Everyday Dorie: Luang Prabang Chicken-Chili Sandwiches

June 11, 2021 at 7:42 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things | 3 Comments
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Luang Prabang chicken-chili sandwiches

I am not having any problem cooking (or eating) stuff, but these days I can’t write a blog post on time for the life of me. Take these Luang Prabang Chicken-Chili Sandwiches…I made them for lunch almost a month ago and now it’s over a week past our posting date…

Dorie says these sandwiches, which she bought at the night markets in Luang Prabang, are typically wrapped in paper and secured with a rubber band, and I see way– they are stuffed! Take a soft baguette (mine was a little too crusty actually), slather it with mayo and spicy chili sauce, then tuck in shredded lettuce, sliced tomatoes, cilantro, cukes and sliced chicken drizzled with sweet chili sauce. Add on some extra pickled stuff, like radishes, sliced chili and carrots, if you like (I liked). Wrap it all up and enjoy this fresh sweet and spicy deliciousness.

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.

Tuesdays with Dorie DC: Coconut Patties

June 1, 2021 at 8:25 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 4 Comments
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coconut patties

Boy, when TWD Tuesday is the first day of the month, you can really be caught off guard. I would have shown up empty-handed to today’s cookie party had I not actually made these Coconut Patties for a “before times” gym get-together a couple of years ago.  Also, this picture is an embarrassment…I think my photos have improved slightly. These patties are a twice-cooked coconut macaroon flavored with lime. The first cooking step takes place on the stovetop, as the sugar-egg white-coconut mixture is heated in a pot. Then after a nice four-hour chill, the pattie rounds are formed and baked. The fact that the mixture is precooked and baked cold, keeps the patties chewy inside…the baking really just dries the outside to make a nice crust.

I remember getting several compliments on these. They’re gluten-free, so they’re a good treat to bring somewhere if you don’t know the whole crowd. Dorie gives a rose-flavored variation of these as well, and I’m sure it’s not too hard to come up with some others, too (something Almond Joy-esq would be tops on my list).

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

Everyday Dorie: Tomato Tart with Mustard and Ricotta

May 28, 2021 at 3:26 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things, veggies | 4 Comments
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tomato tart with mustard and ricotta

This Tomato Tart with Mustard and Ricotta is a taste of the good summer things to come. It’s pretty much a quiche, with wilted greens and sliced tomatoes in a mustard-custard base and dollops of ricotta on top. I used red and orange tomatoes and threw in a few baby green ones to fill in the gaps. Pretty much everyone in the group noticed that the book’s photo doesn’t really look like what came out of our ovens. I think the food stylist had some tricks up his or her sleeve to make Dorie’s tart look a little less…yellow. At the very least, the ricotta in that photo was not baked and some of the greens were scattered about the top (the recipe instructions have you add them to the bottom of the tart, in which case, they’re all hidden by tomatoes and custard). I did make note of this and set aside some extra cooked spinach to arrange on top after my tart was baked. It was pretty in it’s own way, I guess, and it was totally delicious, even with early tomatoes from the grocery store. It certainly made a nice lunch and leftovers were good the next day with a little glass of white wine.

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.

Tuesdays with Dorie DC: Pecan-Brown Sugar Crack-Ups

May 18, 2021 at 7:22 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 5 Comments
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pecan-brown sugar crack-ups

Pecan-Brown Sugar Crack-Ups are an interactive treat…a cookie baked as a slab that you (or you plus buddies) “crack up” into shards and bits. The dough for these comes together with just a few whizzes of the food processor. What you get are streusel-like crumbs that you press into a sheet tray to bake as one mass. The pecans are completely ground down in processing the dough, but the cookies certainly do have a toasty nuttiness, a delicate texture and a nice brown color. I made just one-third of the recipe, but still formed the dough into the same sized (quarter-sheet) tray used for a full batch. My baked cookie sheet was nice and slim, but not so thin that it crumbled apart, and I was able to break it into some good-sized chunks. We’ve been enjoying bits and pieces of this both at night with a little ice cream and in the morning with a little coffee.

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

Everyday Dorie: Chicken-Chili Tamale Pie

May 14, 2021 at 3:35 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things | 6 Comments
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chicken-chili tamale pie

I made this Chicken Chili-Tamale Pie a while ago when I happened to have a little bit of blue cornmeal I was trying to finish off. Of course I took pictures of it (or it didn’t happen, right?), but it took me forever to find them in my photostream. I knew I’d made it while it was still cold out, but the photo evidence was nowhere to be found. Well, turns out I had to really keep scrolling back, because I did make it in November…of 2018! What a warped sense of time (and zero photo organizational skills) I have. 

This savory pie does require you to make two recipes in one…a fully-cooked chili and then a cornbread batter to top it. Having some leftover (or rotisserie) cooked chicken or turkey to use up will shave some time. You could also just serve-up the chili as-is, since it has plenty of veggies, spice and beans, in addition to the shredded chicken. The cornbread blanket is a fun and tasty twist though. I’ll try to not let another two and a half years fly by before I make it again!

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.

Tuesdays with Dorie DC: Chocolate Chip Not-Quite Mandelbrot

May 4, 2021 at 7:42 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 5 Comments
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chocolate chip not-quite mandelbrot

Mandelbrot are Ashkenazi Jewish almond cookies that share a similar shaping and baking method to Italian biscotti. Dorie leaves the nuts out of her Chocolate Chip Not-Quite Mandelbrot and swaps in the mini chips. I didn’t want to buy a bag of mini chips, so I left them out and swapped in a handful of cacao nibs instead (I didn’t measure them). I guess mine are not-quite chocolate chip not quite mandelbrot, but I say it worked nicely.

The dough is baked first as a cinnamon sugar-sprinkled (yum!) log, then sliced, sprinkled with more cinnamon sugar (more yum!) and baked again. The baking method is just like biscotti, but Dorie describes these mandelbrot as cakey, not dry and hard. Hmmm…”cakey” makes me think she means them to be soft, but mine were definitely dry and crisp after the second bake. They were not hard, though, and they were much easier and more pleasant to eat than some biscotti, which you almost have to dunk in coffee in order to not scrape up the roof of your mouth. Also, they sliced like a dream– with no cursing! I liked these very much, and even though I didn’t get quite as many as I should have from the stated yield, with just a third of the recipe, I was set for the week with coffee treats.

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

Everyday Dorie: Spring Avocado and Berry Salad

April 23, 2021 at 10:36 am | Posted in cook the book fridays, everyday dorie, groups, salads, savory things, veggies | 8 Comments
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spring avocado and berry salad

This Spring Avocado and Berry Salad is just wow. I really did not expect to like it so much. My past strawberries-in-salad experiences have all pretty much involved limp leaves overdressed in a creamy goop. Bluck– I’ve learned to stay away. But not this one…this one has a balance of sweet and tart (strawberries and citrus), as well as cool and spicy (avocado and jalapeño). There’s no creamy parmesan peppercorn or whatever here. The dressing is a simple citrus vinaigrette. There really aren’t even any leaves, apart from some fresh herbs scattered about. The salad is so pretty, too, with the reds and greens and speckles of pink peppercorn. I’m a strawberry salad convert.

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.

Tuesdays with Dorie DC: Matcha-White Chocolate Mini Mads

April 20, 2021 at 8:05 pm | Posted in cakes & tortes, cookies & bars, DC, groups, simple cakes, sweet things, tuesdays with dorie | 7 Comments
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matcha-white chocolate mini mads

Madeleines…are you cookies, or are you little cakes disguised as seashells? Personally, I say little cakes, and these Matcha-White Chocolate Mini Mads are really little cakes, since they were baked in a mini madeleine tin. A regular-sized tin will work just fine also…whichever you use, just be sure to grease and flour it well, even if it’s nonstick. These are flavored with, you guessed it, matcha and melted white chocolate, and there’s a bit of lime zest in there, too.

Madeleines are easy to make by hand, but you do need to allow time to chill the batter before baking. I got a pretty good bump on the backsides of these babies. In the past, that has not always happened with Dorie’s madeleines, so I was quite pleased. I liked the flavor of these, and their cool Frankensteinian color, courtesy of the green tea powder. They stayed nice and soft even the day after I baked them (I did check them early in the oven to make sure I took them out when they were just done…over-baking tiny things makes me nervous!). I piped a white chocolate drizzle on some of my mini mads, but that wasn’t as cute as I’d hoped, so those didn’t make the photoshoot– haha.

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

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 | 7 Comments
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kale and onion frittata

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.

Tuesdays with Dorie DC: Fennel-Orange Shortbread Wedges

April 6, 2021 at 1:43 pm | Posted in cookies & bars, DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 6 Comments
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fennel-orange shortbread wedges

These Fennel-Orange Shortbread Wedges are an apéro hour delight. Just a little sweet with a salty zip, they are finely flavored and fragranced with orange zest and cracked fennel seeds. They have that crisp yet tender texture that earns the name “shortbread.” These are really good with olives and a piece of cheese. And a glass of wine…don’t forget that. I made half of the recipe and patted the dough out into a six-inch cake pan for baking.

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

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