The genesis of baking through Dorie Greenspan’s Baking Chez Moi was cooking through her “Around My French Table” every other week on Fridays. The group was known as French Fridays with Dorie, which, though I did pick up the book, I learned about too late to really jump into (though I am working through at my leisure). There is a new group afoot, however, dedicated to working through David Lebovitz’ “My Paris Kitchen”.
This week’s recipe was delicious. I picked up a rib eye from Petty’s and had them slice it in half, searing it for about 2 minutes per side on super high heat (choking all the way from the smoke), which retained the lovely meaty richness of the steak. The chipotle pepper gave a nice mild kick, which brought out the previously unnoticeable smokiness in the 2013 Beringer Cabinet Sauvignon which we paired with it. The juiciness of the wine also complemented the heat of the seasoning. The crispy seasoned (oven baked!) fries were delicious… I used rosemary and sage from my little balcony garden.
I am looking forward to this challenge for the next couple of years, and hope to see you at the table! It isn’t too late to join here, so pick up a copy and start cooking!