The French Fridays with Dorie recipe this week was Long & Slow Apples and the recipe is posted in the LA Times Food section, so I’ll supply the link.
But, here’s my thing — whispers — I didn’t really like this one.
I thought it was a lot of work (not even counting the two hours, inactive roasting time) and had surprisingly, very little flavor. And the fault totally could have been with my apple choice (I used what we had on hand, two Pacific Rose apples, which I love for eating, so I’m kind of bummed I wasted them here). But. Meh.
Notes: I used the one side of a box grater for making thin slices out of things and subbed parchment for plastic wrap because I just do not trust putting plastic wrap in the oven. Instead of another ramekin, I weighted the tops down with pie beads wrapped in foil.
For a topping, I didn’t have any cream to whip or ice cream, so I flavored some Greek yogurt with a little maple syrup, ginger and cinnamon. I loved that, actually.
Okay, my photos below and everyone’s posts are here!
I am fairly tentative about next week’s chicken liver gateaux with pickled onions, but what the hell, I think I’m going to give it a try! Join me?
Also, I am doing a giveaway for a basket of Simple Truth organic products! Leave a comment here by Wednesday, January 16th at noon, Pacific time and you could win!
I didn’t have the right grade of cling wrap in the house, so I skipped that step as well.
The yogurt sounds like a perfect topping – maple syrup and ginger and cinnamon are never a miss with apples. (And yes, the gateaux totally left me squeamish, but I was glad to get it over with…)
Your finished dish looks just like the LA Times! Sorry it wasn’t a hit…
Sorry this was not a hit for you, I actually enjoyed it! I used fuji apples and they did quite well! Yours looks picture perfect!
Sorry you did not care for this recipe but it certainly looks delicious. Your photos are perfect.
That yogurt topping sounds intriguing – yum! I haven’t heard of that variety of apple but if I see it around here, I’ll give it a try. Sorry this wasn’t a hit for you but good on you for giving next week’s recipe a try. I’m still deciding if I’m going to do it…
Your apples look lovely and don’t know why they didn’t taste as you expected and wanted. You did everything right. Let’s not blame the apples. I’ve never met an apple I didn’t love and never tasted a Pacific Rose apple. This recipe is more work than I want to do so I probably won’t make it again either. Now, the chicken livers……….Betsy is so very excited about this recipe so I am making it in her honor. What the hell am I going to do with six ramekins of chicken livers something. I will be walking the neighborhood with it, trying to give it away. But, it’s fun. (OMG, I just missed the answer to the math problem and they gave me a chance for another try. How embarrassing.
Bummer that you didn’t like this one. I topped mine with Greek yogurt too, but plain. I love that you added maple syrup and spices. And, yes, as Mary says, I am psyched about the chicken liver. Hopefully all those doubters will enjoy it more than they expect. Have a great week.
Nice idea to use flavoured Greek yogurt with this. We enjoyed this dish, but I played with the spices a bit.
I really love your photos, your dish looks fantastic!
And your yoghurt sounds delicious!
its a great idea to use the yogurt! Love it!
Love the idea of the flavored yogurt! (And I am terrified of the chicken livers, but I am doing it!)