I made this week’s assignment at the last minute. Literally. I was stirring the dough at 10:30 P.M. Thursday night after watching Game 5 of the NBA Finals. (Go, Duke alum Shane Battier! Go, Filipino coach Erik Spoelstra!) I allowed the dough logs to chill for exactly one hour, sliced up the logs, and popped them into the oven around 11:45 P.M. At midnight, I tasted one of the sables while watching the never-ending highlights of the game (Thanks, ESPN!), and I was pleased by the result. The sables definitely leaned toward the buttery/salty/savory side, so I can see why Dorie placed them in her appetizer/starter section rather than her dessert section. The chopped up seaweed was a new twist, but I’m not sure how seaweed itself is very French. But, who cares? They were tasty and could be served with champagne, a la the Miami Heat locker room!
To see if others liked David’s seaweed sables, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.