John and I joined French Fridays with Dorie four years ago starting with the very first recipe! We had no idea what a wonderful journey we’d embarked upon. From turning virtual friends into real ones to meeting Dorie and Michael in person – it’s surpassed all our expectations.
As we begin this fifth year as Doristas, we have learned so many techniques, tried new flavor combinations, and refined our palates. This week is no exception when we stirred apples into celery soup!
This week’s post is a double since it was 100 degrees in Oxnard last week and no weather for soup!
The Celery-Celery Soup was wonderful! It was so creamy with layers of flavor – celery, celery root, onion, apple, bay leaf and thyme. It’s perfect for autumn with a splash of cream stirred in.
|Fresh and wonderful – how can you go wrong with bacon?|
This week’s recipe is for Monkfish with Double Carrots. This light and delicious meal is easy to make. The fish flavor really shines through. Dorie also suggests trying this with Scallops, or Shrimp which we also think would be wonderful. John said, “Mmmmm…bacon fish…”
|Hollyrood House Palace, Edinburgh, Scotland|