French Fridays with Dorie – Orange Almond Tuiles

IMG_4565So I’ve been thinking of these cookies as “tulles” (like the fabric) which I 100% know is wrong since my first inclination when trying to pronounce something in French is always severely incorrect. I think one of the other Doristas said it really sounds almost exactly like “twee” but I can’t quite remember. My French guesses are akin to my navigation skills – just always really, really, really shockingly wrong. Never, ever ask me which way to turn in a snap-decision situation because I will never be right. Or ask me, but then do the opposite of what I say. That’s proven to be effective in the past. But you guys, these cookies….they created quite a stir in the FFWD arena. Seems like about a quarter of us got them to work and the rest were stuck with major or minor screw-ups. For the most part mine turned out okay – one batch I think I baked a minute too long and another could have used another minute – but I benefitted from reading about everyone else’s bad experiences before tackling this one.


Dorie says not to use parchment but I went with the other rebels and played it safe which worked out just fine for me. The cookies released with no issue and I didn’t have to wash my sheet pans. Winning! I also went a little rogue because I didn’t blanch my almonds. I was going to, but then I was feeling lazy and deluded myself into believing that almonds with the skin on are healthier for you. They say that about most fruits and veggies right? The skin is where all the vitamins and minerals are? If I’m wrong about this, please keep it to yourself. I want to keep thinking that.

The smaller ones are definitely the prettier ones but they all tasted amazing and one of the big benefits of this recipe is that it only used 5 ingredients. Something that looks kind of difficult and time-consuming is always made even more impressive when it’s actually quite simple in my humble opinion.

IMG_4567If you want to impress everyone at your cookie exchange with these little jobbies, you’ll find the recipe here. They’re light and sweet and perfect with a cup of tea or stuck in a scoop of ice cream as a crunchy little garnish. I may or may not have eaten like 6 or 7 during the making and photographing portion of the day – I’ll never tell!

French Fridays with Dorie – Fresh Orange Pork Tenderloin

IMG_2476I made this so long ago that I honestly can’t even remember what I wanted to say about it. That’s bad guys. Bad bad bad. Especially since I’m pretty sure it was just sometime last week. For some reason, that seems like eons ago. I remember that I decided to use little Cutie oranges that were on sale instead of the navel oranges the recipe called for and I think that might have been a mistake. They had a little bit of a bitter aftertaste that was not so enjoyable. But they did look cute.


I loved the scallions in this because I love scallions in everything and I did enjoy taking my braiser pan out for a spin. It’s still my newest Le Creuset toy and the shine hasn’t worn off yet.


I served this with the Brussels sprouts & squash dish from last week and a hunk of foccacia so it was a big ol’ Dorie feast. I probably won’t make this specific pork tenderloin again because I just thought it was a little….weird. Normally I just salt and pepper a tenderloin, sear it, then finish it off in the oven with some roast veggies and I gotta say that I like that method a lot better. Here’s a link to the recipe if you want to give it a go. Maybe I’m wrong. I’m ready for a dessert now though. Bring on this strange cream cheese thing for next week, my sweet tooth is really sick of all these savory recipes (she gets mean sometimes).