This rice pilaf is super simple and quite delicious indeed. I made half of the recipe and it came together smoothly and quickly. I only had ground cardamom and so I just tossed about 1/8 tsp ground cardamom in right before I added the rice.
I found the awesome bowl at a garage sale, and have been using it as much as I can. The pink chopstick came in a set with four other colours: green, blue, orange and yellow. I am not very efficient with chopsticks, but I am slowly getting better.
I am shocked and delighted to report that I loved this recipe!
Hard-boiled eggs terrify me, and I usually only eat eggs scrambled. Today, however, I took a little step and poached an egg for the salad. I had some candied hazelnuts lying around and so chopped them up for the salad - they added a lovely sweetness and crunch.
Like Dorie promised, the egg and the asparagus worked marvelously together. Unfortunately, I lent my camera to a friend to take some photos for me and so do not have a picture of this lovely salad.
Hope you have a splendid weekend!
As for the Orange-Almond tart a few weeks ago, I made half of the recipe in a 9 inch tart pan. I will admit that there was some unsightly leakage from the half-quiche, but overall it was a success and I got three delicious pieces of Spinach & Bacon Quiche! I really enjoyed this recipe; I made the tart dough one day, baked it the next, and made the filling and baked the quiche on the next day, so it was fairly simple to make.
I enjoyed this quiche for dinner, breakfast and lunch, so I agree with Dorie that it is quite a versatile dish.
This cake is currently sitting on my kitchen counter, looking very intreguing indeed. It was very easy to put together and I whipped it up last night, with tart dough that was resting in the fridge. It is unlike anything I've ever had. Dry, but moist too and with a simple, not very sweet flavour, with goat cheese after tastes.
I tried a small slice of it today plain, but would like to try it with fresh fruit and honey. Update: tried it with a drizzle of honey and fresh strawberries, and enjoyed it immensely! I made half of the recipe in my lovely 6-inch springform pan - it's getting quite a workout with French Fridays With Dorie - with the regular tart dough.
