storzapretis, the French gnocchi

So, I am sharing this recipe as I am eating it, because I waited until the very last minute to make it. Another great recipe from Dorie Greenspan's, Around My French Table.  First off, I was going to make these lovely little dumplings last night after work, but when I read the recipe yesterday morning, I realized, this wasn't something that I could prep before work then finish when I get home. Well, that's partially true. Storzapretis (aka Spinach and Mint Gnocchi) can be made ahead, as long as the ricotta has been properly drained and the spinach pre-steamed and drained.



Not many ingredients in this, ricotta, spinach, a handful of mint, flour, egg, cheese, I used half Parmesan and half Comte.

Shaping these is not done like Italian gnocchi, but rather with the 2 spoon method to form a quenelle. Time consuming, but good therapy for me.


I put my storzapretis in the freezer for an hour.  I wanted to make sure they didn't fall apart when I put them in the boiling water.


I made sure the water was boiling hot, but before I put the storzapretis in, I turned the water to a very low simmer.  I had iced water ready to cool the storzapretis, then drained on a paper towel.
Cheater Moment: I didn't have time to make my own sauce, so I bought a very good organic sauce and covered each storzapretis with sauce and cheese, then in a 425 degree oven for 15 minutes.
So, this can be made ahead and enjoyed as a weeknight dinner, if you make a whole bunch and freeze.  To see how he Doristas did with this recipe, click here.

FFWD: butter and rum crepes, plain and fancy

A good friend of mine gave me a crepe pan as a wedding gift almost 22 years ago.  When I received the gift, I hope I didn't roll my eyes, because I am sure at the time I never thought I'd actually make crepes in that pan.  I have to admit, I have used the pan for pancakes and French toast, but today, finally, CREPES!!!  I have been waiting all week to make Dorie Greenspan's "butter and rum crepes, plain and fancy" from  her cookbook Around My French Table, with the other Doristas.  I have to admit, this recipe is awesome, super easy and delicious.  A hint of lemon and orange in the batter is genius and the citrus honey sauce is light, sweet and silky.  just the perfect combination.  Until now, I have only enjoyed crepes either in French restaurants or in Paris.  I'm not kidding.  I have saved the batter for tomorrow so we can enjoy the crepes again.  To check out other versions of this recipe, click here.

As a side note, I am still trying to catch up with all the recipes and I made the “Roast Chicken for Les Paresseux” for dinner tonight...Delicious!

FFWD: Catching up...fresh orange pork tenderloin, broth-braised potatoes and lemon-steamed spinach

I've decided to make this week's recipe, “Boeuf à la Ficelle (Beef on a String)”, from Dorie Greenspan's Around My French Table, when my son is home from school.  My furnace has gone out, the temperature outside has been around 28-32 degrees, and I am in no mood to cook in my cold house...brrrrr.  Fortunately, I have been trying to catch up with the rest of the Doristas at French Fridays with Dorie and today is the day I have decided to share how things turned out.
Fresh Orange Pork Tenderloin was a nice alternative.  I loved the idea of using orange zest.  I had fun peeling the orange too!

Broth-Braised Potatoes were DELICIOUS!  We often roast potatoes with similar flavored, but braising them kept the potatoes so creamy.

To round off the meal, I made Lemon-Steamed Spinach.  OK, I have to admit, I cheated! I tossed all the ingredients in a bowl and microwaved the spinach...the horror!  I hope Dorie doesn't find out, but I have to say, it was pretty good. To see what the rest of the Doristas were cooking this week, click here.

FFWD: Spiced-Poached Apples

You start with ingredients that are probably already in your kitchen...Love that!!!

Poach everything.  I may have added too little water.  I halved the recipe.

Putting mine aside to enjoy later.

The recipe is in Dorie Greenspan's Around My French Table.  Check out other versions at http://www.frenchfridayswithdorie.com/?p=1204

FFWD : Crunchy Ginger Pickles

Well, French Fridays with Dorie took a little Asian turn. The Crunchy Ginger Pickles are good, but I don't know what to serve them with... Easy to make. I have a few left over in the fridge. Tomorrow, we will grill teriyaki chicken and serve the YUMMY pickles on the side!

ffwd: lime honey beet salad

I was so excited when I found organic beets both red and golden at my grocery store. Not one beet was available at the Frmer's Market...Wierd! Perfect timing...the French Fridays with Dorie recipe for today is lime honey beet salad AND I can keep it in the fridge for Father's Day. OK, this is a new, fresh twist on the usual beet salad...YUM!!! The recipe is Dorie Greenspan's Around My French Table, go get it, or you can borrow my book. To see how the other Doristas did with this recipe, go to http://www.frenchfridayswithdorie.com/?p=1078

FFWD: Part One - Preserved Lemons

OK, what happens when you intend on making something for dinner and didn't read the recipe "carefully" until 2 seconds before making it? Detour! I have been a little distracted this week, making puréed food for my son who just had all four wisdom teeth out Tuesdy morning, and then, throw in a busy week of work and, well, you know. I went to the store at 6 am, got all the ingredients for "Lentil, Lemon and Tuna Salad". Got home and realized the recipe called for "preserved lemons", OK....I don't have time to go to the store again. What do I do? Make preserved lemons. How hard could it be? Not hard, but it's going to take a few weeks for the fresh lemon and kosher salt to do their magic. I hate to do this, but you will have to check back in 3 weeks to see. To view how all the cooks at French Fridays with Dorie faired with the "Lentil, Lemon and Tuna Salad"' go to http://www.frenchfridayswithdorie.com/ http://www.frenchfridayswithdorie.com/wp-content/uploads/2010/10/Badge2.png

FFWD: Almond Halibut Meunière and Friands

So the recipe selection for French Friday with Dorie is Almond Flounder Meunière ... There was no Flounder at my neighborhood store.  I suppose I could have planned better, but this sometimes happens when you start planning Friday dinner after work on Friday.  OK, at $24.99 a pound for Halibut, a fish I don't really like, this better be good! So, I figured if the halibut is not edible, I'll have my lovely Friands for dinner. I have to say, it wasn't bad.  Actually, the halibut was delicious. I took Dorie's advise and served the fish with roasted fingerling potatoes, butter and chives. My husband poured Sauvignon blanc and Friday night dinner was served! The both recipes can be found in Dorie Greensoan's Around My French Table. CHECK http://www.frenchfridayswithdorie.com/ to see the other versions of this easy and delicious recipe!

FFWD: Navarin Printanier

A very French Friday meal started with Sardine Rillettes, cornichons and a baguette.  Now get my IPad and open Dorie Greenspan's Around My French Table.  If you don't already have this book...GO GET IT!!! As I nibbled I finished up the Navarin Printanier, lamb stew with spring vegetables.  My least favorite ingredient to prep, but love...small white onions.  It takes a little time to peel them, but worth it! Red potatoes, carrots and turnips.   I didn't peel the carrots, turnips, or potatoes, a time-saving thing in my case.  I should also mention, I seared the lamb earlier in the day and put it in the slow cooker with broth, cloves of garlic, herbs, tomato paste and flour, then went to work.   Fast Forward 8 hours... OK, throw everything in a Dutch oven...I accidentally added a little Pinot noir...then simmer, simmer, simmer.  When the potatoes are done...YUM! To check out other versions, go to http://www.frenchfridayswithdorie.com/ Enjoy!

French Fridays with Dorie: Asparagus with bits of Bacon

Thank You to Dorie Greenspan's, Around My French Table Cookbook. OK, this is my new "go to" side dish. I love bacon, but the addition of walnut oil, fresh lemon juice and a tiny bit of onion, make the asparagus POP! Yummy. I served the Asparagus with bits of Bacon, with at medium rare Ribeye and a nice Cote du Rhone...mmmmmmmm! Check out some other versions of this recipe at www.frenchfridayswithdorie.com

FFWD: Crab and Grapefruit Salad

I could talk all day about crab and which one is better...Dungeness...but I won't.  I will tell you that I am a crab purist.  I don't think crab should be in a cake, cocktail, dipped in butter or with a guy named Louie.  Crab should be enjoyed steamed and right out of the shell...YUM!

Today I am hoping Dorie Greenspan can prove me wrong with her recipe for Crab and Grapefruit Salad from her cookbook, Around My French Table.

 My favorite, Dungeness on the left and Snow Crab on the right.  I only have 2 different types of crab, because my fish guy ran out of Dungeness. I'll be honest, the Snow crab looked nicer, but I wouldn't buy it again unless there was going to be a lot of BUTTER involved.

The recipe called for Ruby Red grapefruit, but thy looked so pitiful in the store so I picked up this juicy one.

Gather together half of a red bell pepper, one English cucumber, one fat scallion, and chili pepper, very finely minced.  Gently toss together with grapefruit pieces and one and a half tablespoons of extra virgin olive oil.  Add salt, freshly ground pepper, Tabasco, fresh lemon juice, to taste. 
Garnish with minced fresh mint.

Bravo Dorie!  This recipe did not destroy the delicate flavor of crab that I love.  I served an Australian Sauvignon Blanc with my Crab and Grapefruit Salad.  Delicious.

A bonne idee...add a little avocado.

If you want to check out other versions of this lovely salad, go to French Fridays with Dorie and see what everyone else did!

Thank you France for the Cocoa Sables

The day you decide to make sables, wake up early, get out all the best ingredients in your kitchen, COCOA, chocolate, vanilla, butter, sugar, MIX, roll AND WAIT.

I usually make the beautiful sable during the holidays, but the crazy group, at French Fridays with Dorie, picked Cocoa Sables for the recipe last Friday.  I wasn't going to make these sables until Easter, but why not have sables year round?  My husband said, "Those would be good with coffee".  Good point!  I made two rolls of sables, one smaller than the other.  This way I can cut the smaller ones any time, bake 15 minutes, and Viola...the beautiful cocoa sables and French press coffee: Priceless!

I did a little experimenting with different sugars, but cocoa sables really don't need anything,

they're perfect plain.

For the recipe, check out Dorie Greenspan's Around My French Table, I love this cookbook!!!