This week’s French Fridays with Dorie recipe, Peach Melba, is the big 1 0 0! That’s right, we have now made 100 recipes from Dorie Greenspan’s Around my French Table. Ok, full disclosure, I personally have only made 99 because I am officially boycotting the olive fougasse recipe until the day after I buy a standing mixer. But still, it is a noteworthy milestone.
When I first set off on the grand adventure of cooking my way through Dorie’s delicious book, I wasn’t working and was dealing with some not so fun medical stuff, all of which left me with lots of time for thinking. Thinking too much in such situations is never good and I desperately needed a distraction. I was aware that Dorie had a new book and a new cooking group, I liked to cook, I liked Dorie, why not throw my spatula into the ring? Maybe I would learn something new along the way, improve my kitchen skills, and get some tasty food out of it to boot.
100 recipes later (okay okay, 99) a lot of things have changed. I have a new job and I haven’t set foot in a doctor’s office in over 6 months (yay!). But this group has turned into so much more than the distraction which I was initially looking for. I really have learned a lot and made some crazy delicious food which I never would have made were it not for this group. And I have met a fun and amazing group of home cooks whose company I truly enjoy.
All of these thoughts were going through my head as I made this week’s recipe, which turned out to be the perfect milestone for several reasons. Not only have I never made Peach Melba before, I’ve actually never tried or even ever heard of this dish before. Had someone asked me, I probably would have guessed that it had something to do with peaches and melba toast. But no, it turns out that peach melba is an ice cream sundae made with poached peaches and, at least in Dorie’s case, home-made raspberry cassis ice cream. Which begs the question, HOW had I never heard of this before?
That’s why I love Dorie’s book and why I love this project. Dorie has introduced me to so many wonderful recipes which I had never made before and this wonderful group has given me the support and encouragement to keep cooking and trying new ones, one week and one recipe at a time. I’ve had a blast with this first 100 and can’t wait to see what the next 100 brings.