This week’s French Fridays with Dorie recipe is sheer brilliance. This onion carbonara (p 153) made with steamed onions instead of pasta is as delicious as it is unusual and reminded me a lot of Alsatian tarte flambée minus the pastry base. I whipped this up in just under 30 minutes one Saturday for a quick lunch and both Neil and I were pretty impressed. At first glance, it really does look like regular spaghetti carbonara and certainly the cream, bacon and egg are there but it’s a much lighter dish, obviously. Patricia Wells served this to Dorie with a Christmas goose – I’d think a steak would be a marvellous accompaniment or, if you were eating this on its own, I might even add some greens – arugula wilted into the sauce.
It’s a short post from me today because it’s the last week of school and I am pretty much out of witty prose. Also as you read this I will just have winged my way home to Sydney for the holidays so if I didn’t have any witty prose before that, I certainly don’t now after 22 hours in the air and dealing with a 16 hour time difference 😉
Wishing all the Doristas a wonderful holiday season – Happy Christmas if you celebrate – and I’ll be back next week with my very first ever French Friday made “down under” (I’ve just had to explain to mum the whole “minifying” of the recipes that I often practice for FFWD – that you know we don’t have to make the Gravalax for eight people, we can just make enough for her and dad…)
French Fridays with Dorie participants do not publish the recipes on our blogs (though this week, you can find the recipe online here), we prefer if you purchase Around My French Table for yourselves which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Go on, treat yourself then join us here!