Celebration Week #1: The "Aha" Moment & 5 Favorites

Per Nana~

There were so many favorite recipes it is difficult for me to select just a few. 

If I had to pick just one, I would choose the Herbed Olives because it is a recipe

 I make over and over again. I love having them on hand because they go with 

everything - lunch, cocktail hour or just plain munching.   When we originally 

prepared this recipe I had a plumber/contractor working on a new bathroom in

 our house. I started sautéing the herbs and spices and suddenly I hear someone

 saying "Mrs D, you're killing me with that aroma". I just laughed. 

I think my "aha" moment really hit when I decided after cooking the Twenty 

Minute Honey Glazed Duck Breasts that I could cook just about anything. 

 They turned out fantastic. Then there is the Pâte à Choux, which sounds 

difficult but is actually easy.  Without that technique I would not have been 

able to conquer the gorgeous pastry known as Paris-Brest.  Learning how to 

make a sweet tart dough gives you an opportunity to prepare some of the

 most delicious tarts which look so professional and elegant.  

Paris-Brest

Dorie's instructions are plain and simple and when she tells her stories about

 each recipe it is truly a joy to read.  There is always a "bonne idee" (French for

 "good idea") that works well if you have to make a substitution for ingredients, 

like chicken for veal or shrimp for scallops.  If you can't find an ingredient or 

one doesn't work for your family it is wonderful to have these options offered. 

Gérard's Mustard Tart

I have been cooking routine family recipes for many years but I found that following 

along with a specific recipe is fun.  I came across so many different techniques

 that I had not tried before, such as peeling celery, removing the "germ" from 

garlic or preparing orange segments (supreme) for a tart. These little tricks of

 the trade make a big difference.  I could go on and on but will just conclude by

 saying this has been a fantastic experience and I have enjoyed every minute. 

                                                                      Five Favorites:

1. Herbed Olives
2. Gérard's Mustard Tart
3. Slow Roasted Tomatoes
4. Rice Pudding
5. Veal Chops with Rosemary Butter

Per Tricia~

If I had to pick one "Aha" moment from this adventure it would be my 

experience in posting the Almond Orange Tuiles. I say posting instead

 of cooking because the lightbulb went off AFTER the dust settled. 

We made these fancy little cookies in December of 2013, about halfway 

through the adventure and far enough into it that I had a firm trust in 

opening the recipes and following Dorie's instructions. I didn't worry about

 things being too complex because at this point I had learned to trust that

 Dorie would provide great instruction through anything on the pages. 

And had also learned to read the P's and Q's section of our site :)

Like the Nike slogan, at this point we would all "Just Do It". I benefited not 
only from the P&Q's that week but also Nana's delivering one of the key 
ingredients (blanched almonds). But the rest of the ingredients were 
purchased at 8pm on the Friday night the recipe was to be made

 and then taken home to cook at that later hour.  Tuiles are a fragile 
little cookie that involved some timing issues. And other hazards. 

But two years into it and with all that help, I really just dove in because it was 

simply habit by now. No waiting to find the perfect block of time or occasion 

to make a special little cookie. "Every week" means discipline and that you have

 made something part of your life, and the community members along with it. 

The realization hit when I read the comments we received along with my 

peer's posts, with the lightbulb going off that I had come a very long way, 

 with help on that journey. I absolutely would not have spent a Friday evening

 testing a challenging cookie recipe just to test, and share, it were it not for this 

book and group.  But what an adventure it was. That cookie and the rest of 

the book. No looking back, just lots of opportunities ahead in the kitchen. 

Five Favorites:

1. Beggar's Linguine.  This combo simply should not work, but it is crazy good. Folks I serve it to always end up asking for the recipe.
2. Goat cheese and strawberry tartine - Strawberries, goat cheese, balsamic and pepper. Who knew it would be addictive ?

3. Sable Breton Galette with Berries - Breton cake from my family "kicked up a notch" and just gorgeous.

4.  Twenty Minute Honey Glazed Duck Breasts - my guys adored this.

 
5. Cheesy Crème Brûlée - already decadent, I made it more so by serving it on home made bread toasted. I learned fellow Doristas refer to such a recipe as "stuff on toast". This wins the single recipe that added the most pounds award.....

 Happy French Friday ~