The third recipe for Tuesdays with Dorie is The Rugelach That Won Over France, found on page 301 of Dorie Greenspan's Baking Chez Moi book.
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When I started baking with the original Tuesdays with Dorie group in 2008, my intention was to learn how to bake for my family as the most I could manage on my own over the years had been boxed brownies or cake and a half dozen cookie recipes from scratch, that was it. Over the course of those four years I learned how to bake things I never thought I would ever learn how to bake. I learned more than I can ever recount. I also made baking friends who remain friends to this day...those weekly baking sessions saw us through birthdays, anniversaries, marriages, children's births, deaths, graduations, holidays, vacations, some scary times, some growing times, but most all happy wonderful times that we all shared with one another in the course of baking together week after week for four years. We became a baking family. So, without further reminiscing, I will just say, "We're BACK!!" Not all of us, and some are new friends to meet and come to know, but I can't describe how happy I am to be baking with old friends gathered around Dorie's latest baking book, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere. I can't help wondering what the next years of baking together will bring for all of us...I have missed everyone dearly, it's good to be back.
The first recipe for this round of Tuesdays with Dorie is Palets de Dames Lille Style, found on pages 272-274 of the Baking Chez Moi book. Ingredient list: butter, sugar, salt, eggs, vanilla, flour, confectioner's sugar, milk, and lemon juice. You probably have all these in your pantry at any given moment.
The recipe goes together very easily and the dough is wonderful to work with...that said I had a mixed batch of results with this recipe. The taste and texture were wonderful but I had a bit of a difficult time with the baking process. Some of my cookies spread out into an unsightly mess (yes, I chilled the dough), some were not spreading at all, and some were the proverbial "just right." I chose some of those to photo. The others were happily eaten with nary a complaint, all tasted buttery and sugary with a bit of lemon in the icing. What's not to love about all that in a cookie?
Will this particular recipe be a repeat? Possibly yes from flavor standpoint, but I do need to figure out the inconsistencies I had in baking...in all fairness I am operating with a new-to-me oven and that could possibly be the culprit. Check around with the other bakers this week and see how they did. The blogroll can be found here.
Posted at 07:56 PM in Blog Along Groups - Tuesdays with Dorie Baking Chez Moi | Permalink | Comments (58)
My eighty-eighth recipe with the Wednesday with Donna Hay group is Pea and Mint Soup, was chosen by Sarah, and is found online here.
The ingredient list: peas, potatoes, chicken stock, cream, fresh mint leaves, freshly ground black pepper, and sour cream.
Soup...I'm always happy when one of the group picks soup as Donna Hay's soups are always so fresh and delicious. I'm usually not too keen on fresh mint in savory foods, but have to say that I really did enjoy the taste it gave to this soup. There wasn't an overwhelming amount of it, just a little to give a nice fresh little something in the final outcome.
I made the recipe as stated, the only change was adding the frozen peas after the potatoes were cooked as I did not want the peas to turn to mush or be overcooked in the amount of time it took to cook the potatoes. That worked well for me.
The combination of the peas and potatoes is nice, the little bit of cream goes well with both ingredients. For the dollop of sour cream on the top, the recipe instructs us to mix freshly ground pepper into it before adding it to the soup. There is a lot of pepper in this recipe which I loved (not overwhelming, but if you don't care so much for pepper, you might want to start with a lesser amount and taste along the way). It added a nice kick to a soup which sometimes can be a little bland without a spice added. All in all, definitely a repeat, delicious. The frozen peas make it one that you can make year-around with ingredients in freezer or pantry. As a bonus, it's so pretty.
Wonder what the others thought? Gaye's post is here. Chaya's post is here. Next week is Gaye's choice, Paper Bag Snapper with Preserved Lemon, found in Donna Hay's cookbook Seasons on page 40. Join us and leave a link to your post, no commitment required.
My eighty-seventh recipe with the Wednesday with Donna Hay group is Caramelized Onion and Potato Stacks, was chosen by Chaya, and is found online here.
The ingredient list: olive oil, onions, potatoes, chicken stock, butter, and thyme sprigs (she doesn't say salt and pepper, but that's a given and I added those in moderation).
Mark loves all things potato so I was eager to try this recipe as it looked rather cute in the photo on the site. I'm all about the cute factor. Sometimes cute takes a bit of doing, but it wasn't hard or terribly time consuming and the big advantage is that if you are cooking for any number of people, you can assemble these, bake them, and have little individual portions that look cute on the plate at the end of it all.
And the taste? The taste was delicious, the combination of the onion, potato, butter, chicken stock, and thyme is classic and delivered a nice combination while at the same time keeping each individual flavor its own...they were good and in the future will make a nice accompaniment to any number of meals we serve around here. I will definitely make these again.
The only thing I changed in the recipe was that I made them in little ramekins instead of muffin tins, same concept, I just buttered the ramekin (did not use parchment) and they slid right out when they were finished. For some reason, I thought working with one at a time like that when I was plating them seemed like it would work better for me, klutz that I can sometimes be in the kitchen and all.
Wonder what the others thought? Gaye's post is here. Margaret's post is here. Chaya's post is here. Sarah's post is here. Next week is Sarah's choice, Pea and Mint Soup, found online here. Join us and leave a link to your post, no commitment required.
My eighty-sixth recipe with the Wednesday with Donna Hay group is Blueberry, Oat, and Yoghurt Muffins, was chosen by Margaret, and is found online here.
The ingredient list: self-rising flour, superfine sugar, eggs, vegetable oil, Greek yoghurt, vanilla, rolled oats, and blueberries.
Mark likes muffins in the morning for breakfast so I was very happy to see this recipe as I'm always trying out new recipes for muffins. He likes ones with fruit in them so this was a win-win.
The recipe is easy, fast, uncomplicated, and delicious. After filling the muffin cups, the recipe states that one should scatter some of the rolled oats on the top along with some sugar. I was afraid the sugar would make them too sweet, Mark doesn't like really sweet muffins, so I scattered just a little sugar and just a few oats, and it just added a tiny bit of sweetness and a little crunch to the top. Overall, the muffin is not overly sweet, has a nice moist center due to the fruit collapsing down as it bakes (see photo of the open muffin), and the blueberries compliment the batter nicely. Definitely a repeat.
Wonder what the others thought? Gaye's post is here. Margaret's post is here. Chaya's post is here. Next week is Chaya's choice, Caramelized Onion and Potato Stacks, found online here. Join us and leave a link to your post, no commitment required.
My eighty-fifth recipe with the Wednesday with Donna Hay group is Creamy Spring Vegetable Soup, was chosen by me, and is found in Donna Hay's cookbook Modern Classics 1 on page 18 or online here.
The ingredient list: butter, flour, milk, vegetable stock, cream, broccoli florets, zucchini, peas, asparagus, parmesan cheese, parsley, salt, and pepper.
It's no secret I love soup. Left to my own devices, I would have soup or salad every single day and skip everything else...I grew up eating a lot of soup and I have always loved it. There are endless varieties of soup and this recipe is a very good one. Using spring veggies and cooking them just long enough to take the rawness out is delicious.
I made it two ways, I used her recipe as written for the first way (and I wouldn't change a thing about that recipe to enjoy this version over and over) and because I had veggies left over, I made it the second way to leave out the butter, cream, and milk, used olive oil for the butter and just the stock to replace the milk and cream measurements, just to make it a little more calorie-friendly. The second way was also delicious: two for the price of one!
If you like these vegetables (and you could sub in others as well) and want a fast, fresh, and easy lunch, this is the way to go, it's absolutely delicious. Note: DH recipes don't specify the amounts for salt and pepper so that you can season as you like, I like pepper so I did add a nice amount of pepper to this by tasting along the way until I got it just right for me. I think I will use dill sometime as well, I'm eager to make it again.
Wonder what the others thought? Gaye's post is here. Margaret's post is here. Chaya's post is here. Next week is Margaret's choice, Blueberry, Oat, and Yoghurt Muffins, found online here. Join us and leave a link to your post, no commitment required.
My eighty-fourth recipe with the Wednesday with Donna Hay group is Cinnamon Sugar-Coated Maple Apple Cakes, was chosen by Gaye, and is found in Donna Hay's cookbook Seasons on page 218 or online here.
The ingredient list: self-rising flour, cinnamon, butter, brown sugar, maple syrup, eggs, apples, cinnamon, and also superfine sugar and cinnamon for the topping.
It's never a surprise in the group when I pick soup or Gaye picks cake because I love soup and Gaye loves to make cake. She is known for her cakes. At her place of employment, she gifts each person with a special birthday cake each year, and often marks other occasions with her cakes as well (a quick survey of her blog will net you any number of cakes to drool over). The recipe this week is no exception, when I saw the photo, I was already anticipating a tasty fruity cake and I was not disappointed.
There is a nice caramel flavor with the syrup and brown sugar in the recipe, which goes just lovely with the apples. I thought the cake would be dense and heavy with the brown sugar, syrup, apples, etc. but it wasn't at all, it was nice and light and airy, just sort of melted in my mouth with each bite.
It all goes together quite easily with ingredients you most often have on hand...if you don't have self-rising flour you can make your own: 1 cup all-purpose flour, 1.5 teaspoons baking powder, 1/4 teaspoon salt, easy peasy.
I would definitely make these again, enjoyed by both of us and a perfect ending to a weeknight meal. I had the little bundt pans that she suggested in the recipe, but Gaye didn't and simply made a full size bundt which worked out just fine. Oh, and you only need half the amount of cinnamon sugar topping, I had twice as much as I actually needed for a generous topping. Nice to know those sorts of things.
Wonder what the others thought? Gaye's post is here. Margaret's post is here. Chaya's post is here. Sarah's post is here. Next week is my choice, Creamy Spring Vegetable Soup, found in Donna Hay's cookbook Modern Classics 1 on page 18. Join us and leave a link to your post, no commitment required.
The ingredient list: eggplant, tahini, garlic, lemon juice, salt, pepper, and olive oil.
For years I have avoided Baba Ghanoush. I thought it had anchovies in it. Turns out that I was confusing it with Bagna Cauda, which is definitely loaded with those little bitty salty fishies. I will continue to avoid Bagna Cauda, but I am thinking now that Baba Ghanoush has definitely moved into the "okay" list of things to eat. It's easy to make, others said the homemade version is superior to the one you can buy at the deli counter, and since the homemade version is so easy, I'm good with that option.
I did find that after giving it all a whirl in the food processor and tasting it, it seemed a tad bit bland. Just a tad, as in maybe I should add a little extra flavor with just a few little bits of spicy red peppers and kick it up just that little bit. So I did that. And it was just what I was looking for in taste. I will leave that for you to decide...once you have the basic recipe down, it's easy enough to add a few bits here and there to change it up...does that still make it Baba Ghanoush, I wonder. You decide. This is a very nice dip/spread recipe...I tried it on veggies and crackers and it is delicious. Definitely a repeat...and I'm not telling Mark there is eggplant anywhere near it, just in case.
Wonder what the others thought? Gaye's post is here. Margaret's post is here. Sarah's post is here. Next week is Gaye's choice, Cinnamon Sugar-Coated Maple Apple Cakes, found in Donna Hay's cookbook Seasons on page 218, and also online here. Join us and leave a link to your post, no commitment required.
My eighty-second recipe with the Wednesday with Donna Hay group is Asian Mushroom Omelette, was chosen by Margaret,and is found online here.
The ingredient list: sesame oil, vegetable oil, red chili, fresh ginger, shiitake mushrooms, green onions, eggs, and oyster sauce.
The recipe itself is quick and simple, doesn't take long at all to make, and tastes pretty good. It's more like a fritatta than an omelette as it just finishes baking flat in the pan in the oven.
I wasn't all that thrilled with this recipe for a couple of reasons, one personal, the other technical. I'm sort of a purist when it comes to omelettes as I like the French versions best, i.e. butter, eggs, cheese, a little cream, salt, pepper, and maybe an herb or two tossed in. When I read "Asian Mushroom Omelette," I was thinking Asian mushrooms (which indeed this did call for) and not that the whole omelette would taste like Asian ingredients. With the oyster sauce and ginger definitely taking it in that direction, I wasn't all that excited. It didn't taste bad, I just prefer my omelettes on the Frenchy side.
The technical issue I had with this recipe was that it calls for cooking the eggs at such a high temperature which makes them rather tough and rubbery (not my favorite). Lower temperature may correct that so I would try that to get the fluffy soft egg texture we all love in an omelette.
All in all, it was nice to try the recipe, and I enjoyed part of it for lunch. It isn't on my repeat list, but that doesn't mean you won't like it! You won't know until you try it for yourself.
Wonder what the others thought? Gaye's post is here. Margaret's post is here. Chaya's post is here. Sarah's post is here. Next week is Sarah's choice, Baba Ghanoush, found in Donna Hay's cookbook Modern Classics 1 on page 86. Join us and leave a link to your post, no commitment required.