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Dorie Greenspan

Bio Author EVERYDAY DORIE and DORIE'S COOKIES. "On Dessert" columnist for The New York Times Magazine

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Paris, France ReportShareDownload321.16K

It was chilly and gray for most of today, but I knew it was spring because I bought asparagus in the market! Asparagus and early strawberries (which I also bought) are a sure sign of the season. Many people tell me that they don’t like white asparagus, and I’ve come to think that they don’t because they’ve never had big, fat, really fresh ones that cook up almost sweet. I’m serving these tonight to a bunch of friends, so I won’t be able to take a picture of the final dish (although I’m going to try 😉). My plan is to simmer the spears in salted water for about 4minutes(or until they test done) and to serve them with candied kumquats (image ). I cooked the kumquats in water, sugar and salt (a riff on my Lemon Goop recipe in ) and then used some of the syrup to make a vinaigrette with white balsamic and cider vinegars, olive and walnut oil. I might shave some spring radishes over the top too - I’m a spur-of-the-moment cook, so I’m never sure what I’m going to do until it’s done ... and even then, I second guess myself.

 Instagram Image by Dorie Greenspan (@doriegreenspan) with caption : "Some of my favorite places in Paris, such as Le Comptoir (@yves_camdeborde ) and @lebistrotpaulbert , have a terrific wa" at Paris, France - 2000134346087151888
Paris, France ReportShareDownload852.03K

Some of my favorite places in Paris, such as Le Comptoir (@yves_camdeborde ) and @lebistrotpaulbert , have a terrific way of serving a cheese course - they put a board full of cheese in front of you, tell you which cheese is which, and then leave you to enjoy it before they pass the board over to another table. It’s a friendly, generous way to serve cheese, but it’s not without pitfalls for those who are unaccustomed to being served this way. Presented with a cheese board and invited to take what you want, the restaurant is making two assumptions: The first is that you won’t polish off the platter; and the second is that you will cut the cheese neatly, so that when they take the platter to the next table, it will look just as nice for those guests as it did for you. Eating moderately is not as challenging as keeping the cheese board tidy. However, if you know that you should never slice the tip off a triangular cheese (think the “nose” of the Brie) and that you should always cut portions in such a way that what’s left will resemble the original shape of the cheese, you’ll be fine. The cheese board in the picture is from Bistrot Paul Bert and I shared it with an American friend who’d never been served like this. When the board was passed on to the next table, he asked me if I knew of any place in the States where this kind of cheese service was offered. I don’t. Do you?

Saint Germain ReportShareDownload511.74K

UPDATE: Thank you all for your great suggestions on whether ir not to taste-test my caramel tart before my friends arrived for dinner last night. Of course, those of you who said not to worry about what the tart would look like after I sliced it were right - the people who came for dinner were good friends. No reason to stand on ceremony (but I did want it to look nice). And those of you who suggested how to serve the tart (after tasting) - thank you! So many smart ideas. In the end, I cut a test-slice and explained all at dinner. Now about the tart ... it was delicious. But ... it was super crunchy. Not tooth-breakingly crunchy, but hard to slice. I cooked the filling on the stove and then baked it - I think adjustments must be made. But swipe to see the layers of nuts ... so beautiful.

 Instagram Image by Dorie Greenspan (@doriegreenspan) with caption : "UPDATE: I just posted a picture of the sliced tart. Thank you for your many wonderful comments and suggestions- all read" at Saint Germain - 1992943710288254346
Saint Germain ReportShareDownload1812.58K

UPDATE: I just posted a picture of the sliced tart. Thank you for your many wonderful comments and suggestions- all read and all appreciated - xoDorie I’m never sure what to do. This is my first try on a Portuguese almond tart and I think the caramelized almonds might be tooth-breakers. I was going to serve it to friends tonight. Is it right to cut a piece now and taste-test? Should I just wait and warn everyone? There should be a recipe-testers’ etiquette book that covers such situations!

 image by Dorie Greenspan (@doriegreenspan) with caption : "Yesterday I posted a picture of the tourteau fromagé from the Poitou-Charentes region of France. So many of you wanted t" - 1989087194208727047

Yesterday I posted a picture of the tourteau fromagé from the Poitou-Charentes region of France. So many of you wanted to see the inside, but I didn’t have a picture - now, here you go. Almost like a good white bread or an angel-food cake.

UPDATE - just posted a picture of the inside of this cake on my feed. The Salon d’Agriculture (think state fair in Paris) arrives in February and sets up at the enormous Porte de Versailles exhibition space. While there are animals and big farm gear, I spend the day in the food hall, where each region of France displays its territorial specialties. From Poitou-Charentes comes this “cheesecake” - a tourteau fromagé - a treat I find irresistible. There’s a base of pâte brisée (tart dough) and it’s filled with a mousse made with fresh, soft cheese, in this case, cow’s milk cheese, but it can also be goat. Its most striking characteristic is its black top. As the man from Poitou-Charentes told me yesterday, it’s not burned, it’s “grilled”. It’s baked in a pizza-hot oven and the heat causes the mousse to puff like a soufflé and dome so beautifully. As sturdy as it looks, that’s how light and tender it is. It’s only slightly sweet and it’s beyond wonderful in the morning. If you ever see one, you must try it! Report back when you do - xoDorie

The other night, at one of my favorite Paris bistrots, @bistrotpaulbert Michael and I had three dishes so seasonal that we won’t be able to have them in a few weeks. First there were scallops in their shells. These were cooked in a butter flavored with kari gosse, a spice blend from Brittany with flavors from India. A little of that butter and a spoonful of those mashed potatoes ... easy to put on repeat. And then (image 2), farm eggs, sunny side up, with black truffles. Just a couple of weeks more and the scallops and the truffles will be a delicious memory. And there were also couteaux de mer ( image 3). Loved that the clams were cooked with chorizo - a very good idea. It’s wonderful to enjoy food in the season, nice to have the chance to miss it, and lovely to welcome it back.

Developing a recipe is always challenging (it’s one reason I love it) and often (very often) frustrating. This first picture shows the best swirl loaf I have ever made. There’s a nice shot of a slice from the loaf following it. And then, if you swipe, you’ll find an image of the same recipe made a couple of days later. The loaf was just as delicious, but the swirls separated. And they’ve separated every time since. I have never minded a space between the bread and the swirl, but now that I know it doesn’t have to be there ... aargh. Any and all suggestions welcome.

Eton Mess x 2 — The basics of an Eton Mess are simple: meringue, cream and fruit, usually berries. Here are two unusual ones. The first was served for dessert at @monamuseum and it’s got cream, berries, freeze-dried raspberries, sorbet and, for the meringue, macaron shells. Love this variation. The second version is a variation of my Mess from my book Everyday Dorie (the photo here is from the @nytmag - you can get the recipe there too). This rendition has meringue studded with Biscoff cookies, cream, raspberries, lemon curd and cranberry jam. It’s a fall and winter version. A recipe to play around with❣️

Melbourne ReportShareDownload421.31K

Continuing my breakfasting - this time in Melbourne,Australia. The first picture is from The others are from @lunecroissant To go to Lune is to make a pilgrimage - it’s where everyone tells you you must go. Thank you everyone - the croissants were great!

Breakfast 🥞 = Vacation While I adore all things morning food, most mornings it’s a nibbly something and a couple of cappuccinos. But while we’re in New Zealand and Australia, it’s breakfast every day. A buckwheat-ricotta pancake made in a cast-iron skillet (really a pan cake) topped with caramelized apples, honey pecans and served with yogurt. Next, a breakfast sandwich with poached egg, avocado (natch), bacon and chili mayo. Sometimes breakfast was sweet pastry - snail and croissant- and sometimes savory - a cheese snail (a really nice idea). When we get back, I wonder if making delicious breakfasts will keep the vacay vibe going. Certainly worth a try.

 Instagram Image by Dorie Greenspan (@doriegreenspan) with caption : "Here in Sydney it’s already 2019 and I got to welcome it in with spectacular fireworks seen with my most favorite specta" at Sydney Harbour - 1946547407116217333
Sydney Harbour ReportShareDownload812.63K

Here in Sydney it’s already 2019 and I got to welcome it in with spectacular fireworks seen with my most favorite spectacular people - Michael Greenspan @joshgreenspan and @linlingtao I wish them and all of you a joyful year, one filled with people you love, work that means much to you, adventures, good health and deliciousness. And let’s hope for peace, calm and kindness throughout the world - xoxo Dorie