First and foremost let me thank Dorie Greenspan for writing all her many wonderful cookbooks.
A big thanks to Laurie Woodward and the group of people who work to organize and keep this fun group running: Rachel Alverez, Joel Brown, Alison Coombs, and Travis Wilson.
Fridays will now become the day I post for French Fridays with Dorie. Hopefully for many weeks or should I say years to come. For all of you who don't know what this is, lets just say it's an online cooking group that is working its way through Dories newest cookbook: Around My French Table. Which, by the way is a pleasure to work with as well as being extremely beautiful .
To the FFWD community at large. I look forward to enjoying your blogs, pictures and insights. As well as getting to know you during this process. Let the fun begin!
Aside from enjoying the simplicity of this pliant shiny dough my mind is working overtime with the versatility of these wonderfully golden lil gems. Lets see.... you could make them tiny as in amuse bouche or use them for mini sophisticated sliders... You could serve them sweet or savory as in beignets or filled with a cheesy wine reduction... They could be split and layered with prosciutto and fruit or filled with smoked trout or crab. The list goes on and on. This was the perfect pick from Dorie to get all our creative juices flowing.
The smell coming from my kitchen is nothing compared to the fragrance that escapes when you tear open one of these delicate shells. They are simple yet sophisticated. Rich yet airy. I took Ms. Greenspan's advice and baked with a glass of Champagne ..Oops!! I mean, served them with a glass of champagne.