This week’s French Fridays with Dorie recipe is Herbed Olives.
I didn’t make herbed olives.
I didn’t even register herbed olives on the November recipe schedule!
I just went to the FFWD site to get ready to link to it and there they were.
November 23rd – Herbed Olives.
I’m genuinely baffled and a little amused!
(Amused because I think my little obsession with beef cheeks has rendered me blind!)
It all started with an episode of MasterChef.
One of the contestants was cooking against a chef from Melbourne called Frank Camorra.
There was such a humbleness and graciousness in the chef’s demeanor, years later, I can still recall how uplifted and inspired I felt after that episode.
On our next trip to Melbourne, I googled his restaurant on a whim and before I knew it, we were having lunch at his Spanish restaurant, Movida.
I was so excited, I wanted to try everything on his Tapas style menu.
Dish after dish arrived, my husband and I were having so much fun.
The flavours were exciting and new.
And then… right at the end… it came out.
Braised Beef Cheeks in Pedro Ximenez on Cauliflower Puree.
I didn’t think food could make you feel giddy with pleasure.
But that’s what this dish did to me.
The beef cheeks melted in my mouth.
The sweetness of the dark, thick, sherry sauce was perfectly balanced and complimented by the smooth cauliflower puree.
Seriously, my words just don’t do this dish justice.
Every 2-3 months we fly to Melbourne and 2 years later, our first stop is still Movida.
So with all this flooding my mind, it’s no wonder I jumped the gun on this recipe!
Dorie’s recipe for beef cheeks was good.
After all the jumping around it was a good meal to sit on the back deck and fill up on…
Once I realised this was not going to be anything like Movida’s beef cheeks, I let go of my expectations and enjoyed the dish. It was a good, solid, meal.