When John and I started this project of cooking every recipe in Dorie Greenspan’s Around My French Table, in October 2010, we had been married just over a year. Tomorrow, we celebrate our 6th wedding anniversary! How time flies. We’d already discovered that we enjoyed cooking together and that John was a more adventurous chef and diner than me. So, we embarked upon this journey as a fun kitchen project and a way to satisfy my creativity through photography, writing, and posting. We learned so much, became better cooks, and I’ve progressed so much as a blogger, that it’s fascinating to take a moment and look back to the beginning. I’m even a little more adventurous about what I eat these days.
Over the past 4 years and 7 months, we’ve lost John’s mother, gained 2 nieces, lost a cat, adopted 2 cats, bought a house, sold 2 houses, and moved to the beach. We’ve also travelled quite a bit around the U.S., U.K., and Europe.
Somewhere between toasting the kickoff of French Fridays with Dorie with Gougeres and Kir Royale, and making Chicken in a Pot, we made a lot of new friends. Our group quickly adopted the name “Doristas” which was coined by the inimitable Trevor Kensey. Several of us e-mailed each other for advice on recipes and ingredients and became friends on Facebook. The membership of the group has waxed and waned over the years with a core remaining from the first recipe to the last. Admittedly, John and I didn’t prepare each and every assigned recipe for a variety of reasons, but here we are at the finish line.
The very first Dorista we met was Mary Hirsch who is now a dear friend of ours. When Mary and I found out that Dorie was going to be the keynote speaker at the 2013 International Food Bloggers Conference in Seattle, we conspired (read: begged, badgered, and otherwise encouraged) to get as many Doristas to come as possible. It was in Seattle that 16 of us sat down to breakfast with Dorie and Michael Greenspan, the sweetest couple we could ever hope to meet. They were enthusiastic, gracious, and just as excited as we were to finally meet in person!
Of course, we’ve all been reflective about our experiences leading up to this last recipe, the very one featured on the cover of the cookbook. And, although it’s impossible to cite a favorite recipe from the book, I’d like to share a few things we learned.
- First, and foremost, we’ve learned that braised meat is amazing and delicious – it’s even worth waiting while your stomach growls as you smell it cooking all afternoon. The richness of flavor it yields is unbeatable.
- We finally learned the secret of what makes Pommes Frites so much better than French Fries!
- We’ve gained enough confidence in the kitchen to try something even if it sounds difficult.
- We love using herbs and spices in our cooking and have really expanded our repertoire of flavor combinations.
- Roasted Tomatoes are the best! We use them for soups and pasta sauces regularly.
- The impressive presentation of cooking en Papillote belies how easy it is to prepare.
- We really know how to order in a French restaurant! I learned so much more about food than my 5 years of school French allowed.
- Not everything that’s difficult to make is delicious; and not everything that’s delicious is difficult to make!
This chicken in a pot recipe once again introduces an interesting flavor combination: preserved lemons, garlic, and sweet potatoes. Yes, really. I was skeptical about adding the cloves of 4 heads of garlic into the pot…but, I was game to try it. This chicken smelled amazing while it was cooking in the oven and the garlic was pronounced. The surprising result is moist, delicious chicken and vegetables infused with just the right amount of seasoning. I smashed some of the cooked garlic out of its casing and spread it onto the chicken – it was sweet and delicious. We really enjoyed this recipe and will make it again with a few minor changes. We’d use new potatoes instead of sweet, fresh lemon instead of preserved, and would forgo the pastry dough seal. We liked the sweet potatoes, just missed the flavor of regular ones. And, we think stuffing the cavity of the chicken with lemon slices would impart a bit more lemon flavor (not to mention skipping the odd step of boiling the preserved lemon rind in sugar water…). Although the baked dough seal makes an impressive presentation, I think the le Crueset lids are heavy enough to create a good seal without it.
It’s been in an incredible learning experience and we’d like to thank each and every Dorista for how you’ve inspired and encouraged us. We look forward to meeting more of you in person. Between all of the creative minds in our group, we’re certain to cook up more reasons to meet and celebrate in the future.
Mercie Mille Fois Dorie, Laurie, Betsy, and Mary!
Such a lovely, thoughtful post! And great photos!
I have to call it a day, but will be heading off to sweet dreams thinking of all of the fun we’ve had cooking together (not to mention thinking of all of the great dishes you mentioned!!). I have to admit to a few quivering-lip moments over the past week, thinking of this Friday! But always in a good, good way. You and John have been inspring with your wonderful food and love of life!!
Well said! Its over, but then it isn’t, is it? Because we will always have all those great memories and each other. Thank you so much for being my friend throughout this adventure! By the way, I agree with your assessment of the weird call for sugaring the lemons and, well, the dough as well!
Well, that’s it then, Yours is the first post I’m reading this week and I’m already crying. Jeesh! It’s going to be a rough last month around here. My husband and I were also freshly married when we set off on this adventure and it’s amazing to reflect on all that has happened since.
Happy Anniversary!
Wow. I am still gobsmacked that we are at this point.
So glad to have met you and John through this experience (both virtually and in real life).
Happy anniversary.
Yeah there were definitely some odd bits in this recipe! I love how we all came up with ideas/ ways to make this work for us! I also love this: “Not everything that’s difficult to make is delicious; and not everything that’s delicious is difficult to make!” SO on point! It’s been wonderful getting to knw you through your posts over the past 4 years – hopefully someday we will actually get to meet in person!
What a wonderful wrap up, Susan! I remember our early days in this group–and how you were my first FFWD friend 🙂 I’m so glad we got a chance to meet in person and hope we will cross paths again one day (I plan to crash one of your whirlwind weekends with Mary ;)) xoxo
I’m so with you Liz! I could definitely be “the uninvited guest”!
I love how French Fridays with Dorie has been part of your marriage from the being… it really is a marriage of sorts to be so dedicated to this book and the wonderful Doristas you’ve meet along the way. New York invitation is always open and as Trevor told you I will wine and dine you!
Well said, Susan! It was a pleasure meeting you and John in Seattle! Regardless of what future projects may be I will be checking in to see what amazing meals you and John are preparing. I especially like your last bullet point and I feel ready to tackle some simple recipes for a bit:)
First, let me wish you both a very Happy Anniversary, I had no idea you were newly married when I met you. “The perfect pair”. It was such fun meeting you both and I know we will all be friends forever. This week’s post is a little bit sad, but still a great
accomplishment for all of us. I can’t believe I actually finished all the recipes. Hopefully,
Tricia and I will have big makeup week if only in pictures. Incidentally, I could not
catch a glimpse of your photos from France, did you post them on FB? I would love to see them, you always take the most gorgeous pictures. Have a great weekend and do something fun and sexy for your anniversary. Ro
Oh, Susan, what a wonderful and heartfelt and beautifully written post. The collage certainly brings back fabulous memories. I will never forget the first evening I met you and John. I was new at this widow thing and rather bravely trying to find my way around southern California by myself to see the Nixon and Reagan libraries. How the heck did I figure out you were so close? And, when I called, I hardly got the dinner idea out of my mouth before you had it all planned. John was such a sweetheart that evening and he’s kept his record intact throughout the past 3+ years. Man, do I love that guy. I think your taking me to the Channel Islands (you knew I was dying to go) was one of the nicest and most generous acts of friendship ever. For us, this isn’t the ending, as we realize, it’s just the continuation of more and more adventures together. Love you, Susan.
And will we be partaking of something fabulous at the beach this summer in NC??
Very interesting to hear all the changes you have been through. I would have love to have been there in Seattle! I agree about the pastry seal. I think the creuset cover was heavy enough for a seal. I did not do the pastry seal.
Susan, I’ve been waiting all day to go through the posts because I know it will be emotional. I love what you have to say about what you’ve learned and about our little group of Doristas. I’m so glad I got to spend time with you and John TWICE. I look forward to the next time. I echo Guyla about you last lesson learned. Isn’t that the truth? I’m so glad we traveled on this journey together and hope our paths continue to cross. Keep in touch!. xox Betsy
I love this post! A great reflection on this fun journey we’ve had. Your chicken looks amazing, and I agree with your ideas on how to tweak the recipe (especially the idea to use fresh lemon). I so wish I could meet some Doristas as you have (if you ever make it to Reno, let me know!). I look forward to our next adventures!
Beautiful post, Susan! I’m glad to have met you and John at your lovely home! What an amazing group!
Congrats on reaching the finish line! I loved your last sentence about the mos difficult things not necessarily being good, and the best things are not always difficult. So true! And now, I know why a guy named Trevor keeps coming up on my FB list as someone I should know! Haha!
Oddly, my next week’s post – written months ago – is about the Doristas!
What’s next for you and John??
Susan, I adore the photo of you and John at the top of the post – it is so adorable! It has been quite a journey through FFWD, and I have enjoyed the friendships even more than the cooking – this is a special group. Your chicken turned out great, and I look forward to the next 4 weeks of celebration.
Susan, It was great taking this journey with you and John! I truly enjoyed meeting you in Seattle! Your post was thoughtful and heartfelt. I enjoyed reading what you learned…and you are so right about the last one. “Not everything that’s difficult to make is delicious; and not everything that’s delicious is difficult to make!” Funny how that works!
One thing I will always remember, was the encouragement you gave me week to week, in the beginning of this adventure! It’s been special!
Of course I just adored this post, as I have adored meeting and cooking along with you and John on this adventure. The memories of Seattle and that amazing trip will truly last me a lifetime. It is one of those things that you could not have hoped would have turned out so well and while I hope to continue meeting up with the Doristas in the future- that initial and very strong bonding (along with Dorie and Michael of course !!) was simply phenomenal. Your intro discussion of what transpired in your life reminded me of how much I have indeed gotten to know you two, as I recalled the various events as if I was there. Milestones indeed. And yes, that chicken looked fabulous and I loved your review. All the very, very best. It has been fabulous 🙂
What a wonderful post, Susan! I’m still sorry I didn’t make it to Seattle with all of you. I hope we can meet someday. 🙂
It’s been wonderful getting to know you and John through your blog and the group. This group has come to mean a lot to me, more than I’d have expected when we started this journey. Hard to believe we’ve reached the end.
“Not everything that’s difficult to make is delicious; and not everything that’s delicious is difficult to make!” TRUTH!!! That is definitely one of my takeaways from this book, but you said it better than I could. This has really been an incredible experience, and I’m so happy to have “met” you! You’re photos of your assorted meet-ups with the other Doristas made me tear up a little. What a great group!
Lovely post Susan. A lot has happened in 4 years. It was so nice to meet you and your husband and I hope we can all get together again some day. The welcoming members of this group has been an unexpected surprise. I look forward to keeping up with your food adventures.
Oh, Susan, what a beautiful post. It’s been a great journey and I’m so glad I got to see you a couple of times during it. Just sorry we couldn’t make it work to be in Paris together … one day. xoDorie