How many times have you pre-baked (or blind baked) your pastry for a quiche or other type of tart, only to discover a shrunken shell? Most “authorities” on the subject seem to attribute the shrinking of the pastry to it being “stretched” as it is rolled out and/or placed in the pie or tart pan.
Several weeks ago, I had Red Beans and Rice I really enjoyed at a local restaurant. Since then, I’ve been thinking that I should try my hand at making Red Beans and Rice.
We’ve been having a lot of chicken lately, so I decided that pork chops would be good for tonight. Initially, I was going to try the Baked Pork Chops from the All Recipes site. However, the more I thought about it, the more I thought that I’d try something else.
It’s been a really long time since I’ve made Swiss Steak, so I thought it would be good for dinner tonight. The recipe that I use is an adaptation of Alton Brown’s Swiss Steak.
I’m behind schedule with the French Fridays with Dorie since this recipe was featured on October 22, 2010. However, I had about a pound of deli roast beef that needed to be used, so I decided to try this recipe which appears on pages 258 and 259 of Around My French Table.