Friday, April 19, 2013

{FFWD} Financiers and Cod and Spinach Roulades

Welcome back to another edition of French Fridays with Dorie. Surprise, surprise, I am running late on posting. Last week's recipe was Financiers which sounds like they should be in a bank. Dorie even describes them as little golden nuggets. I baked mine in a mini bundt pan though so they were bigger than a golden least bigger than any golden nugget I have ever seen. :)

The Financiers got favorable reviews from my family. No surprise there since to me they tasted quite a bit like Swedish Visiting Cake. My kiddos were thrilled to take these tender little cakes in their lunches for the next couple of days. Many bakers added a little treat like fresh fruit inside and I think I will do the same if I make them again. Bobby said a drizzle of chocolate on top would be good too. I am inclined to agree. :)

This week's recipes was Cod and Spinach Roulades. A roulade is:

A dish cooked or served in the form of a roll, typically made from a flat piece of meat, fish, or sponge cake, spread with a soft...
A florid passage of runs in classical music for a solo virtuoso, esp. one sung to one syllable. (

Obviously this dish falls under the first category. One of the items needed for this was preserved lemons. I could have made them myself but it would have taken several weeks. So off I went on another journey to find an ingredient. There is a high end area in Middle Tennessee called Green Hills. I have a love hate relationship with that hoity toity area. I love the stores: Trader Joes, Whole Foods, Pei Wei, Godiva. I despise the traffic. If I am going down there I have to make sure I have other things to do so I only have to go once in awhile. Thankfully all of the stores I wanted to check were fairly close together. I checked Whole Foods and Trader Joes with no luck. I went into the mall to pick up my free monthly piece of chocolate from Godiva (oh yes you must go sign up right now) and then remembered Williams Sonoma was in the mall as well. As luck would have it I was able to find the lemons there! All in all it took me an hour to find preserved lemons, unlike the week and half I spent looking for rose extract. :)

I came home and started to put this recipe together. There are three parts: the optional sauce, the filling, and the fish. You can make the roulades up to 4 hours ahead of time and the sauce a day ahead of time. Once I got everything together I realized our school had a spirit night that included karaoke at a yogurt shop. So, my roulades spent the night in the fridge. I don't know if that was the problem with these or it I didn't process them long enough but my husband said it was a little like fish grits. All of us liked the sauce, my daughter really liked the fish and my little guy barely touched it. We all thought the roulades tasted good but the consistency left a lot to be desired. So, I am glad I made these (I got to use my awesome new steamer basket again) but they will probably not make another appearance. The sauce might. Now off I go to find some recipes that include preserved lemon. :) Don't forget to check out the LYL to see how other cooks liked this recipe.

Friday, April 05, 2013

{FFWD} Pierre Hermes Olive Sables

My husband and I have been married for 15 years and we have known each other for 19. That is over half my life. Last year he discovered that I don't like olives. I am not sure why he didn't know before. It probably has something to do with ordering pizza with black olives on it for the last 19 years. I just pick them off. Why don't I insist on the kind of pizza I want? I do on occasion but it doesn't matter that much to me. Pizza gives me horrible heartburn so I usually only eat one slice anyway. This just goes to show though that there is always something new to learn about your spouse, even after ordering pizza together for 19 years....18 years we were just friends the first year we knew each other and didn't really hang out outside of class.

Usually my posts include me stating that my hubs doesn't really like something that went into a recipe and then is usually pleasantly surprised. Well, the tables have turned. Since I despise black olives I was hesitant to try these. However, I popped one of these tender little cookies in my mouth and I was pleasantly surprised! :) My girl said they tasted like sugar cookies and my little man just kept eating them. I did think they needed more salt; I thought the olives would make them saltier. I also kept wondering how these would taste with dried blueberries instead of the I see another post in my future.

One of the required ingredients was the yolk of a hard boiled egg. Lucky for me, Easter was Sunday so I had plenty of hard boiled eggs to work with. You had to grate the yolk to be added into the mix later. That was rather messy but done easily enough. I threw the wrapped logs in the freezer and baked them later yesterday afternoon.

This morning I took a bag of these down to our local coffee shop to hand out as samples. Later this afternoon a friend of mine that works there said they were delicious and people would taste one and take another. I don't think they will last long. :) Make sure to check out the LYL to see how other French Fridays with Dorie cooks liked this recipe. You can find the recipe in Around My French Table by Dorie Greenspan.

Monday, April 01, 2013

Easter 2012

 I realize this post is a year late, but better late than never right? Last year the egg hunt was right around the time the Hunger Games came out. I was up high while the kids went to hunt. I got a text from my hubs that said "May the odds be ever in your favor!"  Both kids ended up with quite a haul.
 Our annual pics by our tree turned out really cute and it was a nice day for a quick shoot before church. We went with Bobby down to the church where he plays guitar.
Egg decorating is always a fun activity. :) We seem to end up with a different kit every year. :) Coming up...2013. :)