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 | 4 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.
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 CommentsTags: everyday dorie, savory, tart
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.
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 CommentsTags: everyday dorie, pie, savory
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.
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 CommentsTags: everyday dorie, salad, savory
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.
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 CommentsTags: 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.
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 CommentsTags: baking, cookies, savory, shortbread, snacks
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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