Fridays are back....
It's been many months since the French Fridays with Dorie group wrapped up their four and a half year journey cooking their way through Dorie Greenspan's Around My French Table.
Apparently, I am not the only person who was jones-ing for a new adventure since some of the former FF crew found a new project for us to cook along to. (Thank you Katie, Mary & Betsy)
In the words of our administrators: "Cook the Book Fridays has its origins in a group of bloggers who cooked through Dorie Greenspan’s Around My French Table. The camaraderie and friendships have been without parallel and so we aimed to continue our cooking connections. Cook the Book Fridays will start with bi-weekly posts on David Lebovitz’s My Paris Kitchen."
So there you have it. More French-ish cooking but through the eyes of a different cookbook author.
I was pretty excited to see that this was the book selected: 1) since I am baking my way through two of Dorie's other cookbooks, I needed something non-baking to balance my diet out; 2) I missed the French theme; 3) I already owned the book and have cooked several recipes from it (hello mustard chicken and salted caramel mousse); 4) I am a huge fan of David L's.
Earlier last year, I had the opportunity (along with some of our FF crew) to attend a cooking demonstration (and wine pairing) that Mr. Lebovitz led. Although I have been an admirer of his books and writing for several years, I wasn't sure how that would translate to meeting him in person. I found him to be just as charming in person as he is in his writing and I wasn't as intimidated by him as I thought I would be.
Fortunately, the CTBF crew threw an easy one our way to start things off with: winter salad.
I often forget that salads don't have to have a mega ton of green stuff on the bottom to be satisfying. In David's winter salad, endive serves as the base for a creamy yogurt/ Roquefort (or Gorgonzola Dolce in my case)/ chive dressing. I threw on some chopped pear and hazelnuts to round things out. Some thinly sliced celery or radishes (as Mardi suggests) would also be rather lovely.
We paired this with the upcoming steak w/ mustard butter and fries. Definitely worth the calories...
This post participates in Cook the Book Fridays. Since we are in week 1, there are really no excuses to not pick up a copy of My Paris Kitchen and start cooking along... Just sayin'
See you in a couple weeks.