French for “windblown”, a vol-au-vent is a small, hollow case of puff pastry, with the top cut out to allow for a filling. For Chicken Vol-au-vents, the filling is a concoction of cubed chicken cooked in a savory gravy.
Initially, I had planned on serving either rice or mashed potatoes with the Swiss Steak, but changed my mind to Duchess Potatoes. Ever since I made the Hachis Parmentier, Chris has commented on how long it’s been since we’ve had Duchess Potatoes and how much he enjoys them.
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.
Light and flaky biscuits are a staple in the South. They’re delicious on their own with butter, sandwiched around a piece of ham, or a host of other options. In addition to being delicious, biscuits take only minutes to make. They’re perfect for not only your Easter dinner, but also your leftover ham!
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.