I sent this newsletter out to subscribers on September 5, the day before I flew to Paris. Now, I’m getting ready to send out another, so if you want to see it, sign up. Go to my homepage, scroll, scroll, scroll and when you get to the newsletter info, just put in your email address and hit subscribe. Done.
It’s no wonder so many grown-ups – moi, too – feel like September is back-to-school time even when school is far behind us. There’s just so much that happens as fall approaches: school, of course; shorter days and longer nights; harvests of all kinds; and the start of the big season for big cookbooks. There are so many books that come out in the fall. (I included a brief list in my last newsletter – I’ve got it up on my website, if you missed it.)
Last year at this time, I was looking forward to the publication of Everyday Dorie – its birthday was October 23, 2018 – and this year I’m so happy to see that two of my favorite cookbook clubs have chosen Everyday Dorie for September. You can cook along with Rainy Day Bites, the Instagram cookbook club, and with Chowhound, whose club meets on their site. Sign up for one. Sign up for both. You might even win a prize. I’ll be following along with both clubs, so tag me @doriegreenspan on Instagram when you post. I don’t want to miss anything.
I’ll be writing another newsletter this month, but I wanted to get the cookbook-club news out to you. Also, in case you missed it, I wanted to point you to the story I wrote about sablés, French shortbread cookies, for the New York Times Magazine. The cookies are Corn Sablés and the recipe comes from Apollonia Poilâne’s soon-to-be-released cookbook, Poilâne, The Secrets of the World-Famous Bread Bakery. If you know the legendary boulangerie on Paris’s rue du Cherche-Midi, then you’ll be as excited as I was to see this book. The cookies are made with corn flour (not cornstarch or polenta or rough cornmeal, and certainly not masa harina), a cornmeal that’s ground so fine that you can’t feel grit when you rub a little between your fingers. You can find corn flour in the gluten-free section of most supermarkets; I used Bob’s Red Mill Corn Flour. The story is here; the recipe is here. (Both The New York Times and New York Times Cooking require subscriptions.)
In the story, I wrote about having baked the shop’s most famous cookies, Punitions, with Apollonia’s late father, Lionel Poilâne. Part of our baking session is included in a wonderful episode of CBS Sunday Morning, created by the super-talented David Turecamo, aka Our Man in Paris. If you have time, take a look – I think that watching Poilâne make the dough by hand is mesmerizing.
I leave for Paris this Friday and will write more from there. In the meantime, enjoy the new season and stay in touch.
Sending sweet wishes – xoxo Dorie
All pictures from Everyday Dorie are by Ellen Silverman