FFwD - Tuna-Packed Piquillo Peppers

I'm tired everyone. I've been up so long that I can't even calculate how long I've been up.  Yes I'm that tired. But I'm happy.  I'm content.  And I'm stimulated. I have so much to process. I have to sit alone with things and let my experiences percolate. Tonight I met Dorie and 'The Original Dorista', her husband, Michael. I also met several of the Doristas I've been cooking with in this fun and challenging project, French Fridays with Dorie. The evening was such a pleasure!

I'll have more to say as the @IFBC progresses and I get some sleep. It just seemed kind of sacrilegious to not get my post up for this particular French Friday when I am with Dorie and so many of the Doristas. 

I wish I could have found the Piquillo  peppers but I didn't and I ended up using red peppers that were just bell peppers in water. Still, this was good.  I recently bought olive oil infused with Tuscan herbs and I used that for the olive oil to add flavor since I didn't have the piquillos that Dorie says are slightly smoky and sweet. Heating them intensifies all the flavors and with a nice baguette made an easy and delicious light supper. 

I can't figure out how to put in links on my iPad. I think I'm just too tired to think about it! You all know where to go to find all the  French Fridays with Dorie posts. 

IFBC Baby!

Sorry everyone but I live in Oklahoma. When we hear something like IFBC its assumed to be a sporting conference of some sort so I can't help but yell 'IFBC Baby!' Just as an experiment I tried telling a few fellow Okies about IFBC in Seattle. They immediately think its about basketball but that's a long story and only professional basketball fans would get it. When I say no, their brains go straight to college sports and then a worried, puzzled expression spreads across their faces. Is there a new conference they haven't heard of? Are they out of the loop? Is there something happening in sports that they are unaware of? Rodeo? International Federation of Bucking Critters?

Okay, I know its not nice to tease people too much but as a foodie living in Oklahoma I take my shots where I can.

IFBC is actually The International Food Blogger Conference. This year it will be held in Seattle September 20-22, 2013.  It will be my first food blogger conference ever! I'm kind of nervous but I'm more excited.

I've participated in this group called French Fridays with Dorie since December 2011. We are cooking our way through Dorie Greenspan's cookbook Around My French Table. I've never met any of the other cooks and 17 of our members will also be at the conference! On top of that Dorie Greenspan herself is the keynote speaker! On top of that she is going to meet with us as a group! I know! It just gets better and better! If you are attending the conference you will know us by our fabulous French Fridays with Dorie tote bags created by Trevor the Clever (that's kinda catchy, isn't it?) at Sis Boom Blog.

I've beaten myself severely (mentally, emotionally, but not physically) for not doing the things I told myself I would do with my blog. I feel I let myself down and its made me cranky and not want to do anything with my blog. Why are we humans so complicated and contrary? But I have now determined I WILL use this conference to learn and I WILL come home and USE what I have learned to make my blog the reflection of me that I want it to be. I won't go into the fact that it is a reflection of my current state of mind and............didn't I just say I won't go into that? Oh I am afraid I reveal too much......

Anyhow IFBC is going to be fabulous and I can't wait to meet new people, see new things, and have new experiences!  Did I mention I'm going to meet Dorie?

FFwD - Dieter's Tartine

You take one look at the list of ingredients and just know this is good! How could it not be?  Its the middle of summer here so tomatoes are fresh and delicious.  Recently, while visiting our grandson in Dallas, we had Armenian cucumbers. The skin is thin and mild and there are no seeds to speak of.  They are similar to an English or hothouse cucumber but a bit more flavorful.  I was happy to find them at our local Farmer's Market.

Dieter's Tartine

I just toasted baguette slices and spread them with goat cheese.  I had some in the fridge that needed to be used and in the interest of cooking what I have I used goat cheese but I will look for fromage blanc another time.  Very occasionally I see it at the cheese store.

Since my basil plant is going crazy I used basil instead of chives and I couldn't pass on the olive oil.  Everything was fresh and delicious and I can't wait to make it again. These could be a great light lunch but since we ate most of a baguette and a roll of goat cheese I'm not sure it was a diet lunch!

And then......we had pie! I found This great recipe recently at the Taste of Home web site. I used the tart dough recipe to make a pie crust for a cherry, peach and blackberry pie! To. Die. For. This is my new go to recipe for a crust.

I hope all the French Friday cooks had a good week.  Don't forget to head over and check out everyone's blog.

FFwD - Back of the Card Cheese Bread

Summer has come to the plains!  We went from monsoons to heat.  Has Oklahoma become tropical?

Back of the Card Cheese Bread

This recipe is very easy and very adaptable to whatever ingredients you have on hand.  Four eggs make this bread more like a cake!

I didn't have tapenade so I used pesto.  I had a drawer full of end pieces of cheese of unknown varieties.  There was a piece of parmesan and a little cheddar, though.  That much I know.  I had a few olives and a bit of roasted red pepper.  It was a mishmash of stuff that came together perfectly.

I took it to a going away party for a friend who has retried and is going to try out different places to see where she wants to live.  She's going to Mississippi first.  What an adventure!

And, yes, this bread is wonderful with a glass of white wine!  I like Honig Sauvignon Blanc.

Check out all the French Friday cooks!

FFwD - Asparagus Soup or From FFwD Loser to Sated in Under an Hour!

Where do I even begin?  You can't help but have heard about the tornadoes in Oklahoma this week.  The worst of it was about ten miles from us and not headed our way but it is such an odd sensation to know your city is being shredded and no one can do anything to help or prevent it.  Then when we heard the tornado had hit an elementary school and was headed for a mid high the nausea from the fear of knowing there would be fatalities in what was at least an EF4 tornado. I think when we see the devastation on television we are all amazed that there weren't more deaths.  Of course, when it is your loved one the statistics and miracles have no meaning.

I've been absent for a few weeks.  First there was a trip to Memphis for our niece's high school graduation.  She was the last graduate of her generation in our family. The baby. Our next high school graduation will be our grandson!  It was a proud moment with all the cousins gathered for the occasion.

My sweet mother-in-law and niece.

Then there was Mother's Day with my mother-in-law, a great lady who has taught me, by example, so much about kindness.  The men cooked a delicious brunch while the ladies sat around my sister's in law pool!

Mr. Adorable admiring the rhino at the zoo.

Next we had our two year old grandson for a week!  What are we teaching him through our example?  One thing we noticed he learned is that all he has to say is "Help please Gigis." and Gigi will help him get whatever it is he wants!

Asparagus soup with Bacon Bruschetta

Now for the food.  This is a simple soup or would have been if I hadn't burned the leeks, onions, garlic and scallion mixture!  I was so disgusted with myself I was tempted to give up and let my husband take me to dinner.  Instead I salvaged what I could from the mess and set the pot to soak.  Since I've rambled enough for one post I won't go into the ridiculously expensive frozen asparagus I used but just say frozen works fine!  I don't know if it was because I didn't have the suggested amount of aromatics but the soup was bland so I added a spoon of chicken bouillon, a bit of dried chili pepper flakes and a big glug (yes I said glug) of cream.  Delicious!

I served bruschetta topped with bacon, mozzarella, and tomato (an open faced sandwich) and my husband loved it all!

Pioneer Woman's Bread Pudding

P-Dub, also known as The Pioneer Woman, came to my aid with her Bread Pudding recipe 'cause we Okies are sticking together this week!  I used Whole Foods Cranberry Walnut bread and instead of Jack Daniels in the whiskey sauce I used Canadian Mist.  Its good, I mean REALLY good!

I haven't even touched on hiking or fasting, both of which are entire posts in themselves. Thank you for hanging in there with me and if you skipped to the end that's okay too.  I needed to say all this more than you needed to read it!

All of the amazing French Friday cooks can be found at the link.

FFwD - 'Chickened' Out on Cod and Spinach Roulades, Pun Intended

I need to state up front that I am a food coward.  I often have someone else taste a new food and tell me if its good.  If they approve I might nibble the edge.  I hesitate to taste new food or anything I'm not familiar with.  So when the recipe starts with put the fish in the food processor with egg whites and cream you can understand my squeamishness!  So to be fair to the recipe I asked Gary what he thought about it.  I'll just say he wasn't enthusiastic and leave it at that.

'Chickened Out' Roulades

But I wanted to play.  So I decided to try boneless chicken thighs.  I made the filling as directed in the recipe, onions, garlic and baby spinach.  It made a delicious filling or just a nice way to prepare spinach.  I did not puree the chicken but rolled up the thighs around the filling and pan fried them.  It turned out delicious but I should have made the sauce.  For some reason the sauce didn't appeal to me and the rolls seemed a bit undressed with no sauce.  I served them on a bed of roasted sweet potatoes, though, and with several glasses of chardonnay they tasted wonderful!

It was good and we enjoyed them as did our friends.  I have mixed feelings about my departure because the point of this project is to try new things and learn new skills.  On the other hand this is not the sort of dish we would enjoy.  I DO feel that my participation in the group is what gave me the courage to try something on my own.

I hope everyone had a good week.  So much tragedy in the U.S. this week.  I wish peace for everyone everywhere.

This is a French Friday with Dorie post.

FFwD - Pierre Hermé's Olive Sablés

Olive Sables

I was happy with this one.  I didn't have any trouble finding potato starch.  My dough came together quickly and easily and after chilling it was easy to slice.  It produced a tender and flavorful cookie.  I used oil cured olives and they have the perfect degree of saltiness to balance the sweetness of the cookie.  My husband and guests loved them!  I made the whole recipe, cooked one roll and have the other two sliced and frozen, ready to bake at a moments notice.  Cocktail party in an instant!  They were delicious with brie!

Ispahan Loaf Cake Sort Of

Since my epic fail with the ispahan loaf cake I've been having recurring nightmares of being a failed baker.  One day while wasting time surfing the internet I found a super simple cake recipe.  Who doesn't want a super simple cake recipe?  So I decided to try it subbing the rose flavoring for the vanilla.  This yogurt cake from The Cooking Frog is as easy and good as she says it is!  That said, I'm throwing out my rose extract.  We don't like it.  The cake is good though and its my new 'go to' easy and quick dessert!

Open Faced Bacon Tomato Mozzarella Sandwich
What's not to love?

One more quick thing then I'll let you go.  This project we are working on together is making me a better cook.  That hit home for me when I was going through leftovers from Easter Brunch.  I had tomatoes, mozzarella, and bacon and a few slices of bread.  I asked myself how to best use them.  "Damned if I know, Kimosabe.  All I know is when you're making those kind of calls, you're up in the high country."  Joe vs. The Volcano.  As we were happily munching away on our open faced oven broiled bacon sandwiches I realized how Dorie has made me a more confident and creative cook.  Thank you Dorie Greenspan, fellow French Friday cooks, and the originators and administrators of French Fridays with Dorie.

Don't forget to check out everyone's adventures at French Fridays with Dorie.

FFwD - Lemon Steamed Spinach

I'm just barely making this post on Friday but I AM making it!  I have made this several times but never took a picture so I had to get to the grocery store so I could make it again and PHOTOGRAPH it!  I tell you the blogging part is so much HARDER than the cooking part!

Lemon Steamed Spinach

This is so good.  So simple.  So delicious.

Make it.  You'll love it.  Its good for you.
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This post participates in French Fridays with Dorie.

FFwD - Ispahan Loaf Cake

Hello Blog World! I've been gone for a couple of weeks but I'm back...back to the blogosphere that is.

We've been to Memphis and Florida and now we're in Dallas. Babies, babies everywhere but that's a different post!

Epic Fail should be the title of this post. I found rose syrup and rose extract easily at an Eastern Food market, cheap too. What got me were the raspberries! $4.99 for 6 ounces! That was going to be $10.00 for berries! I could buy the same amount of raspberries frozen for $2.50!

I hear you judging me already! But I was hopeful that if I thawed them first and dried them on paper towels I could remove enough of the water to make it work.....I could not.

I AM going to make this again because the bits around the sides were really good:). I just haven't been home long enough to get it done and I forgot to bring the flavoring a with me.

And the sad part? I was supposed to bring this to a Sunday brunch!

Okay! Guess I accidentally deleted my photo. It showed a very brown loaf cake broken into four pieces with a liquid center oozing out!

How about a picture of my grandson instead. Happy French Friday on Sunday!

FFwD - Cheesy Creme Brûlée

My sister in law, Kathy, has had me cook two French Friday dishes at her house. Weird that they're both cheese dishes! The previous one was a cheese soufflé. It was not a hit! This time it was cheesy Creme brûlée and it was more popular but still they would have preferred a standard Creme brûlée.....they missed the sugar topping:)

That being said, Gary and I loved it. I think next time I will try making it in a chafing dish and serve it with a hearty, crusty bread.

This blog participates in www.frenchfridays.com.

FFwD - Chicken Breasts Diable

I did my entire post, added the pictures, hit preview and it all disappeared!  Where'd it go?

Delicious Chicken Breasts Diable!

To summarize - it was great.  It was easy.  We loved it and will do it again.  I breaded my cutlets and fried them.  My son said they were Frenchified Fried Chicken and Gravy:)

Apple and Blackberry Polenta Cobbler

Since its my goal to cook at least one recipe from every food magazine that comes into my house I made Apple and Blackberry Polenta Cobbler from February's Bon Appetit.  It was also delicious and easy and tasted even better the next day.

Be sure to visit the French Friday with Dorie website to see what all the participants thought of this recipe.  Now if this post disappears I give up!

FFwD - Cheating On Winter Pea Soup + Coeur á la Créme

Cheating on Winter Pea Soup

This soup was easy.  This soup was good.  I didn't have any of the color issues talked about in the P&Q.  It worked and we enjoyed it.  I'll admit to curiosity about boiled romaine but it contributed a lightness and a freshness to the soup that was nice.  This is a keeper for us!

I've been telling myself (and my husband) that I would get back into my bread baking routine for several months now.  I was a regular bread baker for quite a while.  I don't know what happened.  Life I guess.  Actually, I realized just now it was my mother's illness and death 2.5 years ago. Time to get going on the things I like to do!  I know she would want me to as she took great pride in any and all of her children's accomplishments.

So it was a simple one day bread Thursday but definitely a delicious addition to the soup.  Just a basic white bread with oatmeal and flax seed.  It made a delicious ham and cheese panini to go with our soup!

I know this is the post that never ends but moving on to the coeur á la créme.  Something was lost here for me.  There was no, absolutely none, liquid to drain out.  Cream cheese, sugar, whipped cream of course it was good but I just couldn't find the point of it.  That being said, I made this while visiting my grandson and my daughter in law loved it.  I felt like it needed to be used IN something.  Like a twist on smores maybe?

This post participates in French Fridays with Dorie.  A project that is cooking through her book Around My French Table.  

FFwD - Chicken Liver Gâteaux with Pickled Onions

Chicken Liver Gâteaux with Pickled Onions

When I went to Napa last September I had dinner at Bouchon.  I had the best paté I've ever tasted.  It was so creamy, rich and delicate.  They served it in a terrine with a thin layer of delicious (duck?) fat over the top.  I've fantasized about that paté...yes, it was that good!

Since then I've looked for the recipe but can't find it on line and I've vowed to not buy a new cookbook until I use more of what I own but it just now occurs to me to check the library and YES they have it.  I've added my name to the reserve list.

This paté is good.  More of a slicing paté than a spreading paté but quite delicious.

 I'll admit to being squeamish about the liver when I thought about it but once I started working with them I was okay.  My liver was fatty which caused me to wonder about my chicken's diet and the fat surrounding my own liver but that's another topic!  Raw liver in the food processor had me reliving Rosemary's Baby and I wondered what my sleep/nightmare's might be.

My mother was a farm girl so I grew up watching and helping mom handle all kinds of meat and various innards.  She even MADE mince meat when that involved cooking a hog's head!...and she loved to pull me into her food projects:)

Anyhow, I've been wanting to make paté but was intimidated and I thank Dorie Greenspan and this group for pushing my comfort zone!    Oh yes, the pickled onions are quite good too and I'm looking for other ways to use them.

Check out the rest of the group at French Fridays with Dorie.  We're cooking from her book Around My French Table.

FFwD - Long and Slow Apples + Herb Speckled Spaetzle

I was in Memphis for last week's French Fridays Herb Speckled Spaetzle (say that 3 times quickly) and just didn't think my in-laws would enjoy it.  Well, that's kind of true but its also true to say I was afraid...yes, I feared the spaetzle.  I just couldn't visualize how this was going to work.  I finally got my courage up and made it when I got home.  I used my mom's old ricer and a lot of things I visualized happening happened!  The herbs didn't go through the little holes.  Some of the dough/batter stuck together and fell into the water in globs creating what I was sure would be gelatinous masses of goo.  After boiling the spaetzle goo I almost tossed it figuring I could boil pasta and combine with the butter, onions, mushrooms for a delicious dish.  But I pushed on and somehow the gelatinous goo globs became delicious spaetzle!  And it was Gary approved!

Herb Speckled Spaetzle does not photograph well:(

This week's recipe, Long and Slow Apples was as good and as easy as I expected.  The mandoline makes short work of the slicing.  I can't wait to read everyone else's post and see if the plastic wrap melted for them.  I checked the P&Q section and Mardi said hers melted.  Since mine was in the oven I quickly replaced my Glad wrap with parchment.  The apples turned out great!

Long and Slow Apples

I served mine with vanilla ice cream topped with a sprinkling of orange zest and toasted walnuts with a splash of Harlequin Orange Liquer.  Delicious, elegant and oh so easy!

All of the French Friday cooks can be found here!  Read about our adventures as we cook through Dorie Greenspan's Around My French Table. Happy 2013 to one and all!

FFwD - Cheez-It-Ish Crackers

Cheez It Ish Crackers

These didn't work for me.  Since I'm running late I peeked at what other French Friday cooks were saying on the FF website and it looks like I am in the minority!  Where did I go wrong?  The dough did NOT come together in the food processor or after kneading a few times so I added a tablespoon of water.  Maybe 2-3 tablespoons would have been better but I squashed and pushed and shoved it together, wrapped it in plastic and hoped for the best.

The next day I couldn't get the dough to stay together long enough to roll out so I kind of squished it together to form little crackers.  I guess no one will be surprised when I say the crackers were kind of tough.  The flavor was good though!  I don't know what went wrong for me.  Maybe some of the Doristas have suggestions.  I topped each cracker with either Red Sea Salt or freshly ground pepper.  I thought they just needed something!

It was an entire day of cooking today.  Pumpkin bread, eight loaves...yes I said 8 loaves!  And caramel corn.  Now I have my neighbor gifts ready to deliver tomorrow.

My time with my grandson was wonderful!  He is so much fun, you know that point between baby and little boy?  He's right there.  Starting to play and talk and show his own little personality but still cuddly and needy.  Love it!

Every year I think I will have a Christmas Party.  So many of the French Friday cooks have their act together and do amazing things.  I'm not one of those:)  BUT I did have a little cocktail party of my own with Cheez-It-Ish Crackers, herbed olives and the Barefoot Contessa's Chipotle and Rosemary Roasted Nuts.  And Sofia!  Love me some Sofia:)  I haven't given up.  Next year I'll have that party:)

Thank you to all who participated in the Christmas card exchange.  They have been such a bright spot in this holiday season.  So much sadness in the world lately.  I look at my cards and think of the wonderful bonds formed in our little community of cooks and feel more hopeful for the world.

FFwD - Chicken, Apples and Cream á la Normande

Less than two weeks before Christmas.  I imagine all the French Friday cooks are rushing around like crazy trying to make a happy holiday for their families.  So much to do so little time.  All of the wonderful Christmas cards are helping to keep my spirits bright:)

Chicken, Apples, and Cream á la Normande

Luckily for us this week's recipe was easy and delicious!  When my husband heard what the dish would be he said "Noodles!".  "I want noodles!"  Not one to stand between anyone and a pasta product I cooked noodles and I have to say it was a great call.

I followed Dorie's serving suggestion and made Lemon-Steamed Spinach.  Delicious pairing! 

The next time I make this (and there will be many next times) I will either chunk the chicken or pound it (gently of course) into thinner pieces to help it cook faster.

I'm off to visit my grandson for a few days.  I know I'll be there for Christmas in just over a week but I need a visit NOW:)  Love that sweet baby!

FFwD - Chicken Tagine with Sweet Potatoes and Prunes and Soup Catch Up

B having breakfast with GiGi and Thunder:)

I know that's not a picture of Chicken Tagine or Spur of the Moment Soup but I can't resist the impulse to tell you why I missed last week's post.  He was at my house:)  Having our grandson spend a week with us without his parents was heavenly!  For us at least, not so much for his Mom and Dad.

B stayed at Camp GiGi Thunder (I'm GiGi, Gary's Thunder......I know, I know its weird but there's a story) while his parents settled into their new home.  A chance to know B more intimately was not just rewarding it filled our hearts to near bursting.  Being grandparents IS as wonderful as people say!!!  The problem is we miss him so much now.  We are going through serious baby withdrawal pain.

Chicken Tagine with Sweet Potatoes and Prunes

The Chicken Tagine.  It was wonderful.  The chicken was moist and tender.  The prunes and onions almost melt in your mouth.  Sweet potatoes are always a hit with us.  I served it with rice because that's what I had but I would love to try it with couscous.  I might not make the recipe as is often but I will use the technique often.

Spur of the Moment Vegetable Soup

And last week's Spur of the Moment Soup - Loved it too!  I used carrots and potatoes, once again its what I had and it was quick and easy and delicious!  October has been a great month of Dorie recipes!

Visit the French Friday website to see what everyone else did with the recipe.  Now we're on to November's recipes and it looks like another great line up.  Happy Halloween everyone:)

FFwD - Hummus

Hummus from Around My French Table



Hummus may not seem very French but Dorie says its become popular and on the menu at many restaurants and in many homes.  If I were composing a book of recipes from 'around my American table' there would be things like ravioli and tacos and posole and other things not necessarily thought of as typical American food.

A friend came over and we shared a bottle of Grgich Hills Cabernet with our hummus.  Its a wine that is out of my typical budget but we split the cost making it fun and affordable for us both.  Grgich Hills was our favorite winery on our Napa tour.

Be sure to check out everyone's results with this easy and delicious recipe at  French Fridays with Dorie!

FFwD - NOT Endives, Apples, and Grapes

Thanksgiving Squash and Apples

Yes todays French Friday assignment  was for Endives, Apples, and Grapes but there was no endive in two grocery stores so I decided to go with Dorie's bonne idee and use squash instead.  I just happened to have 1/2 a butternut in the fridge since I had made butternut risotto a few days ago....remember the day the news came out that rice is high in arsenic?  Yeh, I heard that as I'm stirring my risotto.

Anyhow, we loved this and it will be making an appearance on our Thanksgiving table.  I served it with baked pork chops but I can imagine it with turkey and cranberry relish.  It was delightful to have something entirely new, a whole different set of tastes and textures.  And the smell?  Divine!  A raw grape will never again be quite as satisfying as one sauteed in butter with rosemary!  Tossing with toasted pecans is a must and completes the interesting textures going on!  I can't say enough good things about this dish!

Check out all the amazing French Fridays blogs and see what everyone is up to this week!

Butternut Sage Risotto

I just wanted to share a photo of my risotto because it was the best I've ever made.  The sage with the squash was extremely flavorful and paired perfectly with the creaminess of the rice.  It made a heavenly dinner followed by Tuesdays with Dorie nectarine upside down cake which I have yet to blog about.....but I will eventually.

FFwD - Double Chocolate and Banana Tart

Double Chocolate and Banana Tart

Yes, you read that right, double chocolate!  Yum, yum, yum!

This week's recipe leant itself well to adaptation.  I loved the idea of caramelized bananas and chocolate but I knew we would not be able to eat the tart in one day and once cut I wasn't sure how well the bananas would keep.

So I tried Dorie's bonne idee and made the chocolate shortbread crust (pressed in, how easy is that?), a layer of Nutella, and then the chocolate ganache.  I caramelized a few bananas to use as a garnish along with a scoop of vanilla ice cream.  I would pronounce it just about perfect.  It would have been perfect if I had toasted some hazelnuts to scatter on top but I couldn't find any in my local grocery store and decided I wouldn't drive all over town looking for them!

The tart has kept well in the fridge and will definitely be added to my collection of easy recipes to make with things on hand...except for cream...i don't always have cream.

Our son who lives in Dallas made a last minute business trip to OKC and he pronounced it DELICIOUS!

Ice cream waits for no man or woman to snap a photo but my ice cream started melting when we discovered a baby blue jay was out of the nest a tad early and we were concerned the neighbor's cat would find him before he figured out how to get off the ground.  All ended well with the baby hopping into a shrub and my husband scaring off the cat!  Sorry kitty kitty!

Don't forget to check out all the French Friday cooks this week!