After 4 plus years of cooking along with the French Friday’s with Dorie crew, we have come to the end and are now reminiscing about all the wonderful food we have cooked together. This week’s challenge is to write about a moment when we may have doubted Dorie.
Moi? Doubt Dorie? Surely not.
I would love to be able to say that I never doubted Dorie for a second, but if I’m being completely honest, I went into more than a few of these recipes with a healthy amount of skepticism. In fact, typing the word “skeptical” into my blog’s Search field hits a total of 12 FFwD posts. For most it was for one of two reasons: either it (1) sounded too difficult or used a unfamilar technique or (2) something about the ingredients sounded weird to me. I picked one of each for this week’s post.
First, I was VERY skeptical the week we made Ricotta-Filled Zucchini Blossoms because the recipe sounded fiddley and difficult and like it was never going to hold together and it was going to look like a mess and I was going to have spent all that effort for nothing! Phew, okay, maybe I was a little stressed that week in general, but in all honesty, this is exactly the kind of recipe which I would have normally skipped right over because it just sounded too complicated for my limited kitchen skill set. But Dorie talked me through it and the resulting meal was not only a huge ego boost, but also a reminder that sometimes it’s a good idea to challenge myself in the kitchen. Other contenders here would have been the Blueberry-Mascarpone Roulade, Tuna Confit, and Gnocchi a la Parisienne.
Second up, Beggar’s Linguine was actually one of the easier recipes we ever made, but pasta with dried fruit and nuts sounded… well… nuts! Seriously! As I’ve probably said many times over the course of this journey, there is no way I would have made this recipe if it wasn’t for this group. And as I’ve also said many times by now, I’m so glad that I did! As improbable as it sounds, this combination is delicious and I’ve repeated it a few times since. Other contenders in this category include Sardine Rillettes, Salmon in a Jar, and Gorgonzola-Apple Quiche… yum!
I love this week’s assignment because it reminds me of all the amazing recipes which I would have missed if it was not for this group. These recipes are the hidden treasures which are discovered when one really cooks the entire book.