French Fridays with Dorie – Cafe-Style Grated Carrot Salad

I’m just going to come right out and say it – this recipe was wholly unappealing to me. Not that there’s anything in it I don’t like but I’ve come to view carrots as more of an ingredient and not a star and so a whole salad of them??? Didn’t sound that awesome. Plus it was eerily reminiscent of something my mother-in-law made once that Tristan still kind of shudders over so I knew he wasn’t going to be any help in the eating department. I dilly-dallied and shilly-shallied until like 6:30 last night but I just knew I would be mad at myself if I didn’t make it since I didn’t even have to grocery shop for any of the ingredients (they are all things I always have around). So I stopped being a baby and made it and guess what, it’s actually pretty tasty.

I know I say this all the time, but mama really needs a big girl food processor. Not only does grating things like this make my arm sore, but look at this mess! I had carrot pieces all over the damn place! And yes, the same thing happens whether I grate into a bowl or onto the cutting board. I’m an erratic grater, what do you want from me?

I really liked the method of making the dressing in a little jam jar and it’s clearly very trendy because there is a whole little spread in my newest Everyday Food all about doing that. Way to be timely and on trend Doristas! 🙂 Plus this jam jar used to have the BEST strawberry jam ever in it that a cute little old lady named Arfilene (Arf for short, weirdest and coolest name ever??) makes for everyone at Tristan’s work every summer so I just love it because of that.

I fed Tristan a spoonful and he said it tasted good but when I asked him if he wanted more he said “No thank you.” Hmph! I ate a little dish like this myself and I guess I’ll bring the rest to work today to see if I can entice anyone else with this carrot salad. I did actually halve the recipe because I knew this one would be kind of a hard sell but something else this girl needs? A food scale! It was kind of hard to guesstimate a half-pound of carrots. Like I said before, I did like this salad but it’s not something I can eat a lot of in one sitting. If it were on a buffet line I would take some and think it was yummy but not go back for seconds, that’s the verdict. I’m ready to move on and I’m excited for this Peach Melba thing next week! I think I’m going to make homemade ice cream for it and everything!


French Fridays with Dorie – Saint-Germain-Des-Pres Onion Biscuits

So far this is the simplest recipe I’ve done for French Fridays with Dorie – just your basic biscuit with a little sauteed onion twist. Biscuits are kind of hard to photograph in a pretty way, so that’s why I photographed our very colorful and delicious dinner with the biscuit on the side. I wouldn’t call it cheating exactly, just kind of skirting the rules…

I felt like an amazing multi-tasker tonight because I roasted the butternut squash for the salad with honey (yum!) I made the dressing for the salad, I breaded and pan-fried the chicken, and I made these biscuits! I sense a little horn-tooting coming on…tootle-toot! But really I’ve made this salad 3 or 4 times and it’s super delicious so this wasn’t actually that challenging. I’m not saying don’t be impressed, I’m just saying don’t be that impressed. 🙂

I just couldn’t think of anything cute to garnish this plate with. I need more practice clearly. So to get these bad boys going, you just melt a little butter in a skillet, dice a small onion and saute it for a few minutes, like so:

Then you mix up a few key ingredients with your hands, add the onions and the milk and pat it out on a clean surfaced to get biscuit-ed:

The recipe said it would make about 32 biscuits and I just must be grossly overestimating the size of a regular biscuit or something because I only got 16 and I thought mine were pretty small. Am I missing something? Was this recipe supposed to be called “Mini Saint-Germaine-Des-Pres Onions Biscuits?”

After I had my salad pretty much all ready to go, I popped these into the oven so we could eat them while they were still piping hot and I must say, they were good. They were very good. I am not a huge biscuit person. I’ve never eaten biscuits with gravy, not out of an aversion to them or anything, just because it wasn’t something we made growing up. When we had bread with a meal, it was usually of the Pillsbury variety. I’m not embarrassed. I LOVE Crescent Rolls. And Breadsticks. And Flaky Layers Biscuits. But that doesn’t mean I won’t make these again. I most definitely would. They had a really nice crunch and subtle flavor and were really easy to throw together. I’m not forgoing my refrigerated tubes of dough, not in this lifetime at least, but they aren’t necessary when these were so simple to do.

Oh and the salad from tonight is SO GOOD. I was going to save it for my next recipe round-up, but why? I found it here on and you should definitely make it. I left out the pumpkin seeds and obviously added some chicken breasts that I pounded thin and dipped first in flour, then in a beaten egg, then coated in some panko and pan-fried. They add a nice crunch and some protein so it makes it more of a meal than a side. I never knew how delicious butternut squash could be until I roasted it this way. It’s awesome and cheap and good for you, so you should try it too. I only used half the squash for this salad so I will have to find something to do with the rest. Oooh the possibilities! Hope everyone else thought these were as yummy as I did!