Summer Elixir {CtBF} #EverydayDorie

Though the journey through My Paris Kitchen is over, my on-line cooking friends and I are continuing our virtual cook-along with Dorie Greenspan’s Everyday Dorie. Published in October 2018, we’ve been dipping our toes in monthly. In September, we’ll expand our efforts and report on two recipes each month.

This week’s selection aligns perfectly with the season – corn season, that is! Fresh-Off-the-Cob Corn Chowder showcases the sweet corn my household looks forward to all year long. This chowder tastes indulgent and yet, it is reasonably healthy.

The genius of this recipe is to cook half the vegetables in broth until tender and then puree them to make the base. It’s perfectly creamy, without any cream. The other half of the vegetables are sautéed in the fat remaining from cooking a few slices of bacon (OK, maybe not so healthy) and added to the puree. I didn’t even think the bacon was key to enjoying the soup, so it could easily be omitted. The only truly fussy part (which wasn’t a big deal) was fishing out half the potatoes before pureeing.

To reinforce the summer theme, I garnished each bowl with some quartered cherry tomatoes.

I am thrilled to discover this wonderful soup. It’s worth heating up the kitchen.

See what my Cook the Book Fridays friends thought of this soup by following their links here. You can find the recipe on page 72 of Everyday Dorie or on-line here.

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The Final Recipe {CtBF}

Oh My! The journey started in February 2016 has come to an end. For the past three-plus years, I’ve been cooking my way through David Lebovitz’s My Paris Kitchen with my friends from Cook the Book Fridays. Though I have virtually disappeared since April, this week the group is cooking the FINAL recipe in the book, the cover recipe, so I had to join in.

Fortunately, this recipe is really easy and quite delicious. You start out cooking some bacon, then sauté onions in the bacon fat. Then, you brown chicken thighs which have been coated in Dijon mustard. Everything is mixed into some white wine, simmering until the chicken is cooked through. The final touch is stirring in more mustard, both Dijon and seeded, and some crème fraiche to make a creamy sauce.

This week has been hot, so I didn’t have patience to make the recommended homemade herbed pasta to go with the chicken. Wide egg noodles were a good stand-in.

While Chicken in Mustard isn’t a “height-of-summer” recipe, it is definitely a winner. It made a wonderful weeknight meal, but it’s company worthy too.

As I reflect on the journey of cooking through David Lebovitz’s My Paris Kitchen, the list of recipes (or their components) that have become part of my standard repertoire come to mind. Here are my top 5 (in no particular order):

  1. The roasted cherry tomatoes from the Cherry Tomato Crostini – These are a summer favorite, and when the cherry tomato crop seems overwhelming, I make this and freeze it for a breath of summer when the weather turns.
  2. Green Beans with Snail Butter – The garlicky sauce is one of my favorite ways to dress up green beans (second only to the Green Beans Amandine from fellow CtBF blogger Mardi Michels’s wonderful book In the French Kitchen with Kids).
  3. Apricot crumble tart – The crust and crumble combination works just as well with other summer fruits like peaches or nectarines.
  4. Raw vegetable slaw with creamy garlic dressing which I particularly like with kohlrabi.
  5. Multigrain bread – I’ve incorporated David’s crunch mixture into my own version of sourdough multi-grain.

I also enjoyed the company along the ride. I’ve been cooking with many of the home cooks in Cook the Book Fridays for almost a decade when we met through French Fridays with Dorie in 2010. I continue to enjoy the friendships through the internet and in-person connections.

This isn’t the end for Cook the Book Fridays! Or, for me, My Paris Kitchen. I still have a handful of recipes that I haven’t made yet. I intend to finish those off. And the group will continue with Dorie Greenspan’s newest book Everyday Dorie, which we started when it came out last October. From here on out, it’ll be two Dorie recipes a month. And I’ll try to stay on track.

Until then….