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!