Everyday Dorie: Carrot-and-Mustard Rillettes

March 25, 2022 at 2:46 am | Posted in condiments, cook the book fridays, everyday dorie, groups, other savory, salads, savory things, veggies | 6 Comments
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carrot-and-mustard rillettes

Carrot-and-Mustard Rillettes…hmmm…one of the stranger “things on toast” I’ve made. Rillettes are shredded meat confit, but there’s no meat to be found here. Instead we have toasted bread, spread with a Dijonnaise-type mix and topped with steamed carrots and Comté cheese cubes that have been tossed in more even mustard and some spices.

Strange, but good, and with just enough pungent mustardy heat to make you pay attention when you take a bite. I used some homemade sourdough and drizzled the assembled toasts with the good olive oil and then put on a floof of micro greens. A little, messy, but it was a nice change-up from the kale salads I make for lunch several times a week. Carrot toast may become a repeat thing around here.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see what we all thought.

Tuesdays with Dorie BWD: Whip-It-Up-Quick Cornbread

February 8, 2022 at 1:30 pm | Posted in breakfast things, BWD, groups, other savory, quick breads, savory things, snacks, tuesdays with dorie | 4 Comments
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whip-it-up-quick cornbread

Seems like I’m always looking for something to go with a pot of chili this time of year, and I think I’ve found it with this Whip-It-Up-Quick Cornbread. A buttermilk cornbread you can bake right in a skillet, this one really does come together in a jiffy, and it has a plush, moist crumb. One of the best I’ve made. You can leave it plain or go wild with your fave add-ins. I used some hot pepper flakes, chives and a bit of white cheddar.

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it 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: Stuffed Cabbage

January 14, 2022 at 12:01 am | Posted in breakfast things, cook the book fridays, everyday dorie, groups, other savory, savory things, veggies | 2 Comments
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stuffed cabbage

Stuffed Cabbage is a recipe that might be more appropriate for a book called All Day Dorie than Everyday Dorie. Never mind the three hours of cooking time (hands-off, in the oven, no big deal), I think I probably spent close to two hours assembling the dish. No joke, I had to take a coffee break in the middle of it. But that’s ok– I did it on a cold, grey weekend day when I didn’t want to leave the house and was up for a kitchen project. 

I’d never made stuffed cabbage rolls before. I don’t eat ground beef or pork sausage, so I swapped these filling meats for ground chicken and turkey sausage. I couldn’t see how I could successfully get the cabbage leaves off the head in one untattered piece without blanching the whole head, so I just did that, rather than blanch the individual leaves as Dorie instructs. It was a process of removing a few leaves at a time and re-dipping the head in water to easily peel off the next layer, and I do have some leftover blanched cabbage still on the head, but I’ll use that in a soup or make okonomiyaki with it this week. I was able to fill and roll the leaves pretty easily and I skipped the step of securing them each with a toothpick. They were fine.

For the tomato sauce, I didn’t pay attention (i.e., I totally didn’t tread the instructions first) to the fact that the ingredients were supposed to go into the Dutch oven in layers along with the assembled rolls. Instead, everything for the sauce went into the pot at once and I snuggled all the rolls down into the mix. I was kind of irritated with myself, but figured that the cook time was so long that all would be fine. And it was! These are a delicious winter dinner (or a few dinners–even a half-batch was a big batch). I didn’t really know what to serve the cabbage rolls with, as they’re kind of complete on their own, with a meat and rice filling, veggies and a sauce.  I just went with a little cucumber and sour cream salad and sprinkled some crispy fried onions on top. I also meant to sprinkle the rolls with parsley, but after all that time putting them together, I completely forgot.

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: Spatchcocked Chicken

December 24, 2021 at 3:09 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things | 1 Comment
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spatchcocked chicken

It’s been a while since I’ve cooked a whole bird, but this Spatchcocked Chicken was a good excuse to haul out the roasting pan. Spatchcocking is a technique that involves cutting out the chicken’s backbone and flattening down the breastbone a bit so it roasts more evenly and quickly. I’m not the most nimble butcher, but it’s not really too gruesome a task (I used heavy kitchen shears to get the job done), and you can save that backbone to add to your future stockpot. Dorie had us rub up the chicken with butter and Middle Eastern spices (although you can take the flavorings whichever way you choose) and add some veggies to the pan before it all went in the oven. It came out pretty seductively bronzed and moist, and was a good reminder to make a roast chicken dinner more often.

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: Paper-Thin Roasted Potatoes

December 10, 2021 at 9:55 am | Posted in breakfast things, cook the book fridays, everyday dorie, groups, other savory, savory things, veggies | 4 Comments
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paper-thin roasted potatoes

Paper-Thin Roasted Potatoes aren’t your typical roasties. If you have a mandolin hiding in a drawer, now’s the time to pull it out. Also get out the guard…fingertips are not part of the ingredient list here. Thinly sliced, oiled and seasoned potatoes and onions (or leeks in my case) are shingled down a sheet tray. They bake up crispy-curly-edged and, as Dorie says, like hot potato chips. I scaled back the recipe and set up just a half sheet pan of potatoes and leeks. I had some slices leftover, so I arranged them into a little cast iron skillet, which I just par-baked so I could easily finish it off the next morning for breakfast with some smoked salmon and an (unpictured) egg. I know my sheet tray is also unpictured (although I do have a few horrendously-lit nighttime photos on my phone), but I did take Dorie’s suggestion to add little bloops of sour cream here and there, along with a flurry of chopped scallions and cilantro, roasted red pepper bits and dashes of green Tobasco. So basically I turned a very elegant side dish into sheet pan potato chip nachos for Sunday night football, and they were awesome!

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 Winter Squash Tagine

November 12, 2021 at 8:21 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things | 7 Comments
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chicken and winter squash tagine

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 Comments
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caramelized onion galette with parm cream

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: 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 | 6 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.

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