Dorie Greenspan calls it "Dieter’s Tartine". I call it "stuff on toast." Evidently some Parisian restaurant somewhere calls it ‘The Lunch Special" and has convinced the local ladies who lunch (and Dorie) that some chopped up salad veggies and a dollop of used dairy makes a chic lunch worthy of a dozen or more euros. I say it makes a worthy home dinner that should cost only pennies.
Gin Rickey Maurin Cocktail
I picked up a bottle of Maurin Quina at the store when I saw its devilish green label stare back at me from the shelf. How could I resist it? I knew that the “quina” part in its moniker comes from same quinine notes that tonic comes from so I knew it would be a natural for gin.
July 23, 2013 by 6 Comments
Grilled Swordfish with Parsley Herb Salad
French Friday’s with Dorie – This Grilled Swordfish with Parsley Herb Salad (prepared and presented here as part of our French Friday’s with Dorie project) is exactly the type of dish I seek out to add to our weeknight menu planner. The preparation has all of the simple panache of a restaurant entrée but with […]
July 19, 2013 by 19 Comments
Whole Cherry Clafoutis
French Fridays with Dorie Despite the appearance of this Whole Cherry Clafoutis, when an already less-than-prolific food blogger observes a posting schedule even more sparse than usual it might give off the mistaken impression that he or she has decided to pack it in and move on to other projects. This has not been […]
July 15, 2013 by 25 Comments
Socca from Vieux Nice
Socca is a thin, unleavened flat pancake type bread made from chickpea flour. Evidently it is quite ubiquitous along the Mediterranean coast. For some reason it has escaped me.
June 28, 2013 by 24 Comments
Back of the Card Cheese and Olive Bread
Give me a glass or two of wine and a few slices of of this “Back of the Card” Cheese and Olive Bread ffrom Dorie Greenspan and then why even bother with cooking dinner?
June 14, 2013 by 44 Comments
Cherry, Strawberry, Goat Cheese Balsamic Tartines
French Fridays with Dorie Just call it ‘tartine‘ That makes everything fancy …Just more stuff on toast Armed with a baguette – Nothing should be off limits From tartine jewels Sweet fruit with pepper Goat cheese and some balsamic: Effortless starter Just keep bread handy Then put any food on it There! You have […]
June 7, 2013 by 40 Comments
Pistachio Avocado by Anne LeBlanc
French Friday’s with Dorie I was unprepared for the blasphemy that Rick was about to utter in my dining room. Some things should not be said even among friends. It might be ok to think them. I am not in favor of a Culinary Thought Police state but Rich was about to cross the line. […]
May 31, 2013 by 53 Comments
Rhubarb Rose Sorbet, Pistachios & Black Cherry Syrup
I added a small splash of fresh lime juice for balance and a tipple of kirsch for depth. I was impressed enough with myself even though I already knew that rose sorbet really wasn’t that original. I had tasted something similar to it before in the form of the Persian special occasion dessert faloodeh.
May 28, 2013 by 10 Comments
Navy Bean with Bacon Soup – Slow-Cooker
By posting this Navy Bean with Bacon Soup during the middle of a holiday weekend I must be hoping nobody will see it. I understand it might appear a bit odd but bear with me. Am I seriously suggesting a big hearty bowl of bean with bacon soup a the perfect way to commemorate a […]
May 26, 2013 by 18 Comments
