This post didn't involve any cooking or even photographing, but was still probably the hardest to write. Choose only 5 favorites?!? First I went through the book and listed potentials. My goal was to find recipes that I really thought were special to AMFT. I absolutely love eclairs, but I've made excellent eclairs from several cookbooks, so those were out. When I got through the book I had a list of 14 recipes. Second, I cheated and looked ahead to the next celebratory weeks. Roast Chicken for Les Parasseux was a definite contender, but I know it'll be my play-it-again recipe, so I decided to save it for later. Then, I did the best I could to choose 5 from what was left. Here they are:
#5) I remember when I made the Cheese-Topped Onion Soup that I was hoping not to like the recipe. It's a lot more work than my usual onion soup recipe, and I was hoping it wouldn't be worth it. It totally was! We both absolutely loved it, agreeing that it was much better than my usual onion soup. It's a little hot for soup in DC right now, but this is definitely a recipe I'll turn to again and again in the fall and winter months.
#4) Anybody who knows me shouldn't be surprised that two out of my five favorites are desserts. (And it was hard to limit myself to just two!). I've had a lot of apple cakes, and Marie-Helene's Apple Cake is definitely my favorite so far. I loved that it really just tasted like apples, with enough butter and rum to hold it all together. Another recipe that I'm looking forward to making this fall!
#3) The Deconstructed BLT and Eggs will always hold a soft spot in my heart because it's the first recipe I made with the group (and my first-ever blog post). It's also one that I love. Especially in the summer, this is my favorite way of eating. It feels relatively light because it's a salad, but has delicious bacon and eggs on top. At least in my book, it needs nothing else but bread or crackers to feel like a complete meal.
#2) I never would have predicted this, but I think the most revelatory dessert in the book for me was the Floating Islands. We aren't big fans of meringue and I didn't expect to really like these, but they were absolutely delicious. I just couldn't get enough of the contrasting textures. I served these with poached figs, but I think they'd be good with absolutely anything.
#1) My favorite recipe from AMFT is also the first one that I made, the Pumpkin Stuffed with Everything Good. I found this recipe online before I owned the book, I think it may have been my introduction to Dorie, and absolutely loved it. It's one of the reasons I knew that buying the book and joining this group was a good idea. I make it at least once a year, and love it every time. I know part of it's beauty is that it's completely adaptable, but I usually stick pretty close to the original recipe. I mean, how could you go wrong with bread, bacon, cheese, and heavy cream?
This walk down memory lane has certainly made me hungry. I'm sad that we're almost done cooking together, I do hope we'll stay in touch, but I know the AMFT cookbook will continue to get a lot of use in my kitchen.