My husband has been a big supporter of my French Fridays with Dorie adventures. He loves to eat and is generally very open to different foods. He has gamely tried every single recipe I have made and lent a hand in the kitchen on more than one occasion. This project has reminded me just how lucky I am to have found a man who isn’t a stereotypical meat-n-potatoes-only type. In fact, just two weeks ago, as he was scarfing down the sardine rillettes, I had to smile and say a silent little thank you to cupid.
And then there are those other times when I am reminded that he’s still a guy after all, and that some stereotypes exist for a reason. The last time I was reminded of this fact was at the beginning of April, when we were discussing the FFwD line up for the month…
- the German: What are we cooking this month?
- me: Um, let’s see, the first recipe is asparagus with bits of bacon.
- the German: That sounds good, what else?
- me: Next comes sardine rillettes.
- the German: What’s a rillette?
- me: It’s a spread made with meat, but we’re making it with sardines.
- the German: Interesting, what else?
- me: Coconut friands, I think it’s a kind of cookie made with coconut.
- the German: Sounds weird, what else?
- me: Navarin Printanier, it’s a lamb stew.
- the German: Finally some real food!
And there you have it. He might not be a meat-n-potatoes-only type, but he certainly is a meat-n-potatoes-preferred type.
But, moving on. Did anyone else notice that there were no pictures in the book for any of this month’s recipes? What’s up with that? I like pictures. It gives me a visual goal to aim for. Thank goodness for google, which gave me a variety of pictures to chose from, all clearly painting the picture that this week’s French Fridays with Dorie recipe, Navarin Printanier, is a lamb stew. To be specific, lamb stew made with spring vegetables.
Does spring stew sound weird to anyone else? Isn’t stew supposed to be winter fare? Am I the only one?
Well, I was the only one in my house because my husband loved this dish. The lamb was tender, the veggies were flavorful, and even I was impresses by how tasty the sauce was. He was thrilled to finally get a little “real food” and I thought it was probably the best lamb stew I had ever eaten. Which is as high a compliment as stew can get from me. Especially in April.