Tuesday, November 28, 2017

Desert Roses - Tuesday with Dorie

Very little effort (and no candy thermometer - yay!) was required in producing these little candy treats made with cornflakes, toasted nuts and dried fruit bound with rich chocolate.
I used only cherries and sliced almonds and followed the bonne idée and made half a batch with white chocolate. They were incredibly easy to make and so very good; everyone loved them.

This is the 74th recipe the Tuesdays with Dorie baking group has made from Dorie Greenspan's book Baking Chez Moi which means we've passed the half-way mark (we actually did that with the previous recipe but I only just realized it)...only 71 recipes to go!

Visit here to see what everyone else made this week.

Saturday, November 25, 2017

Crispy Parmesan Sole with Almond-Green Bean Sauté

I made another delicious meal using two more recipes from French Food at Home, this one, in less than 30 minutes! I know, if you're anything like me, you're skeptical of this promise but this dish really did take only 30 minutes...15 minutes for prep (including the time it takes for the broiler to preheat) and 15 minutes to cook.
Everyone in my family enjoys breaded fried fish but this recipe was for a non-fried version with a crunchy coating that was more Parmesan cheese than breadcrumbs, seasoned with herbes de Provence. Instead of drizzling the breaded filets of sole with browned butter at the end, I misted them with olive oil before they went into the oven to help them brown. All it took was three minutes per side under the broiler to crisp the crust and cook the fish through. It was a really easy and tasty way to prepare fish.
My family and I like green beans even when they're simply steamed but it's nice to do something a little special with them, especially when all it involves is adding toasted almonds and minced shallots. I adapted the recipe slightly because of family preferences and sautéed the shallots briefly before adding the blanched green beans. This was a delicious side that was perfect with the fish but would go well with a number of different mains.

The recipes I used for this meal were Parmesan Flatfish (page 80) and Green Beans with Shallots and Toasted Almonds (page 174).
I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.

Saturday, November 18, 2017

Coffee Glazed Pork Chops with Bacony Brussels Sprouts

This month, I've dusted off yet another of my infrequently used cookbooks, French Food at Home, by Laura Calder. In looking through the book and deciding what to make, I was struck by the simplicity of the recipes, particularly in the chapter titled Dinner Fairly Fast....who doesn't want good tasting food quickly?

The first recipe I made was A Good Coffee Chop (page 102). I used my cast iron pan set on high heat to give the meat a good sear, then lowered the heat to cook it through. We really enjoyed these beautifully caramelized, juicy pork chops. The coffee used to deglaze the pan at the end produced a rich tasting sauce that wasn't obviously coffee-flavoured. So good!
In the chapter on side dishes, I found a recipe for Bacony Brussels Sprouts Leaves (page 179) that was a fairly quick way to achieve caramelized Brussels sprouts. I ignored the vegetable prep instructions that involved removing the leaves of the sprouts and discarding the centres. Some leaves came loose during trimming but the bulk of my dish consisted of thinly sliced sprouts. They were briefly sautéed then combined with crisp bacon bits. Cooked this way, they retained so much of their colour and texture and didn't taste at all cabbage-y.

Both dishes were delicious and I've bookmarked them to make again.
I'm linking this post to Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.

Tuesday, November 14, 2017

Brown Sugar Tart - Tuesdays with Dorie

This week's Tuesdays with Dorie project was a simple tart that required only a few ingredients apart from the baked tart shell: heavy cream, eggs, sea salt and lots of brown sugar. As you can imagine, it was very sweet.
There's only one person in my family who likes this kind of sugary custard tart and he was quite pleased that he had it all to himself (a half recipe that made a 6" tart). My husband had his first slice with homemade pear sorbet and enjoyed the rest plain.