French Fridays with Dorie

Which is a fancy way to say APPLESAUCE AND TURNOVERS! So much better in French, don’t you think.

I almost didn’t make this. We are not big lovers of applesauce. I had plenty of apple butter but the idea of the turnovers swayed me right into the kitchen. Since I knew I was making the turnovers, I decided to leave the apple sauce VERY chunky.


VERY chunky! And that bowl of goodness became….


Sprinkled with a little sugar they were the perfect biteful of sweet for dessert.

I only made 1/2 of the total recipe and that gave me 12 little apple puffs. And I am forever grateful to MOM for gifting me these


many many years ago. Makes turnovers {and meat pies} so simple to make!!

Check out the other compote de pommes by visiting with French Fridays with Dorie’s Bakers and Cooks.

The recipe is on page 392 of Dorie’s around my french table.

    Whatever you do, don’t slam the oven door or the Soufflé will fall!!

Turns out, that isn’t necessarily true: According to The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen

    “The sturdy muffins emerged unharmed, as did the yellow cake. Even the notoriously fragile angel food cake and the soufflé survived the vigorous slamming. Why? A properly developed foam – whether powered by baking soda, baking powder, or beaten egg whites – is pretty resilient.

But that is probably why so many people are afraid to try a soufflé. I know I was the first time I made one for Tuesdays with Dorie I kept a careful eye on the little babies. They came out just fine. AS did my Spinach and Cheddar ones I did 4 years later. And since this is DORIE, again, I was confident they would turn out just fine. And they did!

Since I was the only one home and the Hubs is NOT a cheese lover I had these all to my self. 1/2 of the recipe resulted in 3 little soufflés which I ate for dinner.


Of course once they come out of the oven all the air that was nice and warm cools and the soufflés deflate IMMEDIATELY! But that’s okay.


The flavor doesn’t deflate at all!

Muenster cheese is very mild and the cumin seemed to over power it. I think I like mine with a stronger cheese. But still good.

Visit the other members of French Fridays with Dorie and check out their soufflés. I already have and they are quite tall and lovely.

The recipe is on page 152 of Dorie’s around my French table

I like caramel. And I like easy. This tart is both. A sweet tart crust filled with a simple caramel custard. Sugar, water, cream. Milk, eggs. How can you possibly go wrong with that?


And did I mention the toasted sliced almonds?

I made the whole recipe which resulted in 5 minis and some left over custard – just for me!


If you want the recipe it is on page 457 of Dorie Greenspan’s around my French table

And check with the other Doristas and click on LYL to find out about their tarts.

…aka Great Pot Roast.

Which I don’t get to cook very often because with just two of us home now there is usually way too much meat left over. Not that that is a bad thing. But when the FFWD choice was pot roast I couldn’t pass it up.


And it was a good pot roast. Dorie’s recipe is similar to mine, and probably tons of other people as well, except for one thing. She had us marinating the roast overnight in wine, veggies, and herbs. Onions, celery, carrots, and a bouquet garni of thyme, rosemary, bay, and celery leaves. That is also something I usually don’t do. Oh, yeah, and I usually don’t add anchovies either. Don’t panic – it doesn’t give it a fishy taste, just enhances the overall flavor of the entire dish. I did make a couple of changes. I cut the wine back quite a bit because we are just not wine ‘likers’ altho I do like the flavor it imparts. The other change was to cook the roast, after the browning, etc., in the slow cooker. After 3 hours I had a nice tender roast and some lovely veggies to serve with rice. The gravy was very tasty!! (Thanks to the anchovies and tomato paste – definitely adding those to the next pot roast). If you want to make the boeuf à la mode it is easy but it is a two day affair. And worth it.

The recipe is on page 252 of Dorie’s around my French table. I also found it ONLINE.

Please stop by and visit with the other cooks/bakers of French Fridays with Dorie and check out their beef roasts.

I am always amazed at the power of Arborio rice to absorb so much liquid. Just 1/2 cup of rice and it soaks up FOUR cups of milk!! FOUR CUPS!! Amazing!!

I have made rice pudding before. I made it for CEinMB with pumpkin. It was the first time I had made it and it worked! Cause the first time I made it – it was a sad mess!! But I finally figured it all out! So now I am actually comfortable making it. Like this week for French Fridays with Dorie. After 40 minutes I had a sweet moist rice pudding to serve with Dorie’s tasty Caramel Apples.


Oh, it’s so good. Actually the pudding is just pudding, but Those. Caramelized. Apples!! I ate could have eaten those with a spoon. Dorie has them in an apple cider caramel which added so much extra flavor. Sugar, butter, cream, apple cider make up the sauce. I didn’t have any apple cider so I used some slightly diluted boiled apple cider I had made earlier.

The recipe is on page 429 of Dorie’s around my French table.

Stop by French Fridays with Dorie and check out the other Dorista’s puddings.

When I think of French cooking I think of two things. Julia Child and HOURS of work. I mean all the prep, the long list of ingredients, the TIME!! French cooking is NOT for the feint of heart. Or at least I used to. With Dorie Greenspan’s around my french table only some of the recipes are complicated but not very. This week’s choice was FAR from long and complicated. 40 minutes! Yep, that’s it. 40 minutes!


What you have here is the staple of every GOOD Southern Pic-Nic French Style. Corn on the Cob! Yes, good ol’ fashioned corn on the cob, which, according to Dorie is NOT typically a French .

But, instead of boiling the corn it is baked in the shucks in the oven for 40 minutes. Deshucked, buttered, salted, and peppered. Simple and delicious.

Lucky for us we had some good corn from the garden so I have made the corn this way several times since it was posted as an August pick.

I am sure this was a hit with the other Doristas so check out their corny stories

The recipe is on page 336 of Dorie’s AMFT.

Cherries are finally in season and easily obtainable here in the Deep South. Just in time to make this weeks French Fridays with Dorie selection.


    whole-cherry clafoutis

I had never made a clafootis before so this was a new adventure for me.

Dorie’s is made without a crust and with whole cherries. Be careful. So easy! The semi-tartness of the cherries are rounded out by the slightly sweet pudding like ‘cake’.

I made 1/3 of the total recipe resulting in a small 7″ square. And it probably would have been better, and thicker, in a smaller dish.

The recipe is on page 452 of Dorie’s around my French table.

Check out more clafoutis on the FFWD website.

I read that word on page 51 of Dorie’s around my french table. I had no earthly idea what it was. I read the ingredients and then cheered because I actually had what a few years ago I would have called an exotic ingredient in the pantry. Chick pea flour which two years ago I had never heard of. {Along with spelt flour, rice flour, semolina, fleur de sel, asefoetida, etc. etc. it is now a staple in the pantry.} I would imagine that is true for many of you out there in blog land. So.


What is it?

IT is like a crepe, or a skinny pancake, or a tortilla. It is a snack which originated in Italy, migrated to France where it is traditionally seasoned liberally with pepper.


Interesting! I made 1/2 of the batter and used 2 9″ cake pans and ended up 2 with soccas. barely. I am sure I made the first one two thick. Ah, well. Good!

Interesting! I really did not expect to like them. I was wrong. And with a little Garlic and Herb Goat cheese it was the perfect snack. Probably because of the fresh rosemary IN the socca! Definitely gonna make these often.

And if you want to see how the other member’s soccas came out just saunter on over the the LYL page.

It is now Saturday. Try as I might I just didn’t find the time to get this great little dessert posted before midnight. But…at least this week I found the time to actually MAKE the FFWD pick.


The galette was super simple to put together. A simple sable cookie crust that went together in no time, fresh berries, lemon curd, and whipped cream gave us an elegant dessert. Since there are only two of us at home now I only made 1/4 of the recipe. This gave me more than enough do to make a 6″ tart with some dough left over for a cookie. I topped it with lemon curd AND whipped cream, {orie suggested one or the other….}and topped that with some fresh blueberries from the garden. Some strawberries from the market and some blueberries from the pasture behind the house. Sooooo good. This is definitely a keeper. Fresh, faintly sweet, flavorful.

Visit with the other Members of FFWD and drool over their galettes. You won’t be sorry.

The recipe is on page 464 of Dorie’s around my French table

Sorry for the dark pictures. I just got a new computer and haven’t yet learned how to use the picture edit.}

I have to say this was a ‘devilishly’ good dish.


And ‘devilishly’ simple. According to Dorie when you see diable on the menu you can be sure the dish has mustard in it. To make this dish you simply mix butter, olive oil, shallot, and garlic with white wine, cream, worcestershire sauce and a touch of mustard. I say a touch because while Dorie calls for 3 Tbl I only used 1 because we REALLY don’t care for mustard. But I had to put some in cause Dorie said so.

I admit I was surprised we liked this, well, I knew I would like it but I was surprised when B did. His food horizons have increased a lot in the last few years and is more willing to try new things. Including this dish – with mustard and Worchestershire sauce.

Since I wanted to highlight the flavor I served it with some simple butter and parsley noodles. With some of the sauce. I only used two chicken breasts but made the whole amount of sauce. One thing I dislike is not having enough sauce. It’s all gone now, but it was good to have extra.

You can find the recipe on page 217 of Dorie’s Around my French Table. And please check with the other members of doire FFwD for their diables.

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