Well, hello again! As per usual, I’ve generally stayed caught up (though that hard-cooked egg Extra Edition really is an EE for me since I don’t like them), but haven’t been blogging.
For this post, the main work is Lebovitz’s Paris-Paris, his riff on Paris-Brest. I made it as part of an Easter dessert thing, partnering it with Dorie Greenspan’s sour cherry Gateau Basque from Around my French Table. I don’t make a lot of pastries, so I’d sort of forgotten how to make choux. I will admit I also pulled AMFT out because I prefer Dorie’s instructions. She has that extra bit of description that makes me feel more confident. While these tasted really good–man, that hazelnut praline pastry cream is divine–I wasn’t super pleased with how small they were. I measured my ziploc pastry bag tip to the exact size he said and they are really small. I remember making the Dorie’s Paris-Brest years ago and how great the pastry looked. These eclairs were a bit wimpy looking, though again they tasted good.
Other recipes I’ve made since the beginning of March:
Lamb tagine. This was such a lovely meal and paired well with the suggested apricot couscous…okay, I couldn’t find Israeli couscous at the store and instead picked up some orzo. That was a fine substitute.
Beet hummus. Beets are not something I generally seek out. I keep getting them in my CSA most months of the year so I’ve learned to keep trying recipes. Yes, that was the color of my hummus (no filter here)–this year’s red beets are super-bright and super-extracted, for whatever reason. Anyway, no pink Pepto-Bismol lookin’ thing for me. This was okay. I liked the sweet from the beets and enjoyed the addition of the pomegranate molasses. I don’t know if I will make this again, though I could see it being neat for a “pink” party or something. I served this with yogurt flatbreads from Smitten Kitchen’s recent book.