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Kathy's Pete
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Post subject: Re: Around My French Table Posted: Sat Feb 05, 2011 9:53 pm |
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Joined: Fri Dec 19, 2008 8:10 pm Posts: 1060 Location: PA
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marygott wrote: PS Kathy and Pete... I used my mandoline!!!!! Thought of you both the whole time. Great! The home of the mandoline (if memory serves me):
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jeanf
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Post subject: Re: Around My French Table Posted: Sat Feb 05, 2011 10:38 pm |
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Joined: Mon Jun 07, 2010 8:41 pm Posts: 1884 Location: Near Toronto, Ontario, Canada
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looks fantastic! I have that book on hold at the library again...maybe this time I'll get to make something from it!
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marygott
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Post subject: Re: Around My French Table Posted: Sun Feb 06, 2011 6:14 am |
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Joined: Fri Jan 09, 2009 4:34 pm Posts: 2011
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Pete, I think that picture was taken right before Kathy and I pressed our little noses to the window.
Jean, do try something (NOT the creme brulee). I really do suggest everyone make a couple batches of those mustard batons and keep them in the freezer. I ate the last one today (heated over the toaster). They offer a big bang for very little effort.
Mary
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marygott
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Post subject: Re: Around My French Table Posted: Sun Feb 06, 2011 6:25 am |
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Joined: Fri Jan 09, 2009 4:34 pm Posts: 2011
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It was quite good, just lemon juice, olive oil and vanilla extract (I used a bean because I had some. I scraped the vanilla out and stuck the bean in with the dressing until serving. I did take a photo... not that lovely but you will get the idea. I will give you the exact measurements soon. The plate looked prettier but I started eating and remembered I hadn't photographed it for all eternity. Mary
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Kathy's Pete
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Post subject: Re: Around My French Table Posted: Sun Feb 06, 2011 6:33 am |
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Joined: Fri Dec 19, 2008 8:10 pm Posts: 1060 Location: PA
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Mary, have you tried the creme brulee recipe from our class?
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marygott
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Post subject: Re: Around My French Table Posted: Sun Feb 06, 2011 6:37 am |
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Joined: Fri Jan 09, 2009 4:34 pm Posts: 2011
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Not yet. I did a chocolate one that came out fine though. Full confession, I upped the recipe to 1 1/2 so it may not be all Dorrie. The one we did in class was fantastic though.
Mary
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Kathy Henry
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Post subject: Re: Around My French Table Posted: Sun Feb 06, 2011 8:24 am |
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Joined: Thu Dec 18, 2008 5:29 am Posts: 454 Location: York PA
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Mary, Your table looks lovely. You have very lucky guests, the menu is fantastic. I love this book. I'm so glad Katie brought it to our attention. Kathy
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marygott
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Post subject: Re: Around My French Table Posted: Sun Feb 06, 2011 8:37 am |
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Joined: Fri Jan 09, 2009 4:34 pm Posts: 2011
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Thanks Kathy AND Katie... this is a great book. I am sure I will get a lot of use out of it and that is certainly not true with many cookbooks. What have you made from it?
Mary
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KSyrahSyrah
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Post subject: Re: Around My French Table Posted: Sun Feb 06, 2011 9:53 am |
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Joined: Fri Aug 28, 2009 10:48 am Posts: 818 Location: Near Ithaca, NY
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I didn't make the mustard batons, because (dumbly) I figured anything that easy couldn't be good. I will try them. I made the Rosemary Butter Veal chops, the Asparagus Soup, the Basque Potato Tortilla (which was a little bland, but she lists variations, so I'll try another) and tonight, I'm making the Short ribs in Red Wine and Port. Everything I've made was excellent - even the tortilla.
The trouble with this book is everything sounds so good. I want to make it all.
_________________ A gourmet who thinks of calories is like a tart who looks at her watch. - James Beard
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marygott
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Post subject: Re: Around My French Table Posted: Mon Feb 07, 2011 2:50 pm |
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Joined: Fri Jan 09, 2009 4:34 pm Posts: 2011
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I wasn't going to make the mustard batons (same reason) but had some unexpected obligations and wanted to cut some work. I was going to make the olive sables but will do that another time. Next thing I think I want to make is the chicken on the cover (using the pizza dough variation). I think I will wait until after vacation though.
Mary
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