Menu: Béatrice's Red Kuri Soup / Chard-stuffed Pork Roast / Endives, Apples, Grapes / Marie-Hélène's Apple Cake

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Dorie’s French Supper

Welcome to the brand-new Dinner @ 8 feature, a step-by-step guide to help you cook an entire dinner and have it on your table on time!  I’m so excited to finally launch this, and even more excited that my debut dinner is based on the new book by one of my favorite authors Dorie Greenspan.

Instead of listing four separate recipes for the four dishes on the menu, Dinner @ 8 does all the planning for you, taking apart recipes and weaving them back together efficiently, then walks you step-by-step through it all. This way, you can manage a 3-course menu from Dorie’s new book in only 3 hours. Yup, THREE hours, that’s what I said.  A delicious soup to start, a juicy pork roast for the main course, a surprisingly delicious vegetable on the side, and a lovely apple cake for dessert – on your table at 8pm if you start cooking at 5.  Oh, shake that look off your face, you can do it.  I promise you.

The timeline is built so that you don’t have to make like Road Runner-weilding-a-knife to get all the steps done on time. You can cook at a somewhat leisurely – if purposeful – pace and have your dinner @ 8. And, no, you don’t need a tricked out kitchen for this. When I plan each Dinner @ 8 menu, I’m assuming that you have a good kitchen, you know, a normal kitchen for a normal food lover. You’ll have a 4-burner stove top. The regular kind, not the super high charged one hundred seven-five thousand BTU or anything. I’ll assume you’ve got an oven, a stand mixer, a food processor, etc. Any special equipment required will be called out on the shopping list so you are warned.

Check out the nifty prep/cooking timeline on the right sidebar, and some handy quick tips about how to navigate through Dinner @ 8 (it’s all pretty intuitive I say) and let’s get cooking!

Alll recipes adapted from Dorie Greenspan’s book, Around My French Table (Houghton Mifflin Harcourt)


Dorie’s French Supper Menu

Serves 6

Starter: Béatrice’s Red Kuri Pumpkin Soup

A simple recipe that produces the most velvety and delicious soup. Perfect for a crisp fall evening.

Main Course: Chard-stuffed Pork Roast

I’m not a big pork tenderloin fan, to tell the truth, I find them somewhat bland. Dorie changed my mind with this recipe. Rubbed with sweet coriandar seeds and spicy black peppers, stuffed with slightly bitter chard, sweet raisins, punctuated with bits of red pepper flakes, this roast pork loin is far from bland country. My apology to pork tenderloins of the world, it wasn’t you, it was me all along.

Side Dish: Endives, Apples, and Grapes

I’d never thought to put these three ingredients together, but I supposed that’s why I’m not Dorie Greenspan.  My one word reaction: wow.

Dessert: Marie-Hélène’s Apple Cake

To finish this simple French dinner, a very simple, and very French, cake. This cake is everything I love about homey French desserts: beguilingly simple and not even very pretty, but presents the very essence of what it’s supposed to be. In this case, the spirit of autome itself. Be sure to serve it with a generous spoonful of crème fraîche instead of whipped cream. Did I mention it’s French?

Let’s get cooking! »

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  • Jtfoley60

    What a menu! Love your Dinner @ 8 concept, Pim. Hope to cook it before your contest deadline. Jen

  • http://twitter.com/VincciT VincciT

    Beautiful new site, Pim! It’s somewhat refreshing to me that this section is called Dinner @ 8 – I think people get so worked up about having dinner at 6, or even 5 these days! A reminder that there is no need to rush.

  • Amelia from Z Tasty Life

    Congratulations on a successful re-launch of Chez Pim!
    I am really looking forward to this Dinner @ 8 feature. I am already planning on making this delightful layered Marie-Hélène’s Apple Cake tonight :)

  • Amelia from Z Tasty Life

    Pim: I made it!!!
    It is absolutely wonderful and très French.
    Here is my post: http://www.ztastylife.com/2010/11/marie-helenes-apple-cake-from-dorie.html

  • Zhaitianyun163

    i know you from the show–national geography.i have to say, what you recommend is really appealling to me. you are so lucky to have a taste of so many good food.

  • http://chezpim.com Pim

    Thanks! The whole idea is to get people back to the table, yes. We rush around too much, so hopefully this will inspire people to cook a meal and have fun doing it.

  • ProvenceLife

    Bonjour from Cabrieres d’Avignon, a small village in Provence! Yesterday my husband and I made your dinner @ 8 for good friends in the village. We had time in the afternoon to make the soup, stuff the pork, and bake the cake, so we were sitting down at 6:00 with a clean kitchen, a cocktail and wondering what to do with our time until the guests arrived! The entire meal was fantastic.We made a last minute change to the wines and poured champagne to start ( who doesn’t love bubbles?) and Beaujolais Nouveau ( because we could! ). Living amidst potiron, chard, apples and endive for the next few months I’m sure we will make these dishes often.

  • Juliedinsdale

    I really enjoyed preparing this meal for friends in London last night. Some substitutions had to be made but they all worked perfectly with the original recipe. Timescale was brilliant and everything was ready on time, look forward to more in the future. http://www.flickr.com/photos/56173323@N02/sets/72157625439288852/

    Love the new website, very stylish and easy to negotiate, thankyou for that.

  • http://homebaked-melissa.blogspot.com/ Melissa

    We gathered our two older children (ages 7 and 5) to help us prepare this menu today! I documented our “Dinner at 5″ on my blog:
    http://homebaked-melissa.blogspot.com/2010/11/sunday-afternoon-in-kitchen-with-dorie.html
    Thanks so much for the opportunity to take on the challenge! We will be coming back to Dinner at 8 for more great menus.

  • Tony

    Loved the organization and integration of shopping and cooking. Great job!

  • Jenny Huang

    Hi Pim, I made this dinner today. Althoght I can’t buy some ingredients, I remmember you told me just to improvise. Here is my blog: http://blog.sina.com.cn/9icook. Thank you for this lovely recipe! If you can open the page, please email me to let me know.

  • http://francofoodie.com Lynne

    Wow, Pim, I know how intense it can be to figure out timelines as a recipe editor myself (and a very very fledgling blogger). Kuddos, that is a fantastic idea!

  • http://glutenfreechaboh.blogspot.com Shuku

    I’ve been an occasional lurker on your blog on and off for quite some years now. Unfortunately at the time, I didn’t have much of a kitchen to cook in, so many things that I would have loved to try out weren’t really feasible. However, I learned how to do pad thai from your post on it, although the only wok available then was a horrendous piece of crap that wouldn’t season no matter what I tried for whatever reason. Recently I’ve moved to a new place that has space, and a GLORIOUS kitchen, and I tried your pad thai again with a new wok and better wokking skills from more practice. It came out superb.

    That French menu looks fantastic. I don’t know that I’ll be able to actually do the entire menu before Dec 6 (I’m going to have to go through it and fix it to be gluten-free, as I’m gluten-intolerant), and I have a TINY oven. If I can’t do it now, I’ll do it for New Year at my parents’ home. Thank you for such a wonderful resource! It is truly marvellous.

  • FabFoodLover

    I had so much fun making this meal on Saturday night! The recipes were really simple & delicious. I had never tried any of Dorie Greenspan’s recipes before, but I am definitely going to try her more often. The flavors were so spectacular there were moments of utter silence around the table while we all just enjoyed what we were tasting. What’s more, not only did I get everything done in under 3 hours, I had time to tweet and take photos throughout the process. You can see my journey on my twitter feed: http://www.twitter.com/FabFoodLover

  • Kathryn Besser

    Pim, just re-read your post on the giveaway and realized you wanted dinner attempts posted here. Here is mine! http://dirtandsunshine.posterous.com/challenge-accepted-pim – it was SO much fun… can’t wait for your next one! kathy

  • http://bonvivant.wordpress.com/ Danielle

    We had our Thanksgiving lunch at 1 with this menu and I had a ball of a time cooking it up. Simply delicious and satisfying, I am so glad I gave it a go! My post is here: http://bonvivant.wordpress.com/2010/12/02/thanksgiving-2010-begetting-traditions/

  • Deb

    We are preparing to move to a house this weekend, so this was our “last supper” in the apartment. Making this meal would never have happened w/o Dinner @ 8. It would have taken me days of planning & list making – not something I’d do while preparing to move. Thank you so much for making our “last supper” a fabulous French supper! Love the Dinner @ 8 concept & will be checking it often! Here’s the link to my facebook album: http://www.facebook.com/album.php?aid=47599&id=1686001335&l=e38c39861c

  • http://twitter.com/raquelol raquel

    http://raquellyinmybelly.blogspot.com/2010/12/last-minute-entry-to-pims-dinner-8.html
    we had a blast making this. thanks for the great tutorial.
    raquel and jessica

  • Bogdan

    Many thanks for the very detailed recipes. Everything turned out great. Here are the photos:
    http://picasaweb.google.com/bogdan.alexe/DorieSFrenchSupperChezPim?authkey=Gv1sRgCI6plL3XvPqB1wE&feat=directlink

  • Carol Peterman/TableFare

    I loved cooking this menu and learned that having a dinner party doesn’t have to be such a big deal. Here’s my post, http://bit.ly/icsfFZ

  • Britt

    Oh Dear….I had in my head this was for January 8th :( ((((((( Sadness….

    We worked hard on setting up the pics so I’ll post em anyway :)
    http://www.flickr.com/photos/chez-pim-my-hero/

    Thank you for this idea/opportunity, Pim!

    xo
    Brittany

  • Anonymous

    Thanks for the detailed recipes :) I am also buying the book thru myBantu :)

  • Judy&Joy

    Hello!
    Its Judy & Joy again the “Twice Baked Twins”. We absolutely love this recipe. Check out our “Twice Baked 2 Minute Take” it is a quick and easy alternative to do most recipes.

    Come check out our website! http://twicebakedtwins.com/

  • http://twitter.com/semanticwebs mary williams

    I bought the book through myBantu!!

  • anonymous

    Check out the new Food Network show Extreme Chef airing Sunday June 30th at 10 pm. http://www.facebook.com/pages/Extreme-Chef/195324160502642

  • anonymous

    Check out the new Food Network show Extreme Chef airing Sunday June 30th at 10 pm. http://www.facebook.com/pages/Extreme-Chef/195324160502642

  • http://www.telebrands-products.com/ Telebrands

    Thanks
    for this French supper menu.  The
    chard-stuffed port roast looks wonderful.  

  • http://twitter.com/healthy_eats4u Healthy Eats

    Hey, I am just loving the recipes. Thanks a lot for that. I bought this book through http://www.mybantu.com/. I got a good deal on the book too. Thanks..

  • http://twitter.com/healthy_eats4u Healthy Eats

    Thanks for letting me know that I can buy through myBantu.com.

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  • http://www.sellsnapbackhats.com Newhats5

    I like the recipe.I will try it myself.

  • http://www.wholesale-snapbackhats.net/ Bevicki

    Thank you for taking the time to share the information.it’s very useful to me!

  • http://www.snapbackhatsbulls.com/ Lucyse

    This cake is everything I love about homey French desserts: beguilingly simple and not even very pretty, 

  • Gafi
  • Heather

    I love the dinner @ 8 concept. It is perfect for an intermediate cook such as myself. Please post more!!!

  • http://myeasychineserecipes.com/ Dan S

    Great photos! Must be a great supper. Thanks for sharing!

    http://myeasychineserecipes.com/