CORN SOUP

Well, the corn soup was well worth it.  It was fairly easy to make and had a good flavor.  The hardest part of the recipe was cutting the corn off of the cob.  After blending it, it thickened and was not watery at all.  The only addition I would make was maybe a little cayenne pepper.  It would be good with a little heat.  Frozen corn would also do the trick.  This, again, is one of those comfort foods.  I thought it was interesting to add the cobs for flavor.  Never thought of that before.  I also thought that lower fat milk would work.  It may not be as rich, but still a similar flavor.  In fact, I used a low fat organic milk.  Tasted great.

SLOW-ROASTED TOMATOES

Great tasting tomatoes.  Super simple.  Store well.  Can be used as a relish, side dish, or add to a main course for a little extra oompf.  I have already made these twice and have enjoyed them very much each time.  The first time it was just a simple side almost like a relish.  The second time we added it to pasta and enjoyed it this way as well.  It only took about 21/2 hours instead of the stated 3.  Both times were the same.  I used grape tomatoes and so they were smaller than regular cherry tomatoes and so probably accounts for the difference  in time   The second time I made it I brushed the tomatoes with oil instead of drizzling and it worked well.  It took very little salt.  I think I put too much on the 2nd time, but I still enjoyed it. 

CITRUS-BERRY TERRINE

I didn't even know what a terrine was.  I was pleasantly surprised.  This was a pretty, light, and delicious dessert.  I used all of the ingredients called for in the recipe.  Orange was my juice of choice.  I would like to try it with the grapefruit juice because it would add a nice tangy flavor.  When sliced it was beautiful, just like the picture in the book.  I love when that happens.  I had never used unflavored gelatin before and enjoyed that you could make it the flavor you want.  When refrigerating for the first time it did not take 2 hours to become the consistency required.  It was ready in 1 1/2 hours to add the fruit.  It came out of the pan and sliced beautifully.
Enjoy when you make it.  On next to slow-roasted tomatoes.

COCONUT AND LEMONGRASS BRAISED PORK

This recipe gave me a chance to use some ingredients that I have never used before, such as cardamom pods, lemongrass, and coriander seeds.  It reminded me of comfort food.  The flavors were not bold, but there was something easy and good about it.  I am still not sure what lemongrass and coriander seeds added to the flavors.  The curry powder tended to overpower the flavor structure.  I am also not sure I tasted the effects of the lemon peel.  The only way to discover the effects these ingredients have on the recipe would be to make it without them and  see what flavors are missing.  Ed thought it needed more punch.  He agreed the with "Scrounging to Scrumptious" author. The other question I have is what makes this "French"?  It seems to be a very "Indian" inspired dish.    I think this is a recipe I will repeat in the dead of winter when I want something "cozy" to eat!

ROASTED RHUBARB

So, I have completed the roasted rhubarb.  It has to be one of the easiest recipes in the book.  It was very good and required few ingredients.  Dorie mentioned in the book that the rhubarb doesn't fall apart and it actually worked that way.  I am always amazed when my product looks and acts the same as the one in the book.  It doesn't often happen.  I made the "visitandine" cake she suggested and that turned out well too.   It is a nice buttery cake that acted as a shortcake for the rhubarb.   The lemon zest added a nice tang and the juice produced from the roasting added some flavor as well.  It was topped with some whipped cream and YUM! I would conclude that the recipe was a success and is worth repeating.

Beyond French Fridays

So, last night instead of a Dorie recipe I tried one from the Ann Arbor News, and the magazine, Everyday Food.  We really enjoyed Peggy Lampman's Wednesday Dinner Feed.  It was a potato, radish, and cucumber salad.  It was a version of potato salad, but with no mayo and fewer potatoes.  You slice the potatoes before you cook them and so they cook in about 5 min.  Mixed with the sliced radishes and cucumber it had a good crunch as well.  The dressing was Greek yogurt, Dijon mustard, diced red onion, and dill.  Healthy and tasty.  Along with this we had braised pork chops (Everyday Food) and grilled asparagus.  Talk about an easy dinner.  Asparagus only needs to be on the grill for 3 min. to be done.  Drizzle with oil, salt, and pepper, and put it on high on the grill.  Easy.  The pork chops were put in the oven with water, apple cider vinegar, and garlic and cooked for about 45 min.  We topped it of with berries and whipped cream.  Delish!

COLA AND JAM SPARERIBS

So this is the first recipe I've tried from Dorie Greenspan's AROUND MY FRENCH  TABLE.  My daughters and I have decided to follow her blog and complete the recipes that they do on "French Fridays with Dorie".  Unfortunately this was not the best rib recipe I have done.  Doing the ribs lower and slower would have produced a more tender rib.  The seasonings were fine, but the product was tough.  My husband and I agreed that they were OK, but since we have used a better recipe they don't compare.  On to the next one-Roasted Rhubarb!