Category Archives: French Fridays with Dorie
chicken couscous {ffwd}
This has been one of the snowiest winters in my recent memory. Not only does it feel like it’s snowing endlessly, every snowstorm seems to dump another foot of snow on us. The banks on either side of our driveway and our front yard are four to six feet high. There’s really nowhere left for more snow.
During last weekend’s snow storm, I made this week’s recipe for French Fridays with Dorie: Chicken Couscous. This warm and hearty stew was the perfect fare for a snowy blowy day. First, chicken thighs are sautéed with a fragrant spice mix made from turmeric, saffron, cinnamon, ginger, and cumin. The turmeric and saffron turns everything a lovely yellow hue. Then a slew of vegetables and broth are added to the pot to simmer until everything is tender. Chick peas are the finishing touch. The stew is served over couscous, which is cooked in the lovely-colored broth from the chicken pot.
The recipe is meant to serve four, but we typically eat small portions of meat. That means eight pieces of chicken translate to eight servings at my house. To ensure that every bowl made a meal, I doubled the vegetables and the chick peas. The balance was perfect for us. Also, I omitted the zucchini because someone doesn’t like that particular vegetable. I had the best intentions of making some quick harissa and adding some raisins to my bowl, but we enjoyed the chicken, veggies, and broth ladled over couscous with no further adornments.
Next time I make this, I will skin, bone, and chop the chicken into chunks. Because the chicken was braised, the skin was not crispy and so wouldn’t be missed in my book. Also, I really disliked having to cut the chicken off the bone as I ate. It would have been more appealing be able to eat this with just a fork (or a spoon) and not have to deal with the knife. Maybe that’s because I served the chicken couscous in wide shallow bowls, and I feel like knifes and bowls aren’t naturally compatible.
To see what the other Doristas thought of chicken couscous, check out their links here. We don’t post the recipes, but you can find it in Dorie Greenspan’s book Around My French Table.
Last weekend, before the snowstorm, we saw The Second Girl at the Huntington Theatre and finally checked out Bar Boulud, which opened at the Mandarin Oriental hotel here in Boston last fall. This was our third attempt to go. We had to cancel our reservations the last two times we planned to go. Third time’s the charm, and it was well worth the wait. I adore bistro food. We started with a charcuterie platter with the chef’s choice of pâtés, sliced meats, and pickles. I think I’m glad I didn’t know exactly what was on it, because I tasted head cheese for the first time. It was delicious, though I doubt I would have willingly tried it if it had been clearly identified. It was our favorite item on the platter, so we asked what it was when we finished it off. Then we shared a salade Lyonnaise with sautéed chicken livers along with the traditional lardons and egg on top. We finished with cassoulet. Oh, and dessert. Howard had chocolate ice cream, of course, and I had a tarte Basque, garnished with brandied cherries. Oh la la!
As I write this, we’re waiting for yet another storm tomorrow. We were supposed to go to Maine, but now I’m looking forward to a weekend homebound with my sweetheart. I’ve laid in supplies for cooking a romantic Valentine’s Day dinner followed by other hearty fare for the rest of the weekend.
Wishing you a Happy Valentine’s Day!
winter ceviche {ffwd}
This week’s selection for French Fridays with Dorie was Winter Ceviche, a quick appetizer that brought a little tropical tease to my kitchen located in the deep freeze of New England.
Ceviche is a preparation for raw fish or seafood which is then “cooked” for a few hours in an acidic marinade. This version started with bay scallops, which are much smaller than the more familiar sea scallops. Bay scallops are seasonal, and I hadn’t seen them around in a while, but I got lucky and found them at my first stop (Whole Foods). They were half the price of sea scallops and because I only needed 6 to make a half recipe, they only set me back $2.25. Miraculous!
The marinade is made from fresh lemon and lime juice plus the lemon and lime zest, some mango nectar and a touch of brown sugar. The scallops are refrigerated in this acidic fruit bath for a few hours to “cook”. In the meantime, thinly sliced shallots are lightly doused in vinegar for a pickled garnish.
Ceviche “Cooking”
At serving time, all that’s left to do is toss some tarragon leaves with oil and divide them amongst the plates. Then using a slotted spoon, transfer the scallops to the bed of leaves. Dip some halved grapes into the remaining marinade and add to the plate, then top it all with the pickled shallots. As they say in France, “Voilà!”
This ceviche provides a good basic formula. I think it would be equally delicious with another white fish or shrimp, raw or cooked. Or I might try substituting different herbs like parsley, cilantro, or even arugula in place of the tarragon. Some thinly sliced chili would be at home too.
I hope I remember this recipe next time I have a seated dinner party where I want to serve a plated first course. (By the way, don’t overestimate my entertaining skills. A plated first course would put me in much fancier territory than my usual dinner parties which begin at the kitchen island with a help-yourself assortment of cheese and crackers and dips, chosen so I can socialize with the guests while I finish up dinner.)
To see the ceviches whipped up by my Dorista friends, check out their links here. We don’t post the recipes, but you can find it in Dorie Greenspan’s book Around My French Table.
A Plateful of Happiness 