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Sugar crusted French toast on eatliveravelwrite.com

French Fridays with Dorie: Sugar-crusted French toast

I think I must be in the minority of folks this week – I know a lot of people were looking forward to this week’s French Fridays with Dorie recipe (sugar-crusted French toast, p 418) but I’m just not a French toast kinda gal. I like the idea of French toast (and I don’t mind […]

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Dorie Greenspan salty sweet potato far on eatlivetravelwrite.com

French Fridays with Dorie: Salty-Sweet Potato Far

I really, really wanted to like this week’s French Fridays with Dorie recipe (Salty-sweet Potato Far, p 359). I mean, a baked custard dish with potatoes, bacon and prunes (supposed to be raisins too but I didn’t have any so used extra prunes) – sounds pretty good, huh? A bonus being that it didn’t take […]

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Around my French Table chestnut pear soup on eatlivetravelwrite.com

French Fridays with Dorie: chestnut-pear soup

Chestnuts and pears in a soup – what a wonderfully seasonal combination for this week’s French Fridays with Dorie recipe (p 82). Not a combination I’d have thought of myself living in Toronto, it’s perhaps one that might have come to mind in Paris at Christmas where there are chestnut sellers all around the city […]

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Dorie Greenspan compote de pommes on eatlivetravelwrite.com

French Fridays with Dorie: Compote de Pommes Two Ways

Fortunately for this week’s French Fridays with Dorie recipe (compote de pommes, two ways, p 392) Neil came home last week with 100 apples from a colleague’s tree. Perfect timing. Compote de pommes is basically apple purée or apple sauce and Dorie’s recipe offers two ways to prepare it – first, prepared the traditional way […]

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Dorie Greenspan Hurry up and Wait Roast Chicken on eatlivetravelwrite.com

French Fridays with Dorie: Hurry up and Wait Roast Chicken

This week’s French Fridays with Dorie recipe (Hurry up and Wait Roast Chicken, pp 202-203) is more a technique than a recipe.  Dorie follows the lead of Joël Robuchon and suggests roasting the bird at a high temperature (450˚F), starting it on one side, then turning it (on its other side, then on its back) […]

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