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 Comments
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oven-charred tomato-stuffed peppers

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.

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.

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.

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.

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.

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.

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