|Ready to eat!|
|Ready to refrigerate|
This week's French Fridays with Dorie challenge is for David Lebovitz's Seaweed Sables. You may be thinking: Aren't sables sweet? Usually, they are, but this recipe reflects the current culinary trend that plays up the delicious contrast between salty and sweet. They're simple to whip up - provided you have roasted seaweed on hand - and keep well in the fridge or freezer until you're ready to bake them.
|Ready to bake|
|A good excuse to enjoy a Kir!|
Okay, what you probably really want to know is how we liked them...well, not so much. I like the idea of them, but think they would have been far better with sesame, caraway, poppy, or anise seeds instead of seaweed. The texture is great - the seaweed flavor is not.
|Portland Theatre, Portland, Oregon|