Thursday, February 4, 2016

CtBF ~ Cook the Book Fridays ~ inaugural month February 2016!

A group of us Doristas
are cooking and baking together again
at CtBF
 cook the book fridays
we are cooking from My Paris Kitchen,
David Lebovitz's latest book
(btw, he is working on another book right now!)

A Big Thank You to Katie, Betsy and Mary
for putting everything into order and making it happen!
***
Our first ever recipe from the book:
Winter Salad ~ page 98
below... a variation with thinly sliced pears
(which were supposed to be added to the Belgium Endives)
but my eyes did not register 'add to the endives'
still good on its own with chopped toasted cashew nuts
below:  got Belgium endives, added fennel and red radish too
 this time with chopped toasted hazelnuts
but skipped the pears
with a garnish of fennel fronds on the dressed salad
where I used the last of the Danube Extra Creamy Blue Cheese
Hubby asked what's that funny smell??
hence, that's why he did not get any of this!

Do check out the other members' creations

26 comments:

Mardi Michels said...

This dressing was so good, huh?

Emily said...

He must not see the cheese in its original packing too!

Cher Rockwell said...

I loved this dressing - I finished up the last of the dressing last night with some fried chicken :-)
Nice to be cooking along with you again.

Anonymous said...

My husband is not a big fan of blue cheese either, but he will usually tolerate it in recipes. We'll see what he thinks of this salad.

Ei said...

I'm looking forward to this recipe, but I'm 6 mo pregnant, so am not supposed to eat soft moldy cheese right now. Bummer, because this salad sounds delightful to me! Fortunately, there are no dictates against steak and fries, so see you in two weeks!

lisa brown said...

I did see the additions of pear, but I did not have one- LOVE the cashew idea

Guyla said...

I didn't see the addition of pears! I need to read the recipe again! I loved the dressing with or without pears! Happy to 'see' you again Emily.

Betsy said...

I like how you made a few different versions of the winter salad. It's nice to be cooking in another group with you (in addition to CCC)!

Mary Hirsch said...

Oh, Ms.Emily, I always forget, from week to week, how funny you are. I'm not sure you mean to be humorous but I so enjoy your posts. First and foremost, we did not have to do the pear thing. It was a variation. Good though. I really liked all your winter salad variations, by the way. I received a fennel bulb in yesterday's Tally Farm Fresh Harvest box and now, because of you, I know how to use it. Love fennel. Love anise. Roquefort is an acquired taste, I think. Thanks for joining this group, Emily. You are such a wonderful addition to any cooking group and I'm glad to be in two of them with you.

Emily said...

Blue cheese is truly an acquired taste, and not quite my cup of tea! But love the dressing though, as I eye-balled the quantities for the ingredients for one person and did reduced the amount for the cheese.

Emily said...

I am sure he will like, the yogurt and citrus juice will tone down the cheese.

Emily said...

Congratulations on being preggers!! I am sure you will be able to enjoy this salad later this year! I just became grandma to a 3 day old baby boy!

Oh, you will enjoy the steak and fries (fries I skipped, paired the steak with the snail buttered broccoli rabe!).

Emily said...

I love both the cashew and hazelnut versions! and the pear and might give crunchy apples a try next time (and without the blue cheese!).

Emily said...

I did not have endives when I first made the salad, and I read the variation and it says pears! (and guess I did not finished reading the rest of the suggestion for the variation) and happily tossed the pears with the dressing. As I was enjoying the pear salad and re-reading the recipe, aiseh... 'add to the endives' came into my line of sight! Went shopping the next day and got me the endives!

Emily said...

Its great to be cooking and baking together again, Betsy!

Emily said...

One needs a good sense of humor (silent sense of humor!) living with my hubby; but he is a good sport so far with my 'cooking with my band of international friends' ~ eats everything (almost) I put in front of him!

Great isn't it, to be cooking together again!!? Thank you to you, Kate and Betsy!

Kathy said...

Your salad variations look wonderful! I made mine with another green and added the pears and pecans. A hit for all!
Happy Friday, Emily! Nice to be cooking with you again!

KB from Prof Who Cooks said...

Oooh, I love the variations you have, Emily! They all look fabulous and even just having it with the pears...I chuckled at your eyes not registering the endive part, but hey! It sounds delicious. Thank YOU for the badge and being so supportive!!

Teresa said...

Your variations show what a versatile dressing this is (and what a creative cook you are, too). I'm so glad we'll be cooking in another group together!

Nana said...

Looking forward to cooking with you again. I have not made the salad yet, but it does look delicious. I'm starting out having to do a make up
already, but I will catch up once I have my new blog up and running.

Emily said...

Kathy, I am so happy that FFs are back and we are cooking together again! Green grapes will be my next variation addition!

Emily said...

Actually, the pears without the endives were pretty good! Thanks again, KB for getting everything together and getting it off the ground. You got a good backup team there too!

Emily said...

Yeahhh!! FFs are back and fabulous to be cooking with you at CtBF too!

Emily said...

Nana! Looking forward to your new blog, and cooking along with you at CtBF!

Karen @ From Scratch said...

All your variations look great! The dressing is very versatile and I will definitely be making it again.

EmilyC said...

The dressing was good and a keeper!