who's the ECL?

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Portland, Oregon, United States
I'm not BAD evil, more like devil's food cake evil.

Friday, February 04, 2011

FFWD: Basque Potato Tortilla

I know, I haven't been around much lately. I have been cooking a lot, but not necessarily blogging about it. But here I am, on a Friday, and I'm talking about something I cooked. Which means...French Fridays With Dorie time!

FFWD: Basque potato Tortilla

This week is a simple and delicious Basque Potato Tortilla. My friend MaryAnn spent a year living in Cadiz, Spain, and she raved about the tortillas she had there. So when I saw Dorie included a couple in the book, I was excited. I became less excited when I read through the instructions and noticed I needed to finish the tortilla under the broiler--mine is broken. Ah, but the oven at work has a working broiler! Excellent.

FFWD: Basque potato Tortilla

A spanish tortilla is basically a lot like a fritatta, which is to say, a baked egg omelet. This particular tortilla is pretty simple, with onions, potatoes and...egg. The potatoes and onion are sauteed in a skillet, first. Once golden and cooked through, they are set aside in a bowl and the skillet is wiped clean. The eggs (nine!) are beaten, seasoned, the potatoes are mixed in, and everything is put back into the skillet and cooked slowly for about ten minutes.

FFWD: Basque potato Tortilla

After the ten minutes, the middle of the tortilla is probably still mushy so the whole shebang is put under the broiler until the top is cooked through. Now for a little kitchen anxiety as the tortilla is turned out onto a plate to cool. Luckily, all of the tortilla released from the pan and none of it fell onto the floor. Hooray!

FFWD: Basque potato Tortilla

I like it well enough, but when I brought it home and spread some of David Leibowitz's peanut sauce over the top, I loved it. I am excited to try some of Dorie's Bonne Idees, adding ham or bacon, spinach or mushrooms.

Friday, January 14, 2011

FFWD: Gnocchi a La Parisienne

This week's selection is a celebration of creamy, rich dairy. Dorie likens this dish to mac and cheese: hearty comfort food. Don't be fooled by the word "gnocchi" in the title; these little dumplings are made of cream puff dough.

gnocchi a la parisienne

I couldn't wrap my head around pate a choux as pasta--I think of it more as pastry. It is the dough used for eclairs, cream puffs, and delicious gougeres. In this case the choux dough is poached in water, much like gnocchi, and afterwards are baked in bechamel and (in my case) Comte and Emmental.

gnocchi a la parisienne

gnocchi a la parisienne

I messed up on the bechamel sauce--I thought I overcooked it, but now I wonder if my proportions were off. The sauce cooled to a thick blob, which today looked like a nice chunk of ricotta. I added a bit more milk over low heat and stirred and stirred. Eventually what I got was a thick, and yet creamy, white sauce. Pourable!

gnocchi a la parisienne

Dorie says this dish isn't any good as leftovers, so I decided to freeze the majority of the "gnocchi" and made a smaller portion. It was perfect this evening after a long, cold, rainy day.

gnocchi a la parisienne

Friday, January 07, 2011

FFWD: Paris Mushroom Soup



FFWD: Paris mushroom soup

We start the year off with Dorie's Paris Mushroom Soup. It is a good soup, and a basic soup of chicken broth, onions, a little rosemary and a ton of mushrooms. It gets pureed after cooking and served over some thinly sliced raw mushrooms with a little green onion, chive, and parsley. Dorie suggests topping the soup with a little creme fraiche, but I used what I had on hand: full fat plain yogurt.

Like I said it was a good soup but not my favorite. Maybe changing up the mushrooms (she uses button mushrooms) and throwing in some thyme would be nice. I threw in chunks of my buttered bread after a while and that made the soup much more interesting to me. I guess I like a chunky soup!