Cook the Book Fridays – Baba Ganoush & Tourteau Fromager

Baba ganoush

I’ve got a pretty straightforward post today, featuring two recipes that I’ll revisit.

This week’s recipe is baba ganoush, one of those spreads with seemingly endless variations. David Lebovitz’ take on this is particularly good. A little heat, just enough garlic and lemon, fresh parsley and a nice ratio between the eggplant and tahini. I used parsley from my balcony garden, which this year is all flowers and herbs and topped the finished dish with olive oil and za’atar. Tonight I scooped it up with some seedy crackers and tomorrow I’m looking forward to using it in a veggie sandwich. I’ll also be packing up some to share, as this recipe makes a generous amount.

Tourteau fromager

I also managed to make the Tourteau Fromager last weekend. I shared it with my parents and they had it with fresh berry compote several days in a row (as did I). My father can’t stand American-style cheesecake, but he loved this. (I’m going to have to bring him to Uncle Tetsu to see if he likes that style of cheesecake, too.) I’ve made Dorie’s version of this before and this recipe is just as good. I really enjoyed working with the tart dough, it was supple and easy to coax into the pan. This batch had a gorgeous yellow colour from the farm-fresh egg that I used, too.

Here’s hoping for a quiet summer full of good food. Do you think that’s a realistic wish, these days?

You can read through everyone’s posts here and here. And consider joining this community of wonderful cooks and lovely people, as we work our way through David Lebovitz‘ My Paris Kitchen.


15 thoughts on “Cook the Book Fridays – Baba Ganoush & Tourteau Fromager

  1. I did get ingredients for the cheesecake, waiting for the stars to get in line to get it baked! 😉

    I enjoyed the baba!

  2. Seriously? A quiet summer full of good food? In the states (you know, that wonderful neighbor to your south) we haven’t had a quiet anything since November 6th, 2016. (Some days I am calmer than others!) Now that we’ve settled that, let’s get back to your delicious-looking food. I really, really liked the baba ganoush. I didn’t even try the Tourteau Fromager because the one I made with Dorie’s recipe was a complete disaster. It was the first recipe I made from the book and I just did everything wrong apparently! Anywayyyy, nice post, Teresa.

    1. I know, it’s a little much to hope for. Things haven’t been so calm up here since that election either! I bet if you tried the recipe again now, you’d ace it, Mary.

  3. I sprinkled my baba ganoush with za’atar too. nice combo. You’re right, it made a very generous amount! I haven’t made the cheesecake yet, but you make me want to do it sooner than later. Thanks for the inspiration!

  4. I must say, I preferred this version of a cheese cake over the heavier ones we normally eat.
    I can not confess to share the same love for the eggplant dish 🙂

    1. I prefer this cheesecake to American-style cheesecake, too! The baba ganoush was a big hit with everyone I shared it with, but if it’s not your thing, what can you do?

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