Everyday Dorie: Kale and Onion Frittata
April 9, 2021 at 12:23 am | Posted in breakfast things, cook the book fridays, everyday dorie, groups, other savory, savory things | Leave a commentTags: eggs, everyday dorie, savory
Back in May, when we were all picking whatever recipe we could easily put together with our limited pandemic pantries and fluctuating focus levels, I made the Western Frittata (or some riff on it). A frittata is one of the best fridge clean-out concepts going– the variations are endless— so I actually make one for breakfast about twice a week. There are always some stray things to use up, and I’m still providing breakfast and coffee service for the home office worker upstairs, so it seems the thing to do. I thought I’d give the Kale and Onion Frittata variation in the book a try, since I had everything for it anyway. For good measure, I also tossed in some royal trumpet mushrooms that were starting to look a little shriveled. This was a good combo, and it’s nice to have a bit of dark green stuff in the morning. A frittata isn’t just for breakfast though…it makes a perfect lunch or light dinner, too. An anything goes, anytime of day dish, it’s incredibly easy and versatile.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see how the group liked this one.
Everyday Dorie: Mediterranean Shepherd’s Pie
March 26, 2021 at 8:11 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things | 3 CommentsTags: everyday dorie, pie, savory
My usual Saint Patrick’s Day dinner is a shepard’s pie. Well, this year’s been unusual, so I made it with a twist. This Mediterranean Shepherd’s Pie was like Ireland on vacation. And wouldn’t we all like to go on vacation right about now?
This shepherd’s pie has the standard mashed potato blanket on top, but what’s underneath has some surprises. The filling is a mix of sound meat and sausage (I used the turkey versions of both), much like you’d expect, but it’s unexpectedly flavored with sumac, cumin, za’atar and harissa. While I normally use peas and carrots as the veg in my pies, here I added in spinach and winter squash. This was so satisfying and good and I loved the spices. I just made half a recipe, but I still got four pretty hefty servings out of it. I’d never really though about the flexibility of shepherd’s pie before, but now that I’m wise to it, I’ll make it more than once a year!
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see how the group liked this one.
Everyday Dorie: Tangerine-Topped Cheesecake
March 12, 2021 at 12:01 am | Posted in cakes & tortes, everyday dorie, groups, simple cakes, sweet things | 5 CommentsTags: cake, cheesecake, everyday dorie
I’m looking at this photo of a slice Tangerine-Topped Cheesecake and am wondering why I didn’t actually top it with any tangerine segments. They’re all in the bowl in the background! Ah well, it’s a pretty nice-looking slice anyway, and that citrus did eventually find it’s way on top. This cheesecake has a blend of cream cheese and ricotta, which, along with a long beating time, keeps it light. It’s also basically a crustless cheesecake, with just a dusting of crumbs on the bottom to keep it from sticking. A thick slice of NY-style cheesecake often hits me like a brick (of cream cheese), so I really liked this lighter style. I do enjoy a proper graham cracker crust, though, but I don’t see why I couldn’t make one for this next time. Since we’re just two cheesecake-eaters here at home, I scaled down the recipe and made a third of it my 6″ loose-bottomed pan.
No futzing with a water bath makes this pretty easy to make. The cake mix has plenty of tangerine zest in it, but you could use any other citrus zest or the seeds of a vanilla bean for flavor instead. And who’s to say it has to be tangerine-topped? Berries, figs, poached pears or stewed dried fruit all sound like good toppers to me.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our cheesecakes this week.
Everyday Dorie: Moroccan-Spiced Chickpea and Noodle Soup
February 26, 2021 at 3:42 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, soups | 7 CommentsTags: everyday dorie, savory, soup
It’s now been almost a year that I’ve been providing daily WFH lunch (with clean-up service) to the other person in this house, and I’m always looking to cook things that will do double duty as dinner one night and lunch the next with minimal extra effort. Bonus points for things that make enough for a couple of lunches, as is the case with this Moroccan-Spiced Chickpea and Noodle Soup. This soup is Dorie’s version of harira, a traditional Moroccan soup with tomatoes, chickpeas, lentils and lots of spices. I’ve seen recipes for versions of harira with and without meat, and versions with and without noodles…this one has both, so it’s very hearty and filling.
The optional meat in this soup comes in the form of meatballs, or really balls of meat, as they’re just straight-up ground meat (I used turkey) rolled into small balls. While they do cook in the simmering soup, the balls can definitely use some s&p or they will be under-seasoned.
Overall, though, this soup is very flavorful. I did reduce the 3.5 tablespoons of ground ginger, which sounded like so much (I didn’t even have that much!), it was possibly a typo. Not sure about that, so I’m interested to see what others did. I left out the saffron entirely because my small supply was already reserved for something else, and this soup has so many other strong, fragrant spices in the mix that I thought I could get away with it. The noodles I cooked in separate pot, because I knew I’d have leftovers and didn’t want them to get bloated while sitting in the soup.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see how the group liked this one.
Everyday Dorie: Dark Chocolate Pudding
February 12, 2021 at 9:05 am | Posted in everyday dorie, groups, puddings, custards, mousses, sweet things | 3 CommentsTags: chocolate, everyday dorie, pudding
I do love a good homemade pudding, but I only seem to make it when a recipe rolls around for a blog group. That’s the case today, with this Dark Chocolate Pudding. This is delicious- thick, rich and luxurious. It comes together quickly in a pot and with constant whisking, you can skip the immersion blender whiz at the end (which is great, since I don’t have one). Not all pudding recipes call for eggs, but this one does, so I did push it through a strainer at the end, mostly to make sure all the little egg chalaza squiggle bits were gone.
Dorie suggests serving the pudding with a sprinkling of cocoa streusel crumbs she calls “chocolate crunch,” but I didn’t feel like firing up the oven for something that would have otherwise been a no-bake dessert. I went freezer foraging instead and came up with a handful of leftover misshapen almond macaron shells. I decided to turn them into my own crunchies by roughly crumbling them and coating them in melted chocolate. Once the chocolate set up, I had some nice rubbly bits to scatter on top of the pudding…or on top of the crème fraîche on top of the pudding.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our pudding cups this week.
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