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Around My French Table http://cookaholics.org/viewtopic.php?f=9&t=838 |
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Author: | gardnercook [ Sat Mar 19, 2011 11:55 pm ] |
Post subject: | Re: Around My French Table |
As usual Mary, your dinner looks fabulous. Given your recom Recommendation, I will try the osso buck recipe next t'ime I make it Ilene |
Author: | trinket [ Sun Mar 20, 2011 8:03 am ] |
Post subject: | Re: Around My French Table |
Mary, looks delish! How far ahead can you make the waffles for the smoked salmon? Did they stay crispy? Did you warm them before serving? |
Author: | marygott [ Sun Mar 20, 2011 8:08 am ] |
Post subject: | Re: Around My French Table |
I made them right before I served them and stuck them in a warm oven as suggested. The did not stay crisp but were very good, I think I could have left them longer on the iron but was feeling a bit rushed there in the end. I think they would also be good left whole for a brunch. I am not even a big smoked salmon fan and I really loved them. I have been sitting here googling savory waffle recipes but haven't found anything brilliant yet. Mary PS You really should try this one Ilene. It made a ton of sauce. I am going to cut the rest of the meat into the sauce and serve it over noodles for dinner tonight. |
Author: | marygott [ Sun Mar 20, 2011 8:34 am ] |
Post subject: | Re: Around My French Table |
My book is sitting in the kitchen and my husband and daughter are down there shouting up recipes they want me to try. Got my money's worth on this one. Mary |
Author: | marygott [ Tue Sep 27, 2011 8:45 am ] |
Post subject: | Re: Around My French Table |
And I am back to this book again! I have made the Hurry up and Wait Chicken twice so far and it is the best I have done. My mother-in-law even asked for the recipe! It is more a technique than a real recipe. Basically cook the chicken on on side, then the other then breast up, cover in foil and prop up, breast pointing down, for 15 minutes. The first time I stuffed it with lemon and herbs, this time I stuck a lemon in it and rubbed herb butter over and under the skin. I also had a scalloped potato recipe (lightened) from CI to test that everyone loved. I would be glad to share if anyone was interested. As usual a couple more bowls and a couple more steps but they claim it is 200 calories less per serving compared to the regular variety and it is plenty rich and very flavorful. Mary |
Author: | beccaporter [ Wed Sep 28, 2011 10:04 am ] |
Post subject: | Re: Around My French Table |
Yes, I loved the hurry up and wait chicken. If you do not want to go the looonnngg way of the Zuni chicken, then this is a very quick very good option. I just made the pumpkin stuffed with everything good again. It was so loved that I immediately bought another pie pumpkin. |
Author: | marygott [ Wed Sep 28, 2011 1:39 pm ] |
Post subject: | Re: Around My French Table |
I usually never want to go the long way. I am the only pumpkin eater here (call me Peter Peter) so that recipe will have to wait for another lifetime. I did get them to eat butternut squash chili (beans and bulghur and not one bit of meat Frank) so there may be hope. Mary |
Author: | beccaporter [ Thu Sep 29, 2011 8:16 am ] |
Post subject: | Re: Around My French Table |
Well you'd be surprised. I have never liked one pumpkin based item until this. I only made it because I was cooking through the book. My kids even ate it. I think this recipe can turn dislikers into fans... I am still not there on butternut squash, except in one buttermilk spice cake from Fine Cooking. |
Author: | marygott [ Fri Nov 04, 2011 12:38 pm ] |
Post subject: | Re: Around My French Table |
Another hit. I made the vegetarian pot au feu and I really loved it. Veggies cooked in a broth flavored with garlic lemon grass and orange zest, topped with a poached egg and a parsley mint coulis. I thought I was on my own tonight but my daughter was here too and she pronounced it "cozy food". Something for you Fuzzy! Mary |
Author: | easy bake [ Sat Nov 05, 2011 9:08 am ] |
Post subject: | Re: Around My French Table |
Love your photos Mary! Your radish presentation is so vibrant and beautiful. I am intrigued by those salmon waffles!!! Too bad my Borders closed, I would love to flip through this cookbook. |
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