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Tag Archives | french fridays with dorie
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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Red Kuri Soup from Around my French Table for French Fridays with Dorie on eatlivetravelwrite.com

French Fridays with Dorie: Béatrix’s Red Kuri Soup

This week’s French Fridays with Dorie is a simple soup using a gorgeous squash called a Red Kuri (according to Wikipedia, also commonly called Japanese Squash, Orange Hokkaido Squash,Baby Red Hubbard Squash, or the Uchiki Kuri Squash. In Japan, the word kuri may refer to either the squash or to Japanese chestnuts. In France it […]

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Storzapretis from Around my French Table on eatlivetravelwrite.com

French Fridays with Dorie: Storzapretis

This week’s French Fridays with Dorie recipe (Storzapretis aka Corsican Spinach and Mint Gnocchi) is the final recipe in the Vegetables and Grains chapter of the book. What? Really?  The end is, indeed, near (we’re slated to finish cooking through the book in April 2015).  It’s a gnocchi made with a soft ricotta, flour, cheese, […]

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Pan-seared Duck Breasts with Kumquats from Around my French Table on eatlivetravelwrite.com

French Fridays with Dorie: Pan-seared duck breasts with kumquats

Duck. Until fairly recently, it’s been on my “too difficult to cook properly” list.  Also, I find it quite a strong flavoured meat.  And really, I had a pet duck when I was little (named “Ping” after this book) so for many years I didn’t even touch the stuff.  I started to learn to like […]

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