Around My French Table by Dorie Greenspan. As I was looking at the book, trying to decide which yummy recipe to make first, I decided to check out Dorie's website. Turns out there's a "cook-along" of sorts going on, one recipe a week, "French Fridays with Dorie." Sounds good. So now every Friday I'll share my version of our week's dish. Unless I don't.
This week I actually made two things and they were both great. First up were the Gougeres, a cheese pastry. That's not a good description. It's "choux paste" which is the pastry part of eclairs or cream puffs, but with grated cheese added to the dough before you bake it. The dough has lots of eggs in it so it puffs up beautifully in the oven. Unfilled, they are these puffs of chewy cheesy bread. Here's the dough in my mixer:
And then here the gougeres while I was switching the pans in the oven:
Now, finally, the recipe of the week, "Spiced Butter-Glazed Carrots." I suppose these would also be good with Champagne, but we just had them with our dinner of pork tenderloin, rice, and sliced fruit. These are cooked with sliced fresh ginger, onion, garlic, cardamom and butter. A little more trouble than steamed carrots, but a whole lot more flavor. The kids really loved them, and so did the grownups. Thanks, Dorie!
And thanks to my sweet husband who knows that I just loved eating in France and is helping me hold onto the illusion for a little while longer...