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 | 2 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.

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 Comments
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mediterranean shepherd's pie

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: Lower East Side Brunch Tart

July 10, 2020 at 5:11 pm | Posted in breakfast things, cook the book fridays, everyday dorie, groups, other savory, savory things | 9 Comments
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lower east side brunch tart

Today’s Lower East Side Brunch Tart was made in tribute to our Cook the Book Fridays friend Ro of the blog Chez-Nana, who passed away last month. Nana and her daughter Tricia blogged Dorie’s recipes together for many years and many books, and I probably got to “know” them first through TWD…it was always fun to see the duo’s different takes and opinions on the same recipe. Nana rarely skipped a post and never failed to leave kind and encouraging comments for everyone. This savory tart– a delicious quiche-like take on bagels and lox, dressed with all the traditional garnishes– was one Nana nominated several times, and so our posts are dedicated to her this week.

Nana was a real New Yorker, born on Roosevelt Island and raised on Staten Island. I’m just a wanna-be, but I am going on my 25th year here, and I knew I had to do this tart right for her. I bought my smoked salmon and cream cream cheese at Russ & Daughters, the famous LES appetizing shop that Dorie references in her recipe intro. Their cream cheese is soft and divine, and they slice the salmon thin as tissue. In fact, not two seconds after I bit into this fabulous tart, I realized I should have photographed it with a wispy slice of the coral-colored salmon on the plate as well. My best ideas always come to me after the fact, but I’m pretty sure Nana would have left me a sweet comment here anyway!

For the recipe, see Everyday Dorie by Dorie Greenspan (it’s also here), and head over to Cook the Book Fridays to see all of our tributes to Nana this week.

Everyday Dorie: Three-Pepper Burgers

June 12, 2020 at 12:01 am | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things | 6 Comments
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three-pepper burgers

I made these Three-Pepper Burgers for Memorial Day dinner, and boy, that seems like a long time ago now! I tweaked the recipe to make them into turkey burgers (meaning I used ground turkey and a spoonful of bread crumbs to help bind it), since I don’t eat beef. The meat is mixed up with herbs, cheese and, of course, three types of peppers— roasted, pickled and spicy. I didn’t have any hamburger buns and I didn’t really feel like buying any…with only two of us, a bag of buns winds up taking space in the freezer forever. I did have some mini pitas on hand that were actually the perfect size to hold a burger. And since they are a little lighter than a regular bun, I could eat more sweet potato fries!

For the recipe, see Everyday Dorie by Dorie Greenspan (it’s also here), and head over to Cook the Book Fridays to see all the burgers the group made this week.

Everyday Dorie: Western Frittata

May 8, 2020 at 4:22 pm | Posted in breakfast things, cook the book fridays, everyday dorie, groups, other savory, savory things | 9 Comments
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western frittata

I have made many versions of this Western Frittata since getting the book Everyday Dorie— most of them were not even very Western. I also have many photos of the many versions and I don’t even exactly remember what I put in them. I think this particular one is probably more of an Italian Frittata…looks like I used sun-dried tomatoes, red peppers and pesto. I can’t be sure because there are so many things you can do with a frittata. It’s a lot like the Ginger Fried Rice we made, in that it’s a fridge-raiding, use what you have, get rid of bits and bobs kinda thing. It’s perfect for what’s going down right now, and I mix it up on the regular now that I’m making breakfast for two every.single.morning.

I have a small cast iron pan, so I do roughly a half-recipe of Dorie’s frittata, except instead of four eggs I only use three because I prefer them a little thinner and they cook a little quicker.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to what everyone made this week.

Everyday Dorie: Ginger Fried Rice

March 13, 2020 at 4:03 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things, veggies | 7 Comments
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ginger fried rice

This Ginger Fried Rice is a quick and tasty homemade version of a favorite take-out treat. In fact it’s better, because it’s fresher, less greasy and has more veggies. If you have some leftover cooked rice, this is a great way to use it up, along with those stray bits of this and that you might like to clear out of the icebox. Dorie says it’s a good recipe for fridge-raiders, a group I normally belong to, although in this particular case I did need to go out and get some stuff.

I went with Dorie’s suggestions for onions, garlic, baby bok choy and shrimp. I took a total cheat on the cabbage and carrots and bought a bag of coleslaw mix, which contained both and saved me the step of having to thinly slice them. Egg is a must in my fried rice (in fact if I order it out, I usually ask for extra egg), so I pre-scrambled a couple of them before getting along with the rest or the stir fry.

There’s a kick of fresh grated ginger, of course, to flavor the dish, but also a sweet and spicy sauce of ponzu, gochujang and honey. I don’t have any poznu in the fridge, but I do have soy and bottled yuzu juice, so I used a mix of that. I actually have to admit that I never measure anything for a sauce like this. I just get the general idea and then add the ingredients to taste. My taste buds told me this needed some sesame oil, so I added that to my sauce, too.

This is one I’ll make over and over 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: Balsamic Chicken with Baby Potatoes and Mushrooms (Sheet-Pan Supper)

February 28, 2020 at 8:45 am | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things | 6 Comments
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sheet pan supper: balsamic chicken with baby potatoes and mushrooms

Balsamic Chicken with Baby Potatoes and Mushrooms is a recipe that’s right up my alley. I make some sort of sheet pan supper or tray bake with chicken thighs or sausages and veg quite often. It’s easy (basically hands off after you toss everything together), there’s little to wash up and, my gosh, is roasted stuff good.

Here, you toss together little potatoes, mushrooms, garlic cloves and a shallot with thyme, rosemary, olive oil, balsamic vinegar and s&p. Scatter that stuff over a sheet tray and then do the same with some chicken legs, nestling them among the veggies. Then it’s everyone in the oven for 45 minutes while you have a glass of red wine and a snack. I actually just used chicken thighs and not legs (with drumsticks attached) for this. And I didn’t oil the thighs before I put them on the tray. I simply seasoned them and coated them in the vinegar, because I feel like chicken thighs render out quite a lot of fat on their own. I did go into the oven at the halfway point to turn the mushrooms and potatoes, but I put the chicken on the tray skin side up and left it that way for the whole bake to get a sweet and crispy skin.

This was really good. I’m glad my husband isn’t into noticeable garlic pieces because, to me, the whole roasted cloves were a prize. I squeezed them out onto my plate and mixed the sweet garlic goo into everything else. Yum.

For the recipe, see Everyday Dorie by Dorie Greenspan (it’s also here), and head over to Cook the Book Fridays to see how the group liked this one.

Everyday Dorie: Lightening-Fast Tahini Chicken (or Pork)

November 10, 2019 at 11:02 am | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things | 7 Comments
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lightening-fast tahini chicken (or pork)

I’m such a dipstick– I totally thought the second Friday of November was next week and I missed the posting date for CBF. But this recipe is called Lightening-Fast Tahini Chicken, so once I realized, I was able to get it together in a flash!

As written in Dorie’s recipe, this dish is “Tahini Pork” and is made with pork tenderloin. I don’t eat pork, but have found that chicken can often make a fine swap for it, so I used boneless, skinless breasts in place of the tenderloin here. Cube the meat and toss it in a spice mix, brown it up a bit and make a quick sauce straight in the pan to finish cooking it through. I didn’t even bother to pre-mix the tahini and lemon juice– I just added them to the skillet at the same time. Lightening-fast, flavorful and delicious!

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. And P.S., she also has a honey-mustard variation here.

Everyday Dorie: Miso-Glazed Salmon

October 25, 2019 at 11:41 am | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things | 9 Comments
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miso glazed salmon

I love fish but I don’t cook it that often at home. I don’t feel like I’m great at it so I usually save it for a nice dinner out, where someone more competent can perfectly prepare it for me. When I do cook fish at home, I’ve found that baking it is the way to go…it’s easier, it’s cleaner, and the delicate (and often expensive!) fish doesn’t fall apart on me as readily as it does on the stovetop. This Miso-Glazed Salmon is a great make-at-home fish dinner, as there’s very little prep to do before it’s ready to be popped into the oven.

I covered my salmon fillets in the miso and soy glaze and let them hang out in a glass pie plate in the fridge for a few hours. When I took the dish out, the whole set up still looked pretty clean, so I just went straight into the oven with the pie plate, rather than transferring the salmon to a lined baking sheet. After the fish was baked, I was able to just lift the flesh right off the skin in one piece and leave it behind. The downside of the glass pie plate is that I was nervous to put it under the broiler once I saw that the marinade hadn’t really taken on any color in the oven. I’ve seen sushi chefs blowtorch raw fish to give it a quick sear, so I pulled out my little kitchen torch to brown things up a bit.

I do wonder if I had removed some of the excess marinade (which I didn’t want to waste since it was more a glaze than a liquid) or used red miso instead of white, would it have gotten more bronzed in the oven? I do think next time I’ll let the salmon marinate for the better part of a day for even more flavor. Well, no matter, it was delicious, and I served it with furikake rice and some cute baby bok choy.

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 and Salad Milanese Style

October 11, 2019 at 2:59 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, salads, savory things, veggies | 7 Comments
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chicken and salad milanese style

Chicken and Salad Milanese Style was my dinner last night and my lunch today. I can tell you it’s perfect for either meal. I’d probably also eat it for breakfast, not gonna lie. So good.

I have to say, though, that when I got home from work last night, pounding out and breading chicken breasts was not what I felt like doing at all. I felt like eating cereal in front of the TV. Hahaha. But I’m on my own for a couple of days and only needed to do two cutlets, so I sucked it up. I did the prep dirty work, and then let the breaded cutlets chill (Dorie says some chill time makes them cook up crispier) while I loaded up the dishwasher with my messy stuff, put on my PJs and washed my face. In the end it was a pretty simple and quick process.

The cutlets are sautéed in a combo of butter and oil, and you can taste the butteriness in the finished dish. My favorite dude at the neighborhood greenmarket sells a really interesting salad greens mix, with stuff like super peppery arugula, pea shoots, tatsoi, baby kale and purple mizuna. Dressed in a lemony vinaigrette, the salad gives a bit of fresh sharpness alongside the chicken. I’ll make this again for sure, like probably this weekend.

For the recipe, see Everyday Dorie by Dorie Greenspan (it’s also here), and head over to Cook the Book Fridays to see how the group liked this one.

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