Everyday Dorie: Mostly Rhubarb Tart

June 24, 2022 at 2:05 pm | Posted in everyday dorie, general pastry, groups, pies & tarts, sweet things | 7 Comments
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mostly rhubarb tart

Mostly Rhubarb Tart is just what the name says…a tart that’s mostly rhubarb, but with a little extra stuff, too. Macerated rhubarb covers the bottom of a par-baked Sweet Tart Dough crust. An easy custard, quickly whisked together but delicately rose-scented, fills in all the gaps. Then some halved strawberries are arranged here-and-there on top. I was pleased to find hot pink stalks of rhubarb at my greenmarket, and by placing the strawberries on top of everything else, they get direct heat and concentrate into deep red jammy pops. Anyway, the whole thing was very pretty and tasted like a spring day.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our tarts this week.

Tuesdays with Dorie DC: Zan’s Birthday Cookies

June 21, 2022 at 10:29 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 4 Comments
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Zan's birthday cookies

Some baking book authors are into streamlined desserts…one bowl, one whisk and into the oven it goes. Others make you use every bowl you have, a stand mixer, two sets of measuring spoons, two sieves, multiple cookie scoops, who even knows how many whisks and spatulas, and want you to fire up the oven two separate times. Dorie often falls into the second camp, but at least you can trust you’ll get something delicious in exchange for dish duty. Zan’s Birthday Cookies involve making and chilling three different components: a chewy brownie cookie base, a coconut pastry cream and a cocoa streusel topping. Dorie says these layered treats have German chocolate cake vibes (my favorite!) and, minus the pecans, I happily agree.

Making these three components is actually not difficult. You can make them a day (or more) in advance, but I did them all this morning…I like a challenge, plus I had the extra daylight of summer solstice on my side for late afternoon photos. I made a quarter of the recipe and had enough base and crust for nine cookies. I only had enough coconut pastry cream for eight, though, so I gave the ninth one Black Forest vibes instead with a spoonful of cherry jam. Dorie says in the recipe headnote that you’ll wind up with extra streusel to use for something else, but I didn’t want to deal with that kicking around in my freezer so I just loaded up my cookies. More is more. And and extra is extra, so I also added sprinkles (which I saw Mardi do and then I couldn’t not).

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BWD: One Big Break-Apart Chipper

June 14, 2022 at 12:04 am | Posted in BWD, cookies & bars, groups, sweet things, tuesdays with dorie | 4 Comments
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one big break-apart chipper

Sometimes (most times) one little cookie isn’t enough, and for those times, there’s One Big Break-Apart Chipper. Rolled out into a thin sheet, this chocolate chip cookie slab is ideal for those who like a crispy CCC. (I feel like this style of cookie is also known as “cookie brittle” but I’m not 100% on that). Dorie includes ground cinnamon and cardamon in her recipe. I left out the cardamon because I only have whole pods and didn’t feel like getting out the spice grinder. You can add nuts if you want…I’ve been in a salty peanut mood. I made one-third of the recipe and it fit into a quarter sheet tray. This is a tasty treat, and you can break off big pieces or little pieces, depending on the cookie monsters you are baking for. It makes a good bit of crunch for an ice cream sundae or a good dipper for a cup of coffee.

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!

Everyday Dorie: Portuguese-Style Fish and Beans en Papillote

June 10, 2022 at 7:59 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things, snacks | 3 Comments
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Portuguese-style fish and beans en papillote

It’s been a minute since I’ve cooked something en papillote, but gosh, what a good technique to be reminded of with this Portuguese-Style Fish and Beans en Papillote. I don’t really cook fish that often, and usually save it for eating out, but this was an easy and excellent dinner. No stuck-to-the-pan skin or disappointingly shredded up flesh or accidental overcooking happening here. Not even any fishy splatters to clean off the stovetop. Everything– layers of sliced lemon and tomatoes sandwiching garlic-and-paprika-marinated cannellini beans and a similarly-seasoned fish fillet–steams nicely in contained bundle in the oven.

Dorie uses cod in her recipe, but I went with some striped bass from Long Island, because that’s what my fish guy had today and recommended. She also uses thyme and scallions in her bundles, but I swapped those for parsley and garlic scapes. A drizzle of olive oil and white wine helps kickstart the formation of a flavorful broth, which turned out brick red for me, as I used a heavy hand with the paprika in my seasoning….I regret nothing. Tied up in a parchment pouch, it all comes out of the oven perfectly cooked in just 15 minutes, including the jammy and delicious lemon slices, which I’m glad I didn’t just push aside. Technically, this is a complete meal in pouch, but I roasted some broccolini while the oven was on and warmed up a piece of bread, too, to mop up all that yummy broth.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see what we all thought.

Tuesdays with Dorie DC: French Vanilla Sablés

June 7, 2022 at 3:07 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 1 Comment
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French vanilla sablés

Never met a Dorie sablé I didn’t like (and by now, I’ve met a lot of them). Actually, I’m particularly well-acquainted with these French Vanilla Sablés, as they form the base for many of Dorie’s jammer variations, but here they get to shine all on their own. They are buttery and sandy and lovely, with slightly caramelized edges from baking them in a muffin tin. Since I scaled back the recipe to just a quarter, I skipped the step of rolling out the dough and instead portioned and pressed it directly into the tin. I don’t have any sanding sugar that isn’t bright red or hot pink, so I just sprinkled these with some regular sugar for a crispy-sweet topping.

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BWD: Asparagus-Lemon Quiche

May 31, 2022 at 9:59 pm | Posted in BWD, groups, other savory, savory things, tuesdays with dorie | 3 Comments
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asparagus-lemon quiche

Finally it’s more than just turnips and old apples at the framers’ market! My local Saturday market is now hopping with asparagus and green garlic, both of which found their way into this Asparagus-Lemon Quiche. I added a little green garlic bulb to the minced shallot that gets softened for the filling and used the tender green tops as the herb component. Along with the asparagus spears, I took Dorie’s suggestion to toss in some peas, but those aren’t at the farmer’s market quite yet so they came from the freezer department.

I have to say I was sort of confused about the lemon part of the quiche. Not the flavor, as lemon plus asparagus is a winning combo, but cutting a lemon up into slivers and scattering them around the bottom of the tart shell sounded odd. Then I found a write-up of the quiche in Dorie’s newsletter, complete with a photo of those scattered lemon chunks. Instead of doing it that way, I decided to slice part of a lemon as thinly as possible. I then covered the bottom of my par-baked shell with a layer those paper-thin slices, so they would more or less melt into the quiche filling.

I don’t make quiche often….really only when one rolls around for TWD, but I liked this a lot. It’s slim, more of a veggie custard tart than an eggy deep dish pie, and definitely tastes of spring.

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays. Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!

Tuesdays with Dorie BWD: Mocacchino Muffins

May 31, 2022 at 1:47 pm | Posted in breakfast things, DC, groups, muffins & quick breads, sweet things, tuesdays with dorie | 4 Comments
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mochacchino muffins

My Tuesdays with Dorie seems to have turned into Whenever with Dorie. I guess any day is really a good day with Dorie, so even though I made these Mochaccino Muffins a month ago, I’m happy to be thinking about them again right now. Fortified with ground coffee and coffee extract, if your cup of joe alone isn’t cutting it, give yourself an extra boost with one of these. I actually used instant coffee granules instead of ground coffee, even though Dorie says not to…I just dissolved it into the milk. Maybe I’m wrong, but I’m not sure that unsteeped ground coffee really packs much of a punch. The chocolate bits were a nice touch, and I added a little bit extra on top.

I had a friend who made these a couple of months ago warn me that her muffins were really dry. I don’t know if that was just a fluke, but I kept that in mind when I mixed my batter. It seemed so light and cake-like (some muffin batters are quite thick), that I decided backing the heat down to 375F might not be a bad idea. They came out nice and soft, and I really liked them a bit warm, despite Dorie’s recommendation that they be eaten at room temp.

For the recipe, see Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan. Don’t forget to check the TWD Blogroll!

Tuesdays with Dorie DC: Macarons

May 31, 2022 at 11:46 am | Posted in cookies & bars, DC, groups, savory things, snacks, tuesdays with dorie | 4 Comments
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macarons with choco-pb ganache

I did make Dorie’s Parisian-style Macarons a couple of years ago when we went through Baking Chez Moi, and here they are again…the same, but different. The recipe in both books is the same, but there was something I wanted to tweak after making them that other time. I rarely bake macarons anymore, but after piping out tray after tray in restaurants for many years, I was annoyed that my last batch didn’t have nicer feet. Mardi, who has also made macs by the zillions, and I noticed the baking temperature of 350F is hotter than we are used to. This time I used about 300F, and while they took an extra couple of minutes, they came out pretty spot-on. They baked up in nice, even rounds, and I think I may have a foot fetish because I can’t stop admiring them. I filled these babys with a chocolate-peanut butter ganache that I already had in the fridge (I actually made it to use as ice cream sauce).

For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!

Everyday Dorie: Soy-Sauce Eggs and Sticky Rice

May 27, 2022 at 6:20 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things, snacks | 3 Comments
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soy-sauce eggs and sticky rice

I think the Soy-Sauce Eggs and Sticky Rice recipe has been nominated for CTBF a few times, but it didn’t survive the final group vote until now. I can understand that a cured egg yolk may not be everyone’s bag, but I thought it sounded like a pretty intriguing technique. I made a special egg-gathering trip to the big greenmarket in Union Square, just to get the freshest I could. The yolks then pickle (I went overnight) in a bath of soy and mirin. Each yolk turns out perfectly seasoned and jammy inside (that color!!), and when stirred through hot sushi rice, coats the grains in a most luxurious way.

Before even reading Dorie’s headnote description of the dish, I looked at the photo and thought, “That’s drinking food,” and cooked up some maitake mushrooms and greens to go with. Turns out, while it’s great with a cold beer for lunch or late-night, I can see it being a good breakfast, too, and apparently even kids love it!

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see what we all thought.

Everyday Dorie: Black Bean-Chipotle Dip

May 12, 2022 at 7:36 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things, snacks | 2 Comments
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black bean-chipotle dip

Guac is my usual tortilla chip dip, but I’m game to switch up taco night botanas with something as tasty as this Black Bean-Chipotle Dip. This couldn’t be easier…just whiz up a can of black beans with some seasonings and there you have it. I wouldn’t skip the lime and cilantro, but I used taco seasoning in place of cumin, scallion instead of red onion and red Fresno pepper in lieu of green jalapeño.  I did use the ground chipotle, but why not sub in a canned chipotle in adobo or another type of ground chile powder instead? You can play around with what you have and what you like. You can also use leftovers as a spread for burritos or breakfast tacos, or even leave this chunkier and more salsa-like than I did…lots of possibilities, so you bet I’ll make this more often.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see what we all thought.

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