Chicken Dumpling Soup

This is a very delightful soup, full of flavor.  The quenelles or dumplings were so light and delicious.  Since this was my first experience making quenelles of any kind, I was thrilled at how easy they are to make.  The use of chicken stock as opposed to broth made all the difference.  The stock flavor was intense and very satisfying.  By adding mushrooms at the last lends a beautiful meaty texture to the soup.  I usually have concerns about one person or another’s prep time, however, Preparation was simple, the time it took was minimal and the instructions very easy to understand.  I thoroughly enjoyed this dish and will make it again.  I’m going to give it 5-stars.

Fountainebleau with a Carrot Cinnamon Coulis

It’s time for something from the “Sweet Treats” section of The Little Paris Kitchen.  I asked my mom to pick something and oh boy can she pick! This not too sweet and creamy treat is utterly delectable.  The Coulis itself was so simple and prep was a snap.  For the Fountainebleau, on the other hand, was a bit more involved.  I felt fromage blanc was a bit vague, so as an alternative Rachel recommended Quark cheese.  After searching the cheese counter in several stores, to no avail, I researched the internet.  Voila! I found a very simple method to make my own.  Aside from the refrigerator time and draining of the whey this cheese making thing is so rewarding.

The Fountainebleau with Carrot Cinnamon Coulis is a wonderfully refreshing and oh so autumnal delight any time of year. 

Steak and Root-Vegetable Fries with Sauce Tartare

What a lovely meal. I can’t tell you the last time I had a really good steak. With the addition of Sauce Tartare (An herb mayo), it was mouthwatering.  Preparation was a breeze.  The Sauce Tartare was so easy and frankly I was surprised how fast the egg yolks and sunflower oil emulsified.  The addition of fresh herbs made for a very fresh and delicious condiment for this perfectly cooked steak.  Speaking of perfectly cooked steak, Rachel’s technique was spot on. This is a “do again”.  Pan searing both sides and tossing it into the oven for several minutes worked wonderfully.

The root-vegetable fries were very tasty and satisfying.  The most complicated part was cutting the veggies into uniform pieces.  I seriously need a mandolin!  Tossing the veggies in ground almonds with salt and pepper before baking was simple and the end result so tasty.  Another delicious recipe!

Fresh Cheese with Shallots and Red Wine

This one was so fun!  I’ve never made fresh cheese before. The ingredients were easy to find locally and went together just as the recipe indicated.  This is the perfect addition to a get together with a delightful glass of wine.  I definitely want to do this one again and next time use Rachel’s sweet version. 

Spring Lamb Stew

Ohhh the heavenly smells coming from my kitchen this morning. I knew when I saw Rachel preparing this lovely stew on her show that I would be preparing soon.  However, living in a rather small town, my grocery options are limited.  Fortunately, Reno isn’t too far away. So, Whole Foods here I come.  I figured I could find ALL I need there, meaning, Lamb neck. And I wasn’t disappointed; the butcher went to the back and found what I needed. At $9.99/lb., I was in shock, however pleased/relieved.  The other ingredients were available locally but since I was already at Whole Foods I picked up a basket full of items.  I wonder if altitude will play a part in any of my results.  Nearly 5000 feet above sea level, it may.

As you can see, it’s lovely. Savory and delicious, the perfect blend, including fresh vegetables.   Again, my prep time was a bit longer than specified. Could it have something to do with the altitude? LOL. It was easy, very satisfying and most important, delicious! Rachel hit this nail on the head.  When I prepare this one again, I may add a few tablespoons of a good red wine.  What do you think?