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John and I joined French Fridays with Dorie four years ago starting with the very first recipe! Â We had no idea what a wonderful journey we’d embarked upon. Â 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. Â 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! Â It was so creamy with layers of flavor – celery, celery root, onion, apple, bay leaf and thyme. Â It’s perfect for autumn with a splash of cream stirred in.
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| Fresh and wonderful – how can you go wrong with bacon? |
This week’s recipe is for Monkfish with Double Carrots. Â This light and delicious meal is easy to make. Â The fish flavor really shines through. Â Dorie also suggests trying this with Scallops, or Shrimp which we also think would be wonderful. Â John said, “Mmmmm…bacon fish…”
Bon Appetit!
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| Hollyrood House Palace, Edinburgh, Scotland |
I can’t even imagine that heat wave! I’m glad it cooled off enough this week for you to try the soup. I am on the fence about both of these recipes but still very happy to be back into the FFwD fold.
Bill loved his bacon shrimp! Yeah, I don’t blame you for postponing the soup. Can you believe we’ve been doing this for 4 years???
Can you send just a little bit of that warm weather my way? That’s pretty hot weather!
Glad you enjoyed.
You made both dishes look very elegant Susan, which is no mean feat! (Cue my dishes,, which continue to look like splodge on a plate, but sure are tasty.)
I wish I made the double carrots with the celery soup it would have been a perfect balance of flavors… brilliant idea.
Two very beautiful presentations, my friends, and I know they were both very, very good. I made other AMFtable recipes the past two weeks but will defnitely have to try this two. I have to special-order monkfish but, as John and Dorie suggestions, perhaps scallops (or, shrimp) will be just fine.
Glad you enjoyed these! I frequently suffer from too hot to make the recipe issues in the desert – oh well, I guess warm weather is better than freezing 9 months out of the year.
Lovely photos from your trip – thanks for sharing, can’t wait to catch up!
The dishes for the last two weeks have been winners – loved the soup and really loved learning the technique for the carrots. It’s been wonderfu cooking through this book with the two of you and hearing about the adventures you and John have had over the past four years.
Hot soup and hot weather do not go together at all. I love John’s description of this one “bacon fish”. And what’s there not to like about that. I will be making both of these recipes again, and I was not looking forward to making either one. I love recipes that surprise me.
Welcome back from your lovely vacation. California has felt like perpetual summer lately. Today was at least normal. We enjoyed this made with shrimp. I agree with your husband that bacon is good. Any idea where to get Jerusalem artichokes? Trader Joe’s usually carries them but last I checked they did not have any,
I can’t wait to try this soup. We both love celeriac so I know we will love this. Cream of celery soup was my favorite as a child! … I really wish we could get Monkfish in Tucson. I love it – although never really feel like it is lobster-like! xox, David
LOVED that soup. Yes it has been quite an adventure, this little old blogging group- Nana and I just love it. We also loved meeting you and John in person last year (a year already ??:) Great job on the recipes and I have been enjoying your vacation photos on Facebook. I need to take a trip !!
How could anyone pass up “bacon fish”?! I think that’s what sold it to my kids 🙂