Everyday Dorie: Eggplant and Ginger Tartines

January 13, 2023 at 11:28 pm | Posted in condiments, cook the book fridays, everyday dorie, groups, other savory, savory things, veggies | 3 Comments
Tags: , ,

eggplant and ginger tartines

Eggplant and Ginger Tartines are another “things on toast” recipe that makes for a good lunch, if you have some extra time or if you do some prep in advance. These open faced sandwiches feature a charred and seasoned chunky eggplant spread on top of crusty bread. I’ll just be straight here and tell you that it would never even occur to me to actually measure the flavorings and seasonings in something like this eggplant spread. I looked at the ingredients list and added enough stuff (tahini, pom molasses, lemon, sumac, ginger, scallion, cilantro and salt) to the smush until I liked the way it tasted. Also, I grated my ginger, as opposed to coarsely chopping it, because I was, in fact, not paying attention to anything other than the names of the ingredients themselves. I only realized the ginger was supposed to be chopped when I read Kim’s post– haha- sounds like maybe it was a good mistake.

I assembled my tartines on some toasted homemade polenta sourdough. The eggplant spread is, shall we say,  drab in color, but the tartines are garnished with some pretty bits to jazz them up. Sliced pear (or apple, in my case) and radish give the tartines some crunch. Arugula provides more pepperiness and pomegranate seeds give some pop.

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: Granola-Topped Root Vegetable Gratin

November 25, 2022 at 5:44 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, veggies | 4 Comments
Tags: ,

granola-topped root vegetable gratin

If I’m just cooking Thanksgiving dinner for the two of us, like last night, I can put some spins on the “normal” stuff and not have anybody think I ruined their holiday by making something weird. So I made something weird– Granola-Topped Root Vegetable Gratin. I know savory granola is a thing and I’m not opposed to it. In fact, I like the Not-So-Sweet Granola, and for this recipe, apart from seasoning it with salt, I left out all the other suggested spicing. That way, I had a blank slate to season my veggies with herbs instead (and if I want to eat some of the granola with fruit and yogurt later in the week, I can just add an extra drop of maple syrup and a dash of cinnamon to my bowl). Dorie says we can use whatever root veggies or squash we’d like, and I went with Yukon Golds, a sweet potato and a couple parsnips, tossed with thyme and rosemary. I guess I prefer a gratin to be cheesy and creamy. There was a little cream in here, but I don’t even know where it went…the dish was certainly not saucy. And while I roast a mix of vegetables all the time, adding the granola to the top sort of made them less yummy than they normally are. I’ll happy finish off the granola, maybe even in another savory preparation, just not like this.

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: 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 Comments
Tags:

shrimp-mousse squash blossoms

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: Basta Pasta Potato Salad

July 23, 2022 at 9:49 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, pickles, salads, savory things, veggies | 2 Comments
Tags: , ,

basta pasta potato salad

This Basta Pasta Potato Salad really threw me for a loop. I judged a recipe by its name and not its actual ingredient list and was thoroughly convinced it was a pasta and potato salad. Sounds unusual, but mash-ups are all the rage, and I’m down for some carb-on-carb action. I saved aside a small portion of a twisty little dried pasta shape that I thought would look cute in photos just for this. Imagine my surprise when I finally set out to make the salad and there was no pasta to be found in the recipe.

What this recipe (based on a potato salad Dorie had at a restaurant called Basta Pasta– mystery of the missing pasta solved!) does have are typical pot sally mix-ins like mayo, scallions, capers and pickles, as well as some not-so-typical ones like saffron, wasabi, OJ and cukes. Dorie wouldn’t lead us too far down a crazy path, though, and it all works together nicely. It’s kind of what you’re used to, but with a twist, and sometimes it feels good to keep things interesting.

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: 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
Tags: , ,

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.

Everyday Dorie: Cauliflower Tabbouleh

January 28, 2022 at 5:44 pm | Posted in cook the book fridays, everyday dorie, groups, salads, savory things, veggies | 3 Comments
Tags: , ,

cauliflower tabbouleh

Cauliflower– it’s so hot right now. Turns out that something once viewed as boring, pale and bland has the “caulipower” to transform itself into pizza crust, rice, tots, and a cream sauce substitute. No longer do we over-steam and under-season hacked up crumbly florets and toss them in melted butter so we can sadly choke them down; we gleefully and wildly slather cauliflower with every spice and paste we can get our hands on and roast it whole (one of my favorite ways to prepare it, btw) or deep fry it in nugget-form and drench it in delicious sauce. We even eat the leaves, which just a few years ago were generally regarded as trash. And now we make Cauliflower Tabbouleh out of it! I joke. I eat tons of cauliflower, and have nothing but supreme veggie respect for it. In fact, two weeks ago I got my teeth whitened and it sustained me for four days in a row, in the forms of pureed cauliflower-potato soup and cauliflower cheese pasta.

Back to the matter at hand…when I think of tabbouleh, I think of a salad that’s very heavy on the chopped herbs, with a little tomato and bulgur mixed through. An herb salad really, rather than a grain salad. This one of Dorie’s is definitely cauliflower-based– the cauliflower this time standing in for bulgur– but there’s room to mess around with ratios, mix-ins and seasonings if you’d like. I stuck pretty much to Dorie’s suggestion of chickpeas, raisins, almonds, mint and parsley mixed into grated cauliflower and tossed up in a lemony dressing. I made a nice big bowl of the stuff, and it was a good lunch for a couple of days.

Dorie recommends tasting the salad after it’s assembled to adjust the seasoning and then letting the salad sit for an hour or more before plating it up. I tasted mine yet again after it rested, as I find I usually like a little fresh lemon squeeze and olive oil drizzle right before serving.

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: 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
Tags: , ,

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: 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
Tags: , ,

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: 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
Tags: , ,

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: Cowboy Caviar (salad or side)

September 10, 2021 at 12:01 am | Posted in cook the book fridays, everyday dorie, groups, salads, savory things, veggies | 5 Comments
Tags: , ,

cowboy caviar (salad or side)

Cowboy Caviar is a fun name for a Southwestern-style bean and veggie salad. I used pinto beans in mine, which I love, but since the beans are the “caviar” here, maybe I should have used black beans instead to really give it that visual effect. The rest is a mix of chopped veggies…things like bell pepper, hot pepper, scallions, tomatoes, avocado and corn kernels. It all gets tossed up with a limey-cumin dressing to make a great salad or side dish, as the title says. I followed Dorie’s suggestion to scoop it up with tortilla chips. Makes me almost want to watch a rodeo.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our “caviars” this week.

Next Page »

Blog at WordPress.com.
Entries and comments feeds.