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.
I totally agree – there are SO many things I made (and learned to make) because of this fabulous adventure!
Mmmmm….gorgonzola apple quiiiiiiche. I know just what you mean. The Cod and Spinach Roulettes were another one of those for me. They sounded SO weird and disgusting, but I loved them. That reminds me, I should make them again.
Yup. Hidden treasures. I can’t even fathom how many of those recipes I would never have tried based on the ingredient list or a preconceived notion.
I agree Rose – there are tonnes of things I would never have made but for this group, and so many of them surprised me.
Rose, your Ricotta-Filled Zucchini Blossoms look absolutely delightful – that is a recipe I did not get around to making but intend to do so because I loved filled zucchini blossoms – what a nice list you put together. Really a wonderful reminder to revisit some of Dorie´s recipes again.
Ich wünsche euch ein schönes Wochenende mit Sonne aber nicht ganz soooo heiß!
Liebe Grüße nach Frankfurt,
Rose, I love this post because it reminds me of how I felt when I decided to include some recipes in AMFT. Each time I worked out a recipe and put a check next to it, I wondered if people would want to make it, if they’d like it, if they’d make it again. I had the advantage because I’d tasted the recipes and so I knew that even the odd ones were good, but could I get other people to make them and enjoy them? Thanks to FFwD, you and so many others did. Merci – xoDorie
I agree, as well – think of all we would have missed if we’d been left to our own preconceptions, as we are with other cookbooks. It’s something I’ve taken into consideration when I’m looking at other cookbooks, now. I’m much more likely to try something challenging than to go for something I already know I’ll like.
Great takeaways Rose – and your zucchini blossoms look incredible. We can challenge ourselves more. The experience of cooking and baking through the book has been a great confidence booster.
Exactly! This lovely group encouraged me to try recipes that were WAY off my radar, but so many were truly fabulous!!! Have a wonderful weekend!!! xo
I was with you on each one of those recipe doubts… truly a cookbook filled with surprises.
Your selections and explanation are great. I wasn’t a fan of the pasta (though I would order it in a bistro in Paris, as Dorie did when she had it the first time). And I could never find zucchini blossoms! I was jealous when I saw your photos the first time – and I still am!! This has been a fun trip down memory lane! And a great reminder of recipes to re-visit!
Lovely post. I agree that there are such advantages to cooking with a group. My meals have gone upscale and we have enjoyed so many new things. This Beggar’s Linguine made my top 5 list and now that it is Spring I should make those zucchini blossoms.
Love your selections for this week. The Gnocchi was one of my favorites but I was nervous about it. I need to make the blossoms soon!
What a nice reminder of things we’ve made. I just made the gnocchi and the roulade in the past week. I wonder if I was doubting Dorie when I procrastinated about those. You have me wanting to search for the word skeptical on my blog too…
You’re so right. There are so many recipes I wouldn’t have tried if it weren’t for the group. Your squash blossoms are beautiful, by the way.