Everyday Dorie: Miso-Maple-Jammed Sweet Potatoes

October 9, 2020 at 8:18 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, veggies | 10 Comments
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miso-maple-jammed sweet potatoes

Okay, it’s fall. Time to roast up squash and root veggies. Time to make Miso-Maple-Jammed Sweet Potatoes! Here, a roasted sweet potato gets slathered with a “jam” of butter, miso, maple syrup, ponzu and Sriracha. It’s really more of a soft flavored butter than a jam (maybe that just refers to the consistency?), but it’s sweet and salty and a little funky and great match for a sweet potato. Leftover jam is also really nice on a piece of broiled salmon…I just had that for dinner, so I speak from experience. Dorie gives options for serving these sweet potatoes whole, in chunks or mashed. The only way I haven’t tried them is mashed, but why wouldn’t that be great?

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all that the group made this week.

Everyday Dorie: So-Good Miso Corn

September 11, 2020 at 7:44 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, veggies | 5 Comments
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so-good miso corn

In peak corn season, I’m always looking for fun things to do with the ears I bring home from the market. This So-Good Miso Corn went over well here, especially with the guy in the house who prefers his corn to be cut from the cob. Fresh kernels are sautéed with butter and miso and sprinkled with za’atar and cayenne. On paper, it kind of seems like a mash-up of flavors, but I used a very light miso and it all worked nicely. Dorie suggests a variation with seared squid to make it into more of a main course…while I wanted to keep the corn as a side dish, she did spark an idea. I have a packet of dried shredded squid, a sweet and savory snack that I got at a local Japanese market, and put a little floof of it on top of the corn.

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

Everyday Dorie: Summer Vegetable Tian

June 26, 2020 at 4:46 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, veggies | 3 Comments
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summer vegetable tian

My neighborhood greenmarket is rockin’ right now (in a very safe and socially distant way, of course), and it was easy to get everything I needed for this Summer Vegetable Tian. A tian is a lot like ratatouille, with layers of tomatoes, eggplant, zucchini and red onion soaking up garlic, thyme and EVOO. You bake the heck out this until the veggies collapse into squishy, olive oily goodness. Dorie says it’s borderline vegetable jam. And seriously, don’t skimp on the oil– just mop it up with a piece of nice bread.

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 tians the group made this week.

Everyday Dorie: Lettuce Soup

April 10, 2020 at 11:30 am | Posted in cook the book fridays, everyday dorie, groups, savory things, soups, veggies | 10 Comments
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lettuce soup

This month for Cook the Book Fridays we’re using what we have and making anything we’d like/are able to from Everyday Dorie. I do my absolute best even in “normal” times to not throw out food and, at one point many months ago, had made mental note of a recipe for Lettuce Soup in the book. I thought it would be a good way to repurpose some limp leaves if need be. Fast forward to now and, with limited trips to the grocery store, I bought a three-pack of romaine hearts. By the time I got down to the last of the three, it looked more ready for lettuce soup than for salad!

I did have to make a few “use what ya have” mods to my batch of soup. The recipe uses three types of onion: regular, shallot and scallion. I just went with a bit more yellow onion in the base and cut up some chives to garnish it before serving. I could tell, given the ingredient list, that this would be a thin soup, one that my husband would not have found substantial enough for dinner. I had one lonely medium-size potato on the counter so I diced it and added it to the pot when the broth went in to simmer. The cooked potato acted as a thickener when I blended the final soup later. Dorie also calls for two types of lettuce…I had the romaine, but not the butter lettuce. I did have a little spinach, though, and I threw in just a handful, which had the added benefit of boosting the green color.

A little goat cheese, some garlic oil and those chives dressed up my lettuce soup, along with tapenade toasts on the side. It was a good dinner and a satisfying way to use things that needed using. For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see what everyone else 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.

Everyday Dorie: Pasta with Cabbage, Winter Squash and Walnuts

January 24, 2020 at 9:49 am | Posted in cook the book fridays, everyday dorie, groups, pasta, savory things, veggies | 5 Comments
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pasta with cabbage, winter squash and walnuts

The first bowl of pasta we made this month from Everyday Dorie was a bright, fresh, herbaceous thing. Our second– this Pasta with Cabbage, Winter Squash and Walnuts– is the cozy kind that begs for a glass of red wine by the fire. It’s vegetarian (although I couldn’t help but think some crispy bacon sprinkles would be a pretty good addition), and not heavy, but the flavors and ingredients definitely have the cold weather vibe. I used delicata squash and swapped out the green cabbage for a small bunch of lacinato kale.

Like the first pasta, this one is glazed rather than sauced. Here, the glaze is a sweet and sour agrodolce that’s simply made with honey and cider vinegar in the pan the veggies are cooked in. Dried cranberries give the dish another sweet-tart dimension and toasted walnuts at the finish give it some crunch. I liked this very much, and appreciate that the strong veggie to pasta ratio…just enough spaghetti to twirl around your fork, but the focus is really on the squash and cabbage.

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: Sweet and Smoky Roasted Carrots

December 27, 2019 at 9:12 am | Posted in cook the book fridays, everyday dorie, groups, savory things, veggies | 4 Comments
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sweet and smoky roasted carrots

I’m always looking for easy and tasty side dishes to go along with something simple like roasted chicken thighs. Turn the oven on and I’m basically done with dinner. Haha. These Sweet and Smoky Roasted Carrots fit that bill nicely. Take carrots, toss them in a smoky-spicy cider vin dressing with paprika, cumin, cayenne and a drizzle of honey. Roast ’em up and pile them on a plate with a swoop of Greek yogurt and any extra dressing. Veggies and sauce all set!

These carrots would make a great side dish, but this batch I had for lunch. My greenmarket had some small rainbow carrots and I thought they’d be cute and colorful here. I sprinkled them with some smoked almonds (which I’m kind of addicted to) for a bit of extra toasty oomph. Something I really like about this recipe is that you can take the technique and play around with the dressing ingredients/flavorings to suit your tastes or to suit your particular meal.

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: Chicken and Salad Milanese Style

October 11, 2019 at 2:59 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, salads, savory things, veggies | 7 Comments
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chicken and salad milanese style

Chicken and Salad Milanese Style was my dinner last night and my lunch today. I can tell you it’s perfect for either meal. I’d probably also eat it for breakfast, not gonna lie. So good.

I have to say, though, that when I got home from work last night, pounding out and breading chicken breasts was not what I felt like doing at all. I felt like eating cereal in front of the TV. Hahaha. But I’m on my own for a couple of days and only needed to do two cutlets, so I sucked it up. I did the prep dirty work, and then let the breaded cutlets chill (Dorie says some chill time makes them cook up crispier) while I loaded up the dishwasher with my messy stuff, put on my PJs and washed my face. In the end it was a pretty simple and quick process.

The cutlets are sautéed in a combo of butter and oil, and you can taste the butteriness in the finished dish. My favorite dude at the neighborhood greenmarket sells a really interesting salad greens mix, with stuff like super peppery arugula, pea shoots, tatsoi, baby kale and purple mizuna. Dressed in a lemony vinaigrette, the salad gives a bit of fresh sharpness alongside the chicken. I’ll make this again for sure, like probably this weekend.

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: Tomato and Peach Panzanella

September 13, 2019 at 10:58 am | Posted in cook the book fridays, everyday dorie, groups, salads, savory things, veggies | 4 Comments
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tomato and peach panzanella

The days are getting shorter and cooler, but it’s still peak tomato season. This Tomato and Peach Panzanella is the perfect way to keep summer around just a wee bit longer. Use whatever bread you want, use peaches or other stone fruit or even melon, choose your favorite herb, make it as salty or as acidic as you like…it’s a use-what-you-like and taste-as-you-go type of thing.

There is a bit of oven time involved with this salad because you need to make croutons. But chunky homemade croutons are so worth it for any salad, and here they’ll soak up all the beautiful juice from the tomatoes and peaches without decomposing into mush. I used what I guess I’d call “French bread” rolls from the restaurant where I work. We always have a bag of day old rolls left over from the previous night’s dinner service and no one minds if I take a few home. I make croutons with them on the regular, in fact. At the greenmarket, I always get a mix of tomatoes– a variety of sizes, from medium to tiny, and all the colors I can find. I like nectarines more than I do peaches, but the peaches have been exceptional this year, I must say, and I used them here.

This was delicious, and I liked the sweetness from the peaches. I had a big batch of croutons, so I made it a couple of times. A little feta was a good add the second time around. I didn’t have any salad left over either time, but I have in the past made too much panzanella…I’ve found that next-day panzanella, when the croutons are a bit too soggy and the tomatoes have spent the night in the fridge, makes fabulous gazpacho whizzed up in the blender. Pro-tip for ya.

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: Fresh-Off-The Cob Corn Chowder

August 9, 2019 at 7:16 am | Posted in cook the book fridays, everyday dorie, groups, savory things, soups, veggies | 13 Comments
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fresh-off-the-cob corn chowder

We’re a soup lovin’ crowd here at Cook the Book Fridays. This is the third one we’ve made, and we’ve barely cracked the book open. August might not be my idea of hot soup weather, but corn has just come into season here in New York. There are mountains of beautiful ears at the Greenmarket, so I’m happy to oblige our liquid dinner cravings with this Fresh-Off-The-Cob Corn Chowder.  Along with potatoes, fresh sweet corn forms the base of this chowder, which also has sautéed aromatics like onion, garlic, celery and fennel stalks. Dorie says the fennel is optional, but I really think it adds a wonderful flavor here (and is a good way to use a stalk of two after you’ve done something else with the main bulb). About half of the veggies are cooked and pureed with the soup stock to make a creamy base that, thanks to the starchy corn and potatoes, contains no dairy, and the other half is sautéed and added at the end for fresh texture. I did not use the bacon in the recipe, as I forgot to get it at the store, but I had some smoked turkey breast to give it a similar flavor (I would have used turkey bacon anyway).

One of the best parts about making a soup like this is getting to garnish it. I always enjoy planning out the finishing touches. Here I went with the extra sautéed corn and veggie bits, cubed potatoes, pulled smoked turkey, a little sour cream, some fennel fronds and a dustings of fennel pollen and black pepper. The soup is excellent, and I really enjoyed my leftovers the next day heated up just a bit warmer than room temperature.

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.

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