southerncooker's Reviews
5 recipe(s) reviewed. Showing 1 to 5Sort by: Title 
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Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook
By Daniel Boulud, Dorie Greenspan
Scribner - 1999
Daughter, son and I enjoyed this dish tremendously. Loved that both cooked and raw tomatoes were in this. I didn’t bother to peel the cherry tomatoes since it seemed like a lot of work and I don’t mind the skins. I got my tomatoes at our local farmers market. The basil and garlic infused olive oil was amazing and added so much to the pasta sauce. I used fresh mozzarella. The argula and parmesan went great with the other ingredients. I will definitely be making this one again.
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Chicken Grand-mere Francine : page 52
While I did have to make a few subs when making this one it was delicious. I couldn't find celery roots so I used celery. I thought I had fresh thyme but didn't so used dried. I used purple onions for the shallots and just plain white onions instead of cipollini. The roasted garlic was wonderful on some slices of French baguette, just as the author suggested, and of course even better soaked in the broth.
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Lacquered Chicken with Noodle Salad : page 234
This recipe is from the le voyage chapter in the book which says they are recipes from lands far and near. This particular recipe has an Asian twist with sesame oil, ginger, soy sauce, orange juice and zest. Instead of a whole chicken cut up that was called for I decided to do legs and thighs, since my family prefers dark meat chicken. I actually made mine a day late. We all agreed the chicken was delicious. Daughter and I were the only ones who would eat the noodle salad though. We thought it was delicious too and went great with the chicken. I did have to omit the carrot from the salad since when I went to get a carrot from my veggie drawer I realized they were not good. The carrot would have helped liven up the salad with a bit of color since the leeks, cucumber, celery and noodles are a bit on the white and light green side. I liked that some of the marinade for the chicken is boiled to add to the noodle salad.
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Skate with Brown Butter and Capers : page 50
I am participating in a French Cooking Challenge were several bloggers are cooking through this book and Mimi Thorisson's book In a French Kitchen, weekends over the next 2 1/2 years. We're documenting our journey on our blogs. Mine is at https://joosbornenc.wordpress.com/
Since skate is almost impossible to find in my tiny rural town I used the chart at http://www.reasors.com/foodfav/seafood/chart_sea.php. I found that flounder, which is easily found here, is a good substitution for skate, so I used that. This dish was amazing. I loved the brown butter and capers on the potatoes as well as the fish. Instead of the yukon gold potatoes called for I used some new red potatoes I already had on hand. I will definitely be using this method of poaching fish again.
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Trao-Mad with Peach Compote : page 98
I loved the cookies both with and without the compote which was also delicious. I loved the almond flavor in the cookies. Instead of almond flour I took the author's suggestion and ground up almonds in my food processor. My peaches were so ripe I was able to skip the step to plunge them in boiling water.
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