Can’t win em all. Right? This week’s French Fridays with Dorie recipe, Scallop and Onion Tartes Fines, was a rather resounding miss in my house. Not sure why. I enjoy all of the ingredients separately and probably would have enjoyed them as caramelized onion tartes fines without the scallops, or as sauteed scallops without the tartes. But somehow they just didn’t work together for me.
In fairness, we didn’t follow the recipe exactly. Dorie calls for the scallops to spend only a few minutes in the oven, just until warm. However, when I took the still raw scallops out of the oven after the appointed time, my husband expressed his rather strong objections to eating sushi for dinner. So back into the oven they went for a quick stint under the broiler. Not sure if they would have been better uncooked, but good food which nobody wants to eat isn’t helping anyone.
On the plus side, the only ingredients which I had to buy for this recipe were the scallops and pancetta. It seems that since joining French Fridays with Dorie, I always have a package of puff pastry in freezer. Which got me thinking about the foods which Dorie has introduced into my life. Because she’s also the reason that I have cardamom pods in my spice drawer and pistachio oil in my fridge. None of these are things that I ever had in my kitchen before joining FFwD and are now kitchen staples. So, what about you? What has Dorie introduced to your kitchens? Anything that you couldn’t imagine doing without? I think that I would start going into withdrawal if my pistachio oil ran out.