Edited to add... I really, really am off this month! I just realized this is the selection for TOMORROW, not last Friday. So sorry for posting early, NOT late and I think I'll just go back to bed now...groan.
Yes, I am (very) late posting for French Fridays with Dorie again. I did actually make this last Friday though ;)
This post is actually a test of the 'Whether or not Heather can talk about food yet Broadcasting System'. We've had a nasty, horrible germ spreading through our home the past week. My lucky husband has been the only one spared (knock on wood), even though he has had a bad cold... when it rains it pours!
I can't wait to make this soup again once everyone is healthy. First off, because I will make it with the listed ingredients... I didn't have any wine or brandy and also used a so-so grocery store Swiss, I think it deserved better Secondly, so I can make three bowls at once. I wanted the traditional French onion soup bowl and my local thrift store always has tons of them, except the week that I decide to make French onion soup - all they had was the sad little one in my photo. On Saturday though, I went and they were full of them (of course) so I bought two more traditional ones.
I really enjoyed this soup, even though it took almost 2 hours for my onions to fully caramelize. I might do the overnight slow cooker method for this step next time. Other than that, it is easy peasy and oh so cheesy (hey, my rhymer is working, I must feel better than I realize).
It's going to take me a few days to get some recipes on the go, I still think it will be a day or two before I want to spend too long in the kitchen... but now that I see that I can at least talk about food, I can use this time to browse my favourite blogs and Foodgawker and get some inspiration. I know one thing, I need to start freezing some meals for times like these!
As nice as the weather has been here this February, I am pretty much ready for it to mess off... here's hoping March will be a much healthier month.
We don't post Dorie's recipes on our blog posts, but we do encourage you to buy your own copy and cook your way through it with us.
How do you decide when to reveal the recipe you are blogging about and when not to? For instance, if I can't already find it online, I should perhaps not share it. I would have taken it from a printed cookbook I purchased.
ReplyDeleteRana, this is the best article for you... it explained everything to me last year when I wanted to make sure I never stepped on any toes...
Deletehttp://foodblogalliance.com/2009/04/recipe-attribution.php
With French Fridays with Dorie, it's just part of the groups thang... we love Dorie so much, we wouldn't want her to lose cookbook sales because a gazillion of us are posting her recipes each week.
Oh this is great! It's actually how I've been handling things and will continue in this manner. So nice to see guidelines or suggestions like this written down. And thank YOU for your guidance.
ReplyDeleteNo prob ;) You should join Food Bloggers of Canada too, if you haven't already... http://www.foodbloggersofcanada.com/ It's a newish group and I've gotten lots of opportunity through them... plus we have forums to pick each others brains :)
DeleteAh! Thanks and any feedback you may have for me will be most appreciated.
ReplyDelete