Everyday Dorie: Shrimp Tacos

July 12, 2019 at 10:40 am | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things | 2 Comments
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shrimp tacos

If I don’t have tacos at least once a week, then my week is not going very well. If my week includes these Shrimp Tacos, then it’s going pretty swimmingly. In fact, they made me feel like I was at the beach in Mexico. Seasoned shrimp wrapped inside warm corn tortillas are improved only with a selection of toppings like you’d find at any good taquería. Chipotle cream, avocado mash and salsa are excellent options, and I’ll take all three, along with lime, cilantro and shredded lettuce.

I did take a cheater step and bought a container of pico de gallo from my local gourmet shop. They make it in-house each day and dice all the ingredients very fine, so they probably do it better than I would, even though I always add some extra salt, lime juice and spice. Here, I also supplemented it with some diced pineapple and bell pepper to make it more in line with the fruity salsa in Dorie’s recipe.

This is so fresh and flavorful and feels so healthy. It’s a great summer dinner, best with a cold beer, or if you’re still feeling ambitious after making all the bits and pieces, a zingy margarita.

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: Mushroom-Bacon Galette

June 14, 2019 at 5:31 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things, veggies | 4 Comments
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mushroom-bacon galette

It’s fun to do a little savory baking now and again. And it’s rewarding, too…as a result of my baking efforts today, I’ll be spending my Friday night with a glass of rosé and a nice slice of Mushroom-Bacon Galette. That’s my idea of a good time.

People always say that galette is pie for beginners. I guess that’s true because it’s so easy to make and it’s supposed to look rustically imperfect, but it’s every bit as good as pie. Maybe this will be my “summer of the galette”…sweet and savory all season! You can use store-bought pie dough, but Dorie’s galette dough recipe is quickly made in the food processor, and it’s pretty foolproof. For the filling, bacon is crisped, walnuts are chopped and mushrooms are cooked down with some aromatics. This thing smells amazing in the oven! Out of the oven, it’s salty and earthy– umami in a pastry crust. It will be a perfect summer dinner with a salad and a glass of chilled vino.

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: Salmon Burgers

April 12, 2019 at 12:01 am | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things | 13 Comments
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salmon burgers

One of my grandmas used to like to make salmon patties for dinner. They were a regular thing on nights when she’d babysit my brother and me. I can’t say that I loved them, but I thought about her as I made the Salmon Burgers from Everyday Dorie. Grandma used canned salmon, but these burgers are made with fresh salmon fillets, quickly zipped in the food processor. The fish mince is mixed with a lemony, herby yogurt concoction for moisture and flavor and formed into burgers. There was a lot of chatter on the C&Cs about how well the burgers held together (or didn’t) while cooking, so I took Mardi’s advice to add a sprinkling of breadcrumbs to the mix. After chilling the burger mix in the fridge for a couple of hours, I didn’t have any problem flipping them or getting them out of my nonstick pan.

The guy in this house got his burger on a bun. I had mine on a bed of lettuce instead, and ate it with a fork. Both got pickled red onions and a schmear of yogurt-herb sauce that pretty much mimicked the dressing mixed into the burgers themselves. I’d say this is an upgrade from Grandma’s canned salmon cakes, and I’d make them 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: Potato Tourte

March 8, 2019 at 5:54 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things, veggies | 10 Comments
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potato tourte

I thought about not making the Potato Tourte this week for Cook the Book Fridays. It’s not that a potato gratin wrapped inside puff pastry isn’t appealing to me. It’s that it’s too appealing to me. I decided that if I made about half a recipe (which I totally eyeballed) in one of my 6-inch pie plates, then things wouldn’t spiral too out of control.

There are certain things that I am notoriously stingy with. Parchment paper is one…I will re-use a piece until it basically turns to ashes on a sheet tray. Puff pastry is another. There is no trimming of excess and there is never waste. I decided to allocate one half of a sheet of puff pastry to this project (the other half I’m saving intact for something else later this month). I wanted my top crust to look great, so I cut that round first. Then I patchworked the bottom crust in with the rest of the sheet and the off cuts from the top round. It looked kind of crazy pre-filling, but seems to have worked fine. I popped all that in the fridge while I assembled my oniony, garlicky herb mix (using fresh parsley, basil puree that I keep in the freezer and dried thyme) and my butter bits (which I actually grated so I could disperse them more evenly) and lemon strips (which I also actually grated) and mandolined a couple of yukon golds without any incident (I did not soak them in water). It didn’t take too long before everything was stacked and egg washed and in the oven.

For the final third of the baking time, cream gets drizzled into the steam vent in the top. I had a fair amount of butter bubbling and sizzling out of the tourte and onto the baking sheet, so I decided to only use a couple of tablespoons of cream instead of the half cup I otherwise would have. It seemed to be telling me it could barley contain all the fat that was in it already. Hahaha.

This is truly delicious. I served it with a bitter radicchio salad and a glass white wine to cut through the richness. Not only do you get the beautiful layers in the puff pastry, put also beautiful layers of creamy herbed potato. As yummy as this was for dinner, I’m looking forward to brunch leftovers tomorrow.

potato tourte

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 BWJ: Parmesan Puffs

November 17, 2015 at 7:32 pm | Posted in BWJ, groups, other savory, savory things, snacks, tuesdays with dorie | 3 Comments
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parmesan puffs

It doesn’t matter if I’ve made it myself or if I’ve bought it at the store, I try to never waste a scrap of puff pastry.  So much potential in those little buttery off-cuts…pigs in a blanket, palmiers, Michel Richard’s Parmesan Puffs…I could go on, but let’s focus on the Parm Puffs.  Take your leftover bits of puff, cut them into willy-nilly shapes and fry them up in a bit of oil till they’re puffed and golden.  Then sprinkle them with salt and shower them in good grated parmesan.  Cheesy, buttery and salty– they are the perfect holiday party nibble.  My hostess-with-the-mostess tip of the day: Champagne and fried stuff is a match made in heaven. Continue Reading Tuesdays with Dorie BWJ: Parmesan Puffs…

Tuesdays with Dorie BWJ: Torte Milanese

October 6, 2015 at 11:41 am | Posted in BWJ, groups, other savory, savory things, tuesdays with dorie, veggies | 5 Comments
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torte milanese

This is my “take two” of Michel Richard’s Torte Milanese recipe.  I did the first take last fall, when we prepared Richard’s homemade puff recipe and did other stuff with it.  Pictures of that version were lost, unfortunately, and were never to be seen again, except perhaps by the hackers who encrypted them a few weeks later.  Hope those bastards got hungry.

The only silver lining to all that mess is that I was encouraged to make this tasty torte, which is a full meal of layered scrambled eggs, cheese, veggies and meat encased in puff pastry, again.  And I got to play around with it a little this time.  I used chard in lieu of spinach for the greens, I left out the ham layer and instead crisped up some bacon and cooked them into the scrambled eggs, which I flavored with the herbs I had on hand (thyme and basil), and I used a mix of cheddar and Swiss cheeses.  Even my roasted red pepper layer was actually a combo of red and yellow ones.  I would say that the puff stayed the same, except I used store-bought instead of homemade this time.  Its savory, salty (in a good way) and very filling.  Plus, the tall slices look great with all those layers of good stuff.

The recipe says to bake the torte at 350°, but I don’t think puff pastry bakes well that low, so I started it at 400° and turned it down at the halfway point for the rest of the bake.

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

TWD BWJ Rewind: Cheese and Tomato Galette

September 29, 2015 at 1:04 pm | Posted in BWJ, groups, other savory, savory things, tuesdays with dorie, veggies | 13 Comments
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cheese and tomato galette

Flo Braker’s Cheese and Tomato Galette is more of a revisit than a rewind.  I first made this one with the group a couple of years ago, but I’ve also made it many times since.  I hope I’ll still see tomatoes at the Greenmarket here for a couple more weekends, so I can squeeze in one more of these this year!

The dough is the only tricky part about this galette.  It bakes up nice and crisp, but it starts out super sticky.  I roll it well-chilled and directly on the parchment I’m going to use for baking so I move it as little as possible.  After the dough is rolled into a circle, it’s then easy to just slide the parchment onto the baking sheet, top it and pleat it up. 

The recipe specifies the filling as tomatoes, basil, mozzarella and jack, but I play around with the herbs and melting cheeses depending on what’s in the fridge.  I’ve used dill, cilantro or parsley (even pesto–which is amazing!) to replace the basil, and while I do always like to use the mozzarella in here, I’ve subbed the Monterey jack with cheddar, provolone, etc.  Also, I like to season the tomatoes with salt and pepper.  If the tomatoes give off some liquid while the galette bakes, I just tip it out with a spoon at the half-way point so it won’t make the tart watery.

For the recipe, see Baking with Julia by Dorie Greenspan, or look around…it’s out there.   Don’t forget to check out the rest of the TWD Blogroll for other rewinds this week!

Tuesdays with Dorie BWJ: Alsatian Onion Tart

November 4, 2014 at 2:48 pm | Posted in BWJ, groups, other savory, savory things, tuesdays with dorie, veggies | 10 Comments
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alsatian onion tart

This Alsatian Onion Tart is our third  Michel Richard puff pastry recipe in a row!  This is a great easy recipe to toss together for brunch or lunch (or dinner) if you have some puff in the freezer already.  It’s actually designed to use scrap puff pastry that’s been rerolled, but I didn’t have enough scrap and sacrificed a fresh sheet.  It was worth it.

This is very similar to the flammkuchen I like to get at German beer hall in my neighborhood (except I think they use a flatbread base instead of puff pastry).  It’s almost like a pizza topped with slightly sweet, soft onions simmered in chicken broth, bacon and a touch of cream.  I put some fresh thyme on mine, too…hopefully the Alsatians won’t mind.

While the recipe specifies four very large onions for the topping, two of my onions were most definitely small and the other two were medium-sized at best.  I was crying so freaking much chopping them, I don’t think I could have physically handled anymore.  I had plenty for a nice thick layer anyway.  I actually thought it looked like too much cooked onion but I put it all on there.  Also, I used turkey bacon instead of slab bacon so I skipped the blanching step and just gave it a quick sauté.  Oh yeah, and I baked my tart at 400° because I like puff to be a little browner than I’ve found I can get it at 350°. You can prep the components a day in advance and assemble the tart right before baking.

The recipe says this tart is best just baked, but I had leftovers that I reheated in a 325° oven the next day, and they were great.

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

Tuesdays with Dorie BWJ: Puff Pastry Pizzettes

October 21, 2014 at 12:01 am | Posted in BWJ, groups, other savory, savory things, snacks, tuesdays with dorie | 9 Comments
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puff pastry pizzettes

I’m no interior designer.  This has been made painfully obvious to me by my home decorating choices (more accurately called mistakes).  Right now I’m trying to choose a few paint colors and I just can’t.  I can’t.  I need a glass of wine and a treat.  Thankfully, that I can do, and easily, too, with Michel Richard’s Puff Pastry Pizzettes.  These little one bite snacky hors d’oeuvres are meant to use up the scraps from the other week’s Sunny-Side Up Apricot Pastries. Homemade puff pastry (heck, even store-bought– it’s expensive!) is a no-waste situation.  I only made two of the apricot pastries so I really didn’t have a whole lot of scrap to go with here and just got six pizzettes.  Even so, I made two versions with goat cheese– one with tomato and the other with sautéed leeks.  I’m annoyed that I forgot to put a little parsley leaf on top of each tomato one…my picture would have been cuter!  See what I mean?  I fail on the design details.

These were a tasty little snack with glass (or two) of wine.  They were best warm, though.  The room temp one I tried had definitely lost some of its crispiness.

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

Tuesdays with Dorie BWJ: Savory Wheat Crackers

June 3, 2014 at 12:01 am | Posted in BWJ, groups, other savory, savory things, snacks, tuesdays with dorie | 12 Comments
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savory wheat crackers Jeffrey Alford and Naomi Duguid’s Savory Wheat Crackers were a nice little snack to munch on with a chilled glass of wine this past (very fine) weekend.  I’ve made crackers before…here, for instance.  Also, in the restaurants I’ve worked in, pastry always had to make the crackers to go with the cheese plates.  Rolling cracker dough out with a pasta machine (or a sheeter like we had at my first job) is my pro tip from those days.  It gets them super thin, although you have to use a fair amount of flour to not shred the dough in the roller.  I took these to the second thinnest setting in my machine and then topped my crisps with nigella seeds, ground coriander and fleur de sel. This whole wheat cracker dough is super basic….no leavening necessary.  It comes together with a whiz in the food processor, although my dough was a little sticky, so I added some supplemental AP flour to make it behave. The recipe makes a lot of dough…even the half recipe I made yielded tray after tray of crackers!  They have to be rolled, cut and baked in batches.  It was like a Nabisco factory in my kitchen on Sunday.  Actually, I forgot to cut two of the trays before I put them in the oven– I just broke those into big shards after they were cool.  Real Nabisco would so fire me.  You need a ripping hot oven for these and will likely have to tack on a few minutes to the stated baking time. My crackers took 6-7 minutes to bake through, rather than the three minutes in the recipe.  One minute too many, though, and the crackers will be charcoal (and yes, I did torch a tray myself)! I made a little spread out of famer’s cheese and flowering chives to snack on with these crackers.  I have lots more to eat up, so I’ll have to think up some other ideas.  For the cracker recipe, see Baking with Julia by Dorie Greenspan.  Don’t forget to check out the rest of the TWD Blogroll

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