French Fridays with Dorie

It’s my first posting as part of French Fridays with Dorie Greenspan using recipes from her book Around My French Table. My friend Jill has been cooking and baking along with many others around the world for Tuesdays with Dorie and French Fridays with Dorie for
quite some time.  In short, it’s a group of folks who bake/cook together from all over the world, then blog about it. I’m a bit late to the party (ha! what’s new?!), but very excited to join in the fun.  And be sure to check out Jill’s blog at Bake with Jill. She is awesome – Jill can make her own puff pastry!

France has been on my mind quite a bit recently since I read My Life in France and saw La Vie en Rose. I know, a bit of a cliché. However, close friends know that my love of French food goes back to my childhood watching Julia Child on PBS. Yes. That’s right. I loved to watch Sesame Street and Julia. Any wonder that I love both frogs and cooking?*

This week’s recipe is Eggplant Caviar. The lemon zest really made this recipe for me; the zest plus the fresh herbs in the spread sets it apart from other eggplant dips. And, I got to use my jar of piment d’Espelette, a sweet and spicy dried ground chili pepper from the Basque region (Mine says it’s from Ustaritz). And just so you know, I ate the whole bowl for dinner with some slices of salami and a few almonds; all that was missing was some wine and good friends.  Here are my notes:

  • I halved the recipe: I love eggplant but my dear “œuf sur le plat” does
    not.
  • The eggplant was baked in a toaster oven to save heating the whole kitchen.
  • Since I was not spreading this on bread, to make it easier to dip but still slightly chunky, I briefly pulsed the roasted eggplant in the small chopper bowl of my food processor.
  • It was served with red bell pepper chunks and a few lentil chips for dipping.
  • Despite cutting back on the amount of onion for a half batch and rinsing the raw onions in water, for me, the onion flavor was too sharp and overwhelmed the lovely eggplant flavor. Next time (and there will be a next time) I’d would cut back even further, try out some sweet Vidalia or red onion and rinse the chopped onion with boiling water to reduce the sharpness.

Most Fridays I’ll be posting my FFwD results. But likely not every week; I don’t eat many baked goods anymore, and try to avoid most grains, so I’m going to be somewhat selective about my posts. You can still get your French fix every week! There are lots of folks participating and you can follow everyone here. The French Fridays with Dorie group is not publishing recipes. We all have a copy of Around My French Table by Dorie Greenspan and you should too!

*While I love frogs and cooking, I don’t love cooked frogs including their legs. To me, it’s like saying “cook up that kitten over there.” This is where the French and I part company.

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About Tasty Mayhem

Love to eat, cook, write. Try to think of witty things to say about the world but my thoughts are consumed by food. Mostly.
This entry was posted in Appetizers, French Fridays with Dorie, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

29 Responses to French Fridays with Dorie

  1. Curt says:

    That looks sooo tasty!

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  2. Eileen says:

    Welcome! I agree that the onion was a bit overwhelming. I’d probably omit them next time, or sautee them for a minute first. I’m glad you enjoyed your first recipe!

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  3. Tasty Mayhem says:

    Thanks Eileen! I love onions in all thier forms, so I was a bit surprised at my reaction. I may cook them as well next time. Carmelized might be good too…hummm.

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  4. spicegirlfla says:

    Gorgeous photo! I feel like dipping right in! I’m glad I found your blog, you’ve got some great recipes and your style of cooking is similar to what I like!

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  5. This looks awesome, eggplant prepared this way is great. Too much raw onions can be a bit rough.

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  6. Welcome to French Fridays! I hope you’ll enjoy cooking with us, and you came in at a very opportune time because this week’s recipe was simple and delicious. If you joined last week we were curing raw fish, and then jarring it! Many of us were scared but it turned out well at the end :-).

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  7. Cher says:

    Welcome aboard! I must admit I skipped the onion – because I just don’t like raw onions…

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  8. Shaheen says:

    All these aubergine caviar recipes are encouraging and tempting me to make some. Not sure about the onion though, so I’d probably omit it too.

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  9. dorie says:

    So glad you’re cooking along with the group and glad you liked the ‘caviar’.

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  10. Welcome to the group! I think you’ll like the milder taste of sweet onion in this recipe. Now I’m tempted to try roasting with a toaster oven too.

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  11. Tasty Mayhem says:

    Thanks everyone for the comments and encouragement!

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  12. Great first ffwD post! This was pretty tasty in my opinion as I love eggplant as well! Thanks for commenting on my blog. I’ve added yours to my Google Reader and look forward to reading your future posts!

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  13. Kathy says:

    Welcome to French Fridays! I really enjoyed your post! Will also be adding you to my google reader so I will be able to keep up with future posts! Your plate of eggplant caviar looks delicious!

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  14. Tammy says:

    Welcome to the group! This was an easy recipe to start off with … I can’t wait for next week’s burger, though!

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  15. Jill says:

    Thanks for the mention! I totally should have made this recipe; I’ll need to mark it to make in the future. I’m all about the grains and baked goods, and not so much about the meat, but maybe we’ll sync up on the veggie recipes. You’re giving me the kick I need to get going on FFwD recipes!

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  16. Betsy says:

    Welcome to the group! You’ll have fun. We’ve made so many great recipes. I don’t care for raw onion, but was surprised the onion tasted mild in this. I didn’t mind it. The lentil chips sound intriguing. I’ll have to search for some of those.

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  17. Elaine says:

    Welcome to FFwDorie! I ate some the next day with tortillia chips and loved it that way. I would like to try this with the piment d’Espelette, but could not find it here. Your caviar looks wonderful!

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  18. Tricia S. says:

    Welcome – I hope you enjoy the group as much as Nana and I do – each week is a wonderful adventure. This week was no different, as I would not have tried this recipe were it not for the group. I enjoyed it but agree that the onion was too much. In all fairness, I think my eggplants were too small so I didn’t stand a chance – yet it was still good. I just need to tweak it a bit next time. Great post !

    Like

  19. Teresa says:

    Welcome to the group! it’s a lot of fun and I find we learn a lot, too. Great call using the toaster oven – less heat, less electricity – perfect method for high summer.

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  20. Alice says:

    I love frogs and cooking too! But not quite due to Julia and Sesame Street! LOL! If you let the onions sit in water for 15-20 mins, they become more sweet and less pungent or abrasive in taste… thats what I did with mine to mellow their flavor and it made for a nicer caviar I think. 🙂

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  21. Elin says:

    Welcome to French Fridays and glad that you like it. Yours look tasty !

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  22. Welcome aboard! I’m glad you enjoyed the first recipe. I’ve been thinking I need a toaster oven!

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  23. Steph I says:

    Welcome to FFwD! You’re off to a good start. I love that you chowed down on this yourself! I agree that the onions could have been a little tamer. I look forward to your posts on those weeks you join us!!

    Like

  24. Pachecopatty says:

    Welcome to the group, I too left the onion out! Nothing wrong with making the recipes from AMFT work for your tastes!

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  25. Liz says:

    So glad you’ve joined us! Loved your first FFwD post…and looking forward to a lot more 🙂

    Like

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