Author Archive: tsimmisthyme

FFwD: Coconut Friands

This week the French Friday group made small tea cakes: Coconut Friands.    These were simple to put together requiring only a few ingredients that you most likely have in the pantry unless you belong to the anti-coconut group. I must admit that until I read some of the comments about this recipe I don’t …

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FFwD: Sardine Rillettes

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FFwD: Asparagus and Bits of Bacon

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TWD-BWJ: Pizza Rustica

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FFwD:Salmon and Grapefruit Salad

        Our recipe for the week was the Crab and Grapefruit Salad on page 134.  This assignment created something of a dilemma as we don’t eat shellfish at home. I knew there was an option to use imitation crabmeat.  I discovered that all the regular imitation crab is flavored with real crab …

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FFwD: Cocoa Sablés

Cocoa Sablés appeared to be an easy recipe. After reading the recipe this week I had a vision of lovely, crisp chocolate cookies with a crystal sugar rim.   Dorie cautions us not to over mix; maybe that’s what was wrong with mine.  When I got to the point when I was instructed to cut the …

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TWD-BWJ: Irish Soda Bread

Our assignment for this Tuesdays with Dorie is Irish Soda Bread.  It’s very interesting how four very simple ingredients: flour, soda, salt, and buttermilk can be transformed into a crusty, comforting loaf of bread.  There are hundreds of recipes and variations available for Irish soda bread. There are a myriad  of articles that have been …

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FFwD: Cheese Souffle

   Our challenge this week: Cheese Souffle.   I’ve eaten many dessert souffles but never a cheese souffle.  I’ve heard so many times that the timing is so crucial that I’ve never considered trying to prepare one myself. According to Dorie the souffle has an undeserved “reputation for fussiness” that keeps many cooks from attempting …

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FFwD: Saint Germain des pres Onion Biscuits

     Our project this Friday: biscuits.  Well, we know biscuits.  These have an added ingredient: onion.  It was interesting that Dorie instructs us to just soften the onion rather than caramelize it.  She also adds sugar which I’ve never added to biscuits before. Dorie also tells us to use a biscuit cutter just 1″ …

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TWD-BWJ: Rugelach

     Our project for this week is contributing baker Lauren Groveman’s Rugelach.  These were definitely not my mother-in-law’s rugelach.  When my husband and I were first married I think we had an endless supply of rugelach and/or schnecken. Every week there were pretty tins of prepared treats to take home after Friday night dinner. …

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