jenncc's Reviews
6 recipe(s) reviewed. Showing 1 to 6Sort by: Title 
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Around My French Table: More Than 300 Recipes from My Home to Yours
By Dorie Greenspan, Alan Richardson
Houghton Mifflin Harcourt - 2010
Aioli (Garlic Mayonnaise) : page 490
Finally got over my raw egg anxiety and whipped (and whipped and whipped) this up. I opted for the 5 or maybe 6 (?) cloves of garlic and an extra squirt of lemon. It did take mine a bit longer to come together (lots of whipping) but when it did it was divine!
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Cauliflower - Bacon Gratin : page 362
This is delicious! I used a small cauliflower and went with only 4 eggs, and a little less of everything else. Dorie calls it quiche like but I also found it reminiscent of a soufflé. Really lovely along side a steak or roast.
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Marie-Helene's Apple Cake : page 432
Apples with a little cake - I loved it. It was a lovely golden color with a very moist crumb - almost like bread pudding. I used a variety of apples and the flavor was wonderful.
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Roast Chicken for Les Paresseux : page 200
Moist flavorful chicken with crispy skin and the special added bonus bread! This was terrific and is now my go to recipe. Let it rest as Dorie suggests - propped up, tail in the air, on a bowl to allow the juices to redistribute back into the breast meat.
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Salted Butter Break-Ups : page 400
A delicious buttery cookie with a slight crunch of salt here and there. These are fantastic! This makes one large cookie that guest break-up and take as big or as small a piece as they wish. The dough came together fast and rolled out easily. The important thing with this is to have a consistent thickness so the edges don't burn while the middle of the cookie stays too soft. Mine needed the full 40 minutes and came out with lovely brown edges (my favorite part) and a light golden flaky center.
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Tomatoes Provencal : page 344
Simple but with big, bold flavor! Terrific even when tomatoes are not at their peak. I add a sprinkle of parmesan and chili flakes a few minutes before taking then out of the oven.
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