Happy New Year! I hope 2017 brings plenty of good things, though it’s sure to be a challenging year, as well. My December was hectic and celebratory and my blog schedule suffered as a result. I don’t regret it at all, but I did miss keeping up with my friends at Cook the Book Fridays. So, I’m catching up on most of the dishes I missed in December, along with posting about our very first selection of 2017.
Fresh Herb Omelette
After all the complicated dishes, rich holiday favourites and baking, baking, baking, a simple omelette was a wonderful way to usher in a new year of cooking together. I’ve often skimped on butter when making omelettes, but faithfully using the quantity specified in this recipe gave this omelette the kind of crust and soft, fluffy interior I’m only used to at restaurants. No more skimping on butter for me.
I first made Pissaladière when I was cooking through Around My French Table with French Fridays with Dorie, way back in 2011. It’s a dish I don’t revisit often enough, so I was glad to have a reminder of how much I like this onion, anchovy, and olive tart. I’m not sure I can choose between the two versions. I like them both, though it is convenient that David’s dough doesn’t require an egg – with the number of eggs I ran through during holiday baking, that was probably more important than it would be in the summertime.
This is something I like to make for company, but I was on my own for it this time around. I didn’t “minify” it, though. Instead, I made the full recipe, pulling it out when it was fully baked, but not as browned as I like it. I cut it into squares, put one back in the oven to brown, and put the rest into the fridge in a covered container, once they’d cooled. That gave me several days’ worth of this delicious treat, each slice of which was just as good as the first, once it got its second round in the oven.
This is another dish that was also tackled by the French Fridays crew when I was cooking through Around My French Table, but this version skips the raisins and nuts, focusing on carrot, herbs, and a lemon-mustard dressing. I’m all in favour of that. Simple salads that go with almost anything else you’re serving aren’t just the stuff of January resolutions – they’re year-round necessities that make meals shine.
I’m looking forward to catching up on everyone else’s posts from December and I’m also looking forward to what’s in store on the blog in the next few weeks. There will be a chocolate tasting to tell you about and a risotto recipe or two to share. I’ll be updating you on the progress of my spider plant and making good on my intention to share more about community this year. In these times, I think it’s good to celebrate the ways in which we come together, don’t you?