Tuesdays with Dorie BWD: Buttermilk-Molasses Quick Bread
December 31, 2024 at 6:39 pm | Posted in breakfast things, BWD, groups, other savory, quick breads, savory things, snacks, tuesdays with dorie | 5 CommentsTags: baking, cheese, savory
It’s New Year’s Eve, and while I’m chilling out before going to dinner much later than usual at a local favorite place, I’m going to get a head start on one of my 2025 goals– to get my digital world more under control. Mostly that means that I need to organize my photos (and delete thousands of them!), both on my computer and my phone, but I also don’t want anymore to sit on things I’ve cooked or baked long ago but never posted. Take this Buttermilk-Molasses Quick Bread that was a group post back in September…I actually made and photographed it in December 2021, so it should have been no biggie to write the post this past fall, but here I am.
This quick bread has Scandinavian-style rye vibes, but it doesn’t take hours to rise. In addition to the buttermilk and molasses, the dough contains rye and whole wheat and is spiced with fennel, anise and caraway. I like these pungent flavors and the finished loaf was great both as a breakfast bread swiped with salty butter and as the base for smørrebrød topped with whatever you fancy. Happy new year!
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!
Tuesdays with Dorie BWD: Gouda Gougères
May 14, 2024 at 3:50 pm | Posted in BWD, groups, other savory, savory things, snacks, tuesdays with dorie | 5 CommentsTags: baking, cheese, savory
This month we’re celebrating choux paste with Mardi, our May birthday girl who chose one sweet cream puff and one salty cheese puff for us to make. Someday I hope to apéro with Mardi IRL, so to manifest that, I’m starting with the Gouda Gougères. These are a favorite cocktail snack of Dorie’s (and mine) and we’ve made a few versions of them by now. These ones have gouda cheese and cumin seeds for a fun twist. Actually, mine were manchego because I forgot to get gouda at the store, but no matter, it worked just the same. I made a quarter recipe and used a two-tablespoon scoop to get six nice-sized puffs. I normally bake choux pastry at a higher temperature than this recipe does, so baked my gougères at 400° for the first half of baking (I think they rise better in a hotter oven), and then turned the oven down to 350° for the second half. Warm from the oven, these are crispy-soft, salty, cheesy and just the thing to toast friends with a cold glass of wine.
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!
Tuesdays with Dorie BWD: Goat Cheese-Black Pepper Quick Bread
April 9, 2024 at 12:41 am | Posted in breakfast things, BWD, groups, other savory, quick breads, savory things, snacks, tuesdays with dorie | 6 CommentsTags: baking, cheese, savory
We’re in that in-between weather stage, where one day it’s nice enough to sit on the stoop with a glass of chilled wine, and the next day what’s nice is to sit on the couch with a hot bowl of soup. This Goat Cheese Black Pepper Quick Bread is one you can take to either place– a bread for all seasons. This olive oil-based loaf comes together quickly by hand and is flavored with lemon, fresh mint (although I rarely have that in my herb stash, so I used dried parsley and dill instead) and, of course, goat cheese. Just like you can successfully swap out the mint to your herb of choice, I also think hunks feta or even cream cheese would work nicely here if goat cheese isn’t your thing. The bread has great muffin-like texture, with pockets of creamy cheese and a nice bronzed crust. I added a few extra bloops of cheese to decorate the top of the loaf with, along with a bit more cracked black pepper and some flaky salt.
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: Rosa Jackson’s Bourride
February 23, 2024 at 12:01 am | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things, snacks | 8 CommentsTags: everyday dorie, fish, savory
Here it is– our final Cook the Book Fridays posting! We started cooking from Everyday Dorie back in 2018, and at that time, I thought I’d just join in occasionally rather than cook my way through the whole thing. Having such a fun and dedicated group of buddies to cook and chat with really kept me motivated to show up (almost) every other week. I admit that I skipped six recipes, but I made over a hundred, so that’s not too shabby. I’ll miss it. Big thanks to Katie for tackling the admin duties.
Rosa Jackson’s Bourride is quite an elegant recipe to see us off. Bourride is a Provençal fish stew with aioli. This one has a mix of vegetables along with a nice chunk of fish (I used a thick piece of cod loin), and it’s really easy to cook since the veggie/fish combo basically steams in its own juices. I’m not the world’s best fish chef, so I appreciate a technique like this. A homemade aioli is added at the end of cooking to make a sauce. I put a pinch of turmeric into my aioli to boost the color for the photo, but maybe that boosted it too much?? It turned kind of neon…lesson learned. This was really so good, for everyday or for a special day.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays one last time to see how the group liked this one.
Everyday Dorie: Citrus-Marinated Fish with Mango Salsa
February 22, 2024 at 10:46 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things, snacks | Leave a commentTags: everyday dorie, fish, savory
I have one last catch-up before our final Cook the Book Fridays recipe– Citrus-Marinated Fish with Mango Salsa. Dorie makes hers with halibut, but I couldn’t find that on the day I went shopping and used swordfish instead. The lemon-orange dressing used to marinate the fish also becomes a sauce that’s used to glaze it once it’s cooked…love the dual-purpose. My fish looked more like a steak in the end, as I added an unmeasured quantity of paprika to my marinade to stand in for the pinch of cayenne, which I didn’t have. The marinade took on quite a reddish color, which then darkened in cooking. It tasted good so I didn’t worry about it. The fish gets served over a bright, sweet and tangy mango and cherry tomato salsa that is a delicious accompaniment. Glad to have made this recipe, albeit two and a half years late!
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: Honey-Mustard Salmon Rillettes
January 5, 2024 at 4:14 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things, snacks | 3 CommentsTags: everyday dorie, fish, savory
Up next in my Cook the Book Fridays catch-up series is a fairly recent recipe that I’m not sure why I skipped– Honey-Mustard Salmon Rillettes. Laziness is the likely answer. Rillettes are a spread, traditionally made with shedded pork confit. I don’t eat pork, but a salmon twist is right up my alley. This concoction uses both poached fresh and smoked salmon, mayo, mustard, honey and herbs, as well as a few other flavorings, smushed up till spreadable, but still with some texture. What to spread my rillettes on? Toasted bread or crackers would do, but bagel chips seemed to be a natural fit for this version. I made this recipe as part of our new year’s snackathon. Happy new 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: Candied Cocktail Nuts
December 23, 2022 at 5:44 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things, snacks | 4 CommentsTags: everyday dorie, salad, savory
I’m late to the party in posting these Candied Cocktail Nuts because I wanted to have them around for Christmas Day snacks. I knew that if I roasted them two weeks ago, they would not have made it that long!
These are simple: toss lightly toasted nuts in a sweet and salty melted butter mix and roast for about ten more minutes. I raided the nut drawer for this and used macadamias, pecans, cashews, hazelnuts and pistachios. While Dorie flavors hers with thyme in the recipe, she does suggest playing around with spices. I took her suggestion to use garam masala, and since I was going down that route, I replaced the maple syrup and brown sugar in the butter mixture with jaggery for sweetness and the red pepper flakes with Kashmiri pepper for heat. I also added in some fresh curry leaves, which roasted up crispy. As anticipated, these nuts are totally addictive (and since they were a snap to put together, I could easily have made another round…)
For the recipe, see Everyday Dorie by Dorie Greenspan (it’s also here), and head over to Cook the Book Fridays to see what we all thought.
Everyday Dorie: Marinated and Pan-Seared Chicken Cutlets
October 14, 2022 at 10:21 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things, snacks | 5 CommentsTags: dip, everyday dorie, savory
The title of this recipe is actually, “Marinated and Pan-Seared Hanger, Skirt, Flank or Take-Your-Pick Steak.” I don’t eat red meat, so my pick was going to be taking a pass on this recipe. Then I noticed Dorie made a little note about the marinade also being good for chicken cutlets, and I felt like I couldn’t take the week off after all. The marinade is Asian-inspired with curry paste, soy, ginger, lime, garlic and cilantro (it would probably be good with pork or shrimp, too…maybe she should rename it, “Marinated Take-Your-Pick Meat”). I used thin-sliced chicken breasts and marinated them for a few hours. They cooked super quickly in my cast iron pan, so this actually wound up being an easy, fast and flavorful weekday dinner that I’m glad I didn’t skip out on.
The night I made these cutlets, we had them over rice with some green beans. There were a couple of cutlets left over, so I saved them to turn into chicken sandwiches for work-at-home lunch day (on the excellent Daily Bread from Baking with Dorie).
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see what we all thought.
Everyday Dorie: Shrimp-Mousse Squash Blossoms
August 12, 2022 at 10:05 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things, snacks, veggies | 6 CommentsTags: everyday dorie
This time of year, zucchini abounds at my farmers’ market, and thankfully, a couple of farm stalls sell the blossoms, too. I buy them frequently in the summer; usually for Mexican recipes, like soups or quesadillas with flor de calabaza. I also do love me an Italian-style cheese-stuffed squash blossom, although I usually only order them out because I don’t love me a pot filled with fryer oil. That said, I have, a few times, made those cheesy ones myself so I was game to try these Shrimp-Mousse Squash Blossoms.
These zucchini flowers are stuffed with a chunky “mousse” of chopped shrimp and herbs and spices bound with egg white. The stuffed blossoms get dunked in a tempura batter and fried up. I only made six and didn’t use nearly the amount of oil Dorie calls for, but instead did a true shallow fry…one side and then the other. They did wind up super crisp and the filling reminded me of what’s probably my favorite fried shrimpy treat– shrimp toast. I’ll have to give that a try next!
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see what we all thought.
Everyday Dorie: Portuguese-Style Fish and Beans en Papillote
June 10, 2022 at 7:59 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things, snacks | 3 CommentsTags: dip, everyday dorie, savory
It’s been a minute since I’ve cooked something en papillote, but gosh, what a good technique to be reminded of with this Portuguese-Style Fish and Beans en Papillote. I don’t really cook fish that often, and usually save it for eating out, but this was an easy and excellent dinner. No stuck-to-the-pan skin or disappointingly shredded up flesh or accidental overcooking happening here. Not even any fishy splatters to clean off the stovetop. Everything– layers of sliced lemon and tomatoes sandwiching garlic-and-paprika-marinated cannellini beans and a similarly-seasoned fish fillet–steams nicely in contained bundle in the oven.
Dorie uses cod in her recipe, but I went with some striped bass from Long Island, because that’s what my fish guy had today and recommended. She also uses thyme and scallions in her bundles, but I swapped those for parsley and garlic scapes. A drizzle of olive oil and white wine helps kickstart the formation of a flavorful broth, which turned out brick red for me, as I used a heavy hand with the paprika in my seasoning….I regret nothing. Tied up in a parchment pouch, it all comes out of the oven perfectly cooked in just 15 minutes, including the jammy and delicious lemon slices, which I’m glad I didn’t just push aside. Technically, this is a complete meal in pouch, but I roasted some broccolini while the oven was on and warmed up a piece of bread, too, to mop up all that yummy broth.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see what we all thought.
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