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Tag Archives | french fridays with dorie
Waffles from Around my French Table by Dorie Greenspan on eatlivetravelwrite.com

French Fridays with Dorie: (Smoked Salmon) Waffles

And so it continues…. Somehow the French Fridays with Dorie crew as we approach our final 10 months or so of cooking from Around my French Table has ended up with a lot of fish dishes to cook – and not just in the fish chapter! It’s going to be a long fishy run to […]

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Choosing Dorie Greenspan recipes on eatlivetravelwrite.com

French (Food Revolution) Fridays with Dorie: Dinner with Dorie

Everyone knows that teaching kids to cook is something I am passionate about.  Through my Petits Chefs and Cooking Basics classes, I’m teaching my students how to cook, yes, but also life skills that will serve them well as adults. This year, you’ll also know that for Food Revolution Day – TODAY -  Jamie Oliver […]

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Dorie Greenspan Leeks Vinaigrette with Mimosa on eatlivetravelwrite.com

French Fridays with Dorie: Leeks Vinaigrette with Mimosa

This week’s French Fridays with Dorie recipe was a surprising hit in our household. I have to admit that Leeks Vinaigrette with Mimosa (p 111) – a “classic dish” of tender leeks bathed in vinaigrette (made with walnut oil) topped with grated hard-boiled egg (which resembles mimosa flowers, hence the name) – didn’t really sound […]

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tuna rillettes from around my french table for french fridays with dorie greenspan on eatlivetravelwrite.com

French Fridays with Dorie: Tuna Rillettes

Ok so this week we’re getting into some of the (many) fishy recipes we have left to make in Around my French Table. These Tuna Rillettes (p 28) weren’t something I was that excited about making – obviously – tuna, salmon and other “fishy” fish (like sardines – coincidentally these are the three different types […]

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Green as spring veal stew from Around my French Table on eatlivetravelwrite.com

French Fridays with Dorie: Green as spring veal stew

“Herbaceous.” That’s how this week’s French Fridays with Dorie dish (“Green as spring” veal stew, p 262) was described by one of our guests last weekend who was treated to an “experimental” (as in, I’d never made 90% of the dishes we served!) dinner party. What’s that you say – you serve food at dinner […]

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