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Amy
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Post subject: Re: Around My French Table  Posted: Sat Nov 05, 2011 9:21 am |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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easy bake wrote: Too bad my Borders closed, I would love to flip through this cookbook. Check your local library. Amy
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marygott
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Post subject: Re: Around My French Table Posted: Sat Nov 05, 2011 9:46 am |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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Thanks for the compliment. I am a rather hit or miss photographer.
The waffles were very good, I can copy the recipe for you if you want.
Mary
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easy bake
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Post subject: Re: Around My French Table Posted: Sat Nov 05, 2011 1:22 pm |
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Joined: Thu Dec 18, 2008 4:38 pm
Posts: 536
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marygott
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Post subject: Re: Around My French Table Posted: Sat Nov 05, 2011 2:23 pm |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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Good job. They are very good with champagne or other sparkling wine.
Mary
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trinket
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Post subject: Re: Around My French Table Posted: Sat Nov 05, 2011 4:42 pm |
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Joined: Thu Dec 18, 2008 6:12 pm
Posts: 264
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I made the stuffed pumpkin last weekend. It was very good, and beautiful too.
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marygott
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Post subject: Re: Around My French Table Posted: Sat Nov 05, 2011 5:01 pm |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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That does look good... too bad I don't have any pumpkin eaters here.
Mary
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marygott
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Post subject: Re: Around My French Table Posted: Sun Aug 18, 2013 9:35 am |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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I did another recipe from this book, so I thought I would bring this to the top again.
Probably I should say, I loosely followed a recipe from this book. I had a jar pequillo peppers and tuna and I remembered a recipe for stuffed pequillo peppers with tuna. I did not have lemon or something else called for so I mixed the tuna with preserved lemon, some of the brine from said preserved lemons, chopped rosemary, olives and a splash of orange juice. This got stuffed into the peppers, drizzled with olive oil, surrounded by rosemary sprigs and popped into the oven. Darn cute and nice to eat. My husband and I both felt they would be better cold. Dorrie said you could serve them cold but heating melded the flavors better. I guess we like our flavors less melded. I also think some shaved Parmesan would be nice over these.
The peppers are great to stuff as they have a perfect funnel shape, sized just right for an iced tea spoon.
Mary
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