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Tag Archives | around my french table
Orange jelly cubes and pomegranate caviar on eatlivetravelwrite.com

French Fridays with Dorie: (not) Arman’s Caviar in Aspic

So yeah, with just under 5 months’ of  recipes left from Around my French Table for French Fridays with Dorie, we’re into the “bits and pieces” and “odds and ends”. Such as this week’s “Caviar in Aspic”.  Actually it’s caviar ON aspic if we’re being nit-picky.  Dorie’s recipe headnote recounts a fancy passed hors d’oeuvre […]

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Dorie Greenspan Simplest Breton Fish soup on eatlivetravelwrite.com

French Fridays with Dorie: Simplest Breton Fish Soup

Ah 2015. The year the French Fridays with Dorie group will finish cooking our way through Around my French Table. The year when apparently the next 6 weeks are full of fishy recipes (literally!). Hint – if you are cooking your way through a cookbook with a group – try to choose a selection of […]

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Dorie Greenspan orange and olive salad for French Fridays with Dorie on eatlivetravelwrite.com

French Fridays with Dorie: Orange and olive salad

It’s been a bit of a crazy week here – school (finally) ended on Wednesday and I spent yesterday tidying my office so I can start to lay out my clothes and things to pack (we leave on Saturday so I still have some time. Right?!). In the midst of all that, I made this […]

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Lamb and apricot tagine from Around my French Table for French Fridays with Dorie on eatlivetravelwrite.com

French Fridays with Dorie: Lamb and dried apricot tagine

It’s a very seasonal French Fridays with Dorie (at least for those of us in snowy Toronto today!) – a tagine is the ultimate comfort food.  This version from Dorie combines a spice blend that’s reminiscent of Morocco, yet Dorie says: “I don’t think there’s very much that’s authentic in this recipe, which was given to me by a […]

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Bruschetta with goat cheese prosciutto and fig spread on eatlivetravelwrite.com

French Fridays with Dorie: (not) Tartine de Viande des Grisons

This week’s French Fridays with Dorie recipe sounds a lot scarier than it actually is – Tartine de Viande de Grisons simply means an open-faced sandwich, topped with salted, air-dried beef (bresaola) and Dorie’s recipe calls for a few walnuts and walnut oil to top the meat. I’ll be honest and admit that even though […]

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