on January 18, 2013
in leave your link
This week’s recipe offered a real sense of adventure, and we hope you played along! Can’t wait to see how it turned out. Leave your links here.
This post was written by betsyp who has written 256 posts on French Fridays with Dorie.
This was definitely interesting.
A hit chez nous!
Phew, it’s been a very busy few weeks, but I knew that I had to make this one. I look forward to catching up with everyone again.
Yep, you guessed it – I was a baby again. I made Leek & Potato Soup instead. Hope you can all forgive me but I’m scarred from the Sardine Rillettes. Scarred & scared
It was suggested that some kind of passive-aggressive tendencies may have been exhibited when I chose to serve this to my parents… Sigh.
Don’t forget to vote!
P.S. I am totally rooting for the Isaphan loaf cake next month. (Is campaigning allowed?)
Campaigning is definitely allowed!
Give me a reason and I will support the campaign. Do roses taste good?
I’ve had worse flowers than roses! As long as the flavoring’s not too strong. And it does go really well with raspberries. I did a rose cupcake with raspberry frosting once – interesting and not too bad. “Very girly,” according to my husband.
It leaves a floral note and is a bit on the girlie side, but I find it enjoyable. Rose water is big in Middle Eastern cuisine – so think of it as daring :-)
I was going to campaign for the pork roast, but I like how it seems we’ll be having soup as our main of the month. Perfect for the end of winter.
I loved it, but had to serve it cold as a pate.
this was a hit for me! and I managed to resist the urge to torture my husband with it.
We liked it a lot. Yep, my husband too. http://www.jemangelaville.com/2013/01/17/ffwd-chicken-liver-gateau-with-pickled-onions/
These comments are hilarious- alas, I had to wimp out on it, though. Just can’t handle liver preparations. Bravo & high fives to you Doristas who marched on!
Who knew raw meat in the food processor good be so delicious:)
Sorry, folks. Couldn’t do it. Here’s several catch-up recipes, though. http://mymandatoryfun.blogspot.it/2013/01/ffwd-whole-heap-o-dorie.html
Not sure if I’m blind or just too tired, but I can’t seem to figure out how to leave a comment on your blog today. Just wanted to say that I feel your pain on the gas front, I have a little two door car (i.e., not a gas guzzler) and it costs around 100 euros to fill the tank. It’s crazy!
It didn’t break my immersion blender, so automatically, I was pleased with this recipe! :)
After a week of sickness in the house, I just could not bring myself to make this week’s recipe. I did, however, manage some bread.
We enjoyed this, though you all know I was enthusiastic about trying this one.
I opted for the Chicken Liver Gâteaux Lyon Stlye with Tomato Coulis.
I was afraid, but it was good! http://kitchenconundrum.com/2013/01/chicken-liver-gateaux-with-pickled-onions-french-fridays-with-dorie/
I chose a Make-Up because I’m a wimp!
Sorry Liver isn’t my thing…. But I did get to visit with Dorie’s son Josh last Sunday at :-)
It’s still stinking hot here so I took this opportunity to catch up on a summer recipe I missed. It was perfect!
Mardi was right, I loved this:
It’s nice to see that sometimes I can be right about somethings ;)
Wondering why everyone seems to make a point of saying they served it cold. Away from my book right now but surely it’s not meant to be served hot? I served them all cold. Clearly I need to work on reading instructions. Ahem.
It was supposed to be served hot, but Dorie mentioned that it could also be served cold. I opted for that for convenience, really.
Been there, done that:
Ummm … I guess I’m just a “chicken”.
Get this: no chicken livers were available for purchase in Bozeman Montana. Seriously! I’ve had many conversations w/butchers this week, and have learned a lot about “chicken processing” — some information I’m not sure I want to know. Anyway! So happy to see so many of you tried and liked this dish that I voted for. Look forward to checking your posts this weekend.
WOW- that is amazing. And scary. Thanks for not sharing the details….esp while I still have leftovers in the fridge :)
Oh wow! That’s so odd! And agreed- thank you for not sharing the details of chicken processing. I still like chicken and would like to be blissfully ignorant about it!
Was this ever a surprise!!! Not so good, warm, but delicious, cold. I was very happy with this recipe and will serve it to willing guests.
Very strange, but good. I have learned to just trust Dorie on these types of recipes.
I survived and Nana thrived :) And the liver recipe is over …..
I made it and I liked it! I’m looking forward to reading how the rest of you fared this weekend.
This was a fun experiment! Love the onions. Plus I made a retro chicken liver pate.
with local hard cider
Had to pass on this one…I like chicken liver pate…but I don’t touch raw chicken liver! Kudo’s to everyone who did!!
So far behind but I did make this last week!
Better than I thought it would be!
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