Everyday Dorie: Roasted Butternut Squash Soup
November 26, 2021 at 4:55 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, soups | 6 CommentsTags: everyday dorie, savory, soup
I feel like I’ve made squash soup every which way I can think of, but this Roasted Butternut Squash Soup has some flavorings that I, in fact, had not thought of before. The squash, along with onions, carrots and garlic are coated in a mix containing maple, cayenne and soy before roasting, and then later they’re all simmered in a gingery broth and pureed. The soup is spiced with cinnamon and star anise…since I don’t have any anise, I subbed these spices for Chinese five-spice. This was good and warming, and I loved these flavors with the squash. I tried to compliment them with my garnishes of scallions, chile crisp and toasted squash seeds.
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 BWD: English Muffins
November 24, 2021 at 8:53 pm | Posted in breakfast things, BWD, groups, savory things, tuesdays with dorie, yeast breads | 7 CommentsTags: baking, bread
It’s Thanksgiving week and I can’t get enough carbs..homemade English Muffins will do quite nicely for breakfast. This is actually the second batch of English muffins I’ve made in the past week. The first was a different recipe (and slightly different technique) that I had to make for work. This recipe of Dorie’s is pretty straight forward. A quick-to-make, sticky dough gets a long chill (I went overnight) and is then shaped into rounds and griddled up free-form. After chilling, the dough wasn’t hard to work with and I think my muffins retained a fairly nice shape without using rings. Dorie stops short of cooking the muffins all the way through on the stovetop (the other recipe I made finished them off in the oven for about 10 minutes after griddling them to the desired color). She reasons that toasting the muffins becomes the final step in their cooking process. While this is true, my muffins were still a bit doughy inside when I forked them in half to toast them, and I do think a little dense as a result. Still delicious, though, and I will enjoy every last one, but next time I may think about cooking them a little longer, either in the oven at the end, or keeping them on the griddle a few minutes more if they aren’t getting too browned.
With two English muffin successes under my belt this week, I’m feeling pretty good about applying for that management position at Thomas’. If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, you can test drive this English Muffin recipe here. But get the book 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: Chicken and Winter Squash Tagine
November 12, 2021 at 8:21 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things | 7 CommentsTags: chicken, everyday dorie, savory
When the weather turns chilly, it’s nice to have a fragrant, braised meat and veg dish simmering away on the stove. This Chicken and Winter Squash Tagine is just that. Spiced with ras el hanout, this tagine is Dorie’s pantry version of a North African stew. Not that I have made so many tagines in my life, but I usually think of them as one-pot meals, so I turned her recipe into one. Rather than cooking down onions and browning off chicken in separate pots, I browned the chicken in my Dutch oven first. Then I removed it to cook down the onions…once they were melty-soft and spiced up, I added the chicken back into the pot along with slices of acorn squash to simmer until completely tender.
I had some homemade preserved lemon, so I swapped that in for the fresh zest and juice in the recipe. Because I love them in a tagine, some green olives went into mine as well, and next time, in order to thicken the sauce up a bit (which Dorie does warn us will be thin), I’ll probably add some chickpeas and a few spoonfuls of their starchy liquid near the end of cooking. All in all though, this was warming and tasty, and while Dorie says it’s best freshly made, I thought it was even more flavorful the next day.
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: Caramelized Onion Galette with Parm Cream
October 22, 2021 at 10:37 am | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things, veggies | 5 CommentsTags: everyday dorie, savory, tart
I’m always up for a tasty savory bake, and this Caramelized Onion Galette with Parm Cream fits the bill. Galettes are effortlessly beautiful…they’re so easy to make, and the dough seems to tell you how it wants to be folded. This galette has a topping of sticky, slow caramelized onions with a hidden layer of mascarpone and Parmesan cream. With the buttery galette dough, it’s quite rich and luxurious, and lovely with a side salad and glass of wine. Note that the onions do continue to cook and darken in the oven, I don’t think mine went too overboard, but group members suggested taking them shy of full caramelization on the stovetop before assembling the galette.
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: Pimento Cheese
September 17, 2021 at 12:01 am | Posted in cook the book fridays, everyday dorie, groups, savory things, snacks | 3 CommentsTags: cheese, everyday dorie, savory, snacks
The recipe this Friday is actually one for Grilled Dry-Rubbed Rib-Eye Steaks. I’m not a red meat eater and I was too lazy to post about the Pimento Cheese last month, so I’m just gonna tell you about that right now. I’d never made pimento cheese before, but there’s nothing to it. Blitz some sharp cheddar (I had some orange and some white), mayo, pimentos and chile powder in the food processor, and there you have it. I actually used sour cream instead of mayonnaise and threw in otherwise useless little blob of cream cheese into the mix. Zippy and bright orange, this was great with saltines and a beer.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of the steaks (I didn’t make) this week.
Everyday Dorie: Cowboy Caviar (salad or side)
September 10, 2021 at 12:01 am | Posted in cook the book fridays, everyday dorie, groups, salads, savory things, veggies | 5 CommentsTags: everyday dorie, salad, savory
Cowboy Caviar is a fun name for a Southwestern-style bean and veggie salad. I used pinto beans in mine, which I love, but since the beans are the “caviar” here, maybe I should have used black beans instead to really give it that visual effect. The rest is a mix of chopped veggies…things like bell pepper, hot pepper, scallions, tomatoes, avocado and corn kernels. It all gets tossed up with a limey-cumin dressing to make a great salad or side dish, as the title says. I followed Dorie’s suggestion to scoop it up with tortilla chips. Makes me almost want to watch a rodeo.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our “caviars” this week.
Everyday Dorie: Oven-Charred Tomato-Stuffed Peppers
July 23, 2021 at 8:51 pm | Posted in breakfast things, cook the book fridays, everyday dorie, groups, other savory, savory things, veggies | 5 CommentsTags: everyday dorie, savory, vegetables
I have a salad for lunch most weekdays, but sometimes I like to switch it up with something more exciting than a bowl of raw veg and vinaigrette. These Oven-Charred Tomato-Stuffed Peppers were the veggie surprise of the week. Stuffed with anchovy bread crumbs, lots of herbs and cherry tomatoes, these pepper boats get roasted on a bed of garlic and more herbs for the better part of an hour, till everything is soft and collapsed. I love that the dish emerges from the oven transformed and yet still so beautifully colorful. The stuffed peppers are sweet, juicy and flavorful. I sprinkled a little salty feta cheese on top.
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: Sour Cream Everything Seed Knots
July 6, 2021 at 4:40 pm | Posted in cookies & bars, DC, groups, savory things, snacks, tuesdays with dorie | 5 CommentsTags: baking, cookies, savory, snacks
As soon as I heard the news that today would be 93° with a heat index of 100, I decided it would perfect weather to make a rough-puff- style dough to bake off these Sour Cream Everything Seed Knots. I plan so well. As it turns out, even without A/C, I didn’t have any issues making the yeasted sour cream dough in the food processor, or completing the set of folds and turns that created the flaky layers and worked in the everything seed blend I stirred together. I think it helped that I made a super small batch, and each step took me only about twenty seconds, so my dough didn’t have the chance to warm up too much. The trickiest part came with forming these knots. I think I did ok, but I don’t have much decorative bread or dough forming experience, so I had to read the instructions like fifty times. Anyway, I had one of these knots along with my lunch salad, and it was a delicious, salty, seedy, garlicky treat. Kind of like a flaky breadstick, I also think they’ll go well with a glass of wine and a piece of cheese for sundown snacks.
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!
Everyday Dorie: Green Goddess Sipper, Soup or Shots
June 25, 2021 at 8:58 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, soups | 4 CommentsTags: everyday dorie, savory, soup
It’s summertime, aka salad and chilled soup season. This Green Goddess Sipper, Soup or Shots is a cold soup based on a salad dressing, so it’s peak season over here. To make this, first you need a batch of Dorie’s “Demi-Goddess” dressing, a lighter version of green goddess made with yogurt, buttermilk, avocado, cucumber and lots of herbs. Then you doctor it up with more herbs, another cuke and a zuke, and thin it out with extra buttermilk. All this action takes place in a blender, so you get a creamy, bright green soup you can sip through a straw, eat with a spoon or down as a shot. It’s herbacious and tangy, and a cool way to get your chlorophyll. As a bonus, you can save the “Demi-Goddess” dressing you don’t use in it for your next salad.
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: 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 CommentsTags: everyday dorie, sandwich, savory
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.
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