Monthly Archives: March 2015

next-day beef salad {ffwd}

Next Day Beef Salad

I have a favorite recipe for a salad made from grilled steak, with a Cuban flair. It’s long been my go-to summer recipe when there’s leftover steak in the fridge. It looks like this week’s recipe for French Fridays with Dorie, Next-Day Beef Salad, introduces some competition all year long!

Next-Day Beef is a perfect way to create a second meal from leftover beef that doesn’t seem at all like leftovers. The meat is diced into small pieces and combined with a variety of fresh and piquant ingredients. Dorie invites us to play with what’s in our refrigerators, making this a doubly practical meal.

Staples for me

Staples for me

I stayed fairly close the written recipe, adding scallions, cornichons, capers, slivered olives, and grape tomatoes. For the peppers, I used a combination of candied jalapeños and peppadew peppers for a mixed dose of sweet and spicy. (As you might expect, I skipped the apple. You’re welcome, Howard.) All of this gets tossed in a mustardy mayonnaise and served on a bed of mixed greens.


For once, I planned ahead, serving steak and baked potatoes one night, making sure there was enough leftover to test out the Next-Day Beef Salad for the next night. This made a light dinner served alongside a loaf of rosemary bread and a wedge of brie with mushrooms. Leftovers of the leftovers made a perfect lunch as well.

Bread And Cheese

I loved all of the ingredients, which are staples in my refrigerator. In some ways, it reminds me of the Cuban salad that I like, but with a completely different flavor profile. The only thing I’d change next time is to cut way back on the dressing. The end result was a bit too creamy for both our tastes. Just one tablespoon or two would have been plenty to bind it all together. I also think a simple vinaigrette would be another variation to try.

Leftover Meat

I’m thrilled to have a new option on the list of repurposing leftover beef. I’m sure I will be making this again.

To see what the other Doristas thought of their beef salads, check out their links here. We don’t post the recipes, but you can find it on page 260 of Dorie Greenspan’s book Around My French Table.

LYL: côte d’azur cure-all soup

Cup of Soup

Last week, Howard and I took a brief tropical interlude from winter, visiting our parents in South Florida. When we returned mid-week, the snow piles were noticeably smaller, but Old Man Winter has made it clear that even today, on the first day of spring, he’s not quite ready to give up his grip on cold weather. It’s been downright cold with a dusting of snow expected later today.

Fortunately, this week’s recipe for French Fridays with Dorie was the perfect antidote to days of the typical vacation diet (too much) and readjusting to cold temperatures. Côte d’Azur Cure-All Soup reminded me of the “stone soup” story. Who would think that a head of garlic and some herbs simmered in water would be something good to eat? Though the ingredients didn’t seem promising, this is truly a recipe for making something from practically nothing.


You start by slicing an entire head of garlic into thin slices. This step was tedious, but not terrible. Oh, was I ever missing the never-used mini-garlic mandoline that I discarded in my last kitchen drawer purge… You really never know when you’ll need something. I wish I’d put in the box with the spaetzle press that turned out to be so useful, rather than the Goodwill bag.

Simple SImmer

The slivered garlic, a bouquet garni of thyme and sage sprigs and some bay leaves, and some salt are simmered in water for half an hour. I was surprised by how much flavor the resulting broth had. It definitely tasted of garlic, but mellow with no residual sharpness or bitterness.

Dorie gives the option to puree or not to puree. (I chose not to puree which is said to be more traditional.) To finish the soup, egg yolks are whisked with grated Parmesan cheese. (More egg whites to use, getting tired of croquants!) Then the cheesy blob is tempered with some warm soup before whisking it back into the broth.

Cheesy Blob

I wasn’t sure what would end up in the pot with the various warnings and caveats in the recipe. The egg yolks were meant to thicken the soup. The warm soup mixed with the egg mixture was meant to prevent curdling. I was imagining something between Chinese egg drop soup and Greek Avgolemono soup. When the egg and cheese mixture was mixed back in, the soup became opaque and a pale lemony yellow. It remained smooth and thickened only slightly. I could have added more egg yolks to make it thicker, but I decided not to.

I drizzled some olive oil from Provence on each bowl and served this as a starter before a quick version of cassoulet for our first post-vacation home-cooked meal, one with a French twist.

The soup was light and flavorful. Even though it was good, I’m not sure I’d make it again. I’d be more likely to try the imagined egg drop or Avgolemono soup, neither of which I’ve made before.

To see how my Dorista friends made out with their restorative soups, check out their links here. You can also find the recipe in Dorie Greenspan’s book Around My French Table.