FFWD – Waffles and Cream & Pork Roast with Mangoes and Lychees

Three kinds of caramel

Last week, I took some time to go visit my parents, with every intention of making a smoked salmon version of last week’s French Fridays assignment, but ending up with all sorts of other dishes, instead. I was defeated by our inability to locate the balance of the salmon my brother had smoked, which my mother was sure was in the left-hand chest freezer in their garage. There are many good things in that freezer, but no smoked salmon, as far as I can tell.

So, I found myself slowly cooking chicken thighs in saffron-scented broth and arranging butter-soaked sheets of phyllo pastry in a cake pan. The first time I made Chicken B’Stilla, I used homemade gluten-free puff pastry and it was wonderful. I’d always wanted to make it with phyllo, though. The proper version is just as delicious, but so much prettier.

Chicken Bstilla

Then, I made three kinds of caramel.

Once for the Crispy-Topped Brown Sugar Bars that Tuesdays with Dorie tackled in March. These were fantastic, though the caramelized Rice Krispies that top the bar are so addictive that it was hard to keep everyone from eating them all by themselves.

Crispy Topped Brown Sugar Bars

The second was a warm caramel sauce for the Waffles and Cream that Doristas blogged about two weeks ago. I’d left my waffle iron at my parents’ house at Christmastime, since it’s not going to get any use at my house (too great a risk for gluten cross-contamination). Dorie’s caramel sauce is simple and delicious. I let mine get a little thick, for extra gooeyness when it’s used on ice cream (which it may have been). But warmed, it flowed beautifully when strewn across the waffles. I think Dorie’s waffles, which use beaten egg whites rather than whole eggs, are the tastiest I’ve had. With a little whipped cream, this was a perfect dessert.

Waffles and Cream

The third batch of caramel was to top a rhubarb upside-down cake that hasn’t come up in the Tuesdays with Dorie rotation yet. I’ll be making it over and over again until rhubarb disappears for the year. Brown sugar and butter make a fine topping for an upside down cake, but this caramel is even better – so worth the extra step or two.

Rhubarb Cake

Then, finally, I got to this week’s recipe. I had to drive almost twenty kilometers to get canned lychees, which I’d have only had to go a few blocks to get if I’d remembered to pick them up from home. This is my excuse for not realizing that the roast needed red wine vinegar and white wine, rather than the other way around. By the time I read over the recipe again, there was no way I was going back out on another trek to the store. Which might help to explain the alarming colour of my sauce. (It doesn’t excuse the presentation – just know it was prettier in person.)

Pork Roast with Mangoes and Lychees

Though the sauce looked scary, this dish was delicious. My pork loin was a little larger than the one called for in the recipe, so by the time it was fully cooked, the mangoes had disappeared into the sauce. Next time, I’ll cut them in larger chunks. The canned lychees worked very well in this dish, even though I’d prefer fresh ones when they’re in season. I loved the sweet and sour sauce against the perfectly tender pork. It’s a dish with Dominican roots, created by a French-trained chef, which is how it came to be in the book. I served this with the citrus version of my favourite Dorie rice recipe, along with some simply steamed vegetables.

Next week, we’re back to fish. Maybe I’ll even get to that salmon tartare, as a bonus. It sounds too delicious to skip altogether.

You can find links to the rest of the French Fridays crew’s posts on this week’s recipe here: Pork Roast with Mangoes and Lychees. And you can see what everyone thought of the waffles here: Waffles and Cream.

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16 thoughts on “FFWD – Waffles and Cream & Pork Roast with Mangoes and Lychees

  1. Wow you were so busy!! Everything looks so delicious, I would love your recipe for gluten free puff pastry. We try not to eat flour- by choice not dietary needs. Your sweets look fantastic

  2. Wow Teresa!! Great round-up! Everything looks fabulous! We thought Dorie’s waffles were terrific too, and I can’t wait to try the Rhubarb Upside Down Cake! Oh and the Pork roast…looks wonderful!
    Happy Weekend!

  3. The good part about this post is the impressive number of fabulous recipes you made. The bad part is I read this post just before lunch and am really, really hungry. I will probably eat twice what I otherwise would have done. Your fault. I first learned to make Chicken B’stilla when I took a cooking class from Paula Wolfert. I don’t remember much about how it tasted but I do remember exactly how we ate it – with two fingers. Since I haven’t made Dorie’s version yet, this was a good reminder to do so. Lovely looking, Teresa. I have not joined the Chez Moi baking group yet but do remember Nana talking about how delicious the Crispy-Topped Brown Sugar Bars are. I am hooked on the rice-krispies bars that Whole Foods makes so maybe I should try making a “signature bar” of my own. Now that I am back in Aspen with more eager Taste Testers, I can make more sweets. I need to borrow a waffle maker and get those made also – yes, Kathy and Bill loved them alot. The pork roast – was delicious. Your folks were lucky to have you visit them whether or not you could find the smoked salmon. Nice job. Nice job.

  4. Wow, what a wonderful round-up of Dorie recipes! I agree that the waffle recipe was one of the best I have ever had. I look forward to trying it for breakfast some time.

  5. Such a fun visit with your folks! As usual, I’m sure they enjoyed trying all of the things you made. I have fallen off the BCM bandwagon for now, but I keep seeing those caramelized rice crispies… they look and sound delicious. And I was excited to see the rhubarb cake. But on to the roast! I didn’t have a chance to get to the right store for lychees, so doubled up the mangoes. It turned out perfectly with the pork at the perfect juicy done-ness. I loved it, but would likely change up some of the seasonings next time. Well done! Oh, and I loved the waffles too. 🙂

  6. Oh my, do I wish I was also visiting your parents this week – LOL !! That is some amazing roster of recipes you knocked out. Now you have me looking forward to the rhubarb dish. I adored that crunchy topped brown sugar bars and addictive is an understatement. I still can’t believe I learned a tip about good old Rice Krispys from a Dorie Greenspan cookbook – but mad genius. Hope you had a wonderful visit and great job on all the recipes !!

  7. You’re making me really hungry, Teresa. I forgot how good that chicken b’stilla was. It was so much work, I haven’t repeated it, but I think I’ll try to come up with an occasion. And I’ve been wanting to make the rice krispies topped bars. I’m anxiously awaiting my backyard rhubarb (though it hasn’t broken ground yet). I’ll bookmark the rhubarb cake for when it emerges.

  8. You were busy this week, Teresa! That chicken b’stilla is lovely and I myself just made the brown sugar bars last week, too! I totally agree about the caramelized rice krispies. Yummy. I don’t think the pork sauce looks that alarming, actually, though I did chuckle anyway. Looks great and it sounds like you had a fantastic birthday!

  9. You have been a busy cook. I am glad you enjoyed your time with your folks. Those caramel topped Rice Krispies were good weren’t they. I will have to look into that rhubarb cake in BCM. We enjoyed this pork recipe too.

  10. Your post is covered in food porn this week. Seriously, I’m now craving something sweet! Everything looks delicious and I’m happy to know that the sauce works with red wine too, because that’s what I usually drink in the colder months, when I’m more likely to be making such a dish.

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