this kind of cookie every Christmas, they are my DH favorite. Being french and all he loves butter and vanilla.
This was so good. I did buy frozen haricot vert and I did not have any fresh parsley so I used dried, all the same it was delicious.