shrimp and cellophane noodles: French Fridays with Dorie

Shrimp and Cellophane Noodles:  sounds good....but when reading the ingredient list I almost opted out of this recipe week...2 cups of tomato sauce was the main base of the sauce...not my idea of stir fry.  But, I have learned to trust Dorie and I just went with it.  And I'm glad I did, although older daughter Stacy was much "gladder", she liked it even more than I did!

Starting place:  remember the game which one does not belong in this picture?  (yes, I would have picked the tomato sauce!)

Shrimp and veggies did great in the wok to start with....

Then, lo and behold...what kind of stir fry is this?  French, I guess....

It plated well, the cilantro brought it together.  It was good for dinner, then good for lunch the next day.

Another holiday from school, another day with Wii Dance Party...now Sadie can join in too!

Well, I'm glad I made this one.  I might make it again, but maybe not....  To see what others did with this recipe, you can visit French Fridays with Dorie.

French Apple Tart: Tuesdays with Dorie BWJ

 OK, I'm back.  It's the French Apple Tart that helped me get back on schedule with Tuesdays and Fridays with the Doristas...and it sure is a winner recipe!  I was so unsure of the "applesauce" filling, but that really made this work.

Granny Smith's ready for this tart!

I don't know why the breadcrumbs are in here, but whatever, 

the filling is so much better than just using applesauce.

I went the "chunky" route...

Into the oven, the real tart, and the little one with scraps of tart dough and extra filling and topping.

Yes, the browned edges of apple slices do look good, and I was not trying to make a perfect topping, so I think it looks better than it should have!

So to explain how well this recipe was received, 4 grandkids, one daughter and one son-in-law demolished this in less than 30 minutes!  Ok I helped too.....

And oldest grandchild Shelby says I can post her photo of her helping me cook the main course, Shepards Pie.  Potato scrubber extraordinaire!

To see what other doristas did with the French Apple Tart recipe this week, you can visit Tuesdays with Dorie.

chicken liver gateau with pickled onions: French Fridays with Dorie

This was a strange one!  In fact, I wasn't even sure that I did anything right with this recipe until it was all done...  I think it was the pink foamy liver mixture in the custard cups before they went in the oven coupled with the onion smell that permeated my house and apparently me!  I got in the car with oldest daughter Stacy and youngest grandchild (yes, lovely Sadie) right after I made the onions this morning and Stacy mentioned that Nana smelled like oniony BO.....that was the start of today.

When 3 of the main ingredients are cream, milk and liver....what can I say?

Pink foamy livery liquid.....I admit I had to peak at one of the doristas postings while 

these babies were in the oven, one benefit of cooking on THE friday......

After cooking, the color looked better.  I waited the 10 minute minimum...

Plated, with the pickled onions.  And, okay, it was good....

Fresh herbs in my breakfast room window.  I could taste them in the gateau's.

Oh, and for desert, I actually did make the long and slow apples, 

but didn't get to post in time, so here's my picture of this recipe.

So, the verdict...I actually might make this again.  I'll know more tomorrow, when I try the gateau's after they are refrigerated.  If they are more like a pate, I will be more in love with this recipe.  Warm, it was good.  I'm hoping cold is great.

To see what the other doristas did with this recipe, you can visit French Fridays with Dorie.