My Favorite Adaptations from ” Around My French Table” # Adieu French Fridays with Dorie

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
~ Julia Child

Since Dorie Greenspan and the Dorista’s are all disciples of Julia Child I looked to our mutually loved deliverer of French cuisine to America for inspiration on how to say, “Adieu to French Fridays with Dorie.”

Julia’s quote sums up how we had to surrender all of our preconceived notions about cooking in order to make the recipes in “Around my French Table.”…we had to develop a “what-the-hell attitude.”

What-the-hell… I’ll make cookies with seaweed.

What-the-hell… I’ll pour 1/2 cup of olive oil into the ice cream I’m making.

What-the-hell… I’ll cover a raw fine cut of salmon with salt and sugar…stick it in the fridge for 2 days and serve it my guests on New Year’s day. (Along with some caviar in gelatin called: ASPIC!)

What-the-hell… I’ll make soup out the ugliest vegetable I’ve ever seen in my life: celery root… and endure gastric-intestinal distress to say I ate Jerusalem Artichokes. 

What-the-hell… I’ll put pistachios, almonds, dried figs and raisins in my linguine.

What the hell… I’ll make a pancake out of swiss chard or corn while I sauté endives with apples and grapes?

There are many more big cooking risks that we took together. Yes, we pushed the boundaries of our American palates… been introduced to some strange and wonderful ingredients… (I firmly believe that Fleur de sel is more addictive and expensive than cocaine.) 

and along the way we became friends.

If my stomach could write it might be easier to put my gratitude into words, but all that comes out of my mouth is merci, merci, merci beacoup… a million times over Dorie Greenspan. It has been a honor and pleasure to have dined around your French table. 

To my fellow Dorista’s “Mangez bien, riez souvent, aimez beaucoup.” 

(Eat well, laugh often, love abundantly.)

Until we meet again…